Fettuccine Alfredo with Sun-Dried Tomatoes and Veggies

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  8 oz. dried fettuccine

• ½ cup dried tomatoes (not oil-packed), chopped

• 4 Tbsp. butter

• 1 Tbsp. olive oil

• 4 oz. fresh asparagus spears, trimmed

• 4 oz. fresh Brussels sprouts, trimmed and quartered

• 1½ cups fresh broccoli florets

• 8 fresh mushrooms, sliced

  

• 2 Tbsp. all-purpose flour

• 1¼ cups milk

• ½ cup finely shredded Parmesancheese

• 1¼ cups milk

• ½ cup finely shredded Parmesancheese

• 2 tsp. finely shredded lemon peel

• 1. Cook pasta according to package directions, adding dried tomatoes the last 2 minutes of cooking. Drain and return to saucepan; keep warm.

• 2. Meanwhile, in a large skillet heat 1 tablespoon of the butter and olive oil over medium heat. Add asparagus, Brussels sprouts, broccoli, and mushrooms. Cook over medium heat for 8 minutes or until vegetables are tender. Remove vegetables from skillet; set aside.

• 3. In same skillet melt remaining butter over medium heat. Stir in flour. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Gently stir in pasta and vegetables. Stir in additional milk to reach desired consistency. Sprinkle with lemon peel and additional shredded Parmesan cheese. Makes 4 (1-½ cup) servings.

  
  

  from Better Homes and Gardens January 2011 P. 108

Sausage Risotto with Spinach & Tomatoes

Ingredients

• 3½ cups chicken broth
• 1 pkg. Jimmy Dean® Regular Flavor Pork Sausage Roll
• 2 cups chopped leeks (white portions only)
• 1 cup chopped fennel bulb
• 2 cloves garlic, minced
• 1 cup uncooked Arborio rice
• ½ cup dry white wine or chicken broth
• 1 pkg. (6 ounces) fresh baby spinach
• 2 cups grape tomatoes, halved
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• ½ teaspoon ground black pepper
• ¼ cup (1 ounce) grated Parmesan cheese

Directions

1. Bring broth to a boil in 2-quart saucepan. Reduce heat to low to keep broth hot.

2. Cook sausage, leeks and fennel in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet. Add garlic; cook 1 minute. Stir in rice; cook 3 minutes, stirring frequently.

3. Stir in wine; cook until wine is almost completely absorbed. Add ½ cup of the warm broth; cook until broth is absorbed, stirring constantly. Repeat with remaining broth, adding ½ cup at a time. (This will take about 20 minutes.)

4. Stir in spinach, tomatoes, basil, and pepper; cook just until spinach is wilted, stirring frequently. Sprinkle with cheese.

Yield:

Makes: 4 servings (1-1/2 cups each)

Jimmy Dean Recipe

bean and barley salad

Ingredients

• 3/4 cup quick-cooking barley
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (11 ounces) whole kernel corn, drained
• 1 large sweet red pepper, finely chopped
• 6 green onions, chopped
• 1/3 cup minced fresh cilantro
• DRESSING:
• 3/4 cup olive oil
• 1/3 cup red wine vinegar
• 2 garlic cloves, minced
• 1-1/2 teaspoons chili powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cumin
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper

Directions

• Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, combine the dressing ingredients. Pour over salad; toss to coat. Chill until serving. Yield: 12 servings (3/4 cup each).

Taste of Home April,May 2010 p. 28

Cheesy Chili Hash Brown Bake

Easy side: Cook 1 (10-oz.) package frozen broccoli spears in butter sauce according to package directions. Sprinkle with 1/2 tsp. lemon pepper.

Hands-on: 12 minutes
Yield: Makes 8 servings

Ingredients

• 1 1/2 pounds lean ground beef or turkey
• 1 (15.5-oz.) can original sloppy joe sauce
• 1 (15-oz.) can chili with beans
• 1/2 (30-oz.) package frozen country-style shredded hash browns (about 4 cups)
• 2 cups (8 oz.) shredded Cheddar cheese

Preparation

1. Preheat oven to 425°. Brown ground beef in a large skillet over medium-high heat, stirring often, 7 to 10 minutes or until meat crumbles and is no longer pink. Stir in sloppy joe sauce and chili.

2. Spoon chili mixture into 8 lightly greased 10-oz. ramekins. Top with frozen hash browns.

3. Bake, covered, at 425° for 30 minutes; uncover and bake 10 more minutes or until browned and crisp. Sprinkle with cheese, and bake 5 more minutes or until cheese is melted.

Note: We tested with Manwich Original Sloppy Joe Sauce and Hormel Chili with Beans. Chili mixture can be baked in a lightly greased 13- x 9-inch baking dish as directed.

Southern Living, FEBRUARY 2011 p. 118

Bourbon-Brown Sugar Pork Tenderloin

Adam's new favorite at the dinner table! Very good!!

