forgotten cookies

Heat oven to 350 degrees


2 egg whites
3/4 cup sugar
1 bag chocolate chips


Mix egg whites and sugar until very stiff.  Fold in chips.  Place by spoonfuls onto greased cookies sheets and place in oven.  Turn oven off and leave in overnight.  Makes 2 dozen.


You can also bake them for 1 1/2 hours at about 200 degrees.

roasted chicken noodle soup

Ingredients

• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 6 cups reduced-sodium chicken broth
• 4 cups cubed peeled potatoes
• 1 teaspoon salt
• 2 cups cubed cooked chicken breast
• 2 cups uncooked yolk-free wide noodles
• 1 cup fat-free evaporated milk

Directions

• In a stockpot, saute the onion, carrots and celery in oil for 5
• minutes or until tender. Add garlic; cook 1 minute longer. Stir in
• the flour, oregano, thyme and poultry seasoning until blended.
• Gradually add the broth, potatoes and salt; bring to a boil. Reduce
• heat; cover and simmer for 15-20 minutes or until potatoes are
• tender.
• Stir in chicken and noodles; simmer for 10 minutes or until noodles

tasteofhome - one-dish meals - april 2011

chicken chow mein

YIELD: 6 servings

Ingredients

• 3 tablespoons cornstarch
• 2 cups reduced-sodium chicken broth
• 3 teaspoons reduced-sodium soy sauce
• 1-1/2 teaspoons salt
• 3/4 teaspoon ground ginger
• 3/4 pound sliced fresh mushrooms
• 2 cups thinly sliced celery
• 3/4 cup sliced onion
• 3/4 cup thinly sliced green pepper
• 6 tablespoons julienned carrot
• 3 teaspoons canola oil
• 3 garlic cloves, minced
• 3 cups cubed cooked chicken breast
• 3 cups cooked brown rice
• 6 tablespoons chow mein noodles

Directions

• In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside.
• In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender.
• Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles. Yield: 2 servings.

healthy cooking - tasteofhome - april/may 2011

aunt phyl's rolls

Dissolve in milk:
1 1/2 cups scalded milk
2 teaspoons salt
1/2 cup margarine
1/2 cup sugar


Add 2 cups flour - beat


In a separate bowl make a yeast mixture of:
2 tablespoons yeast
1/2 cup water
2 eggs




Let this sit for a few minutes while the yeast is activated.
Add the yeast mixture to the other mixture.


Add 2 cups of flour - mix.
Add 2 more cups flour - mix well.  (Electric mixer - about 8-10 minutes with bread attachment)


Let rise.  (about 45 minutes)
Punch down.  Knead a little.  Roll out and shape rolls.
Let rise again.  (about 20-40 minutes)
Bake at 375 degrees for 8-10 minutes.

mexican beef & pasta

 

THIS WAS SUPER FAST AND EASY!

YIELD: 8 servings

• 3 cups uncooked whole wheat spiral pasta
• 1 pound lean ground beef (90% lean)
• 1 small onion, chopped
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1 cup chunky salsa
• 1 can (4 ounces) chopped green chilies
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 3 tablespoons taco seasoning
• 1/2 cup reduced-fat sour cream
• Crushed tortilla chips, optional

Directions

• Cook pasta according to package directions; drain. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
• Stir in the pasta, tomatoes, beans, corn, salsa, green chilies, olives and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with sour cream and chips if desired.

(Healthy Cooking - tasteofhome - APRIL/MAY 2011)

couscous salad

whole wheat couscous (cooked and cooled)

red onion, chopped

grape tomatoes

slivered carrots

salad shrimp

bean sprouts

fresh broccoli

salad dressing

(and whatever else suits your fancy!)

kielbasa biscuit pizza

YIELD: 8 servings

2 tubes (12 oz each) refrigerated buttermilk biscuits

2-1/2 cups garden-style spaghetti sauce

1/2 lb smoked kielbasa or Polish sausage, cubed (I used smoked chicken sausage = YUM!)

1 can (small) mushroom stems and pieces, drained

1/2 cup shopped green pepper

1/2 cup chopped sweet red pepper

1 cup (4 oz) shredded part-skim mozzarella cheese

1 cup (4 oz) shredded Cheddar cheese

Separate the biscuits; cut each biscuit into fourths.  Arrange in greased 13-in. x 9-in. baking dish (do not flatten).  Bake at 375 degrees for 12-15 minutes or until biscuits begin to brown.

Spread spaghetti sauce over biscuit crust.  Sprinkle with the sausage, mushrooms, peppers and cheeses.  Bake for 20-25 minutes or until bubbly and cheese is melted.  Let stand for 5 minutes before cutting.

tasteofhome . one-dish meals . april 2011

sweet-and-sour meatballs

YIELD:  6 servings

1 can (20 oz) pineapple chunks

1/3 cup water

3 tablespoons vinegar

1 tablespoon soy sauce

1/2 cup packed brown sugar

3 tablespoons cornstarch

1 batch of 30 meatballs (frozen or thawed)

