Tag Archives: dinner

Tuscan Sausage Soup with Shell Pasta and White Beans

Posted by deliciousonadollar in Soups and tagged with , , , , , , ,
Tuscan Sausage Soup with Shell Pasta and White Beans.

Tuscan Sausage Soup with Shell Pasta and White Beans.

I’ve shared my views previously on the many shapes of pasta and how some shapes are better suited for one kind of dish while other shapes have their own perfect niche in your repertoire of recipes.  One of my absolute favorites to use in soups is shell pasta.  The reason seems obvious–they hold the broth!  Just like a spoon they carry some of the yummy flavor-laden broth to your mouth.

IMG_5393

Anyway, when I first saw this recipe for Tuscan Sausage Soup, packed with “conchiglie”, I was drawn to it.  Conchiglie is the Italian word for shell, so I felt as though it was talking to me.  It also includes white cannellini beans and spinach and is seasoned with garlic, onion and basil.  All the flavors you would expect in a rustic Italian soup such as this one.

The recipe makes a large amount of soup, and can be easily doubled  to feed a hungry crowd, or freeze some for a later date.  I made the recipe as I found it except for using frozen spinach instead of fresh. You could also use kale if you wish.   This is a recipe you need to have in your back pocket for when colder weather arrives and you want something warm and hearty to feed your family.

IMG_5387

TUSCAN SAUSAGE SOUP WITH SHELL PASTA AND WHITE BEANS

YIELD:   6 servings

Ingredients:

  • 1 pound Italian sausage, bulk or links.  If using links, remove casings.

    Gather together all the ingredients.

    Gather together all the ingredients.

  • 2 carrots, peeled and sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth, low sodium preferred
  • 1  14.5 oz. can tomatoes, diced with juice
  • 1  15 oz. can cannellini beans, drained and rinsed
  • 1  1/2 tsp. dried basil
  • 8  oz. shell pasta, whole wheat, preferred
  • 6 oz. fresh spinach, or 1 pkg. frozen chopped spinach, well drained
  • salt and pepper to taste
  • grated Parmesan cheese for topping

Directions:

1.  Remove casings from sausage if using links.   Brown over medium-high heat in a large stock pot.  Crumble as you brown it.

Brown and crumble the sausage

Brown and crumble the sausage

2.  Add carrots, onion and garlic;  sauté until tender and starting to get a bit golden, about 7 minutes.

Add in the carrots, onion, and garlic.

Add in the carrots, onion, and garlic.

3.  Add chicken broth, tomatoes, beans, pasta and basil.

Add chicken broth, tomatoes, pasta, beans, and basil.

Add chicken broth, tomatoes, pasta, beans, and basil.

Bring to a boil, then reduce heat to a simmer.  Cover and continue cooking until pasta becomes a bit tender, about 7 minutes.

4.  Stir in spinach and cook until it is just wilted.  Taste and season with salt and pepper.

5.  Serve hot garnished with grated Parmesan cheese, if desired.

Here it is. Looking delicious and tasting just as good as it looks.

Here it is. Looking delicious and tasting just as good as it looks.

SOURCE:   A Couple in the Kitchen

Chickpea and Chorizo Fideos

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , ,
Chickpeas and chorizo fideos.

Chickpea and chorizo fideos.

In my opinion you can never have too many recipes for one-pot meals.  This one is easy to make and is a quick version of a Spanish pasta dish.  The chorizo provides a smoky flavor, but if you can’t find chorizo, pepperoni works well in its place, and that is what I used since I was not able to find the chorizo at my supermarket.  It is more likely to be found in a market that has a large department of Spanish foods.

In Spanish Fideo means noodle.  Fideo is a type of pasta commonly used in soups.  It can be long or short.  In this recipe the angel hair pasta is broken into 2-inch lengths to mimic the short fideos.

In addition to the chorizo or pepperoni, chickpeas, also known as garbanzo beans, provide an excellent source of protein.  So this dish, although consisting of only a few ingredients, is highly nutritious as well as very tasty.  We loved it and I’m sure I’ll be making it again.  If you have leftovers they can be easily reheated by adding a small amount of chicken broth to loosen it, and heat briefly in the microwave.

