Ingredients:
1 12-oz. pkg. sausage links (or 1 lb. ground sausage)
1 garlic clove, minced (or 1/2 tsp. garlic powder)
1 pkg. scalloped or au gratin potatoes
3 cups water
1 can (14.5 oz) chicken broth
1 jar sliced mushrooms (or 1/2 cup fresh sliced mushrooms)
1 cup half & half (or 1 can evaporated milk, or even 1 cup milk)
1 cup sour cream
2 Tbsp. Dijon mustard
Directions:
In a large saucepan, cook sausage and garlic until sausage lightly browned (about 6 min.)
Stir in contents of potato and sauce packets
Add water, broth and mushrooms
Bring to a boil
Reduce heat
Simmer uncovered 14-16 min or until potatoes are tender
Stir in sour cream, milk and mustard
Heat through but do not boil
Makes 6-8 servings
Monday, October 26, 2009
Allison's Groundnut Stew
Ingredients:
2 green peppers, cut into rings
1 medium onion, cut into rings
2 Tbsp. shortening
1 6-oz. can tomato paste
3/4 cup peanut butter
3 cups chicken broth
1 1/2 tsp. salt
1 tsp. chili powder
1 tsp. sugar
1/2 tsp. ground nutmeg
4 cups cubed, cooked chicken
6 cups hot cooked rice
Suggested Toppings:
coconut
peanuts
raisins
hard-boiled eggs, chopped
bananas, chopped
oranges, cut up
eggplant, chopped
apples, chopped
tomatoes, chopped
carrots, shredded
green pepper, chopped
onion, chopped
pineapple, crushed
Directions:
1. Cook and stir green pepper an onion rings in shortening in hot slow cooker.
2. Combine tomato paste and peanut butter. Stir into slow cooker.
3. Add broth and seasonings. Stir in chicken.
4. Cover. Cook on Low 3 hours.
5. Serve stew over rice and sprinkle with toppings of your choice.
2 green peppers, cut into rings
1 medium onion, cut into rings
2 Tbsp. shortening
1 6-oz. can tomato paste
3/4 cup peanut butter
3 cups chicken broth
1 1/2 tsp. salt
1 tsp. chili powder
1 tsp. sugar
1/2 tsp. ground nutmeg
4 cups cubed, cooked chicken
6 cups hot cooked rice
Suggested Toppings:
coconut
peanuts
raisins
hard-boiled eggs, chopped
bananas, chopped
oranges, cut up
eggplant, chopped
apples, chopped
tomatoes, chopped
carrots, shredded
green pepper, chopped
onion, chopped
pineapple, crushed
Directions:
1. Cook and stir green pepper an onion rings in shortening in hot slow cooker.
2. Combine tomato paste and peanut butter. Stir into slow cooker.
3. Add broth and seasonings. Stir in chicken.
4. Cover. Cook on Low 3 hours.
5. Serve stew over rice and sprinkle with toppings of your choice.
Vegetable Soup
Ingredients:
20 oz. frozen mixed vegetables
20 oz. chopped broccoli
20 oz. frozen hash brown potatoes
2 cans cream of chicken soup
2 cups milk
4 chicken bouillon cubes
6 cups hot water
1 lb. Velveeta
1 chopped onion
Directions:
Dissolve bouillon cubes in hot water. Add mixed vegetables, chopped broccoli, chopped onion and hash brown potatoes. Cook until tender.
In a separate saucepan, combine chicken soup, milk & cheese. Heat until melted. Combined the vegetable mixture and the cheese mixture.
Enjoy!
20 oz. frozen mixed vegetables
20 oz. chopped broccoli
20 oz. frozen hash brown potatoes
2 cans cream of chicken soup
2 cups milk
4 chicken bouillon cubes
6 cups hot water
1 lb. Velveeta
1 chopped onion
Directions:
Dissolve bouillon cubes in hot water. Add mixed vegetables, chopped broccoli, chopped onion and hash brown potatoes. Cook until tender.
In a separate saucepan, combine chicken soup, milk & cheese. Heat until melted. Combined the vegetable mixture and the cheese mixture.
Enjoy!
Friday, October 2, 2009
Brown Rice with Greens and Feta
1 TB olive oil
1 c brown rice
2 1/2 c fat-free vegetable or chicken broth
2 TB sundried tomatoes (I use real)
2 cloves garlic, minced
1 bag baby field greens (5oz) I use spinach
1/2 c crumbled reduced fat feta cheese
1. Heat the oil in a medium saucepan over medium heat. Add the rice and cook for 3 minutes, or until golden. Stir in the broth, tomato, and garlic and bring to a boil. Reduce the heat to low, cover, and simmer 40 minutes or until liquid is absorbed. Remove from the heat and stir in greens. Cover and let stand for 5 minutes. Place ina serving bowl and sprinkle with the cheese.
