July 17, 2009 at 8:20 pm (7 ingredients or less, Breakfast, butter, cheddar, cream cheese, eggs, microwave, Quick Dishes, scallions, stovetop)
Prep Time: 10 min
Total Time: 15 min
Makes: 2 servings
1/4 of an 8-oz. pkg. (2 oz.) cream cheese
4 eggs
2 Tbsp. water
2 Tbsp. shredded cheddar cheese
1 Tbsp. thinly sliced green onions
1 tsp. butter
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Microwave cream cheese in bowl on HIGH 10 sec. to soften. Add eggs and water; beat with wire whisk until well blended. (Small pieces of cream cheese will remain.) Stir in shredded cheese and green onions.
Melt butter in small nonstick skillet on medium heat. Add egg mixture. Cook 3 to 4 min. or until set, lifting edge with spatula and tilting pan to allow uncooked portion to flow underneath to cook. When egg mixture is set but top is still slightly moist, slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half.
Slide or flip omelet onto serving plate; cut in half to serve. Serve with a slice of whole grain bread and fresh fruit.
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July 17, 2009 at 8:14 pm (7 ingredients or less, Aldi ingredients, boneless skinless chicken breast, colby Jack blend, cream cheese, cream of mushroom soup, egg noodles, frozen broccoli, frozen mixed vegetables, frozen peas, milk, Quick Dishes, stovetop)
Prep Time: 10 min
Total Time: 25 min
Makes: 2 servings
2 cups egg noodles, uncooked
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 oz. (1/4 of 8-oz. pkg.) neufchatel cheese, cubed
1/2 cup milk
1 can (10-3/4 oz.) cream of mushroom soup
1 cup frozen peas
1/2 cup shredded colby jack cheese, divided
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Cook noodles in medium saucepan as directed on package.
Meanwhile, cook chicken in medium nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until done, stirring occasionally. Add neufchatel and milk; cook and stir 1 to 2 min. or until neufchatel is melted and mixture is well blended. Add soup and peas; cook 5 min., stirring occasionally.
Drain noodles; return to saucepan. Add chicken mixture and half the shredded cheese; cook until cheese is melted and mixture is well blended. Sprinkle with remaining cheese.
Note: Substitute frozen chopped broccoli or your favorite blend of frozen mixed vegetables for the peas.
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July 17, 2009 at 8:01 pm (7 ingredients or less, Aldi ingredients, butter, navel orange, refrigerator, semisweet chocolate, stovetop, vanilla)
Makes: 1 to 2 servings
Total Time: 30 min
2 squares semi-sweet chocolate, chopped
1 tablespoon butter
Dash of vanilla extract
1 large navel orange, peeled and sectioned
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Line baking sheet with wax paper. Melt chocolate in top half of double boiler over simmering water. When melted, remove from heat, and stir in margarine and vanilla.
Dip end of each orange section about halfway into melted chocolate.
Place sections on baking sheet and refrigerate for about 15 minutes or until chocolate sets.
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July 17, 2009 at 7:42 pm (blender, boneless skinless chicken breast, breadcrumbs, eggs, feta, food processor, italian seasoning, Main Dish, olive oil, Quick Dishes, roasted red peppers, salt, stovetop)
Makes: 4 servings
Total Time: 25 min
1 egg
1/2 cup dry bread crumbs
1/4 teaspoon salt
4 boneless skinless chicken breast halves (6 oz. each)
2 tablespoons olive oil
1 jar (15 oz.) roasted red peppers, drained
1 teaspoon Italian seasoning
3/4 cup crumbled feta cheese
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In a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs with salt. Dip chicken in egg, then coat with crumbs.
In a large skillet, cook chicken in oil over medium heat for 6 to 8 minutes on each side or until juices run clear.
Meanwhile, in a blender or food processor, combine the red peppers and Italian seasoning; cover and process until pureed. Transfer to a microwave-safe bowl. Cover and microwave on high for 1 to 2 minutes or until heated through, stirring once. Spoon over chicken; sprinkle with feta cheese.
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July 17, 2009 at 4:44 pm (all-purpose flour, black pepper, boneless skinless chicken breast, chicken broth, dijon mustard, dried thyme, lemons, Main Dish, marjoram, milk, olive oil, stovetop)
Makes: 4 servings
Total Time: 40 min
3 tablespoons unbleached flour
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
4 boneless skinless chicken breast halves (4 oz. each)
2 teaspoons olive oil
1 1/2 cups reduced-sodium chicken broth, divided
2 tablespoons Dijon mustard
1/4 teaspoon grated lemon peel
3 tablespoons skim milk
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In a large resealable plastic bag, combine flour, marjoram, thyme and pepper; set aside 1 tablespoon of the flour mixture. Add chicken to the bag, two pieces at a time, and shake to coat.
In a large skillet, cook chicken in oil over medium heat for 5 to 7 minutes on each side or until juices run clear. Remove and keep warm. Stir 1/2 cup broth into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6 to 8 minutes or until reduced by half. Stir in remaining broth, mustard and lemon peel.
