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Main Dishes
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Almond-Crusted Salmon
ServingsPrep/Total Time: 20 min.
Ingredients
2 egg whites
1 tablespoon dried cilantro flakes
1 teaspoon lemon juice
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/2 cup ground
almonds
2 salmon fillets (6 ounces each)
Directions
In a shallow bowl, beat egg whites, cilantro, lemon
juice, ginger and cayenne.
Place almonds in another shallow bowl. Dip salmon in egg mixture, then coat
with almonds.
Place on a greased baking sheet. Bake at 450° for 10-15 minutes or until fish
flakes easily
with a fork. Yield: 2 servings.
Almond-Crusted Salmon published in Simple & Delicious January/February 2008, p27
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Almond Salmon Patties
ServingsPrep/Total Time: 25 min.Ingredients
2 eggs, separated
1 cup (8 ounces) sour cream
1-1/2 cups soft bread crumbs
2 tablespoons minced chives
1/2 teaspoon
seafood seasoning
1/4 teaspoon salt
Dash pepper
1 can (14-3/4 ounces) salmon, drained, bones
and skin removed
1-1/4 cups finely chopped almonds
1 tablespoon vegetable oil
Lemon wedges,
optional
Directions
In a bowl, combine the egg yolks and sour cream. Add bread crumbs and
seasonings.
Stir in salmon. In a bowl, beat egg whites until stiff; fold into
the salmon mixture. Shape into 12 patties; coat
with almonds.
Heat oil in a large skillet; fry patties over medium heat for 4-5 minutes on
each side
or until golden brown. Serve with lemon if desired. Yield: 6
servings.
Nutrition Facts: 1 serving (2 each) equals
414 calories, 29 g fat (7 g saturated
fat), 127 mg cholesterol, 629 mg sodium, 12 g carbohydrate, 3 g fiber, 24 g
protein.
Almond Salmon Patties published in Taste of Home June/July 2001, p53
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Baked Flounder Vinaigrette
Source: Healthy Living
Cooking time: 10 min
Ingredients:
1 tbsp chives, minced
1 large tomato, thinly sliced
1 lb flounder fillets
1 oz cheddar cheese, shredded
1/4 tsp paprika
3 tbsp light Italian dressing
Cooking
Directions:
Preheat oven to 450°F. Arrange fillets in a shallow baking dish. Brush
dressing over fillets. Sprinkle with paprika. Arrange tomato slices over
fillets. Sprinkle
with chives. Bake uncovered 10 minutes. Sprinkle with
cheese and bake another 2-3 minutes
or until fillets flake with a fork.
Nutrition Facts
Calories 200
% Calories From Fat 32.8%
Total Fat 7.3g
Saturated Fats 2.4g
Mono-unsaturated Fats 1.7g
Poly-unsaturated Fats 2.3g
Cholesterol 85mg
Sodium 350mg
Total Carbohydrates 3.1g
Dietary Fiber 0.6g
Sugar 2.2g
Protein 30g
More Information
Vitamins
Thiamin B1 0.11 mg Vitamin A 610 IU Vitamin K 12 mcg Vitamin E 1.6 mg
Pantothenic Acid 0.73 mg Vitamin B6 0.33 mg Riboflavin B2 0.17 mg Choline
96 mg Vitamin
D 0.85 IU Vitamin C 6.3 mg Vitamin B12 2.9 mcg Niacin B3 2.8
mg Minerals
Sodium 350 mg Zinc 1 mg Copper 0.061 mg Calcium 78 mg Iron 0.67 mg
Manganese 0.081 mg Magnesium
74 mg Phosphorus 380 mg Fluoride 3.5 mcg
Potassium 520 mg Selenium 67 mcg
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Barbecue Chicken Casserole
Source: Tuddles @ Recipes from Friends
4 Points
4 boneless skinless chicken breasts
1 20-oz. can crushed pineapple, drained
2 C. barbecue
sauce
1/3 C. seasoned bread crumbs
Preheat oven to 350 degrees. Spray 9x13 baking dish
with Pam. Cut raw chicken into cubes and place in
baking
dish. Mix barbecue sauce and drained pineapple.
Spoon
over chicken. Top with bread crumbs
Bake 45 minutes
or until sauce is bubbly.
Serve over rice...add points
for this.
