Green Bean Casserole

Ingredients

Olive oil nonstick cooking spray
1 large (12-ounce) onion, cut into 1/2-inch-thick slices and separated into rings
5 tablespoon(s) all-purpose flour
Salt and pepper
1 1/2 pound(s) green beans, trimmed
1 tablespoon(s) margarine or butter
1 large shallot, finely chopped
1 container(s) (10-ounce) sliced cremini or white mushrooms
1 cup(s) reduced-sodium chicken broth
1/2 container(s) low-fat (1%) milk


Directions

1.Preheat oven to 425 degrees. Line large cookie sheet with foil; spray with nonstick spray.

2.In bowl, toss onion with 2 tablespoons flour and 1/8 teaspoon salt. Spread onion in single layer on prepared foil; spray onion with nonstick spray. Bake 14 minutes; toss to rearrange, then spray again. Bake 15 minutes or until crisp.

3.Meanwhile, in 5-quart saucepot, heat 3 quarts water to boiling on high. Add beans and cook, uncovered, 5 minutes or until tender-crisp. Drain beans in colander; rinse under cold water. Drain.

4.In 4-quart saucepan, melt margarine on medium. Add shallot; cook 2 minutes, stirring. Add mushrooms; cook 7 to 8 minutes or until tender, stirring often. Stir in 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 3 tablespoons flour; cook 1 minute. Add broth and milk; heat to boiling on high, stirring. Reduce heat to low; cook 2 minutes. Add beans.

5.Transfer mixture to 2-quart baking dish; bake 15 minutes. Stir mixture; top with onion. Bake 5 minutes or until sauce is bubbly.

http://www.delish.com/recipefinder/green-bean-casserole-thanksgiving-recipes

Melissa Blickem's Favorite Chicken and Spinach Casserole

Ingredients
 
2 cup(s) (cooked skinless) chicken breast, 2 cups cooked skinless chicken breast (10-oz. package cooked, diced
1 package(s) (10-oz.) frozen spinach, thawed and drained
1/2 cup(s) (reduced-fat) sour cream
1/2 cup(s) (reduced-fat) mayonnaise
1/4 teaspoon(s) (garlic) powder
1/2 teaspoon(s) black pepper
3/4 cup(s) (grated) Parmesan cheese
1/4 cup(s) (shredded, reduced fat) mozzarella cheese


Directions

1.Preheat oven to 350ºF. Lightly coat an 8-inch square baking dish with nonstick cooking spray.

2.Combine chicken and spinach in prepared dish. In bowl, whisk together remaining ingredients.

3.Add about 1/4 of cheese mixture to pan with chicken and spinach; mix well and spread evenly in pan. Top with remaining cheese mixture.

4.Bake in center of oven, uncovered, for 40 minutes, or until top is nicely browned.

http://www.delish.com/recipefinder/melissa-blilckems-favorite-chicken-and-spinach-casserole

Chicken and Cheese Enchiladas Verde

Ingredients:

1 1/2 pound(s) poblano chiles
3 tablespoon(s) olive oil
2 pound(s) (16 medium) tomatillos , husked, rinsed
4 large cloves garlic, unpeeled
2 large white onions, chopped (3 cups)
24 corn tortillas
2 cup(s) chicken broth
1/2 cup(s) chopped fresh cilantro
1 1/2 teaspoon(s) salt
1 cup(s) crème frâiche or sour cream
6 cup(s) shredded roast chicken (from 2 roast chickens)
1 pound(s) (4 cups) shredded Monterey Jack cheese


Directions

1.Heat broiler. Place chiles on a baking sheet; lightly brush with 1 tablespoon of the oil. Broil as close to the heat source as possible, 8 to 10 minutes, turning frequently, until skins are blackened all over. Transfer to a plastic food storage bag or paper bag; let cool. Scrape off charred skins; cut off stems, halve chiles, and remove seeds; coarsely chop.

2.Place tomatillos and garlic on broiler pan rack; broil close to heat source, 15 minutes, turning frequently, until tomatillos and garlic are charred in spots and soft. Remove skins from garlic and chop.

3.Heat remaining oil in a large Dutch oven over medium-high heat. Add onions; cook 8 minutes. Add chiles, tomatillos, garlic, 2 corn tortillas, torn into small pieces, and broth. Bring to a boil, reduce heat, and simmer 10 minutes. Remove from heat; when cool enough to handle, transfer mixture to food processor with cilantro and salt; pulse until sauce is just slightly chunky. Transfer to a bowl; whisk in crème frâiche until blended.

