Great article on Basic tips of cooking from one of my favorite sites:
Apple Carrot Muffins
Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Mins
Servings Original Recipe Yield 12 servings
Ingredients
1 3/4 cups raisin bran cereal
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup finely chopped peeled tart apple
3/4 cup grated carrots
1/4 cup chopped walnuts
Directions
1.In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Footnotes
Nutritional Analysis: One muffin equals 199 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 256 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Greek Penne and Chicken
http://allrecipes.com/Recipe/Greek-Penne-and-Chicken/Detail.aspx
Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min
Servings
Original Recipe Yield 4 servings
Ingredients
1 (16 ounce) package penne pasta
1 1/2 tablespoons butter
1/2 cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 (14 ounce) can artichoke hearts in water
1 tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste
Directions
1.In a large pot with boiling salted water cook penne pasta until al dente. Drain.
2.Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
3.Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
4.Season with salt and ground black pepper. Serve warm.
Nutritional Information
Amount Per Serving Calories: 685 | Total Fat: 13.2g | Cholesterol: 94mg
Powered by ESHA Nutrient Database
Angel Hair Pasta Delight
Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell
YIELD: 4 servings (serving size: 1 cup spinach mixture, 1 cup pasta, and 1 tablespoon cheese)
COURSE: Main Dishes
Ingredient
2 teaspoons olive oil
1 1/2 cups chopped Vidalia or other sweet onion
3 garlic cloves, minced
1/4 cup water
1 (10-ounce) package fresh spinach, chopped
2 cups chopped plum tomato
2 cups chopped cooked chicken breast (about 1/2 pound)
1/4 cup chopped cooked bacon (about 2 slices)
3 tablespoons balsamic vinegar
4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
1/4 cup (1 ounce) shredded Asiago cheese
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute. Add water and spinach; cover and cook 2 minutes or until spinach wilts.
Stir in tomato, chicken, bacon, and vinegar; cook 1 minute or until thoroughly heated. Serve over pasta; sprinkle with cheese.
Nutritional Information
Amount per serving
Calories: 350
Calories from fat: 21%
Fat: 8.1g
Saturated fat: 2.4g
Monounsaturated fat: 2.6g
Polyunsaturated fat: 0.8g
Protein: 26.4g
Carbohydrate: 44.7g
Fiber: 4.7g
Cholesterol: 42mg
Iron: 4.4mg
Sodium: 433mg
Calcium: 153mg
Cooking Light NOVEMBER 2002
Grilled Fish with Moroccan Vinaigrette
Low-calorie dinner, the fish is grilled and served over couscous. Light vinaigrette is drizzled over it all to complete the dish.
Prep Time: 20 mins
Total Time: 26 mins
Servings: 4 servings
Ingredients
1-1/4 to 1-1/2 pounds fresh or frozen red snapper, sea bass, grouper, or tuna fillets (cut 3/4 inch thick), cut into 4 serving-size pieces
2 tablespoons olive oil
1/4 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup red wine vinegar
2 tablespoons snipped fresh flat-leaf parsley
2 tablespoons snipped fresh cilantro
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 large shallot, minced
1 clove garlic, minced
1/2 teaspoon kosher or sea salt
1/2 teaspoon paprika
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon ground cumin
Hot cooked couscous
Lemon wedges (optional)
Mesclun (optional)
Radish slivers (optional)
Directions
1
Thaw fish, if frozen. Rinse fish; pat dry. Brush both sides of fish with some of the oil. Sprinkle both sides of fish with the 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
2
For vinaigrette: In a screw-top jar, combine vinegar, parsley, cilantro, the 2 tablespoons olive oil, lemon juice, shallot, garlic, the 1/2 teaspoon salt, paprika, red pepper, and cumin. Cover and shake well. Set aside.
3
For a charcoal grill, grill fish on the well-greased rack of an uncovered grill directly over medium coals for 6 to 9 minutes or until fish flakes easily when tested with a fork, gently turning once and brushing once with remaining oil halfway through grilling. (For a gas grill, preheat grill for 10 to 15 minutes on high heat. Reduce heat to medium. Place fish on greased rack over heat. Cover and grill as above.)
4
To serve, thoroughly shake vinaigrette. Divide couscous among 4 serving plates or shallow bowls. Use a wide spatula to transfer fish to plates. Drizzle the vinaigrette over fish. If you like, garnish with a lemon wedges, mesclun, and radish slivers. Serve immediately. Makes 4 servings.
