Cold Weather Recipes 

What’s better than making recipes to keep you warm when it’s cold outside? Here are some recipes to try while cooped up inside! There is no limit on the type of recipes you can make according to the foods you like. Feel free to share your favorite recipes to make when it’s cold outside.  

 

Sour Cream, Cheddar, and Green Onion Drop Biscuits:

http://www.health.com/health/recipe/0,,10000001031611,00.html

 

·        Ingredients

o   2 cups all-purpose flour

 

o   1 tablespoon sugar

 

o   2 teaspoons baking powder

 

o   1 teaspoon salt

 

o   ¼ teaspoon baking soda

 

o   3 tablespoons chilled butter, cut into small pieces

 

o   ¾ cup (3 ounces) shredded reduced-fat sharp cheddar cheese

 

o   ¼ cup finely chopped green onions

 

o   1 cup fat-free sour cream

 

o   Cooking spray

·        Yield: 1 dozen (serving size: 1 biscuit)

·        How to Make It

o   Step 1: Preheat over to 450 degrees

 

o   Step 2: Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese and onions; toss well. Add buttermilk and sour cream; stir just until moist.

 

o   Step 3: Drop dough by ¼ cupfuls onto a baking sheet coated with cooking spray. Bake at 450 degrees for 15 minutes or until edges are brown. Remove biscuits from pan; cool on wire racks.

 

Garden Lasagna:

www.health.com/health/recipe/0,,10000001097982,00.html

 

·        Prep Time: 30 minutes

·        Cook Time: 1 hour

·        Total Time: 1 hour and 30 minutes

·        Yield: 6 servings (serving size: 1 square of lasagna)

·        Ingredients

o   1 ½ teaspoons olive oil

 

o   3 ½ cups (1 pound) chopped zucchini

 

o   1 cup chopped onion

 

o   2/3 cup chopped carrot

 

o   1 ½ cups fresh corn kernels or frozen whole-kernel corn, thawed

 

o   1 cup chopped fresh basil

 

o   ½ teaspoon kosher salt, divided

 

o   ¼ teaspoons freshly ground black pepper, divided

 

o   ¼ cup all-purpose flour

 

o   3 cups 1% low-fat milk

 

o   1 cup 1% low-fat cottage cheese

 

o   ½ cup (2 ounces) grated Parmesan cheese

 

o   1/8 teaspoon ground nutmeg

 

o   Cooking spray

 

o   9 (about 5 ounces) no-boil lasagna noodles (such as Barilla)

 

o   1 cup (4 ounces) preshredded part-skim mozzarella cheese

 

·        How to Make It:

o   Step 1: Preheat oven to 400 degrees

 

o   Step 2: Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, and carrot; sauté 8 minutes or until lightly browned. Remove from heat; stir in corn, basil, ¼ teaspoon salt, and 1/8 teaspoon pepper.

 

o   Step 3: Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan; gradually add milk, stirring with a whisk. Cook and Stir over medium heat until mixture comes to a boil; reduce heat and simmer 2 minutes, stirring constantly. Remove from heat; stir in cottage cheese, Parmesan, nutmeg, ¼ teaspoon salt, and 1/8 teaspoon pepper.

 

o   Step 4: Spread ½ cup white sauce in bottom of an 11-x7-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half the vegetable mixture (about 2 cups) and one-third of the remaining white sauce (about 1 cup). Top with 3 noodles, remaining vegetable mixture, half the remaining sauce, and 3 more noodles. Spread the remaining white sauce over noodles. Cover with foil and bake at 400 degrees for 25 minutes. Uncover, sprinkle with mozzarella, and bake an additional 25 minutes or until golden brown. Let stand 15 minutes.

 

Chorizo – White Bean Soup:

http://www.health.com/health/recipe/0,,10000001046870,00.html 

·        Prep Time: 10 minutes

·        Cook Time: 20 minutes

·        Yield: 4 servings (serving size: 1 ¼ cups)

·        Ingredients

o   2 whole links chorizo sausage or Italian sausage, chopped

 

o   1 red bell pepper, diced

 

o   1 carrot, thinly sliced

 

o   2 (14-ounce) cans fat-free, less-sodium chicken broth

 

o   1 (6-ounce) package baby spinach

 

o   1 (15- to 16- ounce) can Great Northern or navy beans, rinsed and drained

 

o   ¼ cup grated Parmesan cheese

 

·        How to Make It:

o   Step 1: heat a large nonstick saucepan over medium-high heat. Add sausage, pepper, and carrot; sauté 5 minutes or until sausage is browned.

 

o   Step 2: Add broth; bring to a boil, reduce heat, and simmer 10 minutes or until vegetables are tender. Add spinach, and stir until wilted; add beans, and cook for 5 minutes or until thoroughly heated. Ladle soup into each of 4 bowls; top each serving with 1 tablespoon cheese.

 

Quick-and-Each Beef Stroganoff: http://www.health.com/health/recipe/0,,10000001031645,00.html

 

·        Yield: 8 servings (serving size: ¾ cup beef mixture and 1 cup noodles)

·        Ingredients                         

 

o   1 (8-ounce) carton reduced-fat sour cream

 

o   3 tablespoons no salt-added tomato paste

 

o   1 teaspoon Worcestershire sauce

 

o   ½ cup all-purpose flour

 

o   1 teaspoon salt

 

o   1/8 teaspoon freshly ground black pepper

 

o   2 pounds boneless sirloin steak, cut into (2-inch) strips

 

o   1 tablespoon butter

 

o   ½ cup chopped onion

 

o   1 (14-ounce) can less-sodium beef broth

 

o   2 cups sliced mushrooms

 

o   Chopped fresh parsley (optional)

 

o   8 cups cooked medium egg noodles (about 7 cups uncooked pasta)

 

·        How to Make It

    o   Step 1: combine the first 3 ingredients in a bowl. Set aside.

 

o   Step 2: Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat beef with flour mixture.

 

o   Step 3: Melt butter in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes or until tender. Add beef and flour mixture to pan; sauté 3 minutes or until beef is browned. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Reduce heat to low; gradually stir in sour cream mixture. Cook, uncovered, 1 minute or until heated (do not boil). Stir in parsley, if desired. Serve over the egg noodles.