Month: February 2020

Cheddar-Green Onion Muffins

Cheddar-Green Onion Muffins

  • 1 3/4 cups all-purpose flour (about 7 3/4 ounces)
  • 1/4 cup yellow cornmeal
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup reduced-fat shredded extrasharp cheddar cheese ((2 ounces) divided)
  • 3 Tbs chilled butter (cut into pieces)
  • 1 1/4 cups fat-free buttermilk
  • 2 Tbs chopped green onions
  • 1 tsp minced garlic
  • 1 large egg (lightly beaten)
  • Cooking spray
  1. Preheat oven to 375°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through pepper) in a food processor; pulse 3 times to combine. Add 5 tablespoons cheese and butter; pulse 5 times or until mixture resembles coarse crumbs. Spoon mixture into a medium bowl. Combine buttermilk, onions, garlic, and egg; stir with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with remaining 3 tablespoons cheese. Bake at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

Champion Chicken Parmesan

Champion Chicken Parmesan

Tomato Sauce:

  • 1 ounce sun-dried tomatoes — packed without oil (about 1/4 cup)
  • 1 cup boiling water
  • 1 teaspoon olive oil
  • 2 cups chopped red bell pepper
  • 1 cup chopped onion
  • 29 ounces diced tomatoes — undrained
  • 0.25 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • 0.25 teaspoon black pepper
  • 2 garlic cloves — minced

Chicken:

  • 0.25 cup all-purpose flour
  • 0.25 cup grated Parmesan cheese
  • 0.25 teaspoon black pepper
  • 16 ounces skinned (boned chicken breast halves)
  • 1 large egg white — lightly beaten
  • 1 tablespoon olive oil
  • Cooking spray
  • 1 cup shredded part-skim mozzarella cheese — (4 ounces)
  • 3 cups hot cooked linguine — (about 6 ounces uncooked pasta)
  1. To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.
  2. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.
  3. Preheat oven to 350°.
  4. To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.

Caramelized Onion-Stuffed Baked Potato

Caramelized Onion-Stuffed Baked Potato

  • 2 medium baking potatoes (about 1 1/2 pounds)
  • 1/2 cup shredded Gruyère cheese ((2 ounces) divided)
  • 2 Tbs reduced-fat sour cream
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 1/2 tsp butter
  • 2 cups vertically sliced red onion
  • 2 tsp sugar
  • 2 Tbs dry sherry
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dried thyme
  • 1 garlic clove (minced)
  1. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 10 minutes or until done, rearranging potatoes after 5 minutes. Let stand 5 minutes.
  2. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, 1/4 cup cheese, sour cream, salt, and pepper. Spoon potato mixture evenly into shells.
  3. Melt butter in a medium nonstick skillet over medium-high heat. Add onion and sugar; sauté 8 minutes or until browned. Stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Top each potato half with about 2 tablespoons onion mixture and 1 tablespoon of cheese. Arrange stuffed potato halves on paper towels in microwave oven. Microwave at high 1 minute or until thoroughly heated.

Cajun Shrimp-and-Corn Bisque

Cajun Shrimp-and-Corn Bisque

  • 4 cups fat-free milk
  • 2 cups diced peeled baking potato
  • 1 tsp Cajun seasoning for seafood (such as Chef Paul Prudhomme's Seafood Magic)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cans no-salt-added cream-style corn ((14 3/4-ounce))
  • 1 lb large shrimp (peeled and deveined)
  1. Combine the first five ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn, and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done.