(57) Risotto with Chicken and Beet Greens

I have to admit right here and now - my husband and I do not really love beets. So when I saw beet greens in the CSA box this week, I thought 'eh, ok'. But today I got up the nerve to find a good recipe for them and I'm sure glad I did!

This risotto was an excellent way to use the beet greens! I only had about 3/4 lb of greens and they were slim and sometimes short. The final product didn't taste overly 'beet-ish' at all, which was my biggest fear. Not sure if it's because I didn't have a pound, they were small, or that's just the way this recipe works! In any case, it was DELICIOUS and the perfect lunch for us!

As with any risotto, there's an awful lot of stirring and waiting. The recipe says it should take 20 minutes and mine took at least 2x that long. It's quite possible that I was overly cautious, but if yours takes that long too, don't worry! Slow and steady is better than speedy in this case!

For my vegetarian friends out there, you could easily omit the chicken and sub in veggie broth. And if you're vegan (hi Natalie!) if you can find a good vegan substitute for parmesan, you're golden! (I used asiago and parmesan, but any mix of sharp tasting cheeses, vegan or not, would work!)

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Risotto with Chicken and Beet Greens

Yield: 6 servings
Source: Gourmet Magazine, March 1996

5 cups chicken broth
1 cup water
1 pound beet stems and greens (from about 6 beets), stems trimmed and leaves washed well
1 small onion, chopped
3 tablespoons olive oil
1 1/2 whole skinless boneless chicken breasts (about 1 pound total), cut into 1-inch pieces
2 cups Arborio rice
1/3 cup dry white wine
2 teaspoons red-wine vinegar
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
freshly ground black pepper to taste

In a saucepan bring broth and water to a simmer and keep at a bare simmer.

Cut beet stems into 1/4-inch pieces and slice leaves thin. In a 4-quart heavy kettle cook beet stems and onion in 2 tablespoons oil over moderate heat until stems are tender, about 5 minutes. Add chicken and cook until opaque, about 2 minutes. Add remaining tablespoon oil and beet leaves and sauté over moderately high heat, stirring, until leaves are wilted and any liquid is evaporated.

Add rice to chicken mixture and cook, stirring constantly, 1 minute. Add wine and cook over moderate heat, stirring constantly, until absorbed. Stir in about 1 cup broth and cook at a bare simmer, stirring constantly, until absorbed. Continue simmering and adding broth, about 1/3 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes.

Remove pan from heat and stir in vinegar, grated Parmesan, black pepper, and salt to taste.

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(53) Cheddar Crisps & a note...

Today I got braces. I am 32 years old, and I got braces. *insert sad face here* My jaw has been giving me problems and it got so bad and my bite got so off that it was what needed to happen, sooooooooooo. Anyway, my mouth HURTS today and from what I hear, that will last a few days then I'll be back to normal. So it was like 90 today here in FL and that weather doesn't exactly scream for soup, but whatever, that's all I can handle right now, so that's what we're having! Just didn't want you to think I had lost my mind :)

Now for the recipe - this goes with the soup to follow. I had never made these before. They look so fancy-schmancy, but there's really nothing to it! Don't know why I waited so long to make them! I think you could use any kind of cheese and put these on salad plates, soups, as a garnish, etc. The baby LOVED this, too (although really, what's not to love?!). Delish and pretty!

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Cheddar Crisps

Yield: Makes 8 crisps
Source: Food and Wine Magazine, February 2008


Ingredients
4 ounces sharp cheddar cheese, coarsely shredded (1 cup)

Method
Preheat the oven to 350. Line a baking sheet with parchment paper. Sprinkle the cheese on the sheet in eight 2-inch rounds. Bake for 18 minutes, until darkened slightly. Blot the crisps with paper towels and let cool (the will harden as they cool).

Four Cheese Stuffed Shells

Well, I have been MIA this week for 2 reasons. First, I didn't cook AT ALL this week. I made food on Sunday and we've been eating off of it all week! Secondly (and more importantly), we didn't have internet all week! SOB! I was lost! Our wireless router/modem took a dive on Monday and we finally got a new one from our friends at Bell South, so we're back in business! YES!

I want to share this recipe with you. It doesn't get a number because it's not new. It's one of the few recipes I've made quite a few times. I'm going to post my abridged version of it (mainly that I don't make my own sauce), but if you'd like to see the original, click here. These shells are easy to put together and only mildly time consuming to stuff. The recipe makes 2 pans, so you can do like I did and give one away (hi Molly!) or put one in the freezer! I love recipes like this!

