Chicken Noodle Pasta Toss

March 6, 2009


2 tablespoons extra virgin olive oil (EVOO)
4 boneless, skinless chicken thighs, cut into bite-sized pieces
Salt and ground black pepper
1 medium onion, thinly sliced
2 carrots, cut into matchsticks
4 ribs celery from the heart, cut into matchsticks
2 small zucchini, cut into matchsticks
1 pound extra-wide egg noodles
1 tablespoon butter
1/2 box frozen peas (10 ounces), defrosted
PreparationPlace a large pot of salted water over high heat and bring to a boil for the egg noodles.

Place a large skillet over medium-high heat with the EVOO. Season the chicken with salt and pepper, and cook until golden brown and cooked through, 6-7 minutes. Add the onion, carrot and celery to the pan, and cook until the veggies start to soften, 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.

While the meat and veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter to the pot and give everything a good toss to melt the butter and coat the noodles.

To serve, spoon some noodles into bowls and top with the chicken and veggie mixture. Serves 4.

From Rachel Ray

Bacon Sweet Potato Hash

March 6, 2009


4 medium sweet potatoes, peeled and cut into large dice
1 tablespoon extra virgin olive oil (EVOO)
4 slices smoky bacon, diced
1/2 teaspoon allspice
1 teaspoon smoked paprika
A few dashes or more hot sauce, to taste
2 scallions, thinly sliced on a bias
Ground black pepper
PreparationPlace the potatoes into a medium pot and cover with cold water. Season with some salt and cook over high heat. Bring up to a bubble, reduce the heat to medium and simmer the potatoes until al dente (they should be tender enough to pierce easily with a knife but not quite mashable), about 8 minutes.

When the potatoes are ready, drain them and shock them under cold water briefly. Scatter them out onto a kitchen or paper towel and blot off any excess water.

While the potatoes are coming up to a bubble, place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the diced bacon. Cook the bacon as the pan heats up until it’s golden brown and crispy, 7-8 minutes. Remove the bacon from the pan, reserving the fat in the skillet.

Over medium-high heat, add the drained and dried potatoes to the skillet and cook, turning occasionally, until golden brown, 7-8 minutes. Add the allspice, paprika, hot sauce, scallions, reserved bacon bits, some salt and pepper to the skillet and toss to combine. Serve warm. Serves 4.

From Rachael Ray

Hearty Minestrone

March 6, 2009


2 tablespoons extra virgin olive oil (EVOO)
3 slices bacon, chopped
1 onion, chopped
4 cloves garlic, chopped
2 carrots, chopped
2 stalks celery, chopped
1 bay leaf
1 bunch kale, leaves pulled from thick stem and coarsely chopped
Salt and freshly ground black pepper
1 can cannellini beans (15 ounces) , drained
1 can chickpeas (15 ounces) , drained
1 tablespoon rosemary leaves, finely chopped
4 sprigs thyme, leaves removed and chopped
1 can diced tomatoes (15 ounces)
2 cups chicken or vegetable stock
3 cups water
1 cup whole wheat elbows
PreparationHeat a medium-size soup pot over medium-high heat with the EVOO, about 2 turns of the pan. Add the bacon and cook until crispy and golden brown, 4-5 minutes.

Add the onion, garlic, carrots, celery and bay leaf to the pot, and cook until the vegetables have softened, about 5 minutes. Add the kale and cook until wilted, 3-4 minutes. Season the veggies with salt and freshly ground black pepper.

Add the beans, chickpeas, herbs, tomatoes, stock and water to the pot, and bring up to a bubble. Add the pasta and boil the soup until the pasta has cooked to al dente, according to package directions. Remove from the heat and let cool for about five minutes before serving. Serves 4.

