Italian Wedding Soup 3

Hi everyone!

Tomorrow we are having Italian Wedding Soup for dinner. I have mentioned before but this is my 8 year old's favorite soup. It does take a little bit of time to make the meatballs but it's actually quite easy and definitely worth it. We'll also be having fresh fruit with this.

Italian Wedding Soup 3
Toby – madisonsmomx3 from Barefoot Contessa Back to Basics
Serves: 8 servings

For the meatballs:
3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper

For the soup:
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

Preheat the oven to 350 degrees F. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

Amy

Roger's Chicken

Hi everyone!

Tomorrow we are having Roger's Chicken. This is done in the crockpot. The recipe states you can adjust the seasonings to work for you. I'm planning to do these with chicken drumsticks because I have a pack of them I want to use up in the freezer. We'll also be having fruit, a green salad and baked potatoes.

Roger's Chicken
Amy - amylz

12 to 15 chicken thighs (legs or wings work well too)
1 1/3 cup soy sauce
1/2 cup sugar
1 TBL Cinnamon*
2 tsp Ginger*
2 tsp Cloves*
1/2 cup water

Place chicken in slow cooker/Crock Pot; mix all other ingredients and pour over chicken. Cook on low 5 to 6 hours. * add as much or as little as you personally prefer. I like lots of the ginger myself.... Also a lower fat version is skinless thighs.... Make extra for great cold lunches the next day.

Amy

Parmesan Garlic Cauliflower

Hi everyone!

Tomorrow is the first day of school. I can hardly believe it! My oldest will be starting 3rd grade. It makes me a little teary. Anyway, for dinner, I'm going to cook up some popcorn chicken because he loves it. I'll also be making Parmesan Garlic Cauliflower. I will admit, cauliflower hasn't been their favorite veggie but I have never served it roasted and everyone says this is delicious. So, I'm giving it a whirl! We'll also be having fruit and brown rice.

Parmesan Garlic Cauliflower
Katie (Katiedid) from Recipezaar

3 T fresh minced garlic
3 T olive oil (can reduce depending on the amount of cauliflower)
1 head cauliflower, separated into florets
1/3 c grated parmesan cheese
salt and black pepper
chopped fresh parsley or dried parsley

Preheat oven to 450 degrees. Grease large casserole dish. Place olive oil and garlic in large resealable bag. Add cauliflower and shake to mix. Pour into prepared casserole dish. Bake for 20 to 25 minutes, stirring halfway though. Top with parmesan and parsley and broil for 3 to 5 minutes or until golden brown.

Amy

Santa Fe Casserole Bake

Hi everyone!

Tomorrow we are having company for dinner and I am making Santa Fe Casserole Bake. I love having people over because it gives me a chance to make something my own family would never eat. For my own family, I will make a smaller version of this casserole but I'll leave out the cheese and sour cream (I know, boring). I'll also be serving fresh fruit and a big green salad.

Santa Fe Casserole Bake
Michelle (MMmom)--from a Lawry's pamphlet

1 pound lean ground beef
1 package taco seasonings
2 cups chicken broth (water could also be used)
1/4 cup flour
1 cup sour cream
1 can (7 oz) diced green chiles
1 package (11 oz) tortilla chips
2 cups grated Monterey Jack or Chaddar cheese
1/2 cup sliced green onions

In a medium skillet, brown ground beef, stirring until cooked through; drain grease. Add taco seasoning pack and blend well. In a small bowl, combine broth and flour. Add to meat. Bring to a boil to slightly thicken. Stir in sour cream and green chiles. In a lightly greased 13 x 9" baking dish, place 1/2 of the chips in a layer. Top with 1/2 of the beef mixture, 1/2 of the cheese and 1/2 of the onions. Layer again with the remaining ingredients, ending with the onions. Bake in 375 oven 20-25 minutes or until cheese is melted. Let stand 5 min. before cutting.
Makes 6 servings

Amy

Russian salad

Hi everyone!

Tomorrow we are going to a picnic and I am planning to bring a Russian Salad. Make sure you read Grace's comments at the bottom. It explains a little about this salad. I can't wait to try this. I looks like perfect potluck food to me!

Russian salad
Grace (TigMode)

1/2 cup cooked, diced carrots
1/2 cup cooked baby lima beans
1/2 cup cooked green beans in about 2 inch pieces
1/2 cup cooked cubed potatoes
1/2 cup diced red pepper
3/4 cup fresh celery, sliced thin
1 heaping tablespoon mayonnaise
1 teaspoon vinegar
dash of garlic powder
salt and pepper to taste

Mix all the veggies in a bowl, add mayo, vinegar and spices. Mix gently and let sit in the fridge for about an hour to marinate. Stir right before serving.

