Friday Recipes

Finally, it's the end of the week. Here are six recipes to help you through the weekend, including Peach Pie and Chicken Jambalaya. Enjoy!

SPAGHETTINI WITH MUSHROOMS, GARLIC & OIL

This is from FamilyTime, and begins, “Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great, too.”

Serves: 4; Prep Time: 5 minutes; Cook Time: 9 minutes

To view this online, click here.

Ingredients

1/2 cup olive oil

3 garlic cloves, minced

1/8 teaspoon dried red pepper flakes

2/3 pound mushrooms, sliced

1 teaspoon salt

1 pound spaghettini

3 tablespoons flat leaf parsley, chopped

1/4 teaspoon fresh ground black pepper

Directions

In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes.

In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley, and the pepper.

PEACH PIE

This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.

4 C peaches, cut up

dash salt

1 – 1 1/4 C sugar

2 T butter

3 T unbleached flour

1 unbaked pie shell & lattice top

Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.

7-LAYER MEATLESS TORTILLA PIE

Tortillas without meat? Yes, most assuredly! This yummy recipe is from FamilyTime.com, and begins, “Black beans and pinto beans are flavored with Pace® Picante Sauce and seasonings to make separate and delicious bean mixtures, which are then layered with flour tortillas and Cheddar cheese, and baked until hot, but into wedges and served.” Prep time: 20 minutes; Cooking time: 40 minutes; Serves: 6 servings (1 wedge each)

To view this online, click here.

Ingredients

2 cans (about 15 ounces each), pinto beans, rinsed and drained

1 cup Pace® Picante Sauce

1/4 teaspoon garlic powder, or 1 clove garlic, minced

2 tablespoons choped fresh cilantro leaves

1 can (about 15 ounces) black beans, rinsed and drained

1 small tomato, chopped (about 1/2 cup)

7 flour tortillas (8-inch)

8 ounces Shredded Cheddar cheese (about 2 cups)

Directions

Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder.

Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.

Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to with 1/2-inch of the edge. Top with 1/4 cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat the layers twice more. Top with the remaining tortilla and spread with the remainning pinto bean mixture. Cover with aluminum foil.

Bake at 400 degrees for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and spring with additional cilantro, if desired.

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.

CHICKEN JAMBALAYA

Makes 6 servings.

Source: AICR

Find this recipe at: http://diabeticgourmet.com/recipes/html/232.shtml

Ingredients

1 Tbsp. olive oil

1 medium onion, chopped

2 – 3 garlic cloves, minced

3/4 lb. skinless, boneless chicken breast, cut in 3/4-inch pieces

1 can (14.5 oz.) whole plum tomatoes in juice

1 rib celery, cut in 1/2-inch slices

1 small green bell pepper, chopped

1 scallion, chopped

1 Tbsp. tomato paste

1 bay leaf

1 tsp. dried thyme

1/4 tsp. dried red pepper flakes

1 pinch ground cloves

1 cup hot long-grain brown rice, cooked according to package directions

Directions

In 3-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic. Saute, stirring frequently, until onion is tender but not brown, about 4 minutes. Add chicken and cook, stirring, until pieces are white on all sides.

Add tomatoes with liquid, breaking up with spoon. Mix in celery, bell pepper, scallion and tomato paste. Stir in bay leaf, thyme, pepper flakes and cloves. Bring to a boil, then reduce heat and simmer until chicken is cooked and sauce has thickened, about 20 minutes.

Remove bay leaf. Stir rice into chicken mixture until well combined.

Nutritional Information Per Serving: Calories: 235; Protein: 17 g; Fat: 4 g; Sodium: 203 mg; Carbohydrates: 33 g; Exchanges: 2 Low-Fat Meat, 2 Bread/Starch. 1 Vegetable

BLT SKILLET PASTA

This also comes from Tablespoon.com. This one begins, “Bacon, arugula, and tomatoes in a creamy sauce.” Prep Time: 20 min; Total Time: 20; Servings: 3

To view this online, click here.

Ingredients

1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes

2 cups packed baby arugula

6-8 slices of bacon

2 tablespoons mayonnaise

2 tablespoons heavy cream

7 ounces refrigerated fettuccine

Directions

Put a pot of water on the stove and bring to a boil.

Meanwhile, slice your bacon into 1/2-inch slices and put it into a hot skillet. Stir and cook on medium until cooked and starting to crisp, about 7 minutes. Strain out some of the fat but leave a good few tablespoons in the pan.

Add the can of tomatoes with the juices and the arugula and cook until the arugula is wilted, about 5 minutes. Whisk the mayo and cream together and pour it into the skillet. Stir well and turn heat to low.

The water should be boiling at this point, so make sure it is salted well and drop your pasta in. Cook the pasta for only about 3 minutes. Strain the pasta and add it directly to the skillet. Stir and cook for 2 minutes before serving.