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Four Cheese Stuffed Shells

Source: Adapted from a Cooking Light recipe
Yield: 2 casseroles, 5 servings per dish (about 4 shells, and 1/2 C marinara)

This dish goes straight from the freezer to oven - no thawing required. You can also easily vary the filling by adding basil or oregano and a different cheese. (We tried fontina instead of mozzarella and threw in some arugula for a peppery bite.) Make some garlic bread and a green salad and dinner's on.

1 pound jumbo shell pasta (40 shells)
Cooking spray
1 (12-ounce) carton 1% low-fat cottage cheese
1 (15-ounce) carton ricotta cheese
1 cup (4 ounces) shredded Asiago cheese
3/4 cup (3 ounces) grated fresh Parmesan cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed and drained
6 cups prepared marinara sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

Preheat oven to 375°.

Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.

Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients (Asiago through spinach).

Spoon or pipe 1 tablespoon cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining stuffed shells, marinara, and mozzarella in remaining prepared dish.

Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated.

To freeze unbaked casserole: Prepare through Step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375º for 1 hour and 10 minutes or until the shells are thoroughly heated.

CALORIES 470 (30% from fat); FAT 15.7g (sat 8.8g,mono 4.7g,poly 0.9g); IRON 3.8mg; CHOLESTEROL 47mg; CALCIUM 508mg; CARBOHYDRATE 52.7g; SODIUM 916mg; PROTEIN 28.3g; FIBER 5.3g

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(49) Pasta Carbonara with Asparagus

As I mentioned before, I have zero sense of taste/smell right now. I wish I could give an accurate review of this recipe, but I can't! So I'm recording this for posterity sake and going to have to revisit this one at a later date! If anybody makes this, please let me know what you think! (sorry for such a worthless opener!)

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Pasta Carbonara with Asparagus

Source: Cooking Light, MAY 1997
Yield: 4 servings (serving size: 1 1/2 cups)

2 1/2 cups (1-inch) diagonally sliced trimmed asparagus
6 tablespoons grated fresh Parmesan cheese, divided
1/4 cup skim milk
1/4 cup egg substitute
2 tablespoons chopped chives
1/4 teaspoon salt
8 ounces uncooked farfalle (bow tie pasta)
2 bacon slices
3/4 cup chopped onion
2 garlic cloves, minced
Freshly ground pepper
Chopped chives (optional)

Bring water to a boil in a medium saucepan; add asparagus. Cook 3 minutes or until crisp-tender. Drain; set aside.

Combine 2 tablespoons cheese, milk, egg substitute, 2 tablespoons chives, and salt in a small bowl; set aside.

Cook pasta according to package directions, omitting salt and fat. Drain well; set aside.

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Crumble bacon; set aside. Add onion and garlic to bacon drippings in pan; sauté 5 minutes or until tender. Remove from heat; stir in asparagus and bacon.

Combine pasta, milk mixture, and asparagus in a large bowl; toss well. Divide evenly among 4 shallow bowls; top each serving with 1 tablespoon cheese. Sprinkle with pepper; top with chives, if desired.

CALORIES 321 (17% from fat); FAT 6.2g (sat 2.8g,mono 2g,poly 0.8g); IRON 3.4mg; CHOLESTEROL 10mg; CALCIUM 188mg; CARBOHYDRATE 50.8g; SODIUM 437mg; PROTEIN 15.8g; FIBER 3.8g

(46) Stuffed Pork Sandwich

It's Monday and I just have that Monday 'blah' feeling. I almost said "forget it!" and skipped cooking dinner all together, but I hated to waste the thawed out pork chops. I'm SO GLAD that I didn't skip this recipe!!! My husband actually cooked these while I made the side dish, so I can attest to it being easy. He hardly asked any questions & didn't say any bad words :)

The flavors of this sandwich are great! The pickle and the cheese give the right amount of saltiness. I was also very taken by the complex textures of such a seemingly simple sandwich. You've got soft bun and tomato, then a snap of crisp Romaine. When you get to the pork it's tender, but you still have to get your teeth into it... The cheese and pickle are a squishy treat in the middle!! I couldn't get enough!! If you like Cuban sandwiches, please try this recipe!!

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Stuffed Pork Sandwich

Source: Eating Well Magazine - January/February 2009
Yield: 4 sandwiches

The classic Cuban sandwich inspired this recipe. The original is made with ham, roasted pork, Swiss cheese and pickles pressed and griddled between two pieces of soft white bread. Our version cuts down on the meat and is served on a soft whole-wheat bun. Feel free to press it in a panini maker to make it crispy. Serve with vinegary coleslaw.

