Recipes using vegetarian chicken, slowcookers

Can't you just feel the approach of fall in the air? The days are shorter, the evenings turning cooler, the SEMO District Fair is open and children are back to school; all signs that fall is upon us. I will be looking into my recipe files in the near future for some of my favorite fall recipes. Do you have a favorite soup, casserole, side dish or dessert you like to make during fall? If so, please send it in so other readers can see your favorite recipes. I know some of you are really good cooks, so I will be watching for your recipes in the next week or so.

Easy Tangy Casserole

This easy recipe is a good example of how you can substitute the vegetarian Morningstar Farms Chik'n Strips for white chicken in any casserole dish. You can find them at Schnucks or Walmart in the frozen foods section along with other vegetarian items. The cream of mushroom soup really tones down the sauerkraut.

1 can of sauerkraut, undrained

1 can of cream of mushroom soup

1 can of diced potatoes, undrained

1 bag of frozen Morningstar Farms Chik'n Strips

Combine all of the ingredients in a casserole dish, put a glass lid on it, and microwave it until it's thoroughly heated. You could also crumble crackers and cheese on top and bake it until it's heated through. This obviously is not a low-sodium dish, but it is easy and different.

Lightened Chicken Enchiladas

2 1/2 cups chopped cooked chicken breast or Morningstar Farms Chik'n Strips

2 cups (8 ounces) shredded reduced-fat four-cheese Mexican blend cheese

1 2/3 cups plain low-fat yogurt

1/3 cup butter, melted

1/4 cup chopped onion

1 teaspoon minced garlic

1/4 teaspoon freshly ground black pepper

1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

1 (4.5-ounce) can chopped green chiles, drained

8 (8-inch) flour tortillas

1 tablespoon canola oil

Cooking spray

1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese

1/4 cup chopped green onions

Preheat oven to 350 degrees. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture. Set mixture aside. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan. Cook 5 seconds on each side or until toasted and soft. Remove from pan. Arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style. Place filled tortilla, seam side down, in a 13-by-9-inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350 degrees for 20 minutes. Uncover. Sprinkle evenly with cheddar cheese and green onions. Bake an additional 5 minutes or until cheese melts.

Easy Slow Cooker Pasta with Eggplant

Back to school means busy schedules and children on the go. Jodi Thompson of Jackson sent me these two recipes using a slow cooker to help with in-a-hurry suppers.

1 medium eggplant

1/2 cup chopped onion

2 (14 1/2-ounce) cans diced tomatoes

1 (6-ounce) can Italian-style tomato paste

1 (4-ounce) can sliced mushrooms, drained

1/4 cup dry red wine

1/4 cup water

2 garlic cloves, chopped

1 1/2 teaspoons dried oregano

1/3 cup pitted kalamata olives, sliced

2 tablespoons chopped fresh parsley

Black pepper

Cooked penne pasta

Shredded Parmesan cheese

Peel eggplant. Cut into 1-inch cubes. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano. Cover. Cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta; sprinkle with Parmesan cheese and serve.

Easy Slow cooker Cajun Shrimp and Rice

1 (28-ounce) can diced tomatoes

1 (14-ounce) can chicken broth

1 cup chopped onions

1 cup chopped green bell pepper

1 (6- to 6-1/4-ounce) package long-grain and wild rice mix

1/4 cup water

2 garlic cloves, chopped

1/2 teaspoon Cajun seasoning

1 pound cooked, shelled and deveined shrimp

Hot-pepper sauce (optional)

In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning.

Cover; cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours.

Stir shrimp into rice mixture. Cover; cook for 15 minutes longer at high-heat setting. Sprinkle with hot-pepper sauce if desired.

Popover Pizza Casserole

Forgo crust for our popover topping, and say hello to the wonderful flavors of pizza without all the calories, sodium, and fat.

1 1/4 pounds ground raw turkey breast or extra-lean ground beef

2 cups sliced fresh mushrooms

1 1/2 cups chopped yellow summer squash

1 cup chopped onion

1 cup chopped green sweet pepper

1 14- to 15.5-ounce jar or can pizza sauce

1 teaspoon dried Italian seasoning, crushed

1/2 teaspoon fennel seeds, crushed

1 cup fat-free milk

1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs

1 tablespoon canola oil

1 cup all-purpose flour (see note below)

1 cup shredded reduced-fat mozzarella cheese (4 ounces)

2 tablespoons grated Parmesan cheese

Preheat oven to 400 degrees. In an oven-going large skillet, cook turkey, mushrooms, squash, onion, and sweet pepper over medium heat until meat is brown and vegetables are tender, stirring to break up meat as it cooks. Drain off fat. Stir pizza sauce, Italian seasoning, and fennel seeds into meat mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Spread to an even layer. Meanwhile, for popover topping: In a medium bowl, combine milk, eggs, and oil. Beat with an electric mixer on medium speed or whisk for 1 minute. Add flour. Beat or whisk about 1 minute more or until smooth. Sprinkle mozzarella cheese over meat mixture in skillet. Pour popover topping evenly over mixture in skillet, covering completely. Sprinkle with Parmesan cheese. Bake, uncovered, for 30 to 35 minutes or until topping is puffed and golden brown. (Casserole may look a bit gooey on top of the meat mixture from the melted cheese.) Serve immediately.

Test Kitchen Tip: If desired, substitute 1/2 cup white whole-wheat flour or regular whole-wheat flour for 1/2 cup of the all-purpose flour.

Enjoy these new recipes and hopefully they will become a new family favorite. Have a great week, and until next time, happy coking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.