4.Spread 3/4 cup of sauce thinly on bottom of 2 (13x9x2-inch) baking dishes. In a large bowl, combine chicken with 1 cup sauce and toss to lightly coat (sauce can be made up to 2 days ahead and refrigerated; thin with more broth or water before using).

5.Heat oven to 350 degrees F. Stack 11 of the remaining tortillas on a microwave-safe plate and cover with a moist paper towel. Microwave 1 minute, until heated through and pliable. To assemble enchiladas, dip a tortilla into sauce just to moisten and top with a heaping 1/4 cup chicken mixture and 2 1/2 tablespoons cheese. Roll up tortilla snug and transfer to a baking dish. Repeat with remaining 10 tortillas.

6.Soften remaining tortillas in microwave and assemble second baking dish with enchiladas. Spoon remaining sauce and cheese over top of enchiladas. (Can be covered and refrigerated up to 1 day ahead; bring to room temperature before baking.)

7.Bake 20 minutes, or until heated through and sauce is bubbly. Remove enchiladas from baking dishes with a spatula and serve immediately.

http://www.delish.com/recipefinder/chicken-cheese-enchiladas-verde

Multigrain Mac and Cheese with Creamy Tomato-Basil Sauce

Ingredients

1 package(s) (16 ounces) multigrain or whole wheat rotini or penne pasta
1 can(s) (14.5 ounces) diced tomatoes, drained
2 tablespoon(s) margarine or butter
1 cup(s) panko (Japanese-style bread crumbs)* or cracker crumbs
3/4 cup(s) freshly grated Romano cheese
1 small onion, chopped
1 clove(s) garlic, finely chopped
3 tablespoon(s) cornstarch
4 cup(s) reduced-fat (2%) milk
Salt and ground black pepper
10 ounce(s) reduced-fat (2%) sharp Cheddar cheese, grated
1 cup(s) (loosely packed) fresh basil leaves, chopped


Directions

1.Heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta; transfer to large bowl. Stir in tomatoes; set aside.

2.Preheat oven to 375 degrees F. In microwave-safe small bowl, heat 1 tablespoon margarine in microwave oven on high 20 seconds or until melted. Stir in panko and 1/4 cup grated Romano until blended; set aside.

3.Meanwhile, in 4-quart saucepan, melt remaining tablespoon margarine over medium heat; add onion and cook 6 to 8 minutes or until tender and lightly browned, stirring occasionally. Add garlic and cook 1 minute.

4.In 4-cup liquid measuring cup, whisk cornstarch into milk until blended. Whisk milk mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper into onion mixture in saucepan; heat to boiling over medium-high heat, stirring frequently. Boil sauce 1 minute to thicken slightly. Remove saucepan from heat and stir in Cheddar, basil, and remaining Romano until cheeses melt. Stir cheese mixture into pasta mixture.

5.Transfer pasta mixture to six 1 1/2-cup au gratin dishes or one 13" by 9" glass baking dish; top with panko mixture. Bake 20 minutes or until center is hot and top is lightly browned.

http://www.delish.com/recipefinder/multigrain-mac-cheese-tomato-basil

Quick Marinated Pork

Ingredients

1/2 cup(s) thawed orange juice concentrate
2 tablespoon(s) reduced-sodium soy sauce
2 teaspoon(s) grated fresh ginger
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground black pepper
1 (1 1/4-pound) pork tenderloin


Directions

1.Preheat oven to 475 degrees F. In bowl, combine thawed concentrate, soy sauce, ginger, salt, and pepper. Reserve 1/3 cup sauce for serving. Place remaining sauce in large self-sealing bag with pork tenderloin; refrigerate 10 minutes.

2.Place pork on rack in roasting pan lined with heavy-duty foil; brush pork with some of sauce remaining in bag. Roast 13 minutes; turn pork over and brush again. Roast 13 to 15 minutes longer or until internal temperature reaches 155 degrees F. Let stand 5 minutes before slicing. Serve with reserved sauce.

http://www.delish.com/recipefinder/quick-marinated-pork-recipe

Swirled Cheesecake Brownies

Ingredients

4 ounce(s) reduced-fat cream cheese (Neufchatel)
1/4 cup(s) sugar
1 large egg
1 tablespoon(s) all-purpose flour
1 tablespoon(s) nonfat plain yogurt
1/2 teaspoon(s) vanilla extract
2/3 cup(s) whole-wheat pastry flour
1/2 cup(s) unsweetened cocoa powder
1/4 teaspoon(s) salt
1 large egg
2 large egg whites, or 4 teaspoons dried egg whites (see Ingredient notes)
1 1/4 cup(s) packed light brown sugar
1/4 cup(s) canola oil
1/4 cup(s) strong (or prepared instant) coffee, or black tea
2 teaspoon(s) vanilla extract


Directions

1.Preheat oven to 350°F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.

