Posted on

Sweet & Sour Meatballs

from: Matt & Jess original

Ingredients
1/2 C refried beans or black beans
1/4 C cooked ground beef (seasoned as you or your baby likes it)
2 T cheddar cheese

Directions
If using black beans, mash them with a fork. Then combine beans, beef and cheese together.

from: 171

Ingredients
2 C ricotta cheese
3 T greated parmesan cheese
1 scant cup all purpose flour
salt
pesto, butter and more parmesan to serve

Directions
Bring a large pot of salted water to a boil. Mix the ricotta, flour, parmesan and a pinch of salt in a large bowl. With lightly floured hands, roll the dough into thin sausages (5/8 inch thick is recommended). Cut into little dumplings about 3/4 inch long.

Drop them into the boiling water and cook for about 45 seconds (they will rise to the surface). Remove with a slotted spoon and serve immediately with pesto (sun dried tomato is very good), butter and parmesan.

from:

Ingredients
buffalo mozzarella
good tomatoes
romaine lettuce
balsalmic vinegarette dressing

Directions
Cut up the mozarella, tomatoes and romaine into good bite-sized pieces. Toss together with the balsalmic vinegarette dressing.

from: Everyday Food

Ingredients
8 tablespoons (1 stick) unsalted butter, plus extra for the cups
10 ounces semisweet chocolate, roughly chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup granulated sugar, plus extra for the cups
3 tablespoons all-purpose flour, plus extra for the cups 1/2 cup miniature marshmallows
2 tablespoons unsweetened cocoa powder

Directions
Heat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce ovenproof coffee cups, mugs, or ramekins. Wipe the rims clean.

Place the butter and chocolate in a large heatproof bowl. Set it over a pan of simmering water, and heat, stirring once or twice, until melted and smooth. Remove from heat. Let cool for 5 minutes.

With an electric mixer on medium-high, beat the eggs, egg yolk, vanilla, salt, and 1/2 cup of the sugar until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the flour into the chocolate mixture, mixing until incorporated. Reduce speed to low and slowly add the chocolate mixture to the egg mixture, mixing until incorporated. FIll each cup about 1/2 inch from the rim. Bake until the cakes puff and begin to crack on the surface but are still a bit runny in the center, 13 to 17 minutes, depending on the size of the cups. Remove from oven. Sprinkle with the marshmallows and return to oven until the marshmallow begins to crisp, 2 to 4 minutes. Remove from oven. Let cool for about 5 minutes. Sift the cocoa over the top.

from: Parenting

Ingredients
Cooking spray
1 cup whole-grain cereal flakes (like Wheaties or Total)
1/4 cup wheat germ, unsweetened
2 Tbs grated parmesan
6-oz package macaroni and cheese
1/4 to 1/2 cup White Puree
1/2 to 1/2 cup Orange Puree
2 Tbs butter

Directions
Preheat oven to 375 degrees. Coat casserole dish with cooking spray. Put cereal in zip-close bag and crush to coarse crumbs. Pour crumbs in a bowl and mix in wheat germ and parmesan.

2. Prepare macaroni and cheese according to package directions, adding White Puree, Orange Puree, or both (use no more than 1/2 cup puree total per 6-oz box of macaroni and cheese). Transfer to casserole dish, sprinkle with crunchy topping, and dot with butter. Bake 10 to 15 minutes, or until topping is golden.

Nutritional Info (1/4 recipe(
313 calories, 18 g fat (10 g saturated), 418 mg sodium, 45 mg cholesterol

from: Parenting

Ingredients
1 yam, peeled and cut in chunks
3 carrots, peeled and cut in chunks
2 Tbs water

Directions
In a pot, cover yam and carrots with cold water. Boil 25 minutes, or until very tender.

Drain and puree in food processor with water until completely smooth (no telltale chunks!), 1 minute. If necessary, add up to 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
One 15-oz can cannellini beans, rinsed and drained
1 Tbs water

Directions
Pulse cannellini beans and water in a food processor until smooth, about 1 minute. Puree should be the consistency of peanut butter. If necessary, add additional water, 1 teaspoon at a time, until there are no bean flecks visible.

from: Parenting

Ingredients
Two 10-oz packages frozen spinach
1 1/2 cups blueberries (if frozen, puree)
1/2 tsp lemon juice
2 Tbs water

Directions
Put spinach in a saucepan and cover with water. Bring to a boil, cover, and simmer 6 to 7 minutes. Drain.

Puree spinach, blueberries, lemon juice, and water in a food processor until smooth, 1 minute. If necessary, add 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
Cooking spray
4 eggs
2/3 cup flour
Two 10-oz packages frozen chopped spinach, thawed and squeezed dry
24-oz container low-fat cottage cheese
3 cups grated reduced-fat cheddar cheese
Salt, to taste

Directions
Coat a 2-quart casserole dish with cooking spray. In a large mixing bowl, beat eggs with flour until smooth.

Add remaining ingredients and stir well to blend. Spoon into prepared dish, cover, and refrigerate.

Bake, uncovered, at 350 degrees for 75 minutes.

Nutritional Info (1/8 recipe(
273 calories, 13 g fat (7 g saturated), 818 mg sodium, 140 mg cholesterol

from: Parenting

Ingredients
12-oz package frozen cooked winter squash
1 Tbs olive oil
1/4 cup chopped onion (1 small onion)
1 Tbs flour
1 tsp salt, or to taste
3/4 cup half-and-half
1/4 cup low-fat milk
1 1/2 cups fat-free, reduced-sodium chicken broth

Directions
Thaw the squash in the microwave for 5 minutes. Remove and let cool.

Meanwhile, heat the oil in a large nonstick pan over medium heat. Add the onion, flour, and salt. Cook, stirring occasionally for about 3 minutes. Stir in the half-and-half and the milk. Add the broth and cook 2 minutes. Turn off the heat.

Add squash to the milk mixture and cook for about 2 minutes or until the squash is very soft.

Pour the soup carefully into a blender or food processor and puree until smooth. Serve hot.

Nutritional Info (1/6 recipe(
106 calories, 6 g fat (3 g saturated), 564 mg sodium, 12 mg sodium

from: Parenting

Ingredients
Filling
1 3/4 cups chicken broth
2 pounds boneless chicken breast, cut into 2-inch pieces
4 carrots, thinly sliced crosswise
4 tablespoons butter or margarine
1 medium onion, chopped, about 3/4 cup
1/3 cup all-purpose flour
1 cup low-fat milk
1 teaspoon salt, or to taste
1 cup frozen peas, thawed
1/4 cup fresh parsley, chopped

Crust
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup plus 3 tablespoons milk
1 egg, lightly beaten
2 tablespoons peanut or olive oil

Directions
Heat broth and chicken in a large saucepan until boiling. Reduce heat to low; cover and simmer 2 minutes. With a slotted spoon, remove chicken to a 2-quart casserole dish and set aside. Add carrots to hot broth and simmer about 5 minutes, until fork-tender, then remove and add to the cooked chicken. Reserve the broth and set aside.

In another medium saucepan, melt butter or margarine over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the flour and cook for another 5 minutes, stirring constantly. Remove from heat and slowly whisk in the reserved broth. Return to heat and cook, stirring until sauce boils and thickens. Remove from heat; blend in milk and salt, then pour sauce over chicken and carrots. Mix in the peas and parsley, and set aside.

Preheat oven to 375 degrees. In a small bowl, combine the flour, cornmeal, sugar, and baking powder. Using a fork, blend in the milk, egg, and oil. Pour over the chicken filling and spread to edges of dish with a spatula. Bake 45 to 50 minutes if 1 large pie (40 minutes if in 2 smaller casseroles, 35 minutes if 9 individual ones), or until crust is golden and filling is bubbly

Nutritional Info (1/9 recipe(
326 calories, 30 g protein, 11 g fat (4 g saturated), 24 g carbohydrate, 546 mg sodium, 92 mg cholesterol, 2 g fiber

from: Parenting

Ingredients
1 large onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
8 cups chicken or vegetable broth
2 carrots, sliced
2 small potatoes, diced
1 parsnip, peeled and sliced
1/2 cup raw rice
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1 16-ounce can whole tomatoes with juice
1 16-ounce can white beans, drained and rinsed
2 cups fresh kale or spinach, chopped
2 cups butternut squash, peeled and cut into 1-inch cubes, about 1 pound (1 small squash)
Salt and freshly ground black pepper to taste, optional

Directions
In a large soup pot, saute the onion and garlic in the olive oil over medium heat until the onion is translucent, about 5 minutes. Add the broth, carrots, potatoes, parsnip, rice, thyme, and salt.

Once soup boils, reduce heat, cover, and simmer for 30 minutes. Add the tomatoes with juice, the white beans, kale, and squash; simmer about 20 minutes. Add salt and pepper if desired.

