Pizza Crust I

Hi everyone!

Tomorrow I am making pizza for dinner. I am going to whip up my own pizza crust. I don't have a bread machine right now so I will mix it with my KitchenAid dough hook and let it rise once. Then I'll start with the instructions where it says remove from machine. It should be pretty simple. My family liked pepperoni and olive pizza so that's what we'll go with and I'll just pick up some Prego sauce to use for the pizza sauce. I'll also serve some canned fruit.

Pizza Crust I
Christine0120 via allrecipes.com

7/8 cup warm water
3/4 teaspoon salt
2 tablespoons olive oil
2 1/2 cups all-purpose flour
2 teaspoons white sugar
2 teaspoons active dry yeast

Add ingredients in the order suggested by your manufacturer. Set bread-maker for dough setting and start machine. When the unit signals, remove dough. Pat dough into 12x15-inch jelly roll pan or greased 12-inch round pizza pan. Let stand 10 minutes. Preheat oven to 400 degrees F (205 degrees C). Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15-20 minutes, or until crust is golden brown.

Christine's notes- I used 3/4 cup WW flour, and 1 3/4 AP flour. Increased the water to 1 cup. I added a tsp of garlic powder, and increased the salt to 1 tsp.

Amy

Crockpot Lemon Pepper Chicken

Hi everyone!

Tomorrow we are having Lemon Pepper Chicken. This is done in the crockpot. It looks pretty basic and it doesn't take long to cook at all which I like (because sometimes I don't remember to put dinner in the crockpot until about noon). I'll also be serving canned fruit, a frozen veggie (maybe corn) and rice.

Crockpot Lemon Pepper Chicken
Grace (TigMode)

4 chicken breasts
2 tablespoons margarine or butter
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
lemon pepper
paprika
1/2 cup chicken broth

Rub the chicken breasts with margarine and season with salt and pepper. Sprinkle chicken generously with lemon pepper, garlic powder, & paprika. Pour broth into crock pot & add chicken. Cook on high for 3 to 4 hours or or low for 6 to 8 hours. Cook until chicken is well done.

Amy

Pork Chop Casserole

Hi everyone!

Here is a recipe for Pork Chop Casserole. She said this makes a lot of gravy but it's good so you can use it over other things too if there is too much for the casserole.

Pork Chop Casserole
addyj'smomma (a.k.a Ashly) via Better Homes and Gardens Ultimate Casseroles

8 boneless pork loin chops, cut about 3/4 inches thick
1/3 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper
2 tbsp. vegetable oil
1 can Cream of Mushroom soup
2/3 c. chicken broth
1/2 c. sour cream
1/2 tsp. ground ginger
1/2 tsp. dried rosemary, crushed
1 1/2 c. French-fried onions
Thick slices of toasted bread or hot cooked noodles

Preheat oven to 350 degrees. Trim fat from chops. In a shallow dish, combine flour, salt and pepper. Dip chops in flour mixture, turning to coat. In a large skillet, heat oil over medium-high heat. Cook chops, half at a time, in hot oil until brown on both sides. Remove from heat. For sauce, in a medium bowl, combine soup, broth, sour cream, ginger and rosemary. Stir in half of the French-fried onions. Pour sauce into an ungreased 3-quart rectangular baking dish, spreading evenly. Top with chops. Bake, covered, for 25 minutes. Sprinkle with the remaining French-friend onions. Bake uncovered for 5 to 10 minutes more or until chops are tender and juices run clear (160 degrees). Serve on toasted bread or hot cooked noodles.

Amy

Black Bean Chilaquile

Hi everyone!

Here is a recipe for Black Bean Chilaquile. Sara says this is so good and her kids love it too. She uses spinach and salsa for the tomatoes.

Black Bean Chilaquile
*Sara* from Moosewood Restaurant Low-Fat Favorites

1 c onions, chopped
1 T olive oil
1 C tomato, chopped
1 ½ C corn kernels, fresh or frozen
1 ½ C black beans, cooked, 15oz can, drained
2 T fresh lime juice
1 t salt
½ t ground black pepper
2 C swiss chard or spinach, rinsed, stemmed, chopped
2 C baked tortilla chips, crushed
8 oz fat-free cheddar cheese, grated
2 C salsa, red

Preheat the oven to 350. Saute the onions in the oil for about 8 minutes, until translucent. Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper and continue to saute for another 5 to 10 minutes, until just heated through. Meanwhile, in another saucepan, blanch the greens in boiling water to cover for 1 to 3 minutes, until just wilted but still bright green. Drain immediately and set aside. Prepare an 8x8 inch casserole dish or baking pan with a very light coating of oil or cooking spray. Spread half of the crushed tortilla chips on the bottom. Spoon the sauteed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated Cheddar cheese. Arrange the greens evenly over the cheese and spoon on half of the salsa. Finish with the rest of the tortilla chips and top with the remaining salsa and Cheddar. Bake for about 35 to 40 minutes, until the cheese is bubbling and beginning to brown.

Amy

Burger - Vegetable Soup

Hi everyone!

Tomorrow we are having Burger-Vegetable Soup. This soup reminds me of being a kid although I don't really remember my mom making it. I know that's weird but I must have had it somewhere. This recipe doesn't say for sure but I would think once you cook the meat, you could add it all to a crockpot and cook it that way. It would work on the stove top as well! I'll be serving this with sliced apples and rolls.

Burger - Vegetable Soup
Amy - amylz

1 pound ground chuck
1 cup chopped onion
1 large (28 oz.) can whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery
1 cup sliced carrots
1 teaspoon salt
1 teaspoon Worcestershire sauce

Brown meat with onion and celery; drain off fat. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.

Amy

Chicken Pasta Sauce

Hi everyone!

Tomorrow I am making a Chicken Pasta Sauce in the crockpot. This is very similar to a traditional spaghetti sauce but with a twist. I'm going to serve it over spaghetti noodles and then I'll also be serving orange wedges.

Chicken Pasta Sauce
Amy - amylz

1 lb chicken tenders or chicken breasts, cubed
1 can (15 oz) tomatoes, diced
1 small can (6 oz) tomato paste
1 rib celery, sliced
1/4 cup chopped onion
1/2 cup chopped or shredded carrots, canned or cooked until slightly tender
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
pinch of sugar or other sweetener (optional or to taste)

Combine all ingredients in slow cooker or crockpot. Cover and cook on low for 6 to 8 hours. Taste and adjust seasonings about 30 minutes before serving and add a little water to thin, if necessary. Serve this easy recipe for chicken pasta sauce over spaghetti, fettucine or other pasta. Easy recipe from Southernfood.about.com. Serves 4.

Amy

Lemon Dill Chicken, Focaccia Bread

Hi everyone!

Tomorrow we are having Lemon Dill Chicken and Foccacia Bread. I like to use the Pampered Chef Dill seasoning (it's really good) but that's the only change I'll make. I'll also be serving grapes and raw veggies with dip (probably carrots and cauliflower).

Lemon Dill Chicken
Amy - amylz
Makes 4 servings.

