ISO Recipes for Young Men starting out on their own

[Kalna]

I have two male family members that are now young men living on their own. One has his own first home ( he lives alone) and the other is 25 years old, living in an apartment in Boston and attending college for the first time. They both like to eat healthy but have limited cooking experience and I would think a small amount of staples in their pantry.

For Christmas I would like to put togehter a collection of recipes in a binder for each of them. I would also like prepare "boxes" that would have the spices, canned goods for a particular recipe. For example, I am including the BB recipe for Baked Oatmeal which the oats, raisins, spices.

Here is what I have so far

Oven Fried Chicken
Cape Cod Chicken ( uses a can of cranberry sauce and rice and spices)
Baked Oatmeal
Sausage & Pasta one pan dinner

Does anyone have some suggestions? They should have short list of ingredients, use simple cooking tools and be low cost.

Thanks,
Carolyn

[MISSINDI]

What a nice idea! This recipe is from Giada DeLaurentiis (Everyday Italian) and is quick, simple and yummy.

Lemon Spaghetti
Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: 6 servings

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

[lonetree1353]

When DD moved to Vancouver I started a cookbook of her favourite things. The one recipe she makes the most is this one. She just cooks rice and a veggie to go with it.


* Exported from MasterCook *

ONE DISH CHICKEN BAKE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast halves without skin -- boneless
6 ounces Stove top stuffing package
1 can Campbells Cream of Chicken or Mushroom soup
1/3 cup sour cream
1/4 cup butter -- cut into small pieces

In a large bowl, combined the Stove Top Stuffing Mix®, the seasoning packet, 1 1/2 cups of HOT water and the butter, stirring until it is moistened and then set it aside.

Mix the Cream of Mushroom soup and the Sour Cream, or Milk, in a medium size bowl.

Place the Chicken Breasts in a 12 x 9 inch baking dish and pour the Soup and Sour Cream mixture over them. Then cover them with the Stove Top Stuffing mixture.

Bake the casserole in a 375 degree oven for 35 minutes or until the chicken breasts are thoroughly cooked.

[paula]

Would you consider adding a small slow cooker to your Christmas list? They are fairly cheap and very easy to use. There are a lot of slow cook recipes that simply require mixing together common ingredients and that result in delicious meals.

Paula

[Tizzylish]

What a great idea! :D


* Exported from MasterCook *

Pork Chops W/ Apples and Stuffing

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless pork loin chops -- 1 inch thick
1 Tbsp vegetable oil (I use olive oil)
1 package crushed stuffing mix -- (6 oz)
plus ingredients needed to prepare mix (
I use stuffing for pork)
1 can apple pie filling with cinnamon -- (21 oz)

Preheat oven to 350 degrees F. Grease 9-by13-inch baking pan with cooking spray.
In skillet, brown pork chops in oil over medium-high heat.
Meanwhile, prepare stuffing according to package directions.
Spread pie filling in prepared baking pan. Top with pork in single layer. Spoon stuffing on top.
Cover and bake in preheated oven 35 minutes. Uncover; bake 10 minutes or until thermometer reads 160 degrees.

Taste of Home



* Exported from MasterCook *

500°F Eye-of-Round Roast

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 eye of round roast (2-3 pounds)

Preheat oven to 500°F.
Season roast as desired; place on rack in shallow roasting pan. Do not add water or cover.
Place roast in the preheated oven and lower temperature to 475°F. Roast at 475°F for 7 minutes per pound.
Turn oven off and let roast sit in oven 2-1/2 hours. DO NOT OPEN OVEN DOOR DURING THIS 2-1/2 HOUR TIME PERIOD.
Remove roast and slice thinly.


txbeef.org

Description:
"The easiest roast you'll ever cook."

NOTES : I liberally salt and pepper my roast, slice up an onion or two, lay the roast on top, fat side up.

To make gravy:

You'll need
pan drippings from roast
1-1/2 cups beef broth
2 Tbsp. cornstarch
1/4 cup cold beef broth

Remove roast from roasting pan and place pan on burner over medium heat. Add 1-1/2 cups of broth to drippings in roasting pan. Cook, stirring to remove the brown bits in bottom of pan. Mix 2 Tbsp. cornstarch with 1/4 cup beef broth, stirring until smooth. Stir into pan, bring to boil and boil until thickened (about 1 minute).



