Slow-Cooked Pork Chops & Scalloped Potatoes

Yield: 6 Servings

Slow cooked pork chops and scalloped potatoes

Photo by Taste of Home©

Ingredients:

  • 4 medium potatoes, peeled and thinly sliced
  • 6 bone-in pork loin chops (7 ounces each)
  • 1 tablespoon canola oil
  • 2 large onions, sliced and separated into rings
  • 2 teaspoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 cup fat-free milk

 

Directions:

  1. Place potatoes in a 5-or 6-qt. slow cooker coated with cooking spray. In a large nonstick skillet, brown pork chops in oil in batches.
  2. Place chops over potatoes. Saute onions in drippings until tender; place over chops. Melt butter in skillet. Combine the flour, salt, pepper and broth until smooth. Stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Pour sauce over onions. Cover and cook on low for 8-10 hours or until pork is tender. Skim fat and thicken cooking juices if desired.

 

Nutritional Facts
1 each: 372 calories, 12g fat (4g saturated fat), 90mg cholesterol, 389mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.
Originally published as Pork Chops with Scalloped Potatoes in Healthy Cooking October/November 2010, p57

Mexican Sweet Corn

© Recipe courtesy of Sunny Anderson, The Cooking Channel

Special equipment: Grill pan

Ingredients:

  • 4 ears sweet corn, husks removed
  • 2 tablespoons corn oil
  • 1/2 cup mayonnaise
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • Freshly ground black pepper
  • 1 lime, quartered

Directions: 

  1. Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes.
  2. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper.
  3. Remove corn from grill and brush with the mayonnaise mixture.
  4. Serve with lime quarters to squeeze over corn.

 

Grilled Cajun Green Beans Recipe

Yield: 4 Servings

Grilled Cajun Green Beans Recipe

Grilled Cajun Green Beans Recipe, Photo by Taste of Home

Ingredients:

  • 1 pound fresh green beans, trimmed
  • 1/2 teaspoon Cajun seasoning
  • 1 tablespoon butte

Directions:

  1. Place green beans on a double thickness of heavy-duty foil (about 18 in. square). Sprinkle with Cajun seasoning and dot with butter. Fold foil around beans, sealing tightly.
  2. Grill, covered, over medium heat 9-11 minutes on each side or until beans are tender. Open foil carefully to allow steam to escape.

 

Nutritional Facts
3/4 cup equals 56 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 109 mg sodium, 7 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

 

Originally published as Grilled Cajun Green Beans in Taste of Home‘s Holiday & Celebrations Cookbook Annual 2008, p204

 

Corn with Cilantro-Lime Butter Recipe

Yield: 12 Servings

Ingredients:

  • 1/2 cup butter, softened
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon lime juice
  • 1-1/2 teaspoons grated lime peel
  • 12 medium ears sweet corn, husks removed
  • Grated cotija cheese, optional

 

Directions:

  1. In a small bowl, mix butter, cilantro, lime juice and lime peel. Shape into a log; wrap in plastic wrap. Refrigerate 30 minutes or until firm. Wrap each ear of corn with a piece of heavy-duty foil (about 14 in. square).
  2. Grill corn, covered, over medium heat 15-20 minutes or until tender, turning occasionally. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese.

 

Nutritional Facts
1 ear of corn with 2 teaspoons butter (calculated without cheese) equals 145 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 67 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.

 

Originally published as Corn with Cilantro-Lime Butter in Taste of Home June/July 2013

Oven-Roasted Spring Vegetable Medley Recipe

Yield: 10 Servings

Oven-Roasted Spring Vegetable Medley Recipe photo by Taste of Home

Oven-Roasted Spring Vegetable Medley Recipe photo by Taste of Home

Ingredients:

  • 9 small red potatoes, quartered
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 small yellow summer squash, quartered and cut into 1/2-inch slices
  • 2 small zucchini, quartered and cut into 1/2-inch slices
  • 6 radishes, quartered
  • 1/3 cup balsamic vinegar
  • 3 tablespoons brown sugar

 

Directions:

  1. Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes.
  2. In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.

