(56) Gratin Au Chou

One of my favorite memories from elementary school was taking French classes. We went to a private school and we did French every week. It was mostly puppets and flash cards and LOTS of singing. One of the songs we sang was "Savez-vous planter les chous?" (that means "Do you know how to plant the cabbages?") and was meant to help you learn body parts. The French also refer to chou as sweetheart (Ma petite chou literally means "my little cabbage", but figuratively means "my sweetie"). All that to say, I love chou - it has a special place in my heart!! I love cabbage, but chou is even better :)

I was trying to come up with what to do with my cabbages from the CSA box and since I can't really chew much right now, this was the perfect fit! The original recipe kind of stunk and I ended up having to really improvise as I went along, but I wrote it all down and will hopefully not lead you astray!! The flavor of the sauce is what really wins this dish. Mixing it all up after it goes on your plate = HEAVEN! Oh and the original recipe said serves 6, but I can only assume that's as a main dish. I say 8-10 as a side. Great with roasted chicken!

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Gratin Au Chou

Yield: 8-10 servings (as a side)
Source: Adapted from an online recipe

1 medium Savoy cabbage (or a small Savoy and a small green cabbage is what I did...)
2 onions, chopped
2 garlic cloves, minced
2 tablespoons cooking oil
1 1/2 cups white rice
1 pound very ripe tomatoes, chopped
2 cups water
4 tablespoons butter
4 tablespoons flour
2 cups milk (I used skim, but use whatever pleases you!)
1/2 pound grated cheese (Gruyère or Swiss)
salt and pepper

Cut the cabbage in quarters, wash well, and cut out the hard inner core. Chop the leaves and cook the cabbage for 10 minutes in a large pot of boiling water. You want it to be soft but not dead. Drain and set aside.

Heat the oil in a frying pan and add the onions and garlic. Cook for five minutes. Add the rice and cook for two minutes, stirring. Add the chopped tomatoes and 1 cup of water. Cook for 10 minutes or until the rice is just tender, adding up to 1 cup more water as needed. You want your rice to be soft but not soupy...

Meanwhile make a bechamel sauce by melting the butter in a saucepan and stirring in the flour. Cook the roux for two minutes and than slowly whisk in milk. Heat on medium heat until nearly boiling and thickened, then gradually add half of the cheese while stirring. Remove from heat and season with salt and pepper (I used 1/2 tsp salt, 1/4 tsp pepper). Oh and if you're like me and can't read directions properly and you just added ALL of the cheese, no worries. It will still be yummy!

To construct casserole, butter a large baking dish. Beginning with the cabbage, layer the cabbage and the rice mixture. Aim to get three even layers of each. Pour the bechamel sauce evenly over the top. Sprinkle with the remaining cheese and bake at 350° F for 30 minutes. Serve the cabbage casserole hot.

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(55) Hearty Beef and Tomato Stew

Brace face strikes again! I thought this would be soft enough, but I underestimated the joy of new braces! Soooooooooo, I didnt really eat this, which makes me sad! But my husband and daughter both sucked it down, so I'd say it was a hit. Not hard to make, just a little time consuming to get everything chopped. I'd make this again! (And sorry, no picture on this one...)

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Hearty Beef and Tomato Stew

Source: Cooking Light, October 2006
Yield: 8 servings (serving size: 1 1/2 cups stew and 1 tablespoon parsley)

The ingredient list may look lengthy, but this recipe involves mostly measuring and adding ingredients to the pot to simmer. To trim prep time, look for prechopped onions in the produce aisle. Serve with crusty slices of a baguette. A double-dose of lycopene comes with tomato paste and canned tomatoes.

