Crock Pot Ham and Wild Rice Soup

Recipe byBettyCrocker

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Prep Time:15 minutes

7 hours 30 minutes

Servings:6 servings (1 1/2 cups each)

Ingredients

• 2 cups diced cooked ham
• 1 cup purchased julienne (matchstick-cut) carrots
• 3/4 cup uncooked wild rice
• 1 medium onion, chopped (1/2 cup)
• 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
• 1 can (10 3/4 oz) reduced-sodium cream of celery soup
• 1/4 teaspoon pepper
• 3 cups water
• 1 cup half-and-half
• 1/4 cup sliced almonds
• 2 tablespoons dry sherry, if desired
• 1/4 cup chopped fresh parsley

Directions

1. 1Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except half-and-half, almonds, sherry and parsley.
2. 2Cover; cook on Low heat setting 7 to 8 hours.
3. 3Stir in remaining ingredients. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until hot.

Greek Souvlaki with Greek Salad

Serve this Pruitt family favorite with Greek salad (see below), orzo pasta, flat bread or pita and tzatziki sauce.

For meat:

• 3 lbs pork loin - cut up in 1 inch cubes
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1 tsp dried rosemary
• 1 tsp oregano
• 1 tsp dried basil
• salt and pepper

Toss together and marinate for 2 hours. Grill in a grill basket or cook on stove top til meat browns. If you cook it on the stove you may have to drain some of the juice so that meat will brown. You may also have to cook in 2 batches.

Salad:

• Chopped romaine lettuce
• sliced cucumbers cut in quarters
• sliced red onion
• Greek olives
• Cherry tomatoes - cut in half
• Chopped red pepper
• Feta Cheese

Salad Dressing:

• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt

Turkey or chicken Parmesan

Courtesy of South Beach's Quick & Easy cookbook.

Ingredients

• 2 cups tomato sauce
• 1/2 cup pignoli nuts, finely chopped (pine nuts)
• 1/2 teaspoon italian seasoning
• 1/4 cup parmesan cheese
• 4 (1/4 lb) turkey cutlets ( about 1 lb) ( I also use chicken)
• 2 teaspoons extra virgin olive oil
• 1/2 cup part-skim mozzarella cheese

Directions

1. Warm sauce in a small saucepan.
2. Mix together pignoli, Italian seasoning and parmesan on a plate. Coat both sides of cutlet with mixture, pressing to adhere.
3. Turn oven to a low broil.
4. Heat oil in a nonstick pan and cook until cutlets approximately 4 minutes per side.
5. Place cutlets in pan and top with sauce and mozzarella. Broil until cheese just melts.

Nutrition Facts

Serving Size: 1 (290 g)

Servings Per Recipe: 4

Amount Per Serving

% Daily Value

Calories 392.4

Calories from Fat 198

50%

Amount Per Serving

% Daily Value

Total Fat 22.0g

33%

Saturated Fat 5.6g

28%

Cholesterol 91.7mg

30%

Sugars 6.1 g

Sodium 985.1mg

41%

Total Carbohydrate 9.8g

3%

Dietary Fiber 2.4g

9%

Sugars 6.1 g

24%

Protein 39.9g

79%

Baked Oatmeal

Photo by: Taste of Home

• Prep: 10 min. Bake: 40 min.
• Yield: 9 Servings

104050

Ingredients

• 3 cups quick-cooking oats
• 1 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 eggs
• 1 cup milk
• 1/2 cup butter, melted
• Additional milk

Directions

• In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk the eggs, milk and butter. Stir into oat mixture until blended.
• Spoon into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until set. Serve warm with milk. Yield: 9 servings.

Nutritional FactsOne serving equals 318 calories, 14 g fat (7 g saturated fat), 78 mg cholesterol, 492 mg sodium, 43 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Baked Oatmeal in Country Woman May/June 1993, p36

Hearty Breakfast Egg Bake

• Prep: 10 min. + chilling Bake: 45 min. + standing
• Yield: 8 Servings

104555

Ingredients

• 1-1/2 pounds bulk pork sausage
• 3 cups frozen shredded hash brown potatoes, thawed
• 2 cups (8 ounces) shredded cheddar cheese
• 8 eggs, lightly beaten
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3/4 cup evaporated milk

Directions

• Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with hash browns and cheese.
• In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.

Nutritional Facts1 piece equals 427 calories, 32 g fat (15 g saturated fat), 281 mg cholesterol, 887 mg sodium, 12 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Hearty Breakfast Egg Bake in Simple & Delicious November/December 2008, p48

Great Green Chicken Chili

INGREDIENTS

• 8 Cups fat free, reduced sodium chicken broth
• 1 Onion, finely chopped
• 8 Portions chicken breast (about 2 pounds)
• 2 Packages Knorr Roasted Chicken Gravy Mix
• 3 Cans (7 ounces each) mild diced green chilies
• 6 Cloves garlic, minced
• 1/2 Cup fresh cilantro, chopped
• 1/2 Teaspoon ground cumin
• 2 Jalapeños, seeded and chopped
• 1 Can (28 ounces) white hominy, drained
• 8 (6-inch) flour tortillas
• 1 Tomato, diced
• 1/2 Cup fat free sour cream

DIRECTIONS

• 1

  In a large pot, combine chicken broth, onion and chicken breasts. Heat to boiling over high heat. Then reduce heat to low and simmer until the chicken is no longer pinck in the center, about 20 minutes. Remove chicken from the broth and set aside to cool.

• 2

  Use whisk to blend and gravy mix into the broth. Then add chilies, garlic, cilantro, cumin, jalapeños and hominy. Bring to a boil over medium-high heat; then reduce heat to low. Shred the cooked chicken by pulling it apart with two forks, and add it back into the broth. Cover and simmer for 40 minutes.

• 3

  Warm flour tortillas by placing them between two damp paper towels and microwaving on high for 45 seconds.

• 4

  Spoon a portion of the green chili (about 1 1/2cups) into each bowl, top with a spoonful of diced tomato and a tablespoon of sour cream.

• 5

  Fold a warm tortilla, and place it beside the bowl of chili for dipping. Serve and enjoy!

Source: Eating for Life

Broiled Sea Bass Staten Island Style

Makes 2 servings

I have used sea bass and flounder for this recipe and both are great. You just have to adjust the cooking time for the thickness of the fish. I have also used dried parsley and dried basil in place of fresh.

INGREDIENTS

• 3 Tbsp. extra virgin olive oil
• 4 cloves garlic
• 10-12 oz. Chilean farm-raised sea bass, cleaned ( or other desired fish)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. paprika
• 1/4 tsp. crushed red pepper
• 1 tsp. fresh chopped Italian parsley
• 1/2 tsp. fresh basil
• 1/2 lemon

DIRECTIONS

• 1

  Preheat oven to 500°F.

• 2

  In a blender, combine the oil and garlic until well-blended.

• 3

  Place the fish in a medium bowl. Pour the oil mixture over the fish. Marinate well,

  for about 30 minutes.

• 4

  Remove the fish from the bowl and place in a small broiling tray, about 1" larger

  than the fish. Sprinkle the fish with salt, pepper, paprika, and red pepper.

• 5

  In a small bowl combine the parsley and basil. Sprinkle over the fish. Squeeze

  the lemon juice over the fish.

• 6

  Bake the fish for 25 to 30 minutes.

Source: SouthBeachDiet