Tag Archives: peas

Turkey Noodle Soup

Another super quick soup that tastes like it’s been simmering for hours, but it’s just a ½ hour meal. Try using Perdue Shortcuts turkey strips if you don’t have any leftover turkey on hand.

Turkey Noodle Soup
Turkey Noodle Soup

2 servings
156 calories per serving

2 c water
¾ c cooked cubed turkey breast
1 rib celery, sliced
Leaves from top of celery
2 cloves garlic minced
Salt to taste
1/8 t marjoram flakes
1/8 t pepper
1 bay leaf
½ t onion powder
½ c canned diced potatoes
¼ c frozen peas and carrots mix
¼ c yolk free egg noodles
Dash Kitchen Bouquet

Mix water, turkey, celery, onion, garlic, salt, onion powder, marjoram, pepper and bay leaf and bring to a boil then reduce heat, cover and simmer 15 minutes. Then mix in the potatoes, peas and noodles. Cover and simmer 10 minutes or until potatoes are tender. Remove bay leaf before serving.

Creamy Garlic Noodles

Philadelphia Cream cheese sauces are pretty new – they have several flavors, but I think the Savory Garlic is my favorite. The richness of the cream cheese makes this a this a decadent side.

Creamy Garlic Noodles
Creamy Garlic Noodles

6 servings
313 calories per serving

8 oz whole wheat egg noodles
4 c frozen broccoli florets
1 1/3 c frozen mixed peas and carrots
Pam
6 oz. canned sliced mushrooms
Salt and pepper to taste
¼ t garlic powder
½ t onion powder
½ c Philadelphia Cooking Crème (Savory Garlic flavor)
¼ c fat free evaporated milk

Thaw frozen vegetables. Spray a skillet with Pam and sauté broccoli, peas and carrots, and mushrooms 10 minutes. Season with salt, pepper, garlic powder and onion powder then mix in the evaporated milk and heat another 2 minutes to heat through.. Cook noodles according to package instructions. When done, drain and stir with cooking crème. Mix in the vegetable sauté and serve immediately.

Creamy Rice

Velvety. Smooth. Rich. Creamy Rice !

Creamy Rice
Creamy Rice

8 servings
170 calories per serving

1 small onion, chopped
1/4 c fat free Zesty Italian Dressing
8 oz. mushrooms, sliced
14.5 oz. vegetable broth
1 c frozen peas
2 c instant white rice, uncooked
4 oz. low fat cream cheese, at room temperature
1 t grated lemon zest
Salt and pepper to taste
1/4 c parmesan cheese

Heat a skillet and add dressing – heat 30 seconds. Then add onions and cook 5 minutes or until tender. Then add mushrooms and cook another 4 minutes or until tender. Add broth and peas and bring to a boil then stir in rice and cream cheese and cover. Remove from heat and let stand for 8 minutes then stir in zest, salt and pepper and parmesan.

Spanish Chicken

Quick and easy yet tasty and healthy !

Spanish Chicken
Spanish Chicken

2 servings
207 calories per serving

2/3 c finely chopped onions
¼ c sliced mushrooms
1 ¼ c cubed cooked chicken breast (Perdue Shortcuts work great here)
½ 14.5 oz. can diced tomatoes
½ c cooked rice
½ c tomato juice
½ c chicken broth
1/3 c frozen peas
1/4 t tarragon flakes
1/4 t rosemary
Pinch of pepper
Pam
Preheat oven to 375 degrees. Saute onion and mushrooms in a pan sprayed with Pam. Cook 4-5 minutes then place in a 1 quart baking dish and mix in the rest of the ingredients. Cover and bake 15 minutes or until liquid is absorbed.

Risi e Bisi (Rice and Peas)

So rich, so creamy, so flavorful – this risotto is perfect next to anything.

Risi e Bisi (Rice and Peas)
Risi e Bisi (Rice and Peas)

6 servings
231 calories per serving

5 cups chicken stock
1 sprig of thyme
1 bay leaf
2 springs of parsley
2 T oil
1 onion, chopped
1/2 celery stalk, chopped
2 strips bacon, chopped
1 c raw arborio rice
2 c frozen peas
1 T butter
2 T chopped parsley
3/4 c grated parmesan
Salt and pepper to taste

Place stock and fresh herbs in a soup pot and bring to a boil then reduce heat and keep at a simmer. Saute onion, celery and bacon 5 minutes. Add rice and stir to coat then cook 1 minute. Remove herbs from stock and add 1/2 c of stock to rice mix and stir constantly so stock is absorbed. Add another 1/2 c and cook until stock is absorbed. Then add peas. Continue to add stock 1/2 c at a time and cook until absorbed until rice is tender and the mix is a little thinner than risotto. When done, stir in parsley, butter and parmesan and serve immediately.

Pasta and Cece Beans

Cece Beans is just the Italian name for Chick Peas or what the Spanish call Garbanzo Beans – all the same thing 🙂 They are a great source of fiber, healthy and a great addition to many meals. This dish is somewhere between a soup and a pasta tossed with veggies – I guess it is like a gruel, though that has a negative connotation and there is NOTHING negative about this dish. It’s healthy, filling, has super flavor and is one of the best dishes I’ve made in a while !

