Monthly Archives: March 2011

TOMATO BASIL GRILLED CHICKEN

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boneless skinless chicken breasts
2 cups fresh basil leaves, chopped finely
1/3 cup orange juice
1 teaspoon balsamic vinegar
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon pepper
4 or 5 tomatoes, diced and cored
2 tablespoons extra virgin olive oil

combine basil, orange juice, vinegar, garlic, salt, pepper and tomatoes in a small bowl; refrigerate for 1 hour.

preheat broiler with pan 4″ from heat, or prepare grill with hot coals.

rub chicken with olive oil, salt and pepper.

broil or grill chicken, turning frequently for 6-7 minutes per side, or until no longer pink in the center.

top each breast with tomato basil relish and serve.

FROZEN YOGURT COOKIE DESSERT

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12 reduced-fat oreo cookies, crushed
1 quart low-fat vanilla frozen yogurt, softened
1/3 cup chocolate syrup
1/2 dry roasted peanuts
1 (8 oz) carton fat-free cool whip, thawed

set aside 1 tablespoon cookie crumbs. sprinkle the remaining crumbs into an 11″x7″ dish coated with pam. freeze for 10 minutes.

carefully spread frozen yogurt over crumbs. drizzle with chocolate syrup and sprinkle with peanuts. spread with cool whip. sprinkle with reserved crumbs.

cover and freeze for at least 2 hours. remove from freezer 10 minutes before serving.

12 servings

BURGER DOGS

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2 teaspoons brown mustard
1/2 cup onions, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound ground beef
4 slices bacon
4 hot dog rolls

in a bowl, mix together the ground beef, onion, mustard, salt and pepper. roll the mixture into the shape of (4) hot dogs. wrap each burger dog with 1 slice of bacon in a spiral fashion. place burger dogs on a baking sheet and broil for about 12-15 minutes, or longer if desired. serve in the hot dog buns.

4 servings

CHEDDAR TURKEY BURGERS

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1 package turkey gravy mix
1 pound ground turkey
1 tablespoon dried parsley
1 teaspoon minced onion
3/4 cup shredded cheddar cheese
4 tomato slices
4 lettuce leaves
4 hamburger rolls

prepare grill or broiler. combine turkey gravy mix with next four ingredients. grill or broil 8-10 minutes per side or until cooked through. serve on hamburger rolls and top with lettuce and tomato.

4 servings

PHILLY CHEESE STEAK SOUP

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1 1/2 pounds your favorite steak ( beef filet, ribeye, etc), cut in THIN strips *DO NOT USE SKIRT STEAK OR CHEAP CUTS
1 tablespoon butter
1 1/2 teaspoons steak seasoning
1 onion, chopped
3 cloves garlic, minced
4 sweet bell peppers (you can you use different colors), thinly sliced
1 small package white mushrooms, sliced
8 cups beef broth
2 cups milk
3 tablespoons worcestershire sauce
salt and pepper to taste
1 small package provolone cheese, sliced

in a dutch oven or heavy pot over medium heat. brown steak strips in 1 tablespoon of butter for about 4 minutes. sprinkle with steak seasoning; cook and stir for another minute. remove to a plate and set aside.

add chopped onions and garlic to the dutch oven. cook and stir until lightly browned and caramelized. stir in the bell peppers and mushrooms. cook and stir another 7 minutes, or until peppers start to caramelize, but still retain color.

add steak back to the pot.

add beef broth, milk, worcestershire sauce salt and pepper to taste. bring to a boil. reduce heat and simmer for 30 minutes.

remove from heat. just before serving, add provolone cheese, stirring until completely melted. serve hot.

8 servings

SEAFOOD LASAGNA ROLL-UPS

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6 lasagna noodles
1 (15 oz) can italian-style tomato sauce
1 package crabmeat flakes OR chunks
1 cup cottage cheese, drained
1/4 cup grated parmesan cheese
1 egg
1 tablespoon dried parsley flakes
1/4 teaspoon onion powder

cook noodles as directed on package. rinse in cold water and drain well. combine filling ingredients with a fork. spread 1/3 cup filling on each noodle. roll tightly. place seam-side down in a 9″ baking pan. pour sauce over roll-ups. bake, covered, at 375° for 30 minutes. garnish with grated cheese.

CHEESY POTATO BAKE

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4 large unpeeled baking potatoes
1/4 cup butter OR margarine
1 tablespoon grated onion
1 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 cup (4 oz) shredded cheddar cheese
1 tablespoon chopped fresh parsley

thinly slice the potatoes and place in a greased shallow 2 qt baking dish. in a small saucepan, heat butter, onion, salt, thyme and pepper until the butter is melted. drizzle over potatoes. cover and bake at 425° for 45 minutes or until tender. sprinkle with cheese and parsley. bake, uncovered,15 minutes longer or until cheese melts.

6-8 servings

BROILED MARINATED HADDOCK

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1 pound haddock fillets
1 teaspoon freshly grated lemon peel
3 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon vegetable oil
2 teaspoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder

if fish fillets are large, cut into 6 serving pieces. place in shallow glass dish. mix remaining ingredients. brush on both sides of fish. cover and refrigerate at least 8 hours, but no longer than 24 hours.

to serve: about 15 minutes before serving, place fish on rack in broiler pan. set oven control to broil and/or 550°. broil fish with tops 2″-3″ from heat until light brown, about 5 minutes. brush with marinade. turn carefully. broil, brushing occasionally with marinade, until fish flakes easily with fork, 5-8 minutes longer.

MEATLESS CHILI MAC

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A top view of meatless chili mac. Looks great!

A top view of meatless chili mac. Yum-O!

1 large onion, chopped
1 medium green pepper, chopped
1 clove garlic, minced
1 tablespoon olive oil
2 cups water
1 can (15 1/2 oz) mild chili beans, undrained
1 can (15 1/2 oz) great northern beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
4 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 cup sour cream

A picture of a bubbling pot of meatless chili mac.

Meatless chili mac, bubbling in the dutch oven. Can you smell it?

in a large saucepan or dutch oven, saute the onion, green pepper and garlic in oil until tender. stir in the water, macaroni, beans, tomatoes, tomato sauce ,chili powder, salt and cumin. bring to a boil. reduce heat; cover and simmer for 15-20 minutes or until macaroni is tender. top each serving with 1 tablespoon sour cream.

makes 8 servings (2 1/2 quarts)

A picture of a plate of meatless chili mac.

The final product, meatless chili mac, plated. Yum-O!