1 egg, beaten
1/2 cup dry bread crumbs
1 1/2 teaspoons McCormick Lemon & Pepper Seasoning Salt
1/2 teaspoon McCormick Dill Weed
1 pound boneless skinless chicken breast halves
2 tablespoons vegetable oil

1. Beat egg in shallow dish. Place bread crumbs on plate. Add lemon & pepper and dill; mix well.
2. Dip chicken breasts, 1 at a time, in beaten egg. Allow excess egg to drip off. Coat chicken evenly in bread crumb mixture.
3. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until chicken is golden brown and cooked through. Drain on paper towels.

Focaccia Bread
onlyboys4us

2.5 to 3 cups all purpose flour or bread flour
2 TBSP chopped fresh or 1 TBSP dried rosemary leaves, crumbled
1 TBSP sugar
1 TSP salt
1 package regular or quick active dry yeast (2 1/4 TSP)
3 TBSP olive oil
1 C very warm water
2 TBSP olive oil
1/4 C grated parmesan cheese

1. Mix 1 C of the flour, the rosemary, sugar, salt and yeast in a large bowl. Add 3 TBSP oil and the warm water. Beat with mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl.
2. Place dough on lighly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 30 minutes or until almost double. Dough is ready when indentation remains when touched.
3. Grease two cookie sheets with small amount of oil.
4. Gently push fist into dough to deflate. Divide dough in half and shape each into a flattened 10-inch round on cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm spot for 30 minutes.
5. Heave oven to 400 degrees. Genly make depressions about 2 inches apart in dough with fingers. Carefully brush with 2 tablespoons olive oil and sprinkle with cheese. Bake 15-20 minutes or until golden brown. Serve warm or cool.

Kaye's Notes: I used cooking spray to grease the bowl when rising. I also did not flatten into 10-inch round shapes. Instead, I used one cookie sheet, separated the dough into halfs and shaped each half into long, thin loaves. I then brushed with oil and topped with parmesan. I baked about 20 minutes. I also used my Kitchen Aid stand mixer with the bread hook.

Amy

Baked Honey Mustard Chicken, Cauliflower with cheese sauce

Hi everyone!

Tomorrow we are having Baked Honey Mustard Chicken and Cauliflower with Cheese Sauce. I'll be serving this with sliced apples and rice.

Baked Honey Mustard Chicken
Amy – amylz
All Recipes Yields: 6 servings

6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Cauliflower with cheese sauce
OP??via Taste of Home

1 large head cauliflower
1-1/2 teaspoons salt
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1-1/2 cups milk
1-1/2 cups (6 ounces) shredded cheddar cheese
Paprika
Minced fresh parsley

In a large saucepan, bring 1 in. of water, cauliflower and salt to a boil. Reduce heat; cover and cook for 5-15 minutes or until cauliflower is crisp-tender. Meanwhile, in a small saucepan, melt butter; stir in flour and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted. Drain and pat cauliflower dry; place on a serving platter. Top with cheese sauce; sprinkle with paprika and parsley.

Amy

Turkey Noodle Casserole

Hi everyone!

I'm actually away for the weekend at a scrapbooking retreat so I didn't plan to cook dinner tomorrow. So, I have another recipe for you to try.

Turkey Noodle Casserole
From tjrecipes.com (mnmom23)

This is one of those basic, “anyone can do it” recipes. You can add and subtract ingredients, use all broth, use all milk, use more veggies, use less turkey. Top with buttered bread crumbs, top with any assortment of nuts. It’s easy. Really. Trust me on this.

6 tbsp flour
6 tbsp butter
2 cups chicken broth
1 cup milk
2 cans Turkey
1-2 cups vegetables-frozen or fresh (peas, broccoli, carrots, cauliflower, or any combination)
8 oz broken lasagna noodles, cooked
Salt, pepper and 21 Seasoning Salute to taste

Cook broken noodles and set aside. Melt butter in saucepan. Add flour and mix until smooth. Add broth and milk and cook until thickened. Add turkey, vegetables of choice, and cooked noodles. Season to taste. Pour into buttered casserole dish and sprinkle with slivered almonds. Bake at 350° about 30 minutes or until bubbly and top is lightly browned.

Amy

Creamed Spinach with Jalapenos

Hi everyone!

Here is a recipe for creamed spinach I thought I would pass along. It looks super delicious!

Creamed Spinach with Jalapenos
from Home cooking by Laurie Colwin via www.evilshenanigans.com

1 10 oz. package frozen chopped spinach
2 T butter
1 T flour
1 shallot, minced fine
1/2 c. spinach water
1/4 c. evaporated milk
3 oz jack cheese, grated or cut into small cubes
1/4 c. chopped pickled jalapenos in escabeche
1/2 c. panko

Preheat the oven to 300 degrees F. Cook the spinach. Drain and reserve the 1/2 c. of liquid.
Melt the butter in a medium saucepan, add the flour, and cook briefly until the mixture is blended but not colored. Add the shallot and cook until the shallot is translucent. Whisk in the spinach water and the evaporated milk. Add cheese, jalapenos, and salt and pepper to taste. Cook on low heat until the cheese is melted and the mixture is combined. Pour into a buttered gratin dish, top with panko and dot with butter. Bake for about 45 minutes, until panko has colored.

Amy

My Mom's Tomato and Bean 15 Minute Stoup

Hi everyone!

Today I have a recipe for a bean soup that looked pretty good that I thought I would pass along, Plus, it's a Rachael Ray recipe so it's really quick:

My Mom's Tomato and Bean 15 Minute Stoup
Kelley via foodnetwork.com, recipe courtesy Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 ribs celery, chopped
1 small zucchini, sliced
2 cups vegetable or chicken stock
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce
1 (15-ounce) can small white beans or cannellini beans
1 (10 ounces) box, cut frozen green beans
Salt and pepper
1 cup fresh basil, torn or shredded
Grated Parmigiano or Romano, to pass at table
Crusty bread, to pass at the table

Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.

This time I made a few changes. First, I added in dried thyme, rosemary, and oregano but skipped the fresh basil (didn't have any). I also threw in about 1 cup shredded rotisserie chicken breast because DH likes some meat in his meals. However, it's hearty enough without the meat. I also skipped the red pepper flakes (I don't do heat) but DH sprinkled some on his serving. YUM-O!

Amy

Cranberry BBQ Pulled Pork, Cookie Salad

Hi everyone!

Tomorrow we are having Cranberry BBQ Pulled Pork. This looks so good so I'm hoping it really does turn out great. I'll also be serving a frozen veggie. I'm also making a Cookie Salad for dessert.

Cranberry BBQ Pulled Pork
LeslieN(june_bug23) via Sandra Lee

1 3-4 lb. pork shoulder roast
1 Tbsp. Montreal Steak Seasoning
1 1/2 Large onions sliced
1 Bottle (18 oz) Hickory flavor BBQ sauce
2 Cans (16 oz each) whole cranberry sauce
Sandwich rolls

Sprinkle roast with steak seasoning, set aside. In a 5 quart slow cooker, arrange onion slices. Top with Roast. In a medium bow, combine BBQ sauce and cranberry sauce. Pour over Roast. Cover and cook on Low for 8-10 hours. Transfer roast from slow cooker to a cutting board. Tent with aluminum foil until cool enough to handle. Using tongs transfer onions to a serving bowl. Pull or shred roast into bite sized pieces. Using a wire mesh strainer strain cooking juices into a medium bowl. Serve meat on sandwich rolls. Serve with onions and cooking juices.

