Hi everyone!
Tomorrow we are having breakfast for dinner. I'm starting with Whole Grain Apple Cinnamon Pancakes. Now, cottage cheese does seem like a weird pancake ingredient but I'm totally intrigued by this. It will be pureed so it won't be thick and it will add tons of protein. Really, it's a great idea. We'll also be having bacon.
Whole Grain Apple Cinnamon Pancakes – Optimum Wellness
Sandy~~*~Sandy~*~
Serves 6
1/2 cup whole wheat flour
1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/4 tsp ground cinnamon
1/2 cup rolled oats
1 tsp baking soda
1 dash salt
1/2 cup low fat cottage cheese
1 1/2 cups skim milk
1 each egg
1 T canola oil, or melted butter
1/4 tsp vanilla extract
2 medium apples, peeled, cored and thinly sliced
1/4 cup walnuts, chopped
Combine dry ingredients (flours through salt) in medium size bowl. Add cottage cheese, milk, egg, oil and vanilla extract to a blender and puree until smooth. Whisk this mixture into dry ingredients. Stir in walnuts if desired. Heat griddle to about 375 degrees. Spray with cooking oil. When hot, pour pancake mixture onto griddle using 1/4 cup. Press one slice of apple into the top of each round circle of batter. Flip pancakes when little bubbles appear throughout the pancake and pancakes are a nice golden brown on each side. Serve with additional apples and walnuts as desired. Serving size is 2 pancakes.
Per Serving: 259 Calories; 7g Fat (25.1% calories from fat); 11g Protein; 38g Carbohydrate; 5g Dietary Fiber; 37mg Cholesterol; 375mg Sodium.
Amy
Tuesday, November 30, 2010
Monday, November 29, 2010
Mozzarella Ranch Chicken
Hi everyone!
Tomorrow we are having Mozzarella Ranch Chicken for dinner. This sounds so good. I think I may serve this with some Marinara sauce for dipping, almost like chicken parmesan. The mushrooms are a great addition here. We'll also be having green beans and baked potatoes.
Mozzarella Ranch Chicken
(Aimster)
1 pk. dry hidden valley ranch
olive oil
bread crumbs
chicken breasts, sliced thin
mozzarella cheese
garlic
sauted mushrooms
Marinade the chicken in the olive oil and some garlic for about an hour. Preheat oven 350* Mix the ranch packet with some breadcrumbs and coat the chicken. Add to a baking dish coated with non stick spray. Bake for about 40 minutes until no longer pink. Add mushrooms on top of chicken then the mozzarella cheese and put back into the oven until the cheese melts. You can use some ranch dressing for dipping.
Amy
Tomorrow we are having Mozzarella Ranch Chicken for dinner. This sounds so good. I think I may serve this with some Marinara sauce for dipping, almost like chicken parmesan. The mushrooms are a great addition here. We'll also be having green beans and baked potatoes.
Mozzarella Ranch Chicken
(Aimster)
1 pk. dry hidden valley ranch
olive oil
bread crumbs
chicken breasts, sliced thin
mozzarella cheese
garlic
sauted mushrooms
Marinade the chicken in the olive oil and some garlic for about an hour. Preheat oven 350* Mix the ranch packet with some breadcrumbs and coat the chicken. Add to a baking dish coated with non stick spray. Bake for about 40 minutes until no longer pink. Add mushrooms on top of chicken then the mozzarella cheese and put back into the oven until the cheese melts. You can use some ranch dressing for dipping.
Amy
Sunday, November 28, 2010
Missy's Chili
Hi everyone!
Tomorrow I am making up a batch of Missy's Chili. You can either cook this all on the stovetop or cook the meat and then throw it all in the crockpot. I'll also be serving cornbread.
Missy's Chili
missybase
2 lb ground turkey (or ground beef)
3 medium red onions, diced
3 medium green peppers, diced
2 cans of medium chili beans
2 large cans diced tomatoes
1 large can tomato sauce
1 can beef broth
1 packet chili seasoning
1 Tbsp cumin
additional chili powder, to taste
In a large stockpot, brown the meat. I sometimes add the onions and peppers at this point, or if I'm in a hurry I'll saute them in a skillet first and then add them to the meat. Add all other ingredients, bring to a boil. Reduce heat, cover, and simmer for at least 30 minutes.
Amy
Tomorrow I am making up a batch of Missy's Chili. You can either cook this all on the stovetop or cook the meat and then throw it all in the crockpot. I'll also be serving cornbread.