CHICKPEA AND CHORIZO FIDEOS

Yield:   Makes about 4 servingsIMG_5312

Ingredients:

  • 3 Tbsp. extra-virgin olive oil, divided
  • 1/2 package whole-wheat angel hair pasta ( 7-8 oz.), broken into 2-inch pieces
  • 2 large cloves garlic, minced
  • 1/2 cup chopped Spanish chorizo or pepperoni ( about 2 oz.)
  • 1 ( 14.5 oz.) can petite diced tomatoes
  • 1  1/2 cups water
  • 1/2 cup dry white wine
  • 1 15-oz. can chick peas, rinsed and drained
  • 3 scallions, sliced
Have all ingredients chopped and ready to go.

Have all ingredients chopped and ready to go.

Directions:

1.  Heat 2 Tbsp. olive oil in a Dutch oven over medium heat.  Add pasta pieces and cook, stirring, until toasted and browned in spots, 2 to 3 minutes.  Transfer to a bowl.

Toasting the pasta.

Toasting the pasta.

2.  Add the remaining 1 Tbsp. oil to the pan and heat over medium heat.  Add garlic and chorizo ( or pepperoni) and cook, stirring, until fragrant, about 1 minute.

3.  Add tomatoes, water, wine and the toasted pasta;  bring to a boil.  Reduce heat to a simmer and cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 8 minutes.

Adding in the water, wine, pasta and tomatoes.

Adding in the water, wine, pasta and tomatoes.

4.  Stir in chickpeas and scallions and cook 1 minute more.

Add chickpeas and scallions.

Add chickpeas and scallions.

IMG_5318

Serve with a big green salad drizzled with a vinaigrette dressing.

SOURCE:    Eating Well.com

Bacon Wrapped Pork Tenderloin

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Bacon-Wrapped Pork Tenderloin

Bacon-Wrapped Pork Tenderloin

I just love to roast pork at this time of year.  Probably because there are so many vegetables and fruits that pair well with it.  This meal was outstanding served with baked sweet potato wedges,  steamed broccoli, and apple sauce.

I got the recipe for the pork tenderloin recently from another blogger’s web site, one that I follow: RantingChef.com.  Please make an effort to visit his site.  I’m sure you will be pleased with some of the recipes you’ll find there.

What you do is cut a large tenderloin into 4 pieces.  Then wrap  (gift wrap :-)), the pieces in sliced bacon.  I Know!  A little bacon makes everything better, but lots of bacon makes it crazy good.  This is so easy to do.  Pour the marinade over it all, then you refrigerate it at least 2 hours, but I left mine for almost 24 hours—it only gets better–then throw it into the oven set for 300*F, and let it slow roast for 2 hours.  Your kitchen will smell so good, everyone will be asking “what’s cooking, what’s for dinner?”   Guys will definitely love this, but you ladies are going to think it’s pretty good, too.   Makes a great Sunday dinner!!

Is this beautiful, or what?

Is this beautiful, or what?

BACON WRAPPED PORK TENDERLOIN

Yield:  about 8 servings

Ingredients:IMG_5349

  • 3 – 4 pound boneless pork tenderloin
  • 1 pound package sliced bacon
  • 3/4 cup soy sauce,  Low sodium, preferred
  • 1 Tbsp. minced dried onion
  • 1/2 tsp. garlic powder
  • 1 Tbsp. white wine vinegar
  • dash pepper
  • 3/4 cup brown sugar

Directions:

1.  Cut the tenderloin into 4 pieces.  Wrap each with bacon strips.  Place in a greased 9 x 13″ baking pan.

Wrap each piece of pork in bacon.

Wrap each piece of pork in bacon.

2.  Poke holes in the meat with a long-tined fork.  Combine the rest of the ingredients in a small bowl or large measuring cup and whisk together until well blended.  Pour over the meat.  Refrigerate uncovered for 2 – 3 hours or as long as overnight.

Pour the marinade over the pork.

Pour the marinade over the pork.

3.  Bake at 300*F for about 2 hours, or until internal meat temperature reaches 145*.  For the last 5 minutes or so, turn on the broiler to crisp the bacon.

If you think it looks good, you NEED to taste it!

If you think it looks good, you NEED to taste it!

4.  Remove from the oven and let rest about 5 minutes.  Slice, and serve with pan juices.

That marinade penetrates the meat making it salty, sweet, smoky, dee-lish!

That marinade penetrates the meat making it salty, sweet, smoky, dee-lish!

