Recipe(tried): This Weeks Winners

Here they are...the winners for the week. It was a tasty week. Enjoy the recipes.

Mock Chile Rellenos
Recipe By : Crockery Cookery by Mable Hoffman
Serving Size : 4 Preparation Time :0:00

2 4 oz cans whole green chiles -- drained
1/2 cup shredded Cheddar cheese
1 1/2 cups shredded Monterey jack cheese
1 14.5 oz can tomatoes -- drained & sliced
3 eggs -- separated
1/2 cup evaporated milk
1 1/2 tbsp all-purpose flour

Grease sides and bottom of slow cooker. Remove seeds from chiles and cut into strips. Place 1/2 the chiles on the bottom of the cooker. Sprinkle half the cheddar cheese, then layer with remaining chiles, jack cheese, and toamtoes. Beat eggw hites until stiff but not dry. Beat egg yolks slightly. Fold egg yolks and milk into egg whites. Fold in flour. Pour mixture over tomatoes. Cover and cook on HIGH 2-3 hours or until mixture is set. Serve while piping hot.

Serving Ideas : White Rice & Salad

NOTES : I used shredded low fat or non fat cheeses and they worked out just fine. I also used evaporated skim milk and that also worked fine. This recipe is very lenient.

Nonfat Vegetarian Lasagna
Recipe By : C'Mon America, Let's Eat by Susan Powter
Serving Size : 12 Preparation Time :0:00

1 lb mushrooms -- sliced
1 med onion -- chopped
1/2 cup chopped bell pepper -- sweated
4 cloves garlic -- chopped & sweated
4 vegetarian burgers -- browned & cut in pc.
4 cups marinara sauce
1 tbsp italian seasoning
2 tbsp dried basil
1 1/2 tbsp Mrs. Dash onion herb mix
1 1/2 tbsp Mrs. Dash garlic herb mix
1 pkg lasagna noodles -- cooked & Drained
2 cups nonfat mozzarella cheese -- grated
2 cups nonfat cottage cheese
1/4 cup nonfat parmesan cheese

Preheat oven to 375 degrees.

Sweat all the vegetables for 5 minutes. Add the browned broken-up vegetarian burgers (I used Gardenburgers) to the pan. Add marinara sauce, italian seasoning, and spices. Cook over low heat for 10 minutes.

Put a thin layer of sauce on the bottom of a 10x13 inch baking dish. Follow with a layer of noodles and another layer of sauce. Sprinkle mozzarella cheese over and dot with tablespoonfuls of cottage cheese. Sprinkle with parmesan and each of the spices. repeat, ending with cheese on top.

Bake at 375 degrees for approx. 40 minutes, uncovered.

Serving Ideas : breadsticks

NOTES : I used home roasted yellow peppers cut in dice instead of the green peppers. And I used what was left of a jar of Classico Tomato & basil sauce and some leftover canned crushed tomatoes for the sauce. I also used the uncooked lasagna noodles they are sellling now and made sure the sauce was completely covering the noodles.

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Monday Nights Dinner

Beefless Rice Casserole
Recipe By : Linda McCartney's Home Cooking
Serving Size : 6 Preparation Time :0:00

3 tbsp vegetable oil
1 rib celery -- chopped
1 large onion -- chopped
1 cup white rice -- I used basmati
1 4-1/2 oz pkt TVP chunks -- "beef" flavor
1 cup vegetable stock
2 16 oz cans chopped tomatoes
1 tbsp soy sauce
salt and pepper -- to taste
1 tsp chili powder
1 tsp mixed herbs*

Preheat oven to 325 degrees F and lightly grease a casserole dish. Heat the oil in a saucepan and saute the celery and onion until just tender.

Add the rice and TVP chunks*, and stir for a few minutes until the chunks are slightly browned. Now add the stock, tomatoes, soy sauce, salt, pepper and seasonings, if desired. Stir well and bring to a boil.

Remove the mixture from the heat and pour into the casserole dish. Bake, covered for 30 minutes. Serve immediately.

Serving Ideas : sour cream, chives

NOTES : * I used cajun spice blend but you can use whatever you want, depending on what ethnic flavors you wish.
** you can also use 4 vegetable burgers broken into chunks

Linda McCartney did not put any serving amounts in any of her recipes. I made this and it seemed to me that it would feed 6 people easily.