2 teaspoons olive oil
2 pounds sirloin steak, trimmed and cut into 1/2-inch cubes
1 cup finely chopped onion (about 1 medium)
3 garlic cloves, minced
1 tablespoon tomato paste
1 1/2 cups fat-free, less-sodium beef broth
4 cups cubed red potato (1 1/2 pounds)
2 cups sliced carrot
3/4 cup pinot noir or other spicy dry red wine
2 teaspoons chopped fresh thyme
1 (16-ounce) package frozen pearl onions
1 (28-ounce) can crushed tomatoes, undrained
1 rosemary sprig
1 bay leaf
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley

Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes or until browned, stirring frequently. Remove beef from pan, reserving 1 tablespoon of drippings in pan. Add onion and garlic to pan; sauté 2 minutes or until onion begins to brown. Add tomato paste; cook 1 minute, stirring frequently. Add broth; bring to a boil. Return meat to pan. Add potato and next 7 ingredients (through bay leaf); bring to a simmer. Cover and cook 1 hour and 15 minutes or until vegetables are tender, stirring occasionally. Discard rosemary and bay leaf. Stir in salt and pepper. Top with parsley.

CALORIES 329 (21% from fat); FAT 7.5g (sat 2.6g,mono 3.3g,poly 0.4g); IRON 4.3mg; CHOLESTEROL 51mg; CALCIUM 93mg; CARBOHYDRATE 33.3g; SODIUM 630mg; PROTEIN 31.1g; FIBER 4.1g

(29) Chicken and Sausage Gumbo

This was our Superbowl meal - ready to cheer on the Saints to victory!! It was pretty easy to put together, very filling and very tasty. It wasn't spicy enough for my liking, so I added more Tabasco. I will make this again for sure!

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Chicken and Sausage Gumbo

Yield: 6 servings (serving size: 1 2/3 cups gumbo and 1/2 cup rice)
Source: Cooking Light, JUNE 2007

1/4 cup all-purpose flour (about 1 ounce)
2 tablespoons olive oil
2 1/2 cups finely chopped yellow onion (1 large)
1 1/2 cups finely chopped green bell pepper (1 large)
1 cup finely chopped celery
3 garlic cloves, minced
1 1/2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
8 ounces light smoked sausage, cut into 1-inch pieces (such as Healthy Choice brand)
2 (14 1/2-ounce) cans no-salt-added organic diced tomatoes
2 (14-ounce) cans fat-free, less-sodium chicken broth
1/4 teaspoon Worcestershire sauce
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon hot sauce
3 cups hot cooked rice

Place flour in a large Dutch oven over medium heat; cook 20 minutes or until light brown, stirring constantly with a whisk. (If flour browns too fast, remove pan from heat; stir constantly until it cools down.) Remove flour from pan, and set aside.

Add oil to pan. Stir in onion, bell pepper, and celery; cook 10 minutes or until onion is tender, stirring frequently. Stir in garlic; cook 30 seconds. Remove onion mixture from pan; set aside.

Increase heat to medium-high; add chicken and sausage to pan. Cook 4 minutes or until chicken is done; return onion mixture to pan. Remove pan from heat. Sprinkle reserved flour over chicken mixture; stir well. Return pan to medium heat. Drain 1 can tomatoes; stir in 1 can drained tomatoes and 1 can undrained tomatoes. Cook 2 minutes, stirring constantly. Add broth, Worcestershire, and bay leaves; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Discard bay leaves. Stir in salt, black pepper, and hot sauce. Serve over rice.

CALORIES 419 (20% from fat); FAT 9.2g (sat 2.1g,mono 4.2g,poly 1.1g); IRON 3.5mg; CHOLESTEROL 82mg; CALCIUM 42mg; CARBOHYDRATE 44.2g; SODIUM 888mg; PROTEIN 35.8g; FIBER 3.3g

(21) Parmesan Polenta with Sausage and Mushrooms

I need to get something off my chest before I review this recipe. Dear Cooking Light - what the hell kind of recipe serves FIVE?!? Weird. At the suggested serving sizes, I got 4 servings of polenta and 5 servings of sausage, which is fine because the baby will love the sausage serving. Ok, vent over.

This is a solid, quick, weeknight meal. I had it on the table in 30 minutes and there was little to no chopping, which is always a bonus!! I think this meal has potential, too. I think it would be great with some caramelized onions and a little fresh garlic in with the tomatoes. I also should have used fresh basil, but we're budget cooking this week, so dried had to do (it was fine!). I added a touch of red pepper flakes because I only had sweet Italian sausages in my freezer.

