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.

Basic White Bread

A small bread machine loaf from Robin Hood Flour, modified a little.

Ingredients

• 1 cup (250 mL) warm water 
• 1 1/2 Tbsp (20 mL) butter or margarine
• 2 Tbsp (30 mL) skim milk powder 
• 2 cups + 2 Tbsp (530 mL) white flour 
• 1 Tbsp (15 mL) sugar 
• 1 tsp (5 mL) salt 
• 1 tsp (5 mL) bread machine yeast

 

Directions

1. Add ingredients to 2-cup machine in order listed.
2. Select 1-lb loaf size.
3. Select white cycle.

Carol's Lasagna

A scrumptious lasagna recipe from Rod's mom.

Ingredients: 

• 2 lbs ground beef
• 1 large onion, diced
• 1 green pepper, diced
• 2 cloves garlic, minced
• 1 large can crushed tomatoes
• 1 large can diced tomatoes
• salt and pepper to taste
• 1 package fresh mushrooms, sliced
• 2 Tbsp dried tarragon
• 1 small tub cottage cheese
• 1 package lasagna noodles
• 400 g block mozzarella cheese
• 2 packages sliced mozzarella

Directions: 

1. In large frying pan, brown and crumble ground beef with onion, green pepper and garlic.
2. Add crushed and diced tomatoes, salt and pepper, mushrooms and tarragon.
3. Simmer about an hour.
4. Add cottage cheese near end of simmering.
5. Meanwhile, boil noodles in large pot of salted water, making sure the noodles do not stick.
6. Rinse and separate noodles carefully.
7. Layer mixture and noodles in one or two large lasagna pans or 6-8 small pans, starting with a small amount of sauce, then noodles, more sauce, shredded mozzarella, noodles, etc. until pan is full.
8. Finish top with sliced mozzarella to cover.
9. For freezing, cover cheese on top with waxed paper.
10. Wrap pan in appropriate sized freezer bag.
11. Bake at 350F for 30-45 minutes.

Granola Bars

Chewy, dense, easy granola bars from iHarvey, All Recipes.

Ingredients

• 2 cups quick cooking oats
• 1 cup all-purpose flour
• 3/4 cup packed brown sugar
• 3/4 cup raisins
• 1/2 cup wheat germ
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped English walnuts
• 1/2 cup vegetable oil
• 1/2 cup honey
• 1 egg
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350F. 
2. Line a 9x13 inch baking pan with aluminum foil or parchment paper.
3. Spray with vegetable oil spray.
4. In a large bowl, stir together oats, flour, brown sugar, raisins, wheat germ, salt, cinnamon, and walnuts. 
5. In a smaller bowl, thoroughly blend oil, honey, egg, and vanilla.  
6. Pour into the flour mixture.
7. Mix by hand until the liquid is evenly distributed. 
8. Press evenly into the prepared baking pan.
9. Bake 25 to 30 minutes in the preheated oven, or until the edges are golden. 
10. Cool completely in pan before turning out onto a cutting board and cutting into bars.

Broccoli Salad

A delicious no-bacon broccoli salad, from Ratner's and Johnson's "Eating Light, Eating Right."

Ingredients

• 4 cups (950 mL) broccoli, chopped
• 1/4 cup (60 mL) sunflower seeds
• 1/2 cup (120 mL) raisins
• 2 oz (57 g) light feta cheese, crumbled
• 1/2 cup (120 mL) chopped red onion
• 8 oz (227 mL) can sliced water chestnuts, drained
• 1/2 cup (120 mL) low-fat plain yogurt
• 1/4 cup (60 mL) fat-free mayonnaise
• 1 Tbsp (15 mL) lemon juce
• 1 Tbsp (15 mL) sugar
• 1/4 tsp (1.2 mL) salt
• 1/4 tsp (1.2 mL) ground black pepper

Directions

1. Combine broccoli, sunflower seeds, raisins, feta cheese, onion and water chestnuts.
2. Set aside.
3. Whisk together yogurt, mayonnaise, lemon juice, sugar, salt and pepper.
4. Add to salad mixture.
5. Mix well.

Gloria's Chocolate Macaroons

No-bake cookies from Tracey's mom!

Ingredients

• 2 cups sugar
• 3/4 cup butter or margarine
• 4 Tbsp cocoa
• 1/2 cup tin milk
• 1 cup coconut
• 1 tsp vanilla
• 3 cups rolled oats

Directions

1. Boil first four ingredients for five minutes.
2. Remove from heat.
3. Add remaining three ingredients.
4. Drop by tablespoonfuls on waxed paper.
5. Leave to cool and harden.

Upside-Down Shepherd's Pie

An easier, no-bake version from Chatelaine.

Ingredients

• 6 large potatoes, preferably Yukon Gold, about 1.25 kg
• 500 g lean ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 cups frozen mixed vegetables
• 796 mL can diced tomatoes, drained
• 156 mL can tomato paste
• 1 tbsp Italian seasoning
• 1 tbsp Worcestershire sauce
• 1/2 cup milk
• 3 tbsp butter
• 1/2 cup chopped parsley (optional)
• 1/2 cup grated cheddar cheese 

Directions

1. Peel potatoes and cut into quarters. 
2. Place in a large saucepan of water and set over high. 
3. Cover and bring to a boil. 
4. Reduce heat and boil gently until very tender, about 20 min.
5. Heat a large frying pan over medium-high. 
6. Add beef, onion and garlic. 
7. Using a fork, break up meat and cook until it is no longer pink, 3 to 5 min. 
8. Drain off excess fat. 
9. Stir in mixed vegetables, diced tomatoes, tomato paste, Italian seasoning and Worcestershire.
10. Stir occasionally until flavours develop, 8 to 10 min.
11. Combine milk and butter in a bowl or measuring cup. 
12. Microwave until hot, 1 min. 
13. Drain potatoes, then return to pot. 
14. Mash coarsely, then gradually add milk mixture and mash until creamy. 
15. Stir in parsley and season with fresh pepper. 
16. Scoop onto plates. 
17. Spoon meat mixture over top. 
18. Sprinkle with cheese.

