Categories
beef fruit pasta recipe turkey vegetable

830 – Veggie and Meat Spaghetti Sauce

Veggie and Meat Spaghetti Sauce

1 (13.25-ounce size) package whole wheat linguine
1 (1-pound size) bag NATURE’S GREENS® Kale
1 cup water
1 (14.5-ounce size) can chicken broth
2 tablespoons Extra Light Tasting Olive Oil
1 pound lean ground beef
1 pound ground turkey
1 (10-ounce size) package VERSATILE VEGGIES® Diced Celery and Onion
2 tablespoons Italian seasoning
2 (14.5-ounce size) can Diced Tomatoes with Basil, Garlic, and Oregano
1/2 cup fat-free evaporated milk
1/4 teaspoon pepper
1/2 teaspoon salt

Reduced fat Parmesan-style Grated Topping
Cook linguine according to package directions.
Pour water and chicken broth into a medium-size pot and bring to a boil;
spoon kale into boiling water mixture and cook for 20 minutes.
Remove kale from heat and drain well. Set aside.
While linguine and kale are cooking, spoon olive oil into a large skillet; heat to high.
Reduce heat to medium and add ground beef, ground turkey, and chopped celery/onion mixture, stirring to crumble.
Cook for 5-8 minutes or until onion is transparent.
Drain well and add Italian seasoning.
Continue cooking over medium heat for an additional 5 minutes until meat is browned.
Increase heat and stir in tomatoes.
Continue cooking uncovered for 3 minutes or until most of liquid has evaporated.
Stir in milk, salt and pepper.
Cook for an additional 2 minutes.
Stir in drained, cooked kale.
Sauce can be served over linguine or tossed with linguine.
Just before serving, sprinkle Parmesan-style grated topping.
Yield: 8 servings.

Fruit and Kale Pizza

1/2 (15-ounce size) pkg. ready to use refrigerated pie crust
2 cups NATURE’S GREENS® Kale
1 teaspoon Extra Light Tasting Olive Oil
2 teaspoon honey
1 (8-ounce size) package reduced fat cream cheese
3 tablespoons powdered sugar
2 cups sweetened, sliced strawberries
1/8 cup sweetened blueberries

Unroll pie crust onto a 12-inch prepared pizza pan.
Bake in a 450° oven for 5 minutes or until lightly browned.
Cool completely.

Chop kale into very small pieces.
Pour olive oil over chopped kale.
With hands, massage olive oil into kale.
Stir honey into kale and set aside.
Soften cream cheese in microwave oven for 30 seconds; cool for 10 minutes.
Stir powdered sugar into cooled cream cheese and spread onto pie crust.
Spoon kale over cream cheese layer.
Arrange sweetened strawberries over kale and spoon sweetened blueberries in the center.
Yield: 14-16 pieces.

Butterscotch Kale Cake

3 cups NATURE’S GREENS® KALE
1 cup water
1 cup low fat milk
1 3/4 cup flour
3/4 cup sugar
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup egg substitute
1/4 cup Canola oil
2 teaspoons vanilla flavoring
1 cup butterscotch chips
1 cup finely chopped walnuts

Cook kale in water over medium high heat for 5-7 minutes.
Drain well, mashing excess water out of kale.
Spoon cooked kale and milk in blender container and pulverize. Set aside.
Stir or sift together the flour, sugar, cocoa, baking powder, and baking soda; set aside.
Stir egg substitute, oil, and pulverized kale together.
Stir moist ingredient into dry ingredients, mixing well.
Stir in vanilla flavoring, butterscotch chips, and walnuts.
Pour batter into a prepared 10-inch Bundt cake pan.
Bake at 350° for 45 minutes or until a cake tester inserted comes out clean.
Cool for 10 minutes and invert on desired plate.
If desired, dust lightly with powdered sugar.
Serve with fresh strawberries.
Yield: 24 slices.

Surprise Cheese Bundles

1-1 1/2 cups NATURE’S GREENS® Kale
1-1 1/2 teaspoons Extra Light Tasting Olive Oil
2-3 teaspoons honey
1 (8-ounce size) low fat cream cheese
1 (8-ounce size) pkg. refrigerated crescent rolls
1 cup sliced and sweetened strawberries

In a medium size bowl, finely chop kale.
Pour olive oil over kale and massage oil into kale with hands.
Stir honey gently into kale and set aside.
Soften cream cheese in microwave oven for 30 seconds and set aside to cool.
While cream cheese is cooling, unroll dough into 4 rectangles, firmly pressing perforations together to seal.
Set aside.
Stir together cooled, softened cream cheese and chopped sweetened kale, mixing well.
Spoon 1/4 of the kale-cream cheese mixture in the center of each rectangle of dough.
Bring opposite corners of dough together and press to seal.
Place on ungreased baking sheet and bake at 375° for 11 to 13 minutes or until golden brown.
Cool and serve with sweetened strawberries.
Bundles can also be served with strawberry or cherry pie filling.
Yield: 4 servings

Kale Smoothie

2 pears, unpeeled and chopped
2 bananas
2 cups water
1/2 cup white grape juice
1/4 cup honey
1 handful NATURE’S GREENS® Kale

Blend all ingredients together in a blender pitcher. Enjoy!