Missy's Chili
missybase
2 lb ground turkey (or ground beef)
3 medium red onions, diced
3 medium green peppers, diced
2 cans of medium chili beans
2 large cans diced tomatoes
1 large can tomato sauce
1 can beef broth
1 packet chili seasoning
1 Tbsp cumin
additional chili powder, to taste
In a large stockpot, brown the meat. I sometimes add the onions and peppers at this point, or if I'm in a hurry I'll saute them in a skillet first and then add them to the meat. Add all other ingredients, bring to a boil. Reduce heat, cover, and simmer for at least 30 minutes.
Amy
Saturday, November 27, 2010
MEXICAN CHICKEN CASSEROLE
Hi everyone!
Here is a recipe for Mexican Chicken Casserole. It is time to move away from all the yummy flavors of Thanksgiving and nothing does that better than a mexican dish. Well, I use the term mexican dish lightly with this but you know what I mean. You can totally sub any leftover chicken you have for the canned chicken in this. Heck, leftover turkey would work just fine too if you happen to still have some. The recipe calls for plain Doritos which are just regular tortilla chips. I think the Cheese Doritos are good with this too though.
MEXICAN CHICKEN CASSEROLE
(OP?)
1 can cream of Chicken soup
1 can Cream of mushroom soup
1 can chunk white chicken
½ can diced green chilis
1 can evaporated milk
1 package plain Doritos
shredded cheese
Mix first five ingredients in order. Crush the whole bag of chips into little pieces (I loved doing this as a kid), add to mixture. Cover with cheese. Bake at 350 for about 30-45 minutes.
(I add tons of cheese to this, but it only calls for just enough to cover the top. Also, I have a friend who makes this and she adds onions.)
Amy
Here is a recipe for Mexican Chicken Casserole. It is time to move away from all the yummy flavors of Thanksgiving and nothing does that better than a mexican dish. Well, I use the term mexican dish lightly with this but you know what I mean. You can totally sub any leftover chicken you have for the canned chicken in this. Heck, leftover turkey would work just fine too if you happen to still have some. The recipe calls for plain Doritos which are just regular tortilla chips. I think the Cheese Doritos are good with this too though.
MEXICAN CHICKEN CASSEROLE
(OP?)
1 can cream of Chicken soup
1 can Cream of mushroom soup
1 can chunk white chicken
½ can diced green chilis
1 can evaporated milk
1 package plain Doritos
shredded cheese
Mix first five ingredients in order. Crush the whole bag of chips into little pieces (I loved doing this as a kid), add to mixture. Cover with cheese. Bake at 350 for about 30-45 minutes.
(I add tons of cheese to this, but it only calls for just enough to cover the top. Also, I have a friend who makes this and she adds onions.)
Amy
Friday, November 26, 2010
Turkey Stoup
Hi everyone!
Here is another idea for Thanksgiving leftovers. Everyone has to have a recipe for a Turkey soup. I'll be honest, turkey soup isn't my favorite (well, turkey isn't my favorite) but I liked the idea of this recipe. I think adding ravioli is a great idea!
Turkey Stoup
Amy - amylz
Serves 4 Rachael Ray
2 tablespoons extra virgin olive oil (EVOO)
1 large onion, chopped
4 celery ribs, chopped
2 medium size carrots, chopped
3 cloves garlic, finely chopped
1 bay leaf, fresh or dried
1 can stewed tomatoes (15 ounces)
1 quart chicken or turkey stock
5 cups shredded turkey
Salt and freshly ground black pepper
1 package small cheese ravioli
1/2 cup basil leaves (a couple of handfuls), torn or chopped
1/4 cup grated Parmigiano Reggiano cheese
Place a large soup pot over medium-high heat with the EVOO. Add onion, celery, carrots, garlic and bay leaf and cook until soft and fragrant, about 4-5 minutes. Add the stewed tomatoes, chicken or turkey stock and the shredded turkey. Let simmer for 10 minutes. Season with salt and freshly ground black pepper. Add ravioli to the stoup and cook according to package directions. Add the basil and serve each bowl of turkey stoup with a sprinkle of Parmigiano Reggiano.
Amy
Here is another idea for Thanksgiving leftovers. Everyone has to have a recipe for a Turkey soup. I'll be honest, turkey soup isn't my favorite (well, turkey isn't my favorite) but I liked the idea of this recipe. I think adding ravioli is a great idea!
