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A Man, A Can, A Plan, A Second Helping (recipes)

Last post Jun 09, 2007 5:21 PM by shoppingaddicctAZ . 24 replies.


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  • A Man, A Can, A Plan, A Second Helping (recipes)
    Here are some recipes from the newest A Man, A Plan cookbook. It says For Men but we women like them, too!
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  • RE: A Man, A Can, A Plan, A Second Helping (recipes)
    HOT TAMALE PIE

    1-1/2 lb. extra-lean ground beef
    1 (14-oz.) can diced tomatoes with zesty jalapenos
    1 (11-oz.)can corn with peppers, drained
    1 (16-oz.) pkg. prepared polelnta (see note)
    Plus
    1 onion, chopped
    3 Tbsp. tomato paste
    1 (2-oz.) can black olivesl, drained
    2 Tbsp. chili powder
    1 cup shredded reduced-fat pepper Jack or sharp Cheddar cheese

    Preheat oven to 375-degrees. In a large nonstick skillet over medium heat, cook the beef and onion for 5 minutes or until browned, busting up the meat with a spoon.
    Add the tomatoes (with juice), tomato paste, corn, olives and chili powder. Simmer for 5 minutes,l then scrape into a 2-1/2 quart baking dish. cut the polenta lengthwise into quarters, then slice across the quarters into wedges 1/4-inch thick. Scatter over the meat and top with cheese. Bake for 25 to 30 minutes or until the cheese is melted and everything's bubbling.

    Makes 6 servings.

    Note: Polenta is similar to the Tex-Mex cornmeal mush but it much faster to use. Look for polenta in the refrigerated produce secion of your grocery store. Green chile and cilalntro flavors work great here.

    BBQ BEAST SANDWICH

    1 (16-oz.) can barbecue sloppy joe sauce
    1 lb. thinly slliced top round deli roast beef
    4 sub rolls, toasted
    2 Tbsp. prepared horseradish
    1 cup shredded or torn lettuce

    Dump the sauce into a saucepan and cook over medium heat until it simmers. Add the beef and simmer for 5 minutes. Put the lettuce on the rolls. Add the beef and top with the horseradish.

    Makes 4 servings

    Note: Top each sandwich with a couple tablespoons of shredded reduced-fat sharp Cheddar cheese. For extra veggies, cook some sliced onions and peppers in the pan beore you add the sauce.

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  • RE: A Man, A Can, A Plan, A Second Helping (recipes)

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    You are welcome to visit my blog...http://cherryblossomtable.blogspot.com/
  • RE: A Man, A Can, A Plan, A Second Helping (recipes)
    Thanks, these look easy and delicious!
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  • RE: A Man, A Can, A Plan, A Second Helping (recipes)
    Thanks. My plan was to submit a bunch of the recipes but the next 2 I typed up disappeared into recipe heaven so I thought I'd better take a rest and come back later. Well, wouldn't you know, I forgot about it. But I do want to add more of these recipes so I'll be back later.
    Lorraine
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  • RE: A Man, A Can, A Plan, A Second Helping (recipes)
    Well, here I am back again. Can't believe it's been so long since I started this. Sorry! There's some good sounding recipes in this new book. Here's one:

    PIZZA-MEAT SUBS

    1 lb. frozen precooked lean meatballs
    1 (15-oz.) can pizza sauce
    1 (4-oz.) can sliced mushrooms drained
    4 sub rolls
    4 slices reduced-fat provolone cheese

    Dump the meatballs, sauce and mustrooms into a lare saucepan. Stir to coat the meatballs and 'shrooms with sauce. Cook over medium-low heat until the sauce bubbles and the meatballs are heated through, 20-25 minutes. For each subk, line a roll with a slice of cheese and pile on 3 or 4 meatballs and some sauce. Makes 4 subs.