Best Steak Marinade in Existence

A quick, easy marinade from Kookie, All Recipes.

Ingredients

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon hot pepper sauce (optional)
• 1 teaspoon dried minced garlic (optional)

Directions

1. Place all ingredients in a blender. 
2. Blend on high speed for 30 seconds until thoroughly mixed.
3. Pour marinade over desired type of meat. 
4. Cover, and refrigerate for up to 8 hours. 
5. Cook meat as desired.

Two-Berry Crisp with Pecan Streusel Topping

A tasty and easy mix-and-match dessert from Pillsbury.

Ingredients

• 3/4 cup quick-cooking oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup butter or margarine, cut into pieces
• 1/4 cup chopped pecans
• 21 oz can (blueberry) pie filling
• 2 cups fresh or frozen unsweetened (rasp)berries
• 3 tablespoons granulated sugar
• 1 tablespoon all-purpose flour

Directions

1. Heat oven to 400°F. 
2. Spray an 8-inch square (2-quart) glass baking dish with cooking spray. 
3. In large bowl, mix oats, first amount of flour and brown sugar.
4. Cut in butter with pastry blender (or pulling 2 knives through ingredients in opposite directions) until crumbly. 
5. Stir in pecans.
6. In another large bowl, mix remaining ingredients. 
7. Pour into baking dish. 
8. Sprinkle topping over filling.
9. Bake 30 to 40 minutes or until mixture is bubbly and topping is golden brown.

Banana Crumb Muffins

Yummy banana bread style muffins from Lisa Kreft, All Recipes.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• Topping
• 1/3 cup packed brown sugar
• 2 Tbsp all-purpose flour
• 1/8 tsp ground cinnamon
• 1 Tbsp butter

Directions

1. Preheat oven to 375F.
2. Lightly grease 10 muffin cups, or line with muffin papers.
3. In a large bowl, mix together first amount of flour, baking soda, baking powder and salt.
4. In another bowl, beat together bananas, sugar, egg and melted butter. 
5. Stir the banana mixture into the flour mixture just until moistened. 
6. Spoon batter into prepared muffin cups.
7. In a small bowl, mix together brown sugar, second amount of flour and cinnamon. 
8. Cut in butter until mixture resembles coarse cornmeal. 
9. Sprinkle topping over muffins.
10. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

(Topping is quite good out of the oven, but gets soft in storage.  Good with or without.)

Asparagus with Creamy Lemon (or Mustard) Sauce

A nice tangy sauce from Canadian Living to liven up asparagus.

Ingredients

• 3 Tbsp (45 mL) light mayonnaise
• 2 tsp (10 mL) water
• 2 tsp (10 mL) lemon juice or 1 tsp (5 mL) Dijon mustard
• 1 tsp (5 mL) minced fresh chives or green onion for lemon or parsley for mustard
• pinch granulated sugar
• pinch salt
• pinch pepper
• 1 lb (454 g) asparagus, trimmed

Directions

1. In small bowl, whisk together mayonnaise, water, lemon juice, chives, sugar, salt and pepper.
2. Set aside.
3. Cover and steam asparagus on rack above one inch of boiling water until tender-crisp, about 4 minutes.
4. Drain and arrange on plate.
5. Drizzle with sauce.

Orange Streusel Muffins

Easy, old-fashioned muffins from Donna Smith, All Recipes.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1/3 cup vegetable oil
• 1/4 cup orange marmalade
• Streusel:
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon cold butter

Directions

1. In a bowl, combine flour, sugar, baking powder and salt. 
2. In another bowl, beat egg.
3. Add milk and oil. 
4. Stir into dry ingredients just until moistened. 
5. Half fill 8 greased or paper-lined muffin cups.
6. Spoon 1 teaspoon marmalade over each. 
7. Top with remaining batter. 
8. For streusel, combine flour, brown sugar and cinnamon in a small bowl. 
9. Cut in butter until crumbly.
10. Sprinkle over batter. 
11. Bake at 400F for 20-25 minutes or until muffins test done.

Black Bean & Corn Salsa

A delicious, hearty, easy dip from Hellmann's.

Ingredients

• 1/4 cup (50 mL) Hellmann's Real or 1/2 The Fat Mayonnaise
• 2 Tbsp (30 mL) lime juice
• 1/2 tsp (2 mL) ground cumin
• 19 oz (540 mL) canned black beans, rinsed and drained (no salt added is just fine)
• 12 oz (341 mL) canned whole kernel corn, drained
• 1 cup (250 mL) quartered grape tomatoes or cherry tomatoes
• 1/2 cup (125 mL) chopped red onion
• 2 Tbsp (30 mL) chopped fresh cilantro
• 1 tsp (5 mL) chopped jalapeno pepper (optional)

Directions

1. In medium serving bowl, blend mayonnaise, lime juice and cumin.
2. Stir in remaining ingredients.
3. Serve chilled or at room temperature.