Maple Glazed Pork Chops

I used bone-in-loin chops as the recipe suggested, but when I make this again, I will use boneless chops.  The glaze made it difficult to see where the meat and bones were.  Otherwise, this was very good, and added a different, yet sweet, taste to the pork chops.

4 Servings
Prep: 15 min. Bake: 25 min.

Ingredients:

1/2 cup all-purpose flour
Salt and pepper to taste
4 bone-in pork loin chops (1 inch thick)
2 tablespoons butter
1/4 cup cider vinegar
1/3 cup maple syrup
1 tablespoon cornstarch
3 tablespoons water
2/3 cup packed brown sugar

Directions:

In a large resealable plastic bag, combine flour, salt and pepper. Add pork chops and shake to coat.

In a skillet, brown chops on both sides in butter. Place in an ungreased 13-in. x 9-in. baking pan.

Bake, uncovered, at 450° for 20-25 minutes or until juices run clear.

Meanwhile, in a skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water until smooth; add to the maple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in.
from the heat for 2-3 minutes or until sugar is melted. Drizzle with maple glaze.

Yield: 4 servings.

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Pepperoni Pizza Chili

I decided to try one more chili recipe before spring and summer weather take away our desire for chili.  This was super easy!  A very different tasting chili, but good.  I would recommend using a stick of pepperoni and cutting thicker slices off.

8 Servings
Prep: 5 min. Cook: 40 min.

Ingredients:

1 pound ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pizza sauce
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (8 ounces) tomato sauce
1-1/2 cups water
1 package (3-1/2 ounces) sliced pepperoni
1/2 cup chopped green pepper
1 teaspoon pizza seasoning or Italian seasoning
1 teaspoon salt
Shredded part-skim mozzarella cheese, optional

Directions:

In a large saucepan, cook beef over medium heat until no longer pink;
drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Sprinkle with cheese if desired.

Yield: 8 servings.

Nutrition Facts: 1 serving (1 cup) equals 236 calories, 11 g fat (4 g saturated fat), 38 mg cholesterol, 1,102 mg sodium, 18 g carbohydrate, 5 g fiber, 18 g protein.

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Two New Recipes

Honey Rosemary Chicken
Prep: 5 min. + marinating Bake: 55 min.

This is a different marinade to try with chicken.  I thoroughly enjoyed it as something new.  I used boneless skinless breasts and doubled the marinade recipe.  The single recipe didn't seem like enough to cover the chicken while marinating.

Ingredients:

1/4 cup honey
1/4 cup balsamic vinegar
1/4 cup minced fresh rosemary
2 tablespoons Pure Olive Oil
6 bone-in skinless chicken breast halves (7 ounces each)
1 teaspoon salt
1/4 teaspoon pepper

Directions:

In a small bowl, combine the honey, vinegar, rosemary and oil. Pour
half of the marinade into a large resealable plastic bag; add the
chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover
and refrigerate for 2 hours. Cover and refrigerate remaining marinade.

Drain and discard marinade from chicken. Place chicken bone side down
in a 13-in. x 9-in. baking pan. Sprinkle with salt and pepper. Bake,
uncovered, at 350° for 55-65 minutes or until a meat thermometer
reaches 170°, basting occasionally with reserved marinade.

Yield: 6 servings.

Nutrition Facts: One serving (1 each) equals 200 calories, 6 g fat (1 g saturated fat), 79 mg cholesterol, 462 mg sodium, 7 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 very lean meat,

Apple-a-Day Casserole
6-8 Servings
Prep: 20 min. Bake: 50 min.

This is a nice side that is different than our normal sides.  It was an interesting and enjoyable combination with the carrots and apples.

Ingredients:

6 medium tart apples, peeled and sliced
6 medium carrots, thinly sliced
1/2 cup orange juice
1/3 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon ground nutmeg
2 tablespoons cold butter

Directions:

Combine apples and carrots; place in a greased shallow 2-qt. baking
dish. Drizzle with orange juice. Cover and bake at 350° for 40-45 minutes or until carrots are crisp-tender.

In a bowl, combine the flour, sugar and nutmeg; cut in butter until
crumbly. Sprinkle over apple mixture. Bake, uncovered, 10-15 minutes
longer or until the carrots are tender.

Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 150 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 45 mg sodium, 31 g carbohydrate, 3 g fiber, 1 g protein.

