Zucchini Southern Style

Name: Zucchini Southern Style
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: Zucchini Southern Style; 2 medium zucchini; 2 slices bacon; 1 medium onion; dash of salt and pepper

March 11, 2019April 29, 2020 BeckieLeave a comment

Zucchini Southern Style

Save to BigOven

Yum

Cuisine American

Category Side Dishes Squash

Persons

Serving Size

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Rate this recipe

0 ratings

Ingredients

Zucchini Southern Style

2 medium zucchini
2 slices bacon
1 medium onion
dash of salt and pepper

Instructions

Wash zucchini well under cold tap water. Cut off ends. Slice 1 inch thick. Put aside.
Cut up bacon in 1 inch pieces. Put in 2 quart saucepan.
Peel and chop onion. Put in saucepan. Add zucchini. Cover pan. Put on medium heat. Cook 15 to 20 minutes. Stir around 2 to 3 times during cooking. Add salt and pepper to taste.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 4
Calories		88.19 kcal
% Daily Value*
Total Fat 6.1 g		9.4%
	Saturated Fat 2.02 g	10.1%
	Trans Fat 0.02 g
Cholesterol 9.57 mg		3.2%
Sodium 143.69 mg		6%
Total Carbohydrate 5.82 g		1.9%
	Dietary Fiber 1.45 g	5.8%
	Sugars 3.76 g
Protein 3.32 g

Vitamin A 1.27 %		Vitamin C 21.75 %
Calcium 2.29 %		Iron 2.68 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

5 ingredients,

bacon,

easy,

onion,

stove top,

Zucchini

Pepper Jack Skillet Fajitas

March 2, 2019May 1, 2020 BeckieLeave a comment

Pepper Jack Skillet Fajitas

Save to BigOven

Yum

Cuisine Mexican

Category Sandwiches Wraps

Persons

Serving Size

1 wrap

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Rate this recipe

0 ratings

Ingredients

Pepper Jack Skillet Fajitas

1 tablespoon vegetable oil
1 lb. skinless, boneless chicken breast, cut into strips
1 large green bell pepper, cut into 2-inch long strips (about 2 cups)
1 large onion, sliced (about 1 cup)
1 can (10 3/4 oz.) Campbell’s® Condensed Southwest Style Pepper Jack Soup
8 flour tortillas (8-inch), warmed

Instructions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it’s well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion and cook until tender. Stir the soup into the skillet. Cook until the mixture is hot and bubbling.
Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Fold the tortilla over the filling.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 wrap
Calories		413.72 kcal
% Daily Value*
Total Fat 22.3 g		34.3%
	Saturated Fat 9.51 g	47.6%
	Trans Fat 0.08 g
Cholesterol 70.19 mg		23.4%
Sodium 629.38 mg		26.2%
Total Carbohydrate 27.45 g		9.2%
	Dietary Fiber 1.91 g	7.6%
	Sugars 2.94 g
Protein 25.5 g

Vitamin A 10.3 %		Vitamin C 20.16 %
Calcium 37.75 %		Iron 13.54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

boneless chicken breast,

Campbell’s® Condensed Southwest Style Pepper Jack Soup,

flour tortillas,

stove top

Penne with Sun-Dried Tomatoes and Asparagus

February 24, 2019May 2, 2020 BeckieLeave a comment

Penne with Sun-Dried Tomatoes and Asparagus

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Yum

Cuisine Italian, American

Category Asparagus Pasta Side Dishes

Persons

Serving Size

1/4 cup

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Rate this recipe

1 ratings

Ingredients

Penne with Sun-Dried Tomatoes and Asparagus

1 box (16 oz.) penne pasta
1 lb. asparagus, trimmed and cut into 2-inch pieces
2 tablespoons I Can’t Believe It’s Not Butter!® Spread
1/3 cup chopped onion
1 clove garlic, finely chopped
1/4 cup drained and chopped sun-dried tomato halves packed in oil
1/4 cup dry white wine or chicken broth
1 jar Bertolli® Creamy Alfredo Sauce

