Welcome to the TVN recipe page for some quick,healthy,tasty,decadent and inexpensive cooking ideas! If you have any tips or recipes to contribute please email redfiretr1@yahoo.com
Big-Batch Cheeseburger Bake
Satisfy cheeseburger lovers with an easy-bake version you can whip up in minutes with Bisquick® mix.
Prep Time: 20 min Total Time: 55 min Makes: 16 to 20 servings
1 1/2 lb (at least 80%) ground beef 1 1/4 cups chopped onions (about 2 large) 1 can (10 3/4 oz) condensed Cheddar cheese soup 1 1/4 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables 1/2 cup milk 2 1/3 cups Original Bisquick® mix 2/3 cup water 1 1/3 cups shredded Cheddar cheese (about 5 oz)
1. Heat oven to 375°F. Generously spray bottom and sides of 15x10x1-inch pan with cooking spray. In 12-inch skillet, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked; drain. Stir in soup, vegetables and milk. 2. In large bowl, stir Bisquick mix and water until moistened. Spread evenly in pan. Spread beef mixture over batter. Sprinkle with cheese. 3. Bake uncovered 35 minutes. High Altitude (3500-6500 ft): Do not add cheese before baking. Bake 35 minutes. Sprinkle with cheese; bake about 5 minutes longer or until cheese is melted.
Time-Saver If you don't feel like chopping onions, you can find frozen chopped onion in the frozen vegetable section of the supermarket.
Nutrition Information: 1 Serving: Calories 210 (Calories from Fat 100); Total Fat 12g (Saturated Fat 5g, Trans Fat 1 1/2g); Cholesterol 40mg; Sodium 470mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 2g); Protein 12g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 10%; Iron 8% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Medium-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.
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Ambrosia Yogurt Parfaits
3 containers (6 oz each) Yoplait® Original or your brand 99% Fat Free French vanilla yogurt
1 can (8 oz) crushed pineapple in juice, drained
2 cups Honey Nut Cheerios® cereal
1 medium banana, sliced (1 cup)
1 can (11 oz) mandarin orange segments in light syrup, drained
1/4 cup flaked coconut, toasted
4 fresh strawberries, sliced
1. In medium bowl, mix yogurt and pineapple. Into each of 4 parfait glasses, place 1/4 cup of the cereal.
2. Spoon 2 tablespoons yogurt mixture on top of cereal in each glass. Top each with 1/4 cup cereal, then with 1/4 of the banana slices.
3. Spoon 2 tablespoons yogurt mixture onto banana in each; top each with orange segments. Spoon remaining yogurt mixture over orange segments. Sprinkle with coconut. Garnish with strawberries.
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Chocolate-Peanut Butter-Banana Smoothies (Cooking for 2)
Chocolate soymilk, peanut butter and banana whip up into a delicious treat in 5 minutes. From eatbetteramerica.
Prep Time:5 min
Start to Finish:5 min
makes:2 servings (about 1 1/4 cups each)
2 cups light chocolate soymilk
2 tablespoons creamy peanut butter
1 large banana, frozen
1. Cut banana into 1-inch chunks. Place banana and remaining ingredients in blender or food processor. Cover; blend on high speed about 30 seconds or until smooth.
2. Pour into 2 glasses. Serve immediately.
High Altitude (3500-6500 ft): No change.
Peanut Butter Passion
Replacing saturated fats with unsaturated fats from nuts may help lower blood cholesterol. But fats are high in calories so keep portions small.
Substitution
You can use vanilla soymilk instead the chocolate for a slightly different smoothie taste.
Nutritional Information
1 Serving: Calories 260 (Calories from Fat 90); Total Fat 10g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 250mg; Total Carbohydrate 31g (Dietary Fiber 2g, Sugars 21g); Protein 12g % Daily Value*: Vitamin A 10%; Vitamin C 10%; Calcium 30%; Iron 10% Exchanges: 1 1/2 Fruit; 0 Other Carbohydrate; 1 Low-Fat Milk; 0 Vegetable; 1/2 High-Fat Meat Carbohydrate Choices: 2 MyPyramid Servings: 1/4 c Fruits, 1 oz-equivalents Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.
