Creamy Orzotto Primavera

I came up with this recipe due to my love for orzo.

1 medium yellow onion, chopped
3 garlic cloves minced
1 tablespoon olive oil
1 1/2 cups uncooked orzo
2 (14 oz each) cans chicken broth
3/4 cup dry white wine
1 bunch fresh asparagus (thin stalks are better), tough part of the stalks trimmed and discarded and the remaining stalk chopped
1/2 cup frozen peas, thawed
8 sun-dried tomato halves, thinly sliced (optional)
2 tablespoons fat-free cream cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried parsley flakes
Salt
Ground black pepper
Extra chicken broth

In a big saucepan, heat up the oil at medium-high heat. Cook the onion until tender for about 3 minutes. Stir in the garlic and cook for 1 minute. Add the white wine and 1 can chicken broth and combine well. Stir in the orzo and bring to a boil, uncovered. Cook stirring frequently to avoid scorching. At minute 5 of cooking time, add the asparagus. Continue to add chicken broth as soon as the liquid evaporates, little by little until you use most of it. Add the frozen peas, thawed and tomato slices. and remaining chicken broth. Keep cooking until the pasta is tender.

Finally add the cream cheese, Parmesan cheese, parsley flakes,salt and pepper and combine well to melt the cream cheese. If it gets too dry, add some extra hot chicken broth little by little and mix well.

Serve immediately.

Makes 6-8 servings

Slow-Cooker Hula Chicken

Taste of Home Magazine
www.tasteofhome.com

6 bacon strips, divided
6 chicken boneless skinless chicken thighs (about 1 1/2 pounds)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped red onion
1 cup crushed pineapple, drained
3/4 cup BBQ sauce

Cut 3 bacon strips in half, cook until partially cooked but not crisp. Drain on paper towels.

Season chicken with salt and pepper; place in a 3-quart slow-cooker. Top each thigh with a half a piece of bacon. Top with onion, pineapple and barbecue sauce.

Cover and cook on Low for 4-5 hours or until chicken is tender. Cook remaining bacon until crisp; drain and crumble. Sprinkle over each serving.

Yield: 6 servings

Soft and Chewy Granola Cookies

Pillsbury, Cookie Recipes to Treasure
www.pillsbury.com

3 cups rolled oats
1 1/2 cups Pillsbury's BEST all-purpose or unbleached flour
1 cup wheat germ
1 teaspoon baking powder
1/2 teaspoon salt
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
1/2 cup honey
1 1/2 teaspoons vanilla
2 eggs
1/2 cup raisins
1/2 cup chopped almonds
1/4 cup sesame seeds
1/4 cup sunflower nuts (I used shelled pumpkin seeds)

Heat oven to 375 F. Lightly greased cookie sheets. Lightly spoon flour into measuring cup; level off. In medium bowl, combine oats, flour, wheat germ, baking powder, salt; mix well. Set aside. In large bowl, beat brown sugar, margarine and honey until light and fluffy. Add vanilla and eggs; blend well. Stir in flour mixture. Add raisins, almonds, sesame seeds and sunflower nuts; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake at 375 F for 7-8 minutes or until edges are light golden brown. Immediately remove from cookie sheets.

Makes 5 dozen cookies

HIGH ALTITUDE- ABOVE 3500 Feet. No change.

Chicken Fajita Spaghetti

I saw a Chicken Fajita Spaghetti recipe on the Taste of Home website. Great idea.
I decided to make some changes since I know what my family likes.

1/2 lb chicken breast, cut into strips
1 tablespoon vegetable oil
1/2 small red bell pepper cut into strips
1/2 small green bell pepper cut into strips
1/2 small orange pepper, cut into strips
1/2 small orange pepper cut into strips
1/2 medium yellow onion, sliced
1 garlic clove, minced
1 cup Picante sauce
1/2 cup water
1 teaspoon fajita seasoning, divided in half
Fresh chopped cilantro

8 ounces spaghetti, cooked and drained (whole wheat or regular)

In a big skillet heat the oil. Cook the chicken sprinkling 1/2 teaspoon fajita seasoning and cooking until no longer pink. Add the onions and cook for 2 minutes, Add the garlic and peppers and cook for 1-2 minutes.

Stir in the Picante sauce, water and remaining fajita seasoning into the chicken mixture and combine well. Cook for a couple of minutes and sprinkle with cilantro before serving.

Serve over hot cooked spaghetti.

Makes 4 servings

Note: Sprinkle some shredded Cheddar cheese if desired

Five-Spice Apple Cookies

Cookie Recipes to Treasure, Pillsbury
www.pillsbury.com

3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon each: ground allspice, ground cardamon and ground ginger and nutmeg
2 cups rolled oats
1 cup (1 medium) apple, shredded

Heat oven to 375 F. Lightly grease cookie sheets. In large bowl, beat sugar, brown sugar and margarine or butter until light and fluffy. Add vanilla and eggs, blend well.
Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda, salt, cinnamon, allspice, cardamon, ginger and nutmeg; mix well. Stir in oats and apple. Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets.

Bake at 375 F for 9-11 minutes or until light golden brown. Cool  1 minute; remove from cookie sheets.