Nutritional Info (1 cup(
150 calories, 7 g protein, 3 g fat (0.5 g saturated), 25 g carbohydrate, 540 mg sodium, 0.5 mg cholesterol, 3 g fiber

from:

Ingredients
2 tsp butter
1 apple, peeled and thinly sliced
4 eggs
2 egg whites
2 Tbs water
1/2 cup shredded reduced-fat cheddar
Salt and pepper
4 strips precooked bacon

Directions
Preheat broiler. Melt butter over medium-high heat in a 10-inch oven-proof skillet (e.g., cast iron). Add apple slices and sauté 1 minute, or until softened.

Meanwhile, in a large bowl, whisk eggs, egg whites, and water until frothy. Stir in cheddar, salt, and pepper.

Put bacon strips on top of apples. Pour egg mixture into skillet. Cook 2 minutes, until bottom and sides of frittata are set. (Resist the urge to stir!) Carefully transfer skillet to broiler and cook 6 inches from heat, 2 to 3 minutes, or until top is set. Cut into 4 wedges.

Nutritional Info (1 wedge(
194 calories, 12 g fat (6 g saturated), 333 mg sodium, 234 mg cholesterol

from: Parenting

Ingredients
Two 3-oz packages ramen noodles (save seasoning packets for another use)
12-oz package cooked turkey meatballs, cut in half
16-oz bag frozen Asian sitr-fry vegetables, thawed
3/4 cup sweet-and-sour sauce (in the Asian-food section of grocery store)
1/2 cup reduced-sodium, fat-free chicken broth

Directions
Boil 4 cups water in a covered pot over high heat. Break noodles in thirds (for easier serving); add to water. Reduce heat to simmer and cook, uncovered, 3 minutes, stirring. Drain; keep warm.

Meanwhile, combine remaining ingredients in saucepan over medium-high heat. Cover; simmer, stirring occasionally, for 5 minutes, or until meatballs are heated through and vegetables are crips-tender. If pot bubbles too vigorously, reduce heat to medium. Serve over noodles.

Nutritional Info (1/4 recipe(
411 calories, 11 g fat (3 g saturated), 956 mg sodium, 65 mg cholesterol

Posted on

Easy Cheesy Fritatta

from: Matt & Jess original

Ingredients
1/2 C refried beans or black beans
1/4 C cooked ground beef (seasoned as you or your baby likes it)
2 T cheddar cheese

Directions
If using black beans, mash them with a fork. Then combine beans, beef and cheese together.

from: 171

Ingredients
2 C ricotta cheese
3 T greated parmesan cheese
1 scant cup all purpose flour
salt
pesto, butter and more parmesan to serve

Directions
Bring a large pot of salted water to a boil. Mix the ricotta, flour, parmesan and a pinch of salt in a large bowl. With lightly floured hands, roll the dough into thin sausages (5/8 inch thick is recommended). Cut into little dumplings about 3/4 inch long.

Drop them into the boiling water and cook for about 45 seconds (they will rise to the surface). Remove with a slotted spoon and serve immediately with pesto (sun dried tomato is very good), butter and parmesan.

from:

Ingredients
buffalo mozzarella
good tomatoes
romaine lettuce
balsalmic vinegarette dressing

Directions
Cut up the mozarella, tomatoes and romaine into good bite-sized pieces. Toss together with the balsalmic vinegarette dressing.

from: Everyday Food

Ingredients
8 tablespoons (1 stick) unsalted butter, plus extra for the cups
10 ounces semisweet chocolate, roughly chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup granulated sugar, plus extra for the cups
3 tablespoons all-purpose flour, plus extra for the cups 1/2 cup miniature marshmallows
2 tablespoons unsweetened cocoa powder

Directions
Heat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce ovenproof coffee cups, mugs, or ramekins. Wipe the rims clean.

Place the butter and chocolate in a large heatproof bowl. Set it over a pan of simmering water, and heat, stirring once or twice, until melted and smooth. Remove from heat. Let cool for 5 minutes.

With an electric mixer on medium-high, beat the eggs, egg yolk, vanilla, salt, and 1/2 cup of the sugar until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the flour into the chocolate mixture, mixing until incorporated. Reduce speed to low and slowly add the chocolate mixture to the egg mixture, mixing until incorporated. FIll each cup about 1/2 inch from the rim. Bake until the cakes puff and begin to crack on the surface but are still a bit runny in the center, 13 to 17 minutes, depending on the size of the cups. Remove from oven. Sprinkle with the marshmallows and return to oven until the marshmallow begins to crisp, 2 to 4 minutes. Remove from oven. Let cool for about 5 minutes. Sift the cocoa over the top.

from: Parenting

Ingredients
Cooking spray
1 cup whole-grain cereal flakes (like Wheaties or Total)
1/4 cup wheat germ, unsweetened
2 Tbs grated parmesan
6-oz package macaroni and cheese
1/4 to 1/2 cup White Puree
1/2 to 1/2 cup Orange Puree
2 Tbs butter

Directions
Preheat oven to 375 degrees. Coat casserole dish with cooking spray. Put cereal in zip-close bag and crush to coarse crumbs. Pour crumbs in a bowl and mix in wheat germ and parmesan.

2. Prepare macaroni and cheese according to package directions, adding White Puree, Orange Puree, or both (use no more than 1/2 cup puree total per 6-oz box of macaroni and cheese). Transfer to casserole dish, sprinkle with crunchy topping, and dot with butter. Bake 10 to 15 minutes, or until topping is golden.

Nutritional Info (1/4 recipe(
313 calories, 18 g fat (10 g saturated), 418 mg sodium, 45 mg cholesterol

from: Parenting

Ingredients
1 yam, peeled and cut in chunks
3 carrots, peeled and cut in chunks
2 Tbs water

Directions
In a pot, cover yam and carrots with cold water. Boil 25 minutes, or until very tender.

Drain and puree in food processor with water until completely smooth (no telltale chunks!), 1 minute. If necessary, add up to 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
One 15-oz can cannellini beans, rinsed and drained
1 Tbs water

Directions
Pulse cannellini beans and water in a food processor until smooth, about 1 minute. Puree should be the consistency of peanut butter. If necessary, add additional water, 1 teaspoon at a time, until there are no bean flecks visible.

from: Parenting

Ingredients
Two 10-oz packages frozen spinach
1 1/2 cups blueberries (if frozen, puree)
1/2 tsp lemon juice
2 Tbs water

Directions
Put spinach in a saucepan and cover with water. Bring to a boil, cover, and simmer 6 to 7 minutes. Drain.

Puree spinach, blueberries, lemon juice, and water in a food processor until smooth, 1 minute. If necessary, add 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
Cooking spray
4 eggs
2/3 cup flour
Two 10-oz packages frozen chopped spinach, thawed and squeezed dry
24-oz container low-fat cottage cheese
3 cups grated reduced-fat cheddar cheese
Salt, to taste

Directions
Coat a 2-quart casserole dish with cooking spray. In a large mixing bowl, beat eggs with flour until smooth.

Add remaining ingredients and stir well to blend. Spoon into prepared dish, cover, and refrigerate.

Bake, uncovered, at 350 degrees for 75 minutes.

Nutritional Info (1/8 recipe(
273 calories, 13 g fat (7 g saturated), 818 mg sodium, 140 mg cholesterol

from: Parenting

Ingredients
12-oz package frozen cooked winter squash
1 Tbs olive oil
1/4 cup chopped onion (1 small onion)
1 Tbs flour
1 tsp salt, or to taste
3/4 cup half-and-half
1/4 cup low-fat milk
1 1/2 cups fat-free, reduced-sodium chicken broth

Directions
Thaw the squash in the microwave for 5 minutes. Remove and let cool.

Meanwhile, heat the oil in a large nonstick pan over medium heat. Add the onion, flour, and salt. Cook, stirring occasionally for about 3 minutes. Stir in the half-and-half and the milk. Add the broth and cook 2 minutes. Turn off the heat.

Add squash to the milk mixture and cook for about 2 minutes or until the squash is very soft.

Pour the soup carefully into a blender or food processor and puree until smooth. Serve hot.

Nutritional Info (1/6 recipe(
106 calories, 6 g fat (3 g saturated), 564 mg sodium, 12 mg sodium

from: Parenting

Ingredients
Filling
1 3/4 cups chicken broth
2 pounds boneless chicken breast, cut into 2-inch pieces
4 carrots, thinly sliced crosswise
4 tablespoons butter or margarine
1 medium onion, chopped, about 3/4 cup
1/3 cup all-purpose flour
1 cup low-fat milk
1 teaspoon salt, or to taste
1 cup frozen peas, thawed
1/4 cup fresh parsley, chopped

Crust
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup plus 3 tablespoons milk
1 egg, lightly beaten
2 tablespoons peanut or olive oil

Directions
Heat broth and chicken in a large saucepan until boiling. Reduce heat to low; cover and simmer 2 minutes. With a slotted spoon, remove chicken to a 2-quart casserole dish and set aside. Add carrots to hot broth and simmer about 5 minutes, until fork-tender, then remove and add to the cooked chicken. Reserve the broth and set aside.

In another medium saucepan, melt butter or margarine over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the flour and cook for another 5 minutes, stirring constantly. Remove from heat and slowly whisk in the reserved broth. Return to heat and cook, stirring until sauce boils and thickens. Remove from heat; blend in milk and salt, then pour sauce over chicken and carrots. Mix in the peas and parsley, and set aside.

Preheat oven to 375 degrees. In a small bowl, combine the flour, cornmeal, sugar, and baking powder. Using a fork, blend in the milk, egg, and oil. Pour over the chicken filling and spread to edges of dish with a spatula. Bake 45 to 50 minutes if 1 large pie (40 minutes if in 2 smaller casseroles, 35 minutes if 9 individual ones), or until crust is golden and filling is bubbly

Nutritional Info (1/9 recipe(
326 calories, 30 g protein, 11 g fat (4 g saturated), 24 g carbohydrate, 546 mg sodium, 92 mg cholesterol, 2 g fiber

from: Parenting

Ingredients
1 large onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
8 cups chicken or vegetable broth
2 carrots, sliced
2 small potatoes, diced
1 parsnip, peeled and sliced
1/2 cup raw rice
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1 16-ounce can whole tomatoes with juice
1 16-ounce can white beans, drained and rinsed
2 cups fresh kale or spinach, chopped
2 cups butternut squash, peeled and cut into 1-inch cubes, about 1 pound (1 small squash)
Salt and freshly ground black pepper to taste, optional

Directions
In a large soup pot, saute the onion and garlic in the olive oil over medium heat until the onion is translucent, about 5 minutes. Add the broth, carrots, potatoes, parsnip, rice, thyme, and salt.

Once soup boils, reduce heat, cover, and simmer for 30 minutes. Add the tomatoes with juice, the white beans, kale, and squash; simmer about 20 minutes. Add salt and pepper if desired.

Nutritional Info (1 cup(
150 calories, 7 g protein, 3 g fat (0.5 g saturated), 25 g carbohydrate, 540 mg sodium, 0.5 mg cholesterol, 3 g fiber

from:

Ingredients
2 tsp butter
1 apple, peeled and thinly sliced
4 eggs
2 egg whites
2 Tbs water
1/2 cup shredded reduced-fat cheddar
Salt and pepper
4 strips precooked bacon

Directions
Preheat broiler. Melt butter over medium-high heat in a 10-inch oven-proof skillet (e.g., cast iron). Add apple slices and sauté 1 minute, or until softened.

Meanwhile, in a large bowl, whisk eggs, egg whites, and water until frothy. Stir in cheddar, salt, and pepper.

Put bacon strips on top of apples. Pour egg mixture into skillet. Cook 2 minutes, until bottom and sides of frittata are set. (Resist the urge to stir!) Carefully transfer skillet to broiler and cook 6 inches from heat, 2 to 3 minutes, or until top is set. Cut into 4 wedges.

Nutritional Info (1 wedge(
194 calories, 12 g fat (6 g saturated), 333 mg sodium, 234 mg cholesterol

from: Parenting

Ingredients
Two 3-oz packages ramen noodles (save seasoning packets for another use)
12-oz package cooked turkey meatballs, cut in half
16-oz bag frozen Asian sitr-fry vegetables, thawed
3/4 cup sweet-and-sour sauce (in the Asian-food section of grocery store)
1/2 cup reduced-sodium, fat-free chicken broth

Directions
Boil 4 cups water in a covered pot over high heat. Break noodles in thirds (for easier serving); add to water. Reduce heat to simmer and cook, uncovered, 3 minutes, stirring. Drain; keep warm.

Meanwhile, combine remaining ingredients in saucepan over medium-high heat. Cover; simmer, stirring occasionally, for 5 minutes, or until meatballs are heated through and vegetables are crips-tender. If pot bubbles too vigorously, reduce heat to medium. Serve over noodles.

Nutritional Info (1/4 recipe(
411 calories, 11 g fat (3 g saturated), 956 mg sodium, 65 mg cholesterol

from: Parenting

Ingredients
4 eggs
2 egg whites
1 cup part-skim ricotta
2 Tbs water
1/2 cup chopped pimientos, drained
1 cup corn kernels (canned, drained, or frozen and thawed)
1/2 tsp salt
1/4 tsp pepper
1 tsp butter

Directions
Preheat broiler to high. In a large bowl, whisk eggs, egg whites, ricotta, and water until creamy. Stir in pimientos, corn, salt, and pepper.

Melt butter over medium heat in a 10-inch ovenproof nonstick skillet (cast iron works really well). Pour the egg mixture into the skillet. Cook for three minutes, until the bottom and sides of the frittata are set. Don't stir!

Carefully remove skillet to the broiler and cook six inches from the heat source for two minutes, or until the top is golden and set. Cut into four wedges. Serve with chips and salsa.

Nutritional Info (1 wedge(
215 calories, 11 g fat (5 g saturated), 594 mg sodium, 234 mg cholesterol

Posted on

Stove-Top Turkey Casserole

from: Matt & Jess original

Ingredients
1/2 C refried beans or black beans
1/4 C cooked ground beef (seasoned as you or your baby likes it)
2 T cheddar cheese

Directions
If using black beans, mash them with a fork. Then combine beans, beef and cheese together.

from: 171

Ingredients
2 C ricotta cheese
3 T greated parmesan cheese
1 scant cup all purpose flour
salt
pesto, butter and more parmesan to serve

Directions
Bring a large pot of salted water to a boil. Mix the ricotta, flour, parmesan and a pinch of salt in a large bowl. With lightly floured hands, roll the dough into thin sausages (5/8 inch thick is recommended). Cut into little dumplings about 3/4 inch long.

Drop them into the boiling water and cook for about 45 seconds (they will rise to the surface). Remove with a slotted spoon and serve immediately with pesto (sun dried tomato is very good), butter and parmesan.

from:

Ingredients
buffalo mozzarella
good tomatoes
romaine lettuce
balsalmic vinegarette dressing

Directions
Cut up the mozarella, tomatoes and romaine into good bite-sized pieces. Toss together with the balsalmic vinegarette dressing.

from: Everyday Food

Ingredients
8 tablespoons (1 stick) unsalted butter, plus extra for the cups
10 ounces semisweet chocolate, roughly chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup granulated sugar, plus extra for the cups
3 tablespoons all-purpose flour, plus extra for the cups 1/2 cup miniature marshmallows
2 tablespoons unsweetened cocoa powder

Directions
Heat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce ovenproof coffee cups, mugs, or ramekins. Wipe the rims clean.

Place the butter and chocolate in a large heatproof bowl. Set it over a pan of simmering water, and heat, stirring once or twice, until melted and smooth. Remove from heat. Let cool for 5 minutes.

With an electric mixer on medium-high, beat the eggs, egg yolk, vanilla, salt, and 1/2 cup of the sugar until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the flour into the chocolate mixture, mixing until incorporated. Reduce speed to low and slowly add the chocolate mixture to the egg mixture, mixing until incorporated. FIll each cup about 1/2 inch from the rim. Bake until the cakes puff and begin to crack on the surface but are still a bit runny in the center, 13 to 17 minutes, depending on the size of the cups. Remove from oven. Sprinkle with the marshmallows and return to oven until the marshmallow begins to crisp, 2 to 4 minutes. Remove from oven. Let cool for about 5 minutes. Sift the cocoa over the top.

from: Parenting

Ingredients
Cooking spray
1 cup whole-grain cereal flakes (like Wheaties or Total)
1/4 cup wheat germ, unsweetened
2 Tbs grated parmesan
6-oz package macaroni and cheese
1/4 to 1/2 cup White Puree
1/2 to 1/2 cup Orange Puree
2 Tbs butter

Directions
Preheat oven to 375 degrees. Coat casserole dish with cooking spray. Put cereal in zip-close bag and crush to coarse crumbs. Pour crumbs in a bowl and mix in wheat germ and parmesan.

2. Prepare macaroni and cheese according to package directions, adding White Puree, Orange Puree, or both (use no more than 1/2 cup puree total per 6-oz box of macaroni and cheese). Transfer to casserole dish, sprinkle with crunchy topping, and dot with butter. Bake 10 to 15 minutes, or until topping is golden.

Nutritional Info (1/4 recipe(
313 calories, 18 g fat (10 g saturated), 418 mg sodium, 45 mg cholesterol

from: Parenting

Ingredients
1 yam, peeled and cut in chunks
3 carrots, peeled and cut in chunks
2 Tbs water

Directions
In a pot, cover yam and carrots with cold water. Boil 25 minutes, or until very tender.

Drain and puree in food processor with water until completely smooth (no telltale chunks!), 1 minute. If necessary, add up to 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
One 15-oz can cannellini beans, rinsed and drained
1 Tbs water

Directions
Pulse cannellini beans and water in a food processor until smooth, about 1 minute. Puree should be the consistency of peanut butter. If necessary, add additional water, 1 teaspoon at a time, until there are no bean flecks visible.

from: Parenting

Ingredients
Two 10-oz packages frozen spinach
1 1/2 cups blueberries (if frozen, puree)
1/2 tsp lemon juice
2 Tbs water

Directions
Put spinach in a saucepan and cover with water. Bring to a boil, cover, and simmer 6 to 7 minutes. Drain.

