Diaries of an amateur cook...: October 2011

Baked Veggie Chips

(Photo courtesy of Google Images)

Rating: B
Makes 3 1/2 cup Servings

Nutrition- 108 calories; 5g fat (1g saturated fat); 1mg cholesterol, 220mg sodium. 15g carbohydrate, 2g fiber, 2g protein

Recipe:

Ingredients-
     1/2 lb fresh beets (about 2 medium)
     1 medium potato
     1 medium sweet potato
     1 medium parsnip
     2 Tbs canola oil
     2 Tbs grated Parmesan cheese
     1/2 tsp salt
     1/2 tsp garlic powder
     1/2 tsp dried oregnao
     dash pepper

Directions-

Peel vegtables.

Cut into 1/8 in slices. Place in a large bowl.

Drizzle with oil. Combine the remaining ingredients; sprinkle over vegtables and toss to coat.

Arrange in a single layer on two greased cookie pans.

Bake at 375 Degrees for 15-20 minutes or until golden brown. Turn once.

Source: Taste of Home magazine June/July 2009

NOTES:
1. Beets were the best I thought!

Turkey Popper Burgers

(Photo courtesy of Google Images)

Rating: B
Makes 4 Servings

Recipe:

Ingredients-
    1 lb ground turkey
    1/4 cup bread crumbs
    2 jalepenos
    approx 3 Tbs cottage cheese (I used the
    philedephia santa fe cooking cream mix)

Directions-
Combine turkey and bread crumbs until completely mixed.

Form into 4 patties.

Cut the tops off of the jalepenos.

Take out all their innards (leave some seeds if you want the heat).

Take a plastic zip lock bag and cut one of the corners out. Put the cream cheese into the bag.

Pipe the cream cheese into the hallow peppers.

Place the each pepper on one of the patties.

Take the other paties and place on top.

Push the sides down and then seal using a fork.

Cook over a grill on medium heat until cooked through. Because it's turkey make SURE that it's grilled through.

Source: ME!

NOTES:
1. If you want tips on how to stuff burgers go here. You can put just about anything into a burger!
2. If you use the santa fe blend cream cheese (like I did) than these burgers will be VERY spicy!

Double-Cheese Macaroni

(Photo courtesy of Taste of Home Magazine)

Rating: B+
Makes 12 1 Cup Servings

Recipe:

Ingredients-
     1 pkg (16 oz) elbow macaroni
     3 cups (24 ox) 4% cottage cheese
     1/2 cup butter or margarine cubed
     1/2 cup flour
     1 tsp salt
     1/2 tsp white pepper
     1/4 tsp garlic salt
     3 cups half-and-half cream
     1 cup milk
     4 cups (16 oz) shredded cheddar cheese

TOPPING:
     1 cup dry bread crumbs
     1/4 cup butter or margarine, melted

Directions-
Cook macaroni according to package directions.

Meanwhile, place cottage cheese in a food processor (or blender); cover and process until smooth. Set aside.

In a large saucepan, melt butter. Stir in the flour, salt, pepper, and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 3 minutes or until thickened.

Drain macaroni; transfer to a large bowl.

Add the cheddar cheese, cottage cheese, and white sauce; toss to coat.

Transfer to a greased 13x9" baking dish. (Dish should be full)

Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 400 degrees for 20-25 minutes or until bubbly.

Source: Taste of Home Magazine, December/January 2009

NOTES:
1. Funny me, I forgot to buy cheddar cheese, so I used mozzarella (not too bad since it's healthier).
2. I added Parmesan cheese to the step when you add all the cheeses to the noodles.
3. I ALWAYS use seasoned bread crumbs... They just add a great taste!

Roasted Tomato Soup with Fresh Basil

(Photo courtesy of Google Images)

Rating: B
Makes 6 1 cup Servings

Nutrition-  107 calories, 5g fat (1g sat. fat); 15g carbs; 4g fiber; 411mg sodium; 3g protein

Recipe:

Ingredients-
     3 1/2 lbs tomatoes (about 11
        medium), halved
     1 small onion, quartered
     2 garlic cloves, peeled and halved
     2 Tbs olive oil
     2 Tbs fresh thyme leaves
     1 tsp salt
     1/4 tsp pepper
     12 fresh basil leaves
     Salad croutons and additional
        fresh basil leaves, optional

Directions-
Place the tomatoes, onion and garlic in a greased 15x10" baking pan; drizzle with oil.

Sprinkle with thyme, salt and pepper; toss to coat.

Bake at 400 degrees for 25-30 minutes or until tender, stirring once.

Cool slightly.

In a blender, process tomato mixture and basil in batches until blended.

Transfer to a large saucepan and heat through. Garnish each serving with croutons and additional basil if desired.

Source: Taste of Home magazine June/July 2009

NOTES:
1. I couldn't find fresh thyme or basil at my grocery store so I just used dried and it worked fine.
2. Also... I'm a cheapo and couldn't buy beefsteak tomatoes when romas are more than half the price and to be honest I can't taste a difference. Again, I don't think it made a huge difference!

Tangy Chicken

Rating: A
Makes 2-4 Servings

Recipe:

Ingredients-
     1 lb chicken pieces
     1/2 cup flour
     1 tsp salt
     1/2 cup onion (chopped)
     1/2 cup celery
     2 Tbs butter or margarine
     1 cup water
     2 Tbs brown sugar
     1 cup ketchup