SOURCE:  The Ranting of an Amateur Chef.com

Pork Scaloppine with Mustard Pan Sauce

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , ,
Pork Scalopine with Mustard Sauce

Pork Scaloppine with Mustard Sauce

Back in my youth when my mom did most of the cooking, we often had baked pork chops in a mushroom gravy,  This was made using canned cream of mushroom soup for the sauce. Very easy to make; just pour a can of undiluted cream of mushroom soup over pork chops in a baking dish.  Put into the oven and bake;  as the soup melted down it got mixed with the pork pan juices to create a flavorful gravy.  Served with baked or mashed potatoes, I loved it.

Now I wouldn’t dream of cooking like this.  Why?  Because we have since learned about the high sodium content of canned soups (and other additives, we may know nothing about),  These days I want to control the amount of fat and sodium and know exactly what goes into the food I eat and feed to my family.  No white stuff in a can for me!IMG_5110

However, I still love pork chops with gravy, so when I found the recipe for this dish, I knew immediately that I would make it, and that I would like it.  Tender slices of boneless pork loin ( either tenderloin or chops), briefly cooked to just barely done, then smothered in a mustard-sour cream gravy flavored nicely with shallots, garlic and chicken broth.  This came close to my mother’s baked pork chops, without the concern about sodium, or other unknown ingredients.  I’m so glad I found this recipe.  I know I’ll be making it again.   It’s quick to produce and so good.  I think you will like it, too.

PORK SCALOPPINE WITH MUSTARD PAN SAUCE

Yield:   Serves 4

Ingredients:

  • 1 pound pork tenderloin, trimmed, cut crosswise into 12 pieces, and pounded to 1/4-inch thickness.  ( I used boneless pork chops, cut each one  in half and pounded them out to about 1/4-inch thickness.  That worked very well as a substitute.)
  • 1/4 tsp. salt, and 1/4 tsp. black pepper

    Not many ingredients.

    Not many ingredients.

  • 1 Tablespoon canola oil, divided
  • 1/4 cup minced shallot  ( 1 large shallot)
  • 2 teaspoons minced fresh garlic  ( 1 large clove)
  • 1/2 cup unsalted chicken stock
  • 2 Tablespoons grainy mustard ( Dijon preferred, but honey mustard might produce a different, sweeter, flavor.)
  • 3 Tablespoons reduced-fat sour cream
  • 1 Tablespoon chopped fresh parsley

Directions:

1.  Sprinkle pork with the salt and pepper.   Heat a large skillet over medium-high heat.  Add 1 teaspoon canola oil, swirl to coat.  Add 6  cutlets;  cook 2 minutes or each side or until done.  Remove from pan, keep warm.  Repeat procedure with 1 teaspoon canola oil and remaining pork.

2.  Return skillet to medium-high heat.  Add remaining 1 teaspoon oil to pan, swirl to coat.  Add shallots and garlic to pan;  cook 2 minutes, stirring occasionally.  Add chick stock and mustard, cook 1 minute, scraping pan to loosen browned bits.

Saute shallots and garlic, then add mustard and chicken stock.

Saute shallots and garlic, then add mustard and chicken stock.

Stir in sour cream; cook 1 minute.

Add sour cream and stir in.

Add sour cream and stir in.

Serve pork with sauce.  Sprinkle with parsley.

Pork cutlets in a tasty cream gravy to serve other rice, noodles, or potatoes.

Pork cutlets in a tasty cream gravy to serve other rice, noodles, or potatoes.

The sauce is very good over rice or noodles.  In fact you could double the quantity of sauce if you want to serve it that way.  Roast baby carrots are a nice accompaniment to this dish also.

Baby carrots, drizzled with olive oil, salt and pepper. Bake at 400*F for 20 minutes.

Baby carrots, drizzled with olive oil, salt and pepper. Bake at 400*F for 20 minutes.

Pork Scalopine with Mustard Sauce

Pork Scaloppine with Mustard Sauce

SOURCE:   Cooking Light

Baked Macaroni Casserole with Three Cheeses

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,

Ahhhh,  Baked macaroni and cheese!!!   One of the nice things about the return of cool weather is that we can indulge in some of our favorite casseroles.   The one casserole dish that stands out above all others at my house is Baked Macaroni and Cheese.  Mr. D.  goes nuts-o for it!

