Slow-cooker Mashed Potatoes

From Quick Cooking (Dec. 2000), page 48.

Prep: 5 min. / Cook: 2-4 hours
Yield: 8-10 servings

1 pkg. (3 oz) cream cheese, softened
1/2 cup sour cream
1/4 cup butter, softened
1 envelope ranch salad dressing mix
1 tsp. dried parsley flakes
6 cups warm mashed potatoes (prepared without butter or milk)

In a bowl, combine the cream cheese, sour cream, butter, salad dressing, and parsley; stir in potatoes.

Transfer to slow cooker.  Cover and cook on low for 2-4 hours.

Nutrition Facts:
1 serving (3/4 cup) = 199 calories, 10 g fat (6 g saturated fat), 30 mg cholesterol, 671 mg sodium, 22 g carbohydrate, 4 g fiber, 3 g protein

Notes:
- I'm not sure what was with my potatoes, but they were extremely dry and I ended up adding milk to keep them from scorching.  My mom didn't have this problem when she made the potatoes, so perhaps it's my crock pot, which we already know is notorious for cooking things too quickly.
- I think I used neufchatel cheese (less fat than cream cheese) and light sour cream, which would help out a bit when it comes to the amounts of fat and cholesterol.  You could take things even further by replacing the sour cream with fat-free sour cream or plain Greek yogurt (I'm really into that right now).
- Because I didn't want so strong of a ranch flavor in the potatoes (this was for Thanksgiving), I probably only used about 1 Tbs. of ranch seasoning.  It was subtle, but I liked it.  Play around with the amounts depending on your taste--the less you use, the lower the sodium content will be.

Chocolate Banana Bread / Muffins

From Quick Cooking (Jan./Feb. 2001), page 53.

Yield: 1 loaf or 2 dozen muffins

½ cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)—needs more banana flavor
¼ cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
½ cup chopped nuts, optional
1 cup chocolate chips, optional

In a mixing bowl, cream butter and sugar. Add eggs, bananas, milk, and vanilla. Combine the flour, cocoa, baking soda, and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9x5x3” loaf pan.

Bake at 350°F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Notes:
- For muffins: Fill muffin cups about 2/3 full. Check muffins at about 15 minutes for doneness.

Nutrition Facts:
1 slice (1/16 loaf) = 184 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 294 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein

Cajun Chicken Strips

From Quick Cooking (May/June 1998), page 23.

Yield: 4-6 servings

1 tablespoon all-purpose flour
1 teaspoon poultry seasoning
¾ teaspoon garlic salt
½ teaspoon paprika
1/8 to ¼ teaspoon cayenne pepper
1½ pounds boneless skinless chicken breasts, cut into ½-inch strips
2 tablespoons butter or margarine
Italian parsley and chili peppers, optional

In a large resealable plastic bag, combine the first six ingredients. Add chicken, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8-10 minutes or until the juices run clear. Garnish with parsley and peppers if desired.

Nutrition Facts:
1 serving (4 oz) = 162 calories, 6 g fat (3 g saturated fat), 73 mg cholesterol, 320 mg sodium, 1 g carbohydrate, trace fiber, 23 g protein.

Turkey Sloppy Joes

From Quick Cooking (July/August 1998), page 44.

Yield: 6 servings

1 pound ground turkey breast
¼ cup chopped onion
½ cup ketchup
3 tablespoons barbecue sauce
1 tablespoon prepared mustard
1 tablespoon vinegar
1½ teaspoons Worcestershire sauce
½ teaspoon celery seed
¼ teaspoon pepper
6 whole wheat hamburger buns

In a nonstick skillet, cook the turkey and onion for 5 minutes or until turkey is no longer pink. Add the next seven ingredients; simmer for 10 minutes, stirring occasionally. Serve on buns.

Nutrition Facts:
1 serving = 236 calories, 3 g fat, 37 mg cholesterol, 364 mg sodium, 29 g carbohydrate, 23 g protein.

Mexican Manicotti

From Quick Cooking (March/April 2000), page 51.

Prep: 20 min + overnight refrigeration + 30 min / Cook: 1 hour 10 min
Yield: 8 servings

1 pound lean ground beef
1 can (16 oz.) refried beans (two cups)
3-4 teaspoons chili powder
1½ teaspoons dried oregano
1 package (8 oz.) manicotti shells
2½ cups water
1 jar (16 oz.) picante sauce or salsa (two cups)
2 cups (16 oz.) sour cream
1 cup (4 oz.) shredded Monterey Jack or Mexican-blend cheese
¼ cup sliced green onions
Sliced black olives, optional

In a bowl, combine the uncooked beef, beans, chili powder, and oregano. Spoon into uncooked manicotti shells; arrange in a greased 9x13” baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate over night.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350°F for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with the cheese, onions, and olives if desired. Bake 5-10 minutes longer or until the cheese is melted.