Pasta and Cece Beans
Pasta and Cece Beans

6 servings
316 calories per serving

1 T olive oil
1 c chopped onion
2 c sliced leek
1 t rosemary flakes
2 cloves garlic, minced
28 oz. can diced tomatoes, undrained
2 c water
4 c vegetable broth
Salt and pepper to taste
1 t garlic powder
¼ – 1 t red pepper flakes (depending on how spicy you like it)
14 oz. cece beans, undrained
1 c diced zucchini
1/2 c frozen petite green peas
1/2 c frozen baby lima beans
1/2 c frozen green beans
2/3 c uncooked orzo
2 T chopped parsley
1/4 t pepper
2 T pesto (available in the refrigerated section of your market)
2 T grated Parmesan cheese

Heat oil in a Dutch oven and cook onion, leak, rosemary and garlic 10 minutes. Add tomato, water, broth, spices, salt and pepper and ceces and bring to a boil. Cover and reduce heat and simmer ½ hour then add zucchini, peas and beans. Bring to a boil then reduce heat and simmer 10 minutes. Bring back to a boil then stir in pasta and parsley and cook 8 minutes at a low boil. Spoon into bowls and top with 1 t pesto and 1 t parmesan.

Creamy Beef Dinner

This is like a cross between a stroganoff and a goulash – very, very good and quite satisfying. The cream sauce is just delicious 🙂

Creamy Beef Dinner
Creamy Beef Dinner

4 servings
390 calories per serving

1 T oil, divided
1 lb. boneless beef sirloin steak, cut into strips
1/2 t pepper
3 c whole wheat egg noodles, uncooked
1/4 c Light Zesty Italian Dressing
2 onions, chopped
1/2 lb. Portobello mushrooms, sliced
3 T minced garlic
1 T paprika
3/4 c beef broth
1 c frozen peas
1/2 c light sour cream
1 small tomato, chopped

Heat 1 ½ t oil in a skillet and add beef. Sprinkle with pepper and brown meat 2 minutes. Work in batches with the rest of the meat and oil so as not to overcrowd the pan and make sure meat is patted dry – these 2 things will help make sure it browns nicely. Cook noodles according to package instructions. Heat dressing in skillet and add onions and cook 5 minutes. Add mushrooms, garlic and paprika and cook 12 minutes. Stir in broth and peas and simmer 2 minutes then add meat and cook 5 minutes to heat through. Stir in sour cream at the very end and serve over noodles with the tomato sprinkled over the top.

Quick Risotto

This consistently turns out an awesome risotto textured dish yet takes so little time to make ! Be sure to use Arborio rice or it just won’t turn out tasting like risotto.

Quick Risotto
Quick Risotto

4 servings
179 calories per serving

1/3 c chopped shallots
1 T butter
2/3 c Arborio rice
2 c water
1 t chicken bouillon powder
Salt and pepper to taste
1 c frozen peas
¼ c grated parmesan cheese

Heat butter and cook shallots until tender. Add rice and cook and stir 2 minutes. Stir in water, flavoring, salt and pepper and bring to a boil. Then reduce heat, cover and simmer 20 minutes. Stir in peas and let stand covered 5 minutes. If not a creamy texture, add in some water. Finally stir in parmesan cheese.

Tuna Casserole

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Everyone loves a good tuna casserole. This one tastes great and is way lower in the calorie department than my regular recipe. It gets skinnied up by using a slim milk and broth based sauce rather than a creamier version. The results are great !

Tuna Casserole
Tuna Casserole

6 servings
390 calories per serving

8 oz. whole wheat egg noodles
1 medium onion, chopped finely
8 oz. sliced mushrooms
½ t salt
¼ t pepper
½ c chicken broth
6 T flour
3 c skim milk
12 oz. can chunk light tuna in water, drained well
1 c frozen peas, thawed
1 c finely shredded parmesan cheese
½ c panko breadcrumbs
Pam

Cook noodles according to package directions. Preheat broiler.

Heat a skillet and spray with Pam. Then cook onions 5 minutes. If they start to dry out, add a tablespoon or so of hot water. Add mushrooms and cook another 3 minutes. Add wine and continue cooking until liquid is evaporated, about 4 minutes then add milk, salt and pepper. Sprinkle peas with flour and mix to coat. Add to mushroom mix with tuna and half of the parm. Stir in the noodles. Place in a baking dish and sprinkle with crumbs and the rest of the parm. Broil 3-4 minutes until bubbly and top is brown.

Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.

You can also prepare this ahead and then sprinkle with the breadcrumbs and cheese last minute, cover and bake at 350 degrees for an hour or so, taking off the cover the last 10 minutes to brown the top.

Crock Pot Beef Stew

Nothing is better in winter than a pot of beef stew. And when you make it in the crock pot, the meat is so super tender. This one is a little more work than your typical crock pot recipe since different things have to happen at different times. But it is well worth it – the meat is super tender and the flavor is just great.

Crock Pot Beef Stew
Crock Pot Beef Stew


8 servings
240 calories per serving

1 ½ lb. boneless chuck roast (trim off any fat)
1 envelope dry onion soup mix
½ t pepper
6 c water
2 c red potatoes, cubed
8 carrots, cut into chunks
1 c frozen peas, thawed
1 c frozen corn, thawed
5 T cornstarch
6 T water

Put beef in crock and sprinkle with soup mix and pepper. Pour water around meat and cover. Cook on high 5 hours. Remove meat and cut into cubes. Return to crock with veggies and cook on low 2 hours or until veggies are soft. Combine cornstarch and cold water and then stir into crock. Cover and cook on low one more hour. If the gravy does not thicken up enough, you can take a bunch of the liquid and add another cornstarch mix, bring to a boil and then simmer 2 minutes. That will get it nice and thick. Then just add back to the stew pot and serve immediately.

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