Ham and Potato soup

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Slow Cooker Lentils and Sausage

  • 1 (16 ounce) package dry lentils
  • 1 (16 ounce) can diced tomatoes, drained
  • 3 cups water
  • 1 carrot, chopped
  • 2 pounds kielbasa (Polish) sausage, cut into 1/2 inch pieces
  • 1 stalk celery, chopped

  1. Rinse and drain lentils, but do not soak. In a slow cooker, stir together the lentils, tomatoes, water, carrot, sausage, and celery.
  2. Cover, and cook on High for 3 hours, or Low for 6 to 7 hours. Stir well before serving.

Greek Penne and Chicken

  • 4 – 6 oz whole-wheat pita breads
  • 2 tsp olive oil
  • 1 large onion, thinly sliced
  • 1 lb boneless, skinless chicken breasts, cut into very thin strips
  • ½ cup plan nonfat yogurt
  • ½ cup chopped cucumber, seeded
  • 1 Tbsp minced fresh dill or use 1 tsp dried dill
  • 1 cup torn baby spinach leaves
  • ½ cup chopped tomatoes
  • 1 cup crumbled feta cheese

  1. Wrap the pita breads in aluminum foil and heat at 4000F for about 10 minutes. Lower the oven temperature and keep them warm.
  2. Heat the oil in a skillet over medium-high heat. Add the onion and chicken and sauté for 5-6 minutes until onion is browned and chicken is cooked through.
  3. Combine the cucumbers, yogurt and dill. Set aside.
  4. Remove the pitas from the oven. Arrange the onion and chicken mixture over each pita. Top with spinach tomatoes and feta cheese. Top with a couple of tablespoons of the yogurt sauce. Fold pitas to form a cone. Wrap the bottom of each cone with foil to serve.

Fettuccini Alfredo with Sausage

  • 8 ounces dry fettuccine pasta
  • 1/2 pound sweet Italian sausage, casing removed
  • 1/2 cup butter
  • 1 cup heavy whipping cream
  • 5/8 cup Locatella cheese
  • 3 tablespoons chopped fresh parsley

  1. In a large pot with boiling salted water cook fettuccini until al dente. Drain.
  2. In a large skillet cook sausage until brown. Drain and set aside.
  3. To make the Alfredo sauce, melt butter in medium saucepan over low heat. Add heavy cream and Locatella cheese and cook, stirring frequently, until mixture comes to a soft boil. If desired, add parsley.
  4. Pour Alfredo sauce over fettuccini noodles and top with the cooked sausage.
  5. Serve immediately as sauce will separate upon cooling.

Artichoke Spinach Rice

  • cooking spray
  • 2 cups cooked rice
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 (14.5 ounce) can vegetable broth
  • 1 tablespoon chopped fresh rosemary
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
  • 1 package cream cheese, softened
  • 3 cups shredded mozzarella cheese, divided
  • 1 (4 ounce) package herb and garlic feta, crumbled

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13 inch baking dish with cooking spray. 
  2. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes.
  3. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with rice. Sprinkle 1 cup mozzarella and cream cheese over rice. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
  4. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Chicken Divan

  • 2 cups cooked, cubed chicken breast meat
  • 1 pound fresh broccoli, cooked and chopped
  • 1 cup mayonnaise
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic salt
  • salt and pepper to taste
  • 2 1/2 cups shredded Cheddar cheese, divided
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread chicken in the bottom of a 9×13 inch baking dish. Top with broccoli. In a medium bowl, combine the mayonnaise, curry powder, cayenne pepper, garlic salt, salt and pepper and mix well. Add 1 cup of Cheddar cheese, cream of chicken soup and cream of mushroom soup and mix again, then pour mixture over chicken and broccoli. Sprinkle with remaining 1 1/2 cups of cheese.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes.
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