Tuesday, August 25, 2009

Fabulous Fast Shrimp

1 tablespoon butter or margarine
2 stalks celery, chopped (I didn't use this much because I don't like it)
1/4 cup chopped green pepper (I didn't use this much because I don't like it either)
1/4 cup sliced green onion
1 lb fresh large shrimp, shelled and deveined
1 (10 3/4 ounce) can Campbell's Cream of Shrimp soup
1/2 cup water
1 dash cayenne pepper
hot cooked rice

1. Heat butter in skillet.
2. Add celery, green pepper and green onions and cook until tender.
3. Add shrimp and cook 3 to 5 minutes or until done.
4. Add soup, water and cayenne pepper and heat through.
5. Serve over rice.
6. Sprinkle with paprika.

This recipe comes off of the Campbell's Cream of Shrimp soup can. I add some hot sauce to mine because I like it spicier. I also serve with a salad and french bread.

Wednesday, August 19, 2009

Campbell's 15-Minute Chicken & Rice Dinner

1 tablespoon of vegetable oil
4 skinless, boneless chicken breast halves (about 1 lb.)
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
2 cups uncooked instant white rice
2 cups fresh or frozen broccoli flowerets

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
2. Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until chicken is cooked through.

Three-Cheese Baked Spaghetti

From: Tammy's Recipes
Pasta Ingredients:

8 ounces spaghetti
2 tablespoons butter
1/2 teaspoon salt
1 1/2 teaspoons dried parsley
1 cup cottage cheese
1/4 cup grated Parmesan cheese
6 ounces (1 1/2 cups) shredded mozzarella cheese*
2 ounces crumbled feta cheese, optional

Sauce Ingredients:

8 ounces ground beef
1 clove garlic, minced
1/2 onion, chopped
1/4 teaspoon ground black pepper
3 cups spaghetti sauce
1/2 tablespoon sugar
1 teaspoon Italian seasoning
2 ounces (1/2 cup) shredded mozzarella cheese, optional

1. Cook spaghetti according to package directions. Drain and return to pan (remove from heat though!). Add butter and stir until butter is melted. Add remaining pasta ingredients, stirring to combine. Spread pasta-cheese mixture in the bottom of a greased 8-inch square baking dish.
2. Brown ground beef with the garlic and onion. Drain grease and return to pan. Add pepper, spaghetti sauce, sugar, and Italian seasoning. Stir well and then pour over the pasta, spreading evenly. Sprinkle cheese on top if desired.
3. Bake uncovered at 350 degrees for 35 minutes or until top cheese is browned and spaghetti is bubbly.

Friday, August 14, 2009

Rachel Ray's Thai Lettuce Wraps

From: Megan at In this wonderful life...

Ingredients (serves 4)
* 1 tablespoon extra virgin olive oil (EVOO)
* 2 boneless, skinless chicken breasts, cut into strips
* Salt and freshly ground black pepper
* 1 red bell pepper, cut into strips
* 1/4 cup sweet chili sauce
* 1/4 cup honey
* 2 iceberg lettuce heads, cut into quarters and leaves gently removed to make the lettuce cups
* 1/2 cup honey-roasted peanuts, chopped
* Juice of 1 lime
* 1 handful basil, chopped

Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Season the chicken with salt and pepper and cook in the pan until golden brown on all sides.

Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken.

To serve, lay the lettuce leaves on a platter, then scoop some of the chicken mixture onto each leaf.

Sprinkle with the chopped peanuts, lime juice and basil.

Wednesday, August 12, 2009

Key West Chicken

From: Miss Pretty at Pretty Women and Classy Too
3 tablespoons soy sauce
3 tablespoon honey
2 tablespoon vegetable oil
Juice from one lime
2 teaspoon chopped garlic
4 skinless, boneless chicken breast halves

1. Marinated it for about 5 hours in the fridge.
2. Bake it for 30 minutes @ 450 degrees.

Tuesday, August 11, 2009

Paula Deen's Shrimp and Wild Rice Casserole

From: Courtney at The Rogers Crew (in the making)
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper

Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Wednesday, August 5, 2009

Chili's Salsa

Recipe from: Kelly at Kelly's Korner
1 (14 1/2 oz.) can tomatoes and green chilies
1 (14 1/2 oz.) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
1/4 cup yellow onion (diced)
1/2 to 3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

You can also add: 1/4 teaspoon cilantro and juice from 1/2 lime

1. In food processor place jalapenos (optional) and onion and process for just a few seconds.
2. Add both cans of tomatoes, salt, sugar, cumin,cilantro and lime juice.
3. Process all ingredients until well blended but do not puree.
4. Place in covered container and chill.
5. Serve with your favorite tortilla chips!

