What You Need:

1 t cumin seeds
1 1/2 lbs. chicken breasts
1/2 t of salt
1/4 t of pepper
4 garlic cloves, minced
1 potato, cut into 1 inch cubes
1 bell pepper, cored, seed and cut into wedges
1 small yellow summer squash, cut into chunks
3 C of broccoli florets
6 T of wine vinegar
6 T of orange juice
1 t of oregano
1 t of paprika
1/2 t of allspice
1/4 t of red pepper flakes

How to Make It:

Spray the lid and the inside of a cast iron Dutch oven with cooking spray.
Preheat oven to 450 degrees. Spread the cumin seeds over the bottom of the prepared pan. Lay the chicken over the seeds and season with the salt and pepper.
Spread the garlic over the chicken. Layer in order the potatoes, bell pepper, squash and broccoli over the chicken.

Pour the vinegar into a mixing bowl. Add the orange juice and whisk lightly.
Add in the oregano, paprika, allspice and pepper flakes and whisk until well combined. Pour the mixture over the chicken and vegetables. Cover the pan and bake 45 minutes or until the chicken is thoroughly cooked.

Makes 4 servings

There is no need to peel the potatoes before cutting them into the cubes. The skins hold most of the nutrients found in potatoes. You may also substitute sweet potatoes for the white potatoes if you prefer.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 230; Fat 4g; Carbohydrates 18g; Cholesterol 75 mg; Sodium 590 mg; Protein 29g;
Fiber 3g

By Rachel Paxton

If you have refrigerated crescent rolls on hand, and are tired of
having them as a side dish at dinner, try one of these recipes to
prepare something different for dinner tonight. Crescent rolls
are very versatile and can be used in casseroles, as crusts, and
even in desserts. Read more »

Ingredients:
1 lb fettuccine
4 tbsp unsalted butter
6 oz prosciutto, cut into julienne strips
2 tbsp all-purpose flour
2 cups whipping cream
1 cup cooked peas
12 tbsp freshly grated Parmesan
2 tbsp fresh chives, snipped
1 tbsp flat-leaf parley, chopped
1 tsp freshly ground pepper

Instructions:
Cook pasta according to package instruction and drain.

In a heavy saucepan, melt the butter and add the prosciutto. Sauté on low heat for one minute. Then stir in the flour and cook for a further 3 minutes. Gradually add the whipping cream, while constantly stirring with a wire whisk. Continue cooking for a further 5 to 6 minutes or until the sauce begins to thicken.

Add the peas, Parmesan, pepper, chives and parsley. Bring to a simmer until heated through. Toss with the cooked fettuccini and serve immediately.  Serves 4.

By Monica Resinger

http://homemakersjournal.com

This dish was a very nice change to what we normally eat. I served it with
fresh pineapple chunks, dinner rolls and caramelized onions & bell peppers.

1.5 lbs. Pork Sirloin cut into 1″ cubes

2 medium Sweet Potatoes, cooked and cut-upÂ

2 tsp. Olive or Vegetable Oil

1 Garlic Clove, minced

Seasoning Salt

Fry the pork cubes over medium high heat in the oil until browned, then season
with seasoning salt to taste. Turn the heat to medium, add the sweet potato and
garlic and cook until pork is done, adding more seasoning salt if desired.
Serves 4-6

Monica is the founder Homemaker’s Journal E-publications, the growing home of
many fun and informative home and garden e-books, tip sheets, articles and more!
http://homemakersjournal.com/

Get a FREE Slowcooker Recipe E-book when you subscribe to Monica’s FREE e-zine
for homemakers! To subscribe and receive instructions for picking up your FREE
e-book, just send a blank e-mail to:20
HomemakersJournal-subscribe@yahoogroups.com

Ingredients:
4lb boneless pork roast
1 cup cranberries, finely chopped
1 tsp grated orange peel
¼ cup honey
Salt and pepper to taste
Pinch of ground cloves
Pinch of ground nutmeg

Instructions:
Gently rub salt and pepper onto the pork roast, then place in the slow cooker.

In a bowl, thoroughly combine the rest of the ingredients and pour over the top of the pork roast. Cover and cook on low heat for about 8 to 10 hours.

Enjoy with a variety of steamed vegetables.

Ingredients:

½ cup balsamic vinegar
½ cup soy sauce (preferably low sodium)
2 tbsp honey
¼ cup sugar
¼ cup brown sugar
1 tbsp grated fresh ginger root
1/8 tsp pepper
3-4 lbs boneless and skinless chicken breast

Instructions:

Add all ingredients, except the chicken breast, in a large shallow baking dish and stir until all the sugar has dissolved. Then add the chicken breasts and coat well.  Cover and keep in refrigerator for about 24 hours.

