Smoky Corn Chowder

A quick, weeknight corn chowder recipe from Chatelaine.

Ingredients

• 6 slices bacon, chopped (we use reduced sodium)
• 1 leek (white part only), finely chopped
• 1 russet potato, finely chopped
• 2 cups frozen or canned corn kernels
• 1 1/2 cups chicken broth (we use reduced sodium)
• 1 1/2 cups milk (we use skim)
• 398 ml can creamed corn (we use no salt added)
• 1 sprig of thyme or 1/2 tsp dried thyme
• 1 bay leaf 

Directions

1. Heat a large pot over medium heat.
2. Add bacon and cook just until crisp, 4 min. 
3. Discard all but 1 tbsp of bacon fat. 
4. Add leek and sauté until tender, 1 min. 
5. Add potato, corn, broth, milk, creamed corn, thyme and bay leaf. 
6. Bring to a boil, then reduce heat to medium-low. 
7. Simmer, uncovered, stirring occasionally, until potatoes are tender, 20 min. 
8. Remove thyme and bay leaf before serving. 
9. Season with fresh pepper. 
10. Soup will keep well in refrigerator up to 2 days, or in freezer, in a covered container, up to a month.

4 servings, 9 PP each.  Original recipe:

323 calories, 12 g protein, 51 g carbohydrates, 11 g fat, 5 g fibre, 923 mg sodium.

Chicken Fajita Salad

Delicious "Eata Fajita Salad" from Janet and Greta Podleski's Crazy Plates.

Ingredients

• 1/2 cup low fat sour cream
• 2 1/2 Tbsp lime juice, DIVIDED
• 1 tsp sugar
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 4 boneless, skinless chicken breast halves, cut into thin strips
• 1 cup sliced green bell pepper
• 1 cup sliced red bell pepper
• 1 small red onion, thinly sliced into rings
• 1/2 cup salsa
• 2 Tbsp chopped, fresh cilantro
• 8 cups shredded romaine lettuce
• 1/2 cup (2 oz) shredded, reduced-fat sharp cheddar cheese

Directions

1. In a small bowl, combine sour cream, 1 1/2 Tbsp of the lime juice, sugar, chili powder and cumin.
2. Refrigerate dressing until ready to use.
3. Spray a large, non-stick skillet with non-stick spray.
4. Cook and stir chicken over medium-high heat until no longer pink.
5. Continue to cook until chicken is lightly browned.
6. Add peppers and onions and cook for three more minutes.
7. Add salsa and cook for two more minutes.
8. Stir in remaining 1 Tbsp lime juice and cilantro.
9. Mix well.
10. Remove from heat.
11. Divide lettuce among 4 serving plates.
12. Top with warm chicken mixture.
13. Spoon dressing over salad.
14. Sprinkle with cheese.

4 servings, 6 PP each.  Original recipe:

250 calories, 4.8 g fat, 2.2 g saturated fat, 35.4 g protein, 16.9 g carbohydrates, 3.9 g fibre, 77.8 mg cholesterol, 387.2 mg sodium, 17% calories from fat.

Pepper Pot-O-Rice

Stuffed peppers undone casserole-style.  Have never tried stuffing the peppers as required in the original recipe!

Ingredients

• 1 pkg cheddar and broccoli flavour rice
• 398 ml can kidney beans
• 1 cup frozen corn
• 1 1/2 tsp chili powder
• 1 1/2 tsp cumin
• 1 or 2 bell peppers, chopped
• 1/2 cup shredded cheddar cheese

Directions

1. Prepare rice as directed on package, but don't let stand.
2. Stir in kidney beans. corn, chili powder and cumin.
3. Place in baking dish.
4. Spread bell pepper on top.
5. Cover and bake at 375F for 25 min.
6. Uncover and sprinkle with cheese.
7. Bake 10 minutes longer or until pepper is tender-crisp.

Penne For Your Thoughts

 

A positively delicious pasta supper from Janet and Greta Podleski's Looneyspoons.

