Whole Wheat Biscuits

Whole Wheat Biscuits

Whole Wheat Biscuits

Ingredients

  • 1 12cups whole wheat flour
  • 12cup all-purpose flour
  • 1tablespoon baking powder
  • 12teaspoon salt
  • 2tablespoons margarine or 2 tablespoons butter
  • 1cup skim milk

For herb biscuits

  • 14teaspoon basil
  • 14teaspoon thyme
  • 1teaspoon dried parsley

Instructions

  • Combine flours, baking powder and salt in a bowl.
  • Cut in margarine with a pastry blender or 2 knives.
  • Add milk, mix quickly.
  • Turn out onto a floured board.
  • Knead 6 to 8 times.
  • Roll 1/4 inch thick.
  • Cut into 12, 2 inch round biscuits or into wedges or squares.
  • Place on a lightly greased baking sheet.
  • Bake in a 425°F oven 12 to 15 minutes until lightly browned.
  • For herb biscuits, add basil, thyme and parsley to dry ingredients.

Corned Beef and Swiss Pie

Corned Beef and Swiss Pie

Corned Beef and Swiss Pie

Ingredients

  • 1 box Pillsbury™ Refrigerated Pie Crusts, softened as directed on box
  • 1 lb cooked corned beef, cut into 1-inch cubes
  • 1 cup drained refrigerated sauerkraut
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3/4 cup Progresso™ beef-flavored broth (from 32-oz carton)
  • 1/3 cup dark lager beer
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 cups shredded Swiss cheese (6 oz)
  • 1/2 cup shredded white Cheddar cheese (2 oz)

Instructions

  • Heat oven to 375°F. Place 1 pie crust in 9 1/2 or 10-inch glass deep dish pie plate as directed on box for Two-Crust Pie. Place corned beef in crust-lined plate; top with sauerkraut.
  • In 2-quart saucepan, melt butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add broth and beer, stirring constantly. Heat to boiling; boil and stir until mixture thickens. Add Worcestershire sauce and cheeses; stir until cheese is melted. Pour over beef and sauerkraut.
  • Top with second crust; seal and flute. Cut slits in top crust.
  • Bake 55 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.

Greek-Style Oven Fries

Greek-Style Oven Fries

Greek-Style Oven Fries

Ingredients

  • 3 medium unpeeled baking potatoes (about 1 1/2 pounds)
  • 2 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon dried oregano
  • 1teaspoon pepper
  • 1teaspoon salt
  • 2 cloves garlic, minced
  • vegetable oil cooking spray

Instructions

  • Cut each potato lengthwise into 8 wedges.
  • Combine lemon juice, olive oil, oregano, pepper, salt, and garlic in a large bowl.
  • Add potatoes and toss well to coat.
  • Place potatoes, skin side down, on a baking sheet that has been coated with cooking spray.
  • Bake at 400 degrees for 45 minutes or until potatoes are tender and lightly browned.

Ham and Scalloped Potato Pie

Ham and Scalloped Potato Pie

Ham and Scalloped Potato Pie

Ingredients

  • 1 bag (20 oz) refrigerated home-style potato slices
  • 3 tablespoons butter
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 2 cups milk
  • 1 cup shredded Swiss cheese (4 oz)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 cups cubed cooked ham
  • 1 Pillsbury™ Pet-Ritz™ frozen deep dish pie crust (9 inch)
  • 1/2 cup Progresso™ panko crispy bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon finely chopped fresh parsley

Instructions

  • Heat oven to 350°F. Cook potatoes in microwave as directed on package until tender.
  • Meanwhile, in 3-quart saucepan, melt 2 tablespoons of the butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add milk, stirring constantly. Heat to boiling; cook and stir until mixture thickens. Add Swiss cheese, salt and pepper; stir until cheese is melted. Stir in ham and cooked potatoes. Spoon mixture into frozen pie crust. Place in 9 1/2-inch deep dish pie plate or on cookie sheet. Bake 20 minutes.
  • In medium microwavable bowl, microwave remaining 1 tablespoon butter until melted. Stir in bread crumbs, Parmesan cheese and parsley. Sprinkle over pie.
  • Bake 25 minutes longer or until topping is lightly browned and filling is bubbly. Let stand 15 minutes before serving.