4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
2 thin slices Swiss cheese, (1 ounce each), cut in half
4 dill pickle sandwich slices
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
4 whole-wheat hamburger buns, toasted
2 teaspoons Dijon mustard
4 slices tomato
2 romaine lettuce leaves, cut in half

1. Cut each pork chop nearly in half horizontally, stopping short of the opposite side. Open each chop and place between sheets of plastic wrap. Pound with a meat mallet or heavy skillet until flattened to an even thickness, slightly thicker than 1/8 inch.

2. Place a piece of cheese and a pickle slice on one side of each flattened chop. Fold the chop over the filling, closing it like a book. Press the edges firmly together to seal. Season both sides with salt and pepper.

3. Heat oil in a large skillet over medium-high heat. Add the stuffed chops, reduce heat to medium and cook until golden brown and cooked through, 3 to 5 minutes per side.

4. To assemble sandwiches, spread the toasted buns with mustard and top each with a pork chop, tomato slice and lettuce.

Nutritional Information
353 Calories; 15 g Fat; 5 g Sat; 6 g Mono; 79 mg Cholesterol; 25 g Carbohydrates; 29 g Protein; 4 g Fiber; 612 mg Sodium; 522 mg Potassium

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(44) Broccoli-Cheese Pie

According to my husband, real men don't eat quiche... but they WILL eat 'egg pie'!! He deemed this 'one darn good egg pie' and I agree! It was delicious and I can't believe only 200 calories a piece! We had hash browns and strawberries to round out a great meal.

Two notes - First, I wish I had seen the make-ahead note and made this the night before. It wasn't hard to make, but I was HUNGRY so it would have been nice to just pop it in the oven! Second, I don't have a deep dish pie dish, just a regular 9" one and a regular 10" one. I used the 10" dish and had too cook it a little longer to get it firm in the center. (I think you could have also used an 8x8" glass square dish, a tart pan, or even a springform pan.)

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Broccoli-Cheese Pie

Source: Eating Well Magazine, Winter 2004
Yield: 6 servings

If you want to give this a fancy name, call it a crustless quiche. For a vegetarian version, simply omit the Canadian bacon.

2 tablespoons plain dry breadcrumbs
4 large eggs
1 1/4 cups 1% milk
1/2 teaspoon hot sauce, such as
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 cups cubed whole-wheat country bread, (about 2 slices, crusts removed)
3 cups broccoli florets
2 teaspoons extra-virgin olive oil
4 slices Canadian bacon, diced (about 2 1/2 ounces)
1 medium onion, chopped
1 cup grated Monterey Jack, or part-skim mozzarella cheese (4 ounces)

1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan (6-cup capacity) with cooking spray. Add breadcrumbs, tilting to coat bottom and sides.

2. Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Set aside in the refrigerator.

3. Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well. Chop coarsely.

4. Heat oil in a medium nonstick skillet over medium-high heat. Add bacon and onion; cook, stirring often, until softened and light golden, 3 to 5 minutes. Add onion mixture and broccoli to the egg mixture; stir in cheese. Pour into the prepared pan, spreading evenly.

5. Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve.

Nutrition
209 Calories; 12 g Fat; 5 g Sat; 3 g Mono; 164 mg Cholesterol; 14 g Carbohydrates; 13 g Protein; 3 g Fiber; 341 mg Sodium; 205 mg Potassium


* Make Ahead Tip: Prepare through step 4. Cover and refrigerate for up to 12 hours.

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Easy Cheesy Chicken Enchiladas

I very rarely cook without a recipe. What can I say!? I'm a Virgo, I need order and direction. Anyway, this is one of the few things that I make without thinking about it. I've never really measured out the ingredients and when people ask how I make these enchiladas, I just end up with a long sordid tale that probably is confusing! So tonight I busted out the enchiladas and decided to write down the measurements as I go. Hopefully it makes sense. We LOVE these enchiladas and it's one of the things my husband requests on a regular basis. Serve with some Spanish rice and refried beans and you have a great weeknight meals!!

PS: These are not soaking in sauce, so if you love your enchiladas with a ton of sauce, add an extra can of enchilada sauce! Put a little more on the bottom and the rest on the top. This recipe is versatile - you really can't go wrong mixing it up to suit your liking!

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Amy's Easy Cheesy Chicken Enchiladas
Source: An Amy original
Yield: 8 enchiladas

Cooking Spray
1 cup diced onion
1 4.5-ounce can diced green chiles, undrained
1 10-ounce can enchilada sauce, divided
3 cups cooked, shredded chicken (I use 1 rotisserie chicken, picked clean and shredded)
1 Tbsp light sour cream
hot sauce (optional)
4 cups shredded cheese (use cheddar, Monterey jack, a mix of the 2, or Mexican blend - your choice!)
Sour cream for serving

1) Preheat oven to 350 degrees.

2) Heat a small skillet over medium-high heat. Spray with cooking spray and add oninos. Saute until soft and slightly brown (4-5 minutes). Add the undrained chiles and saute 1-2 minutes until well combined with the onions.

3) Place the shredded chicken in a medium bowl. Add the onion/chile mix and stir to combine. Add 2 Tbsp of the enchilada sauce and 1 Tbsp light sour cream and a few shakes of hot sauce, if you like it spicy! Stir to combine.

4) Spray a 13x9 pan with cooking spray. Spoon about 3 Tbsp of enchilada sauce into the bottom of the pan - just enough to coat it. Spread with the back of the spoon, if necessary.

5) Fill tortillas each with approx 2 Tbsp cheese (2 hearty pinches) and 1/3 cup of the chicken mixture. Roll up and place seam side down in the baking dish. Cover enchiladas with remaining enchilada sauce. Use the back of the spoon or a spatula to smoothe the sauce over the top of the enchiladas. Make sure you get the edges so they don't get too dried out! Sprinkle the remaining cheese over the top of the enchiladas.

6) Bake at 350 degrees for 30 minutes - just until the cheese is nice and melty and the sauce is bubbling around the sides!

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(40) Roasted Cauliflower with Fresh Herbs and Parmesan

Cauliflower is one of those things I don't cook very often. I love it, though, and it was on sale this week, so voila - here we have Roasted Cauliflower. I made half the serving, using only 1 head of cauliflower. I cut the florets too small, so take a note from me - medium to large florets!! The flavor was OUTSTANDING. I found myself standing over the bowl with a fork! I am going to make this again soon and will try it with dried herbs, which would be even quicker! This is a 5 star, 2 thumbs up dish! MEOW!

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Roasted Cauliflower with Fresh Herbs and Parmesan

Source: Cooking Light, NOVEMBER 2005
Yield: 8 servings (serving size: about 1 cup)

Use any fresh herbs you have on hand for this holiday recipe. While parsley, tarragon, and thyme make a nice combination, you can also try sage, chives, and rosemary.

12 cups cauliflower florets (about 2 heads)
1 1/2 tablespoons olive oil
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh tarragon
3 garlic cloves, minced
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 450°.

Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine.

CALORIES 89 (35% from fat); FAT 3.5g (sat 0.8g,mono 2.1g,poly 0.4g); IRON 1.1mg; CHOLESTEROL 2mg; CALCIUM 83mg; CARBOHYDRATE 12.1g; SODIUM 251mg; PROTEIN 5.2g; FIBER 5.4g

(38) Pasta e Fagioli

I know I say that a lot of the recipes I cook are quick and easy, but this one should be put at the top of the list! There was nothing difficult about this. I minced my own garlic, which took 2 seconds as did opening the cans. Soooo, easy!!

I used regular spicy Italian sausage (not turkey - the plain was on sale!) and used 2 links. It was plenty spicy - certainly didn't need any extra red pepper! If you don't like spice, go for the sweet Italian sausage and add red pepper flakes until the heat is right for you! I wasn't sure if this was going to be filling enough, but it definitely was! We give this two thumbs up for sure!

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Pasta e Fagioli

Source: Cooking Light, OCTOBER 2000
Yield: 6 servings (serving size: 1 cup)

1 tablespoon olive oil
6 ounces hot turkey Italian sausage
1 1/2 tablespoons bottled minced garlic
1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
1 (8-ounce) can no-salt-added tomato sauce
1 cup uncooked small seashell pasta (about 4 ounces)
1/2 cup grated Romano cheese, divided
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon white pepper
2 (15-ounce) cans cannellini beans or other white beans, drained
Minced fresh parsley (optional)
Crushed red pepper (optional)

Heat the oil in a large saucepan over medium-high heat. Add sausage and garlic; sauté 2 minutes or until browned, stir-ring to crumble. Add water, broth, and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, pepper, and beans; bring to a boil. Cover, reduce heat, and simmer for 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle with 1/4 cup cheese. Garnish each serving with parsley and red pepper, if desired.

CALORIES 353 (26% from fat); FAT 10.2g (sat 3.1g,mono 4.1g,poly 2.3g); IRON 4.5mg; CHOLESTEROL 34mg; CALCIUM 177mg; CARBOHYDRATE 45.6g; SODIUM 742mg; PROTEIN 20.5g; FIBER 4.5g

(35) Creamy Cheese Grits

I've made quite a few cheese grits in my life and they tend to fall into two categories. They're either the garlicky, super sharp cheese variety or the mild, creamy version. This recipe is the latter. This is an easy recipe and was a perfect compliment to the grilled pork chops.

Side note: Dry grits on a hot, flat top stove = flames. Ohhhh boy. I've never had a fire in the kitchen until today. Good times, good times!!

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Creamy Cheese Grits

Yield: Makes 6 to 8 servings
Source: Southern Living Magazine, January 2006

5 cups water
1 teaspoon salt
1 1/4 cups uncooked quick-cooking grits*
1/2 (8-ounce) block sharp Cheddar cheese, shredded (about 1 cup)
1/2 (8-ounce) block Monterey Jack cheese, shredded (about 1 cup)
1/2 cup half-and-half
1 tablespoon butter
1/4 teaspoon pepper

Bring 5 cups water and salt to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and remaining ingredients until cheese is melted and mixture is blended. Serve immediately.

*Stone-ground grits may be substituted. Increase liquid to 6 cups, and increase cook time to 50 minutes.

(32) Broccoli and Cheese Soup

I was looking for something quick and warm tonight for dinner. I was expecting the soup to be a bit thicker and after reading some of the reviews on CL's website, I apparently was not the only one. Many readers suggested using only 2c of milk and also maybe using 5 oz of Velveeta and 3oz of shredded sharp cheddar for a stronger cheese flavor.

This soup was incredibly mild and flavorful, just as written. The broccoli (I used fresh) was very tender and hit the spot for me. So don't be afraid to make it just as written, if you don't like experimenting! It's not a super filling bowl of soup, but with a sandwich or a baked potato, it would be a perfect light supper! The baby liked it and so did I. I will make this again for sure.

PS: I don't think the blender step is a must, so if you don't have one or are lazy, you can skip it without stressing out :)

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Broccoli and Cheese Soup

Add voluptuous texture to a low-calorie soup by using processed cheese, which melts beautifully. Mix a small portion of the soup in the blender to add body.

Source: Cooking Light Magazine, January 2002
Yield: 6 servings (1 1/3 cup each)

Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

CALORIES 203 (28% from fat); FAT 6.3g (sat 4g,mono 1.8g,poly 0.4g); IRON 1.2mg; CHOLESTEROL 24mg; CALCIUM 385mg; CARBOHYDRATE 21.7g; SODIUM 897mg; PROTEIN 15.6g; FIBER 2.9g

(31) Mike's Amazing Queso Dip

Whenever we gather with my husband's side of the family, my father-in-law, Mike, makes this insane dip. Everyone stands around the counter, hovered over the mini-crockpot, inhaling this dip! I made it for the first time the other day and I had to keep track of what exactly went into it so I could share it with you! WARNING: This stuff is addictive and not low-fat. Sorry :) We love this with the tortilla chip scoops, but it's also great with Frito scoops, too!

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Mike's Amazing Queso Dip

3/4 cup diced onion
3/4 cup diced green pepper
1 Tbsp olive oil
1/2 tube of bulk (breakfast) sausage - you can use mild or hot
1 (15 ounce) can Hormel chili - with or without beans, your choice (I like beans!)
16 oz brick of Velveeta - use Pepper Jack or Mexican
2 Tbsp diced jalapenos (or more if you like the heat!)

1) Heat oil over medium-high heat. Saute onion and pepper until lightly brown and soft. Spoon the vegetables into the bottom of the mini crock-pot or dish you will be preparing the dip in.

2) In the same skillet, cook the sausage until browned. Spoon out into the dish with the vegetables (avoid as much of the fat as possible).

3) Cut Velveeta into large cubes and add to the sausage and vegetables. Pour in chili and diced jalapenos. Cook over low heat until the cheese has melted and ingredients are well combined. Enjoy with tortilla or corn chips!

(13) Beef, Barley, and Mushroom Soup with Goat Cheese Bruschetta

January, cold, winter = soups! Of course I failed to check the weather when I picked this recipe and it was 80 degrees out today! But it still hit the spot. This made a HUMONGOUS serving (2 cups each) and wasn't too hard to put together. I let it simmer for 1.5 hours because I was waiting for my husband to get home. Delish!!

I also have to say, I was really excited to get to cook with herbs de Provence! I had bought a big bag of them when we were in Paris and forgot all about it!! So when I found them in the back of the cabinet, I was extra happy :) I love Paris!!

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Beef, Barley, and Mushroom Soup with Goat Cheese Bruschetta

Source: Cooking Light, Soups and Stews
Yield: 6 servings (serving size = 1.5c soup and 1 pc bread)

2 tsp vegetable oil
2 large onions, each cut into 8 wedges
1/3 c chopped shallots
2 Tbsp minced garlic
1 lb sirloin beef tips
1 (8oz) package presliced mushrooms
3 cups water
1/2 cup uncooked pearl barley
1/2 cup Burgundy or other dry red wine
1 Tbsp Worcestershire sauce
1 tsp dried herbs de Provence
1/2 tsp salt
1/2 tsp black pepper
2 (14oz) cans fat-free, less-sodium beef broth
6 (1/2") slices French Bread
cooking spray
2 oz herbed goat cheese

1) Heat oil in a Dutch oven over medium-high heat. Add onions, shallots, and garlic; saute 6 minutes or until lightly browned. Add beef and mushrooms; saute 8 minutes, scraping pan to loosen browned bits. Add water and next 7 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hr or until barley is tender.

2) Preheat broiler. Place bread slices on a baking sheet; lightly coat tops of bread with cooking spray. Broil 2 minutes or until toasted. Turn bread slices over, spread goat cheese evenly over bread slices. Broil until cheese begins to bubble. Cool 1 minute. Serve with soup.

Calories 321, fat 7.9g, protein 24.5g, carb 37.7g, Fiber 4.9g, chol 38mg, iron 3.5mg, sodium 777mg, calc 66mg

(11) Bacon-Cheddar Corn Muffins

This recipe had mixed reviews on the Cooking Light website. I wanted to try the muffins, however, and form my own opinion. This is a 3 star recipe. It was fine. We'll eat them, but they're not great. I would not serve these to company. I needed a really strong bacon flavor and didn't get that at all. What you get is a standard corn muffin. Nothing wrong with that, just not what I signed up for!!

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Bacon-Cheddar Corn Muffins

Yield: 12 servings (serving size: 1 muffin)
Source: Cooking Light Magazine, July 2007

Use extrasharp cheese for the most intense flavor. These muffins are great for breakfast or with soup; split and toast leftovers.

Cooking spray
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
1 cup fat-free milk
2 tablespoons lemon juice
2 tablespoons butter, melted
1 large egg
1/2 cup (2 ounces) shredded extrasharp cheddar cheese
4 center-cut bacon slices, cooked and crumbled

Preheat oven to 400°.

Place 12 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl; make a well in center of mixture.

Combine milk and juice in a medium bowl; let stand 2 minutes (milk will curdle). Add butter and egg; stir well to combine. Add to flour mixture, stirring just until moist. Stir in cheese and bacon. Spoon batter evenly into prepared muffin cups. Bake at 400° for 17 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

CALORIES 142 (30% from fat); FAT 4.8g (sat 2.6g,mono 1.5g,poly 0.3g); IRON 1.1mg; CHOLESTEROL 30mg; CALCIUM 88mg; CARBOHYDRATE 19.1g; SODIUM 342mg; PROTEIN 5.2g; FIBER 0.6g

(10) Rigatoni Mediterranean

This is a solid 3 star recipe. It's not AWESOME, but it was hearty, flavorful, and worth making. I feel like it was missing something, but I can't seem to put my finger on it. My husband suggested kalamata olives. I agree, or think maybe some red pepper flakes, a bit of tomato paste (to boost the tomato flavor) or even some sundried tomatoes! Anyway, a very filling dinner. Took about an hour to chop, saute, and bake.

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Rigatoni Mediterranean

Source: Cooking Light Magazine, July 2007
Yield: 10 servings (serving size: about 2 cups)

This is an easy and delicious meal. Allowing this entrée to stand about 20 minutes after baking allows the flavors to meld.

1 pound uncooked rigatoni
1/4 cup olive oil, divided
5 1/2 cups diced peeled eggplant (about 1 pound)
6 garlic cloves, minced
2 cups thinly sliced Walla Walla or other sweet onion (about 1 large)
1 large zucchini, halved lengthwise and thinly sliced (about 2 cups)
3/4 cup thinly sliced green onions (about 6)
1/4 cup chopped fresh basil
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can organic crushed tomatoes, undrained
2 cups (8 ounces) shredded part-skim mozzarella cheese
Cooking spray
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preheat oven to 350°.

Cook pasta according to the package directions, omitting salt and fat. Drain and set aside.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan, and sauté 6 minutes or until lightly browned. Drain on a paper towel-lined plate.

Heat remaining 2 tablespoons oil in pan over medium heat. Add garlic to pan, and cook for 30 seconds, stirring constantly. Add sweet onion, zucchini, and green onions to pan; cook for 6 minutes or until tender, stirring occasionally. Add chopped basil, Italian seasoning, salt, pepper, and tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.

Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella. Transfer the pasta mixture to a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake an additional 5 minutes.

CALORIES 346 (29% from fat); FAT 11g (sat 4g,mono 5.3g,poly 0.8g); IRON 2.5mg; CHOLESTEROL 17mg; CALCIUM 224mg; CARBOHYDRATE 45.7g; SODIUM 397mg; PROTEIN 15.7g; FIBER 5g

(7) Buttermilk-Parmesan Mashed Potatoes

I really liked this method of making mashed potatoes. For whatever reason, I can never figure out how long to boil potatoes, so this was great (and only a plate to wash!). It wasn't overly parmesan-ish to me, but I didn't measure the cheese out and I probably should have. In any case, flavorful, creamy, and just right!

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Buttermilk-Parmesan Mashed Potatoes

Yield: 6 servings (serving size: 3/4 cup)
Source: Cooking Light Magazine, November 2009

Be sure to purchase a crumbly wedge of Parmigiano-Reggiano for this super quick potato side dish.

2 pounds russet potatoes
2/3 cup fat-free milk
3 tablespoons butter
1/2 cup buttermilk
1/3 cup (1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Prick each potato several times with a fork. Place potatoes in the microwave, and cook at HIGH 16 minutes or until tender, turning after 8 minutes. Let stand 2 minutes. Cut each potato in half lengthwise; scoop out flesh with a large spoon, and transfer to a bowl.

2. Combine milk and butter in a microwave-safe bowl, and microwave at HIGH 2 minutes or until butter melts. Add milk mixture to potatoes; mash with a potato masher to desired consistency. Stir in buttermilk and remaining ingredients.

CALORIES 240 ; FAT 7.9g (sat 4.9g,mono 1.9g,poly 0.3g); CHOLESTEROL 22mg; CALCIUM 117mg; CARBOHYDRATE 35.2g; SODIUM 366mg; PROTEIN 7.5g; FIBER 3.5g; IRON 1.7mg

(2) Crisp Mashed Potato Cakes

Back in the saddle again, kind of.... I tell you, I would like to claim mommy brain sometimes. If you have kids, you know what I mean. I was cooking, talking to my husband, singing songs with the baby, fixing her food, etc etc. So I wasn't 100% focused on cooking. I totally failed to cook the green onions. OOPS. I realized it as I was putting the tray in the oven. We don't mind raw green onions, so it was fine.

These were DELISH. Let me make a few suggestions. First, don't make them too big. Secondly, don't be tempted to over cheese them. I know, I know, I wanted to just PILE the cheese in, but that would equal disaster. Also a good shortcut - I used my favorite refrigerated mashed potatoes (please note that nobody is paying me anything for saying this!! I just love these!):

The recipe suggests that you flip them. I flipped one and was like "no freaking way". So I didn't flip any of the others. That's FINE. They needed browning, so I gave them a minute or two under the broiler before I brought them out. I hope you'll try these. They are delish and something different for a side dish!

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Crisp Mashed Potato Cakes

Yield: 6 servings (serving size: 1 potato cake)
Source: Cooking Light Magazine, November 2007.

Cheddar cheese, bacon, and a panko coating make these a satisfying side dish.

Cooking spray
1/2 cup chopped green onions
2 cups mashed potatoes, chilled
2 tablespoons shredded extrasharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 center-cut bacon slice, cooked and crumbled
3/4 cup panko (Japanese breadcrumbs)

Preheat oven to 425°.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add green onions to pan, and cook 2 minutes or until tender, stirring occasionally. Remove from heat.

Place mashed potatoes in a medium bowl. Stir in onions, cheese, salt, pepper, and bacon. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish. Dredge patties in panko. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; bake an additional 12 minutes or until golden.

CALORIES 122 (16% from fat); FAT 2.2g (sat 1.1g,mono 0.5g,poly 0.1g); IRON 0.3mg; CHOLESTEROL 6mg; CALCIUM 40mg; CARBOHYDRATE 22g; SODIUM 290mg; PROTEIN 3.6g; FIBER 2g

(1) Turkey Reuben Sandwiches

I know, I know, this is not exactly a recipe, more like a method, but whatever, I needed some guidance! I normally don't put dijon on a reuben, but it was quite tasty!! They were easy and quick and filling. And a good way to use up that leftover New Year's Day sauerkraut! YUM!

PS: I used some light butter-spread stuff instead of canola oil.

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Turkey Reuben Sandwiches

Source: Cooking Light, OCTOBER 2006
Yield: 4 servings (serving size: 1 sandwich)

Smoked turkey stands in for corned beef in this lightened variation of a deli favorite. Serve with a pickle wedge and chips.

2 tablespoons Dijon mustard
8 slices rye bread
4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
8 ounces smoked turkey, thinly sliced
2/3 cup sauerkraut, drained and rinsed
1/4 cup fat-free Thousand Island dressing
1 tablespoon canola oil, divided

Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.

Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.

CALORIES 255 (38% from fat); FAT 10.7g (sat 4.8g,mono 3.9g,poly 1.5g); IRON 0.7mg; CHOLESTEROL 44mg; CALCIUM 311mg; CARBOHYDRATE 18.9g; SODIUM 865mg; PROTEIN 19.6g; FIBER 3.4g

(121) Spinach Gratin

In my book this recipe is hands down the winner of my Christmas meals!! OH HOLY GOODNESS!! I wanted to eat this and not much else. I thought I had ruined it after I added the salt. It calls for a full Tablespoon. I put half of that in there and it was SALTY. But it sat in the fridge while we went to church on Christmas Eve. Then we came home and I baked it. VOILA. Not salty at all - just right! So try a teaspoon or a tsp and a half. You can always salt it on your plate after you serve it!

Also, we used plain swiss instead of Gruyere. Gruyere cost a fortune ($12 for a small square at my grocery store!) and maybe I'm cheap, but I went for swiss. It was still delish! This is a recipe I see getting repeated often.

PS: This seems to yield 12 (or more) servings, not 8.

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Spinach Gratin

Source: Barefoot Contessa Parties
Yield: 8 servings (but to me, more like 12+!)

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees F.

Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

(115) Butternut Squash and Leek Gratins

This is one of those recipes that takes forever to put together. Maybe I'm stingy, but if I spend that much time working on a recipe, it better be DARN good and this one was!! My only comment is that the recipe states to test with a knife coming out clean. I don't quite understand how squash is supposed to ever be dry or clean?! So don't make the mistake that I did and cook it an extra 10 minutes! It was a touch dry, but that was my own fault. I will certainly make this recipe again!

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Butternut Squash and Leek Gratins
Individual gratins bake more quickly than a large casserole would.

Yield: 6 servings (serving size: 1 gratin)
Source: Cooking Light, DECEMBER 2004

1 (2-pound) butternut squash, halved lengthwise and seeded
Cooking spray
1 teaspoon butter
4 cups finely chopped leek (about 6 large)
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of ground nutmeg
4 large eggs
1 large egg yolk
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Preheat oven to 375°.

Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 375° for 45 minutes or until tender. Cool 30 minutes. Scoop out pulp, and mash with a potato masher or fork until smooth.

Reduce oven temperature to 325°.

Heat a large nonstick skillet over medium heat; coat pan with cooking spray. Melt butter in pan. Add leek; cover and cook 20 minutes or until tender, stirring once. Reduce heat to medium-low; uncover and cook 10 minutes or until lightly browned, stirring occasionally. Cool slightly.

Combine sugar and next 5 ingredients (through egg yolk) in a large bowl, stirring with a whisk. Add squash and leek; stir until well combined. Divide the squash mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Cover pan with foil; bake at 325° for 25 minutes. Uncover and cook an additional 15 minutes or until a knife inserted in center comes out clean. Remove from oven, and place the ramekins on a baking sheet.

Sprinkle 2 teaspoons Parmesan cheese over each ramekin.

Preheat broiler.

Broil gratins for 2 minutes or until cheese melts and begins to brown.

Nutritional Information
Calories: 186 (31% from fat), Fat: 6.4g (sat 2.6g,mono 2.2g,poly 0.8g), Protein: 8.6g, Carbohydrate: 25.9g, Fiber: 3.6g, Cholesterol: 181mg, Iron: 2.9mg, Sodium: 437mg, Calcium: 170mg