Baked cavatappi with three cheeses

Baked cavatappi with three cheeses

This is another of those dishes that everyone probably has a favorite recipe for, or they just make it without a recipe.  That’s usually what I do.  But back in 2006,  (Yup, way back then),  I came across this recipe that incorporates three different cheeses into the mix, and the resulting cheesiness is outstanding.  The other thing I like about it is using a different shape pasta.  Most everyone I know uses elbows, and there’s nothing wrong with elbows,  I love them, too.   But, ya know?  Sometimes I just need a change!

So cavatappi is what is called for in this recipe, or any other interesting pasta that excites you.  But be different,  don’t use elbows.  When choosing a pasta shape, think about what will hold all that cheese sauce best– something with curves or openings for the cheese to cling to.    Along with the mac and cheese,  I like to serve ham, and a green vegetable.  The evening I made this I had sautéd beet greens, but spinach or broccoli would also be good with it.   Omit the meat and serve with just a vegetable or a big salad and it becomes a great meatless meal.

Mr. D. said this meal was so special that it felt like a Birthday dinner.  I told him I was practicing for his birthday!  😀

This recipe is one I prepare when I want to splurge a little and serve something rich and decadent, because of the quantity and quality of cheese used.  You can certainly substitute different cheeses if you wish, but choose those that have good melting abilities.

IMG_5135

CAVATAPPI CASSEROLE WITH THREE CHEESES

Yield:   6 – 8 servings

Ingredients:

  • 1 pound cavatappi or other short, spiral shaped pasta

    Squiggily pasta and three cheeses become a super mac and cheese dinner.

    Squiggily pasta and three cheeses become a super mac and cheese dinner.

  • 4 Tablespoons butter
  • 4 Tablespoons all-purpose flour
  • 4 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper (optional)
  • 8 ounces Gruyére cheese, grated ( 2 cups)
  • 6 ounces Gouda cheese, shredded ( 1 1/2 cups)
  • 2 ounces Parmesan cheese, grated, ( 1/2 cup)

Directions:

1.  Cook pasta according to package directions.  Drain and set aside.  Lightly grease a 13 x 9-inch glass baking dish, or similar size casserole, or 6 – 8 individual ramekins, and set aside.  Preheat oven to 350*F.

2.  Melt butter in a Dutch oven over medium-high heat.  Add flour, and cook whisking constantly, 1 minute.  Slowly whisk in milk, and cook, whisking constantly. 5 minutes or until mixture comes to a boil and thickens.  Whisk in salt, black pepper and if desired red pepper.  Remove from heat, and add 1 cup Gruyére, whisking until smooth.  Add Gouda and Parmesan, and whisk until smooth.

Add cheese sauce to cooked pasta.

Add cheese sauce to cooked pasta.

3.  Add sauce to pasta and stir to combine.   Transfer mixture to prepared dish or ramekins, top with remaining 1 cup Gruyére, and bake at 350*F for 20 minutes or until bubbly.

Doesn't that look good?

Doesn’t that look good?

SOURCE:   Country Living

Italian Sausage, Orecchetti, and Broccoli Rabe

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Italian Sausage, Oreccietti, and Broccoli Rabe.

Italian Sausage, Oreccietti, and Broccoli Rabe.

Last week was  crazy busy.  All of a sudden it seems everything cranked up leaving me wishing for the quiet days of a month ago when all I had to do was sit outside and read, sip iced tea, and dream of meal plans and menus.  Well, it was almost like that!

Anyway, I feel like I’m in over my head with a mother-in-law just in the hospital for surgery,  trying to keep Dad well fed, two birthdays, back to back, each requiring a cake,  and a husband out several evenings a week and needing an early dinner.  Plus keeping up with my dance lessons and classes.  Whew!

I’m not handling this with the ease and grace you’ve come to expect of me.  Quit laughing.  I mean it.  I can be graceful sometimes.  OK, fine.  I’m handling it with a glass of wine in my hand and complaining loudly.

But once in a while I do plan ahead, and this dish is one of my fall-back-on meals for such times.  It makes a fairly large quantity, enough to freeze a portion for another time, or enough to share, which is what I did, so I could send a nourishing meal to Dad.  It doesn’t take very long to make, and you know you’re eating a filling and healthy meal. It also reheats well in the microwave, for when people are coming and going and need to eat at different times.

All the ingredients getting cozy together to make a great meal.

All the ingredients getting cozy together make a great meal.

