Texas Ranch-Style Stew

Texas Ranch-Style Stew adapted from Everyday Light Meals
1 cup small shell pasta
1lb lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
3 cans (5.5oz) reduced-sodium V8 juice
1 can (15oz) ranch-style beans or baked beans, undrained
1/2 cup frozen corn, thawed
1 Tbsp chili powder
1/2 tsp salt
1/4 tsp pepper

Directions:  Cook the pasta according to package directions.  Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain.  Stir in the remaining ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.  Drain the pasta.  Stir into the stew.  6 Servings

Nutrition Facts:
One Serving (1 1/3 cups) equals:
Cal 307
Fat 7g (3g sat fat)
Cholest 37mg
Sodium 886mg
Carb 37g
Fiber 7g
Protein 22g

Diabetic Exchange: 3 lean meat, 2 vegetable, 1 1/2 starch

Modifications:
-I did not use a green pepper.
-I used ground chicken instead of beef. (Nutrition Facts reflect ground beef)
-I did not use picante sauce.

Here's what you will need:

Brown the meat.

Cook the pasta according to the package directions.

Add the onions, garlic, and rest of the ingredients.

Simmer for 8-10 minutes.

 Once the pasta is cooked, drain and add to the other ingredients.

Here's what you'll end up with:

Our Thoughts:
This is another easy recipe from the Taste of Home Everyday Light Meals cookbook that I received from my sister for Christmas.

This recipe was very easy, almost like a pantry meal, and was perfect for a cold winter's night.  I did feel like a little flavor was lacking, even with the addition of the V8, so I think that this recipe definitely needs the addition of the picante sauce.  I continued to add more chili powder and cumin to taste.

Hope you enjoy!

April

Thai Ginger Chicken over Noodles

Thai Ginger Chicken over Noodles adapted from Schnuck's Cooks

1/2 (14.5oz) package multi-grain spaghetti

3oz fresh snow peas (about 1 cup), each cut diagonally in half

1 cup shredded carrots

2/3 cups Thai Kitchen Chili & Ginger Sauce

1 1/4lbs boneless, skinless chicken breast fillets

3 Tbsp Asian Spice Rub

2 Tbsp canola oil

Directions:  Heat 4 quart covered saucepan of salter water to boiling over high heat.  Add pasta and cook as label directs.  Add snow peas and carrots to boiling pasta water during last 5 minutes of cooking.  Drain, then return to same saucepan.  Stir in ginger sauce; cover to keep warm.

Meanwhile, sprinkle rub over both sides of chicken.  In nonstick 12-inch skillet, heat oil over medium heat.  Add chicken and cook 6 to 7 minutes or until internal termpature reaches 165F, turning twice during cooking.  Transfer chicken to cutting board.  Slice chicken and serve over noodles.

Modifications:

-I sliced up a small onion.

-I used almost the whole bottle of Thai Kitchen Thai Chili & Ginger Sauce.

-I used 1/2 bag of stir-fry veggies instead of just snow peas or carrots.

-I added a splash of soy sauce and a splash of rice wine vinegar.

-I did not use the Asian spice rub but just used garlic salt and sesame seeds.

Here's what you'll need:

Season the chicken and cook until juices run clear.  Add in the onions.

Add a splash of soy sauce and rice wine vinegar.

Cook the pasta according to directions.

Add in the veggies.

Let the vegetables continue to cook but pull out the chicken and slice/dice it up.  Add it back to stay warm.

Drain the pasta and add the sauce.  I used 1 whole box of spaghetti and 1 full bottle of sauce.

Here's what you'll end up with:

Our Thoughts:

I found this recipe tonight when I went to the grocery store.  The grocery chef was offering samples at their tasting station.  I thought it was pretty good and it was something a little different, always a bonus. 

I opted not to use the Asian spices that the recipe called for because when I tasted it at the store I knew that the kids would NOT like the rub.  It was very peppery (almost peppercorn-like) and I didn't really like the contrast it gave to the sweeter sauce.

The noodles, on the otherhand, were really good.  I loved the sauce.  It was sweet and spicy at the same time but not too spicy that the kids wouldn't eat it.  I honestly could have just eaten the noodles and this sauce and been happy.  It will be in the Asian section and looks like this:

Hope you enjoy!
April

Turkey Spaghetti Pie

Turkey Spaghetti Pie adapted from Everyday Light Meals
6oz uncooked spaghetti
5 Tbsp grated Parmesan cheese
1/2 cup egg substitute
3/4lb lean ground turkey breast
1 medium onion, chopped
1/2 medium green pepper, chopped
1 1/2 cups meatless spaghetti sauce
1 cup fat-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese

Directions:  Cook spaghetti according to package directions.  Drain well and cool to room temperature.  In a bowl, combine the spaghetti, Parmesan cheese and egg substitute.  Transfer to a 9 inch pie plate coated with nonstick cooking spray and form into a crust; set aside. 

In nonstick skillet over medium heat, cook turkey, onion and green pepper until turkey is no longer pink; drain.  Add spaghetti sauce; heat through.  Spread cottage cheese over crust; top with turkey mixture.

Bake, uncovered, at 350 degrees for 20 minutes.  Sprinkle with mozzarella cheese.  Bake 5 minutes longer or until cheese is melted.  Let stand for 5 minutes before cutting.

