Walnut pineapple cake
Servings: 20
Preparation time: 15 minutes
Cooking time: 45 to 50 minutes
INGREDIENTS
1 box yellow or white cake mix
1 (20-ounce) can crushed pineapple in juice
1 cup finely chopped walnuts
1 cup shredded sweetened coconut
2 eggs
FOR FROSTING
8 ounces reduced-fat cream cheese, softened
1/4 cup powdered sugar
1 (10-ounce) container nondairy whipped topping
1/2 cup chopped toasted walnuts
1/2 cup toasted coconut
Heat oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray. In a large bowl, combine cake mix, pineapple with juice, walnuts, coconut and eggs. Stir together until well-mixed. Pour into pan; bake 45 to 50 minutes or until cake is golden and wooden pick inserted in the center comes out clean. Cool cake completely before frosting.
For frosting: With a stand or hand mixer, beat softened cream cheese and sugar on medium until light and fluffy, about 1 to 2 minutes. Stir in whipped topping on low speed until just blended. Spread frosting evenly over top of cake. Sprinkle with toasted walnuts and toasted coconut. Chill until ready to serve.
Per serving: 269 calories, 4 grams protein, 15 grams fat (48 percent calories from fat), 6.9 grams saturated fat, 30 grams carbohydrate, 27 milligrams cholesterol, 217 milligrams sodium, 2 grams fiber. Carb count: 2.
Polenta with red peppers
Servings: 4
Preparation time: 15 minutes
Cooking time: about 30 minutes, plus 10 minutes for peppers; 15 minutes standing time
INGREDIENTS
3 large red bell peppers
1 (14 1/2-ounce) can no-salt-added diced tomatoes with liquid
1 (16- or 18-ounce) tube ready-to-slice polenta, cut into 12 slices
1 1/2 cups shredded fontina cheese (5 ounces)
Chopped fresh basil for garnish (optional)
Heat broiler. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on foil-lined baking sheet; flatten with hand. Broil 10 minutes or until slightly blackened. Place in a resealable plastic bag and let stand 15 minutes. Peel peppers and cut into strips. Meanwhile, heat oven to 350 degrees. Drain tomatoes, reserving liquid. Heat a large nonstick skillet on medium-low; add tomatoes. Cook 1 minute. Gradually add tomato liquid; simmer 1 minute. Add pepper strips and cook 5 minutes; remove from heat. Spread 1/4 cup of the sauce in a 9-by-13-inch baking dish coated with cooking spray. Arrange polenta slices over sauce; spread remaining pepper sauce over polenta slices. Sprinkle with cheese. Bake 25 minutes. Garnish with basil if desired.
Per serving: 300 calories, 14 grams protein, 13 grams fat (40 percent calories from fat), 7.8 grams saturated fat, 29 grams carbohydrate, 47 milligrams cholesterol, 642 milligrams sodium, 4 grams fiber. Carb count: 2.
Pork chops with dijon sauce
Servings: 4
Preparation time: 10 minutes
Cooking time: about 20 minutes
INGREDIENTS
4 (6-ounce) bone-in center-cut pork chops (about 3/4 inch thick)
1/4 teaspoon coarse salt
1/8 teaspoon pepper
2 teaspoons olive oil
1 1/2 cups unsalted chicken broth or dry white wine
1/3 cup honey
1/4 cup Dijon mustard
Sprinkle pork chops with salt and pepper. Heat oil in a large nonstick skillet over medium-high. Add pork chops; cook 3 minutes per side or until browned. Remove pork chops from skillet; cover to keep warm. To skillet, add broth or wine, honey and mustard; bring to a boil and cook 3 minutes. Add reserved pork; reduce heat and simmer 10 minutes, turning after 5 minutes. Serve pork with sauce.
Per serving: 296 calories, 25 grams protein, 10 grams fat (30 percent calories from fat), 2.2 grams saturated fat, 27 grams carbohydrate, 75 milligrams cholesterol, 524 milligrams sodium, 1 gram fiber. Carb count: 2.
Citrus ginger-glazed turkey tenderloins
Heat 1 tablespoon canola oil in large nonstick skillet. Add 1 1/4 pounds turkey breast tenderloins and cook 5 minutes on medium or until brown on one side. Turn and stir in 1/4 cup orange marmalade, 1/2 teaspoon ground ginger and 1 teaspoon Worcestershire sauce. Reduce heat to low; cover and simmer, stirring occasionally, 15 to 20 minutes or until sauce is thickened and juice of turkey is no longer pink. Cut turkey into thin slices and serve with sauce.
Seashell casserole
Cook 12 ounces medium seashell pasta according to directions; drain and set aside. In a large nonstick skillet, cook 1 pound lean ground beef on medium with 1 tablespoon minced garlic and 1/2 teaspoon onion powder for 5 minutes or until no longer pink; drain well. Add 3 to 3 1/2 cups red pasta sauce and cook 4 minutes. Add cooked pasta and continue to cook 5 minutes or until heated through. Garnish with freshly grated parmesan cheese.
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