Recipe: Assorted Recipes (22) - 09-08-97 Recipe Swap (updated)
Recipe Collections22 ASSORTED RECIPES
Recipe Swap - September 8, 1997
RECIPES IN THIS FILE:
Mu Shu Vegetables
Eggplant Lasagna
Spaghetti Pizza
Spanish Rice
Chicken Curry Kabobs on Rice
Chinese Pepper Chicken
Vegetable Appetillas
Good Life Tortilla Pizzas
Oriental Chicken, Peppers and Rice
Reduced Fat Double Chocolate Brownies
Bread Machine Calzone
Artichoke and Spinach Stuffed Shells
Honey Oatmeal Muffins
Cacciatore with a Twist
Chicken Breasts in Raspberry Marinade
Fettuccine With Low-Fat Alfredo Sauce
Italian Roasted Vegetables
Minestrone Alla Milanese
Olive Garden Capellini Primavera
Low Fat Spicy Yogurt Dressing
Baked Turkey Scallopini
Tortilla Soup
MU SHU VEGETABLES
Adapted from source: Lucinda Rasmussen, 1993
1 package mu shu pancakes (or tortillas)*
A few dried wood ear or cloud ear mushrooms
2 cloves garlic, minced
1 large onion, cut into very thin wedges
1 small head green cabbage, finely shredded
1 small carrot, shredded
1 (4 oz) can mushrooms, drained (or equivalent fresh, sauteed in water)
3 to 4 green onions, cut into 2-inch pieces
Soy sauce or tamari, to taste
Hosin sauce
Thaw pancakes, if frozen. Soak mushrooms in hot water for 30 minutes and then cut into thin strips.
In a large wok or skillet, saute the garlic and onions for three minutes in a little water or vegetable broth. Add the cabbage, carrot and mushrooms and saute until cabbage just wilts. Add the green onions, soy sauce (about 1-2 tbsp is good) and about 1tablespoon hosin sauce. Heat through.
Place one pancake in the microwave for 10 seconds (helps to make them more pliable). Remove and spread with a tablespoon of hosin sauce, and then about 1/2 cup of the mu shu mixture. Fold the bottom of the pancake up about 1/4 of the way, then fold the two sides in (I sort of roll them, actually, so it is easier to eat).
This was even better the second day (refrigerate the filling and don't fill the pancakes until right before you want to eat them, however).
VARIATION:
You could also add some julienne strips of tofu or any other vegetables you like (i.e., bean sprouts, celery, water chestnuts, bamboo shoots, etc.).
*Homemade Mandarin Pancakes
Mu Hu Pork With Homemade Mandarin Pancakes
EGGPLANT LASAGNA
Source: Lowfat4life
From: Risa G., NJ
Makes 10 servings
2 small zucchini, chopped
1 small eggplant, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
1/2 cup vegetable broth
1 (16 ounce) package lasagna noodles
1 (28 oz) can plum tomatoes
1/2 teaspoon thyme
1 pound low fat mozzarella cheese, shredded
Preheat oven to 375 degrees F.
In large nonstick skillet over high heat, saute vegetables except tomatoes in broth for 3 minutes; stirring constantly. Reduce heat to low, cover and simmer until vegetables are tender; about 15 minutes. Remove cover and cook until all liquid has evaporated.
Meanwhile, in large nonstick saucepan, prepare pasta according to package directions, drain and set aside.
To prepare sauce, in large saucepan over medium heat add tomatoes with their juice and thyme, bring to boil; stirring to break up tomatoes. Reduce heat, cook uncovered for 15 minutes or until desired consistency.
In 13x9-inch nonstick baking dish, arrange one fourth of the noodles on bottom. Spread one third of the vegetable mixture over noodles and spoon on enough sauce to cover vegetables; sprinkle with cheese.
Repeat layering twice.
Bake lasagna, uncovered, 40 minutes until bubbly and top is lightly browned. Let stand for 10 minutes before serving.
Risa G., NJ: I made an interesting dinner tonight. Real fun!
SPAGHETTI PIZZA
Put 4 cups of cooked spaghetti in the bottom of a large baking dish.
Then you brown some ground turkey and you add some onion, green bell pepper and some Italian seasonings. When the turkey is brown and no longer pink you take it off the heat. Turn off the stove. You put in some tomato sauce and mix it thoroughly.
Put the turkey mixture over the spaghetti and then put some mushrooms and some shredded fat free or reduced fat cheese on top.
Bake at 350 degrees F for 25 minutes. Wait 5 minutes to cut it.
SPANISH RICE
Source: Lowfat4life
From: Risa G., NJ
Makes 6 servings
1 onion, chopped
1 green bell pepper, chopped
1/4 cup vegetable broth
1 cup cooked brown rice
1 (32 ounce) can stewed tomatoes
1 teaspoon chili powder
1/8 teaspoon marjoram
1 teaspoon minced garlic
Preheat oven to 350 degrees F.
In large skillet over high heat, saute onions and green peppers in broth for 5 minutes or until tender crisp. Add rice, stirring constantly and cook for 5 minutes. Place rice mixture in medium shallow baking dish and set aside.
In same skillet, heat remaining ingredients for 5 minutes. Pour sauce over rice.
Bake for 30 minutes or until all liquid is absorbed. Serve hot.
CHICKEN CURRY KABOBS ON RICE
1/2 cup plain yogurt
1 teaspoon minced garlic
1/4 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon chili powder
1/4 teaspoon salt
1 1/2 pounds chicken breast
3 cups cooked rice
1 large tomato, chopped
2 green onion, sliced
6 skewers
Chopped fresh parsley (to garnish)
Mix yogurt, garlic and spices. Marinate in refrigerator at least 6 hours, turning occasionally.