Baked Parmesan Fish

Baked Parmesan Fish

Baked Parmesan Fish

Ingredients

  • 16ounces fish fillets
  • 1egg
  • 2tablespoons milk

Breading

  • 13cup parmesan cheese, grated
  • 2tablespoons flour
  • 12teaspoon paprika
  • 14teaspoon salt
  • 18teaspoon pepper

Instructions

  • Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients.
  • One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag.
  • Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork.
  • Can be served with lemon wedges if desired.

Easy Chili Cheese Crisps

Easy Chili Cheese Crisps

Easy Chili Cheese Crisps

Ingredients

  • 1 package (8 count) Old El Paso™ flour tortillas for burritos
  • 8 teaspoons butter, divided
  • 1 pouch chili, such as Progresso™ Smokehouse pork & beef chili with beans
  • 1 cup store-bought cheese queso
  • 1 (4 oz) can Old El Paso™ Green Chiles
  • 1 cup sharp cheddar cheese
  • Fresh cilantro, chopped
  • 4 green onions, chopped

Instructions

  • Preheat oven to 350ºF.
  • Place each of the small tortillas on a baking sheet. Spread 1 teaspoon of butter on each tortilla. Place the baking sheet into the oven and let the tortillas toast. It will take about 5-7 minutes but keep your eyes on them. Once the edges start to turn golden brown, remove from the oven.
  • Meanwhile, combine the Progresso chili, cheese queso and Old El Paso™ Green Chiles in a bowl until combined.
  • Remove the tortillas from the oven and evenly divide the chili mixture over each. Top with cheese and place back in the oven for another 10 minutes or until the cheese is melted. Garnish with chopped cilantro and green onions.

Tasty Turkey Burgers

Tasty Turkey Burgers

Tasty Turkey Burgers

Ingredients

  • 1lb ground turkey
  • 12cup dry breadcrumbs (I use whole wheat)
  • 3tablespoons onions, minced
  • 2tablespoons ketchup
  • 1tablespoon lemon juice
  • 1teaspoon Worcestershire sauce
  • 1teaspoon soy sauce
  • 14teaspoon paprika
  • 2garlic cloves, minced
  • 14teaspoon liquid red pepper seasoning (optional)
  • black pepper, to taste
  • 6hamburger buns, to serve

Instructions

  • Combine all ingredients in large bowl.
  • Shape into 6 patties.
  • Pan-fry, broil, or grill until lightly browned and cooked through, about 5 minutes per side.
  • Serve in hamburger buns with desired toppings.
  • My fave toppings: lettuce, tomato, onion, pickles, ketchup, and fat-free/light mayo.

Bretzel Rolls

Bretzel Rolls

Bretzel Rolls

Ingredients

Dough

  • 1 1cups warm water
  • 2 tablespoons warm milk
  • 2 1teaspoons active dry yeast
  • 1cup light brown sugar
  • 2 tablespoons butter, melted
  • 4 cups all-purpose flour
  • kosher salt or pretzel salt

Parboiling Liquid

  • 2 quarts cold water
  • baking soda (1/2 cup)

Instructions

  • In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
  • Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue).
  • Add flour and mix on dough cycle or med-low speed.
  • Remove dough from bread machine once it forms a nice a firm, pliable dough ball.
  • Add more flour if necessary.
  • Turn dough out onto a lightly floured table and knead for 2 minutes.
  • Roll into a 2 foot long log and cut into 12 even pieces.
  • Cover dough with plastic and a damp cloth and let sit for 10 minutes.
  • Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap.
  • Let the pretzels rest for an additional 30 minutes.
  • Preheat the oven to 425°.
  • Lightly oil 2 baking sheets.
  • In a large stockpot, bring the cold water to a rolling boil and add baking soda.
  • Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once.
  • Carefully remove with tongs or slotted spoon and hold above pot and let drain.
  • Sprinkle lightly with salt.
  • Repeat with the remaining rolls.
  • Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
  • Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.
  • Serve warm or at room temperature.

