Chicken Noodle Soup

From Scott Peters

The following recipe is copy and pasted from his email. His notes and everything!

1 Box Chicken Stock – Get the 32oz box. It’s the larger one. I get the lower sodium type.

4 stocks celery – chopped

1 Carrot (I use a handful of baby carrots chopped)

1 Yellow Onion

Garlic (2-3 cloves finely chopped)

Fresh Parsley

Fresh Thyme

1 Bag Egg Noodles (No Yolks)

1 Chicken (Roasted – I get the HEB Roasted Chicken and strip it)

Olive Oil

Sea Salt & Pepper

1 Bay leaf

Start with olive oil and sauté the chopped onion with sea salt and pepper. Add garlic once the onion has caramelized and cooked down a bit. Then add your celery and carrots and possibly chicken. Let the flavors mix a bit and then add the chicken broth, bay leaf, 4-5 sprigs of thyme, and a handful of parsley (finely chopped). Bring to boil and add the egg noodles. Cover and let it simmer for a while. I think the soup is ready in 45 minutes tops, but you can have it cooked for an hour or two if you’d like. I usually add some water half way through the cooking process. You could use more chicken broth to begin with too. Finally, add salt and pepper to taste.

Sweet Potato Curry from Kenya

You can tell from this picture that I overcooked the spinach. But it still tasted AMAZING!

From a Facebook friend in a foodie forum

172 calories

Ingredients:

2 large sweet potatoes (about 2 lbs), peeled and diced
1/2 large sweet onion, chopped or 2 scallions, thinly sliced
10 ounces fresh spinach, washed, stemmed and coarsely chopped
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can chickpeas, rinsed and drained
1/4 cup chopped fresh cilantro, for garnish
1-2 teaspoon canola oil
2 tablespoons curry powder
1 teaspoon cinnamon
1 tablespoon cumin
1/2 cup water
Basmati rice or brown rice, for serving

Preparation:

1. Peel, chop and steam the potatoes in a veggie steamer for about 15 minutes (you can also boil or bake them).

2. While the potatoes are cooking, heat 1-2 tsp of canola or vegetable oil over medium heat.

3. Add the onions and sauté for about 2-3 minutes (until they begin to soften).

4. Add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with the spices.

5. Add the tomatoes (with their juices) and the chickpeas, stir to combine.

6. Add 1/2 cup water and raise the heat up to a strong simmer for about 1-2 minutes.

7. Add the fresh spinach (a few handfuls at a time), stirring to coat with the cooking liquid.

8. When all the spinach is added to the pan, cover and simmer for about 3 minutes (until the spinach is just wilted).

9. Add the cooked sweet potatoes to the liquid, and stir to coat.

10. Simmer for another 3-5 minutes (or until the flavors are well combined).

11. Transfer to a serving dish, toss with fresh cilantro and serve hot (over Basmati or brown rice).


Servings: 6

Nutritional information for one serving:

Calories: 172
Calories from fat: 21
Total fat: 2.4g
Cholesterol: 0mg
Total carbs: 33.7g
Fiber: 7.6g
Protein: 6.7g

Cipollini Onion and Fennel Pot Roast

From Giada de Laurentiis

Ingredients

Herb rub:

• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon EVOO
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 
  
• 1 (5-pound) boneless beef chuck roast
• 1/4 cup extra-virgin olive oil
• 3/4 pound (about 2 cups) cipollini, boiler, or pearl onions, peeled
• 3 medium carrots, peeled and chopped into 3/4-inch pieces
• 2 medium fennel bulbs, sliced into 1/2-inch pieces
• Kosher salt and freshly ground black pepper
• 6 cloves garlic, crushed
• 1 cup dry sherry
• 4 cups low-sodium beef broth, plus extra, as needed
• 2 dried bay leaves

Directions

For the rub: In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth.

Preheat the oven to 350 degrees F. Pat the beef dry with paper towels and rub on all sides with the herb rub. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.

Add the remaining oil, onion, carrots and fennel to the pot. Season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the sherry and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and bay leaves. Return the beef and any juices to the pot and bring the liquids to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 4 hours, turning the beef over halfway through and adding extra broth, as needed, to keep the beef halfway covered in liquid.

Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Spoon any excess fat off the top of the pan juices. Remove the bay leaves and discard. Using an immersion blender, blend the vegetables and cooking juices together until smooth. (The vegetables can also be pureed in a blender). Season with salt and pepper, to taste. Keep warm over low heat.

Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.

MY NOTES:

1. After I seared the meat, I put it in my crock pot (High temp).

2. After I sauteed the veggies, I added them to the crock pot along with 1 cup red wine (instead of sherry).

3. I added some (about half a cup) of the broth to my pot to scrape up the yummy bits and poured them into the crock pot with the rest of the broth.

4. I didn't blend all the veggies. Left them in big chunks.

5. It was delicious!!!!

Creamy, Light Macaroni and Cheese

From September 2011 issue of Cooking Light

Ingredients

• 3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
• 1 1/4 cups fat-free, lower-sodium chicken broth
• 1 1/2 cups fat-free milk
• 2 garlic cloves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fat-free Greek yogurt
• 1 1/4 cups (5 ounces) shredded Gruyère cheese
• 1 cup (4 ounces) grated pecorino Romano cheese
• 1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
• 1 pound uncooked cavatappi
• Cooking spray
• 1 teaspoon olive oil
• 1/2 cup panko (Japanese breadcrumbs)
• 2 tablespoons chopped fresh parsley

Preparation

• 1. Preheat oven to 375°.
• 2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
• 3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
• 4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
• 5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
• 6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

Yield: Serves 8 (serving size: 1 1/3 cups)

Nutritional Information

Amount per serving

• Calories: 390
• Fat: 10.9g
• Saturated fat: 6.1g
• Monounsaturated fat: 2.1g
• Polyunsaturated fat: 0.4g
• Protein: 19.1g
• Carbohydrate: 53.9g
• Fiber: 3.2g
• Cholesterol: 31mg
• Iron: 2.4mg
• Sodium: 589mg
• Calcium: 403mg

Sidney Fry, MS, RD, Cooking Light SEPTEMBER 2011

Spinach Stuffed Squash

From: Paula Deen

Ingredients

• 5 large yellow squash, halved lengthwise
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter
• 1/2 cup onion, diced
• 1 cup chicken flavored stuffing mix
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1/2 cup sour cream
• 1 cup shredded sharp Cheddar

Directions

Preheat oven to 400 degrees F.

Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F.

In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, cheddar and squash pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.

French Dip Panini with Au Jus

Sandwich: PaniniHappy.com

Au Jus: ForTheLoveOfCooking-recipes.blogspot.com

INGREDIENTS:

• 1 sweet yellow onion, sliced into 1/4″ rings
• 1 tablespoon olive oil
• Salt and pepper
• French bread, thick slices
• Mayonnaise or roasted garlic aioli
  
• Roast beef, thinly sliced
• Gruyère cheese, grated

DIRECTIONS:

1. In a skillet, heat olive oil over medium heat. Season onions with salt and pepper and sauté in the olive oil for 15-20 minutes until caramelized.
2. Preheat panini grill to medium-high heat (375°F).
3. Spread a thin layer of mayonnaise or roasted garlic aioli on a slice of bread. Top with roast beef, onions and cheese. Close the sandwich with another slice of bread. Grill 7-8 minutes until cheese is melted and grill marks appear. Serve immediately with au jus and enjoy!

Au jus:

• 1/2 tsp olive oil
• 1 small shallot, sliced thinly
• 1-2 cloves of garlic, minced
• 3 -4 cups of beef broth
• 3 tsp bouillon crystals
• 1/2 tsp thyme
• Sea salt and fresh cracked pepper to taste

Heat olive oil in a small pan then add shallot once it's hot. Sauté for 1-2 minutes then add garlic. Cook for 60 seconds, stirring frequently. Add broth, bouillon crystals, thyme, salt and pepper. Cook for at least 15 minutes for flavors to combine. Taste and re-season if needed.

BLT Pasta Salad

Makes 4 servings.