Instructions

Cook pasta according to package directions, adding asparagus during last 2 minutes of cooking; drain and set aside.
Meanwhile, in 12-inch nonstick skillet, melt I Can’t Believe It’s Not Butter!® Spread over medium heat and cook onion, stirring occasionally, 4 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in tomatoes and wine. Bring to a boil over high heat. Stir in Sauce. Reduce heat to low and simmer uncovered, stirring occasionally, 2 minutes or until heated through.
Toss Sauce with hot penne and asparagus. Garnish, if desired, with toasted pine nuts and cracked black pepper.
Serves: 6
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1/4 cup
Calories		544.63 kcal
% Daily Value*
Total Fat 18.82 g		29%
	Saturated Fat 7.65 g	38.3%
	Trans Fat 0.16 g
Cholesterol 31.32 mg		10.4%
Sodium 985.52 mg		41.1%
Total Carbohydrate 74.65 g		24.9%
	Dietary Fiber 5.0 g	20%
	Sugars 6.12 g
Protein 17.54 g

Vitamin A 9.34 %		Vitamin C 6.55 %
Calcium 21.59 %		Iron 16.81 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

Asparagus,

Bertolli® Creamy Alfredo Sauce,

dry white wine,

penne,

stove top,

sun-dried tomato

Penne Pasta with Ricotta and Tomatoes

February 21, 2019May 2, 2020 BeckieLeave a comment

Penne Pasta with Ricotta and Tomatoes

Save to BigOven

Yum

Category Pasta

Persons

Serving Size

1/2 cup

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Rate this recipe

0 ratings

Ingredients

Penne Pasta with Ricotta and Tomatoes

12 ounces penne pasta
1 can (28 ounces) plum tomatoes and liquid
1/2 cup loosely packed fresh basil
2 cloves minced garlic
1 cup part-skim ricotta cheese
1/4 cup Parmesan cheese
Chopped fresh basil for garnish

Instructions

Cook pasta according to directions; drain.
Meanwhile, in blender or food processor, combine tomatoes, basil and garlic. Blend on low until tomatoes are completely pureed.
Pour mixture into large saucepan. Heat to boiling; reduce heat and simmer 5 minutes.
Return pasta to cooking pot, add tomato sauce and heat over low heat until sauce is simmering and pasta is coated with sauce.
Remove from heat and stir in ricotta and Parmesan until evenly distributed.
Divide among serving plates and top with chopped basil.
Makes 6 servings.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1/2 cup
Calories		326.49 kcal
% Daily Value*
Total Fat 7.72 g		11.9%
	Saturated Fat 4.4 g	22%
	Trans Fat
Cholesterol 24.28 mg		8.1%
Sodium 109.77 mg		4.6%
Total Carbohydrate 49.28 g		16.4%
	Dietary Fiber 3.45 g	13.8%
	Sugars 5.16 g
Protein 15.02 g

Vitamin A 13.35 %		Vitamin C 20.89 %
Calcium 17.18 %		Iron 7.61 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

can plum tomatoes,

fresh basil,

parmesan cheese,

part-skim ricotta cheese,

penne,

stove top

Meaty Mung Beans

February 15, 2019May 2, 2020 BeckieLeave a comment

Meaty Mung Beans

Save to BigOven

Yum

Cuisine Asian, Indian

Category Main Dishes

Persons

Serving Size

1/4 cup

Prep Time

1 hour, 15 minutes

Cook Time

45 minutes

Total Time

2 hours

Rate this recipe

0 ratings

Ingredients

Meaty Mung Beans

1 cup dried mung beans, soaked for an hour and drained
4 cups water
2 tablespoons olive oil
8 ounces uncooked lean pork, cubed
2 garlic cloves, minced
1 small onion, finely chopped
1/2 cup tomato juice
8 ounces large fresh shrimp, deveined, halved lengthwise and crosswise
dash salt and white pepper

