Copycat chili
Makes 8 servings
Preparation time: 15 minutes
Cooking time: 2 to 3 hours
INGREDIENTS
2 1/2 pounds ground beef
1 cup diced celery
2 cups diced white onion
1 cup diced green bell pepper (about 1 large pepper)
1 tablespoon minced garlic
1 cup water
1 cup tomato juice
1 (28-ounce) can stewed tomatoes
1 (10-ounce) can Rotel tomatoes
1 1/2 (1.25-ounce) packets McCormick mild chili seasoning mix
1 (15-ounce) can red kidney beans, with liquid
1 (15-ounce) can ranch-style beans, with liquid
1 teaspoon coarse salt
1/2 teaspoon black pepper
In large pot, brown beef (about 6 or 7 minutes) until no longer pink. Drain excess fat. Add celery, onion, bell pepper and garlic. Cook on medium-high 3 to 5 minutes, stirring occasionally or until vegetables are softened. Add all remaining ingredients. Cover and simmer 2 to 3 hours, stirring occasionally, until chili reaches desired thickness. (Adapted from “Most Requested Copycat Dishes”; Echo Blickenstaff, Erica and Emily Walker, Elise Donovon; Shadow Mountain Publishing.)
Per serving: 447 calories, 35 grams protein, 17 grams fat (35% calories from fat), 5.5 grams saturated fat, 35 grams carbohydrate, 81 milligrams cholesterol, 1,352 milligrams sodium, 10 grams fiber.
Carb count: 2.5.
Moroccan bean and pepper stew
Makes 6 servings
Preparation time: 10 minutes
Cooking time: 30 minutes
INGREDIENTS
1 tablespoon olive oil
2 cups chopped yellow or red bell peppers
2 cups peeled butternut squash chunks (see NOTE)
1 1/2 cups chopped onions
2 teaspoons cinnamon
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon crushed red pepper
1/4 teaspoon coarse salt
1 (16-ounce) can reduced-sodium chickpeas, rinsed
1 (15 1/2-ounce) can reduced-sodium kidney beans, rinsed
1 (14 1/2-ounce) can no-salt-added diced tomatoes, with liquid
1 cup water
Heat oil in a 3-quart saucepan on medium-high. Add peppers, squash and onions; cook and stir 5 minutes or until vegetables are softened. Add cinnamon, garlic powder, cumin, ginger, red pepper and salt; cook and stir 1 minute. Stir in chickpeas, beans, tomatoes and water. Bring to a boil. Reduce heat to medium-low; simmer, covered, 20 minutes or until vegetables are tender.
NOTE: Some supermarkets sell butternut squash that is already peeled and cut into chunks.
Per serving: 223 calories, 10 grams protein, 3 grams fat (12% calories from fat), 0.4 gram saturated fat, 41 grams carbohydrate, no cholesterol, 186 milligrams sodium, 11 grams fiber.
Carb count: 3.
Strawberry cream cheese cream puffs
Makes 12 servings
Preparation time: 25 minutes
Cooking time: 30 to 40 minutes; cooling time: 20 minutes
INGREDIENTS
1 cup water
1/2 cup butter
1/4 teaspoon coarse salt
1 cup flour
4 eggs
1 (8-ounce) package reduced-fat cream cheese, softened
1/2 cup strawberry preserves
1 (8-ounce) container frozen whipped topping, thawed
1 tablespoon powdered sugar
Heat oven to 400 degrees. Line large baking sheet with parchment paper. In a 2-quart saucepan, bring water, butter and salt to a boil on medium-high. With wooden spoon, stir in flour. Reduce heat to low; beat vigorously about 1 minute or until mixture forms a ball. Remove from heat. Beat in 1 egg at a time, beating vigorously after each addition, until mixture is smooth and glossy. Drop dough by 1/4 cupfuls, 3 inches apart on cookie sheet, forming 12 mounds. Bake 30 to 40 minutes or until puffed and golden. Remove from pan to cooling rack; prick side of each puff with tip of sharp knife to release steam. Cool completely, about 20 minutes. Meanwhile, in medium bowl, beat cream cheese and preserves with electric mixer on medium until smooth. Fold in whipped topping until combined; refrigerate. Just before serving, cut each puff in half horizontally. Spoon about 1/3 cup cream cheese mixture into bottom half of each puff. Place tops over filling. Sprinkle with sugar. Serve immediately. Refrigerate remaining puffs.
Per serving: 265 calories, 5 grams protein, 17 grams fat (58% calories from fat), 11.2 grams saturated fat, 22 grams carbohydrate, 96 milligrams cholesterol, 206 milligrams sodium, no fiber.
Carb count: 1.5.
Caribbean roast pork loin
Heat oven to 350 degrees. In a small bowl, blend 1 teaspoon olive oil, 1 teaspoon pepper, 1/2 teaspoon nutmeg and 1/2 teaspoon cinnamon. Rub onto each of 2 (1-pound) boneless pork loins (trimmed of visible fat). Place in shallow pan; roast 20 minutes per pound or until internal temperature reaches 145 degrees. Remove from oven; let stand 5 minutes before slicing. Serve with poppyseed noodles (toss cooked egg noodles with poppy seeds and a little butter), sugar snap peas and dinner rolls.
Bacon, lettuce, tomato and guacamole wraps
Microwave 4 slices bacon 3 to 4 minutes on high (100% power); let stand until crisp. Spread 4 (8-inch) flour tortillas with reduced-fat cream cheese; top each tortilla with 2 tablespoons mild tomato salsa and shredded lettuce; spread evenly. Add 1 bacon slice and 2 tablespoons guacamole; roll tightly.
Rigatoni and chicken
Cook 8 ounces rigatoni or other tube pasta according to directions; drain. Cut 8 ounces boneless skinless chicken breast into 1/2-inch slices and season with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Heat 1 teaspoon olive oil in a large, nonstick skillet. Add chicken; cook 1 1/2 minutes per side or until edges are lightly browned. Add 3 1/2 to 4 ounces sliced shiitake mushrooms; cook, stirring continuously, 2 to 4 minutes or until softened. Add 1 cup half-and-half; cook 3 minutes or until mixture is reduced by half. Stir in 1/3 cup crumbled gorgonzola cheese and 1/4 cup freshly grated Parmesan cheese. Simmer and stir 1 minute or until cheese melts. Toss hot pasta with sauce and divide among six plates. Garnish with extra Parmesan (if desired) and chopped flat-leaf parsley.