Beer & Cheddar Mock Risotto

1 bottle amber beer

1/2 cup water

1 tbsp minced garlic

1 cup whole wheat orzo

1/2 cup cheddar cheese

Seasoning Salt

Pepper

Combine garlic, beer, and water a pot. Bring to a boil. Add orzo to pot. Reduce heat to medium, and simmer 25-30 until the broth is absorbed; stirring occasionally.

Remove from heat. Stir in cheese. Add in seasoning salt and pepper to taste.

Taco Pinto Beans

1 bag pinto beans1 can diced green chiles

1 pint grape tomatoes, chopped in food processor

2 tablespoons Bold Taco Seasoning

1 can low sodium chicken broth

Water

Soak beans overnight or do a quick soak.

Combine beans, chiles, tomatoes, taco seasoning, and chicken broth in a large pot. Add enough water so it is about an inch over the beans.

Partially vent lid and cook 2 hours. Drain water if needed. Mash or serve as is.

3/4 cup = 0 points

Roasted Chickpeas

3/4 cup chickpeas (I make them in the slow cooker. You can also use a can.)
Olive Oil Spray
Seasoning

Preheat oven to 400.

Spray a small casserole dish with olive oil cooking spray. Spread chickpeas in bottom of dish. Spray tops with olive oil. Sprinkle desired amt of seasoning on top. Shake pan around. Add more seasoning if needed.

Bake for 15 minutes. Shake dish. Bake an additional 15 minutes.

3/4 cup (made from dry beans) = 3 points

Barley with Artichoke Pesto

1 batch artichoke pesto
1 -1/2 cups barley
1 32oz container vegetable stock

Combine barley and stock in a large pot. Simmer on low 1 hour 15 minutes. Stir in pesto. Simmer 5 more minutes.

Serving Size 3/4 cup (1/4 cup dry) = 3 points

Pesto Risotto

2 cans fat free chicken broth (about four cups)

2 TBSP butter

2 tablespoons dried minced onion
1 tsp minced onion

1½ c. Arborio rice

½ c. dry white wine

½ c. grated Italian Blend cheese

½ tsp. pepper
3/4 cup pesto

In a medium saucepan, bring the broth to a simmer. Keep hot over low heat.

In a large, heavy saucepan, melt two TBSP of the butter over medium heat.

Add onion and garlic. Saute about 1 minute.

Add the rice and stir to coat with butter; saute 2 minutes.

Add the wine and simmer until almost completely evaporated, about 3minutes.

Add ½ c. of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth ½ cup at a time. Stir constantly and allow each addition to absorb before adding the next, until rice is tender but still firm, about 20 minutes.

Remove from heat. Stir in pesto, cheese, and pepper.

Smoky Baked Macaroni and Cheese

1 (14.5 oz) box elbow noodles
1 stick light butter
1/3 cup flour
1 teaspoon Penzey's Smoky 4S Seasoned Salt
1/4 tsp pepper
1-1/2 cups fat free buttermilk
1-1/2 cups skim milk
8 oz 2% Velveeta, cubed
4 oz block Smoked Gouda, shredded
4 oz block Smoked Cheddar, shredded

Topping:
2 tbsp light butter
1/4 cup panko bread crumbs

Preheat oven to 350.

Cook noodles according to direction on box. Drain.

While noodles are cooking melt butter in large deep sauce pan. Stir in flour seasoned salt and pepper. Slowly add in milks. Bring to a boil. Boil 2 minutes or until mixture thickens. Stir in Velveeta until melted. Slowly add in Gouda and cheddar. Stir until all the cheese is melted and smooth.

Pour cheese mixture over noodles. Stir until well combined. Pour in a casserole dish sprayed with cooking spray.

Melt 2 tbsp butter. Stir in panko bread crumbs. Spread evenly on top of noodles.

Bake 25-30 minutes or until topping is golden brown.

Red Rice

Recipe adapted from My Recipes
1/2 cup salsa
1 can chicken broth
1 cup long-grain white rice

In a saucepan, bring the salsa and broth to a boil.

Add the rice; stir.

Cover, reduce heat to medium-low, and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.


Stir and serve.