Soak bamboo skewers for 1 hour.
Drain and discard marinade. Thread chicken on skewers. Cook 8 to 10 minutes on grill, turning twice.
Toss rice with tomato and green onions; garnish with parsley. Serve
CHINESE PEPPER CHICKEN
Source: Elizabeth Powell
3 tablespoons vegetable oil, divided use
1 tablespoon soy sauce
1 clove garlic, minced
1 (1 1/2-inch) ginger root slice, chopped
1 teaspoon cornstarch
3 boneless skinless chicken breasts, cut in 1/2-inch strips
2 bell peppers, sliced
3 celery stalks, sliced
1/3 cup chopped green onion
FOR THE SAUCE:
3/4 cup water
1/2 teaspoon sugar
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon rice wine
Hot cooked rice (for serving)
In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in marinade to coat and marinate 30 minutes.
In a wok, heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softened. Add green onions and cook 2 minutes more. Remove vegetables from wok.
Drain chicken and pat dry with paper towels. Add chicken to wok and stir fry until chicken is done, about 3 minutes.
Mix remaining ingredients (for the sauce) together in a small bowl. Add to chicken with vegetables; simmer 3 minutes.
Serve over rice.
VEGETABLE APPETILLAS
Source: Azteca Foods
From: Risa G., NJ
Makes 48-50 slices
1 package tortillas
2 containers (8 oz. each) soft cream cheese
1/4 cup chopped green olives
1/2 cup green onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
Remove tortillas from refrigerator; let stand at room temperature for 15 minutes.
Spread a thin layer of cream cheese on tortillas. Sprinkle with approximately 1 tablespoon each olives, onions and peppers. Tightly roll up tortilla. Wrap individually in plastic wrap. Repeat for all tortillas. Refrigerate for at least 3 hours or overnight.
To serve, cut into 3/4-inch diagonal slices.
GOOD LIFE TORTILLA PIZZAS
Source: Azteca Foods
From: Risa G., NJ
Makes 2 pizzas
4 Tortillas
1 cup shredded mozzarella cheese
1/2 cup tomato sauce
2 teaspoons oregano
1 fresh tomato, thinly sliced
Optional ingredients:
Sliced green pepper
Sliced onion
Sliced fresh mushrooms
Parmesan cheese
Preheat oven to 400 degrees F.
Place two (2) tortillas on ungreased baking sheet. Sprinkle 1/4 cup mozzarella cheese on each tortilla. Place another tortilla on top of cheese. Press down lightly on top tortilla.
Bake for 6-8 minutes. Remove baking sheet From oven. Carefully flip tortillas over. Let cool 5 minutes.
Spread top tortillas with tomato sauce. Sprinkle with oregano and remaining mozzarella cheese. Top with sliced tomatoes and optional ingredients, if desired.
Return to oven. Bake 6-8 minutes or until cheese is melted and veggies are warm.
ORIENTAL CHICKEN, PEPPERS AND RICE
Source: Jo Anne Merrill
Makes 4 servings
1 tablespoon cornstarch
4 tablespoons soy sauce, low sodium
1 (8 ounce) can pineapple chunks in juice
2 tablespoons oil, divided use
1 red pepper, julienned
1 green bell pepper, julienned
1 onion, minced
2 garlic cloves, minced
3 boneless, skinless chicken breast halves, cut into cubes*
2 tablespoons vinegar
3 tablespoons packed brown sugar
1/2 teaspoon ground or freshly grated ginger
2 cups hot cooked rice (for serving)
Mix cornstarch with soy sauce and some of the pineapple juice in a small bowl; set aside.
Heat a heavy skillet; add 1 tablespoon oil. Saute the peppers, onion and garlic until onion is limp. Remove from skillet and keep warm.
Add the remaining 1 tablespoon oil to skillet and cook chicken cubes until all turn white and are cooked through. This step doesn't take long - don't overcook.
Combine the chicken with the onion mixture. Add the pineapple chunks and remaining juice along with the brown sugar, vinegar and ginger; heat to boiling. Add the cornstarch mixture and stir constantly until sauce is thickened and heated through.
Serve immediately over hot cooked white rice.
*Use 3 chicken breast halves to yield about 4 servings. Use more chicken for larger portions.
REDUCED FAT DOUBLE CHOCOLATE BROWNIES
Adapted from source: Tom's Vegan Page
From: BJ, Can
10 oz. unsweetened applesauce
1 cup unsweetened cocoa powder
1/4 tsp. salt
1 1/2 cups sugar (or less)
1 banana
2 cups flour
2 cups chocolate chips (or less)
Mix all together and pour into a greased 8x8-inch baking pan.
Bake at 350 degrees F for 35 minutes or until done.
BREAD MACHINE CALZONE
Source: Donna German The Bread Machine Cookbook II
SMALL:
2/3 cup water
1 tablespoon olive oil
1/3 teaspoon salt
1/4 teaspoon oregano
2 cups bread flour
1 teaspoon yeast
MEDIUM:
1 cup water
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/3 teaspoon oregano
3 cups bread flour
1 1/2 teaspoons yeast
FOR THE FILLING:*
Ricotta cheese
Shredded mozzarella cheese
Process in bread machine according to manufacturer's directions on dough cycle.
When ready, remove dough from the machine and roll it into circles of approximately 8-inches in diameter.
Place 1 1/2 to 2 tablespoons each of ricotta and grated mozzarella cheese in each calzone. Spread filling on one half of the circle leaving a border around it for closing.
Close the calzone by folding the unfilled side on top of the filled side and crimping the edges closed with your fingers or a fork. Place on a lightly greased baking or pizza pan. Let rise approximately 30 minutes.
Brush lightly with olive oil.