    CHICKEN AND DUMPLINGS

    1 small (abt. 1-1/2 lbl.) rotisserie chicken
    1 (14-oz.) can countryy-style cream gravy
    1 (10-oz.) can fat-free chicken gravy
    4 large reduced-fat refrigertor biscuits (Pillsbury Grands! suggested)
    1 (10-oz.) box frozen peas and carrots, thawed
    1 cup canned low-sodium chicken broth
    1/2 cup chopped onions
    1 tsp. poultry seasoning or thyme

    Use a fork and your fingers to shred the chicken, discarding the skin and bones. In a large saucepan, mix the chicken with everything but the biscuits. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 25 mminutes. Cut the biscuits in half and roll between your palms to shape into balls. Drop the balls into the pot, sinking them into the stew. Cover and simmer for 15 minutes or until the dumplings are swollen and cooked through. Makes 8 servings.
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  • RE: A Man, A Can, A Plan, A Second Helping (recipes)
    BOCK-BOCK TACOS

    1 small (abt. 1-1/2 lbs.) rotisserie chicken
    1 (11-oz.) can corn with peppers, drained
    1 (10-oz.) can mild or hot enchiada sauce
    1 (6-oz.) box crisp taco shells (12 shells)
    Also:
    1 tsp. olive oil
    1 cup chopped onions
    2 tsp. chopped garlic
    1 cup shredded reduced-fat pepper Jack or sharp Cheddar cheese
    1 cup shredded or torn lettuce
    1/2 cup chunky salsa

    Preheat oven to 350 degrees. Use a fork and your fingers to shred the chicken, discarding the skin and bones. Heat the oil in a large nonstick skillet over medium heat. Add the onions and cook for 4 minutes or until soft. Dump in the chicken, corn and garlic and cook for 1 minute.
    Dump in the enchilada sauce, reduce heat to medium-low and simmer for 5 minutes. Heat the taco shells in the oven for 2-3 minutes, or until warm. For each taco, fill a shell with a tablespoon or two of cheese and about 1/2 cup of the chicken. top with some lettuce and salsa. Makes 12 tacos.

    CHEEZ-IT CHICKEN

    1 (12 oz.) can fat-free evaporated milk
    4 boneless, skinless chicken breast halves (abt. 1-1/2 lb. total)
    1/2 of a 8.5 oz. box reduced fat Cheez-It crackers
    1 (10-oz.) can chicken gravy
    Also:
    Juice of 1/2 lemon
    1/3 cup flour
    1/4 tsp. ground black pepper
    1 egg, beaten

    In a big ziplock bag, mix the evaporated milk and lemon juice. Add the chicken, seal the bag and refrigerate for 2 hours or up to 8 hours. When ready to cook, preheat the oven to 375 degrees and coat a baking sheet with cooking spray. Dump the Cheez-Its into another ziplock bag, press out the air, seal the bag and use the can of gravy to bash the crackers until they're fine crumbs. Put the flour and pepper in one shallow dish, the egg in another, and the Cheez-It crumbs in a third. Roll the chicken in the flour, then in the egg, then in the Cheez-It crumbs. Put the chicken on the baking sheet and coat with cooking spray. Bake for 25-30 minutes or until firm and no longer pink in the center (about
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  • RE: A Man, A Can, A Plan, A Second Helping (recipes)
    CHEEZ-IT CHICKEN, (con't)

    170 F. degrees on an instant-read thermometer). In a microwave-safe bowl, nuke the gravy until hot. Serve with the chicken. Makes 4 servings.

    CHICKEN STROGANOFF

    1 lb. skinless, boneless chicken breast halves
    1 (9-oz.) can sour cream and onion dip
    1 (6-oz.) can sliced mushrooms, drained
    1/4 up canned low-sodium chicken broth
    Also:
    1/2 tsp. garlic powder
    3/4 tsp. dried thyme
    1/4 tsp. ground black pepper
    2 tsp. olive oil
    1 cup sliced onions
    2 tsp. Worcestershire sauce

    In a small bowl, mix the garlic powder, 1/2 tsp. of the thyme, and 1/8 tsp. of the pepper. Cut the chicken breasts in half crosswise, then coat all over with the spices. Heat the oil in a large nonstick skillet over mediumm-high heat. Add the chicken and cook for 2-3 minutes per side, or until browned all over. Remove to a plate. Dump the onions into the pan, cover, and cook for 3-4 minutes or until soft. Dump in the dip, mushrooms, broth, Worcestershire and the remaining 1/2 tsp. thyme and remaining 1/8 tsp. pepper. Return the chicken to the pan, covering with the sauce. Reduce heat to medium-low, cover and cook for 8-10 minutes or ountil the chicken is no longer pink in the center. Makes 4
    servings. You may garnish this with chopped parsley, if you wish.
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  • RE: A Man, A Can, A Plan, A Second Helping (recipes)
    Thank you so much for typing these up!

