Kristen's Recipes

1 (15-oz.) can sliced beets
3 T. sugar
2 T. prepared horseradish
1 1/2 T. cider vinegar
1 T. cornstarch
1 T. butter
1/8 tsp. salt

Preheat oven to 350�. Drain the beets in a colander over a bowl, reserving juice. Combine the beet juice, sugar, and remaining ingredients in a small saucepan; bring to a boil. Reduce heat; simmer until thick (about 2 minutes). Stir in beets. Place beet mixture in a 1-quart baking dish. Cover and bake at 350� for 35 minutes.

Yield: 4 servings
Calories: 104
Fat: 3g
Fiber: 1.5g

3/4 C. whole wheat flour
3/4 C. yellow cornmeal
3 T. grated fresh Parmesan cheese
2 tsp. baking powder
1 1/2 tsp. chili powder
1 tsp. salt
3/4 C. plus 2 T. fat-free milk
2 T. olive oil
2 T. honey
1 large egg, lightly beaten
3/4 C. frozen whole-kernel corn, thawed
1/3 C. minced red onion
2 T. minced jalape�o pepper
Cooking spray

Preheat oven to 425�. Lightly spoon flour into a dry measuring C.; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Make a well in center of mixture. Combine milk, oil, honey, and egg. Add to flour mixture, stirring just until moist. Fold in corn, onion, and jalape�o. Place a cast-iron cornstick pan in a 425� oven for 5 minutes. Remove from oven; immediately coat with cooking spray. Spoon batter into pan. Bake at 425� for 18 minutes or until lightly browned. Remove from pan immediately; serve warm.

Yield: 1 dozen
Calories: 120
Fat: 3.6g
Fiber: 2g

4 C. water
1 C. uncooked quick-cooking grits
1 C. (4 oz.) shredded reduced-fat sharp cheddar cheese
1 T. butter or stick margarine
1 1/2 tsp. garlic powder
1/2 tsp. dried thyme
1/2 tsp. salt

Bring the water to a boil in a medium saucepan, and gradually add the grits, stirring constantly. Cover, reduce heat to low, and simmer for 5 minutes or until thick, stirring occasionally. Remove grits from heat, and stir in the shredded cheese and remaining ingredients.

Yield: 6 servings

Calories: 116
Fat: 5.6g
Fiber: 0.3g

6 large peaches, relatively ripe but not soft (should be firm but yield to gentle pressure)
3 T. fresh lemon juice (1 to 2 lemons)
2 T. granulated sugar
1 tsp. kosher salt
1/2 tsp. coarsely ground black pepper, or more to taste
1/4 tsp. cayenne pepper, or more to taste

Bring a small stockpot of water to a rolling boil. Meanwhile, cut each peach in half around the seam (stopping at the pit). Holding the peach in both hands, twist slightly to separate the halves. Remove the pit (if you’re lucky, it will pop out). Using a slotted spoon, dip each peach half into the boiling water for about 2 seconds. Remove from the water and peel the skins off with a sharp paring knife (skins should slip off easily). Drain the peaches in a colander, then place cut side down on paper towels to dry. Place the peach halves cut side up on a large platter. Coat the cut surface with lemon juice. Combine sugar and salt. Dust peaches with the sugar mixture. Sprinkle lightly with the black pepper and cayenne. The peaches can be left at room temperature for 2 hours before serving. Do not refrigerate.

Yield: 12 servings
Calories: 35
Fat: trace
Fiber: 1g

1 C. rice (white or brown)
1 C. chicken broth
1/2 C. egg substitute
1/2 tsp. mustard powder
2 cloves garlic
1 tsp. shredded fresh ginger
1/2 C. carrot chopped into small pieces
1/2 C. frozen peas
1 -8 ounce can sliced water chestnuts, drained
2 T. reduced sodium soy sauce

Cook rice as directed but substitute 1 C. chicken broth for 1 C. water. Let rice cool to room temperature or cover and refrigerate until ready to use. In a small bowl mix together egg substitute, and dry mustard until blended. Lightly coat a large skillet or wok with nonstick vegetable spray. Heat skillet over medium heat and add egg mixture. Cook the egg mixture without stirring until they begin to set; stir and cook until the egg bits are small and crumbly. Remove and set aside. Slightly heat the skillet, then spray it with nonstick spray. Add garlic and ginger. Cook and stir over medium-high heat until fragrant, about 1 minute. Add the carrots and peas. Cook and stir for about 3 minutes until vegetables are tender. Stir in cooked rice, scrambled eggs bits, and water chestnuts. Cook and stir until heated through, about 3 minutes. Add soy sauce to rice mixture. Cook and stir for 2 minutes.