Let me preface.....I have no idea why this is called Russian salad--it's a recipe my grandma in Argentina made. (she of course called it ensalada russa) Also, nobody has ever heard of it, but they all love it once they eat it. Dave is a case in point: he was like "What is this?" but it's now his fave and we eat it with everything from burgers to pierogi. Last comment: the great thing about this is that you can make it with fresh veggies, with thawed frozen mixed veggies, and even a couple cans of Veg-al! I'll give the recipe assuming you are using fresh veggies, but remember you can always crack open a couple cans.....

Amy

TUNA WITH GARLIC CHEESE BISCUITS

Hi everyone!

Here is a recipe for Tuna with Garlic Cheese Biscuits. This looks like a quick meal that would be pretty kid friendly as well.

TUNA WITH GARLIC CHEESE BISCUITS
Amy - amylz

2 cans (5 oz each) tuna in water, drained, flaked
1 can (10 3/4 oz.) condensed cream of chicken or cream of mushroom soup
1 ½ cups frozen mixed vegetables, thawed, drained
⅔ cup milk
1 ¼ cups Bisquick
⅓ cup shredded Cheddar cheese
½ cup milk
2 Tablespoons butter or margarine, melted
⅛ teaspoon garlic powder

1. Heat oven to 425°F. In ungreased 2-quart casserole, mix tuna, soup, vegetables and ⅔ cup milk.
2. Bake uncovered 20 minutes.
3. In medium bowl, stir Bisquick mix, cheese and ½ cup milk until soft dough forms.
4. Drop dough by 6 spoonfuls onto hot tuna mixture.
5. Bake uncovered 10 to 12 minutes or until biscuits are golden brown.
6. Mix butter and garlic powder; brush over warm biscuits.

Amy

Roasted Garlic-Rubbed Fillets

Hi everyone!

Tomorrow we are having Roasted Garlic-Rubbed Fillets. These are done on the stove but I think you could grill these if you prefer. We'll also be having fruit, a green salad and brown rice.

Roasted Garlic-Rubbed Fillets
Amy - amylz
Makes 4 servings

2 large garlic bulbs
1 1/4 teaspoons olive oil, divided
1 teaspoon freshly ground pepper
1/2 teaspoon kosher salt
4 (4-oz.) beef tenderloin fillets
1 teaspoon butter

1. Cut off pointed ends of garlic; place on a piece of aluminum foil, and drizzle cut sides with 1/4 tsp. olive oil. Fold foil to seal.
2. Bake at 400° for 40 minutes, and let stand 30 minutes. Squeeze pulp from cloves into a small bowl. Smash garlic, pressing with back of a spoon to make a paste.
3. Sprinkle pepper and salt evenly on beef fillets.
4. Melt butter with remaining 1 tsp. oil in an 8-inch nonstick skillet over medium heat. Add steaks; cook 4 to 5 minutes on each side or to desired degree of doneness. Top steaks evenly with garlic paste.

Nutritional Information
CALORIES 208(0.0% from fat); FAT 9.8g (sat 3.5g,mono 4.3g,poly 0.5g); PROTEIN 25.7g; CHOLESTEROL 78mg; CALCIUM 46mg; SODIUM 307mg; FIBER 0.3g; IRON 2.1mg; CARBOHYDRATE 3.3g

Amy

IRISH CHICKEN AND DUMPLINGS

Hi everyone!

My kids are staying with Aunt Mary and Uncle John for a few days so John and I are going to have a little date night and go out to eat. So, here's a recipe for Irish Chicken and Dumplings.

IRISH CHICKEN AND DUMPLINGS
Amy - amylz

2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
½ teaspoon poultry seasoning
½ teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 ⅓ cups milk

1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.
2. Cover and cook over low heat about 1 ½ hours.
3. Add potatoes and carrots; cover and cook another 30 minutes.
4. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
5. Add dumplings.

To make dumplings:

1. Mix baking mix and milk until a soft dough forms.
2. Drop by tablespoonfuls onto BOILING stew.
3. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Amy

Roasted Garlic-Parmigiano Broccoli

Hi everyone!

Tomorrow we are having Roasted Garlic-Parmigiano Broccoli. I'm excited to try this as this recipe has gotten a lot of great reviews in our cooking group. I would love to find a way for my kids (husband) to eat broccoli because I love it! We'll also be having fruit, brown rice and some Chinese Pork.

Roasted Garlic-Parmigiano Broccoli
Michelle (MMmom) from Food & Wine
Serves: 12

1 stick unsalted butter, softened
2 large garlic cloves, very thinly sliced
3/4 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
4 pounds broccoli, cut into long spears and stems peeled
1/4 cup plus 2 tablespoons extra-virgin olive oil

Preheat the oven to 425°. Position a rack in the upper and lower thirds of the oven. In a food processor, pulse the butter with the garlic and cheese until smooth. Scrape the butter into a small bowl and season lightly with salt and pepper. In a large bowl, toss the broccoli spears with the olive oil and season them with salt and pepper. Spread the broccoli spears on 2 large rimmed baking sheets and roast for 10 to 15 minutes, stirring once and shifting the pans halfway through, until the broccoli is crisp-tender and browned on the bottom. Preheat the broiler. Return the broccoli spears to the bowl and toss with the garlic-cheese butter. Transfer the broccoli to the baking sheets, scraping all of the butter in the bowl onto the spears. Broil one pan at a time 6 inches from the heat for 2 to 3 minutes, until the butter is golden in spots. Transfer the roasted broccoli to a platter and serve.