Hot German Potato Salad

Hot German Potato Salad

Hot German Potato Salad

Ingredients

  • 10slices bacon, diced
  • 1cup sugar (or less)
  • 1cup distilled white vinegar
  • 2eggs
  • 1teaspoon salt
  • 1teaspoon prepared mustard
  • 1dash cayenne pepper
  • 10large potatoes, boiled
  • 1medium onion, sliced (optional)

Instructions

  • Dice and fry bacon.
  • In a small bowl, add eggs, salt, mustard, sugar, vinegar and cayenne pepper.
  • Beat well and pour into hot pan with bacon and bacon grease stirring till thickened.
  • Add diced cooked potatoes and sliced onion (or onion powder).
  • Serve hot.

English Muffin Pizzas

English Muffin Pizzas

English Muffin Pizzas

Ingredients

  • 1 whole-wheat English muffin, split
  • 1 small tomato, seeded and diced
  • 1 teaspoon extra-virgin olive oil
  • 1 thin slice (1/2 ounce) Canadian bacon, diced
  • 1/4 cup shredded part-skim mozzarella cheese
  • Chopped fresh basil, for garnish

Instructions

  • Preheat the oven to 450 degrees. Line a small baking sheet with foil.
  • Place the English muffin halves cut-side up on the baking sheet. Top each with tomato and drizzle with the olive oil. Sprinkle the Canadian bacon over the tomatoes, then top with the mozzarella. Bake for 10 to 12 minutes, or until the cheese is melted and beginning to brown. Sprinkle with basil.

Chicken and Spinach Paleo Ravioli

Chicken and Spinach Paleo Ravioli

Chicken and Spinach Paleo Ravioli Recipe

Ingredients
  • 4-5 medium to large yellow squash
  • 1 Tbsp. olive oil
  • 1.5 lbs. ground chicken
  • 1 8 oz. bag frozen spinach, thawed
  • 8 oz. mascarpone cheese
  • ½ yellow onion, diced
  • 1 clove garlic, minced
  • small handful fresh basil leaves
  • salt and pepper to taste
  • Caulif-redo Sauce
Directions:
  1. Cut ends of squash off and slice down the middle so you have two halves. Using the narrowest setting on your mandolin, slice the squash into long, flat strips. You’ll end with around 70 or so strips.
  2. In a large pan, heat oil over medium heat. Add onion and a pinch of salt and saute for about 5 minutes, until nearly translucent. Add garlic and saute until fragrant.
  3. Add ground chicken to onion and garlic and saute until chicken is cooked all the way through.
  4. Squeeze all the excess water out of the spinach, then ad chicken, spinach, salt, pepper, and mascarpone to a food processor or blender and puree until mixture reaches desired consistency (I like it relatively smooth).
  5. Assemble the ravioli by just barely overlapping two strips of squash (pictured above). Do the same over the middle of the first two strips, but perpendicular, creating a cross or “t” shape.
  6. Spoon filling in the center of the cross, then bring the ends of the strips together, overlapping each other. If that doesn’t make sense, just see the picture above.
  7. Secure with a toothpick.
  8. Before serving, steam raviolis for about 4 minutes, or until squash is tender and inside is warm.
  9. Top with Caulif-redo or sauce of your choice.