Cookie Salad
Jennifer (mom99-02)

1 lg pkg instant French Vanilla pudding
1 cup buttermilk
1 can fruit cocktail
1 8oz Cool Whip
1 pkg Fudge Stripe Cookies - broken into small pieces

With a mixer, mix pudding and buttermilk until well blended. Add in fruit cocktail. Fold in Cool Whip. Before serving, mix in cookies.

Amy

Chicken Fingers on a Stick, Creamy Coleslaw

Hi everyone!

Tomorrow we are having Chicken Fingers on a Stick and Creamy Coleslaw. You could skip putting the chicken on a stick if you want but I figured it was something fun for the kids. I'll also be serving tater tots.

Chicken Fingers on a Stick
Amy – amylz
Famiily Fun Magazine

4 boneless, skinless chicken breast halves, pounded 1/2 to 3/4 inch thick
Salt and pepper
24 (10-inch) bamboo skewers, soaked in water for 30 minutes
3 tablespoons peanut or vegetable oil
2 tablespoons barbecue sauce
1 1/4 cups plain dried bread crumbs

Step 1 Cut each chicken breast lengthwise into 1/2-inch-wide strips and sprinkle with salt and pepper. Fold the chicken strips slightly and weave them onto the skewers.
Step 2 Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
Step 3 In a small bowl, stir together the oil and the barbecue sauce. Spread the bread crumbs on a sheet of waxed paper. Lightly brush the sauce mixture over the chicken strips and then roll them in the bread crumbs.
Step 4 Grill the chicken fingers uncovered until they're no longer pink inside, about 2 to 4 minutes per side on a gas grill.
Step 5 Serve with the dipping sauce of your choice. Serves 6 to 8.

Creamy Coleslaw
(Janelle, via MIL)

½ C mayonnaise
2 Tbsp milk
½ tsp sugar
1 tbsp white vinegar
Grated onion
Seasoned salt
Salt & pepper to taste
About 1 lb coleslaw mix (grated cabbage, carrots; green pepper, celery & cucumber if desired)

Combine first 7 ingredients in small bowl. Pour over coleslaw ingredients & refrigerate at least one hour to blend flavors. Stir before serving. Tip~If grating your own cabbage and carrots, let them air out after shredding to reduce the overpowering cabbage taste and dressing turning orange from carrots.

Amy

Barbecue-Roasted Salmon

Hi everyone!

Tomorrow we are having Barbecue-Roasted Salmon. I love cooking salmon in the oven; it comes out perfect every time for me. Just make sure that when you buy your salmon, that it wasn't previously frozen if you plan to freeze it before cooking it. It will turn your salmon to mush. I'll also be serving fresh orange wedges, canned green beans and mashed potatoes.

Barbecue-Roasted Salmon
Amy – amylz
by Robin Miller

Cooking spray
1/4 cup orange juice
2 tablespoons fresh lemon juice
2 tablespoons light brown sugar
4 teaspoons chili powder
2 teaspoons finely grated lemon zest
1 teaspoon ground cumin
1/2 teaspoon salt
Pinch cayenne pepper
4 (6-ounce) salmon fillets, about 1-inch thick

Preheat oven to 400 degrees F. Coat a shallow baking dish with cooking spray. In a small bowl, whisk together orange juice, lemon juice, brown sugar, chili powder, lemon zest, cumin, salt, and cayenne. Using tongs, add salmon fillets to the prepared pan. Pour the orange juice mixture over the salmon and turn to coat both sides. Roast for 15 minutes, until a fork can be easily inserted into the salmon.

Amy

Shrimp, Tomato, and Basil Pasta

Hi everyone!

Here is a recipe for Shrimp, Tomato and Basil Pasta. I would think you could easily leave the shrimp out of this or at least those who don't like shrimp could pick that out. This looks really good!

Shrimp, Tomato, and Basil Pasta
margots-mom via Everyday Food
Serves 4.

1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
6 teaspoons olive oil
2 garlic cloves, minced
1 can (14 1/2 ounces) diced tomatoes in juice
1 pint cherry or grape tomatoes, halved
1/2 pound linguine
1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)
Directions

Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside. Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water [note: I think that is a misprint! Too much water! I used 1/2 cup and it was still a little watery!]; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.

Amy

Tilapia w/ Herbed Mushroom Sauce

Hi everyone!

Here is a recipe for Tilapia with Herbed Mushroom Sauce. Tilapia is a great mild fish to introduce the family to. It's very easy to work with too.

Tilapia w/ Herbed Mushroom Sauce
Michelle (MMmom)

4-5 tilapia fillets (or cod)
juice of ½ a lemon
½ c fine bread crumbs (I used a mix of plain bread crumbs and panko)
½ tsp black pepper
½ tsp salt
nonstick cooking spray
2 tsp olive oil
2 c thinly sliced mushrooms, any kind
2 T finely chopped shallot or onion
1 T flour
½ c dry white wine or chicken broth
¾ c chicken broth (low sodium)
1 T finely chopped green onion
1 T chopped parsley
2 tsp fresh thyme OR ½ tsp dried thyme, crushed

Preheat oven to 450. Brush each fish fillet with lemon juice. Season bread crumbs with salt and pepper. Dredge fish in bread crumbs, pressing the crumbs into both sides of the fish. Place on a greased baking sheet and generously spray tops with cooking spray. Measure thickness of the fish. For the sauce, heat olive oil in a skillet. Cook the mushrooms and onion over medium high heat until tender, stirring occasionally. Stir in flour. Add white wine and cook until thickened and bubbly. If using dried thyme, add now. Add chicken broth and bring to a boil. Lower heat and simmer, uncovered for 4-5 minutes. Stir in green onion and parsley. If using fresh thyme, add it also. Season to taste with salt and pepper. While the sauce is cooking, bake fish, uncovered, until it flakes with a fork. Allow about 6 minutes per ½” thickness. Serve sauce over fish.

Amy

Crockpot Apple Crisp Dessert, Penne a la Betsy

Hi everyone!

Tomorrow I am planning to make an Apple Crisp in the crockpot. Then I wanted to give you a recipe that people are RAVING about in our cooking group. My family would never go for this so I thought I would pass it along. No kidding, everyone has loved this and it may turn out to be the top recipe of 2009 in the group. It's called Penne Ala Betsey.

Crockpot Apple Crisp Dessert
OP?

6 medium cooking apples, peeled, cored, sliced
1 1/2 cups flour
1 cup packed brown sugar
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
3/4 cup butter or margarine, softened
Optional toppings:
Vanilla ice cream, if desired
Maraschino cherries, if desired
Whipped cream or whipped topping, if desired

Grease crockpot, line with apples. Mix together flour, sugar, spices and margarine in a bowl. Cover the apples with this mixture. (Pack it on top.) Cook on high for 3-4 hours.Scoop out a portion and serve with any or all of the optional toppings. Adapted from a recipe in "Slow Cooker Recipes" magazine from House of White Birches publications.

