*Disclaimer: Unless otherwise noted, I did not come up with any of these recipes on my own.
French Dip Crescents with Au Jus
twh: 9/10
I halved this recipe to serve 8 little appetizer sandwiches.
French Dip Crescent Ingredients:
2 packages crescent rolls, 8 count
1 pound deli roast beef, thinly sliced
4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
optional: Horseradish Sauce
optional: Au Jus for dipping (click here for her Easy Au Jus recipe!) or just buy the Au Jus packet and microwave.
French Dip Crescent Directions:
French Dip Crescent Directions:
- Unroll crescents onto a large cookie sheet.
- Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
- Roll crescents starting from the wide end and ending at the narrow end.
- Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
Swiss Chicken
tWh's rating: 8/10...easy... serves 6-8... bakes for about an hour.
4 chicken breasts (I used about 8 tenders, that way I didn't have to pound them)
6-8 slices Swiss cheese
1 can cream of mushroom soup (or cream of chicken)
1 cup milk
1 box Stove Top Stuffing
1/4 cup butter melted
1 can cream of mushroom soup (or cream of chicken)
1 cup milk
1 box Stove Top Stuffing
1/4 cup butter melted
1. Pound chicken breast to even out the thickness of the chicken. You can place the chicken between to layers of saran wrap and use a rolling pin or a meat mallet if you have one. If I buy the Costco chicken breasts I just slice them in half horizontally and skip the meat pounding step.
2. Place chicken breasts in a sprayed 9 x 13 inch baking dish.
3. Top chicken with the slices of Swiss cheese.
4. In a small bowl, mix soup and milk until well blended.
5. Pour soup mixture over chicken.
6. Top the chicken with the dry stuffing mix. Drizzle stuffing with melted butter.
7. Baked covered with foil at 350 degrees for 45 minutes. Remove foil and bake 5-10 minutes longer.
7. Baked covered with foil at 350 degrees for 45 minutes. Remove foil and bake 5-10 minutes longer.
Tomato-Basil Chicken twh's rating 8/10
by Stephanie Jensen
Recipe pairs with Cashew Rice Pilaf, although I didn't make it. For that recipe, go to the source where I found both recipes: http://www.the-girl-who-ate-everything.com/2008/10/tomato-basil-chicken-and-cashew-rice.html
1 T. Butter
1/2 c. finely chopped onion
1 can (14 oz.) Italian seasoned tomatoes (if not already cut up, coarsely chopped)
1/2 c. julienned FRESH basil leaves
1/2 tsp salt
1/2 tsp freshly ground pepper
3-4 boneless, skinless chicken breast halves
1/2 c. heavy whipping cream (or substitute fat-free evaporated milk)
Preheat oven to 450 degrees. Heat butter in skillet. Add onion and cook over medium heat until translucent, 5 min. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5-10 min. Add cream and bring to boil; boil until slightly thickened, approx 3 min. Stir in basil, salt and pepper. Arrange chicken in shallow baking dish; pour sauce on top. Bake for 20-25 min.(Serves 3-4)
This recipe puts PF Chang's Mongolian Beef to shame!
makes 2 servings
1 lb of flank steak, thinly sliced crosswise
1/4 cup of cornstarch
3 teaspoons of canola oil
1/2 teaspoon of grated ginger (about 1/2 inch piece)
1 tablespoon of chopped garlic (about 2 -3 large cloves)
1/2 cup of water
1/2 cup of soy sauce (I use low sodium, and even that was very salty in the end)
1/2 cup brown sugar (I say use a little less...we felt that it was a little too sugary)
1/2 teaspoon of red pepper flakes
3 large green onions, sliced crosswise into thirds (I say 4-5 onions)
Prepare the meat:
First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch.
Make the sauce:
Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later.
Cook the meat and assemble dish:
Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.
Serve it hot with rice (I like Uncle Ben's Instant Microwaveable Jasmine Rice...it's perfect for two people).
Ambrosia
tWh’s rating: 9/10
I'm claiming this recipe as my own, but I did get inspiration from Calling All Cooks.
tWh’s rating: 9/10
I'm claiming this recipe as my own, but I did get inspiration from Calling All Cooks.
This is a great dessert to ejnjoy on a hot summer day!
Ingredients:
8 oz. fat-free sour cream
1.5 cups shredded coconut
1/2 cup chopped walnuts or pecans
16 oz. can of fruit cocktail, drained
8 oz. can of pineapple chunks, drained
3 large oranges, peeled and cut into chunks
1 large apple, peeled and cut into chunks
2 cups of mini marshmellows
1 tsp. ground nutmeg
1 tsp. ground cinnamon
Directions:
In a LARGE bowl, combine all ingredients and mix well. Refrigerate for 30 to 45 minutes; serve.
Sautéed Kale with Smoked Paprika
tWh’s rating: 7/10
Simpyrecipes.com
This is an easy, healthy, tasty side dish of greens. Serves 4 sides.
Kale tends to collect dirt in the leaf wrinkles, so rinse carefully before using. To prep, cut the leaf away from the center rib and stem of each leaf. Discard stems and center ribs.
Ingredients
1 lb fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped
2 Tbsp olive oil
1 medium onion (or 1/2 of a large one), chopped
1/2 teaspoon smoked paprika (also sold as Pimenton), sweet or hot
Pinch of dried crushed red pepper
Salt
Directions:
- Bring a large pot (4 qts) of water to a boil. Add a Tablespoon of salt to the water. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside.
- Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper. Add the kale and sauté for several more minutes. Sprinkle on more salt and smoked paprika to taste.
*I like to combine this with parmesan couscous and lentils, or rice and black beans for a healthy meal.
*I like to combine this with parmesan couscous and lentils, or rice and black beans for a healthy meal.
Smoky Cheese Black Bean & Rice Casserole
Sparkrecipes.com
tWh’s rating: 8/10
Vegetarian dish
This photo is from the website. It looks better than my photo, since it isn't 1/2 eaten!
Serves 6; 253 cals per serving
Ingredients:
1 Red Onion
½ Green Bell Pepper
½ Red Bell Pepper
1c MorningStar Vegetarian crumbles
1 Can Black Beans
1 cup Broccoli
1½ cup sliced portabella mushrooms
½ Can cream of celery soup
¾ cup brown rice
1 ½ cup shredded smoked Swiss cheese (I didn’t have any so I used a mixture of Mozzarella and Cheddar)
1 cup shredded Italian cheese blend
1 Tbsp olive oil
1 pinch cayenne pepper
1 tsp morton’s nature seasoning (I used an allspice blend)
1 tsp black pepper
Directions
- Cook brown rice in a medium saucepan according to package instructions and set aside.
- Dice onion and peppers and sauté (in large skillet) in olive oil 5 min. Add vegetarian crumbles and continue to sauté until thawed. Add mushrooms and broccoli. Season with black pepper, morton’s seasoning, and cayenne pepper. Stir and reduce heat. Allow to simmer. Drain if necessary and remove from heat.
- Now, preheat the oven to 350.
- Slowly pour condensed cream of celery soup (remember: only ½ can) into rice. Add about ¼ cup of water. Heat on low and stir continuously. Allow to get hot and turn heat off. Cover and allow to steam for 5 min.
- Transfer rice mixture into skillet with vegetable mixture. Stir thoroughly. Stir in drained black beans. Add smoked Swiss cheese and ½ cup Italian cheese blend. Stir again until well mixed.
- Pour mixture into lightly greased 9x13 casserole pan. Sprinkle remaining cheese over the top of the mixture.
- Cover casserole dish with foil and bake for 30 min. Remove foil and continue to bake for an additional 10 min or until cheese begins to brown.
Easy Italian Portabella with Roasted Edamame
*Recipes from SparkRecipes (Ipod app)
tWh rating 7.5/10
Easy Italian Portabella (serves 1, 144 cals)
Ingredients:
1 portabella mushroom, 4-5" in diameter
1/2 T olive oil
3 T bottled marinara/other tomato-based sauce
3 T shredded fat free mozzarella
1 tsp reduced fat grated parmesan
Fresh basil, if you have it
Black pepper and salt to taste
Directions:
Preheat oven to 425. If mushroom has a stem, slice if off close to the cap. Brush the cap with EVOO and place stem side up on a baking sheet/pan. Sprinkle lightly with salt and pepper. Spread 3 T of sauce on the cap and top with 3 T of mozzarella cheese. Sprinkle with fresh basil and Parmesan cheese. Bake for15 min, or until the mushroom is hot and cheese is lightly browned.
Roasted Edamame (serves four, 1/2 cup servings, 134 cals per serving):
Ingredients:
1 T EVOO
1 tsp garlic powder
1 tsp chili powder
1 tsp onion powder
1 tsp paprika
1 tsp black pepper
1/2 salt
1/8 tsp cayenne pepper
2 cups of ready-to-eat shelled soybeans
Directions:
Preheat oven to 375. In a small bowl, mix all the ingredients until coated well. Roast beans in a shallow baking dish, uncovered, for 12 to 15 min, stirring once, until soybeans begin to brown.
Zucchini with Thyme
*Recipe from Simplyrecipes.com
tWh's rating: 8/10
*We loved the Zucchini, but we were NOT fans of the casserole. Therefore, I won't be posting the casserole recipe.
Serves 4
Ingredients:
2 Tbsp. EVOO
1.5 Tbsp. butter
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 lb fresh zucchini, cut into 3-by-1/2 inch sticks
1 beef bouillon cube, crumbled
1 tsp. dried thyme
Salt
Freshly ground pepper
Directions:
In a large skillet, heat the butter and EVOO over medium heat. Add the onion and parsley, and cook until soft, but not browned.
Add the zucchini sticks, crumbled bouillon cube, thyme, and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover, and cook until tender, from ten to twenty minutes, depending on how tender the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes; be careful not to overcook.
Wilted Spinach
*Recipe told to me by my former preceptor, Susan Meade, FNP
Above: Before cooking
Above: After cooking
Ingredients:
1 bag of spinach (equals 2-3 side dish servings, because it shrinks up)
Few dashes of ground nutmeg
Few dashes of salt
Few dashes of garlic powder
Few dashes of onion powder
EVOO, enough to coat spinach
Directions:
Toss all ingredients in a skillet. Cook/saute' over medium heat until spinach gets limp. Serve hot!
Harrison's mashed potatoes
*Modified recipe based on The Silver Palate Cook Book's recipe: "French Potato Salad with Bacon"
tWh's rating: 8/10
Ingredients:
8 or 9 new or red potatoes (1 lb)
1/4 lb bacon
1/4 cup finely chopped shallots
1/4 cup red wine vinegar
2 Tbsp. olive oil
Freshly ground black pepper to taste
1/4 cup chopped red onion
1/2 cup chopped fresh Italian (flat-leaf) parsley
*2 small handfuls of shredded cheddar
*2 Tbsp. butter
*Use these ingredients if you want mashed potatoes. Leave these out if you want potato salad.
Directions:
Quarter the potatoes and bring to a boiling in a large pot. Cook until tender, but still firm (8-10 min). Meanwhile, chop the bacon and saute in a small skillet over medium-low heat until crisp; remove bacon and reserve. In the skillet, saute the chopped shallots in the remaining bacon fat until tender, but not all brown (about 5 min). Reserve the shallots and fat. When the potatoes are done, drain them and transfer them to a mixing bowl. Pour in the vinegar, olive oil, shallots, bacon fat, butter, and cheese over the potatoes. Add the salt and pepper; mix. Add the red onion and parsley; mash. Serve warm if you want mashed potatoes; chill if you want it as potato salad.
Pork chops with cranberry Dijon sauce
served with instant garlic mashed potatoes
- From Healthy Cooking Magazine Feb./Mar. '11... tWh's rating: 7/10
*I would have rated this higher if the chops were more flavorful. Next time I'll consider marinating them in Teriyaki or something semi-sweet for a few hours (let me know if you have suggestions).
Quick & easy
Nutrition: 1 serving is 229 cals, 9g fat (4g saturated), 62mg cholesterol, 283mg sodium
Ingredients:
1 large red apple, peeled and thinly sliced
3 Tbsp. dried sweet cranberries
1/8 tsp. dried thyme
1/8 tsp. rubbed sage
1/8 tsp. dried rosemary, crushed
1/8 tsp. pepper
Dash salt
Dash ground nutmeg
2 Tbsp. Dijon mustard
1 Tbsp. cider vinegar
1 tsp. Worcestershire sauce
1 Tbsp. honey
4 boneless pork loin chops (4 oz. each)
1 Tbsp. butter
Directions:
In a small bowl, combine the first 12 ingredients. In a large skillet, coated with cooking spray, brown pork chops in butter. Stir in fruit mixture. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes on each side or until a meat thermometer reads 160 degrees.
The Laughing Cow Chicken Cordon Bleu
- From 'Spark Recipes,' a low-fat Ipod app.. tWh's rating: 9/10
Prep: 20 min
Cook: 35 min
Nutrition: 217 calories per serving, total fat 5 grams
Ingredients:
Four 4oz B/S chicken breasts
4 wedges laughing cow cheese (any flavor)
4 servings extra lean ham (maybe Deli Select)
1/2 package of shake and bake
Directions: Pound each chicken breast into about 1/4 inch thickness. Spread one wedge of cheese on top of each breast. Next put on 2 or 3 slices of ham. Roll up the chicken and secure with toothpicks. Place on a baking tray and sprinkle with Shake N Bake. Bake at 400 for about 35 min (I would recommend covering with foil. I didn't, and the edges of the ham turned out burnt and crispy).
Basil pesto chicken and roasted asparagus and red peppers
Basil Pesto ChickenConsider marinating in Italian dressing for several hours prior to preparing for added flavor.
Servings: 3-4
Preparation time: 5 min.; cooking time 30 min.
Ingredients:
4 (about 1 1/4 total) boneless, skinless chicken breast halves (I used 1.5lb breast tenderloins)
1/2 cup BUITONI refrigerated Pesto with Basil *
2 plum tomatoes, sliced (optional)
3/4 cup (3 oz.) shredded mozzarella cheeseDirections: PREHEAT oven to 350 degrees. Line baking sheet with heavy duty foil.
PLACE chicken and pesto in medium bowl; toss to coat.
Place chicken on prepared baking sheet.
BAKE for 20-25 min. or until chicken is no longer pink in the center.
Remove from oven; top with tomatoes and cheese.
Bake for an additional 3 to 5 minutes or until cheese is melted.*Can substitute pesto in a jar or whatever.
*Add amount of cheese to your taste.
*Any fresh tomatoes.
Roasted Asparagus & Red Peppers
Ingredients:
1 lb asparagus
1 red pepper cut into thin strips
1 T EVOO
Salt
1T Balsamic Vinegar
1 oz shaved Parmesan
1/4 tsp black pepperDirections: Heat oven to 500*. Place Asparagus and peppers into a shallow pan. Drizzle with EVOO and a bit of salt and toss to coat. Roast until crisp/tender (10-12 min). Turn as needed. When finished cooking, leave in pan to sprinkle with vinegar, cheese, pepper. Transfer to dish.
*I cooked it at 350 (at the same time as the chicken) for 30 minutes.
