Tuna Wiggle

Tuna Wiggle

1 can cream of mushroom soup
1 can tuna fish (drained)
1 small can mushrooms, chopped and drained (optional)
1 2 lb. bag egg noodles 

Cook egg noodles as usual.

Drain and return to stove. 

Mix in soup, tuna fish, and mushrooms. 

Cook over high heat until hot. 

Remove and serve. 

Chipotle Chicken Stew

Chipotle Chicken Stew

Ingredients

Cooking spray
3 pounds skinned, boned chicken breast, cut into bite-size pieces
1 tablespoon olive oil
3 cups chopped onion
6 garlic cloves, minced
2 cups (1-inch) cubed peeled red potato (about 1 pound)
1 1/2 cups (1-inch-thick) slices carrot
1/4 cup tomato paste
1 1/2 teaspoons ground cumin
3 (16-ounce) cans fat-free, less-sodium chicken broth
3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
3 drained canned chipotle chiles in adobo sauce, finely chopped
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Directions

Place a large Dutch oven coated with cooking spray over medium-high heat.

Add the chicken; sauté 7 minutes or until browned. Remove chicken from pan; keep warm.

Add oil to pan. Add onion; sauté 7 minutes or until lightly browned.

Add garlic; sauté 1 minute.

Add potato and the next 6 ingredients (potato through chiles); bring to a boil.

Reduce heat, and simmer for 25 minutes or until vegetables are tender. Add chicken and salt; cover and cook for 10 minutes.

Stir in cilantro.

Mexican Pork

Mexican Pork

1 lb pork boneless loin roast Cut into 1”      pieces

1 (20 oz) jar salsa

1 (4 oz) can green chilies, drained

1 (15 oz) canned black beans, Rinsed and        drained

1 c. Monterey Jack cheese

Mix pork, salsa, and chilies in 3 ½ to 4 quart slow cooker. 

Cover and cook on low heat 6-8 hours or until pork is tender. 

Stir in beans.  

Cover and cook 5 mins or until hot.  

Sprinkle with cheese.

Mexi-Beef and Noodle Skillet Supper

Mexi-Beef and Noodle Skillet Supper

1 lb extra lean ground beef
2 cups uncooked medium egg noodles
1 11 oz can whole kernel corn, drained
1 cup sliced green onions
1 cup water
1/2 cup thick and chunky salsa
1 8oz can tomato sauce
Shredded taco cheese

In a large skillet, brown beef and drain.  Stir in all remaining
ingredients (except shredded cheddar) and bring to boil.  Reduce
heat to simmer and cover.  Simmer for 10-12 minutes until noodles
reach your desired doneness while stirring occasionally. Top with the shredded cheddar just before serving.



Makes 4 12 oz servings.

A Different Carrot Raisin Salad

A Different Carrot Raisin Salad  

3 large carrots, shredded
1 cup raisins
1 cup walnuts
1/4 cup finely chopped celery
2 tablespoons shredded coconut 1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon cider vinegar
1/2 teaspoon white sugar
1/4 teaspoon salt 

In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. 

Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. 

Stir dressing into carrot mixture. 

Chill a few hours before serving 

Cream-Filled Strawberries

Cream-Filled Strawberries

18 large fresh strawberries
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cups reduced-fat whipped topping
1/4 teaspoon almond extract

Remove stems from strawberries; cut a deep X in the top of each berry. Spread berries apart.
In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping and almond extract. Pipe or spoon about 5 teaspoons into each berry. Chill until serving. Yield: 18 strawberries.

Nutritional Analysis: One filled strawberry equals 36 calories, 1 g fat (1 g saturated fat), 0.55 mg cholesterol, 73 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 fruit.

Originally published as Cream-Filled Strawberries in Light & Tasty June/July 2001, p60

~*Piper*~
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STRAWBERRY MUFFINS

  STRAWBERRY MUFFINS

4 medium eggs, beaten.
3 cups of all-purpose flour.
2 ½ cups of fresh strawberries, rinsed, hulled and sliced.
2 cups of sugar.
1 ½ cups of chopped walnuts.
1 cup of vegetable oil.
1 tablespoon of cinnamon.
1 teaspoon of baking soda.
1 teaspoon of salt.

Instructions:

Preheat your oven to 400°F (210°C).

Lightly coat full-size muffin tins with non-stick cooking spray.

In a suitably sized bowl, combine the flour, sugar, cinnamon, baking soda, and salt.

In a another bowl, combine the eggs, strawberries and the vegetable oil.

Mix the contents of the two bowls together.

Gently fold in the chopped walnuts.

Fill the muffin tins about two-thirds full and bake for 15 minutes.

Allow to cool.

Mexican-Style Hash Brown Casserole

Mexican-Style Hash Brown Casserole

6 to 8 frozen hash brown patties
1 cup cooked meat of choice, chopped or sliced thinly
1/2 to 1 cup onions, minced
1 cup shredded Cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
1 cup salsa (or more if desired)

Place patties in a lightly sprayed baking dish. 

Top with cooked meat, minced onion, and cheese. 

Spoon the mushroom soup over top. 

Cover with salsa and bake at 350 degrees F for about 40 minutes or until potatoes are tender.
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Vegetable and Fruit Tips

Vegetable and Fruit Tips

* Prevent discoloration of green leafy vegetables: Add a pinch of common salt and sugar to the cooking vegetable so as to avoid discoloration of green leafy vegetables.

* Onion peeling without crying: Peel onions under water to avoid "crying". Another option is to refrigerate onions before cutting.

* Keep green leafy vegetables fresh for longer time: Wrap green leafy vegetables in a newspaper before putting in the vegetable bag or tray. This will keep them fresh much longer.

* Keep celery fresh for a longer time: Celery wrapped in aluminum foil before refrigerating will remain fresh for weeks.

* Stop potatoes from rotting: Potatoes rot quickly if stored near onions. To prevent potatoes from budding, place an apple in the bag with the potatoes.

* Keep chillies fresh for a longer time: While storing green chilies, remove the stems.  Cooking Tips

* When a recipe calls for adding oil, garlic, and onions to a pan, always add garlic last. This keeps it from burning and tasting bitter.

* Make your own celery flakes. Just cut and wash the leaves from the celery stalks; place them in the oven on low heat or in the hot sun until thoroughly dry. Crumble and store in an air-tight container.

* Put sliced cucumbers, onions, carrots and/or pieces of cauliflower in leftover pickle juice and in a couple of days they will be pickled.

* Don't discard the water in which the vegetables are soaked or cooked. It is more flavorful than plain water so use it in making soup or gravy.

* If you are baking and out of eggs, substitute 1/4 cup applesauce for 1 egg.