Instructions

In a 4- or 5-quart Dutch oven, boil the beans in water for 10 minutes, reduce to simmer and continue cooking about 30 minutes, or until tender.
As the beans cook, use a saucepan to saute the pork in olive oil until browned; add garlic and onion and cook until onion is transparent, stirring often. Add tomato juice to pork mixture, cover and cook, stirring occasionally, for 30 minutes.
Drain beans, return to Dutch oven, add pork mixture and shrimp, and stir thoroughly. Cover and continue cooking until shrimp is done, about 5 minutes.
Fluff while seasoning to taste with salt and white pepper and serve.
Yield: 6 servings
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1/4 cup
Calories		250.13 kcal
% Daily Value*
Total Fat 7.49 g		11.5%
	Saturated Fat 1.59 g	8%
	Trans Fat 0.01 g
Cholesterol 69.93 mg		23.3%
Sodium 273.69 mg		11.4%
Total Carbohydrate 24.12 g		8%
	Dietary Fiber 5.94 g	23.8%
	Sugars 3.3 g
Protein 21.85 g

Vitamin A 3.1 %		Vitamin C 19.18 %
Calcium 8.38 %		Iron 15.97 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

Asian,

dried mung beans,

dutch oven,

pork,

Shrimp,

stove top

Lemon Honey Chicken and Rice

January 21, 2019May 5, 2020 BeckieLeave a comment

Lemon Honey Chicken and Rice

Save to BigOven

Yum

Cuisine American

Category Chicken Main Dishes

Persons

Serving Size

1 breast with 1/2 cup rice

Prep Time

5 minutes

Cook Time

35 minutes

Total Time

40 minutes

Rate this recipe

0 ratings

Ingredients

Lemon Honey Chicken and Rice

1 can (13.75 oz) fat-free chicken broth
3 tablespoons lemon juice
1 tablespoon honey
4 boneless, skinless, chicken breast halves
1 cup onion, minced
1 cup uncooked, Water Maid Medium Grain Rice or River Medium Grain White Rice

Instructions

Blend chicken broth, lemon juice and honey; set aside.
On medium-high heat, brown chicken on both sides; remove from skillet.
In same skillet, cook and stir onions in 1/3 cup broth mixture for 3 minutes or until tender. Add remaining broth, chicken and rice; heat to a boil. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed.
Let stand 5 minutes before serving.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 breast with 1/2 cup rice
Calories		365.26 kcal
% Daily Value*
Total Fat 8.6 g		13.2%
	Saturated Fat 2.42 g	12.1%
	Trans Fat 0.09 g
Cholesterol 57.63 mg		19.2%
Sodium 418.76 mg		17.4%
Total Carbohydrate 47.89 g		16%
	Dietary Fiber 0.72 g	2.9%
	Sugars 6.69 g
Protein 22.48 g

Vitamin A 2.32 %		Vitamin C 7.83 %
Calcium 2.8 %		Iron 6.76 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

chicken breast,

honey,

rice,

stove top

Honey Mustard Sauce

January 11, 2019May 4, 2020 BeckieLeave a comment

Honey Mustard Sauce

Save to BigOven

Yum

Cuisine American

Category Condiments Sauces

Persons

Serving Size

2 tablespoons

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Rate this recipe

0 ratings

Ingredients

Honey Mustard Sauce

1 cup honey
1/2 cup prepared mustard
1/4 cup water
2 tablespoons soy sauce
1 teaspoon cornstarch

Instructions

In 1 quart saucepan mix all ingredients. Over medium heat, heat mixture to boiling; stirring well.
Serve sauce with baked ham, frankfurters or corned beef.
Makes about 2 cups.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 2 tablespoons
Calories		70.77 kcal
% Daily Value*
Total Fat 0.27 g		0.4%
	Saturated Fat 0.02 g	0.1%
	Trans Fat 0.0 g
Cholesterol 0.0 mg		0
Sodium 196.78 mg		8.2%
Total Carbohydrate 18.16 g		6.1%
	Dietary Fiber 0.37 g	1.5%
	Sugars 17.48 g
Protein 0.52 g

Vitamin A 0.04 %		Vitamin C 0.14 %
Calcium 0.69 %		Iron 1.36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