Puree spinach, blueberries, lemon juice, and water in a food processor until smooth, 1 minute. If necessary, add 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
Cooking spray
4 eggs
2/3 cup flour
Two 10-oz packages frozen chopped spinach, thawed and squeezed dry
24-oz container low-fat cottage cheese
3 cups grated reduced-fat cheddar cheese
Salt, to taste

Directions
Coat a 2-quart casserole dish with cooking spray. In a large mixing bowl, beat eggs with flour until smooth.

Add remaining ingredients and stir well to blend. Spoon into prepared dish, cover, and refrigerate.

Bake, uncovered, at 350 degrees for 75 minutes.

Nutritional Info (1/8 recipe(
273 calories, 13 g fat (7 g saturated), 818 mg sodium, 140 mg cholesterol

from: Parenting

Ingredients
12-oz package frozen cooked winter squash
1 Tbs olive oil
1/4 cup chopped onion (1 small onion)
1 Tbs flour
1 tsp salt, or to taste
3/4 cup half-and-half
1/4 cup low-fat milk
1 1/2 cups fat-free, reduced-sodium chicken broth

Directions
Thaw the squash in the microwave for 5 minutes. Remove and let cool.

Meanwhile, heat the oil in a large nonstick pan over medium heat. Add the onion, flour, and salt. Cook, stirring occasionally for about 3 minutes. Stir in the half-and-half and the milk. Add the broth and cook 2 minutes. Turn off the heat.

Add squash to the milk mixture and cook for about 2 minutes or until the squash is very soft.

Pour the soup carefully into a blender or food processor and puree until smooth. Serve hot.

Nutritional Info (1/6 recipe(
106 calories, 6 g fat (3 g saturated), 564 mg sodium, 12 mg sodium

from: Parenting

Ingredients
Filling
1 3/4 cups chicken broth
2 pounds boneless chicken breast, cut into 2-inch pieces
4 carrots, thinly sliced crosswise
4 tablespoons butter or margarine
1 medium onion, chopped, about 3/4 cup
1/3 cup all-purpose flour
1 cup low-fat milk
1 teaspoon salt, or to taste
1 cup frozen peas, thawed
1/4 cup fresh parsley, chopped

Crust
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup plus 3 tablespoons milk
1 egg, lightly beaten
2 tablespoons peanut or olive oil

Directions
Heat broth and chicken in a large saucepan until boiling. Reduce heat to low; cover and simmer 2 minutes. With a slotted spoon, remove chicken to a 2-quart casserole dish and set aside. Add carrots to hot broth and simmer about 5 minutes, until fork-tender, then remove and add to the cooked chicken. Reserve the broth and set aside.

In another medium saucepan, melt butter or margarine over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the flour and cook for another 5 minutes, stirring constantly. Remove from heat and slowly whisk in the reserved broth. Return to heat and cook, stirring until sauce boils and thickens. Remove from heat; blend in milk and salt, then pour sauce over chicken and carrots. Mix in the peas and parsley, and set aside.

Preheat oven to 375 degrees. In a small bowl, combine the flour, cornmeal, sugar, and baking powder. Using a fork, blend in the milk, egg, and oil. Pour over the chicken filling and spread to edges of dish with a spatula. Bake 45 to 50 minutes if 1 large pie (40 minutes if in 2 smaller casseroles, 35 minutes if 9 individual ones), or until crust is golden and filling is bubbly

Nutritional Info (1/9 recipe(
326 calories, 30 g protein, 11 g fat (4 g saturated), 24 g carbohydrate, 546 mg sodium, 92 mg cholesterol, 2 g fiber

from: Parenting

Ingredients
1 large onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
8 cups chicken or vegetable broth
2 carrots, sliced
2 small potatoes, diced
1 parsnip, peeled and sliced
1/2 cup raw rice
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1 16-ounce can whole tomatoes with juice
1 16-ounce can white beans, drained and rinsed
2 cups fresh kale or spinach, chopped
2 cups butternut squash, peeled and cut into 1-inch cubes, about 1 pound (1 small squash)
Salt and freshly ground black pepper to taste, optional

Directions
In a large soup pot, saute the onion and garlic in the olive oil over medium heat until the onion is translucent, about 5 minutes. Add the broth, carrots, potatoes, parsnip, rice, thyme, and salt.

Once soup boils, reduce heat, cover, and simmer for 30 minutes. Add the tomatoes with juice, the white beans, kale, and squash; simmer about 20 minutes. Add salt and pepper if desired.

Nutritional Info (1 cup(
150 calories, 7 g protein, 3 g fat (0.5 g saturated), 25 g carbohydrate, 540 mg sodium, 0.5 mg cholesterol, 3 g fiber

from:

Ingredients
2 tsp butter
1 apple, peeled and thinly sliced
4 eggs
2 egg whites
2 Tbs water
1/2 cup shredded reduced-fat cheddar
Salt and pepper
4 strips precooked bacon

Directions
Preheat broiler. Melt butter over medium-high heat in a 10-inch oven-proof skillet (e.g., cast iron). Add apple slices and sauté 1 minute, or until softened.

Meanwhile, in a large bowl, whisk eggs, egg whites, and water until frothy. Stir in cheddar, salt, and pepper.

Put bacon strips on top of apples. Pour egg mixture into skillet. Cook 2 minutes, until bottom and sides of frittata are set. (Resist the urge to stir!) Carefully transfer skillet to broiler and cook 6 inches from heat, 2 to 3 minutes, or until top is set. Cut into 4 wedges.

Nutritional Info (1 wedge(
194 calories, 12 g fat (6 g saturated), 333 mg sodium, 234 mg cholesterol

from: Parenting

Ingredients
Two 3-oz packages ramen noodles (save seasoning packets for another use)
12-oz package cooked turkey meatballs, cut in half
16-oz bag frozen Asian sitr-fry vegetables, thawed
3/4 cup sweet-and-sour sauce (in the Asian-food section of grocery store)
1/2 cup reduced-sodium, fat-free chicken broth

Directions
Boil 4 cups water in a covered pot over high heat. Break noodles in thirds (for easier serving); add to water. Reduce heat to simmer and cook, uncovered, 3 minutes, stirring. Drain; keep warm.

Meanwhile, combine remaining ingredients in saucepan over medium-high heat. Cover; simmer, stirring occasionally, for 5 minutes, or until meatballs are heated through and vegetables are crips-tender. If pot bubbles too vigorously, reduce heat to medium. Serve over noodles.

Nutritional Info (1/4 recipe(
411 calories, 11 g fat (3 g saturated), 956 mg sodium, 65 mg cholesterol

from: Parenting

Ingredients
4 eggs
2 egg whites
1 cup part-skim ricotta
2 Tbs water
1/2 cup chopped pimientos, drained
1 cup corn kernels (canned, drained, or frozen and thawed)
1/2 tsp salt
1/4 tsp pepper
1 tsp butter

Directions
Preheat broiler to high. In a large bowl, whisk eggs, egg whites, ricotta, and water until creamy. Stir in pimientos, corn, salt, and pepper.

Melt butter over medium heat in a 10-inch ovenproof nonstick skillet (cast iron works really well). Pour the egg mixture into the skillet. Cook for three minutes, until the bottom and sides of the frittata are set. Don't stir!

Carefully remove skillet to the broiler and cook six inches from the heat source for two minutes, or until the top is golden and set. Cut into four wedges. Serve with chips and salsa.

Nutritional Info (1 wedge(
215 calories, 11 g fat (5 g saturated), 594 mg sodium, 234 mg cholesterol

from: Parenting

Ingredients
10.75-oz can cream of potato soup
1/2 cup water 10-oz package frozen peas and carrots, thawed
2 cups leftover turkey, diced
1 cup croutons
3/4 cup (3 oz) shredded reduced-fat cheddar cheese

Directions
Combine soup, water, peas and carrots, and turkey in a large nonstick skillet. Cook over medium-high heat for 3 minutes, stirring occasionally. Add croutons, stir to combine. Sprinkle shredded cheddar over casserole. Cover, reduce heat to low, and cook another minute, until cheese is melted. Remove skillet from heat and let stand for 1 minute so flavors develop.

Nutritional Info (1/4 recipe(
289 calories, 11 g fat (5 g saturated), 804 mg sodium, 73 mg cholesterol

Posted on

Turkey Roll-Ups with Polenta

from: Matt & Jess original

Ingredients
1/2 C refried beans or black beans
1/4 C cooked ground beef (seasoned as you or your baby likes it)
2 T cheddar cheese

Directions
If using black beans, mash them with a fork. Then combine beans, beef and cheese together.

from: 171

Ingredients
2 C ricotta cheese
3 T greated parmesan cheese
1 scant cup all purpose flour
salt
pesto, butter and more parmesan to serve

Directions
Bring a large pot of salted water to a boil. Mix the ricotta, flour, parmesan and a pinch of salt in a large bowl. With lightly floured hands, roll the dough into thin sausages (5/8 inch thick is recommended). Cut into little dumplings about 3/4 inch long.

