Betty Crocker 4-Ingredient Dinners

Betty Crocker 4-Ingredient Dinners

by Betty Crocker Editors

Hardcover(1st Edition)

$22.95

Product Details

ISBN-13: 9780764538926
Publisher: Wiley, John & Sons, Incorporated
Publication date: 08/29/2003
Edition description: 1st Edition
Pages: 224
Product dimensions: 7.56(w) x 10.54(h) x 0.43(d)

Read an Excerpt


Betty Crocker 4-Ingredient Dinners



By Betty Crocker


John Wiley & Sons



Copyright © 2003

Betty Crocker
All right reserved.



ISBN: 0-7645-3892-6



Chapter One


Stir-Fried Beef and Vegetable Soup

1/2 pound beef boneless
sirloin steak

1 bag (16 ounces)fresh stir-fry
vegetables

1 bag (about 7 ounces)fresh stir-fry
noodles with soy sauce -flavored
sauce

1 can (14 1/2 ounces)beef
or Oriental broth

1 Remove fat from beef. Cut beef into 1/4-inch slices.

2 Spray 12-inch nonstick skillet with cooking spray; heat over
medium-high heat. Add beef; stir-fry about 2 minutes or until
brown. Stir in remaining ingredients and 3 cups of water; heat
to boiling. Reduce heat; simmer uncovered about 5 minutes,
stirring occasionally, until vegetables are crisp-tender.

Betty's Tip 4 You

Don't have time to defrost the beef? Good
news! You'll find that beef is much easier to cut if it
is partially frozen, about 1 1/2 hours.

Nutrition Information

1 serving: Calories 275 (Calories from Fat 25); Fat 3g
(Saturated 3g); Cholesterol 30mg;Sodium 970mg;
Carbohydrate 45g (Dietary Fiber 5g,Sugars 4g); Protein 22g
% Daily Value: Vitamin A 24%; Vitamin C 34%; Calcium 6%; Iron 24%
Diet Exchanges: 2 Starch, 1 1/2 Very Lean Meat, 3 Vegetable
Carbohydrate Choices: 3


Irish Lamb Stew

2 pounds lambboneless neck or
shoulder, cut into 1-inch pieces

6 medium potatoes, cut into
1/2-inch slices (about 2 pounds)

3 medium onions, sliced

Snipped parsley

1 Layer half each of the lamb, potatoes and onions in 4-quart
Dutch oven; sprinkle with half each of 2 teaspoons salt and
1/4 teaspoon of pepper. Repeat; add 2 cups of water.

2 Heat to boiling; reduce heat. Cover and simmer until lamb is
tender, 1 1/2 to 2 hours. Skin fat from broth. Sprinkle stew
with parsley.

Betty's Tip 4 You

Microwaving will save about half the cooking
time. Cut lamb into 1/2-inch pieces and the potatoes
into 1/4-inch pieces. Place lamb in 3-quart microwavable
casserole and omit the 2 cups of water. Cover tightly and
microwave on High 6 minutes; stir. Cover tightly and microwave
until very little pink remains, 6 to 9 minutes longer. Drain and
reserve 1/2 cup drippings.

Arrange potatoes in square microwavable dish, 8x8x2 inches
and sprinkle with 2 tablespoons water. Cover tightly and
microwave on High until barely tender,8 to 12 minutes.

Add potatoes, onions, 2 teaspoons salt and 1/4 teaspoon pepper
to lamb in 3-quart casserole; stir. Pour reserved drippings over
top. Cover tightly and microwave on Medium-Low (30%)
20 minutes; stir. Cover tightly and microwave until lamb is tender,
20 to 28 minutes longer. Skim fat and sprinkle with parsley.