Turkey Stoup
Amy - amylz
Serves 4 Rachael Ray
2 tablespoons extra virgin olive oil (EVOO)
1 large onion, chopped
4 celery ribs, chopped
2 medium size carrots, chopped
3 cloves garlic, finely chopped
1 bay leaf, fresh or dried
1 can stewed tomatoes (15 ounces)
1 quart chicken or turkey stock
5 cups shredded turkey
Salt and freshly ground black pepper
1 package small cheese ravioli
1/2 cup basil leaves (a couple of handfuls), torn or chopped
1/4 cup grated Parmigiano Reggiano cheese
Place a large soup pot over medium-high heat with the EVOO. Add onion, celery, carrots, garlic and bay leaf and cook until soft and fragrant, about 4-5 minutes. Add the stewed tomatoes, chicken or turkey stock and the shredded turkey. Let simmer for 10 minutes. Season with salt and freshly ground black pepper. Add ravioli to the stoup and cook according to package directions. Add the basil and serve each bowl of turkey stoup with a sprinkle of Parmigiano Reggiano.
Amy
Thursday, November 25, 2010
Thanksgiving Stromboli
Hi everyone!
Tomorrow is the day after Thanksgiving and most people need a good way to use up leftovers. I saw this recipe and had to share. I love that it's very different from the traditional way to eat leftovers. Plus, you can make it work for the ingredients you have.
Thanksgiving Stromboli
Amy - amylz
Serves 4 from Rachael Ray
1tube refrigerated pizza dough, such as Pillsbury brand
2 tablespoons all-purpose flour or cornmeal
1 cup leftover cranberry sauce
3 cups leftover turkey, shredded
2 cups leftover stuffing
2 cups aged white cheddar cheese, shredded
2 tablespoons extra virgin olive oil (EVOO)
2 tablespoons sesame seeds
2 cups leftover gravy
Pre-heat oven to 400°F. Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal, then roll it out onto work surface. Stretch the dough out gently so that is an inch larger than when you first take it out of the roll (but in the same rectangle shape that it has initially). Spread the cranberry sauce in an even layer over the dough, making sure to leave an inch border around the circumference of the rectangle. Layer the turkey and stuffing down the middle of the dough going from one corner to the opposite corner in a diagonal line. Cover the turkey and stuffing with the cheddar. Bring one corner of the dough up over the turkey mixture, then roll the dough on an angle to make a long roll that is thick in the middle and thinner on each end. You should have turkey mixture running down the middle with some filling exposed at each end. Brush the stromboli with EVOO, then sprinkle the sesame seeds on top and pat them into the dough. Place onto a baking sheet and bake for 20-25 minutes, until evenly golden. Serve with leftover hot gravy alongside.
Amy
Tomorrow is the day after Thanksgiving and most people need a good way to use up leftovers. I saw this recipe and had to share. I love that it's very different from the traditional way to eat leftovers. Plus, you can make it work for the ingredients you have.
Thanksgiving Stromboli
Amy - amylz
Serves 4 from Rachael Ray
1tube refrigerated pizza dough, such as Pillsbury brand
2 tablespoons all-purpose flour or cornmeal
1 cup leftover cranberry sauce
3 cups leftover turkey, shredded
2 cups leftover stuffing
2 cups aged white cheddar cheese, shredded
2 tablespoons extra virgin olive oil (EVOO)
2 tablespoons sesame seeds
2 cups leftover gravy
Pre-heat oven to 400°F. Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal, then roll it out onto work surface. Stretch the dough out gently so that is an inch larger than when you first take it out of the roll (but in the same rectangle shape that it has initially). Spread the cranberry sauce in an even layer over the dough, making sure to leave an inch border around the circumference of the rectangle. Layer the turkey and stuffing down the middle of the dough going from one corner to the opposite corner in a diagonal line. Cover the turkey and stuffing with the cheddar. Bring one corner of the dough up over the turkey mixture, then roll the dough on an angle to make a long roll that is thick in the middle and thinner on each end. You should have turkey mixture running down the middle with some filling exposed at each end. Brush the stromboli with EVOO, then sprinkle the sesame seeds on top and pat them into the dough. Place onto a baking sheet and bake for 20-25 minutes, until evenly golden. Serve with leftover hot gravy alongside.
Amy
Wednesday, November 24, 2010
Indiana Corn Casserole
Hi everyone!
Tomorrow is Thanksgiving and we're having dinner with John's family this year. I am bringing an Indiana Corn Casserole. This kind of reminds me of this corn dish my mom used to make when we were kids.
Indiana Corn Casserole
Amy – amylz
Family Fun Magazine
1 pound bacon
1/2 cup butter
1/2 medium onion, chopped
1/2 cup chopped celery
1 red pepper, chopped
1 green pepper, chopped
5 tablespoons all-purpose flour
2 cups sour cream
2 pounds fresh corn (or frozen corn, thawed)
Salt and pepper
1 tablespoon chopped parsley
Step 1 Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.