Once chilled, place the chicken and the marinade into a large heavy non-stick saucepan. Bring everything to a boil over medium heat. Once it boils, reduce heat to lower, cover and simmer for about 15 minutes, occasionally stirring. Once the chicken breasts are done (they are no longer pink in the center), remove the chicken to a shallow pan. Cover and keep warm in the warm oven.

Cook the marinade remaining in the saucepan on medium heat until it starts to turn syrupy. Stir constantly for about 8 – 10 minutes. Place the chicken breasts back into the saucepan, coat thoroughly with the syrupy sauce and serve immediately with rice and vegetables. Serves about 8.

(Serves 4)

Ingredients:
4 pork chops about ½” thick
2 tsp herb mixture (thyme, garlic, marjoram, pepper)
2 tsp parsley flakes
6 small potatoes, cut into wedges (about 3 cups)
1 medium red bell pepper, cut into 1” pieces
1 medium tomato, cut into 8 wedges
1 medium onion, cut into wedges
Olive oil

Instructions:
Preheat oven to 425ºF.

Brush each pork chop with a bit of olive oil and sprinkle with 1 ½ tsp of the herb mixture on both sides.

Arrange the pork chops in a large baking pan in each corner of the pan.

In a large bowl, combine all vegetables and add some olive oil. Mix until well coated. Add the rest of the herb mixture and toss. Then place the vegetables into the center of the large baking pan. Bake in the oven for about 45 minutes uncovered. After 45 minutes, turn over pork chops, stir the vegetables and place the tomato wedges on top of the vegetables. Cook for a further 10 to 15 minutes or until the pork chops are tender.

By Deborah Taylor-Hough

The following recipe is one I prepare regularly to use up leftovers or clear out the cupboards. I keep a copy of this taped to the inside of my pantry door at all times. With Mix-n-Match Recipes, I’m always amazed at the meals I can create from simple, basic formulas. I also save money by choosing ingredients I have on hand. Sometimes I even surprise myself with a delicious nearly-gourmet combination or two! Read more »

Easy meals for under $10 get you back into fall routines

(ARA) – With the departure of summer barbecues and the approach of the busy holiday season, more than one family will rethink that familiar question … “What’s for dinner?”

For quick, nutritious and engaging dinners, the answer is high-quality, lean protein. As the season gets busy, finding fast, easy meal solutions is an important part of falling into your autumn routines.

“When days get shorter and schedules ramp back up, few people have time to prepare complicated dinners,” says Bob Greene, exercise physiologist, personal trainer to Oprah Winfrey, and author of “The Best Life Diet Cookbook.” “However, breakfast-style fare can provide a flavorful and filling family dinner with only minutes spent in the kitchen.”

To satisfy your family’s appetite quickly and keep them feeling full longer, lean proteins take the lead. Greene recommends AllWhites and Better’n Eggs as a convenient way to add lean, high-quality protein to easy evening meals.  Made from real egg – but with no fat, no cholesterol and half the calories – both products are optimal sources of lean protein.

“Dinner prep can be simple when you have the right ingredients on hand,” Greene says. “With AllWhites and Better’n Eggs, you have a filling, protein-packed ingredient that’s sure to make any dinner satisfying.”  Green suggests a few recipes for flavorful meals for a family of four on less than $10:

Scrambled Egg Margarita Pizza

Scrambled eggs aren’t just for breakfast. An easy substitute for pizza sauce, scrambled eggs top a whole-wheat crust for extra fiber and nutrients.

Preparation time: 15 minutes

Ingredients:

2 cups (16 ounces) Better’n Eggs

1 12-inch whole-wheat pizza crust

2 Roma tomatoes, chopped

2 tablespoons finely chopped fresh basil

1 cup (4 ounces) reduced-fat mozzarella cheese

Directions:

Heat oven to 450 degrees. Spray a 10-inch nonstick skillet with cooking spray and pour in Better’n Eggs. Cook over medium heat. As egg starts to set, use spatula to lift edge, letting uncooked egg flow to bottom of skillet.  Cook until eggs are set but still moist. Place pizza crust on a large cookie sheet and top the crust with the cooked Better’n Eggs, chopped tomatoes, basil and cheese. Bake eight to 10 minutes or until cheese is melted. Makes four servings.

Asparagus, Red Pepper and Potato Frittata

Frittatas are delicious meals that can be prepared on a stovetop using just one skillet. Preparation time – 25 minutes.