Penne a la Betsy
Tattoedmomma - The Pioneer Woman Cooks
Servings: 6

¾ pounds Penne Pasta
1 pound Shrimp
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 whole Onion (small)
2 cloves Garlic
½ cups White Wine (or To Taste)
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Parsley (to Taste)
Fresh Basil - To Taste
Salt To Taste
Pepper To Taste

Cook the penne pasta until tender-firm, also known as al dente. Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside. Finely dice one small onion. Mince two cloves of garlic. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup). Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer. Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded. Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir. ***only change i made was to add mushrooms to it while cooking the onions.

Amy

Pressure Cooker Veggie Turkey Soup

Hi everyone!

I thought I would give you all a recipe for a Pressure Cooker for those of you that have one. Keep in mind, this recipe can be done in a crockpot or even on the stove but it would take all day if you go with one of those methods.

Pressure Cooker Veggie Turkey Soup
Astrid

1/2 onion, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
2 potatoes, cubed (peeling not necessary)
2 cans stewed tomatoes (don't drain)
10 oz box frozen spinach, thawed and drained
1 c carrots, chopped
2 cups cooked turkey, cubed
2 Tbsp chili powder
1 tsp poultry seasoning
1 tsp salt (or more, to taste)
water (to cover)

Combine ingredients in a pressure cooker, cover with water, lock cooker lid in place and, over high heat, bring to high pressure. Adjust heat to maintain pressure and cook 12 minutes. Let the pressure drop naturally, or reduce pressure with a quick-release method. Remove lid, tilting it away from you to allow excess steam to escape. Add salt and pepper to taste.

Amy

Beef Enchiladas, Best Chicken Salad Ever II

Hi everyone!

Here are the lunch plans for the next two weeks:

Beef Enchiladas
Amy – amylz
Makes 8 servings.

1 1/2 cups water
1 can (8 ounces) tomato sauce
1 package McCormick® Enchilada Sauce Mix
1 pound ground beef
8 corn tortillas
1 cup shredded Cheddar cheese

1. Preheat oven to 350°F. Mix tomato sauce, water and Sauce Mix in medium saucepan. Bring to boil. Reduce heat to low; simmer 5 minutes. Set aside.

2. Meanwhile, brown beef in medium skillet on medium-high heat. Drain fat. Stir 1/2 cup sauce into meat.

3. Coat each tortilla with sauce. Spoon 3 tablespoons of meat mixture down center of each tortilla. Fold over tortillas sides; place seam-side down in lightly greased 12x8-inch baking dish. Spoon remaining sauce over enchiladas. Sprinkle with cheese.

4. Bake in 15 minutes or until heated through and cheese is melted.

Best Chicken Salad Ever II
Amy – amylz
All Recipes Yields: 6 servings

1/4 cup honey
1/4 cup Worcestershire sauce
6 (4 ounce) skinless, boneless chicken breast halves
3 tablespoons honey
3 tablespoons prepared Dijon-
style mustard
2 tablespoons white wine vinegar
2 teaspoons lemon zest
1 1/2 teaspoons lemon pepper
1/2 teaspoon poppy seeds
1/2 teaspoon garlic powder
1 cup halved seedless red grapes
1/2 cup cashews

1. In a large, self-sealing bag, combine honey and Worcestershire sauce. Add chicken and place bag in a shallow dish in the refrigerator. Chill 2 to 4 hours, turning bag occasionally. Remove chicken and discard marinade.
2. Grill chicken over medium heat for 12 to 15 minutes, until juices run clear and chicken is no longer pink inside. Remove from grill, cool and chop.
3. In a medium bowl, whisk together the remaining honey, mustard, vinegar, lemon zest, lemon pepper, poppy seeds and garlic powder. Add chicken, grapes and cashews and toss until evenly coated. Cover and chill until serving.

Amy

Beef and Guinness Pie, Parmesan Garlic Bread

Hi everyone!

Tomorrow we are having Beef and Guiness Pie. I have had this recipe in my "to try" file forever so it's about time I got to it. I can get tenderized stew meat at my Safeway so that's what I've been buying lately and I love it in dishes like this. I'm also making some Garlic Bread.

Beef and Guinness Pie
(Sandy~~*~Sandy~*~)
Serves 6

1 lb lean stew meat, cut into cubes
flour, salt and pepper for dredging meat (also used Cavender’s Greek Seasoning)
2 T vegetable oil
1 can Guinness Stout (the alcohol cooks out, leaving just the flavor-yum!)
3-4 large carrots, cut up
1 medium onion, cut up
1 T corn starch for thickening stew, pre-mixed into 2 Tbsp. cold water
1 pkg Pepperidge Farm frozen pastry dough (2 sheets)

Dredge stew meat in flour and sauté in hot skillet until meat turns brown on all sides. Place browned meat in crock pot or Dutch oven and cover with Guinness. Let cook, the time depending on setting of crock pot or oven...usually at least 4 hours or so (if using an oven, set at 250). An hour before serving, thaw dough and add vegetables to crock pot. Thicken stew with cornstarch mixture. Place 1 layer of dough into a sprayed 9x13 casserole dish and bake at 350 for 10 minutes or until golden, puffy and flaky. Pour (ladle) stew mixture onto baked pastry and cover with second layer of dough. Place in a 350 oven until top layer of dough becomes a puffy flaky pastry.

Sandy’s Notes: Doubled the meat and carrots, cooked in slow cooker on Low for 6 hours. Didn’t need the cornstarch.

Parmesan Garlic Bread
Amy – amylz
All Recipes - Yields: 8 servings

1/2 cup butter, melted
1 teaspoon garlic salt
1/4 teaspoon dried rosemary
1/8 teaspoon dried basil
1/8 teaspoon dried thyme 1/8 teaspoon garlic powder
1 tablespoon grated Parmesan cheese
1 (1 pound) loaf French bread, halved lengthwise

1. Preheat oven to 300 degrees F (150 degrees C).
2. In a small bowl, mix butter, garlic salt, rosemary, basil, thyme, garlic powder and Parmesan cheese.
3. Spread each half of the French bread with equal portions of the butter mixture. Sprinkle with additional Parmesan cheese, if desired.
4. Place bread halves, crusts down, on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned.

Amy

Banana Banana Bread, Cranberry-Orange Quick Bread

Hi everyone!

Here are the baked goods I'm planning for the next two weeks. First is another Banana Bread recipe and then a Cranberry-Orange Quickbread.

Banana Banana Bread
Katie (Katiedid) from Recipezaar

2 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 c butter
3/4 c brown sugar
2 large eggs, beaten
2 1/3 c mashed very overripe bananas

Preheat oven to 350 F. Lightly grease a 9x5 loaf pan. In a large bowl, combine flour, soda and salt. In separate bowl, cream together the butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just until moistened. Pour batter into prepared loaf pan. Bake in preheated oven for 60-65 minutes or until a toothpick inserted in center of loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto wire rack to cool completely.

