Comfort Foods

[Annie]

There's more than a bit of diversity here on the boards. Last week I found a special on whole chickens, made some chicken & dumplings-boosted nutrition wise with shredded veggies, and chicken soup.

I love beef stew and chili.

Any others? Recipes welcome!

 

[syrenn]

Roasted chicken, mashed potatoes and lots of gravy.

 

[Shadow]

Creamy Cabbage and Sausage

1 1/2 lb pork sausage
3/4 chopped onion
10 c chopped cabbage
1 1/2 cups sour cream
6 oz shredded american cheese
1/4 tsp salt
1/4 blak pepper
1 1/2 cc soft bread crumbs
2 tbsp butter(melted)

In dutch oven cook sausage and onion over med heat until sausage is brown. Drain. Stir in cabbage. Cook, covered, over med heat about 10 min or until cabbage is chrisp-tender (stirring occasionally). Drain.

Stir in sour cream,cheese,salt,and pepper. Transfer to a 3-quart rectangular baking dish.

In small bowl. Comine bread crumbs and melted butter (mix). Sprinkle over sausage mixture. Bake for 20 min @ 375 degrees (or until Golden on top)

 

[AllieBaba]

Homemade mac & cheese, with about 2 inches of buttered bread crumb (crunchy) topping.

Mmmmmm......

 

[Annie]

Chicken & Dumplings

Well it's nigh impossible to find stewing hens anymore, so I either use a big fryer, (over 4 lbs) or 2 smaller ones.

2 or 3 carrots- halved
2 stalks celery halved leaves included
onion-peeled, whole
poultry seasoning
salt-kosher about a palm full
pepper-about a 1/4 palm full
a bit of sage
chicken-see above. Stewing chicken preferred

Throw all in big soup pot, bring to boil. Cover and simmer for 1-1.5 hours. Remove chicken. Cool. Remove meat, trim away any fat or icky stuff. Cover and refrigerate

Remove all veggies with spoon to garbage. Strain broth through cheesecloth or clean tea towel. Cool and refrigerate.

Next day: cut chicken into bite sized pieces. Skim fat from broth.

To broth add shredded carrots, celery, adjust salt & pepper to taste.

I use Bisquick dumpling mix, X2. Follow directions from there.

 

[Shadow]

Pioneer Beef and Beans

1 lb ground beef
4 slices bacon (chopped)
1/2 c chopped onion
15 oz can kidney beans (rinced and drained)
15 oz can butter beans (rinced and drained)
15 oz can pork and beans (undrained)
1 c catsup
1/3 cup brown sugar (packed)
1/4 c mild flavored molasses
1 tbsp vinegar
1 tbsp mustard

In large skillet cook ground beef,bacon,and onion until meat is brown (and onion is tender). Drain. Stir in kidney beans,butter beans,pork and beans,catsup,brown sugar,molasses and mustard.

transfer to 2 to 2 1/2 quart baking dish. Cover and Bake for 30 min @ 350.
Uncover and bake for 30 min more.

 

[Shadow]

Nacho Chicken Casserole

5 c crushed tortilla chips
4 c cubed chicken (or turkey)
16 oz jar salsa
10 oz pkg frozen whole kernal corn
1/2 c sour cream
2 tbsp flour
1 c shredded montery jack (with jalapeno peppers) or mozzarella cheese.
Sliced jalapeno peppers (garnish..optional)

Lightly grease a 3 quart rectangular baking dish. Place 3 cups of the chips in bottom. In large bowl combine chicken,salsa,corn,sour cream and flour. Mix. Spoon over chips.

Bake uncovered in a 350 degree oven for 25 min. Sprinkle with remaining chips and cheese. Bake uncovered for an additional 5 to 10 min until heated through. If desired top with jalapeno peppers.

 

[Shadow]

Queso fondue with Corn-Bread Dippers


1 8-1/2-ounce package corn muffin mix
2 fresh poblano chile peppers
1 small red sweet pepper
3 cups Monterey Jack cheese (12 ounces)
2 tablespoons all-purpose flour
1/3 cup finely chopped onion
1 tablespoon butter or margarine
3/4 cup half-and-half or light cream
1/3 cup finely chopped, peeled jicama


For the cornbread dippers, prepare corn muffin mix according to package directions. Spread batter in a greased 9x9x2-inch baking pan. Bake in a 400 degree F oven about 15 minutes or until top is golden. Cool bread in pan on a wire rack for 10 minutes. Remove bread from pan; cool completely on rack. Using a long-bladed, serrated knife, cut bread into 1/2-inch slices. Cut each slice into thirds. Place in a single layer on a large, ungreased baking sheet. Bake in a 400 degree F oven for 8 to 10 minutes or until crisp and cut surfaces are golden, turning slices over after 5 minutes. Cool on a wire rack. Store in an airtight container up to 2 days.


Makes 48 dippers.

