Saturday, January 30, 2010

Tender Beef 'n' Bean Stew Recipe

Tender Beef 'n' Bean Stew Recipe
Photo by: Taste of Home

  • 10 Servings
  • Prep: 15 min. Cook: 8-1/2 hours


  • 1 pound beef stew meat, cut into 1-inch cubes
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups frozen corn
  • 1 cup hot water
  • 1 cup chopped onion
  • 2 celery ribs, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 tablespoons uncooked long grain rice
  • 1 to 2 tablespoons chili powder
  • 2 teaspoons beef bouillon granules
  • 1/4 teaspoon salt
  • 1 can (8 ounces) tomato sauce
  • Shredded cheddar cheese and sour cream, optional


  • In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8-9 hours or until the beef is tender. Stir in the tomato sauce; cover and cook for 30 minutes or until heated through. Garnish with the cheese and sour cream if desired. Yield: 10 servings.

Nutritional Analysis: 1 cup (prepared with reduced sodium beef bouillon and calculated without cheese and sour cream) equals 209 calories, 4 g fat (1 g saturated fat), 28 mg cholesterol, 558 mg sodium, 28 g carbohydrate, 7 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat.

Tender Beef 'n' Bean Stew published in

Quick Cooking

March/April 2005, p23

Tuesday, December 15, 2009

Easy OREO Truffles

30 min
Total Time:
1 hr 30 min

3-1/2 doz. or 42 servings, one truffle each

What You Need!

1 pkg.
(1 lb. 2 oz.) OREO Cookies, finely crushed, divided

1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, softened

2 pkg.
(8 squares each) BAKER'S Semi-Sweet Chocolate, melted

Make It!

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.


Chicken Marsala


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 cup fat-free Italian salad dressing
  • 1 tablespoon all-purpose flour
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 2 tablespoons Crisco® Extra Virgin Olive Oil, divided
  • 1 tablespoon butter
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup marsala wine or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth
  • 1 pound sliced fresh mushrooms
  • 1/2 cup minced fresh parsley


  • Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  • Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear. Yield: 6 servings.

Nutritional Analysis: 1 chicken breast half with 1/3 cup mushroom mixture equals 247 calories, 9 g fat (3 g saturated fat), 68 mg cholesterol, 348 mg sodium, 9 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 fat, 1/2 starch.

Thursday, November 12, 2009

Chocolate Chip Pumpkin Muffins

One of my Fall favorite desserts and I promise to include the exact and real recipe! Do not mess this recipe up by adding healthy things like nuts and raisins - just add the chocolate chips:)

Room temp ingredients
Bake 350 degrees 15 to 18 mins

Whisk together thoroughly:
1 1/2 c. all purpose flour
1 1/2 tsp ground cinnamon (go for the good stuff)
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
1/2 tsp fresh grated nutmeg (don't use the yuck old pwder stuff)
1/4 baking powder
Combine in another bowl:
1/3 milk
1/2 tsp vanilla
In a large bowl, beat until creamy, about 30 seconds:
6 TBS unsalted butter
Gradually add & beat on high speed until lightened in color and texture, 3 or 4 mins:
1 cup sugar plus 1/3 cup packed light or dark brown sugar
Beat in 1 at a time:
2 large eggs
Add and beat on low speed just until blended:
1 cup of pumpkin puree

Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping sides of bowl.
Fold in:
a handful or 2 handfuls of chocolate chips

butter top of muffin tin and line with cupcake papers
fill 2/3 full

Tuesday, July 14, 2009

Pizza, Veggie 9x13

1-2 tubes crescent rolls
1-2 pkgs cream cheese
1/3-3/4 c. mayonaise
½ c. sour cream
1 Tbl dill weed.
1-2 c. cheddar cheese
Spread rolls out in pan. Bake at 350 7-8 minutes until light brown. Combine mayo, sour cream, cream cheese and 1 Tbl dill weed. Mix thoroughly and spread over cooled crust. Top with fresh cut veggies: (cauliflower, tomatoes, celery, green peppers, mushrooms, radishes, black olives, lettuce, broccoli, ham, carrots cucumber). Sprinkle with cheddar cheese.

Chicken, Sour Cream

2 c. sour cream
¼ c. fresh lemon juice
4 tsp. Worcester sauce
2 tsp. Celery salt
2 tsp. Paprika
1 clove garlic
2 tsp. Pepper
3 chicken breasts

Mix all ingredients together and marinade for a couple of hours or so. Preheat oven to 350. Coat chicken in ¾ c. bread crumbs place in a pan and then pour ½ c. melted butter over them. Bake for 45 minutes or until chicken down. Mmm mmm.

Cobbler, Blackberry

4 to 5 c. fresh blackberries
¾ c. brown sugar
½ tsp vanilla
1 ½ c. flour
¼ c. sugar
2 tsp baking powder
¼ tsp salt
6 Tbs shortning
1 egg, beaten
½ c. milk

Gently combine berries, brown sugar and vanilla. Stir flour, sugar, baking powder and salt. Cut in shortning until mixture is crumbly. Make a well in center. Stir together egg and milk; pour into well. Stir quickly with fork until dough pulls away from the bowl. Stir berries once more and put into a greased pan. Spoon dough over berries. Back 30 to 35 minutes at 350.