Havarti Shrimp Quesadillas

Adapted from Taste of Home (June/July 2010), page 22.

Prep: 10 min / Cook: 5 min each
Yield: 6 quesadillas

1/2 lb fresh mushrooms, chopped
2 tsp. canola oil
2 tsp. butter
6 Tbs. apricot jam
6 flour tortillas
6 oz. Havarti cheese, shredded or thinly sliced
1/2 lb cooked medium shrimp, peeled, deveined, and chopped

In a large skillet, saute mushrooms in oil and butter until tender.

Spread 1 Tbs. jam over half of each tortilla; top with cheese, shrimp, and mushrooms.  Fold tortillas over.

Grill quesadillas, uncovered, over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted.  Cut and serve.

Notes:
- Diced fresh tomatoes would probably be really good in these.

Sweet 'n Tangy Carrots

From Healthy Cooking Holiday Recipes 2010, page 6.

Prep: 5 min / Cook: 30 min.

Yield: 6-8 servings.

2 lbs carrots, sliced
1/2 cup packed brown sugar
3 Tbs. butter
2 Tbs. Dijon mustard
2 Tbs. minced fresh parsley
1/4 tsp. salt
1/4 tsp. white pepper
Water

Place 1 inch of water, carrots, and salt in a large saucepan; bring to a boil.  Reduce heat; cover and simmer 15-20 minutes or until tender.  Drain.

Return carrots to pan; add brown sugar, butter, mustard, and pepper.  Cook and stir over low heat until well coated.  Sprinkle with parsley.  Serve with a slotted spoon.

Nutrition Facts:
1/2 cup = 143 calories, 5 g fat (3 g saturated fat), 11 mg cholesterol, 257 mg sodium, 25 g carbohydrate, 3 g fiber, 1 g protein

Notes:
- You can use black pepper--I did.
- If you don't have fresh parsley, use a few teaspoons of dried parsley.

French Dip

Adapted from Taste of Home (April/May 1996), page 29.

Prep: 5 min. / Cook: 6 hours
Serves 6

1 top round steak (2 lbs)

2 cups low-sodium beef broth

1/3 cup soy sauce

1/3 cup water

1 tsp. dried rosemary

1 tsp. dried thyme

1 tsp. garlic powder

1 bay leaf

4-5 whole peppercorns

6 French rolls, split; toasted, if desired

Place steak in slow cooker. Add water, soy sauce, beef broth, and seasonings. Cover and cook on high 4 hours, then switch to low for 2 more hours or until beef is tender. Remove meat from broth; shred with forks (or slice if you can--mine fell apart) and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.

Notes:

- Once I opened the crock pot, a lot of the liquid quickly evaporated. We only had enough of the broth for probably 3 sandwiches. I have a dry packet of au jus that we'll use for leftovers, but I think next time I'll mix it and the additional water it calls for into the broth after I remove the meat.

- We toasted our rolls with slices of pepper jack cheese.  Provolone would also be delicious, as I'm sure would be Swiss, Monterey Jack, or others.

After Thanksgiving Turkey Soup

Adapted from Taste of Home's Holiday and Celebrations Cookbook Annual 2001, p. 140.

Prep: 30 min. / Cook: 40 min.

Yield: 8 servings

6 cups chicken broth*
3-4 cups cut up turkey
1 medium onion, diced
2 large carrots, peeled and diced
1 celery rib, diced
½ cup butter, cubed
½ cup flour
1 cup half-and-half cream (can use non-fat)
½ cup uncooked long grain rice
1 tsp. salt
½ tsp chicken bouillon
½ tsp pepper

In a soup kettle or Dutch oven, sauté the onions, carrots, and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 2 cups broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add half-and-half, rice, salt, bouillon, pepper, remaining broth, and turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Great served in bread bowls.

Note:

- The original recipe calls for a leftover turkey carcass, which is brought to a boil, then covered and simmered for 1 hour. The subsequent broth is then used in the recipe, as well as the turkey meat.

Wild Rice Salad

Adapted from Taste of Home (Feb./March 1993), page 29.

Yield: 6 servings

1 cup uncooked wild rice
¾ tsp. salt or seasoned salt (optional, to taste)
2 cups diced cooked chicken
1½-2 cups halved green grapes (can use mixture of red and green)
1 cup sliced water chestnuts, drained
1 cup reduced-fat mayonnaise
1 cup cashews
Lettuce leaves, if desired

Cook rice according to package directions, using ¾ tsp. salt or seasoned salt. Drain. Cool to room temperature.

Spoon rice into a large bowl. Add chicken, grapes, water chestnuts, and mayonnaise. Toss gently until mixed. Cover and chill.

Just before serving, add cashews. Serve on lettuce leaves, if desired.

Notes:
- This is best if allowed to chill for several hours or overnight.
- Consider sprinkling cashews into individual servings instead of entire amount, as cashews become soft and rubbery if they are allowed to sit in the rice mixture for a while.
- This is my mom's version; the original uses 3/4 cup mayo.

Nutrition Facts (for original recipe):
1 serving (without cashews or optional salt) = 318 calories, 10 g fat, 40 mg carbohydrate, 229 mg sodium, 19 g protein.

Sesame Chicken Bites

From Taste of Home (Dec./Jan. 2003), page 29.

Yield: 8-10 appetizer-sized servings

Chicken:
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
½ cup dry bread crumbs
¼ cup sesame seeds
2 teaspoons minced fresh parsley
½ cup mayonnaise
1 teaspoon onion powder
¼ teaspoon pepper
2 to 4 tablespoons vegetable or canola oil

In a large resealable plastic bag, combine the bread crumbs, sesame seeds, and parsley; set aside. In a small bowl, combine the mayonnaise, onion powder, mustard, and pepper. Coat chicken in mayonnaise mixture, then add to crumb mixture, a few pieces at a time, and shake to coat.

