Author: Anne Marie

Chicken and Cheese Tortellini with Pesto

Serves: 2-3

Source: Rose Reisman

Serves: 2-3
Source: Rose Reisman

Ingredients:

  • 4 oz boneless chicken breast (about 1 breast)
  • 12 oz tortellini
  • 1/3 cup pesto (store-bought, or see Pesto recipe)
  • 2 Tbsp grated Parmesan cheese

Instructions:

  1. In a small, nonstick skillet lightly coated with cooking spray, add the chicken and sauté for 4 minutes per side or just until no longer pink. Let cool, then dice.
  2. Meanwhile, boil the tortellini for 8 minutes or until just tender. Drain and place in a serving bowl. Add the chicken, pesto and Parmesan cheese and toss well.

Dijon Marinade

Serves: 1 – 2 lbs of Meat

Source:

Serves: 1 – 2 lbs of Meat
Source:

Ingredients:

  • 1 cup natural yogurt
  • 1/4 cup lemon juice
  • 1 tbsp. Dijon mustard
  • 1/4 cup olive oil
  • 1 tsp. Worcestershire sauce
  • 1 clove garlic

Instructions:

  1. Combine all ingredients and mic well.
  2. Pour over meat (chicken, pork, or beef).
  3. Let marinade 2 hours or overnight,

Cheese Scones

Serves: 12 Scones

Source:

Serves: 12 Scones
Source:

Ingredients:

  • 1 cup (250 mL) whole wheat flour
  • 1 cup (250 mL) white flour
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 2 tsp (10 mL) sugar
  • 1/2 cup (125 mL) butter or margarine
  • 1/2 cup (125 mL) plain Balkan-style yogurt
  • 1 egg
  • 1/2 cup (125 mL) grated old Cheddar cheese

Instructions:

  1. Mix together flour, baking powder, baking soda, salt, and sugar. Cut in margarine into the dry ingredients until a nice crumbly texture is created. Mix in grated cheese. Mix in the yogurt and egg. You should have a nice firm dough. If it seems too dry, add a little bit more yogurt or some milk.
  2. Roll out dough, or pat it out with your hand. Use a measuring cup to cut out 12 circles. Preheat oven to 400ºC. When oven is warm put scones in, and bake for 10 minutes or until lightly browned.

Oatmeal Raisin Cookies

Serves: 4 Dozen

Source: Quaker Oats

Serves: 4 Dozen
Source: Quaker Oats

Ingredients:

  • 1/2 cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt (optional)
  • 3 cups Quaker® Oats (quick or old fashioned, uncooked)
  • 1 cup raisins

Instructions:

  1. Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
  2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
    3.Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Apple Cheddar Salad with Maple Walnut Dressing and Candied Walnuts

Serves: 6 to 8 Servings

Source: Bonnie Stern – March 2010 Reader’s Digest

Serves: 6 to 8 Servings
Source: Bonnie Stern – March 2010 Reader’s Digest

Ingredients:

  • 2 tablespoons of apple cider vinegar
  • 2 tablespoons of maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1/3 cup vegetable oil

Candied Walnuts

  • 1/2 cup walnuts, halved
  • 2 tablespoons maple syrup

Salad

  • 8 cups mixed greens
  • 2 apples, halved, cored, and sliced
  • 4 ounces cheddar cheese, shaved

Instructions:

  1. Mix cider vinegar with maple syrup, salt, and mustard. Whisk in oil.
  2. To prepare walnuts,combine with maple syrup. Spread on a baking sheet lined with parchment and roast in a preheated oven at 325° for 20 minutes, stirring every 5 minutes. Move the walnuts with the parchment paper to a cooling racks. Nuts will crisp as they cool. Break them apart.
  3. Place greens in a salad bowl and toss with only as much dressing as needed to coat them (about half of dressing). Garnish with apple, cheese, and walnuts.

Country Frittata

Serves: 4 Servings

Source: Best Health, March 2010

Serves: 4 Servings
Source: Best Health, March 2010

Ingredients:

  • 1 medium potato, diced and boiled for 8 to 10 minutes
  • 1 tablespoon of olive oil
  • 2 green onions or 1 scallion
  • 1 medium red pepper or roasted red pepper
  • 1 cup chopped broccoli
  • 8 eggs
  • 2 tablespoons milk
  • pinch of thyme
  • 1/2 cup grated cheddar

Instructions:

  1. Preheat oven to 350.
  2. Place diced potato in a small pot, cover with water, and cook for 8 to 10 minutes and then drain.
  3. Meanwhile, whisk eggs with milk and thyme. When potatoes are almost done, heat 1 tablespoon of oil in a oven proof skillet over medium heat. Sauté onion, potatoes, pepper, and broccoli for 3 minutes.
  4. Pour in eggs and stir gently to distribute ingredients. Cook without stirring on medium heat until edges are set. Sprinkle with cheese and bake in oven until eggs are set on top, for about 8 minutes.

Crispy Herbed Chicken & Seasoning Flour

Serves: 2/3 cup Seasoning Flour – Use 1 tbsp of seasoning flour for 2 chicken breasts.

Source: Anne Lindsay – Smart Cooking

Serves: 2/3 cup Seasoning Flour – Use 1 tbsp of seasoning flour for 2 chicken breasts.
Source: Anne Lindsay – Smart Cooking

Ingredients:

  • 1/2 cup flour
  • 2 tsp. salt
  • 2 tsp. dried basil
  • 2 tsp. dried thyme leaves
  • 1 tsp. each oregano, rosemary, and paprika
  • 1/2 tsp. ground pepper

Instructions:

  1. Mix flour, herbs, and salt and pepper, Store covered at room temperature.
  2. Preheat oven to 375°
  3. Place 2 or 3 skinless chicken breasts in a lightly greased roasting pan. Using a small sieve or spoon sprinkle chicken breasts with 1 tbsp. of seasoned flour. Pour 1/3 cup of water or chicken stock down the side of the pan, not directly over the chicken.
  4. Bake chicken for 40 to 50 minutes basting occasionally. Reduce cooking time by 10 minutes if using boneless chichen.

Slow Cooker Beef and Barley Stew

Serves: 4 Servings

Source:

Serves: 4 Servings
Source:

Ingredients:

  • 1 lb stewing beef cut into small pieces
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 cups low sodium beef broth
  • 1/2 cup bot or peal barley
  • 1 tbsp each packed brown sugar, tomato paste, and red wine vinegar
  • 1/2 tsp dried thyme
  • 1/4 tsp pepper
  • 1 cup frozen peas, thawed

Instructions:

  1. Trim beef and cut into small pieces.
  2. Heat 1 tbsp of oil and brown beef until browned, in two batches if necessary. Transfer to slow cooker.
    3.Add remaining oil to pan and cook onion, carrots, and celery until lightly softened. Stir in broth, barley, brown sugar, tomato paste, wine vinegar,and thyme.
  3. Pour into slow cooker and cook on low for 8 hours. Turn off slow cooker and add peas and let stand for 10 minutes.

Roasted Sweet Potato Soup

Serves: 8 Servings

Source: Anne Marie

Serves: 8 Servings
Source: Anne Marie

Ingredients:

  • 2 to 3 large sweet pototoes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 onion, chopped
  • 1 each carrot and celery, chopped
  • 2 large cloves of garlic, minced
  • 1/4 tsp dried rosemary or 1 tsp fresh
  • 1/4 tsp freshly ground pepper
  • 2 cups of sodium reduced chicken or vegetable stock
  • 3 cups of water
  • 1 tbsp fresh lemon juice
  • 1 tsp. curry paste

Instructions:

  1. Peel and cube sweet potatoes and toss with 1 tbsp of olive oil and
    1/2 tsp salt. Arrange in a single layer on a foil lined greased baking sheet and roast at 450° for 20 minutes or until lightly browned.
  2. Heat remaining 1 tbsp oil in a dutch oven and sauté onion, garlic, carrot, celery, rosemary, curry paste, and pepper until softened (about 8 minutes).
  3. Add broth, water, and sweet potatoes. Bring to a boil and the cook on medium low for about 45 minutes.
  4. Stir in lemon juice and puree with an immersion blender.

Korean Style Pork Tenderloin

Serves: Serves 4

Source: London Free Press, 9 January 2010

Serves: Serves 4
Source: London Free Press, 9 January 2010

Ingredients:

  • 1/4 cup + 1tbsp soy sauce
  • 1 green onion, minced
  • 2 tbsp brown sugar
  • 1 tbsp minced fresh ginger
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp chili paste
  • 2 large cloves garlic, minced
  • 1 1/2 lbs pork tenderloin, trimmed
  • 2 tsp vegetable oil

Instructions:

  1. Combine soy sauce, green onion, brown sugar, ginger, rice vinegar, sesame oil, chili paste, and garlic in a resealable bag.
  2. Add tenderloin to the marinade and refrigerate for at least 1 hour.
  3. Remove meat from marinade. Reserve marinade.
  4. Preheat oven to 425°.
  5. Heat oil in oven proof skillet over medium high heat and brown tenderloin on all sides.
  6. Place pan in preheated oven and roast for 15 to 20 minutes or until instant meat thermometer reads 150 °. Remove from oven and tent with foil and let rest for 5 minutes before carving.
  7. While meat is resting bring reserved marinade to a boil in a small saucepan. Cook for 4 to 5 minutes until slightly reduced.
  8. Carve tenderloin on an angle and serve with reserved marinade.