From Rachael Ray


Crab Cakes with Lime and Cilantro

March 6, 2009


– 1 pound crab meat, squeeze out any excess liquid
– 1/2 cup bread crumbs, divided
– 3 eggs
– 1 tablespoon light mayonnaise
– 3/4 teaspoon Worcestershire sauce
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper, freshly ground
– 3 tablespoons cilantro, fresh, minced
– 1 tablespoon (to 2 tablespoons) vegetable oil
garnish: cilantro sprigs
garnish: lime wedges

In a large bowl, combine crab meat, 1/4 cup bread crumbs, 1 slightly beaten egg, mayonnaise, Worcestershire sauce, salt, pepper and 3 tablespoons fresh cilantro. Form mixture into patties.
Beat 2 eggs. Place eggs in a shallow pan or plate. Pour 1/4 cup of bread crumbs onto a plate. Dip each patty into beaten egg, covering both sides, and then cover with bread crumbs.
Add 1 to 2 tablespoons of oil to a large skillet. Over medium high heat, cook patties for approximately 3 to 4 minutes on each side. Serve hot.
Garnish with fresh lime wedges and cilantro sprigs.


Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 4
Enter desired servings:


Two Minute Banana Tiramisu

March 6, 2009


Bananas, whipped topping, and chocolate-chunk cookies create this simple and sensational dessert. Even if you aren’t a Tiramisu fan, this banana version will quickly win you over.

1/3-1/2 cup coffee liqueur, depending on taste
14 Pepperidge Farm chocolate chunk cookies
4 bananas, sliced
1 (12-ounce) container fat-free frozen whipped topping, thawed
Cocoa or chocolate shavings

1. Pour liqueur into bowl, quickly dip each cookie, then use seven cookies to line bottom of 10-inch square dish.
2. Layer half of banana slices over cookies, cover with half whipped topping. Repeat layers. Sprinkle with cocoa.

Makes 10-12 servings

To Prepare and Eat Now: Slice and serve.

To Freeze: Cover with plastic wrap, freeze.

To Prepare After Freezing: Defrost, slice, serve.


Food Facts
Calories 296
Protein (g) 3
Carbohydrate (g) 47
Fat (g) 9
Calories from Fat (%) 28
Saturated Fat (g) 4
Dietary Fiber (g) 1
Cholesterol (mg) 12
Sodium (mg) 128

Diabetic Exchanges: 3 other carbohydrate, 2 fat

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Chicken, Barley and Bow-Tie Soup

March 6, 2009


2 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup chopped celery
1 1/2 cups chopped onion
2 cups thinly sliced carrots
1 bay leaf
12 cups water
1/2 cup pearl barley
Salt and pepper to taste
1/2 teaspoon dried basil
3 chicken bouillon cubes
1 (16-ounce) package bow-tie pasta

1. Place chicken, celery, onion, carrots, bay leaf, and 12 cups water in large pot. Bring to boil and add barley.
2. Reduce heat, cover, cook until chicken and barley are done, about 30 minutes. Season with salt and pepper, add basil and bouillon cubes.
3. Meanwhile, cook pasta according to package directions, omitting oil and salt. Drain and set aside. Remove bay leaf, add pasta.

Makes 10-12 servings
Food Facts
Calories 296
Protein (g) 28
Carbohydrate (g) 39
Fat (g) 2
Calories from Fat (%) 7
Saturated Fat (g) 1
Dietary Fiber (g) 3
Cholesterol (mg) 55
Sodium (mg) 360

Diabetic Exchanges: 2.5 very lean meat, 2.5 starch, 1 vegetable

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Glazed Salmon

March 6, 2009


Holly says: Easy elegance! Everyone said this was the best salmon they had ever had. The glaze on the crispy crusted salmon took only minutes to prepare and to disappear from the plate.

1/4 cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons lime juice
1 tablespoon Dijon mustard
4 (6-ounce) salmon filets


In a small bowl, whisk together honey, soy sauce, lime juice, and mustard. Marinate salmon in the refrigerator in sauce several hours or until ready to cook. In a nonstick skillet coated with nonstick cooking spray, cook salmon on each side until golden brown and crispy and just cooked through. Transfer salmon to 2 platter. Add remaining honey glaze to skillet and simmer, stirring, until mixture comes to a boil. Return salmon to pan, heat, and serve.

Makes 4 servings

Food Facts
Calories 273
Protein (g) 35
Carbohydrate (g) 19
Fat (g) 6
Calories from Fat (%) 20
Saturated Fat (g) 1
Dietary Fiber (g) 0
Cholesterol (mg) 88
Sodium (mg) 400
Diabetic Exchanges: 5 very lean meat, 1 other carbohydrate

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