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Date Posted: 14:16:54 03/14/07 Wed
Author: Joyce♥Mom
Subject: Good Afternoon Tina & All CS`s & Marty!!


RUSTIC CAJUN CHICKEN AND SAUSAGE RICE
Yield: 4 servings
6 ounces 50%-less fat pork sausage
16 ounces frozen mixed pepper stir-fry, thawed
1/2 cup chopped onion
3/4 cup sliced celery
1/2 teaspoon dried thyme leaves
1 cup water
2 bay leaves
1/2 cup uncooked white rice
1/2 teaspoon paprika
8 ounces boneless skinless chicken breast meat,
cut into bite-sized pieces
Hot pepper sauce to taste
DIRECTIONS
Place a 12-inch nonstick skillet over medium high
heat until hot. Add sausage and cook until no longer
pink, breaking up larger pieces while stirring.
Remove from skillet and set aside.
Add pepper stir-fry, onion, celery, and thyme to pan
residue and cook 3-4 minutes, stirring frequently.
Increase heat to high, add water and bay leaves, and
bring to a boil. Add rice and paprika and return to a
boil. Reduce heat, cover tightly, and simmer 15 minutes.
Add chicken and cook 5 more minutes or until chicken is
no longer pink in center. Remove skillet from heat and
stir in sausage and hot pepper sauce. Cover and let
stand 5 minutes to absorb flavors.

COUNTRY CHICKEN STEW
Yield: 4 servings
4 ounces sliced mushrooms
8 ounces frozen mixed pepper stir-fry
1 stalk celery, thinly sliced
1 medium yellow squash, diced
1/4 teaspoon dried thyme leaves
1 (10-3/4-ounce) can 98% fat-free reduced-sodium
cream of chicken soup
9 ounces frozen cooked diced chicken breast meat
1/2 cup frozen green peas
1/4 teaspoon salt
Place a medium saucepot over medium high heat until hot.
Coat skillet with cooking spray and add mushrooms,
pepper stir-fry, celery, squash and thyme.
Cook 3 minutes and add soup. Bring just to a boil, reduce heat,cover tightly, and simmer 30 minutes, stirring occasionally.Stir in remaining ingredients and cook
5 minutes longer to heat thoroughly.

CRISPY BREAKFAST PITA ROUNDS
Yield: 4 servings
2 (6-inch) pita breads
2 veggie breakfast patties, cut into 1/4-inch pieces
1/4 medium green bell pepper, finely chopped
1 plum tomato, finely chopped
1/4 cup finely chopped green onion
1/4 teaspoon dried red pepper flakes, optional
1 cup shredded reduced-fat sharp cheddar
or part-skim mozzarella cheese
Preheat oven to 475 degrees F.
Using a sharp knife, carefully cut each pita so that the
top half comes off the bottom half, forming 4 thin rounds.
Place pita rounds on a baking sheet. In the order listed,
top each round with equal amounts of all ingredients.
Bake 5 minutes or until cheese melts.

PEARS WITH CINNAMON CREAM DIPPING SAUCE
Yield: 3 servings
4 ounces light cream cheese
2 tablespoons sugar
3/4 teaspoon ground cinnamon
1/4 cup fat-free half-and-half or fat-free milk
1/2 teaspoon vanilla
2 (6 ounce) pears, sliced
Combine cream cheese, sugar, and cinnamon in a small
mixing bowl. Using an electric mixer on low speed,
beat until well blended.Add half-and-half and vanilla and blend until smooth. Serve with pears.

Creamed Spinach
1 pkg. frozen chopped spinach
1 T. butter
1/2 t salt
1/4 t onion powder
1 T flour
1/2 c. sour cream
Partially thaw spinach.
Add to melted butter in skillet.
Add seasonings.
Cook covered over high heat a minute or two.
Reduce heat, cook 5 mins longer, break spinach up w/fork to
thaw.Sprinkle flour over spinach, blend.Add sour cream, blend again.Cook over low heat about 2 mins.