Yield: 6 servings
Calories: 97
Fat: 1.2g
Fiber: 3g

1 1/2 C. black lentils (1/4 lb.)
4 garlic cloves, 2 smashed, 2 minced
1 carrot, halved crosswise
1 small yellow onion, halved
4 C. water
2 large poblano peppers
1/2 chorizo sausage, casing removed, meat finely diced (1 1/2 oz.)
1/2 small red onion, cut into slivers
2 hard-cooked eggs, coarsely chopped
2 T. chopped cilantro, plus cilantro leaves for garnish
3 T. fresh lime juice
3 T. vegetable oil

In a medium saucepan, combine the lentils with the smashed garlic, carrot, yellow onion and water and bring to a boil. Simmer over low heat until the lentils are just tender, about 30 minutes. Drain the lentils and discard the garlic, carrot and onion. Let the lentils cool slightly. Meanwhile, roast the poblanos over a gas flame or under a broiler, turning them several times, until charred all over. Transfer them to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core and seed the poblanos, then cut them into slivers. In a small skillet, cook the chorizo over high heat, stirring occasionally, until crisp, about 5 minutes. Drain the chorizo on paper towels. In a large bowl, combine the lentils with the poblanos, chorizo, red onion, eggs, chopped cilantro and minced garlic. Add the lime juice and oil, season with salt and pepper and toss to coat. Sprinkle the cilantro leaves over the top and serve.

Yield: 6 servings
Calories: 210
Fat: 11g
Fiber: 8g

3 small baking potatoes (about 6 oz. each)
2 T. margarine or butter
1 small garlic clove, crushed with press
1/2 C. sour cream
4 anchovy fillets, minced, or 1 tsp. anchovy paste
1/4 tsp. salt
1/4 tsp. grated fresh lemon peel
1/8 tsp. coarsely ground pepper
1/2 C. plus 2 T. grated Parmesan cheese

Preheat oven to 450 degrees F. With fork, pierce potatoes in several places. Place potatoes on oven rack and bake 35 minutes or until fork-tender. Cut each potato lengthwise in half. With spoon, carefully scoop out potatoes, placing flesh in medium bowl and leaving potato-skin shells intact. In small saucepan, melt margarine over medium heat. Add garlic and cook 15 seconds. With potato masher, mash potatoes with margarine mixture, sour cream, anchovies, salt, lemon peel, pepper, and 1/2 C. Parmesan. Spoon mixture into 4 reserved potato-skin shells, mounding slightly. If you like, cover and refrigerate remaining 2 shells for use another day. Place potatoes in shallow baking pan; sprinkle with remaining 2 T. Parmesan. Return potatoes to oven and bake about 15 minutes or until hot on the inside and golden on top.

Yield: 4 servings
Calories: 275
Fat: 15g
Fiber: 2g

1 C. fat-free low-sodium canned chicken broth
1/2 C. brown basmatti rice
1 tsp. grated lemon zest
1 tsp. olive oil
1 small onion, about 3 oz., chopped
1/2 lb. green cabbage, coarsely chopped
1 T. fresh lemon juice

In a medium saucepan, bring broth to a boil. Stir in rice and lemon zest. Reduce heat, cover, and simmer until rice is tender and the broth has been absorbed, about 20 to 25 minutes. Meanwhile, heat olive oil in a heavy skillet. Add onion and green cabbage; saut� for 5 minutes, until vegetables are wilted but still crisp to the bite. Stir in lemon juice. When rice is cooked, fold in cooked cabbage mixture. Serve at once.

Yield: 4 servings
Calories: 122
Fat: 2g
Fiber: 3g

2 lb. new potatoes, cleaned
2 fennel bulbs, tough outer leaves removed, quartered
8 large cloves garlic, unpeeled
olive oil cooking spray
1 tsp. olive oil
freshly ground pepper
1 lb. asparagus, tough ends removed
2 tsp. minced fresh rosemary

Preheat oven to 450� F. Cut potatoes into equal sized pieces. Place potatoes, quartered fennel bulbs and garlic on a baking sheet. Coat with cooking spray and sprinkle with oil. Season with pepper. Bake until the potatoes are almost done about 20 minutes. Add the asparagus. Coat with cooking spray and roast another 5 minutes until crisp cooked. Remove and sprinkle with rosemary. Serve immediately.