The polenta was delish (I used regular old cornmeal, not 'instant polenta') and a beautiful soft contrast to the sausage and mushrooms. My only suggestion to you is to slowly add the cornmeal to the water and whisk while you're doing it. Otherwise you'll end up like a few clumps. I speak from experience here, I promise!

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Parmesan Polenta with Sausage and Mushrooms

Source: Cooking Light Magazine, October 2000
Yield: 5 servings (serving size: about 3/4 cup sauce and 3/4 cup polenta)

3 (3-ounce) links hot turkey Italian sausage
1 teaspoon olive oil
1/3 cup dry white wine
2 (8-ounce) packages presliced mushrooms
2 tablespoons chopped fresh or 2 teaspoons dried basil
1 (14.5-ounce) can diced tomatoes, drained
4 cups water
1 cup instant polenta (such as Contadina)
3/4 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon salt
1/3 cup grated Parmesan cheese

Pierce sausages; cut each diagonally into 1-inch pieces. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage; cook 3 minutes or until browned. Add the wine and mushrooms; cover, reduce heat, and cook 10 minutes. Stir occasionally. Remove sausage from pan. Cook the mushroom mixture over medium-high heat 5 minutes or until liquid almost evaporates. Stir in the basil and tomatoes; cook 1 minute or until heated. Return sausage to pan; keep warm.

While sauce is simmering, prepare polenta. Bring water to a boil in a medium saucepan; stir in polenta, garlic powder, sugar, and salt. Reduce heat to low; cook until thick (about 5 minutes), stirring frequently. Stir in cheese. Serve with sausage mixture.

CALORIES 288 (30% from fat); FAT 9.5g (sat 3.3g,mono 3.6g,poly 2.4g); IRON 2.5mg; CHOLESTEROL 58mg; CALCIUM 95mg; CARBOHYDRATE 35.1g; SODIUM 689mg; PROTEIN 18.2g; FIBER 1.6g

(20) Ultimate Beef Chili

This was a very filling, hearty chili. I love beans and lots of veggie in my chili, so this was a hit!! I left a little of the ribs/seeds in 1 of the jalapenos which didn't do a thing for the heat. I needed more heat, so I added some cayenne pepper. I also added salt and 2 soup cans worth of water after I added the beans. Oh, and you know that I did not use the bay leaves!!

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Ultimate Beef Chili

Source: Eating Well Magazine January/February 1999
Yield: 12 servings, 1 cup each

Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese (about 1 tablespoon each per person), chopped scallions and chopped fresh tomatoes. Serve with warmed corn tortillas and a green salad topped with orange slices.

Active Time: 1 hour | Total Time: 3 1/4 hours

1 pound beef round, trimmed and cut into 1/2-inch chunks
Salt & freshly ground pepper, to taste
1 1/2 tablespoons canola oil, divided
3 onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
6 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons dried oregano
12 ounces dark or light beer
1 28-ounce can diced tomatoes
8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
2 bay leaves
3 19-ounce cans dark kidney beans, rinsed (I used 4 15-ounce cans)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice

1. Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.

2. Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.

3. Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.

4. Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.

Nutrition
Per serving : 235 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 24 mg Cholesterol; 31 g Carbohydrates; 17 g Protein; 11 g Fiber; 496 mg Sodium; 582 mg Potassium

Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.
For a hot, smoky chili, add 1 tablespoon chopped chipotle pepper in adobo sauce.

(18) Fiesta Rice

I have a recipe that I normally use when I want a zesty Mexican side dish. I decided to try this one because we've been on a brown rice kick lately. This took a while to cook, but was DELISH and very filling. I will make this again!

