Main Dishes

Overnight Oatmeal Pancakes

2 c. rolled oats
2 c. buttermilk
2 large eggs, beaten
1/4 c. butter, melted
1/2 c. flour
2 Tbsp. sugar
1 t. baking powder
1 t. baking soda
1/2 tsp. salt

1. Mix oats and buttermilk or yogurt in a large bowl and let sit overnight.
2. In the morning, mix eggs and butter with oat mixture.
3. Stir dry ingredients together and add to other ingredients.
4. Coat nonstick griddle with a small amount of oil. Preheat on low/med heat. (About 350.) When hot, add batter in 1/4 c. amounts. These pancakes take longer to cook ... about 3 minutes each side.

Asparagus-Pepper Frittata

3 slices bacon
1 pound fresh asparagus, trimmed
1/2 red bell pepper, seeded and cut into strips
1/2 c. chopped ellow onion
6 large eggs, slightly beaten
1 1/2 c. shredded white cheddar cheese
1/2 c. fat free half and half, light cream or milk
2 tbsp. chopped fresh Italian parsley
1/2 tsp. salt
1/4 tsp. ground black pepper

Preheat broiler. In a 10" broiler-proof skillet, cook bacon until crisp. Drain bacon; crumble and set aside.

Cut asparagus into 1" pieces. In a saucepan, bring about 1" water to boiling. Add asparagus, pepper strips and onion; bring just to boiling. Reduce heat slightly; boil about 1 minute or until crisp-tender. Drain well.

Spread asparagus-pepper mixture evenly in skillet.

Combine eggs, cheese, half and half, parsley, bacon, salt and pepper in a bowl. Pour over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting the edges until the egg mixture is almost set.

Place skillet under the broiler. Broil 1 to 2 minutes or until top is just set and begins to turn golden. Cut into squares to serve.

Wild Rice Cranberry Bake

1 cup uncooked wild rice
2 1/2 c. water
1 Tbsp. butter (I used olive oil, maybe a couple tsp.)
1 medium onion, chopped
3 oz. mushrooms, sliced (1 c.)
2 1/2 c. chicken broth, heated
2 cloves garlic, finely chopped
1 c. dried cranberries (Craisins; I used some chopped dried apricots in place of some of the Craisins; I also added some toasted pecans, freshly ground pepper and some chopped, cooked turkey)

Heat oven to 350; grease 8x8 square baking dish.

Rinse rice; heat rice and water to boiling in 2 quart saucepan, stirring occasionally. Reduce heat to low, cover and simmer 30 minutes. Drain.

Melt margarine (or put olive oil in pan), cook onion and mushrooms until onion is tender. Stir as needed. Add garlic near end of cooking time so it doesn't burn. Mix wild rice and onion mixture in baking dish. Pour heated broth over the top.

Cover and bake 1 1/4 hours. Stir in cranberries (and apricots and chicken/turkey, if using); cover, and bake an additional 15-20 minutes or until liquid is absored.

Stir in toasted pecans, if using.


Renee's Egg Bake

4 slices bread, toasted and cut into cubes
2 c. seasoned croutons

1/2 box of frozen chopped spinach, excess liquid squeezed out of it

3 sweet peppers, chopped

8 oz. sliced mushrooms

3 scallions, chopped

1 1/2 c. shredded cheese (I use colby jack)

6 eggs, beaten

2 cups fat-free half and half

1 tsp. dry mustard

Freshly ground pepper



Spray a 9 x 13" pan with cooking spray. Put the bread cubes and croutons on the bottom of the pan. Saute the mushrooms and peppers in a little olive oil. Place on top of the bread/croutons along with the spinach and scallions. Top with shredded cheese. Mix the eggs, half and half, dry mustard and pepper. Pour over the contents of the pan. Cover and refrigerate overnight. Bake, uncovered, at 350 for 35-45 minutes or until set and brown on top. (If you don't want it vegetarian, you could add cooked sausage or bacon.)

Spaghetti Sauce

1 c. chopped onion (1 large)
1/2 c. chopped green pepper
1/4 c. chopped celery
2 cloves garlic, minced
Olive oil
4 cups chopped, peeled tomatoes (6 large), or two 14 1/2 oz cans tomatoes, cut up
1 6 oz. can tomato paste
1/3 c. water
2 Tbsp. snipped fresh parsley (I don't use this)
1 Tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
1 Tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed
2 tsp. snipped fresh marjoram or 1.2 tsp. dried marjoram, crushed (I don't use this)
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper

1. In large saucepan or pot cook onion, sweet pepper, celery and garlic in olive oil until brown.
2. Stir in the tomatoes, tomato paste, water, parsley, basil, oregano, marjoram, sugar, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.

Uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally.