Makes 4 dozen cookies

HIGH ALTITUDE -Above 3500 feet: No change.

My personal touch: Since I love nuts, I would add 1/2 cup chopped walnuts.

Randy's Favorite Rhubarb Cake

1/2 cup butter softened
1 1/2 cups brown sugar, firmly packed
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon fresh lemon juice
1 cup milk
2 cups coarsely chopped rhubarb

Topping:

1 -1 1/2 cups shredded coconut
2 teaspoons cinnamon
1 cup granulated sugar
1 cup chopped walnuts or pecans

In a large mixing bowl, cream butter with brown sugar and vanilla until the mixture is well blended and fluffy.
Add the egg and beat into the sugar mixture.

In a large bowl, sift the dry ingredients. Combine the milk with the lemon juice and let it rest for 10 minutes.
Add it alternately with the flour mixture to the creamed mixture beginning and ending with the dry ingredients. Beat after each addition just enough to blend.

Gently fold the rhubarb into the batter. Spoon into greased and floured 9 x 13 x 2-inch baking pan spreading evenly.

In a small bowl, mix the topping ingredients together and sprinkle evenly over the top of the cake.

Bake in a preheated 350 F for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for at least 25 minutes. Then, cut into squares and serve warm with whipped cream.

Note: If the coconut browns to quickly, cover with a piece of aluminum foil.

Five-Spice Chicken Noodle Soup

Better Homes and Garden, The Ultimate Soups and Stews

www.betterhomesandgardens.com

2 cups water
1 (14 oz) can reduced-sodium chicken broth
2 green onions, thinly-bias sliced
2 teaspoons soy sauce
1/4 teaspoon five-spice powder
1/8 teaspoon ginger
2 cups chopped bok choy
1 medium red pepper, thinly sliced into strips
2 oz dried Somen noodles, broken into 2-inch lengths or 2 oz dried fine noodles
1 1/2 cups chopped cooked chicken
2 garlic cloves, minced

In a large saucepan, combine water, broth, green onions, soy sauce, five-spice powder and ginger. Bring to boiling. Stir in bok choy, red pepper strips and noodles. Return to boiling. Reduce heat. Boil gently uncovered 3-5 minutes or until noodles are just tender. Stir in chicken. Heath through.

Makes 4 servings

Low-Fat Alfredo Fettuccine with Grilled Lemon Chicken

8 oz fettuccine or penne pasta (whole-wheat type or regular)
Salt
Water

Cook the pasta in salted water following the package instructions. Drain and keep warm.

While the pasta is cooking, make the Alfredo Sauce and grill the chicken.

Alfredo Sauce:

1 tablespoons olive oil
1 tablespoon butter
1 teaspoon minced garlic
2 1/4 tablespoons all-purpose flour
1 cup warm 1 % milk
1 cup reduced-sodium chicken broth
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1/2 cup - 2/3 cup grated Parmesan cheese
4 cups fresh baby spinach
1 tablespoon shredded Parmesan cheese for topping when dish is done

Heat the oil and butter in a big skillet. Add the garlic and cook on low heat for 1-2 minutes. Add the flour and stir using a wire whisk to avoid lumps. Stir in the milk little by little mixing well to avoid lumps. Add the chicken broth and combine well. Cook to thicken the sauce. Add the black pepper and Italian seasoning. Finally add the spinach and let it wilt for 2 minutes. Stir in the Parmesan cheese and combine well.
Add the pasta and mix thoroughly.

Grilled Lemon Chicken:

3/4 lb chicken breast fillets
Salt to taste
Black pepper to taste
2 tablespoons fresh lemon juice
1 teaspoon Canola oil

Marinade chicken for 1 hour in the refrigerator. Then, grilled until no longer pink.

Top the pasta with the sliced grilled chicken breast and sprinkle some shredded Parmesan on top.

Makes 3-4 servings

Fruit' n Juice Breakfast Shake

Dole
www.dole.com

1 extra-ripe medium DOLE banana
3/4 cup DOLE Pineapple juice
1/2 cup lowfat vanilla yogurt
1/2 cup DOLE fresh frozen blueberries

Combine all ingredients in blender. Process until smooth/

Makes 2 servings

Applesauce Muffins

Southern Living, 1991 Annual Recipes Cookbook

www.southernliving.com

1 cup all-purpose flour
1 cup regular oats, uncooked
1/4 cup unprocessed oat bran
1/4 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2/3 cup raisins or chopped dates
1/3 cup chopped pecans
2 eggs whites, lightly beaten
3/4 cup nonfat buttermilk
3/4 cup unsweetened applesauce
1/4 cup vegetable oil
1 teaspoon vanilla extract
Vegetable cooking spray
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Combine first 8 ingredients in a large bowl; make a well in center of mixture. Combine egg whites and next 4 ingredients; add to dry ingredients, stirring just until moistened.

Spoon 1/4 cup batter into muffin pans coated with nonstick cooking spray. Combine  the sugar with the cinnamon. Sprinkle on top of muffin batter. Bake at 400 F for 20 minutes.

Yield: 16 muffins

147 calories each