Tuesday, January 31, 2012
1/2 cup low-sodium chicken broth
1 tsp. no-salt-added tomato paste
1/2 tsp smoked paprika
1/4 tsp kosher salt
Freshly ground black pepper
2 1/2 cups shredded chicken, cooked (or leftover)
Shredded lettuce, shredded light cheddar cheese, and/or salsa (optional)
6 corn tortillas
1. In a saucepan mix the broth, tomato paste, paprika, 1/4 tsp. kosher salt, and pepper. Add the chicken and warm over medium heat. Place the lettuce, shredded cheese, and salsa in small bowls.
2. Set out the chicken and tortillas and let your family make their own tacos with the toppings, as desired. Makes 6 servings.
Notes: I remember liking these. I don't think we have smoked paprika, so we may have used regular paprika. Source: October 2011 Parents Magazine, page 170.
Monday, January 30, 2012
1 Tbsp olive oil
1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 1/2 lbs. butternut squash, seeded and cut into 1-inch cubes (about 3 1/2 cups)
2 medium apples, cored and cut into 1/2-inch pieces
4 cups low-sodium chicken broth
Ground black pepper to taste
1. In a big pot, heat oil on medium. Add carrots, celery, and onions. Cook, stirring occasionally, for 8 to 10 minutes or until tender and starting to brown. Add squash, apples, and broth. Bring to a boil. Reduce heat. Simmer, uncovered, for 20 minutes or until squash is tender. Cool slightly.
2. Puree soup, in two batches if needed, in a blender or food processor. Add pepper and croutons. Makes about 6 cups.
Notes: We had this in October and, as with a few of the other recipes I've posted in the last couple of days, I don't really remember my initial impressions on it. I seem to recall thinking it was okay. Brittany tells me that after having the leftovers a couple of times she was ready to be done with it. For a similar soup that I think is better see the Pumpkin Soup post (the pictures don't give it justice). Source: October 2011 Parents Magazine, page 74.
1 Tbsp extra-virgin olive oil
1/2 cup finely chopped yellow onion
1 clove garlic, minced
1 lb. lean ground beef or ground turkey breast
1/4 cup fine dry bread crumbs
1/4 tsp kosher salt
1/4 cup grated Parmesan cheese
2 Tbsp chopped fresh Italian (flat-leaf) parsley
1 Tbsp chopped fresh sage
1/8 tsp freshly ground black pepper
1 Tbsp honey
1 Tbsp extra-virgin olive oil
2 cloves garlic, minced
10 oz. spinach
1/4 tsp kosher salt
1. Preheat oven to 375 degrees F. Line a baking pan with parchment paper; set aside.
2. In a large skillet heat oil over medium-high heat. Add onions and reduce the heat so the cook gently without browning. Saute for 8 minutes or until the onions are translucent. Add the garlic and cook for 1 minute more.
3. In a large bowl mix together the onion mixture, the beef or turkey, bread crumbs, egg, salt, cheese, parsley, sage, and pepper. Shape meat in to a loaf (about 7x3x1.5 inches) on the prepared pan. Bake for 35 minutes. Brush top and sides of loaf with honey. Bake for 10 minutes more or until done (165 degrees F).
4. Heat the oil in a 12-inch skillet over medium-high heat. Add the garlic and saute for 1 minute. Add the spinach and salt. Saute until the spinach is wilted, 2 to 3 minutes.
5. Let meat loaf rest 10 minutes before slicing. Serve with garlicky spinach. Makes 4 servings.
Notes: We've tried and posted several different meat loaf recipes on this blog. I liked this one but wouldn't say it is my favorite. I did not like the spinach - I thought it was too garlicky. Source: October 2011 issue of Parents Magazine, page 170.
Sunday, January 29, 2012
1 cup plain fat-free Greek yogurt
1 Tbsp smoked paprika
2 Tbsp extra-virgin olive oil
1 tsp. kosher salt
1 3.5-lb. whole chicken, cut into parts
1 lb. tiny new potatoes
Finely chopped parsley for garnish, optional
1. In a very large bowl stir together the yogurt, paprika, olive oil, and salt. Add the chicken pieces to the bowl and turn to coat with the yogurt mixture. Cover the bowl with plastic wrap and marinate in the refrigeration for 2 to 8 hours.
2. Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Cut the potatoes in half, and lay them on the parchment paper, cut side down, leaving a little distance between them.
3. Place the chicken pieces on the potatoes. Roast for 45 to 60 minutes, or until chicken is done (170 degrees F for breasts, 180 degrees F for thighs and drumsticks). Sprinkle the chicken and potatoes with the parsley. Serve the rest with a simple green salad. Makes 6 servings.
Notes: Another recipe from last year, and again I don't remember my impressions of it very well. We used thighs instead of a whole chicken. It was good, but I think the picture in the magazine made it look better than it ended up tasting. Source: October 2011 edition of Parents Magazine, page 168.
1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 cup sour cream
1 cup salsa
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour torillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced
1. Heat oven to 350 degrees. Stir soup, sour cream, salsa, and chili powder in medium bowl.
2. Stir 1 cup soup mixture, chicken, and cheese in large bowl.
3. Divide chicken mixture among tortillas. Roll up tortillas and place seam-side down in 11x7x2" baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish.
4. Bake 40 min. or until enchiladas are hot and bubbling. Top with tomato and onion.
Notes: We had this last September, and I remember thinking it was okay but nothing special. There are better enchilada recipes out there. I also remember thinking it was hard to get a good photograph. Source: an ad for Campbell's soup in the October 2011 Parents Magazine. I removed the brand names from the ingredients.
Cheese (we used Monterey Jack)
Barbecue sauce (Sweet Baby Ray's)
Any other toppings that you want to add
Grill hamburger patties and top with your choice of toppings.
Monday, January 2, 2012
1 tsp. vegetable oil
1 c. finely chopped onion
1/3 c. catsup
1/3 c. water
4 tsp. white vinegar
4 tsp. brown sugar
1 1/2 tsp. Worcestershire sauce
1/2 tsp. chili powder
1/4 tsp. crushed celery seeds
2 lbs. skinless chicken pieces
1 (8-oz.) package spinach or wide egg noodles
Heat oil in a large, nonstick skillet; saute onion until tender. Stir in catsup, water, vinegar, brown sugar, Worcestershire sauce, chili powder, and celery seeds. Bring sauce to a boil. Add the chicken to the skillet, placing the side down that has the skin removed; spoon sauce over the pieces. Bring to a boil; reduce heat. Cover and simmer 30 minutes. Turn chicken pieces, and simmer covered for about 20 minutes more or until chicken is cooked through. Cook noodles according to package directions; serve chicken over noodles.
Notes: I remember liking this but it has been several months since we tried it so I don't have any specific comments. I don't think we have celery seeds, so we may have left those out. Source: binder of freezer meal recipes that we received for our wedding.
6 boneless pork loin chops
3/4 tsp. pepper
1/2 c. water
1/3 c. cider vinegar
1/4 c. packed brown sugar
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. cornstarch
2 Tbsp. cold water
Sprinkle pork chops with pepper. In a large nonstick skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm. Add the water, vinegar, brown sugar, soy sauce, and Worcestershire sauce to skillet; stir to loosen browned bits. Mix cornstarch and cold water together, add to sauce mixture. Bring to boil. Cook and stir for 2 minutes or until thickened. Return chops to the pan. Reduce heat. Cover and simmer for 4-5 minutes or until meat thermometer reads 160 degrees.
Notes: Brittany and I both thought this was good, but both of us also prefer other pork chops we've tried. It is easy, though. Source: Prairie 4th Ward cook book.