Bake in a preheated 500 degree F oven for approximately 20 to 30 minutes or until puffed and golden.
*Or use a stromboli filling.
ARTICHOKE AND SPINACH STUFFED SHELLS
Source: Cooking Light magazine, 1994
Makes 6 servings
1 package frozen spinach, chopped and thawed
1 cup frozen artichokes , thawed
12 pasta shells, jumbo, uncooked
1 cup part skim milk ricotta cheese
2 tablespoons chopped basil
1 tablespoon chopped parsley
1/4 teaspoon salt
2 Tablespoons lemon juice
1/3 cup nonfat sour cream
2 cans stewed tomatoes, undrained and chopped
8 ounces tomato sauce
2 tablespoons cornstarch
1 1/2 tablespoons chopped basil
Vegetable cooking spray
Basil sprigs (to garnish, optional)
Cook spinach and artichoke hearts according to package directions, omitting salt; drain well. Chop artichoke hearts, and set aside.
Cook shells according to package and set separately on a piece of wax paper.
Position knife blade in food processor bowl; add spinach, ricotta cheese, and next 4 ingredients. Process 30 seconds or until smooth.
Transfer to a bowl; stir in chopped artichokes and sour cream; set aside.
Combine stewed tomatoes, tomato sauce, cornstarch, and 1 1/2 tablespoons basil in a saucepan; stir well. Cook over medium heat until thickened, stirring frequently.
Spoon 1 cup tomato mixture in bottom of an 1x7x1/2-inch baking dish coated with cooking spray. Spoon spinach mixture evenly into shells. Place shells on sauce in baking dish. Spoon remaining sauce on top of the shells.
Bake uncovered at 350 degrees F for 30 minutes or until bubbling.
Garnish with basil sprigs, if desired.
HONEY OATMEAL MUFFINS
From: SueA, CA
Makes 14 muffins
1 cup quick-cooking oats, uncooked
3/4 cup bread flour
3/4 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
1 egg
3 tablespoons honey
2 tablespoons vegetable oil
1 cup fat free milk
Combine first 5 ingredients in a mixing bowl. Make a well in center of mixture; set aside.
Combine egg, honey, oil, and milk; mix well. Add liquid mixture to dry ingredients; stir just until moistened. Spoon into muffin pans coated with cooking spray, filling 2/3 full.
Bake at 350 degrees F for 18 minutes.
CACCIATORE WITH A TWIST
Source: Fast and Healthy magazine, January/February 1995
Makes 4 servings
1 cup uncooked rotini (spiral pasta).
2 tsp olive oil
1 medium onion, sliced
1 small green bell pepper, seeded, cut into strips
2 garlic cloves, minced
1/2 pound turkey breast, cut into strips
1 (15 oz) can garbanzo beans
1 (15 oz) can tomato sauce
3/4 tsp dried oregano leaves
Cook rotini to desired doneness as directed on package. Drain; keep warm.
Meanwhile, heat oil in large non-stick skillet over medium hear until hot. Add onion, bell pepper, garlic, and turkey; cook and stir 5 to 10 minutes or until turkey is no longer pink.
Add tomato sauce, beans and oregano; mix well. Bring to boil. Reduce heat; cover and simmer 10 minutes or until thoroughly heated.
Serve over rotini.
CHICKEN BREASTS IN RASPBERRY MARINADE
Adapted from source: Pompeian Olive Oil
Makes 4 servings
4 boneless skinless chicken breast halves
1 cup extra virgin olive oil
1/4 cup red wine vinegar
Zest of 1 orange zest, julienned
1 teaspoon thyme
1 teaspoon ground sage
1/2 cup finely chopped shallots
1 cup whole fresh raspberries
1 cup orange sections (optional)
Marinate the chicken breasts in a mixture of all ingredients except for the orange sections for two hours.
Remove the chicken from the marinade and place in a roasting pan; reserve the marinade.
Roast the chicken at 350 degrees F for 10 minutes on each side, or until done.
Remove the chicken to a serving platter and (on the stovetop) deglaze the roasting pan with the reserved marinade. Transfer the mixture to a sauce pan and reduce to thicken slightly. Finish the sauce with 1 cup orange sections, if using.
Serve the chicken with the reduced raspberry marinade sauce.
FETTUCCINE WITH LOW-FAT ALFREDO SAUCE
1/2 pound uncooked fettuccine
1 cup ricotta cheese, room temperature
1/4 cup freshly grated parmesan cheese (plus additional for topping)
3 tablespoons milk
2 tablespoons unsalted butter
1/4 cup minced fresh parsley
Salt and pepper
Cook pasta according to package directions.
Meanwhile, put ricotta, parmesan and milk in blender and blend until creamy.
When pasta is done, drain and add butter to it. Add ricotta mixture, parsley, salt and pepper.
Serve with additional grated parmesan.
ITALIAN ROASTED VEGETABLES
Source: Jeffrey Maurer
2 yellow bell peppers, cut into chunks
2 red bell peppers, cut into chunks
2 green bell peppers, cut into chunks
3 zucchini, sliced lengthwise
2 bunches green onions, trimmed
2 Japanese eggplant, sliced
24 spears asparagus, whole, trimmed
1 pound baby new potatoes, sliced thin
8 ounces mushrooms, halved or whole
Fresh rosemary, chopped (or fresh herb(s) of choice)
12 cloves garlic, chopped
1/4 cup extra virgin olive oil
Salt and pepper, to taste
Preheat oven to 500 degrees F.
Put vegetables into open roasting pans, spreading in a single layer. Toss with herb(s), chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
Roast for about 45 minutes, or until crisp tender.
Serve hot or at room temperature with fresh Italian bread, not toasted.
MINESTRONE ALLA MILANESE
Adapted from source: Cooking Class Cookbook
Makes 8 servings
1/4 pound green beans
2 medium zucchini
1 large potato
1/3 cup olive oil
3 tablespoons butter
2 medium onions, chopped
3 medium carrots, coarsely chopped
3 ribs celery, coarsely chopped
1/2 pound cabbage, coarsely shredded
1 clove garlic, minced
3 1/2 cups beef broth
1 1/2 cups water
1 (28 oz.) can Italian plum tomatoes, drain, reserve juice
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground black pepper
1 bay leaf
1 (16 oz.) can cannellini beans, Rinsed and drained
Freshly grated Parmesan cheese (for serving, optional)
Trim green beans; cut into 1-inch pieces. Trim zucchini; cut into 1/2-inch cubes. Peel potato; cut into 3/4-inch cubes.
Heat oil and butter in Dutch oven over medium heat. Add onion; cook and stir 6 minutes until onions are soft, but not brown.
Stir in carrots and potato, cook for 5 minutes.
Add celery and green beans; cook for 5 more minutes. Then add zucchini; cook for 3 minutes, and finally add cabbage and garlic and stir for 1 minute. Add broth, water and reserved tomato juice to pot. Add coarsely chopped tomatoes to pot. Stir in salt, basil, rosemary, pepper and bay leaf. Bring to a boil; reduce heat to low. Cover and simmer 1 1/2 hours, stirring occasionally.
Add cannellini beans. Uncover pot and cook over medium-low heat 30 minutes until soup thickens, stirring occasionally.
Remove bay leaf. Sprinkle freshly grated Parmesan cheese on top before serving if desired.
OLIVE GARDEN CAPELLINI PRIMAVERA
Source: Weight Watchers Magazine, December 1994
1 tbsp olive oil
1 tsp butter
5 cups broccoli florets, cut into 1-inch pieces
1 1/2 cups chopped onion
3/4 cup julienned carrots
3 cup sliced mushrooms
1 1/4 cups halved lengthwise and thinly sliced yellow squash
1 tsp finely chopped garlic
1 1/4 cups crushed tomatoes
9 sun-dried tomato halves, not .oil-packed, minced
1 tbsp low-sodium beef bouillon granules
1 tbsp chopped fresh parsley
1/4 tsp dried oregano
1/4 tsp ground rosemary
1/8 tsp crushed red pepper flakes
9 oz capellini (angel hair) pasta, uncooked
2 tbsp grated parmesan cheese (for serving)
In a large non-stick saucepan, heat oil and butter over medium-high heat 30 seconds.
Add broccoli, onions, and carrot and saute until carrot is tender, 5 minutes.
Add mushrooms, squash, and garlic; saute 2 minutes longer.
Add 1 1/2 cups water and the next 7 ingredients; cook, stirring until just below boiling. Lower heat, cover and simmer until vegetables are tender, 8-10 minutes.
Meanwhile, cook pasta in large pot of boiling water until tender, 6-8 minutes. Drain and place in serving bowl.
Toss with pasta with the vegetable mixture and sprinkle with cheese.
Makes 6 servings
Each serving (2 cups) provides: 1/2 Fat, 5 vegetables, 6 carb.
Nutrients per serving: 286 calories, 13 gm pro; 51 gm carb; 5 gm fat; 88 mg sodium; 8 gm fiber.
LOW FAT SPICY YOGURT DRESSING
Source: Cooking Light Annual 1990
From: SueA, CA
Makes 1 1/3 cups (15 calories per tablespoon)
1 cup plain nonfat yogurt
1/4 cup reduced calorie mayonnaise
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground white pepper
Dash of ground red pepper (cayenne)
Dash of cardamom
1 tablespoon finely chopped cilantro
Position knife blade in food processor bowl; add first 8 ingredients. Top with cover, and process until smooth.
Pour mixture into small bowl; stir in cilantro.
Serve over thinly sliced cucumbers, avocados or tomatoes.
BAKED TURKEY SCALLOPINI
Adapted from source: Essence of Emeril with Emeril Lagasse From the TV FOOD NETWORK (broadcast 11-26-1996)
From: SueA, CA
Makes 6 servings
8 turkey breast fillets, flattened (1 1/2 pounds)
Salt and pepper
1/4 cup ricotta cheese
1/2 cup chopped Kalamata olives
1 tablespoon chopped fresh oregano
1 large ripe tomato, cut into 8 slices
1 teaspoon champagne vinegar
1 tablespoon olive oil for drizzling
1/2 pound part skim Mozzarella cheese, thinly sliced
Preheat broiler.
Arrange the turkey fillets in an ovenproof baking dish. Broil about 5 minutes.
Remove from oven and turn cutlets over. Season with salt and pepper and spread a thin layer of ricotta evenly over the turkey. Sprinkle on the olives, then the oregano. Place a slice of tomato on each fillet. Sprinkle the surface with the vinegar, and drizzle on the olive oil. Lay the mozzarella over the top.
Broil for about 5 minutes more, or until the turkey is done and the cheese begins to bubble and brown.
TORTILLA SOUP
(crock pot)
From: Sharon, WI
This is from my friend Sherri in North Carolina
4 boneless, skinless chicken breasts, cubed
2 1/2 cups water
1/2 cup onion, chopped
4 oz chopped green chiles
4 chicken bouillon cubes
1 can Mexican stewed tomatoes
1 can peeled tomatoes
8 oz tomato sauce
Add all ingredients to a big saucepan. (Do not cook chicken first, put in raw). Cook for about 1 1/2 hours on LOW.
When done, put in bowls. Add tortilla chips, shredded cheddar cheese, bacon bits and sour cream on top of each. YUMMY!!
