Microwave Pea Soup

6 cups hot water (from the tap)
16 oz. package dried, split peas
1/2 lb. bacon, crumbled, or just sprinkle on some real Bacon Bits or pieces of ham
1 cup chopped celery
1/2 cup chopped onion or instant onion
1/2 cup grated (shredded) carrots
1 tsp salt
1/8 tsp thyme or basil
Combine all ingredients in a 4 qt (or larger!) casserole dish. Cover with lid.

Cook on High (Power 10) about 10 minutes. Stir.
Cook on Med. High (Power 7 or 8) for 45-50 min. Stir.
Cook 15-20 min more, stirring every 5 min until it is the consistency that you like.

Even better reheated!

Green Chili Stew

2 - 8 oz. containers of green chili
( 1 mild, 1 hot or Autumn Roast) --- adjust according to how hot you like things
1 pkg. pork stew meat
3-4 potatoes diced (optional)

Brown pork meat and add green chili right before meat is done. Add garlic powder and salt to taste. (Add potatoes if desired at this time)

Add water just about mixture, simmer for an hour and add small amounts of water as you simmer.

We eat this in tortillas ... delicious! I've also made this the night before and warmed it on low in the crockpot for about 4-5 hours (lunchtime to dinnertime) the day I wanted to eat it.

**Freezes VERY well**

Confetti Spaghetti

Confetti Spaghetti

1/4 oz. package of sliced pepperoni
1/2 c. chopped onion (instant)
1/2 c. green pepper sliced
7 oz. cooked spaghetti noodles
1/2 c. parmesan cheese
1/2 c. shredded mozz. cheese
1/2 c. chopped tomatoes (omit if you are Alyssa Driessnack ;) )
1/2 tsp. oregano leaves

Fry the pepperoni in large skillet until edges curl. Add green pepper and cook until tender. Add instant onion just before green pepper is done. Toss together cooked spaghetti and cheeses, tomato and oregano...toss together!

Ginger Ale Cake

Ginger Ale Cake

1 Yellow cake mix with pudding
1/2 c. vegetable oil
4 eggs
1 c. ginger ale
1 - 4 oz. pkg. (bar) German's Sweet Chocolate, grated
1 - 6 oz. pkg. Semi-Sweet Chocolate Chips

Mix first 4 ingredients with mixer. Add grated chocolate and chocolate chips.

Bake in greased tube pan at 350 degrees for 45-50 min.

Pork Tenderloin Studded with Rosemary and Garlic

Tender, moist, and fragrant, this hearty pork tenderloin with rosemary and garlic is a breeze to prepare. Strip rosemary leaves by running your fingertips along the stem in the opposite direction from which the leaves grow.

Yield: 4 servings (serving size: 3 ounces)

Ingredients

• 2 tablespoons finely chopped fresh rosemary
• 4 garlic cloves, minced
• 1 (1-pound) pork tenderloin, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

Preparation

Preheat oven to 475°.

Combine the rosemary and garlic. Make several 1/2-inch-deep slits in pork; place about half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly roll pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork.

Bake at 475° for 20 minutes or until the thermometer registers 160° (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices.

Oven-Fried Chicken with Almonds

DELICIOUS!

1 c. whole wheat breadcrumbs (or regular if you don't have whole wheat)
1/4 c. freshly grated parmesan cheese
1/4 c. almonds, finely chopped
2 Tbls. fresh parsley (2 tsp. dried)
1 clove garlic
1 tsp. salt
1/4 tsp. dried thyme
1 pinch of black pepper
1/4 c. olive oil
2 lbs. skinless, boneless chicken-breast halves -- I used whole ones...

1) Preheat oven to 400 degrees

2) In medium bowl, stir bread crumbs, Parmesan, almonds, parsley, garlic, salt, thyme, and pepper until mixed. Pour oil into pie plate.

3) Dip chicken in oil, then in bread crumb mixture to coat. Place chicken on cookie sheet.
Bake 20 minutes or until juices run clear.

Serves: 6

Swiss Noodles

Swiss Noodles

This makes a huge amount, so divide this in half for just 2 people.

1 lb carrots, diced
1 lb celery, diced
Cook in small amount of boiling water in large saucepan until tender. (Be sure to allow enough time to do this...it takes a while to chop up all that stuff.)

2 lbs ground beef
1 large onion, chopped
Brown ground beef with onion; drain fat.

1 lb long macaroni - cook according to the package directions

Combine cooked veggies, ground beef and onion. Add at least 1/2 lb grated Swiss Cheese (adjust amount more or less for how you like it). Salt and pepper to taste.

Extra can be frozen.

New Recipes

I haven't tried these South Beach Recipes yet...we're trying them this week! I'll add the others if they're good !