1 c brown rice
2 1/2 c fat-free vegetable or chicken broth
2 TB sundried tomatoes (I use real)
2 cloves garlic, minced
1 bag baby field greens (5oz) I use spinach
1/2 c crumbled reduced fat feta cheese
1. Heat the oil in a medium saucepan over medium heat. Add the rice and cook for 3 minutes, or until golden. Stir in the broth, tomato, and garlic and bring to a boil. Reduce the heat to low, cover, and simmer 40 minutes or until liquid is absorbed. Remove from the heat and stir in greens. Cover and let stand for 5 minutes. Place ina serving bowl and sprinkle with the cheese.
Quick Vegetable Man'n'Cheese
8 oz shells or elbow pasta
3 c. mixed veggies, like broccoli and cauliflower florets, sliced carrots and chopped bell pepper
1 1/4 c fat-free milk
2 TB cornstarch
2 TB olive oil
1 medium onion, chopped
1 c shredded reduced-fat sharp cheddar cheese
2 oz reduced fat cream cheese
1. Prepare the pasta according to package directions, adding the vegetables to the water during the last 5 minutes of cooking time. Drain and place in a serving bowl.
2. Meanwhile, in a measuring cup, whisk together the milk and cornstarch. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, for 5 minutes. Add the milk mixture and bring to a boil, stirring constantly. Reduce the heat to medium-low and add the Cheddar and cream cheese. Stir until melted. Pour over the pasta mixture and toss to coat well.
3 c. mixed veggies, like broccoli and cauliflower florets, sliced carrots and chopped bell pepper
1 1/4 c fat-free milk
2 TB cornstarch
2 TB olive oil
1 medium onion, chopped
1 c shredded reduced-fat sharp cheddar cheese
2 oz reduced fat cream cheese
1. Prepare the pasta according to package directions, adding the vegetables to the water during the last 5 minutes of cooking time. Drain and place in a serving bowl.
2. Meanwhile, in a measuring cup, whisk together the milk and cornstarch. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, for 5 minutes. Add the milk mixture and bring to a boil, stirring constantly. Reduce the heat to medium-low and add the Cheddar and cream cheese. Stir until melted. Pour over the pasta mixture and toss to coat well.
Fruit and Bran Muffins
1 1/2 c shredded bran cereal
1 1/2 c vanilla soy milk
1/2 c br. sugar
1/4 c olive oil
1 egg
1 1/2 c whole wheat flour
1 TB bkg powder
1/2 c dried cranberries
1/2 c dried blueberries
1/4 c almonds
1/4 c confectioners sugar
1 tsp lemon juice
1. Preheat oven to 400. Line 18 muffin pan cups with liners
2. Place the cereal and milk in a large bowl and stir to combine. Stir in the brown sugar, oil, and egg. Add the flour and baking powder and stir just until blended. Stir in the cranberries, blueberries, and almonds.
3. Evenly divide the batter among the mufin cups. Bake for 18 minutes, or until a wooden pick inserted in the centers comes out clean. Remove to a rack and cool for 10 min.
4. In a small bowl, whisk together the confectioners' sugar and lemon juice. Drizzle on top of the muffins on the rack. Let cool completely.
I've had them with and without the powdered sugar. They are good either way. My husband loves them.
1 1/2 c vanilla soy milk
1/2 c br. sugar
1/4 c olive oil
1 egg
1 1/2 c whole wheat flour
1 TB bkg powder
1/2 c dried cranberries
1/2 c dried blueberries
1/4 c almonds
1/4 c confectioners sugar
1 tsp lemon juice
1. Preheat oven to 400. Line 18 muffin pan cups with liners
2. Place the cereal and milk in a large bowl and stir to combine. Stir in the brown sugar, oil, and egg. Add the flour and baking powder and stir just until blended. Stir in the cranberries, blueberries, and almonds.
3. Evenly divide the batter among the mufin cups. Bake for 18 minutes, or until a wooden pick inserted in the centers comes out clean. Remove to a rack and cool for 10 min.
4. In a small bowl, whisk together the confectioners' sugar and lemon juice. Drizzle on top of the muffins on the rack. Let cool completely.
I've had them with and without the powdered sugar. They are good either way. My husband loves them.
Vegetable Quinoa
1 C Quinoa
1 TB extra-virgin olive oil
3 scallions
1 carrot, chopped
1 red bell pepper
4 o small shiitake mushrooms stemmed and chopped
2 c vegetable or chicken broth
1/2 tso thyme
1. Place quinoa in a sieve and rinse under cold running water til it runs clear.
2. Heat oil in saucepan over med heat. Add scallions, carrot, pepper and mushrooms and cook, stirring occasionally for 5 min, or lightly browned. Add quinoa, broth and thyme (I use italian seasoning mix). Bring to a boil. Reduce heat to low, cover, simmer 20 min or until all liquid absorbed.
1 TB extra-virgin olive oil
3 scallions
1 carrot, chopped
1 red bell pepper
4 o small shiitake mushrooms stemmed and chopped
2 c vegetable or chicken broth
1/2 tso thyme
1. Place quinoa in a sieve and rinse under cold running water til it runs clear.
2. Heat oil in saucepan over med heat. Add scallions, carrot, pepper and mushrooms and cook, stirring occasionally for 5 min, or lightly browned. Add quinoa, broth and thyme (I use italian seasoning mix). Bring to a boil. Reduce heat to low, cover, simmer 20 min or until all liquid absorbed.
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