Ranch Bean Chili

Prep: 25 minutes              Cook: 20 minutes         Yield: 8 servings (3 quarts)

1 pound lean ground beef

3/4 cup chopped onion

1 tsp. minced garlic

1 medium green pepper, chopped

1 each small sweet orange, red, and yellow pepper, chopped

2 cans (16-ounce each) kidney beans, rinsed and drained

1 can (15-1/2 ounce) chili beans, undrained

1 can (14-1/2 ounce) diced tomatoes, undrained

1 can (11-1/2 ounce) tomato juice (I used V8 juice)

1-1/3 cups fresh or frozen corn

1 cup water

1 envelope ranch salad dressing mix

1.  In a Dutch oven, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain.  Add peppers; cook and stir for 3 minutes.  Stir in the remaining ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes.

2.  Serve desired amount of chili.  Cool remaining chili; transfer to freezer containers.  Cover and freeze for up to 3 months.

3.  To use frozen chili: Thaw in the refrigerator.  Place in a saucepan; heat through.

Taken from: Taste of Home, Mar/Apr. 2009 by Nancy Foreman, East Wenatchee, Washington

Cajun Macaroni

Yield: 4 servings        Prep: 15 minutes (unless you buy everything frozen and chopped already)           Cook: 20 minutes

1/2 pound ground beef

1/3 cup chopped onion

1/3 cup chopped green pepper

1/3 cup chopped celery

1 can (14-1/2 ounces) diced tomatoes, undrained (we used the ones with jalapenos)

1-1/2 teaspoons Cajun seasoning

1 package (7-1/4 ounces) macaroni and cheese dinner mix

2 tablespoons milk

1 tablespoon butter

In a large saucepan, cook the beef, onion, green pepper, and celery over medium heat until meat is no longer pink; drain.  Add the tomatoes and Cajun seasoning.  Cook, uncovered, for 15-20 minutes, stirring occasionally.  Meanwhile, prepare macaroni and cheese, using 2 tablespoons milk and 1 tablespoon butter.  Stir in beef mixture; cook for 2-3 minutes or until heated through.

**This was an excellent meal.  It was quick and easy and is definitely a good go-to meal when you need something fast.  It definitely makes enough for 2 people with leftovers.  We added a little more Cajun seasoning, but you can tailor it to how hot you like things.

Taken from: tasteofhome.com  March 26, 2009

Saucy Parmesan Chicken

Prep: 20 minutes            Bake: 25 minutes                  Yield: 6 servings

1/2 cup chopped onion

2 Tbsp. butter

1 can (10-3/4 oz.) condensed tomato soup, undiluted

1/3 cup beer or nonalcoholic beer

1/2 tsp. curry powder

1/2 tsp. dried oregano

1/4 tsp. salt

1/8 tsp. pepper

6 boneless chicken breast halves ( oz. each)

1/4 cup grated Parmesan cheese

1.  In a large skillet, saute onion in butter until tender.  Add the soup, beer, curry, oregano, salt and pepper; bring to a boil.  Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally.

2.  Place chicken in a greased 13-in. x 9-in. baking dish.  Pour soup mixture over chicken.  Bake, uncovered, at 375 degrees for 24-28 minutes or until chicken juices run clear.  Sprinkle with cheese.

***We served this over rice and the sauce tasted good on it.  I used this recipe for 2 chicken breasts and so we poured the extra sauce on top of the rice.  I will warn you that the sauce does taste different.  It’s not bad, just different.  It may be the curry powder that gives it a unique flavor, or the beer.  Let me know what your opinion is and what you do differently!

Taken from: Taste of Home Simple and Delicious, Mar/Apr 2009.  Given by Bobby Taylor, Michigan City, Indiana.

