Recipe of the Week

Recipe of the Week – Molasses Cookies

Submitted by Dave Hutchins

Ingredients:

2 cups whole wheat pastry flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch salt
1/2 cup trans-free margarine
1/4 cup Splenda Brown Sugar Blend
1/4 cup dark molasses
1 egg white

Directions:

Preheat oven to 350 degrees F. Lightly coat several cookie sheets with non-stick cooking spray. On a sheet of waxed paper, combine flour, baking soda, cinnamon, ginger, allspice, and salt. Stir with a fork to blend. Set aside. In the bowl of an electric mixer, beat margarine until smooth. Add Splenda Brown Sugar Blend, molasses, and egg white. Mix slowly to incorporate, then beat until smooth. Gradually stir in the reserved flour mixture until well blended. Dough will be soft but not sticky. Using your palms, roll dough into 3/4-inch balls (1 level teaspoon). Place, separated, on prepared pans. Use the back of a fork to press down on tops of cookies in an X, making a crosshatch pattern. Bake for 8 minutes, or until edges are set. Let stand on the sheet for 5 minutes, then remove to a rack to cool. Continue until all the dough is baked.

Recipe of the Week – Turkey and Wild Rice Casserole

Submitted by Dave Hutchins

Yield: 8 Servings

Ingredients:

4 cups cut-up cooked fresh turkey
1 bag frozen mixed vegetables (12 ounces)
3 cups cooked wild rice
1-1/2 cups uncooked instant brown rice
1/2 teaspoon Sea salt
1-1/2 teaspoons pepper
1/2 teaspoon dried thyme leaves
1 cup chicken broth (Progresso from 32-ounces carton), heated
3 containers refrigerated reduced-fat Alfredo sauce (10 ounces each)
1/2 cup plain bread crumbs
1/4 cup finely chopped walnuts
3 tablespoons butter or margarine melted

Directions:

Heat oven to 350°F. Spray 3-quart casserole with cooking spray. In large bowl, mix turkey, vegetables, cooked wild rice, uncooked brown rice, salt and thyme. Stir in heated broth and Alfredo sauce. Pour into casserole. In small bowl, mix bread crumbs, walnuts and butter; sprinkle over turkey mixture. Bake uncovered about 45 minutes or until hot.

Expert Tips:

To heat the chicken broth, measure it into a 2-cup microwavable measuring cup and microwave on High 2 minutes 30 seconds to 3 minutes or until almost boiling.

The Alfredo sauce provides a creamy, rich flavor to this casserole; the reduced-fat variety helps trim the fat. The brown rice adds extra fiber.

Recipe of the Week – Broccoli Salad

Submitted by Dave Hutchins

Yield: 6 to 8 servings

Ingredients:

1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins, optional
2 apples, diced
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Sea salt and freshly ground black pepper
1/2 cup nuts, of your choice
2 boiled eggs

Directions:

Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, apples, nuts, eggs, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

Recipe of the Week – Slow Cooker Roast Beef Hash

Submitted by Dave Hutchins

Yield: 6 Servings

Ingredients:

1 large onion, chopped (1 cup)
2 pounds beef top round steak, trimmed of fat, cut into 1/2-inch cubes
1/2 teaspoon sea salt
1 teaspoon pepper
1 package brown gravy mix (0.87 to 1.2 ounces)
1 cup water
3-1/2 cups frozen potatoes with onions and peppers (from 28 ounce bag)
1 cup frozen sweet peas frozen

Directions:

In 3 1/2 to 4 quart slow cooker, layer onion, beef, salt, pepper and dry gravy mix. Pour water over all. Cover; cook on Low heat setting 8 to 9 hours. Meanwhile, thaw potatoes in refrigerator. About 30 minutes before serving, stir in thawed potatoes and frozen peas. Increase heat setting to High. Cover; cook 25 to 30 minutes or until potatoes and peas are tender.

Expert Tips:

Cook leftover hash in melted butter in a skillet over medium heat, turning occasionally, until crisp and brown. Have fried eggs and Texas toast on the side for a ranch-style supper.

Recipe of the Week – Banana-Coconut Bread

Submitted by Dave Hutchins

Yield: 14 Servings

Ingredients:

1.5 cups whole wheat flour, divided
1/2 teaspoon sea salt
1/2 cup coconut, unsweetened, shredded
1 cup mashed banana
2 teaspoons baking powder
3 tablespoons vegetable oil
1/2 teaspoon baking soda
1 tablespoon honey

Directions:

Mix together 1-1/4 cups of flour, coconut, baking powder, baking soda and salt in a bowl. Combine banana, oil and honey. Stir into flour mixture quickly (gently) until combined. Add part of the remaining 1/4 cup flour if needed. Batter will be lumpy. Spread batter evenly in a lightly greased (and/or waxed paper lined) 8×4-inch loaf pan. Bake at 350F about 45 minutes until toothpick inserted in center comes out clean. Cool 10 min in pan. Turn out of pan, cool completely on rack. Wrap in waxed paper and store overnight before slicing.

Recipe of the Week – One Pan Chicken and Noodles

Submitted by Dave Hutchins

Yield: 4 servings

Ingredients:

4 slices bacon, chopped
4 small boneless, skinless chicken breasts
1 package mushrooms, 8 ounces
1 small onion, chopped
2 stalks celery, chopped
1/2 bell pepper, chopped
2 tablespoons flour
2 cups beef broth
1 cup water
3 cups egg noodles, uncooked
1 tub Philadelphia Herb & Garlic Cooking Creme
1 teaspoon black pepper

Directions:

Cook and stir the bacon in a large skillet over medium heat until it is crisp. Remove the bacon from skillet with a slotted spoon. Drain the bacon on paper towels. Discard all but 1 tablespoon of the bacon drippings from the skillet. Add the chicken to the reserved drippings in the skillet. Cook for 2 minutes on each side or until each breast is lightly browned on both sides. Remove the chicken from the skillet & set it aside. Add the vegetables to the skillet. Cook for 3 minutes or until the onions, celery, and bell pepper are tender, stirring frequently. Add the flour, cooking & stirring for 1 minute. Stir in the broth & the water. Bring to a boil, stirring frequently. Spoon the vegetables to the outside edge of the skillet. Add the noodles to the center of skillet, pressing with the back of a spoon to completely cover the noodles with the broth. Top the mixture in the skillet with the chicken. Cover the skillet and simmer over medium heat for 7 to 8 minutes or until the noodles are tender and the sauce is thickened, stirring after 4 minutes to combine the ingredients. Add the cooking Creme. Cook and stir for 2 to 3 minutes, or until everything is heated through. Sprinkle with the bacon.

Recipe of the Week – Orange, Strawberry and Date Salad

Submitted by Dave Hutchins

Yield: 2 to 4 servings

Ingredients:

Dressing:

6 tablespoons buttermilk
1 tablespoon fresh lemon juice
2 teaspoons finely chopped shallot
1/2 teaspoon chopped fresh tarragon
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper

Salad:

1 head Boston lettuce, torn into pieces
2 medium navel oranges
1 pint strawberries, hulled and quartered
1/2 cup pitted dates, thinly sliced crosswise

Directions:

For the dressing:

Whisk together the buttermilk, lemon juice, shallots and tarragon in a bowl. Slowly whisk in the olive oil. Season with salt and pepper.

For the salad:

In a bowl, coat the lettuce with all but 1/4 cup of the dressing. Arrange the lettuce on individual serving plates. Cut off the top and bottom of each orange, just exposing the flesh. With a sharp knife, follow the curve of the fruit to cut away the peel, completely removing the white pith. Slice out each segment of fruit, cutting in along the membrane. Divide the oranges, strawberries and dates among the plates. Drizzle with the remaining dressing.

Recipe of the Week – Slow Cooker Caramel Apple Oatmeal

Submitted by Dave Hutchins

Yield: 6 Servings

Ingredients:

3 sliced apples
1/2 cup brown sugar
1 teaspoon cinnamon
4 cups water
2 cups old fashioned oats
2 teaspoons vanilla
1/2 cup walnuts or pecans, chopped
1/2 cup raisins (optional)

Directions:

Dump apples, brown sugar and cinnamon into the bottom of a crock pot. Pour oatmeal on top and add water and vanilla. Do not stir. Cook overnight 8 to 9 hours on low.

Recipe of the Week – Crockpot Jambalaya

Submitted by Dave Hutchins

Yield: 8 Servings

Ingredients:

1 large onion, chopped
2 ribs celery, sliced
1 sweet green pepper, chopped
1 sweet red pepper, chopped
3 cloves garlic, chopped
1 package frozen corn kernel, thawed (10 ounce)
1/2 pound chorizo, cut into 1/2″ pieces
1 can chopped clams, drained (6-1/2 ounces)
1 can red kidney beans, drained (15 1/2 ounces)
1 cup vegetable broth
1 can stewed tomatoes (14 1/2 ounces)
1 can tomato sauce (8 ounces)
5-1/2 teaspoons cajun seasoning
1/2 teaspoon sea salt
1 teaspoon black pepper
5-1/2 cups instant brown rice
1/2 pound small shrimp
3 scallions, thinly sliced

Directions:

In a 5 to 5 1/2 quart slow cooker, layer onion, celery, peppers, garlic, corn, chorizo, clams and beans. In bowl, mix broth, stewed tomatoes, tomato sauce, seasoning, sea salt and black pepper. Pour into slow cooker. Cover slow cooker; cook on high heat for 5 hours. For last 10 minutes, stir in instant brown rice and shrimp. To serve, garnish with scallions.

Recipe of the Week – Breakfast Pizza

Submitted by Dave Hutchins

Yield: 6 servings

Ingredients:

1 pound bulk pork sausage
8 ounces refrigerated crescent rolls
1 cup frozen loose hash browns, thawed
4 ounces shredded cheddar cheese
5 eggs, beaten
1/4 cup milk
1/2 teaspoon sea salt
1/2 teaspoon pepper

Directions:

Cook sausage in a medium skillet until browned, drain. Separate crescent dough into 8 triangles. Place triangles with elongated points toward center in a greased 12-inch
pizza pan. Press bottom and sides to form a crust, seal perforations. Spoon sausage over dough, sprinkle with hash browns and cheese. Combine eggs, milk, salt and pepper. Pour over sausage mixture. Bake at 375F for 25 minutes.