Amy

Roasted Fingerling Potatoes

Hi everyone!

Tomorrow we are having steak on the grill. On the side, we are having these Roasted Fingerling Potatoes that I found on the WW website. I love fingerling potatoes. They are a bit more expensive than other potatoes but I think every once in a while they're fun to have. We'll also be having tri tip steaks on the grill (with a little Montreal Steak Seasoning), fresh blueberries and a big green salad!

Roasted Fingerling Potatoes
Amy - Amylz – WW website
Servings: 4

12 oz potato(es), fingerling, well-scrubbed, sliced in half lengthwise
1 medium garlic clove(s), minced
1/2 cup canned chicken broth, divided
2 rosemary sprig
1/4 tsp black pepper

Preheat oven to 400°F. Combine potatoes, garlic and 1/4 cup of chicken broth in a metal pie pan or small roasting pan; arrange rosemary sprigs between potatoes. Roast for 15 minutes (broth will evaporate); add remaining broth, flip potatoes and roast for 15 minutes more. Remove from oven and sprinkle with pepper. Yields about 1/2 cup per serving.

Amy

Garlic Mashed Potatoes with Fresh Chives

Hi everyone!

Tomorrow I am making Garlic Mashed Potatoes with Fresh Chives. Obviously this is one of our side dishes but it's the star of the show. I definitely like to use real buttermilk but if you don't want to buy any you can sub sour milk (1 cup milk + 1 tbsp white vinegar). We will also be having fresh blueberries, a green salad and chicken apple sausage (I'll slice them and saute them in a pan).

Garlic Mashed Potatoes with Fresh Chives
Amy – amylz
By Robin Miller

4 large red bliss potatoes, unpeeled and cut into 1/2 to 1 inch pieces
4 cloves garlic, peeled
Water
1/2 cup low-fat buttermilk
1/4 cup chopped fresh parsley leaves
2 tablespoons chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a large saucepan, combine potatoes and garlic. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to cooking pot. Add buttermilk and mash until large lumps disappear. Fold in parsley, chives, salt, and pepper.

Amy

Easy Chicken Stroganoff

Hi everyone!

Here is a recipe for Easy Chicken Stroganoff. This looks so simple and a perfect weeknight meal. I would probably sub cream of mushroom for the cream of chicken (it's just a personal preference).

Easy Chicken Stroganoff
Amy - amylz

2 Tablespoons butter
1 lb. chicken breast, cut in strips
2 cups mushrooms
1 medium onion, chopped
1 can cream of chicken soup
1/2 cup sour cream
4 cups egg noodles

1. Cook chicken in 1 Tablespoon butter. Remove.
2. Cook mushrooms and onions in remaining butter.
3. Stir in soup and sour cream. Heat until boiling.
4. Return chicken to the pan. Heat thoroughly.
5. Serve over noodles, with a tossed salad and buttered Italian bread.

Amy

Honey Pecan Pork Chops

Hi everyone!

Here is a recipe for Honey Pecan Pork Chops. These look delicious. My family is nut free so it's not something I could make but if you do try this, let me know how it turns out. Yum!

Honey Pecan Pork Chops
Amy - amylz

1 ¼ pounds boneless pork loin, pounded thin
½ cup all-purpose flour for coating
salt and pepper to taste
2 Tablespoons butter
¼ cup honey
¼ cup chopped pecans

1. In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture. 2. In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
3. Mix honey and pecans into the pan drippings. Heat through, stirring constantly.
4. Pour sauce over cutlets. Serve with fresh baked sweet potatoes and buttered broccoli.

Amy

TUNA CASSEROLE

Hi everyone!

We will be eating dinner at camp tomorrow. Our oldest son is away at summer camp and it's our night to visit him. I'm sure it will be delicious camp food. So, here is a recipe for Tuna Casserole. This is something my picky family would never try but I know a lot of you love this. I thought this looked really simple and good.

TUNA CASSEROLE
Amy - amlyz

2 cups macaroni
1 can Cream of Celery Soup
1 can tuna
1 small package cream cheese
½ teaspoon garlic
½ teaspoon dry mustard
¼ cup milk
1 small onion, chopped
¼ cup grape nuts
2 Tablespoons butter

1. Cook macaroni per package directions.
2. In casserole dish mix cream of celery, softened cream cheese, milk until smooth.
3. Add tuna, garlic, dry mustard and onion. Stir in cooked macaroni.
4. Melt butter and mix grape nuts into the butter. Spread mixture over top of casserole.
5. Bake in 375 degree oven for 45 minutes.

Amy

Nana's Cinnamon Rolls, Spicy Apple Twists

Hi everyone!