2.To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.

3.To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.

4.Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.

5.Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.

http://www.delish.com/recipefinder/swirled-cheesecake-brownies-recipe-5203?click=recipe_sr

Maple-Mustard Baked Chicken

Ingredients 

3 tablespoon(s) Dijon mustard
2 tablespoon(s) pure maple syrup, preferably grade B
2 tablespoon(s) peanut or canola oil, divided
1 tablespoon(s) finely chopped fresh thyme, or 1 teaspoon dried
3/4 teaspoon(s) freshly ground pepper
1/2 teaspoon(s) salt
4-4 1/2 pound(s) bone-in chicken pieces (thighs, drumsticks, and/or breasts), skin removed, trimmed (see Tips & Techniques)
1 1/2 cup(s) fresh breadcrumbs, preferably whole-wheat (see Tips & Techniques)



Directions

1.Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper, and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.

2.Preheat oven to 400°F. Set a wire rack on a large baking sheet.

3.Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.

4.Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate, and serve chilled.

http://www.delish.com/recipefinder/maple-mustard-baked-chicken-recipe-9849

Fried Chicken Salad with Buttermilk Herb Dressing

Ingredients

Fried Chicken Salad

1 1/2 cup(s) buttermilk
2 tablespoon(s) Tabasco Garlic Basting/Marinating Sauce, or 1 teaspoon hot red pepper sauce
8 (5 ounce) boneless, skinless chicken breast halves, cut crosswise into thirds
1 1/4 pound(s) yellow wax beans, ends trimmed
1/2 teaspoon(s) salt
1 cup(s) all-purpose flour
3 tablespoon(s) canola oil
16 (green lettuce leaves) washed, chilled
1 large bunch watercress, separated into small sprigs
1 pint(s) grape tomatoes, halved
Freshly ground black pepper
Buttermilk-Herb Dressing

1 1/4 cup(s) buttermilk
1/2 cup(s) reduced-fat sour cream
1 tablespoon(s) grainy Dijon mustard
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
3 tablespoon(s) chopped fresh basil
2 tablespoon(s) snipped fresh chives
2 tablespoon(s) chopped parsley or chervil


Directions

1.Fried Chicken Salad: Combine buttermilk and garlic sauce in a 1-gallon resealable food-storage bag; add chicken. Seal bag and toss to coat chicken evenly. Marinate in refrigerator at least 8 hours, but preferably for 24 hours.

2.Bring a large pot of lightly salted water to a boil; add wax beans and blanch 4 to 6 minutes, until crisp-tender. Drain; refresh under cold water. Transfer to a food-storage bag. Refrigerate until well chilled (can be done several hours ahead).

3.Drain chicken; season pieces with salt. Place flour on a sheet of waxed paper; add chicken and toss to coat. Heat 1 1/2 tbsp of the oil in each of 2 large nonstick skillets over medium heat; add chicken and fry 7 to 8 minutes, turning once, until browned and cooked through. Drain on a paper towel; immediately transfer pieces to a wire rack to keep coating from getting soggy.

4.To serve, on each of 8 plates, arrange 2 lettuce leaves, then top with wax beans. Set 3 pieces of chicken atop beans, then add watercress sprigs and tomatoes. Season each with pepper. Serve with Buttermilk-Herb Dressing.

5.Buttermilk-Herb Dressing: Whisk buttermilk, sour cream, mustard, salt, and pepper in a medium bowl until blended. Stir in herbs. Cover and refrigerate. (Can be refrigerated up to 3 days ahead.)

Prep time: 8 minutes
Cooking time: 0
Makes 2 cups (8 servings)


http://www.delish.com/recipefinder/fried-chicken-salad

Picnic Oven Fried Chicken

Ingredients

1/2 cup(s) buttermilk
1 tablespoon(s) Dijon mustard
2 clove(s) garlic, minced
1 teaspoon(s) hot sauce, such as Tabasco
2 3/4 pound(s) chicken legs, skin removed, fat trimmed
1/2 cup(s) whole-wheat flour
2 tablespoon(s) sesame seeds
1 1/2 teaspoon(s) paprika
1 teaspoon(s) dried thyme leaves
1 teaspoon(s) baking powder
1/8 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
Olive oil cooking spray


Directions

1.Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours.

2.Preheat oven to 425 degrees F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

3.Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray chicken pieces with cooking spray.

4.Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

http://www.delish.com/recipefinder/picnic-oven-fried-chicken-recipe-5717