April 5, 2008 Creamy Beef Stroganoff

Easy Tastebud Delights

04.05.08 Edition (April 5, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope you all have a wonderful Saturday. It looks like it will be nice and warm all weekend.

Today's recipe sounds elegant enough to feed a crowd and easy enough to make for the family. Enjoy!

Creamy Beef Stroganoff

1 lb. beef sirloin, cut in 1/4"x1" pieces, (against the grain)
2 tbsp. butter
1 cup sliced fresh mushrooms
1/2 cup chopped onions
1 tsp. minced garlic
3 tbsp. flour
3 tbsp. butter
1 tbsp. tomato paste
10 oz. beef broth
1/2 tsp. salt
1 cup sour cream
2 tbsp. red wine

Brown the beef quickly in a hot skillet. Remove to casserole dish. Reduce the heat in the skillet and add mushrooms, onions and garlic. If the pan is dry, add a bit more butter. Cook for 3 to 4 minutes until onion is clear. Remove and add to casserole dish.

Sauce: In the same skillet, melt butter then add flour, salt and tomato paste. Stir in beef broth and cook until thick. Add sauce to the casserole.

When ready to serve, add sour cream and wine to casserole and heat in 275 degree oven for 1/2 hour or until warmed through. Don't allow sauce to boil or the sour cream will curdle.
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April 4, 2008 Pizza Pot Pie

Easy Tastebud Delights

04.04.08 Edition (April 4, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope you are having a wonderful Friday!

Today's recipe is courtesy of Country 95.3 What's for Dinner? Contest.

It sounds delicious and I hope to try it soon. Enjoy!

Pizza Pot Pie

* 1 lb (500 g) of lean ground beef
* 1/2 cup (125 ml) of chopped onion
* 1/2 cup (125 ml) of chopped green pepper
* 1 can (8 oz) of pizza sauce
* 1/2 cup (125 ml) of sliced fresh mushrooms
* 1 cup (250 ml) of shredded mozzarella cheese
* 1 cup (250 ml) Bisquick* mix and
* 1/4 cup (50 ml) of very hot water

1. Heat the oven to 375°F (190°C). Grease four small casseroles (1 1/2 cups/375 ml).
2. Cook the ground beef, onion and bell pepper in a large skillet over medium heat, stirring frequently, until the beef is brown; drain. Stir in the pizza sauce and mushrooms.
3. Heat to boiling, stirring occasionally; reduce the heat. Simmer uncovered for 5 minutes, stirring occasionally. Spoon the beef mixture into the casseroles. Sprinkle 1/4 cup (50 ml) of cheese on each.
4. Mix the Bisquick* mix and very hot water; beat vigorously for 20 seconds. Turn the dough onto the surface dusted with Bisquick* mix; gently roll in Bisquick* mix to coat.
5. Shape into a ball; knead about 10 times or until smooth. Divide dough into 4 balls. Pat each ball into a circle the size of diameter of casserole.
6. Cut a steam vent in each circle with knife or cookie cutter. Place each circle on beef mixture in casserole. Bake 15 to 20 minutes or until very light brown.

(wfd 032608)

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April 3, 2008 Chicken Stuffed Pasta Shells

Easy Tastebud Delights

04.03.08 Edition (April 3, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy Thursday to you!

Last week I made stuffed meaty pasta shells and they were a hit. After seeing this recipe, I realized I've never made them with chicken before and would love to give it a try. Right before Easter I stocked up on Stove Top stuffing because it was on sale so I'm hoping to try this recipe soon. Enjoy!

Chicken Stuffed Pasta Shells

4 cooked and shredded boneless, skinless chicken breasts
1 box jumbo pasta shells
1 box seasoned stuffing mix
3 cans cream of chicken soup
1 can chicken broth
1 cup mayonnaise

1. Cook pasta shells according to directions on the package but slightly undercook them. Prepare stuffing according to directions.

2. Mix soup and broth together. Pour half the mixture into a 9x13 inch baking dish.

3. Mix chicken, stuffing and mayonnaise together and stuff shells. Place shells in pan and pour remaining soup over the top.

4. Bake at 350 degrees for 35 minutes.
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April 2, 2008 Crockpot Apple Pork Chops

Easy Tastebud Delights

04.02.08 Edition (April 2, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Wednesday is going well.

Today's recipe caught my attention because I've had pork chops and applesauce in a baking dish in the oven before and it was delicious. Being able to make it in the crockpot sounds so much easier and just think of the aroma at dinner time! Enjoy!

Crockpot Apple Pork Chops

apples
cinnamon
pork chops
1 cup apple juice

1. Peel, core and slice apples. Layer apples, cinnamon and pork chops ending with apples and cinnamon then add apple juice.