Here are the baked goods for the week:

Nana's Cinnamon Rolls
Amy - amylz
Recipe courtesy The Neelys

2 (1/4-ounce) packages dry yeast
1/2 cup warm water
4 eggs
1/2 cup sugar
2 teaspoons salt
5 cups all-purpose flour
1/2 cup butter, melted
Filling:
2 tablespoons all-purpose flour
1 stick butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup chopped pecans
1/2 cup raisins
Glaze:
1 1/2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract


Spray a large mixing bowl with nonstick spray. Dissolve yeast in water in a bowl of a standing mixer with dough hook. Let sit for 5 minutes. In a large measuring cup beat together eggs, sugar and salt. Whisk in egg mixture to the bowl of yeast. Add 1 cup flour and mix until smooth. Add melted butter and mix well. Add remaining 4 cups of flour in stages and mix until stiff dough is formed. Add dough to greased bowl. Place bowl in a warm area with a towel on top. Let rise until it doubles in size, about 1 hour.

Filling: Preheat oven to 400 degrees F. Grease a 9 by 13 by 2-inch pan On a cutting board, sprinkle 2 tablespoons flour. Punch down and roll out dough to approximately 12 by 15-inch rectangle. Spread with butter. Sprinkle sugar, cinnamon, pecans, and raisins. Roll dough into a large pin wheel cylinder and cut ends off the roll. Cut into 8 portions. Put in greased pan, pin wheel side down and let rise to double in size. Bake for 20 to 25 minutes until browned evenly. Remove from the oven and allow to cool completely.

Glaze: Mix in medium size bowl with whisk until smooth. Drizzle glaze over on top of the cooled rolls.

Spicy Apple Twists
(OP???)

2 whole apples, peeled & cut into 8 pieces
1 pkg crescent dinner rolls
2 T melted butter
1/2 c sugar
1 tsp cinnamon
1/2 c orange juice or water

Cut crescent rolls in half lengthwise. Wrap apple piece in each, starting at wide end. Place in a 9-inch square pan. Pour butter over rolls. Mix sugar and cinnamon together and sprinkle on rolls. Add water or juice along side, not on rolls. Bake at 400 F for 30 minutes.

Katie's Notes: I used 1 large granny smith apple cut into 8 pieces and did not cut the rolls in half. I didn't use all of the cinnamon sugar (maybe all but a couple of tablespoons). I used orange juice.
Susan's notes: I used 2 medium granny smith apples and did not cut the rolls in half. I used 2 T melted smart balance light. I used less than half of the cinnamon-sugar (actually used pumpkin pie spice as was out of cinnamon). I used half water half OJ (ran out of OJ). Everyone LOVED this. Has 145 cals and approx 4.5 g fat with red-fat crescent rolls and the changes I made.

Amy

Roasted Cauliflower and 16 Roasted Cloves of Garlic

Hi everyone!

Tomorrow we are having Roasted Cauliflower and 16 Roasted Cloves of Garlic. This is obviously our side. We'll also be having steak, mandarin oranges and potatoes!

Roasted Cauliflower and 16 Roasted Cloves of Garlic
Barbara

1 large cauliflower (trimmed/cut to bite size)
16 Cloves garlic, peeled (I use more I love it)
1-2 teaspoons minced fresh rosemary (i used dried)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil, plus more to drizzle

1. Mix oil, rosemary, salt, pepper and garlic together
2. Toss in cauliflower and place in a large casserole dish.
3. Roast in a preheated oven of 450 degrees for 20 mins then pull out give it a toss and return to oven for an additional 10 mins.

Amy

Homemade Potato Soup, Pull-Apart Coffee Cake

Hi everyone!

Tomorrow I am making Homemade Potato Soup for dinner. This is done in the crockpot. Then I'm making some pull apart coffee cake.

Homemade Potato Soup
OP???

6 potatoes, peeled and cubed
1 lg. onion, chopped
4 carrots, pared and sliced
2 stalks celery, sliced, including leaves
4 chicken bouillon cubes
1 tbsp. parsley flakes
5 cups water
1 to 2 teaspoons salt, or to taste
Pepper, to taste
1/3 cup butter
1 (12 oz.) can evaporated milk

Put all ingredients except milk in crockpot. Cover and cook on low all day. Stir in evaporated milk during last hour.

Pull-Apart Coffee Cake
Amy – amylz
Makes: 6 servings

1/4 cup sugar
1/4 cup golden or dark raisins
1/4 cup chopped walnuts, almonds or pine nuts
2 teaspoons grated lemon peel
2 tablespoons butter or margarine, melted
1 can (12 oz) refrigerated buttermilk or original flaky biscuits

1. Heat oven to 375°F. Line bottom of 8- or 9-inch round cake pan with waxed paper. In large bowl, mix all ingredients except biscuits.
2. Separate dough into 10 biscuits. Cut each into quarters. Place biscuit pieces in sugar mixture; toss to coat. Arrange in single layer in waxed paper-lined pan. Sprinkle top with any remaining sugar mixture.
3. Bake 20 to 25 minutes or until deep golden brown. Run knife around side of pan to loosen. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan and waxed paper. Cut coffee cake into wedges or pull apart. Serve warm.