In a large skillet, sauté chicken in oil in batches until juices run clear, adding additional oil as needed.

Sauce:
¾ cup mayonnaise
4½ teaspoons honey
1½ teaspoons Dijon mustard

In a small bowl, combine sauce ingredients. Serve with the chicken.

Notes:
- Honestly, I never measure the ingredients for the honey mustard sauce.
- Sometimes I mix the dry ingredients in a bowl and roll the chicken pieces in it instead of shaking them in a bag.
- Baked version (I've started doing this instead of frying them): Place chicken on a foil-lined baking sheet, sprayed with cooking spray.  Bake at 400F for about 15 minutes, or until chicken is cooked through.  (Easier, less fat, and no oil splatters to clean up!)

Nutrition Facts (fried):
1 serving (3 pieces) = 323 calories, 28 g fat (4 g saturated fat), 35 mg cholesterol, 239 mg sodium, 8 g carbohydrate, trace fiber, 11 g protein.

Sesame Ginger Chicken

From Taste of Home (June/July 1996), page 31.

2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame seeds, toasted
½ teaspoon ground ginger
4 boneless skinless chicken breast halves
2 green onions with tops, cut into thin strips

In a small bowl, combine the first four ingredients; set aside. Pound the chicken breasts to ¼ inch thickness. Grill over medium-hot coals, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear. Garnish with onions.

Note:
- Can be made on an indoor grill.
- Use reduced-sodium soy sauce to apply the "lower sodium" label.

Nutrition Facts:
1 serving = 173 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 528 mg sodium, 10 g carbohydrate, 1 g fiber, 24 g protein.

Chocolate Zucchini Cake

From Taste of Home (Aug./Sept. 1998), page 47.

Prep.: 15 min/Bake: 40 min. 
Yield: 12-15 servings.

1/2 cup butter or margarine, softened
1/2 cup canola oil
1 3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk or sour milk
2 1/2 cups flour
4 tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 cups finely chopped zucchini (may use grated zucchini)
12 ounces chocolate chips (reserve 1/4 cup)

Cream together margarine, oil, and sugar. Add eggs, vanilla and milk.
Combine flour, cocoa, baking powder, baking soda, cinnamon, and cloves. Add to other mixture and mix well.

Add zucchini and chocolate chips, except for reserved 1/4 cup of chips. Mix.

Spread in greased and floured 9x13 pan. Sprinkle reserved chocolate chips over top.

Bake at 325 degrees for 40-45 minutes.

Nutrition Facts:
1 piece = 333 calories, 16 g fat (6 g saturated fat), 46 mg cholesterol, 173 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein

Notes:
- You can sour milk by adding enough milk to about 1 tsp. vinegar or lemon juice to make 1/2 cup.
- This is my mom's version, which is way better (the original only calls for 1/2 cup chocolate chips--hello!).

Tangy BBQ Sandwiches

From Taste of Home (June/July 1997), page 33.

This is what Matt and I ate on our first date!  It's always a favorite in our house.

Yield: 14-18 servings.

3 cups chopped celery
1 cup chopped onion
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 boneless chuck roast (3 to 4 pounds), trimmed
14 to 18 hamburger buns, split

In a slow cooker, combine the first twelve ingredients; mix well. Add roast. Cover and cook on high for 6-7 hours or until tender. Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns.

Nutrition Facts:
1 serving = 262 calories, 9 g fat (3 g saturated fat), 49 mg cholesterol, 659 mg sodium, 26 g carbohydrate, 2 g fiber, 18 g protein.

Pasta with Chicken and Squash

From Taste of Home (June/July 1997), page 25.

Yield: 8 servings.

1 package (16 ounces) spiral pasta
2 cups whipping cream
1 tablespoon butter or margarine
2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese
1 small onion, chopped
1 garlic clove, minced
5 tablespoons olive or canola oil, divided
2 medium zucchini, julienned
2 medium yellow summer squash, julienned
1¼ teaspoons salt, divided
1/8 teaspoon pepper
1 pound boneless skinless chicken breasts, juilenned
¼ teaspoon each dried basil, marjoram and savory
¼ teaspoon dried rosemary, crushed
1/8 teaspoon rubbed sage

Cook pasta according to directions.

Meanwhile, heat cream and butter in a large saucepan until butter melts. Add cheese; cook and stir until melted.

Rinse and drain pasta; add to cheese mixture. Cover and keep warm.

In a skillet over medium heat, sauté onion and garlic in 3 tablespoons oil until onion is tender. Add squash; cook until tender. Add 1 teaspoon of salt and pepper; remove and keep warm.

Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear. Place pasta on a serving platter; top with chicken and squash.

Notes:
- I tend to cut this in half, but then again there are only two of us.
- I like to put the squash back in the skillet with the chicken before putting them on top of the pasta.  Sometimes I just toss it all together.
- Make It Healthier: Replace cream with fat-free half and half, reduce butter to 1/2 Tbs or use canola oil, use reduced-fat cheese, reduce salt to 3/4 tsp.
- Meatless Version: Omit chicken and increase squash and zucchini.

Nutrition Facts:
1 cup = 695 calories, 43 g fat (22 g saturated fat), 142 mg cholesterol, 640 mg sodium, 50 g carbohydrate, 3 g fiber, 27 g protein