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

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

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

Potato-Cheddar Soup

TOTAL TIME: 30 min

ingredients

• 1 28-ounce package frozen diced hash brown potatoes with onions and peppers
• 1 cup chopped miniature sweet peppers
• 3 cups fat-free half-and-half
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/8 to 1/4 teaspoon cayenne pepper
• 6 ounces cheddar cheese, shredded
• Miniature sweet peppers, sliced (optional)
• Snipped fresh Italian (flat-leaf) parsley (optional)

directions

1. In a 4-quart Dutch oven combine potatoes, sweet peppers, half-and-half, salt, curry powder, cayenne and 1/2 cup water. Bring to just boiling. Reduce heat. Simmer, covered, over medium heat for 10 minutes or until potatoes are tender, stirring occasionally. Cool slightly.

2. Carefully transfer about half of soup mixture to a blender; add 1/2 cup water and blend until nearly smooth. Return to Dutch oven; stir to combine. Cook and stir over low heat until heated through. Stir in cheese until melted.

3. Top servings with sliced sweet peppers and parsley. Makes 4 (2-cup) servings.

nutrition facts

• Calories438,
• Total Fat (g)17,
• Saturated Fat (g)11,
• Monounsaturated Fat (g)5,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)54,
• Sodium (mg)883,
• Carbohydrate (g)53,
• Total Sugar (g)10,
• Fiber (g)5,
• Protein (g)19,
• Vitamin C (DV%)90,
• Calcium (DV%)51,
• Iron (DV%)14,
• Percent Daily Values are based on a 2,000 calorie diet

Beef and Noodle Toss

TOTAL TIME: 25 min.

ingredients

• 8 ounces lasagna noodles
• 12 ounces boneless beef sirloin, cut into bite-sized pieces
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1 pint grape tomatoes (2 cups)
• 8 ounces sliced crimini or button mushrooms
• 4 cloves garlic, minced or (2 teaspoons)
• 1 14-ounce can beef broth

directions

1. Break noodles in half; cook according to package directions. Drain (do not rinse).

2. Meanwhile; season beef with 1/2 teaspoon each salt and pepper. Toss with flour. Heat oil in a 12-inch skillet over medium-high heat. Add meat, any remaining flour, and the tomatoes to skillet. Cook 3 to 4 minutes or until beef is well browned, stirring often. Add mushrooms and garlic. Cook 5 minutes more. Add broth; cook 3 to 4 minutes more or until beef is done and liquid is slightly thickened.

3. Add cooked noodles to skillet; stir gently to coat. Heat through. Spoon into pasta bowls to serve. Makes 4 servings.

nutrition facts

• Calories468,
• Total Fat (g)16,
• Saturated Fat (g)5,
• Monounsaturated Fat (g)7,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)40,
• Sodium (mg)712,
• Carbohydrate (g)52,
• Total Sugar (g)5,
• Fiber (g)3,
• Protein (g)28,
• Vitamin C (DV%)21,
• Calcium (DV%)5,
• Iron (DV%)21,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens in April 2011

Parmesan Chicken

Makes: 6 servings | rep: 30 min. | Cook: 4 min.

Ingredients

6 skinless, boneless chicken breasts

1 cup all-purpose flour

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 extra-large eggs

1-1/4 cups seasoned dry bread crumbs

1/2 cup freshly grated Parmesan cheese, plus extra for serving

Unsalted butter

Good olive oil

Salad greens for 6, washed and spun dry

Lemon Vinaigrette (recipe below)

directions

1. Pound chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

2. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese. Coat chicken breasts on both sides with flour mixture, then dip both sides into egg mixture and dredge both sides in bread crumb mixture, pressing lightly.

3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan. Makes 6 servings.

Lemon Vinaigrette:In a small bowl, whisk together the 1/4 cup freshly squeezed lemon juice (2 lemons), 1/2 cup good olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

nutrition facts

Servings Per Recipe 6 servings: Calories638, Total Fat (g)34, Saturated Fat (g)8,Monounsaturated Fat (g)19, Polyunsaturated Fat (g)4, Cholesterol (mg)174, Sodium (mg)1158, Carbohydrate (g)37, Total Sugar (g)2, Fiber (g)3, Protein (g)46, Vitamin C (DV%)21,

Calcium (DV%)18, Iron (DV%)24, Percent Daily Values are based on a 2,000 calorie diet

Teriyaki Chicken

Teriyaki Chicken (Serves 4) - with home-made teriyaki (i.e. No HFCS)

1 8 oz Can Crushed Pineapple In Juice
1/2 Cup Soy Sauce
3 Tbsp Honey
1 Tsp Fresh Ginger, peeled and grated
1 Small Clove Garlic, minced
4 Chicken Breasts, boneless, skinless

1. Place the crushed pineapple and juice, soy sauce, honey, ginger and garlic in a large bowl and whisk to combine.
2. Place the chicken breasts in a bowl (or a zipper bag for easy clean up) cover with 2/3rds of the teriyaki sauce (reserving the remaining for the sauce) and refrigerate for 30-60 minutes (**keeping the chicken in the marinade overnight will make it even tastier**)
3. Preheat the oven to the broil setting and place the rack in the middle shelf of the oven (at this point you can discard the sauce that you marinated the chicken in).
4. Place the chicken breasts on a baking sheet and broil for 8-10 minutes on each side for a total of 16-20 minutes (if the chicken is thick, it may take an extra minute or two).
5. While the chicken is broiling, put the remaining teriyak-wee sauce in a saucepan, add 1 tsp of cornstarch and cook over medium heat for 1 minute or until thickened.
6. Remove the chicken breasts from the oven and allow to cool for several minutes.
7. Slice the chicken, cover with sauce and serve.

*The chicken can also be grilled for 6 minutes on each side

**Make extra sauce and freeze for up to 4 months.

This recipe is from an amazing site called: http://weelicious.com

Thai Portabella Chicken Stir-Fry

INGREDIENTS
½ cup Thai peanut sauce
½ cup teriyaki sauce
¼ cup chunky peanut butter
2 tsp. Worcestershire sauce
¾ lb. boneless skinless chicken breasts, cut into thin strips
3 Tbsp. olive oil, divided
1 Tbsp. sesame oil
3 cups chopped sweet onions
4 celery ribs, sliced diagonally
2 medium carrots, sliced diagonally
½ lb. sliced baby Portobello mushrooms
4-1/2 tsp. minced fresh gingerroot
3 garlic cloves, minced
1/3 cup thinly sliced green onions
Hot cooked rice

DIRECTIONS:
In a small bowl, combine the peanut sauce, teriyaki sauce, peanut butter and Worcestershire sauce, set aside.

In a large skillet or wok, stir-fry chicken in 1 Tbsp. olive oil and sesame oil until no longer pink. Remove and keep warm.
Stir-fry the sweet onions, celery and carrots in remaining oil for 4 minutes. Add the mushrooms, ginger and garlic, stir-fry 4-6 minutes longer or until vegetables are crisp-tender.

Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Sprinkle with green onions. Serve with rice.

Taste of Home Aug/Sep 2010
from the kitchen of Susan Bazan