From: Campbell's Kitchen
Prep: 10 minutesCook: 25 minutes
Serves: 4
Ingredients:
Vegetable cooking spray
6 oz. mushrooms, sliced (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
3/4 lb. boneless beef sirloin steak, 3/4-inch thick, cut into strips*
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free, 25% Less Sodium or Healthy Request®)
1/4 cup water
2 tbsp. Dijon-style mustard
4 cups hot cooked rice, cooked without salt
Chopped fresh parsley (optional)
Directions:
Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the mushrooms and onion and cook until tender. Remove the vegetables and set aside. Remove the skillet from the heat.
Spray the skillet with the cooking spray. Add the beef and cook until it's well browned and the juices evaporate, stirring often.
Stir the soup, water, mustard and vegetables into the skillet and cook until the mixture is hot. Toss the rice with the parsley, if desired. Serve the beef with the rice.
*To make slicing easier, freeze beef for 1 hour.
Monday, March 24, 2008
Cheesy Chicken & Rice Casserole
From: Campbell's Kitchen
Prep: 5 minutesBake: 50 minutesStand: 10 minutes
Serves: 6
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water 3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese
Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.
Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
Nutrition Information
using Campbell's® Condensed Cream of Chicken Soup Calories 410, Total Fat 13g, Saturated Fat 5g, Cholesterol 94mg, Sodium 699mg, Total Carbohydrate 36g, Dietary Fiber 3g, Protein 36g, Vitamin A 28%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DVusing Campbell's® Condensed 98% Fat Free Cream of Chicken Soup Calories 379, Total Fat 10g, Saturated Fat 5g, Cholesterol 94mg, Sodium 556mg, Total Carbohydrate 36g, Dietary Fiber 2g, Protein 35g, Vitamin A 29%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DVusing Campbell's® Condensed Healthy Request® Cream of Chicken Soup Calories 385, Total Fat 10g, Saturated Fat 5g, Cholesterol 91mg, Sodium 447mg, Total Carbohydrate 37g, Dietary Fiber 2g, Protein 35g, Vitamin A 25%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DV
Prep: 5 minutesBake: 50 minutesStand: 10 minutes
Serves: 6
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water 3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese
Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.
Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
Nutrition Information
using Campbell's® Condensed Cream of Chicken Soup Calories 410, Total Fat 13g, Saturated Fat 5g, Cholesterol 94mg, Sodium 699mg, Total Carbohydrate 36g, Dietary Fiber 3g, Protein 36g, Vitamin A 28%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DVusing Campbell's® Condensed 98% Fat Free Cream of Chicken Soup Calories 379, Total Fat 10g, Saturated Fat 5g, Cholesterol 94mg, Sodium 556mg, Total Carbohydrate 36g, Dietary Fiber 2g, Protein 35g, Vitamin A 29%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DVusing Campbell's® Condensed Healthy Request® Cream of Chicken Soup Calories 385, Total Fat 10g, Saturated Fat 5g, Cholesterol 91mg, Sodium 447mg, Total Carbohydrate 37g, Dietary Fiber 2g, Protein 35g, Vitamin A 25%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DV
Monday, March 10, 2008
Cinnamon Buns
INGREDIENTS
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
DIRECTIONS
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
From Allrecipes.com
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
DIRECTIONS
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
From Allrecipes.com
Saturday, March 8, 2008
Pork Chops and Apple Sauce
Ingredients
1 1/2 pounds baby red-skin potatoes, cut in half
1 pound green beans, trimmed and cut into 1-inch pieces
6 tablespoons extra-virgin olive oil (EVOO), divided
Salt and freshly ground black pepper
1/4 cup (about a handful) parsley leaves, chopped
4 McIntosh apples, peeled, cored and diced
3 tablespoons light or dark brown sugar
1 cup all-natural apple juice or cider (it should look cloudy)
Zest of 1 orange, reserving the juice
1/4 cup soy sauce or tamari
4 center-cut boneless pork loin chops, about 6 to 8 ounces each and an inch thick
Yields: 4 servings
Preparation
Preheat the oven to 400°F. Place the potatoes on a baking sheet. Drizzle with 2 tablespoons of EVOO and season with salt and freshly ground black pepper. Roast in the oven for 20-25 minutes. In the last 15 minutes of cooking time, add the green beans to the baking sheet with the potatoes.
While the potatoes are roasting, combine the apples, brown sugar and apple juice in a medium-size pot over medium-high heat and cook, stirring occasionally, until a chunky sauce forms, about 10-12 minutes. If the sauce begins to spatter as it bubbles, reduce the heat. Once a sauce forms, remove the pot from the heat.
Preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO. In a shallow dish, combine the orange juice and zest, and the soy sauce. Add some salt and freshly ground black pepper. Dip the chops into the mixture and place in the hot pan. Brown and caramelize the chops for 4 minutes on each side, until the juices run clear. Remove the chops from the heat and let them rest a couple minutes for the juices to redistribute.