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Cabbage Roll Casserole
Source: TUDDLES @ Recipes from Friends
1 Medium head cabbage, chopped into 1/2 inch pieces
2 lbs. ground beef
1
small onion, chopped
1/2 green pepper, chopped
1/4 tsp. garlic powder or 1 clove garlic, minced
1 cup uncooked
rice
2 cans tomato soup
2 cans water
1 cup tomato juice
2 Tbsp. brown sugar
Cook ground beef in large skillet over medium heat until cooked
through.
Grease a 9x13-in glass dish. (Don't use a metal dish as it will react with
the tomato and cabbage). Put all the cabbage on the bottom. Sprinkle the browned
ground beef, onion, & green pepper. Sprinkle garlic powder or minced garlic
on top,
then the uncooked rice.
In a separate bowl, combine tomato soup, water, juice and brown
sugar. Pour into
the dish. Cover with foil and bake in a preheated 350 degree oven
for 1 1/2 hours.
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Carbonades Flamandes (Belgian Recipe for Beef, Onions in Sauce)
2½ hours | 10 min prep
SERVES 4 -6
Cut the meat into large thin slices. Melt 50g/2oz
of the butter in a large pan,
add the meat and brown on all sides over a high
heat. Remove with a
slotted spoon and set aside.
Add the onions to the pan with the remaining butter and
cook over a low
heat for 10 minutes.
Sprinkle over the flour and stir well then add the sugar,
vinegar and beer
and cook, stirring until thickened.
Return the meat to the pan, together with the bouquet garni,
salt and pepper.
Mix well then cover and simmer for 1-1/2 to 2 hours.
Would recommend serving it with mashed potatoes or
noodles.
NOTE: Original dish served in Belgium is served
over French Fries
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Cheesy
Smoked Sausage & Potato Casserole Recipe
Ingredients
3 cups idaho potatoes, peeled, boiled and cut
into cubes when cool, approx. 1 lb
4 tablespoons butter 4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage
1/8 teaspoon paprika
Directions:
1
Cut skinless smoked sausage in half, lengthwise,
and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan
for about 15 minutes, turning frequently to SLIGHTLY brown.
2
Meanwhile, put cooked & diced potatoes in 2
quart casserole. Add cooked meat and give it a gentle toss.
3
Mix all remaining ingredients (except for shredded
cheddar cheese & the paprika) in a saucepan over medium heat until warm,
melted and smooth. (Use a whisk and stir constantly.).
4
Pour white/cheese sauce over potatoes and meat.
Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly
over the top.
5
Bake in preheated 350°F oven for 35-45 minutes
(watch, until golden brown on top).
6
NOTE: You can substitute: 1/2 lb. hot dogs, sliced
into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of
Spam diced into 1/2-inch dices, instead of the smoked sausage.
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Chicken in champagne and mushroom sauce
by Stella Zedman
Now that you’ve opened that bottle of champagne, you’ll
just have to
drink the rest of it, won’t you? C’est tres romantique.
Ingredients
-
1/4 cup 50 mL all purpose flour
-
1/2 tsp. 2 mL salt
-
1/4 tsp. 1 mL black pepper
-
4 skinless, boneless chicken breasts (about 6 oz/170 g each)
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2 tbsp. 30 mL olive oil
-
1 tbsp. 15 mL butter
-
3 cups 750 mL sliced mushrooms
-
1 cup 250 mL champagne (or other sparkling white wine)
-
1 cup 250 mL whipping cream
Cooking Instructions
In a small bowl, combine the flour, salt and pepper. Dredge the chicken breasts
in this mixture, one at a time, and arrange them on a plate.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts
and cook quickly until lightly browned on both sides, turning once -- 1 to 2 minutes
per side. (You may have to do this in two batches.) The chicken should be
browned but not cooked through. Remove to a plate.
Add the butter to the skillet, then dump in the mushrooms. Cook, stirring frequently,
until the mushrooms have released their liquid and it has evaporated. Pour in the
champagne, stir around to dissolve any crusty bits from bottom of the pan, then
stir in the whipping cream. Bring to a boil, then lower the heat and let the sauce
simmer for about 5 minutes. Return the chicken breasts to the skillet, nestling
them
into the mushroom sauce, lower the heat to medium and cook, uncovered, until the
chicken is cooked through and the sauce is thickened -- 6 to 8 minutes.