 

Nutritional Facts
3/4 cup equals 90 calories, 3 g fat (trace saturated fat), 0 cholesterol, 131 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

 

Originally published as Oven-Roasted Spring Vegetable Medley in Taste of Home’s Holiday & Celebrations Cookbook Annual 2011, p167

Horseradish Potato Gratin

By Kate Merker for Real Simple©

Yield: 8 Servings

Horseradish Potato Gratin

Photo by Con Poulos

Ingredients:

  • unsalted butter for the baking dish, at room temperature
  • 3 cups heavy cream
  • 1/4cup prepared horseradish
  • 1/4teaspoon ground nutmeg
  • kosher salt and black pepper
  • 3 pounds russet potatoes (about 6), peeled and thinly sliced

 

Directions: 

  1. Heat oven to 375° F. Butter a shallow 3-quart baking dish. In a large bowl, combine the cream, horseradish, nutmeg, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Add the potatoes and toss to coat.
  2. Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden, 50 to 65 minutes.

 

This recipe and more can be found at www.RealSimple.com.

White Cheddar Scalloped Potatoes Recipe

Yield: 10 Servings

White Cheddar Scalloped Potatoes

White Cheddar Scalloped Potatoes Recipe photo by Taste of Home

Ingredients: 

  • 1/4 cup butter
  • 1 medium onion, finely chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 3 cups 2% milk
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 8 cups thinly sliced peeled potatoes
  • 3-1/2 cups cubed fully cooked ham
  • 2 cups (8 ounces) shredded sharp white cheddar cheese

 

Directions:

  1. Preheat oven to 375°. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in soup. Remove from heat; stir in sour cream.
  2. In a greased 13×9-in. baking dish, layer half of each of the following: potatoes, ham, cheese and sauce. Repeat layers.

Bake, covered, 30 minutes. Bake, uncovered, 40-50 minutes longer or until potatoes are tender.

 

 

Nutritional Facts
1 serving equals 417 calories, 20 g fat (12 g saturated fat), 88 mg cholesterol, 1267 mg sodium, 37 g carbohydrate, 3 g fiber, 22 g protein.

 

Originally published as White Cheddar Scalloped Potatoes in Taste of Home December/January 2006, p27

Marzetti© Creamy Potato Gratin

This creamy, cheesy potato dish pairs nicely with poultry or beef.

Yield: 8 Servings

Ingredients:

  • 1 cup Marzetti® Ranch Dressing
  • 1 tbsp. butter
  • 1 medium onion
  • 4 large baking potatoes, peeled and sliced into 1/4-inch slices
  • 1/2 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1-1/4 cup Parmesan cheese

 

Directions:

  1. Pre-heat oven to 375 degrees F.
  2. In a microwave safe-bowl combine butter and onions. Microwave 3 minutes to soften onions.
  3. In a large bowl combine all ingredients except ¼ cup Parmesan cheese.
  4. Lightly mist a 9 x 13 baking dish with non-stick spray. Arrange potatoes in pan. Sprinkle top with remaining Parmesan cheese.
  5. Bake for 30 minutes or until the potatoes are tender.

 

Spice-Roasted Cauliflower and Jerusalem Artichokes

Recipe courtesy of Anne Burrell for Food Network Magazine

Ingredients:

  • 1 head cauliflower, cut into bite-size florets
  • 1 pound Jerusalem artichokes, cut into 1-inch dice
  • Extra-virgin olive oil
  • Kosher salt
  • 1 tablespoon cumin seeds, toasted and ground
  • 1/2 teaspoon cayenne pepper
  • Finely chopped fresh chives, for sprinkling

 

Directions:

  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.
  3. In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.
  4. Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again.
  5. Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren’t lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.
  6. Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately.

Lemony Almond-Feta Green Beans Recipe

Lemony Almond-Feta Green Beans Recipe

Photo by Taste of Home

When you find a vegetable recipe that demands second helpings, it’s worth sharing. I made these green beans for a dinner party, and that’s exactly what happened. I like to use haricot verts, the skinny type of green bean. —Samantha Bowman, Houston, Texas

Yield: 6 Servings

Ingredients:

  • 1 pound fresh green beans, trimmed
  • 2 tablespoons butter
  • 1 small onion, halved and sliced
  • 3 garlic cloves, sliced
  • 1/2 cup sliced almonds
  • 1 teaspoon grated lemon peel
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup crumbled feta cheese

Directions: 

  1. In a large saucepan, bring 4 cups water to a boil. Add green beans; cook, uncovered, 4-5 minutes or until beans turn bright green. Remove beans and immediately drop into ice water. Drain and pat dry.
  2. In a large skillet, heat butter over medium heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
  3. Add green beans and almonds; cook and stir 3-4 minutes or until beans are crisp-tender. Sprinkle with lemon peel, lemon juice, salt and pepper; toss to combine. Top with cheese.

Originally published as Lemony Almond-Feta Green Beans in Simple & Delicious June/July 2014