Peanut's Kitchen - Family Recipes for Everyday Life

Ingredients:

6 Tablespoons butter, chilled
1/2 small onion, chopped
1.5 lbs ground beef or turkey
1 28-oz can diced tomatoes
1 cup beef broth
salt and pepper
1.5 cups flour
2 teaspoons baking powder
2 cups shredded sharp cheddar cheese
1/2 cup milk





Directions:

1. Preheat the oven to 375 degrees. Grease an 8 by 12 inch baking dish and set aside. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and cook, stirring, until softened, but not browned, 3 to 5 minutes. Add the beef or turkey and cook, breaking it up with the back of a spoon, until no longer pink, about 5 minutes. Stir in the tomatoes and beef broth and season with salt and pepper. Lower the heat and cook, stirring occasionally, until most of the liquid has cooked off, about 20 minutes. Pour into the prepared baking dish and spread evenly.

2. Meanwhile, in a large bowl, combine the flour, baking powder and 1/2 teaspoon salt. Using your fingertips or a pastry blender, blend in the remaining 4 tablespoons butter and the cheese until the mixture resembles coarse crumbs. Pour in the milk and stir quickly with a fork to form a dry, shaggy dough. Gather the dough together and knead lightly in the bowl. Transfer to a floured work surface and roll or pat into a large, 1/2 inch thick round. Using a 3 inch cookie cutter, cut out 8 biscuits. Gather the scraps of dough, form into a new round and cut out more biscuits. Continue until all the dough has been used.

3. Place the biscuits on top of the beef mixture as close together as possible and make until lightly browned, about 35 minutes.

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Ingredients:

1/4 cup of your favorite sugar free cocoa powder
1/3 cup splenda or equivalent
1 cup of nonfat milk
1 cinnamon stick
1/2 cup half and half

Directions:

1. Blend together cocoa powder, splenda and milk with a hand blender.
2. Combine cinnamon stick and half and half in a saucepan and simmer over low heat. Once warm, add cocoa powder blend from step 1.
3. Let warm and hand blend in saucepan to gain desired thickness.
4. Ladle into cups

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Ingredients:

2 tablespoons extra virgin olive oil
1/2 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2 inch pieces (about 1.5 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper
1 28-oz can no-salt added diced tomatoes
1 14-oz can crushed tomatoes
6 cups low sodium chicken broth
1 15-oz can kidney beans
1 cup elbow pasta or 1.5 cups medium shell pasta
1/3 cup finely grated Parmesan cheese
2 tablespoons chopped fresh basil

Directions:

1. Heat the olive oil in a large pot (or dutch oven) over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until the begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the Parmesan and chopped basil.

Per serving (2 cups): Calories 260; Fat 8g; Cholesterol 5mg, Sodium 560mg, Carbs 27g, Fiber 10g, Protein 15g.

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