Send Your Favorite Wintertime Meal Suggestions, Recipes
Shauna Wonzer
This season has been full of wonderful treats.
It's time for me to think about forgetting the snacks and turning to a menu filled with healthier recipes.
This year, I resolve to try new seasoning techniques to help cut the fat (not the flavor) from my diet.
If you aspire to eating healthy, send me a few recipes you have tried.
But before I completely forget about the sweets, here is a recipe that was special to me this season. The first one my mom made:
FUDGE
1 (12 ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8 ounce) can walnut halves
Preheat a heavy pot on the stove over low heat. Add chips and milk and stir until they are melted and milk combined. Stir in vanilla and remove fudge from heat. Add nuts and stir immediately. Using an 8-inch cake pan, lightly greaed with softened butter, spoon fudge into pan. The fudge will set up almost immediately. Chill covered in the refrigerator and slice fudge very thin when ready to serve.
Here is one that is a little more healthy from the American Institute for Cancer Research:
PASTA WITH CHICKEN IN MUSHROOM SAUCE
1 split, skinless chicken breast with ribs (2 halves)
4 skinless chicken thighs
1 teaspoon extra virgin olive oil
1 medium onion, chopped
1 garlic clove, minced
1/4 pound white mushrooms, coarsely chopped
1 can (28 ounce) diced tomatoes
1 teaspoon each oregano and basil
1/8 teaspoon red pepper flakes, or according to taste
4 tablespoon grated Parmesan cheese
1/2 pound whole-wheat pasta
Coat a large, non-stick skillet with cooking spray. Heat pan over medium-high heat until hot. Brown chicken lightly, about 8 minutes, turning pieces occasionally so they color on all sides. Transfer chicken to a plate. Heat oil in the pan.
Saute onions and garlic until translucent, about 4 minutes. Add mushrooms. Saute until they release liquid, about 4 minutes. Add tomatoes with their liquid, oregano, basil and pepper flakes, if using.
Season with salt and pepper. Return chicken to the skillet. Simmer until chicken is white at the bone, about 40 minutes, turning it after 25 minutes. Transfer chicken pieces to plate and set sauce aside. When cool enough to handel, pull the chicken meat from bones. There will be about 8 ounces of white meat and 6 of dark meat.
Wrap the white meat in plastic wrap or foil and refrigerate until ready to use another time. Mix the meat into sauce. Cook pasta according to package directions. Drain and dived among 4 bowls. Reheat chicken/sauce under low heat until hot. Spoon sauce over pasta. Sprinkle with cheese and serve.
If you have a request or would like to share a recipe, write to Readers' Swap, Tyler Morning Telegraph, P.O. Box 2030, Tyler, 75710. Readers may also fax their requests or recipes to 903-595-0335 or e-mail to food@tylerpaper.com.
It's time for me to think about forgetting the snacks and turning to a menu filled with healthier recipes.
This year, I resolve to try new seasoning techniques to help cut the fat (not the flavor) from my diet.
If you aspire to eating healthy, send me a few recipes you have tried.
But before I completely forget about the sweets, here is a recipe that was special to me this season. The first one my mom made:
FUDGE
1 (12 ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8 ounce) can walnut halves
Preheat a heavy pot on the stove over low heat. Add chips and milk and stir until they are melted and milk combined. Stir in vanilla and remove fudge from heat. Add nuts and stir immediately. Using an 8-inch cake pan, lightly greaed with softened butter, spoon fudge into pan. The fudge will set up almost immediately. Chill covered in the refrigerator and slice fudge very thin when ready to serve.
Here is one that is a little more healthy from the American Institute for Cancer Research:
PASTA WITH CHICKEN IN MUSHROOM SAUCE
1 split, skinless chicken breast with ribs (2 halves)
4 skinless chicken thighs
1 teaspoon extra virgin olive oil
1 medium onion, chopped
1 garlic clove, minced
1/4 pound white mushrooms, coarsely chopped
1 can (28 ounce) diced tomatoes
1 teaspoon each oregano and basil
1/8 teaspoon red pepper flakes, or according to taste
4 tablespoon grated Parmesan cheese
1/2 pound whole-wheat pasta
Coat a large, non-stick skillet with cooking spray. Heat pan over medium-high heat until hot. Brown chicken lightly, about 8 minutes, turning pieces occasionally so they color on all sides. Transfer chicken to a plate. Heat oil in the pan.
Saute onions and garlic until translucent, about 4 minutes. Add mushrooms. Saute until they release liquid, about 4 minutes. Add tomatoes with their liquid, oregano, basil and pepper flakes, if using.
Season with salt and pepper. Return chicken to the skillet. Simmer until chicken is white at the bone, about 40 minutes, turning it after 25 minutes. Transfer chicken pieces to plate and set sauce aside. When cool enough to handel, pull the chicken meat from bones. There will be about 8 ounces of white meat and 6 of dark meat.
Wrap the white meat in plastic wrap or foil and refrigerate until ready to use another time. Mix the meat into sauce. Cook pasta according to package directions. Drain and dived among 4 bowls. Reheat chicken/sauce under low heat until hot. Spoon sauce over pasta. Sprinkle with cheese and serve.
If you have a request or would like to share a recipe, write to Readers' Swap, Tyler Morning Telegraph, P.O. Box 2030, Tyler, 75710. Readers may also fax their requests or recipes to 903-595-0335 or e-mail to food@tylerpaper.com.
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