Summer Pasta Salad

Summer Pasta Salad

Ingredients

  • 5 cups cooked small shell pasta (approximately 3 cups dry)
  • 3/4 cup diced raw carrots
  • 1/4 cup diced onion
  • 8 oz. (1 1/2 cup) mini-cubed ham
  • 1 (8 oz) package (1 1/2 cups) frozen peas
  • 1/2 teaspon salt
  • 1/8 teaspoon pepper
  • 16 ounce container light sour cream
  • 1/2 cup french dressing
  • 1/2 tablespoon Lawry’s seasoned salt
  • 1 cup shredded colby-jack or cheddar cheese
  • Optional: diced celery, diced green pepper
Instructions
  1. Stir together the cooked pasta, carrots, onion, ham and peas. Separately, blend the sour cream, french dressing, salt, pepper and seasoned salt. Stir into pasta. Fold in half the cheese. Pour into serving dish and top with remaining cheese. Cover tightly. Chill several hours before serving. Best made the day before.

Baked Chipotle Sweet Potato and Zucchini Fritters

Baked Chipotle Sweet Potato and Zucchini Fritters

Ingredients:

1/4 cup unsalted butter, melted (or vegan butter)

1 large egg (or egg replacer or flax egg)

2 teaspoons chipotle seasoning (I use Mrs. Dash Southwest Chipotle)

1/2 teaspoon salt, or to taste

1/2 teaspoon black pepper, or to taste

2 tablespoons all-purpose flour (or almond, oat, or a gluten-free flour blend)

about 3 cups coarsely grated sweet potato (1 medium to large sweet potato, peeled and grated)

about 2 cups coarsely grated zucchini (1 large or 2 small zucchini)

Directions:

Preheat oven to 375F and line two baking trays with Silpats, parchment paper, or aluminum foil and spray with cooking spray; set aside. I highly recommend lining your baking trays because the fritters will stick badly if you don’t.

In a large microwave-safe bowl, melt the butter, about 1 minute on high power. To the melted butter, add the egg and beat with a fork to combine. Add the chipotle seasoning, salt, pepper, and stir to combine. Add the flour and stir to combine. Add the sweet potato, zucchini, and toss to combine. Mixture will be loose and a bit soggy. Using a 1/2-cup measure, form fritters by transferring one heaping half-cup of vegetable mixture from mixing bowl directly to baking trays. My fritters were each about 4-inches in diameter and about 1-inch high and they weren’t traditional well-packed patties; rather I mounded the mixture into loosely packed circular shapes on the baking trays. I baked 4 fritters on one tray, and 3 on the other tray.

Bake fritters for 10 minutes at 375F and if fritters have “leaked” or released any liquids, either from the zucchini releasing water, or the butter-egg mixture, just “push” the liquid back into a fritter using a spatula.

Lower oven temperature to 350F and bake for about 15 minutes. Carefully flip fritters over (they will be soft and delicate; I used two spatulas to scoop-and-flip without breaking them) and bake for about 15 more minutes, or until browned. Fritters will be browned but soft upon removal from oven. Allow them to cool and firm up on the baking trays for at least 10 minutes before moving or serving them.

Serve fritters with Spicy Honey Mustard (gluten-free and to keep vegan, use agave in place of the honey) or a favorite mustard, ketchup, hot sauce, sour cream, salsa, or other favorite condiment. Fritters will keep in an airtight container for up to 5 days in the refrigerator. They can be wrapped individually in plasticwap and make for handy lunchbox food.

 

Chicken Croquettes

Chicken Croquettes

Chicken Croquettes

Ingredients

  • 2 pounds of chicken breast
  • 1 onion
  • 1 cup of flour
  • 1 cup of milk
  • 1 cup of chicken broth
  • 2 eggs
  • 1/2 cup of grated parmesan
  • 1/8 pound of margarine
  • Salt
  • Black pepper

Breading:

  • 1 bowl of dried bread flour
  • 2 eggs
  • 1 cup of flour

Directions
Boil the chicken breast with salt and onions. Cool boiled chicken, solemnize as ground beef with kitchen robot. In another saucepan, make sauté the margarine and flour. Stir in chicken broth and milk to flour, make a dark sauce. Cool sauce, then add chicken, grated cheese, eggs, salt and black pepper and knead well. Rest in the fridge for 30 minutes, take from fridge and give it the shape of flat dumplings, smear flour, egg and dried bread flour, and then fry in hot oil.
Enjoy!