The Midlife Woman » casserole

Smart Meal Ideas

Kathleen — Thu, 22 Jan 2009 21:21:20 +0000

Smart Meal Ideas
A Winning Combination of Taste and Value

These days, people are looking for simple ways to stretch their dollar in all facets of life, and mealtime is no exception. Dining at home is a great alternative to pricey take-out or restaurant visits and doesn’t have to require long hours in the kitchen or complicated ingredients. For more than 60 years, Campbell’s Kitchen has been a trusted resource for recipes that are quick, delicious and affordable too.
Campbell Soup Company recently introduced a “Recipes Under $10 Collection” featuring family-favorite recipes designed to feed a family of four on a budget. From Hearty Lasagna Soup to Easy Chicken and Cheese Enchiladas, each of the recipes in the collection demonstrates that cutting costs does not mean sacrificing great taste. Visit www.campbellskitchen.com for additional budget friendly meal ideas.

Easy Chicken and Cheese Enchiladas
Makes: 6 servings
Prep: 10 minutes
Cook: 40 minutes
1     can (10 3/4 ounces) Campbell’s Condensed Cream of Chicken soup
(Regular, 98% Fat Free or Healthy Request)
1/2     cup sour cream
1     cup Pace Picante sauce
2     teaspoons chili powder
2     cups chopped cooked chicken
1/2     cup shredded Monterey Jack cheese (about 2 ounces)
6     flour tortillas (6-inch), warmed
1     small tomato, chopped (about 1/2 cup)
1     green onion, sliced (about 2 tablespoons)
1.    Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2.    Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3.    Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in 11 x 8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4.    Bake at 350°F for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onion.
Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.
Cost per recipe: $8.54
Cost per recipe serving: $1.42
Cost calculations based on December 2008 national average prices.

Hearty Lasagna Soup
Makes: 4 servings
Prep: 10 minutes
Cook: 25 minutes
1     pound ground beef
1/4     cup chopped onion
1     teaspoon minced garlic
1/4     teaspoon dried parsley flakes
3 1/2     cups Swanson Beef broth (Regular, 50% Less
Sodium or Certified Organic)
1     can (14.5 ounces) diced tomatoes
1/4     teaspoon dried Italian seasoning, crushed
1 1/2     cups uncooked mafalda or corkscrew-shaped pasta
1/4     cup grated Parmesan cheese
1.    Cook beef, onion, garlic and parsley in 3-quart saucepan over medium-high heat 10 minutes or until beef is well browned, stirring often. Pour off fat.
2.    Stir broth, tomatoes and Italian seasoning in saucepan and heat to a boil.
3.    Stir pasta in saucepan. Reduce heat to medium. Cook 10 minutes or until pasta is tender. Stir in cheese. Serve with additional cheese, if desired.
Cost per recipe: $7.91
Cost per recipe serving: $1.97
Cost calculations based on December 2008 national average prices.

Spicy Salsa Mac ‘n’ Beef
Makes: 4 servings
Prep: 5 minutes
Cook: 25 minutes
1     pound ground beef
1     can (10 1/2 ounces) Campbell’s Condensed Beef broth
1 1/3     cups water
2     cups uncooked medium shell-shaped pasta
1     can (10 3/4 ounces) Campbell’s Condensed Cheddar
Cheese soup
1     cup Pace Thick and Chunky salsa
1.    Cook beef in skillet over medium-high heat until browned, stirring to separate meat. Pour off fat.
2.    Add broth and water. Heat to a boil. Add pasta. Cook over medium heat 10 minutes or until pasta is done, stirring often.
3.    Add soup and salsa. Heat through.
Cost per recipe: $8.49
Cost per recipe serving: $2.12
Cost calculations based on December 2008 national average prices.

Chicken and Broccoli Alfredo
Makes: 4 servings
Prep: 10 minutes
Cook: 20 minutes
1/2     of a 1-pound package linguine
1     cup fresh or frozen broccoli flowerets
2     tablespoons butter
1     pound skinless, boneless chicken
breast, cut into 1 1/2-inch pieces
1     can (10 3/4 ounces) Campbell’s
Condensed Cream of Mushroom
soup (Regular, 98% Fat Free,
25% Less Sodium or Healthy
Request)
1/2     cup milk
1/2     cup grated Parmesan cheese
1/4     teaspoon ground black pepper
1.    Prepare linguine according to package directions in a 3-quart saucepan. Add broccoli during the last 4 minutes of cooking. Drain linguine mixture well in a colander.
2.    Heat butter in a 10-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
3.    Stir soup, milk, cheese, black pepper and linguine mixture in skillet. Cook until mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
Tip: You can substitute spaghetti or fettuccine for the linguine in this recipe.
Cost per recipe: $9.05
Cost per recipe serving: $2.26
Cost calculations based on December 2008 national average prices.

Kathleen

Hey, there I'm Kathleen. My friends call me Kathy; to my kids I'm Momia. Life has afforded me many hats: Mom, wife, sister, friend, business owner... and most recently a midlife blogger. From college to marriage and babies, in the midst of business and wealthy boomers, midlife retrospection validates this extraordinary journey called life.