Greek-inspired quinoa salad

Prep: 30 minutes plus chilling                                 Yield: 10 servings

1 cup quinoa, rinsed (a rice that is found in organic stores, but might be found in the cereal, rice, or organic aisle in stores)

1 cups water

1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry

1-1/2 cups (6 oz) crumbled feta cheese (we substituted this for mozzerella)

1 cup grape tomatoes (I also added diced tomatoes, drained)

3/4 cup canned black beans, rinsed and drained

1/2 cup chopped seeded peeled cucumber (about 1/2 cucumber…I added more)

1/2 cup sliced pepperoncinis (left out)

1/2 cup Greek olives, pitted and halved (we hate olives, so we left this out)

3/4 cup reduced-fat Greek or Italian salad dressing, divided (Used Italian)

(I also added about 1-1/2 tbsp of diced jalapenos for a pop)

1.  In a small saucepan, bring quinoa and water to a boil.  Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed.  Remove from the heat; fluff with a fork.  Let stand for 10 minutes.

2.  In a large bowl, combine the quinoa, spinach, cheese, tomatoes, beans, cucumber, pepperoncinis and olives.  Pour 1/2 cup dressing over quinoa mixture and toss to coat.  Cover and refrigerate for at least 1 hour.

3.  Just before serving, drizzle remaining dressing over salad; toss to coat.

Serving Size: 3/4 cup

Calories: 184; Sodium: 472mg; Protein: 7g

Taken from: Taste of Home Healthy Cooking: April/May 09.  Given by: Julie Stockel, Farmington Hills, MI

Pork Fajita Casserole

Serves: 6            Hands-on-time: 30 minutes     Total Time: 60 minutes

1 large red onion, halved, sliced lengthwise (I used frozen diced onions to save time)

1/2 red bell pepper, sliced into 1/2-inch strips (once again, frozen)

1/2 green bell pepper, sliced into 1-1/2-inch strips (frozen)

2 tsp canola oil

1 lb. lean pork cutlet, sliced into 2-inch strips

3 large cloves garlic, sliced (I used minced to save time)

1 tbsp. cumin

2-1/2 tsp chile powder

1/2 tsp. ground black pepper

3 medium low-fat whole-wheat tortillas, divided

1 15-ounce can black beans, draine dand rinsed, divided

2 tomatoes, chopped, divided

1/2 cup baby spinach, divided (to save time, I used frozen, chopped spinach and dried it)

1/4 cup low-fat cheddar cheese, shredded

1/2 avacado, diced

1.  Preheat oven to 350 degrees.

2.  In a large skillet, saute onion and bell peppers in oil for 5 minutes over medium-high-heat.  Add pork, garlic and seasonings.  Cook for 8 minutes.

3.  Prepare casserole: In an 8 x 8 clear glass dish, begin to layer ingredients.  Place 1 tortillaon bottom and add 1/4 of pork-vegetable mixture, 5 oz black beans, 1/4 cup tomatoes and 1/4 cup spinach.  Continue with second tortilla, following with the same order of ingredients and amounts.  Sprinkle cheese over top layer.  Bake for 20 to 25 minutes, until top is bubbly.  Let cool for 5 to 10 minutes.  When serving, top each casserole piece with 2 tsp. avacado.  Best enjoyed within 4 to 5 days; store in fridge in an airtight container.

Calories  per 2-1/2 x 3-inch piece: 420

Total Fat: 13g

Sat. Fat: 3g

Carbs: 32g

Fiber: 10g

Sugars: 3g

Protein: 43g

Sodium: 180mg

Cholesterol: 100 mg

***This was great!  I love spinach, but fixed it for two people who don’t and they couldn’t taste it.

Taken from: Clean Eating, May 2009

Chili-Beef-Stuffed Zucchini

Serves: 4            Prep: 10 minutes               Cook: 25 minutes

4 zucchini (about 2 pounds), halved lengthwise and seeded

2 tablespoons extra-virgin olive oil

1 onion, finely chopped

3/4 pound ground beef

1 teaspoon ground cumin

salt and pepper

2 tomatoes, seeded and chopped (we used diced tomatoes with jalapenos, which was great)

1 cup jarred pickled jalapeno chiles, finely chopped (we used diced jalapeno)

Once 8-ounce bag Mexican-style shredded cheese

1.  Preheat the oven to 450 degrees.  Arrange the zucchini cut side up in a 9-by-13-inch baking dish.  Add 1/2 cup water to the dish, cover with foil and bake until the zucchini begins to soften, about 15 minutes.