SAUSAGE, ORCCHIETTE, AND BROCCOLI RABE

Yield:   6 – 8 servings

Ingredients

  • 1 ( 16 oz. ) package orcchiette pastaIMG_5156
  • 1 Tbsp. olive oil
  • 1 pound bulk or link Italian sausage ( if using link sausage, remove casings)
  • 2 cloves garlic, minced
  • 2  1/2 cups chicken broth
  • 1/8 tsp. crushed red pepper flakes
  • 1 bunch broccoli rabe, trimmed of tough stems,  (substitute broccoli if you must)
  • 1/4 cup butter
  • 1  1/2 cups grated Parmesan cheese
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Directions:

1.  Bring a large pot of lightly salted water to a boil over high heat.  Add the pasta, and cook until al dente,  8 to 10 minutes;  drain.

2.  Meanwhile, heat the olive oil in a large skillet over medium-high heat.  Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes.

Sausage crumbled and brown, add in minced garlic.

Sausage crumbled and brown, add in minced garlic.

3.  Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more.  Pour off the excess grease, then pour in the chicken broth and red pepper flakes.

Chicken broth added--no pepper flakes for us.

Chicken broth added–no pepper flakes for us.

Bring to a boil over high heat, then add the broccoli rabe, and cover.  Cook until the broccoli rabe is tender, about 4 minutes.

Broccoli rabe added.

Broccoli rabe added.

4.  When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt and pepper until the meat sauce has thickened.  Toss with the pasta and serve with more cheese to grate at the table.

The light broth, butter and cheese sauce makes a nice change.

The light broth, butter and cheese sauce makes a nice change.

Served with tomato salad. Pretty plate!

Served with tomato salad. Pretty plate!

SOURCE:   Allrecipes.com

Kale and Caramelized Onion Grilled Cheese

Posted by deliciousonadollar in Sandwichs and tagged with , , , , , , ,
Kale and Caramelized Onion Grilled Cheese.

Kale and Caramelized Onion Grilled Cheese.

If you’re tired of the same old, same old for Meatless Mondays, this sandwich with its unusual combination of vegetables and cheese might just perk up your menu.  I served it with a hearty tomato soup, (read about it here.) last week when I wanted to have a meatless meal.

I had seen this sandwich recipe and earmarked it as one I wanted to try because of the inclusion of kale, with caramelized onions and two kinds of cheese.  I’ve only recently grown to like kale and I wasn’t sure I would like it in a sandwich, but surprisingly it did not announce itself too strongly.  The most prominent flavors were the onions and cheese, but the kale is quietly in the background, and you know you’re eating something healthy.  We thoroughly enjoyed this sandwich and it was a good compliment to the tomato soup.

IMG_5153

The two cheeses I used were Parmesan and smoked provolone.  The recipe calls for raclette, but it may not be widely available so a good substitute is Gruyère, or any cheese with good melting properties, like provolone.

KALE AND CARAMELIZED ONION GRILLED CHEESE

Yield:   Serves 4  ( 4 sandwiches)IMG_5141

Ingredients:

  • 4 medium sized kale leaves, stems removed
  • 2 teaspoons canola oil
  • 1 large or 2 medium red onions, cut into 1/2-inch thick slices
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon kosher salt
  • 1 teaspoon red wine vinegar
  • 8 slices multi-grain bread
  • cooking spray
  • 1 ounce finely grated Parmesan cheese, divided ( about 1/4 cup)
  • 3.5 oz. shredded raclette cheese ( about 7/8 cup)  or other shredded or sliced cheese

1.  Bring a small pot of water to a boil;  add kale.  Remove from heat; let stand 4 minutes or until kale is bright green.  Drain;  Pat leaves dry with paper towel.

Dry kale after blanching.

Dry kale after blanching.

2.  Heat a skillet over medium-high heat.  Add oil; swirl to coat.  Add onion, pepper, and salt.  Cool 10 minutes or until onion is tender and browned, stirring frequently.  Remove from heat; stir in vinegar, tossing to coat.

Brown onions in a little oil.

Brown onions in a little oil.

3.  Heat a non-stick skillet or panini pan over medium heat.  Lightly coat 1 side of each bread slice with cooking spray.  Working with 2 slices at a time, arrange bread in pan, sprayed side down.  Sprinkle 1 tablespoon Parmesan on each slice.

First layer of cheese is grated Parmesan.