Hands-on: 30 minutes
Yield: Makes 6 to 8 servings

Ingredients

• 2 (1-lb.) pork tenderloins
• 1/4 cup firmly packed dark brown sugar
• 1/4 cup minced green onions
• 1/4 cup bourbon
• 1/4 cup soy sauce
• 1/4 cup Dijon mustard
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon cornstarch

Preparation

1. Remove silver skin from tenderloins, leaving a thin layer of fat. Combine brown sugar and next 5 ingredients in a large zip-top plastic freezer bag; add pork. Seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.

2. Preheat grill to 350° to 400° (medium-high) heat. Grill pork, covered with grill lid, 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes.

3. Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.

*1 1/2 lb. flank steak may be substituted. Reduce grill time to 6 to 8 minutes on each side or to desired degree of doneness.

Southern Living, FEBRUARY 2011 p. 106

Boiled Peanut Hummus

Makes: 1 cup | Total Time: 25 min

INGREDIENTS:

1 cup shelled boiled peanuts

2 Tbsp. chopped fresh cilantro

2 Tbsp. fresh lime juice

2 Tbsp. peanut butter

1 1/2 tsp hot sauce

1 tsp. minced fresh garlic

1/4tsp. ground cumin

2 Tbsp. olive oil

1 Tbsp. toasted sesame seeds

Process first 7 ingredients in a food processor until coarsely chopped, stopping to scrape down sides. With processor running, pour olive oil through food chute in a slow, stead stream, processing until mixture is smooth. Stir in up to 5 Tbsp. water, 1 Tbsp. at a time, for desired consistency. Stir in sesame seeds. Serve with rice crackers, vegetable strips.

from Southern Living February 2011 p.90

Kid's favorite blueberry muffins aka: Muffcakes

12 Servings | Time: 30 min

Ingredients

• 2-1/2 cups pancake mix
• 1/2 cup sugar
• 1 egg
• 2/3 cup water
• 1/4 cup canola oil
• 1-1/2 cups fresh or frozen blueberries

Directions

• In a large bowl, combine pancake mix and sugar. In another bowl, whisk the egg, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
• Fill paper-lined muffin cups two-thirds full. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts: 1 muffin equals 173 calories, 6 g fat (1 g saturated fat), 18 mg cholesterol, 312 mg sodium, 28 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Kids' Favorite Blueberry Muffins published in Taste of Home April/May 2010, p45

Simply Deviled Eggs ( a healthy alternative)

Simply Deviled Eggs

Makes: 2 dozen | Prep Time: 25 min | Total Time: 40 min

INGREDIENTS:

12 large eggs

1/2 cup fat-free greek yogurt

2 oz. 1/2 less fat cream cheese

1 Tbsp. chopped fresh parsley

1 tsp. Dijon mustard

1/8 tsp salt

1. Place eggs in a single layer in a stainless steel saucepan. (Do not use notstick.) add water to depth of 3 inches. Bring to a rolling boil, cook 1 minute. Cover, remove from heat and let stand 10 minutes. Drain.

2. Place eggs under cold running water until just cool enough to handle. Tap eggs on teh counter until cracks form; peel.

3. Slice eggs in half lenghwise, and carefully remove yolks. Mash together yolks, yogurt, and next 4 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Serve immediately or cover and chill 1 hour before serving.

Chunky Vegeetable - Lentil Soup

6 servings | Prep time: 25 min | cook time: 25 min | total time: 1 hour

ingredients

• 1 Tbsp. olive oil
• 1 medium onion, cut into thin rings
• 1 clove garlic, minced
• 1 cup dry green (French) lentils, rinsed and drained
• 1 lb. whole small mushrooms (halve or quarter any larger mushrooms)
• 4 medium carrots, thinly sliced (2 cups)
• 2 stalks celery, chopped
• 4 cups water
• 1 14-oz. can vegetable broth
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 of a head napa or red cabbage, sliced into strips (2 cups)

directions

1. In a 4-quart saucepan or Dutch oven heat oil over medium heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in lentils; cook and stir 1 minute.

2. Add mushrooms, carrots, celery, water, vegetable broth, salt and pepper. Bring to boiling. Reduce heat and simmer, covered, about 25 minutes or until lentils are tender.

3. Divide among soup bowls; top with cabbage. Makes 6 (1-1/2-cup) servings.

nutrition facts

• Servings Per Recipe 6 (1-1/2-cup) servings
• Calories185,
• Total Fat (g)3,
• Monounsaturated Fat (g)2,
• Polyunsaturated Fat (g)1,
• Sodium (mg)408,
• Carbohydrate (g)30,
• Total Sugar (g)6,
• Fiber (g)13,
• Protein (g)12,
• Vitamin C (DV%)24,
• Calcium (DV%)7,
• Iron (DV%)18,
• Percent Daily Values are based on a 2,000 calorie diet