Daily Menus http://shoppingsmart.com/article/daily_menus/ en Copyright 2012 Wed, 11 Jan 2012 17:31:28 -0700 http://www.sixapart.com/movabletype/ http://www.rssboard.org/rss-specification Chicken Pesto Pizza Chicken Pesto Pan Pizza

1 tube (10 ozs) refrigerated pizza crust
1/2 cup water
3 Tbs olive or vegetable oil
1 pkg (10 ozs) frozen chopped spinach, thawed and squeezed ry
1/2 cup ricotta cheese
1/4 cup chopped onion
2 cups shredded cooked chicken
1 jar (4.5 ozs) sliced mushrooms, drained
4 plum tomatoes, sliced
1 cup (4 ozs) shredded swiss cheese
1/4 cup grated Romano cheese

Unroll pizza crust into an ungreased 15 x 10 x 1 inch baking pan; flatten dough and build up edges slightly. Prick dough several times with a fork. Bake at 425 deg for 7 minutes or until lightly browned.

Meanwhile, combine the water, oil and pesto sauce mix in a saucepan. Cook until heated through (do not boil). Add the spinach, ricotta and onion; mix well. Spread over crust. Top with chicken, mushrooms, tomatoes and Swiss and Romano cheeses. Bake at 425 deg for 7 minutes or until crust is golden and cheese melted. Yield: 6-8 servings.

]]> http://shoppingsmart.com/article/daily_menus/2012/01/chicken-pesto-pizza.asp http://shoppingsmart.com/article/daily_menus/2012/01/chicken-pesto-pizza.asp Wed, 11 Jan 2012 17:31:28 -0700 Mandarin-Cashew Tossed Salad Mandarin-Cashew Tossed Salad

5 cups torn red leaf lettuce
5 cups torn iceberg lettuce
3 cups torn Boston lettuce
2 cans (11 ozs each) mandarin oranges, well drained
3/4 cup chopped green pepper
1 celery rib, thinly sliced
1/4 cup chopped red onion

HONEY LIME DRESSING:
1/4 cup vegetable oil
1/4 cup honey
1/2 tsp ground mustard
1/2 tsp grated lime peel
1/4 tsp paprika
1/8 tsp salt

Dash white pepper
1 cup honey roasted cashews

In a large salad bowl, combine the lettuces, oranges, green pepper, celery and onion. In a small bowl, combine oil, honey, mustard, lime peel, paprika, salt and pepper; mix well. Drizzle over salad. Add cashews, toss to coat. Serve immediately. Yield: 10-12 servings.

]]> http://shoppingsmart.com/article/daily_menus/2011/12/mandarincashew-tossed-salad.asp http://shoppingsmart.com/article/daily_menus/2011/12/mandarincashew-tossed-salad.asp Tue, 06 Dec 2011 14:10:04 -0700 Apple Walnut Turkey Sandwiches Apple Walnut Turkey Sandwiches

3/4 cup mayonnaise
1/4 cup chopped celery
1/4 cup raisins
1/4 cup chopped walnuts, toasted
1 medium tart apple, chopped
3/4 lb sliced deli turkey
8 slices sourdough bread
Lettuce Leaves

In a bowl, combine mayonnaise, celery, raisins and walnuts. Stir in apple; set aside. Place turkey on four slices or bread. Top with apple mixture, lettuce and remaining bread. Yield: 4 servings.
]]> http://shoppingsmart.com/article/daily_menus/2011/11/apple-walnut-turkey-sandwiches.asp http://shoppingsmart.com/article/daily_menus/2011/11/apple-walnut-turkey-sandwiches.asp Tue, 08 Nov 2011 16:14:51 -0700 Buffalo Chicken Wings Buffalo Chicken Wings

ingredients
  • 12 chicken wings (about 2 pounds)
  • 2 tablespoons butter or margarine, melted
  • 3 tablespoons bottled hot pepper sauce
  • 2 teaspoons paprika
  • 1/4 teaspoon salt
  • 1/4teaspoon cayenne pepper
  • 1 recipe Blue Cheese Dip or Low-Fat Blue Cheese Dip
  • Celery sticks (optional)


    directions
1. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken wing pieces in a resealable plastic bag set in a shallow dish.