First layer of cheese is grated Parmesan.

Top with 1 kale leaf, one-fourth of onion mixture,

Layer on the kale and onions.

Layer on the kale and onions.

and about 1/4 cup shredded cheese, (or 1-2 slices of cheese).

Top with second type of cheese.

Top with second type of cheese.

Top with another slice of bread, sprayed side up.

4.  Toast sandwiches until browned and cheeses are melted, turning over once.  Repeat with remaining bread slices and remaining filling ingredients.

Toast till browned and cheeses are melted.

Toast till browned and cheeses are melted.

Melty, gooey cheese, savory onions, and kale on multi-grain bread. YUM!

Melty, gooey cheese, savory onions, and kale on multi-grain bread. YUM!

SOURCE:  COOKING LIGHT  Magazine

Tomato Curry Soup

Posted by deliciousonadollar in Carolyn's Originals, Soups and tagged with , , , , , , , ,
Fresh Tomato Curry Soup

Fresh Tomato Curry Soup

Here we are again, Theme Thursday, and the theme is still tomatoes.  Today I have a recipe for Tomato Soup with the added flavor of curry to give it a little zing.

The inspiration for this soup came in a brown paper bag,  a plain brown wrapper you might say, but there was nothing naughty inside.  No, I’m happy to tell you the bag was full of ripe tomatoes.  A friend, going away for a few days, picked all the ripe tomatoes from her garden, and brought them to me, knowing that I would make good use of them.  Such a good friend!  My creative juices started flowing and looking for recipes for tomatoes I found several for soup.  I liked something about this one, and something about that one, but not everything about any one of them.  So how did I choose which one to make?  I didn’t.  I made a merger, taking a little from here and a little from there,  and came up with this idea for a tomato soup.

Using a large onion chopped, I sautéed it in butter then added the curry powder, stirred it around for a minute or so to blend flavors, added the crushed tomatoes and chicken broth and let it simmer a while.  So simple, and yet so good.

I used 2 1/2  pounds of fresh tomatoes with skins removed, and seeds squeezed out, but the really nice thing is that you can use  canned crushed tomatoes ( 28 oz. can), and have this soup anytime you want it.  You don’t need to wait for tomato season to roll around.  I also used chicken broth, but, here too, you can make a substitution and use vegetable broth instead for a vegetarian/vegan soup.  Since I associate curry with Indian cookery, and sour cream is also widely used in Indian cookery, at serving time I swirled a little sour cream into each bowl of soup and sprinkled on chopped chives for garnish.

We enjoyed this soup totally, and along with it I made a pretty spectacular grilled cheese sandwich, using kale, caramelized onions and cheese.  Wow!!  Stop back next week when I’ll have that recipe ready for you.  For now, here’s the soup.

Rich, deep tomato flavor. The curry is mild, but you can add more if you like.

Rich, deep tomato flavor. The curry is mild, but you can add more if you like.

TOMATO CURRY SOUP

Yield:   serves 6

Ingredients:

2 pounds tomatoes, onion, butter, chicken broth and curry seasoning.

2-3 pounds tomatoes, onion, butter, chicken broth and curry seasoning.

  • 1/2 cup  ( 1 medium) onion, chopped
  • 1/4 cup butter ( 1/2 stick)
  • 2 teaspoons curry powder ( more if you like)
  • 2 – 3  pounds fresh tomatoes, skinned and seeds squeezed out, ( or use 1  28 -oz. can crushed tomatoes)
  • 1 32-oz. container chicken stock or vegetable stock
  • 1/4 cup sour cream
  • chopped chives for garnish

1.  Melt butter in a large sauce pan.  Sauté onion in butter until transparent.  Add in curry powder, stirring over low heat for  1 – 2 minutes to blend flavors.

2.  Add tomatoes and chicken stock. Break up tomatoes with a wooden spoon as much as possible.   Bring to a boil, then reduce heat and simmer about 15 – 20 minutes.  You can smooth out the soup by pureeing in a blender or use an immersion blender.  Otherwise serve as is; it will be a little chunky.

3.  Ladle into serving bowls, swirl in 1 – 2 teaspoons sour cream.  Garnish with chopped chives.

If you like tomato soup, you will like this.

If you like tomato soup, you will like this.