Cranberry-Orange Quick Bread
Katie (novbabiesmom) from Recipezaar

2 c all-purpose flour (1 c AP, 1 c whole wheat)
3/4 c sugar
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/4 c margarine or butter softened
1 T orange zest
3/4 c orange juice
1 egg
1 c cranberries, fresh or frozen, chopped
1/2 c nuts, optional
Glaze:
1 T orange juice
1 c sifted powdered sugar
enough orange juice to reach drizzling consistency

Preheat oven to 350 F. Grease or spray bottom only of a 8x4 or 9x5 loaf pan. Combine flour, sugar, baking powder, salt, and baking soda. Add margarine and mix until crumbly. Add orange zest, orange juice, and egg; stir until moistened. Add cranberries and nuts. Pour batter (it will be thick) into pan and bake until a knife comes out clean from the center. Bake 55-65 minutes for a 9" loaf or about 75 minutes for a 8" loaf. Cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely. When cool, prepare glaze. Combine T orange juice, 1 c sifted powdered sugar and enough extra OJ to drizzle. Drizzle glaze over top of loaf.

Katie's Notes: I doubled the recipe and made 4 mini loaves and 12 muffins. I replaced half of the flour with whole wheat, used applesauce instead of butter or margarine and didn't add any nuts.

Amy

Baked Chicken Dijon, Caramelized Onion Mashed Potatoes

Hi everyone!

Tomorrow we are having Baked Chicken Dijon and Caramelized Onion Mashed Potatoes. The chicken gives you directions for preparing this for the freezer so if you like to do those type of meals, be sure to check this out. I liked the mashed potato recipe just for something a little different. I'll also be serving canned fruit and a frozen vegetable.

Baked Chicken Dijon
Beth (Wreanne05)
Serves: 6, for more servings, see http://www.30daygourmet/

6 Chicken breasts, boneless and skinless
2T Dijon mustard
1/2 C Butter
1 Garlic clove, minced
2T Fresh parsley, minced
1/3 C Parmesan cheese, shredded
1-1/2 C Panko bread crumbs

Melt butter in a skillet or pan on stove. Add the garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let it cool enough to touch, but not solidify. While the mixture cools, mix the parsley, parmesan cheese and bread crumbs. When the butter is cooled, whip it vigorously with a whisk or spoon until the mixture thickens. Dip each chicken breast in the butter mixture, coating all surfaces. Place each butter coated breast in the crumb mixture, placing the crumbs onto the chicken pieces. Place breaded chicken pieces on a cookie sheet to freeze. After frozen, put in reseal able freezer bag. Remove excess air and freeze. To cook, thaw the chicken pieces on a baking pan and bake at 400 degrees F. for 20-25 minutes, checking regularly. The chicken should be lightly browned and moist on the inside. Top with finely shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to 2 parts mayonnaise).

*Panko bread crumbs are found in the Oriental section of a supermarket or Asian market. Panko bread crumbs are coarser than regular American-style bread crumbs and give a really good crunch. If Panko bread crumbs are not available, you can substitute with plain packaged stuffing bread. Crush these hard bread cubes by placing them in a heavy freezer bag, sealing it up and rolling it with a rolling pin until coarse crumbs are formed. If you don't want to go to all of that trouble, you can substitute with plain bread crumbs, but you will have a softer coating.

Caramelized Onion Mashed Potatoes
Katie (KatieDid)

1 T canola oil (olive oil)
2 large onions, thinly sliced
1 tsp salt, divided
1 1/2 lb medium red potatoes, quartered
3 garlic cloved, peeled and halved
1/3 c reduced-fat sour cream
3 T skim milk
1/4 tsp pepper
1 T butter, melted
1/2 c shredded reduced-fat cheddar cheese
2 bacon strips, cooked and crumbled

Heat oil in a large nonstick skillet over medium heat; add onions and 1/2 tsp salt. Cook and stir for 15 minutes or until moisture has evaporated and onions are completely wilted. Reduce heat to medium-low. Cook and stir for 30-40 minutes or until onions are caramelized. (If necessary, add water, 1 T at a time, if onions begin to stick to the pan.) Meanwhile, place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until tender. Drain potatoes; place in a large bowl and mash. Add the sour cream, milk, pepper and remaining salt; mash until blended. Stir in caramelized onions. Transfer to a serving bowl. Drizzle with butter; sprinkle with cheese and bacon. 2/3 cup equals 200 calories, 9 g fat (4 g saturated fat), 18 mg cholesterol, 528 mg sodium, 25 g carbohydrate, 3 g fiber, 7 g protein Diabetic Exchanges: 1 1/2 starch, 1 1/2 fat

Amy

Chicken Soup

Hi everyone!

Tomorrow we are having Chicken Soup. This is a pretty traditional chicken soup. We prefer ours with noodles and I actually love the noodles you get in the frozen aisle. It is so good in chicken soup. You could really use any egg noodles though. I'll also be serving canned fruit and rolls.

Chicken Soup
(4*Kowbabies)

2 skinless, boneless chicken breasts (about 8 oz.), cut into 1-inch pieces
1 bay leaf
8 cups fat-free, reduced sodium chicken broth
2 cups sliced celery
1 1/2 cups chopped green onions
2 cups sliced carrots
2 garlic cloves, chopped
1 cup sliced zucchini
2 cups peeled, diced potatoes or cooked noodles
1 tsp. minced fresh parsley
1 tsp. snipped fresh chives
1 1/2 tsp. ground coriander (optional)
Freshly ground black pepper, to taste

In soup pot or deep pan, combine chicken, bay leaf, broth, celery, green onions, carrots, garlic, zucchini and potatoes, if using. Bring to boil. Reduce heat and let simmer about 20 minutes or until chicken and vegetables are tender. Just before serving, remove bay leaf and add parsley, chives, coriander and noodles, if using. Season with pepper, to taste.
Makes 8 servings. Per serving: 94 calories, <1 g total fat (<1 g saturated fat), 13 g carbohydrates, 10 g protein, 3 g dietary fiber, 636 mg sodium.

Note: You can also make chicken and vegetable soup using a whole chicken. In this case, boil whole chicken and vegetables in 8 cups of water. When chicken is tender, remove from pot and cool. Discard chicken bones and skin. Chop meat into chunks and return to pot. Refrigerate for 24 hours. Before serving, carefully remove fat, season with fresh herbs and heat through.

Amy

Easy barbecue Ribs, Cauliflower and Mushrooms in Cheddar Sauce

Hi everyone!

Tomorrow we are having Easy Barbecue Ribs and Cauliflower and Mushrooms in Cheddar Sauce. The ribs are broiled and then cooked in the crockpot. I'll also be serving canned fruit and rolls.

Easy barbecue Ribs
OP?
(Rival, The New Creative Crockpot Cookbook)

3 lbs beef or pork spareribs, sliced into serving pieces
1 tsp salt
1 tsp black pepper
1 medium onion, sliced
1 14 oz bottle of your favorite barbecue sauce
1 tbsp brown sugar
2 tbsp fresh lemon juice

Rub the spareribs with salt and pepper and broil for 15 minutes until browned. Place the spareribs and onion in the crockpot. Combine the barbecue sauce, sugar, and lemon juice and pour over the ribs. Cover; cook on low 8-10 hours.