Ingredients

• 12 ounces corkscrew-shaped pasta
• 1/2 cup milk
• 12 ounces lean bacon
• 3 medium ripe tomatoes, cut into chunks
• 1 tablespoon chopped fresh thyme
• 1 garlic clove, minced
• Kosher salt and freshly ground pepper
• 1/2 cup mayo
• 1/4 cup sour cream
• 4 tablespoons chopped chives or scallion greens
• 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Directions

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream, and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
Per serving: Calories 960; Fat 56 g (Sat. 20 g; Mono. 30 g; Poly. 18 g); Cholesterol 125 mg; Sodium 2,114 mg; Carbohydrate 73 g; Fiber 5 g; Protein 44 g
My notes: I used whole grain pasta and turkey bacon. Next time I will double garlic.

Cantaloupe and Mint Granita

From Giada de Laurentiis

Ingredients

• 2 cups water
• 1 cup sugar, plus extra, as needed
• 1 1/4 cups fresh mint leaves, packed, divided
• 1 (2 1/2 to 3-pound) cantaloupe melon, peeled, seeded and cut into 1-inch pieces to yield about 4 cups flesh
• 3 tablespoons fresh lime juice (from about 2 large limes)

Directions

In a small saucepan, combine the water, sugar, and 1 cup mint leaves over medium heat. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.

In a blender, puree the cooled syrup, cantaloupe, and lime juice until smooth. Taste, and adjust the sweetness by blending in 1 extra tablespoon of sugar at a time. Add the remaining mint leaves and blend until finely chopped. Pour the mixture into a 9-by-13-by-2-inch glass baking dish and freeze until firm, at least 8 hours or overnight.

Use the tines of a fork to scrape the granita into chilled bowls and serve.

Carrot and Yam Puree

From Giada de Laurentiis

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 pounds carrots, peeled and thinly sliced
• 2 pounds yams, ends trimmed, peeled and cut into 3/4-inch pieces
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 4 cups low-sodium chicken broth
• 1/2 cup water

Directions

In a saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until aromatic. Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 25 minutes. Using a ladle, remove 2 cups of the cooking liquid and reserve. Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed. Season with salt and pepper, to taste.

Cook's Note: The carrot mixture can also be drained in a colander and working in batches, blended in a food processor or blender.

Broiled Tilapia with Mustard-Chive Sauce

From Giada de Laurentiis

Fish:

• Vegetable oil cooking spray
• 4 (5 to 6-ounce) tilapia fillets
• Extra-virgin olive oil, for drizzling
• Kosher Salt and freshly ground black pepper

Sauce:

• 1/4 cup plain, full-fat Greek yogurt
• 2 teaspoons agave nectar or honey
• 1 teaspoon Dijon mustard
• 1/4 cup lemon juice (from 1 large lemon)
• 2 tablespoons chopped fresh chives
• Kosher salt and freshly ground black pepper

Directions

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.

Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together theyogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce.

My Notes: Pairs with the Carrot and Yam Puree and for dessert the Cantaloupe and Mint Granita. Brandon thought this dish was too sweet. Maybe better to share with my girlfriends.

Bourbon Glazed Salmon

From a friend on a foodie forum on Facebook

6 tablespoons bourbon

1 cup packed brown sugar

1/4 cup low-sodium soy sauce

2 tablespoons fresh lime juice

2 teaspoons grated peeled fresh ginger

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 garlic cloves, crushed

8 (6-ounce) salmon fillets (about 1 inch thick)

Cooking spray

4 teaspoons sesame seeds

1/2 cup thinly sliced green onions

Preparation

• Combine the first 8 ingredients in a large zip-top plastic bag; add salmon fillets. Seal bag, and marinate in refrigerator 30 minutes, turning bag once. Remove fillets from bag; discard marinade.
• Preheat broiler.
• Place fillets on broiler pan coated with cooking spray. Broil 11 minutes or until fish flakes easily when tested with a fork. Sprinkle each fillet with 1/2 teaspoon sesame seeds and 1 tablespoon onions.

Fiesta Salad

From Mama Chef Michele at Four Sisters Catering

1 pound penne (quill-shaped) pasta
1 pound Roma tomatoes, quartered
1 red bell pepper, cut into julienne strips (match sticks about 1/4 inch wide)
1 yellow bell pepper, cut into julienne strips
1 orange bell pepper, cut into julienne strips
1 bunch fresh cilantro, washed dried and chopped fine
2 jalapeno's, stemmed, seeded and chopped fine

Dressing:
Juice of 4 limes (about 1 cup)
3 cloves garlic, mashed
1/3 cup olive oil
1 tablespoon ground cumin
2 teaspoon salt
1 teaspoon black pepper

Bring a large pot of salted water
to a rolling boil and cook pasta al dente, or firm to the bite.
Drain. Place in a large and mix with a tablespoon or so of olive oil.
While the pasta is cooking, prepare the vegetables and set aside.
Mix ingredients for the dressing together and set aside.

When the pasta is cooked and drained, add the tomatoes, red, yellow
and orange bell peppers, cilantro and jalapeno's. Stir the dressing and pour over the pasta and
vegetables, mixing gently but thoroughly.
Serve at room temperature
serves 10-12 pp

Asparagus with Balsamic Tomatoes

From Cooking Light Magazine, April 2011

Ingredients

• 1 pound asparagus, trimmed
• 2 teaspoons extra-virgin olive oil
• 1 1/2 cups halved grape tomatoes
• 1/2 teaspoon minced fresh garlic
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 3 tablespoons crumbled goat cheese
• 1/2 teaspoon black pepper

Preperation

• 1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
• 2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.

• Raisin and Pine Nut variation: Omit tomatoes, garlic, vinegar, and goat cheese. Cook 1/3 cup sliced red onion and 2 tablespoons pine nuts in oil for 4 minutes. Add 2 1/2 tablespoons orange juice, 3 tablespoons raisins, and 2 teaspoons honey; cook 2 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon orange rind. Spoon over asparagus; sprinkle with pepper. Yield: 4 servings.
• Calories 111; Fat 5.3g (sat 0.6g); Sodium 151mg

• Sesame-Ginger Glazed variation: Omit oil, tomatoes, vinegar, salt, cheese, and pepper. Microwave 1 tablespoon lower-sodium soy sauce, 1 teaspoon honey, 1 teaspoon lime juice, 1 teaspoon minced peeled fresh ginger, and garlic on HIGH for 2 minutes. Drizzle over asparagus; sprinkle with 2 teaspoons toasted sesame seeds. Serve with lime wedges. Yield: 4 servings.
• Calories 43; Fat 0.8g (sat 0.1g); Sodium 134mg

• Lemon-Tarragon variation: Omit tomatoes, vinegar, and cheese; decrease pepper to 1/4 teaspoon. Combine 1/8 teaspoon lemon rind, 1 tablespoon lemon juice, 2 teaspoons chopped tarragon, garlic, 1/2 teaspoon minced shallot, 1/2 teaspoon Dijon mustard, salt, pepper, and oil. Drizzle tarragon mixture over asparagus; toss gently to coat. Yield: 4 servings.
• Calories 49; Fat 2.3g (sat 0.3g); Sodium 153mg

MY NOTES: I used feta cheese instead of goat cheese bc that's what I happened to have in hte fridge and it was still so delish!

Molten Lava Cakes

Ingredients

• 2 sticks butter, unsalted, plus more for ramekins
• 4 teaspoons sugar
• 1/2 teaspoon ground cinnamon
  
• Pinch cayenne
• Pinch nutmeg
• 12 ounces semisweet chocolate, chopped
• 1 cup all-purpose flour
• 2 1/2 cups confectioners' sugar
• 6 large eggs
• 6 large egg yolks
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
  

Directions

Preheat oven to 400 degrees F.

Butter 8 (6-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar.

In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.

In a large bowl whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together.

Pour into prepared ramekins.

Bake cakes until the top is stiff and cracked and the edges are dark, about 12 to 14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.

MY NOTES: This is a very rich dessert. It is best served with some fresh strawberries.

Crustless Quiche Lorraine

from Kara's Cuisine

8 slices of bacon, cut into 1/2 inch pieces
1/4 cup chopped green onions
2 cups shredded Swiss cheese, divided
6 large eggs, beaten
1 cup half and half
1/2 tsp.Kosher salt
1/4 tsp. pepper
1/4 tsp. paprika
1/8 tsp. ground nutmeg

Preheat oven to 350 degrees.

Grease quiche/pie pan with cooking spray or butter.

Fry the bacon and green onions together in a non-stick pan until done. Sprinkle the bacon/onion mixture in the bottom of the quiche dish. Top with 1 cup of the Swiss cheese.

