Weekly Recipe Round-up

I like to wait until I've made the week's recipes before I post them, so I can give a review of anything we're trying for the first time. Here's what we had for eats last week (on the days I actually cooked):

White Chili is one of my all-time favorite recipes. My mom got it from someone in her ward, and I just love it. Quick, easy, healthy and yummy! We had a cornbread with it that could almost be termed dessert. This is a recipe from my cousin LeeAnn, and it's called Marie Callender's Corn Bread. I don't think it has the exact same texture as Marie Callender's (not quite as dense or moist), but it's every bit as good. We definitely offset the healthiness of the white chili and the salad by serving this cornbread on the side, though - it's pretty sinful!

White Chili

3 1/2 c. water
1/2 tsp. lemon pepper
1 tsp. cumin
2 boneless, skinless chicken breasts
4 chicken or vegetable bouillon cubes
1 onion, chopped
2 cloves garlic, minced
1 (9 oz.) pkg. frozen white corn
1/2 can (4 oz.) chopped green chiles
1 tsp. ground cumin
1 Tbsp. lime juice
3 (15 oz.) cans Great Northern beans
1 tsp. sugar
1 Tbsp. Worcestershire sauce

Put water, lemon pepper, cumin, chicken and bouillon cubes in a large pot and simmer until chicken is cooked through (about 20 mins.). Meanwhile, saute (in a little water or olive oil) onion and garlic in another pan. When chicken is done, remove chicken from pot, cube it, and return it to the pot. Add remaining ingredients to chicken pot. Cook until warmed all the way through. Serve ladled over crushed tortilla chips, top with jack cheese, sour cream, and tomatoes. Even better the second day!

Corn Bread

2 c. Bisquick
4-6 T. cornmeal (I usually go with the 6)
1/2-1 c. sugar (I usually stick closer to 1/2 c.)
2 eggs

1 c. milk
1/2 c. butter, melted

Mix all ingredients together. Pour into a greased 9 x 9 pan. Bake at 350 degrees for 30-40 mins.

We had Sweet & Sour Meatballs over basmati rice. I found this recipe on recipezaar and tried it for the first time. It was quick and easy, which was nice, and pretty good, but needed a bit of tweaking. Just a little too sweet and a little too thick for my taste. I'm thinking of either cutting back on the Catalina dressing or replacing the ketchup with tomato sauce. We had this with an asian-style salad, stir fry vegetables, and potstickers (out of a bag from Costco, and a huge hit with the kids!).

Too Easy Sweet & Sour Meatballs

1 (20	ounce) package frozen meatballs
3/4	cup Catalina dressing
1/4	cup ketchup
1/2	cup plum jam (I subbed grape jam)
1	teaspoon mustard
3	tablespoons soy sauce
1/2	teaspoon ground ginger
1/2	teaspoon garlic powder
1/2	teaspoon onion powder
1/4	teaspoon black pepper
1/2	cup cold water
1	tablespoon cornstarch

• Lactose-free One-Dish Meal
  
  
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• Chinese One-Dish Meal
  
  
• Ground Beef One-Dish Meal
  
  
• Comfort Food One-Dish Meal
  
  

1. In a large saute pan, add about 2 tablespoons of oil and brown the meatballs for about 5 minutes.
2. Meanwhile stir together the rest of the ingridients.
3. After meatballs are browned, pour the sauce over the meatballs and let boil over medium-high heat are 5-8 minutes while stirring it occasionally.
4. Serve over rice or buttered egg noodles.

The last recipe I tried this week was for a Lemon-Rice Soup. I love Greek food and this is one of my favorite soups. I found a recipe on allrecipes and set to work. Unfortunately, it turned out more like a casserole for me - there was almost no broth. The one review on the recipe suggested adding more rice, so I used 3/4 c. instead of 1/2 c. and that must have been too much! It still tasted good (love that lemon flavor), but I'm going to try it as written next time and see if I can get it to soup consistency. I cut the recipe in half, which is why the amounts aren't really even. The half recipe serves 7, and was plenty for us with some leftovers. For the 1/2 egg, I used the yolk and threw out the white. This tastes much richer than the nutrition facts would lead you to believe!

Creamy Lemon Chicken Soup

• 2-1/2 cups chicken broth
• 2-1/2 cups water
• 2-1/2 teaspoons chicken bouillon granules
• 1-1/2 carrots, cut into small chunks
• 1/2 large onion, chopped
• 2 cups cubed, cooked chicken
• 1/2 cup uncooked long grain rice
• 1-1/2 eggs (I used one whole egg and one egg yolk)
  
• 2 tablespoons and 2 teaspoons lemon juice
• 3/4 teaspoon dried oregano
• Pepper to taste

DIRECTIONS

1. In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Add the chicken and rice. Reduce heat. Cover and simmer for 15 minutes or until rice is tender.
2. Whisk together eggs and lemon juice; quickly stir into soup. Add oregano and pepper. Serve immediately.

Nutritional Analysis: One 1-cup serving (prepared with low-sodium broth and bouillon) equals 133 calories, 64 mg sodium, 71 mg cholesterol, 16 gm carbohydrate, 10 gm protein, 3 gm fat. Diabetic Exchanges: 1 starch, 1 lean meat.