    My DS will be living in a house with 4 other guys next year at college.

    They were all over the other day, as I was making them dinner from scratch.

    They wanted to know what they could make in their home next Fall to cook!

    I love these recipes! I will print them out or just maybe go buy them this cookbook!

    Thanks a million....my son and his friends won't starve now!

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  • RE: A Man, A Can, A Plan, A Second Helping (recipes)
    HOT 'N' SOUR SAUSAGE SANDWICHES

    4 refrigerated fully cooked chicken sausages (Aidells suggested)
    1 (15-oz.) can sauerkraut, drained
    1 (4-oz.) can chopped green chiles, drained
    4 hotdog rolls
    Also:
    1/2 cup sliced onions,
    1/2 cup sliced red bell pepper
    2 tsp. balsamic vinegar
    2 Tbsp. apple cider or juice
    1/4 tsp. ground black pepper
    2 Tbsp. honey mustard

    Cook the sausages in a 10-inch nonstick skillet over medium heat for 5 minutes, or until browned all over. Remove to a plate. Put the onions and bell peppers in the skillet, cover and cook for 3-4 minutes or until softened. Stir in the kraut, chiles, vinegar, cider or juice, and black pepper. Simmer for 2 minutes. return the sausages to the pan and reduce the heat to low. Cover and simmer for a few minutes (or if you're grearing up for a party, let it stew on very low for up to 2 hours). Slap a sausage into a roll with all the fixinn's. Top with a thick band of honey mustard. Makes 4 sandwiches.

    HAM 'N' CHEESE BISCUITS

    1 (5-oz.) can lean ham, drained
    1/2 cup shredded reduced-fat sharp Cheddar cheese
    1 (16-oz.) can large reduced-fat buttermilk refrigerator biscuits (Pillsbury Grands! suggested)

    Preheat the oven to 350 degrees. Dump the ham into a bowl and use a fork to break it up. Mix in the cheese. Put the biscuits on a large baking sheet. Spread a thick layer of the ham'n'cheese over each biscuit. Bake for 15 minutes, or until golden. Makes 8 biscuits.

    Note: Alternately, you make make Stuffed Biscuits by cutter a deep pocket through the side of each biscuit and cramming in the ham'n'cheese. Pinch the edges of the biscuits to seal up the pockets, then bake as above.



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  • RE: A Man, A Can, A Plan, A Second Helping (recipes)
    SWEET GEORGIA RIBS

    1 (15-oz.) can sliced peaches in juice, drained
    1 (15-oz.) can barbecue sloppy joe sauce
    2 tsp. Worcestershire sauce
    2-1/2 lbs. boneless country-style pork ribs
    Also:
    1/4 cup brown sugar
    1/2 tsp. hot pepper sauce
    1/2 tsp. ground ginger

    In a food processor, blend everything but the ribs (or go low-tech by mashing the peaches in a bowl with a fork until pureed and then mixing in the rest of the ingredients). Divide the sauce between two big ziplock bags. Drop the ribs into one bag, then seal both and refrigerate 'em for a few hours or overnight. When ready to cook, fire up your grill to medium. Debag the ribs (discard the sauce they soaked in) and grill, turning a few times for 15-20 minutes or until cooked through (about 155 degrees F. on an instant read thermometer). During the last 10 minutes, brush with the second, trichinosis-free bag of sauce. Makes 8 servings.

    'NAWLINS' TENDERLOIN

    1 (14-oz.) can light coconut milk
    1-1/2 Tbsp Cajun seasoning
    2 pork tenderloins (abt. 2 lbs. total)
    1 Tbsp. canned tomato paste
    Also:
    2 tsp. Worcestershire sauce
    2 tsp. chopped garlic
    1 tsp. Dijon mustasrd
    1 cup chopped onion
    1 cup chopped celery
    1 cup chopped bell peppers (red and green)

