Black Bean Lasagna

By Better Homes
Sept. 29, 2009

 

Ingredients:

9 lasagna noodles (8 ounces)
2 15-ounce cans black beans, rinsed and drained
Nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 15-ounce cans low-sodium tomato sauce or tomato sauce with seasonings
1/4 cup snipped fresh cilantro
1 12-ounce container low-fat cottage cheese
1 8-ounce package reduced-fat cream cheese (Neufchatel)
1/4 cup light dairy sour cream
Tomato slices (optional)
Fresh cilantro leaves (optional)

 

Nutritional Information:

calories: 340, total fat: 8g, saturated fat: 5g, cholesterol: 25mg, sodium: 589mg, carbohydrate: 49g, fiber: 8g, protein: 21g, vitamin A: 21%, vitamin C: 31%, iron: 21%

 

Steps:

 1. Cook noodles according to package directions; drain. Mash one can of the beans; set aside.

2. Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic. Cook and stir over medium heat until tender but not brown. Add mashed beans, unmashed beans, tomato sauce, and snipped cilantro; heat through.

3. In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside. Spray a 3-quart rectangular baking dish with nonstick coating. Arrange three of the noodles in the dish. Top with one-third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers twice, ending with bean mixture. Reserve the remaining cheese mixture.

4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. Garnish with tomato slices and cilantro, if desired. Makes 8 servings.

Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.

Source: Better Homes

 

Editor’s Note: We would like to know what you think. dan@youngchronicle.com

Chicken Pitas

 

by Melissa Keller
Sept. 26, 2009

 

Description
This is quick and easy and everyone loves it!

Ingredients

 
4 boneless skinless chicken breast, cut into strips
4 slices provolone cheese,
4 tbsp. Ranch dressing Hidden Valley,
4 slices of pita bread,
1-16 oz. bag of frozen pepper and onion stir fry

Directions

In a skillet, brown chicken strips in 2 Tbsp. of olive oil. Next, add stir fry mixture until soft but still firm. While this is cooking, warm pita bread in microwave for 30 seconds with one slice of provolone on top of each piece. Top with chicken mixture and then with 1 Tbsp. of Ranch dressing and then fold up. Enjoy!

Prep Time: 10 Min
Cook Time: 10 Min
Total Time: 20 Min
Servings: 4

Source: Eversave

Editor’s Note: We would like to know what you think. dan@youngchronicle.com

Kids in Kitchen – Green Eggs and Ham

 

By Kate Sonders
Sept. 20, 2009

 

Scrambled eggs with pesto and prosciutto, topped with cheese, become a Tuscan favorite. Lizzie Marie Likness has created a Tuscan spin on a storybook favorite using prosciutto from Parma, Italy, and pesto for beautiful color and amazing flavor.

 

2 all-natural eggs
1 tablespoon all-natural pesto
1/2 tablespoon extra virgin olive oil
2 paper-thin slices proscuitto, torn into bite-size pieces
To taste Parmesan Reggiano cheese, grated

*Note: if prosciutto is not available, use 1/4 cup chopped ham, turkey, or other healthy deli meat.

Heat pan on medium, add oil to coat pan. Crack eggs into mixing bowl, add pesto and ham, loosely scramble with a fork. Pour egg mixture into pan and slowly move eggs with a spatula (in a push-and-pull motion) until cooked. Top with cheese.

Source: Grand Parents

Editor’s Note: We would like to know what you think? dan@youngchronicle.com

Kids in Kitchen: Citrus Crocked Ham

 

By Sheila Kay Christensen
Sept. 19, 2009

 

Description

A succulent ham cooked in the crock pot with ginger ale, brown sugar and citrus slices.

Ingredients
1 3-4 pound boneless, precooked ham
1 orange
1 lemon
1/2 cup brown sugar
1 12-oz can ginger ale
3 or 4 cloves

Directions

Place ham in bottom of crock pot. Thinly slice orange and lemon, and then layer alternately over the ham. Spread the brown sugar over the citrus slices on top of the ham. Lightly sprinkle ginger ale over the brown sugar until barely moist, and then pour the rest of the ginger ale around the ham on the bottom of the crock pot so that the ham can simmer in the ginger ale. Put 3 or 4 cloves in the ginger ale. Simmer in crock pot for 6 to 8 hours. Let ham sit on platter 15 minutes before slicing to serve.

Servings: 12

Source: Eversave

 

Editor’s Note: We would like to know what you think? dan@youngchronicle.com

Orecchiette with Sausage and Broccoli Rabe

 

By Parents
Sept. 11, 2009
 

Makes: 6 servings Prep: 15 minutes
Cook: 18 minutes

 

Ingredients

8 ounces orecchiette pasta

1-1/4 pounds sweet Italian turkey sausage links, casings removed

2 medium-size yellow squash (about 6 ounces each), cut in half horizontally and sliced into 1/2-inch half-moons

2 cloves garlic, minced

1/4 teaspoon red pepper flakes

1 bunch broccoli rabe, cleaned, trimmed and cut into 1-inch pieces

1/3 cup low-sodium chicken broth

Grated Parmesan cheese for sprinkling (optional)

 

Directions

1. Cook the orecchiette according to package directions. Drain and return pasta to the pot; keep warm.

2. While the pasta is cooking, heat a large nonstick skillet over medium heat. Crumble sausage into skillet, breaking up large pieces. Cook for 10 minutes, stirring occasionally, or until no longer pink. Stir in squash and increase heat to medium-high. Cook squash 3 minutes. Stir in garlic and red pepper flakes; cook 1 additional minute. Add the broccoli rabe and broth and cover. Cook 2 minutes, then remove cover and stir. Cook another 2 minutes or until broccoli rabe has wilted and is tender.

3. Add sausage mixture to pasta pot and stir to combine. Sprinkle with cheese, if desired.

Source: Parents.com

Editor’s Note: We would like to know what you think? dan@youngchronicle.com

Hearty Split-Pea Soup

 

by Molly O’Neill
Sept. 12, 2009
 

We used smoked pork hocks for this version but we usually make this soup when we’ve had ham on the bone. We’ve also made it with smoked turkey wings. The smoked flavor is what’s important,” Belle and Liv Gerasole say. “A vegetarian version of this can be made with vegetable stock, smoked tofu, or smoked setan.”

 
 
You’ll need:

1 pound of smoked meat
2 stalks of celery — chopped
1 large onion — chopped
2 medium-size carrots or 1 large carrot — cut in slices
2 bay leaves
2 cloves of garlic — chopped
10 black peppercorns or 1 teaspoon of ground pepper
A bag of split peas
A little adult help

 

Equipment:

 
A cutting board
A large pot or a crock pot
A colander or sieve
A pair of tongs
A slotted spoon
A timer

1. Put the smoked meat in the large pot and cover with water. Add the celery, onions, carrots, potatoes, pepper, garlic, and bay leaves. Don’t add any salt. Smoked meat is cured with salt and that will be plenty.

2. Bring the water to a boil then turn down the heat and let the soup simmer for 2-3 hours or until the meat falls off the bone.

3. Ask mom or whoever is helping you to please take the bone out of the pot. Use the tongs to fish out any blobs of fat you might find. Now you have a good, rich broth. Broth like this can be the start of a number of recipes, not just pea soup.

4. If you let the broth cool at this point, you will be able to skim the excess fat out of the soup. The best way to get the most fat out is to let the broth stay in the refrigerator overnight. Fat is lighter than water and will rise to the top and solidify, so you will be able to lift it off the surface of the soup by sliding the edge of a big spoon underneath.

5. While the soup is reheating, empty the bag of split peas into the colander and rinse them under running water. As you are turning them over with your hands, check to make sure there are no tiny stones. It’s rare to find one, but check just in case, because the machine that sorts the split peas can’t always catch them.

6. Add the split peas to the broth. You will cook these for about 1 hour or until the soup gets thick. The first part of the hour the soup will take care of itself, but as the peas cook they will begin to crumble and the soup will get thicker, so you will have to stir it more and more often to make sure it doesn’t burn. This is where the timer comes in.

7. Set the timer for 20 minutes and take it with you so you know when to come back to stir the soup. When you reset the timer, set it for 5 minutes less each time. At the end of the hour you should be stirring the soup about every 5 minutes, so don’t get involved in a game of Nintendo.

8. As the stock starts to get thick, spoon out a little, let it cool, then taste it. If the soup is too salty you can add a raw potato cut in quarters. The potato will soak up the salt. You can leave the potato in the soup or fish it out with a slotted spoon.

9. The soup will be finished when it is thick and creamy. If you are using tofu or setan for your protein, add it last and stir the soup until the tofu or setan is heated through.

Yield: Makes 12 to 14 servings.

 

 

Editor’s Note: You can serve the soup in a tureen or in individual bowls. Some cultures say that if you find the bay leaf in the bottom of your bowl you should expect a letter. Maybe we should update that to a text message.

We would like to know what you think? dan@youngchronicle.com

Source: Grandparents Spatulatta

Labor Day Recipe Turkey Burger

 

By Eating Well
Sept. 5, 2009

Summer’s end is fast approaching: Have you had your share of grilled burgers, steak and other seasonal fare? Make the most of your long Labor Day weekend by huddling around the barbecue one last time.

 

Spicy Turkey Burgers with Pickled Onions

Spicy Southwest flavors pair with sweet, tangy pickled red onions to create a standout turkey burger. If you’re used to beefy cheeseburgers, don’t worry – you won’t be disappointed.

Serves: 4
Preparation time: 35 minutes

 

Ingredients
For the pickled onions:
1 cup red wine vinegar
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 small red onion, halved and very thinly sliced

For the burgers:
1 pound 93% lean ground turkey
2 tablespoons chopped fresh cilantro
1-1/2 teaspoons ground cumin
1/2 teaspoon ground chipotle pepper
1/2 teaspoon salt
1/8 teaspoon ground allspice
1 teaspoon canola oil
4 whole-wheat buns, split
8 teaspoons reduced-fat mayonnaise

 

Preparation
To prepare pickled onions:
1. Whisk vinegar, brown sugar, salt and allspice in a medium glass bowl. Cover and microwave on High until the mixture boils, 2-3 minutes. (Or bring the mixture to a boil in a small saucepan on the stove.) Add onion and toss to coat.

To prepare burgers:
1. Preheat grill to high.

2. Place turkey in a medium bowl and gently mix in cilantro, cumin, ground chipotle, salt and allspice until distributed throughout the meat. Form the mixture into 4 patties. Brush with oil.

3. Grill the burgers until cooked through and no longer pink in the center, 3-4 minutes per side. Toast buns on the grill, if desired.

4. Drain the onion, discarding the marinade. Spread 2 teaspoons mayonnaise on each bun; top with a burger and pickled onions.

Enjoy!

 

Nutrition Facts
Per serving:
308 calories
12 g fat (3 g sat, 1 g mono)
65 mg cholesterol
30 g carbohydrate
26 g protein
4 g fiber
738 mg sodium
150 mg potassium

Source: Lifescript

 

Editor’s Note: We would like to know what you think? dan@youngchronicle.com

5 Tips for Cooking with Children

 

By Eversave Families
August 29, 2009

Cooking with your child can be fun but just make sure to be safe while doing it.

1. Make sure your children have a stable work surface.

2. Let them wear an apron so that they really feel like a cook and to keep them from getting their clothes dirty.

3. Teach them about safety issues like not using the same cutting board for meats as you would for vegetables.

4. Let your children work together to make a dinner salad.

5. Based on your child’s age determine which equipment he or she can and cannot use.

Editor’s Note: Can you think of a tip we missed?
Click Here

www.eversave.com

to share your ideas and be featured in one of our next newsletters.

We would like to know what you think? dan@youngchronicle.cim

Source: Eversave

Spicy Macaroni and Cheese

 

by Kate Sonders
August 29, 2009

Macaroni and cheese is dolled up in a creamy sauce with a touch of spice and a crisp, crunchy topping

  

2 cups raw elbow pasta, cooked until almost al dente
16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
8 ounces Monterey pepper-jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
4 slices bread
1 tablespoon butter

1. Preheat oven to 350 degrees F. In a large bowl, toss together pasta with the cheese cubes and pour into a 2-quart baking dish.

2. In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg, sour cream, egg, heavy cream, and half-and-half. Pour over the pasta and cover with shredded Cheddar.

3. Bake uncovered until top is just beginning to brown, about 35 minutes. Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Yield: Makes 6 to 8 servings.

Source: Grandparents

Editor’s Note: From our feature Sunny Anderson’s Secret Ingredient

We would like to know what you think? dan@youngchronicle.com

Berry Banana Cream Pie

 

By Paul Lombardi
August 21, 2009

 

Description

A light, refreshing low-cal summer treat with fresh, frozen blueberries and strawberries (fresh could be used) in a deep dish prepared pie crust or graham cracker crust, fat free Cool Whip topped with crushed vanilla wafers.

 

Ingredients
1 cup fresh or thawed frozen strawberries
3/4 C fresh blueberries
1 pkg. instant banana cream pie pudding mix
1 prepared deep dish or graham cracker pie crust
Fat Free Cool Whip
Crushed Vanilla Wafers for crumb topping

 

Directions

Follow pkg. directions on pudding for banana cream pie which reduces the amount of milk used than if you were just making pudding. Beat until thick. Add berries and put mixture in refrigerator for about two hours to thicken more. Add to cooked pie shell and top with Cool Whip and crushed cookie crumbs.

Prep Time: 20 Min
Cook Time: 20 Min
Total Time: 40 Min

 

Overall Rating

 4 stars

Source: Eversave

 

Editor’s Note: We would like to know what you think? dan@youngchronicle.com

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