Recipes

Baked Eggplant with Mushroom-Tomato Sauce
Serves 4
Adapted from Cooking Light.

1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
Cooking spray
1 teaspoon olive oil
1 cup chopped onion
1 cup chopped green pepper
1/2 teaspoon dried pepper flakes
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 garlic cloves, chopped
1 (8-ounce) mushrooms, sliced
1/4 teaspoon black pepper, divided
1 (8-ounce) can no-salt-added tomato sauce, divided
2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese

1) Salt eggplant slices and place in colander on top of a plate. After 30 minutes, rinse eggplant thoroughly and pat down with paper towels.

2) Preheat broiler. Line a baking sheet with tin foil and spray with cooking spray.

3) Lay eggplant out on the sheet. Broil 8 minutes, flipping once, until both sides are a little brown.

4) Turn oven to 375°F. Coat a 1 1/2-quart baking dish (round if possible) with cooking spray.

5) In a large nonstick pan or skillet, heat oil over medium heat. Add onion, green pepper, pepper flakes, Italian seasoning, salt, garlic, and mushrooms. Cover. Saute 7 or 8 minutes, until soft, lifting cover to stir occasionally. Jack heat up to medium-high. Take cover off. Cook a few more minutes (not more than 4 or 5) "until liquid evaporates."

6) Pour 1/2 mushroom/onion mixture into baking dish. Place 1/2 of the eggplant in a layer on top of that. "Sprinkle with 1/8 teaspoon pepper." Spread 1/2 cup tomato sauce on top of the eggplant. Sprinkle with 1/3 cup cheese.  Repeat layers, leaving off the mozzarella at the end. Cover (with tin foil or dish lid) and bake 60 minutes. Uncover. Sprinkle with remaining 1/3 cup mozzarella and all the parmesan. Bake 5 minutes. Cheese should melt. Remove from oven and cool for a few minutes.

Approximate Calories, Fat, and Price Per Serving
178 calories, 6.7 g fat, $1.66


Ratatouille on the Run
6 servings (Bon Appetit says ½ c per serving, but mine came out to about 1 c per serving)
Adapted from Bon Appetit/Epicurious.

2 Tbsp olive oil
4 large garlic cloves, chopped
1 large eggplant (unpeeled), diced
2 green bell peppers, diced
2 large tomatoes, chopped
1 onion, cut into 1-inch pieces
1 large zucchini, cut into 1/2-inch pieces
1/2 cup chopped fresh basil or 1 tablespoon dried
2 tablespoons red wine vinegar
4 ounces goat cheese or Muenster cheese or a mixture of the two, diced (optional)

1) Heat oil in big Dutch oven over medium heat. Add garlic and cook about 1 minute, until fragrant. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Cook 5 minutes, stirring occasionally. Turn heat to low or medium-low and cover. Simmer until veggies are cooked through and tender, about 25 minutes, stirring occasionally. (This took between 30 and 35 minutes for me. I think I had the stove on too low, though - Kris.)

2) Take cover off pot and reduce for about 10 minutes, stirring occasionally. Add vinegar and season to taste. (You can make this 2 days ahead of time. Just remember to refrigerate.)

3) Preheat oven to 350°F. Spread ratatouille in 9-inch pie dish or an 8x8 Pyrex glass dish. Top with cheese, if you like. Bake about 20 minutes, until center is heated.

Approximate Calories, Fat, and Price Per Serving
165.3 calories, 9.5 g fat, $1.67

Honey-Mustard Turkey Cutlets & Potatoes

 

Ingredients

• 3 medium leeks, white and light green parts only, thinly sliced
• 1 pound Yukon Gold potatoes, thinly sliced
• 2 tablespoons canola oil, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1/4 teaspoon salt, divided
• 3 tablespoons honey
• 3 tablespoons Dijon mustard
• 1 1/2 teaspoons curry powder
• 1 pound turkey cutlets

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• Easy Sweet Potato Recipes

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Preparation

1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2. Place sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt on the prepared baking sheet. Bake for 15 minutes, stirring once.
3. Meanwhile, whisk the remaining 1 tablespoon oil, honey, mustard and curry powder in a small bowl until smooth. Sprinkle both sides of cutlets with the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt.
4. Reduce heat to 400°F. Toss the leeks and potatoes with 2 tablespoons of the honey-mustard sauce. Place the cutlets on top of the vegetables and spread the remaining sauce over the cutlets. Return to the oven and bake until the turkey is cooked through and the potatoes are tender, 12 to 15 minutes more.

