30 Minute Meals!

Great food and great company--and a 30 minute cooking demonstration by Mary!!!

Pictures coming soon...

BBQ Chicken with Mustard Glaze
(adapted from Cooking Light recipe)(Crowd Pleaser!)
(Liz)
2 tablespoons dark brown sugar
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 cup ketchup
1 tablespoon dark brown sugar
1 tablespoon sherry or red wine vinegar
1 tablespoon Dijon mustard
8 (6-ounce) skinless, boneless chicken thighs
Cooking spray
1. Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.
2. Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°. Serves 4 (2 thighs each).
*Chicken may "look" like you burned it--don't worry, it is supposed to look like that--you'll notice that only delicious aroma will come from your grill pan--so no need to worry!
The Cooking Light recipe calls for skinless, bone-in thighs--I've made both and prefer the boneless--mainly because I can fit more on my grill pan without bones and trim away more fat--but otherwise it tastes the same.


Baked Ziti
(Caron)

1 pound ground beef
1 box of Ziti noodles
1 jar of your favorite spaghetti sauce
approx 10oz of Ricotta cheese
1-2 cups shredded cheddar or mozarella or cheese of choice


Heat oven to 350.
Brown and drain meat. Cook noodles. Add spaghetti cause to meat. Spoon in ricotta cheese until sauce becomes pink - or to taste. Add in noodles and mix together. Pour half of mixture into a dish big enough to layer. Then layer with half of your shredded cheese. Pour remaining mixture on top. Bake until heated through, then sprinkle remaining shredded cheese on top and cook a few more minutes until cheese is melted. Enjoy!

Sausage Soup
(Sarah)
48 oz Chicken broth
1 pkg Greenwise Italian Chicken Sausage
1/2 onion chopped
1 pkg frozen chopped spinach
pepper to taste
1 cup water

Brown sausage with onion. Drain.
In large pot, combine all ingredients. Let it come to a boil then simmer for 20 minutes. (2.2 WW points per cup)

Champagne and Berries (Food for Thought)
(Meghan)

1 pint blackberries
1 pint blueberries
1 pint strawberries, quartered
3 tbsp chopped resh mint
Mix above ingredients in bowl.
1/4 cup water
1/2 cup sugar
Mix and microwave for 3 minutes.
1/4 cup champagne
Add to syrup at it cools and then pour over berries.


Linguine and Spinach with Gorgonzola Sauce
(Leigh)

Ingredients
1 (9-ounce) package fresh linguine
1 tablespoon butter
1 tablespoon all-purpose flour
1 (12-ounce) can evaporated low-fat milk
3/4 cup (3 ounces) crumbled Gorgonzola cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
1 (6-ounce) bag fresh baby spinach (about 6 cups)
Preparation
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, melt butter in a medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add the milk, stirring constantly with a whisk. Increase heat to medium-high; bring to a boil, stirring constantly. Reduce heat; simmer 3 minutes or until sauce thickens slightly, stirring frequently. Remove from heat, and stir in cheese, salt, and pepper. Combine the sauce, pasta, and spinach, tossing gently to coat.


Poppyseed Chicken
(Rhonda)
Ingredients:

1 rotisseri chicken (I got mine at Publix, but Sam's is better and cheaper)
1 can Campbell's Cream of Mushroom
1 can Campbell's Cream of Chicken
1 16oz container sour cream
1/2 stick butter, melted
1.25 "sleeves" crushed Ritz crackers (recipe called for one, I like extra)
Poppyseeds

Preheat oven to 380. Pull meat from chicken. Combine Cream of Mushroom, Cream of Chicken and sour cream in bowl. Spread pulled chicken over 9x13 baking dish and cover with sour cream mixture. Spread crushed Ritz on top of the sour cream mixture and drizzle with melted butter. Sprinkle poppyseeds on top as desired. Bake for about 20-25 minutes.

Lowcountry Shrimp and Sausage
(Mary)

cooking spray
3/4 pound peeled and deveined medium shrimp
1 tsp. Old Bay seasoning
1/4 tsp. freshly ground black pepper
1 cup refrigerated prechopped tricolor bell pepper
1 (6.5-ounce) link smoked turkey sausage, cut into 1/8 inch-thick slices
2 garlic cloves, minced
1/4 cup water

1) heat a large nonstick skillet over medium -high heat. Coat pan with cooking spray. Add shrimp, seasoning, and black pepper to pan, tossing to coat. Cook 3 minutes or until shrimp are done, stirring frequently . Remove shrimp from pan; keep warm.
2) Return pan to medium-high heat. Coat pan with cooking spray. Add bell pepper to pan; cook 2 minutes, stirring frequently . Add sausage ; cook 2 minutes or until lightly browned, stirring frequently. Add reserved shrimp mixture and garlic to pan; cook 1 minute, stirring constantly. Add 1/4 cup water; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; let stand 2 minutes. Yield 4 servings. Fat: 3g.


Spicy Cheese Grits

1 1/2 cups water
1/2 cup uncooked quick-cooking grits
1/2 cup fat-free milk
1/4 teaspoon salt
1/4 teaspoon Worchestershire sauce
3/4 teaspoon hot sauce
1/4 cup (1 ounce) grated fresh Parmesan cheese. (I added almost 1/2 cup)

1) Bring 1 1/2 cups water to a boil in a medium sauce pan. Gradually stir in grits. Cover, reduce heat, and simmer 5 minutes. Stir in milk. Remove from heat; add remaining ingredients, stirring until cheese melts. Yield 4 servings.