Recipe Swap

It seems like every time the family gets together we all end up asking for each other’s recipes for one thing or another.  So, here are a few I make frequently.

Chicken and Tomato Linguine

8 oz linguine
2 cups diced chicken
1 tsp basil
1/4 tsp salt
2 cans italian diced tomatoes
1/4 cup extra virgin olive oil
1/2 tsp pepper
3 cloves garlic, minced

Drain diced tomatoes, reserving 1/4 cup of juice.  Cook chicken, tomato, juice, oil, and spices in a large skillet for 5 -7 minutes. Serve over cooked pasta.

Chicken in Wine Sauce

This one came from a Paula Deen cookbook.

4 chicken breasts
4 slices swiss cheese
1 can cream of chicken soup
1/4 cup of white wine
salt & pepper to taste
1 cup herb-flavored stuffing mix, crushed
4 tablespoons margarine, melted

Preheat oven to 350 degrees.  Place chicken in a shallow, buttered casserole dish.  Layer cheese on top.  Mix soup, wine, salt, and pepper.  Pour over cheese.  Sprinkle stuffing mix on top and drizzle with melted margarine.  Bake for 45 – 60 minutes.

Dad’s Popovers

Dad used to make these for us growing up.  Special memories each time I make them.

6 eggs
2 cups milk
6 tablespoons butter, melted
2 cups all-purpose flour
1 tsp salt

Mix all ingredients in a blender.  Butter cups of the popover pan well.  Fill to 1/2 inch from top.  Serve with honey.  Makes 12 (I usually halve the recipe)!

Dad gave me his popover pan a year or so ago.  We checked Wal-Mart and Target, but couldn’t find another.  I found this one doing a Google search.

For everything except the popovers, I usually make a few substitutions to make the recipes a little better for us.  I use margarine instead of butter, sometimes substituting spray butter when it’s just for a topping.  I’ve discovered Egg Beaters and use that (or the store brand) in place of eggs (1/4 cup = 1 large egg).  You can buy it in bulk at Sam’s and freeze the cartons.  I mix in a few spoonfuls of Benefiber into anything liquid-y enough to take it.  I use the turkey version of bacon, sausage, ground beef, etc.  And I use the whole wheat version of any pasta I make – Rozoni Healthy Harvest has been the best so far.  Let me know if you know of any other ways I can cut calories & fat and still have it taste good!