Butternut Squash-Parmesan Gratin Serves 6
Ingredients:
1-2 ½ lb. Butternut Squash
¼ C. Unsalted butter, melted
2 Cloves of Garlic
¼ C. Panko breadcrumbs
1/3 C. Parmesan Cheese, grated
¼ c. Italian flat leaf parsley
¼ t. Kosher salt
1/8 t. Black pepper
Directions:
Melt butter in sauté pan, add garlic and cook 2-3 minutes, until garlic is soft.
Place all ingredients, except butter/garlic mixture and panko crumbs, into food processor. Mix until combined. Place in separate bowl and add panko and melted mix. Stir until combined.
Heat oven to 375 F degrees. Butter baking dish on sides and bottom. Peel, halve and seed butternut squash, then cut into 1/2” slices. Arrange in baking dish overlapping slightly. Brush with butter garlic mixture, then top with crumb/cheese/parsley. Bake, uncovered, 15-25 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425 F degrees; bake 5-10 minutes longer until lightly browned. Before serving, sprinkle parsley over top.
Tortilla Pizzas
- Brush one side of each of two tortillas with water. Press the wet sides of the tortillas together to form a thick crust for the pizza.
- Brush the outside of the tortillas with a small amount of oil or margarine. Evenly brown both sides in a heated frying pan. Repeat with the rest of the tortillas. Set aside.
- Heat refried beans, onion, and half of the chili peppers together in a medium saucepan over medium heat, stirring occasionally. Remove from heat.
- Spread about 1⁄3 cup of the bean mixture on each tortilla pizza. Sprinkle with 1-tablespoon taco sauce, and then top with. Cup of the chopped vegetables, 1-teaspoon chili peppers, and 1-tablespoon cheese for each pizza.
- Return to frying pan and heat until cheese melts. Top with cilantro, if desired. Serve immediately.
Slow Cooked Cranberry Barbecue Chicken
Ingredients:
6 chicken thighs, skin removed (about 2 1/4 lb. total)
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz.) whole berry cranberry sauce
1 cup Kellogg’s® Special K® Cereal Multi-Grain (crushed to 1/2 cup)
1 can (8 oz.) crushed pineapple, drained
1/2 cup barbecue sauce
1 tablespoon Dijon mustard or spicy brown mustard
3 cups hot cooked brown rice
1 medium onion, sliced
Directions:
- Place chicken thighs on rack of broiler pan. Sprinkle with salt and pepper. Broil 4- to 5-inches from heat for 10 minutes or until lightly browned, turning once.
2. In 5- to 6-quart crockery cooker place onion and chicken. In small bowl stir together cranberry sauce, KELLOGG’S SPECIAL K Cereal Multi-Grain, pineapple, barbecue sauce and mustard. Pour over chicken. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
3. Place rice on serving plate. Top with chicken. Stir sauce. Serve over chicken.
Chicken and Dumplings
Ingredients
2-1/4 cups canned low-sodium chicken broth
¼ cup water
1 medium onion, peeled and chopped
4 cups frozen mixed vegetables (corn, peas, carrots, and green beans)
2 cups cooked and chopped chicken
1 teaspoon dried thyme
11/4 cups reduced fat prepared baking mix
1/3-cup low-fat milk
1 egg
Directions
- In a large pot, combine chicken broth, water, onion, vegetables, chicken, and thyme.
- Cover and bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes.
- Place baking mix in a small bowl. Remove 2 tablespoons and stir into pot to thicken the stew.
- Add milk and egg to remaining baking mix and stir with a fork to blend. Drop rounded tablespoons onto hot chicken mixture. Cook over low heat, uncovered, for 5 minutes.
5. Cover and cook for 5 minute more. Serve while hot.
Mushroom Quiche
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Ingredients
Nonstick cooking spray
1-1/2 cups sliced mushrooms
3 green onions, finely chopped
1 clove garlic, finely chopped
¼ teaspoons dried oregano
2 teaspoons dried basil
½ teaspoon salt
1 teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon ground black pepper
½ teaspoon dried mustard
1-cup egg substitute
1-cup nonfat milk
1 cup shredded low-fat Cheddar cheese
Directions:
1. Place an oven rack in the lower third of the oven. Preheat oven to 375˚F.
- Spray a large skillet with nonstick cooking spray and heat over medium-high heat.
- Sauté mushrooms, green onions, and garlic until tender, about 5 minutes.
- Stir in oregano, basil, salt, marjoram, thyme, ground black pepper, and dry mustard. Cook until liquid is evaporated, about 2 minutes.
- Let the mushroom mixture cool for about 5 minutes.
- In a medium bowl, combine egg substitute, milk, and cheese; beat well.
- Bake for 35 minutes
44 Main Dishes
Nellie’s Kale Stew
Ingredients
1-tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1 medium green bell pepper, chopped
1 (8-ounce) cans tomato sauce
1 (6-ounce) cans tomato paste
1 (14-ounce) cans low-sodium chicken broth
4 cups water
1-pound kale, chopped
2 medium carrots, chopped
2 medium white potatoes cut into cubes
Nonstick cooking spray
Six pound turkey kielbasa, sliced into thin rounds
Directions:
1. In a large pot, heat oil over medium-high heat.
- Sauté onion, garlic, and bell peppers until tender, about 5 minutes.
- Add tomato sauce, tomato paste, chicken broth, water, kale, carrots, and potatoes. Cook on medium-high heat until potatoes are tender, about 45 minutes.
- Spray a medium skillet with nonstick cooking spray. Sauté kielbasa until heated through, about 5 minutes.
- Add turkey kielbasa to stew and cook for 15 minutes more. Serve while hot.
Chicken Vegetable Creole
55 Main Dishes
Ingredients:
Nonstick cooking spray
1-pound boneless, skinless chicken breasts cut into large chunks
1 large onion, chopped
1 (14-ounce) can diced tomatoes
1⁄3 cup tomato paste
2 stalks celery, chopped
1-1/2 teaspoons garlic powder
1-teaspoon onion powder
½ teaspoon salt
¼ teaspoon red pepper flakes
1⁄8 teaspoon ground black pepper
1-1/2 cups broccoli florets
Directions
1. Spray a large skillet with nonstick cooking spray and heat over medium heat.
- Add chicken and onion; cook, stirring frequently, for 10 minutes.
- Stir in all remaining ingredients except broccoli and cook for minutes, stirring occasionally.
- Stir in broccoli, cook for 5 minutes more. Serve while hot.