Recipe Swap - September 8, 1997
RECIPES IN THIS FILE:
Mu Shu Vegetables
Eggplant Lasagna
Spaghetti Pizza
Spanish Rice
Chicken Curry Kabobs on Rice
Chinese Pepper Chicken
Vegetable Appetillas
Good Life Tortilla Pizzas
Oriental Chicken, Peppers and Rice
Reduced Fat Double Chocolate Brownies
Bread Machine Calzone
Artichoke and Spinach Stuffed Shells
Honey Oatmeal Muffins
Cacciatore with a Twist
Chicken Breasts in Raspberry Marinade
Fettuccine With Low-Fat Alfredo Sauce
Italian Roasted Vegetables
Minestrone Alla Milanese
Olive Garden Capellini Primavera
Low Fat Spicy Yogurt Dressing
Baked Turkey Scallopini
Tortilla Soup
MU SHU VEGETABLES
Adapted from source: Lucinda Rasmussen, 1993
1 package mu shu pancakes (or tortillas)*
A few dried wood ear or cloud ear mushrooms
2 cloves garlic, minced
1 large onion, cut into very thin wedges
1 small head green cabbage, finely shredded
1 small carrot, shredded
1 (4 oz) can mushrooms, drained (or equivalent fresh, sauteed in water)
3 to 4 green onions, cut into 2-inch pieces
Soy sauce or tamari, to taste
Hosin sauce
Thaw pancakes, if frozen. Soak mushrooms in hot water for 30 minutes and then cut into thin strips.
In a large wok or skillet, saute the garlic and onions for three minutes in a little water or vegetable broth. Add the cabbage, carrot and mushrooms and saute until cabbage just wilts. Add the green onions, soy sauce (about 1-2 tbsp is good) and about 1tablespoon hosin sauce. Heat through.
Place one pancake in the microwave for 10 seconds (helps to make them more pliable). Remove and spread with a tablespoon of hosin sauce, and then about 1/2 cup of the mu shu mixture. Fold the bottom of the pancake up about 1/4 of the way, then fold the two sides in (I sort of roll them, actually, so it is easier to eat).
This was even better the second day (refrigerate the filling and don't fill the pancakes until right before you want to eat them, however).
VARIATION:
You could also add some julienne strips of tofu or any other vegetables you like (i.e., bean sprouts, celery, water chestnuts, bamboo shoots, etc.).
*Homemade Mandarin Pancakes
Mu Hu Pork With Homemade Mandarin Pancakes
EGGPLANT LASAGNA
Source: Lowfat4life
From: Risa G., NJ
Makes 10 servings
2 small zucchini, chopped
1 small eggplant, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
1/2 cup vegetable broth
1 (16 ounce) package lasagna noodles
1 (28 oz) can plum tomatoes
1/2 teaspoon thyme
1 pound low fat mozzarella cheese, shredded
Preheat oven to 375 degrees F.
In large nonstick skillet over high heat, saute vegetables except tomatoes in broth for 3 minutes; stirring constantly. Reduce heat to low, cover and simmer until vegetables are tender; about 15 minutes. Remove cover and cook until all liquid has evaporated.
Meanwhile, in large nonstick saucepan, prepare pasta according to package directions, drain and set aside.
To prepare sauce, in large saucepan over medium heat add tomatoes with their juice and thyme, bring to boil; stirring to break up tomatoes. Reduce heat, cook uncovered for 15 minutes or until desired consistency.
In 13x9-inch nonstick baking dish, arrange one fourth of the noodles on bottom. Spread one third of the vegetable mixture over noodles and spoon on enough sauce to cover vegetables; sprinkle with cheese.
Repeat layering twice.
Bake lasagna, uncovered, 40 minutes until bubbly and top is lightly browned. Let stand for 10 minutes before serving.
Risa G., NJ: I made an interesting dinner tonight. Real fun!
SPAGHETTI PIZZA
Put 4 cups of cooked spaghetti in the bottom of a large baking dish.
Then you brown some ground turkey and you add some onion, green bell pepper and some Italian seasonings. When the turkey is brown and no longer pink you take it off the heat. Turn off the stove. You put in some tomato sauce and mix it thoroughly.
Put the turkey mixture over the spaghetti and then put some mushrooms and some shredded fat free or reduced fat cheese on top.
Bake at 350 degrees F for 25 minutes. Wait 5 minutes to cut it.
SPANISH RICE
Source: Lowfat4life
From: Risa G., NJ
Makes 6 servings
1 onion, chopped
1 green bell pepper, chopped
1/4 cup vegetable broth
1 cup cooked brown rice
1 (32 ounce) can stewed tomatoes
1 teaspoon chili powder
1/8 teaspoon marjoram
1 teaspoon minced garlic
Preheat oven to 350 degrees F.
In large skillet over high heat, saute onions and green peppers in broth for 5 minutes or until tender crisp. Add rice, stirring constantly and cook for 5 minutes. Place rice mixture in medium shallow baking dish and set aside.
In same skillet, heat remaining ingredients for 5 minutes. Pour sauce over rice.
Bake for 30 minutes or until all liquid is absorbed. Serve hot.
CHICKEN CURRY KABOBS ON RICE
1/2 cup plain yogurt
1 teaspoon minced garlic
1/4 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon chili powder
1/4 teaspoon salt
1 1/2 pounds chicken breast
3 cups cooked rice
1 large tomato, chopped
2 green onion, sliced
6 skewers
Chopped fresh parsley (to garnish)
Mix yogurt, garlic and spices. Marinate in refrigerator at least 6 hours, turning occasionally.
Soak bamboo skewers for 1 hour.
Drain and discard marinade. Thread chicken on skewers. Cook 8 to 10 minutes on grill, turning twice.