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Spring Brunch in a Snap

Kathleen — Thu, 30 Oct 2008 01:33:41 +0000

Spring is the perfect time for a lively brunch with friends and family. Light dishes packed with bright flavors can be paired with refreshing cocktails to make a delicious menu. With a few key ingredients, putting together a brunch can be easy.
Start off with marinated olives – savory little bites of wow that few guests will be able to resist. Lindsay Olives offers a broad variety of olives, so you can experiment with different flavors.
As a main dish, serve up an elegant frittata. A frittata is a firm Italian omelet that can be served warm or at room temperature. Mixing herbs into the eggs makes every bite taste like spring. If finding and storing fresh herbs is a challenge, try Gourmet Garden squeezable herbs and spices, which are ready to use for up to three months and can be found in the fresh produce section of most grocery stores.
Simple drinks that complement the food flavors are a must. Ready-to-serve margaritas like Jose Cuervo Golden Margarita are a convenient way to entertain with style. They can also serve as a great base for creating delicious new cocktails simply by adding fresh ingredients.
These easy recipes can be made ahead of time, so all you have to do on brunch day is sit back with friends and enjoy.

Brunchology
The Study of Brunch

Herbology
-Herbs and spices are a good source of antioxidants.
-Italian seasonings are usually a mixture of herbs like basil, thyme, parsley, oregano and rosemary.
-Gourmet Garden squeezable herbs and spices have no additives or preservatives.
-For more recipes, visit www.gourmetgarden.com.

Drink Mixology
-The Bloody Mary used to be made with vodka, but today can be made with gin, rum or even tequila.
-Sangria is a Spanish punch traditionally made with wine and fruit. Jose Cuervo Golden Margarita gives sangria a whole new twist with its blend of rich, orange Grand Marnier and premium Jose Cuervo Gold Tequila.
-Whenever you’re enjoying cocktails, please remember to drink responsibly.
-Find out more about easy entertaining with restaurant quality margaritas at www.cuervo.com.

Olive-ology
-Black ripe olives are milder in flavor than their cousins, the Spanish green and the Greek Kalamata.
-Olives have between 4 and 7 calories each, depending on the size.
-Flavorful olives pair well with robust wines.
-Find a handy “Olives 101″ chart at www.lindsayolives.com to help pick just the right ones.

“Brunch is cheerful, sociable and inciting. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings; it sweeps away the worries and cobwebs of the week.”
- Guy Beringer, Hunter’s Weekly, 1895

Bloody Maria
Serves 4
1     bottle Jose Cuervo’s
Authentic Margarita
Minis
1/3     cup Jose Cuervo Clásico
3     cups tomato juice
2     teaspoons Worcestershire
sauce
2     teaspoons hot sauce
1     teaspoon fresh ground
pepper
1     tablespoon prepared
horseradish
Garnish: 4 celery sticks and
4 large cooked shrimp
Combine all ingredients in a large pitcher and stir. Pour into large highball glasses filled with ice, and garnish.

Mediterranean White Bean Salad
Serves 4
1     tablespoon extra virgin
olive oil
2     cans (15 ounces) cannellini
beans, rinsed and drained
1/3     cup Lindsay Kalamata Pitted
Olives, coarsely chopped
1/2     teaspoon Gourmet Garden
Squeezable Garlic
1     tablespoon Gourmet Garden
Squeezable Oregano
1     tablespoon lemon juice
Heat oil in medium-sized sauté pan over medium-low heat. Add beans and olives to pan, followed by garlic and oregano. Mix well and remove from heat immediately. Toss with lemon juice and serve warm or at room temperature.

Tomato Olive Frittata
Serves 4 to 6
6     large eggs
1     tablespoon flour
1/2     teaspoon ground black pepper
1 1/2     teaspoons Gourmet Garden
Italian Seasoning
2     cups shredded Fontina, cheddar
or Monterrey Jack cheese
1     can (3.8 ounces) Lindsay Sliced
Ripe Olives, drained
1/2     cup thinly sliced green onion
1/2     cup chopped, seeded fresh
tomato
1/3     cup thin strips Canadian bacon
or lean ham
Preheat oven to 350°F. In medium bowl, whisk one egg with flour until blended. Whisk in 5 eggs, pepper and Italian seasoning. Stir in remaining ingredients. Spread in oiled 11×7-inch baking pan or dish. Bake 22 to 24 minutes until golden and set. Slice and serve.

Kathleen

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Now We’re Cooking

Kathleen — Fri, 18 Jul 2008 06:17:51 +0000

AUTHORS COOK UP MORE THAN GOOD BOOKS

Forty-three internationally known authors share more than a hundred recipes in a simple and fun cookbook you will enjoy for years! From simple dishes prepared in a few minutes to exotic dishes from around the world, this cookbook will become a treasured addition to any kitchen! And best of all, it’s FREE!

While these authors tempt our imaginations by creating entertaining and informative books, they tempt themselves in the kitchen with everything from homey, comfort food to exciting, innovative recipes. Now they’ve decided to share their culinary secrets with you as a thank you for supporting them and their books.

“Now We’re Cooking! – 43 Authors in the Kitchen”
is a cooperative effort of authors whose books are published in electronic bindings. Representing every genre, these authors prove they are just as talented in the kitchen as they are at a keyboard.

Eva Kende, project coordinator, says “This cookbook composed of contributions by a community of authors is like the cherished and collected church and community cookbooks of yesteryear. The recipes are as diverse as the authors’ usual genres are. The Internet made it easier for the contributing authors from various corners of the world to get together in this effort and technology made it possible to offer this exciting collection free as an e-book to readers and collectors.”

Click to Open Now We’re Cooking requires adobe reader

Kathleen

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