Welcome to Thursday Coffee Hour. This is an open topic thread so help yourself to the goodies and sit a spell and let us know what is new with you. With cooler weather I am starting to look for warming foods. With my brother here I have been trying to make sure that I cook healthy for him. He had gotten to use to junk food and with his diabetes and multiple sclerosis it is important that he eats well in order to get the proper nutrition to get his crippled body to work better.
When it gets cool I like to go to soups, stews, and meat and potatoes. I do a lot of cooking with my crockpot. It is easy to dump the ingredients into the pot in the morning and come evening supper is ready. Pasta dishes also are great for cool evenings. I also do a lot of casseroles. I made my macaroni and cheese the other evening and between my brother and my grandnephew who is over fixing my computer it is almost all gone.
Here are some of the recipes that I will be making now that winter is coming in.
Spicy Beef Stew in a Crockpot
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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2 pounds beef stew meat, cut in 1" pieces
4 medium potatoes -- cubed
4 medium carrots -- sliced
1 medium onion -- chopped
2 cloves garlic -- minced
21½ ounces low sodium tomato soup, canned
2 cans water -- soup cans
1 cup Burgundy or other red wine
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried marjoram
1 tablespoon low sodium Worcestershire sauce
2 bay leaves
Coat stew meat with flour, salt, paprika and pepper. Place in crockpot.
Place rest of the ingredients in the crockpot.
Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Remove bay leaves before serving.
Per Serving: 341 Calories; 10g Fat (27.5% calories from fat); 32g Protein; 26g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 350mg Sodium. Exchanges: 1½ Grain (Starch); 4 Lean Meat; 1 Vegetable; ½ Fat; 0 Other Carbohydrates.
Macaroni and Cheese
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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12 ounces fat-free evaporated milk
16 ounces elbow macaroni
1 small sweet onion -- minced
2 cloves garlic -- minced
3 tablespoons butter -- divided
2 tablespoons low sodium Worcestershire sauce
2 tablespoons dijon mustard
2 cups bread crumbs -- unseasoned
1 cup low sodium Colby cheese -- shredded
1 cup Monterey Jack cheese -- shredded
4 cups low-sodium cheddar cheese
1 teaspoon ground nutmeg
1 tablespoon garlic powder
Heat oven to 350°F.
Cook macaroni in boiling water per directions. Drain. Put in 2 quart casserole.
Melt 1 tablespoon of butter in large saucepan. Add onion and garlic. Cook until softened.
Add milk, Worcestershire sauce, nutmeg and mustard to saucepan. Add cheese one cup at a time and stir until melted.
Add cheese sauce to macaroni in casserole dish. Mix well.
Melt butter in small fry pan. Add bread crumbs and garlic powder and stir until bread is toasted. Sprinkle on top of macaroni and cheese.
Bake for 30 minutes.
Per Serving: 740 Calories; 34g Fat (42.0% calories from fat); 35g Protein; 72g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 483mg Sodium. Exchanges: 4 Grain (Starch); 3 Lean Meat; ½ Vegetable; ½ Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.
Tuna Casserole
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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8 ounces macaroni, cooked, elbow
10¾ ounces reduced fat reduced sodium cream of mushroom soup
6 ounces canned tuna in water -- drained
1 cup peas, frozen
1 medium onion -- chopped
1 clove garlic -- minced
2 cups low sodium cheddar cheese
¼ cup fat-free evaporated milk
1 tablespoon low sodium Worcestershire sauce
1 teaspoon dijon mustard
Make macaroni according to instructions. Turn into a 1½ quart casserole.
Put milk in a saucepan. Heat. Add cheese a little at a time and stir until it melts. Add Worcestershire sauce and dijon mustard. Add soup and mix well.
Pour sauce over macaroni and mix well. Add peas, onion and garlic. Mix well.
Cover and bake in a 350°F oven for 30 minutes.
Per Serving: 227 Calories; 10g Fat (42.1% calories from fat); 16g Protein; 17g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 269mg Sodium. Exchanges: 1 Grain (Starch); 1½ Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1½ Fat; 0 Other Carbohydrates.