Calico Beans


1 lb. hamburger (I use 1/2 lb)
1/2 lb. bacon
1 med. onion
28 oz. can Bush's Baked Beans
2-1 lb. cans kidney beans (I use one can kidney beans and one can black beans)
1 lb. can butter beans (I use baby butter beans--they're smaller)Sauce: 1/4 c. vinegar
1 c. ketchup
3/4 cup brown sugar

Fry hamburger with onion. Cut and fry bacon. Rinse kidney, butter and black beans. Mix everything together. Heat sauce ingredients in saucepan until warm. Pour over beans. Bake at 300 for 2 hours in the oven or on low in crock pot for 4-8 hours.




Wild Rice Pilaf with Pecans and Dried Cranberries



Serves 6 to 8
1 3/4 cups chicken broth
2 bay leaves
8 sprigs fresh thyme leaves , divided into 2 bundles, each tied together with kitchen twine
1 cup wild rice , rinsed well and picked over
1 1/2 cups long grain white rice
3 tablespoons unsalted butter
1 medium onion , chopped fine (about 1 1/4 cups)
1 large carrot , chopped fine (about 1 cup)
table salt
3/4 cup dried cranberries , sweetened or unsweetened
3/4 cup pecans , toasted then chopped coarse
1 1/2 tablespoons minced fresh parsley leaves
Ground black pepper

1. Bring chicken broth, 1/4 cup water, bay leaves, and 1 bundle thyme to boil in medium saucepan over medium-high heat. Add wild rice, cover, and reduce heat to low; simmer until rice is plump and tender and has absorbed most liquid, 35 to 45 minutes. Drain rice in mesh strainer to remove excess liquid. Return rice to now-empty saucepan; cover to keep warm and set aside.

2. While wild rice is cooking, place white rice in medium bowl and cover with 2 inches water; gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat about 5 times, until water runs almost clear. Drain rice in mesh strainer.

3. Heat butter in medium saucepan over medium-high heat until foam subsides, about 2 minutes. Add onion, carrot, and 1 teaspoon salt; cook, stirring frequently, until softened but not browned, about 4 minutes. Add rinsed white rice and stir to coat grains with butter; cook, stirring frequently, until grains begin to turn translucent, about 3 minutes. Meanwhile, bring 2 1/4 cups water to boil in small saucepan or in microwave. Add boiling water and second thyme bundle to rice; return to boil, then reduce heat to low, sprinkle cranberries evenly over rice, and cover. Simmer until all liquid is absorbed, 16 to 18 minutes. Off heat, fluff rice with fork.

4. Combine wild rice, white rice mixture, pecans, and parsley in large bowl; toss with rubber spatula. Adjust seasonings with salt and pepper to taste; serve immediately.


Chicken in Sour Cream


2 c. sour cream (I use light)
1/4 c. fresh lemon juice
4 t. Worcestershire sauce
2 5. celery salt
2 t. paprika
1 clove garlic, pressed
1 t. pepper
12 boneless chicken breasts
16 oz. box Italian bread crumbs (I use Pepperidge Farm stuffing and roll it with a rolling pin. It's not as fine textured as the bread crumbs)
1/2 stick butter or margarine (original recipe called for one stick)

Combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, and pepper in a large deep bowl with lid. Add thawed chicken breasts and coat the chicken well. Allow to marinate in the source cream mixture overnight in the refrigerator, covered. When ready to cook, remove pieces of chicken from the sour cream sauce and roll in the bread crumbs.

Arrange in a single layer in a 13x9" pan sprayed with vegetable spray and drizzle the butter over the chicken. Bake uncovered at 350 for 45 minutes or until done.


Wild Rice Soup


3 Tbsp. butter
1/4 c. minced onion
1/4 c. flour
4 c. chicken broth
2 c. cooked wild rice
1 c. chopped, cooked chicken (or 2/3 c. minced ham)
1/4 c. chopped celery
2 carrots, finely grated
1 1/2 c. fat-free half and half
2 Tbsp. sherry
3 Tbsp. sliced almonds

Melt butter in saucepan; saute onion until tender. Blend in flour and gradually add chicken broth. Cook, stirring constantly until mixture thickens slightly. Stir in rice, chicken or ham, celery and carrot; simmer about 10 minutes. Blend in half & half, sherry and almonds. Heat to serving temperature.


Cream of Asparagus Soup



For a vegetarian version, use vegetable broth in place of chicken broth. Garnish with thin asparagus spears for a graceful presentation. Yield: 4 servings (serving size: 1 cup)

3 cups (1/2-inch) sliced asparagus (about 1 pound)
2 cups fat-free, less-sodium chicken broth
3/4 teaspoon fresh thyme, divided (I used dried)
1 bay leaf
1 garlic clove, crushed
1 tablespoon all-purpose flour (I used a little more than this)
2 cups 1% low-fat milk
Dash of ground nutmeg
2 teaspoons butter
3/4 teaspoon salt
1/4 teaspoon grated lemon rind

Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in a blender; process until smooth.

Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.

CALORIES 112 (28% from fat); FAT 3.5g (sat 2g, mono 0.8g, poly 0.2g); PROTEIN 6.7g; CARB 13.4g; FIBER 1.1g; CHOL 13mg; IRON 0.6mg; SODIUM 765mg; CALC 152mg



Creamy Asparagus Soup (from HyVee)
1 pound fresh asparagus, trimmed
1 large russet potato (about 11 ounces), peeled and cubed
3 c. chicken broth
1/4 c. chopped green onions
1/4 tsp. dried tarragon (I skipped this)
2 Tbsp. chopped fresh basil, plus additional for garnish
1/8 tsp. ground white pepper (I used black)
1/2 c. fat free half and half
Sour cream (optional)
Chop asparagus into 2-inch pieces; place in a large saucepan. Add potato cubes, chicken broth, green onions, tarragon, basil and white pepper. Bring to boiling. Simmer, uncovered, for 10 minutes or until potato cubes are very tender. Remove from heat and cool for 10 minutes (I didn't do this because I used an immersion blender instead of a regular blender in the next step.)

Carefully transfer asparagus mixture to a blender container. (Don't fill more than half full or you'll have a hot mess.) Cover and blend until smooth. Stir in half and half.

To serve, dollop each serving with sour cream, if desired, and garnish with fresh basil leaves. Serve soup warm or chilled. (I saved the asparagus tips and cooked them separately and added them back to the soup after blending.)


Creamy Tomato and Rice Soup


1 cup long-grain white rice (I used brown rice)
1 1/2 cups water (I used 2 cups)
28-ounce can diced tomatoes
1 large yellow onion, roughly chopped
6 cloves garlic, peeled
1/2 tsp dried basil (I used 1 tsp.)
2 Tbsp. olive oil
2 sprigs fresh rosemary
Salt and ground black pepper, to taste
15-ounce can tomato sauce
1 cup chicken broth
1 tbsp. balsamic vinegar
1 cup fat-free half and half

Heat oven to broil.
Cook rice in water according to package directions.

Meanwhile, drain the can of diced tomatoes by pouring them into a mesh striner set over a bowl. Use a spatula to press the tomatoes to extract as much juice as possible. Set the juice aside.

Transfer the diced tomatoes to a rimmed baking sheet. Add the onion, garlic, basil and olive oil. Strip the leaves from the rosemary sprigs and add them to the tomatoes and onions. Toss everything to coat well. Season with salt and pepper.

Broil the tomato mixture on the center rack for 4 minutes, then gently stir. Broil for another 4 minutes, or until the onions and tomatoes begin to brown.

Transfer the mixture to a blender, then add the reserved toamto juice. Puree until smooth.
Add the tomato mixture from the blender to the rice and heat over medium heat. Add the tomato sauce, chicken broth and balsamic vinegar. Heat until warmed through, then stir in the half and half.

NUTRITION INFORMATION per 1/6 recipe: 252 calores (47 from fat); 5 g fat, 0 mg cholesterol; 42g carbs; 6 g protein; 3g fiber; 731mg sodium.


Bean and Pasta Soup

from King Arthur Flour. It's VERY thick. You can almost eat it with a fork. Thin with more stock, or water, for a thinner soup. Also, I don't use the sausage called for in the recipe and use both oregano and basil. I used Ditalini shaped pasta by Barilla. No photo. I got home after 8:00 and didn't actually have a bowl ... but tomorrow I will.

2 cups of beans (a 1 pound bag); these can be whatever you want but a mixed soup blend is colorful and fun
Water to cover (2 to 2 1/2 quarts)
2 1/2 quarts stock (chicken, beef or vegetable)
1 large onion, chopped (about 2 cups)
1 to 2 cups grated carrots
1 to 2 cups chopped celery
3 to 4 cloves garlic, minced (or more or less depending on how you feel about garlic)
1 pound plum (or other) tomatoes, skinned and chopped (or use a l4-oz. can)
1 tablespoon fresh basil (or 1 teaspoon dried); or use a little oregano, marjoram, savory, etc., whatever smells and/or tastes good to you
1 tablespoon fresh minced parsley (or 1 teaspoon dried)
1 cup pasta of your choice, either small or broken in pieces
1 pound sausage, sweet, hot or a combination, crumbled, cooked and drained

The night before you want to serve your soup, cover the beans with fresh water and let them soak until about 1 1/2 to 2 hours before your meal.

