Cunchy Broccoli Slaw

Cunchy Broccoli Slaw

• YIELD: 8 Servings
• COST PER SERVING:$.82
• COURSE: Salads, Side Dishes/Vegetables

Ingredients

• 8 slices bacon
• 1 large head broccoli
• 1 small red onion, minced (1/2 cup)
• 1/3 cup golden raisins
• 1/3 cup mayonnaise
• 3 tablespoons white balsamic vinegar
• 2 tablespoons honey
• Salt and pepper

Preparation

Cook bacon in a large skillet or on a griddle over medium heat until browned and crisp. Drain on paper towels. Crumble into 1/2-inch pieces; set aside.

Cut florets from broccoli stems and chop into small pieces. Transfer to a salad bowl and toss with minced onion and raisins.

In a small bowl, whisk together mayonnaise and vinegar until smooth. Add honey, salt and pepper, whisking to combine. Pour dressing over broccoli mixture and toss to coat evenly. Crumble bacon pieces over broccoli slaw and serve immediately.

Nutritional Information

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• Amount per serving
• Calories: 158
• Fat: 10g
• Saturated fat: 2g
• Protein: 4g
• Carbohydrate: 13g
• Fiber: 2g
• Cholesterol: 10mg
• Sodium: 224mg

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All You APRIL 2007

One-Dish Chicken and Rice (Asopao de Pollo)

One-Dish Chicken and Rice (Asopao de Pollo)

 

• 1 tablespoon(s) extra-virgin olive oil
• 2 1/4  pound(s) boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
• 4  Anaheim or poblano chile peppers, chopped
• 1  small onion, chopped
• 1 tablespoon(s) dried oregano, crushed
• 1 teaspoon(s) sweet paprika
• 1 teaspoon(s) salt
• 1 can(s) tomato sauce
• 1  tomato, chopped
• 1 can(s) pimientos, rinsed
• 8  pimiento-stuffed green olives, sliced
• 2 tablespoon(s) capers, rinsed
• 8 cup(s) water
• 2 1/2 cup(s) brown rice
• 2/3  cup(s) packed chopped fresh cilantro

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Directions

• 1. Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes.
• 2. Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes. Stir in cilantro and serve.
• 3. Note: Anaheim chiles (a.k.a. New Mexico chiles) are 7 to 10 inches long, ripen from green to red and are mildly spicy. Poblano peppers (sometimes called pasilla peppers) are dark green in color, about 6 inches long and can be fiery or relatively mild; there's no way to tell until you taste them. The two can be used interchangeably and are found at most large supermarkets.

 

Chicken Ole

Chicken Ole

1 chicken cooked and diced
1 can cream of mushroom soup
1 can cream of chicken soup
1 jar mild picante sauce
8 oz. sour cream
Mix together, layer in casserole with soft
shell tortillas on the bottom.
Bake at 350 degrees for a ½ hour.
Last 5 minutes layer top with cheddar
cheese.

This recipe is a keeper.
This took more like 45 minutes to heat all the way through.
I added a can of corn and substituted turkey instead of chicken.

Tuna-Mushroom Casserole

Tuna-Mushroom Casserole
Serves 6

The humble tuna noodle casserole.
Recipe from the Wall Drug Cookbook.
I'm really getting some mileage out of this cookbook. :)

I've been making a lot of Rachael Ray recipes which make white sauce and cream of mushroom soup from scratch, so this was a way to use up some of the condensed mushroom soup I have in the pantry.

