Sisters of the Skillet
Featured Cookbook: 
Better Homes & Gardens: Eat Well, Lose Weight Cookbook! E-mail us at cookbook@sistersoftheskillet.com for a chance to win this cookbook! We will draw a winner on February 18th! Better Homes and Gardens Eat Well, Lose Weight 500+ Great-Tasting & Healthful Recipes Delicious Food for Weight Loss If you think diet food is all rice cakes and protein powder, you're in for a surprise! Eat Well, Lose Weight includes more than 500 recipes for low-calorie versions of your favorite foods, such as burgers, lasagna, pizza, and cookies. Developed by registered dietitians, these recipes are packed with good-for-you ingredients, including whole grains, fruits, and vegetables. Sausage and greens ragout 8 ounces smoked turkey sausage, halved lengthwise and cut into 1/2-inch-thick slices 1 cup reduced-sodium chicken broth 3/4 cup water 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed 3 cups torn fresh escarole, Swiss chard, kale and/or spinach 1 (15 ounce) can cannellini beans, rinsed and drained 1 medium yellow summer squash, coarsely chopped 1 cup packaged fresh julienned carrots Freshly ground black pepper In large saucepan combine sausage, chicken broth, water and rosemary. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in escarole, cannellini beans, squash and carrots. Return to boiling; reduce heat. Cover and simmer about 5 minutes more or until vegetables are tender. Season to taste with pepper. Yield: 4 (1-cup) servings. Nutritional value per serving: 174 calories, 5 grams total fat, 1 gram saturated fat, 38milligrams cholesterol, 17 grams protein, 21 grams carbohydrate, 7 grams fibver, 836 milligrams sodium. Exchanges: 1 tarch, 1.5 lean meat, 1.5 vegetable.
This is a fun Superbowl Recipe! HOAGIE DIP!!!!! ***Tip: If you don't care about the fancy presentation, you can forego the bread bowl. I couldn't find one big enough to make it worth it. I just put the dip itself in a nicer bowl and bought a loaf of french bread and cut it up.***
You will enjoy Mary Constantine's Blog! From recipes and restaurants to cooking videos, there is always something new and interesting! Check it out!  
Click Here to Read Mary Constantine's Blog
About Sisters of the Skillet: B97.5 Midday Host, Jennifer Alexander and Knoxville News Sentinel Food Writer, Mary Constantine joined forces with their love of food and cooking to bring you Sisters of the Skillet! Every two weeks they will introduce a new cookbook to you and give you a chance to win it!
CONGRATULATIONS TO CYNDI FORD OF KNOXVILLE! SHE WON THIS GORGEOUS APPLE SHAPED LODGE DUTCH OVEN! 
Lodge Patriot Red Apple-shape 3-quart Cast Iron Cookware Join the Sisters of the Skillet Foodie Club! You will receive a bi-weekly newsletter telling you about each new cookbook and current and upcoming cooking events and news! E-mail us at newsletter@sistersoftheskillet.com to sign up to receive the newsletter! By signing up for the newsletter you will automatically be eligible to win a Williams Sonoma Grater/Zester and the cookbook Chili Madness by Jane Butel! We will give this away at the end of February so get signed up! New Sisters of the Skillet Prizes. Sign up for our newsletter to win! If you have already signed up for our newsletter, you don't need to signup again. Williams Sonoma Grater/Zester 
Jane Butel's Chili Madness! 
This is the latest cookbook from Jane Butel! Click Here to listen to my interview with Jane. And sign up for the sisters of the skillet newsletter to get a chance to win this cookbook! Send an e-mail to newsletter@sistersoftheskillet.com!
Cookbook Featured on WBIR's Live at Five at Four! Mary and I were on the show on Tuesday, February 2nd, cooking a hearty from this cookbook! 
Mary and I prepared Sandra Lee's Green Chili Cheese Fudge! This would be a great recipe for a Superbowl Party! Green chili cheese fudge Non-stick cooking spray 2 cups shredded Mexican cheese blend 8 ounces shredded Oaxaca cheese 2 (4.5 ounce) cans chopped green chiles 1 tablespoon Gourmet Garden garlic blend 1/2 cup chopped fresh cilantro 1/2 cup sliced scallions 4 fresh jalapenos, cored, seeded and minced 1 (8 ounce) package cream cheese, cubed 2 eggs 1 (12-ounce) can evaporated milk 1/2 cup all-purpose flour Preheat oven to 350 degrees. Spray 9-by-13-inch casserole dish with cooking spray. In large bowl combine cheese blend, Oaxaca cheese, chiles, garlic, cilantro, scallions and jalapenos. Toss cream cheese with cheese mixture and set aside. In small bowl beat together eggs, milk and flour. Add to cheese mixture and stir. Pour into prepared pan. Bake 35-45 minutes, or until set. Transfer to a wire rack to cool until warm. Invert onto baking sheet, cover and refrigerate. When cool, cut into squares. Serve as appetizer, with cheese plate or addition to a salad. Source: "Sandra Lee Semi-Homemade Weekenight Wonders" Cookbook
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