Nutrition Information

1 serving: Calories 380 (Calories from Fat 100);Fat 11g
(Saturated 4g); Cholesterol 110mg; Sodium 480mg;
Carbohydrate 33g (Dietary Fiber 4g,Sugars 4g); Protein 37g
% Daily Value: Vitamin A 2%; Vitamin C 16%; Calcium 2%; Iron 24%
Diet Exchanges: 2 Starch, 4 Lean Meat
Carbohydrate Choices: 2


Chicken Cordon Bleu Chowder

2 cans (19 ounces each)
ready-to-serve creamy potato
with garlic soup

1 cup cubed cooked chicken breast

1 cup diced fully cooked ham

1 cup shredded Swiss cheese
(4 ounces)

1 Heat soup, chicken and ham in 3-quart saucepan over
medium-high heat 5 minutes, stirring occasionally.

2 Slowly stir in cheese. Cook about 2 minutes, stirring
frequently, until cheese is melted.

Betty's Tip 4 You

Add a flavor boost, as well as a bit of color, to this
creamy soup by sprinkling each serving with
chopped fresh chives or dried dill weed.

Nutrition Information

1 serving: Calories 470 (Calories from Fat 260);Fat 39g
(Saturated 11g); Cholesterol 100mg; Sodium 1590mg;
Carbohydrate 20g (Dietary Fiber 2g,Sugars 1g); Protein 33g
% Daily Value: Vitamin A 6%; Vitamin C 4%; Calcium 28%; Iron 8%
Diet Exchanges: 1 Starch, 4 Medium-Fat Meat, 2 Fat
Carbohydrate Choices: 1


Oriental-Style
Chicken Noodle Soup

1 package (3 ounces)chicken flavor
Oriental-style 3-minute noodles

2 cups cut-up cooked chicken

2 medium stalks bok choy (with
leaves),cut into 1/4-inch slices

1 medium carrot, thinly sliced

1 Heat 3 cups of water to boiling in 3-quart saucepan. Break
apart block of noodles into water; stir in chicken, bok choy
and carrot.

2 Heat to boiling; reduce heat. Simmer uncovered 3 minutes,
stirring occasionally, until carrots are tender. Stir in Flavor
Packet from Oriental-style noodles.

Betty's Tip 4 You

Want a bit of extra, authentic flavor? Stir a little
sesame oil into each bowl of soup just before serving.

Nutrition Information

1 serving: Calories 225 (Calories from Fat 80); Fat 9g
(Saturated 9g); Cholesterol 60mg; Sodium 420mg;
Carbohydrate 14g (Dietary Fiber 1g,Sugars 2g); Protein 22g
% Daily Value: Vitamin A 64%; Vitamin C 4%; Calcium 2%; Iron 8%
Diet Exchanges: 1 Starch, 3 Lean Meat
Carbohydrate Choices: 1


Spicy Chicken Chili

1 pound boneless, skinless
chicken breast halves

1 can (14 1/2 ounces)salsa-style
chunky tomatoes, undrained

1 can (15 ounces)spicy chili beans,
undrained

1/2 cup shredded reduced-fat
Cheddar cheese (2 ounces)

1 Remove fat from chicken. Cut chicken into 3/4-inch pieces.
Spray 12-inch nonstick skillet with cooking spray; heat over
medium-high heat. Cook chicken in skillet 3 to 5 minutes,
stirring frequently, until light brown.

2 Stir in tomatoes and beans; reduce heat to medium-low.
Cook uncovered 8 to 10 minutes, stirring frequently, until
chicken is no longer pink in center. Sprinkle each serving
with 2 tablespoons cheese.

Betty's Tip 4 You

For added heat and flavor, use Southwestern
salsa-style diced tomatoes with green chilies or
Southwestern-style diced tomatoes with chili spices.

