From appetizers, to main dishes and dessert, we have you covered this week. Researcher Sheila Kern scanned Shop Cheap, then hit the kitchen. She came up with recipes that include peaches (on sale almost everywhere); Pillsbury crescents (Save Mart); ground beef and ground turkey and as always - boneless chicken breast. Enjoy!
Parmesan Crescent-Topped Chicken A La King
Makes 8 servings
2 tablespoons butter
1 1/2 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
1 1/2 cups carrot strips (1 1/2x1/4x1/4 inch)
1 1/2 cups cut fresh green beans or Green Giant Valley Fresh Steamers frozen cut green beans
1 cup thin red bell pepper strips (1 medium)
1/2 cup sliced green onions
1/2 cup all-purpose flour
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups Progresso Chicken Broth (from 32-oz. carton)
3/4 cup milk
1/4 cup grated Parmesan cheese
Heat oven to 375Â°F. In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook and stir 3 minutes. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13x9-inch (3-quart) baking dish.
Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.
Bake at 375Â°F. for 15 to 20 minutes or until crescent rolls are golden brown.
Sweet-and-Sour Shrimp Puffs
Makes 16 appetizers
3 tablespoons cream cheese spread (from 8-oz container)
1 teaspoon soy sauce
1/4 teaspoon ground ginger
1/2 teaspoon finely chopped garlic
1 can (8 oz) Pillsbury refrigerated butter flake crescent dinner rolls (8 rolls)
16 uncooked deveined peeled large shrimp (about 1/2 lb), thawed if frozen, tails removed, if desired
3 tablespoons sesame seed
1/3 cup SMUCKER'S Apricot Preserves
Heat oven to 375Â°F. Spray cookie sheet with CRISCO Original No-Stick Cooking Spray, or line with cooking parchment paper. In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside.
Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about 1/2 teaspoon cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point.
Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet.
Bake 16 to 21 minutes or until golden brown.
In small microwavable bowl, microwave preserves uncovered on High about 20 seconds or until melted. Gently spread 1 teaspoon melted preserves over each puff to glaze. Cool 5 minutes. Serve warm.
Mini Chile Relleno Casseroles
Makes 4 servings
2 4-ounce cans diced green chiles, drained and patted dry
3/4 cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup shredded reduced-fat Cheddar cheese
1 1/2 cups nonfat milk
6 large egg whites
4 large eggs
1/4 teaspoon salt
Preheat oven to 400Â°F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.
Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins.
Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.
Speedy Spinach Quiche
Bon Appetit | June 1991
1 tablespoon butter
1 onion, chopped
1 10-ounce package frozen chopped spinach, thawed, drained well
1 9-inch refrigerated ready piecrust (1/2 box)
1 teaspoon all purpose flour
1/2 cup (about 2 ounces) grated Monterey Jack
1/2 cup (about 2 ounces) grated Parmesan
1/2 cup lowfat cottage cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon dried dillweed
Melt butter in heavy medium skillet over medium-high heat. Add onion and saute until translucent, about 8 minutes. Add spinach and stir until spinach is dry, about 3 minutes. Cool slightly.
Preheat oven to 375Â°F. Dust 1 side of crust with flour. Transfer to 9-inch-diameter quiche dish or pie pan, floured side down. Press into pan, sealing any cracks. Trim edges. Sprinkle both cheeses over bottom of crust. Top with spinach mixture. Beat eggs, cottage cheese, salt, pepper, nutmeg and dillweed in large bowl to blend. Pour over spinach. Bake until filling is set, about 50 minutes. Cool slightly. Cut into wedges and serve.
Yield: 4 servings, serving size 1 burrito
2 teaspoons canola oil
1/2 small red onion, diced (1 cup)
1 red bell pepper, seeded and diced
1 cup drained, rinsed canned black beans, preferably low-sodium
1/4 teaspoon chili flakes
Salt and freshly ground black pepper
4 eggs and 4 egg whites
1/3 cup (about 1 1/2-ounce) shredded pepper Jack cheese
4 (10-inch) whole-wheat tortillas (burrito-size)
1/4 cup reduced-fat sour cream
1/4 cup salsa
1 large tomato, (4 ounces) seeded and diced
1 small avocado (4 ounces), cubed
Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.
Tex-Mex Taco Salad
Makes 2 servings
1/2 cup prepared salsa
2 tablespoons reduced-fat sour cream
1/2 teaspoon canola oil
1 small onion, chopped
2 cloves garlic, minced
8 ounces lean ground beef or turkey
1 large plum tomato, diced
1/2 cup canned kidney beans, rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon salt, or to taste
2 tablespoons chopped fresh cilantro
4 cups shredded romaine lettuce
1/4 cup shredded sharp Cheddar cheese
Combine salsa and sour cream in a large bowl.
Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture.
Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.
Grilled Chicken Salad with Peach-Pecan Vinaigrette
1/4 cup toasted pecans, plus more for garnish
2 tablespoons sherry vinegar
1 tablespoon chopped candied ginger (optional)
3 peaches, pitted and sliced
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 red onion, sliced
1 head lettuce, torn into bite-size pieces
10 ounces boneless, skinless chicken breasts and/or thighs, grilled and chopped
Puree pecans, vinegar, ginger, one-third of the peaches, 2 to 4 tablespoons water, salt and pepper in a food processor until smooth. If desired, press through a fine sieve for a silkier dressing. Transfer to a large bowl. Add remaining peaches, onion, lettuce and chicken and toss to combine; garnish with more pecans.
Grilled Peaches and Cream
Makes 8 servings
4 peaches, halved and pitted
2 tablespoons clover honey
1 cup soft cream cheese with honey and nuts
1 tablespoon vegetable oil
Preheat a grill for medium-high heat.
Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.
Blueberry Peach Cobbler
From the kitchen of Emeril Lagasse
2 lbs peaches (aprox 6-8 peaches)
1/4 c. light brown sugar
1 tsp salt
1 tsp. ground cinnamon
1/4 tsp grated nutmeg
2 c. blueberries
2 tbsp butter
1/2 c. sugar and a separate 1/4 c. sugar
1/2 c. milk
1 c. flour
1 tbsp baking powder
1 tbsp vanilla extract
Start with the blueberries. Combine 2 cups fresh blueberries, 1/2 cup sugar and 2 tbsp butter in a small saucepan over medium heat. Cook, stirring until a syrup forms for 6 to 7 minutes. Remove from heat and let cool.
Now, the 2 lbs of fresh peaches -- pit and peel them, then chop the 2 lbs of fresh peaches (enough to make 3 1/2 cups) you can leave the skin on if you prefer.
Toss peaches in a large mixing bowl with 1/4 cup packed light brown sugar, 1/4 tsp grated nutmeg, 1 tsp ground cinnamon and 1 tsp salt. Let sit for a few minutes to absorb flavor.
For the cobbler topping: In another large mixing bowl, mix 1/4 cup sugar and 1 egg in a bowl and whisk. Add 1 tbsp baking powder, 1 cup flour, 1 tbsp vanilla extract, and 1/2 cup milk. Beat well with a wire whisk until the mixture is smooth and resembles a cake batter.
To layer use a 3 quart rectangular casserole dish, spread the peach mixture evenly across the bottom. Spoon the blueberry mixture evenly over the peaches. Then pour the batter evenly over the blueberries.
Bake in a 375 degree oven, bake cobbler for 30 to 35 minutes, or until golden brown. Cool for 10 minutes, in order for flavors to meld before serving. Serve warm with ice cream and fresh mint.