Cauliflower and Mushrooms in Cheddar Sauce
Erika (anthromomma)

2 cups cauliflower florets
2 tbsp butter ; divided
1 tbsp olive oil
1 cup sliced button mushrooms
1 tbsp all-purpose flour
1 tsp dry mustard
freshly ; ground black pepper
1 cup ; whole milk
1 cup ; shredded sharp cheddar cheese

In a large saucepan, cook cauliflower in a small amount of salted boiling water for 8- 10 minutes, or until crisp-tender. Drain. Return pan to heat and add 1 tbsp of butter and tbsp of oil. Cook mushrooms over medium-high heat 4-5 minutes, then remove with a slotted spoon. Add remaining tbsp of butter, flour, mustard and pepper. Cook and stir about one minute, then whisk in milk. Cook and stir until bubbling and thickened. Add cheese; remove from heat and stir until cheese is incorporated. Return cauliflower and mushrooms to the pan, toss to combine.

Amy

Oatmeal-Crusted Chicken Tenders

Hi everyone!

Tomorrow we are having Oatmeal-Crusted Chicken Tenders. I think you could use chicken breasts that you've cut into strips for this if you don't have chicken tenders. I'll also be serving canned fruit, a frozen vegetable and french fries.

Oatmeal-Crusted Chicken Tenders
Amy – amylz
Cooking Light, SEPTEMBER 2006

1 cup regular oats
3/4 cup (3 ounces) grated fresh Parmesan cheese
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound chicken breast tenders
Cooking spray

Preheat oven to 450°. Place oats in a food processor, and process for 20 seconds or until coarsely ground. Add cheese, thyme, salt, and pepper. Pulse to combine, and place in a shallow bowl. Place each chicken breast tender between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Coat both sides of tenders with cooking spray; dredge tenders in oat mixture. Place tenders on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until browned.

Yield: 4 servings (serving size: about 4 ounces)

CALORIES 283 (26% from fat); FAT 8.3g (sat 4.1g,mono 2.4g,poly 0.8g); IRON 2mg; CHOLESTEROL 80mg; CALCIUM 278mg; CARBOHYDRATE 14.2g; SODIUM 710mg; PROTEIN 36.9g; FIBER 1.9g

Amy

Albondigas Soup, Classic Pumpkin Bars, Chocolate Graham Cracker Bars, Artichoke-Cheese Braids, Easy Veggie Pizza

Hi everyone!

Here is a recipe for Albondigas Soup. Marina said "Love love love this recipe! It is quick to pull together and has such wonderful flavor. I've never had any other albondigas soup (Mexican meatball soup) so I don't know how to compare, but I think this soup is incredibly hearty. It thickens up quite a bit over night so I always intend to add an extra can of broth, but so far keep on forgetting! The recipe calls for 3, I think 4 might be better for leftovers."

I'm also hosting book club tomorrow and I have listed the food I plan to make.

Albondigas Soup
Bon Appetit
OP Marina

1 tablespoon olive oil
1 large onion; chopped
3 clove garlic; minced
1 bay leaf
3 14 1/2 oz cans beef broth
1 14 oz. can diced tomatoes in juice
1/4 cup chunky tomato salsa
1/2 cup cilantro (fresh); chopped
3/4 pound ground beef
1/2 tube Jimmy Dean hot pork sausage
5 tablespoon yellow cornmeal
1/4 cup milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 cup long grain white rice

Heat oil in heavy large pot over medium high heat. Add 1/2 of chopped onion, half of garlic, and gay leaf: simmer for 5 minutes. Add broth, tomatoes with juices, salsa, and half of cilantro. Cover and simmer for 15 minutes. Combine ground beef, pork sausage, cornmeal, milk, egg, salt, pepper, and cumin. Then add remaining onions, garlic, and cilantro. Mix well. Shape meat mixture into 1 inch balls. Add rice and meatballs to soup and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Serve with quesadillas.

Classic Pumpkin Bars
Katie (KatieDid)

2 c all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
¼ tsp salt
4 eggs
1 (15 oz) can of pumpkin
1 2/3 c sugar
1 c cooking oil
¾ c chopped pecans (optional)
Cream Cheese Frosting (recipe below)
Pecan Halves (optional)

Preheat oven to 350 F. In a medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl beat together the eggs, pumpkin, sugar, and oil with an electric mixer until combined. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans. Spread batter in an ungreased 15x10x1 inch pan. Bake for 25 to 30 minutes or until a toothpick comes out clean. Cool in pan on a wire rack. Frost. Cut into squares. Cover and refrigerate to store.

Cream Cheese Frosting:
1 (3 oz) package cream cheese, softened
¼ c butter, softened
1 tsp vanilla
2 c powdered sugar

In a medium bowl combine cream cheese, butter and vanilla. Beat until fluffy. Gradually add powdered sugar, beating until smooth.

Chocolate Graham Cracker Bars
Sandy~Ardnas1

graham crackers (16 rectangles or 32 squares), rolled into crumbs
1 cup chocolate chips
1 can sweetened condensed milk
Pinch salt
1/2 tsp vanilla
1/2 cup nutmeats (optional)

Prepare a 9x13 or 8 1/2 x 11 pan with either non-stick spray or a sheet of parchment paper. Working quickly, mix all together, then press into the bottom of prepared pan. It’s quite sticky, so it’s easier to drop it by spoonfuls around the pan, then press the clumps so that they join together. Bake at 350º for 20 to 25 minutes, the corners will start to look brown. Cool three minutes, then cut into squares and remove from pan to continue to cool.

Sandy’s Notes: The recipe notes that if you don’t remove the bars from the pan after three minutes, you run the risk of the bars sticking like glue. I used parchment paper, so I had no trouble. I just cut the bars in the pan, slid the paper on to a cooling rack and then separated the bars so they’d cool easier.

Artichoke-Cheese Braids
Amy - amylz
Makes: 2 braids (16 servings each)

3/4 cup drained finely chopped artichoke hearts (from 14-oz can), patted dry with paper towels
1/2 cup grated Parmesan cheese
2 tablespoons mayonnaise
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 jar (2 oz) diced pimiento, drained, patted dry with paper towels
1 egg, beaten
1 teaspoon grated Parmesan cheese

1. Heat oven to 375°F. In small bowl, mix artichokes, 1/2 cup Parmesan cheese and the mayonnaise.
2. Unroll dough and separate into 2 long rectangles; place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11x4 1/2-inch rectangle, firmly pressing perforations to seal.
3. Spoon half of artichoke mixture lengthwise down center of each rectangle in 1 1/2-inch-wide strip. Top each evenly with pimiento.
4. On long sides of each rectangle, make 15 cuts about 3/4 inch apart almost to edge of artichoke mixture. For braided appearance, fold strips of dough at an angle halfway across artichoke mixture with ends of strips slightly overlapping, alternating from side to side; pinch to seal.
5. Bring ends of each braid together to form ring; press ends together to seal. Carefully brush tops of rings with egg; sprinkle with 1 teaspoon Parmesan cheese.
6. Bake 13 to 18 minutes or until deep golden brown. Cool 5 minutes. Carefully loosen braids from cookie sheet with wide spatula; slide onto serving plate. Cut between strips into thin slices; serve warm.

Easy Veggie Pizza
Amy – amylz

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped
1/4 cup shredded carrot

1. Heat oven to 375°F. Separate cans of dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
2. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
3. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

Amy

Chicken and Zucchini Marinara

Hi everyone!

Here is a recipe for Chicken and Zucchini Marinara. It kind of looks like a chicken parmesan with zucchini and it looks pretty simple to make.