Nutrition Facts
One serving (1 wedge) equals
Cal 274
Fat 11g (4g sat fat)
Cholesterol 57mg
Sodium 710mg
Carb 19g
Fiber 2g
Protein 25g

Diabetic Exchanges:  3 lean meat, 1 starch, 1 vegetable

Modifications:
-I just used 3 whole eggs instead of egg substitute (not calculated in the above nutrition facts)
-I did not use a green pepper.
-I did not use the shredded mozzarella cheese.

Here's what you'll need:

Preheat the oven to 350 degrees.

Chop an onion.

Brown the ground turkey.

Cook the spaghetti according to package instructions.

Add the onions to the ground turkey

Add the spaghetti sauce to the turkey to warm.

In a separate bowl, pour the Parmesan cheese.

Add the eggs or egg substitute.

Drain the spaghetti, add to the egg/cheese, and mix.

Pour into a coated 9 inch pan.

Spread the cottage over the spaghetti.

Add the meat mixture on top.

Pop in the oven for about 20 minutes.

Sprinkle Parmesan cheese on top.

Here's what you'll end up with:

Our Thoughts:

My family loved this dish!  Kanin had 3 helpings and even pick Gracie ate it.  The cottage cheese really added an extra gooeyness to the dish but you could also substitute ricotta.

The 2 things I would do different is that I would add more sauce and I would mix everything together and then pour it into the baking dish.  Other than that, I wouldn't change a thing.

Hope you enjoy!

April

Taco Twist Soup

Taco Twist Soup adapted from Everyday Light Meals
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
3 cups reduced-sodium beef broth or
  vegetable broth
1 can (15oz) black beans, rinsed and drained
1 can (14.5oz) diced tomatoes
1 1/2 cups picante sauce
1 small green pepper, chopped
1 cup uncooked spiral pasta
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup shredded reduced-fat cheddar cheese
3 Tablespoons reduced-fat sour cream

Directions: In a large saucepan, saute onion and garlic in oil until tender.  Add the broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings.  Bring to a boil, stirring frequently.  Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender, stirring occasionally.  Serve with cheese and sour cream.

Nutrition Facts:
Cal 216
Fat 5g (2g sat fat)
Cholesterol 12mg
Sodium 1,052mg
Carb 33g
Fiber 6g
Progtein 10g

Diabetic Exchanges:   2 vegetables, 1 1/2 starch, 1 lean meat, 1/2 fat

Modifications:
-I added 1lb 93/7 ground beef (nutrition facts do not depict the ground beef)

Brown the ground beef.

Saute the onion, pepper, and garlic.

Add the beef broth.

Add the diced tomatoes and black beans.

Add the picante sauce, pasta, and seasonings.

Add the ground beef.  Simmer until the pasta is tender.

Here's what you'll end up with:

Our Thoughts:
My sister got me the cookbook, Everyday Light Meals, from Taste of Home for Christmas.  I couldn't wait to start cooking some of the recipes in there.

This soup had a good flavor to it.  It is a fantastic meal for when you don't have a lot of time.  This recipe is also very versatile.  You could add diced chilies, chicken instead of ground beef, jalapenos, corn, tortilla chips, etc.  Literally, the possibilities are endless.

We all really liked this dish.

Hope you enjoy!

April

Zesty Chicken Tortellini Soup

Zesty Chicken Tortellini Soup adapted from Taste of Home
4 cups reduced-sodium chicken broth
4 cups reduced-sodium beef broth
6 boneless skinless chicken thighs
4 medium carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
1 envelope reduced-sodium onion soup mix
1 1/2tsp dried parsley flakes
1/2 tsp garlic powder
1/2 tsp crushed red pepper
1/2 tsp poultry seasoning
1/2 tsp pepper
2 1/2 cups frozen cheese tortellini

Directions:  In a Dutch oven, bring chicken broth and beef broth to a boil; reduce heat.  Add chicken and poach, uncovered for 25-30 minutes.  Remove chicken; cool slightly.

Add carrots, celery, onion, soup mix, parsley and seasonings to broth.  Bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.

Cool soup.  Meanwhile, remove chicken from bones; coarsely chop chicken; discard bones.  Add cheese tortellini and chicken to soup.  Transfer to freezer containers; freeze for up to 3 months.

To use frozen soup; Thaw in the refrigerator overnight.  Place in a saucepan and bring to a boil.  Reduce heat; cook, uncovered, for 5-10 minutes or until heated through and tortellini is tender.

Modications:
-I added a couple gloves of minced garlic.
-I used fresh tortellini instead of frozen tortellini.

Here's what you'll need:

Put the chicken and beef broth in a Dutch oven to boil.  

While the broth is coming to a boil, chop up the garlic, celery, carrots, and onion.

Once the broth starts to boil, put the chicken in it and turn it down.  Simmer for 20-25 minutes.

Once the chicken has poached for 20-25 minutes, pull it out and set it aside.  

Add the garlic, celery, carrots, onion soup mix, and onion to the broth.  Cover and bring to a boil until the veggies are soft.

Dice up or shred the chicken and add it back to the broth.

Once the chicken has warmed back up a bit, add the tortellina.  Cook according to package directions.

Here's what you'll end up with:

Our Thoughts:

This soup was so good and it was perfect for a chilly day.  The onion soup mix really added that extra kick of salty, onion flavor and it combined great with the broth.

The celery and carrots added a great texture to the soft tortellini.

I put the leftovers in a container and will definitely be pulling it out of the freezer on one of those nights that I can't figure out what to make.

Hope you enjoy!

April