Month: October 2009

Orange Meatballs

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  • 1 1/2 lb. ground turkey
  • 1 small zucchini, finely shredded
  • 1/2 cup finely shredded cheddar cheese
  • salt and pepper to taste
  • 1/2 cup fine bread crumbs (The “Italian” ones in the can work well.)
  • 1 egg, beaten
  • 1 can condensed tomato soup
  • 1 soup can of milk or water

NOTE:  I have been known to sneak all sorts of “healthy” things into these meatballs.  For example, wheat germ and/or flax seed meal can be substituted for some of the bread crumbs and shredded carrots work well in place of or in addition to the zucchini.  Use your imagination!

Mix all ingredients EXCEPT soup and milk/water.  Form into golf-ball-size meatballs. This step can be done ahead and the meatballs refrigerated until ready to cook.

In a large skillet or Dutch oven, mix soup and water/milk; bring to a gentle boil.  Add meatballs, reduce heat to low, and simmer until done, about 20-30 minutes.  Serve with rice or noodles.

Pasta with spicy shrimp & sun-dried tomatoes

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Submitted by Deborah Gibbs, adapted from Cooking Light

  • 3 tablespoons olive oil
  • 1 pound uncooked large shrimp – peeled & deveined
  • 4 shallots, sliced
  • ¾ cup sliced, drained, sun-dried tomatoes packed in oil
  • ½ cup sliced, pitted, Kalamata olives
  • 1 pkg frozen artichoke hearts ( You can substitute or add asparagus.)
  • 6 cloves garlic, chopped
  • 1 teaspoon grated lemon peel
  • ½ tsp. dried crushed red pepper
  • 1 (28 oz.) can diced tomatoes in juice drained ( I sometimes add fresh diced as well.)
  • ½ cup chopped fresh basil
  • 1 (12 oz.) package linguine
  • 1 cup crumbled feta cheese

Heat 2 tablespoons oil in a large pot over medium-high heat. Add shrimp & cook about 2 minutes. Transfer shrimp to a bowl. Add remaining oil to pot- add shallots, sun-dried tomatoes, olives, garlic, lemon peel, crushed red pepper, artichokes (and other vegetables as desired). Sauté about 4 minutes. Add canned tomatoes ( and fresh if desired) Simmer about 3 minutes until thickened. Mix in basil- add shrimp back.

Cook pasta. Drain. Add pasta to sauce. Transfer to bowl & top with cheese.

Rehfwitz Weeknight Chili

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  • 1 lb. ground beef or turkey
  • 1 medium onion, chopped
  • 2 cloves minced garlic
  • 1 red bell pepper, diced
  • 1 (28 oz.) can tomatoes, whole or chopped
  • 1 small can chopped green chiles
  • 3 cans of beans (can be black, Kidney, pinto, Great Northern, Canellini, or a combination)
  • 1 (14.5 oz.) can beef broth
  • 1/4 cup Chili Powder
  • 2 teaspoons cumin
  • Kosher salt to taste

In a large saucepan or pot, brown meat with onion, garlic, and pepper; drain fat.  (NOTE: I often brown and freeze meat ahead of time.  If using pre-cooked meat, start the veggies first and then add the meat to warm it up and mix the flavors.)

Add remaining ingredients and simmer 30 minutes to 3 hours.  Freezes very well.

Hidden Valley Torta

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Submitted to Deborah Gibbs who got it from The Detroit Free Press where it was submitted by Dawn Buie

  • 1 pkg (1ounce) Hidden Valley Ranch dip
  • 2 pkg (8 ounces) reduced fat/regular cream cheese
  • 1 jar marinated artichoke hearts (6-7.5 ounces) drained & chopped
  • 1/3 Cup roasted red peppers drained & chopped
  • 3 tablespoons parsley chopped (optional)

Stir together the dressing mix & cream cheese

Stir together the artichokes & peppers & parsley

Line a 3 cup bowl with plastic wrap. Layer the cheese & the vegetable mixtures, starting & ending with the cheese ( 5 layers total)

Chill 4 hours or overnight

Invert onto a plate and remove plastic wrap.  Serve with crackers, pita chips, etc.

Ariela’s Dressing

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Submitted by Deborah Gibbs, who cut it from a newspaper and says, “It’s named after my granddaughter who likes to make it with me. I always have this on hand. “

  • ¼ Cup red wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • ¾ Cup olive oil

Whisk together vinegar, mustard, sugar & salt in a medium bowl. Continue to whisk, & add the oil in a thin stream until blended. Add the pepper.

Simmered Tuscan Chicken

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Submitted by Deborah Gibbs who cut it out of a magazine – sponsored by Ragu

  • 1 pound boneless chicken breast – cut into cubes
  • 2 gloves garlic minced
  • 2 tablespoons olive oil
  • 4 medium potatoes cut in cubes (about 4 cups)
  • 1 medium red bell pepper diced
  • 1 jar (27.7 oz.) Ragu pasta sauce (or your favorite.
  • 1 pound fresh or frozen green beans
  • 1 tsp. dried basil

Saute chicken & garlic in olive oil until chicken is lightly browned. Add potatoes & pepper – cook about 5 more minutes, stirring occasionally. Add rest of ingredients – bring to a boil. Reduce heat to medium, cover & simmer about 35 minutes until chicken is thoroughly cooked & potatoes are tender. Stir occasionally.

Apple Crisp

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Submitted by Sheila Henkle

  • 7 to 9  apples (about 4 lbs) Use a mixture of 2 or 3 different kinds of your choice.
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 stick butter at room temperature
  • 1 cup flour
  • 1 tsp cinnamon
  • 1 tsp sugar, 1/4 tsp cinnamon & 1 tsp lemon juice to mix into apples.

Peel, core, quarter & slice apples, then mix apples with 1 tsp sugar 1/4 tsp cinnamon & 1 tsp lemon juice.  Place apples into a buttered deep dish pie pan or casserole.

Place remaining ingredients in a bowl and crumble with fingers to make topping.  Cover apples with topping.  Bake  at 350 degrees for 1 hour.

Note: You can make this up to 24 hours ahead and keep in fridge.  Then bake when convenient and serve warm.  Good with ice cream.

Cranberry Sauce – Zehnders’ Recipe

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Submitted by Sheila Henkle from www.zehnders.com

  • 1 lb whole fresh cranberries
  • 1 lb apples
  • 2 cups sugar
  • 2 oranges unpeeled

Wash & core apples – leave skin on.

Freeze cranberries

Put half of  frozen  cranberries and  half of apples (peeled & quartered) in food processor and pulse until pieces are about 1/4 inch size – then place in a bowl.  Repeat with remaining cranberries and apples. Add sugar.

Cut up oranges and chop in food processor to the same consistency as cranberry apple mixture. Add to cranberry mixture.  Stir and refrigerate at least an hour before serving.

Berry Mallow Yam Bake

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Submitted by Beth Isola

  • ½ cup flour
  • ½ cup brown sugar
  • ½ cup oatmeal (uncooked)
  • 1 tsp. cinnamon
  • 1/3 cup margarine
  • 2 cans (17 ounces each) yams, drained
  • 2 cups cranberries
  • 1 1/2 cups miniature marshmallows

Cut margarine into flour, brown sugar, oatmeal and cinnamon until the mixture resembles coarse crumbs.

Toss 1 cup of the mixture with the yams and cranberries. Top with remaining crumb mixture. Bake at 350 degrees for 35 minutes.

Sprinkle miniature marshmallows on top; Broil until slightly browned.

Serves 6