4 ingredients,

cornstarch,

honey,

mustard,

stove top

Chocolate Cheese Fudge

December 10, 2018May 13, 2020 BeckieLeave a comment

Chocolate Cheese Fudge

Save to BigOven

Yum

Cuisine American

Category Candy

Persons

Serving Size

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Rate this recipe

1 ratings

Ingredients

Chocolate Cheese Fudge

1/2 pound Velveeta cheese, sliced
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 (16-ounce) boxes confectioners’ sugar
1/2 cup cocoa powder

Instructions

Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.
In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.
In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.
Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil, if needed.
Place pan in refrigerator until candy is firm.
To serve candy, cut into squares.
Yield: 6 to 8 servings

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 8
Calories		796.32 kcal
% Daily Value*
Total Fat 35.62 g		54.8%
	Saturated Fat 20.71 g	103.6%
	Trans Fat 1.26 g
Cholesterol 89.92 mg		30%
Sodium 189.21 mg		7.9%
Total Carbohydrate 117.19 g		39.1%
	Dietary Fiber 2.22 g	8.9%
	Sugars 111.26 g
Protein 8.64 g

Vitamin A 29.85 %		Vitamin C 0.05 %
Calcium 20.97 %		Iron 5.37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

cocoa powder,

confectioners’ sugar,

nuts,

stove top,

Velveeta cheese

Source: Food Network | Paula Deen

Broccoli with Orange Sauce

December 9, 2018May 13, 2020 BeckieLeave a comment

Broccoli with Orange Sauce

Save to BigOven

Yum

Cuisine American

Category Broccoli Side Dishes

Persons

Cook Time

20 minutes

Total Time

20 minutes

Rate this recipe

1 ratings

Ingredients

Broccoli with Orange Sauce

2 packages (10 ounce each) frozen broccoli spears
1/4 cup butter, cubed
1 teaspoon cornstarch
1/2 cup orange juice
1 tablespoon grated orange peel

Instructions

Cook broccoli according to package directions.
Meanwhile, in a small saucepan, melt butter. Whisk in cornstarch until smooth. Gradually stir in orange juice; add orange peel. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain broccoli; drizzle with sauce.
Yield: 4 servings.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		167.8 kcal
% Daily Value*
Total Fat 12.1 g		18.6%
	Saturated Fat 7.35 g	36.8%
	Trans Fat 0.47 g
Cholesterol 30.5 mg		10.2%
Sodium 48.75 mg		2%
Total Carbohydrate 13.61 g		4.5%
	Dietary Fiber 3.91 g	15.6%
	Sugars 5.02 g
Protein 4.36 g

Vitamin A 16.04 %		Vitamin C 159.98 %
Calcium 7.59 %		Iron 6.19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

5 ingredients,

frozen broccoli,

orange juice,

orange peel,

stove top

Honey Glazed Carrots

April 22, 2018June 5, 2020 BeckieLeave a comment

Honey Glazed Carrots

Save to BigOven

Yum

Cuisine American

Category Carrots Side Dishes

Persons

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Rate this recipe

0 ratings

Ingredients

Honey Glazed Carrots

1 lb peeled baby carrots
2 tablespoons butter
4 tablespoons honey
salt and pepper to taste

Instructions

In small saucepan, melt butter. Add honey stirring until completely incorporated. Remove from heat and set aside.
Steam carrots just until they are bright orange (approximately two minutes) or to desired doneness.
Place carrots in serving bowl and drizzle with honey glaze. Toss the carrots until they are thoroughly coated.
Makes 4 servings.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		155.5 kcal
% Daily Value*
Total Fat 5.92 g		9.1%
	Saturated Fat 3.68 g	18.4%
	Trans Fat 0.23 g
Cholesterol 15.26 mg		5.1%
Sodium 330.04 mg		13.8%
Total Carbohydrate 26.92 g		9%
	Dietary Fiber 3.44 g	13.8%
	Sugars 22.65 g
Protein 0.89 g

Vitamin A 92.35 %		Vitamin C 3.39 %
Calcium 4.13 %		Iron 6.35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

5 ingredients,

baby carrots,

butter,

honey,

stove top

Zucchini Southern Style

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