Yield: 8 servings
Calories: 120
Fat: 1g
Fiber: 5g

2 T. Vegetable Oil
2/3 C. onion, finely chopped
1/4 tsp. Turmeric
1 C. white rice long grain
13/4 C. water
2 stalks lemon grass 12in. each cut into 2 in. long pieces
1/2 tsp. salt
1 C. green onions, chopped

Heat 11/2 T. oil in heavy medium saucepan over medium heat. Add 2/3 C. onion and turmeric and saut� 5 minutes. Mix in rice. Add water, lemongrass and 1/2 tsp. salt and bring to simmer. Cover, reduce heat to medium-low and simmer until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Discard lemongrass. Heat remaining 1/2 T. oil in heavy large skillet over medium heat. Add green onion and saut� 1 minute. Add rice and stir until heated through.

Yield: 4 servings
Calories: 282
Fat: 8g
Fiber: 2g

 

1 tsp. Salt

1 C. Milk

4 C. Water

1 Package Garlic Cheese roll

1 C. Butter or Margarine

2 Eggs

1 C. Grits

 

Cook grits in water with salt according to package instructions. Beat eggs with milk; add to grits. Melt butter and cheese together; stir in grits mixture. Place in casserole. Bake at 350 F for 35 to 40 minutes.

 

1 C. brown rice

1 link chipotle sausage (about 1/2 C.)

1/2 C. dried shiitake mushrooms

1/2 C. frozen green peas

1/4 tsp chicken stock powder

2-3 cloves garlic, minced

1/4 tsp paprika powder

2 T. butter

 

In a rice cooker on cook setting, brown the minced garlic lightly with the melted butter for 2-3 minutes. Add chopped sausage and fry lightly. If you use frozen sausage like I did, simply toss the sausage in frozen, and remove it 5 minutes later when it has defrosted to chop and dice.   Add washed brown rice and coat evenly with garlic butter mixture. Add chicken stock powder and paprika along with washed and partially rehydrated shiitake mushrooms. Add enough water to cook one C. of rice per directions of your rice cooker. Cover and cook.  When the rice is done around 15 minutes later, add frozen green peas, stir into rice mixture and cover for 5 minutes before serving.  I love one-dish-meals for simplicity and convenience. With everything in my rice-cooker, I can walk away, clean up the kitchen, watch a little tv and scratch my cat while waiting for dinner to be done. By following the simple combination of 2 part rice to 1 part ingredient (not more than 3 types), you can modify it to suit personal tastes

1 (8 ounce) package Pillsbury Crescent Recipe Creations

1 tablespoon butter, melted

1/4-1/2 teaspoon garlic powder

1 T. Italian Seasoning

2 cups shredded mozzarella cheese

Place dough out on a lightly sprayed cookie sheet.

 

Press dough onto the bottom and up the sides of the pan. Brush with butter; sprinkle with garlic powder, Italian Seasoning and cheese. Bake at 375 degree oven for 15-17 minutes or until crust is golden brown and cheese is lightly browned. Cut into wedges and serve warm.

 

2 packages (1/4 ounces each) active dry yeast

1 C. warm milk (110° to 115°)

1/2 C. shortening

2 T. sugar

1 tsp. salt

2 eggs, beaten

3-1/2 C. all-purpose flour

Butter, melted

 

In a large mixing bowl, dissolve yeast in milk. Add shortening, sugar, salt, eggs and 2 C. of flour; beat 2 minutes. Stir in remaining flour until smooth. Cover and let rise in a warm place until doubled, about 30 minutes. Stir batter vigorously for 25 strokes (dough will be slightly sticky). Spoon into 12 greased muffin cups. Tap pans to settle the batter. Cover and let rise until batter reaches tops of cups, about 20 minutes. Bake at 400° for 10-15 minutes or until golden brown. Brush with butter. Yield: 1 dozen.