2.  Meanwhile, in a medium skillet, heat the olive oil over medium-high heat.  Add the onion and cook until softened, about 3 minutes.  Add the beef and cumin and cook, breaking the meat up, until just browned, about 4 minutes; season with salt and pepper.  Stir in the tomatoes and pickled jalapenos.

3.  Uncover the baking dish, pour off the water and season the zucchini with salt.  Fill with the beef mixture and sprinkle the cheese on top.  Bake, uncovered, until the cheese is melted, about 10 minutes.

**For a change, stuff baked potatoes instead.

***We really enjoyed this recipe.  We each could eat 2 whole zucchini, though, so if you are making it for a large crowd, double or triple the recipe.  It’s fast and made a good Friday night dinner.

Taken from: Rachael Ray Magazine/May 2009

Chicken, Cashew, and Red Pepper Stir-Fry

Yield: 4 servings   (serving size: 1 cup)    Prep/Cook: 30 minutes

3-3/4 teaspoons cornstarch, divided

2 tablespoons low-sodium soy sauce, divided

2 teaspoons dry sherry (we used sherry cooking wine)

1 teaspoon rice wine vinegar

3/4 teaspoon sugar

1/2 teaspoon hot pepper sauce (such as Tabasco)

1 pound chicken breast tenders, cut lengthwise into thin strips

1/2 cup coarsely chopped unsalted cashews

2 tablespoons canola oil

2 cups julienne-cut red bell pepper (about one large)

1 teaspoon minced garlic

1/2 teaspoon minced peeled fresh ginger (I bought the ginger paste in the produce section)

3 tablespoons thinly sliced green onions

1.  Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.

2.  Combine remaining 2-3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.

3.  Heat a large nonstick skillet over medium-high heat.  Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently.  Remove from pan.

4.  Add oil to pan, swirling to coat.  Add chicken mixture to pan; saute 2 minutes or until lightly browned.  Remove chicken from pan; place in a bowl.  Add bell pepper to pan; saute 2 minutes, stirring occasionally.  Add garlic and ginger; cook 30 seconds.  Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick.  Sprinkle with cashews and green onions.

• **We used sesame seeds instead of cashews because I didn’t have any.  It was a good substitute…especially if you buy sesame seeds for the dish I posted yesterday.  It does double duty!
• ***This dish balances salty, sweet, tangy, and spicy ingredients.  Spoon it alongside a quick rice pilaf.  Cook 1 (10-ounce) package frozen white rice (such as Birds Eye SteamFresh) according to package directions.  Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.–Cooking Light
• ****We just made plain rice.  However it was enough for 2 people with no leftovers.  Either we were really hungry or it didn’t make 4 servings.  Let me know what you come up with!

Calories: 324   Fat: 16.6g       Protein: 30g         Carb: 13.5g       Fiber: 2g           Sodium: 350mg

Taken from: Cooking Light, April 2009

Peppery Monterey Jack Pasta Salad

Yield: 4 servings    (serving size: about 1-1/2 cups)          Cook/Prep Time: 20 minutes

6 ounces uncooked acini di pepe pasta (about 1 cup)

2-1/4 cups diced plum tomato (about 14 ounces)—we used drained diced tomatoes instead

