Friday, December 21, 2007

Southwest Turkey Casserole

  • 2/3 C condensed cream of chicken soup, undiluted
  • 1/4 C sour cream
  • 1/4 C chopped onion
  • 1/4 C canned chopped green chilies
  • 3 corn tortillas (6 inches) cut into 1-inch pieces
  • 1 C cubed cooked turkey
  • 1/4 C shredded cheddar cheese

1. In a small saucepan, combine the first six ingredients. Cook over medium heat for 3-5 minutes or until heated through, stirring occasionally.
2. Pour half of the turkey mixture into a 3-cup baking dish coated with cooking spray. Sprinkle with half of the cheese. Top with remaining turkey mixture and cheese.
3. Bake, uncovered, at 350°F for 20-25 minutes or until bubbly.

Robyn's notes: I used flour tortillas, because I can't have the corn. This was not exciting, mostly just tasted like the chilies.
* 1 Star: Not Too Good. Neither of us liked this enough for me to bother making it again without complete overhaul

Thursday, December 20, 2007

Lentil and Barley Vegetable Stew

  • 1/2 C uncooked lentils, sorted, rinsed
  • 1 small sweet potato, peeled, cubed
  • 1 small onion, coarsely chopped
  • 1/2 rib celery, thinly sliced
  • 1/4 C uncooked quick-cooking barley
  • 1 (14.5oz) can vegetable broth
  • 1/2 tsp dried basil leaves
  • dash pepper
  • 1/2 C frozen peas

1. In large saucepan, combine all ingredients except peas; mix well. Bring to a boil. Reduce heat; cover and simmer 18 to 22 minutes or until lentils, barley and vegetables are tender.
2. Add peas; cook an additional 4 to 5 minutes or until peas are tender.

Robyn's notes: I couldn't find quick-cooking barley, so I used regular barley and just started cooking it 45 minutes before I started the rest of the meal. As always, I used refrigerated, not canned, broth.

Wednesday, December 19, 2007

Roasted Potatoes and Artichokes

  • 8 small red potatoes, quartered
  • 1/2 C halved water-packed artichoke hearts, rinsed and drained
  • 1 tsp olive oil
  • 3/4 tsp dried thyme
  • 1/8 tsp salt
  • dash coarsely ground pepper

1. Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. Bake, uncovered, at 425°F for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Robyn's notes: this was ok, but the potatoes were a little too crunchy for my taste. I probably needed to bake them longer.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

Oregano Chicken

  • 2 boneless skinless chicken breast halves
  • 3/4 tsp crushed garlic
  • 3/4 tsp lemon-pepper seasoning
  • 1/2 tsp dried oregano
  • 1 Tbsp olive oil
1. Rub chicken with garlic; sprinkle with lemon-pepper and oregano. In a large skillet over medium heat, brown chicken in the oil for 5 minutes.
2. Transfer to a shallow baking pan. Bake, uncovered, at 400°F for 30-35 minutes or until juices run clear.

Robyn's notes: good, easy, not exciting. Served with Roasted Potatoes and Artichokes.

Tuesday, December 18, 2007


Most commonly considered a grain, quinoa (pronounced keen-wah) is actually a relative of leafy green vegetables like spinach and Swiss chard. It has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.

The protein content of quinoa is very high, and it is a complete protein, meaning that it includes all nine essential amino acids. This means it takes less quinoa protein to meet one's needs than wheat protein. Quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. It is a good source of dietary fiber, riboflavin, and phosphorus, is gluten free and considered easy to digest. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorous, it may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

Quinoa Corn and Bean Salad

Quinoa and Corn
  • 1/2 C uncooked quinoa
  • 1 C water
  • 1/2 C frozen corn

  • 1 Tbsp olive oil
  • 1/4 tsp grated lime peel
  • 1 Tbsp lime juice
  • 1 Tbsp white wine vinegar
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/2 tsp chili powder
  • 1/2 garlic clove, minced
  • 1 (7oz) can black beans, drained, rinsed
  • 1/2 stalk celery, thinly sliced
  • 1 small tomato, chopped
  • 2 Tbsp chopped fresh cilantro
  • 2 lettuce leaves
1. In fine strainer, rinse quinoa with cold water, rubbing grains together with fingers; drain well. In saucepan, combine quinoa and 1 C water. Bring to a boil. Reduce heat to low; cover and simmer 12 to 15 minutes or until tender, adding corn during last 2 minutes of cooking time. Place in strainer; rinse with cold water to cool. Drain well. Place in large serving bowl.
2. Meanwhile, in small nonmetal bowl, combine all dressing ingredients; blend well. Refrigerate.
3. Add beans, celery, tomato, cilantro and dressing to quinoa and corn; mix well. Cover; refrigerate at least 1 hour to blend flavors.
4. To serve, line individual plates or bowls with lettuce. Spoon salad onto lettuce. If desired, garnish with additional cilantro.

Robyn's notes: I left out step 4 entirely, as he doesn't eat lettuce. I also left out the lime peel because it's such a waste to buy a whole lime just for such a small amount of peel, since I always have lime juice on hand. He loved this, said it was one of the best salads he'd ever had. GF - doublecheck your black beans.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently