Patriot Pie
Servings: 8
Calories: 237kcal
- 8 oz whipped low-fat cream cheese
- 1/2 cup low-sugar red raspberry preserves
- 3 cups Reddi-Wip® dairy whipped topping
- 1 prepared graham cracker crust, 9" size
- 1 cup fresh blueberries
- 1 1/2 cups fresh raspberries
To make filling, beat whipped cream cheese and preserves until smooth with an electric mixer on medium speed.
Fold whipped topping into cream cheese mixture.
Spread filling evenly over the bottom of the graham cracker crust.
Chill at least 30 minutes in the refrigerator or freezer.
Before serving arrange blueberries around outer ring of pie. Layer raspberries around inner ring of pie.
Finish decorating with a dollop of whipped topping in the center and a raspberry or strawberry on top.
Calories: 237kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Cholesterol: 19mg | Sodium: 220mg | Potassium: 162mg | Fiber: 3g | Calcium: 75mg | Phosphorus: 91mg
Pork Chops with Peppercorns
Course: Entree, Main Course
Servings: 6
Calories: 386kcal
- 1 tbsp crushed black peppercorns
- 6 pork loin chops
- 2 tbsp tablespoons olive oil
- 1/4 cup margarine
- 5 garlic cloves
- 1 cup green and red bell peppers
- 1/2 cup apple juice
Sprinkle and press peppercorns into both sides of pork chops.
Heat oil, margarine and garlic cloves in a large skillet over medium heat, stirring frequently.
Add pork chops and cook uncovered for 5–6 minutes.
Dice the bell peppers. Add the bell peppers and apple juice to the pork chops.
Cover and simmer for another 5–6 minutes or until pork is thoroughly cooked.
Serving: 1chop | Calories: 386kcal | Carbohydrates: 4g | Protein: 25g | Fat: 30g | Cholesterol: 92mg | Sodium: 112mg | Potassium: 332mg | Fiber: 0g | Calcium: 26mg | Phosphorus: 189mg
American Meatloaf
Course: Entree, Main Course, Protein
Servings: 6
Calories: 205kcal
- 20 squares saltine-type crackers, unsalted tops
- 3 tbsp onion
- 1 lb lean ground beef (10% fat)
- 1 large egg
- 2 tbsp 1% low-fat milk
- 1/2 tsp ground black pepper
- 1/3 cup catsup
- 1 tbsp brown sugar
- 1/2 tsp apple cider vinegar
- 1 tsp water
Preheat oven to 350° F. Place crackers in a large zip-lock type pastic bag and crush with a rolling pin. Finely chop onion.
In large bowl, combine crushed crackers, onion, ground beef, egg, milk and black pepper. Mix well.
Coat a loaf pan lightly with nonstick cooking spray. Place mixture into loaf pan. Bake for 40 minutes.
To make topping sauce, mix catsup, brown sugar, vinegar and water in a small bowl. Remove cooked meatloaf from oven and cover with sauce.
Return pan to oven and bake for 10 additional minutes or until internal temperature reaches 160° F. Slice into 6 portions and serve.
Calories: 205kcal | Carbohydrates: 14g | Protein: 17g | Fat: 9g | Cholesterol: 84mg | Sodium: 299mg | Potassium: 255mg | Fiber: 1g | Calcium: 27mg | Phosphorus: 147mg
Harvest Wild Rice
Autumn flavors make this the perfect rice to pair with cornish game hens or stuff the turkey for a delectable change from the same old stuffing.
Course: Carbohydrate Foods, Side Dish
Servings: 8
Calories: 112kcal
- 2 tbsp raisins
- 1/2 cup quick-cooking wild rice, uncooked
- 2 cups apples
- 3/4 cup carrots
- 1/4 cup celery
- 1/4 cup green bell pepper
- 1/4 tsp dried whole sage
- 1/4 tsp black pepper
- 1 1/2 cups reduced-sodium chicken broth
- 3/4 cup converted rice, uncooked
- 1/4 cup fresh lemon juice
- 1 fresh sage sprig (optional)
Combine raisins and 1/4 cup hot water; let stand 5 minutes. Drain and set aside.
Prepare quick-cooking wild rice according to package directions. Remove pan from heat and set aside.
Chop apples, celery and bell pepper. Shred carrot.
Coat a large nonstick skillet with cooking spray; place over a medium-high heat until hot. Add apple, celery, green pepper and carrot; sauté until crisp-tender. Remove skillet from heat and set aside.
Combine 1-1/2 cups reduced-sodium chicken broth, sage and pepper in a large saucepan; bring to a boil. Stir in converted rice. Cover, reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed.
Remove pan from heat; stir in reserved raisins, wild rice, apple mixture and juice of 1 lemon. Cover and let stand 5 minutes.
Transfer to a serving bowl. Garnish with a fresh sage sprig, if desired.
Calories: 112kcal | Carbohydrates: 24g | Protein: 4g | Fat: 0g | Cholesterol: 1mg | Sodium: 148mg | Potassium: 155mg | Fiber: 2g | Calcium: 21mg | Phosphorus: 39mg
Glazed Cornish Game Hen
Delicious hens that are a beautiful blend of savory and sweet. This pairs wonderfully with our Harvest Wild Rice reipe!
Course: Entree, Main Course, Protein
Servings: 2
Calories: 50kcal
- 1 1/4 lb Cornish game hen
- 3 tbsp butter
- 2 fresh sprigs of rosemary
- 1/4 tsp ground black pepper
- 2 tbsp apricot jam
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
Preheat the oven to 375° F. In a small saucepan add the butter and rosemary. Melt butter and baste rosemary using a spoon until butter just barely begins to brown. Let butter cool until it can be safely handled.
Remove and discard giblets from cavity of thawed game hen. Rinse and pat dry. Rub the skin and inside cavity with a tablespoon of the melted butter. Sprinkle black pepper on outside of hen. Put rosemary sprigs in cavity of hen and place in baking dish or cast iron skillet and bake for 20 minutes.
Add the jam, mustard and Worcestershire sauce to the remaining melted butter; heat and stir until combined.
After baking for 20 minutes brush the hen with the apricot glaze. Bake 20 to 30 minutes longer, basting with the glaze every 10 minutes. Remove from oven when internal temperature reaches 165° F.
Let the hen rest for 10 minutes then cut in half and place on serving plates. Discard rosemary. Heat the remaining glaze to a boil then pour over each half before serving.
Calories: 50kcal | Carbohydrates: 20g | Protein: 29g | Fat: 37g | Cholesterol: 213mg | Sodium: 183mg | Potassium: 362mg | Fiber: 0g | Calcium: 29mg | Phosphorus: 192mg
Arepas
Course: Breads, Grains, and Cereals
Servings: 4
Calories: 285kcal
- 2/3 cup white corn flour
- 4 oz costeño cheese
- 1/2 tsp anise
- 1 cup hot water
- 1 tsp butter
Place the corn flour in a bowl.
Grate the cheese and add cheese and anise to the flour.
Add the warm water; mix with a spatula.
Leave to rest for 10 minutes then knead for 2 to 3 minutes.
To form the corn cakes make 4 circles about 4-inches wide and 1/2-inch thick.
Grease a skillet or arepas pan with butter. Place each corn cake on the skillet or arepas pan and cook until slightly browned.
Serving: 1cake | Calories: 285kcal | Carbohydrates: 40g | Protein: 9g | Fat: 11g | Cholesterol: 31mg | Sodium: 409mg | Potassium: 198mg | Fiber: 4g | Calcium: 234mg | Phosphorus: 344mg
Cauliflower and Broccoli Mac-n-Cheese Bake
Course: lunch, Main Course, Side Dish
Servings: 8
Calories: 442kcal
- 12 oz penne pasta, uncooked
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 4 tbsp unsalted butter
- 1/2 cup onion
- 2 garlic cloves
- 3 tbsp all-purpose flour
- 2 1/2 cups Rice Dream® Classic original rice drink
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 2 tbsp spicy brown mustard
- 1 cup shredded sharp white cheddar cheese
- 1 cup shredded Swiss cheese
- 1/2 cup shredded parmesan cheese
- 1 cup panko-style bread crumbs
Preheat oven to 350° F. Bring water to a boil. Add pasta and undercook by 2 minutes.
In a separate covered pot, steam broccoli and cauliflower florets for 5 minutes or until tender. Remove and set aside. Discard liquid from pot.
Finely chop onion and garlic cloves. Using the same pot, over medium heat, melt 3 tablespoons butter then add onion and garlic. Sauté for 3-4 minutes, until tender. Add flour and whisk for one minute. Whisk in rice drink and season with pepper and nutmeg. Stir until thickened, then stir in the spicy mustard.
Mix all three cheeses together. Add 2/3 of the combined cheeses to the sauce and stir until cheese is melted.
Drain pasta. Add cauliflower and broccoli then stir in the cheese sauce.
Spray a 9” x 12” baking pan with nonstick cooking spray and pour in the pasta mixture. Top with the remaining combined cheeses.
Place baking pan in the oven on top of a baking sheet to catch bubble over. After 30 minutes of baking, increase heat to 400° F. Sauté remaining 1 tablespoon butter with 1 cup panko bread crumbs and add to top of casserole. Cook additional 8 to 10 minutes until bread crumbs are browned.
