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02-09-10

Chicken and Spinach Tortilla Bake

Makes 4 Servings

Ingredients:

1. Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.
2. Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.

02-03-10

Sweet Potato Shepherd’s Pie

Part of Self’s Cook Once, Eat Healthly All Week plan

Makes 2 Servings

Ingredients: 
Filling:
3 Adobo-Glazed Mini Turkey Loaves , mashed
1 cup Broccoli and Red Bell Pepper Mix
1 chipotle chile, diced
1 tablespoon adobo sauce
1 teaspoon salt
1/2 teaspoon black pepper

Topping:
1 1/2 cups Mashed Sweet Potatoes
1/4 cup Onion and Garlic Mix
1 teaspoon light butter
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chives, coarsely chopped

Directions: 
Filling:
Combine all filling ingredients in a bowl; mix well. Spread into a 10″ pie plate.

Topping:
Combine all topping ingredients except chives in a bowl. Spread on top of filling. If not serving immediately, cover and freeze. Or bake at 400° until top browns, about 20 minutes. Garnish with chives.

To reheat:
Microwave on high for 4 minutes or bake at 400°F for 25 minutes. Garnish with chives.

Special Recipes:
Mashed sweet potatoes:
Slice 2 large sweet potatoes into 1/2-inch pieces, leaving skins on. Cover with water in a heavy-bottomed saucepan and cook, covered, over high heat until tender, 20 minutes. Drain and mash until smooth.

Onion and garlic mix:
Finely dice 3 large onions and 5 cloves garlic. Heat a heavy-bottomed skillet over high heat. Add 1 tablespoon oil. Cook garlic and onion, stirring occasionally, until soft, 6 minutes.

Broccoli and red bell pepper mix:
Finely dice 1 head broccoli and 3 large red bell peppers, seeded and cored. Heat a heavy-bottomed skillet over high heat. Add 1 tbsp oil. Cook, stirring occasionally, until vegetables turn slightly brown, 3 minutes.

NUTRITION INFORMATION: Per serving: calories; g fat; g fiber; g carbohydrates

02-03-10

Cheesy Shrimp Enchilada Bake

Part of Self’s Cook Once, Eat Healthly All Week plan

Makes 2 Servings

Ingredients: 
Sauce:
1 can (14.5 ounces) diced tomatoes
1/2 cup Onion and Garlic Mix
4 chipotle chiles, finely diced
1/4 teaspoon salt

Enchiladas:
3 corn tortillas, halved
3/4 cup Broccoli and Red Bell Pepper Mix
1 cup Lime Shrimp
1 cup 75% shredded fat-free cheddar (4 ounces)

Directions:
Heat oven to 375°F.

Sauce:
Combine all sauce ingredients in a bowl.

Enchiladas:
Pour 3/4 cup sauce into the bottom of a 10″ baking dish. Press both sides of tortillas into sauce, then place 3 tortilla halves on top of sauce. Add half of Broccoli and Red Bell Pepper Mix, half of Lime Shrimp and half of cheese. Layer on remaining 3 tortilla halves, Broccoli and Red Bell Pepper Mix and Lime Shrimp. Pour remaining 1 1/4 cups sauce and cheese over shrimp. If not eating immediately, cover tightly and freeze. Otherwise, bake 20 minutes, covered with foil. Remove foil; bake until cheese bubbles, 10 minutes more.

To reheat:
Bake, covered with foil, at 400°F for 25 minutes. Remove foil; bake until cheese bubbles, 5 minutes more.

Special Recipes:
Onion and garlic mix:
Finely dice 3 large onions and 5 cloves garlic. Heat a heavy-bottomed skillet over high heat. Add 1 tablespoon oil. Cook garlic and onion, stirring occasionally, until soft, 6 minutes.

Broccoli and red bell pepper mix:
Finely dice 1 head broccoli and 3 large red bell peppers, seeded and cored. Heat a heavy-bottomed skillet over high heat. Add 1 tbsp oil. Cook, stirring occasionally, until vegetables turn slightly brown, 3 minutes.

Lime shrimp:
Combine in a bowl 1 pound large shrimp, shelled (tails removed), deveined and coarsely chopped; 1 cup chopped cilantro; and juice of 1 1/2 limes. Toss until shrimp are coated.

NUTRITION INFORMATION: Per serving: 489 calories; 11.9 g fat; 7 g fiber; 40 g carbohydrates

01-10-10

Enchilada Suiza Mexican Lasagna

Makes 6 Servings

Ingredients:

• 2 tablespoons extra-virgin olive oil (EVOO)
• 2 pounds ground chicken or turkey breast
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• Salt and pepper
• One 15-ounce can hominy, rinsed
• 1 red onion, chopped
• 2 jalapeño or serrano chiles, chopped
• 3 cloves garlic, grated or finely chopped
• 12 large or 14 small tomatillos, peeled and coarsely chopped
• 1/3 cup cilantro or flat-leaf parsley leaves (a generous handful)
• 2 avocados
• Grated peel and juice of 2 limes
• 1 tablespoon honey
• One 11-ounce package flour tortillas
• 1/2 pound monterey jack cheese, shredded
• 1/2 pound Swiss cheese, shredded
• 1 cup crème fraîche or sour cream

Directions:

1. Preheat the broiler or the oven to 400°. In a large skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chicken, crumbling the meat, and the cumin and coriander; season with salt and pepper. Cook until lightly browned, about 3 minutes. Stir in the hominy and cook for about 3 minutes more.
2. In a large saucepan, heat the remaining 1 tablespoon EVOO, 1 turn of the pan. Add the onion, chiles and garlic, season with salt and pepper and cook until softened, about 5 minutes.
3. Using a food processor, process the tomatillos and cilantro until almost smooth, then stir into the onion mixture and simmer for 5 minutes. Rinse out the food processor bowl. Add the avocados, lime peel and lime juice; puree, then season with salt. Stir the avocado mixture into the tomatillo sauce. Stir in the honey.
4. In a dry skillet, or over an open flame, cook the tortillas until charred. In a bowl, combine the monterey jack and Swiss cheeses. In a 9-by-13-inch baking dish, layer some sauce, tortillas, meat, cheese, tortillas and so on, ending with a layer of cheese. Broil until browned and bubbly, about 5 minutes. Pass the crème fraîche at the table.

12-21-09

Spanish Rice Bake

As seen on the following website: http://allrecipes.com/Recipe/Spanish-Rice-Bake/Detail.aspx?ms=1&prop25=28809229&prop26=DailyDish&prop27=2009-12-17&prop28=DailyRecipe&prop29=FullRecipe&me=1

Makes 6 Servings

Ingredients:

1 pound lean ground beef
1/2 cup finely chopped onion
1/4 cup chopped green bell pepper
1 (14.5 ounce) can canned tomatoes
1 cup water
3/4 cup uncooked long grain rice
1/2 cup chile sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1 pinch ground black pepper
1/2 cup shredded Cheddar cheese
2 tablespoons chopped fresh cilantro

Directions:

Preheat oven to 375 degrees F (190 degrees C).
Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

NUTRITION INFORMATION: Per serving: 350 calories; 19g fat; 1.5g fiber; 23.5g carbohydrates

12-07-09

Slow Cooker Tamale Pie

As seen on the website: http://allrecipes.com/Recipe/Slow-Cooker-Tamale-Pie/Detail.aspx?ms=1&prop25=27995137&prop26=DailyDish&prop27=2009-12-05&prop28=DailyRecipe&prop29=FullRecipe&me=1

Makes 6 Servings

Ingredients:

11-24-09

Butternut Squash and Cheddar Bread Pudding

Makes 6-8 Servings

Ingredients: 

• 2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
• 3 tablespoons olive oil, divided
• 1 1/2 teaspoons coarse kosher salt plus additional for sprinkling
• 7 large eggs
• 2 1/4 cups half and half
• 6 tablespoons dry white wine
• 1 1/2 teaspoons Dijon mustard
• 1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)
• 1 cup chopped shallots (about 4 large)
• 2 bunches Tuscan kale (about 1 pound), ribs removed, kale coarsely chopped
• 8 ounces extra-sharp cheddar cheese, coarsely grated

Directions:

10-30-09

Moussaka

Makes 8 Servings

Ingredients:

1. Preheat the oven to 500°. Line 2 baking sheets with parchment paper. Place the eggplant and zucchini in two large bowls and season with salt; let stand for 40 minutes. Rinse the vegetables and pat dry. Arrange in a single layer on the prepared pans and toss with 3 tablespoons olive oil. Roast until golden, about 20 minutes. Transfer to a 9-by-11-inch baking dish. Lower the oven temperature to 350°.
2. Meanwhile, in a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the scallions and garlic and cook, stirring, for 2 minutes; add the ground beef and cook, breaking up the meat, for about 4 minutes. Add the tomatoes and simmer until thickened, about 10 minutes; season with salt and pepper. Spoon the meat sauce over the eggplant and zucchini. Top with half of the gruyère.
3. Using a food processor, puree the cottage cheese. Spoon the puree onto the moussaka, top with the remaining gruyère and bake for 17 minutes. Transfer to the broiler and cook for 3 minutes. Let stand for 15 minutes before slicing.

10-22-09

Quesadilla Casserole

Makes 4 Servings

Ingredients:

08-30-09

Shepherd’s Pie

Makes 4 Servings

Ingredients:
1 pound Yukon gold potatoes peeled and cubed
1/2 cup milk
1 tablespoon butter
Salt and freshly ground black pepper
3 cups leftover beef stew from Beef Stew and Beer Biscuits recipe

Directions:
Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over medium heat. Add the potatoes, reduce the heat and simmer until the potatoes are cooked through and tender. Drain, return to pot and mash with a potato masher.

In a small pot over low heat, add the butter and milk and heat until hot. Mix the butter and milk mixture to the mashed potatoes and season with salt and pepper, to taste. (For very creamy potatoes use a hand mixer to incorporate the milk and butter mixture. Only mix for about 45 seconds to prevent potatoes from getting gummy.) Set aside.

Evenly divide the beef stew into 4 (11-ounce) ramekins. Top with the mashed potatoes and bake until the stew is bubbling and potatoes are slightly browned on top, about 30 minutes.