Nutrition Information

1 serving: Calories 250 (Calories from Fat 45); Fat 5g
(Saturated 2g); Cholesterol 70mg; Sodium 1070mg;
Carbohydrate 21g (Dietary Fiber 5g,Sugars 5g); Protein 35g
% Daily Value: Vitamin A 16%; Vitamin C 20%; Calcium 12%; Iron 18%
Diet Exchanges: 1 Starch, 4 Very Lean Meat, 1 Vegetable
Carbohydrate Choices: 1 1/2


Easy Dilled Tomato Bisque

3 cans (11 ounces each)
condensed tomato bisque
or 3 cans (10 3/4 ounces each)
condensed tomato soup

1 tablespoon chopped fresh
or 1 teaspoon dried dill weed

8 slices lemon

1 Prepare soup as directed on can; stir in dill weed.

2 Divide soup among 4 bowls; garnish each with 2 slices lemon.

Betty's Tip 4 You

A grilled cheese sandwich, oozing with melting
cheese, is the perfect partner for this homey
tomato soup. Add a salad of crisp romaine drizzled with blue
cheese dressing and a sprinkle of almonds for a satisfying,
but easy, meal.

Nutrition Information

1 serving: Calories 135 (Calories from Fat 25); Fat 3g
(Saturated 1g); Cholesterol 5mg; Sodium 935mg;
Carbohydrate 25g (Dietary Fiber 1g, Sugars 13g); Protein 2g
% Daily Value: Vitamin A 8%; Vitamin C 12%; Calcium 4%; Iron 4%
Diet Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat
Carbohydrate Choices: 1 1/2


Red Summer Soup

1 can (16 ounces)julienne beets,
drained (reserve liquid)

1 small head red cabbage (about
1 pound),coarsely shredded

1 package (10 ounces)frozen
raspberries in juice, undrained

1 tablespoon lemon juice

1 Heat 1 cup of water, beet liquid and cabbage to boiling in
3-quart saucepan; reduce heat. Cover and simmer 1 hour or
until cabbage is very tender.

2 Carefully pour cabbage mixture and raspberries into work
bowl of food processor fitted with steel blade or into blender
container. Cover and process until smooth.

3 Return mixture to saucepan; stir in beets and lemon juice.
Heat over medium heat, stirring occasionally until hot.

Betty's Tip 4 You

For a chilly change, cover and refrigerate this soup
for about 4 hours until it is completely chilled. Stir
before serving and top each serving with a dollop of sour cream.
Or use the chilled soup within a day or two.

Nutrition Information

1 serving: Calories 60 (Calories from Fat 0);Fat 0g
(Saturated 0g); Cholesterol 0mg; Sodium 120mg;
Carbohydrate 13g (Dietary Fiber 5g, Sugars 10g); Protein 2g
% Daily Value: Vitamin A 0%; Vitamin C 42%; Calcium 4%; Iron 8%
Diet Exchanges: 1 Vegetable, 1/2 Fruit
Carbohydrate Choices: 1


Home-Style Potato Soup

1 can (14 1/2 ounces)
chicken broth

3 medium potatoes, cut into
large pieces (about 1 pound)

1 1/2 cups milk

2 medium green onions,
thinly sliced

1 Heat chicken broth and potatoes to boiling in 2-quart sauce-pan
over high heat, stirring occasionally. Reduce heat; cover
and simmer about 15 minutes or until potatoes are tender.

2 Remove saucepan from heat, but do not drain. Break the
potatoes into smaller pieces with the potato masher or large
fork. The mixture should still be lumpy.

3 Stir the milk, 1/4 teaspoon salt, 1/8 teaspoon pepper and
green onions into the potato mixture. Heat over medium heat,
stirring occasionally until hot but do not boil to prevent
curdled appearance.

Betty's Tip 4 You

For a bit of variety, stir in 1/8 teaspoon dried
thyme leaves with the chicken broth and potatoes.
Or turn this soup into a tasty potato-cheese soup. When the
soup is hot, gradually stir in 1 1/2 cups shredded Cheddar
cheese until melted.

Nutrition Information

1 serving: Calories 120 (Calories from Fat 20);Fat 2g
(Saturated 1g); Cholesterol 5mg; Sodium 530mg;
Carbohydrate 19g (Dietary Fiber 1g, Sugars 4g); Protein 6g
% Daily Value: Vitamin A 4%; Vitamin C 6%; Calcium 10%; Iron 2%
Diet Exchanges: 1 Starch, 1/2 Milk
Carbohydrate Choices: 1


Vegetable Chowder
in Bread Bowls

4 large hard rolls (about 3 1/2 inches
in diameter)

2 cans (19 ounces each)
ready-to-serve creamy potato
soup with roasted garlic

1 bag (16 ounces)frozen potatoes,
sweet peas and carrots

1 can (15 to 16 ounces)kidney
beans, rinsed and drained

1 Cut thin, 2-inch round slice from top of rolls. Remove
bread from inside of each roll, leaving 1/2-inch shell on
side and bottom.

2 Heat soup, vegetables and beans in 3-quart saucepan over
medium-high heat, stirring occasionally, 8 to 10 minutes,
until vegetables are tender and soup is hot.

3 Fill soup bowls one-third full with soup. Place rolls on top of
soup. Spoon additional soup into rolls, allowing some soup to
overflow into bowls.

Bettys Tip 4 You

Here 's a clever use for the bread that was
removed from the inside of each roll-make bread
crumbs. Place the bread in a food processor with 1 teaspoon of
dried herbs such as thyme, oregano or parsley. Pulse until you
have crumbs. You can also use these bread crumbs for the Ranch
Chicken recipe on page 105.

Nutrition Information

1 serving: Calories 605 (Calories from Fat 180); Fat 20g
(Saturated 5g); Cholesterol 25mg; Sodium 1650mg;
Carbohydrate 94g (Dietary Fiber 13g, Sugars 6g); Protein 25g
% Daily Value: Vitamin A 100%; Vitamin C 12%; Calcium 12%; Iron 36%
Diet Exchanges: 6 Starch, 1 Lean Meat, 1 1/2 Fat
Carbohydrate Choices: 6


Vegetable and Tortellini Soup

1 package (1.4 ounces) vegetable
soup and recipe mix

1 package (9 ounces) refrigerated
beef-filled tortellini

1 package (10 ounces) frozen
chopped spinach, thawed and
squeezed to drain

2 tablespoons grated Parmesan
cheese

1 Mix 4 cups of water and soup mix in 3-quart saucepan. Heat
to boiling, stirring occasionally; reduce heat to low.

2 Stir in tortellini and spinach. Simmer uncovered about 5 minutes,
stirring occasionally, until tortellini is tender. Sprinkle each
serving with about 1 teaspoon cheese.

Bettys Tip 4 You

Want a vegetarian version of this soup? Substitute
cheese-filled tortellini for the beef-filled.
Try different grated cheeses also, like pecarino romano for
a sharper taste.

Nutrition Information

1 serving: Calories 125 (Calories from Fat 25); Fat 3g
(Saturated 1g); Cholesterol 40mg; Sodium 750mg;
Carbohydrate 15g (Dietary Fiber 2g, Sugars 1g); Protein 9g
% Daily Value: Vitamin A 66%; Vitamin C 4%; Calcium 10%; Iron 8%
Diet Exchanges: 1 Starch, 1 Very Lean Meat
Carbohydrate Choices: 1


German Potato Salad with Brats

1 tablespoon vegetable oil

6 fully cooked bratwurst
(1 to 1 1/2 pounds)

1 package (4.9 ounces) scalloped
potatoes in creamy seasoned sauce

2 to 3 tablespoons white vinegar

1 Heat oil in 10-inch skillet over medium heat. Cook bratwurst
in oil, turning occasionally until brown; remove from skillet
and drain.