Nutrition

Per serving: 359 calories; 8 g fat (1 g sat, 4 g mono); 45 mg cholesterol; 43 g carbohydrates; 31 g protein; 3 g fiber; 551 mg sodium; 615 mg potassium.
Nutrition Bonus: Vitamin C (50% daily value), Iron & Vitamin A (20% dv).
3 Carbohydrate Serving
Exchanges: 2 starch, 2 vegetable, 4 lean meat

Three Ways to Make Fried Rice Fast

We all have those days when it seems that nothing goes right. They usually end with a mediocre, albeit costly, meal of take-out or drive-through. It's for those kinds of days that every home cook needs an ace-in-the-hole entrée that the family loves and can be on the table in less time than it takes to order out. For me, that fallback is Chinese Fried Rice, a meal we have at least twice a week in our home, not just because it's quick and easy, but because it's so good.

Today, I have recipes for three kinds of fried rice. The first is classic, the second is surprisingly sweet, and the third is packed full of fresh vegetables.

If ingredients like oyster sauce (which doesn't taste a thing like oysters), Maggi® Seasoning Sauce, Chinese five-spice powder, hoisin sauce and lychees are foreign to you, don't worry. You can find them in the Asian foods aisle of most supermarkets.

15-Minute Chicken Fried Rice

3 boneless, skinless chicken breasts
Salt and pepper to taste
1/8 teaspoon onion powder, or to taste
1 tablespoon oyster sauce
2 tablespoons butter
1 tablespoon sesame oil
3 cloves garlic, minced
4 eggs, slightly beaten
1 (16-ounce) bag frozen peas and carrots
7 cups cooked jasmine or basmati rice, cold
1/4 cup soy sauce, or to taste
5 green onions, chopped

Cut chicken into small cubes and place in a bowl. Season generously with salt, pepper and onion powder. Add oyster sauce and stir well to coat chicken. Heat butter and oil in large skillet or wok over high heat. Add garlic and chicken. Stir constantly and cook until chicken is no longer pink, 2 to 3 minutes. Add beaten eggs to the meat. Cook for 3 to 4 minutes, stirring constantly until eggs are scrambled. Add frozen peas and carrots and stir to incorporate. Add cold rice and soy sauce. Stir-fry rice mixture until light golden brown. Stir in chopped green onions just before serving. Serves: 6 to 8.

Fried Rice with Lychees

1 cup uncooked jasmine rice
1/2 cup water
3 tablespoons vegetable oil
2 cloves garlic, minced
2 tablespoons chopped carrot
1 tablespoon chopped onion
3 tablespoons Maggi® Seasoning Sauce
1/4 cup reduced-sodium soy sauce
2 tablespoons chopped green onion
1 tablespoon chopped cashews
1 teaspoon raisins
1/4 teaspoon white sugar
1/4 teaspoon white pepper
5 canned lychees, drained and quartered

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Once cooked, spread the rice into a shallow dish and refrigerate until cold (or use 1 1/2 cups leftover cold cooked rice).

Heat the oil in a wok or large skillet over medium-high heat. Stir in the garlic and cook a few seconds until fragrant. Then stir in the carrots and onion, and continue cooking until the onion begins to soften. Add the cold rice. Cook, stirring frequently until hot. Pour in the soy sauce, Maggi® seasoning, green onions, cashews, raisins, sugar and white pepper. Cook, stirring often until hot. Add quartered lychees, mix and serve. Serves: 4.

Pork Fried Rice for Two

1/8 teaspoon Chinese five-spice powder
1/8 cup brown sugar
1/8 cup, plus 1 tablespoon reduced-sodium soy sauce, divided
6 ounces boneless pork loin, cut into 1/4 inch cubes
1/2 teaspoon fennel seed, crushed
2 tablespoons canola oil, divided
2 cups broccoli florets
1 celery rib with leaves, sliced
1/2 cup shredded carrot
1/4 cup chopped green onions
1 1/2 cups cold cooked brown rice
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 1/2 tablespoons hoisin sauce

Combine brown sugar, 1/8 cup of soy sauce and five-spice powder in a bowl. Stir in cubed pork, cover and allow to marinate for several hours (or overnight) in the refrigerator. In a large nonstick skillet, stir-fry pork over high heat for 3 minutes or until brown. Remove and keep warm. Stir-fry fennel seed in 3/4 teaspoon oil for 30 seconds. Add the broccoli, celery, carrot and onions. Stir-fry for 3 minutes or until crisp but tender. Remove and keep warm.

Stir-fry the rice in remaining oil for 2 minutes. Stir in 1 tablespoon soy sauce, pepper, garlic powder and hoisin sauce. Return pork and vegetables to the pan. Cook, stirring frequently until heated through. Serves: 2.

Company Pleasing Slow Cooker Recipes

Does anyone have a quick, inexpensive meal that one could use for company? I am a working mother, so a good slow-cooker recipe or a make-ahead casserole would be great. I want something that will really be a "company pleaser," not just okay.
Beth S.