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Tuesday Nights Dinner

Chicken Scallopine Marsala
Recipe By : Italian So Fat, Low Fat, No Fat by Betty Rohde
Serving Size : 4 Preparation Time :0:00
Categories : Chicken &Turkey

4 boneless chicken breast halves -- skinless
1/2 cup egg substitute
3/4 cup cornflake crumbs
1 tbsp olive oil
1 clove garlic -- minced
1 packet chicken bouillon
1/4 cup Marsala wine
dash pepper
1 tbsp chopped fresh parsley
twist lemon -- for garnish

Place the chicken pieces one at a time in an open zipper-lock bag and pound to 1/4 inch thickness with the flat side of a chef's knife or meat mallet (I used a cast-iron pan). The bag keeps things from spattering all over your kitchen.

Put the egg substitute in a shallow bowl. Put the crumbs in a separate shallow bowl. Set aside.

Spray a nonstick skillet with vegetable oil spray. Add the olive oil and cook the garlic for 1 minute or until golden, taking care not to burn it. Remove the garlic with a spoon and reserve. Dip a chicken piece in the egg substitute and then in the crumbs to coat both sides. Place in the skillet and cook over medium heat for 6-7 minutes, turning once, until cooked through. Remove to a serving platter and cover with foil to keep warm. Repeat with remaining chicken pieces.

Dissolve the bouillon in 1/4 cup of water and pour into the skillet along with the Marsala wine, pepper, parsley, and reserved garlic. Cook, stirring to get up the browned bits in the bottom of the pan, until the mixture thickens and begins to boil. Spoon the sauce over the scallopine and serve garnished with a lemon twist.

Serving Ideas : baked potatoes, veggie

NOTES : I used Better Than Bouillon Chicken Base instead of bouillon cubes or powder. I find it tastes better.

I didn't have marsala so I used the white wine I had in the refrigerator. I know Marsala has a specific taste but I didn't have it. It was delicious anyway.
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Wednesday Nights Dinner

Yellow Rice with Creamy Black Beans
Recipe By : Rice, The Amazing Grain by Marie Simmons
Serving Size : 8 Preparation Time :0:00
Categories : Stir-Fries Vegetarian Days

1 lb dried black beans -- rinsed/soaked
1 lg green bell pepper* -- half/seed/in wedges
1 bay leaf
4 cloves garlic -- minced
2 tbsp olive oil
2 cups chopped onions
1/2 cup red bell pepper
1 jalapeno -- seeded/chopped
1 serrano pepper -- seeded/chopped
1 1/2 tsp ground cumin -- or more to taste
salt and pepper -- to taste
3 cups unsalted chicken broth**
1/2 cup heavy cream
YELLOW RICE
1 3/4 cups unsalted chicken broth
lg pinch saffron threads
1 tbsp olive oil
1 cup long-grain white rice
1 clove garlic -- minced
1/2 tsp turmeric
1 tsp salt -- or to taste
1/4 cup roasted red pepper Vinaigrette -- peeled/diced
whole cilantro leaves

To make the beans: Drain the beans and combine them in a large saucepan with 10 cups of water, green pepper wedges, bay leaf, and 1 garlic clove bruised with the side of a knife. Cook over medium-low heat, stirring occasionally, until the beans are tender enough to crush with a spoon on the side of the pan and most of the liquid is absorbed, about 2-1/2 hours. Remove and discard the bay lef and any visible green pepper skins.

Meanwhile, heat the oil in a medium-sized skillet over low heat. Add the chopped onions, chopped green & red bell peppers, and remaining 3 garlic cloves. Saute over medium-low heat, stirring, until the onions and peppers are golden, about 15 minutes. Add the chiles and cumin, and saute for 1 minute. Season with salt and pepper.

Stir the sauteed vegetables into the beans. Cook for 1 to 1-1/2 hours, stirring often and adding as much of the chicken broth (or half water and half broth) as needed to keep the beans a thick consistency without sticking. Stir in the heavy cream. Taste and correct the seasoning.

To cook the yellow rice: Heat 1/4 cup of the chicken broth to boiling in a small saucepan. Add the saffron threads, if using. Cover and let stand for 5 minutes. Meanwhile, in a heavy saucepan heat the olive oil over low heat. Add the rice and garlic, and saute, stirring, just until the rice is coated and the garlic is fragrant, about 2 minutes. Do not brown. Stir in the turmeric, the remaining chicken broth, the saffron and broth mixture, and salt if the broth is unsalted.. Heat to boiling, stirring once. Cook, covered, over low heat until the broth is absorbed and the rice is tender, about 12 minutes.

Spoon the rice into a large shallow serving bowl. Ladle the black beans on top. Garnish with the diced roasted pepper, if using, and a halo of cilantro leaves.

NOTES : * the actual amount of green pepper you need for the beans is 1 large bell pepper + 1/3 cup more.

** I used Better Than Bouillon Chicken Base instead of chicken broth.

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Thursday Nights Dinner

Scampi Alla "Fireman Chef"
Recipe By : Vicki Oseland/phill
Serving Size : 4 Preparation Time :0:00

1 oz. large prawns
8 sprigs parsley
1/3 cup clarified butter -- or olive oil
4 tbsp garlic -- minced (12 cloves)
6 scallions -- thinly sliced
Juice of 1 lemon
1/4 cup dry white wine
salt and pepper -- to taste
Lemon slices -- for garnish

Shell and devein the prawns. Rinse and set aside. Reserve a few nice sprigs of parsley for garnish and mince the rest. Heat the clarified butter in a large saute pan over medium hat. Lightly saute the garlic for 1-2 minutes, being careful not to let it brown. Add the prawns, scallions, lemon juice, and wine. Cook the mixture until the prawns turn pink and firm, a minute or two on each side. Be careful not to overcook.

At the last moment, add the minced parsley and season with salt and pepper. Serve the scampi on individual shells or small gratin dishes, garnished with a slice or two of lemon and a fresh parsley sprig. Serves 4-6 as an appetizer.

NOTES : From www.saltandpepper.com.

I used olive oil instead of clarified butter. At the last moment, I added a little butter for the flavor. Also, I used cilantro instead of the parsley. I ate this as dinner over white rice and had a nice salad with it.

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Friday Nights Dinner

Singapore Noodles
Recipe By : Adapted From Hot & Spicy Southeast Asian by DeWitt
Serving Size : 2 Preparation Time :0:00
Categories : Stir-Fries

1 cup rice stick noodles
Hot Water
3 tbsp vegetable oil -- or more
1/2 lb chinese sausage, cooked -- sliced thinly
1 cup snow pea pods,fresh -- sliced lengthwise
1 cup bok choy -- sliced thinly
1 cup red and yellow bell peppers -- chopped
1 cup shiitake mushrooms -- sliced thinly
1/2 cup chicken stock
1/2 cup rice wine
4 tsp AiKan Sweet & Spicy Sauce -- or substitute recipe
1/4 tsp curry powder
1 pinch salt
1 pinch sugar
SUBSTITUTE AIKAN SAUCE
1 tsp soy sauce
1/2 tsp Chile Paste
1/2 tsp hoisin sauce
1/2 tsp rice wine -- or cooking sherry
1/2 tsp rice vinegar
1/2 tsp ground ginger
1/2 tsp minced garlic
1/2 tsp ground hot red chile powder
1 tsp Major Grey's Indian Curry

Place the rice noodles in a bowl, add enough hot water to cover, and soak for 5 minutes. Drain the noodles and set aside.

Make AiKan substitute sauce: Mix together all ingredients in a bowl and set aside.

In a wok or large skillet, heat the oil over medium high heat. Cook the sausage for 10 minutes stirring frequently to avoid burning. Add the pea pods, bok choy, bell peppers, shiitake, chicken stock and rice wine and bring to a boil. Add the drained rice noodles, AiKan substitute sauce, curry powder and pinches of salt and sugar. Toss well in the wok until all of the ingredients are hot and serve immediately.

NOTES : The original recipe has 1 lb pork (cooked or raw) and 12 small shrimp, cleaned, cooked and peeled. I omitted them because I did not have them. Also, the original recipe did not have shiitake mushrooms. I had some in refrigerator and I didn't want them to go bad.

RisaG