Toss rice with tomato and green onions; garnish with parsley. Serve
CHINESE PEPPER CHICKEN
Source: Elizabeth Powell
3 tablespoons vegetable oil, divided use
1 tablespoon soy sauce
1 clove garlic, minced
1 (1 1/2-inch) ginger root slice, chopped
1 teaspoon cornstarch
3 boneless skinless chicken breasts, cut in 1/2-inch strips
2 bell peppers, sliced
3 celery stalks, sliced
1/3 cup chopped green onion
FOR THE SAUCE:
3/4 cup water
1/2 teaspoon sugar
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon rice wine
Hot cooked rice (for serving)
In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in marinade to coat and marinate 30 minutes.
In a wok, heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softened. Add green onions and cook 2 minutes more. Remove vegetables from wok.
Drain chicken and pat dry with paper towels. Add chicken to wok and stir fry until chicken is done, about 3 minutes.
Mix remaining ingredients (for the sauce) together in a small bowl. Add to chicken with vegetables; simmer 3 minutes.
Serve over rice.
VEGETABLE APPETILLAS
Source: Azteca Foods
From: Risa G., NJ
Makes 48-50 slices
1 package tortillas
2 containers (8 oz. each) soft cream cheese
1/4 cup chopped green olives
1/2 cup green onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
Remove tortillas from refrigerator; let stand at room temperature for 15 minutes.
Spread a thin layer of cream cheese on tortillas. Sprinkle with approximately 1 tablespoon each olives, onions and peppers. Tightly roll up tortilla. Wrap individually in plastic wrap. Repeat for all tortillas. Refrigerate for at least 3 hours or overnight.
To serve, cut into 3/4-inch diagonal slices.
GOOD LIFE TORTILLA PIZZAS
Source: Azteca Foods
From: Risa G., NJ
Makes 2 pizzas
4 Tortillas
1 cup shredded mozzarella cheese
1/2 cup tomato sauce
2 teaspoons oregano
1 fresh tomato, thinly sliced
Optional ingredients:
Sliced green pepper
Sliced onion
Sliced fresh mushrooms
Parmesan cheese
Preheat oven to 400 degrees F.
Place two (2) tortillas on ungreased baking sheet. Sprinkle 1/4 cup mozzarella cheese on each tortilla. Place another tortilla on top of cheese. Press down lightly on top tortilla.
Bake for 6-8 minutes. Remove baking sheet From oven. Carefully flip tortillas over. Let cool 5 minutes.
Spread top tortillas with tomato sauce. Sprinkle with oregano and remaining mozzarella cheese. Top with sliced tomatoes and optional ingredients, if desired.
Return to oven. Bake 6-8 minutes or until cheese is melted and veggies are warm.
ORIENTAL CHICKEN, PEPPERS AND RICE
Source: Jo Anne Merrill
Makes 4 servings
1 tablespoon cornstarch
4 tablespoons soy sauce, low sodium
1 (8 ounce) can pineapple chunks in juice
2 tablespoons oil, divided use
1 red pepper, julienned
1 green bell pepper, julienned
1 onion, minced
2 garlic cloves, minced
3 boneless, skinless chicken breast halves, cut into cubes*
2 tablespoons vinegar
3 tablespoons packed brown sugar
1/2 teaspoon ground or freshly grated ginger
2 cups hot cooked rice (for serving)
Mix cornstarch with soy sauce and some of the pineapple juice in a small bowl; set aside.
Heat a heavy skillet; add 1 tablespoon oil. Saute the peppers, onion and garlic until onion is limp. Remove from skillet and keep warm.
Add the remaining 1 tablespoon oil to skillet and cook chicken cubes until all turn white and are cooked through. This step doesn't take long - don't overcook.
Combine the chicken with the onion mixture. Add the pineapple chunks and remaining juice along with the brown sugar, vinegar and ginger; heat to boiling. Add the cornstarch mixture and stir constantly until sauce is thickened and heated through.
Serve immediately over hot cooked white rice.
*Use 3 chicken breast halves to yield about 4 servings. Use more chicken for larger portions.
REDUCED FAT DOUBLE CHOCOLATE BROWNIES
Adapted from source: Tom's Vegan Page
From: BJ, Can
10 oz. unsweetened applesauce
1 cup unsweetened cocoa powder
1/4 tsp. salt
1 1/2 cups sugar (or less)
1 banana
2 cups flour
2 cups chocolate chips (or less)
Mix all together and pour into a greased 8x8-inch baking pan.
Bake at 350 degrees F for 35 minutes or until done.
BREAD MACHINE CALZONE
Source: Donna German The Bread Machine Cookbook II
SMALL:
2/3 cup water
1 tablespoon olive oil
1/3 teaspoon salt
1/4 teaspoon oregano
2 cups bread flour
1 teaspoon yeast
MEDIUM:
1 cup water
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/3 teaspoon oregano
3 cups bread flour
1 1/2 teaspoons yeast
FOR THE FILLING:*
Ricotta cheese
Shredded mozzarella cheese
Process in bread machine according to manufacturer's directions on dough cycle.
When ready, remove dough from the machine and roll it into circles of approximately 8-inches in diameter.
Place 1 1/2 to 2 tablespoons each of ricotta and grated mozzarella cheese in each calzone. Spread filling on one half of the circle leaving a border around it for closing.
Close the calzone by folding the unfilled side on top of the filled side and crimping the edges closed with your fingers or a fork. Place on a lightly greased baking or pizza pan. Let rise approximately 30 minutes.
Brush lightly with olive oil.
Bake in a preheated 500 degree F oven for approximately 20 to 30 minutes or until puffed and golden.
*Or use a stromboli filling.