2. For marinade, stir together melted butter, hot pepper sauce, paprika, salt, and cayenne pepper. Pour over chicken wings; seal bag. Marinate at room temperature for 30 minutes. Drain; discard marinade.

3. Place the chicken wing pieces on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until lightly browned. Turn chicken wings. Broil for 10 to 15 minutes more or until chicken is tender and no longer pink. Serve with Blue Cheese Dip and, if desired, celery sticks. Makes 12 appetizer servings.

Blue Cheese Dip: In a blender or food processor combine 1/2 cup dairy sour cream,1/2 cup mayonnaise or salad dressing, 1/2 cup crumbled blue cheese,1 tablespoon white wine vinegar or white vinegar, and 1 clove garlic, minced. Cover and blend or process until smooth. Cover and chill for up to 1 week. If desired, top with additional crumbled blue cheese before serving. Makes 1-1/4 cups.

Low-Fat Blue Cheese Dip: Prepare as above, except substitute fat-free dairy sour cream and fat-free mayonnaise dressing or salad dressing for the regular sour cream and mayonnaise. ]]> http://shoppingsmart.com/article/daily_menus/2011/09/-buffalo-chicken-wingsingredie.asp http://shoppingsmart.com/article/daily_menus/2011/09/-buffalo-chicken-wingsingredie.asp Thu, 15 Sep 2011 15:21:13 -0700 Zucchini Ricotta Bake Zucchini Ricotta Bake

2 pounds zucchini
1 carton (15oz) light ricotta cheese
Egg substitute, equivalent to 2 eggs
1/2 cup dry bread crumbs, divided
5 Tbs grated Parmesan cheese, divided
1 Tbs minced parsley
1/4 tsp dried oregano
1/4 tsp dried basil
1/8 tsp pepper
1 jar (26oz) low-sodium spaghetti sauce
1-1/2 cups (6oz) shredded Part-skim reduced fat mozzarella cheese

Cut zucchini lengthwise into 1/4 inch slices. Place in a basket over 1 inch of boiling water. Cover and steam for 5-6 minutes or until just tender. Drain; pat dry. In a bowl, combine ricotta, egg substitute, 3 Tbs bread crumbs, 3 Tbs Parmesan, parsley, oregano, basil and papper; set aside. Spread a third of the spaghetti sauce in a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray. Sprinkle with 2 Tbs bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce. Combine remaining crumbs and Parmesan, sprinkle over top.

Cover and bake at 350 deg for 45 minutes. Uncover; bake 15 minutes longer. Let stand 15 minutes before cutting. Yield: 12 servings.

]]> http://shoppingsmart.com/article/daily_menus/2011/09/zucchini-ricotta-bake.asp http://shoppingsmart.com/article/daily_menus/2011/09/zucchini-ricotta-bake.asp Tue, 06 Sep 2011 16:30:26 -0700 Mexicana Chopped Salad

What You Need

1/3 cup KRAFT Zesty Italian Dressing
1/2 tsp.  ground cumin
1 can (15 oz.) black beans, rinsed
2   avocados, chopped
2 cups halved cherry tomatoes
1   yellow pepper, chopped
1/2 cup chopped red onions
1/2 cup  KRAFT Mexican Style Finely Shredded Four Cheese

Make It

MIX dressing and cumin.

COMBINE remaining ingredients in large bowl. Add dressing mixture; mix lightly.

Serve Immediately.



Kraft Kitchens Tips

Special Extra

Add 1 cup thawed frozen corn and 2 Tbsp. chopped cilantro to salad before tossing with dressing mixture. Top with 1/2 cup broken tortilla chips.
Make Ahead
Salad can be made ahead of time. Prepare as directed, except to not add avocados and cheese. Refrigerate up to 8 hours. Toss with avocados and cheese just before serving.
 ]]> http://shoppingsmart.com/article/daily_menus/2011/07/mexicana-chopped-salad.asp http://shoppingsmart.com/article/daily_menus/2011/07/mexicana-chopped-salad.asp Fri, 08 Jul 2011 11:19:39 -0700 Barbecued Pork Chops on a Stick Barbecued Pork Chops on a Stick

ingredients
  • 1 1/4
    cups cider vinegar
  • 3/4
    cup ketchup
  • 3/4
    cup chopped red onion (1 large)
  • 3/4
    cup dried tart cherries
  • 1/3
    cup honey
  • 2
    dried ancho chile peppers, stemmed, seeded, and cut up
  • 2
    cloves garlic, slivered
  • 3/4
    teaspoon ground coriander
  • 1/8
    teaspoon ground cloves
  • 12
    6-ounce boneless pork loin chops, cut 1 inch thick
  • 12
    8x1/4-inch-thick wooden skewers, dowels, or bamboo chopsticks*
  • directions

    1. In a large saucepan combine vinegar, ketchup, onion, dried cherries, honey, chile peppers, garlic, coriander, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until dried cherries and chile pepper are softened and mixture is slightly thickened. Cool slightly. Transfer mixture to a blender or food processor. Cover and blend until nearly smooth; set aside.

    2. Sprinkle chops with salt and pepper as desired. Insert a wooden skewer into a short side of each chop.

    3. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until chops are slightly pink in center and juices run clear (160°F), turning once halfway through grilling. (For a gas grill, preheat grill/ Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as directed.) Brush sauce over chops during the last 5 minutes of grilling. If desired, reheat and serve additional sauce on the side.

    Note: To prevent wooden skewers, dowels, or chopsticks from burning while grilling chops, soak them in water for 30 minutes before inserting into chops.


]]> http://shoppingsmart.com/article/daily_menus/2011/06/barbecued-pork-chops-on-a-stic.asp http://shoppingsmart.com/article/daily_menus/2011/06/barbecued-pork-chops-on-a-stic.asp Thu, 30 Jun 2011 08:45:31 -0700 Pizza Roll-Ups Pizza Roll-Ups

1/2 lb ground beef
1 can (8 ozs) tomato sauce
1/2 cup shredded mozzarella cheese
1/2 tsp dried oregano
2 tubes (8 ozs each) refrigerated crescent rolls

In a skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat. Add tomato sauce, mozzarella cheese and oregano; mix well. Separate crescent dough into eight rectangles, pinching seams together. Place about 3 Tbs of meat mixture along one long side of each rectangle. Roll up, jelly-roll style, starting with a long side. Cut each roll into three pieces. Place, seam side down, 2 inches apart on greased baking sheets. Bake at 375 deg for 15 minutes or until golden brown. Yield: 2 dozen.
]]> http://shoppingsmart.com/article/daily_menus/2011/05/pizza-rollups.asp http://shoppingsmart.com/article/daily_menus/2011/05/pizza-rollups.asp Tue, 31 May 2011 09:55:23 -0700 Paul Bunyan Burgers Paul Bunyan Burgers

6 bacon strips, diced
1 cup sliced fresh mushrooms
3 thin onion slices
1 egg, beaten
1 Tbs Worcestershire sauce
1/2 tsp seasoned salt
1/2 tsp pepper
1/2 tsp prepared horseradish
1 lb ground beef
3 slices process American cheese
3 hamburger buns, split

In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, saute mushrooms and onion until tender. Transfer to a bowl with a slotted spoon; add bacon. In another bowl, combine the egg, Worcestershire sauce, seasoned salt, salt, pepper and horseradish; add beef and mix well. Shape into six patties. Top with a cheese slice; fold in corners of cheese. Top with remaining patties; seal edges. Grill, uncovered over medium-hot heat for 10-12 minutes or until meat juices run clear, turning once. Serve on buns. Yield: 3 servings.
]]> http://shoppingsmart.com/article/daily_menus/2011/05/paul-bunyan-burgers-1.asp http://shoppingsmart.com/article/daily_menus/2011/05/paul-bunyan-burgers-1.asp Mon, 23 May 2011 13:16:59 -0700 Slow Cooker Ham 'n Swiss Chicken Ham 'n Swiss Chicken