Serve immediately with crusty bread or steamed rice to soak up the velvety
sauce.
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Chicken and Biscuit Casserole
2 cups cooked,
cubed chicken
1 can cream of chicken soup, (10 3/4
oz)
1 cup green beans, drained if canned, frozen or
canned
1 can mushrooms, (2 to 4 oz)
1 cup shredded American cheese
1/2 cup mayonnaise
1 can refrigerated biscuits
2 tablespoons melted margarine
or butter
1/4 cup seasoned bread crumbs, or crushed
croutons
In a medium saucepan, combine chicken, soup,
green beans, mushrooms,
cheese and mayonnaise. Heat
until hot and bubbling. Pour hot mixture
into an ungreased
2-quart baking dish. Separate biscuits and arrange
over chicken mixture. Brush biscuits with melted butter; sprinkle
with bread crumbs. Bake in a preheated oven at 375 degrees for about
30 minutes, or until golden brown. Serve immediately.
Serves 4 to 6.
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Chicken Lo Mein
Prep Time:10 min
Total Time:25 min
Makes: 4 servings, 2 cups each
1/2
lb. Spaghetti, uncooked
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 lb. Boneless skinless chicken breasts,
cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. Peanut butter
1/4 cup lite soy sauce
2 Tbsp.
Chopped cilantro
2 Tbsp. Chopped PLANTERS COCKTAIL Peanuts
COOK spaghetti in large saucepan as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat.
Add chicken and garlic; stir-fry 3 min. Or until chicken is no longer pink.
Add peppers, onions, broth
and peanut butter; stir-fry an additional 3 to
4 min. Or until
chicken is cooked through.
DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix
well.
Spoon onto serving platter; sprinkle with cilantro and peanuts.
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Dewillia's Chicken Tortilla Spinach Casseroleadded by Dewillia Cotton 
It is just me and my husband and I can't cook a
small casserole, especially when it calls for a 9 X 13 pan. So I made it and took aluminum foil and made in to fit the pan
and made two half portions before I baked it. I pulled it up on the inside so it would not cook together. Then all you have
to do is pick up one side at a time. I carried half of it to my dear friend and her husband. They dearly loved it. It was
good. So you can either share it or put it in the freezer for another time. Cook time: 50 Min Prep time: 20 Min Ingredients1 can(s) cream of chicken soup 1 7oz can(s) chopped green chili peppers 1 8oz c sour cream 1/2 c milk 2 1/2 c boneless chicken 1 md
bell pepper, chopped 1 lg tomato, chopped (1 cup) 1 1/2 c cheddar cheese or mexican cheese blend 2 bx chopped spinach, unthaw & squeeze out water 8 (6
or 7 in) corn tortillas, cut in bite size pieces Directions1. Preheat oven to 350 degrees 2. In large bowl, add cream of chicken
soup, sour cream, chopped chiles, milk, green pepper, tomato, corn tortilla's, salt & pepper, to taste, 1 cup of cheese,
and chopped chicken. The one you buy already baked at the grocery store works good. Stir together and pour on half in a 9X13
pan that has been sprayed with cooking spray. Then layer the spinach over the top of the mixture and add remaining mixture
on top of the spinach. I always add more cheese that the recipe calls for. 3. Bake at 350 degrees for 45 to 50 minutes. Take out
and top with remaining cheese and put back in the oven until the cheese melts and the casserole is bubbly. 4. Makes apprx. 8 servings.
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Fried Cabbage and Spam February 2008
1/2 can Spam, cut into bite sized pieces
1/2 med. onion, chopped (optional)
1
head cabbage (washed and chopped)
3/4 stick margarine
Sauté onions and meat in the margarine. Add the cabbage, cover and
lower the heat. Cook slowly until the cabbage is tender. Add salt
and pepper.
Nancy Rogers
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Hamburger Casserole
2LB ground beef, browned
4 large potatoes, sliced
4 carrots, sliced
1
can sweet peas
1 large onion sliced
1 can tomato soup
1 can water
salt and pepper, to taste
Spray crockpot
with Pam. Layer veggies in the order listed, seasoning each layer
with salt and pepper and topping each layer with ground
beef. Combine soup and
water and pour over layers. Cook 8-10 low.
