Chicken and Rice
4 chicken breasts cut in half
1 pkg. onion soup mix
1 c. rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 ½ cans of milk
4 cubes of pureed butternut squash, carrots, or yellow squash
Place chicken in a 9x13 pan. Mix onion soup mix, rice, cream of chicken and cream of mushroom soups, milk, and puree over chicken. Bake, covered with foil in a 350 degree oven for 1-1 ½ hours.
BBQ Turkey Burgers
¼ cup chopped onion
¼ cup BBQ sauce, divided
2 cubes of pureed Butternut Squash, Spinach, or Carrot
2 T. dry breadcrumbs
2 t. prepared mustard
¾ t. chili powder
½ t. garlic powder
¼ t. salt
1 lb. ground turkey
Combine onion, 2 T. BBQ sauce, puree, breadcrumbs, and the next 5 ingredients (breadcrumbs through turkey) in a medium bowl. Divide turkey mixture into 4 equal portions, shaping each into a 1 ½ inch thick patty.Heat a grill pan coated with cooking spray over medium high heat. Place patties in pan; cook 7 minutes on each side or until done.
Baked Beans
10 slices cooked bacon cut into pieces
½ lb. ground beef or turkey
½ c. chopped onions
Brown all together.
1/3 c. sugar
1/3 c. brown sugar
2 T. molasses
¼ c. bbq sauce
4 cubes of pureed Carrots or Butternut Squash
¼ c. ketchup
2 T. prepared mustard
½ t. salt
½ t. pepper
½ t. garlic powder
1 c. crushed pineapple with juice
16 oz. kidney beans (drained)
16 oz. butter beans (drained)
16 oz. pork n beans
Mix all together and bake at 350 degrees for 1 hour.
Sweet & Smoky BBQ Beans
1 medium onion, halved and thinly sliced (1/2 cup)
1 red or green sweet pepper, chopped (3/4 cup)
2 large ripe tomatoes, chopped (2 cups)
3 15 oz. cans kidney beans, rinsed and drained
1 8 oz. can tomato sauce
4 cubes of pureed Carrots, Butternut Squash or Apples
1 8 oz. can crushed pineapple, undrained
1 Tbsp. molasses or maple syrup
1 Tbsp. Worcestershire sauce
Coat large saucepan with cooking spray. Heat over medium heat. Add onion and sweet pepper. Cook and stir 5 minutes or until tender. Stir in tomatoes, beans, tomato sauce, puree, undrained pineapple, molasses, and Worcestershire sauce. Bring to boiling, reduce heat. Simmer, covered, 10 minutes. Uncover, simmer 10 minutes or until desired consistency.
Chicken Nuggets Parmigiana
1 jar (26 oz) pasta sauce
4 cubes of pureed Spinach, Butternut Squash or Carrots
1 package (12 oz) refrigerated or frozen fully-cooked chicken nuggets (18 nuggets)
2 cups shredded mozzarella cheese (about 8 oz)
1 Tbsp. grated parmesan cheese
Preheat oven to 375 degrees in 13 X 9 inch baking dish, evenly spread combined puree and 1 ½ cups pasta sauce. Arrange chicken nuggets in dish, top with remaining sauce and sprinkle cheeses.
Cover with aluminum foil and bake 25 minutes. Remove foil and bake an additional 5 minutes.
Cheese-Stuffed Meat Loaf
1 ½ lbs. ground beef or turkey
1 jar (26 oz) pasta sauce
4 cubes of pureed Spinach, Carrots or Butternut Squash
1 large egg, slightly beaten
¼ cup plain dry bread crumbs
2 cups shredded mozzarella cheese (about 8 oz)
1 ½ tsp. parsley
Preheat oven to 350 degrees. Combine pasta sauce and puree. In large bowl, combine ground beef, 1/3 cup pasta sauce mixture, egg, and bread crumbs. Season, if desired, with salt and pepper. In 13X9 inch baking or roasting pan, shape into a 12x8 inch rectangle.
Sprinkle 1 ½ cups cheese and parsley down center leaving ¾ inch border. Roll, starting at long end, jelly-roll style. Press ends together to seal.
Bake uncovered 45 minutes. Pour remaining sauce over meat loaf and with remaining ½ cup cheese. Bake an additional 15 minutes or until sauce is heated through and cheese is melted. Let stand 5 minutes before serving.
Saucy Chicken
2 lbs chicken
1 (8oz) bottle Russian or French salad dressing
4 cubes of pureed Yellow Squash, Carrots or Butternut Squash
1 envelope onion soup mix (dry)
¾ cup apricot jam
Hot cooked rice
Place chicken in 13x9 inch baking pan. Combine dressing, puree, soup mix and preserves; mix well. Pour over chicken.
Bake at 350 degrees for 1 hour or until chicken is tender and juices run clear; halfway thru cooking time, spoon sauce over breasts. Serve over hot cooked rice.