Donna Bundrick Griffin
rawl.net

The Peggy Denny Show – (Recipe #830) Pt. 1

The Peggy Denny Show – (Recipe #830) Pt. 2

Categories
chicken dessert fruit recipe soup vegetable

807 – Sandwich On-the-Side, Yummy Chicken Chowder, Pineapple Cake

Sandwich On-the-Side

Whole grain bread, bun, pita, or bagel
Filled with your choice of:
Cheeses- american, monterey, pepper-jack
Veggies- tomato, lettuce, red onions, fresh spinach, cucumber, avocado, olives, bell pepper
Fruits- sliced apple, pear

Choose whole grain bread and layer with cheese, vegetables, and fruits of your choice. Season with dried or fresh herbs plus a light drizzle of olive oil. Other options for dressing the sandwich include light mayo or light/non-fat cream cheese.

Yummy Chicken Chowder

2 tablespoons canola oil
1/2 chopped onion
2 stalks chopped celery
1/2 chopped bell pepper
3 ears fresh corn kernels
1 clove minced garlic
1 cup chicken stock
2 cups low-fat milk
2 chicken breasts, chopped
1 (14.75 oz.) can cream style corn
2 tablespoons cornstarch
2 teaspoons chopped fresh herbs (your choice of basil, oregona or thyme)
Salt and pepper to taste.

1. Heat oil in Dutch oven and add fresh vegetables and garlic.
2. Cook 5 minutes until vegetables are tender.
3. Add chicken breast, stock and milk.
4. Allow soup to heat to a slow simmer, then add canned corn.
5. Return to simmer.
6. Mix cornstarch with enough water to completely dissolve then pour into hot soup while stirring.
7. Continue stirring until soup is thickened then remove from heat and serve immediately.

Honey Lime Fruit Salad

4 cups chopped fruit (melon, grapes, berries, peaches, and apples are good choices)
4 tablespoons salted nuts

Dressing:

4 tablespoons honey
4 tablespoons limead concentrate
2 teaspoons poppy seeds (optional)

Add chopped fruit of your choice to bowl and top with salted nuts.
Combine dressing ingredients and mix well.
Drizzle over fruit and serve immediately. Refrigerate leftovers.

Fast and Friendly Salad Dressing
The tang of yogurt and the zip of Ranch.

1 cup plain Greek yogurt
1/2 cup 1% milk
1 packet dry Ranch dressing mix

Combine all ingredients until smooth. Refrigerate until ready to serve.

Pineapple Cake

1 box Angelfood cake mix
1 (20 oz.) can crushed pineapple in its own juice
Combine dry cake mix and undrained pineapple.

Stir until well moistened, being careful not to overmix.
Pour batter into ungreased 9 x 13 baking dish.
Bake at 350°F oven for 40 minutes or until golden brown and toothpick tests clean.

Rhonda Matthews

Categories
dessert fall fruit recipe snack

794 – Mom’s Applesauce Cake Baked in a Jar

2/3 c. shortening, Crisco
2 2/3 c. sugar
4 eggs
2 c. applesauce
2/3 c. water
1 tsp. allspice
2 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
2/3 c. chopped walnuts

Wash and rinse 7 pint jars with wide mouths and no neck.
Pour hot water over jars and dry.
Grease inside of jars well with Crisco, a basting brush works well.
Have 7 matching rings and lids ready.
Preheat oven to 325°.
Cream together shortening and sugar.
Beat in eggs, applesauce, and water.
Sift together flour, baking powder, soda, salt, and spices; add to applesauce mixture.
Stir in nuts.
Pour into jars, filling half full with cake batter.
Bake for 45 minutes.
Remove one jar at a time from oven.
Wipe sealing edges clean.
Put lid and ring on and screw tight.
Jars will seal as cake cools.
Store as you would regular can goods.
May also be baked in 1 1/2 pint jars; double the recipe and fill half full.

Lynne Patterson

Categories
beef dessert dinner recipe turkey

706 – Meatball Stroganoff

Meatball Stroganoff

3/4 pounds lean ground beef or turkey
6 Tablespoons dry bread crumbs
1/4 cup onion, diced
1 egg white
1 Tablespoon Worcestershire sauce
1 Tablespoon ketchup
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
1/2 cup onion, diced
1 cup mushrooms, sliced (fresh or canned)
1 can low fat cream of mushroom soup
1/2 cup skim milk
1/2 cup low fat sour cream
4 cups egg noodles, cooked

1. Combine ground meat, bread crumbs, onion, egg white, Worcestershire sauce, ketchup, garlic powder, salt and pepper. Shape into meatballs, about 1 inch in diameter.
2. In a large skillet, heat canola oil. Brown meatballs for about 10 minutes or until cooked through. Add onions and sauté for about 1 minute. Add mushrooms and sauté until golden brown.
3. Stir in soup and milk. Simmer on low heat for about 10 minutes. Remove from heat and stir in sour cream.
4. Serve over noodles.

