* Exported from MasterCook *
Bacon, Cheese & Potato Chowder
Recipe By :
Serving Size : 6 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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3 cups milk, skim
10 3/4 ounces cream of potato soup, Healthy Choice preferably
2 cups hash browns, frozen -- southern style
1 cup cheddar cheese, lowfat -- shredded
2 slices bacon -- crisply cooked, drained and crumbled
1/4 cup green onions -- thinly sliced
MIX milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., stirring frequently.
LADLE into six soup bowls.
TOP evenly with the cheese, bacon and onions.
Per Serving (excluding unknown items): 161 Calories; 4g Fat (19.4% calories from fat); 11g Protein; 21g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 436mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.
If you are looking for a quick and easy chowder, this is a recipe for people who say they don't or can't cook. Few ingredients and most are already prepared. It is what I call an "open and dump" recipe because you open cans or bags and dump them together to make a tasty finished product that tastes like you slaved over a hot stove!
* Exported from MasterCook *
Egg Stuffed Breakfast Tomatoes
Recipe By :
Serving Size : 8 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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2 ounces cheese sauce, packet -- 2 packets
8 medium tomatoes
8 large eggs
1/4 cup onion -- finely diced
1/4 cup shredded cheddar cheese
4 teaspoons butter or margarine -- melted
2 teaspoons chopped fresh parsley
PREHEAT oven to 350°F. Grease baking sheet.
CUT 1/2-inch slice from top of each tomato; scoop out pulp, leaving shell intact. Place tomatoes upside down on paper towels and drain for 5 minutes. Place tomatoes right side up on prepared baking sheet; season with salt and ground black pepper.
BREAK an egg into each tomato. Sprinkle evenly with onion and cheddar cheese. Drizzle with butter.
BAKE in preheated oven for 25 minutes or until eggs are set.
PREPARE cheese sauce according to package directions and pour over tomatoes. Serve.
Per Serving (excluding unknown items): 165 Calories; 10g Fat (55.0% calories from fat); 10g Protein; 9g Carbohydrate; 2g Dietary Fiber; 224mg Cholesterol; 414mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.
This recipe will impress the snottiest people you know, not to mention your friends and relatives. Another easy recipe to prepare but the results are amazing to look at and taste even better!
* Exported from MasterCook *
Pork Stuffed Cabbage Rolls Recipe
Recipe By :
Serving Size : 6 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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2 heads cabbage
2 tbsp olive oil
1 cup onions -- finely chopped
1/4 tsp garlic -- finely chopped
1 lb ground pork
1/4 cup rice -- cooked in boiling salted water (yielding 3/4 cup cooked)
3 egg whites -- lightly beaten
2 tbsp paprika -- Hungarian
1/8 tsp marjoram
1/2 teaspoon salt
freshly ground pepper
1 cup water
1 cup tomato puree
1 cup sour cream, light
Shred one head of cabbage and set aside. In a large saucepan, bring to a boil enough salted water to cover the other head of cabbage. Add the cabbage, turn the heat to low and simmer 8 minutes. Remove the cabbage and let it drain while it cools enough to handle. Pull off 16 large unbroken leaves and lay them on paper towels to drain and cool further.
In a 10-inch skillet, saute the onions and garlic in olive oil, until the onions are lightly colored. In a large mixing bowl, combine the pork, rice, eggs, paprika, marjoram, the onion-garlic mixture, salt and a few grindings of black pepper. Mix well with a fork or wooden spoon.
Place 2 tablespoons of the stuffing in the center of one of the wilted cabbage leaves and, beginning with the thick end of the leaf, fold over the sides, then roll the whole leaf tightly, as you would a small bundle. Repeat with more leaves until all the stuffing has been used.
Spread the shredded cabbage on the bottom of a 5-quart casserole and arrange the cabbage rolls on top of it. Add the water mixed with the tomato puree. Bring the liquid to a boil, then cover the pan tightly and cook the stuffed cabbage over low heat for 1 hour. Transfer the rolls from the casserole to a warm plate. Stir in the sour cream to the remaining cabbage mixture in pan. Simmer another 5 minutes. Lift the cabbage onto a serving platter with a slotted spoon. Arrange the cabbage rolls on the bed of shredded cabbage and pour some of the sauce over them. Serve the rest of the sauce in a sauceboat.
Per Serving (excluding unknown items): 330 Calories; 22g Fat (58.6% calories from fat); 18g Protein; 17g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 432mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.
This recipe can easily be made in a crockpot once it is all assembled. Just cook on low for 5 hours or so.
* Exported from MasterCook *
Saucy Italian Pork Chops
Recipe By :
Serving Size : 4 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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Mozzarella Cheese
1 pound pork top loin chops -- 3/4" thick
1 pound frozen mixed vegetables
1 teaspoon dried oregano
1/4 cup Kraft Light Balsamic Vinaigrette
14 1/2 ounces diced tomatoes -- Italian style, canned, undrained
4 ounces mozzarella cheese, part skim milk -- shredded
HEAT large skillet sprayed with cooking spray on medium-high heat. Add chops and vegetables; cook 2 min. or until bottoms of chops are browned. Turn chops over.
SPRINKLE with oregano; drizzle with dressing. Cover with tomatoes. Bring to boil; cover. Reduce heat to low; simmer 12 min. or until chops are cooked through (160ºF); stirring occasionally.
SPRINKLE with cheese.
Per Serving (excluding unknown items): 364 Calories; 17g Fat (41.1% calories from fat); 33g Protein; 21g Carbohydrate; 6g Dietary Fiber; 75mg Cholesterol; 256mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 4 Vegetable; 1 Fat.
For company, I like to throw in a small handful of chopped sun dried tomatoes (not oil packed) and a small handful of pitted and chopped olives. Makes an everyday recipe a Sunday best.
* Exported from MasterCook *
smothered yellow squash with basil
Recipe By :
Serving Size : 4 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
1 1/2 lb yellow squash -- halved lengthwise and cut crosswise into 1/8-inch-thick slices
2 cloves garlic -- finely chopped
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fresh basil -- finely chopped
Smothered is a southern term, used mostly in Cajun country. It simply means that the food is sauteed in a bit of oil until browned and then covered in a liquid and simmered. It really adds a different texture and robust taste to the food.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes. Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet. Add garlic and sauté, stirring occasionally, 1 minute. Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil.
Per Serving (excluding unknown items): 95 Calories; 7g Fat (63.5% calories from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 138mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat.
This is a very special side dish recipe. You can vary the herbs and use any you like such as tarragon or chives or Italian parsley, use your imagination. The vegetable can also be varied by using eggplant (I peel it first and chop in cubes) or zucchini or a combination of several vegetables that you like together. This recipe is meant to be used as you like, it is the way the vegetable is prepared that is the important part of this one.