Quick & Easy Chicken, Broccoli & Brown Rice

Recipe courtesy of Campbell’s Soups

Prep: 5 minutes

Cook: 20 minutes

Makes: 4 servings

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves

1 can (10 3/4 oz) Campbell’s Condensed Cream of Chicken Soup

1 1/2 cups water

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1 1/2 cups uncooked instant brown rice

2 cups fresh or frozen broccoli flowerets

Heat oil in 10” skillet over medium-high heat.  Add chicken and cook until well browned on both sides.  Remove chicken from skillet.

Stir soup, water, paprika and black pepper in skillet.  Heat to a boil.

Stir rice and broccoli in skillet.  Reduce heat to low.  Return chicken to skillet.  Sprinkle additional paprika and black pepper over chicken.  Cover and cook 5 minutes or until chicken is cooked through and rice is tender.

Stephanie’s Italian Pasta Salad

From a recipe card I picked up at Fresh & Easy

1/2 bottle Fresh & Easy Italian Dressing

fresh baby spinach

sliced black olives

1 cup Fresh & Easy Colby Jack cheese

1 cup grape tomatoes

1 package Fresh & Easy fussili pasta, cooked

Prepare pasta, chill completely.  In a large bowl, mix olives, tomatoes, cheese and pasta.  Drizzle dressing in as you continue to stir the ingredients. 

Can be served in several large leaves of red leaf lettuce.

Pork Loin Chops with Cinnamon Apples

Pork Loin Chops with Cinnamon Apples

Warm flavors like sage and cinnamon play up the contrast between the juicy chops and caramelized apples. Tart Granny Smiths and slightly sweeter Braeburn apples both work well for this dish.

Yield
4 servings (serving size: 1 pork chop and 3/4 cup apple mixture)

Ingredients
1  teaspoon  dried rubbed sage
1/2  teaspoon  salt
1/4  teaspoon  freshly ground black pepper
4  (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2  teaspoon  vegetable oil
Cooking spray
1  teaspoon  butter
4  cups  (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
1  tablespoon  brown sugar
1  teaspoon  fresh lemon juice
1/2  teaspoon  ground cinnamon
Dash of salt
Preparation
Combine first 3 ingredients, and sprinkle over the pork. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook 3 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.

Melt butter in pan over medium heat. Add apples and remaining ingredients, and cook 5 minutes or until tender, stirring frequently. Serve the apples with pork.

Nutritional Information
Calories:251 (30% from fat)
Fat:8.3g (sat 3.1g,mono 3.3g,poly 0.9g)
Protein:24.1g
Carbohydrate:20.2g
Fiber:2.3g
Cholesterol:67mg
Iron:0.9mg
Sodium:388mg
Calcium:38mg
Abby Duchin Dinces, Cooking Light, OCTOBER 2003

Applesauce Noodle Kugel

Applesauce Noodle Kugel

SUBMITTED BY: ANGCHICK  PHOTO BY: POLARBEE 

"Tender noodles are stirred with a comforting blend of margarine, sour cream, egg substitute, sugar, lemon juice, vanilla extract, chunky applesauce, and raisins. Bake over a light sprinkling of graham cracker crumbs and top with cinnamon for a sweet treat."

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PREP TIME  20 Min 
COOK TIME  1 Hr 10 Min 
READY IN  1 Hr 30 Min 

1 (16 ounce) package wide egg noodles
1 cup reduced fat margarine
1/2 cup fat free sour cream
1 1/2 cups egg substitute
2 cups white sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 (16 ounce) jar applesauce
1/4 cup raisins
1/4 cup graham cracker crumbs (optional)
1 teaspoon ground cinnamon, or to taste

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil.
Cook noodles in boiling water for 8 to 10 minutes, or until al dente. Drain.

In a large bowl, mix together margarine, sour cream, egg substitute, sugar, lemon juice, vanilla extract, and applesauce. Stir in noodles and raisins.

Spread graham cracker crumbs on the bottom of the prepared dish. Pour the noodle mixture over the crumbs. Sprinkle top with cinnamon.

Bake 45 to 60 minutes in the preheated oven, or until set. Cover with foil if it browns too quickly.

Stuart Anderson’s Black Angus Cucumber Dressing

Stuart Anderson's Black Angus Cucumber Dressing

Makes: 2 cups

1 cup packed cucumber, grated
1/4 cup yellow onion, grated
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
2/3 cup mayonnaise
1/3 cup sour cream
3/4 teaspoon salt
1 pinch white pepper
1 1/2 teaspoons white vinegar
1/2 teaspoon garlic granules
1 1/2 teaspoons granulated sugar

Mix all ingredients together in a mixer on low speed for 10 minutes.
Pour into a container, cover and refrigerate 8 hours or overnight.

Strawberry and Feta Salad

Strawberry and Feta Salad

   1 cup slivered almonds
   2 cloves garlic, minced
   1 teaspoon honey
   1 teaspoon Dijon mustard
   1/4 cup raspberry vinegar
   2 tablespoons balsamic vinegar
   2 tablespoons brown sugar
   1 cup vegetable oil
   1 head romaine lettuce, torn
   1 pint fresh strawberries, sliced
   1 cup crumbled feta cheese

In a skillet over medium-high heat, cook the almonds, stirring
frequently, until lightly toasted. Remove from heat, and set aside.
In a bowl, prepare the dressing by whisking together the garlic,
honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown
sugar, and vegetable oil.

In a large bowl, toss together the toasted almonds, romaine
lettuce, strawberries, and feta cheese. Cover with the dressing
mixture, and toss to serve.

Garden Orzo Salad with Herb Dressing

Garden Orzo Salad with Herb Dressing

For the herb dressing:
2 lemons, zested and juiced
2 oranges, zested and juiced
1 cup cider vinegar
2 cups fresh parsley leaves
2 cups fresh basil leaves
2 cups extra-virgin olive oil
Salt and freshly ground black pepper
For the salad:
4 cups orzo
Salt, for water
5 ears corn, kernels removed
5 stalks celery, diced
1 cucumber, seeded and diced
2 pints cherry tomatoes
For the herb dressing:

In a food processor add lemon zest and juice, orange zest and juice, cider vinegar, parsley, basil. Turn on the processor and slowly add the olive oil until the mixture is blended together. Process until smooth and season with salt and pepper, to taste. Set aside.

Cook orzo in large pot of boiling salted water until tender but still firm to bite, about 10 minutes, stirring occasionally.

To a large mixing bowl add the raw corn kernels, diced celery, seeded and diced cucumber and whole cherry tomatoes.

Once orzo is cooked, drain and rinse under cold water; drain well. Add cooled orzo to bowl and toss. Add dressing to salad and toss again. Season with salt and pepper, if needed. Serve.