Flavorful Beef Stirfry

From Quick Cooking (Jan./Feb. 2000), page 19.

Prep: 15-20 min / Cook: 10 min
Yield: 4 servings (or more)

2 tablespoons cornstarch
2 teaspoons sugar
6 tablespoons soy sauce
¼ cup white wine, apple juice, or water
1 pound boneless beef round steak, cut into thin strips
3 cups broccoli florets
2 medium carrots, thinly sliced
1 package (6 ounces) frozen pea pods, thawed
2 tablespoons chopped onion
2 tablespoons canola oil, divided
1 can (8 ounces) sliced water chestnuts, drained
Hot cooked rice

In a bowl, combine cornstarch, sugar, soy sauce and wine, apple juice, or water until smooth. Add beef and toss to coat; set aside.

In a large skillet, stir-fry broccoli, carrots, pea pods, and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm.

In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss. Serve over rice.

Notes:
- Meatless Version: Omit the beef or replace it.  Substitution ideas: firm tofu, mushrooms, bamboo shoots, additional vegetables (carrots, broccoli, pea pods, water chestnuts).  After removing vegetables from pan, add sauce and cook, stirring, until bubbly.  Complete recipe as directed.
- Make it Healthier: Use low-sodium soy sauce, use water instead of wine or juice, increase vegetables, reduce meat, cut oil by half, and serve over brown rice.

Summer Spinach Salad

Adapted from Quick Cooking (July/August 2000), page 27.

Yield: 14 dinner servings or 30 buffet servings

Dressing:
½ cup vegetable oil
¼ cup chopped onion
2 tablespoons plus 2 teaspoons cider or red wine vinegar
2 tablespoon plus 2 teaspoons sugar
1 ½ teaspoons ground mustard
½ teaspoon salt

Salad:
1 ½ teaspoons poppy seeds
16 cups torn fresh spinach
3 green onions, sliced
2 pints fresh strawberries, sliced
3 large ripe bananas, cut in ½ inch slices
½ cup slivered almonds, toasted

Place the first six ingredients in a blender or food processor; cover and process until sugar is dissolved

In a salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Serve immediately.

Advance preparation:
Up to a week ahead: Prepare dressing. Store in refrigerator. Toast almonds. Store in an airtight container.
Day of serving: Slice green onions and strawberries. Tear spinach leaves.
Just before serving: Slice bananas. Combine all salad ingredients. Toss with dressing.

Notes:
- This is my mom's version of the salad; the original only calls for 8 cups spinach.

Nutrition Facts:
1 serving = 149 calories, 10 g fat (1 g saturated fat), 0 g cholesterol, 99 mg sodium, 14 g carbohydrate, 3 g fiber, 2 g protein.

Dressed-up Steaks

From Quick Cooking (Jan./Feb. 2006), page 28.

Prep/Total Time: 20 min
Yield: 4 servings

1 tablespoon olive oil
1 ½ teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon pepper
4 boneless beef sirloin steaks (6 ounces each)
¾ cup Catalina salad dressing, divided

In a small bowl, combine the oil, garlic, oregano, and pepper. Rub over both sides of steaks. Brush with ¼ cup salad dressing. Place on a broiler pan.

Broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145˚; medium, 160˚; well-done, 170˚). Serve with remaining dressing.

Nutrition Facts:
1 steak = 268 calories, 21 g fat (4 g saturated fat), 24 mg cholesterol, 603 mg sodium, 11 g carbohydrate, trace fiber, 8 g protein

Notes:
- You could definitely cook these on the grill.

Buttermilk Cinnamon Bread

From Quick Cooking (May/June 1998), page 19.

Yield: two 16-slice loaves

4 cups flour
2 cups buttermilk
2 eggs
1/2 cup vegetable or canola oil
2 1/2 cups sugar, divided
1 Tbs. cinnamon
2 tsp. baking soda
1 tsp. salt
1-2 Tbs. finely chopped walnuts, optional

Mix together buttermilk, eggs, oil, and 1 1/2 cups sugar; set aside.  In another bowl, combine flour, baking soda, and salt.

Add buttermilk mixture to flour mixture and stir with a spoon until blended. Do not over mix. Mixture should still be very lumpy. Set aside.

In a small bowl, combine remaining sugar and cinnamon.