ARTICHOKE AND SPINACH STUFFED SHELLS
Source: Cooking Light magazine, 1994
Makes 6 servings
1 package frozen spinach, chopped and thawed
1 cup frozen artichokes , thawed
12 pasta shells, jumbo, uncooked
1 cup part skim milk ricotta cheese
2 tablespoons chopped basil
1 tablespoon chopped parsley
1/4 teaspoon salt
2 Tablespoons lemon juice
1/3 cup nonfat sour cream
2 cans stewed tomatoes, undrained and chopped
8 ounces tomato sauce
2 tablespoons cornstarch
1 1/2 tablespoons chopped basil
Vegetable cooking spray
Basil sprigs (to garnish, optional)
Cook spinach and artichoke hearts according to package directions, omitting salt; drain well. Chop artichoke hearts, and set aside.
Cook shells according to package and set separately on a piece of wax paper.
Position knife blade in food processor bowl; add spinach, ricotta cheese, and next 4 ingredients. Process 30 seconds or until smooth.
Transfer to a bowl; stir in chopped artichokes and sour cream; set aside.
Combine stewed tomatoes, tomato sauce, cornstarch, and 1 1/2 tablespoons basil in a saucepan; stir well. Cook over medium heat until thickened, stirring frequently.
Spoon 1 cup tomato mixture in bottom of an 1x7x1/2-inch baking dish coated with cooking spray. Spoon spinach mixture evenly into shells. Place shells on sauce in baking dish. Spoon remaining sauce on top of the shells.
Bake uncovered at 350 degrees F for 30 minutes or until bubbling.
Garnish with basil sprigs, if desired.
HONEY OATMEAL MUFFINS
From: SueA, CA
Makes 14 muffins
1 cup quick-cooking oats, uncooked
3/4 cup bread flour
3/4 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
1 egg
3 tablespoons honey
2 tablespoons vegetable oil
1 cup fat free milk
Combine first 5 ingredients in a mixing bowl. Make a well in center of mixture; set aside.
Combine egg, honey, oil, and milk; mix well. Add liquid mixture to dry ingredients; stir just until moistened. Spoon into muffin pans coated with cooking spray, filling 2/3 full.
Bake at 350 degrees F for 18 minutes.
CACCIATORE WITH A TWIST
Source: Fast and Healthy magazine, January/February 1995
Makes 4 servings
1 cup uncooked rotini (spiral pasta).
2 tsp olive oil
1 medium onion, sliced
1 small green bell pepper, seeded, cut into strips
2 garlic cloves, minced
1/2 pound turkey breast, cut into strips
1 (15 oz) can garbanzo beans
1 (15 oz) can tomato sauce
3/4 tsp dried oregano leaves
Cook rotini to desired doneness as directed on package. Drain; keep warm.
Meanwhile, heat oil in large non-stick skillet over medium hear until hot. Add onion, bell pepper, garlic, and turkey; cook and stir 5 to 10 minutes or until turkey is no longer pink.
Add tomato sauce, beans and oregano; mix well. Bring to boil. Reduce heat; cover and simmer 10 minutes or until thoroughly heated.
Serve over rotini.
CHICKEN BREASTS IN RASPBERRY MARINADE
Adapted from source: Pompeian Olive Oil
Makes 4 servings
4 boneless skinless chicken breast halves
1 cup extra virgin olive oil
1/4 cup red wine vinegar
Zest of 1 orange zest, julienned
1 teaspoon thyme
1 teaspoon ground sage
1/2 cup finely chopped shallots
1 cup whole fresh raspberries
1 cup orange sections (optional)
Marinate the chicken breasts in a mixture of all ingredients except for the orange sections for two hours.
Remove the chicken from the marinade and place in a roasting pan; reserve the marinade.
Roast the chicken at 350 degrees F for 10 minutes on each side, or until done.
Remove the chicken to a serving platter and (on the stovetop) deglaze the roasting pan with the reserved marinade. Transfer the mixture to a sauce pan and reduce to thicken slightly. Finish the sauce with 1 cup orange sections, if using.
Serve the chicken with the reduced raspberry marinade sauce.
FETTUCCINE WITH LOW-FAT ALFREDO SAUCE
1/2 pound uncooked fettuccine
1 cup ricotta cheese, room temperature
1/4 cup freshly grated parmesan cheese (plus additional for topping)
3 tablespoons milk
2 tablespoons unsalted butter
1/4 cup minced fresh parsley
Salt and pepper
Cook pasta according to package directions.
Meanwhile, put ricotta, parmesan and milk in blender and blend until creamy.
When pasta is done, drain and add butter to it. Add ricotta mixture, parsley, salt and pepper.
Serve with additional grated parmesan.
ITALIAN ROASTED VEGETABLES
Source: Jeffrey Maurer
2 yellow bell peppers, cut into chunks
2 red bell peppers, cut into chunks
2 green bell peppers, cut into chunks
3 zucchini, sliced lengthwise
2 bunches green onions, trimmed
2 Japanese eggplant, sliced
24 spears asparagus, whole, trimmed
1 pound baby new potatoes, sliced thin
8 ounces mushrooms, halved or whole
Fresh rosemary, chopped (or fresh herb(s) of choice)
12 cloves garlic, chopped
1/4 cup extra virgin olive oil
Salt and pepper, to taste
Preheat oven to 500 degrees F.
Put vegetables into open roasting pans, spreading in a single layer. Toss with herb(s), chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
Roast for about 45 minutes, or until crisp tender.
Serve hot or at room temperature with fresh Italian bread, not toasted.
