- My pictures turned out el nasto, so you get the cheesy one from the Taste of Home website instead. Also: this formatting is making me crazy tonight. Bottom line: we LOVED this. It tastes rich and flavorful and is so delicious.
- 1 medium onion, chopped
- 1 cup diced sweet red pepper, divided
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 large potatoes, diced
- 1 can (11 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
- 1/2 teaspoon ground mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes (I used cayenne)
- 1/8 teaspoon pepper
- 2 cups milk
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 4 green onions, thinly sliced
It cracks me up to post a really bad picture (again!) but a few months ago I did our “what we ate for dinner” calendar as we went and did a picture each night – super nice to go back and get dinner ideas from pictures.
There’s a better picture at Cooking Light, where I got the recipe.
Dinner: chicken tamale casserole/yellow saffron rice/(not fancy black beans because we ran out of cans!! whoops)
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Cooking Light’s Chicken Tamale Casserole (we LOVED this)
- 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- 1/3 cup fat-free milk
- 1/4 cup egg substitute
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8.5-ounce) box corn muffin mix (such as Martha White)
- 1 (4-ounce) can chopped green chiles, drained
- Cooking spray
- 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
- 2 cups shredded cooked chicken breast
- 1/2 cup fat-free sour cream
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
- 354 (36% from fat)
- 14.1g (sat 7.1g,mono 3.3g,poly 1.2g)
4 pork chops (1″ thick, about 1 lb)
1/4 cup honey
2 T Dijon
1 T orange juice
1 t cider vinegar
1/2 t Worcestershire sauce
dash of onion powder
Remove fat from pork and mix the rest of the ingredients. You can marinate the pork in the sauce for a few hours or just use the sauce to brush on the pork chops while you’re grilling them.
1 chop – 235 calories, 8 g fat, 19 g carb, 22 g protein
Sensing a theme here? Fall = pumpkin. New baby in the house = not much real cooking going on. Grilled cheese, quesadillas, soup nights and EASY old favorite recipes are where it’s at now.
I found this on babble’s Family Kitchen. It’s a KEEPER. I actually had an acorn squash I’d found in the pantry that was still good that I cooked up and pureed to substitute in this recipe instead of opening a can of pumpkin. I added a tiny bit of red food coloring to the squash since yellow would’ve just looked weird with the brownies. Now it’s orange and tastes great. This makes one heavy duty pan of fabulous brownies.
1/2 cup (1 stick) butter
6 oz. semisweet chocolate, chopped, or 1 cup chocolate chips
4 large eggs
1 1/2 cups sugar
2 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup pumpkin puree
3 Tbsp. canola oil
1 tsp. cinnamon
1/4 tsp. ground nutmeg
Preheat the oven to 350F and spray a 9″x9″ cake pan with nonstick spray.
In a small saucepan, melt the butter over medium heat. Add the chocolate and remove from heat. Let sit for a few minutes, then stir until smooth.
In a large bowl beat the eggs, sugar and vanilla for 3-4 minutes, until thick and pale yellow. Add the flour, baking powder and salt and beat just until combined.
Put about a third of the batter into another bowl and stir the pumpkin, oil, cinnamon and nutmeg into it. Stir the chocolate mixture into the remaining batter and spread a little more than half of it into the prepared pan. Top with the pumpkin mixture, then drop large spoonfuls of the remaining chocolate mixture on top. Swirl a knife through both to create a swirled effect.
Bake for 40 minutes, until just set and starting to pull away from the sides of the pan. Makes 16 brownies, each with 296 calories, 13 g fat and 1 g fiber (6.8 WW points).
Honestly, this was pretty good but not fabulous. We do pizza every week, and it will be nice to throw into the rotation when we need a change.