1 large green pepper, cut into 1-inch pieces

Hot cooked rice

Drain pineapple, reserving juice.  Set pineapple aside.  Add water to juice if needed to measure 1 cup;  pour into large skillet.  Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch;  stir until smooth.  Cook over medium heat until thick, stirring constantly.  Add the pineapple, meatballs and green pepper.  Simmer, uncovered, for 20 minutes or until heated through.  Serve with rice.

tasteofhome . one-dish meals . april 2011

chicken penne casserole

Yield:  4 servings

1 pound boneless skinless chicken thighs, cut into 1-inch pieces

1/2 cup each shopped onion, green pepper, and sweet red pepper

1 tsp each dried basil, oregano, and parsley flakes

1/2 tsp salt

1/2 tsp crushed red pepper flakes

1 Tbls canola oil

3 garlic cloves, minced

1 1/2 cups uncooked penne pasta

1 can (14 1/2 oz) diced tomatoes, undrained

3 Tbls tomato paste

3/4 cup chicken broth

2 cups (8 oz) shredded part-skim mozzarella cheese

1/2 cup grated Romano cheese

In a large saucepan, saute the chicken, onion, peppers and seasonings in oil until chicken is no longer pink.  Add garlic;  cook 1 minute longer.

Cook pasta according to package directions.  Meanwhile, process tomatoes and tomato paste in a blender;  add to chicken mixture.  Stir in broth.  Bring to a boil.  Reduce heat;  cover and simmer for 10-15 minutes or until slightly thickened.

Drain pasta;  toss with chicken mixture.  Spoon half of the mixture into a greased 2-qt. baking dish.  Sprinkle with half of the cheeses.  Repeat layers.

Cover and bake at 350 degrees for 30 minutes.  Uncover;  bake 15-20 minutes longer or until heated through.

tasteofhome . one-dish meals . april 2011

tunaMac

TunaMac 

(aka: tuna veggie macaroni)

Yield: 6 servings.

2 1/2 cups uncooked elbow macaroni

10 oz process cheese (Velveeta), cubed

1 cup milk

4 cups frozen peas and carrots, thawed

2 cans (10 oz) white water-packed tuna, drained

1/2 tsp dill weed

Cook macaroni according to package directions;  drain.  Add cheese and milk;  stir until cheese is melted.  Stir in the vegetables, tuna and dill;  heat through.

tasteofhome . one-dish meals . april 2011

*I used whole wheat macaroni, 2% Velveeta, reduced-fat milk, and dried dill weed.  I also added salt - it needed it.

turkey enchilada casserole (taste of home 2007)

Ingredients

• 1 pound lean ground turkey
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 
  
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 jar (16 ounces) salsa
• 1 can (15 ounces) Hunt’s® Tomato Sauce
• 1 can (14-1/2 ounces) Mexican stewed tomatoes
• 1 teaspoon each onion powder, garlic powder and ground cumin
• 
  
• 12 corn tortillas (6 inches)
• 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

Directions

• In a large nonstick saucepan coated with cooking spray, cook the turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
• Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half of the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.
• Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 10 servings.

easy tortellini soup (healthy cooking feb/mar 2011)

1 large onion, chopped

2 tsp. olive oil

2 garlic cloves, minced

4 cans (14-1/2 oz. each) chicken broth

2 cans (14-1/2 oz.) diced tomatoes, undrained

1 large package (18 oz.) refrigerated cheese tortellini 

or tortellini or your choice

3 cups chopped fresh spinach

2 Tbsp balsamic vinegar

1/2 tsp. pepper

Shrdded Parmesan cheese, optional

1.  In a Dutch oven, saute onion in oil until tender.  Add garlic;  cook 1 minute longer.  Stir in broth and tomatoes.  Bring to a boil.   Reduce heat;  simmer, uncovered, for 10 minutes, stirring occasionally.

2.  Add tortellini;  cook for 7-9 minutes or until tender.  Stir in the spinach, vinegar and pepper.  Cook and stir until heated through and spinach is wilted.  Sprinkle with cheese.

chocolate cake (grandma dance) with no-cook fudge frosting (better homes and gardens)

3 cups flour

3 cups sugar

1 1/2 cups butter

1/3 cup cocoa

1 cup water

3/4 cup buttermilk OR 

sour milk (3/4 cup milk with 1 tbsp. vinegar)

1 1/2 tsp. salt

3 beaten eggs

1 1/2 tsp. soda

1 1/2 tsp. vanilla

In a large bowl mix together the flour and sugar.

Bring to a boil the butter, cocoa, and water.  Pour this over the flour and sugar and mix well.

Add the buttermilk, salt, eggs, soda, and vanilla.  Pour into a large greased and floured cookie sheet.  Bake at 400 degrees for 20-25 minutes.  Top with chocolate chips and nuts before baking or frost after baking.  

*You can add 1 1/2 tsp. cinnamon for different flavor!  Or frost with peanut butter frosting.

Frosting

4 3/4 cups sifted powdered sugar

1/2 cup unsweetened cocoa powder

1/2 cup margarine or butter, softened

1/3 cup boiling water

1 tsp. vanilla

Mix powdered sugar and cocoa.  Add margarine, boiling water, and vanilla.  Beat with an electric mixer on low speed till combined.  Beat for 1 minute on medium speed.  Cool for 20-30 minutes or till of spreading consistency.  Frosts tops and sides of two 8- or 9-inch cake layers.