Step 2 Melt the butter in a large pot over medium heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.
Step 3 Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.
Amy
Tomorrow is Thanksgiving and we're having dinner with John's family this year. I am bringing an Indiana Corn Casserole. This kind of reminds me of this corn dish my mom used to make when we were kids.
Indiana Corn Casserole
Amy – amylz
Family Fun Magazine
1 pound bacon
1/2 cup butter
1/2 medium onion, chopped
1/2 cup chopped celery
1 red pepper, chopped
1 green pepper, chopped
5 tablespoons all-purpose flour
2 cups sour cream
2 pounds fresh corn (or frozen corn, thawed)
Salt and pepper
1 tablespoon chopped parsley
Step 1 Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.
Step 2 Melt the butter in a large pot over medium heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.
Step 3 Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.
Amy
Chocolate Zucchini Cake, Pineapple-Orange Blossoms
Hi everyone!
Here are the baked goods for the next two weeks. If you've never tried zucchini cake, don't be afraid. You don't even know it's in it and the cake is moist and delicious. It's a great way to sneak veggies in to your kids (husband).
Chocolate Zucchini Cake
Grace (TigMode)
2 1/2 cups flour, sifted
1 teaspoon baking soda
1/2 cup butter
1 3/4 cups sugar
1 teaspoon vanilla extract
2 cups zucchini (unpeeled and grated)
3/4 cup walnuts, chopped
1/4 cup baking cocoa
1 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1/2 cup buttermilk
6 ounces semisweet chocolate chips
Sift together flour, cocoa, baking soda and salt; set aside. Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Blend in vanilla extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini. Pour batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve.
Pineapple-Orange Blossoms
(amylz – Pillsbury website)
1 (12.4-oz.) can Pillsbury® Refrigerated Cinnamon Rolls with Icing
1/2 cup crushed pineapple (from 8-oz. can), well drained on paper towels
1/3 cup orange marmalade
4 oz. cream cheese (from 8-oz. pkg.), softened
1 . Heat oven to 350°F. Spray 8 (2 3/4x1 1/4-inch) muffin cups with cooking spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; place 4 quarters, points up and separated slightly, in each sprayed muffin cup.
2 . In small bowl, mix pineapple, marmalade and cream cheese. Place 2 tablespoons mixture into center of dough in each cup.
3 . Bake at 350°F. for 17 to 22 minutes or until light golden brown. Cool in pan on wire rack 5 minutes. Run knife around edge of muffin cups; remove rolls from cups and place on serving plate.
4 . Remove cover from icing; microwave on Medium (50%) for 10 to 15 seconds or until drizzling consistency. Drizzle icing over warm rolls. Serve warm.
8 rolls
High Altitude (3500-6500 ft) Bake at 375°F. for 20 to 23 minutes.
Amy
Here are the baked goods for the next two weeks. If you've never tried zucchini cake, don't be afraid. You don't even know it's in it and the cake is moist and delicious. It's a great way to sneak veggies in to your kids (husband).
Chocolate Zucchini Cake
Grace (TigMode)
2 1/2 cups flour, sifted
1 teaspoon baking soda
1/2 cup butter
1 3/4 cups sugar
1 teaspoon vanilla extract
2 cups zucchini (unpeeled and grated)
3/4 cup walnuts, chopped
1/4 cup baking cocoa
1 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1/2 cup buttermilk
6 ounces semisweet chocolate chips
Sift together flour, cocoa, baking soda and salt; set aside. Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Blend in vanilla extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini. Pour batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve.
Pineapple-Orange Blossoms
(amylz – Pillsbury website)
1 (12.4-oz.) can Pillsbury® Refrigerated Cinnamon Rolls with Icing
1/2 cup crushed pineapple (from 8-oz. can), well drained on paper towels
1/3 cup orange marmalade
4 oz. cream cheese (from 8-oz. pkg.), softened
1 . Heat oven to 350°F. Spray 8 (2 3/4x1 1/4-inch) muffin cups with cooking spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; place 4 quarters, points up and separated slightly, in each sprayed muffin cup.
2 . In small bowl, mix pineapple, marmalade and cream cheese. Place 2 tablespoons mixture into center of dough in each cup.
3 . Bake at 350°F. for 17 to 22 minutes or until light golden brown. Cool in pan on wire rack 5 minutes. Run knife around edge of muffin cups; remove rolls from cups and place on serving plate.