* Exported from MasterCook *

One Pot Chicken Dinner

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast halves {bone in w/skin}
6 medium potatoes -- peeled and
quartered (red potatoes work well too)
2 carrots -- peeled and cut into
thirds (2 to 3)
1 large onion -- quartered
Garlic Salt
Paprika
Oregano
1/4 cup butter or margarine -- melted

Preheat oven to 450 degrees. Spray a 3 quart casserole or Dutch oven with Pam. Place potatoes, then carrots and onion, then chicken in prepared dish. Season and pour melted butter over top. Cover and bake for 60 minutes.

NOTES: You can use any kind of spice you like on chicken, I love Emeril's Essence for a little kick!

[Sadiedog's mom]

That is a great idea! You can never go wrong with a basic chili recipe and don't forget to throw in some recipes for guys night in or football sundays.

The recipes below are all from memory and can easily be revamped to your desire.

My DH loves this easy bean dip:

1 8oz container cream cheese
1 can refried beans
1 container cottage cheese
1 jar salsa
shredded chedder

layer the ingredients in a baking dish and bake 20 minutes or so at 350 or until cheese is melted and bubbly. Serve with chips

Another thought. Do they have grills? Throw in some easy burger recipes (other than Lipton onion soup mixed in).

And, ever since my brother was single he makes the following recipe (from mom) and it's a big hit with all of his friends:

Enchiladas

1 can enchilada sauce
1 can Campbells cream of mushroom soup (condensed)
1 can diced green chilis
1 can diced black olives
1 package shredded chedder cheese
1 package flour tortillas

Heat oven to 350 degrees. Spray a 9x13 baking dish with Pam.

Mix together soup and sauce. Add a thin layer of sauce mixture to the bottom of the pan, set the rest aside.

In each tortilla add a handfull of cheese, a spoonful of chilis and a spoonful of olives. Roll tortilla and place in pan.

When all tortillas are rolled cover with sauce. Bake for about 20-30 minutes.

**with this recipe I often cut back on cheese and add sauteed mushrooms, fresh chilis, black beans, zucchini, etc. You could also easily add leftover chicken or beef--or get a roasted chicken and add some of that.

[funniegrrl]

This could be served for a date or other company, or just makes a nice home-cooked dish to have for supper and then have leftovers:

Tracey's Low Country Chicken & Saffron Rice Casserole

2 Tbsp oil
¼ cup diced onion
¼ cup diced celery
¼ cup diced green bell pepper
1 clove garlic, minced
3 boneless chicken breasts, cut into ½-inch pieces
2 pkg (5 oz each) saffron (yellow) rice mix
1 tsp dried thyme (or 1 Tbsp fresh)
1 can (14.5 oz) reduced-salt crushed tomatoes
3 cups reduced-sodium chicken broth

Heat oil in large skillet over medium-high heat. Add onion, celery, pepper, and garlic and sauté until onion is translucent. Add chicken and sauté, stirring occasionally, until no longer pink. Add rice mix and thyme and continue to cook, stirring, for another 2 minutes. Stir in tomatoes (with liquid) and chicken broth. Coat a 2-quart casserole or baking dish with non-stick spray. Pour mixture into dish and bake, covered, in a preheated 350F oven 1 ½ hours, or until rice is done.

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Nothing could be easier; fun for a party, and I think boys would find it fun to make 'cause it involves string.

Kalua Pig
(Hawaiian oven barbeque)

The secret to this dish is the tightly sealed environment in which it cooks. This simulates the in-ground pig roast and is what gives it the intense flavor and mouth-watering tenderness.