- 4 ounces hot turkey Italian sausage (I used regular, not spicy, pork sausage)
- Cooking spray
- 1 cup red bell pepper strips (about 1 medium)
- 1 cup yellow bell pepper strips (about 1 medium)
- 1 recipe of pizza dough, OR (16-ounce) cheese-flavored pizza crust (such as Boboli)
- 1 cup Basic Marinara
- 1 tablespoon no-salt-added tomato paste (I left this out)
- 1/2 cup (2 ounces) shredded provolone cheese (I used at least 3 oz of each cheese)
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
- 1/2 teaspoon dried oregano
Preheat oven to 450°. Remove casings from sausage. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sausage and bell peppers to pan; cook 6 minutes or until bell peppers are crisp-tender and sausage is browned, stirring frequently.
Place pizza crust on a large baking sheet. Combine Basic Marinara and tomato paste, stirring with a whisk; spread evenly over crust, leaving a 1-inch border. Sprinkle with cheeses and oregano; top evenly with sausage mixture. Bake at 450° for 15 minutes or until cheese melts and crust is lightly browned. Remove from oven; let stand 5 minutes before slicing. Calories: 335 (29% from fat) Fat: 10.9g Fiber: 2.9g
adapted from myrecipes.com
We really liked this. I used a good white cheddar from Costco, and it made the pizza great. I wouldn’t substitute with regular cheddar on this pizza.
one recipe pizza dough (OR 1 can refrigerated French bread dough, 11 oz)
2 t olive oil
2 cups vertically sliced onions (about 2 small)
1 (8 oz) pkg cremini mushrooms
1 1/2 cups (6 oz) shredded white cheddar
6 bacon slices, cooked and crumbled
1/2 cup finely chopped fresh flat leaf parsley
Stretch dough into a 12 inch round, transfer to pizza pan or large baking sheet. Preheat oven to 425.
Add olive oil to a warm skillet and saute onion for 8 minutes. Place onion in a bowl and add mushrooms; saute 8 minutes. Add mushrooms to onion, toss.
Spread onion mixture over dough, leaving a 1/4″ border. Sprinkle with white cheddar and bacon. Bake at 425 for 15 minutes, sprinkle with parsley.
Yields 6 servings, each with 316 calories, 15 g fat, .9 g fiber (7.5 WW points)
Recipe adapted from Cooking Light, Oct 2009
This is THE only recipe for Buttermilk Biscuits you’ll need, I promise – I’ve tried a few. This is easy and they are so, so good. Really delicious. We had them last night, and I’m seriously thinking about making them again tonight to go with our Summer Corn and Bacon chowder.
2 cups all-purpose flour (9 ounces)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup buttermilk
3 tablespoons honey
1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives (I use my hands) until mixture resembles coarse meal. You will still have chunks of butter; it’s ok! Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. (You want to be careful not to overwork/knead the dough here so the biscuits stay tender and don’t become tough.) Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter (or use a child sized cup if you don’t have a cutter) to form 10 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
Thank you, Sisters Cafe. These were heavenly!
Makes 10 biscuits, each biscuit = 166 calories, 6 g fat, trace fiber (4 WW points)
can chicken (optional)
2 cans tomato soup, no water added
2 cans diced tomatoes (you can throw in some jarred Italian seasoning)
15 oz black beans, rinsed and drained
15 oz drained, canned corn
15 oz pinto beans, rinsed and drained
1/2 pkg taco seasoning (or 1/8 cup if you have the Costco-size)
1 can chopped green chilies, drained
~Put everything in a large saucepan and cook over medium heat (may have to reduce if starts to boil) for about an hour, stirring often so the bottom doesn’t burn.
~To serve: put handful of Fritos in bottom of bowl, add soup. Top with grated cheese, sour cream, guacamole, green onions, olives, etc.
~This freezes really well!
(Thank you, Shanelle! – we LOVE this)
Without the chicken, chips or toppings, this makes 6 servings of about 1 1/4 cups each: 262 calories, .5 g fat, 11 g fiber (4.5 WW points)