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Fiesta Rice

Yield: 8 servings (serving size: 1 cup)
Source: Cooking Light, May 2007

2 teaspoons olive oil
1 (10-ounce) package frozen whole-kernel corn, thawed
1 tablespoon butter
1 cup chopped green onions
1 1/2 cups uncooked brown rice
1 teaspoon ground cumin
1 teaspoon minced garlic
2 cups fat-free, less-sodium chicken broth
1/8 teaspoon freshly ground black pepper
Dash of salt
1 (14.5-ounce) can diced tomatoes with chiles, undrained
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice

Heat oil in a medium saucepan over medium-high heat. Add corn to pan; cook 10 minutes or until corn starts to brown, stirring occasionally. Remove from pan. Set aside.

Melt butter in pan. Add onions; sauté 5 minutes or until tender. Stir in rice, cumin, and garlic; cook 1 minute. Add chicken broth, black pepper, salt, and diced tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minutes. Stir in cilantro and juice.

CALORIES 226 (16% from fat); FAT 3.9g (sat 1.3g,mono 1.7g,poly 0.7g); IRON 2.1mg; CHOLESTEROL 4mg; CALCIUM 52mg; CARBOHYDRATE 43.5g; SODIUM 354mg; PROTEIN 6.6g; FIBER 4.9g

(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

(113) 20 Minute Chicken Creole

I got this recipe from our health & wellness website at work. I was a little leary, but figured hey, why not. I'm glad I took the chance! The veggies were a little crunchy, which was a nice surprise!! It was spicy, but not 'light you on fire' hot! I served over rice.

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This quick Southern dish contains no added fat and very little added salt in its spicy tomato sauce.

Yield: 4 servings--Serving Size: 1-1/2 cup

nonstick cooking spray
4 medium chicken breast halves, skinned, boned, and cut into 1-inch strips
1 can (14 oz) tomatoes, cut up
1 C low-sodium chili sauce
1-1/2 C green peppers, chopped (1 large)
1/2 C celery, chopped
1/4 C onion, chopped
2 cloves minced garlic
1 Tbsp fresh basil or 1 tsp dried
1 Tbsp fresh parsley or 1 tsp dried
1/4 tsp crushed red pepper
1/4 tsp salt

1. Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.
2. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat.
3. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
4. Serve over hot cooked rice or whole wheat pasta.

Each serving provides:
Calories: 255
Total fat: 3 g
Saturated fat: less than 1 g
Cholesterol: 100 mg
Sodium: 465 mg

(112) Beef Chili with Bacon and Black Beans

I made this for a chili cook-off and I am so glad to have discovered the recipe! It's not quick, but it is fairly easy to make. We really enjoyed it! The bacon makes this dish very smokey and flavorful! I will certainly make this one again!!

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Beef Chili with Bacon and Black Beans

Yield: About 3 quarts, serving 8 to 10.
Source: Cooks Illustrated, March 2003.

Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month.

8 ounces bacon (about 8 strips), cut into 1/2-inch pieces
2 medium onions , chopped fine (about 2 cups)
1 red bell pepper , cut into 1/2-inch cubes
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds 85 percent lean ground beef
2 cans (16 ounces each) black beans , drained and rinsed
1 (28-ounce) can diced tomatoes , with juice
1 can (28 ounces) tomato puree
table salt
2 limes cut into wedges

1. Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes. Pour off all but 2 tablespoons fat, leaving bacon in pot. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

(111) Mediterranean Chicken Stew

A little bit of chopping beforehand paid off when it was time to actually cook! We all enjoyed this recipe. I didn't have any kalamata olives so I used regular black olives. This was delish eaten with the Creamy Polenta. For us, this was a 5 serving meal at a little more than 1c/serving. That was plenty!

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Mediterranean Chicken Stew

If you plan to make the polenta, bring water to a boil while chicken is browning, then add polenta to water when beginning step three of chicken recipe.

Source: Everyday Food, Jan/Feb 2005
Yield: 4-6 servings

1 1/2 pounds boneless, skinless chicken breast halves, cut into 3/4-inch chunks
Coarse salt and ground pepper
3 teaspoons olive oil
4 garlic cloves, minced
1 can (15.5 ounces) chickpeas, drained and rinsed
4 plum tomatoes, cored and cut into 1/2-inch pieces (2 cups)
2 tablespoons chopped pitted Kalamata olives (about 5)
1 teaspoon white-wine vinegar
1/4 cup chopped fresh parsley
Creamy Polenta, for serving

1. Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.

