Monday, March 7, 2011

Savory Chicken Stew and Dumplings

Prep Time:15 min

Start to Finish:35 min

makes:3 servings

1/4	cup Gold Medal® all-purpose flour
1/2	teaspoon dried sage leaves
1/2	teaspoon dried thyme leaves
1/4	teaspoon pepper
1 3/4	cups reduced-sodium vegetable broth (from 32-oz box)
1 1/2	cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1	cup cut-up cooked chicken breast
1	cup Bisquick Heart Smart® mix
2	tablespoons chopped green onions (2 medium)
1/8	teaspoon onion powder
1/3	cup fat-free (skim) milk

1.	In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in broth with wire whisk until blended. Heat to boiling over medium heat, stirring constantly. Stir in vegetables and chicken; heat to boiling.
2.	In small bowl, stir together Bisquick® mix, onions and onion powder. Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling stew; reduce heat.
3.	Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Serving: Calories 310 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 40mg; Sodium 560mg; Total Carbohydrate 46g (Dietary Fiber 2g, Sugars 9g); Protein 20g Percent Daily Value*: Vitamin A 30%; Vitamin C 2%; Calcium 20%; Iron 15% Exchanges: 2 Starch; 1 Other Carbohydrate; 1 Vegetable; 1 Lean Meat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Butternut Squash Casserole

Ingredients

2 cups sliced tart apples
1 tablespoon sugar
2 tablespoons butter, divided
1 cup mashed cooked butternut squash
1 teaspoon brown sugar
1/8 teaspoon salt
Dash white pepper
TOPPING:
1/2 cup frosted cornflakes, coarsely crushed
2 tablespoons chopped pecans
2 tablespoons brown sugar
2 teaspoons butter, melted

Directions

In a large skillet, saute apples and sugar in 1 tablespoon butter for 4-5 minutes or until crisp-tender. Place in a 1-qt. baking dish coated with cooking spray; set aside.
In a small bowl, combine the squash, brown sugar, salt, pepper and remaining butter; spoon over apples. Combine topping ingredients; sprinkle over casserole.
Bake, uncovered, at 350° for 15-20 minutes or until heated through and topping is browned. Yield: 3 servings.

Nutrition Facts: 1 serving (prepared with reduced-fat butter) equals 230 calories, 9 g fat (3 g saturated fat), 13 mg cholesterol, 222 mg sodium, 41 g carbohydrate, 5 g fiber, 2 g protein.

Butternut Squash Casserole published in Cooking for 2 Winter 2009, p57

Sunday, March 6, 2011

Italian Spiral Meatloaf

Ingredients

2 eggs, beaten
1 cup pizza sauce, divided
1 cup seasoned bread crumbs
1 medium onion, chopped
1 medium green pepper, chopped
1 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef (90% lean)
1 pound bulk Italian sausage
1/2 pound sliced deli ham
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 jar (6 ounces) sliced mushrooms, drained

Directions

In a large bowl, combine the eggs, 3/4 cup pizza sauce, bread crumbs,
onion, green pepper, oregano, garlic, salt and pepper. Crumble beef
and sausage over mixture and mix well.
On a piece of parchment paper, pat beef mixture into a 12-in. x
10-in. rectangle. Layer the ham, 1-1/2 cups cheese and mushrooms
over beef mixture to within 1 in. of edges. Roll up jelly-roll
style, starting with a short side and peeling parchment paper away
as you roll. Seal seam and ends. Place seam side down in a greased

2 of 2

Italian Spiral Meat Loaf (continued)

Directions (continued)

13-in. x 9-in. baking dish; brush with remaining pizza sauce.
Bake, uncovered, at 375° for 1 hour. Sprinkle with cheese. Bake
15-20 minutes longer or until no pink remains and a meat thermometer
reads 160°. Using two large spatulas, carefully transfer meat
loaf to a serving platter. Yield: 12 servings.

Nutrition Facts: 1 slice equals 386 calories, 23 g fat (9 g saturated fat), 130 mg cholesterol, 981 mg sodium, 12 g carbohydrate, 1 g fiber, 31 g protein.