Shrimp Linguine

From Karen Jorgensen’s kitchen

8 oz linguine (whole grain is healthier)

1 T olive oil

¾ lb shrimp, peeled and deveined

¼ lb mushrooms, sliced

4 cloves garlic, finely chopped
2 T white vine

½ t salt

¼ t pepper

Garnish: grated Romano, chopped parsley

1. Cook the linguine according to package directions. Drain but do not rinse. Set aside.
2. Heat oil. Add shrimp, mushrooms, and garlic. Stir to coat with oil. Add the wine, and cool over medium-high heat, stirring often, until shrimp are cooked, about 5 minutes. Season with salt and pepper.
3. Place linguine in serving bowl, pour shrimp mixture over. Sprinkle with Romano and parsley.

Serves 6 220 calories per serving, 15g pro, 4g fat, 30g car, 225mg sod, 70mg chol

---

Chicken Chili

From Bev Wamser’s kitchen

Cut up cooked chicken

Add onion and celery (2 medium onions-2 celery stalks)

1 quart tomatoes

1-46 oz can tomato juice

1 T chili powder (or to taste)

Garlic powder to taste

2 cans dark red kidney beans

1 Cup uncooked macaroni (cook and drain)

Simmer, chicken, tomatoes, juice, celery, onion, and spices for about one hour or 2-3 hours in slow cooker. Add macaroni and beans before serving.

---

Apple Carrot Muffins

From Annette Walczak’s kitchen

(Taste of Home’s Light and Tasty Mag.)

In Medium bowl combine following:

1 3/4 C Raisin Bran Cereal

1 1/4 C all purpose flour

¾ C sugar

1 ¼ t baking soda

1 t ground cinnamon

¼ t salt

In small bowl combine following:

1 egg-beaten

¾ C buttermilk

¼ canola oil

¾ C chopped tart apple

¾ C grated carrots

¼ C walnuts (optional)

Stir into dry ingredients until moist. Fold in apple, carrots, and nuts.

Fill paper muffin cups in muffin tin and Bake 400 Degrees 20-23 minutes. Cool 5 minutes before removing from pan to wire rack. yield: 1 dozen

One muffin: 199 Cal, 7g fat, 18 mg chol, 256 mg sod, 32g carb, 2 g fiber, 4 g pro, Diabetic exchange 2 starch, 1 fat.

---

Stuffed Pepper Soup

From Wayne Vaughn’s kitchen

1 tsp olive oil

1 clove garlic (diced)

12 oz Morning Star Meal Starter Grilled Crumbles (frozen)

28 oz can plum tomatoes

2 can of chicken or beef broth

1 cut up pepper

¼ c rice (optional)

1 bag frozen vegetables (cauliflower/carrots/broccoli mix)

Sauté garlic, add rest of ingredients, simmer at least 15 min.  Add rice (pre-made) at end.

Serves 8

---

Broccoli Mac ‘n Cheese

From Thena Stevens’ kitchen

Makes 6 servings (1 2/3 cups each)

Prep Time: 25 Min

Start to Finish: 40 Min

2 1/3 cups uncooked whole wheat penne pasta (8 oz)
1 small red bell pepper, coarsely chopped (about 1 cup)
1 bag (24 oz) Green Giant® frozen broccoli & three cheese sauce
2 cups cubed cooked chicken
1/4 cup fat-free (skim) milk
1/8 teaspoon ground red pepper (cayenne)
1/3 cup plain dry bread crumbs
3 Tablespoons shredded Parmesan cheese
1/2 teaspoon Italian seasoning

1 Tablespoon olive oil

1. Heat oven to 375°F Spray 13x9-inch baking dish with cooking spray. Cook pasta as directed on package — except omit salt and add bell pepper last 3 minutes of cook time. Drain; return to saucepan.

2. Meanwhile, cook broccoli & cheese sauce as directed on bag. Stir cooked broccoli mixture, chicken, milk and ground red pepper into pasta. Pour into baking dish.

3. In small bowl, stir together bread crumbs, Parmesan cheese and Italian seasoning; stir in oil, using fork. Sprinkle bread crumb mixture over top of pasta mixture.

4. Bake 15 to 20 minutes or until top is golden brown and pasta is hot.

High Altitude (3500-6500 ft): Bake 20 to 25 minutes.

1 Serving: Calories 340 (Calories from Fat 80);Total Fat 9g (Saturated Fat 2.5g); Cholesterol 45mg;
Sodium 560mg;Total Carbohydrate 41g (Dietary Fiber 6g); Protein 24g;

% Daily Value: Vitamin A 15%; Vitamin C 70%; Calcium 15%; Iron 15%;

Exchanges: 2 Starch, ½ Other Carbohydrate, 1 Vegetable, 2 Lean Meat, 1/2 Fat; Carbohydrate Choices: 3
2006 © General Mills