2. Reduce heat to medium-low; add remaining teaspoon oil to skillet. Add garlic, and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and 1 cup water. Bring to a boil; cook until liquid is reduced by half, about 2 minutes.

3. Add tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add olives, vinegar, and chicken along with any accumulated juices to pan; toss until warmed through, about 1 minute. Stir in parsley. Serve over polenta.

Nutritional Information for 5 servings (per sparkrecipes.com)
Calories 288.2, Total Fat 6.0 g, Cholesterol 81.7 mg, Sodium 1,163.7 mg, Potassium 355.4 mg, Total Carbohydrate 25.9 g, Dietary Fiber 5.3 g, Sugars 0.1 g, Protein 34.5 g

(96) Stove-Top Macaroni and Cheese with Roasted Tomatoes

We had this with ham and asparagus for dinner. I'll be really honest with you, my nose is TOTALLY stuffy, so I couldn't taste a lot, but my husband is my taste gauge. If he oohs and ahhhs, it means he really likes something. This dish got those raves, so you'll have to take his word on this one!

I will say that I think the breadcrumbs could be skipped. I like breadcrumbs on my macaroni, but they were a little time consuming and messed a lot of dishes, all for not a lot of bread.

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Stove-Top Macaroni and Cheese with Roasted Tomatoes

In Step 4, the macaroni mixture is cooked over medium-low heat so the cheese won't become stringy and the sauce, grainy.

Yield: 8 servings (serving size: 1 cup)
Source: Cooking Light Magazine, January 2005

3 cups halved cherry tomatoes
Cooking spray
1/4 teaspoon black pepper
3 ounces sourdough bread, torn into pieces
1 teaspoon butter, melted
12 ounces large elbow macaroni
2 cups (8 ounces) shredded extrasharp cheddar cheese
1/4 cup egg substitute
1 1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
1 (12-ounce) can evaporated low-fat milk

Preheat oven to 375°.

Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375° for 30 minutes or until browned, stirring occasionally.

While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake at 375° for 12 minutes or until golden, stirring frequently.

Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.

Nutritional Information
Calories: 357 (29% from fat), Fat: 11.4g (sat 6.6g,mono 3.1g,poly 0.8g), Protein: 18.1g, Carbohydrate: 45.2g, Fiber: 2g, Cholesterol: 33mg, Iron: 2.7mg, Sodium: 669mg, Calcium: 350mg

(94) Garlic Shrimp Pasta

Oh yeah baby, this is off the hook good!!! It's easy, quick, and healthy, too! Please make this! I'm going to make it again soon, it was that good!!

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Image is from Eat Better America website!

Garlic Shrimp Pasta

Source: Eatbetteramerica.com
Yield: 6 servings

8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti
4 cups fresh baby spinach leaves
1 1/2 cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped (1/2 cup)
1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine or Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter

1. In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.

2. While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.

3. Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.

Nutritional Information
Calories 300 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 170mg; Sodium 370mg; Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 3g); Protein 25g

(79) Fresh Tomato, Sausage, and Pecorino Pasta

This was another superfast and delish dinner. It was also SUPER filling. 2 cups of pasta!?! Sign me up!! If I could make one suggestion, it would be to let the dish sit after you add the pasta in... just let it sit for like 5 minutes so the sauce can soak in!

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Fresh Tomato, Sausage, and Pecorino Pasta

Ripe, late-summer tomatoes are juicy and delicious in this entrée, with no seeding or peeling necessary.

