Sunday, November 28, 2010

Pistachio Crusted Chicken



  • 1 cup chopped pistachios
  • 1/2 cup bread crumbs
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • salt and pepper to taste
  • 2 large skinless, boneless chicken breast halves, cut into 1-inch strips
  1. Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
  2. Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
  3. Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

Cheese Enchiladas Verde


1 1/2 cups shredded Mexican 4-cheese blend (6 ounces)
1 small zucchini, shredded (3/4 cup)
1/4 cup chopped fresh cilantro
8 soft corn tortillas (5 or 6 inch)
1/3 cup soft cream cheese with roasted garlic
1 jar (16 ounces) green salsa (salsa verde) (2 cups)
1 medium avocado, diced
4 medium green onions, sliced (1/4 cup)

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About Concordance™

  1. Heat oven to 350ºF. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Mix shredded cheese, zucchini and cilantro.
  2. Spread each tortilla with about 2 teaspoons cream cheese. Spoon about 1/3 cup shredded cheese mixture onto each tortilla; spread to within 1 inch of edge. Roll up tortillas; place seam sides down in baking dish. Pour salsa over tortillas.
  3. Cover and bake about 25 minutes or until hot. Top with avocado and onions.

Tuscan Chicken Simmer

from Kraft Canada Website

What You Need

4 small boneless skinless chicken breasts (1 lb./450 g)
1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread
1/4 cup water
1/4 cup basil pesto
2 cups grape or cherry tomatoes
1/2 cup Kraft 4 Cheese Italiano Shredded Cheese

Make It

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 min. on each side or until chicken is cooked through (170ºF). Remove chicken from skillet; keep warm.
REDUCE heat to medium. Add cream cheese spread, water, pesto and tomatoes to skillet. Cook, uncovered, 2 min. or until heated through, stirring occasionally.
RETURN chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.

kraft kitchens tips

Prepare as directed using Philadelphia Light Cream Cheese Spread.
Serving Suggestion
Spoon over hot cooked ravioli or fettuccine.

Speedy Sausage-and-Bean Ragout


Precooked sausages slash the prep time of this comforting stew.


  • 1 onion
  • Vegetable oil
  • 19- oz (540- mL) can diced tomatoes
  • 1 large garlic clove, minced
  • 1 tsp (5 mL) dried thyme leaves
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 cup (250 mL) chicken broth
  • 4 to 6 roasted sausages (see below)
  • 19- oz (540- mL) can white kidney beans
  • 2/3 cup (150 mL) coarsely chopped cilantro or parsley
Add to Grocery List
  1. Finely chop onion. Coat a large saucepan with oil and set over medium heat. Add onion and stir occasionally until it starts to soften, about 3 min. Meanwhile, drain tomatoes. Add tomatoes to onion along with garlic, thyme, salt, pepper and chicken broth. Increase heat to medium-high. Boil, uncovered, stirring often, until reduced by half, about 8 min.
  2. Slice sausage into thirds (if frozen, defrost in microwave first) and stir into tomato mixture. Cover and reduce heat to medium-low. Simmer, stirring occasionally until sausages are hot, 7 to 10 min. Rinse and drain beans, then add. Stir often until hot, about 2 min. Mix in cilantro. Have crusty bread on hand to sop up the sauce.
  • MEAL #3 - Express sausage sub

    Heat 1-1/2 cups (375 mL) pasta sauce in a saucepan. Slice 3 to 4 roasted sausages into thick rounds and stir in. Slice 3 submarine rolls or large buns in half. Spread sausage mixture over bottom of buns. Add sliced hot peppers and a slice of mozzarella cheese. Top with spinach or arugula leaves. Makes 3 hearty sandwiches.