4 . Remove cover from icing; microwave on Medium (50%) for 10 to 15 seconds or until drizzling consistency. Drizzle icing over warm rolls. Serve warm.
8 rolls
High Altitude (3500-6500 ft) Bake at 375°F. for 20 to 23 minutes.
Amy
Tuesday, November 23, 2010
New Cranberry Sauce
Hi everyone!
Tomorrow we are going to eat leftovers to make room for all the yummy Thanksgiving food this weekend. So, here is a recipe for Cranberry Sauce. It seems fitting to post this at this time of year!
New Cranberry Sauce
* 1 cup chopped onion (1 medium)
* 2 cloves garlic, minced
* 1 Tbsp. olive oil or cooking oil
* 1 12-oz. bag fresh or frozen cranberries
* 1 cup pomegranate juice or cranberry juice
* 3/4 cup sugar
* 1/2 tsp. ground ginger
* 1 medium fuyu persimmon or apple, cored and cut into 1/4-inch cubes
* Rosemary sprig (optional)
1. In large saucepan cook onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until onions begin to soften. Add cranberries, pomegranate juice, sugar, and ginger. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 16 to 17 minutes, or until mixture is just thickened. Remove from heat. Stir in persimmon. Serve warm, at room temperature, or cover and chill up to 48 hours. Top sauce with a rosemary sprig. Makes 12 (1/4-cup) servings.
Test Kitchen Tip: There are two types of persimmons : Fuyus and hachiyas. For this recipe, use fuyus, which are tomato shape, and can be eaten when firm or slightly soft. Available October to December, the fruit should be evenly light orange, not yellow or green. Store in the fridge up to 14 days.
Amy
Tomorrow we are going to eat leftovers to make room for all the yummy Thanksgiving food this weekend. So, here is a recipe for Cranberry Sauce. It seems fitting to post this at this time of year!
New Cranberry Sauce
* 1 cup chopped onion (1 medium)
* 2 cloves garlic, minced
* 1 Tbsp. olive oil or cooking oil
* 1 12-oz. bag fresh or frozen cranberries
* 1 cup pomegranate juice or cranberry juice
* 3/4 cup sugar
* 1/2 tsp. ground ginger
* 1 medium fuyu persimmon or apple, cored and cut into 1/4-inch cubes
* Rosemary sprig (optional)
1. In large saucepan cook onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until onions begin to soften. Add cranberries, pomegranate juice, sugar, and ginger. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 16 to 17 minutes, or until mixture is just thickened. Remove from heat. Stir in persimmon. Serve warm, at room temperature, or cover and chill up to 48 hours. Top sauce with a rosemary sprig. Makes 12 (1/4-cup) servings.
Test Kitchen Tip: There are two types of persimmons : Fuyus and hachiyas. For this recipe, use fuyus, which are tomato shape, and can be eaten when firm or slightly soft. Available October to December, the fruit should be evenly light orange, not yellow or green. Store in the fridge up to 14 days.
Amy
Monday, November 22, 2010
Mexican Lasagne (layered tacos)
Hi everyone!
Tomorrow we are having Mexican Lasagne for dinner. You can make this in the crockpot if you prefer but I'm going to do mine in the oven. I know my picky husband won't eat this as written so I think I may just leave some taco meat out for him. I really want to make these with the beans and corns and all the good stuff. Then the idea of adding pasta sauce just intrigues me. It all just sounds yummy!
Mexican Lasagne (layered tacos)
(Carman)
For oven at 350* or crock pot
6-10 flour tortilla shells
1 lb of ground beef
1 pkg of taco seasoning for ground beef
1 can of black beans
1 can of can of corn
1 can of kidney beans
Optional chopped veggies like peppers etc – depending on the family’s tastes!
Refried beans (optional)
One jar of pasta sauce
Shredded chedder cheese (add a mix of others for variety; Mozza, Monterey Jack, Jalapeno etc)
Brown ground beef in a frying pan and prepare with taco seasoning as instructed. Mix together in a bowl: All beans, corn and veggies if using If you are using refried beans, spread each tortilla shell with them before placing them in the pan. In a crock pot or lasagna pan: Place a layer of tortilla shells on the bottom of the pan Top with a layer of ground beef Then bean/veggie mix Then pasta sauce Then cheese Repeat these layers until you’ve used up your ingredients and filled pan, keeping top layer cheese (do not top the last layer with tortilla shells) Bake covered in the oven for 30 minutes or keep in crock pot as long as you need. If you are baking in the oven, pull the lid off towards the end. Serve with salsa, sour cream or plain yogurt and nacho chips. Ciao!