Drain them, put them in a soup pot and add the stock. Stir in everything else except the pasta and sausage, bring to a boil and let simmer until the beans are almost tender.

Add the pasta and sausage and cook until the pasta is tender.


Baked Potato Soup



4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Lasagna

12 sheets Barilla no-boil lasagna noodles
One container fat-free ricotta cheese
8 oz. shredded mozzarella
1/2 cup Parmesan cheese
1 egg
Italian seasoning to taste
One jar pasta sauce
1 lb. ground turkey
Fennel seeds to taste

Brown turkey and fennel seeds. Spray a 9 x 13 pan. Combine beaten egg, 1/3 to 1/2 of the shredded mozzarella, italian seasoning and ricotta in a bowl. Spread a little (1/4 cup?) pasta sauce on the bottom of the pan to prevent sticking. Lay 4 sheets of noodles on sauce. Spread 1/2 of the ricotta mixture on the noodles. Spread 1/2 the browned turkey on the ricotta and then 1/3 the remaining sauce. Top with 1/2 the remaining mozzarella. Layer on 4 more sheets of noodles, the rest of the ricotta, the rest of the turkey and 1/2 the remaining sauce. Top with 4 sheets of noodles, the remaining sauce and the rest of the mozzarella and the Paremesan. Cover with foil (spray with cooking spray first) and bake at 375 for 50-60 minutes. Uncover and bake for 5 more minutes. Allow to stand about 5 minutes before serving.

Pulled Pork with Strawberry BBQ Sauce (from Better Homes & Gardens magazine, May 2009)

One 2 1/2 to 3-lb. boneless pork sirloin, shoulder, or butt roast
1 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. cooking oil
4 cups strawberries, halved or quartered
1/2 cup ketchup
1/4 cup cider vinegar
4 cloves garlic, minced
1 tsp. dried rosemary, crushed
Bottled hot pepper sauce (like Tabasco, optional--but good!

1. Trim fat from pork. Sprinkle with salt and pepper. In large Dutch oven over medium heat brown pork in hot oil on all sides. Add half the strawberries, the ketchup, vinegar, garlic, rosemary, and several dashes hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, 2 hours or until pork is tender. Remove pork from Dutch oven; loosely cover with foil. Let stand 10 minutes.





2. For strawberry BBQ sauce, skim fat from cooking liquid. Return liquid to Dutch oven; bring to boiling. Reduce heat. Simmer, uncovered, 8 minutes or until reduced to about 2 cups.



3. Using 2 forks, shred pork;

discard fat. Stir 1 cup strawberry BBQ sauce into pork. Stir remaining strawberries into BBQ sauce.

4. Serve pork on buns. Top with addiional sauce and parsley. Pass remaining sauce.


Broccoli Soup


1 Tbsp. canola oil
1 cup chopped onion
2 garlic cloves, minced or pressed
3 cups chicken broth
1 package broccoli florets (I used 2 heads, fresh)
2 1/2 cups 2% milk (I used mostly skim)
1/3 cup flour
1/4 tsp. black pepper
8 oz. light processed cheese, cubed (such as Velveeta Light) (I used about 3/4 cup shredded Mexican blend cheese from Kraft)

Heat a large saucepan over medium-high heat. Add onion and garlic; saute 3 minutes or until tender (I added the garlic the last 30 seconds or so so it didn't burn). Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a which until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan. (I used an immersion blender and slightly chopped the broccoli.)


Pasta with Peppers, Garlic and Olive Oil

For the pasta:
4 quarts water
1 Tbsp. Kosher salt
1 pound dry spaghetti noodles (I used Barilla Spaghetti Rigati--spaghetti with ridges)

Directions: Bring the water to a boil in a large pot. Stir in the salt, then add the noodles and cook at a medium boil while stirring often until al dente (about 6 to 8 minutes). Meanwhile, make the sauce.

For the sauce and to finish the dish:
6 Tbsp. extra virgin olive oil (I used about 5 Tbsp.)
8 large cloves garlic, peeled and crushed flat (with the side of a chef's knife)
One red bell pepper, cored and seeded and cut into short julienne
1 tsp. Kosher salt
1/2 tsp. hot pepper flakes (use more or less to taste)
1/4 c. finely shredded Italian parsley (I used fresh basil this time)
Cooked pasta from above
6 Tbsp. freshly grated Parmesan cheese

Directions: Put a 12" skillet over high heat. When the pan is hot, remove it from the heat and add the oil to the pan followed closely by the garlic. Let the garlic cook 1 minute until lightly golden in color. Add the bell peppers, salt and pepper flakes then return to high heat. Let cook 1 minute while stirring often, then remove from the heat and stir in the parsley. When the pasta is done, drain it well and toss with the sauce. Divide onto plates then top each with a sprinkling of Parmesan and serve.