Ingredients

• 1 cup sun-dried tomatoes
• 3 cups sliced mushrooms
• 12 oz (4 cups) uncooked penne pasta
• 4 slices raw bacon, cut crosswise into 1/2" sections
• 3 cloves garlic, minced
• 1 cup sliced red onion rings
• 2 cups chopped fresh spinach
• 2 Tbsp chopped fresh or 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes
• freshly ground black pepper to taste
• 2 Tbsp Parmesan cheese
• 2 Tbsp chopped fresh parsley

Directions

1. Pour one cup boiling water over sun-dried tomatoes.
2. Let soak for 5 minutes.
3. Drain.
4. Chop and set aside.
5. Place mushrooms in a medium bowl with 1/4 cup water.
6. Microwave on high power for 5 minutes.
7. Drain and set aside.
8. Cook penne according to package directions.
9. Drain and keep warm.
10. Cook bacon in a large skillet over medium-high heat until crisp.
11. Add garlic and cook one more minute.
12. Do not discard drippings!
13. Add onions, spinach, tomatoes, mushrooms, basil and red pepper flakes.
14. Cook and stir for 4-5 minutes, until onions are tender.
15. Toss bacon/vegetable mixture with hot pasta until evenly distributed.
16. Divide pasta between four serving dishes.
17. Top each with freshly ground pepper and 1/4 of the Parmesan cheese.
18. Sprinkle with parsley.

4 servings, 13 PP each.  Original recipe:

476 calories, 11.8 g fat, 74 g carbohydrates, 18.2 g protein, 468 mg sodium, 18 mg cholesterol, 22.3% calories from fat.

Best Ever Breadmaker Pizza Dough

The only pizza dough we make, from HouseManager Charlene at Recipezaar.

Ingredients

• 1 1/2 cups water 
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons sugar
• 4 cups all-purpose or bread machine flour
• 1 tablespoon of your favorite pizza seasoning
• 4 teaspoons fast rise yeast
• 2 tablespoons cornmeal

Directions

1. Measure all ingredients except cornmeal into bread pan in order listed.
2. Select dough setting.
3. Remove dough to lightly floured surface.
4. Cover with plastic wrap.
5. Let rise in a warm place for 30 minutes.
6. Sprinkle cornmeal on large 16 inch pizza pan or on a pizza stone.
7. Press dough into pizza shape.
8. Cover with a towel and let rise for another 30 minutes.
9. Spread with desired sauce, seasonings and toppings.
10. Bake at 425F for 20-30 minutes.

Maple-Glazed Ribs

Amazing, deliciously fragrant ribs from Taste of Home.

Ingredients

• 3 pounds pork spareribs, cut into serving-size pieces
• 1 cup maple syrup
• 3 tablespoons orange juice concentrate
• 3 tablespoons ketchup
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon curry powder
• 1 garlic clove, minced
• 2 green onions, minced
• 1 tablespoon sesame seeds, toasted

Directions

1. Place ribs, meaty side up, on a rack in a greased 13-in. x 9-in. baking pan. 
2. Cover pan tightly with foil. 
3. Bake at 350° for 1-1/4 hours.
4. Meanwhile, combine the next nine ingredients in a saucepan.
5. Bring to a boil over medium heat. 
6. Reduce heat; simmer for 15 minutes, stirring occasionally.
7. Drain ribs.
8. Remove rack.
9. Return ribs to pan. 
10. Cover with sauce. 
11. Bake, uncovered, for 35 minutes, basting occasionally. 
12. Sprinkle with sesame seeds just before serving.

Easy Homemade Pizza Sauce

Our go-to pizza sauce, from Pamela at Recipezaar.

Ingredients

• 1 (5 1/2 ounce) can tomato paste 
• 1 cup water
• 1/4 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/8 teaspoon dried basil
• 1 garlic clove, crushed
• 1 tablespoon onion, minced (optional)
• 1 teaspoon Worcestershire sauce
• 3 drops Tabasco sauce (optional)
• 1/4 teaspoon crushed red pepper flakes (optional)

Directions

1. Combine all ingredients in a saucepan, using Tabasco sauce and red pepper flakes if you want a zippy sauce.
2. Bring to a boil.
3. Simmer gently for 20-30 minutes to improve flavour, but if you're in a hurry, just use a bit less water and mix well.
4. Use in your favourite pizza recipe.