Amy
Tomorrow we are having Mexican Lasagne for dinner. You can make this in the crockpot if you prefer but I'm going to do mine in the oven. I know my picky husband won't eat this as written so I think I may just leave some taco meat out for him. I really want to make these with the beans and corns and all the good stuff. Then the idea of adding pasta sauce just intrigues me. It all just sounds yummy!
Mexican Lasagne (layered tacos)
(Carman)
For oven at 350* or crock pot
6-10 flour tortilla shells
1 lb of ground beef
1 pkg of taco seasoning for ground beef
1 can of black beans
1 can of can of corn
1 can of kidney beans
Optional chopped veggies like peppers etc – depending on the family’s tastes!
Refried beans (optional)
One jar of pasta sauce
Shredded chedder cheese (add a mix of others for variety; Mozza, Monterey Jack, Jalapeno etc)
Brown ground beef in a frying pan and prepare with taco seasoning as instructed. Mix together in a bowl: All beans, corn and veggies if using If you are using refried beans, spread each tortilla shell with them before placing them in the pan. In a crock pot or lasagna pan: Place a layer of tortilla shells on the bottom of the pan Top with a layer of ground beef Then bean/veggie mix Then pasta sauce Then cheese Repeat these layers until you’ve used up your ingredients and filled pan, keeping top layer cheese (do not top the last layer with tortilla shells) Bake covered in the oven for 30 minutes or keep in crock pot as long as you need. If you are baking in the oven, pull the lid off towards the end. Serve with salsa, sour cream or plain yogurt and nacho chips. Ciao!
Amy
Sunday, November 21, 2010
Key Lime Chicken
Hi everyone!
Tomorrow we are having Key Lime Chicken for dinner. I would use boneless chicken pieces for the short amount of time that this cooks. If you do use bone in pieces, I would definitely adjust the cooking time.
Key Lime Chicken
Jennifer (mom99-02)
2 lbs chicken pieces
1 tsp margarine
2 tbsp lime juice (1 lime)
¼ tsp rosemary, crushed
¼ tsp poultry seasoning
¼ tsp chicken bouillion granules
¼ tsp pepper
¼ tsp paprika
Lightly grease baking pan. Space chicken, meat side up, on pan. Do not overlap. Squeeze lime juice over chicken. Sprinkle seasonings evenly over chicken. Bake in 425* oven for 25 minutes. Do not overbake. Remove chicken. Deglaze baking pan with about 1/3 cup water. Serve as sauce over chicken. 4 servings:
Amy
Tomorrow we are having Key Lime Chicken for dinner. I would use boneless chicken pieces for the short amount of time that this cooks. If you do use bone in pieces, I would definitely adjust the cooking time.
Key Lime Chicken
Jennifer (mom99-02)
2 lbs chicken pieces
1 tsp margarine
2 tbsp lime juice (1 lime)
¼ tsp rosemary, crushed
¼ tsp poultry seasoning
¼ tsp chicken bouillion granules
¼ tsp pepper
¼ tsp paprika
Lightly grease baking pan. Space chicken, meat side up, on pan. Do not overlap. Squeeze lime juice over chicken. Sprinkle seasonings evenly over chicken. Bake in 425* oven for 25 minutes. Do not overbake. Remove chicken. Deglaze baking pan with about 1/3 cup water. Serve as sauce over chicken. 4 servings:
Amy
Saturday, November 20, 2010
Mile-High Pasta Sauce
Hi everyone!
Tomorrow we are having guests for dinner and I'm going to make up a big batch of Mile-High Pasta Sauce for dinner. Then I'm going to make a couple different types of pasta to pour it over. Sandy notes at the bottom that this is a great go to red sauce and it works in many different things.
Mile-High Pasta Sauce
Sandy~~*~Sandy~*~
1 pound Italian sausage, removed from casings
1 large onion, chopped
2 (12 ounce) cans tomato paste
1 (29 ounce) can crushed tomatoes
4 cups water
2 tablespoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar
In a large skillet over medium heat, cook sausage and onion until brown. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
Notes: Use for pasta, lasagna, or as a pizza topping (crust, sauce, and mozzarella)
Amy
Tomorrow we are having guests for dinner and I'm going to make up a big batch of Mile-High Pasta Sauce for dinner. Then I'm going to make a couple different types of pasta to pour it over. Sandy notes at the bottom that this is a great go to red sauce and it works in many different things.