Thursday, November 18, 2010

Layered Vegetable Casserole


  • 8 medium-size potatoes, about 3 lbs (1.5 kg)
  • 4 tbsp ( 60 mL) butter or margarine, at room temperature
  • 1 cup ( 250 mL) light or regular sour cream
  • 1 tsp ( 5 mL) salt
  • 300 g pkg thawed frozen spinach, preferably chopped
  • 2 green onions, thinly sliced
  • 1 egg, lightly beaten
  • 300 g pkg frozen cooked squash, thawed
  • 1 tbsp ( 15 mL) finely grated fresh ginger
  • 1 cup ( 250 mL) grated cheddar cheese 
  1. Peel potatoes, cut in half and immediately drop into cold water to prevent them from turning brown. Then drain and place potatoes in a large saucepan. Cover completely with boiling or hot water to speed up cooking. Cover saucepan and bring to a boil over high heat. Then reduce heat to medium and continue boiling gently, partially covered, until potatoes are very tender, from 20 to 30 minutes.
  2. Drain potatoes and mash, preferably with a potato masher. Stir in 2 tablespoons (30 mL) butter, sour cream and 1/2 teaspoon (2 mL) salt. You should have about 6 cups (1.5 L). Squeeze handfuls of spinach until fairly dry. Coarsely chop if not already chopped. Place in a medium-size bowl. Stir in green onions, egg, 1 tablespoon (15 mL) butter and 1/4 teaspoon (1 mL) salt. Drain off any liquid from thawed squash. Stir squash with 1 tablespoon (15 mL) butter, ginger and 1/4 teaspoon (1 mL) salt.
  3. Preheat oven to 350F (180C). Butter a large casserole dish that will hold at least 8 cups (2 L) or coat with cooking spray. Spoon one-third of potato mixture into buttered casserole dish and spread until smooth. Evenly spread with all of squash mixture. Spread with half of remaining potatoes, then all of spinach mixture. Top with a layer of remaining potatoes, then sprinkle with cheese.
  4. Bake, uncovered, in centre of 350F (180C) oven until hot and cheese is lightly golden, from 55 to 65 minutes. To test if hot right through, plunge a table knife into centre of casserole and hold for 15 seconds. Then withdraw knife and lightly touch to see if it has become very warm.
  • Toting

    To bring it already baked, take casserole out of oven, cover with foil and lift into a heavy cardboard container with high sides for carrying. Or assemble casserole, but do not bake. Cover with foil and refrigerate for up to a half a day. At the party, bake, covered, for 30 minutes. Then uncover and continue baking until hot, about 1 more hour.

Monday, November 15, 2010

Lemon Blueberry Bread

from the Joy of Baking Website

1 1/2 cups (195 grams) all-purpose flour
1 teaspoon baking powder
6 tablespoons (85 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest (outer yellow skin of the lemon)
1/2 cup (120 ml) milk
1 cup fresh blueberries
Lemon Glaze:
1/4 cup (50 grams) granulated white sugar
2 tablespoons fresh lemon juice

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). 
In a separate bowl, whisk together the flour, baking powder and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Meanwhile, in a small saucepan, bring the 1/4 cup (50 grams) of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made.
Makes 1 loaf.
Bon Appetit Magazine, August 1991 Issue.

Sunday, November 14, 2010

Baked Chili with Cornmeal Crust

from the Betty Crocker Website

1 lb lean (at least 80%) ground beef
1 small onion, chopped (1/4 cup)
1 tablespoon Original Bisquick® mix
1 tablespoon chili powder
3 tablespoons water
2 cups Muir Glen® organic diced tomatoes (from 28-oz can), undrained
1 can (15.25 oz) Green Giant® whole kernel corn, drained
1 teaspoon salt
3/4 cup Original Bisquick® mix
3/4 cup yellow cornmeal
2/3 cup milk
1 egg

  1. Heat oven to 350ºF. In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain.
  2. In small bowl, mix 1 tablespoon Bisquick mix, the chili powder and water; add to beef mixture. Stir in tomatoes, corn and salt. Heat to boiling, stirring frequently. Pour into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole.
  3. Stir remaining ingredients until blended; pour over beef mixture.
  4. Bake uncovered 35 to 40 minutes or until golden brown.

