Healthy Recipes for Moms

Minimize your dinnertime craziness!

Polenta and Sausage Casserole

Ingredients:

1 tube (16 oz) of polenta, cut into 1/4-inch slices

12 ounces Italian turkey sausage, or any favorite sausage (no nitrites if possible)

1 red or green bell pepper, chopped

1/2 tsp fennel seeds (optional)

1 tsp Italian seasoning (optional)

2 cans (14.5 oz) low-salt diced tomatoes, drained

1 cup shredded part-skim mozzarella cheese

Directions: Preheat oven to 450. Step 1 (optional): arrange polenta slices in an 11 x 7 baking dish coated with cooking spray. Bake at 450 for 8 minutes, turning once. This toasts the polenta a little, but I have skipped this step when in a hurry, and it’s still okay. Step 2: Remove casings from sausage if they’re removable. Saute sausage, bell pepper, and optional fennel seeds in a frying pan for 5 minutes or until sausage is browned. Try to make the sausage crumble. Add seasoning and tomatoes, and cook for about 2 minutes or until heated through. Pour this mixture over the polenta, and top with the shredded cheese. Bake at 450 for 5 minutes. Serves 4.

I believe this recipe was from Cooking Light.

November 18, 2007 Posted by | Entree-Casserole, Sausage | , , , , | Leave a comment

Red Wine and Chicken Thighs in a Crockpot

Ingredients:

3 tablespoons flour

1/4 tsp salt

1/4 tsp black pepper

8 skinless chicken thighs (about 3 pounds)

5 garlic cloves thinly sliced, or 2 tsp jarred minced garlic

1/2 cup pitted prunes (sounds unappetizing, but it’s good)

1/4 cup green olives, with or without pimentos

2 tsp dried thyme

1 tablespoon grated lemon rind (optional)

1 bay leaf

1 cup orange juice

1 cup dry red wine

2 tablespoons honey

1/2 cup chopped fresh parsley (optional)

2 cups cooked brown rice or whole wheat couscous if you don’t have time for rice

Directions: Combine flour, salt, and pepper on a plate, and dredge chicken thighs in the flour mixture. Place garlic in the bottom of crockpot. Arrange chicken over garlic. Add prunes, olives, thyme, lemon rind, and bay leaf. In separate bowl, mix orange juice, wine, and honey together. Pour over chicken. Cover and cook on high for 1 hour, then on low for 7 hours; or on high for 2 hours, then on low for 4 hours. Serve over rice. Sprinkle with parsley if desired. Serves 4.

This recipe is from Cooking Light 1998.

November 18, 2007 Posted by | Chicken, Entree-Crockpot or Stockpot | , , , , , , , , | 2 Comments