Tuesday Recipes

Enjoy!

MASHED RED POTATOES WITH GARLIC AND PARMESAN

This was sent in by MizzNezz in the Food e-newsletter. MizzNezz wrote, “The potatoes are ready in our garden, and this is the first recipe I reach for! These are SO good!!” Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; makes 6 servings.

To view this online, click here.

Ingredients

2 1⁄2 lbs red potatoes, unpeeled, quartered

3 garlic cloves, peeled

2 tablespoons butter

1⁄2 cup milk

1 teaspoon salt

1⁄4 cup grated parmesan cheese

Directions

Put potatoes and garlic in large pan.

Cover with water.

Bring to a boil.

Reduce heat and simmer for 25 minutes, until potatoes are tender.

Drain well.

Mash with the butter, milk, and salt.

Stir in the parmesan cheese.

SKINNY MEXICAN CHICKEN CASSEROLE

This comes from the Tablespoon e-newsletter, and begins, “An easy Mexican dinner for just 300 calories per serving. You can even assemble it ahead of time, refrigerate, then bake just before serving!” Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Servings: 8.

To view this online, click here.

Ingredients

1 bag (10 oz) frozen whole grain brown rice

1 bag (12 oz) frozen whole kernel sweet corn

1 can (14 oz) black beans, drained, rinsed

2 cups cubed cooked chicken breast

2 cans (10 oz each) Old El Paso™ enchilada sauce

1 cup chopped red bell pepper

1/4 cup chopped green onions (4 medium)

1/4 cup chopped fresh cilantro

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

2 cups shredded 2% milk reduced-fat Mexican style cheese blend (8 oz)

1 cup shredded lettuce

1 tomato, chopped

Directions

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice and corn as directed on bags. In baking dish, carefully stir rice, corn, beans, chicken, enchilada sauce, bell pepper, 2 tablespoons of the green onions, the cilantro, chili powder, cumin, garlic powder and 1 cup of the cheese until well blended.

Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with remaining 1 cup cheese; bake 3 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining 2 tablespoons green onions.

MEDITERRANEAN BRAISED BEEF

Makes 6 servings

See the recipe here: http://diabeticgourmet.com/recipes/html/993.shtml

Ingredients

1 boneless beef chuck shoulder pot roast (2-1/2 to 3 pounds)

1/4 cup all-purpose flour

2 tablespoons olive oil

1/4 cup balsamic vinegar

2 small onions, halved, sliced

4 medium shallots, sliced

1/4 cup chopped pitted dates

1/2 teaspoon salt

1/4 to 1/2 teaspoon black pepper

Directions

Heat oven to 325F.

Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.

Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325F oven 2 to 2-1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.

Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.

Nutritional Information Per Serving: Calories: 290; Protein: 29 g; Fat: 12 g; Sodium: 275 mg; Cholesterol: 75 mg; Saturated Fat: 3 g; Dietary Fiber: 1.2 g; Carbohydrates: 16 g

20-MINUTE HERBED CHICKEN

This comes from the FamilyTime e-newsletter. It begins, “It's quick, it's easy and your family will love it...all it takes is 25 minutes and a few on-hand ingredients until dinner is served.” Serves: 4 servings; Prep Time: 5 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

1 1/4 pounds skinless, boneless chicken breast half

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken with Herbs Soup

1/2 cup milk

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides.

Stir the soup and milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

Serving Suggestion: Serve the chicken and soup mixture with Broth Simmered Rice: Heat 1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth and 1 cup water in a 3-quart saucepan over medium-high heat to a boil. Stir in 2 cups uncooked instant white rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes.

Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

CITRUS CHEESECAKE

This is from Taste of Home. TOTAL TIME: Prep: 30 min. + chilling Bake: 65 min. + chilling MAKES: 12-14 servings

To view this online, click here.

Ingredients

1/2 cup butter, softened

1/3 cup sugar

1 large egg yolk

1/2 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1 teaspoon grated lemon peel

Filling

5 packages (8 ounces each) cream cheese, softened

1-3/4 cups sugar

3 tablespoons all-purpose flour

1-1/2 teaspoons grated lemon peel

1-1/2 teaspoons grated orange peel

1/4 teaspoon vanilla extract

5 large eggs, lightly beaten

2 large egg yolks, lightly beaten

1/4 cup heavy whipping cream

Topping

1-1/2 cups (about 12 ounces) sour cream

3 tablespoons sugar

1 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla.

Combine flour and lemon peel; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle.

Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll half the dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan.

Place on a baking sheet. Bake at 400° for 6-8 minutes or until lightly browned. Cool completely on a wire rack.

Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal.

For filling, in another large bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet.

Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight.

SWISS EASTER RICE TART

This comes from Florence Fabricant in The New York Times cooking e-newsletter. I know, it’s an Easter rice tart, and Easter has passed, but it still looks yummy. Besides, there’s no reason not to have it any other time!

Anyway, Florence wrote, “This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. ‘It was called gâteau de Pâques and I remember it very well,’ said Gray Kunz, the chef who was born in Singapore but grew up in Geneva and Bern. ‘There would be a bunny in icing sugar stenciled on top.’ Nick Malgieri, the baking teacher and author, based this somewhat lighter recipe on several he found in Switzerland.” Time: 2 hours; makes 8 to 10 servings.

To view this online, click here.

Ingredients

1 1/2 cups plus 1 tablespoon all-purpose flour and more for dusting

1 tablespoon plus 1/2 cup sugar

1 teaspoon salt

1 teaspoon baking powder

11 tablespoons cold unsalted butter, in 11 slices

1/2 cup long-grain rice

3 cups milk

2 teaspoons grated lemon zest

1/2 cup blanched almonds, finely ground in food processor

3 large eggs

Confectioners' sugar

Preparation

Combine 1 1/2 cups flour, 1 tablespoon sugar, 1/2 teaspoon salt and the baking powder in food processor. Pulse to blend. Add 10 tablespoons butter and pulse 3 to 4 times, until butter is in pea-size pieces. Sprinkle in 3 tablespoons cold water. Pulse 4 times. Dough will not come together. Turn dough out on lightly floured work surface and knead gently a few times to form a disk. Wrap in plastic and refrigerate at least 1 hour.

Meanwhile, half fill a 3-quart saucepan with water, bring to a boil, stir in rice, lower heat to medium and cook until rice is soft, about 15 minutes. Drain rice and return it to saucepan. Add milk, remaining butter, 1/2 cup sugar and remaining salt. Bring to a boil over medium heat. Reduce heat to low and simmer until mixture has thickened almost to a risotto consistency, about 25 minutes.

Place saucepan in a large bowl of ice and water 10 minutes, to cool mixture to tepid. Purée in food processor. Pour into a bowl and add lemon zest. Mix ground almonds with 1 tablespoon flour and add to bowl. Stir in eggs one at a time.

Place oven rack in lowest position and preheat oven to 350 degrees. Remove pastry from refrigerator and place on lightly floured surface. Lightly dust top with flour. Use a rolling pin to press down on dough to soften it. Roll out disk to 12 inches in diameter. Transfer to a 10-inch tart pan with a removable bottom. Press dough evenly into pan. Trim edges flush with pan. Pour filling into pastry.

Bake about 35 minutes, until filling is set and golden. Cool on a rack. Dust with sifted confectioners’ sugar before serving.