Heather's Healthy Shepard's Pie

Pre-heat oven to 350 degrees.

Ingredients:

1 small-medium onion diced
cup of fresh broccoli crowns
1/4 canned or 1/4 fresh green beans
cup of fresh zucchini & yellow squash
4 med./large Russet potatoes peeled, cut up & washed
1/2 lb. 93% lean ground beef (or 1/2 ground turkey if you want to have less calories)
1/2 8oz. can of corn in low sodium or no sodium water
3/4 cup low fat milk
1 tbsp reduced calorie margarine
1/2 cup shredded 3 cheese (fiesta kind)
2 tsp. corn starch
2 bouillon cubes (chicken or beef)
cooking oil spray

Steam the zucchini & broccoli florets & green beans cut in half or just add the canned ones later when you add the corn.
Boil the potatoes, drain, beat with the milk & margarine, add a little salt if you want to. I put some a small amount of raw onion so the potatoes don't come out gray.
Spray skillet with cooking oil spray fry the onions after cooked set aside in bowl.
Boil 1 & 3/4 cup water add bouillon cubes use a tiny sifter shake in the corn starch & whisk it while you add it. Let it get thick like gravy remove from heat.

Brown your beef or turkey, I did it with minced garlic but you don't have to.

Put canned corn & steamed zucchini, fried onions & broccoli in a bowl pour the fat free bouillon gravy over veggies & stir.

Spray some cooking oil into a casserole dish add 1/2 the cooked meat on the bottom, then pour half of the veggie's in gravy over it. Then add(1/2) a layer of the mashed potatoes. Then sprinkle 1/2 of your shredded cheese. Then add the rest of the meat, then the veggies in gravy then your last layer of mashed potatoes & cheese.
Cook 350 degrees for 30 minutes then I turned it up to 375 for 5 minutes for top layer of cheese to be a bit more crispy but you don't have to do it like that if you don't want to of course!

For an even lower fat higher fiber version you can use a small turnip, some cubed butter squash and or acorn squash & 2 Russet potatoes instead of 4 potatoes. To make the mashed potatoes & instead of using milk when you make them mashed use fat free chicken stock or fat free beef stock.

I actually like my "new" way better then the old fashioned way with the tons of butter & gravy with fat and a ton of shredded cheese!

Cranberry Stuffed Turkey Breast

Prep Time: 25 Minutes
Cook Time: 1 Hour 20 Minutes Ready In: 1 Hour 45 Minutes
Servings: 9


"These beautiful spiraled medallions are created by rolling bread stuffing, dried cranberries and chopped pecans in butterflied turkey breasts. Each roll is browned in butter and baked before slicing."
Ingredients:
2 boneless and skinless
turkey breasts
1 (12 ounce) package herb
-seasoned dry bread stuffing
mix 1 1/2 cups sweetened-dried
cranberries
1 cup chopped pecans
1/2 cup pecan halves
2 tablespoons olive oil

Directions:
1. Prepare stuffing mix according to package directions, set aside and let cool.
2. With a sharp knife butterfly breasts open to lay flat (this usually takes 3 cuts, depending on the size of the breasts). Place each breast between two sheets of waxed paper and flatten with a mallet.
3. On each breast, spread prepared stuffing to 1/4 inch of the edge. Sprinkle with most of the dried cranberries and all of the chopped pecans. Roll up "jellyroll" style, starting with the long end and roll tightly. Tuck in ends and tie in sections with string, about 4 sections around middle and one running the length of the roll to secure the ends.
4. Place the olive oil in an oven proof skillet and heat. Carefully brown rolls on all sides. Place skillet in oven, uncovered and bake in a preheated 350 degrees F (175

Tracy's Baked Potato Soup

Ingredients:

1 Large onion diced
1 stick of butter
1 quart half & half
1 pint heavy cream
1 bunch of scallions chopped small
4-6 cups of chicken stock or bouillon cubes
2 bags of Idaho Roasted Garlic Mashed Potato mix
(it thickens the soup and gives it flavor instead of a rue, or what ever you prefer)
5 pound bag of potatoes peeled and chopped into bite size pieces, boiled and put in refrigerator to harden
Cooked bacon
cheddar cheese.

Directions:

In a large pot Saute onion with the butter, add half & half, heavy cream and chicken stock/bouillon cubes (will need to add water if using them, but only half of what it calls for),some scallions, let it get to a slow boil, add mashed potato mix (both bags) and stir in well and turn down heat to just keep warm, add chopped potatoes and let mixture get hot. Pour into bowl and add cheddar cheese, chopped cooked bacon & scallions for garnish. Very simple recipe. Enjoy!!!