Source:   a Carolyn Original

Loaded Turkey Chili Baked Potato

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , ,
Loaded Turkey Chili Baked Potato

Loaded Turkey Chili Baked Potato

This loaded baked potato is stuffed with lean turkey chili, low-fat shredded cheese and topped with sour cream and chopped scallions,  a quick and easy weeknight meal.

I love a dish that can be served several ways.  Using the left-over Slow-Cooker Turkey Chili, that I wrote about last week,  I baked some russet potatoes, (either in the oven or microwave), and spooned the hot chili over the top.  Then capped it all off with shredded Mexican Blend cheese, low fat sour cream,  some chopped scallions.   It was ready in a very short time and my husband loved it.

IMG_5048

Last week in my recipe for au gratin potatoes, I discussed the health values of potatoes.  The same holds true for this meal plus the added value of vegetables in the chili and lean protein in the turkey.  How can you go wrong when there are so many good reasons to eat a meal like this one, and it tastes satisfying and delicious too.

LOADED TURKEY CHILI BAKED POTATOIMG_5049

Yield:   4 servings

Ingredients:

  • 4 russet potatoes, about 5 -6 ounces each
  • 2 cups Slow-cooker Turkey Chili
  • 1 cup reduced fat shredded cheese
  • 2 Tablespoons chopped scallions or chives
  • reduced fat sour cream or Greek yogurt for topping

Directions:

1.  Wash and dry potatoes.  Poke holes in them with a fork, then cook in the microwave using the baked potato setting until potatoes are soft and cooked through (about 8 – 10 minutes on HIGH ), or bake in conventional oven for 45 min.- 1 hour at 400*F.

2.  Split open the potato in half, lengthwise, and press the sides to open the top.  Spoon on 1/4 cup shredded cheese and 1/2 cup hot chili.  Then add sour cream and chopped scallions or chives.   Enjoy!

IMG_5051

Shrimp and Broccoli Stir-Fry

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , ,
Shrimp and broccoli stir-fry.

Shrimp and broccoli stir-fry.

I really like to make stir-fries for several reasons:  they’re quick to cook, and they can be very nutritious with all the vegetables  you can add in to them.  Also they are a way to use up small amounts of ingredients you may have on hand, and you can vary the protein component every time you make it.

This week I made a stir-fry of predominantly broccoli and shrimp which are a popular duo.  But I also added scallions and carrots, all in a soy sauce base to round out this low-fat recipe.  Served over brown rice, it was quick, colorful, nutritious, and delicious, not to mention economical.   You can’t ask for better than that,  in my opinion.

STIR-FRIED SHRIMP AND BROCCOLI

Yield:  4 servings

Ingredients:

Not many ingredients.

Not many ingredients.

  • 1 pound fresh or frozen medium shrimp, peeled and deveined
  • 1/3 cup water
  • 1/4 cup soy low-sodium soy sauce
  • 2 Tbsp. rice vinegar or 1 Tbsp. cider vinegar
  • 1 Tbsp. cornstarch
  • 1  tsp. sugar, or 1 tsp. honey
  • 1 Tbsp. cooking oil
  • 2 cloves garlic, minced
  • 2 cups broccoli florets
  • 1 cup thinly bias-sliced carrot
  • 1/3 cup sliced scallions
  • 2 cups hot cooked rice, preferably, brown rice
  • 1/4 cup cashews or sliced almonds, optional

Directions:

1.  Thaw shrimp if frozen.  Peel and devein shrimp  Pat dry with paper towels.  Set aside.

2.  In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside

3.  Heat oil in a wok or a 12-inch skillet over medium-high heat.  Cook and stir garlic in hot oil for 15 seconds.  Add broccoli, carrot and scallions.  Cook and stir for 3 minutes.  Remove vegetables  from pan with a slotted spoon.

Lightly cook the broccoli and carrots and set aside.

Lightly cook the broccoli and carrots and set aside.

4.  Stir soy sauce mixture.  Add to skillet; cook and stir until slightly thickened and bubbly.  Add shrimp; cook about 3 minutes or until shrimp are opaque.

Precook the shrimp and scallions and set aside.

Precook the shrimp and scallions and set aside.

Return vegetables to skillet; heat through.

Add everything back into the skillet or wok.

Add everything back into the skillet or wok.

Serve with rice and sprinkle with cashews or almonds, if using.

IMG_4791

Serve over brown rice and enjoy!

Serve over brown rice and enjoy!