Slow Cooker Potluck Recipes: Bring Rave Reviews

Chicken (or Turkey) Almond Casserole
1 c. finely chopped celery
2 c. cooked rice
1 c. chopped mushrooms (canned are fine if that is what you have)
2 c. cooked chicken or turkey
1 tsp. salt
1 tsp. lemon juice
1 small onion finely chopped
1 can cream of mushroom soup
3/4 cup light mayonnaise
1/2 c. crushed corn flakes
1/2 c. sliced almonds
1/4 c. melted margarine or butter
Mix mayonnaise and mushroom soup together. Add the rest of the ingredients except corn flakes, almonds and melted butter. Combine 1/2 cup crushed corn flakes, 1/2 cup sliced almonds and 1/4 cup melted butter. Place on top of casserole. Cook at 350 degrees for 40 to 50 minutes until heated through. This can be assembled ahead of time and put in the oven before company comes. It is delicious!
Serve with warm rolls and a salad and a warm apple or fruit crisp with vanilla ice cream (candlelight is nice too!) for dessert and you have a lovely meal that your guests will rave about.
W

Slow Cooker Potluck Recipes: Italian, Anyone?

This recipe (my own) is a huge crowd-pleaser. I take it to every office potluck. "Dress it up" with some garlic bread and a salad and you have a filling, delicious meal. I usually make it the night before and refrigerate. Then you can turn the slow-cooker on Low before you leave for work in the morning and let it cook all day. The house smells great, too!

slow-cooker Lasagna

8-10 uncooked lasagna noodles
1 1/2 pound ground beef or ground turkey
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
4-ounce can sliced mushrooms, optional
1 pkg. frozen spinach, thawed
6 ounce low-fat ricotta cheese
6 ounce sour cream
4 ounce cream cheese
1/3 cup water
2 cups shredded mozzarella cheese
Brown ground beef in skillet. Drain. Stir in Italian seasoning. Combine sauce, mushrooms, spinach, ricotta, sour cream, and cream cheese. Break noodles into thirds. Place half in bottom of greased slow-cooker. Spread half of ground beef mixture over noodles in slow-cooker. On top of beef, layer 1/2 of sauce, 1/2 of water, and 1/2 of mozzarella cheese. Repeat all layers. Cover. Cook for at least 5 hours on low or jump-start and cook on high for 1 hour and low for 3. Enjoy!
Mary

Slow Cooker Potluck Recipes: Try This Unique, Easy Pork Recipe

This recipe is not cheap due to the cost of the meat, but it is reasonable, very easy, unique and was a crowd-pleaser when I served it for 8 people recently. You'll need to double the recipe to serve 8 people. Serve with mashed potatoes.
Cranberry Pork Roast
1 (2.5 pound) boneless rolled pork loin roast
1 16-ounce can jellied cranberry sauce (I actually used canned cranberries, not jellied)
1/2 cup sugar
1/2 cup cranberry juice
1 tsp. dry mustard
1/4 tsp. ground cloves
2 tbsp. cornstarch
2 tbsp. cold water
salt to taste
Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce. Stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine cornstarch and cold water to make a paste. Stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.
Kristin

Slow Cooker Potluck Recipes: Pick Up These Cookbooks

There's two wonderful cookbooks called Fix It and Forget It and Fix It and Forget It for Entertaining. Every recipe is designed to be made in a slow-cooker. They are both available in paperback for about $12. If you don't want to spend the money, they are available used on amazon.com for $2 to $4 and also at the library.
Karen in Denver, CO

Slow Cooker Potluck Recipes: Try This Beautiful Side Dish

Here is an inexpensive side dish with a beautiful presentation, and it doesn't cost much, especially when these ingredients are in season. My husband and I sometimes have it as a main dish when we want something light for dinner.
Salad Nicoise (serves 4 to 8 depending on amount of ingredients)
a large platter
1 to 2 heads of romaine or leaf lettuce, washed and chopped
4 to 8 red potatoes, boiled with skins on, cooled and diced
6 to 8 carrots, peeled, sliced diagonally and cooked
1 to 2 cucumbers, peeled and diced
4 to 6 medium tomatoes, diced
2 or 3 green onions, sliced
1 can black olives, drained
1 to 2 cans white tuna, drained (optional)
First, make a bed of lettuce on the large platter. On top of it, add the potatoes, carrots, cucumbers and tomatoes in four quarters, like spokes of a wheel. Sprinkle the green onions and olives on top. If using tuna, you can either sprinkle it on top or put it at the center in a mound, like the hub of the wheel.
For dressing:
1/4 cup olive or vegetable oil
2 tbs. rice vinegar
2 tbs. fresh lemon juice
salt and pepper to taste
Shake together and pour over salad right before serving.
J