Yield: 4 servings

Nutrition Facts: Calories 543; Protein 35.2g; Carbohydrate 61.5g; Fat 16.8g; Saturated Fat 6.2g; Cholesterol 126.4mg; Sodium 965.7mg; Fiber 3.8g; Sugar 6.6g.

Mushroom and Bacon Green Beans

1 pound frozen green beans, thawed
2 slices low sodium bacon, chopped
1/2 cup onion, chopped
1 cup mushrooms, sliced
1/2 teaspoon black pepper
1/4 teaspoon salt (optional)

1. In a large skillet, sauté bacon over medium heat for about 1 minute. Add onions and continue to sauté for about 1 minute. Add mushrooms and sauté until bacon is crisp and onions and mushrooms are tender.
2. Add green beans, pepper and salt and sauté for 1 minute. Turn heat down to medium-low and cover with a lid. Allow green beans to heat for about 5-8 minutes, stirring occasionally.

Yield: 4 servings

Nutrition Facts: Calories 78; Protein 4.3g; Carbohydrate 9.5g; Fat 2.1g; Saturated Fat 0.8g; Cholesterol 5.0mg; Sodium 200.0mg; Fiber 3.3g; Sugar 4.0g.

Chocolate Cake

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla
1/3 cup canola oil
1 cup cold water

1. Preheat oven to 350°F. Grease and flour an 8×8-inch round cake pan.
2. In a large bowl combine flour, sugar, cocoa, salt and baking soda. Gently stir with a whisk to remove any lumps.
3. With a spoon make 2 small wells and 1 large well in the flour mixture.
4. Put vinegar in one of the small wells, vanilla in the second small well and oil in the large well.
5. Pour water over the entire mixture.
6. Gently combine all ingredients until completely combined.
7. Pour batter into prepared cake pan.
8. Bake for 20-25 minutes or until toothpick inserted comes out clean.
9. Frost cake with below Fudge Frosting recipe when cool.

Yield: 10 servings

Fudge Frosting

3 Tablespoons cocoa powder
1 cup sugar
1/3 cup evaporated skim milk
1/4 cup margarine
1 teaspoon vanilla extract

1. Mix all ingredients except vanilla.
2. Bring to a boil and simmer 1 minute.
3. Remove from heat, add vanilla and beat until thick enough to spread.

Nutrition Facts: Calories 345; Protein 3.3g; Carbohydrate 57.6g; Fat 12.5g; Saturated Fat 2.0g; Cholesterol 0.3mg; Sodium 307.4mg; Fiber 1.7g; Sugar 41.4g.

Kimberly Baker

Categories
asian dessert fruit recipe

654 – Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

1/2 cup butter or margarine
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, undrained
10 maraschino cherries, drained and halved
1/2 cup chopped nuts
1 package (18.25 ounces) yellow cake mix
3 eggs
1/3 cup vegetable oil
1 cup thawed, frozen whipped topping

Preheat oven to 350°F. Melt butter in Executive (12-in.) Skillet (do not use stainless cookware) over low heat. Remove from heat; stir in brown sugar until well blended.

Drain pineapple, reserving juice; set aside. Arrange pineapple slices over brown sugar mixture in Skillet. Place a cherry half in center of each pineapple slice. Sprinkle with nuts.

Add enough water to pineapple juice to measure 1 1/3 cups liquid. In Classic Batter Bowl, combine cake mix, pineapple juice, eggs and oil; whisk until well blended and smooth. Pour over fruit mixture in skillet.

Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edges of cake. Invert onto large serving plate. Cool slightly; garnish with whipped topping.

Yield: 12 servings

Asian Pork & Noodle Skillet

2 medium carrots, peeled
1 medium red bell pepper
5-6 green onions with tops (about 1 1/4 cups sliced), divided
2 pork tenderloins (about 1 lb each) (may substitute boneless chicken)
2 tbsp toasted sesame oil or Pampered Chef Garlic Infused Oil
2 tbsp Pampered Chef Asian Seasoning Mix
4 pkg (3 oz each) oriental-flavor ramen noodles
1 tbsp vegetable oil
4 cups water

Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. strips using Chef’s Knife. Slice green onions; set aside tops for garnish.

Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork , sesame oil, seasoning mix and two of the ramen seasoning packets in Classic Batter Bowl; mix well with Classic Scraper.

Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork (chicken). Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with remaining pork.

Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of Skillet using Bamboo Spatula. Add ramen noodles and green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork (chicken); stir to break apart noodles. Remove Skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.

Cook’s Tip: If desired, 2 lb boneless, skinless chicken breasts, cut into thin strips, can be substituted for the pork tenderloins.