Out of This World Chili
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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2 pounds beef stew meat, -- cubed
29 ounces no salt added stewed tomatoes -- drained and diced
31 ounces low sodium kidney beans, canned -- drained
4 ounces green chilies -- drained and diced
8 ounces no salt added tomato sauce
1 cup red wine
1 large onion -- finely chopped
6 large garlic cloves -- minced
1 large green bell pepper -- seeded and diced
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon freshly ground black pepper
2 teaspoons ground cumin
4 tablespoons chili powder
¼ teaspoon crushed red pepper
½ teaspoon Tabasco sauce
2 tablespoons cocoa powder
2 teaspoons dried oregano
2 tablespoons low sodium Worcestershire sauce
1 tablespoon olive oil
2 ounces four-cheese Mexican-style shredded cheese
Heat olive oil in a large pot or Dutch oven on medium-high heat. Add meat, onion, garlic and green pepper. Cook until meat is browned on all sides and vegetables are softened. Drain.
Add rest of ingredients except kidney beans and cheese. Bring to a boil. Reduce heat. Cover and simmer for two hours stirring every fifteen minutes.
Add kidney beans. Uncover and simmer for two more hours, again stirring every 15 minutes.
Serve with cheese sprinkled over top.
Per Serving: 431 Calories; 14g Fat (29.0% calories from fat); 39g Protein; 35g Carbohydrate; 11g Dietary Fiber; 78mg Cholesterol; 470mg Sodium. Exchanges: 1½ Grain (Starch); 4 Lean Meat; 2½ Vegetable; ½ Fat; 0 Other Carbohydrates.
Crockpot Chili Con Carne
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef, extra lean
1 medium onion -- diced
2 cloves garlic -- minced
32 ounces low sodium kidney beans, canned -- drained
14½ ounces tomatoes, Tex-Mex style -- drained
4 ounces green chilies -- drained
½ teaspoon salt
2 tablespoons chili powder
1 tablespoon low sodium Worcestershire sauce
1 teaspoon dried oregano
½ teaspoon cumin
8 ounces no salt added tomato sauce
1 cup red wine
In crockpot, combine meat with the rest of the ingredients. Cover and cook on high 3 to 4 hours.
Per Serving: 298 Calories; 10g Fat (33.6% calories from fat); 19g Protein; 28g Carbohydrate; 10g Dietary Fiber; 39mg Cholesterol; 534mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
Pot Roast with Mustard-Wine Sauce
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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2½ pounds beef chuck arm -- trimmed of fat
10 ounces pearl onions -- whole
½ pound Yukon Gold potatoes -- Small, halved
1 cup burgundy -- or other red wine
¼ teaspoon seasoned pepper
¼ teaspoon allspice -- ground
1 tablespoon low sodium soy sauce
1 tablespoon Dijon mustard
Trim meat of all visible fat. Cut potatoes in half or thirds if larger. Do not peel. Trim the pearl onions.
Place the potatoes on the bottom of the slower cooker. Put the meat on top of the potatoes and the pearl onions surrounding the meat.
Mix the wine, pepper, soy sauce and Dijon mustard together in a cup and pour over the meat.
Cook on Low 8 to 9 hours or on High 4 to 5 hours.
Per Serving: 544 Calories; 34g Fat (59.7% calories from fat); 40g Protein; 11g Carbohydrate; 1g Dietary Fiber; 142mg Cholesterol; 334mg Sodium. Exchanges: 0 Grain(Starch); 5½ Lean Meat; ½ Vegetable; 3½ Fat; 0 Other Carbohydrates
Spaghetti with Meat Sauce
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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1 small sweet onion -- diced small
2 cloves garlic -- minced or pressed
8 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
14½ ounces no-salt-added whole tomatoes -- diced
2 teaspoons Italian seasoning
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
4 ounces mushrooms -- sliced
1 pound extra lean ground beef
1 tablespoon olive oil
½ teaspoon crushed red pepper flakes
1 tablespoon low sodium Worcestershire sauce
½ cup red wine
12 ounces spaghetti
2 ounces Parmesan cheese or Italian 6 Cheese
Add olive oil to frying pan and heat. Add ground beef and onion and cook until no pink shows on the beef and onions are softened. Drain fat and set aside.
Add garlic, red pepper flakes and tomato paste. Cook for 30 seconds or until fragrant.
Return meat and onions to frying pan. Add tomato sauce, diced tomatoes, Italian seasoning, salt, pepper, mushrooms, Worcestershire sauce and wine. Simmer for 30 minutes.
Cook spaghetti according to package instructions until al dente.
