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Archive for the ‘comfort food’ Category

  • 2 15oz cans black-eyed peas, undrained
  • 1 14.5oz can fat-free beef broth (I used chicken)
  • 1 16oz package frozen vegetables gumbo mix
  • 1 tbsp dried parsley flakes
  • 2 tsp hot sauce
  • 1/2 tsp dried thyme
  • 1/2 tsp ground red pepper
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 can mexican stewed tomatoes
  • 2.5 cups hot, cooked long-grain rice
  1. Combine ingredients in Dutch oven and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Discard bay leaves.
  2. Spoon rice into individual bowls, and top with gumbo.

From frozen:

  1. Defrost.
  2. Bring to boil in Dutch oven.
  3. Reduce heat and simmer, uncovered, 20 minutes.
  4. Make rice (pantry – submerge bag in ~1 qt water and bring to a boil. boil 8-10 minutes. remove bag with fork and drain, then cut open and empty rice into bowls).
  5. Discard bay leaves. Spoon rice into individual bowls, and top with gumbo.

Yield: 6 servings. One serving = 2 weight watchers points (without rice)

Option: add 1 lb pork tenderloin, cut into bite-sized pieces and saute until brown.

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White Sauce:

  • 2 T. cornstarch
  • 1 t. salt
  • 1/4 t. pepper
  • 2 c. milk
  • 2 T. butter
In medium saucepan, combine cornstarch, salt and pepper; using wire whisk, stir in milk until smooth. Add butter. Stirring constantly with rubber spatula, bring to boil over medium-high heat and boil 1 minute. Remove from heat.
Vol-au-Vents:
  • 6 puff pastry shells, frozen
  • 2 c. white sauce (above)
  • 1/2 c. chicken broth
  • 2 T. sherry, dry
  • 2 c. chicken, cooked and cubed
Stir chicken broth and sherry into warm white sauce.  Add chicken meat, cooked and cubed.  Freeze.  Bundle with frozen puff-pastry shells.
To prepare: Bake pastry shells as directed.  Place frozen sauce into saucepan, and reheat gently on top of stove, stirring occasionally.  Add 1 T. water or stock if necessary.  To serve, spoon hot sauce into puff-pastry cases; serve.  Serves 6,
Taken from http://organizedhome.com/recipes/freezer-cooking/chicken-vol-au-vents

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  • 1/2 c. white wine
  • 1 – 10 oz. can cream of mushroom soup
  • 1/2 c. mushrooms, sliced
  • 1/4 c. flour
  • 1 c. sour cream
  • 6 boned chicken breasts

Serving Day: Salt & pepper, paprika.  Yields 6 servings.

Mix wine, soup, and mushrooms together.  Stir flour into sour cream and add to soup mixture.  Place mixture together with chicken in freezer bag.  Freeze.

Serving day instructions: Defrost in fridge overnight.  Place chicken & sauce in Crock Pot.  Sprinkle salt, pepper and paprika over top.  Cover and cook on low for 6-8 hours.  Serve with pasta or potatoes.

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  • 2 15oz cans black-eyed peas, undrained
  • 1 14.5oz can fat-free beef broth (I used chicken)
  • 1 16oz package frozen vegetables gumbo mix
  • 1 tbsp dried parsley flakes
  • 2 tsp hot sauce
  • 1/2 tsp dried thyme
  • 1/2 tsp ground red pepper
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 can mexican stewed tomatoes
  • 2.5 cups hot, cooked long-grain rice
  1. Combine ingredients in Dutch oven and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Discard bay leaves.
  2. Spoon rice into individual bowls, and top with gumbo.

From frozen:

  1. Defrost.
  2. Bring to boil in Dutch oven.
  3. Reduce heat and simmer, uncovered, 20 minutes.
  4. Make rice (pantry).
  5. Discard bay leaves. Spoon rice into individual bowls, and top with gumbo.

Yield: 6 servings. One serving = 2 weight watchers points (without rice)

Option: add 1 lb pork tenderloin, cut into bite-sized pieces and sauted until brown.

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Ingredients:
1 Medium Bell Pepper
1 Small white onion
2-3 Celery Stalks
2 tbsp. butter
2 cans Cream of Chicken Soup
½ pound spaghetti noodles
3 chicken breasts
½ cup of milk
Directions:
In a stockpot, boil chicken breasts. Remove from water, chop or tear into bite-size pieces. Cut vegetables into small pieces, sauté in butter. Meanwhile, boil noodles in chicken stock. Add chicken to sauté for 1-2 minutes to add color. Add soup, milk and noodles. Heat 5-10 minutes or until sauce is heated through.
Reheating:
Thaw package in refrigerator. Cook noodles (packaged separately.)  Add sauce/chicken to a stockpot with ½ cup of milk (only needed if sauce looks too thick). Stir in cooked noodles.

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I made these to eat with the Taco Soup by Janis this month.  They’re super simple, really delicious, and versatile.  The recipe is originally from Land ‘O Lakes.

Sour Cream Cornbread Muffins

1/4 cup butter, softened

3 T sugar

2 eggs

1/2 cup sour cream

1/2 cup milk

1 cup all-purpose flour

2/3 cup yellow cornmeal

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

Directions:
Heat oven to 375 F. Combine butter and sugar in a small bowl, beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Stir in sour cream and milk. Add all remaining ingredients. Reduce speed to low; beat just until mixed.

Spoon batter into 12 greased or paper-lined muffin cups. Bake for 20 to 23 minutes or until golden brown. Serve warm with butter and honey or with chili, Janis’ Taco Soup, or anything else delicious you can think of!

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Ingredients:

1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground beef
1/4 cup chili powder
2 bay leaves
1 tablespoon cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained

Preparation:
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate or freeze. Rewarm over medium-low heat before continuing.)

(Optional) Garnish with:
Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream

Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

If you have leftover chili, serve it over turkey franks (or the chicken ones) the next day.

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