Drop them into the boiling water and cook for about 45 seconds (they will rise to the surface). Remove with a slotted spoon and serve immediately with pesto (sun dried tomato is very good), butter and parmesan.

from:

Ingredients
buffalo mozzarella
good tomatoes
romaine lettuce
balsalmic vinegarette dressing

Directions
Cut up the mozarella, tomatoes and romaine into good bite-sized pieces. Toss together with the balsalmic vinegarette dressing.

from: Everyday Food

Ingredients
8 tablespoons (1 stick) unsalted butter, plus extra for the cups
10 ounces semisweet chocolate, roughly chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup granulated sugar, plus extra for the cups
3 tablespoons all-purpose flour, plus extra for the cups 1/2 cup miniature marshmallows
2 tablespoons unsweetened cocoa powder

Directions
Heat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce ovenproof coffee cups, mugs, or ramekins. Wipe the rims clean.

Place the butter and chocolate in a large heatproof bowl. Set it over a pan of simmering water, and heat, stirring once or twice, until melted and smooth. Remove from heat. Let cool for 5 minutes.

With an electric mixer on medium-high, beat the eggs, egg yolk, vanilla, salt, and 1/2 cup of the sugar until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the flour into the chocolate mixture, mixing until incorporated. Reduce speed to low and slowly add the chocolate mixture to the egg mixture, mixing until incorporated. FIll each cup about 1/2 inch from the rim. Bake until the cakes puff and begin to crack on the surface but are still a bit runny in the center, 13 to 17 minutes, depending on the size of the cups. Remove from oven. Sprinkle with the marshmallows and return to oven until the marshmallow begins to crisp, 2 to 4 minutes. Remove from oven. Let cool for about 5 minutes. Sift the cocoa over the top.

from: Parenting

Ingredients
Cooking spray
1 cup whole-grain cereal flakes (like Wheaties or Total)
1/4 cup wheat germ, unsweetened
2 Tbs grated parmesan
6-oz package macaroni and cheese
1/4 to 1/2 cup White Puree
1/2 to 1/2 cup Orange Puree
2 Tbs butter

Directions
Preheat oven to 375 degrees. Coat casserole dish with cooking spray. Put cereal in zip-close bag and crush to coarse crumbs. Pour crumbs in a bowl and mix in wheat germ and parmesan.

2. Prepare macaroni and cheese according to package directions, adding White Puree, Orange Puree, or both (use no more than 1/2 cup puree total per 6-oz box of macaroni and cheese). Transfer to casserole dish, sprinkle with crunchy topping, and dot with butter. Bake 10 to 15 minutes, or until topping is golden.

Nutritional Info (1/4 recipe(
313 calories, 18 g fat (10 g saturated), 418 mg sodium, 45 mg cholesterol

from: Parenting

Ingredients
1 yam, peeled and cut in chunks
3 carrots, peeled and cut in chunks
2 Tbs water

Directions
In a pot, cover yam and carrots with cold water. Boil 25 minutes, or until very tender.

Drain and puree in food processor with water until completely smooth (no telltale chunks!), 1 minute. If necessary, add up to 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
One 15-oz can cannellini beans, rinsed and drained
1 Tbs water

Directions
Pulse cannellini beans and water in a food processor until smooth, about 1 minute. Puree should be the consistency of peanut butter. If necessary, add additional water, 1 teaspoon at a time, until there are no bean flecks visible.

from: Parenting

Ingredients
Two 10-oz packages frozen spinach
1 1/2 cups blueberries (if frozen, puree)
1/2 tsp lemon juice
2 Tbs water

Directions
Put spinach in a saucepan and cover with water. Bring to a boil, cover, and simmer 6 to 7 minutes. Drain.

Puree spinach, blueberries, lemon juice, and water in a food processor until smooth, 1 minute. If necessary, add 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
Cooking spray
4 eggs
2/3 cup flour
Two 10-oz packages frozen chopped spinach, thawed and squeezed dry
24-oz container low-fat cottage cheese
3 cups grated reduced-fat cheddar cheese
Salt, to taste

Directions
Coat a 2-quart casserole dish with cooking spray. In a large mixing bowl, beat eggs with flour until smooth.

Add remaining ingredients and stir well to blend. Spoon into prepared dish, cover, and refrigerate.

Bake, uncovered, at 350 degrees for 75 minutes.

Nutritional Info (1/8 recipe(
273 calories, 13 g fat (7 g saturated), 818 mg sodium, 140 mg cholesterol

from: Parenting

Ingredients
12-oz package frozen cooked winter squash
1 Tbs olive oil
1/4 cup chopped onion (1 small onion)
1 Tbs flour
1 tsp salt, or to taste
3/4 cup half-and-half
1/4 cup low-fat milk
1 1/2 cups fat-free, reduced-sodium chicken broth

Directions
Thaw the squash in the microwave for 5 minutes. Remove and let cool.

Meanwhile, heat the oil in a large nonstick pan over medium heat. Add the onion, flour, and salt. Cook, stirring occasionally for about 3 minutes. Stir in the half-and-half and the milk. Add the broth and cook 2 minutes. Turn off the heat.

Add squash to the milk mixture and cook for about 2 minutes or until the squash is very soft.

Pour the soup carefully into a blender or food processor and puree until smooth. Serve hot.

Nutritional Info (1/6 recipe(
106 calories, 6 g fat (3 g saturated), 564 mg sodium, 12 mg sodium

from: Parenting

Ingredients
Filling
1 3/4 cups chicken broth
2 pounds boneless chicken breast, cut into 2-inch pieces
4 carrots, thinly sliced crosswise
4 tablespoons butter or margarine
1 medium onion, chopped, about 3/4 cup
1/3 cup all-purpose flour
1 cup low-fat milk
1 teaspoon salt, or to taste
1 cup frozen peas, thawed
1/4 cup fresh parsley, chopped

Crust
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup plus 3 tablespoons milk
1 egg, lightly beaten
2 tablespoons peanut or olive oil

Directions
Heat broth and chicken in a large saucepan until boiling. Reduce heat to low; cover and simmer 2 minutes. With a slotted spoon, remove chicken to a 2-quart casserole dish and set aside. Add carrots to hot broth and simmer about 5 minutes, until fork-tender, then remove and add to the cooked chicken. Reserve the broth and set aside.

In another medium saucepan, melt butter or margarine over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the flour and cook for another 5 minutes, stirring constantly. Remove from heat and slowly whisk in the reserved broth. Return to heat and cook, stirring until sauce boils and thickens. Remove from heat; blend in milk and salt, then pour sauce over chicken and carrots. Mix in the peas and parsley, and set aside.

Preheat oven to 375 degrees. In a small bowl, combine the flour, cornmeal, sugar, and baking powder. Using a fork, blend in the milk, egg, and oil. Pour over the chicken filling and spread to edges of dish with a spatula. Bake 45 to 50 minutes if 1 large pie (40 minutes if in 2 smaller casseroles, 35 minutes if 9 individual ones), or until crust is golden and filling is bubbly

Nutritional Info (1/9 recipe(
326 calories, 30 g protein, 11 g fat (4 g saturated), 24 g carbohydrate, 546 mg sodium, 92 mg cholesterol, 2 g fiber

from: Parenting

Ingredients
1 large onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
8 cups chicken or vegetable broth
2 carrots, sliced
2 small potatoes, diced
1 parsnip, peeled and sliced
1/2 cup raw rice
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1 16-ounce can whole tomatoes with juice
1 16-ounce can white beans, drained and rinsed
2 cups fresh kale or spinach, chopped
2 cups butternut squash, peeled and cut into 1-inch cubes, about 1 pound (1 small squash)
Salt and freshly ground black pepper to taste, optional

Directions
In a large soup pot, saute the onion and garlic in the olive oil over medium heat until the onion is translucent, about 5 minutes. Add the broth, carrots, potatoes, parsnip, rice, thyme, and salt.

Once soup boils, reduce heat, cover, and simmer for 30 minutes. Add the tomatoes with juice, the white beans, kale, and squash; simmer about 20 minutes. Add salt and pepper if desired.

Nutritional Info (1 cup(
150 calories, 7 g protein, 3 g fat (0.5 g saturated), 25 g carbohydrate, 540 mg sodium, 0.5 mg cholesterol, 3 g fiber

from:

Ingredients
2 tsp butter
1 apple, peeled and thinly sliced
4 eggs
2 egg whites
2 Tbs water
1/2 cup shredded reduced-fat cheddar
Salt and pepper
4 strips precooked bacon

Directions
Preheat broiler. Melt butter over medium-high heat in a 10-inch oven-proof skillet (e.g., cast iron). Add apple slices and sauté 1 minute, or until softened.

Meanwhile, in a large bowl, whisk eggs, egg whites, and water until frothy. Stir in cheddar, salt, and pepper.

Put bacon strips on top of apples. Pour egg mixture into skillet. Cook 2 minutes, until bottom and sides of frittata are set. (Resist the urge to stir!) Carefully transfer skillet to broiler and cook 6 inches from heat, 2 to 3 minutes, or until top is set. Cut into 4 wedges.