2 eggs
2 cups milk, divided
1/2 cup butter or margarine, melted
1/2 cup chopped celery
1 tsp finely chopped onion
8 slices bread, cubed
12 thin slices deli ham, rolled up
2 cups (8 ozs) shredded swiss cheese
2-1/2 cups cubed cooked chicken
1 can (10.75 oz) condensed cream of chicken soup, undiluted

In a large bowl, beat the eggs and 1-1/2 cups milk. Add butter, celery and onion. Stir in bread cubes. Place half of the mixture in a greased slow cooker; top with half of the rolled-up ham, cheese and chicken. Combine soup and remaining milk; pour half over the chicken. Repeat layers once. Cover and cook on low for 4-5 hours or until a thermometer inserted into bread mixture reads 160 Deg. Yield 6 servings.
]]> http://shoppingsmart.com/article/daily_menus/2011/04/slow-cooker-ham-n-swiss-chicke.asp http://shoppingsmart.com/article/daily_menus/2011/04/slow-cooker-ham-n-swiss-chicke.asp Tue, 12 Apr 2011 14:04:05 -0700 Tender Crisp Spring Braise

Tender Crisp Spring Braise

Ingredients

  • 3  Tbsp.  olive oil
  • 8  oz.  new potatoes, cut into 1/2-inch thick slices
  • 4  small  carrots with tops, trimmed and diagonally cut into 1-inch pieces
  • 4  cups  mushrooms, halved (12 oz.)
  • 1  large  onion, cut in thin wedges
  • 3  cloves  garlic, peeled and sliced
  • 1  lb.  asparagus, trimmed and cut in 1-1/2-inch pieces
  • 2    skinless, boneless chicken thighs, cut into strips
  • 1/2  tsp.  salt
  • 1/4  tsp.  pepper
  • 3/4  cup  reduced-sodium chicken broth
  • 1  Tbsp.  snipped fresh tarragon

Directions

1. In extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat Evenly layer potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.

2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper. Makes 4 servings.

]]> http://shoppingsmart.com/article/daily_menus/2011/03/tender-crisp-spring-braise.asp http://shoppingsmart.com/article/daily_menus/2011/03/tender-crisp-spring-braise.asp Fri, 18 Mar 2011 14:49:06 -0700 Corned Beef & Cabbage (slow cooker) Corned Beef & Cabbage (Slow Cooker)

Ingredients

  • 1  3- to 4-pound  corned beef brisket with spice packet
  • 1/2  small head  cabbage, cut into 3 wedges
  • 4  medium  carrots, peeled, and cut into 2-inch pieces
  • 1  medium  onion, quartered
  • 2  medium  yellow potatoes, cut into 2-inch pieces
  • 1/2  cup  water

Directions

1. Trim fat from meat. If necessary, cut brisket to fit into a 5- to 6-quart slow cooker. Sprinkle spices from packet evenly over meat; rub in with your fingers. Place cabbage, carrots, onion, and potatoes in the slow cooker. Pour water over vegetables. Top with brisket.

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board. Thinly slice against the grain. Serve vegetables with a slotted spoon. Makes 6 servings.