Remove the potatoes and beans from the oven and garnish everything with parsley. Serve the pork chops with the applesauce, roasted potatoes and green beans alongside.
1 1/2 pounds baby red-skin potatoes, cut in half
1 pound green beans, trimmed and cut into 1-inch pieces
6 tablespoons extra-virgin olive oil (EVOO), divided
Salt and freshly ground black pepper
1/4 cup (about a handful) parsley leaves, chopped
4 McIntosh apples, peeled, cored and diced
3 tablespoons light or dark brown sugar
1 cup all-natural apple juice or cider (it should look cloudy)
Zest of 1 orange, reserving the juice
1/4 cup soy sauce or tamari
4 center-cut boneless pork loin chops, about 6 to 8 ounces each and an inch thick
Yields: 4 servings
Preparation
Preheat the oven to 400°F. Place the potatoes on a baking sheet. Drizzle with 2 tablespoons of EVOO and season with salt and freshly ground black pepper. Roast in the oven for 20-25 minutes. In the last 15 minutes of cooking time, add the green beans to the baking sheet with the potatoes.
While the potatoes are roasting, combine the apples, brown sugar and apple juice in a medium-size pot over medium-high heat and cook, stirring occasionally, until a chunky sauce forms, about 10-12 minutes. If the sauce begins to spatter as it bubbles, reduce the heat. Once a sauce forms, remove the pot from the heat.
Preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO. In a shallow dish, combine the orange juice and zest, and the soy sauce. Add some salt and freshly ground black pepper. Dip the chops into the mixture and place in the hot pan. Brown and caramelize the chops for 4 minutes on each side, until the juices run clear. Remove the chops from the heat and let them rest a couple minutes for the juices to redistribute.
Remove the potatoes and beans from the oven and garnish everything with parsley. Serve the pork chops with the applesauce, roasted potatoes and green beans alongside.
Friday, March 7, 2008
Shrimp Scampi
Ingredients
About 12-14 large shrimp, peeled and deveined (
3 Tbsp - 1/4 cup olive oil
1/3 cup white wine (I used pinot grigio)
zest of one lemon
1 Tbsp lemon juice
Crushed red pepper flakes
3 cloves garlic, minced
1/4 cup chopped flat leaf parsley 1
1-2 Tbsp unsalted butter
Salt and pepper
1/3 box of long pasta
Directions
1. Boil and salt water and cook pasta according to package directions. Before draining, reserve 1/4 cup of pasta water.
2. Heat oil over med-med high heat. Season shrimp with salt and pepper. Saute until pink and firm (about 1-2 minutes - do not overcook). Remove shrimp and set aside.
3. Add minced garlic to pan and saute until fragrant (about 30 seconds).
4. Add lemon juice and wine. Cook to reduce just a pinch.
5. Add crushed red pepper (to taste), lemon zest and parsley.6. Add butter and cook until just melted.7. Return shrimp to pan. Transfer drained pasta to pan. Mix together.8. Add as much of the reserved pasta water as is needed until the sauce reaches the desired consistency.
About 12-14 large shrimp, peeled and deveined (
3 Tbsp - 1/4 cup olive oil
1/3 cup white wine (I used pinot grigio)
zest of one lemon
1 Tbsp lemon juice
Crushed red pepper flakes
3 cloves garlic, minced
1/4 cup chopped flat leaf parsley 1
1-2 Tbsp unsalted butter
Salt and pepper
1/3 box of long pasta
Directions
1. Boil and salt water and cook pasta according to package directions. Before draining, reserve 1/4 cup of pasta water.
2. Heat oil over med-med high heat. Season shrimp with salt and pepper. Saute until pink and firm (about 1-2 minutes - do not overcook). Remove shrimp and set aside.
3. Add minced garlic to pan and saute until fragrant (about 30 seconds).
4. Add lemon juice and wine. Cook to reduce just a pinch.
5. Add crushed red pepper (to taste), lemon zest and parsley.6. Add butter and cook until just melted.7. Return shrimp to pan. Transfer drained pasta to pan. Mix together.8. Add as much of the reserved pasta water as is needed until the sauce reaches the desired consistency.
Thursday, March 6, 2008
Chicken and Broccoli Casserole
INGREDIENTS
4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.
From Melozia
4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.
