Asian Chicken Noodle Soup

Ingredients

1 tablespoon vegetable oil 
1 tablespoon bottled minced garlic
1 tablespoon bottled grated ginger
2 stalks fresh lemongrass, peeled
2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 pound chicken breast tenders, cut into bite-sized pieces 
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red chile pepper, finely chopped

 

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

                                                                              Source : myrecipes.com

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Chicken Cacciatore

Ingredients

1 pound skinless, boneless chicken breast, cut into bite-sized pieces 
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper
Cooking spray
2 cups sliced cremini mushrooms
3/4 cup prechopped bell pepper
1 1/2 cups tomato-basil pasta sauce 
1/4 cup dry red wine 
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (about 2 ounces) shaved Parmigiano-Reggiano cheese
2 tablespoons thinly sliced fresh basil

Preparation

1. Heat a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with oregano, dried basil, and red pepper. Coat pan with cooking spray. Add chicken to pan; sauté 2 minutes or until lightly browned, stirring frequently. Add mushrooms and bell pepper to pan; sauté 5 minutes. Stir in pasta sauce and wine; bring to a simmer. Cover, reduce heat, and simmer 10 minutes. Stir in salt and black pepper. Sprinkle with cheese and fresh basil.

                                                        Source : myrecipes.com

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Gluten-Free S'more Bars

Ingredients

5 gluten-free graham cracker sheets, broken
3.38 ounces gluten-free flour (about 3/4 cup)
1/2 cup packed brown sugar
1/4 cup chilled unsalted butter, cut into 1/2-inch pieces
1 large egg
6 tablespoons heavy whipping cream
2 (4-ounce) bars semisweet chocolate, chopped
2 cups miniature marshmallows 

 

Preparation

1. Preheat oven to 350°.

2. Line an 8-inch square metal baking pan with aluminum foil, allowing foil to extend over edge of pan.

3. Place graham crackers in a food processor; process until finely ground. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and sugar to crumbs; pulse until combined. Add butter; pulse 15 times or until blended. Add egg; process until moist. Press crumb mixture into bottom of prepared pan.

4. Bake at 350° for 15 minutes. Cool completely in pan on a wire rack.

 5. Cook cream in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Add chocolate, stirring until smooth. Fold in marshmallows. Spread chocolate mixture over cooled crust. Cover and chill 2 hours and 30 minutes or until firm. Holding edges of foil, lift mixture from pan, and carefully peel off foil. Place on a cutting board. Cut into bars. 

Kids Can Help: My kids love pressing the crumb mixture into the pan, and then melting the chocolate and stirring in the marshmallows.

                                                            Source : myrecipes.com

 

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Fresh-Tomato Lasagna

Ingredients

Sauce:

4 1/2 cups chopped onion (about 3)
2 garlic cloves, minced
6 cups chopped seeded peeled tomato (about 3 1/2 pounds)
1 cup chopped fresh parsley
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
2 (6-ounce) cans Italian-style tomato paste
Filling:

1/2 teaspoon dried basil
1 (15-ounce) carton fat-free ricotta cheese
1 (12.3-ounce) package reduced-fat firm tofu, drained
 
Remaining ingredients:
Cooking spray
12 cooked lasagna noodles
2 cups (8 ounces) shredded sharp provolone cheese
1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese 

 

Preparation

To prepare sauce, heat a Dutch oven over medium-high heat until hot. Add the onion and garlic; cover and cook 5 minutes, stirring occasionally. Add the tomato and next 7 ingredients (tomato through tomato paste). Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring occasionally.

Preheat oven to 350°.

To prepare filling, combine basil, ricotta, and tofu in a bowl; mash ricotta mixture with a potato masher.

Spread 2 cups sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 cup filling, 1/2 cup provolone cheese, 2 tablespoons Romano, and 1 1/2 cups sauce. Repeat layers twice, ending with noodles. Spread remaining sauce over noodles. 