MINESTRONE ALLA MILANESE
Adapted from source: Cooking Class Cookbook
Makes 8 servings
1/4 pound green beans
2 medium zucchini
1 large potato
1/3 cup olive oil
3 tablespoons butter
2 medium onions, chopped
3 medium carrots, coarsely chopped
3 ribs celery, coarsely chopped
1/2 pound cabbage, coarsely shredded
1 clove garlic, minced
3 1/2 cups beef broth
1 1/2 cups water
1 (28 oz.) can Italian plum tomatoes, drain, reserve juice
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground black pepper
1 bay leaf
1 (16 oz.) can cannellini beans, Rinsed and drained
Freshly grated Parmesan cheese (for serving, optional)
Trim green beans; cut into 1-inch pieces. Trim zucchini; cut into 1/2-inch cubes. Peel potato; cut into 3/4-inch cubes.
Heat oil and butter in Dutch oven over medium heat. Add onion; cook and stir 6 minutes until onions are soft, but not brown.
Stir in carrots and potato, cook for 5 minutes.
Add celery and green beans; cook for 5 more minutes. Then add zucchini; cook for 3 minutes, and finally add cabbage and garlic and stir for 1 minute. Add broth, water and reserved tomato juice to pot. Add coarsely chopped tomatoes to pot. Stir in salt, basil, rosemary, pepper and bay leaf. Bring to a boil; reduce heat to low. Cover and simmer 1 1/2 hours, stirring occasionally.
Add cannellini beans. Uncover pot and cook over medium-low heat 30 minutes until soup thickens, stirring occasionally.
Remove bay leaf. Sprinkle freshly grated Parmesan cheese on top before serving if desired.
OLIVE GARDEN CAPELLINI PRIMAVERA
Source: Weight Watchers Magazine, December 1994
1 tbsp olive oil
1 tsp butter
5 cups broccoli florets, cut into 1-inch pieces
1 1/2 cups chopped onion
3/4 cup julienned carrots
3 cup sliced mushrooms
1 1/4 cups halved lengthwise and thinly sliced yellow squash
1 tsp finely chopped garlic
1 1/4 cups crushed tomatoes
9 sun-dried tomato halves, not .oil-packed, minced
1 tbsp low-sodium beef bouillon granules
1 tbsp chopped fresh parsley
1/4 tsp dried oregano
1/4 tsp ground rosemary
1/8 tsp crushed red pepper flakes
9 oz capellini (angel hair) pasta, uncooked
2 tbsp grated parmesan cheese (for serving)
In a large non-stick saucepan, heat oil and butter over medium-high heat 30 seconds.
Add broccoli, onions, and carrot and saute until carrot is tender, 5 minutes.
Add mushrooms, squash, and garlic; saute 2 minutes longer.
Add 1 1/2 cups water and the next 7 ingredients; cook, stirring until just below boiling. Lower heat, cover and simmer until vegetables are tender, 8-10 minutes.
Meanwhile, cook pasta in large pot of boiling water until tender, 6-8 minutes. Drain and place in serving bowl.
Toss with pasta with the vegetable mixture and sprinkle with cheese.
Makes 6 servings
Each serving (2 cups) provides: 1/2 Fat, 5 vegetables, 6 carb.
Nutrients per serving: 286 calories, 13 gm pro; 51 gm carb; 5 gm fat; 88 mg sodium; 8 gm fiber.
LOW FAT SPICY YOGURT DRESSING
Source: Cooking Light Annual 1990
From: SueA, CA
Makes 1 1/3 cups (15 calories per tablespoon)
1 cup plain nonfat yogurt
1/4 cup reduced calorie mayonnaise
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground white pepper
Dash of ground red pepper (cayenne)
Dash of cardamom
1 tablespoon finely chopped cilantro
Position knife blade in food processor bowl; add first 8 ingredients. Top with cover, and process until smooth.
Pour mixture into small bowl; stir in cilantro.
Serve over thinly sliced cucumbers, avocados or tomatoes.
BAKED TURKEY SCALLOPINI
Adapted from source: Essence of Emeril with Emeril Lagasse From the TV FOOD NETWORK (broadcast 11-26-1996)
From: SueA, CA
Makes 6 servings
8 turkey breast fillets, flattened (1 1/2 pounds)
Salt and pepper
1/4 cup ricotta cheese
1/2 cup chopped Kalamata olives
1 tablespoon chopped fresh oregano
1 large ripe tomato, cut into 8 slices
1 teaspoon champagne vinegar
1 tablespoon olive oil for drizzling
1/2 pound part skim Mozzarella cheese, thinly sliced
Preheat broiler.
Arrange the turkey fillets in an ovenproof baking dish. Broil about 5 minutes.
Remove from oven and turn cutlets over. Season with salt and pepper and spread a thin layer of ricotta evenly over the turkey. Sprinkle on the olives, then the oregano. Place a slice of tomato on each fillet. Sprinkle the surface with the vinegar, and drizzle on the olive oil. Lay the mozzarella over the top.
Broil for about 5 minutes more, or until the turkey is done and the cheese begins to bubble and brown.
TORTILLA SOUP
(crock pot)
From: Sharon, WI
This is from my friend Sherri in North Carolina
4 boneless, skinless chicken breasts, cubed
2 1/2 cups water
1/2 cup onion, chopped
4 oz chopped green chiles
4 chicken bouillon cubes
1 can Mexican stewed tomatoes
1 can peeled tomatoes
8 oz tomato sauce
Add all ingredients to a big saucepan. (Do not cook chicken first, put in raw). Cook for about 1 1/2 hours on LOW.
When done, put in bowls. Add tortilla chips, shredded cheddar cheese, bacon bits and sour cream on top of each. YUMMY!!
- Read Replies (1)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | Recipe: Assorted Recipes (22) - 09-08-97 Recipe Swap (updated) |
| Betsy at Recipelink.com | |
| 2 | Recipe: TALK TKL 9-8 Brunch Recipes (10) |
| Betsy at TKL | |
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute