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Archive for November, 2009
Squash Casserole
On November - 10 - 20091 COMMENT
Squash Casserole
2 pounds yellow squash, sliced
3/4 cup chopped onion
1 tablespoon reduced-calorie margarine
2 tablespoons all-purpose flour
1 cup fat-free milk
3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
1 cup RITZ crackers crumbs *
Cook squash and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender. Drain; set aside.
Preheat oven to 350°.
Melt margarine in a medium, heavy saucepan over medium heat. Add flour; cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add cheese, salt, and pepper, stirring until cheese melts. Add squash mixture; stir well.
Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking spray.Sprinkle squash mixture evenly with cracker crumbs.
Bake at 350° for 20 to 25 minutes or until mixture is thoroughly heated
Stir-Fry Pork with Cashew Rice
On November - 10 - 2009ADD COMMENTS
Stir-Fry Pork with Cashew Rice
3/4 c uncooked long-grain rice (or use the rice in a bag if hurry)
1/3 c chopped green onions
1/4 c dry roasted cashews, salted and chopped
1/2 tsp salt
2/3 c fat-free, low sodium chicken broth
2 tbsp cornstarch, divided
2 tbsp honey
3 tbsp low salt soy sauce
1 lb pork tenderloin, trimmed and cut into 1/2 inch cubes
1 tbsp canola oil, divided
2 c sliced mushrooms
1 c chopped onions
2 cloves garlic
1 tbsp grated fresh ginger
2 c sugar snap peas
1 c chopped red pepper
Cook rice according to package directions, omitting salt and fat. Stir in 1/3 cup chopped green onion, chopped cashews set aside and keep warm.
Combine 2/3 cup chicken broth, 1 tbsp cornstarch, 2 tbsp soy sauce and honey in a small bowl. Set aside.
Add pork; sauté Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat 4 minutes or until browned. Remove from pan.
Add remaining 1 teaspoon oil to pan. Add mushrooms and 1 cup onion; sauté 2 minutes. Stir in ginger and garlic; sauté 30 seconds. Add peas sauté 1 minute. Stir in pork; sauté 1 minute. Add reserved broth mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Serve over cashew rice