Boston butt pork roast, 4 to 6 lbs
1 Tbsp fresh ginger, minced
2 cloves garlic, lightly mashed & shredded
½ cup soy sauce
1 Tbsp Worcestershire sauce
few drops liquid smoke (no more than 1/16 tsp)

Place roast in the center of a very large piece of heavy-duty aluminum foil. Bring all sides of the foil up around the roast, but do not seal. Spread ginger and garlic over surface of roast. Mix soy sauce, Worcestershire, and liquid smoke and pour over roast. (Be very careful not to use too much liquid smoke; better too little than too much.) Finish sealing foil, crimping tightly, making sure that there are no seams low enough to allow soy sauce mixture to leak out. Enclose roast in another sheet of heavy-duty foil, crimping tightly. Place roast in a dutch oven or lidded casserole. Cover top of dish with a double layer of foil, then press lid tightly over foil. Tie lid down to dish using kitchen twine soaked in water to ensure a tight seal, if desired. Cook in a 375º oven for 5 hours. Remove from oven and allow roast to cool until it can be handled. Shred meat by hand and serve with pan juices, strained and de-fatted.

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This is the only beef stew recipe I make, and it's a staple for me in the winter. It's adapted from the Fannie Farmer Cookbook.

Old Fashioned Beef Stew

1/3 cup flour
1 tsp salt or garlic salt
1/4 tsp black pepper
2 pounds stew beef, cut into bite-size chunks
4 Tbsp shortning or oil
1 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1 large onion, thinly sliced
2 bay leaves
1/4 tsp allspice
12 small carrots (washed & trimmed) or 24 baby carrots
12 small white onions (trimmed) or 3 medium onions (quartered)
8 small red potatoes or equivalent white potatoes

Mix flour, salt, and pepper in a clean plastic or paper bag. Melt shortning over high heat in a Dutch oven or heavy-bottomed pot with a cover. Add beef to bag with flour mixture a few at a time, shake to coat, and add to pot to brown on all sides, then remove to a warm plate. Repeat with the rest of the beef until all is browned. Add the the onion to the pot and saute until tender and starting to brown. (Sometimes I add a little minced garlic and some minced celery at this stage.) Return all the beef to the pot and immediately add 4 cups of BOILING water. (It will sputter - stand back.) Stir in remaining ingredients except vegetables. Turn heat to low, cover, and simmer for 1 1/2 to 2 hours, or until tender. (Do NOT boil as this toughens any meat.) Add the vegetables and cook another 20 - 30 minutes until they can be pierced easily with a fork. Do not cook past this point or vegetables will be mushy.

-------------------

Cajun Angels

Wrap a slice of bacon around a large shrimp and roll in cajun seasonings - broil until bacon is crisp. Serve with dipping sauce:

1 part Creole Mustard
1 part mayonnaise
Cajun seasoning to taste and heat desired
Horseradish (drained), to taste

-----------------

Creamy Red Potato Salad

1/2 cup bottled Italian dressing
3/4 cup mayonnaise
2 Tbsp snipped fresh dill or 1 tsp. dried dill weed
1 tsp Dijon-style mustard
1 tsp lemon juice
1/8 tsp pepper
3 lb red or new potatoes, cooked and cut into large chunks

In large bowl, combine all ingredients except potatoes. Toss with warm potatoes. Cover and chill.


------------------------

Cooking Light published this as a side dish, but I also use it as a meatless main dish. Of course you could use regular-fat ingredients if you're not watching calories/fat.

Zucchini Rice Casserole

8 cups (2 ½ pounds) sliced zucchini
1 cup chopped onion
½ cup fat free chicken broth
2 cups cooked rice
1 cup (4 oz) shredded reduced fat cheddar cheese
1 cup fat-free sour cream
¼ cup Parmesan cheese
¼ cup Italian seasoned breadcrumbs
1 tsp salt
¼ tsp black pepper
2 large eggs, lightly beaten
Cooking spray

Combine first 3 ingredients in a dutch oven, bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with potato masher.

Combine zucchini mixture, rice, cheddar, sour cream, 2 Tbsp Parmesan, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13x9 baking dish coated with cooking spray; sprinkle with 2 Tbsp Parmesan cheese. Bake at 350 for 30 minutes or until bubbly.

Preheat broiler. Broil 1 minute or until lightly browned. 8 servings.