Nutritional Info (1 wedge(
194 calories, 12 g fat (6 g saturated), 333 mg sodium, 234 mg cholesterol

from: Parenting

Ingredients
Two 3-oz packages ramen noodles (save seasoning packets for another use)
12-oz package cooked turkey meatballs, cut in half
16-oz bag frozen Asian sitr-fry vegetables, thawed
3/4 cup sweet-and-sour sauce (in the Asian-food section of grocery store)
1/2 cup reduced-sodium, fat-free chicken broth

Directions
Boil 4 cups water in a covered pot over high heat. Break noodles in thirds (for easier serving); add to water. Reduce heat to simmer and cook, uncovered, 3 minutes, stirring. Drain; keep warm.

Meanwhile, combine remaining ingredients in saucepan over medium-high heat. Cover; simmer, stirring occasionally, for 5 minutes, or until meatballs are heated through and vegetables are crips-tender. If pot bubbles too vigorously, reduce heat to medium. Serve over noodles.

Nutritional Info (1/4 recipe(
411 calories, 11 g fat (3 g saturated), 956 mg sodium, 65 mg cholesterol

from: Parenting

Ingredients
4 eggs
2 egg whites
1 cup part-skim ricotta
2 Tbs water
1/2 cup chopped pimientos, drained
1 cup corn kernels (canned, drained, or frozen and thawed)
1/2 tsp salt
1/4 tsp pepper
1 tsp butter

Directions
Preheat broiler to high. In a large bowl, whisk eggs, egg whites, ricotta, and water until creamy. Stir in pimientos, corn, salt, and pepper.

Melt butter over medium heat in a 10-inch ovenproof nonstick skillet (cast iron works really well). Pour the egg mixture into the skillet. Cook for three minutes, until the bottom and sides of the frittata are set. Don't stir!

Carefully remove skillet to the broiler and cook six inches from the heat source for two minutes, or until the top is golden and set. Cut into four wedges. Serve with chips and salsa.

Nutritional Info (1 wedge(
215 calories, 11 g fat (5 g saturated), 594 mg sodium, 234 mg cholesterol

from: Parenting

Ingredients
10.75-oz can cream of potato soup
1/2 cup water 10-oz package frozen peas and carrots, thawed
2 cups leftover turkey, diced
1 cup croutons
3/4 cup (3 oz) shredded reduced-fat cheddar cheese

Directions
Combine soup, water, peas and carrots, and turkey in a large nonstick skillet. Cook over medium-high heat for 3 minutes, stirring occasionally. Add croutons, stir to combine. Sprinkle shredded cheddar over casserole. Cover, reduce heat to low, and cook another minute, until cheese is melted. Remove skillet from heat and let stand for 1 minute so flavors develop.

Nutritional Info (1/4 recipe(
289 calories, 11 g fat (5 g saturated), 804 mg sodium, 73 mg cholesterol

from: Parenting

Ingredients
1 lb turkey cutlets (in the refrigerated meat section)
Salt and pepper
4 slices (about 2 oz) prosciutto or thin-sliced ham
4 slices part-skim mozzarella
4 tsp grated parmesan cheese
1/3 cup seasoned bread crumbs
1 Tbs olive oil
1/2 16-oz tube polenta
1 large tomato, diced

Directions
Season cutlets with salt and pepper. Top each with a slice of prosciutto and cheese. Starting at narrowest end, roll up cutlets.

Pour bread crumbs into a shallow dish. Dredge roll-ups in crumbs, then place on a microwavable dish, seam side down. Drizzle with olive oil. Cook at 100 percent power for 5 minutes. (If microwave doesn't have a turntable, rotate dish halfway through cooking time.) Roll-ups are done when turkey is no longer pink and cheese is melted.

Meanwhile, cut polenta into chunks and add to a saucepan with 2 tablespoons hot water. Cook over medium heat, stirring to break up polenta, for about 2 minutes. Top with tomato.

Nutritional Info (1/4 recipe(
301 calories, 9 g fat (3 g saturated), 728 mg sodium, 95 mg cholesterol

Posted on

Pumpkin Pancakes

from: Matt & Jess original

Ingredients
1/2 C refried beans or black beans
1/4 C cooked ground beef (seasoned as you or your baby likes it)
2 T cheddar cheese

Directions
If using black beans, mash them with a fork. Then combine beans, beef and cheese together.

from: 171

Ingredients
2 C ricotta cheese
3 T greated parmesan cheese
1 scant cup all purpose flour
salt
pesto, butter and more parmesan to serve

Directions
Bring a large pot of salted water to a boil. Mix the ricotta, flour, parmesan and a pinch of salt in a large bowl. With lightly floured hands, roll the dough into thin sausages (5/8 inch thick is recommended). Cut into little dumplings about 3/4 inch long.

Drop them into the boiling water and cook for about 45 seconds (they will rise to the surface). Remove with a slotted spoon and serve immediately with pesto (sun dried tomato is very good), butter and parmesan.

from:

Ingredients
buffalo mozzarella
good tomatoes
romaine lettuce
balsalmic vinegarette dressing

Directions
Cut up the mozarella, tomatoes and romaine into good bite-sized pieces. Toss together with the balsalmic vinegarette dressing.

from: Everyday Food

Ingredients
8 tablespoons (1 stick) unsalted butter, plus extra for the cups
10 ounces semisweet chocolate, roughly chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup granulated sugar, plus extra for the cups
3 tablespoons all-purpose flour, plus extra for the cups 1/2 cup miniature marshmallows
2 tablespoons unsweetened cocoa powder

Directions
Heat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce ovenproof coffee cups, mugs, or ramekins. Wipe the rims clean.

Place the butter and chocolate in a large heatproof bowl. Set it over a pan of simmering water, and heat, stirring once or twice, until melted and smooth. Remove from heat. Let cool for 5 minutes.

With an electric mixer on medium-high, beat the eggs, egg yolk, vanilla, salt, and 1/2 cup of the sugar until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the flour into the chocolate mixture, mixing until incorporated. Reduce speed to low and slowly add the chocolate mixture to the egg mixture, mixing until incorporated. FIll each cup about 1/2 inch from the rim. Bake until the cakes puff and begin to crack on the surface but are still a bit runny in the center, 13 to 17 minutes, depending on the size of the cups. Remove from oven. Sprinkle with the marshmallows and return to oven until the marshmallow begins to crisp, 2 to 4 minutes. Remove from oven. Let cool for about 5 minutes. Sift the cocoa over the top.

from: Parenting

Ingredients
Cooking spray
1 cup whole-grain cereal flakes (like Wheaties or Total)
1/4 cup wheat germ, unsweetened
2 Tbs grated parmesan
6-oz package macaroni and cheese
1/4 to 1/2 cup White Puree
1/2 to 1/2 cup Orange Puree
2 Tbs butter

Directions
Preheat oven to 375 degrees. Coat casserole dish with cooking spray. Put cereal in zip-close bag and crush to coarse crumbs. Pour crumbs in a bowl and mix in wheat germ and parmesan.

2. Prepare macaroni and cheese according to package directions, adding White Puree, Orange Puree, or both (use no more than 1/2 cup puree total per 6-oz box of macaroni and cheese). Transfer to casserole dish, sprinkle with crunchy topping, and dot with butter. Bake 10 to 15 minutes, or until topping is golden.

Nutritional Info (1/4 recipe(
313 calories, 18 g fat (10 g saturated), 418 mg sodium, 45 mg cholesterol

from: Parenting

Ingredients
1 yam, peeled and cut in chunks
3 carrots, peeled and cut in chunks
2 Tbs water

Directions
In a pot, cover yam and carrots with cold water. Boil 25 minutes, or until very tender.

Drain and puree in food processor with water until completely smooth (no telltale chunks!), 1 minute. If necessary, add up to 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
One 15-oz can cannellini beans, rinsed and drained
1 Tbs water

Directions
Pulse cannellini beans and water in a food processor until smooth, about 1 minute. Puree should be the consistency of peanut butter. If necessary, add additional water, 1 teaspoon at a time, until there are no bean flecks visible.

from: Parenting

Ingredients
Two 10-oz packages frozen spinach
1 1/2 cups blueberries (if frozen, puree)
1/2 tsp lemon juice
2 Tbs water

Directions
Put spinach in a saucepan and cover with water. Bring to a boil, cover, and simmer 6 to 7 minutes. Drain.

Puree spinach, blueberries, lemon juice, and water in a food processor until smooth, 1 minute. If necessary, add 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
Cooking spray
4 eggs
2/3 cup flour
Two 10-oz packages frozen chopped spinach, thawed and squeezed dry
24-oz container low-fat cottage cheese
3 cups grated reduced-fat cheddar cheese
Salt, to taste

Directions
Coat a 2-quart casserole dish with cooking spray. In a large mixing bowl, beat eggs with flour until smooth.

Add remaining ingredients and stir well to blend. Spoon into prepared dish, cover, and refrigerate.

Bake, uncovered, at 350 degrees for 75 minutes.