Ingredients:

2 cups (16 ounces) AllWhites

1/2 cup low-fat ricotta cheese

2 tablespoons canola oil

2 cups refrigerated hash brown potatoes

1/2 pound fresh asparagus, cut into 1-inch pieces

1 cup chopped red bell pepper

1 cup sliced mushrooms

2 tablespoons grated Parmesan cheese

Directions:

Slowly stir together AllWhites and ricotta cheese in a small bowl, stirring until smooth. Set aside. Heat oil on medium-high in 10-inch nonstick skillet. Gently stir potatoes, asparagus, red pepper and mushrooms in large bowl. Add potato mixture to skillet. Cook five to six minutes.  Flip potato mixture. Pour AllWhites mixture evenly over potatoes. Cover and cook without stirring 10 to 12 minutes or until eggs are set.  Remove from heat.

Place serving platter or cutting board over top of skillet. Carefully invert frittata onto platter.  Sprinkle with Parmesan cheese. Makes 6 servings.

Mexican Eggs in Tortilla Cups

Ground cumin and a dose of chili powder combine with egg whites in a satisfying tortilla cup. Preparation time – 15 minutes.

Ingredients:

4 7- to 8-inch, 100 percent whole-wheat flour tortillas (100 calories and 8 grams fiber)

2 cups (16 ounces) AllWhites

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 cup reduced-fat shredded marble jack cheese

1/4 cup light sour cream

4 teaspoons salsa

2 tablespoons chopped green or spring onions

Directions:

Heat oven to 400 F. Place four 6-ounce custard cups upside down onto cookie sheet. Lightly spray both sides of each tortilla with nonstick cooking spray. Place each tortilla over custard cup, pressing lightly to cover. Bake eight to 10 minutes or until tortillas are light golden brown. Place cups upright on cooling rack.

Meanwhile, spray a 10-inch nonstick skillet with nonstick cooking spray. Cook Allwhites over medium heat. As egg starts to set, use a spatula to lift the edge of cooked eggs, letting uncooked egg flow to bottom of skillet. Cook until eggs are set but still moist. Stir in chili powder and cumin. Sprinkle with cheese.

Place each tortilla cup upright on serving plate. Fill each cup with an equal portion of AllWhites mixture. Top each with 1 tablespoon sour cream, 1 teaspoon salsa. Sprinkle with green onions. Makes four servings.

For more healthy on-the-go recipes, visit www.betterneggs.com and Bob Greene’s Web site www.TheBestLife.com.

Courtesy of ARAcontent

Ingredients:
1 lb sausages (any sausage type)
1 ½ cups milk
12 oz Velveeta cheese
1 cup of mushrooms, sliced
1 cup diced tomato
½ cup Dijon mustard
1/8 tsp cayenne pepper
2 oz elbow macaroni
2 tbsp parmesan cheese, grated
1/3 cup green onion, chopped

Instructions:
Preheat oven to 350 degrees F and grease 2 quart casserole.

Cook pasta according to package instructions.

In a skillet, crumble and cook sausage until nicely browned.

In a large saucepan, combine Velveeta cheese, milk and mustard and cook over low heat – stirring constantly – until the cheese melts and the mixture is nice and smooth.

Add the sausage pieces, tomatoes, mushrooms, onions, sausage and pepper and combine well. Remove saucepan from heat.

Add the cooked macaroni to the cheese mixture and stir. Then spoon the mixture into the greased casserole dish. Cover with foil and bake for about 15 – 20 minutes. Top with the grated parmesan cheese and bake uncovered for another 5 minutes.

Serve immediately.

1 ½ cups onions, chopped
3 tbsp olive oil
8 large garlic cloves, chopped
2 19oz cans red kidney beans
2 19 oz cans black beans
1 red pepper, cut in chunks
1 green pepper, cut in chunks
1 15 oz can tomato sauce
1 6oz can tomato paste
¼ cup taco seasoning
1 tsp dried basil
½ tsp dried oregano
½ tsp dried thyme
3 cups vegetable broth
Salt and pepper to taste

Heat the olive oil in a skillet. Add garlic and onions and sauté until onions are translucent. Add peppers and beans, taco seasoning and spices. Sauté for a further few minutes, then add tomato sauce, tomato paste and vegetable broth. Mix well.

Simmer until the chili mixture thickens, approximately 45 minutes. Season with pepper and salt and serve with grated cheese and tortilla chips.

Read more »

Read more »

4 cups of cooked rice
1/2 cup cooked ham, cubed
1/2 cup green onions, chopped
1 tbsp soy sauce
1 tbsp Worcestershire Sauce
1 clove of garlic, minced
Dash of Tabasco sauce
1/2 tsp salt
1/4 cup butter
1/4 cup fresh parsley, snipped
1/2 snap peas
1/2 cup carrots, chopped

In a wok, melt butter and sauté onions, carrots and parsley for about 2 minutes. Vegetables should be tender, but still be crunchy. Add the remaining ingredients and stir until well combined. Cook until the rice is hot.

Enjoy this delicious meal with the whole family!