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Creamy Beef Stroganoff
1 lb. beef sirloin steak, cut into strips 1 medium onion, cut into thin wedges 1 Tbsp. oil 1 can (8 oz.) mushroom pieces and stems, undrained 2 beef bouillon cubes 4 cups (8 oz.) medium egg noodles, uncooked 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream Make It
BROWN steak with onion in hot oil in large skillet.
STIR in 1-1/2 cups water, mushrooms and liquid, the bouillon cubes and noodles. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 min. or until noodles are tender.
STIR in sour cream; cook an additional 2 min., stirring occasionally.
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Orange Teriyaki Beef with Noodles (Cooking for 2)
Weeknight rush? Here's beef, veggies and noodles you can have on the table in only 25 minutes! From eatbetteramerica.
Prep Time:25 min
Start to Finish:25 min
makes:2 servings
1/2 lb beef boneless sirloin, cut into thin strips
1 cup reduced-sodium beef broth
2 tablespoons teriyaki stir-fry sauce
1 tablespoon orange marmalade
Dash of ground red pepper (cayenne)
1 box (9 oz) Green Giant® frozen sugar snap peas
3/4 cup uncooked fine egg noodles (1 1/2 oz)
1. Heat 10-inch nonstick skillet over medium-high heat. Cook beef in skillet 2 to 4 minutes, stirring occasionally, until no longer pink. Remove beef from skillet; keep warm.
2. Add broth, stir-fry sauce, marmalade and red pepper to skillet. Heat to boiling. Stir in pea pods and noodles; reduce heat to medium. Cover; cook about 5 minutes or until noodles are tender.
3. Stir in beef. Cook uncovered 2 to 3 minutes or until sauce is slightly thickened.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 380 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 65mg; Sodium 820mg; Total Carbohydrate 35g (Dietary Fiber 4g, Sugars 10g); Protein 36g % Daily Value*: Vitamin A 30%; Vitamin C 20%; Calcium 10%; Iron 35% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat Carbohydrate Choices: 2 MyPyramid Servings: 1 oz-equivalents Grains, 3 oz-equivalents Meat & Beans, 3/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
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ChickenTacoPizza
It's 1, 2, 3, pizza! Make it with a prebaked crust, rotisserie chicken and favorite toppers.
Prep Time: 20 min
Total Time: 30 min
Makes: 4 servings
1 package (10 oz) prebaked thin Italian pizza crust (12 inch)
1/2 cup Old El Paso® taco sauce
2 cups chopped deli rotisserie chicken or use leftover roaster(from 2- to 2 1/2-lb chicken)
1 1/2 cups shredded mozzarella and Cheddar cheese blend (6 oz)
1/2 cup sour cream
1 cup shredded lettuce
1 medium tomato, seeded, chopped (3/4 cup)
1/2 cup crushed nacho-flavored tortilla chips
1. Heat oven to 450°F. On cookie sheet, place pizza crust. In small bowl, stir taco sauce and chicken.
2. Spread chicken mixture over pizza crust, leaving 1-inch border. Top with cheese. Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated.
3. Drop sour cream by teaspoonfuls over pizza. Top with lettuce, tomato and tortilla chips. Cut into 8 wedges.
High Altitude (3500-6500 ft): No change.
Special Touch
Make this pizza your own by topping it with your favorite taco toppers. Try sliced olives, chopped avocado, fresh cilantro or pickled jalapeño slices.
Nutrition Information:
1 Serving (2 Wedges): Calories 580 (Calories from Fat 260); Total Fat 29g (Saturated Fat 14g, Trans Fat 1g); Cholesterol 125mg; Sodium 1220mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 3g); Protein 38g Percent Daily Value*: Vitamin A 20%; Vitamin C 8%; Calcium 30%; Iron 20% Exchanges: 2 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 4 Lean Meat; 3 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
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Italian Pasta Salad
Toss a zesty Italian yogurt dressing with tomatoes, zucchini and pasta for a colorful and delicious salad. From eatbetteramerica.
Prep Time:10 min
Start to Finish:20 min
makes:6 servings
1 package (7 oz) elbow or other macaroni (about 2 cups)
2 cups Yoplait® Fat Free or your brand of plain yogurt (from 2-lb container)
1/3 cup grated Parmesan cheese
1 1/2 teaspoons Italian seasoning
3/4 teaspoon garlic salt
1 medium onion, finely chopped (1/2 cup)
1/2 cup sliced ripe olives
2 medium tomatoes, cut into 1/4-inch slices (1 1/2 cups)
1 medium zucchini, cut into 1/4-inch slices (2 cups)
1. Cook, drain and rinse macaroni as directed on package.
2. In large bowl, mix yogurt, cheese, Italian seasoning, garlic salt and onion. Stir in macaroni. Add remaining ingredients; toss. Cover and refrigerate any remaining salad.
