Tuesday, April 21, 2009

Chicken and Gnocchi with Squash

  • 1 1-lb. pkg. shelf-stable potato gnocchi
  • 1 small acorn squash, halved and seeded
  • 14 to 16 oz. chicken breast tenderloins
  • 3/4 cup chicken broth
  • 1 Tbsp. chopped fresh sage
  • 2 Tbsp. milk
  • Tiny whole sage leaves
  • Grated nutmeg (optional)

1. Prepare gnocchi according to package directions. Drain. Cover and keep warm.

2. Meanwhile, place squash, cut sides down; in a microwave-safe baking dish with 2 tablespoons water. Microcook, covered, on high (100 percent power) 7 to 10 minutes; rearrange once. Let stand, covered, 5 minutes.

3. Sprinkle chicken with salt and pepper. In large skillet cook chicken in 1 tablespoon hot oil over medium heat 6 to 8 minutes, until no longer pink. Remove; cover, keep warm.

4. Scrape flesh from squash; mash. Transfer to hot skillet; stir in broth and chopped sage. Bring to boiling; simmer 1 minute. Stir in milk. Spoon into bowls. Top with chicken and gnocchi; sprinkle sage and nutmeg. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Cheesy Chicken and Noodles

  • 12 ounces wide egg noodles
  • 2 cups desired frozen vegetables (such as peas, carrots, sweet red pepper strips and/or pea pods)
  • 1 16-ounce jar light Parmesan-Alfredo pasta sauce
  • 1 9-ounce package frozen cooked chicken breast strips, thawed
  • 1 4-1/2-ounce can sliced mushrooms, drained
  • 2 tablespoons dry white wine, dry sherry, chicken broth, or milk
  • Milk, optional
  • Grated Parmesan cheese

1. In a 4-quart Dutch oven, cook noodles according to package directions, adding the vegetables the last 3 minutes of cooking time. Drain; return noodle mixture to Dutch oven.

2. Stir in sauce, chicken, mushrooms, and wine. Heat through. If desired, stir in additional milk to reach desired consistency. Sprinkle servings with Parmesan cheese. Makes 6 servings.

From Better Homes and Gardens
Submitted by Shelli

Beefy Bagel Sandwiches

  • 8 sliced dried tomatoes or dried tomato halves (not oil-packed)
  • 12 oz. beef sirloin steak, about 3/4--inch thick
  • 2 Tbsp. olive oil
  • 1 small red onion, sliced thin
  • 4 square bagels, split
  • 1/4 cup mayonnaise
  • 1 cup mixed salad greens

1. Preheat broiler. Place tomatoes in small bowl; cover with water. Microcook on 100 percent power (high) for 1 minute. Brush steak and onion slices with oil; sprinkle with salt and pepper. Arrange on unheated rack of broiler pan. Broil, 3 to 4 inches from heat, 12 to 16 minutes or until desired doneness, turning once. Thinly slice beef across grain in bite-size strips.

2. Drain tomatoes. Spread mayonnaise on bagels; fill with sliced beef and onions, tomatoes, and greens. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Balsamic Pork and Dumplings

  • 1 16.9-oz. pkg. frozen potato-and-onion-filled pierogi (potato dumplings)
  • 12 oz. green and/or wax beans, trimmed (3 cups)
  • 1 1 lb. pork tenderloin
  • 2 Tbsp. olive oil
  • 1/2 cup balsamic vinegar
  • 2 tsp. chopped fresh rosemary (optional)

1. Cook pierogi and beans in boiling water according to package directions. Drain pierogi and beans; divide among serving plates.

2. Meanwhile, slice pork into 1/2-inch thick medallions. Gently flatten pork slices by hand to 1/4-inch thickness; lightly sprinkle with salt and black pepper. Heat oil in large skillet over medium heat. Add pork. Cook 2 to 3 minutes on each side or until no pink remains. Transfer to serving plates with pierogi and beans.

3. Drain fat from skillet. Add balsamic vinegar to hot skillet. Cook, uncovered, 1 minute or until reduced by half. Drizzle over pork, pierogi, and beans. Sprinkle with chopped rosemary. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Monday, April 20, 2009

Chicken and Asparagus Skillet Supper

  • 8 skinless, boneless chicken thighs
  • 3 slices bacon, coarsely chopped
  • 1/2 cup chicken broth
  • 1 lb. asparagus spears, trimmed
  • 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
  • 4 green onions, cut in 2-inch pieces

1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).