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Cheesy Sausage Stromboli

This was absolutely delicious! I used ground pork instead of sausage and sauteed onion and garlic with the pork to add flavor. I also cut the recipe in half and we still got two meals out of it. It is an easy recipe to make, but is time consuming because of the rising. Well worth the wait!

16 Servings
Prep: 30 min. + rising

Bake: 20 min.

Ingredients:

5 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1/2 cup warm milk (120° to 130°)
2 tablespoons butter, melted
2 pounds bulk pork sausage
4 cups (16 ounces) shredded part-skim mozzarella cheese
3 eggs
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
2 tablespoons grated Parmesan cheese

Directions:

In a large bowl, combine flour, sugar, salt and yeast. Add water,
milk and butter; beat on low until well combined.

Turn onto a well-floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease
top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a skillet, cook sausage until no longer pink; drain and
cool. Stir in mozzarella, 2 eggs and basil; set aside.

Punch dough down; divide in half. Roll one portion into a 15-in. x
10-in. rectangle on a greased baking sheet. Spoon half of the sausage mixture lengthwise down one side of rectangle to within 1 in. of edges.

Fold dough over filling; pinch edges to seal. Cut four diagonal slits
on top of stromboli. Repeat with remaining dough and filling. Beat
remaining egg; brush over loaves. Sprinkle with Parmesan cheese.

Cover and let rise until doubled, about 45 minutes.

Bake at 375° for 20-25 minutes or until golden brown. Slice;
serve warm.

Yield: 2 loaves (16 slices each).

Nutrition Facts: 1 serving (1 slice) equals 370 calories, 18 g fat (8 g saturated fat), 82 mg cholesterol, 702 mg sodium, 34 g carbohydrate, 1 g fiber, 17 g protein.

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Old Fashioned Chicken Potpie

I absolutely love chicken potpie. I found this new recipe to try. It was very good and the dough was easy to make and use. The whole family really enjoyed this!

6 Servings
Prep: 30 min. Bake: 30 min.

Ingredients:

1/3 cup butter
1/3 cup all-purpose flour
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups water
2/3 cup milk
2 teaspoons chicken bouillon granules
2 cups cubed cooked chicken
1 cup frozen mixed vegetables

PASTRY:

1-2/3 cups all-purpose flour
2 teaspoons celery seed
1 package (8 ounces) cream cheese, cubed
1/3 cup cold butter

Directions:

In a saucepan, melt butter. Stir in flour, garlic, salt and pepper
until blended. Gradually stir in water, milk and bouillon. Bring to
a boil; boil and stir for 2 minutes. Remove from the heat. Stir in
chicken and vegetables; set aside.

For pastry, combine flour and celery seed in a bowl. Cut in cream
cheese and butter until crumbly. Work mixture by hand until dough
forms a ball. On a lightly floured surface, roll two-thirds of dough
into a 12-in. square. Transfer to an 8-in. square baking dish.

Pour filling into crust. Roll remaining dough into 9-in. square; place
over filling. Trim, seal and flute edges. Cut slits in pastry.

Bake at 425° for 30-35 minutes or until crust is golden brown and
filling is bubbly.

Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 591 calories, 38 g fat (22 g saturated fat), 141 mg cholesterol, 860 mg sodium, 39 g carbohydrate, 3 g fiber, 23 g protein.

Taste of Home: Winning Recipes

Apple Chutney Chops

This was a very different taste for our pork chops. Though Hannah didn't like it, Scott and I enjoyed it very much. Worth giving a try.

4 Servings
Prep/Total Time: 25 min.

Ingredients:

4 cups chopped peeled apples
1/2 cup golden raisins
1/2 cup honey
3 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1/2 teaspoon curry powder
4 bone-in pork loin chops (1 inch thick)
1 tablespoon canola oil

Directions:

For chutney, in a large saucepan, combine the apples, raisins, honey,
vinegar, salt, ginger, mustard and curry. Bring to a boil. Reduce
heat; simmer, uncovered, for 10-15 minutes or until apples are
tender.

Meanwhile, in a large skillet, brown pork chops in oil over
medium-high heat for 2-3 minutes on each side. Reduce heat; cook,
uncovered, for 10-15 minutes or until juices run clear. Serve with
chutney.

Yield: 4 servings.

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Milk Chocolate Chip Cookies

Here is a little different chocolate chip cookie variation. They were quite good, but burned easily, so don't overbake.