Slow Cooker Potluck Recipes: Easy and Delicious Roast

I have church people over a lot and I like to have an easy pot roast (I get chuck roast). I buy the roast, then fill the pan with water, the roast, packaged pre-peeled baby carrots, half a large onion, and if I have a big enough pan, I toss in a ton of red baby potatoes with spots removed and most of peeling still intact and cut in half. I bake it at 400 degrees for an hour. When done, I place the meat on a plate and slice it. Then I place the potatoes, carrots, and onions on the other side of the platter. Add a salad, bread of some type, and fruit/dessert. Or you can also do mashed potatoes and gravy in lieu of the red potatoes.
Carla of Clovis, CA

Slow Cooker Potluck Recipes: Low-Carb Option

To the person who wanted a quick, inexpensive meal for company, this one is a hit at work. We have it about once a week and I shop for the ingredients from my local Save-a-Lot, so it feeds 6 to 7 for about $10.
Chicken Stroganoff
1 bag of chicken tenders or boneless breasts
4 cans cream of chicken soup (low sodium if desired)
1/3 brick of cream cheese (about 3 oz.)
1 packet of dry onion soup mix (or 1/2 if you don't like the salty taste)
2 pkgs. of sliced fresh mushrooms (you can use canned)
16 oz. sour cream (not fat free, please!)
Put everything except sour cream in the crock and cook all night on low if using an older crock. In my newer crock, this cooks in about 6 hours on low so I have to set my alarm for 3AM so I can turn the crock off and put it in the fridge. When done, the chicken will be very tender. Just stir everything up and break up the chicken into bite size pieces. Stir in sour cream. If you cook it overnight, you can store in the fridge until you get home from work and then warm it in the microwave.
Serve over noodles or rice. You can also serve over spaghetti squash or French cut green beans if you are on a low carb diet. There's only about 6 carbs in a cup of the sauce. Serves 7-8. Yummy!
You can make Beef Stroganoff by substituting about 3 pounds stew meat and 4 cans cream of mushroom soup, but I think the chicken is better. If you are a very resourceful cook and want to limit your sodium even further, you can make your own cream base soup and substitute for the canned stuff.
Bonnie

Slow Cooker Potluck Recipes: Check Out Rachel Ray's Latest Cookbook

I just checked out Rachael Ray's latest cookbook from the library. It is called Rachael Ray 20 Minute Meals, Get Togethers. She does the 30-minute meal show on TV and I was curious what she would include in her cookbooks. She is down-to-earth and seems to have a great knack for making a terrific meal with common ingredients. It may not be what you were looking for, but it might be an interesting peruse anyway!
Kim S.

Slow Cooker Potluck Recipes: Spice It Up a Bit

I have a recipe that I have been using for 18 years. This is a Cajun Chicken or Shrimp dish that a family friend always brought for Thanksgiving, until he moved back to LA, and we finally managed to get the recipe from him! I always get an enthusiastic response when I serve it. I use Chicken when I cannot afford Shrimp. It can be baked in the oven or prepared in the slow-cooker.
Cajun Chicken with Rice and Cheese
1 lb. Chicken or Shrimp (bite-size pieces)
1 stick Butter
1 medium onion ( any variety ) chopped
1 red, yellow or orange bell pepper, chopped
2 stalks celery, chopped
1 can cream of mushroom soup
1 small package mushrooms, chopped (can be eliminated if guests are not mushroom eaters)
1 pint canned or fresh crab
1 1/2 cups rice (any variety)
1/4 C. half & half or whole milk
1 package cream cheese, softened
1 TBS tobasco sauce
salt and pepper to taste
1 egg
grated sharp cheese
Mix all ingredients together (I use my hands, wearing rubber gloves) except the cheese. I also add more spices (cayenne pepper and more tobasco) if it is for our family. I use Basmatti Brown Rice. I have found that this is the only brown rice that doesn't have a strong taste, and it is healthier in such a rich recipe. You can eliminate the crab if it is too expensive. I usually do. You can either saute the fresh veggies or add them raw to save time. We took this to our last potluck and even the kids were eating it along with their pizza!
Michael

Slow Cooker Potluck Recipes: Can't Beat Beef Burgundy!

I believe the following recipe to be an excellent, easy and inexpensive solution for company.
Beef Burgundy
2 pounds stew meat
10 oz. can cream of mushroom soup
1 empty soup can of burgundy wine
mushrooms to taste
Place stew meat, soup, wine and mushrooms (canned or fresh) in a slow-cooker. Cook on low 7 to 8 hours. Serve over mashed potatoes, noodles or rice. Served with a tossed green salad and French bread, it is a complete meal. Vanilla ice cream for dessert is grand!
Gloria B.