Scrumptious California Salmon and Onion Roasted Potatoes
- from Healthy Cooking Magazine and Lipton Recipe Secrets
Scrumptious California Salmon
Ingredients:
1 to 1.5 lb of salmon (2 or 3 fillets)
3 garlic cloves, minced
1 tsp. minced shallot
1 c. orange juice
1 Tbsp. balsamic vinegar
3 Tbsp. honey
1 Tbsp. ground ancho chili pepper (I used chili powder)
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. canola oil
2 Tbsp. minced fresh cilantro
Directions:
- In a small saucepan coated with cooking spray, saute garlic and shallot until tender. Add OJ and vinegar; bring to a boil. Reduce heat, simmer uncovered for 20-25 min. Stir in honey, chili pepper, salt, and pepper.
- In a large ovenproof skillet, brown salmon in oil on both sides. Brush with 1/4 cup of sauce. Bake, uncovered, at 400 degrees for 8-10 min. or until fish flakes easily with a fork.
- Brush with remaining sauce and sprinkle with cilantro.
3 oz. cooked salmon = 317 calories, 15g fat, 3g sat. fat, 67mg cholesterol, 217mg sodium, 23g protein
Onion Roasted Potatoes
Ingredients:
1 envelope Lipton Recipe Secrets Onion Soup Mix
4 medium all-purpose potatoes, cut into large chunks (about 2 lbs)
1/3 cup Bertolli Olive Oil
Directions: Preheat oven to 425 degrees. In 13 x 9 inch baking or roasting pan, combine all ingredients. Bake, stirring occasionally, for 35 minutes or until potatoes are tender, golden brown.
Makes 4 servings
Prep time: 10 min
Cook time: 40 min
Harrison and Tracy's Salmon Surprise
*Personal recipe
Ingredients:
2 Salmon fillets
Mayo (enough to lightly cover each fillet)
Bread crumbs (same amount as above)
Grated Parmesan (the sprinkle kind for spaghetti - same amount as above)
All-spice seasoning
Shredded mozzarella
Directions: Grease baking pan with Pam spray and place fillets in dish. Spoon small amount of mayo onto fillets and spread in a thin layer. Sprinkle bread crumbs on fillets. Shake Parmesan over fillets. Sprinkle seasoning atop that. Bake for 30 minutes. Add mozzarella to cover the top of fish, and then bake another 5 min. Serve after removing skin from bottom of fillets (using a thin spatula and a fork).
Salt to taste
Pork chop Parmesan & Three Point Brussels Sprout Casserole
*Pork chops: I think that my sister originally gave me this recipe. This is also good with chicken instead on pork.*Brussels: Cooks.com recipe, with a few of my own slight adjustments
tWh's rating: 8/10
Pork chop Parmesan
Ingredients:
1/2 cup shredded Parmesan cheese
1/4 cup plain bread crumbs
1 Tbsp. oregano
1 Tbsp. parsley
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup butter (melted)
4 Pork chops or chicken breasts
*Can add onions, all-spice
Directions:
Preheat to 400 degrees. Dip meat into butter, and coat both sides. Combine all other ingredients in a bowl, then dip the meat into that mixture, coating both sides. Transfer meat to a Pyrex dish and bake at 400 (pork = 35min; chicken = 20-25 min).
Three Point Brussels Sprout Casserole (I halved this recipe which was enough for 2-3 sides)
Ingredients:
2 (10 oz.) pkgs. frozen Brussels sprouts
2 slightly beaten eggs
1 1/2 c. bread crumbs
2 slightly beaten eggs
1 1/2 c. bread crumbs
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. shredded cheddar cheese
2 tbsp. chopped onion/shallot
1/2 c. shredded cheddar cheese
2 tbsp. chopped onion/shallot
2 tbsp. butter, melted
Directions:
Cook Brussels sprouts according to package directions; drain. Cut sprouts into fourths and set aside. Combine eggs, half the crumbs, soup, cheese, onion, and dash pepper. Fold in sprouts. *Combine remaining crumbs and butter; sprinkle atop sprouts. **Bake uncovered in a 350 degree oven for 35 minutes. Makes 6-8 servings.
*I didn't do this part because I don't like a bread crumb crust. I sprinkled Parmesan across the top instead.
**Because I made this dish alongside the pork chops, I baked at 400 degrees for about 20 min.
tWh's rating: 9/10
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