Amy

Julie's Chicken

Hi everyone!

Tomorrow we are having Julie's Chicken for dinner. This has always gotten really good reviews so I'm excited to try it. Russian Dressing is somewhat similar to Catalina Dressing if you aren't familiar with it.

Julie's Chicken
(heath)

4 boneless chicken breasts
1 pkg Lipton Onion Soup Mix
1 sm. bottle of Wishbone Russian Salad dressing (must be that brand of dressing)
1 jar apricot preserves

Heat oven to 425 Place chicken in baking dish In a med. bowl, mix together dry soup mix; salad dressing & preserves Pour over chicken & bake for 40 minutes

Amy

Salmon Patties with Old Bay

Hi everyone!

Here is a recipe for Salmon Patties with Old Bay. If you're like me, you have Old Bay in your cupboard but never any way to use it. I found this recipe and thought some of you might like to try it.

Salmon Patties with Old Bay
Amy - amylz

1 large baked potato
1 cup potato chips
1 tsp. Old Bay seasoning
2 7 oz. pouches salmon or 1 14.75 oz. can salmon, drained and flaked
1/4 cup mayonnaise
1/4 cup very finely-chopped green pepper
1/4 cup very finely-chopped spring onion
1 tsp. Dijon mustard
1 cup Panko bread crumbs
1 tsp. olive oil

Wash baked potato and prick several times with a fork. Put in microwave on a paper towel. Heat on high 5-8 minutes until done. Let cool. Place potato chips in a food processor fitted with a metal blade. Pulse until crushed. Add baked potato with skin and Old Bay to food processor. Pulse until the mixture becomes the texture of thick mashed potatoes. Transfer to a mixing bowl. Add remaining ingredients. Form mixture into 1/2-inch thick salmon patties. Spread Panko out in a thin layer on a plate. Dip salmon patties into Panko, coating both sides. Heat olive oil in a large nonstick skillet over medium-high heat. Add salmon patties. Fry until golden brown on both sides. Makes 4 servings of salmon patties.

Amy

Mexican Beef Salad

Hi everyone!

Here is a recipe for Mexican Beef Salad (aka, taco salad). I love taco salad and I like the idea of using onion soup mix to season the meat and then some hot sauce. That way you can control the spice. This seems to be kid friendly as well.

Mexican Beef Salad
Amy - amylz

1 pound lean ground beef
1/2 envelope onion soup mix, about 1/4 cup
3/4 cup water
a few dashes hot pepper sauce
1 medium head lettuce, shredded, about 4 cups
1 cup shredded sharp Jack or Cheddar cheese
1 large tomato, chopped
1/2 cup sliced black olives
1/4 cup chopped green bell pepper
2 cups corn chips
taco sauce

Brown beef in a heavy skillet; drain off excess fat. Sprinkle onion soup mix over beef and stir in water. Simmer, uncovered, until liquid cooks away, about 8 to 12 minutes. Stir in hot pepper sauce. In a large bowl, combine shredded lettuce, shredded cheese, tomato, olives, and green bell pepper; toss. For each serving, place lettuce mixture on salad plate or bowl, top with some of the meat mixture and garnish taco salad with corn chops. Serve with taco salad with taco sauce. This taco salad serves 4 to 6.

Amy

Baked Tortellini Recipe

Hi everyone!

Here is a recipe for Baked Tortellini. This looks really good and a nice way to get your kids to eat spinach. I love that you can use any flavor tortellini you like.

Baked Tortellini Recipe
Amy - amylz

2 9 oz. packages refrigerated chicken, meat or sausage tortellini
12 oz. fresh baby spinach, divided
2 Tbsp. olive oil
1 Tbsp. minced garlic
2 Tbsp. flour
2 cups low-fat or regular milk
kosher salt and freshly-ground black pepper, to taste
2-1/2 cups shredded Italian cheese

Preheat oven to 350 degrees F. Spray a 2-quart casserole dish or 9 x 13 baking pan with cooking spray. Spread half of spinach in the bottom of the pan. Cook tortellini according to package directions for al dente (in other words, if it says 7-10 minutes, cook tortellini for 7 minutes). Drain. Pour over spinach in baking dish. Meanwhile, heat olive oil in a medium saucepan over medium heat. Add garlic, and cook 30 seconds, stirring to prevent burning. Whisk in flour. Cook 1-2 minutes, whisking constantly. Whisk in milk. Season with salt and pepper. Cook sauce, whisking frequently, until thickened. Stir in the cheese. Remove from heat. Stir in remaining spinach. Pour sauce over tortellini, tossing slightly to coat well. Sprinkle parmesan cheese over tortellini. Bake in preheated oven 20-30 minutes, until golden and bubbly. Makes 6-8 servings of baked tortellini.