]]> http://shoppingsmart.com/article/daily_menus/2011/03/corned-beef-cabbage-slow-cooke.asp http://shoppingsmart.com/article/daily_menus/2011/03/corned-beef-cabbage-slow-cooke.asp Tue, 08 Mar 2011 17:28:05 -0700 Tuscan Cheese Potato Back

Tuscan Cheese Potato Bake

Ingredients

  • 2  lb.  red potatoes
  • 3  or 4 cloves  garlic, minced
  • 1-1/2  tsp.  snipped fresh thyme or 1/2 tsp. dried thyme, crushed
  • 1/4  cup  butter
  • 1  cup  buttermilk
  • 4  oz.  fontina cheese, shredded (1 cup)
  • 4  oz.  Parmesan cheese, finely shredded (1 cup)
  • 1/3  cup  crumbled blue cheese
  • 1/2  cup  panko (Japanese-style bread crumbs)
  • 1/4  tsp.  dried Italian seasoning, crushed
  • 1  Tbsp.  olive oil
  •     Snipped fresh parsley (optional)

Directions

1. Preheat oven to 400 degrees F. Lightly grease a 2-quart square baking dish; set aside. Scrub potatoes; cut in 1-inch pieces. In large saucepan cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.

2. In a 12-inch skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 tsp. salt, and 1/4 tsp. black pepper. Fold in fontina cheese, half of the Parmesan, and the blue cheese. Evenly spread in baking dish.

3. In small bowl combine remaining Parmesan, panko, Italian seasoning, and oil; toss with a fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is golden. Sprinkle with snipped fresh parsley. Makes 8 to 10 servings.

]]> http://shoppingsmart.com/article/daily_menus/2011/02/tuscan-cheese-potato-back.asp http://shoppingsmart.com/article/daily_menus/2011/02/tuscan-cheese-potato-back.asp Thu, 17 Feb 2011 15:21:16 -0700 Red Velvet Cupcakes

Red Velvet Cupcakes

Ingredients
  • 3    eggs
  • 3/4  cup  butter
  • 3  cups  all-purpose flour
  • 2  tsp.  unsweetened cocoa powder
  • 2-1/4  cups  sugar
  • 1-1/2  tsp.  vanilla
  • 1  1-oz. bottle  red food coloring (2 Tbsp.)
  • 1-1/2  cups  buttermilk
  • 1-1/2  tsp.  baking soda
  • 1-1/2  tsp.  vinegar
  •     Small chocolate heart-shaped cookies (optional)
  •     Powdered sugar (optional)

Directions

1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.

2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.

3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings.

]]> http://shoppingsmart.com/article/daily_menus/2011/02/red-velvet-cupcakes.asp http://shoppingsmart.com/article/daily_menus/2011/02/red-velvet-cupcakes.asp Tue, 08 Feb 2011 19:32:16 -0700 Quarterback Calzones Quarterback Calzones

1 pkgs (48 ozs) frozen diner roll dough, thawed
1 can (15 ozs) pizza sauce
2 cups (8 ozs) shredded mozzarella cheese
1/2 cup finely chopped green pepper
1/3 cup chopped ripe olives
32 pepperoni slices
Vegetable Oil

For each calzone, press two dinner rolls together. On a lightly floured surface, roll dough into a 6" x 3-1/2" oval. Spread 1/4 cup sauce to within 1/2 inch of edge. Top with 1/4 cup cheese, 1 Tbs green pepper, 1 to 2 tsps olives and 4 pepperoni slices. Press two more rolls together and roll into a slightly larger oval. Place over filling; firmly press edges to seal. Cut another roll in half and roll out to 1/8 inch thickness. Cut a 3" x 1/4" strip. Place lengthwise down center of calzone. To form laces, cut four 1" x 1/8" strips; place across center strip. Cut two 4" x 1/4" pieces of dough. Place one across each end of calzone, curving to form a crescent shape. Transfer to a greased baking sheet. Lightly brush tops with oil. Cover and let rise in a warm place for 15 minutes. Bake, uncovered at 375 deg for 16-17 minutes or until golden brown. Cut calzones in half before serving. Yield: 8 calzones (16 servings).
]]> http://shoppingsmart.com/article/daily_menus/2011/02/quarterback-calzones.asp http://shoppingsmart.com/article/daily_menus/2011/02/quarterback-calzones.asp Tue, 01 Feb 2011 17:15:07 -0700