2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli Howells

Tilapia with Grape Chutney

  • 4 4-oz. fresh or frozen skinless tilapia or sole fillets
  • Salt and pepper
  • 2 Tbsp. cooking oil
  • 1 cup seedless green grapes
  • 1/2 cup tropical blend mixed dried fruit bits
  • 1/3 cup sliced green onions
  • 1/3 cup apricot spreadable fruit
  • Cooked brown rice (optional)

1. Thaw fish if frozen. Rinse fish; pat dry with paper towels. Season with salt and pepper.

2. In a 12-inch skillet heat oil over medium-high heat; add fish. Cook 3 to 4 minutes or until fish flakes easily, turning once. Meanwhile, halve grapes.

3. Transfer fish to platter; keep warm. Add grapes, fruit bits, onions, and spreadable fruit to skillet; cook and stir 2 minutes. Season to taste with salt and pepper. Serve sauce over fish. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Spinach Tortellini with Beans and Feta

  • 1 9-oz. pkg. refrigerated cheese-filled spinach tortellini
  • 1 15-oz. can cannellini (white kidney) beans, rinsed and drained
  • 3/4 cup crumbled garlic-and-herb-flavored feta cheese (3 oz.)
  • 2 Tbsp. olive oil
  • 1 large tomato, chopped
  • Ground black pepper
  • 4 cups baby spinach

1. Cook tortellini according to package directions. Drain and; return to pan.

2. Add drained beans, feta cheese, and olive oil to tortellini in saucepan. Cook over medium heat until beans are hot and cheese begins to melt, gently stirring occasionally. Add tomato; cook 1 minute more. Sprinkle black pepper.

3. Divide spinach among four dinner plates or shallow salad bowls. Top with tortellini mixture. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Ravioli with Spinach Pesto

  • 1 9-oz. pkg. refrigerated four-cheese ravioli or tortellini
  • 12 oz. baby pattypan squash, halved, or yellow summer squash, halved lengthwise and sliced 1/2 inch thick
  • 3-1/2 cups fresh baby spinach
  • 1/2 cup torn fresh basil
  • 1/4 cup bottled Caesar Parmesan vinaigrette salad dressing
  • Shredded Parmesan cheese (optional)

1. Cook ravioli according to package directions, adding squash the last 2 minutes of cooking. Drain.

2. Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing, and 2 tablespoons water. Cover and process until smooth, stopping to scrape down blender as needed.

3. Toss ravioli mixture with pesto. Sprinkle with cheese. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Citrus Salsa Salmon

  • 4 4- to 5-oz. skinless salmon fillets (3/4- to 1-inch thick)
  • Salt and ground black pepper
  • 1/3 cup red jalapeño jelly
  • 3 medium oranges, peeled, seeded, and coarsely chopped
  • 1 medium grapefruit, peeled and sectioned
  • 1 cup grape or cherry tomatoes, halved

1. Heat broiler. Lightly sprinkle salmon with salt and pepper. In small saucepan over low heat melt the jelly. Brush 2 tablespoons of the melted jelly on the salmon; reserve remaining jelly. Place salmon on unheated rack of broiler pan. Broil 4 inches from heat for 8 to 10 minutes or until salmon flakes when tested with a fork.

2. Meanwhile, for fresh citrus salsa, in medium bowl combine chopped oranges, grapefruit sections, halved tomatoes, and remaining jelly. Season with salt and pepper. Serve salmon with citrus salsa. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Mexican Beef and Tortillas

  • 8 6-inch corn tortillas
  • 1 17-oz. pkg. refrigerated beef pot roast with juices
  • 1 14-1/2-oz. can diced tomatoes with green chilies
  • 1 green sweet pepper, cut into strips
  • 1 lime, cut into wedges
  • Dairy sour cream (optional)
  • Fresh cilantro sprigs (optional)

1. Wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) 45 to 60 seconds or until warm. Cover; set aside.

2. Microwave beef according to package directions. Meanwhile, place undrained tomatoes in small saucepan; heat through.

3. Remove meat, reserving juices. Cut in slices. Serve on warmed tortillas with tomatoes and green pepper strips. Pass lime wedges, sour cream, and cilantro. Drizzle reserved juices. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Cuban Fried Rice

  • 1 fresh pineapple, peeled, packed in juice
  • 1 Tbsp. olive oil
  • 1 14.8-oz. pouch cooked long grain rice
  • 12 oz. cooked ham, coarsely chopped
  • 1 cup chopped or sliced sweet peppers
  • 1 jalapeño pepper, sliced
  • 1/2 15-oz. can black beans, rinsed and drained (3/4 cup)
  • Lime Wedges

1. Remove pineapple from container, reserving juice. Cut pineapple in 3/4-inch slices; discard core if present. Heat oil in 12-inch skillet over medium-high heat; add pineapple slices. Cook 3 to 4 minutes or until beginning to brown. Divide pineapple among four plates.

2. Meanwhile, prepare rice according to package directions. Add ham and peppers to skillet; cook 3 minutes, stirring occasionally. Add beans and rice. Cook, stirring occasionally, 3 minutes or until heated through. Stir in reserved pineapple juice. Serve with lime wedges. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Basil-Buttered Salmon

  • 4 fresh or frozen skinless salmon, halibut, or sea bass fillets (about 1 1/4 pounds)
  • 1/2 teaspoon salt-free lemon-pepper seasoning
  • 2 tablespoons butter, softened
  • 1 teaspoon snipped fresh lemon basil, regular basil, or dill or 1/4 teaspoon dried basil or dill, crushed
  • 1 teaspoon snipped fresh parsley or cilantro
  • 1/4 teaspoon finely shredded lemon peel or lime peel

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with lemon-pepper seasoning.

2. Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Broil 4 inches from the heat for 5 minutes. Carefully turn fish over. Broil for 3 to 7 minutes more or until fish flakes easily when tested with a fork.

3. Meanwhile, in a small bowl, stir together butter, basil, parsley, and lemon peel. To serve, spoon 1 teaspoon of the butter mixture on top of each fish piece. Cover and refrigerate remaining butter mixture for another use. Makes 4 servings.

4. Grilling Directions: Place fish on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.

From Better Homes and Gardens

Submitted by Shelli

Friday, April 17, 2009

Easy Pizza Crust


1 pkg yeast
1 cup warm water
1 tsp salt
1TBS honey
2 1/4 cups wheat flour


Proof your yeast in everything but the flour. Then add the flour and knead for a bit. Let it rise till double. Then roll it out into pizza shape or individual sizes and let it rise again. Poke a hole in the center before cooking it so it doesn't shape like a dome. Cook it at 350 for about 15 minutes and THEN add your toppings from above and re-cook just until the cheese is melted to your liking. SOOOO healthy and SOOOOO delicious! Oh, and we served it with homemade ranch dressing. YUM!

Submitted by Shandee

Buffalo Chicken Flatbread Pizzas


2 tablespoons EVOO - Extra Virgin Olive Oil
1 pound boneless, skinless chicken breasts or thighs, chopped into bite-size pieces
Salt and ground black pepper
2 tablespoons butter
1/2 cup Frank's Red Hot sauce
4 flatbread rounds
3 ribs celery from the heart, sliced thinly on a bias
3/4 cup shredded Monterey Jack cheese
1/4 cup blue cheese crumbles


Preheat oven to 450ºF.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the chicken pieces with salt and ground black pepper, and add them to the preheated skillet. Sauté until cooked through and golden brown, 4-5 minutes.

Reduce the heat to medium and add the butter to the skillet to melt. Add the hot sauce and cook, stirring occasionally, until the sauce has thickened and coats the chicken, 2-3 minutes. (Be careful not to take a deep breath over the pan or the hot sauce fumes could burn your sinuses!)

When the chicken is ready, place the flatbread rounds on a baking sheet and divide the chicken equally between all four rounds. Scatter the celery over the chicken and top each round with some shredded cheese and blue cheese crumbles. Bake until the bread is crisped and the cheese has melted, about 5 minutes.

From Rachel Ray
Submitted by Shandee (my dear friend who is a great cook and never lets me down!)