Chinese Chicken with Pineapple

from 101 Low-Fat Feasts

1 Tbsp Vegetable Oil
1 Garlic Clove, minced
4 boneless, skinless Chicken Breasts, diced
8 oz can Pineapple Chunks in natural juice
2 Carrots, cut into thin sticks
1 Tbsp Cornstarch
juice of 1 Lemon
2 tbsp Tomato Paste
3 tbsp light Soy Sauce
bunch of Scallions, trimmed and halved lengthwise
Rice or Noodles to serve

~ Heat oil in wok or frying pan, add garlic and stir then add chicken. Cook, stirring for 10 minutes.
~ Drain pineapple chinks (save the juice). Add them to the pan, along with the carrots. Cook, stirring for 2-3 minutes.
~ Add enough water to reserved pineapple juice to make 7 fl oz. Mix the cornstarch with the lemon juice, then stir in tomato paste, soy sauce, and diluted pineapple juice. Pour over the chicken and add the scallions. Cook for 2 minutes, stirring. 
~ Serve immediately with rice or noodles

Roasted Sweet Potato Wedges

From Canadian Family - March 2009

1 lb Sweet Potatoes, peeled and cut into wedges
1/4 Cup grated Parmesan Cheese
1/2 Cup Panko Bread Crumbs

~ pre heat oven to 400*F. Line pan with foil. 
~ Combine Cheese and Panko in wide shallow bowl. Spray cut sides of Potato Wedges with Oil, then press into Panko mixture to coat cut sides. Arrange cut-side down on pan
~ Roast 15 minutes then turn Wedges over. Roast another 15 minutes or until Potatoes are tender and lightly golden brown.

Three-Ingredient Sticky Baked Chicken

from the Canadian Family Website

time:Prep: 5 min.
On the table: 30 min.


  • ¾ cup chili sauce or ketchup
  • 6 tbsp soy sauce
  • 6 tbsp maple syrup
  • 12 small boneless skinless chicken thighs


  1. Preheat oven to 400°F. Line a pan with foil for easy clean-up. Arrange the chicken in the pan.
  2. Whisk ketchup, soy and syrup together in a small bowl. Pour sauce over chicken and turn thighs to coat completely.
  3. Bake 25 minutes or until the juices from the chicken run clear. Serve chicken with extra sauce from the pan.

Grilled Chicken with Tangy Balsamic Tomato Sauce

from the Canadian Family Website

time:Prep: 5 min.
On the table: 20 min.


  • 1 tbsp olive oil
  • 6 skinless, boneless chicken breasts*
  • 3 cloves garlic, chopped
  • 2 tbsp balsamic vinegar
  • ⅓ cup reduced sodium chicken broth
  • 1 cup canned, chopped tomatoes with juice
* Use a meat mallet or rolling pin to pound down any chicken breasts thicker than ½".


  1. Heat olive oil in a large sauté pan over medium-high heat.
  2. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and tent with foil to keep warm.
  3. Reduce heat to medium low and add the garlic; sauté about 1 minute. Add the remaining ingredients and stir, scraping the bottom of the pan to remove any browned bits. Cook sauce until slightly thickened, about 3 minutes.
  4. Serve chicken with sauce spooned on top.

Amazing Veggie Burgers

from Chatelaine Website


  • 19 oz ( 540 mL) can black beans
  • 1/3 cup ( 75 mL) coarsely chopped onion
  • 1 garlic clove, minced
  • 1 egg
  • 3 tbsp ( 45 mL) barbecue sauce or ketchup
  • 1 tbsp ( 15 mL) Worcestershire or 1-1/2 tsp (7 mL) HP Sauce
  • 1 tsp ( 5 mL) vegetable oil
  • 1/2 tsp ( 2 mL) salt
  • 1/2 tsp ( 2 mL) ground pepper
  • 1/3 cup ( 75 mL) all-purpose flour
  • 1/2 cup ( 125 mL) store-bought dry bread crumbs
  • 1/2 cup ( 125 mL) shredded nippy cheddar
  • 6 sliced hamburger buns (optional) 
  1. Drain beans, then rinse with cold water. Drain well, then pat dry with paper towels. Place in a food processor fitted with a metal blade. Add onion, garlic, egg, 2 tablespoons (30 mL) barbecue sauce, Worcestershire, oil, salt and pepper. Pulse just until beans are about the size of peas. Don't purée. Turn mixture into a large bowl.
  2. Add flour. Stir in with a spatula until evenly mixed. Sprinkle with bread crumbs. (Only store-bought bread crumbs or crackers ground in a processor until very fine will work.) Stir in. Mixture will be very thick. Scatter with cheese and work in with your hands. Divide mixture into 6 portions. Using well-floured hands, shape into burgers, about 1/2 inch (1 cm) thick. If making ahead, refrigerate in a sealed container up to 1 day or freeze.
  3. Oil grill and preheat barbecue to medium-high. Place burgers on grill. Brush with remaining barbecue sauce. Barbecue with lid down, turning once, until hot, from 8 to 10 minutes. Serve on buns with salsa, if you like.
  • Worcestershire sauce

    Worcestershire sauce contains anchovies, so if you don't want a fish source in your diet, use HP Sauce.