    In a big ziplock bag, mix the coconut milk, Worcestershire, garlic mustard and 1 Tbsp. of the Cajun sesoning. Drop in the pork, seal the bag and refrigerate for a few hours or overnight. When redy to cook, preheat the oven to 375 degrees. Toss the onion, clery, peppers, and the remaining 1/2 Tbsp. Cajun seasoning into a roasting pan. Debag the tenderloins (refrigerating the remaining marinade) and bury them a few inches apart in the pan of veggies. roast for about 45 minutes or until the juices run clear (about 160 degrees F. on an instant-read thermometer). Turn on the broiler and broil a few inches from the heat for 5 minutes, or until the meat is browned on top.
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  • RE: A Man, A Can, A Plan, A Second Helping (recipes)
    "NAWLINS" TENDERLOINS (con't)

    remove the tenderloins to a platter. Put the whole pan on the stove over medium-high heat and stir in the tomato paste and the reserved marinade. Boil for 5 minutes, or until slightly thickened. Slice the pork and serve with the sauce. Makes 8 servings.
    You may garnish with sliced scallions, if you wish.

    PESTO SALMON PITAS

    1 (14-oz.) can boneless, skinless pink salmon, drained
    1 (7-oz.) can whole kernel corn, drained
    1/4 cup jarred pesto
    1 8-inch pita bread rounds
    Also:
    1/2 pint grape tomatoes, halved
    3/4 cup chopped celery
    1 tsp. olive oil
    Juice of 1/2 lemon
    1/4 tsp. salt
    1/4 tsp. ground black pepper

    In a bowl, mix together everything but the pitas. Cut the pitas in half and fill 'em up. Makes 4 servings.

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  • RE: A Man, A Can, A Plan, A Second Helping (recipes)
    You're very welcome, Karolin. There is another thread of recipes from the first "A man, A Can, A Plan" book. Be sure to look it up. I'm not sure who posted it, however. Let me know if you have trouble finding it.
    Lorraine

    TUNA SCRAMBLE TO GO

    1 (6-oz.) low sodium chunk white tuna, drained
    1 (15-oz.) can sliced new potatoes, drained
    4 eggs, beaten
    4 (8-inch) flour tortillas
    Also:
    2 scallions, chopped
    1/4 tsp. salt
    1/2 tsp. ground black pepper
    1/4 tsp. shredded reduced-fat sharp Cheddar cheese

    Coat a large nonstick skillet with cooking spray and place over medium-high heat. Add the spuds and cook for 5 minutes or until browned all over, scraping the pan bottom. Reduce the heat to medium-low and add the scallions. Cook for 1 minute. Dump in the tuna, eggs, salt, and pepper. Cook, stirring and scraping a few times for 3-4 minutes or until eggs are firm but moist. Nuke the tortillas on high for 10-15 seconds or until warm. Fill each tortilla with 1/4 of tuna scramble and 1 Tbsp. of the cheese Roll up the tortillas and go. Makes 4 servings.
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  • RE: A Man, A Can, A Plan, A Second Helping (recipes)
    QUESADILLA BLANCO

    1 (6-oz.) can low-sodium chunk white tuna, drained
    1 (14-oz.) can small white beans, rinsed and drained
    1 cup shredded reduced-fat pepper Jack or sharp Cheddar cheese
    1 (8-inch) flour tortillas
    Also:
    1 tsp. chili powder
    3/4 cup salsa

    Dump the beans in a bowl and mash half of 'em with a fork. Stir in the tuna and chili powder. Scatter 2 Tbsp. of the cheese over 1/2 of each tortilla. Spread 1/4 of the tuna mixture over the cheese. Scatter on another 2 Tbsp. of cheese. Fold the tortillas over the filling and squash them flat. Cook in a dry skillet over medium heat for about 3 minutes per side or until golden. Cut in half and serve with the salsa. Makes 4 quesadillas.

    TIJUANA PASTA SALAD

    2 cups small shell pasta
    1 (14-oz.) can red kidney beans, rinsed and drained
    1 (14-oz.) can diced tomatoes with zesty jalapenos, drained
    2 cans (4 oz. each) sliced black olives, drained
    Also:
    1 (4-oz.) jar chopped green chiles, drained
    1 red bell pepper, chopped
    1/2 cup chunky salsa
    1/4 cup low-fat Italian vinaigrette
    1 Tbsp. chopped fresh cilantro or basil -- or 1 tsp. dried

    Cook the pasta according to package directions. Dump everything else into a bowl. Drain the pasta and rinse under cold water. Add the pasta to the bowl, mix everything up, and refrigerate until serving time. Makes 8 servings.


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  • RE: A Man, A Can, A Plan, A Second Helping (recipes)
    These all look so good and easy. Thanks Jerry
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