From Melozia
Chicken Enchiladas II
1 large onion
2 tbs. butter or marg
2 cups full fat sour cream (1 container)
1 4 oz. can diced green chillies (I use Herdez sliced and puree them in my mini chopper)
1 tsp. chilli power
1 tsp. salt (or to taste)
1/4 tsp pepper
8 oz. Monterey Jack cheese, shredded
4 oz. Mozzarella cheese, shredded
3 whole chicken breasts, cooked and diced
10 large flour tortillas
Sauté diced onion in margarine until tender. Stir in sour cream, green chilies, chili powder, salt and pepper nd chicken. Cook over medium heat until warm. Set aside 1/2 cup mont. jack and add remainder to skillet, with mozz. Cook, stirring until cheese is melted. Place 1/2 cup chicken mixture in tortilla and roll up. Place seam side down in greased 13" x 9" dish. Spoon any left over chicken mixture over enchiladas. Top with remaining Monteray Jack. Bake 20 minutes at 350F. Serve with salsa and sour cream, if desired
*Note For a great hot appetizer dip, prepare as directed up to and including adding the cheese. Remove1 cup of filling and mix with 1 beaten egg and then stir back into remaining filling. Pour into a shallow baking dish and top with cheese. Bake for 20 minutes until hot and bubbly and serve with nacho chips for dipping.
FROM CBL
2 tbs. butter or marg
2 cups full fat sour cream (1 container)
1 4 oz. can diced green chillies (I use Herdez sliced and puree them in my mini chopper)
1 tsp. chilli power
1 tsp. salt (or to taste)
1/4 tsp pepper
8 oz. Monterey Jack cheese, shredded
4 oz. Mozzarella cheese, shredded
3 whole chicken breasts, cooked and diced
10 large flour tortillas
Sauté diced onion in margarine until tender. Stir in sour cream, green chilies, chili powder, salt and pepper nd chicken. Cook over medium heat until warm. Set aside 1/2 cup mont. jack and add remainder to skillet, with mozz. Cook, stirring until cheese is melted. Place 1/2 cup chicken mixture in tortilla and roll up. Place seam side down in greased 13" x 9" dish. Spoon any left over chicken mixture over enchiladas. Top with remaining Monteray Jack. Bake 20 minutes at 350F. Serve with salsa and sour cream, if desired
*Note For a great hot appetizer dip, prepare as directed up to and including adding the cheese. Remove1 cup of filling and mix with 1 beaten egg and then stir back into remaining filling. Pour into a shallow baking dish and top with cheese. Bake for 20 minutes until hot and bubbly and serve with nacho chips for dipping.
FROM CBL
Chicken Enchiladas
INGREDIENTS
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
I used only 3 chicken breasts, but it still worked. For some reason it was a bit runny so I ended up having to throw in a tbsp of cornstarch to thicken it up...it was really yummy.
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
I used only 3 chicken breasts, but it still worked. For some reason it was a bit runny so I ended up having to throw in a tbsp of cornstarch to thicken it up...it was really yummy.
Wednesday, March 5, 2008
Chicken, Cashew and Vegetable Stir-fry (Serves 4)
Colorful in-season vegetables provide plenty of nutrients.
1 cup quick-cooking brown rice2
tsp cornstarch
3/4 cup low-sodium chicken broth
1/4 cup hoisin sauce
2 tbsp low-sodium soy sauce
1 tbsp chopped ginger
2 cloves garlic, chopped
1 lb boneless, skinless chicken breast, cut into 1/2-inch cubes
1 tbsp peanut (or sesame) oil
1 zucchini, cut into 1-inch pieces
1 yellow squash, cut into 1-inch pieces
1 red bell pepper, cored, seeded and cut into 1-inch pieces
1/3 cup chopped cashews
Cook rice as directed on package (omit added fat). Dissolve cornstarch in broth in a bowl; stir in hoisin and soy sauce; set aside. Toss ginger, garlic and chicken in another bowl. Heat oil in a large pan over medium-high heat; cook chicken until nearly cooked through, 4 minutes. Add zucchini, squash and pepper; cook, stirring, 2 minutes. Add reserved sauce; cook, stirring until sauce is thick, 2 minutes. Add nuts. Serve over rice.
463 calories per serving, 12.4 g fat (2.4 g saturated), 3.9 g fiber, 53.3 g carbs, 35.1 g protein
Recipe from Self Magazine
1 cup quick-cooking brown rice2
tsp cornstarch
3/4 cup low-sodium chicken broth
1/4 cup hoisin sauce
2 tbsp low-sodium soy sauce
1 tbsp chopped ginger
2 cloves garlic, chopped
1 lb boneless, skinless chicken breast, cut into 1/2-inch cubes
1 tbsp peanut (or sesame) oil
1 zucchini, cut into 1-inch pieces
1 yellow squash, cut into 1-inch pieces
1 red bell pepper, cored, seeded and cut into 1-inch pieces
1/3 cup chopped cashews
Cook rice as directed on package (omit added fat). Dissolve cornstarch in broth in a bowl; stir in hoisin and soy sauce; set aside. Toss ginger, garlic and chicken in another bowl. Heat oil in a large pan over medium-high heat; cook chicken until nearly cooked through, 4 minutes. Add zucchini, squash and pepper; cook, stirring, 2 minutes. Add reserved sauce; cook, stirring until sauce is thick, 2 minutes. Add nuts. Serve over rice.
463 calories per serving, 12.4 g fat (2.4 g saturated), 3.9 g fiber, 53.3 g carbs, 35.1 g protein
Recipe from Self Magazine
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