ThriftyFun Recipes
Volume One, Number 150, December 3, 2005
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Making Rice in a Stainless Steel Rice Ball
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Today's Recipes
Chicken Corn Chowder
Ingredients
- 1 Tbsp. margarine or butter
- 1 cup chopped onions
- 2 tsp. bell pepper, minced
- 2 cups chicken broth
- 1 (16 oz.) can cream style corn
- 1 medium tomato, chopped
- 2 cups diced cooked chicken
- 1 cup heavy cream or half & half
Directions
Melt butter or margarine in a 3 qt. saucepan. Add onion and pepper. Cook for 3 minutes till over medium heat. Stir in rest of ingredients. Bring to a boil, reduce heat and simmer, uncovered, for 5 minutes or till hot. Makes 4 servings.
By Terri from NV
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Southwestern Snack Mix
Ingredients
- 4 cups popped popcorn
- 3 cups mini pretzel twists
- 2 cups mini garlic-flavored bagel chips
- 1 cup corn chips
- 3 Tbsp. margarine or butter (melted)
- 1 tsp. paprika
- 3/4 tsp. chili powder
- 1/2 tsp. cumin
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- Dash ground red pepper (cayenne)
Directions
In a large bowl, combine popcorn, pretzels, bagel chips and corn chips. In a small bowl, combine remaining ingredients; pour evenly over popcorn mixture. Toss gently to coat. Store in tightly covered container. Makes 10 servings
By Robin from Washington, IA
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Grilled Chicken With Green Chile Sauce
Marinate meats to make them tender without adding a lot of fat.
- 4 skinless, boneless chicken breasts
- 1/4 cup olive oil
- 1/4 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/4 cup water
- 10 to 12 tomatillos, husks removed and cut in half
- 1/2 medium onion, quartered
- 2 cloves garlic, finely chopped
- 2 serrano or jalapeno peppers
- 2 tablespoons cilantro, chopped
- 1/4 teaspoon salt
- 1/4 cup low fat sour cream (or Homemade Sour Cream)
- juice of 2 limes
1. Combine the oil, juice from one lime, oregano, and black pepper in a shallow glass baking dish. Stir. Place the chicken breasts in the baking dish and turn to coat each side. Cover the dish and refrigerate overnight. Turn the chicken periodically to marinate chicken on both sides.
2. Put water, tomatillos, and onion into a saucepan. Bring to a gentle boil and cook uncovered for 10 minutes or until the tomatillos are tender. In a blender, place the cooked onion, tomatillos, and any remaining water. Add the garlic, peppers, cilantro, salt, and the remaining lime juice. Blend until all the ingredients are smooth. Place the sauce in a bowl and refrigerate.
3. Place the chicken breasts on a hot grill and cook until done. Place the chicken on a serving platter.
4. Spoon a tablespoon of low fat sour cream over each chicken breast. Pour the sauce over the sour cream.
Yield: 4 servings--Serving size: 1 breast
Each serving provides:
Calories: 192
Total fat: 5 g
Saturated fat: 2 g
Cholesterol: 71 mg
Sodium: 220 mg
Calcium: 53 mg
Iron: 2 mg
National Heart, Lung, and Blood Institute
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Chicken Ratatouille
Served over rice, this delicious dish is loaded with vegetables and skinless chicken breasts, making it a lower fat, lower salt one-dish meal.
- 1 Tbsp vegetable oil
- 4 medium chicken breast halves, skinned, and fat removed, boned, and cut into 1-inch pieces
- 2 zucchini, about 7 inches long, unpeeled and thinly sliced
- 1 small eggplant, peeled and cut into 1-inch cubes
- 1 medium onion, thinly sliced
- 1 medium green pepper, cut into 1-inch pieces
- 1/2 lb fresh mushrooms, sliced
- 1 can (16 oz) whole tomatoes, cut up
- 1 clove garlic, minced
- 1-1/2 tsp dried basil, crushed
- 1 Tbsp fresh parsley, minced
- to taste black pepper
1. Heat oil in large nonstick skillet. Add chicken and saute about 3 minutes, or until lightly browned.
2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
3. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.