Amy

Deep-Dish Pizza Casserole

Hi everyone!

Tomorrow we are having Deep Dish Pizza Casserole. This is a super simple dinner when you just don't have a ton of time. You can sub spaghetti sauce for the tomato sauce.

Deep-Dish Pizza Casserole
Jennifer (mom99-02) (from Cooking Light’s 5 ingredient 15 minute cookbook)

1 lb ground round
1 – 15 oz can chunky Italian-style tomato sauce
1 – 10 oz can refrigerated pizza crust
6 slices (1 oz) part-skim mozz cheese, divided

Cook meat until browned and stir until it crumbles. Drain. Return to skillet. Add tomato sauce, and cook until heated. Coat 9x13 baking dish with non-stick spray. Unroll pizza crust dough and press into bottom and halfway up sides of baking dish. Line bottom of pizza crust with 3 slices of cheese. Top with meat mixture. Bake uncovered at 425 for 12 minutes. Top with remaining cheese and bake 5 additional minutes or until crust is browned and cheese melts.

Amy

*Huli Huli Chicken

Hi everyone!

Tomorrow we are having Huli Huli Chicken for dinner. This is chicken basted with a sauce. I think you could grill this if you don't want to broil it. This calls for a lot of chicken so make sure you cut it down if you don't need that much for your family.

*Huli Huli Chicken
Dottie (hokiesmom)

5 lbs chicken pieces
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tablespoons sherry
1 piece ginger root, crushed
1 clove garlic, crushed

Arrange chicken, skin side up, on rack of broiler pan. Broil 6 to 8 inches from unit in electric oven for 10 mintes on each side. Combine remaining ingredients; baste chicken and continue broiling for 10 more minutes on each side, basting frequently with sauce. Makes 8 to 10 servings.

Amy

Saucy Mozzarella Patties

Hi everyone!

Tomorrow we are having Saucy Mozzarella Patties. I have made this numerous times for people who I have brought a meal to but I have never made it for my own family. So, I hope they like it too.

Saucy Mozzarella Patties:
(Jessica)

1 jar of your favorite tomato sauce or 16-24 oz homemade marinara/pasta sauce
1 lb ground turkey (or meat of your choice)
1 cup breadcrumbs
2 cups breadcrumbs
1 egg
salt & pepper to taste
garlic powder to taste
butter or margarine
olive or veggie oil
1 cup shredded mozzarella cheese (or fave melting cheese)
1/2 cup grated or shredded Parmesan cheese

Place ground meat into a large mixing bowl. Add egg & incorporate into meat. Add 1 cup bread crumbs. Add salt, pepper & garlic powder to taste. Combine ingredients by hand until well-blended. Heat non-stick frying pan. Melt about 1 TB of butter & about 1 TB of olive oil in pan. Put 2 cups bread crumbs into flat dish. Measure 1/3 cup of meat with a 1/3 measuring cup & flatten meat into a patty, like a hamburger. Press patty into dish with bread crumbs to coat/bread patty. Cook patty in butter & olive oil just until both sides are browned. Depending on size of pan, cook 3-4 patties at once. Place patties in a flat baking dish, sprayed with cooking oil if desired. Repeat until all of meat mixture is used. Spoon some sauce onto top of each patty. Sprinkle with Parmesan. Sprinkle with mozzarella. Drizzle more sauce on top of cheese. Bake at 350* until cheese is melted and bubbly, but not brown; about 15-20 minutes. Makes 6-8 patties. For kids, 1/4 measuring cup of meat is a great serving size.

Amy

Macaroni and Cheese

Hi everyone!

Tomorrow we are having Macaroni and Cheese. My husband loves homemade mac and cheese so I like to make it every once in a while as a treat. I know, he doesn't eat cheese, don't even ask. For some reason, he eats this. I can't figure it out either.

Macaroni and Cheese
Sandy~~*~Sandy~*~

2 cups macaroni, uncooked
12 oz sharp cheddar cheese, grated
1 can evaporated milk
1 medium onion, chopped fine (or onion powder)
salt & pepper to taste
butter

Cook macaroni noodles for 7 to 10 minutes; drain. Put 1/2 of cooked noodles in bottom of 9"x13" baking dish. Layer half of the cheese and onion over macaroni, salt and pepper to taste. Then layer remaining macaroni, cheese, onion, salt and pepper. Pour evaporated milk over all ingredients and dot with about 3 to 4 pats of butter. Bake at 350 degrees for 1 hour.

Amy

Cheesy Chicken Tenders Recipe

Hi everyone!

We are getting home from camping tomorrow night so we will probably just eat leftovers. So here is a recipe for Cheesy Chicken Tenders. I love this recipe! So smart! I'm probably the only mom with kids who won't eat goldfish crackers but I know the rest of you have them around and could whip this up easily.