-------------------

Tracey's Mediterranean Salad

1 small eggplant (1 to 1-1/2 pounds), cut into 1-inch cubes
1 medium red onion, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
2 medium zucchini, cut in half lengthwise then cut into ½-inch slices
salt and pepper to taste
Olive oil flavored cooking spray
1 Tbsp olive oil, divided
Dressing (below)
½ cup crumbled feta cheese (regular or low/non fat)

Preheat broiler. Spray a baking pan with cooking spray. Add eggplant and drizzle with ½ of the olive oil, tossing to coat. Sprinkle with salt and pepper. Broil until lightly browned and just cooked through, about 4 minutes, stirring halfway through. Place in a medium mixing bowl and set aside.

Turn off broiler and heat oven to 450. Spray baking sheet again and add remaining vegetables. Drizzle with remaining olive oil; toss to coat. Roast vegetables until tender and golden, stirring occasionally, about 20 minutes. Add vegetables to bowl with eggplant. Add dressing and toss until well combined. Sprinkle with crumbled feta. Serve warm or room temperature. Serves 3 to 4.


Dressing
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
2 tsp dried basil (or 2 Tbsp chopped fresh basil)
pinch sugar

Combine ingredients in a small bowl, stirring until well combined.

[Miss Giggles]

I am a young lady and these sound real good.

Thanks

[Char Finamore]

When you get your final list compiled, will you please post it? My daughters are living on their own and find it difficult to eat both healthy and CHEAP. I give them $$ for groceries now and then, but we are trying to teach them to be self-reliant!

[deniseannsc]

OK, here's my contribution to the list:


Bourbon-Glazed Salmon

Serving Size : 8 Preparation Time :0:00
Categories : Fish and Shellfish Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
6 tablespoons bourbon
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
2 teaspoons fresh ginger -- grated peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves -- crushed
8 (6-ounce) salmon fillets -- (about 1 inch thick)
cooking spray
4 teaspoons sesame seeds
1/2 cup green onions -- thinly sliced

Combine first 8 ingredients in a large zip-top plastic bag; add salmon fillets. Seal bag, and marinate in refrigerator 30 minutes, turning bag once. Remove fillets from bag; discard marinade.

Preheat broiler.

Place fillets on broiler pan coated with cooking spray. Broil 11 minutes or until fish flakes easily when tested with a fork. Sprinkle each fillet with 1/2 teaspoon sesame seeds and 1 tablespoon onions.

Calories 307 (34% from fat); Fat 11.6g (sat 1.8g, mono 3.9g, poly 4.7g); Protein 34.4g; Carb 14.9g; Fiber 0.4g; Chol 94mg; Iron 2mg; Sodium 288mg; Calc 53mg

Source:
"Cooking Light Magazine, September 2001, page 117"
Copyright:
"© 2001 by Southern Living, Inc."

NOTES : The marinade in this recipe is also good on pork tenderloin or boneless chicken breasts.


Broiled Tilapia with Vegetables

Serving Size : 4 Preparation Time :0:00
Categories : Main dish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small yellow squash -- cut into 1/2 " cubes
2 cups tomatoes -- grape or cherry
2 small onions -- peeled, cut into eighths and separated
cooking spray
1/4 teaspoon salt
4 4 oz tilapia -- or flounder, sole, or orange roughy
1 teaspoon Old Bay seasoning
2 teaspoons olive oil
1 tablespoon fresh lime juice

Preheat broiler.

Place squash, tomatoes, and onion on a baking sheet coated with cooking spray; coat veggies lightly with cooking spray, and sprinkle with salt.

Broil 10 minutes, stirring once.

Transfer veggies to a bowl; cover and set aside.

Spray pan with cooking spray.

Place fish (flattest side down) on pan; coat fish lightly with cooking spray.

Broil 3 minutes; turn, coat other side of fish with cooking spray, and sprinkle with seasoning.

Broil 2-3 minutes or until fish flakes easily when tested with a fork.

Drizzle olive oil and lime juice over fish and veggies.