Mile-High Pasta Sauce
Sandy~~*~Sandy~*~
1 pound Italian sausage, removed from casings
1 large onion, chopped
2 (12 ounce) cans tomato paste
1 (29 ounce) can crushed tomatoes
4 cups water
2 tablespoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar
In a large skillet over medium heat, cook sausage and onion until brown. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
Notes: Use for pasta, lasagna, or as a pizza topping (crust, sauce, and mozzarella)
Amy
Friday, November 19, 2010
Sweet Potatoes with Wild Mushrooms
Hi everyone!
Here is a recipe for Sweet Potatoes with Wild Mushrooms. This looks like a yummy side for all these fall and winter roasts we cook. If you can't find porcini mushrooms (they are dried and usually found near the mushrooms in the produce section) then I think you could sub criminis or shitakes or any wild mushroom.
Sweet Potatoes with Wild Mushrooms
Amy - amylz
Adapted from Martha Stewart Living Serves 6
1 ounce dried porcini mushrooms (about 1 cup)
1 cup boiling water
2 tablespoons brandy
6 tablespoons unsalted butter, melted
Olive oil for pan
3 sweet potatoes, peeled, cut into 1/8-inch-thick rounds
Coarse salt and freshly ground pepper
Place porcini mushrooms in a small bowl; cover with boiling water. Let soak, stirring occasionally, until soft, about 15 minutes. Remove mushrooms; reserve 1/3 cup soaking liquid. Using Paper towels, squeeze excess water from mushrooms; roughly chop, and set aside. Preheat oven to 400°, with rack in center. In a small bowl, whisky brandy, 5 tablespoons butter, and reserved mushroom liquid. Rub a gratin pan or skillet with oil. Arrange one-quarter of potatoes in a single layer on bottom, overlapping slightly. Scatter one-third of mushrooms over potatoes, the drizzle with one-quarter brandy mixture. Season with salt and pepper. Repeat layering two more times; top with remaining potatoes and liquid; season with salt. Cover pan tightly with foil. Bake until potatoes are fork tender, about 35 minutes. Remove foil, and brush top with remaining tablespoon butter. Continue baking until potatoes are golden brown and tender, 25 to 30 minutes more. Let stand 10 minutes before serving.
Amy
Here is a recipe for Sweet Potatoes with Wild Mushrooms. This looks like a yummy side for all these fall and winter roasts we cook. If you can't find porcini mushrooms (they are dried and usually found near the mushrooms in the produce section) then I think you could sub criminis or shitakes or any wild mushroom.
Sweet Potatoes with Wild Mushrooms
Amy - amylz
Adapted from Martha Stewart Living Serves 6
1 ounce dried porcini mushrooms (about 1 cup)
1 cup boiling water
2 tablespoons brandy
6 tablespoons unsalted butter, melted
Olive oil for pan
3 sweet potatoes, peeled, cut into 1/8-inch-thick rounds
Coarse salt and freshly ground pepper
Place porcini mushrooms in a small bowl; cover with boiling water. Let soak, stirring occasionally, until soft, about 15 minutes. Remove mushrooms; reserve 1/3 cup soaking liquid. Using Paper towels, squeeze excess water from mushrooms; roughly chop, and set aside. Preheat oven to 400°, with rack in center. In a small bowl, whisky brandy, 5 tablespoons butter, and reserved mushroom liquid. Rub a gratin pan or skillet with oil. Arrange one-quarter of potatoes in a single layer on bottom, overlapping slightly. Scatter one-third of mushrooms over potatoes, the drizzle with one-quarter brandy mixture. Season with salt and pepper. Repeat layering two more times; top with remaining potatoes and liquid; season with salt. Cover pan tightly with foil. Bake until potatoes are fork tender, about 35 minutes. Remove foil, and brush top with remaining tablespoon butter. Continue baking until potatoes are golden brown and tender, 25 to 30 minutes more. Let stand 10 minutes before serving.
Amy
Thursday, November 18, 2010
Sheepherders
Hi everyone!
Here is a recipe for Sheepherders. This looks so simple and really good. I think pastrami is super good but you could probably sub any meat you like. This would be great for lunch. They reheat well!
Sheepherders
Amy - amylz
12 Flour Tortillas
2 cans Diced green chilies
2 pkg. Pastrami, sliced thin
1 Large pkg. Monterey Jack Cheese
Butter flour tortillas. Add 2 slices pastrami, 1 large slice Monterey Jack cheese and a spoonful of green chilies to each tortilla. Roll up and secure with a toothpick. Heat in 325° oven until cheese melts (15 to 20 minutes). Slice into thirds or fourths and serve. Can be prepared ahead of time, wrapped in foil and heated.