Yield: 4 servings (serving size: about 2 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil)
Source: Cooking Light Magazine, September 2009

8 ounces uncooked penne
8 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup vertically sliced onion
2 teaspoons minced garlic
1 1/4 pounds tomatoes, chopped
6 tablespoons grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup torn fresh basil leaves

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

Wine note: Italian sausage craves a clean-tasting wine with the substance to complement the rest of the dish without overwhelming it. The smoky 2006 San Lorenzo Verdicchio Vigna Delle Oche ($23) is a great choice. -Gary Vaynerchuck

Nutritional Information
Calories: 389, Fat: 10.7g (sat 4g,mono 4.5g,poly 0.7g), Protein: 21.6g, Carbohydrate: 53.5g, Fiber: 4.5g, Cholesterol: 27mg, Iron: 3.3mg, Sodium: 595mg, Calcium: 159mg

Brunswick Stew

This recipe doesn't get a number because it's anything but new to me. This recipe comes out of Virginia Hospitality cookbook. My mom has been making it for years and it's my perfect comfort food. Served with some good cornbread (Jiffy brand is my favorite!), this is an excellent meal. It makes a TON, but it's worth the effort. Please don't skip the chicken cooking part!

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Brunswick Stew
Source: Virginia Hospitality Cookbook – pg: 50

Amy’s Comments: I find myself adding water as this soup cooks. It's not meant to be super brothy, but if you don't add a little water here and there, you'll have a dried mess!

Recipe Comments: Vary amount of water for thick or soupy stew. Add a cup of chicken bouillon after the first or second serving (days).

Ingredients:
1 whole chicken, cut up
1 onion, quartered
2 ribs celery, diced
1 tsp salt
1/4 tsp pepper
16.5 oz white shoepeg corn
10 oz frozen small butterbeans (aka lima beans to you northerners!)
1 pound canned tomatoes
2 small potatoes, cubed
1/3 cup ketchup
2-3 tbsp. vinegar
1 tbsp brown sugar
1 tsp Worcestershire
1/2 tsp Tabasco
1/4 tsp marjoram
2-3 tbsp. butter

Directions:
1. Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt, and pepper. Boil until chicken comes off bones easily. (30-45 minutes, in my experience)

2. Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, ketchup, vinegar, and brown sugar; cook 2 hours or until tender. (I normally only go about an hour here, mostly because I can't wait any longer!!)

3. Remove chicken from bones and add to vegetables along with Worcestershire, Tobasco, marjoram, and butter. (I normally let it cook 30 more minutes from this point to really meld the flavors)

Serves: 6-8 (more like 8-10 in my book)

(76) Two-Corn Polenta with Tomatoes, Basil, and Cheese

Polenta is not something that I make very often, but this recipe caught my attention. The flavors work really well together and the texture is great! Please, whatever you do, don't use dried basil as a substitute! This recipe needs the real stuff!! Oh and I don't know that I've ever bought a bag of instant polenta. I just use plain old yellow cornmeal!

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Two-Corn Polenta with Tomatoes, Basil, and Cheese

Corn kernels and polenta layer texture and flavor in this dish. Serve with green beans and grilled pork.

Yield: 7 servings (serving size: about 1 cup)
Source: Cooking Light Magazine, June 2008

2 teaspoons olive oil
2 cups chopped onion (2 medium)
4 cups fat-free, less-sodium chicken broth
2 cups fresh corn kernels (about 2 ears)
2 garlic cloves, chopped
1 cup instant dry polenta
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup chopped tomato
1/2 cup chopped fresh basil

1. Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in broth, corn, and garlic; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Slowly add polenta, stirring with a whisk until polenta is thick (about 5 minutes). Add cheese, stirring to melt. Stir in salt and pepper. Remove from heat; sprinkle with tomato and basil. Serve immediately.

Nutritional Information
Calories: 194 (20% from fat), Fat: 4.3g (sat 1.5g,mono 1.8g,poly 0.4g), Protein: 8.9g, Carbohydrate:31.6g, Fiber: 4.6g, Cholesterol: 6mg, Iron: 1.1mg, Sodium: 457mg, Calcium:
134mg

(73) Spicy Basque-Style Chicken

I'm always my own worst critic when it comes to meals. I'll say something is good, but I rarely say "HOLY COW, I just cooked a killer dinner". Tonight, I said just that. And lots of Mmmmmmmmmmmmmm and a !MEOW! thrown in for good measure. I made this exactly as written. Do not leave out any of the items. They all are important in their own right.