 

2 medium acorn squash

1/4 C. chopped celery

2 T. chopped onion

2 T. butter

1 medium tart apple, peeled and diced

1/2 tsp. salt

1/2 tsp. lemon juice

1/8 tsp. pepper

1 C. fresh or frozen cranberries

1/2 C. sugar

2 T. water

 

Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13-in. x 9-in. baking dish. Add 1/2 in. of water. Cover and bake at 375° for 45 minutes. Meanwhile, in a small skillet, sauté celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy. Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender.

 

6 medium potatoes

2 C. (16 ounces) sour cream

2 C. (8 ounces) shredded cheddar cheese

4 T. butter, melted, divided

3 green onions, thinly sliced

1 tsp. salt

1/4 tsp. pepper

 

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Peel and grate potatoes; place in a bowl. Add the sour cream, cheddar cheese, 3 T. butter, green onions, salt and pepper. Transfer to a greased 2-1/2-qt. baking dish. Drizzle with remaining butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Refrigerate any leftovers.

 

2 C. loose-pack frozen broccoli, green beans, pearl onions and red pepper (or California, oriental or Italian blend)

8 ounces dried spinach fettuccine or plain

2 ounces cream cheese, cut up

1/2 C. evaporated fat-free milk

1/4 C. grated parmesan cheese

1/2 tsp. finely shredded lemon peel

1/4 tsp. freshly ground black pepper

Dash ground nutmeg

 

Cook the mixed vegetables according to package directions, except omit any salt. drain and keep warm.

Cook the fettuccine according to package directions, except omit any oil or salt. drain fettuccine. return to pan. cover; keep warm. Add cooked vegetables, cream cheese, evaporated milk, parmesan cheese, lemon peel, pepper and nutmeg to pasta in pan. Heat through, tossing gently until cream cheese is melted and fettuccine is well coated. Serve immediately.

 

8oz. dried Linguine

1 ½ C. frozen shelled Edamame

1 C. shredded Carrot

10oz. container refrigerated Alfredo Sauce

2 tsp. snipped fresh Rosemary (or ½ tsp. dried)

 

Cook linguine according to package directions, adding soybeans and carrot in the last 10 minutes of cooking. Drain and return to pan. Add alfredo sauce and rosemary to noodle mixture in pan; toss to combine. Heat through and serve.

 

 

1 pound spinach, washed, dried, stems removed

1 pint grape or cherry tomatoes, halved

2 lemons, zested

1 1/2  C. orzo, cooked to al dente

1 T. extra-virgin olive oil, 1 turn of the bowl

24 basil leaves, torn or thinly sliced

Salt and pepper

 

Pile spinach leaves in stacks 1 on top of the other. Thinly slice stacks of leaves to make spinach confetti. Pile shredded spinach into the bottom of a medium sized mixing bowl. Halve grape or cherry tomatoes with a paring knife and add them to the mixing bowl. Add the zest of 2 lemons to the bowl and save the lemons in the refrigerator to juice for another recipe. Add hot cooked and drained orzo pasta to the mixing bowl. The heat of the pasta will wilt the spinach and warm the tomatoes at the bottom of the bowl and get the juices flowing from veggies. The heat of the pasta will also release the flavor and oils in the lemon zest. Drizzle 1 T. extra-virgin olive oil over the pasta and toss to combine the veggies and orzo. Add basil and salt and pepper and toss to combine. Taste your orzo to adjust seasonings and serve.

1/2 C. dry bulgur wheat

1 1/2 T. chicken bouillon granules

1 tsp. butter

1/4 C. dried cranberries

Bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. Cover pot, reduce heat to low, and simmer 15 minutes.  Fluff cooked bulgur with a fork, and gently mix in the dried cranberries.

Yield:

Calories:

Fat:

Fiber:

12 garlic cloves

1/2 C. olive oil

10 large basil leaves

1/2 lb Asiago cheese, grated

1 C. mayonnaise

Garnish:  paprika

Generously cover potatoes and 1 T. salt with cold water in a medium pot, then simmer until tender, about 12 minutes.  Drain potatoes and rinse with cold water.  Cool to room temperature in refrigerator, about 40 minutes.  Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.  Drain garlic, reserving oil for another use, then mash to a paste.  Preheat oven to 350 degrees with rack in middle.  Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.  Using a small melon-ball cutter or a tsp., scoop out a hole in each cooled potato, leaving a 1/4-inch shell.  Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.