I can't print these two recipes, since they are modifications of printed recipes from magazines I receive. But I think they really are good enough to share, and I'd like to also share the modifications I've done to them, because they certainly didn't seem to suffer at all from it -- we really liked both and intend to make both again!
from Quick Cooking, Sept/Oct 2002, p. 61
First, I love this magazine, and its sister magazine Light & Tasty. Both provide me with a lot of fodder for cooking ideas. Few recipes survive my kitchen untouched, but I like a good source of ideas.
This one I looked and realized that with a refridgerated crescent roll crust, I needed to lighten it up if I wanted to try it. I first thought of using the low fat crescent rolls, but then I remembered an article on pies from Cooking Light, and picked up a box of Phyllo. I made the crust by layering Phyllo in the pie pan and spritzing it with spray butter, and then pre-baked the whole thing for a few minutes to make sure it didn't fold completely under the dampness of the sauteed zucchini.
The filling contains zucchini & garlic, sauteed in butter (which I reduced of course), and seasoned with dill, parsley, salt, and pepper. We're going to experiment with the herbs a little next time -- our only complaint was that it was a little bland. There's also cheese mixed in, and eggs, and some more cheese on top. We switched the cheese from all Monterey Jack to half that and half low fat Feta cheese, which dropped the fat more, and added more taste.
All told, the whole thing was YUM!
Slow-Cooked Turkey Wild Rice Casserole
Betty Crocker Slow Cooker Meals, p. 49
Okay, so the first thing I did was take out the turkey and use chicken instead. Normally I'd use plain old boneless skinless breasts, but well, I had the boneless skinless thighs instead so I used those. A little higher in fat, but I really *like* thigh meat. I also used the low fat cream of chicken soup instead of the normal stuff, but then, that's just a typical switch for me -- I never use the full fat stuff anymore. I also took out the bacon and simply used a couple of teaspoons of oil for the saute. I was supposed to cook bacon in a saute pan, and then use that to cook the turkey, carrots, onion, and celery -- so I just skipped the bacon.
Other than that, I just went as written. Added the wild rice (my favorite blend), the soup, the water, the soy sauce, the marjoram, and the pepper. Let it go in the crockpot until its done and YUM. This was good, light, and the wild rice just kind of filled up my tummy perfectly. This one is a definite keeper, and I'll make it again!!Posted by Deb Atwood at August 25, 2002 09:38 PM