Per Serving: 533 Calories; 19g Fat (33.4% calories from fat); 28g Protein; 58g Carbohydrate; 4g Dietary Fiber; 60mg Cholesterol; 411mg Sodium. Exchanges: 3 Grain(Starch); 2½ Lean Meat; 2½ Vegetable; 2 Fat; 0 Other Carbohydrates.
Chicken and Green Onion Biscuits
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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1½ pounds chicken breast halves without skin
2¼ cups water
1 bay leaf
3 medium white potatoes -- peeled and cubed
1 medium onion -- chopped
1 large garlic clove -- minced
1 cup carrots -- sliced
1 cup peas, frozen
10¾ ounces reduced fat reduced sodium cream of mushroom soup
½ can low fat evaporated milk
½ teaspoon salt
5 tablespoons flour, all-purpose
1 teaspoon dried basil -- crushed
¾ teaspoon poultry seasoning
½ teaspoon pepper
⅔ cup flour, all-purpose
1 tablespoon green onions -- thinly sliced
1 teaspoon baking powder
1 teaspoon sugar
¼ teaspoon dried basil -- crushed
1 dash salt
⅓ cup milk, 2% low fat
4 teaspoons vegetable oil
Rinse chicken and pat dry. In a 4 quart Dutch oven combine chicken, water and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes, or until chicken is tender and no longer pink. Drain; reserving chicken stock. Discard bay leaf. Cool chicken slightly; discard bones and cut up chicken into bite-size pieces.
Meanwhile, in a medium saucepan cook potatoes, carrots, garlic, and onion in a small amount of boiling water, about 10 minutes, or until potatoes are tender. Drain; keep warm.
For sauce, in medium saucepan stir together the soup, evaporated milk, flour, basil, poultry seasonings, salt and pepper. Add 1 cup of the reserved chicken stock, stirring until smooth. Cook and stir over medium heat until thickened and bubbly.
Gently stir together the cut-up chicken, drained vegetables, peas and sauce. Keep warm while preparing green onion biscuits.
Spoon chicken mixture into a 2-quart baking dish. Drop biscuit topping onto mixture to form 8 small biscuits. Bake at 400°F for 20 to 25 minutes, or until biscuits are golden.
Green Onion Biscuits: In a medium mixing bowl stir together flour, green onions, baking powder, sugar, basil, and salt. Stir together milk and oil. Stir milk mixture into flour mixture until just combined.
Per Serving: 341 Calories; 6g Fat (15.8% calories from fat); 29g Protein; 42g Carbohydrate; 4g Dietary Fiber; 58mg Cholesterol; 630mg Sodium. Exchanges: 2 Grain (Starch); 3 Lean Meat; ½ Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Triple Tomato Soup
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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14 ½ ounces no salt added diced tomatoes -- drained
6 ounces no salt added tomato paste
8 ounces no salt added tomato sauce
1 tablespoon low sodium Worcestershire sauce
1 teaspoon dried basil
¼ teaspoon ground cloves
1 teaspoon seasoned salt
½ teaspoon seasoned pepper
1 clove garlic -- minced
¼ cup onion -- minced
1 cup low sodium vegetable broth
½ cup low fat evaporated milk
Add all the ingredients except for the milk in a large saucepan and heat to boiling.
For a smoother soup you can either puree in a blender or use an immersion blender to blend the soup.
Add milk and heat but do not bring back to boiling.
Per Serving: 88 Calories; trace Fat (2.6% calories from fat); 6g Protein; 16g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 394mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Chicken Soup With Rice and Mushrooms
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1½ pounds chicken breasts, no skin, no bone, -- cubed
1 cup celery -- sliced
1 cup mushrooms -- sliced
1 small onion -- diced small
2 cloves garlic -- minced
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon poultry seasoning
1 cup rice -- uncooked
48 ounces low sodium chicken broth
2 tablespoons vegetable oil
2 bay leaves
In a large pan or Dutch oven brown chicken, onions and garlic in oil.
Add rest of ingredients except for rice. Bring to a boil.
Add rice and reduce heat and cover. Simmer for 30 minutes. Remove bay leaves before serving.
Per Serving: 261 Calories; 6g Fat (20.6% calories from fat); 29g Protein; 22g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 546mg Sodium. Exchanges: 1 Grain (Starch); 3½ Lean Meat; ½ Vegetable; ½ Fat.
NOTES: Can be made in a crockpot. Combine all ingredients and cook on high 3 to 4 hours or Low 6 to 8 hours.