Chicken Parmesan
4 chicken breasts
2 cans stewed tomatoes
3 cubes of pureed Yellow Squash, Carrots or Butternut Squash
2 ½ Tbsp cornstarch
½ tsp oregano or basil
¼ tsp hot pepper sauce (opt)
¼ cup Parmesan cheese
Preheat oven to 425 degrees. Slightly flatten each chicken breast; place in baking dish.
Cover with foil; bake 20 minutes or until chicken is no longer pink in center. Remove foil and drain.
In large saucepan, combine tomatoes, puree, cornstarch, oregano, and pepper sauce. Stir to dissolve cornstarch. Cook, stirring constantly, until thickened.
Pour sauce over chicken; top with cheese.
Return to oven; bake, uncovered, 5 minutes or until cheese is melted. Serve with rice or pasta.
Chicken Nuggets (from "Deceptively Delicious" - found on Oprah.com)
1 cup whole-wheat, white or panko (Japanese) breadcrumbs
1/2 cup flaxseed meal
1 Tbsp. grated Parmesan
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 teaspoon onion powder
8 cubes of pureed sweet potato, spinach, or beets
1 large egg, lightly beaten
1 lb. boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks 1/2 tsp. salt
1 Tbsp. olive oil
In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers. In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture. Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated. Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.
Italian Meatloaf (from "Deceptively Delicious" - found on Oprah.com)
1 cup Italian-style (seasoned) breadcrumbs
1/2 cup milk
2 Tbsp. olive oil
1/2 onion, finely chopped
2 celery stalks, finely chopped
1 pound lean ground turkey
1/2 cup grated Parmesan
4 cubes of pureed carrot
1/4 cup ketchup
1 tsp. salt
1/4 tsp. pepper
1 cup tomato sauce
4 slices turkey bacon
Preheat the oven to 350°. Coat a 9" x 5" loaf pan with cooking spray.In a large bowl, soak the breadcrumbs in milk.Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt and pepper, and stir to combine.Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top. Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve.
Quesadillas (from "Deceptively Delicious" - found on Oprah.com)
1 tbsp. olive oil
1/2 pound chicken cutlets or boneless chicken breast, rinsed and dried
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. chili powder, or to taste
1/2 cup canned navy beans, drained and rinsed
1/2 cup reduced-fat sour cream
4 cubes of pureed Butternut Squash
1/2 cup shredded reduced-fat Cheddar cheese
4 (8-inch) whole-wheat tortillas
1/2 cup bottled salsa
Preheat oven to 400°. Coat a large baking sheet with cooking spray.Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil. Sprinkle the chicken with salt, pepper, and chili powder, add it to the pan, and cook until no longer pink in the center, 4 to 5 minutes per side for cutlets. For chicken breast, cook 5 minutes per side, reduce heat to low, cover, and cook 9 to 10 minutes longer. Cut the chicken into thin slices, or puree it, if necessary.In a small bowl or mini-chopper, mash the beans with the sour cream. In another bowl, stir together the butternut squash puree and the cheese.Spread the bean mixture over two of the tortillas, then arrange the chicken slices or spread the pureed chicken on top. Spread the cheese mixture over the other two tortillas and press one of each together to form sandwiches. Place on the baking sheet and bake until the tortillas are crisp, 5 to 6 minutes. Cut into wedges and serve with salsa.
Macaroni and Cheese (from "Deceptively Delicious" - found on Oprah.com)
1 1/2 cups elbow macaroni
1 Tbsp. olive oil
1 Tbsp. flour
1/2 cup milk
4 cubes pureed Butternut Squash
1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 oz.)
4 oz. (almost 1/4 cup) reduced-fat or nonfat cream cheese
1/2 tsp. salt
1/8 tsp. paprika
1/8 tsp. pepper
Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander. While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes. Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.
Picante Salsa Chicken
4 chicken breasts
1 ½ cups salsa
2 cubes of pureed Yellow Squash, Carrots or Butternut Squash
3 Tbsp brown sugar
1 Tbsp mustard
Place chicken in 2 quart shallow baking dish. Mix salsa, puree, sugar and mustard. Pour over chicken. Bake at 400 degrees for 30 minutes or until chicken is no longer pink in center. Serve with hot cooked rice.
Chicken Gumbo
3 Tbsp cooking oil
1 lb chicken breast, cut into pieces
½ lb smoked sausage, cut into ¾ inch slices
1 bag (16 oz) frozen vegetables
1 can (14 oz) stewed tomatoes
4 cubes of pureed Yellow Squash, Carrots or Butternut Squash
1 ¼ cup water
Heat oil in large saucepan over high heat. Add chicken and sausage; cook until browned, about 8 minutes. Add vegetables, tomatoes , puree, and water; bring to boil. Reduce heat to medium; cover and cook 3 minutes.
Main Dishes