1 pkg. (12) wide noodles, cooked and drained.
(I don't like so much noodles, so I use half a package)
2 cans(6 oz. drained) , or 2 pouches of tuna
1 can (4 oz.) mushrooms, chopped fine if you have a family like mine who think mushrooms are gross if you don't disguise them.
1 can condensed cream of mushroom soup, undiluted
1 1/3 cups milk
1/2 tsp. salt
1/4 pepper
1/2 cup crushed saltines
3 Tbsp. butter or margarine, melted
Paprika, tomato slices and fresh thyme, optional

In a large bowl, combine cooked noodles, tuna and mushrooms. Combine soup, milk salt and pepper: pour over noodle mixture and mix well. Pour into a greased 2 1/2 quart baking dish. Combine saltines and butter, sprinkle over noodles. Bake uncovered at 350 degrees F. for 35-45 minutes or until heated through. If desired, sprinke with paprika and garnish with tomoto and thyme.

Cooks note:
I used some dried thyme and mixed it into the soup mixture. It was about 1/2 tsp.
This is a very inexpensive dish to make. Canned tuna might be the cheapest meat on the market.
I think you could skip the baking part and make it entirely on the stove top if you so wish.
Family Verdict:
It got eaten. They requested more crunchy topping next time. :)

Splenda Kool-Aid Pops

Splenda Kool-Aid Pops
Some people have issues with Splenda, and artificial sweeteners in general. We are not those people. :)
This takes a sugary drink/snack, and makes it almost calorie free.
I'm not sure of the calories per serving, but it can't be much, if any.

Mix an unsweetened package of Kool-Aid (0.14 oz.) with a cup or less of Splenda in a 2 quart pitcher, add water.
Stir to combine.
Pour into Popsicle forms.
Place in freezer, and let the chill chest do it's thing.
You may have extra Kool-Aid left over. That's OK. Put it in the fridge, and the kids will make it disappear...sometimes the adults may help make it disappear.

This is a popular after school snack.

RR~Egg Cake

I got this recipe from Rachael Ray.

There are some nice things about this recipe. First off, it's easy to scale it up or down to whatever size family you are serving.
Secondly, it's made with common ingredients most cooks have on hand.
Thirdly...cheap! eggs, cheese, onion, bread.
Fourth, you can play around with this recipe and make it your own.

I scaled it down for 2 servings and used a small casserole dish. I used regular yellow sharp cheddar. Who cares what color it is? lol I used some left over dinner rolls, used skim milk, and omitted the nutmeg. I think you could easily use egg beaters instead of regular eggs.


This recipe serves 4

• 6 slices thick-cut bacon
• 1 medium onion, chopped
• Salt and freshly ground black pepper
• Nonstick cooking spray (or EVOO), for coating the pan
• 3 cups soft bread, torn (about 1/2 a bakery loaf)
• 1 cup plus 1/4 cup shredded sharp white cheddar cheese, divided
• 8 eggs
• 3/4 cup half-and-half (or whatever you put in your morning coffee)
• A few grates fresh nutmeg, divided
• Salt and freshly ground black pepper
• 1/2 cup grated Parmigiano-Reggiano cheese (about a handful)

Preparation

Preheat an oven to 400ºF. Lightly coat an 8-inch cake pan with butter.

Place a medium skillet over medium heat. Cook the bacon in the pan until crispy and golden brown, 3-4 minutes per side. Remove to a paper towel-lined plate to cool.

Pour off all but a tablespoon of the bacon drippings then add the onion to the pan. Cook until tender and slightly brown, 5-6 minutes, then season with salt and freshly ground black pepper. While the onions are cooking, chop up the cooled bacon and reserve.

To the cake pan, add half of the bread, half of the cheese, the onions and half of the chopped bacon to the cake pan.

In a medium bowl, whisk together the eggs, half-and-half, a few dashes of nutmeg and some salt and freshly ground black pepper. Pour half of the egg mixture over everything in the pan.

Add the rest of the bread, pressing down slightly, the remaining cheese and bacon to the pan. Pour the rest of the egg mixture over the top and sprinkle the Parmigiano Reggiano over everything.

Transfer the cake pan to the oven and bake until puffy and golden brown on top, about 20 minutes. It shouldn't look wobbly in the middle. (Don't worry if the puffiness falls down when you take it out of the oven, that'll happen).