Serving: 1cup | Calories: 442kcal | Carbohydrates: 52g | Protein: 18g | Fat: 18g | Cholesterol: 50mg | Sodium: 308mg | Potassium: 278mg | Fiber: 2g | Calcium: 318mg | Phosphorus: 315mg
Pasties (meat hand pies)
Course: lunch, Main Course
Servings: 8
Calories: 354kcal
- 1/4 cup carrot
- 1/4 cup onion
- 1 lb ground sirloin
- 1/4 cup frozen corn
- 1 cup frozen green peas
- 1 tbsp reduced-sodium Worcestershire sauce
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 15-ounce package (2 crusts) rolled, refrigerated, unbaked pie crust
- 1 egg white
- 8 tsp ketchup
Preheat oven to 375° F. Let pie crust stand at room temperature according to package directions.
Dice carrot and chop onion.
Brown ground sirloin in a large skillet over medium heat. Drain and set aside.
Place carrot in a microwave dish. Add 1 tablespoon water; cover and cook on high for 2 minutes. Add frozen corn, and peas; microwave for 2 minutes. Drain.
To make filling, combine meat, vegetables, onion, Worcestershire sauce, black pepper and thyme in a bowl.
On a lightly floured surface, unroll pie crusts. Cut each pie crust into four pieces.
Spoon 1/4 cup of the filling onto half of each piece of piecrust. Lightly moisten pie crust edges with a small amount of milk or egg white.
Fold other half of pie crust over filling. Seal edges by crimping with a fork. Cut slits in the top of the pastries. Brush top with egg white. Place on a large, ungreased baking sheet.
Bake for 15 to 20 minutes or until crust is golden brown. Cool slightly on wire racks. Serve each pastie with 1 teaspoon ketchup.
Serving: 1pastie | Calories: 354kcal | Carbohydrates: 28g | Protein: 11g | Fat: 22g | Cholesterol: 40mg | Sodium: 382mg | Potassium: 214mg | Fiber: 1g | Calcium: 12mg | Phosphorus: 72mg
Cinnamon Apple French Toast Strata
Course: Breakfast, Brunch, dessert
Servings: 12
Calories: 324kcal
- 1 lb loaf cinnamon raisin bread
- 8 oz cream cheese
- 1 1/2 medium apples
- 6 tbsp unsalted butter
- 1 tsp ground cinnamon
- 8 large eggs
- 1 1/4 cup half & half creamer
- 1 1/4 cup almond milk, unsweetened, original
- 1/4 cup pancake syrup
Dice the bread and cream cheese into cubes. Peel and dice the apples. Melt the butter.
Coat a 9" x 13" baking dish with nonstick cooking spray. Arrange 1/2 of the cubed bread in the bottom of the dish. Sprinkle the cream cheese cubes evenly over the bread and top with the apples. Sprinkle cinnamon over the apples and top with remaining bread.
In a large bowl, beat the eggs with the half & half creamer, almond milk, melted butter and pancake syrup. Pour the mixture over the bread. Cover baking dish with plastic wrap and press down so that all the pieces are soaked. Refrigerate at least 2 hours or overnight.
Preheat oven to 325° F.Bake the strata for 50 minutes, then let stand 10 minutes before serving. Cut evenly into squares for 12 servings.Top with pancake syrup, sugar-free syrup, jam or cinnamon/raspberry applesauce, if desired.
Calories: 324kcal | Carbohydrates: 27g | Protein: 9g | Fat: 20g | Cholesterol: 170mg | Sodium: 280mg | Potassium: 224mg | Fiber: 2g | Calcium: 116mg | Phosphorus: 150mg
Belgian Waffles
Course: Breakfast, Brunch
Servings: 6
Calories: 367kcal
- 2 large eggs
- 2 cups cake flour
- 3/4 tsp baking soda
- 3/4 cup sour cream
- 3/4 cup 1% low fat milk
- 2 tsp vanilla extract
- 4 tbsp unsalted butter
- 2 tbsp granulated sugar
- 6 tbsp powdered sugar
Heat a waffle iron. In a mixing bowl, mix together the cake flour and baking soda and set aside. Separate the egg whites and egg yolks. Whisk together egg yolks, sour cream, milk and vanilla extract. Melt the butter and then mix into the sour cream mixture.
In a different bowl, beat the egg whites with a hand-mixer on medium speed until soft peaks form, about 3 minutes. Add the granulated sugar to the egg whites and continue to beat until stiff peaks form, about 3 to 4 more minutes.
Whisk the sour cream mixture into the flour mixture until just combined. Gently fold in the beaten egg whites until mixture is smooth; do not overmix.
Add about 1/2 cup of the batter to the waffle iron, close and cook for about 3 minutes. Serve waffles with the powdered sugar. Other suggested toppings include fresh berries, whipped cream, jam or syrup.
Serving: 1waffle | Calories: 367kcal | Carbohydrates: 50g | Protein: 8g | Fat: 15g | Cholesterol: 98mg | Sodium: 204mg | Potassium: 151mg | Fiber: 1g | Calcium: 81mg | Phosphorus: 121mg
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