February 15th, 2008 by alice
Tags: Figure, Friendly, Homestyle, Mashies
INGREDIENTS
- 3largepotatoes(not peeled)
- 2 (14 ounce)canslow-fat chicken broth
- 2teaspoonssalt
- 2teaspoonsgarlic powder
- 2tablespoonsdried chives
DIRECTIONS
- Bring Low Fat Chicken Broth to a boil. Add potatoes — cover and cook until tender.
- Drain, reserving the broth.
- Place potatoes back in pan and smash. We like to leave some lumps.
- Slowly add 1 cup of the broth; stir in the garlic, salt and chives. Mix together.
- Add more broth until desired consistency.
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February 15th, 2008 by alice
Tags: Chicken, Sauce, Tomato
INGREDIENTS
- 2tablespoonsvegetable oil
- 1/2onion, minced
- 2garlic cloves, minced
- 1teaspooncumin, ground
- 1/4teaspoonturmeric
- 2lbstomatoes, peeled, seeded and chopped
- 1pinchcayenne pepper
- salt
- pepper
- 2teaspoonstomato paste (optional)
- 4boneless skinless chicken breasts, trimmed
- 2 1/2teaspoonsfresh cilantro, minced
- 2 1/2tablespoonsvegetable oil
- fresh cilantro stems, garnish
DIRECTIONS
- To make the tomato sauce: over low heat heat oil in a saucepan and then add the onion cook, stirring for 10 minutes or until soft.
- Add garlic and continue stirring for 30 seconds.
- Stir in cumin and turmeric for another 30 seconds.
- Stir in tomatoes, cayenne, salt and pepper.
- Bring mixture to a boil; reduce to low and cook for 30 minutes or until tomatoes are soft, stirring occasionally.
- Stir in tomato paste, if desired (the tomato paste will help give the sauce the bright red color).
- ***The sauce can be prepared one day ahead, covered and refrigerated.***.
- With a meat pounder or rolling pin and chicken breasts between waxed paper, pound the chicken to a thickness of 1/4 inch (can be prepared 4 hours ahead, wrapped tightly and refrigerated, bringing to room temperature before continuing).
- Preheat oven to 275-degrees F.
- Reheat sauce over low heat and add minced cilantro, adjust seasoning if desired; cover and keep warm.
- Heat skillet over high heat.
- Pat chicken dry and sprinkle with salt and pepper and brush with oil.
- Cook chicken pieces 1-2 minutes per side or until firm to touch.
- Transfer chicken to oven-proof platter; cover and keep warm in oven while preparing remainder of chicken.
- Divide sauce among plates and top with chicken, garnishing with cilantro if desired.
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February 15th, 2008 by alice
Tags: Applesauce, Loaf, Meat
INGREDIENTS
- 2lbsground beef
- 1/2cupapplesauce
- 1cupbreadcrumbs
- 2teaspoonssalt
- 2eggs
- 2teaspoons choppedonions
- 1/2cupmilk
-
TOPPING
- 1/4cupketchup
- 2tablespoonsbrown sugar
- 1teaspoonmustard
DIRECTIONS
- Mix all ingredients together.
- Form into a loaf.
- Make indention in meat loaf and pour topping into it.
- Bake at 350 for 50 to 60 minutes.
- Mix topping together and pout onto meat loaf.
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February 15th, 2008 by alice
Tags: Carrotsu, Gail, Gratin
INGREDIENTS
- 2tablespoonsmargarineor butter, melted
- 2tablespoonsflour
- 1cupmilk
- 1/2cupcheddar cheese, grated
- salt
- pepper
- 2cupscarrots, sliced
- 1/4cuponions, chopped
- 1-2cupcorn flakes
DIRECTIONS
- You can make the cheese sauce in either the microwave or on the stovetop.
- Melt margarine.
- Add flour and mix.
- Add milk.
- Cook until thickened.
- Add cheese (feel free to add more to make a cheesier sauce). Stir.
- Cook a bit longer until cheese is melted.
- Season with salt and pepper.
- Slice carrots and chop onions and partially cook.
- Mix with cheese sauce.
- Place carrot mixture in a shallow dish and top with crumbled cornflakes or cornflake crumbs.
- Bake at 350 degrees for 1/2 hour.
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February 15th, 2008 by alice
Tags: Copycat, Crab, Salad, Subway, Tortilla, Wraps
INGREDIENTS
- 1 (16 ounce)packageimitation crabmeat
- 2stalkscelery
- 1tablespoon finely mincedonions
- 4ouncescream cheese, softened
- 1cupsour cream
- 1/2cupmayonnaise
- 2tablespoonslemon juice
- 2tablespoonssugar(or two packets sugar substitute)
- 6hard-boiled eggs, cooled
- 1/2headlettuce(or spinach, Swiss chard, greens combined)
- 10flour tortillas
DIRECTIONS
- In a mixing bowl, snip crab meat into fine pieces. Dice celery, mince onion, and add to crab.Stir and set aside.
- Mash cream cheese, then add sour cream, mayo, lemon juice and sugar, mixing until creamy.
- Pour cream cheese mixture to crab & veggies, mixing well.Set aside.
- Using a pastry blender (or a fork), chop the eggs until crumbly-looking; set aside.
- Shred the lettuce and set aside.
- PUT IT TOGETHER: Spread about a 1/4-cup of crab mixture in a thin layer over a tortilla.Sprinkle with eggs and lettuce. Roll tortilla up very tightly.
- LUNCH or PICNIC: Wrap each tortilla tightly in a slice of waxed-paper. Unwrap or cut in half and keep it neat!
- PLANNED OVERS:Mix remaining crab, lettuce and egg, and have it for lunch the next day!
- CHANGE OVERS: Add some French or Western dressing and a dab of horseradish with the mayonnaise to create more of a seafood saucey flavor. Yummmy! OR dip wrap in this!Even better!
- Plan for two wraps per person, with “leftovers” being chilled and served for lunch the next day (or a late night snack?).
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