Source:
"Cooking Light Light & Easy Menus p.74"
Ratings : Great 0

Menu Plan
1. Slice potatoes, cut squash and onion, chop parsley
2. Steam potatoes. Broil veggies while potatoes cook
3. Broil fish



Cheese-and-Bean Enchiladas

Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bag frozen chopped onion -- (10-ounce)
1 can fat-free refried beans with mild green chiles -- (16-ounce) (such as Taco Bell)
2 cups reduced-fat Mexican blend or cheddar cheese -- (8 ounces) divided preshredded
12 corn tortillas -- (6-inch)
1 can enchilada sauce -- (19-ounce) not El Rio if possible
2 tablespoons low-fat sour cream
2 tablespoons chopped ripe olives
6 tablespoons minced fresh cilantro


Preheat oven to 400 degrees.

Place onion in a sieve; rinse with hot water.

Drain well. Combine onion and beans in a microwave-safe bowl.

Microwave at high 3 minutes or until heated.

Stir in 1-1/2 cups cheese.

Stack tortillas; wrap stack in damp paper towels, and microwave at high for 1 minute or until soft.

Pour half of sauce in bottom of a 13 x 9-inch baking dish; dip both sides of each tortilla into sauce.

Spoon about 1/4 cup bean mixture down center of each tortilla; roll up.

Arrange tortillas in baking dish; top with remaining enchilada sauce and 1/2 cup cheese.

Bake at 400 degrees for 8 minutes or until thoroughly heated.

Top each serving with sour cream, olives, and cilantro.

Source:
"Published: Cooking Light- 10/01/99"
Yield:
"2 each"

YIELD: 6 servings (serving size: 2 enchiladas, 1 teaspoon sour cream, 1 teaspoon olives, and 1 tablespoon cilantro)

NUTRITIONAL INFO
calories: 328 carbohydrates: 45 g cholesterol: 15 mg fat: 9.8 g sodium: 987 mg protein: 18.4 g calcium: 400 mg iron: 2.7 mg fiber: 6.7 g

Add one small can green chilies if not included in beans
Only used 1/2 bag of onions


Chicken Baseballs

Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 oz. light cream cheese -- softened
2 tsp light margarine -- melted
1/4 tsp salt
1/4 tsp pepper
2 Tbsp chopped onion
2 cups cubed cooked chicken
1 can reduced fat crescent rolls -- (8 oz.)
2 Tablespoons milk
bread crumbs

In a blender (or by hand) combine cream cheese, butter, salt, pepper, milk, onion.

Blend. Pour mixture over chicken and stir.

Separate crescent roll dough into four rectangles and seal perforations.

Spoon 1/2 cup mixture into center of each.

Pull opposite corners of dough to center and seal.

Sprinkle each "baseball" with bread crumbs and place on ungreased cookie sheet or pizza stone.

Bake at 350 degrees for 20 minutes.


Chicken with Artichokes and Olives

Recipe By :Robyn Webb
Serving Size : 4 Preparation Time :0:00
Categories : Chicken main dishes
Poultry quick & easy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
4 (6-ounce) skinless boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry white wine
1/4 cup fat-free, less-sodium chicken broth
1 teaspoon cornstarch
2 teaspoons Dijon mustard
1/3 cup pitted kalamata olives
1 (14-ounce) can quartered artichoke hearts -- drained
2 tablespoons minced fresh parsley

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan; keep warm.

Combine wine, broth, cornstarch, and mustard. Add to pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in olives and artichokes; cook 1 minute. Spoon sauce over chicken; sprinkle with parsley.

Serving size: 1 chicken breast half and 1/4 cup sauce.

Calories 323 (28% from fat); Fat 10.1g (sat 1.6g, mono 6.1g, poly 1.4g); Protein 42.4g; Carbohydrates 10.1g; Fiber 3.8g; Cholesterol 99mg; Iron 2.1mg; Sodium 788mg; Calcium 50mg

Source:
"Cooking Light Magazine, January/February 2003, page 188"
S(Formatted by):
"Wilma Dye"
Copyright:
"© 2003 by Southern Living, Inc."

Serving Ideas : Serve over buttered bow tie pasta.

[deniseannsc]

I found two more:


Rancho Luna Chicken

Recipe By :Vivian Carballo
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 (4-ounce) skinless boneless chicken breast halves
3 tablespoons commercial mojo marinade -- (such as Goya)
1/2 cup onion -- finely chopped
1/4 cup fresh parsley -- finely chopped
1 teaspoon vegetable oil
4 teaspoons fresh lime juice
lime wedges -- (optional)

Combine chicken and mojo in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally.