FOR EASIER CLEAN-UP
Grill fish in foil packets. Fold four 24x18-inch pieces of heavy foil in half to make 18x12-inch rectangles. Place a fish fillet in center of each foil rectangle. Season with salt and pepper. Drizzle olive oil over fish. Bring up opposite edges of oil and seal with a double fold. Fold remaining edges together to completely enclose fish, leaving space for steam to build. Grill as above.
Apricot-Lemon Chicken
Photo: Oxmoor House
Start with an apricot fruit spread to concoct a sauce that transforms simply prepared chicken breasts into this elegant dish.
Prep: 4 minutes; Cook: 14 minutes
Yield: 4 servings (serving size: 1 chicken breast half and about 1 1/2 tablespoons apricot-lemon sauce)
Recipe from
Recipe Time
Cook Time: 14 Minutes
Prep Time: 4 Minutes
Ingredients
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/3 cup apricot spread (such as Polaner All Fruit)
2 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons grated lemon rind
Preparation
. 1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.
. 2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.
. 3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.
Nutritional Information
Amount per serving
. Calories: 245
. Calories from fat: 8%
. Fat: 2g
. Saturated fat: 0.6g
. Monounsaturated fat: 0.5g
. Polyunsaturated fat: 0.5g
. Protein: 39.4g
. Carbohydrate: 14.5g
. Fiber: 0.3g
. Cholesterol: 99mg
. Iron: 1.4mg
. Sodium: 402mg
. Calcium: 24mg
.
Cooking Light Fresh Food Fast, Oxmoor House
2009
Beef Tenderloin Steaks with Red Wine-Mushroom Sauce
Photo: Oxmoor House
Stirring the mushrooms constantly helps release their juices, allowing them to caramelize quickly. Complete the meal with Wedge Salad with Sour Cream-Mustard Seed Dressing or roasted potatoes.
Prep: 1 minute; Cook: 10 minutes
Yield: 4 servings (serving size: 1 steak and 1/4 cup sauce)
Recipe Time
Cook Time: 10 Minutes
Prep Time: 1 Minute
Ingredients
4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Butter-flavored cooking spray
1 (8-ounce) package presliced baby Portobello mushrooms
1 cup dry red wine
2 tablespoons butter
1 teaspoon minced fresh rosemary
Preparation
. 1. Heat a large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper; coat with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter; keep warm.
. 2. Add mushrooms to pan. Coat mushrooms with cooking spray; sauté 3 minutes or until browned. Stir in wine, scraping pan to loosen browned bits. Cook until liquid almost evaporates. Remove pan from heat; add butter and rosemary, stirring until butter melts. Pour sauce over steaks.
Nutritional Information
Amount per serving
Calories: 244
Calories from fat: 46%
Fat: 13g
Saturated fat: 6g
Monounsaturated fat: 4g
Polyunsaturated fat: 0.9g
Protein: 23.3g
Carbohydrate: 3.8g
Fiber: 0.9g
Cholesterol: 74mg
Iron: 1.9mg
Sodium: 235mg
Calcium: 24mg
Cooking Light Fresh Food Fast, Oxmoor House
2009
Honey Mustard Grilled Chicken
|
 |
|
"A creamy honey mustard basting sauce gets added zip from steak sauce."
INGREDIENTS:
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
|
1 teaspoon steak sauce
4 skinless, boneless chicken breast
halves
|
DIRECTIONS:
1.
|
Preheat the grill for medium heat.
|
2.
|
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
|
3.
|
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
|
ALL RIGHTS RESERVED © 2012 Allrecipes.com
|
Printed from Allrecipes.com 5/17/2012
|
This is one of my go-to sites when I need a good recipe that I usually can count on.
I just made this really easy, quick and delicious meal that took me a total of 15 minutes of work and then bake time. I made a mixed vegetable and served some Italian bread. My family enjoyed it. You can make your own pasta sauce if you like but that will take more time or just use a jarred sauce that you prefer instead. (Sometimes when I make a big pot of sauce I freeze it in small containers and use it for recipes just like this one.)
Bon Appetit and Happy Cooking!
Baked Ravioli with Vodka Sauce
1 bag of Ravioli (13 oz)
Vodka Sauce
Shredded Mozzarella or Italian Mix
Pour some sauce at the bottom of dish.
Cook Ravioli according to package and Drain.
Place the cooked Ravioli in dish.
Spread shredded cheese over top to cover.
Bake it for 30-40 minutes at 400° or until bubbling and golden brown.
Let it sit for about 5-10 minutes and Serve.