Cheesy Chicken Tenders Recipe
Amy - amylz

1 large egg
2-3 dashes hot sauce (use more or less, depending on how spicy you like it)
1/4 tsp. kosher salt
1-1/2 cups cheese crackers (such as Goldfish)
1 pound chicken tenders (or boneless, skinless chicken breasts cut into 3-inch strips)

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray. In a small bowl, beat the egg, hot sauce and salt together. Crush the cheese crackers by placing them in a food processor and pulsing several times, or by placing them in a gallon-sized zip-top bag and pounding with the side of a rolling pin. Spread out into an even layer on a dinner plate. Dip chicken tenders in egg mixture first, then crackers. Place on prepared baking sheet. Bake on the center rack for 11-13 minutes until chicken is cooked through.

Amy

Whole Wheat Buttermilk Pancakes, SPICY GARLIC LIME CHICKEN

Hi everyone!

Tomorrow we will start the day with Whole Wheat Buttermilk Pancakes. Again, I'll add some bananas into the batter to sweeten them up a bit. For dinner, we're having Spicy Garlic Lime Chicken. This looks so good.

Whole Wheat Buttermilk Pancakes
Katie (Katiedid) from Cooking Light

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1 tablespoon vegetable oil
1 large egg
1 large egg white
Cooking spray
3/4 cup maple syrup
3 tablespoons butter

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist. Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.

SPICY GARLIC LIME CHICKEN
(Julia, from www.allrecipes.com)

3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Amy

Sausage and Peppers

Hi everyone!

Tomorrow we are having Sausages and Peppers for dinner. This is a great weeknite meal because it's quick and easy but it's perfect for camping.

Sausage and Peppers
mommyluvsherangel

Penne pasta-cooked
Kielbasa
One green pepper-chopped
One red onion-chopped
1 tsp Garlic
Parmesan cheese
Olive oil

Cut kielbasa into bite size pieces and sauté over medium heat. Add the green pepper and red onion and garlic continue to cook. Toss penne with some olive oil and add the kielbasa peppers and onions. Sprinkle with cheese and serve.

Amy

Whole Wheat Pancakes, Saucy Honey Mustard Chicken

Hi everyone!

Tomorrow we are going to start the day with Whole Wheat Pancakes. We always make a big breakfast when camping, it's just tradition. I will probably bring some bananas or blueberries to add in when I cook them just to keep the kids interested. For dinner, we're having Saucy Honey Mustard Chicken. I'm not sure if I'll add the cream cheese or not (my family is weird about cream cheese). I still think it will turn out good and is so simple to prepare.

Whole Wheat Pancakes
Katie (KatieDid)

1 c all-purpose flour
2/3 c whole wheat flour
2 T brown sugar
1 ½ tsp baking powder
¾ tsp salt
1 2/3 c 2% reduced-fat milk
1 T butter, melted
1 large egg, lightly beaten

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl. Combine milk, butter and egg; add milk mixture to flour mixture, stirring until smooth. Pour about ¼ cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook minutes or until bottoms are lightly browned. Yield: 4 servings (serving size: 3 pancakes).
Calories 293 (20% from fat); Fat 6.6g (sat 3.5g, mono 1.9g, poly 0.6g); Protein 10.9g; Carb 47.8g; Fiber 3.3g; Cholesterol 68mg; Iron 2.6 mg; Sodium

Saucy Honey Mustard Chicken
Rachel--burns_toast

1 tbsp. oil
4 small boneless skinless chicken breast
1/4 cup Italian dressing
1/4 cup cream cheese
2 tbsp. Dijon mustard
1 tbsp. honey

In a large skillet heat oil over medium heat. Add chicken; cover and cook on both sides 5-6 minutes each, or until juices run clear. Combine dressing, mustard, honey and cream cheese; pour over chicken. Cook and stir 2 minutes, or until smooth and bubbly.

Amy

Roasted Potato Salad 2

Hi everyone!

Tomorrow we are heading out on a long camping trip. We do have a trailer so my cooking doesn't change too much from what I would cook at home but I still try to do "camping" type things. For the first night, we are having steaks on the grill. I'll just top them with some Montreal Steak Seasoning. To go along with that, we will have Roasted Potato Salad. I will make this up at home before we go. It does take some extra time to roast your potatoes for a potato salad but you have to try it this way. It really is delicious! This is also a good way to use up extra potatoes that you have already cooked up. I will probably leave out the capers because my husband doesn't care for them and I may instead dice up some cornichons or something like that to still get the tangy flavor the capers would have added.

Roasted Potato Salad 2
RecipeGirl

3 lbs red potatoes, cut into eighths
2 medium onions, cut into quarters
6 cloves garlic, minced
¼ cup olive oil
½ cup mayonnaise
½ cup sour cream
¼ cup fresh lemon juice
3 Tbs chopped fresh chives
½ cup fresh chopped parsley
2 Tbs capers, rinsed and drained
1 tsp salt
1 tsp pepper

Preheat oven to 400 degrees F. Combine potatoes, onions, garlic and olive oil in a bowl and toss to coat. Place in a 10x15" baking pan and roast for 30-40 minutes, or until tender and brown. Stir once while roasting. Drain potatoes and let cool. In large serving bowl, combine mayonnaise, sour cream, lemon juice, chives, parsley, capers, salt and pepper. Add potato mixture and toss gently to coat. Cover with plastic wrap and chill until ready to serve. Servings: 12

Amy

Grilled Chicken Kabobs

Hi everyone!