Thai Spicy Noodles

from Chatelaine Website


  • 1/2 (450-g) pkg spaghetti, about 1-inch (2.5-cm) bundle
  • 1 tbsp (15 mL) cornstarch
  • 1 tbsp (15 mL) each fish sauce and freshly squeezed lime juice
  • 1 1/2 tsp (7 mL) granulated sugar
  • 2 skinless, boneless chicken breasts
  • 1 jalapeno pepper or 2 tsp (10 mL) chopped pickled jalapeno peppers
  • 1 red pepper
  • 1/2 cup (125 mL) baby carrots or 2 small carrots
  • 4 oz (125 g) snow peas or sugar snap peas, about 1-1/2 cups (375 mL)
  • Vegetable oil
  • 2 tsp (10 mL) bottled chopped garlic or 3 garlic cloves, minced
  • 2 tsp (10 mL) bottled minced ginger or 1 tsp (5 mL) grated fresh ginger
  • 10 oz (284 mL) can undiluted chicken broth
  • 2 to 3 tsp (10 to 15 mL) curry powder
  • 2 green onions, sliced (optional) 
  1. Fill a large saucepan with water and bring to a boil over high heat. Add spaghetti and cook according to package directions until al dente, about 8 to 10 minutes. Drain pasta, but do not rinse.
  2. Meanwhile, in a small bowl, stir cornstarch with fish sauce, lime juice and sugar until dissolved. Slice chicken into thin strips. Core and seed jalapeno, then finely chop. Core and seed red pepper, then thinly slice. Slice baby carrots in half lengthwise or slice small carrots into julienned pieces. Peel and discard strings from snow peas.
  3. Lightly coat a large wide saucepan with oil and set over medium-high heat. Add chicken, jalapeno, garlic and ginger. Stir often until chicken is light golden, 3 to 4 minutes. Pour in chicken broth. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir cornstarch mixture, then pour into pan. Stir until well mixed. Add red pepper, carrots and snow peas. Sprinkle with curry. Stir often until snow peas are bright green and sauce bubbles, 3 minutes. Add noodles and stir constantly until hot, 1 minutes. Remove from heat and stir in onions. Serve with lime wedges.

Saturday, November 6, 2010

Crispy Chicken


4 Boneless, Skinless Chicken Breasts
1/4 Cup Ranch Dressing
1/2 Cup Cornflakes, crushed
Spices of Choice (parsley, garlic powder, onion powder, paprika, etc.)
Salt (Optional)
Cooking Spray

~ Heat Oven to 350* F. 
~ Mix Spices, Salt, and Cornflakes in a bowl and set aside.
~ Dip Chicken in Ranch Dressing and then roll Chicken in Cornflake mixture
~ Spray rack with cooking spray. Put Chicken on rack on a cookie sheet. Cook until Chicken is done (about 45 minutes)

Friday, November 5, 2010

Creamy Pesto Chicken Bake

adapted from the recipe from the back of a Campbell's Soup Can

2 Cups cubed, cooked Chicken
2 Cups cooked Penne Noodles
1 Cup sliced Mushrooms
1/2 Cup diced Tomatoes
1 Can Campbell's Cream of Celery Soup
3/4 Cup Water
1/3 Cup prepared Pesto
1/4 Cup Pine Nuts
3 Tbs Bread Crumbs mixed with 1 Tbs melted Butter
Salt and Pepper to taste

~ Combine Chicken, Penne, Mushrooms, and Tomatoes in a shallow 2 qt baking dish.
~ Stir in Cream of celery Soup, water, and Prepared Pesto.
~ Mix Pine Nuts, Bread Crums and Melted Butter together and sprinkle on top. Bake for 30 minutes (or until hot and bubbly) in a 350* oven.