Chicken and Mushroom Soup

South Beach Quick and Easy Cookbook

1 medium leek
4 c. low-sodium chicken broth
1 c. water
1/2 tsp. dried thyme
6 ounces of white mushrooms, sliced
1 lb. - boneless, skinless chicken breasts - cut into 1/2-in. pieces
8 oz. brussel sprouts (can be substituted for 2 c. additional mushrooms !!! )
Salt and Pepper

Trim leek, keeping root intact. Slice in half lengthwise ... rinse thoroughly, slice into 1/4 in. pieces.

Bring broth, water and thyme to a low boil in a large saucepan. Add leek and mushrooms; reduce heat and simmer until leek is softened, about 5 minutes. Add chicken (and brussel sprouts if you're doing that). Simmer until chicken is cooked through, about 6 minutes. Season with salt and pepper to taste and serve hot.

Prep time: 10 min
Cook Time: 20 min

Pork Chops with Fennel and Lemon

I thought of Alyssa when I saw this recipe b/c of how much she loves fennel! :)

From South Beach Diet Quick and Easy Cookbook

4 (6-ounce) bone-in pork chops, about 1/2 in. thick
1 T olive oil
1 lg fennel bulb, sliced into 1/2 -inch strips
1 small onion, thinly sliced
1 c. low-sodium chicken broth
2 T fresh lemon juice
Salt and Pepper

Season pork chops with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook pork chops until lightly browned, about 2 minutes per side. Transfer to a plate

Add fennel and onion to the same skillet and cook until lightly browned and softened, about 3 minutes. Add broth and lemon juice, bring to a simmer, cover, and cook until fennel is crisp-tender, about 5 minutes. Uncover and simmer until liquid is reduced slightly, about 3 minutes.

Add pork back to the skillet and cook until heated through, about 2 minutes. Season with salt and pepper and serve hot!

Prep time: 5 min
Cook time: 20 min

Fruited Chicken Salad

Fruited Chicken Salad
from: Aunt Cheryl

2 c. shell macaroni
3 c. cubed, cooked chicken or turkey
2T chopped onions
1 tsp. salt
1 1/2 c. sliced celery
1 1/2 c seedless grapes, sliced in 1/2
11 oz. can mandarin oranges - drained
1/2 c. slivered almonds, toasted
1 c. mayo
1 c. whipping cream, whipped

Cook Macaroni to desired doneness as directed on package. Drain, rinse in cold water. In large bowl combine all ingredients except whipping cream. Cover; Refrigerate 3 hours to blend flavors. Just prior to serving, fold in whipping cream.

Makes 12, 1 c. servings

Taste of Home Healthy Cooking - Crab-Stuffed Filet Mignon

From the December/January 2010 Issue

1/2 cup lump crabmeat, drained
2 Tbsp. Parmesan cheese
1 Tbsp. chopped green onion
1 tsp. butter, melted
2 beef tenderloin steaks (6 oz. each)
1/4 tsp. salt
1/8 tsp. pepper

1. In a small bowl, combine the crabmeat, cheese, onion and butter. Sprinkle steaks with salt & pepper. Cut a horizontal slit through each steak to within 1/2 inch of the opposite side, forming a pocket. Fill with 1/2 cup crab mixture. Secure with kitchen string if necessary.

2. Broil 4 inch from the heat for 7-9 min on each side or until meat reaches desired doneness (for medium rare, a meat thermometer should read 145; medium, 160; well-done, 170). Let stand for 5 min before serving.

Taste of Home Healthy Cooking - Apple Walnut Pancakes

Apple Walnut Pancakes
from the December/January 2010 issue

1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp. brown sugar
2 tsp. baking powder
1 tsp. salt
2 egg whites
1 egg, slightly beaten
2 cups fat-free milk
2 Tbsp. canola oil
1 medium apple, peeled & chopped
1/2 chopped walnuts (pecans work great too!)

*I also added 1 tsp. cinnamon to the batter. I would also recommend adding about 1 tsp. vanilla as well*

1. In a large bowl, combine the flours, brown sugar, baking powder and salt. Combine the egg whites, egg, milk & oil; add to dry ingredients, just until moistened. Fold in apples and nuts.

2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup.

Taste of Home Healthy Cooking - Meat Loaf from the Slow Cooker

Meat Loaf from the Slow Cooker
from the Feb/March 2009 Issue

1/2 cup tomato sauce
1/2 cup egg substitute
1/4 cup ketchup
1 tsp Worcestershire sauce
1 small onion, chopped (about 1/2 cup)
1/3 cup crushed saltines (about 10 crackers)
3/4 tsp minced garlic
1/2 tsp seasoned salt
1/8 tsp seasoned pepper (or just regular pepper)
1 1/2 lbs. lean ground beef
1/2 lb. reduced-fat bulk pork sausage

SAUCE:
1/2 cup ketchup
3 Tbsp brown sugar (or 1 1/2 Tbsp of brown sugar splenda)
3/4 tsp. ground mustard
1/4 tsp. ground nutmeg

1. Cut three long narrow strips of heavy duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 4- or 5- quart slow cooker. Coat strips with cooking spray. (If you don't want to mess with this, just spray the bottom of your slow cooker with spray, and serve the meatloaf right from the slow cooker. This step is just to allow you to be able to lift the entire meatloaf out of the slow cooker.)