Orzo

1 tablespoon minced roasted garlic

1 tablespoon dried minced onion
1 32 oz box chicken broth

2 cups orzo pasta
1 can peas, undrained

1 cup ham, diced

1/2 cup Parmesan cheese

Combine garlic, onion, and chicken broth in a pot. Bring to a boil. Add orzo to broth. Reduce heat to low, cover, and simmer 10-15 until the broth is absorbed; stirring occasionally.

Remove from heat stir in peas, ham, and cheese.

Cheesy Taco Rapid Risotto

Adapted from Basic Microwave Risotto Southern Living June 2008

1/4 cup dried chopped onion

1 tablespoon butter

1 tablespoon roasted minced garlic

1 cup Arborio rice

2 cans chicken broth

1/4 cup white wine

1 cup shredded cheddar cheese

2 tablespoons taco seasoning

2 cups ground meat (I used chicken and turkey sausage)

Combine onion, butter, garlic, and rice in a microwavable bowl. Microwave on high 2 minutes.

Brown meat with taco seasoning. Drain and set aside.

Stir in 2-3/4 cup chicken broth and wine. Cover tightly with plastic wrap. Microwave on high 9 minutes. Carefully swirl bowl without uncovering, and microwave on high 8 minutes. Carefully remove and discard plastic wrap.

Stir in cheese, meat, and 1/4 cup broth; stirring 30 seconds to 1 minute until creamy. Add 1/4 cup broth, 1 tablespoon at a time, if necessary to reach desired consistency.

Spicy Mac & Cheese

16 oz pasta
3 tablespoons all-purpose flour
2 cups fat free buttermilk
12 oz reduced fat cream cheese
8 oz 2% Velveeta, cubed

1 teaspoon chili paste

Preheat oven to 400.

Cook pasta as directed; drain and set aside.

Combine flour and buttermilk in pot over medium-high heat. Stir in cream cheese, Velveeta, and chili paste. Stir occasionally until all the cheese melts.

Stir pasta into cheese sauce.

Pour into greased casserole dish.

Bake 20 minutes.

Creamy Pepperoni Rapid Risotto

Adapted from Southern Living June 2008

1/4 cup minced onion

2 tablespoons light butter

1 tablespoon olive oil

1 tablespoon roasted minced garlic

1 cup uncooked Arborio rice

2-3/4 cups fat free chicken broth

1/4 cup dry white wine

4 oz cream cheese

1/4-1/2 cup fat free chicken broth

1/2 cup diced turkey pepperoni

Stir together first 4 ingredients in a medium-size microwave bowl. Microwave on high 3 minutes. Stir in rice, and microwave on high 2 minutes.

Stir in 2-3/4 cup chicken broth and wine. Cover tightly with plastic wrap. Microwave on high 9 minutes. Carefully swirl bowl without uncovering, and microwave on high 8 minutes. Carefully remove and discard plastic wrap. Stir in cream cheese, 1/4 cup broth, and pepperoni; stirring 30 seconds to 1 minute until creamy. Add 1/4 cup broth, 1 tablespoon at a time, if necessary to reach desired consistency.

Deluxe Mashed Potatoes

Adapted from www.allrecipes.com
4 large potatoes, peeled & cubed
4 oz. fat free cream cheese, softened
1/2 cup fat free sour cream
3 Babybel Light Cheese Pieces
1 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon pepper
Paprika
Parmesan Cheese

Preheat oven to 350. Spray an au gratin dish with cooking spray.

Cover potatoes with water in saucepan. Bring to a boil. Cook until fork tender; drain. Mash until smooth. Mix in cream cheese, sour cream, Babybel, garlic salt, onion salt, and pepper.

Spread in au gratin dish. Sprinkle top with paprika and Parmesan cheese.

Bake 35-40 minutes.

Baked Chipotle Beer Mac & Cheese

3 Tablespoons Flour
1 1/2 Cups Fat Free Buttermilk Milk
1/8 cup chipotle sauce
1 bottle beer
3 Cups 1% Shredded Cheese
1 box pasta
1/2 cup whole wheat panko bread crumbs

Preheat oven to 350.

Cook pasta according to directions on box. Drain; set aside.

In same pot combine buttermilk and flour; stir. Add in chipotle sauce and beer. Bring to a boil. Cook 5 minutes stirring constantly.

Add in cheese; stir until melted. Mix in cooked pasta.

Pour in a casserole dish sprayed with Pam. Sprinkle bread crumbs on top.