Chicken and Zucchini Marinara
Bon Appetit
OP Marina

1/4 cup fine dry bread crumbs
1/2 cup parmesan cheese; grated
2 whole boneless, skinless chicken breasts
all purpose flour
1 egg; slightly beaten
2 tablespoon oil
1 jar Italian style marinara sauce
parsley sprigs; chopped
1/4 teaspoon hot pepper sauce (such as Tabasco)
2 zucchini; sliced
1 mozzarella cheese; grated

Mix bread crumbs and 1/4 cup of the parmesan cheese. Coat chicken pieces with flour. Dip into egg. Then coat both sides with crumb-cheese mixture. Heat oil in 10-inch skillet with cover. Add chicken. Brown on both sides over medium heat. Mix marinara sauce, parsley, and hot pepper sauce. Spoon half of it over chicken. Arrange zucchini slices over chicken. Sprinkle with mozzarella cheese and 1/4 cup parmesan cheese. Top with remaining sauce. Cover and bring to boil. Reduce heat and simmer 25 minutes or until chicken is tender. Serve with hot cooked pasta. Sprinkle with parmesan cheese.

Amy

Beef Stew: The best stew!!, Creamy Cole Slaw

Hi everyone!

Tomorrow we are having Beef Stew in the crockpot and then a Creamy Cole Slaw. For the cole slaw, I like to use the bagged coleslaw mix instead of shredding my own cabbage and carrots. I'll also be serving canned fruit and biscuits.

Beef Stew: The best stew!!
(Amy's recipe ~ Amybaby)

1 1/2 lb beef chuck or stew meat, cut into 1-inch cubes
1/4 cup flour
1 1/2 tsp salt
1/4 tsp pepper
1 1/2 cups beef broth
1 tsp paprika
4 carrots, sliced
3 potatoes, diced
2 onions, chopped
1 stalk celery, sliced
2 tsp Kitchen Bouquet or Gravy Master
2 T quick tapioca

Place meat in the crock pot. Mix flour, salt and pepper, and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on Low 10 - 12 hours (or High 4 - 5 hours, but I have only used the Low setting). Stir stew thoroughly before serving.

Creamy Cole Slaw
Amy - amylz
Recipe courtesy Bobby Flay

1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Amy

Asian Grilled Salmon, Bacon and Balsamic Glazed Sugar Snap Peas

Hi everyone!

Tomorrow we are having Asian Grilled Salmon and Bacon and Balsamic Glazed Sugar Snap Peas. The salmon is an Ina Garten recipe so it should be pretty good and it looks really easy. The peas look absolutely delicious. You can probably get away with frozen sugar snap peas if you can't find fresh. I'll also be serving some canned fruit and rice.

Asian Grilled Salmon
Amy - amylz
Barefoot Contessa

1 side fresh salmon, boned but skin on (about 3 pounds)
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Bacon and Balsamic Glazed Sugar Snap Peas
Amy – amylz
All Recipes - Yields: 2 servings

1/4 pound bacon, minced
1 1/2 cups fresh sugar snap peas
2 tablespoons balsamic vinegar
1 tablespoon turbinado sugar, such as Sugar in the Raw
salt and pepper to taste

Cook the minced bacon in a large skillet over medium-high heat until the fat has rendered out and the bacon has begun to crisp, about 5 minutes. Remove with a slotted spoon and set aside, leave the bacon fat in the skillet. Add the sugar snap peas, and toss to coat with the fat. Cook and stir until just cooked through, about 5 minutes. Pour in the balsamic vinegar, sugar, and cooked bacon. Continue cooking until the balsamic has reduced, and the sugar has dissolved, about 2 minutes. Season to taste with salt and pepper and serve immediately.

Amy

Absolutely the Best Shrimp Scampi

Hi everyone!

Tomorrow we are having Shrimp Scampi. You could serve this as is, over rice or over pasta. Make sure you use shrimp without the tail if you plan to serve it over anything. I usually buy them with tails and a shell and then take all that off once I get it home. However, I got a good deal on a bag of frozen peeled, deveined shrimp with no tail so I'm going to be using that. I'll also be serving canned fruit, a frozen vegetable (not sure which yet) and some pasta shells with olive oil and parmesan cheese.

Absolutely the Best Shrimp Scampi
Jaci via allrecipes

1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1/2 pounds fresh shrimp, shelled and deveined without tails
1/2 cup olive oil
4 cloves garlic, minced
1 shallot, chopped
1/2 cup fresh parsley, minced
1/2 teaspoon dried oregano, crushed
2 tablespoons white wine
2 tablespoons brandy

In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture. In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan. In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.

Jaci's notes: I added 2 T. butter to the oil. I used a green onion instead of a shallot. I didn't have any wine or brandy & didn't want to buy some just for 2 T. each. so I used tequila instead. I couldn't get it to light though! So I just cooked it a couple of minutes and then poured it over the shrimp before broiling. I also left the tails on the shrimp. They were awesome!

Amy

BBQ Pork for Sandwiches, Baked Acorn Squash with Apricot Preserves

Hi everyone!

Tomorrow we are having BBQ Pork Sandwiches (done in the crockpot) and acorn squash. With the squash, you can use any preserves you like. I prefer mine without it all together. I'll also be serving canned fruit and Au Gratin potatoes.

BBQ Pork for Sandwiches
kmc0415

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle BBQ sauce

1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.

Baked Acorn Squash with Apricot Preserves
(Astrid, from Allrecipes.com)

1 acorn squash, halved and seeded
salt to taste
2 teaspoons butter
3 tablespoons apricot preserves

Preheat oven to 400 degrees F (200 degrees C). Place squash halves cut side down in a baking dish. Fill the dish with water to the depth of 1/4 inch. Bake 40 minutes in the preheated oven. Remove squash from oven, and set the oven to broil. Turn squash cut side up in the dish, and season lightly with salt. Place 1 teaspoon butter and 1 1/2 tablespoons apricot preserves in each squash half. Return to oven, and broil 5 minutes, or until butter is melted and squash is lightly browned.

Amy

Chicken N Pineapple Trinity

Hi everyone!

Tomorrow we are having Chicken N Pineapple Trinity. You want to serve this over rice. I am planning to dice up the chicken before I cook it just to make it easier to serve to the kids when it's done.

Chicken N Pineapple Trinity
~PoetMaiden~

1 pkg chicken strips skinless
1 can crushed pineapple
1/4 - 1/2 cup brown sugar
Dijon Mustard to your liking
Orange and Yellow peppers
cornstarch to thicken
Rice to serve with

Brown the chicken in oil. Meanwhile drain the pineapple reserving the juice in a bowl. I seasoned the chicken with a little bit of salt and cayenne pepper. In the pineapple juice mix in the brown sugar, Dijon mustard and a tbsp of cornstarch to start. Add to browned chicken. Cook until thickening to your liking and add sliced peppers and cook approx 5-10 min longer until tender. Serve on top of rice.

Amy

Creamy Broccoli Soup 3, Chili, Cream Cheese Chicken Enchiladas, Asian Chicken Salad

Hi everyone!

