Dinner &
a Drink
Table of Contents homemade stuffed peppers mojito white chicken enchiladas strawberry margarita buffalo chicken pasta bake spicy bloody mary egg and cheddar casserole coffee and irish cream cauliflower mac n’ cheese long island iced tea turkey chili moscow mule turkey and spinach lasagna white wine spritzer
3 4 5 6 7 8 9 10 11 12 13 14 15 16
This book is dedicated to my lovely mother, Jean Curley, for making sure I didn’t starve as a child.
homemade
Stuffed Peppers Ingredients: • • • • • • • • • • •
6 large bell peppers, any color 2 cups wild rice, cooked 1 lb. 93% Lean ground turkey 2 cloves garlic, minced 1 small onion, diced 1 16 oz. jar crushed tomatoes 1 teaspoon Italian seasoning 1 teaspoon salt 1/2 teaspoon pepper 1 1/2 cups sharp cheddar cheese, shredded 1 tablespoon olive oil
Directions: • •
• • •
3
Preheat oven to 350 degrees. Prepare 2 cups of rice. Cut off the tops of the peppers remove the seeds, trim the bottoms and rinse thoroughly. In a large pan boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry. In a large skillet add the olive oil, garlic and onion, saute until tender. Add the turkey and brown until thoroughly cooked. Add the crushed tomatoes, rice, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended. Fill the peppers, place in a lightly greased 10 inch cast iron skillet, or baking dish of your choice. Bake uncovered for 25 to 30 minutes. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted.
classic
Mojito Ingredients:
10 fresh mint leaves 1/2 lime, cut into 4 wedges 2 tablespoons white sugar 1 cup ice cubes 1 1/2 fluid oz white rum 1/2 cup club soda
Directions:
Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and sugar, muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour rum over the ice, fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
4
white chicken
Enchiladas
Ingredients: • • • • • • • • • • • • •
2 cups (cooked) shredded chicken breast 1 teaspoon cumin, divided 1 teaspoon chili powder 1/2 cup salsa, no sugar added 1 1/2 cups shredded lowfat Mexican Style Cheese 2 tablespoons butter 2 tablespoons flour 2 cups chicken broth, fat-free 1 (4-ounce) can diced green chiles 1 (8-ounce) container sour cream, reduced-fat 1/2 teaspoon sea salt, 1/2 teaspoon black pepper 8 (6-inch) whole grain flour tortillas, or corn 1/4 cup finely chopped cilantro
Directions: • •
•
•
5
Preheat oven to 375 degrees. Combine shredded chicken breast with, 1/2 teaspoon cumin, chili powder, and salsa. Evenly distribute chicken mixture over center of tortillas, roll and place seam side down in a 9 x 13-inch casserole pan. Set aside. In a large pot, melt butter over medium heat and sprinkle in flour. Cook for 1 minute while stirring continuously. Slowly pour in chicken broth. Stir until mixture starts to thickened, about 6 minutes. Add 1/2 teaspoon cumin, 1 cup cheese, green chiles, sour cream, salt and pepper. Stir until cheese is melted. Pour white sauce over enchiladas, sprinkle on 1/2 cup cheese and bake 25 minutes, or until cheese is lightly golden. Sprinkle chopped cilantro over enchiladas.
strawberry
Margarita Ingredients:
6 fluid oz tequila 2 fluid oz triple sec 8 oz frozen sliced strawberries in syrup 4 fluid oz frozen limeade concentrate
Directions:
Fill a blender with ice and crush. Pour in the tequila and triple sec. Add the strawberries and limeade. Blend for 30 seconds or until smooth. Serve in margarita glasses with the rims dipped in powdered sugar. Garnish with a strawberry.
6
buffalo chicken
Pasta Bake Ingredients: • • • • • •
1 pound boneless and skinless chicken breast, diced medium and cooked 3 cups no-sugar added marinara sauce 1 cup low-sodium no-sugar added buffalo sauce 3/4 cup non-fat ricotta cheese 4 cups cooked whole wheat penne pasta 1/2 cup low-fat blue cheese crumbles
Directions: • • •
7
Preheat oven to 350 degrees and lightly spray a 9x13 inch baking dish with nonstick cooking spray and set aside. In a mixing bowl, combine chicken, marinara, buffalo sauce, and ricotta, mix well. Add the penne and stir until pasta is completely coated. Cover with aluminum foil and bake for 30 minutes. Remove from oven and sprinkle the blue cheese crumbles evenly over the top. Place back in the oven, uncovered, and bake for an additional 15 minutes. Let rest for 5 minutes before serving.
spicy
Bloody Mary Ingredients:
1 large lime wedge salt for garnish 1 1/2 oz vodka 4 oz tomato juice dash celery salt and ground pepper 8 shakes worcestershire sauce 1/8 teaspoon horseradish 2 dashes hot sauce 3 green olives 1 pickle diced american cheese
Directions:
Take a glass and run the lime wedge around the rim to dampen. Dip top of the rim into coarse salt to completely go around the rim. Add first 7 ingredients together in glass, squeeze lime wedge into the glass and mix together. Add the green olives and cheese on a toothpick, use the pickle spear to stir, and enjoy.