Combine onion and parsley in a small bowl.

Remove chicken from bag; pat dry. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Drizzle each breast with 1 teaspoon lime juice; top each serving with 2 tablespoons onion mixture. Serve with lime wedges, if desired.

Calories 149 (16% from fat); Fat 2.6g (sat 0.6g, mono 0.6g, poly 1g); Protein 26.6g; Carbohydrates 3.2g; Fiber 0.5g; Cholesterol 66mg; Iron 1.2mg; Sodium 279mg; Calcium 45mg

Note: use fresh limes not the bottled stuff. it makes a huge difference!

Source:
"Cooking Light Magazine, May 2002, page 138"
S(Formatted by):
"Wilma Dye"
Copyright:
"© 2002 by Southern Living, Inc."

NOTES : In the Havana of the '50s, there was a very popular country restaurant called Rancho Luna. With its scenic landscape, fruit trees, and veranda, it became a place for families to while away the best part of a Sunday. Kids ran about freely, climbing trees and playing while their parents enjoyed the specialty of the house: chicken marinated in a secret family recipe. This simple version is a good approximation of the original.


Skillet Chicken Pasta

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (9-ounce) package fresh linguine
1 pound chicken breast tenders
1/4 teaspoon seasoned salt
1/8 teaspoon black pepper
1 tablespoon butter
1 cup presliced mushrooms
1/2 cup sliced onion
1/2 cup dry sherry
1 cup fat-free less-sodium chicken broth
1/2 cup 1/3 less-fat cream cheese


Cook pasta according to package directions, omitting salt and fat. Drain.

While pasta cooks, sprinkle chicken with salt and pepper.

Melt butter in a large nonstick skillet over medium-high heat.

Add chicken, mushrooms, and onion; saute 7 minutes or until chicken is done.

Remove from pan; keep warm.

Add sherry to pan, scraping to loosen browned bits.

Stir in broth and cheese; bring to a boil.

Reduce heat, and simmer until cheese melts (about 3 minutes), stirring constantly.

Return chicken mixture to pan, and cook until thoroughly heated.

Serve over pasta.

Source:
"Cooking Light - June 2003"

NOTES : Yield: 4 servings (serving size: 1 cup chicken mixture and 1 cup pasta).

[deniseannsc]

* Exported from MasterCook *

All-American Chili

Recipe By :Julie Bottcher
Serving Size : 8 Preparation Time :0:00
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces hot turkey Italian sausage
2 cups chopped onion -- 2 medium
1 cup chopped green bell pepper -- 1 medium
8 garlic cloves -- minced
1 pound ground sirloin
1 jalapeno pepper -- chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 bay leaves
1 1/4 cups Merlot or other fruity red wine
2 (28-ounce) cans whole tomatoes -- undrained and coarsely chopped
2 (15-ounce) cans kidney beans -- drained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese


Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeno) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.

NOTES : Yield: 8 servings (serving size: 11/4 cups chili and 1 tablespoon cheese).

My Notes:
Used 1/2 the amount of brown sugar

[Kalna]

To Everyone that responded to my question.

Thank you so very much. The people on this BB are so kind and helpful. I will post the "boxes that I put together. I am now thinking the boys will get more recipes in a binder and about 5 boxes with "ingredients".

There is one.

Egg McMuffins in Microwave

Break egg into custard cup or other small container.
Mix the yolk up a bit to prevent the yolk from blowing up
Cook on high for 45 - 50 seconds. This depends on the size of the microwave.
Meanwhile toast a English Muffin.
When the egg is done, place it on one half of the English Muffin
Place a slice of cheese on top.
Microwave again for 10 -15 seconds until cheese melts.
Put other half of English Muffin on top.

Other choices: use hamgurger rolls, add ham, sausage, bacon

One in every 30 eggs will blow up. Blows out of the cup and all over the oven. I do these eggs several times a week. Very little clean up( unless she blows), no added fat and very good.