Nutritional Info (1/8 recipe(
273 calories, 13 g fat (7 g saturated), 818 mg sodium, 140 mg cholesterol

from: Parenting

Ingredients
12-oz package frozen cooked winter squash
1 Tbs olive oil
1/4 cup chopped onion (1 small onion)
1 Tbs flour
1 tsp salt, or to taste
3/4 cup half-and-half
1/4 cup low-fat milk
1 1/2 cups fat-free, reduced-sodium chicken broth

Directions
Thaw the squash in the microwave for 5 minutes. Remove and let cool.

Meanwhile, heat the oil in a large nonstick pan over medium heat. Add the onion, flour, and salt. Cook, stirring occasionally for about 3 minutes. Stir in the half-and-half and the milk. Add the broth and cook 2 minutes. Turn off the heat.

Add squash to the milk mixture and cook for about 2 minutes or until the squash is very soft.

Pour the soup carefully into a blender or food processor and puree until smooth. Serve hot.

Nutritional Info (1/6 recipe(
106 calories, 6 g fat (3 g saturated), 564 mg sodium, 12 mg sodium

from: Parenting

Ingredients
Filling
1 3/4 cups chicken broth
2 pounds boneless chicken breast, cut into 2-inch pieces
4 carrots, thinly sliced crosswise
4 tablespoons butter or margarine
1 medium onion, chopped, about 3/4 cup
1/3 cup all-purpose flour
1 cup low-fat milk
1 teaspoon salt, or to taste
1 cup frozen peas, thawed
1/4 cup fresh parsley, chopped

Crust
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup plus 3 tablespoons milk
1 egg, lightly beaten
2 tablespoons peanut or olive oil

Directions
Heat broth and chicken in a large saucepan until boiling. Reduce heat to low; cover and simmer 2 minutes. With a slotted spoon, remove chicken to a 2-quart casserole dish and set aside. Add carrots to hot broth and simmer about 5 minutes, until fork-tender, then remove and add to the cooked chicken. Reserve the broth and set aside.

In another medium saucepan, melt butter or margarine over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the flour and cook for another 5 minutes, stirring constantly. Remove from heat and slowly whisk in the reserved broth. Return to heat and cook, stirring until sauce boils and thickens. Remove from heat; blend in milk and salt, then pour sauce over chicken and carrots. Mix in the peas and parsley, and set aside.

Preheat oven to 375 degrees. In a small bowl, combine the flour, cornmeal, sugar, and baking powder. Using a fork, blend in the milk, egg, and oil. Pour over the chicken filling and spread to edges of dish with a spatula. Bake 45 to 50 minutes if 1 large pie (40 minutes if in 2 smaller casseroles, 35 minutes if 9 individual ones), or until crust is golden and filling is bubbly

Nutritional Info (1/9 recipe(
326 calories, 30 g protein, 11 g fat (4 g saturated), 24 g carbohydrate, 546 mg sodium, 92 mg cholesterol, 2 g fiber

from: Parenting

Ingredients
1 large onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
8 cups chicken or vegetable broth
2 carrots, sliced
2 small potatoes, diced
1 parsnip, peeled and sliced
1/2 cup raw rice
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1 16-ounce can whole tomatoes with juice
1 16-ounce can white beans, drained and rinsed
2 cups fresh kale or spinach, chopped
2 cups butternut squash, peeled and cut into 1-inch cubes, about 1 pound (1 small squash)
Salt and freshly ground black pepper to taste, optional

Directions
In a large soup pot, saute the onion and garlic in the olive oil over medium heat until the onion is translucent, about 5 minutes. Add the broth, carrots, potatoes, parsnip, rice, thyme, and salt.

Once soup boils, reduce heat, cover, and simmer for 30 minutes. Add the tomatoes with juice, the white beans, kale, and squash; simmer about 20 minutes. Add salt and pepper if desired.

Nutritional Info (1 cup(
150 calories, 7 g protein, 3 g fat (0.5 g saturated), 25 g carbohydrate, 540 mg sodium, 0.5 mg cholesterol, 3 g fiber

from:

Ingredients
2 tsp butter
1 apple, peeled and thinly sliced
4 eggs
2 egg whites
2 Tbs water
1/2 cup shredded reduced-fat cheddar
Salt and pepper
4 strips precooked bacon

Directions
Preheat broiler. Melt butter over medium-high heat in a 10-inch oven-proof skillet (e.g., cast iron). Add apple slices and sauté 1 minute, or until softened.

Meanwhile, in a large bowl, whisk eggs, egg whites, and water until frothy. Stir in cheddar, salt, and pepper.

Put bacon strips on top of apples. Pour egg mixture into skillet. Cook 2 minutes, until bottom and sides of frittata are set. (Resist the urge to stir!) Carefully transfer skillet to broiler and cook 6 inches from heat, 2 to 3 minutes, or until top is set. Cut into 4 wedges.

Nutritional Info (1 wedge(
194 calories, 12 g fat (6 g saturated), 333 mg sodium, 234 mg cholesterol

from: Parenting

Ingredients
Two 3-oz packages ramen noodles (save seasoning packets for another use)
12-oz package cooked turkey meatballs, cut in half
16-oz bag frozen Asian sitr-fry vegetables, thawed
3/4 cup sweet-and-sour sauce (in the Asian-food section of grocery store)
1/2 cup reduced-sodium, fat-free chicken broth

Directions
Boil 4 cups water in a covered pot over high heat. Break noodles in thirds (for easier serving); add to water. Reduce heat to simmer and cook, uncovered, 3 minutes, stirring. Drain; keep warm.

Meanwhile, combine remaining ingredients in saucepan over medium-high heat. Cover; simmer, stirring occasionally, for 5 minutes, or until meatballs are heated through and vegetables are crips-tender. If pot bubbles too vigorously, reduce heat to medium. Serve over noodles.

Nutritional Info (1/4 recipe(
411 calories, 11 g fat (3 g saturated), 956 mg sodium, 65 mg cholesterol

from: Parenting

Ingredients
4 eggs
2 egg whites
1 cup part-skim ricotta
2 Tbs water
1/2 cup chopped pimientos, drained
1 cup corn kernels (canned, drained, or frozen and thawed)
1/2 tsp salt
1/4 tsp pepper
1 tsp butter

Directions
Preheat broiler to high. In a large bowl, whisk eggs, egg whites, ricotta, and water until creamy. Stir in pimientos, corn, salt, and pepper.

Melt butter over medium heat in a 10-inch ovenproof nonstick skillet (cast iron works really well). Pour the egg mixture into the skillet. Cook for three minutes, until the bottom and sides of the frittata are set. Don't stir!

Carefully remove skillet to the broiler and cook six inches from the heat source for two minutes, or until the top is golden and set. Cut into four wedges. Serve with chips and salsa.

Nutritional Info (1 wedge(
215 calories, 11 g fat (5 g saturated), 594 mg sodium, 234 mg cholesterol

from: Parenting

Ingredients
10.75-oz can cream of potato soup
1/2 cup water 10-oz package frozen peas and carrots, thawed
2 cups leftover turkey, diced
1 cup croutons
3/4 cup (3 oz) shredded reduced-fat cheddar cheese

Directions
Combine soup, water, peas and carrots, and turkey in a large nonstick skillet. Cook over medium-high heat for 3 minutes, stirring occasionally. Add croutons, stir to combine. Sprinkle shredded cheddar over casserole. Cover, reduce heat to low, and cook another minute, until cheese is melted. Remove skillet from heat and let stand for 1 minute so flavors develop.

Nutritional Info (1/4 recipe(
289 calories, 11 g fat (5 g saturated), 804 mg sodium, 73 mg cholesterol

from: Parenting

Ingredients
1 lb turkey cutlets (in the refrigerated meat section)
Salt and pepper
4 slices (about 2 oz) prosciutto or thin-sliced ham
4 slices part-skim mozzarella
4 tsp grated parmesan cheese
1/3 cup seasoned bread crumbs
1 Tbs olive oil
1/2 16-oz tube polenta
1 large tomato, diced

Directions
Season cutlets with salt and pepper. Top each with a slice of prosciutto and cheese. Starting at narrowest end, roll up cutlets.

Pour bread crumbs into a shallow dish. Dredge roll-ups in crumbs, then place on a microwavable dish, seam side down. Drizzle with olive oil. Cook at 100 percent power for 5 minutes. (If microwave doesn't have a turntable, rotate dish halfway through cooking time.) Roll-ups are done when turkey is no longer pink and cheese is melted.

Meanwhile, cut polenta into chunks and add to a saucepan with 2 tablespoons hot water. Cook over medium heat, stirring to break up polenta, for about 2 minutes. Top with tomato.

Nutritional Info (1/4 recipe(
301 calories, 9 g fat (3 g saturated), 728 mg sodium, 95 mg cholesterol

from: Parenting

Ingredients
1 cup flour
3 Tbs sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 egg
1 cup plain low-fat yogurt
1/4 cup canned pumpkin puree
2 Tbs butter, melted and cooled, plus 1 Tbs for the skillet

Directions
Preheat a large nonstick skillet on medium-high heat. In a bowl, stir together all the dry ingredients. In a large bowl, beat the egg for 30 seconds. Add yogurt, pumpkin puree, and 2 tablespoons melted butter and beat well. Stir in dry ingredients and beat just until combined.

