Saturday, June 26, 2010

Chicken Enchilada Casserole

From "The Best of the Best."

6 small corn or 3 large flour tortillas
1 onion, diced
2 tbsp. oil
4 oz. can green chilies, seeded & finely chopped (we use banana peppers)
1 can cream of mushroom soup
2 c. grated cheddar cheese
2 c. grated mozzarella cheese (or monterey jack)
1 c. salsa
3-4 c. cooked chicken cut into bite-sized pieces

Cut each tortilla into large bite-sized pieces. Saute onion in oil; add chilies, soup and half the grated cheeses. Cook slowly until cheese melts. Line a greased 1 1/2 quart (1.5L) casserole dish with half the tortilla pieces. Cover with 1/2 c. salsa. Layer with half the chicken, then half the cheese sauce. Repeat layers. Top with the remaining grated cheeses. Bake at 325 for 50-60 minutes. Let stand for 10 minutes. Serves 6.

*I like to add in my own layer of chopped bell peppers, corn and black beans to up the nutritional value and serve with fresh chopped tomatoes, lettuce and sour cream.

Monday, June 21, 2010

Tuna & Pasta Cheddar Melt

This is my go-to recipe when I can't come up with any ideas for dinner. It's quick, easy and all the ingredients are usually well-stocked in my cupboards.

1 can chicken broth
1 soup can water
3 c. uncooked corkscrew pasta (I use whole wheat)
1 can cream of mushroom soup
1 c. milk
1 can tuna, drained and flaked (I use two cans)
1 c. shredded cheddar cheese
2 tbsp. italian seasoned dry bread crumbs
2 tsp. butter/margarine, melted

Heat broth and water to a boil over high heat in medium skillet. Add pasta and cook covered until just tender, stirring often. Do not drain. Add soup, milk and tuna. Top with cheese. Mix bread crumbs with butter and sprinkle on top. Heat through and serve.

Wednesday, June 16, 2010

Red Pepper Sauce

From "The Best of the Best" (of the Bridge Series) cookbook.

3 tbsp. olive oil
3 red peppers, cut into 1/4" pieces
1 onion, finely chopped
4 garlic cloves, minced
1 1/2 tsp. dried basil
1/2 tsp. pepper
1/4 tsp. salt
28 oz. can diced tomatoes
1 c. chicken broth
1 tbsp. balsamic vinegar
1/2 tsp. sugar

In a large frying pan, heat oil over medium-high heat. Cook red peppers, onion, garlic, basil, pepper and salt, stirring often, for about 10 minutes or until onions are softened. Add tomatoes, broth, vinegar and sugar; bring to boil. Reduce heat and simmer for 10 minutes.

You can serve the sauce as is (goes great over gnocchi or pasta with a little freshly grated parmesan)... But we like to puree the peppers and tomatoes after it's simmered. We use a handheld blender and do it in several batches or you can pour the whole thing into a food processor. Then stir the pureed veggies in with what's left in the pan and serve.

Sunday, June 13, 2010

Spicy Island Shrimp

1 green pepper, chopped
1 onion, chopped
1/2 c. butter/margarine
2 1/4 lbs. uncooked shrimp
2 cans (8 oz each) tomato sauce
3 tbsp. chopped green onions
1 tsp. parsley
1 tsp. each salt & pepper
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. thyme
1/4-1/2 tsp. white pepper
14/-1/2 tsp. cayenne pepper
hot cooked rice

In large skillet saute green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes. Stir in tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes (until slightly thickened). Serve over rice.

Wednesday, June 9, 2010

Udon Noodles

Great stir-fry recipe I got from a good friend (and great cook!).

1 tbsp. sesame oil
3 tbsp. olive oil
3 cloves garlic, minced
1 tbsp. fresh ginger, minced
1 1/2 c. stir-fry beef (or pork or chicken)
4 c. chopped bok choy
2 c. bean sprouts
1 1/2 c. sliced mushrooms
2 tbsp. soya sauce
2 tbsp. oyster sauce
400 g. udon noodles

Fry oils in a wok with ginger and garlic. Add beef and stir-fry until meat is fully cooked. Add veggies and cook until soft. Add sauces, and then noodles; stir to coat noodles with sauce. Cook 5 minutes. Serves 4-6.

*Other veggies I've thrown into this stir-fry successfully are carrots, baby corn, bamboo shoots, water chestnuts and bell peppers.

Tuesday, June 8, 2010

Monte & Marina's Quinoa Salad

We were getting ready to barbecue steak for dinner yesterday, with leftover quinoa as the side dish. At the last minute I decided I wanted to make it into a salad, so Monte gave me some tips and this is what we came up with...

