1 box Betty Crocker Suddenly Salad classic pasta mix
1 package oriental ramen
3 TB sugar
3 TB vegetable oil
2 TB white vinegar
2 TB water
1 TB soy sauce
3 cups cole slaw mix
1 cup snow pea pods, strings removed
1/2 cup sliced almonds, toasted
1 15 oz can mandarin orange slices, drained
1. Cook pasta from pasta mix (w/o the seasoning packet). Drain, rinse, set aside
2. In large bowl, stir together seasoning mixes from pasta salad mix and ramen, sugar, oil, vinegar, water & soy sauce. Add pasta, coleslaw mix, pea pods, almonds and oranges; toss to combine.
3. Just before serving, coarsely crush dry noodles from ramen package and stir into pasta mixture. Serve immediately or refrigerate
What I did: you could probably use a little less oil. I used snap peas instead of snow peas and left out the almonds. I also added some shredded chicken.
Source: http://www.bettycrocker.com/
Thursday, January 22, 2009
Wednesday, January 14, 2009
Turkey Meatball Subs
This is another of my old stand-bys
Prep: 40 minutes
Cook: 20 minutes
Yield: 4 servings
whole-grain sub rolls
1 pound extra-lean ground white turkey breast
1 clove garlic, minced
1 tsp dried oregano
1 egg
1 egg white
1 small onion, thinly sliced
1 14.5 ounce can Italian Style tomatoes
1/4 cup shredded reduced fat mozzarella cheese
**1 jar spaghetti sauce
Using a food processor, process one sub roll into fine bread crumbs. Measure out one cup of crumbs. (or just use 1 cup prepared breadcrumbs, like Progresso)
In a large mixing bowl, combine the turkey, garlic, eggs, oregano and crumbs. Shape into meatballs. Add meatballs to a skillet and brown on all sides. Add onion and cook, stirring frequently, until slices are limp and just starting to turn brown.
Add tomatoes and stir to coat.( ** I felt like it needed more sauce so I added about half a jar of spaghetti sauce)
Allow mixture to come to a slight boil, then reduce heat and cook for twenty minutes or until meatballs are cooked through.
Split remaining rolls in half lengthwise and fill with meatballs and sauce. Top with shredded cheese.
Prep: 40 minutes
Cook: 20 minutes
Yield: 4 servings
whole-grain sub rolls
1 pound extra-lean ground white turkey breast
1 clove garlic, minced
1 tsp dried oregano
1 egg
1 egg white
1 small onion, thinly sliced
1 14.5 ounce can Italian Style tomatoes
1/4 cup shredded reduced fat mozzarella cheese
**1 jar spaghetti sauce
Using a food processor, process one sub roll into fine bread crumbs. Measure out one cup of crumbs. (or just use 1 cup prepared breadcrumbs, like Progresso)
In a large mixing bowl, combine the turkey, garlic, eggs, oregano and crumbs. Shape into meatballs. Add meatballs to a skillet and brown on all sides. Add onion and cook, stirring frequently, until slices are limp and just starting to turn brown.
Add tomatoes and stir to coat.( ** I felt like it needed more sauce so I added about half a jar of spaghetti sauce)
Allow mixture to come to a slight boil, then reduce heat and cook for twenty minutes or until meatballs are cooked through.
Split remaining rolls in half lengthwise and fill with meatballs and sauce. Top with shredded cheese.
Monday, January 12, 2009
Chicken and Dumplings
The dumplings in this chicken soup are rolled out and cut in strips like noodles instead of shaped like a ball. Don't be intimidated though, it's really easy and sooo good!
2 pounds skinless, boneless chicken thighs, cut in pieces
1 medium onion, chopped
2 celery ribs, chopped
4 carrots, peeled and cut into 1-inch pieces
2 quarts chicken stock
1/2 tsp salt
1/4 tsp pepper
Dumplings:
1 1/2 cups flour
pinch of salt
2 TB canola oil
1 cup plus 2 TB water
salt & pepper
chopped parsley for garnish
1. Place chicken, onion, celery and carrots in 5 quart pot. Add chicken stock, salt & pepper. Bring to a boil over high heat, skimming off any foam.
2. Reduce heat to low and cover tightly. Simmer, occasionally skimming the broth, until chicken is tender, about 50 minutes.
3. Meanwhile, make the dumplings. Place flour, salt, and oil in a medium bowl and gradually stir in the water to make a stiff dough (I only ended up using about 1/2 the water, so add it slowly!). Turn out onto a lightly floured surface and knead briefly. Roll out to 1/4 inch thick and cut into 1x3 inch strips.
4. Skim off any fat from the surface of the soup. Season with s & p.
5. Add the dough strips into the simmering soup without stacking or crowding them. (you will also need to increase the heat for a few minutes to keep it simmering). Cover tightly and reduce heat to low. Simmer until the dumplings are cooked through and tender, about 10 minutes. Sprinkle with parsley. Serve from the pot, breaking up the dumplings as needed.
What I did: I used about half chicken thighs & half breasts. Trim off as much fat as possible and cut the meat in large chunks b/c it will shrink and larger chunks will hold more moisture = tastes better. I also used chicken broth from a can instead of actual stock. 3 cans & 2 cups water. The dumplings don't take very long to make, so you can wait till toward the end of the soup cooking. I used some wheat flour for the dumplings and added dried parsley about halfway through cooking instead of fresh parsley at the end. We had it with a loaf of Rhodes bread. So good!
Source: Art Smith, O at Home Winter 2008
2 pounds skinless, boneless chicken thighs, cut in pieces
1 medium onion, chopped
2 celery ribs, chopped
4 carrots, peeled and cut into 1-inch pieces
2 quarts chicken stock
1/2 tsp salt
1/4 tsp pepper
Dumplings:
1 1/2 cups flour
pinch of salt
2 TB canola oil
1 cup plus 2 TB water
salt & pepper
chopped parsley for garnish
1. Place chicken, onion, celery and carrots in 5 quart pot. Add chicken stock, salt & pepper. Bring to a boil over high heat, skimming off any foam.
2. Reduce heat to low and cover tightly. Simmer, occasionally skimming the broth, until chicken is tender, about 50 minutes.
3. Meanwhile, make the dumplings. Place flour, salt, and oil in a medium bowl and gradually stir in the water to make a stiff dough (I only ended up using about 1/2 the water, so add it slowly!). Turn out onto a lightly floured surface and knead briefly. Roll out to 1/4 inch thick and cut into 1x3 inch strips.
4. Skim off any fat from the surface of the soup. Season with s & p.
5. Add the dough strips into the simmering soup without stacking or crowding them. (you will also need to increase the heat for a few minutes to keep it simmering). Cover tightly and reduce heat to low. Simmer until the dumplings are cooked through and tender, about 10 minutes. Sprinkle with parsley. Serve from the pot, breaking up the dumplings as needed.
What I did: I used about half chicken thighs & half breasts. Trim off as much fat as possible and cut the meat in large chunks b/c it will shrink and larger chunks will hold more moisture = tastes better. I also used chicken broth from a can instead of actual stock. 3 cans & 2 cups water. The dumplings don't take very long to make, so you can wait till toward the end of the soup cooking. I used some wheat flour for the dumplings and added dried parsley about halfway through cooking instead of fresh parsley at the end. We had it with a loaf of Rhodes bread. So good!
Source: Art Smith, O at Home Winter 2008
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