Ingredients:

2/3 cup unsalted butter, melted
2 cups lightly packed brown sugar
2 eggs
2 tbsp hot water
1 1/2 cup milk chocolate chips

2 2/3 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Directions:

Preheat oven to 375*. Combine melted butter, brown sugar, eggs, and hot water and mix well. Stir in remaining dry ingredients. Mix in chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until lightly browned.

Chicken Parmesan

Who doesn't like a good chicken parm. This was very easy and tasted delicious!

Makes: 4 servings
Prep: 25 minutes Cook: 10 minutes Start to Finish: 35 minutes

Ingredients:

2 boneless, skinless chicken breast
1 large egg, lightly beaten
2 tsp. salt, divided
1 cup panko (coarse) or plain bread crumbs
Freshly ground black pepper
1/4 cup olive oil
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
8 oz. linguine, cooked according to package directions
3 cups prepared marinara sauce, heated

Directions:

CUT chicken breasts in half horizontally to form 4 thin cutlets, or pound chicken breasts to 1/4-inch thickness and slice each in half, forming 4 cutlets.

BEAT egg and 1/4 teaspoon salt in a small pie plate. Mix breadcrumbs, remaining 1/4 teaspoon salt and a few grinds of pepper in another small pie plate. Dip both sides of each cutlet in the egg, then the bread crumb mixture.

HEAT oil over medium heat. Add the cutlets; sauté until golden brown on each side, 5 to 6 minutes total.

HEAT oven broiler. Transfer cutlets to wire rack over cookie sheet or jelly roll pan. Sprinkle each with mozzarella and Parmesan cheese.

BROIL 4 to 5 inches from heat source until cheese melts and begins to brown, about 2 minutes.

DIVIDE pasta between 4 serving plates, top with warm marinara sauce and chicken.

www.bhg.com/recipes

Ground Beef Rice Skillet

This was an easy and healthy recipe. I added some seasoning and Soy sauce just to give it a little extra flavor, but it was a good meal.

Ingredients:

1 lb. ground beef
4 tbsp. cooking oil
1 c. chopped onion
1 c. bias cut celery 1/2 inch thick
1 clove minced garlic or garlic powder to taste
1/2 c. chopped green pepper
1 (4 oz.) can mushroom slices and pieces, drained
2 c. cooked regular rice
1 c. fresh peas or frozen peas, thawed
12 cherry tomatoes, halved
1 tsp. beef bouillon granules
2 tbsp. water

Prepare and assemble ingredients before starting to cook. Brown ground beef in 12 inch skillet over medium high heat about 5 minutes. Push browned beef to one side of skillet. Add oil, onion, celery and garlic, stir-fry 2 minutes. Cover and cook one more minute. Add green pepper and mushrooms. Stir-fry 2 minutes. Push vegetables to other side of skillet. Add remaining 3 tablespoons oil to center of skillet. Add rice cook and stir-fry 2 minutes. Add remaining ingredients together and continue cooking and stirring until tomatoes and peas are hot. About 2 minutes.

www.cooks.com

New England Clam Chowder

I have always wanted to try to make clam chowder from scratch. This recipe looked really easy, and it was. It was really good as well. Another wonderful Lenten meal!

10-12 Servings Prep: 15 min. Cook: 30 min.

Ingredients:

4 medium potatoes, peeled and cubed
2 medium onions, chopped
1/2 cup butter
3/4 cup all-purpose flour
2 quarts milk
3 cans (6-1/2 ounces each) chopped clams, undrained
2 to 3 teaspoons salt
1 teaspoon ground sage
1 teaspoon ground thyme
1/2 teaspoon celery salt
1/2 teaspoon pepper
Minced fresh parsley

Directions:

•Place potatoes in a large saucepan and cover with water. Bring to a
boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

•Meanwhile, in a Dutch oven, saute onions in butter until tender. Add
flour; stir until smooth. Gradually stir in milk. Bring to a boil;
cook and stir for 2 minutes or until thickened.

•Drain potatoes; add to Dutch oven. Add clams and remaining
ingredients; heat through. Yield: 10-12 servings (3 quarts).

Nutrition Facts: 1 serving (1 cup) equals 254 calories, 13 g fat (8 g saturated fat), 45 mg cholesterol, 678 mg sodium, 26 g carbohydrate, 1 g fiber, 9 g protein.


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Blueberry Sour Cream Pancakes

If you like Blueberries and you love pancakes, you will adore this recipe. Some people (me) think that it is easier to just use a mix, but it REALLY isn't and you often get a much better tasting end result when you do it from scratch.

10 Servings Prep: 20 min. Cook: 30 min.

Ingredients:

Topping:

1/2 cup sugar
2 tablespoons cornstarch
1 cup cold water
4 cups fresh or frozen blueberries

Pancakes:

2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1-1/2 cups milk
1 cup (8 ounces) sour cream
1/3 cup butter, melted
1 cup fresh or frozen blueberries

Directions:

•For topping. In a large saucepan, combine sugar and cornstarch. Stir in water
until smooth. Add blueberries. Bring to a boil over medium heat;
cook and stir for 2 minutes or until thickened. Remove from the
heat; cover and keep warm.

•For pancakes, in a large bowl, combine the flour, sugar, baking
powder and salt. Combine the eggs, milk, sour cream and butter. Stir
into dry ingredients just until moistened. Fold in blueberries.

•Pour batter by 1/4 cupful onto a greased hot griddle. Turn when
bubbles form on top; cook until the second side is golden brown.

Serve with blueberry topping.

Yield: about 20 pancakes (3-1/2 cups topping).

Nutrition Facts: 2 pancakes equals 332 calories, 13 g fat (8 g saturated fat), 79 mg cholesterol, 387 mg sodium, 48 g carbohydrate, 3 g fiber, 6 g protein.

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Cheesy O'Brien Egg Scramble

With St. Patrick's Day right around the corner and a craving for breakfast at dinner, we tried this delicious recipe that we all enjoyed. Though it is technically a breakfast/brunch, we ate it for dinner. Really really good!

Prep: 20 min. Bake: 20 min.

Ingredients:

1 package (28 ounces) frozen O'Brien potatoes (I attempted to make my own hashbrowns by shredding potatoes and then frying them with butter. They were a strange color, but tasted good.)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 pound sliced bacon, cooked and crumbled
12 eggs, lightly beaten
2 tablespoons butter
2 cups (8 ounces) shredded cheddar cheese

Directions:

•In a large skillet, prepare hash browns according to package
directions. sprinkle with garlic salt and pepper. Transfer to a
greased 2-1/2-qt. baking dish. Top with soup. Set aside 1/2 cup of
bacon; sprinkle remaining bacon over soup.

•In a bowl, whisk the eggs. In another large skillet, heat butter
until hot. Add eggs; cook and stir over medium heat until eggs are
nearly set. Spoon over bacon. Sprinkle with cheese and reserved
bacon.

•Bake, uncovered, at 350° for 20-25 minutes or until cheese is
melted.

Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 451 calories, 33 g fat (14 g saturated fat), 275 mg cholesterol, 1,101 mg sodium, 15 g carbohydrate, 1 g fiber, 24 g protein.

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Morning Maple Muffins

Hannah and I made these delicious muffins together. We added an extra surprise, white chocolate chips. Wow they were good!


Prep/Total Time: 30 min.

Ingredients:

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1/2 cup maple syrup (Use real Maple Syrup if possible)
1/4 cup sour cream
1 egg
1/2 teaspoon vanilla extract
1/2 bag white chocolate chips

TOPPING:

3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Directions:

•In a large bowl, combine the flour, brown sugar, baking powder and
salt. In another bowl, combine the milk, butter, syrup, sour cream,
egg and vanilla. Stir into the dry ingredients just until moistened. Add white chocolate chips and fold into batter.

•Fill greased or paper-lined muffin cups two-thirds full. For topping,
combine the flour, sugar, nuts and cinnamon; cut in butter until
crumbly. Sprinkle over batter.

•Bake at 400° for 16-20 minutes or until a toothpick inserted near
the center comes out clean. Cool for 5 minutes before removing from
pans to wire racks. Serve warm.

Yield: 16 muffins.

Nutrition Facts: 1 serving (1 each) equals 212 calories, 9 g fat (5 g saturated fat), 36 mg cholesterol, 211 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

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Great Recipe for Lent: Very Veggie Lasagna

If you are anything like me, meatless meals during Lent can get old. Here is a really yummy lasagna recipe with lots of great veggies and no meat. I would have enjoyed it no matter what day of the week it was, I would highly recommend it!