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Loaded
Chicken & Potatoes
Ingredients:
1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on
red potatoes, cut in 1/2″ cubes 1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)
Topping:
2 c fiesta blend
cheese
1 c crumbled bacon
1 c diced green onion
How to Make:
1. Preheat oven
to 400 degrees. Spray a 9X13″
baking dish with cooking spray.
2. In a large bowl, mix together the olive oil,
salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and
chicken and stir to coat. Carefully scoop the potatoes and chicken into the
prepared baking dish..
3. Bake the potatoes and chicken for 55-60 minutes,
stirring every 20 minutes, until cooked through, crispy, and browned on the
outside. While the potatoes are cooking, fry your bacon (about half a pound).
4. Once the potatoes and chicken are fully cooked,
remove from the oven. Top the cooked potatoes with the the cheese, bacon, and
green onion. Return the casserole to the oven and bake for 5 minutes or until
cheese is melted.
Serve With: extra
hot sauce and/or ranch dressing
or sour cream!
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MEXICAN
CHICKEN 1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar
cheese, shredded 3 green onions, chopped
Sprinkle the chicken on both sides with taco
seasoning; grill or sauté. Cut the chicken into cubes and place in a greased
8x8" baking dish; season with salt to taste. Add the enchilada sauce and
toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º
for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.
Makes 4 serving
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Pork Chops, Brussels Style
From Ruth Van Waerebeeks’s “Everybody Eats Well
in Belgium Cookbook,”
from her “Cooking With Beer” chapter. Fairly easy
to make, and delicious.
45 min | 5 min prep
SERVES 4
Season the pork chops with salt and pepper and
dredge with flour,
shaking off the excess.
Heat the butter and oil in a large heavy skillet
over high heat until hot but
not smoking. Add the pork chops and sauté on
both sides until golden brown,
3 to 4 minutes per side. Remove the pork chops
to a warmed platter and
set aside.
Add the onions to the skillet and cook, stirring,
over medium heat until softened
and lightly browned, 5 to 7 minutes. Season
with salt and pepper, and add the thyme.
Deglaze the pan with the beer, scraping up all
the brown bits from the bottom of the
pan with a wooden spoon. Place the pork chops
on top of the onions, cover partially,
and cook until the pork chops are springy to
the touch and still slightly pink inside,
10 to 15 minutes. (Today’s pork is so
lean that it becomes very tough if it is overcooked.).
Arrange the chops on a warmed platter.
Dissolve the cornstarch in the water and add
it to the sauce. Stirring constantly,
bring to a quick boil to thicken. Remove from
the heat and stir in the vinegar.
Adjust the seasoning. Spoon the onion over the
pork chops, sprinkle with parsley,
and serve.
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Open-Faced Veggie Melts - WW
1 tsp. olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
2 small zucchini, thinly sliced
(about 2 cups)
1 roasted sweet red pepper, drained
and thinly sliced
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
4 slices rye bread
2 small tomatoes cut into 4 slices each
1/4 lb. Provolone
cheese, shredded (about 1 cup)
Preheat the broiler.
Heat the oil in a large nonstick skillet over medium-high
heat. Add
the onion, garlic, and zucchini. Cover and
cook, stirring
occasionally, until softened, about
3-4 minutes. Add the roasted
pepper, basil, salt, and
pepper; cook 1 minute longer.
Place the bread on a
baking sheet. Put 2 tomato slices on each slice
of
bread; top with equal amounts of the vegetable mixture. Sprinkle
with cheese and broil until
the cheese melts, about
1 minute.
5 points per serving
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Peachy Ham Slices Recipe
4 slices pre-cooked ham (1/2 to 3/4 inch thick)
1 lb.
can sliced peaches, undrained
2 tbsp. sugar
2 tsp. cornstarch
1/8 tsp. nutmeg
1/2 c. orange juice
1 tbsp. lemon juice
1 tbsp. butter
Drain peaches; reserve 1/2 cup syrup;
set aside. Combine and mix
sugar, cornstarch, and nutmeg.
Add peach syrup, orange juice, lemon
juice; stir lump
free. Melt butter in skillet; brown ham on both
sides.
Remove ham from skillet and keep warm. Add cornstarch mixture
to skillet; cook until thickened and clear, stirring constantly. Add
ham and peaches; heat thoroughly.
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