Tracy's Ciopinno (Fish Stew)

Ingredients:

 

3 tbls olive oil

1 large fennel bulb sliced thin

1 chopped onion

3 large chopped shallots

2 tsp salt

4-6 cloves of chopped garlic

3/4 dried red pepper flakes (add more if you like the spice)

1/4 cup tomatoe paste

1 (28 ounce) can of diced tomatoes (use the juice also)

1 1/2 cups white wine (something you would drink)

5 cups of fish stock (I have used boullion cubes)

1 bay leaf

1 pound clams cleaned

1 pound mussels cleaned & debearded

1 pound of large shrimp (peeled & deveined)

1 & 1/2 pounds of fish (I have used tilapia, halibut, salmon, etc...

whatever you like.

Just make sure it stays firm) put into 2 inch chunks.

 

Directions:

 

Heat Olive oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt, saute until the onion is soft (about 10 minutes). Add the garlic and pepper flakes, saute about 2 minutes. Stir in tomato paste and tomatoes (with juices), wine, fish stock, and bay leaf. Cover & bring to a slow boil. Reduce the heat to medium low, cover & simmer for about 30 minutes. Add clams & mussels, cover & cook until they just begin to open (about 5 minutes). Add shrimp & fish, simmer gently until the fish & shrimp are cooked through and clams & mussels are completly open. Stir gently for another 5 minutes and get rid of any unopened clams or mussels. You can put this over pasta or rice. Put into Bowls and serve. ENJOY!!!

Laura’s Pumpkin Soufflé

This is a French recipe that I have translated, it turned out really well and it's perfect for using up pumpkin in this season of plenty ;)

Ingredients (for 4-6 people) :

• 500 g of pumpkin

• 100 g of grated cheese (cheddar/gruyere/comté)

• 3 eggs

• 75 g of flour

• 60 g of butter

• 1/4 of litre of milk

• Salt, pepper, nutmeg.

Preparation:

After peeling the pumpkin, cut into cubes.

Place in a saucepan with some salt, cover and leave to cook until soft, mash obtain a purée.

Simmer to reduce and thicken the purée as much as possible.

During this time prepare the béchamel.

Melt the butter in a large saucepan (as it will ultimately have to contain the whole preparation).

Add flour and stir with wooden spoon until the flour has cooked.

Take off heat and add in one go the cold milk.

Put back on the heat, allow the mixture to thicken while stirring continuously. This preparation must be very thick.

Add the pumpkin purée, pepper and some grated nutmeg.

Separate the whites from the egg yolks, beat the whites until very firm.

Take the saucepan off the heat to add the grated cheese and egg yolks, mix well.

Then add the beaten whites to the warm mixture, folding in gently.

Pour the mixture into a buttered (soufflé) dish and cook in medium oven (180°c) for about 30 mins.

Serve immediately :)

Sharon's Jam Filled Doughnut Cupcakes

Ingredients:

1 3/4 cup plain flour or all purpose

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground nutmeg

1/4 tsp cinnamon

1/2 cup sunflower oil or canola oil

3/4 cup caster sugar

1 egg

3/4 cup milk

Topping

1/2 cup butter

1/2 cup sugar

1tsp cinnamon

***Optional -raspberry jam to fill

Directions:

In a bowl mix the flour, baking powder, salt nutmeg and cinnamon.

In another bowl combine thoroughly oil, sugar, egg and milk.

Add liquid ingredients to the dry ingredients and stir only to combine.

Spoon into greased muffin tin or into muffin cases.

I put a spoonful or so of mixture then a spoonfull of jam and then topped with the mixture. It made 9 large muffins. Bake at 350 F for 20-25 mins.

Once cooked and still warm dip into hot butter and then into cinnamon and sugar mixture. They were yummy heated briefly the next day in the microwave!

Chicken with Garlic, Basil, and Parsley

Servings: 4
Ready in: 50 mins


Ingredients:

1 tablespoon dried parsley
divided
1 tablespoon dried basil
divided
4 skinless, boneless chicken
breast halves 4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/2 teaspoon crushed red
pepper flakes
2 tomatoes, sliced


Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish
with cooking spray.
2. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of
the baking dish. Arrange chicken breast halves in the dish, and sprinkle
evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons
parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over
the chicken. Top with tomato slices.
3. Bake covered in the preheated oven 25 minutes. Remove cover, and continue
baking 15 minutes, or until chicken juices run clear.