I served this with yellow rice and steamed broccoli. While the rice was cooking, I made the chicken. This is truly a 30 minute meal, start to finish. If you can't find smoked paprika in your grocery store, check out one of my favorite places to shop, Penzeys!

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Spicy Basque-Style Chicken

Smoked paprika is a traditional ingredient in Spanish cuisine. Serve this dish with saffron rice to soak up the tasty sauce.

Yield: 4 servings (serving size: 3 ounces chicken, about 1/2 cup sauce, 1 tablespoon prosciutto, and 1 1/2 teaspoons parsley)
Source: Cooking Light Magazine, June 2007

1 teaspoon smoked paprika
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast tenders
2 teaspoons olive oil
2 teaspoons bottled minced garlic
1/4 cup sliced green olives
2 (10-ounce) cans diced tomatoes and green chiles, undrained
1/4 cup finely chopped prosciutto
2 tablespoons chopped fresh parsley

Combine paprika and pepper; sprinkle evenly over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes. Add garlic to pan; cook 30 seconds. Turn chicken over. Add olives and tomatoes to pan; bring to a boil. Reduce heat, and simmer 6 minutes.

Remove chicken from pan. Increase heat to medium-high; cook 2 minutes, stirring occasionally. Sprinkle with prosciutto and parsley.

Nutritional Information
Calories: 264 (31% from fat), Fat: 9g (sat 1.6g,mono 4g,poly 2.2g), Protein: 36.2g, Carbohydrate: 8g, Fiber: 0.3g, Cholesterol: 94mg, Iron: 1.4mg, Sodium: 876mg, Calcium: 92mg

(69) Tomato-Poblano Soup

I roasted the peppers the night before which made the prep for this meal super easy. I crushed the tomatoes with my hands as they came out of the can. No need to dirty a knife or shears. After my light-you-on-fire enchiladas the other day, I was extra careful to get the seeds and membranes out of the peppers. In all honesty, it wasn't quite as hot as I wanted! Oh well! I will for sure make this soup again. With a grilled cheese it was a tasty, quick, weeknight meal! Two thumbs up!

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Tomato-Poblano Soup

The tomatoes and chiles contribute a day's worth of vitamin C in a serving of the soup. Use low-sodium or organic vegetable broth for a vegetarian appetizer. Chop tomatoes in the can with shears to reduce cleanup.

Yield: 6 servings
Source: Cooking Light Magazine, December 2008

4 poblano chiles
2 teaspoons olive oil
2 1/2 cups chopped onion
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 garlic cloves, chopped
1 (28-ounce) can no-salt-added whole peeled plum tomatoes, undrained
4 cups fat-free, less-sodium chicken broth
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
6 tablespoons chopped fresh cilantro
2 tablespoons sour cream

1. Preheat broiler.

2. Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 18 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop.

3. Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes. Add cumin, coriander, and garlic to pan; sauté 1 minute.

4. Using kitchen shears, coarsely chop tomatoes in the can. Add tomatoes, chiles, and broth to pan, stirring to combine; bring to a boil. Reduce heat, and simmer 30 minutes. Remove from heat; cool 5 minutes.

5. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in juice and salt. Ladle about 1 cup soup into each of 6 bowls; top each serving with 1 tablespoon cilantro and 1 teaspoon sour cream. Serve with lime wedges, if desired.

Nutritional Information
Calories: 102 (26% from fat), Fat: 3g (sat 0.9g,mono 1.5g,poly 0.3g), Protein: 3.7g, Carbohydrate:13.3g, Fiber: 3.3g, Cholesterol: 2mg, Iron: 1.9mg, Sodium: 362mg, Calcium: 78mg

(51) Rotini with Chicken, Asparagus, and Tomatoes

Another dinner winner! YUM! This recipe was as fast as they come and very flavorful. And holy cow, the serving size was BIG! Don't skip the goat cheese, either. The creaminess is awesome!

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Rotini with Chicken, Asparagus, and Tomatoes

Reminiscent of a pasta salad, this recipe coats rotini and colorful vegetables with a basil-flecked balsamic vinaigrette.