Bake for 30 minutes.

Butternut Squash and Vanilla Risotto

Recipe adapted from Giada De Laurentiis

4 cups vegetable broth (I used 2 14 oz cans)

1 large vanilla bean

1 butternut squash, peeled and cubed (I used a melon baller to scoop it out. Much easier than peeling.)

2 tablespoons butter

2 tablespoons dried minced onion

1 1/2 cups Arborio rice or medium-grain white rice

1/2 cup dry white wine

1/2 cup freshly grated Parmesan

In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. (I cooked an additional 8 minutes in the microwave to soften it up.) Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.

Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash and Parmesan. Serve immediately.

Basic Risotto

Recipe adapted from Giada de Laurentiis, Everyday Italian

2 cans fat free chicken broth (about four cups)

2 TBSP butter

2 tablespoons dried minced onion

1½ c. Arborio rice or medium-grain white rice

½ c. dry white wine

½ c. grated Parmesan cheese

½ tsp. salt, adjust to taste

½ tsp. pepper, adjust to taste

In a medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over low heat.

In a large, heavy saucepan, melt two TBSP of the butter over medium heat.

Add onion; saute about 2 minutes.

Add the rice and stir to coat with butter; saute 2 minutes.

Add the wine and simmer until almost completely evaporated, about 3minutes.

Add ½ c. of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth ½ cup at a time. Stir constantly and allow each addition to absorb before adding the next, until rice is tender but still firm, about 20 minutes. If adding veggies add them with the last addition of the broth.

Remove from heat. Stir in cheese, salt, and pepper.

Transfer to a serving bowl and serve immediately.

Beer & Cheddar Risotto

Recipe adapted from http://recipes.sparkpeople.com

2 tbsp butter
1 tbsp minced garlic
2 cups Arborio rice
1 bottle beer
49.5 oz chicken broth
1 cup cheddar cheese, shredded
1/3 cup Parmesan cheese, shredded
1/4 tsp cayenne pepper
ground pepper to taste

Simmer chicken broth in a pot over medium-high heat.

In another pot turn heat to medium-low. Add butter; heat until melted. Add garlic, turn up the heat to medium high and saute for 1 minute. Add rice and saute for 2 minutes, stirring constantly. Add beer, turn the heat to high, stir until absorbed. Add chicken broth 1/2 cup at a time, allowing each addition to absorb before adding the next, stir constantly. This should take about 25 minutes.

Remove from heat stir in cheeses, cayenne pepper, and ground pepper.

Tex-Mex Macaroni & Cheese

Recipe adapted from Better Homes & Gardens April 2008

12 oz. noodles

1 can cream corn

1 can Rotel

8 oz Light Velveeta cheese, cubed

1/2 tsp chili powder

1/4 tsp salt

In a large pot cook macaroni noodles, drain and set aside. In same pot stir in corn, Rotel, cheese, chili powder, and salt. Heat to boiling, stirring until cheese melts. Stir in macaroni.

Stuffing

1 bunch celery, minced
1 large white onion, minced
1-1/2 sticks of butter
1 16oz bag Pepperidge Farms Corn Bread Stuffing
1 16oz bag Pepperidge Farms Herb Seasoned Stuffing
4 14oz cans chicken broth
3 tsp poultry seasoning
2 eggs, beaten
Salt & Pepper to taste

Preheat oven to 375.

Melt butter in skillet. Add celery and onion, saute.

In a large bowl combine bags of stuffing. Add remaining ingredients. Add water if it needs a little more moisture.

Divide into 2 greased casserole dishes. Bake uncovered for 45-60 minutes or until done.

Notes:
-Freezes well
-Can also add 16oz drained oysters to one dish.

Baked Beans

Recipe from Terri Lester

1/2 lb ground beef, cooked and drained
1/2 lb bacon, cooked and crumbled
1-2 tbls dried onion
2 cans of pork and beans
1 can kidney beans, rinsed and drained
1 can navy or white bans, rinsed and drained
2 tbls apple cider vinegar
1/2 cup sugar
3/4 cup ketchup

Preheat oven to 350.

In a small bowl mix together vinegar, sugar, and ketchup.

In a large bowl combine remaining ingredients then ketchup mixture.

Bake in a large casserole dish for 30 minutes.