Wednesday, October 6, 2010

"The Whole Enchilada Chicken Soup"

3 c. fat free chicken broth (low sodium okay)
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion (I didn't have onion so I didn't use)
3 cups green enchilada sauce (2 small cans - I bought mild)
1 15oz can pure pumpkin
10 oz chopped or shredded cooked chicken (I used a rotis chick from the store)
1 cup frozen corn (or more)
I added cilantro - target has freeze dried herbs that last forever!
Optional - dash of hot sauce
Optional toppings: low fat shredded cheese, sour cream, crushed up chips (I used low fat)

In a large pot, bring broth to a slow boil. Add celery and onion and simmer for about 5 minutes.

Stir in enchilada sauce and pumpkin. After it returns to a boil, add chicken and corn and cilantro if using. Cook for 3-5 minutes.

Add hot sauce if using and toppings.

This really was so easy and so good!

Recipe Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: Hungry Girl

Thursday, July 29, 2010

Watermelon Pops

Puree 1/4-1/2 of a watermelon (seeds and all)
Strain it through a sieve over a bowl to get all the liquid takes a few minutes, and you may have to stir it to get all the juice. Discard solids.
Squeeze one whole large lemon into the watermelon juice
Add sugar (optional) to taste...I added a tablespoon

Freeze into pops.

I'm thinking this would also be good with a lime! Completely FAT FREE...and watermelon is a natural diuretic!

Shared by: Bree Ginden, Stillwell, KS
Recipe Source: Yours Truly

Wednesday, May 5, 2010

BBQ Chicken Pizza

Boboli pizza crust
1/2 cup bbq sauce
1/4 cup marinara sauce
1 lb. shredded chicken
1 Tblsp. sesame oil
2 cups shredded mozz. cheese

**Brown chicken in sesame oil and 1 Tblsp. bbq sauce. Combine 1/2 cup bbq and 1/4 cup marinara sauces and spread all over crust. Sprinkle chicken on pizza. Sprinkle cheese all over top. Sometimes I add sliced provolone cut up all over the top - to replicate Waldo pizza cheese! :) Bake at 450 for 15 minutes and then let stand 10 minutes before slicing.

Shared by: Cari Rabroker, Prairie Village, KS
Recipe Source: too frazzled to remember

Monday, April 19, 2010

Oat Snack Mix

1/2 c butter or margarine
1/3 c honey
1/4 c packed brown sugar
1 tsp cinnamon
1/2 tsp salt
3 c. oat cereal (I used whatever was left in my pantry...Cheerios, heart to heart o's)
1 1/5 c (or more) old fashioned oats
1 c. chopped walnuts (optional)
1/2 c. (or more) dried cranberries
1/2 c (or more) choc. covered raisins
anything else you can think of that might work....other nuts, dried fruit, etc

Melt butter in saucepan on stove. Add honey, brown sugar, cinnamon and salt and mix till sugar is dissolved. In lrg bowl mix together 3 cups oat cereal (any cereal would do actually). Pour butter mixture over and mix till all is coated. Bake in lrg 9x 11 or larger dish. 275 degrees. 45 min. Stir every 15 minutes or so. Allow to cool when done and continue to stir every so often while it is cooling. Add cranberries, raisins and nuts when cooled.

Recipe shared by: Kimberly Levitan, Leawood, KS
Recipe Source: too frazzled to remember

Monday, March 15, 2010

Pecan-Crusted Tilapia

Yield: 4 servings (serving size: 1 tilapia fillet)

• 1/2 cup dry breadcrumbs
• 2 tablespoons finely chopped pecans
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup low-fat buttermilk
• 1/2 teaspoon hot sauce
• 3 tablespoons all-purpose flour
• 4 (6-ounce) tilapia or snapper fillets
• 1 tablespoon vegetable oil, divided
• 4 lemon wedges

Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges

Shared by: Jennifer Wayer, Lenexa, KS
Recipe Source: too frazzled to remember

Tuesday, February 23, 2010

Glazed fall vegetables

makes 6 servings

2 sweet potatoes
1 medium baking potati
1 med acorn squash
3 carrots
1/3 c brown sugar
2 tbsp melted butter
2 tbsp maple syrup
1 tsp vanilla extract
1/2 tsp ground cinnamon

1. preheat oven to 425. Peel carrots, sweet potatoes and potatoes and cut into 1 inch cubes. Halve, peel, and seed squash and cut into cubes as well. Combine all in a lrg bowl
2. stir together brown sugar, syrup, vanilla and cinnamon. Pour over veggie mix. Toss well. Pour into lightly greased roasting pan
3. bake at 425 for 1 hr or until veggies are tender and lightly browned. Stir every 20 min or so. Season with salt to taste

I love this recipe bc it can easily be done without measuring anything. I often don't have potatoes or add in a little less or more of something I need to use up. It's yummy, good for a sweet tooth and kids love it too! I do mine on a foil lined cookie sheet bc it's easier cleanup

Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: Southern Living magazine

Sunday, February 21, 2010

Cranberry-Stuffed Pork Chops With Roasted Carrots

Serves 4
Hands-on Time: 15m
Total Time: 30m
1 1/2 pounds carrots, thinly sliced
1 small red onion, sliced
3 tablespoons olive oil
Kosher salt and black pepper
1/2 cup dried cranberries, chopped
2 tablespoons apricot preserves
1/2 teaspoon ground coriander
4 1-inch-thick bone-in pork chops (about 2 1/2 pounds)
1. Heat oven to 400° F. On a baking sheet, toss the carrots, onion, 2 tablespoons of the oil, ¼ teaspoon each salt and pepper. Roast, stirring once, until tender, 25 to 28 minutes.
2. Meanwhile, combine the cranberries, preserves, and coriander in a bowl. Using a paring knife, cut a 3-inch-deep pocket in the side of each chop and stuff with the mixture.
3. Heat the remaining oil in a large ovenproof skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and brown, 2 to 3 minutes per side. Transfer to oven (on the rack above the carrots) and roast until cooked through, 6 to 8 minutes. Serve the pork with the carrots.
Nutritional Information
Calories 512; Cholesterol 115mg; Sat Fat 6g; Sodium 670mg; Protein 44g; Carbohydrate 35g; Fiber 5g

Shared by: Amy Hollander, Frisco, TX
Recipe Source:

Monday, January 25, 2010

Miso-Marinated Cod with Fava Beans

1 cup white miso
1 tbsp peeled, finely chopped ginger
2 tbsp roughly chopped fresh cilantro
1 tbsp finely chopped shallot plus 1/2 cup thinly sliced shallots
4 cod fillets (about 5 oz each)
2 cups shelled and peeled fava beans (or shelled fresh peas)
6 cups homemade or 4 cans (13 oz each) low-sodium chicken broth
2 tsp finely chopped fresh thyme
1 tbsp unsalted butter
1 tbsp canola (or corn) oil
Freshly ground black pepper

Stir together miso, ginger, cilantro and 1 tbsp shallot in a bowl. Coat each fillet with mixture; cover and refrigerate 6 hours. Bring fava beans, broth, 1/2 cup shallots and thyme to a boil in a medium saucepan. Lower heat; simmer until beans are very tender, about 10 minutes. (If using peas, simmer 5 minutes.) Drain excess broth, leaving just enough to cover beans. Stir in butter; season with salt and pepper. Remove cod from marinade. Heat oil in a large nonstick skillet. Cook cod until well browned and firm, turning once, about 4 minutes per side. Using a slotted spoon, divide fava beans among 4 plates; top with cod. Serve immediately.

Shared by: Amy Hollander, Frisco, TX

Recipe Source: too frazzled to remember

Maple-Roasted Chicken With Sweet Potatoes

Serves 4

1 3 1/2- to 4-pound chicken, cut into 8 pieces
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme

1. Heat oven to 400° F.
2. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.
3. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.
The maple glaze can also be used with a whole chicken or Cornish game hens.
Nutritional Information
Calcium 59.39mg; Calories 625.18; Calories From Fat 49%; Carbohydrate 19g; Cholesterol 222.91mg; Fat 34.5g; Fiber 1.41g; Iron 3.98mg; Protein 56.66mg; Sat Fat 8.64g; Sodium 457.81mg

Shared by: Amy Hollander, Frisco, TX
Recipe Source: too frazzled to remember