1/3 cup capers, rinsed and drained—we left this out

1/4 cup finely chopped red onion

1/4 cup sliced pickled banana peppers—we also chopped these

1/4 cup chopped fresh parsley—do make sure it’s fresh….adds lots of flavor

2 tablespoons cider vinegar—we used apple cider vinegar

1 tablepoon extra-virgin olive oil

1/2 teaspoon dried oregano

1/8 teaspoon salt

2 ounces Monterey Jack cheese, cut into 1/4-inch cubes

1 (16-ounce) can navy beans, rinsed and drained

1 ounce salami, chopped—I was going to use ham, but forgot so we had no meat

1 garlic clove, minced

1.  Cook pasta according to package direction, omitting salt and fat.  Drain.

2.  Combine tomato and remaining ingredients in a large bowl.  Add pasta to tomato mixture, tossing well to combine.

**Acini di pepe are tiny pasta rounds resembling peppercorns.  Use ditalini (very short tube-shaped macaroni) or any other small pasta shape if you can’t find acini di pepe in your supermarket.  Serve with Asiago breadsticks.  Combine 1/2 cup grated Asiago cheese, 1 tablepoon sesame seeds, and 1 teaspoon freshly ground black pepper in a small bowl.  Separate 1 (7-ounce) can refrisgerated breadstick dough, to form 8 sticks; roll each breadstick in cheese mixture.  Bake according to package directions.

***Asiago cheese can be expensive.  After using it on the breadsticks, it does add lots of flavor, but you can easily subsitute mozzeralla or parmesean cheese instead.

Calories: 371          Fat: 11.6g            Protein: 16.6g          Carb: 51.7g           Fiber: 6.3g       Chol: 21mg

Taken from: Cooking Light-April 2009

Cat Cora’s Crispy Baked “Fried” Chicken

Active: 20 minutes           Total: 1 hour               Serves 4 to 6

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs, and 2 wings)

1/2 cup all-purpose flour

Kosher salt and freshly ground pepper

4 cups cornflakes

2/3 cup buttermilk

2 tablespoons dijon mustard

1/4 teaspoon cayenne pepper

1-1/2 teapsoons paprika

3/4 teaspoon ground sage

1.  Preheat the oven to 425 degrees.  Place a rack in a roasting pan or on a baking sheet.

2.  Rinse the chicken in cold water; pat dry.  In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper.  Dredge each chicken peice through the flour so it’s fully coated, tap against the bowl to shake off excess flour and set aside.  Discard the flour.

3.  Here comes the part kids like best.  Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air.  Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin.  Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

4.  In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage.  Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

5.  Arrange the chicken pieces on the rack and place in the hot oven.  Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy.  The juices should run clear with the meat is pierced with a knife.

**We used chicken breast because my husband doesn’t like the bones and it tasted great.  Must admit, though, it is better the 2nd day.

Calories: 520

Fat: 22g

Fiber: 1.5g

Taken from: Food Network Magazine: Feb/Mar 2009

Rachael Ray’s Mashed Potato Skins

Active: 10 minutes              Total: 40 minutes           Serves: 6

6 slice turkey bacon

2 pounds small Yukon gold potatoes, halved

salt

1 cup buttermilk, eyeball it

Freshly ground black pepper

1/4 cup chopped fresh chives, a handful

1/2 cup shredded extra-sharp cheddar cheese, yellow or white, 2 handfuls

1.  Preheat the oven to 350 degrees.

2.  Arrange the turkey bacon on a sheet pan and bake for 12 to 15 minutes, until crisp.  Cool and crisp.

3.  Put the potatoes in a medium sauce pot and cover with cold water.  Bring the water to a boil and season with salt.  Cook until tender, about 15 minutes.  Drain and mash potatoes with buttermilk and season with salt and pepper.  Stir in the chives and cheddar and fold in the bacon.

**We didn’t add the turkey bacon or chives because we didn’t have any, but the chives would definitely add a nice back drop to the buttermilk taste.  Very quick and easy, though.  If you don’t do bacon, it takes about 15-20 minutes.

Taken from Food Network Magazine: Feb/March 2009