Archive for April, 2013


 

Hash Brown Casserole with Bacon, Onions, and Cheese Recipe

 

Ingredients

 

  • 6 bacon slices  (you can use turkey bacon)
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 (32-ounce) package frozen Southern-style hash brown potatoes
  • 1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided (I just shred my own lo fat cheese)
  • 1/2 cup chopped green onions
  • 1/2 cup fat-free sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
  • Cooking spray

 

Preparation

 

  1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.
  2. Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
  3. Preheat oven to 350°.
  4. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

 

Blueberry Coffee Cake Recipe

Shared from Cooking Light

 

Ingredients

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 6 tablespoons butter, softened $
  • 1 teaspoon vanilla extract
  • 1 large egg $
  • 1 large egg white $
  • 1 1/3 cups low-fat buttermilk
  • Cooking spray
  • 2 cups fresh blueberries $
  • 1 tablespoon turbinado sugar

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.
  3. 3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
  4. 4. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
  5. Note: If using peak-season fruit, use 1 1/2 cups blueberries instead of 2 cups, and only 1 cup buttermilk instead of 1 1/3 cups. This will make the batter thicker so the berries won’t sink to the bottom.
Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad
Serves 6| Hands-On Time: 15m| Total Time: 4hr 15m

Directions

  1. In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan. In a second bowl, mix together the marinara sauce and ½ cup water.
  2. Spread ¾ cup of the marinara mixture in the bottom of a 4- to 6-quart slow cooker. Top with 2 noodles (breaking to fit), ¾ cup of the remaining marinara mixture, half the spinach mixture, and ½ cup of the mozzarella; repeat. Top with the remaining noodles, marinara mixture, mozzarella, and Parmesan.
  3. Cover and cook on low until the noodles are tender, 3 ½ to 4 hours.
  4. In a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, cucumber, and onion and toss to combine. Serve with the lasagna.

Slow-Cooker Vegetable Stew

Ingredients

Directions

  1. Combine the carrots, turnips, onion, garlic, tomatoes (with their liquid), broth, salt, cumin, and pepper flakes in a 4- to 6-quart slow cooker. Cook on low heat for 6 hours, or on high for 3 hours.
  2. Add the zucchini and chickpeas and cook 1 hour longer on low.
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