January 2012 5th Ward New Year Resolution Solutions!!!

"Smile, Sister Peery!"

Cheddar Jack Chili Mack

 Here are this months recipes with pictures to go along with them :)  Sorry most of the pictures look like mug shots ;D  We had a GREAT time, as usual!!!

 CHEDDAR JACK CHILI MACK
1 lb. lean ground beef
3 cups water
15 ounce can no-salt added stewed tomatoes
8 ounce can no-salt added tomato sauce ( 1 cup)
1 tsp bottled minced garlic or 2 med. cloves garlic, minced
1 tsp dried oregano, crumbled
1/2 tsp sugar
1/2 tsp salt
1/8 tsp pepper
1 cup dried macaroni or other small pasta
1/4 cup fat-free or reduced-fat shredded cheddar or monterey jack cheese or a combination ( about 1 ounce)
In a dutch oven, cook beef over med. high heat for 8-10 min. or until no longer pink, stirring occasionally.
Put beef in a colander and rinse with hot water to remove excess fat; drain well. Wipe dutch oven with a paper towel; return beef to pot.  Stir in water, tomatoes, tomato sauce, garlic, oregano, sugar, and salt and pepper. Bring to a boil, covered over high heat, 1 to 2 min. Stir in macaroni, reduce heat, and simmer for 10 to 12 min. or until tender. Ladle mixture into soup bowl. Sprinkle with cheese. Serves 5; 1 1/2 cups per serving Calories 256 Protein 27g Carbohydrates 24g Total Fat 6g   saturated 3g   Polyunsaturated 0g  Monounsaturated Fiber 2g Sodium 366mg

PIZZA FOR LIFE

1/4 C homemade or bottled pasta sauce

1 Sprouted or whole grain tortilla or pita

1 cup any chopped vegetable

Basil leaves (optional) Fresh is best

Shredded Cheese, Goat, or parmesan is best

Preheat the oven to 350 degrees.  Place tortilla on cookie sheet.  Place the sauce on top of the tortilla or pita, then pile vegetables on top and add basil if desired.   Just a sprinkle of  cheese.  Bake for about 15 min and serve hot.  Serving 1.  I make my own marinara Sauce I don't know if you want it but here it is.   I make this ahead of time and freeze it because I use it a lot.

Marinara Sauce

1 1/2 cups tomatoes, chopped or bottled

1 C chicken or Vegetable broth

1 6 oz can paste

1 T dried basil or fresh basil, rolled and chopped to taste

2 T onion minced

2 cloves garlic, crushed and minced

1 tsp dried oregano

cayenne pepper to taste

pinch of marjoram

salt and pepper to taste

Chop tomatoes or puree in a food processor for a smoother texture,  add spices and heat in a saucepan. allow to slow cook for 30 minutes or more to desired consistency. makes about 2 cups sauce.

"Your gonna what?" says Sister Barnett

Pizza For Life

"Happy Birthday, Ashlee!!"

Herb Bread Sticks

HERB STICKS

Vegetable oil spray

1/2 tsp salt-free garlic flavored Italian seasoning

7 oz. pkg. refrigerated low-fat soft bread sticks

1 Tbsp. plus 1 1/2 tsp shredded parmesan cheese

Preheat oven to 400. Spray a non-stick baking sheet with vegetable oil spray. Carefully unroll and separate bread dough. Cut each stick of dough into thirds so that each new bread stick measures about 4 in. long. Put on baking sheet. Lightly spray bread sticks with cooking spray and sprinkle with seasoning mixture. Bake for 8-10 min, or until golden brown. Remove from oven and sprinkle with parmesan.

To make cinnamon  sticks replace seasoning and cheese for 1 Tbsp. plus 1 1/2 tsp. sugar and 1 tsp. ground cinnamon mixed together.  Serves 5, 3 sticks per serving Calories 122  Protein 4g Carbohydrates 19g Cholesterol 1mg Total fat 2g  Saturated 1g Fiber 0g  Sodium 318mg. For cinnamon sticks  Calories 130 Protein 3g  Carbohydrates 23g Cholesterol 0mg Total fat 2g  Saturated fat 1g  Fiber 1g  Sodium 289mg

Mt View 5th Ward RS President, Jana Vincent
with Brother Ramirez from the 11th Ward,
our FEARLESS translator

Cinnamon Apple Bars

CINNAMON APPLE BARS
2 cups flour
1/4 cup firmly packed lt. brown sugar
1 1/2 tsp baking powder
1/2 cup cranberry applesauce or unsweetened applesauce
 1 tsp cinnamon
 1/4 tsp baking soda
2 eggs                                                    
1 cup drained unsweetened apples or drained canned pears cut into 1/2 in. pieces
 1/4 c sugar
2 Tbsp. vegetable oil
1 tsp vanilla
Preheat oven to 350. Spray a 13x9x2 baking dish with vegetable spray.  Stir together flour, baking powder, cinnamon, and baking soda.  In another bowl stir together remaining ingredients. Add flour mixture stirring until moistened.  Bake for 20 min. or until knife inserted in center comes out clean. Let cool for 10 min. Serves 18  Calories 123  Polyunsaturated 1g  Protein 2g   Monounsaturated 0g  Carbohydrates 25g Fiber 1g Total fat 2g  Sodium 59mg  Saturated 0g

FARMERS' MARKET STOVETOP CASSEROLE

2 cups water

1 lb. red potatoes, cut into 1 inch pieces

2  med. onions, cut into 1/8 ( yellow preferred)

3 cups broccoli florets 

1/4 c water

8 oz. pre-sliced fresh mushrooms

1/3 c snipped fresh parsley

1 large red or green bell pepper, cut into thin strips 

1/2 tsp salt

 Pepper to taste 

1/4 cup shredded reduced fat sharp cheddar cheese

Pour 2 cups water into a large saucepan. Put steam basket in pan. Put potatoes in basket; cover. Bring water to a boil over high heat.

Reduce heat to simmer and steam potatoes for 5 min. or until tender. Meanwhile, heat a dutch oven over high heat. Put broccoli, mushrooms, bell pepper, onions, and 1/4 cup water into pot; bring to a boil. Reduce heat to med. and cook, covered, for 8 to 10 min. or until broccoli is tender-crisp, stirring occasionally. Remove from heat. Stir potatoes, parsley, salt, thyme, and pepper into dutch oven. Sprinkle with cheese, cover and let stand 5 min. to blend flavors and melt cheese.  Serves 4 1 1/4 cups per serving Calories 191 Protein 11g Carbohydrates 29g Cholesterol 14 mg Total fat 4g    Saturated 2g    Polyunsaturated 0g    Monounsaturated 1g Fiber 4g Sodium 447mg