1/2 c. quinoa, rinsed
1 c. chicken or vegetable broth
2 tbsp. lime juice (or lemon, if that's what you have)
2 tbsp. vinegar
1 tbsp. olive oil
2 tsp. cumin
2 tsp. chili powder
pinch of cayenne (optional)
salt & pepper to taste
1 c. black beans
1 c. corn
1 c. diced red bell pepper
1/2 c. chopped cucumber

Cook quinoa in broth (we add a little salt, white pepper & garlic powder for extra flavour) for 15 minutes. Whisk together lime juice, vinegar, oil, cumin, chili powder, cayenne and s&p. Pour over cooked quinoa and stir in beans. Refrigerate while prepping the veggies; stir in chopped up veggies and refrigerate for at least an hour, until cold. Makes 4 or 5 servings. (We didn't have any on hand, but thought that some fresh cilantro would have gone great in this as well).

Monday, June 7, 2010

Thai Chicken Pizza

This is one of our family's all-time favourite meals. From Sandi Richard's "Cooking for the Rushed: The Healthy Family."

1 tsp. olive oil
1 boneless skinless chicken breast
1 tsp. Mrs Dash Extra Spicy Seasoning
1/2 tsp. curry powder
3 tbsp. creamy peanut butter
2 tbsp. light soy sauce
1 tbsp. water
1/4 tsp. cayenne (optional)
12" pizza crust
3 green onions
6 mushrooms
1 c. grated low-fat mozza cheese
1 c. bean sprouts

Preheat oven to 350 F. Heat oil in small nonstick fry pan or wok at med-high. Cut chicken into small bite-size pieces and add to pan as you cut. Toss until chicken is no longer pink. Sprinkle with spicy seasoning and curry powder and set aside.

Soften peanut butter in the microwave for approx. 15-25 seconds. Stir in soy sauce, water and cayenne. Keep blending with a fork/whisk until slightly runny; you may have to add a tiny bit more water. Spread sauce over pizza crust. Top with chicken (and sprinkle on some red pepper flakes or more Mrs Dash if you like it a little spicy). Wash and finely chop onion. Wash and slice mushrooms. Scatter both over pizza base. Top with mozza. Bake in preheated oven for 5 minutes. Then broil for a few minutes until cheese bubbles. Rinse bean sprouts in a colander under cold water. Pat dry in a paper towel. Sprinkle sprouts over top of pizza; cut into slices and serve.

Saturday, June 5, 2010

Spaghetti with Chicken & Spinach

This is my own take on spaghetti - my attempt to make a healthier version.

1/2 c. chopped onion
1-2 tbsp. olive oil
1 lb. extra lean ground chicken (or turkey)
1 tbsp. flour
1 small can tomato sauce
1 can chicken broth (or a cup of homemade stock)
1 bunch fresh spinach, chopped
1 c. sliced mushrooms
1 c. chopped red bell pepper
1 tsp. each oregano & basil
salt & pepper to taste
whole wheat spaghetti, cooked & drained

Heat oil and onion; add chicken and scramble-fry until meat is fully cooked. Sprinkle meat with flour and stir to coat. Add tomato sauce, broth, veggies and seasonings; cook stirring occasionally until veggies are tender and sauce thickens. Serve over spaghetti.

Friday, June 4, 2010

Homemade Mac 'n' Cheese

2 c. macaroni
2 c. shredded mozza or cheddar cheese
1 1/2 c. sour cream or plain yogurt
1 1/3 c. diced ham (optional)
1 c. cottage or ricotta cheese
1 egg, slightly beaten
1/4 tsp. each salt and pepper

In large pot of boiling salted water, cook macaroni and drain.

In large bowl, combine 1 1/2 cups of the mozza/cheddar, sour cream, ham, cottage cheese, egg, salt and pepper. Add macaroni and mix well. Pour mixture into greased 8 inch square baking dish; sprinkle with remaining shredded cheese. Bake, uncovered, in 350 degrees oven for 30 minutes (until bubbly). Broil for 2 minutes or until lightly golden. Makes 4 servings.

Thursday, June 3, 2010

Pulled Pork Sandwiches

*Slow Cooker Recipe*

3 1/2 - 4 lb boneless pork shoulder roast, tied or netted
1 1/2 c. ketchup
1/4 c. brown sugar
1/4 c. red wine vinegar
2 tbsp. dijon mustard
2 tbsp. worcestershire sauce
1 tsp. liquid smoke flavouring
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
sandwich buns

Place roast in slow cooker. Combine remaining ingredients in large bowl. Pour bbq sauce mixture over roast. Cover & cook on low 8-10 hrs (or 4-5 hrs on high). Remove roast from cooker; shred meat with fork. Place shredded meat back in cooker. Stir meat to coat with sauce. Spoon meat onto sandwich buns and top with additional bbq sauce if desired. Makes 12 servings. (Leftover meat makes a great bbq pizza, or on top of nachos with corn, black beans and red bell peppers... and of course, cheese).