Yield: 4 servings
Source: Cooking Light Magazine, November 2007

8 ounces uncooked rotini (corkscrew pasta)
Cooking spray
1 pound skinless, boneless chicken breast, cut into 1/4-inch strips
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup (1-inch) slices asparagus
2 cups cherry tomatoes, halved
2 garlic cloves, minced
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
1 tablespoon extravirgin olive oil
1/4 cup (1 ounce) crumbled goat cheese

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

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; sauté 5 minutes. Add tomatoes and garlic to pan; sauté 1 minute. Remove from heat. Stir in pasta, basil, vinegar, and oil. Arrange 2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Nutritional Information
Calories: 419 (20% from fat), Fat: 9.5g (sat 3.2g,mono 4.1g,poly 1.6g), Protein: 33.9g, Carbohydrate: 48.5g, Fiber: 3.4g, Cholesterol: 70mg, Iron: 3.2mg, Sodium: 324mg, Calcium: 105mg

(36) Salsa Cornbread

You can't have chili without cornbread!!! I'm always looking for new ways to do cornbread (besides the traditional Jiffy from the box!). My husband called this "Junk Cornbread" and he was right. I wish I had used the seeds from the jalapeno. Very filling portion (I made 9, not 10... not sure how you would cut a square pan into 10!).

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Salsa Cornbread

Tip: If you do not have an ovenproof skillet of the correct size, use an 8-by-8-inch glass baking dish. Do not preheat the empty baking dish in the oven before filling it.

Source: Eating Well Magazine, Winter 2004
Yield: 10 servings

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
Freshly ground pepper to taste
3 large eggs, lightly beaten
1/2 cup buttermilk or equivalent buttermilk powder
1 tablespoon butter, melted
1 tablespoon honey
1/2 cup drained canned corn kernels
1 small onion, diced
1/2 cup chopped tomato
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
1/2 cup grated Cheddar cheese

1. Preheat oven to 425° F. Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat.

2. Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.

3. Whisk eggs, buttermilk, butter and honey in a medium bowl. Add the egg mixture to the dry ingredients; mix with a rubber spatula. Stir in corn, onion, tomato, garlic and jalapeno.

4. Remove the skillet from the oven and coat it with cooking spray. Pour in the batter, spreading evenly. Sprinkle cheese over the top. Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes. Serve warm.

NUTRITION INFORMATION: Per serving: 138 calories; 4 g fat (2 g sat, 1 g mono); 70 mg cholesterol; 20 g carbohydrate; 6 g protein; 1 g fiber; 319 mg sodium.

(35) Spicy Sausage Chili

My need for red pepper flakes has been met!! It's nasty and rainy here in FL today and even though it's May, we needed some warm comfort food. My husband suggested chili so I ran with it! I found this recipe and it's a definite keeper!!

For some reason I found myself in Food Lion (instead of my beloved Publix!) on my way home today. The stupid store only had regular (sweet) Italian turkey sausage, so I had to settle for that. To compensate, I used hot chili powder from Penzeys (I love Penzeys!!). I also used an extra 1/4 tsp of pepper flakes. The chili was spicy, but not fiery hot... It was perfect! YUM!

PS: As I typed this up, I realized I forgot the garlic! HELLO AMY?! Duh!

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Spicy Sausage Chili

Yield: 7 servings (serving size: 1 cup)
Source: Cooking Light, MARCH 1998

2 cups diced onion
3/4 pound hot turkey Italian sausage, crumbled
2 cups water
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
1 (15.5-ounce) can cannellini beans or other white beans, drained
1 (4.5-ounce) can chopped green chiles, undrained
2 large garlic cloves, minced

Combine diced onion and turkey sausage in a Dutch oven, and cook over medium-high heat until browned, stirring constantly. Stir in the water and remaining ingredients, and bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally.

Nutritional Information

Calories: 234 (31% from fat), Fat: 8g (sat 2.4g,mono 2.9g,poly 2.5g), Protein: 16.7g, Carbohydrate: 25.9g, Fiber: 2.9g, Cholesterol: 40mg, Iron: 3.6mg, Sodium: 628mg, Calcium: 88mg