Meanwhile, quarter peppers; remove stems, seeds, and membranes. Place pepper pieces, skin side up. on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Wrap peppers in foil; let stand 15 minutes. Peel off skin and discard. Finely chop peppers.3. Meanwhile, toss together cheese and flour in a bowl; set aside. Cook onion in hot butter in a medium saucepan until onion is tender. Stir in half-and-half. Gradually add small amounts of the cheese mixture, stirring constantly over low heat until cheese is melted. Stir in roasted peppers and jicama; heat through. Transfer mixture to a fondue pot. Place fondue pot over a fondue burner. Keep dip warm up to 2 hours.

 

[Annie]

Nacho Chicken Casserole

5 C crushed tortilla chips
4 c cubed chicken (or turkey)
16 oz jar salsa
10 oz pkg frozen whole kernal corn
1/2 c sour cream
2 tbsp flour
1 c shredded montery jack (with jalapeno peppers) or mozzarella cheese.
Sliced jalapeno peppers (garnish..optional)

Lightly grease a 3 quart rectangular baking dish. Place 3 cups of the chips in bottom. In large bowl combine chicken,salsa,corn,sour cream and flour. Mix. Spoon over chips.

Bake uncovered in a 350 degree oven for 25 min. Sprinkle with remaining chips and cheese. Bake uncovered for an additional 5 to 10 min until heated through. If desired top with jalapeno peppers.

OMG, does this sound good! I'd try and reduce sodium and fats because of blood pressure:
Light sour cream
low fat Mexican cheese blend
no salt tortilla chips
no/low salt salsa or make your own

 

[Shadow]

Nacho Chicken Casserole

5 C crushed tortilla chips
4 c cubed chicken (or turkey)
16 oz jar salsa
10 oz pkg frozen whole kernal corn
1/2 c sour cream
2 tbsp flour
1 c shredded montery jack (with jalapeno peppers) or mozzarella cheese.
Sliced jalapeno peppers (garnish..optional)

Lightly grease a 3 quart rectangular baking dish. Place 3 cups of the chips in bottom. In large bowl combine chicken,salsa,corn,sour cream and flour. Mix. Spoon over chips.

Bake uncovered in a 350 degree oven for 25 min. Sprinkle with remaining chips and cheese. Bake uncovered for an additional 5 to 10 min until heated through. If desired top with jalapeno peppers.

OMG, does this sound good! I'd try and reduce sodium and fats because of blood pressure:
Light sour cream
low fat Mexican cheese blend
no salt tortilla chips
no/low salt salsa or make your own

I am looking at a recipe right now for Fresh Salsa...I will post it.

 

[Shadow]

Fresh Summer Salsa

1/4 c chopped red onion
1/4 c ice water
2 tbsp white wine vinegar
4 tomatillos, husked,rinsed and chopped
3/4 c chopped yellow cherry tomatoes
2/3 cup (2) plum tomatoes
1 1/2 tsp cilantro
1 medium fresh serrano chile pepper,seeded and chopped
1 tsp lime juice
salt and black pepper
Tortilla chips

In bowl combine onion,ice water and vinegar. Let stand for 30 min. Drain onion mixture;stir in tomatillos,cherry tomatoes,plum tomatoes,cillantro serrano pepper and lime jucie. Cover and chill for 1 to 24 hours. Serve with chips.

 

[Shadow]

This one is kinda different...and sounds good.

Tacos in Pasta Shells

12 oz pk Dried Jumbo Shell Macaroni (about 36)
2 1/2 lb ground beef
6 oz cream cheese,cut up
2 tsp chili powder
16 oz jar salsa
1 1/2 c shredded cheddar cheese.
Chopped tomato (optional)
Sliced olives (optional)

Cook shells according to directions on pkg. Drain. Rinse. Then drain again (well)

In skillet cook beef until brown;drain. Stir in cream cheese and chili powder. Remove from heat;cool slightly. divide beef mixture among the cooked shells.

Spread about 1/2 c salsa into each of two 2 quart rectangular baking dishes. Arrange filled shells in dishes. Top with remaining salsa.

Bake covered in 350 degree oven for 15 min. Remove from oven,sprinkle with cheddar cheese. Bake uncovered for about 15 min more,or until heated through.

Garnish with tomato and olives.

 

[Shadow]

Here is one you might like Annie...if you like cranberry.

Glazed Cranberry Chicken

5 lb chicken pieces (thigh,breast,drumsticks)
16 oz can whole cranberry sauce.
8 oz bottle of reduced calorie Russian or French salad dressing.
2 envelopes onion soup mix
Hot cooked rice (optional)

If desired;skin chicken. Arrange in retangular baking dish.

Glaze: in bowl combine cranberry sauce,salad dressing, and soup mix. Pour over chicken.

Bake in 350 degree oven for 1 hour (Remember to stir glaze and spoon over chicken a few times during cooking)

Serve with rice.

 

[Ernie S.]

Saute 12 oz andouille sausage sliced about 1/4" and a crushed clove of garlic in olive oil. when done, add a 12 oz can of diced tomatoes, half stalk of celery chopped and a bit of crushed red pepper (optional). When the celery is tender, add a pound of small cleaned shrimp. Cook for another 5 minutes or so and serve over rice.