As I mentioned on my muffin thread, I'll be shopping for 2 weeks now so I'll be giving 2 weeks worth of lunch ideas. These 2 weeks I am making Broccoli Soup (again because there are so many recipes to try) and then Chili. The chili is done in the crockpot so I like to put it on when I go to bed and then we eat it for lunch the next day. Then I have Cream Cheese Chicken Enchiladas and an Asian Chicken Salad. The enchiladas are a perfect way to use up leftover chicken or you could use canned chicken. Since I'm planning to make chicken salad, I'm going to use canned chicken breast.

Creamy Broccoli Soup 3
Amy - amylz
Recipe courtesy Dave Lieberman

1/2 stick butter
1 large onion, finely diced
2 tablespoons all-purpose flour
4 to 6 cups low-sodium chicken stock, water, or combination
1 (10-ounce) package frozen broccoli
1/2 to 3/4 cup heavy cream
Salt and freshly ground black pepper

Melt butter in large, heavy pot over medium-high heat. Sweat onions, and stir in the flour until incorporated. Gradually whisk in the stock. Add the broccoli and bring to a simmer. Cook for 20 minutes. Finish with cream. Roughly puree with an immersion blender and season, to taste, with salt and pepper.

Chili
Amy - amylz

2 lbs. ground beef
1 lg. onion
1 lg. green pepper
1 lg. jalapeno pepper
Chili powder to taste
Garlic salt to taste
Salt to taste
Pepper to taste
Sugar to taste
2 cans crushed tomatoes
1 can tomato puree
1 can kidney beans
2 cans chili hot beans

Brown beef. Saute chopped onion and green pepper in grease. Mix beef, onion and green pepper. Add spices; let stand 1 hour. Add tomatoes, tomato puree, beans; cook in crock pot all day. Best if refrigerated and warmed the next day.

Cream Cheese Chicken Enchiladas
Dylan'sMother (Libby)

4 skinless, boneless chicken breasts, baked or broiled
1 (8-oz) pkg cream cheese
1 cup sour cream
1 (4-oz) can chopped green chiles
1 diced medium onion, sautéed in butter
Pinch of cayenne pepper (optional)
Salt to taste
Hot pepper sauce to taste
8-12 flour tortillas (fajita or soft taco size)
1 lb mozzarella cheese, grated
1/2 cup heavy cream
Salsa

Preheat the oven to 350. Shred the chicken and mix with the cream cheese, sour cream, green chiles, onion, pepper, salt, and hot pepper sauce. Warm the tortillas over low heat in an ungreased frying pan. Fill the tortillas with the chicken mixture, roll up, and place in a 13 x 9 inch baking pan. Cover with the grated cheese. Pour the cream evenly over the tortillas. Bake uncovered for 30 minutes. Serve with salsa.

Asian Chicken Salad
SunValleyMom

4 cooked skinless boneless chicken breasts, diced
1 1/4 cups bean sprouts
1 1/2 cups snow peas
1/4 cup chopped scallions
1/4 cup vegetable oil
5 teaspoons soy sauce
1 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon sugar
1/4 cup diced celery
1 (8-ounce) can sliced water chestnuts, drained

Combine the chicken, bean sprouts, snow peas, and scallions. Make a dressing using the oil, soy sauce, ginger, salt, pepper, and sugar. Add to the chicken mixture. Add the celery and water chestnuts and mix well. Serve chilled.

Amy

Pumpkin White Bean Soup

Hi everyone! Happy New Year!

I am changing up my cooking routine this year and planning to implement a couple left over nights. So, I'll be giving you some random recipes to try on those days but obviously I won't be reviewing them. If you happen to try something, let us know!

Pumpkin White Bean Soup
missybase, Christa from MLW's recipe

Ingredients
* 1 spray(s) olive oil cooking spray, or enough to coat pot
* 1 medium onion(s), coarsely chopped
* 15 oz canned pumpkin
* 3 1/2 cup(s) fat-free chicken broth
* 15 1/2 oz canned white beans, rinsed and drained
* 1/4 tsp ground oregano
* 1/8 tsp table salt, or to taste
* 1/8 tsp black pepper, or to taste
* 6 tbsp grated Parmesan cheese

* Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.

* Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.

* In a blender, process soup in batches until smooth. (Note: Make sure not to overfill blender in order to avoid splattering.) Return soup to pot and reheat; season with salt and pepper.

* To serve, ladle soup into bowls and top each with 1 tablespoon of grated cheese. Yields about 1 cup per serving.

Nutritional Info
* Servings Per Recipe: 6
* Amount Per Serving
* Calories: 152.6
* Total Fat: 2.4 g
* Cholesterol: 3.9 mg
* Sodium: 142.1 mg
* Total Carbs: 24.5 g
* Dietary Fiber: 6.1 g
* Protein: 9.5 g

Amy

Grandma's Banana Bread, Peach and Blueberry Coffee Cake, Jumbo Banana-Carrot Muffins, Layered Pumpkin Loaf

Hi everyone!

I am going to start shopping every 2 weeks so I'll be giving you my baked goods and lunches for 2 weeks rather than one. The next two weeks I am baking some banana bread (yet another recipe), Peach and Blueberry Coffee Cake, Banana-Carrot Muffins and a Layered Pumpkin Loaf. As I've mentioned before, I'm obsessed with mini muffins and loaves lately so I'll probably do those with each of the muffin and bread recipes.

Grandma's Banana Bread
Amy (ajays)

1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Peach and Blueberry Coffee Cake
OP???

2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp salt
1 ½ tsp grated orange peel
½ cup butter
1 cup milk
2 large eggs, slightly beaten
1 tsp vanilla
1 cup sliced fresh peaches
1 cup fresh blueberries
ICING:
1 cup powdered sugar
3-5 Tbs milk
¼ tsp almond extract

Preheat oven to 350 degrees F. Grease 13x9" pan. In large bowl, combine flour, sugar, baking powder, salt and orange peel. Cut butter into mixture with pastry blender. Add milk, eggs and vanilla. Stir until well blended. Pour ¾ of batter into the prepared pan. Top with fruit, spreading out evenly.. Spoon remaining batter over fruit. Bake 35-45 minutes, until golden brown. Cool 30 minutes. Blend icing ingredients and drizzle over cooled cake. Servings: 12

Jumbo Banana-Carrot Muffins
Katie (Katiedid)

1 ½ c all-purpose flour (¾ all-purpose + ¾ whole wheat)
¾ c sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon (heaping tsp)
¼ tsp ground nutmeg
2 eggs, separated
1 T honey
¼ tsp grated orange peel
2 medium ripe bananas, mashed
1 cup shredded carrots
½ c unsweetened applesauce

In a large bowl, combine the first seven ingredients. In a small mixing bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange peel. Fold in the bananas, carrots and applesauce. Stir into dry ingredients just until moistened. In another small mixing bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 F for 25 to 30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 9 jumbo muffins
Notes: I ended up with 12 regular and 18 mini-muffins. I added a couple of dashes of pumpkin pie spice in addition to the cinnamon and nutmeg.

Layered Pumpkin Loaf
Amy – amylz from Kraft

1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. CALUMET Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened

PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat Neufchatel cheese, remaining 2 Tbsp. granulated sugar and the remaining egg white with wire whisk until well blended. SPOON half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter. BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

How to Store Bread - Wrap cooled bread in foil or plastic wrap. Store in refrigerator up to 4 days.

Amy