2 Heat potatoes, Sauce Mix from potato mix and 2 3/4 cups of
hot water to boiling in same skillet over high heat, stirring
occasionally. Reduce heat; cover and simmer about 20 minutes,
stirring occasionally, until potatoes are tender.

3 Stir in vinegar. Place bratwurst on potatoes. Cover and simmer
about 3 minutes longer until bratwurst are hot.

Betty's Tip 4 You

It's Oktoberfest anytime with this quick and
easy German potato salad made hearty with
fully cooked bratwurst. Sprinkle with paprika for added color.

Nutrition Information

1 serving: Calories 435 (Calories from Fat 270); Fat 30g
(Saturated 10g); Cholesterol 50mg; Sodium 1180mg;
Carbohydrate 27g (Dietary Fiber 2g,Sugars 6g); Protein 14g
% Daily Value: Vitamin A 10%; Vitamin C 6%; Calcium 10%; Iron 6%
Diet Exchanges: 2 Starch, 1 High-Fat Meat, 4 Fat
Carbohydrate Choices: 2


Florentine Salad

1 1/2 pounds fresh spinach
or 6 bunches leaf lettuce,
coarsely shredded or torn into
small pieces (4 1/2 quarts)

12 slices bacon, crisply cooked
and crumbled

6 hard-cooked eggs, chopped
3/4 cup Catalina bottled
salad dressing

1 Place spinach, bacon and eggs in extra-large salad bowl. Add
dressing; gently toss until leaves are well coated.

2 Chill 1 hour before serving.

Betty's Tip 4 You

For an added flavor kick, add 1 cup chopped green
onions.

Nutrition Information

1 serving: Calories 215 (Calories from Fat 145);Fat 16g
(Saturated 4g); Cholesterol 165mg; Sodium 530mg;
Carbohydrate 8g (Dietary Fiber 2g, Sugars 5); Protein 10g
% Daily Value: Vitamin A 100%; Vitamin C 16%; Calcium 8%; Iron 12%
Diet Exchanges: 1 Medium-Fat Meat, 2 Vegetable, 1 1/2 Fat
Carbohydrate Choices: 1/2


Quick BLT Salad

1 package (7.5 ounces)ranch and
bacon pasta salad mix

1/2 cup mayonnaise or salad dressing

3 cups finely shredded lettuce

1 large tomato, coarsely chopped

1 Empty Pasta Mix into large pan 2/3 full of boiling water.
Gently boil uncovered 15 minutes, stirring occasionally,
until pasta is tender.

2 Drain pasta. Rinse with cold water. Shake to drain well.

3 Stir together Seasoning Mix from salad mix and mayonnaise in
large bowl. Stir in pasta, lettuce and tomato until well blended.

Continues...




Excerpted from Betty Crocker 4-Ingredient Dinners
by Betty Crocker
Copyright © 2003 by Betty Crocker.
Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Pantry Planner.

1. Supper Soups and Hearty Salads.

2. Pronto Pastas and Grains.

3. Sumptuous Sandwiches and Perfect Pizzas.

4. Memorable Main Skillet Meals and Stir-Fries.

5. Oven All-Star: Roasts and Casseroles.

6. Great Grilling and Bountiful Burgers.

7. Round-Out-Your-Meal Savory Sides.

8. Finishing Dinner with Delectable Desserts.

Helpful Nutrition and Cooking Information.

Metric Conversion Chart.

Index.

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Betty Crocker 4-Ingredient Dinners 4 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
hparker08 More than 1 year ago
When I found this book, it was like finding the Holy Grail for me. This book is stuffed to the gills with delicious recipes that are so easy to prepare and so affordable, too. Best of all, the recipes are unpretentious- anything and everything in this book is easy to make, readily available, and something I know my family and I would enjoy. The descriptions are easy to read, they offer great tips and side-dish pairings throughout the book, and there are gorgeous colored pictures of lots of dishes! I would recommend this book to anyone starting out in the kitchen, busy moms, or people who are trying to scrimp and save.