Confetti Rice

Our family ate this the other night, we ate it as a side to fish cakes. It was really good.

Pumpkin Confetti Rice
Makes 10- 1/2 cup serving

1TBSP Olive Oil
1 small Onion diced
2 cups frozen Mixed Vegetables
1 cup pumpkin (or other winter squash)
1 can(14oz.) Vegetable broth (I used chicken broth)
1/4 cup water
1 tsp dried Thyme
2 cups uncooked instant Brown Rice
1/4 tsp Salt
1/4 tsp Black Pepper
Pinch of Cayenne Pepper (this is optional but I did find it was a yummy compliment to the sweetness of the Pumpkin)

Heat oil in a large sauce pan add diced onion and cook 3-4 min or until soft and translucent.
Add veggies, pumpkin, broth, water and thyme.
Bring to a boil, stir occasionally
Stir in the rice, salt and peppers. Bring to boil.
Cover and reduce heat to low. COOK FOR 5 MIN. remove from heat; let stand for 10 min or until liquid is absorbed. Fluff with a fork just before serving.

Verybestbaking.com

Tacos with Gringo Taco Meat

I found the recipe for this taco meat in The World Wide Ward Cookbook and made it for dinner the other night. It was a good one!! I think it is one of those recipes that comes from a cook who doesn't really use recipes because there are a lot of things added "to taste" and not in exact amounts. :) So I have added a few notes about how I made it.

Gringo Taco Meat

Beef (a cheap cut), cubed - I bought a little over a pound of beef stew meat
1 8 oz. can tomato sauce
1 onion, chopped - I only used 1/3 of an onion
salt, pepper, garlic powder, cumin, and Chili powder to taste

Mix all ingredients together and put in the oven or crock pot at a low temperature for a few hours until the meat is cooked through and the moisture is absorbed.

When I made this recipe, all of the moisture didn't absorb, but the meat was done, so I shredded the meat and then strained the extra moisture off before serving.

Serve with tortillas, beans, cheese, lettuce, tomatoes, sour cream, salsa, avocado, etc. to make tacos.

Southwestern Stuffed Potatoes

Just printed off the recipe tonight and had it for dinner. SOOO GOOD! I did my dinner a little different then the recipe {See bottom for my modifications}

What you need:
3 medium potatoes
2 tbsp margarine
2 tbsp fat free milk
1/2 cup Sour Cream, fat free
1/2 cup Chili Peppers, green, diced , canned (optional)
15 1/4 oz Corn, whole kernel, canned , drained
4 scallions , chopped
1 cup low fat cheddar cheese, shredded
1 pinch paprika (for garnish)

What you do:
1 Preheat the oven to 400 degrees F. Wash the potatoes well and dry thoroughly, and place the potatoes directly on the oven rack. Bake for approximately 1 hour, or until soft when squeezed.
2 Reduce the heat to 350 degrees F, and cut each baked potato in half lengthwise. Next scoop out the inside leaving a thin shell. In a mixer, mash the potato flesh with the margarine, skim milk, and sour cream, mixing well.
3 Stir in the green chilies, corn, green onions, and cheese, combining well, and spoon the mixture into the shells, and top with the paprika, and bake for about 15 minutes, or until the cheese is melted and the potatoes are heated, and serve.

{I left out the corn and chili peppers, not as many green onions on mine and added a little more cheese at the end on the top-ha, we are cheese lovers!!} I'm also putting this under healthy food because this is a carb safe meal for a diabetic.

Skillet Chicken & Vegetables Parmesan

Just had this for dinner! Super good & even healthy!

What You Need!

1/4 cup KRAFT Light Zesty Italian Dressing

2 cloves garlic, minced

4 small boneless skinless chicken breast halves (1 lb.)

1 tsp. dried basil leaves, divided

1/4 tsp. black pepper

1 pkg. (10 oz.) frozen mixed vegetables, thawed

2 Tbsp. KRAFT Grated Parmesan Cheese

{I didn't use as much pepper and basil as it tells you and added a little more cheese}

Make It!

MIX dressing and garlic in large skillet. Cook on medium heat 1 min. Add chicken; season with 3/4 tsp. of the basil and the pepper. Cook 4 to 5 min. on each side or until chicken is cooked through (165ºF).

ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 min. or until vegetables are heated through, stirring occasionally.

SPRINKLE with the cheese.

I also made whole wheat rice to go on the side! Super good.

Recipe came from Kraftfoods.com, click on the title to take you to the link

Whole Oven- Barbecued Chicken

• 2 small lemons
• 1/2 cup BBQ sauce
• 1 tsp Italian seasoning
• 2 cloves garlic, peeled
• 1 whole chicken (3 lbs)
• 1 pkg (6 oz) Stove Top Stuffing Mix for chicken

1. Preheat the oven to 350. Grate 1/2 tsp lemon peel, set aside. Cut lemons in half; squeeze juice into small bowl. Set aside lemon halves for later use. Add BBQ sauce and seasoning to the lemon juice; mix well. Place chicken in baking pan. Place 2 of the lemon halves and the garlic cloves inside the cavity of chicken. Rub skin of chicken with remaining 2 lemon halves and discard. Tie legs together with kitchen twine.
2. Bake 1 hour 45 mins or until chicken is cooked through, brushing with the BBQ sauce mixture every 5 min during the last 20 min of baking time. Sprinkle with reserved lemon peel during the last 5 min.
3. Prepare stuff mix as directed on package. Place in 1 1/2-qt baking dish sprayed with cooking spray; cover. Place stuff in oven during the last 30 min. of chicken baking time.
4. Remove chicken from oven, discard lemon halved and garlic cloves from chicken cavity. Serve chicken with stuff and fat skimmed chicken drippings if desired.

I got this recipe from the Kraft magazine and it is really good. The lemon adds the perfect little zing of flavor!

Heart Healthy Chicken Marsala

• 1/4 cup + 1 Tbsp flour
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 lb boneless skinless chicken breasts
• 3 Tbsp butter or margarine or spread
• 1 small onion, finely chopped
• 1 (10 oz) package sliced mushrooms (a can works too)
• 1 1/3 cup chicken broth, divided
• 1/2 tsp thyme

1. Mix 1/4 cup flour, salt and pepper in a dish. Evenly coat chicken in mixture.
2. Melt 2 Tbsp bitter in skillet over medium high heat and cook chicken, turning once 10 min or until thoroughly cooked. Set aside and keep warm.
3. Melt 1 Tbsp butter in same skillet over medium heat and cook onion and mushrooms, stirring occasionally, 3 min or until tender. Sprinkle in 1 Tbsp flour and cook, stirring constantly, 1 min. Add 1/3 cup broth and cook 1 min scraping brown bits from bottom of skillet. Add broth and thyme. Bring to boil over high heat, then continue boiling, stirring frequently until sauce is thickened, about 2 min. Pour sauce over chicken and serve.