Spoon some of the batter into two greased loaf pans. Sprinkle half of the cinnamon sugar mixture over the batter. Spoon the rest of the batter over the cinnamon sugar. Sprinkle the rest of the cinnamon sugar over the top of the batter.

Use a knife to swirl the cinnamon sugar through the batter.  Top with nuts, if desired.

Bake for 45-60 minutes @ 350˚F. Cool slightly. Loosen loaves and turn out onto cooling racks. Turn loaves right side up to cool. When cool, wrap in waxed paper and then foil or plastic wrap. May be frozen.

Notes:
- If desired, drizzle glaze over top of loaves when they are cooled. Make glaze by mixing about a tablespoon of softened butter or margarine, a teaspoon of vanilla, a cup of powdered sugar, and enough milk or water to make a glaze that can be drizzled from a spoon.

Nutrition Facts:
1 slice = 160 calories, 4 g fat (1 g saturated fat), 14 mg cholesterol, 173 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Maple Pecan Pork Chops

From Quick Cooking (Jan./Feb. 06), page 21.

Prep/Total Time: 30 min.
Yield: 4 servings.

2 tablespoons spicy brown mustard
½ teaspoon pepper
½ cup maple syrup, divided
4 pork loin chops (3/4 inch thick)
1 tablespoon butter
½ cup unsweetened apple juice
1 cup pecan halves

In a small bowl, combine the mustard, pepper, and 2 teaspoons syrup. Brush over both sides of pork chops. In a large nonstick skillet, brown pork in butter over medium heat for 2-4 minutes on each side. Add apple juice. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm.

Add pecans and remaining syrup to the skillet; cook and stir for 1-2 minutes or until blended. Serve over the pork chops.

Chicken Ole

From Quick Cooking (July/August 1999), page 49.

Yield: 4 servings.

1 lb. boneless skinless chicken breasts, cut into ½ inch cubes
1 Tbs. canola oil
1 can (15 ¼ ounce) whole kernel corn, drained
1 can (15 ounce) tomato sauce
1 can (4 ounce) chopped green chilies
1 ½ tsp. chili powder
1 tsp. onion powder (may use dehydrated onion instead)
Tortilla chips or hot cooked rice
Shredded cheddar cheese

In a large skillet, cook chicken in oil for 5-6 minutes or until no longer pink. Add corn, tomato sauce, chilies, chili powder, and onion powder; bring to a boil. Reduce heat; cover and simmer 10-12 minutes, stirring occasionally. Serve over tortilla chips or rice and sprinkle with cheese.

Notes:
- Make it Healthier: Use no-salt-added or reduced sodium vegetables.  Use reduced fat cheese.

Nutrition Facts:
1 serving (without rice, chips, or cheese) = 274 calories, 7 g fat (0 g saturated fat), 63 mg cholesterol, 1024 mg sodium, 28 g carbohydrate, 0 g fiber, 27 g protein.

Honey Lime Grilled Chicken

From Quick Cooking (July/Aug. 2000), page 38.

Prep: 5 min. + marinating / Cook: 15 min.
Yield: 4 servings

½ cup honey
1/3 cup soy sauce
¼ cup lime juice
4 boneless skinless chicken breast halves

In a resealable plastic bag or shallow glass container, combine the honey, soy sauce and lime juice; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 30-45 minutes. Drain and discard marinade.

Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

Note:
- I didn’t discard the marinade. Instead, I boiled it, using part to baste the chicken and served the other part with it.
- Use reduced-sodium soy sauce.

Chocolate Caramel Cookies ("Rolo" Cookies)

From Quick Cooking (Nov./Dec. 1998), page 29.

Yield: 50-60 cookies

1 cup butter (no substitutions), softened
1 cup plus 1 Tbs. sugar, divided
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 ½ cups flour
¾ cup baking cocoa
1 teaspoon baking soda
1 cup chopped pecans, divided
1 package (13 ounces) Rolo candies

Cream the butter, 1 cup sugar, and brown sugar. Add eggs and vanilla and mix well.

Combine flour, cocoa, and baking soda and add to the creamed mixture, beating just until blended. Stir in ½ cup of the chopped pecans.

In a small bowl, combine the remaining ½ cup chopped pecans and 1 tablespoon sugar.

Shape dough by tablespoonfuls around the Rolo candies. Dip ½ of each cookie in the pecan/sugar mixture. Place cookies on cookie sheets with nut/sugar side up.

Bake at 375 degrees for 7-10 minutes, or until tops of cookies are slightly cracked. Cool on cookie sheets for 3 minutes, and then transfer cookies to wire cooling racks.

Nutrition Facts:
2 cookies = 244 calories, 12 g fat (6 g saturated fat), 32 mg cholesterol, 134 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Walnut Chicken Skillet

From Quick Cooking (Jan./Feb. 2000), page 19.

Prep: 5-10 min + marinating / Cook: 15 min
Yield: 4 servings.

2 teaspoons cornstarch, divided
3 tablespoons soy sauce, divided
1 pound boneless skinless chicken breasts, cut into ¼ inch strips
1 tablespoon water
1½ teaspoons vinegar
1½ teaspoons sugar
Dash hot pepper sauce
½ cup walnut halves (I’ve used pecans)
3 tablespoons vegetable or canola oil
1 medium green pepper, cut into 1-inch pieces
½ teaspoon ground ginger
Hot cooked rice

In a bowl, combine 1 teaspoon of cornstarch and 1 tablespoon soy sauce until smooth; add chicken and toss to coat. Cover and refrigerate for 30 minutes.

Meanwhile, in a bowl, combine water, vinegar, sugar, hot pepper sauce, and remaining cornstarch and soy sauce; set aside.

In a skillet, sauté walnuts in oil until toasted; remove with a slotted spoon and set aside.

In the same skillet, stir-fry chicken until juices run clear. Remove and keep warm.

Add green pepper and ginger to skillet; cook and stir for 3 minutes or until pepper is crisp-tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Return chicken and walnuts to pan.

Serve over rice.

Nutrition Facts:
1 cup = 321 calories, 21 g fat (3 g saturated fat), 63 mg cholesterol, 746 mg sodium, 7 g carbohydrate, 1 g fiber, 27 g protein

Picante Chicken

From Quick Cooking (July/Aug. 2001), page 31.

Prep: 5 min / Cook: 30 min.
Yield: 4 servings.

4 boneless skinless chicken breast halves (1 pound)
1 jar (16 ounces) picante sauce
3 tablespoons brown sugar
1 tablespoon prepared mustard
Hot cooked rice, optional

Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar, and mustard; pour over chicken. Bake, uncovered, at 400° for 30-35 minutes or until chicken juices run clear. Serve over rice if desired.

Notes:
- I'd recommend buying reduced-sodium salsa or mustard, if such a thing exists.
- Karen of the 365 Days of Slow-Cooking blog turned this into a crock pot recipe: cover and cook on low for 4-5 hours.  She also recommended eating it in tortillas as tacos.

Nutrition Facts:
1 serving (minus rice) = 209 calories, 2 g fat (trace saturated fat), 66 mg cholesterol, 1009 mg sodium, 19 g carbohydrate, trace fiber, 26 g protein.

Flank Steak with Orange Sauce

From Quick Cooking (Jan./Feb. 2006), page 8.

Prep: 15 min. + marinating / Broil: 15 min.
Yield: 4 servings.

¾ cup orange juice
¼ cup honey
1 tablespoon lime juice
1 tablespoon soy sauce
1 teaspoon minced garlic
½ teaspoon coarsely ground pepper

1 tablespoon vegetable oil
1 teaspoon minced fresh gingerroot
1 beef flank steak (1 pound)

In a small bowl, combine the first six ingredients. Cover and refrigerate ½ cup for serving. Add oil and ginger to the remaining orange sauce; pour into a large resealable bag. Add the flank steak; seal bag and turn to coat. Refrigerate for at least 1 hour or overnight.

Drain and discard marinade. Place steak on a broiler pan. Broil 4 inches from the heat for 7-8 minutes on each side or until meat reaches desired doneness.

Meanwhile, in a small saucepan, warm reserved orange sauce until heated through. Thinly slice steak across the grain; serve with sauce.

Notes:
- Use reduced-sodium soy sauce.

Pepper Jack Stuffed Chicken

From Quick Cooking (Nov./Dec. 2003), page 39.

Prep/Total: 45 min.
Yield: 2 servings

2 ounces pepper Jack cheese (I always guess at this)
2 boneless skinless chicken breast halves
1 teaspoon Mexican or taco seasoning
1 teaspoon vegetable oil

Cut cheese into two 2 ¼-inch x 1-inch x ¾-inch strips. Flatten chicken to ¼-inch thickness (or carefully cut a pocket into the side of each breast with a sharp knife). Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken.

In a large skillet, brown chicken in oil on all sides. Transfer to a greased 8-inch square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear. Discard toothpicks.

Notes:
- I hate pounding chicken, so I usually end up cutting a large pocket into the side.