Sprinkle with 1/2 cup provolone cheese and 2 tablespoons Romano. Bake at 350° for 45 minutes. Let stand 10 minutes before serving.

                                                                     Source : myrecipes.com

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No Bake Fudge Brownies

Ingredients

1 1/2 package(s) Semi-sweet Chocolate morsels 
1 can(s) swettened condensed milk
1 package(s) 8 1/2 chocolate wafers finely crushed

1 cup(s) nuts chopped

Preparation

Melt over hot (not boiling ) water, Chocolate morsels; stir until smooth*. Ad sweetened condensed milk, chocolate wafers crumbs and 1/2 cup nuts. stir until well blended. Press into foil-lined 8 " square pan. Press remaining 1/2 cup nuts onto top of brownies. Let stand at room temperature until firm. Cut into 2' squares.

* In microwave: melt on high 1 minute stir repeat. 

                          Source : myrecipes.com

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Red Velvet-Peppermint Swirl Brownies

Ingredients

1 (4-oz.) bittersweet chocolate baking bar, chopped
3/4 cup butter 
2 1/4 cups sugar, divided 
4 large eggs 
1 (1-oz.) bottle red liquid food coloring
1/4 teaspoon peppermint extract
2 teaspoons vanilla extract, divided
1 1/2 cups all-purpose flour 
1/8 teaspoon salt
1/2 (8-oz.) package cream cheese, softened 
2 egg whites 
2 tablespoons all-purpose flour 

Preparation

1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 2 cups sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Add food coloring, peppermint extract, and 1 tsp. vanilla. Gently stir in 1 1/2 cups flour and 1/8 tsp. salt. Pour batter into prepared pan.

3. Beat cream cheese and remaining 1/4 cup sugar at medium speed with an electric mixer until fluffy. Add egg whites and remaining 1 tsp. vanilla, and beat until blended. Stir in 2 Tbsp. flour until smooth. Drop cream cheese mixture by heaping tablespoonfuls over batter in pan; gently swirl with a knife.

4. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil; cut brownies into squares.

                                                              Source : myrecipes.com

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Sausage-and-Grits Quiche

Ingredients

1 (10-oz.) package frozen chopped spinach
1 (16-oz.) package ground pork sausage 
2 cups reduced-sodium chicken broth 
1 cup whipping cream
1/2 teaspoon table salt
1 cup uncooked regular grits
1 cup grated Asiago cheese
1/4 teaspoon ground black pepper
1 cup (4 oz.) freshly shredded white Cheddar cheese, divided
3 large eggs, lightly beaten 
1 1/2 tablespoons plain white cornmeal

 

Preparation

1. Thaw spinach; drain well, pressing between paper towels.

2. Cook sausage in a large skillet over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink; remove from skillet, and drain.

3. Preheat oven to 350°. Bring broth, cream, and salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Cover, reduce heat to medium-low, and simmer, whisking occasionally, 12 to 15 minutes or until thickened. Remove from heat; stir in Asiago, pepper, and 3/4 cup Cheddar until melted. (Mixture will be very thick.)

4. Gradually stir about one-fourth of hot grits into eggs; stir egg mixture into remaining hot grits. Stir in spinach and sausage until blended.

5. Sprinkle bottom and sides of a lightly greased 10-inch deep-dish pie plate with cornmeal. Spoon grits mixture into pie plate; sprinkle with remaining Cheddar cheese.

6. Bake at 350° for 55 minutes or until set. Remove from oven to a wire rack, and cool 30 minutes.
To Freeze: Prepare recipe as directed through Step 5. Cover tightly with plastic wrap and heavy-duty aluminum foil. Place quiche in a 2-gal. zip-top plastic freezer bag. Freeze up to 1 month. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes, and bake as directed.

Note: Recipe may be doubled and baked in a 13- x 9-inch baking dish for 1 hour.

                                            Source : myrecipes.com

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