8
egg & cheddar
Casserole Ingredients: • • • • • • • • •
24 oz. frozen hash browns (about 8 cups) 16 oz. cubed ham 1 small chopped white onion 8 oz. sharp cheddar cheese, shredded 12 large eggs 1 cup milk (I used skim) 1 teaspoon salt 1/2 teaspoon ground black pepper cooking spray
Directions: • •
• • •
9
Preheat oven to 350 degrees. Add the frozen potatoes, ham, and cheese to a large bowl. Toss to combine. Pour the mixture into a 9 x 13 baking dish that has been sprayed with cooking spray. In a large bowl, whisk the eggs with the milk, salt, and pepper (I use the same bowl from step 1). Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon. Bake for one hour. The center should be set and the edges should be golden brown.
coffee &
Irish Cream
Ingredients:
1 cup hot coffee 1 tablespoon brown sugar 1 shot irish whiskey heavy cream, slightly whipped
Directions:
Fill mug with hot water to preheat, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon.
10
cauliflower
Mac n' Cheese
Ingredients: • • • • • • • • • • • •
8 cups water 2 cups cauliflower florets 1 cup elbow macaroni 1 1/2 cups fat free skim milk 3 tablespoons flour 1 teaspoon dijon mustard 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon cayenne pepper 2 cups shredded sharp cheddar 1/2 cup panko bread crumbs 1 tablespoon melted butter
Directions: •
•
•
11
In 4-quart saucepan, heat water to boiling over medium heat. Add cauliflower and macaroni; cook 5 to 7 minutes, stirring frequently, until macaroni is tender. Drain; return to saucepan, and cover to keep warm. Heat oven to 350°F. Spray 2-quart glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted. Add cheese sauce to cooked pasta mixture; mix well. Spoon into baking dish. In small bowl, mix bread crumbs and melted butter. Sprinkle over pasta mixture in baking dish. Bake 20 to 25 minutes or until edges are bubbly.
long island
Iced Tea Ingredients:
1/2 oz vodka 1/2 oz rum 1/2 oz gin 1/2 oz tequila 1/2 oz triple sec 1 fluid oz sweet and sour mix 1 oz cola
Directions:
Fill a cocktail shaker with ice. Pour vodka, rum, gin, tequila, triple sec, and sour mix over ice; cover and shake. Pour cocktail into a glass, top with cola. Garnish with a lemon slice.
12
turkey
Chili Ingredients: • • • • • • • • • • • • • • •
2 teaspoons olive oil 1 yellow onion, chopped 3 garlic cloves, minced 1 medium red bell pepper, chopped 1 pound extra lean ground turkey or chicken (99%) 4 tablespoons chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper 1/2 teaspoon salt, plus more to taste 1 (28-ounce) can diced tomatoes or crushed tomatoes 1 1/4 cups chicken broth 2 (15 oz) cans dark red kidney beans, rinsed and drained 1 (15 oz) can sweet corn, rinsed and drained For topping: cheese, avocado, tortilla chips, cilantro, sour cream
Directions: •
•
13
Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds. Add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes. Taste and adjust seasonings and salt as necessary.
moscow
Mule
Ingredients: 1 1/2 oz vodka 1/2 cup ginger beer 1 lime
Directions:
Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine. Drop a lime wedge into the mug for garnish.
14
turkey & spinach
Lasagna Ingredients: • • • • • • • • • •
1 pound ground turkey 1 medium onion, chopped 2 jars meatless spaghetti sauce 4 garlic cloves, minced 1 teaspoon dried basil 1 teaspoon dried oregano 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 2 cups ricotta cheese 2 cups shredded part-skim mozzarella cheese, divided 9 lasagna noodles
Directions: •
•
•
15
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a bowl, combine the spinach, ricotta and 1 cup mozzarella until combined. Spread 1-1/2 cups meat sauce into a greased 13-in. x 9-in. baking dish. Top with three noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with remaining noodles, sauce and mozzarella. Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes.
white wine
Spritzer Ingredients:
1/2 cup ice cubes 3 oz club soda 5 oz white wine (chardonnay)
Directions:
Place ice in a 10 oz cocktail glass. Add wine and club soda. Garnish with fruit.
16