Place reserved flour mixture in a small bowl; stir in milk until smooth. Stir into broth mixture and bring to a boil. Reduce heat; simmer, uncovered, for 2 to 3 minutes or until thickened. Return chicken to skillet and cook for 5 minutes or until heated through.
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July 17, 2009 at 4:39 pm (all-purpose flour, baking powder, blueberries, cinnamon, Desserts, light brown sugar, milk, nutmeg, Quick Dishes, salt, stovetop, Summer, vanilla ice cream)
Makes: 8 servings
Total Time: 30 min
4 cups blueberries, rinsed, stemmed and patted dry
1 cup light brown sugar, divided
1 cup unbleached flour
1/2 cup whole wheat pastry flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup milk
Vanilla ice cream
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In a large non-aluminum saucepan, combine berries and 1/2 cup brown sugar. Cook over medium heat, stirring occasionally, until berries come to a boil.
Meanwhile, sift flours, baking powder, salt, remaining sugar, cinnamon and nutmeg into a medium bowl. Add milk, mixing just enough to moisten the dry ingredients.
Drop dumplings by tablespoonfuls into boiling berries. Cover with a tight-fitting lid. Lower heat slightly. Cook without lifting the lid for about 15 minutes.
To serve, using a large spoon, transfer dumplings into a bowl. Surround with berries. Break dumplings open with two forks. Serve warm, topped with vanilla ice cream.
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July 17, 2009 at 4:33 pm (canned black beans, canned chopped green chiles, cheddar, flour tortillas, garlic, lettuce, Main Dish, onion, oven, Quick Dishes, red pepper flakes, roma tomatoes, stovetop, Summer, taco shells, tomato paste)
Makes: 12 wraps
Total Time: 30 min
12 corn taco shells or 8-inch flour tortillas
2 cans (15-oz.) black beans, rinsed and drained
2 medium garlic cloves, crushed
1 medium onion, finely chopped
4-oz can chopped mild green chilies
1 tablespoon tomato paste
1/2 to 1 teaspoon crushed red pepper flakes
1 cup shredded cheddar cheese
3 cups shredded lettuce
4 ripe plum tomatoes, diced
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Preheat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas about 10 minutes or until heated through. Alternatively, wrap tortillas in damp paper towels and microwave on high 30 to 60 seconds.
Meanwhile, in a large nonstick skillet, combine beans, garlic, onion, chilies, tomato paste and red pepper flakes. Bring to a simmer, stirring constantly. Cover and cook over low heat 10 minutes, adding small amounts of water if necessary to prevent sticking. Uncover and if any juices are left, increase heat and cook until most of the liquid evaporates. Mash beans down to a chunky texture with a fork.
To assemble, in each taco shell or tortilla spoon 2 heaping tablespoons of filling. Top with cheese, lettuce and tomato. Roll tortilla around filling ingredients.
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July 17, 2009 at 4:27 pm (7 ingredients or less, Aldi ingredients, black pepper, butter, chili powder, garlic powder, honey, oven, red potatoes, salt, Side dish)
Makes: 6 servings
Total Time: 35 min
2 lb. small red potatoes, cut into wedges
2 tablespoons butter, melted
1 tablespoon honey
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
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Place potatoes in a 15x10x1-inch baking pan coated with nonstick cooking spray. Drizzle with butter and honey. Sprinkle with chili powder, salt, garlic powder and pepper; toss to coat.
Bake at 450 degrees for 25 to 30 minutes or until potatoes are tender and golden brown, stirring half way through cooking time.
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July 17, 2009 at 4:20 pm (all-purpose flour, baking powder, baking soda, bran flakes, Breakfast, buttermilk, canola oil, eggs, granulated sugar, maple syrup, mcintosh apple, oven, salt, vanilla)
Makes: 1 dozen
Total Time: 35 min
2 1/2 cups bran flakes, crushed
1 1/4 cups unbleached flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup low-fat buttermilk
1/4 cup canola oil
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1 medium McIntosh apple, peeled and shredded
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In a large bowl, combine the cereal, flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together egg, buttermilk, oil, syrup and vanilla. Stir into dry ingredients just until moistened. Fold in apple.
Coat muffin cups with nonstick cooking spray or use paper liners; fill three-fourths full with batter.
Bake at 375 degrees for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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July 17, 2009 at 4:07 pm (7 ingredients or less, cream cheese, cream cheese spread, honey wheat bread, peaches, Quick Dishes, Sandwiches, seedless raspberry jam, Summer)
Prep Time: 10 min
Total Time: 10 min
Makes: 2 servings
4 slices honey wheat bread
1/4 cup cream cheese spread
1 peach, thinly sliced
2 Tbsp. seedless raspberry jam
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Spread 2 of the bread slices with cream cheese spread; top with peaches.
Spread remaining 2 bread slices with jam. Place, jam-sides down, over peaches to make two sandwiches.
Substitutions: Use neufchatel cheese instead of cream cheese spread and low sugar jam or fruit spread instead of the seedless raspberry jam.
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