Ovations for Olives
Replacing saturated fats with unsaturated fats from olives may help lower blood cholesterol. But fats are high in calories so keep portions small.
Success
Make sure you thoroughly drain the cooked pasta. Excess water will dilute the yogurt sauce.
Variation
Love cheese? Add 1/3 cup grated Romano cheese for an ultimate cheesy flavor.
Nutritional Information
1 Serving: Calories 250 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 510mg; Total Carbohydrate 40g (Dietary Fiber 3g, Sugars 9g); Protein 13g % Daily Value*: Vitamin A 10%; Vitamin C 20%; Calcium 25%; Iron 10% Exchanges: 2 Starch; 0 Other Carbohydrate; 2 Vegetable; 1/2 Fat Carbohydrate Choices: 2 1/2 MyPyramid Servings: 1 oz-equivalents Grains, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
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Sparkling Strawberry-Lemonade Slush
Plan to have this refreshing berry slush in the freezer to serve anytime. From eatbetteramerica.
Prep Time:10 min
Start to Finish:4 hr 10 min
makes:10 servings (1 cup each)
1 can (12 oz) frozen lemonade concentrate, thawed
1 bag (10 oz) frozen strawberries, or other berry fruit thawed
1 cup water
5 cups ginger ale, club soda or lemon-lime carbonated beverage
1. In blender, place lemonade concentrate and raspberries; blend on high speed until smooth. Pour into nonmetal freezer container. Stir in water. Cover; freeze at least 4 hours.
2. If mixture is frozen solid, let stand at room temperature about 15 min. For each serving, measure 1/2 cup slush mixture into 8-oz glass; stir in 1/2 cup ginger ale. Serve immediately.
High Altitude (3500-6500 ft) No change.
WARNING SEEDS ARE ON STRAWBERRIES EXCHANGE FRUIT IF YOU CAN'T HAVE SEEDS
Nutritional Information
1 Serving: Calories 120 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 15mg; Total Carbohydrate 29g (Dietary Fiber 2g, Sugars 24g); Protein 0g % Daily Value*: Vitamin A 0%; Vitamin C 20%; Calcium 0%; Iron 2% Exchanges: 1 Fruit; 1 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2
*% Daily Values are based on a 2,000 calorie diet.
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Onion-Topped Turkey Divan
Leftover turkey or rotisserie chicken? You can have a 7-ingredient casserole in the oven in just minutes.
Prep Time: 15 min
Total Time: 1 hour 10 min
Makes: 4 servings (1 cup each)
5 cups frozen broccoli florets, thawed
2 cups diced cooked turkey
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup mayonnaise or salad dressing
1/2 cup milk
1 cup shredded Cheddar cheese (4 oz)
1 cup French-fried onions (from 2.8-oz can), coarsely crushed
1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2. Layer broccoli and turkey in baking dish. In medium bowl, mix soup, mayonnaise and milk; stir in cheese. Spread over turkey and broccoli.
3. Cover baking dish with foil. Bake 30 minutes. Sprinkle with onions. Bake uncovered 20 to 25 minutes longer or until bubbly and broccoli is tender.
High Altitude (3500-6500 ft): No change.
Substitution
Diced chicken would be a good substitute for the turkey, and cream of celery or mushroom soup could be used instead of the cream of chicken soup.
Nutrition Information:
1 Serving: Calories 670 (Calories from Fat 440); Total Fat 49g (Saturated Fat 14g, Trans Fat 2 1/2g); Cholesterol 110mg; Sodium 1100mg; Total Carbohydrate 23g (Dietary Fiber 3g, Sugars 5g); Protein 34g Percent Daily Value*: Vitamin A 30%; Vitamin C 80%; Calcium 25%; Iron 15% Exchanges: 1 Other Carbohydrate; 2 Vegetable; 4 Lean Meat; 7 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Satisfy cheeseburger lovers with an easy-bake version you can whip up in minutes with Bisquick® mix. Prep Time: 20 min Total Time: 55 min Makes: 16 to 20 servings 1 1/2 lb (at least 80%) ground beef 1 1/4 cups chopped onions (about 2 large) 1 can (10 3/4 oz) condensed Cheddar cheese soup 1 1/4 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables 1/2 cup milk 2 1/3 cups Original Bisquick® mix 2/3 cup water 1 1/3 cups shredded Cheddar cheese (about 5 oz)
1. Heat oven to 375°F. Generously spray bottom and sides of 15x10x1-inch pan with cooking spray. In 12-inch skillet, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked; drain. Stir in soup, vegetables and milk. 2. In large bowl, stir Bisquick mix and water until moistened. Spread evenly in pan. Spread beef mixture over batter. Sprinkle with cheese. 3. Bake uncovered 35 minutes. High Altitude (3500-6500 ft): Do not add cheese before baking. Bake 35 minutes. Sprinkle with cheese; bake about 5 minutes longer or until cheese is melted.
Time-Saver If you don't feel like chopping onions, you can find frozen chopped onion in the frozen vegetable section of the supermarket.
Nutrition Information: 1 Serving: Calories 210 (Calories from Fat 100); Total Fat 12g (Saturated Fat 5g, Trans Fat 1 1/2g); Cholesterol 40mg; Sodium 470mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 2g); Protein 12g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 10%; Iron 8% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Medium-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet. ***********************************************************************************************************************************
Ambrosia Yogurt Parfaits
3 containers (6 oz each) Yoplait® Original or your brand 99% Fat Free French vanilla yogurt 1 can (8 oz) crushed pineapple in juice, drained 2 cups Honey Nut Cheerios® cereal 1 medium banana, sliced (1 cup) 1 can (11 oz) mandarin orange segments in light syrup, drained 1/4 cup flaked coconut, toasted 4 fresh strawberries, sliced
1. In medium bowl, mix yogurt and pineapple. Into each of 4 parfait glasses, place 1/4 cup of the cereal. 2. Spoon 2 tablespoons yogurt mixture on top of cereal in each glass. Top each with 1/4 cup cereal, then with 1/4 of the banana slices. 3. Spoon 2 tablespoons yogurt mixture onto banana in each; top each with orange segments. Spoon remaining yogurt mixture over orange segments. Sprinkle with coconut. Garnish with strawberries. ************************************************************************************************************************************
Chocolate-Peanut Butter-Banana Smoothies (Cooking for 2)
Chocolate soymilk, peanut butter and banana whip up into a delicious treat in 5 minutes. From eatbetteramerica. Prep Time:5 min Start to Finish:5 min makes:2 servings (about 1 1/4 cups each)
2 cups light chocolate soymilk 2 tablespoons creamy peanut butter 1 large banana, frozen
1. Cut banana into 1-inch chunks. Place banana and remaining ingredients in blender or food processor. Cover; blend on high speed about 30 seconds or until smooth. 2. Pour into 2 glasses. Serve immediately.
High Altitude (3500-6500 ft): No change.
Peanut Butter Passion Replacing saturated fats with unsaturated fats from nuts may help lower blood cholesterol. But fats are high in calories so keep portions small. Substitution You can use vanilla soymilk instead the chocolate for a slightly different smoothie taste.
Nutritional Information 1 Serving: Calories 260 (Calories from Fat 90); Total Fat 10g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 250mg; Total Carbohydrate 31g (Dietary Fiber 2g, Sugars 21g); Protein 12g % Daily Value*: Vitamin A 10%; Vitamin C 10%; Calcium 30%; Iron 10% Exchanges: 1 1/2 Fruit; 0 Other Carbohydrate; 1 Low-Fat Milk; 0 Vegetable; 1/2 High-Fat Meat Carbohydrate Choices: 2 MyPyramid Servings: 1/4 c Fruits, 1 oz-equivalents Meat & Beans *% Daily Values are based on a 2,000 calorie diet. **************************************************************************************************************************************
Creamy Beef Stroganoff
1 lb. beef sirloin steak, cut into strips 1 medium onion, cut into thin wedges 1 Tbsp. oil 1 can (8 oz.) mushroom pieces and stems, undrained 2 beef bouillon cubes 4 cups (8 oz.) medium egg noodles, uncooked 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream Make It BROWN steak with onion in hot oil in large skillet.
STIR in 1-1/2 cups water, mushrooms and liquid, the bouillon cubes and noodles. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 min. or until noodles are tender.
STIR in sour cream; cook an additional 2 min., stirring occasionally. **************************************************************************************************************************************
Orange Teriyaki Beef with Noodles (Cooking for 2)
Weeknight rush? Here's beef, veggies and noodles you can have on the table in only 25 minutes! From eatbetteramerica. Prep Time:25 min Start to Finish:25 min makes:2 servings
1/2 lb beef boneless sirloin, cut into thin strips 1 cup reduced-sodium beef broth 2 tablespoons teriyaki stir-fry sauce 1 tablespoon orange marmalade Dash of ground red pepper (cayenne) 1 box (9 oz) Green Giant® frozen sugar snap peas 3/4 cup uncooked fine egg noodles (1 1/2 oz)
1. Heat 10-inch nonstick skillet over medium-high heat. Cook beef in skillet 2 to 4 minutes, stirring occasionally, until no longer pink. Remove beef from skillet; keep warm. 2. Add broth, stir-fry sauce, marmalade and red pepper to skillet. Heat to boiling. Stir in pea pods and noodles; reduce heat to medium. Cover; cook about 5 minutes or until noodles are tender. 3. Stir in beef. Cook uncovered 2 to 3 minutes or until sauce is slightly thickened.
High Altitude (3500-6500 ft): No change. Nutritional Information 1 Serving: Calories 380 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 65mg; Sodium 820mg; Total Carbohydrate 35g (Dietary Fiber 4g, Sugars 10g); Protein 36g % Daily Value*: Vitamin A 30%; Vitamin C 20%; Calcium 10%; Iron 35% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat Carbohydrate Choices: 2 MyPyramid Servings: 1 oz-equivalents Grains, 3 oz-equivalents Meat & Beans, 3/4 c Vegetables *% Daily Values are based on a 2,000 calorie diet. ***************************************************************************************
ChickenTacoPizza
It's 1, 2, 3, pizza! Make it with a prebaked crust, rotisserie chicken and favorite toppers. Prep Time: 20 min Total Time: 30 min Makes: 4 servings
1 package (10 oz) prebaked thin Italian pizza crust (12 inch) 1/2 cup Old El Paso® taco sauce 2 cups chopped deli rotisserie chicken or use leftover roaster(from 2- to 2 1/2-lb chicken) 1 1/2 cups shredded mozzarella and Cheddar cheese blend (6 oz) 1/2 cup sour cream 1 cup shredded lettuce 1 medium tomato, seeded, chopped (3/4 cup) 1/2 cup crushed nacho-flavored tortilla chips
1. Heat oven to 450°F. On cookie sheet, place pizza crust. In small bowl, stir taco sauce and chicken. 2. Spread chicken mixture over pizza crust, leaving 1-inch border. Top with cheese. Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated. 3. Drop sour cream by teaspoonfuls over pizza. Top with lettuce, tomato and tortilla chips. Cut into 8 wedges. High Altitude (3500-6500 ft): No change.
Special Touch Make this pizza your own by topping it with your favorite taco toppers. Try sliced olives, chopped avocado, fresh cilantro or pickled jalapeño slices.
Nutrition Information: 1 Serving (2 Wedges): Calories 580 (Calories from Fat 260); Total Fat 29g (Saturated Fat 14g, Trans Fat 1g); Cholesterol 125mg; Sodium 1220mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 3g); Protein 38g Percent Daily Value*: Vitamin A 20%; Vitamin C 8%; Calcium 30%; Iron 20% Exchanges: 2 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 4 Lean Meat; 3 Fat Carbohydrate Choices: 3 *Percent Daily Values are based on a 2,000 calorie diet. ****************************************************************************************
Italian Pasta Salad
Toss a zesty Italian yogurt dressing with tomatoes, zucchini and pasta for a colorful and delicious salad. From eatbetteramerica. Prep Time:10 min Start to Finish:20 min makes:6 servings
1 package (7 oz) elbow or other macaroni (about 2 cups) 2 cups Yoplait® Fat Free or your brand of plain yogurt (from 2-lb container) 1/3 cup grated Parmesan cheese 1 1/2 teaspoons Italian seasoning 3/4 teaspoon garlic salt 1 medium onion, finely chopped (1/2 cup) 1/2 cup sliced ripe olives 2 medium tomatoes, cut into 1/4-inch slices (1 1/2 cups) 1 medium zucchini, cut into 1/4-inch slices (2 cups)
1. Cook, drain and rinse macaroni as directed on package. 2. In large bowl, mix yogurt, cheese, Italian seasoning, garlic salt and onion. Stir in macaroni. Add remaining ingredients; toss. Cover and refrigerate any remaining salad.
Ovations for Olives Replacing saturated fats with unsaturated fats from olives may help lower blood cholesterol. But fats are high in calories so keep portions small. Success Make sure you thoroughly drain the cooked pasta. Excess water will dilute the yogurt sauce. Variation Love cheese? Add 1/3 cup grated Romano cheese for an ultimate cheesy flavor.
Nutritional Information 1 Serving: Calories 250 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 510mg; Total Carbohydrate 40g (Dietary Fiber 3g, Sugars 9g); Protein 13g % Daily Value*: Vitamin A 10%; Vitamin C 20%; Calcium 25%; Iron 10% Exchanges: 2 Starch; 0 Other Carbohydrate; 2 Vegetable; 1/2 Fat Carbohydrate Choices: 2 1/2 MyPyramid Servings: 1 oz-equivalents Grains, 1/2 c Vegetables *% Daily Values are based on a 2,000 calorie diet. ***********************************************************************
Sparkling Strawberry-Lemonade Slush
Plan to have this refreshing berry slush in the freezer to serve anytime. From eatbetteramerica. Prep Time:10 min Start to Finish:4 hr 10 min makes:10 servings (1 cup each)
1 can (12 oz) frozen lemonade concentrate, thawed 1 bag (10 oz) frozen strawberries, or other berry fruit thawed 1 cup water 5 cups ginger ale, club soda or lemon-lime carbonated beverage
1. In blender, place lemonade concentrate and raspberries; blend on high speed until smooth. Pour into nonmetal freezer container. Stir in water. Cover; freeze at least 4 hours. 2. If mixture is frozen solid, let stand at room temperature about 15 min. For each serving, measure 1/2 cup slush mixture into 8-oz glass; stir in 1/2 cup ginger ale. Serve immediately.
High Altitude (3500-6500 ft) No change. WARNING SEEDS ARE ON STRAWBERRIES EXCHANGE FRUIT IF YOU CAN'T HAVE SEEDS
Nutritional Information 1 Serving: Calories 120 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 15mg; Total Carbohydrate 29g (Dietary Fiber 2g, Sugars 24g); Protein 0g % Daily Value*: Vitamin A 0%; Vitamin C 20%; Calcium 0%; Iron 2% Exchanges: 1 Fruit; 1 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2 *% Daily Values are based on a 2,000 calorie diet. ***********************************************************************
Onion-Topped Turkey Divan
Leftover turkey or rotisserie chicken? You can have a 7-ingredient casserole in the oven in just minutes. Prep Time: 15 min Total Time: 1 hour 10 min Makes: 4 servings (1 cup each)
5 cups frozen broccoli florets, thawed 2 cups diced cooked turkey 1 can (10 3/4 oz) condensed cream of chicken soup 1/2 cup mayonnaise or salad dressing 1/2 cup milk 1 cup shredded Cheddar cheese (4 oz) 1 cup French-fried onions (from 2.8-oz can), coarsely crushed
1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. 2. Layer broccoli and turkey in baking dish. In medium bowl, mix soup, mayonnaise and milk; stir in cheese. Spread over turkey and broccoli. 3. Cover baking dish with foil. Bake 30 minutes. Sprinkle with onions. Bake uncovered 20 to 25 minutes longer or until bubbly and broccoli is tender.
High Altitude (3500-6500 ft): No change.
Substitution Diced chicken would be a good substitute for the turkey, and cream of celery or mushroom soup could be used instead of the cream of chicken soup.
Nutrition Information: 1 Serving: Calories 670 (Calories from Fat 440); Total Fat 49g (Saturated Fat 14g, Trans Fat 2 1/2g); Cholesterol 110mg; Sodium 1100mg; Total Carbohydrate 23g (Dietary Fiber 3g, Sugars 5g); Protein 34g Percent Daily Value*: Vitamin A 30%; Vitamin C 80%; Calcium 25%; Iron 15% Exchanges: 1 Other Carbohydrate; 2 Vegetable; 4 Lean Meat; 7 1/2 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.