4. Broil 6 inches from heat, 15 minutes on each side, brushing with marinade every 5 minutes. Discard any leftover marinade.
Yield:4 servings--Serving Size: 1-1/2 cup
Each serving provides:
Calories: 266
Total fat: 8 g
Saturated fat: 2 g
Cholesterol: 66 mg
Sodium: 253 mg
National Heart, Lung, and Blood Institute
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Hot and Zesty Sausages
Ingredients
- 1 lb. fully cooked smoked sausage links or fully cooked Kielbasa
- 12 ozs. Apricot preserves
- 6 ozs. Dijon mustard
Directions
Cut sausage links diagonally into bite size pieces. Combine apricot preserves and mustard in a saucepan. Cook over low heat for 5 minutes. Add sausages and simmer 15 minutes longer. Serve hot, with toothpicks, from a chafing dish or crockpot.
By Terri from NV
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Very Lemony Chicken
Using skinless chicken breasts means this tangy dish is lower in saturated fat and cholesterol.
- 1-1/2 lb chicken breast, skinned and fat removed
- 1/2 C fresh lemon juice
- 2 Tbsp white wine vinegar
- 1/2 C fresh sliced lemon peel
- 3 tsp chopped fresh oregano or 1 tsp dried oregano, crushed
- 1 medium onion, sliced
- 1/4 tsp salt
- to taste black pepper
- 1/2 tsp paprika
1. Place chicken in 13x9x2-inch glass baking dish.
2. Mix lemon juice, vinegar, lemon peel, oregano, and onions. Pour over chicken, cover and marinate in refrigerator several hours or overnight, turning occasionally.
3. Sprinkle with salt, pepper, and paprika.
4. Cover and bake at 325º F for 30 minutes. Uncover and bake 30 minutes more or until done.
Yield: 4 servings--Serving Size: One chicken breast with sauce
Each serving provides:
Calories: 154
Total fat: 5 g
Saturated fat: 2 g
Cholesterol: 63 mg
Sodium: 202 mg
National Heart, Lung, and Blood Institute
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Cabbage and Beef Casserole
Ingredients
- 3 Tbsp. olive oil
- 3/4 cup chopped onion
- 1 lb. lean ground beef
- 1/4 tsp. freshly ground black pepper
- 1 med. head cabbage, shredded
- 1 (10 1/2 oz.) can tomato soup, undiluted
Directions
Preheat oven to 350 degrees F. In a skillet, on stove, saute onion in olive oil. Add ground beef and pepper. Saute 3-5 minutes. Spread 1/2 the cabbage in a 2 Qt. baking dish. Cover with onion and beef mixture. Add remaining cabbage. Top with dollops of tomato soup and spread over the top of casserole. Cover and bake for 1 hr.
By Terri from NV
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Fresh Tomato Soup
Ingredients
- 2 Tbsp. butter or margarine
- 1 1/2 Tbsp. all purpose flour
- Salt & Pepper, to taste
- 1/4 tsp. baking soda
- 3 fresh tomatoes, each cut in 8 wedges
- 1 cup milk
Directions
Melt butter or margarine. Blend in flour, salt and pepper; Cook for about 1 minute. Adding baking soda, tomatoes, and simmer 5 minutes. Add milk, heat thoroughly and serve. Makes: 4 servings
By Terri from NV
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Salsa Recipe With Bell Pepper
Ingredients
- 1 med. onion (cut in 1/2)
- 2 med. tomatoes (cut in 1/2)
- 5-7 cilantro sprigs
- 1/2 of 1 jalapeno
- 1/4 green bell pepper
- 1/2 juiced lemon
- 1 garlic clove
- Salt (to taste)
Directions
Chop ingredients, combine and keep refrigerated.
By Robin from Washington, IA
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