2. Cook on low for 8 to 10 hours.

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April 1, 2008 Flounder with Parmesan Crust

Easy Tastebud Delights

04.01.08 Edition (April 1, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Did anyone get the April Fool treatment today? I almost got caught by the radio station but quickly remembered the day at 6am and came back to my senses. Well, welcome to the month of April...How does the saying go...April Showers bring May flowers...won't that be so nice!!

Today's recipe was submitted by a group member. Thanks Jenn! Enjoy!

Flounder with Parmesan Crust

Makes: 6 Servings
Source: The New Family Cookbook for People with Diabetes

INGREDIENTS

- 6 flounder or sole fillets (1-1/2 pounds total),
thawed if frozen
- 1/3 cup plain low-fat yogurt
- 2 tablespoons grated Parmesan cheese
- 1 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1-1/2 teaspoons prepared horseradish, drained

DIRECTIONS

Preheat the broiler and prepare the broiler pan with
non-stick pan spray. Arrange the fish on the broiler pan.

In a small bowl, combine the yogurt, Parmesan, mustard,
lemon juice, and horseradish. Spread the mixture over
both sides of the fillets.

Broil about 8 inches from the heat, turning once, for about
6 minutes, or until the fish flakes easily with a fork.

Nutritional Information Per Serving (about 3-1/2 ounces Fish):
Calories: 122, Fat: 2 g, Cholesterol: 62 mg, Sodium: 166 mg,
Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 23 g
Diabetic Exchanges: 3 Very Lean Meat

Recipe submitted by Jenn B.

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March 31, 2008 Crockpot Chicken Tortilla Soup

Easy Tastebud Delights

03.31.08 Edition (March 31, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Can you believe today is the last day of March? I hope your Monday is going great. It looks like the snow should be disappearing soon!

Today's recipe has nutrition facts and can be prepared in advance. Enjoy!

Crockpot Chicken Tortilla Soup

2 14-ounce cans chicken broth with roasted garlic
1 14-1/2-ounce can Mexican-style stewed tomatoes, undrained
2 cups shredded cooked chicken
2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables
1 cup tortilla chips
Sliced fresh jalapeno chile peppers* (optional)

1. In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. To serve, ladle soup into warm soup bowls and top with tortilla chips. If desired, top with chile peppers.

Makes 4 servings.

Nutrition facts per serving:

* Calories 181
* Total Fat (g) 4
* Saturated Fat (g) 1
* Cholesterol (mg) 36
* Sodium (mg) 1383
* Carbohydrate (g) 19
* Fiber (g) 1
* Protein (g) 18

*Percent Daily Values are base on a 2,000 calorie diet

Prep: 15 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)

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March 30, 2008 Mexican Pasta Casserole

Easy Tastebud Delights

03.30.08 Edition (March 30, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Sunday to you. If you are an avid reader of the newsletter, I'm sure you've noticed that some of the issues are missing. I have fallen a bit behind and will be adding them slowly. Fear not! I won't send more than 2 a day until I'm caught up.

Today's recipe sounds quite tasty. Lately the preshredded, flavoured cheeses have been on sale for over half off so I have been buying them to try the different flavours out. I normally make my own in the food processor but these bags are quite a time saver, not to mention the nacho flavoured cheese has the jalapeno peppers included. When I make this recipe, I will definitely substitute the preshredded and take out the minced jalapeno. Enjoy!

Mexican Pasta Casserole
Serves 6 to 8

1 lb. uncooked penne pasta
2 tsp. vegetable oil
1 medium chopped onion
1/2 tsp. minced garlic
1 seeded and minced jalapeno pepper
3 tbsp. chili powder
1 can undrained diced tomatoes
1 tsp. cumin
1 tsp. dried oregano
8 oz. cooked boneless, skinless chicken breast, cut into thin slices
1/4 cup ripe, sliced olives
1 cup (4 oz.) grated Monterey Jack or Mozzarella cheese, divided

1. Preheat oven to 375 degrees.

2. Prepare pasta according to package directions.

3. While pasta is cooking, heat the oil in a medium saucepan over medium heat. Add the onion, garlic and jalapeño and cook until softened, about 3 minutes. Add the chili powder and stir for 1 minute. Add the tomatoes and liquid, cumin and oregano. Simmer until slightly thickened, about 15 minutes. When pasta is done, drain well.

4. In a bowl, combine pasta, chicken, olives, 3/4 cup of cheese, and sauce. Spoon into a 2-quart baking dish lightly sprayed with vegetable oil. Sprinkle the reserved cheese on top.

5. Cover loosely with foil and bake until warmed through and the cheese melts, about 15 minutes.

Each Serving Provides:329 Calories22.5 g Protein32.6 g Carbohydrates13.3g Fat32.2 mg Cholesterol518.5 mg SodiumCalories from Fat 17%
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