Baked Macaroni and Three Cheese
Ingredients Needed:
2 Cups Elbow Macaroni; cooked al dente
¾ Cup Parmesan Cheese
¾ Cup Asiago Cheese
¾ Cup Mozzarella Cheese
2 Tbs. Unsalted Butter
2 Tbs. Flour
3 Cups Heavy Cream
Salt and Pepper to taste
½ Cup Breadcrumbs
2 Tbs. Clarified Butter
1.Cook the macaroni until al dente. Drain and set aside
2. Using a medium saucepan, melt the butter and combine with the flour and stir until a thick roux develops. Now add the cream and stir well to combine and make sure there are no lumps. Add the cheese and stir continuously so the cheese is well incorporated. Add the macaroni and mix well.Season to taste.3. Spray a 9x13 oven safe pan with pan release and add the macaroni, top with the bread crumbs and place into a preheated 400 degree oven and bake for about 15-20 minutes.

EMERIL'S COLD AVOCADO SOUP
3 Ripe avocados, cut into ½" pieces
1-1/2 c.Chicken stock
¼ c. Green onions, minced
6 T. Lemon juice
1 t.Salt
½ t. Pepper
¼ t.Cayenne
1 c. Sour cream
1 T.Olive oil
1 c.Corn kernels, OPTIONAL
Puree avocados, stock, scallions, lemon, salt & cayenne; pour into pitcher and stir in sour cream before serving. Heat corn kernels in skillet along w/garlic and cook till golden brown; 5 min; remove and garnish each bowl w/ 2 T. of toasted corn and chives.

Green Beans with Ham and Potatoes
Makes 12 to 16 servings
½ cup butter or margarine
2 ½ cups diced smoked ham
2 large sweet onions, diced
3 (1-pound) packages frozen cut green beans, thawed*
2 cups chicken broth
1 pound small new potatoes, halved
1 teaspoon freshly ground black pepper
¼ teaspoon ground red pepper
1 small red bell pepper, diced
MELT butter in a large Dutch oven over medium-high heat; add ham, and sauté 5 minutes. ADD onion, and sauté 5 minutes. Add green beans and next 4 ingredients; bring to a boil. REDUCE heat to low, cover, and cook 15 to 20 minutes or until potatoesare tender, stirring in bell pepper during the last 2 to 3 minutes. NOTE: You can use 2 to 3 pounds of fresh green beans.

BROCCOLI & RICE CASSEROLE
3/4 cup chopped onion
3/4 cup chopped celery
2 tablespoons butter or margarine
3 cups cooked rice
1 package (10 oz) frozen chopped broccoli, cooked and drained
1 can (10 3/4 oz.) cream of chicken soup
4 oz. Chez Whiz
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce
1/2 cup grated Cheddar Cheese
In large skillet cook onion & celery in butter until tender & crisp. Add remaining ingredients, except grated cheese. Spoon into buttered 2 quart baking dish. Bake at 350 degrees for 35 minutes, or until hot and bubbly. Top with grated cheese. Bake 3 minutes longer, or until cheese melts.

RACHEL RAY JUMBO REUBEN LOAF
1-2Onions, coarsely chopped
½ jar Sauerkraut, chopped
1 Pumpernickle or rye loaf
½ lb. Corned beef
½ lb.Pastrami
2/3 lb.Swiss cheese
½ c. Pickle relish
1 c.Chili sauce
Saute onions; add sauerkraut. Mix relish/chili sauce. Remove 1"off top of loaf and hollow out insides of bread to form bowl;pile half of kraut; add meats; remaining kraut, sauce and cheese; heat till hot & cheese has melted; cut into 6 slices.

Corned Beef & Cabbage
3 lbs. corned beef brisket
1-2 lg. onions, quartered
3 carrots cut in chunks
1 head cabbage, cut into sm. wedges
1/4 t pepper
1 c water
Cut meat in pieces to fit in crock pot.
Combine all ingredients in crock pot with cabbage on top.
Cook on low 10-12 hrs or high 6-7 hrs.
Cabbage:
To prepare more cabbage than crock pot will hold w/large
brisket,cook separately in skillet.
Remove 1 c broth from crock pot during last hour of cooking;pour over cabbage wedges in skillet.
Cover, cook slowly 20-30 mins.

Diet Menu - Cabbage Rolls
Ingredients:
for this low calorie, low fat recipe are:
Several whole cabbage leaves, blanched
1 pound of extra lean ground beef
1 egg
salt, pepper
1/2 cup of bread crumbs
1 cup Catsup
1/2 cup chopped onion
1/2 cup of chopped bell pepper
Mix beef, egg, salt, pepper and bread crumbs together. Roll into cabbage leaf and top with catsup, bell pepper and onion.Bake at 375 degrees for 30 minutes - or until done in center.

Hope that you all will fined a recipe or two you will like to try.have a very good evening.


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