In another bowl, stir the beaten eggs, half and half, salt, pepper, paprika, and nutmeg. Pour into quiche dish. Top mixture with the remaining 1 cup of Swiss cheese.

Bake the quiche for 35 minutes. Remove from the oven and let stand 10-15 minutes before serving.

MY NTOES: I made with 1 cup swiss, 1 cup gruyere.

Green Beans with Pine Nuts

From Donna Graham (FB friend!) - Thanks Donna!

2 tbsp olive oil

1/3 cup pine nuts

1 tsp paprika

1 lb green beans

1 small onion, finely chopped

5 garlic cloves,, finely chopped

Salt/pepper to taste

Juice of 1/2 lemon

Heat oil in large skillet, add pine nuts and cook for a minute or two to lightly brown. Keep shaking/stirring so they don't burn. Removed with slotted spoon to paper towel. Cover with paprika and set aside.

Trim green beans. Put in pan and cover with boiling water then return to boil and cook for 5 minutes - you want them tender but firm. Drain in colander.

Reheat oil in skillet, add onion and cook for 5 mins, add garlic and cook for 1 minute. Add beans and cook for 2-3 minutes. Season with salt and pepper to taste. I switch between sea salt and table salt - can't decide what I like more.

Put bean mixture in serving dish, sprinkle with lemon juice then scatter with the pine nuts. Serve hot. Yummy!!!!!

My notes: I steamed the green beans in a Ziploc Steamer bag.

Green Chile-Chicken Casserole

From Cooking Light

Just about every New Mexican home has a favorite version of this chicken casserole recipe. This one features the convenience of canned cream of chicken soup, and you can make it a day ahead.

Yield: 12 servings (serving size: about 3/4 cup)

Ingredients

• 1 1/3 cups fat-free, less-sodium chicken broth
• 1 cup canned chopped green chiles, drained
• 1 cup chopped onion
• 1 cup fat-free sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
• 1 garlic clove, minced
• Cooking spray
• 24 (6-inch) corn tortillas
• 4 cups shredded cooked chicken breast (about 1 pound)
• 2 cups (8 ounces) finely shredded sharp cheddar cheese

Preparation

Preheat oven to 350°.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Nutritional Information

Calories:

335 (29% from fat)

Fat:

10.8g (sat 5.9g,mono 2.7g,poly 1.2g)

Protein:

23.9g

Carbohydrate:

34.3g

Fiber:

3.2g

Cholesterol:

66mg

Iron:

1.5mg

Sodium:

693mg

Calcium:

270mg

Theresa Marquez, Cooking Light, NOVEMBER 2003

Chicken and Broccoli Casserole

From: Cooking Light

Yield: 8 servings (serving size: about 1 cup)

Ingredients

• 3 quarts water
• 1 (12-ounce) package broccoli florets
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 (12-ounce) can evaporated fat-free milk
• 1/4 cup all-purpose flour (about 1 ounce)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Dash of nutmeg
• 1 cup fat-free mayonnaise
• 1/2 cup fat-free sour cream
• 1/4 cup dry sherry or dry red wine
  
• 1 teaspoon Worcestershire sauce
• 1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
• 1 cup (4 ounces) grated fresh Parmesan cheese, divided
• Cooking spray

Preparation

Preheat oven to 400°.

Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

MY NOTES: This was a fairly time consuming recipe for me. I spent longer boiling the chicken until it was done and only baked it for 30 minutes. It was AMAZING!!!!

Nutritional Information

Calories:

276 (25% from fat)

Fat:

7.8g (sat 3.5g,mono 1.8g,poly 1.1g)

Protein:

31.1g

Carbohydrate:

18.9g

Fiber:

2.1g

Cholesterol:

66mg

Iron:

1.6mg

Sodium:

696mg

Calcium:

365mg

Curry 1

From: a combination of google results from the search "how to make curry powder"

2 T cumin
3 T ground turmeric
1 t cayenne
2 t garlic powder

I named this curry 1 because I plan on making MANY curries.

This one was used in my recipe for Curried Chicken Pot Pie, which, because of the fact that pie crust is my arch enemy, has become a curry over rice. I should just remove the instructions for the pie part altogether.