2. In a large bowl, combine the first nine ingredients. Crumble beef and sausage over mixture and mix well (mixture will be moist). Shape into a loaf. Place meat loaf in the center of the strips.

3. In a small bowl, combine sauce ingredients. Spoon over meat loaf. Cover and cook on low 3-4 hours or until a meat thermometer reads 160 degrees. Using foil strips as handles, remove the meat loaf to a platter.

Taste of Home Healthy Cooking - Most Egg-cellent Breakfast Strata

Most Egg-Cellent Breakfast Strata
From the Aug/Sept 2009 issue

3 cups low-fat, herb-seasoned croutons
8 oz Italian turkey sausage links
1 cup diced zucchini
1/2 cup minced onions
1/2 cup diced red bell pepper
1 cup packed shredded light sharp cheddar cheese
8 eggs
1 cup evaporated 2% milk
1/4 tsp each salt and freshly ground black pepper

1. Spray an 11x7 (a 9x13 works too) casserole dish with cooking spray. Spread croutons evenly in botton of dish. Set aside.

2. Spray a medium, non-stick skillet with cooking spray. Remove and discard casing from sausage. Break or cut sausage into small pieces and add to skillet. Cook over medium-high heat until no longer pink, breaking up any large pieces. Add zucchini, onions and red pepper. Reduce heat to medium. Cook and stir for about 3 more minutes, until vegetables begin to soften.

3. To assemble strata, spoon sausage mixture evenly over croutons. Top with shredded cheese. Whisk together eggs, milk, salt & pepper in a medium bowl. Pour egg mixture evenly over sausage and vegetables. Let strata stand for 15 minutes while you preheat the oven to 350 degrees.

4. Bake, uncovered, for 30-35 min, until eggs are completely set. Let stand 5 minutes before serving.

MAKE-AHEAD TIP: Assemble strata as directed, then cover tightly with plastic wrap and refrigerate overnight. Uncover and bake chilled strata at 350 degrees for 40 min. Try chopped asparagus as a tasty substitution for the zucchini.

Taste of Home Healthy Cooking - Balsamic-Glazed Salmon w/ Grecian Garden Salad

From the Aug/Sept 2009 issue

Balsamic-Glazed Salmon

4 garlic cloves, minced
1 tsp. olive oil
1/3 cup balsamic vinegar
4 tsp. Dijion mustard
1 Tbsp. white wine or water
1 Tbsp. honey
1/4 tsp. salt
1/4 tsp. pepper
6 salmon fillets (4 oz. each) *I bought 1 pound & it was plenty for 2 people*
1 Tbsp. minced fresh oregano or 1 tsp. dried oregano

1. Line a 15 x 10 x 1 inch baking pan with foil; coat foil with cooking spray. Set aside.

2. In a small saucepan, saute garlic in oil until tender. Stir in the vinegar, mustard, wine, honey, salt & pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until slightly thickened. Set aside 2 Tbsp. for basting.

3. Place fillets on prepared pan. Brush with sauce and sprinkle with oregano. Bake, uncovered, at 425 degrees for 15-18 min or until salmon flakes easily with a fork. Brush withi reserved sauce before serving.

Grecian Garden Salad

1 1/2 cupes cut fresh asparagus (1-in pieces)
3 medium tomatoes, seeded and chopped
2 Tbsp balsamic vinegar
4 1/2 tsp. minced fresh basil or 1 1/2 tsp. dried basil
1 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1 cup (4 oz) crumbled feta cheese

1. In a large saucepan, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving bowl. Stir in the tomatoes.

2. In a small bowl, whisk the vinegar, basil, oil, salt and pepper. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least an hour. Just before serving, stir in cheese.

Taste of Home Healthy Cooking - Crunchy Apple Salad

Crunchy Apple Salad
Taste of Home Healthy Cooking, Aug/Sept 2009

6 Tbsp. fat-free, sugar-free vanilla yogurt (just fat-free works fine too)
6 Tbsp. reduced-fat whipped topping
1/4 tsp. plus 1/8 tsp. ground cinnamon, divided
2 medium red apples, chopped
1 large Granny Smith apple, chopped
1/4 cup dried cranberries
2 Tbsp. chopped walnuts

In a large bowl, combine the yogurt, whipped topping and 1/4 tsp. cinnamon. Add apples and cranberries; toss to coat. Refrigerate until serving. Sprinkle with walnuts and remaining cinnamon before serving.

Nutrition facts: 3/4 cup equals 109 calories, 3 g fat, trace cholesterol, 12 mg sodium, 22 g carbohydrate, 3 g fiber, 2 g protein