Chocolate Zuchinni Bread

Recipe From: Gina at Gina's Skinny Weight Watcher Recipes
1 cup all-purpose flour
1 cup whole-wheat flour
1/4 cup unsweetened cocoa, preferably Dutch-process
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs, lightly beaten
1 cup sugar
3/4 cup unsweetened applesauce
1/4 cup canola oil
1 tsp vanilla extract
1 oz unsweetened chocolate, melted
1/2 cup chopped walnuts (1 3/4 ounces)
2 cups grated zucchini (1 medium)
Baking spray

1. Preheat oven to 325°F. Spray two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
3. Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and walnuts. Pour the batter into the prepared pans.
4. Bake the loaves 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes. Invert onto rack and cool completely

Turkey and Rice Stuffed Peppers

From: Megan at In This Wonderful Life...

4 red bell peppers, tops, ribs and seeds removed
1/2 pound ground turkey breast
1 cup cooked brown rice
1 small onion, finely chopped
1 garlic clove, peeled and minced
1/2 cup canned black beans, rinsed and drained
1/2 cup corn fresh, canned, or thawed frozen
1/4 cup flat-leaf parsley, finely minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Parmesan cheese, grated
2 tablespoons bread crumbs, preferably whole-grain

1. Preheat the oven to 400.
2. Taking care not to make any holes, cut a very thin slice off the bottom of each bell pepper, just enough to help them stand straight and solidly. Set aside.
3. For the filling, in a large bowl combine the turkey, rice, onion, garlic, corn, parsley, oregano, salt and pepper. Add beans, mixing in lightly with a fork so beans aren't mashed. Set aside.
4. Divide the filling into four portions, packing each pepper with the mixture, mounding any extra at the top. Place stuffed peppers in a baking dish just large enough to hold them. Pour in 1 cup of water. Cover the dish with foil and bake in the center of the oven for 40 minutes.
5. In the meantime, combine cheese with the breadcrumbs in a small bowl. After 40 minutes of baking, uncover peppers. Sprinkle cheese/crumb mixture over top of each pepper. Continue baking the peppers, uncovered, 15 to 20 minutes or until the peppers are soft when pierced with a knife but not collapsing. Let set until cool enough to eat, about 10 to 20 minutes; serve.

Nutritional Info Per Serving: 249 cals, 5 g. total fat (2 g. sat fat), 505 mg. sod, 31 g. carb, 19 g. protein, 6 g. dietary fiber

Italian Chicken

Recipe from: Megan at Tales of the Trees

1/2 Cup Italian Seasoned Breadcrumbs
1/4 Grated Parmesan Cheese
1/8 Tsp Salt
4 Chicken Breasts (boneless and skinless)
1/4 cup Italian Dressing
Vegetable Cooking Spray

1. Preheat Oven to 375
2. Combine Breadcrumbs, Parmesan Cheese, and Salt
3. Dip chicken in Italian dressing and then cover with the breadcrumb concoction
4. When the chicken is fully covered place in a lightly sprayed pan and bake in the oven for 30 minutes (or until you chicken is no longer PINK)
5. Take chicken out of the oven and spray with vegetable cooking spray and bake for an additional 5 minutes or until done.

Monday, August 3, 2009

Peanutty Apple Sandwiches

From: Betty Crocker

3/4 cup crunchy peanut butter
1/4 cup apricot preserves
1/2 teaspoon ground mustard
8 slices raisin bread
2 medium unpeeled or peeled eating apples, thinly sliced

1. Stir together peanut butter, preserves and mustard; spread on 1 side of 4 slices bread.
2. Place apple slices on peanut butter mixture; top with lettuce leaves and remaining 4 slices bread. Cut sandwiches in half or fourths if desired.

Recipe Swap

If you're interested, Josie will be organizing a Recipe Swap. The directions are simple. The deadline to enter is Thursday, August 13. Hurry and get your recipes together before it's too late!