Tomorrow we are having Grilled Chicken Kabobs. This is another great summertime meal. I would call these skewers more than kabobs because there are no veggies on these. I think you could easily add some veggies in there if you like though. I'm thinking mushrooms, onions and pepper would be good!

Grilled Chicken Kabobs
Amy – amylz
All Recipes Yields: 4 servings

1/2 cup olive or vegetable oil
1/4 cup lemon juice
4 garlic cloves, minced
2 teaspoons honey
1 1/2 teaspoons dried thyme 1 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 teaspoon salt
4 boneless, skinless chicken breast halves

1. In a small bowl, combine oil, lemon juice, garlic, honey, thyme, red pepper flakes, pepper and salt if desired. Reserve half of marinade for basting; cover. Cut chicken into 1-in. wide strips; weave on skewers. Place in an 11-in. x 7-in. x 2-in. glass baking dish. Pour remaining marinade over chicken. Cover and refrigerate for at least 4 hours. Drain, discarding marinade. Place skewers on grill over medium-low coals. Grill, turning and basting with reserved marinade, for 12 minutes or until juices run clear.

Amy

Honey Raisin Bran Muffins, Banana-Oatmeal Bread

Hi everyone!

Here are the baked goods for the next two weeks. First we have Honey Raisine Bran Muffins. This is a great way to use up cereal you have and it really makes super muffins. They're pretty healthy too and make a great breakfast on the run. These are perfect to freeze in preparation for back to school in a few weeks. The second recipe is for Banana Oatmeal Bread. I love adding oatmeal to bread recipes. This is another great one for breakfast.

Honey Raisin Bran Muffins
Amy – amylz

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
2 1/2 cups Raisin Bran cereal
1 1/4 cups fat-free milk
1/3 cup honey
1 egg
1/4 cup vegetable oil

Preheat oven to 400º F. Stir together flour, baking powder, salt and sugar. Set aside. In large mixing bowl, combine Raisin Bran cereal, milk and honey. Let stand 3 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Bake 20 minutes or until lightly browned. Serve warm. Yield: 12 muffins. Calories: 200

Banana-Oatmeal Bread:
(Jessica, Cooking Light)

1 ½ cups flour
2/3 cup sugar
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup oats
1 cup mashed bananas
1/3 cup buttermilk
¼ cup vegetable oil
1 tsp vanilla
2 eggs, beaten
cooking spray

Preheat oven to 350F and spray a 8 x 4 inch loaf pan with cooking spray. Combine dry ingredients together in a large bowl. Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup. Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened. Spoon batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack, in the pan, for about 15 minutes (I left mine in longer and it was fine). Remove the bread from the pan after 15 minutes and cool thoroughly on the rack. *Jessica's notes: I used lactose-free fat-free milk instead of buttermilk, and simply added about 1 TB of vinegar. Also used a nonstick bread pan.

Amy

Grilled Chicken with Parsley-Caper Sauce

Hi everyone!

Tomorrow we are having Grilled Chicken with Parsley-Caper Sauce. This is a Weight Watchers Recipe so healthy and good for you. The chicken is just seasoned with salt and pepper and grilled, very basic. At this point, whoever doesn't want the sauce could eat it with whatever sauce they like. This recipe has you make a Parsley-Caper sauce. It sounds delicious and I'm pretty sure my kids will love this. Capers are salty and almost have a picke taste to them so right up my kids' alley. I'll also be serving some Santa Claus melon, salad and rice.

Grilled Chicken with Parsley-Caper Sauce
(amylz – WW Website)
POINTS® Value: 3 Servings: 4

1 pound uncooked boneless, skinless chicken breast
1/4 tsp table salt
1/4 tsp black pepper
1 sprays olive oil cooking spray
2 medium scallion(s)
1/2 cup parsley, packed
1/3 cup water
3 Tbsp rice vinegar
1 tsp olive oil
1 tsp Dijon mustard
2 Tbsp capers, drained

Preheat grill. Season chicken with salt and pepper; coat lightly with olive oil cooking spray. Grill over medium-hot coals until cooked through, about 6 minutes per side. While chicken is cooking, prepare sauce. Chop scallions, separating white and green parts. In a food processor or blender, combine white part of scallions, parsley, water, rice vinegar, oil and mustard. Process or blend until a chunky purée forms. Transfer to a spouted container; stir in capers and green parts of scallions. Thinly slice chicken diagonally across the grain and fan on a serving platter covered with lettuce. Drizzle with sauce and serve.

Amy