12 Servings
Prep: 40 min. Bake: 1 hour + standing

Ingredients:

2 medium carrots, julienned
1 medium zucchini, cut into 1/4-inch slices
1 yellow summer squash, cut into 1/4-inch slices
1 medium onion, sliced
1 cup fresh broccoli florets
1/2 cup sliced celery
1/2 cup julienned sweet red pepper
1/2 cup julienned green pepper
2 garlic cloves, minced
1/2 to 1 teaspoon salt
2 tablespoons canola oil
1 jar (28 ounces) spaghetti sauce
14 lasagna noodles, cooked and drained
4 cups (16 ounces) shredded part-skim mozzarella cheese

Directions:

•In a large skillet, stir-fry the vegetables, garlic and salt in oil
until crisp-tender.

•Spread 3/4 cup spaghetti sauce in the greased 13-in. x 9-in. baking
dish. Arrange seven noodles over sauce, overlapping as needed. Layer
with half of the vegetables, spaghetti sauce and cheese. Repeat
layers.

•Cover and bake at 350° for 60-65 minutes or until bubbly. Let
stand for 15 minutes before cutting. Yield: 12 servings.


Nutrition Facts: 1 serving (1 piece) equals 295 calories, 11 g fat (5 g saturated fat), 23 mg cholesterol, 617 mg sodium, 34 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable, 1 reduced-fat milk.

Taste of Home: Winning Recipes

Low-Fat Oatmeal Cookies

My Sous-Chef, Hannah, wanted to make cookies last night. We are trying to eat healthy, so we decided to make these oatmeal cookies. Though I prefer the more fattening oatmeal cookies, these were good and definitely a good substitute.

15 Servings
Prep/Total Time: 30 min.

Ingredients:

1 cup all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 egg whites
1/3 cup corn syrup
1 teaspoon vanilla extract
1/3 cup raisins

Directions:

In a medium bowl, combine the first 10 ingredients; mix well. Stir in
raisins (dough will be stiff). Drop by tablespoonfuls onto baking
sheets that have been coated with cooking spray. Bake at 375°
for 8-10 minutes or until lightly browned.

Yield: 2-1/2 dozen.


Nutrition Facts: One serving (two cookies) equals 1-1/2 starch; also, 102 calories, 138 mg sodium, 0 cholesterol, 24 gm carbohydrate, 2 gm protein, trace fat.

Taste of Home's Down-Home Diabetic Cookbook

Slow Cooked Chili

My Hannah loves Chili, so I thought I would try a new chili recipe. I love crockpot recipes, I had this in the crockpot by 10:00 and didn't have to worry about preparing dinner. This was a really good chili recipe. I served it over rice.

10 Servings
Prep: 15 min. Cook: 4 hours

Ingredients:

2 pounds lean ground beef ((90% lean)
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 garlic clove, minced
2 tablespoons chili powder
2 teaspoons salt, optional
1 teaspoon pepper
Shredded cheddar cheese, optional

Directions:

In a large skillet, cook beef over medium heat until no longer pink;
drain.

Transfer to a 5-qt. slow cooker. Add the next nine ingredients. Cover
and cook on low for 8-10 hours or on high for 4 hours.

Garnish individual servings with cheese if desired. Yield: 10 servings.

Nutrition Facts: One 1-cup serving (prepared without salt or cheese) equals 330 calories, 13 g fat (0 saturated fat), 60 mg cholesterol, 337 mg sodium, 29 g carbohydrate, 0 fiber, 26 g protein. Diabetic Exchanges: 3 meat, 1-1/2 starch, 1 vegetable.

Taste of Home's Down-Home Diabetic Cookbook

Cheesy Zucchini Saute

We were having grilled pork chops and mashed potatoes and I needed a vegetable side. I found this recipe which was quick and easy and SUPER good! I didn't have any olives, so I substituted mushrooms. My family loved it!

6 Servings
Prep/Total Time: 20 min.

Ingredients:

1/2 cup chopped onion
1/4 cup butter, cubed
3 cups coarsely shredded zucchini
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese
1 cup diced fresh tomato
2 tablespoons sliced ripe olives

Directions:

In a large skillet, saute onion in butter until crisp-tender. Stir in
the zucchini, basil, salt and garlic powder. Cook and stir for 4-5
minutes or until zucchini is crisp-tender. Sprinkle with the cheese,
tomato and olives.

Cover and cook for 4-5 minutes or until cheese is melted. Serve
immediately.

Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 157 calories, 13 g fat (9 g saturated fat), 40 mg cholesterol, 416 mg sodium, 5 g carbohydrate, 1 g fiber, 5 g protein.


Taste of Home Winning Recipes

Taco Salad

This is a really quick meal for a night when you are rushing. It tastes delicious and is full of nutritious ingredients. My family likes to put a dollop of sour cream on top.

Ingredients:

1 lb ground beef, pork, or turkey
1 can condensed tomato soup
1/2 cup chunky salsa
1/2 cup water
1 packet taco seasoning
3 cups tortilla chips
shredded taco cheese
2 diced tomatoes
chopped lettuce

Directions:

Cook meat in skillet over medium-high heat until browned, stirring often to separate meat. Pour off fat.

Add soup, salsa, water, and seasoning packet and heat to a boil. Reduce heat and simmer for 5 minutes. Stir in tortilla chips.

Line a plate or bowl with chopped up lettuce. Spoon meat mixture over lettuce. Top with diced tomatoes and cheese.

Created by Me!

Funnel Cakes

You don't need to go to the county fair to get yummy fried dough. Here is a quick and easy recipe. These were so good! We all ended up with powdered sugar all over us.

8 Servings
Prep: 15 min. Cook: 35 min.

Ingredients:

2 eggs
1 cup milk
1 cup water
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
Oil for deep-fat frying
Confectioners' sugar

Directions:

In a large bowl, beat eggs. Add milk, water and vanilla until well
blended. Combine flour, sugar, baking powder and salt; beat into egg
mixture until smooth. In an electric skillet or deep-fat fryer, heat
oil to 375°.

Cover the bottom of a funnel spout with your finger; ladle 1/2 cup of
batter into the funnel. Holding the funnel several inches above the
skillet, release your finger and move the funnel in a spiral motion
until all the batter is released (scraping with a rubber spatula if
needed).

Fry for 2 minutes on each side or until golden brown. Drain on paper
towels. Dust with confectioners' sugar and serve warm.

Yield: 8 cakes.

Taste of Home Winning Recipes

Classic French Bread

This was delicious!!! I only made one large french bread. I did not have baking stones, but the bread baked fine. I increased the cook time to 35 minutes. It is a long process, but SO worth it!

Dough

1 cup warm water (105*F to 115*F)
1 envelope dry yeast
1 tbsp sugar
1 tsp salt
1/2 tsp balsamic vinegar or red wine vinegar
2 cups bread flour
3/4 cups all purpose flour

Processor Method:

Measure 1 cup warm water into glass measuring cup. Sprinkle yeast and sugar over to dissolve; stir. Let stand until foamy, about 5 min.

Add vinegar to yeast mixture. Combine salt, bread flour, and 1/2 cup all purpose flour in processor fitted with steel blade. Add yeast mixture and process until sticky ball forms. If dough does not form ball, add more all purpose flour 1 tbsp at a time, incorporating each addition before adding the next. Add water 1 tsp at a time if dough is dry. Process until dough is smooth, elastic, and slightly sticky, about 45 seconds.

Coat large bowl or plastic bag with 2 tbsp vegetable oil. Add dough, turning to coat entire surface. Cover bowl with plastic wrap. Let dough rise in warm, draft-free area until tripled in volume, about 1 1/2 hours.

Shaping and Baking:

1/4 cup unsalted butter
1/4 tsp salt
Baking tiles or stones
4 cups boiling water

Melt butter with salt in a saucepan. Keep glaze warm.

Baguettes:

Oil or butter baguette pan. Punch down dough and knead until smooth, about 2 minutes. Divide dough in half. Roll out one half on unfloured work surface to rectangle, about 14x8 inches, oiling rolling pin if dough sticks. Starting at 1 long side, roll up dough jelly-roll style. Roll ends between palms and work surface to taper slightly. Transfer to prepared pan, seam side down. Repeat with remaining dough.

Brush butter glaze over loaves. Let loaves rise in warm, draft-free area 45 minutes. Brush with glaze again. Let loaves rise until tripled in volume, about 35 minutes longer.

Position one oven rack in bottom third and second rack in center of oven. Place 13x9x2 inch metal baking pan on bottom wrack. Place baking tiles on center rack. Preheat oven to 450*F. Brush loaves with glaze again. Using sharp knife, slash each loaf with 3 long diagonal cuts about 1/4 inch deep. Pour boiling water into baking pan in oven. Close oven 2 minutes. Place bread in pans on tiles and bake until loaves are golden brown and crisp, dry crust forms, 20 minutes. Turn out loaves onto rack and cool.

The Bon Appetit Cookbook