Tuna Noodle Casserole

Ingredients:

2 cans (10.75 ounce) Cream of Mushroom Soup

2 cans cream of celery soup 

2 cups whole milk

4 Celery Stalks, chopped (can substitute with peas)

1 small yellow onion, chopped fine

4 (6 ounce) cans tuna, drained and flaked

2 bags extra wide egg noodles

1 cup Italian seasoned bread crumbs (I use Panko for more crunch)

4 tablespoons butter, melted

4 tablespoons butter 

1 tablespoon Parmesan cheese

2 tsp chopped Parsley

Directions:

In a large pot of boiling water, boil the noodles until soft.

Drain into strainer. In the same pot throw in the butter, then sauté the celery and onion until soft. Sprinkle with Salt, Pepper, and Paprika to taste. Add in the soups and milk. Blend well over medium heat. Add in the chunks of tuna. Breaking it up into small pieces. 

When it’s blended add in the egg noodles and stir well until all the noodles are covered. Pour into a non-stick, sprayed, large glass casserole dish. 

Mix bread crumbs, cheese and parsley with melted butter and sprinkle on top.

Bake at 375 degrees F for 30 minutes until browned, bubbly and crunchy on top.

Raspberry Pecan Streusel Coffeecake

Ingredients:

Streusel:
1/4 C. (1/2 stick) butter or margarine
1/3 C. firmly packed light brown sugar
1/3 C. all-purpose flour
1/2 tsp. ground cinnamon
1/4 Cup crumbled Pecans (walnuts or almonds also)

Cake:
2 1/2 C. all-purpose flour
1 1/2 C. granulated sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
3/4 C. (1 1/2 sticks) butter or margarine
3 eggs
1 C. dairy sour cream
1 1/2 tsp. vanilla
1/2 pint Raspberries (or Blueberries)

Glaze:
1/2 C. confectioners' sugar
1 Tbs. milk

Directions
Preheat oven to 350 degrees. Spray a 2 qt. square casserole with nonstick cooking spray. *For streusel, in small bowl, combine butter, sugar, flour and cinnamon until crumbly; add almonds; set aside.
For cake, in large bowl, stir together flour, sugar, baking powder and soda. With electric mixer at low, beat until butter is distributed and mixture is almost smooth. Add eggs, sour cream and vanilla, then beat at medium speed until combined.
Pour 2/3 batter into prepared pan. Top batter with raspberries then pour remaining batter over berries. Bake in preheated oven 30-35 minutes until cake is browned on top, but still wobbly in center. Remove from oven and top with streusel. Microwave on medium high (70% power) 5-7 minutes until cake tester inserted in center comes out clean; let cake cool…. Combine glaze ingredients, drizzle on cake.

Pesto Sauce (using Basil)

INGREDIENTS

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese
salt to taste

DIRECTIONS
Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.


Serve tossed with a hot pasta of your choice!

Sun-Dried Tomato Pesto Sauce

INGREDIENTS

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese
salt to taste

DIRECTIONS
Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.


Serve tossed with a hot pasta of your choice!

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Estimated Times:
Preparation - 15 min Cooking - 9 min Cooling Time - 15 min cooling
Yields - 60 cookies

This famous classic American cookie is a treat no matter what the age or occasion.

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Edit Post
Delete Post

Easy Blueberry Pound Cake

Ingredients

2 cups blueberries, fresh or frozen
1 box yellow cake mix with pudding
1 small box vanilla instant pudding
3 eggs
1/2 Cup vegatable oil


Directions

Mix all ingredients together except the berries. Fold in the blueberries and bake at 325 degrees in greased bundt pan for 1 hour. Cool about 15 minutes; transfer to serving plate. Dust with confectioner's sugar.

Cheesy Baked Chicken and Pasta

Prep15 min
Cook40 min
Total: 55 min

Ingredients

2 bags Farfalle pasta (or any pasta)
4 tablespoons olive oil
2 cups half and half
3 cups cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) jar Sundried tomatoes in oil
¾ can box frozen green peas
2 cups shredded mozzarella
3 TBS butter
1/2 cup chopped fresh flat-leaf parsley
3 TBS flour
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup plain bread crumbs
1 cup grated Parmesan or Asiago cheese
4 tablespoon butter, plus more for buttering the baking dish

Directions
Preheat the oven to 400 degrees F. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender and drain.
Meanwhile, put the olive oil in a medium sauté pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, add salt and pepper and stir to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. In the sauté pan add 3 TBS butter and flour, whisk it until it gets thick and slowly add the half and half until you get a thick sauce. When sauce is blended and thickened add in the cup of grated cheese and the parsley and mix well. Chop up the sun dried tomatoes, add them and the peas in.
Stir all to combine. Lastly add the mozzarella. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.