Grease skillet lightly with butter. Pour 1/4 cup batter per pan-cake; flip with spatula when tops bubble and edges are slightly dry. Cook until other side is golden brown, 2 minutes per side.

Nutritional Info (1/4 recipe(
271 calories, 10 g fat (6 g saturated), 458 mg sodium, 77 mg cholesterol

Posted on

Quick Shrimp Scampi

from: Parenting

Ingredients
1 lb shelled and deveined large shrimp (thawed if frozen)
2 tsp olive oil
1 1/2 tsp jarred chopped garlic
1 Tbs lemon juice
1 tsp butter
Two 8.8-oz packages microwavable rice

Directions
Rinse shrimp and pat dry with paper towel. Heat oil in skillet, add shrimp, and let cook over medium heat for a minute or two until the underside turns pink. Turn shrimp over and cook an additional minute. Add garlic and lemon juice, and heat through.

Meanwhile, cook rice according to package directions. Serve 1 cup rice with a quarter of the shrimp.

Nutritional Info (1 cup rice, 1/4 of the shrimp)
321 calories, 7 g fat (1 g saturated), 193 mg sodium, 171 mg cholesterol

Posted on

Pizza Pockets

from: Parenting

Ingredients
14-oz jar prepared pizza sauce
1 cup frozen chopped broccoli, thawed
1/2 cup 2% shredded 3-cheese mix (such as Kraft)
1 egg, slightly beaten, mixed with 1 tsp water
1/4 cup finely chopped pepperoni (optional)
2 cans (7.5 oz each) refrigerated biscuits (such as Pillsbury)

Directions
Preheat oven to 450 degrees. Combine 1/2 cup pizza sauce, broccoli, cheese, and pepperoni, if using, in a medium bowl. Flatten each biscuit into a 3-inch round circle, and top half of each with a heaping tablespoon of the broccoli mixture. Fold empty side of biscuit over the mixture. Press the edges with a fork to seal.

Place the pizza pockets on an ungreased baking sheet. Brush each pocket with some of the egg mixture, and pierce a small hole in the top of each one. Bake for 10 minutes, or until golden brown. Serve with remaining pizza sauce.

Nutritional Info (1 pizza pocket(
139 calories, 3 g fat (1 g saturated), 527 mg sodium, 24 mg cholesterol

Posted on

Layered Mexican Chicken

from:

Ingredients
1/4 cup all-purpose flour
2 1/2 cup fat-free evaporated milk
2 medium garlic clove(s), minced
1/3 cup grated Parmesan cheese
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
10 oz dry lasagna noodles, cooked al dente (about 12 noodles)
10 oz cooked winter squash, thawed if frozen
1 cup part-skim mozzarella cheese, shredded
3/4 cup golden seedless raisins
2 Tbsp pine nuts, chopped

Directions
Preheat oven to 350°F. Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.

Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese

Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.

from:

Ingredients
1 sprays cooking spray
2/3 cup lite honey mustard dressing
1/8 tsp table salt
1/8 tsp black pepper
2 tsp dill, freshly chopped
1 medium scallion(s), finely sliced
1 cup cornflake crumbs
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces

Directions
Preheat oven to 425°F. Coat a shallow pan with cooking spray. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.

Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.

Bake until chicken is golden and no longer pink in center, about 15 minutes.

Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

from:

Ingredients
1 sprays olive oil cooking spray
2 pound uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot

Directions
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.

Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.

Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

Posted on

Slow Cooker Chicken Paella

from:

Ingredients
1/4 cup all-purpose flour
2 1/2 cup fat-free evaporated milk
2 medium garlic clove(s), minced
1/3 cup grated Parmesan cheese
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
10 oz dry lasagna noodles, cooked al dente (about 12 noodles)
10 oz cooked winter squash, thawed if frozen
1 cup part-skim mozzarella cheese, shredded
3/4 cup golden seedless raisins
2 Tbsp pine nuts, chopped

Directions
Preheat oven to 350°F. Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.

Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese

Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.

from:

Ingredients
1 sprays cooking spray
2/3 cup lite honey mustard dressing
1/8 tsp table salt
1/8 tsp black pepper
2 tsp dill, freshly chopped
1 medium scallion(s), finely sliced
1 cup cornflake crumbs
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces

Directions
Preheat oven to 425°F. Coat a shallow pan with cooking spray. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.

Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.

Bake until chicken is golden and no longer pink in center, about 15 minutes.

Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

from:

Ingredients
1 sprays olive oil cooking spray
2 pound uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot

Directions
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.

Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.

Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

from:

Ingredients
1 pound boneless, skinless chicken thigh(s), four thighs
2 medium tomato(es), chopped
1 medium onion(s), chopped
1 medium bell pepper(s), chopped
1/2 cup canned chicken broth
3 medium garlic clove(s), chopped
1 tsp dried oregano
1 tsp ground turmeric
1/3 cup frozen green peas
2 cup cooked white rice

Directions
Place chicken, tomatoes, onion, pepper, broth, garlic, oregano and turmeric in a 4-quart or larger slow cooker (crockpot). Cover and cook on low setting for 5 hours.

Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes.

Posted on

Fish Stick Soft Tacos

from:

Ingredients
1/4 cup all-purpose flour
2 1/2 cup fat-free evaporated milk
2 medium garlic clove(s), minced
1/3 cup grated Parmesan cheese
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
10 oz dry lasagna noodles, cooked al dente (about 12 noodles)
10 oz cooked winter squash, thawed if frozen
1 cup part-skim mozzarella cheese, shredded
3/4 cup golden seedless raisins
2 Tbsp pine nuts, chopped

Directions
Preheat oven to 350°F. Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.

Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese

Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.

from:

Ingredients
1 sprays cooking spray
2/3 cup lite honey mustard dressing
1/8 tsp table salt
1/8 tsp black pepper
2 tsp dill, freshly chopped
1 medium scallion(s), finely sliced
1 cup cornflake crumbs
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces

Directions
Preheat oven to 425°F. Coat a shallow pan with cooking spray. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.

Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.

Bake until chicken is golden and no longer pink in center, about 15 minutes.

Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

from:

Ingredients
1 sprays olive oil cooking spray
2 pound uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot

Directions
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.

Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.

Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

from:

Ingredients
1 pound boneless, skinless chicken thigh(s), four thighs
2 medium tomato(es), chopped
1 medium onion(s), chopped
1 medium bell pepper(s), chopped
1/2 cup canned chicken broth
3 medium garlic clove(s), chopped
1 tsp dried oregano
1 tsp ground turmeric
1/3 cup frozen green peas
2 cup cooked white rice

Directions
Place chicken, tomatoes, onion, pepper, broth, garlic, oregano and turmeric in a 4-quart or larger slow cooker (crockpot). Cover and cook on low setting for 5 hours.

Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes.

from:

Ingredients
2 large potato(es), peeled and cut into 2-inch pieces
1/4 cup fat-free sour cream
1 Tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup onion(s), chopped
2 medium carrot(s), diced
2 medium stalk celery, diced
1 pound uncooked ground turkey breast
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
2 cup canned chicken broth, or beef broth

Directions
Preheat oven to 400ºF.

Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.

Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.

Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes.

from:

Ingredients
1 cup powdered sugar
4 oz fat-free cream cheese
1 cup E.D. Smith (Canada) Pure Pumpkin
1 tsp ground cinnamon
1 tsp ground ginger

Directions
Combine the confectioner’s sugar and cream cheese with a hand mixer until well-mixed and fluffy. Mix in pumpkin, cinnamon, and ginger until fully incorporated.
Taste to make sure the sugar/spice ratio is to your liking; adjust accordingly.
Store in an airtight container in the refrigerator. Serve with gingersnaps or apple slices.

from:

Ingredients
1/2 cup sun-dried tomatoes, without oil, dry-packed
8 oz light cream cheese, softened
1/2 cup plain fat-free yogurt
1/4 cup chili sauce
4 Tbsp bell pepper(s), chopped
4 Tbsp scallion(s), chopped
1 medium garlic clove(s), minced
1/2 tsp celery seed
1/8 tsp cayenne pepper

Directions
Place tomatoes in a small bowl. Cover with 1 cup of boiling water and allow to stand at room temperature for 10 minutes; drain and chop tomatoes.

Meanwhile, in another small bowl combine cream cheese, yogurt and chili sauce; mix well. Add tomatoes and remaining ingredients; mix well and refrigerate until ready to serve.

from:

Ingredients
8 medium frozen breaded fish stick(s)
4 large burrito-size wheat flour tortilla(s)
1/4 cup light sour cream
1/2 cup salsa
2 cup lettuce, shredded
1 large tomato(es), chopped
2 oz low-fat cheddar or colby cheese, shredded (about 1/2 cup)

Directions
Cook fish sticks according to package directions.

Wrap tortillas in aluminum foil and warm in a 350°F oven for about 10 minutes.

Top each tortilla with 2 fish sticks, 1 tablespoon of sour cream, 2 tablespoons of salsa, 1/2 cup of lettuce, 1/4 of the tomato and 2 tablespoons of cheese; roll up tortillas and serve.