Amy
Here is a recipe for Sheepherders. This looks so simple and really good. I think pastrami is super good but you could probably sub any meat you like. This would be great for lunch. They reheat well!
Sheepherders
Amy - amylz
12 Flour Tortillas
2 cans Diced green chilies
2 pkg. Pastrami, sliced thin
1 Large pkg. Monterey Jack Cheese
Butter flour tortillas. Add 2 slices pastrami, 1 large slice Monterey Jack cheese and a spoonful of green chilies to each tortilla. Roll up and secure with a toothpick. Heat in 325° oven until cheese melts (15 to 20 minutes). Slice into thirds or fourths and serve. Can be prepared ahead of time, wrapped in foil and heated.
Amy
Wednesday, November 17, 2010
Mile-High Lasagna 2
Hi everyone!
Tomorrow we are having Mile-High Lasagna 2 for dinner. My friend Sandy makes a lasagna called Mile High Lasagna that is wonderful (it's really my favorite) but I saw Rachael Ray make this one which is totally different but she called it the same thing so I wanted to give it a try. This makes two loaf pans worth of lasagna. I think you could make this in a 9X13 pan and do it all that way. This alternates red and white sauce and doesn't have the ricotta cheese filling. I think my family will totally go for this. I can't wait to try it!
Mile-High Lasagna 2
Amy - amylz
Rachael Ray Show Yields: 6-8 servings
2 tablespoons extra-virgin olive oil (EVOO)
1 large onion, grated
2 to 3 cloves garlic, grated
1 pound ground sirloin
2 cups beef stock
1 28-ounce can San Marzano tomatoes
1 15-ounce can crushed tomatoes
3 to 4 basil leaves, torn
Salt and freshly ground black pepper
4 tablespoons butter
4 tablespoons flour
1 quart milk
A few grates fresh nutmeg
2 boxes oven-ready lasagna noodles (use 1 box per loaf pan)
2 cups grated Parmigiano Reggiano cheese, divided
1/2 cup provolone cheese, grated
Parsley, chopped, for garnish
Preheat oven to 375ºF. Place a large skillet over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons. Cook the onion and the garlic, stirring frequently, until tender, about 10 minutes. Turn the heat under the skillet up to medium-high and add the beef to the pan. Cook it through, stirring frequently and breaking the meat up with a wooden spoon or potato masher. Add the beef stock, tomatoes and basil to the pot and season with salt and freshly ground black pepper. Mash the tomatoes up with the potato masher or wooden spoon, bring the sauce up to a bubble, then reduce the heat to low and simmer until thickened, about 5 minutes. While the red sauce is simmering, place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute. Whisk the milk slowly into the butter-flour mixture and cook until thickened. Season the white sauce with salt, freshly ground pepper and the nutmeg. Cover two loaf pans with a layer of foil for easy removal from the pan. Ladle about 1 cup of the red sauce into the bottom of the first lined loaf pan. Put down a layer of lasagna noodles, then top them with about a cup of white sauce and a handful of Parmigiano Reggiano (about 1/4 cup). Continue building the lasagna, alternating layers of noodle, red sauce, noodle, white sauce and cheese, until all the noodles are covered. End the lasagna on a layer of red sauce and top it off with the grated provolone and some Parmigiano-Reggiano. Repeat this process with the other loaf pan and the remaining sauce. Cover the pans with aluminum foil and bake for 30 minutes. Remove the foil and bake another 15 minutes until the noodles are tender and the cheese is melted and golden brown. Remove the pans from the oven and let cool for 15-20 minutes to let the lasagna set. Pull the lasagna out of the pans by the edges of the foil, pull the foil down from around the lasagna and cut with a serrated knife. Garnish each slice with fresh parsley.
Amy
Tomorrow we are having Mile-High Lasagna 2 for dinner. My friend Sandy makes a lasagna called Mile High Lasagna that is wonderful (it's really my favorite) but I saw Rachael Ray make this one which is totally different but she called it the same thing so I wanted to give it a try. This makes two loaf pans worth of lasagna. I think you could make this in a 9X13 pan and do it all that way. This alternates red and white sauce and doesn't have the ricotta cheese filling. I think my family will totally go for this. I can't wait to try it!
Mile-High Lasagna 2
Amy - amylz
Rachael Ray Show Yields: 6-8 servings
2 tablespoons extra-virgin olive oil (EVOO)
1 large onion, grated
2 to 3 cloves garlic, grated
1 pound ground sirloin
2 cups beef stock
1 28-ounce can San Marzano tomatoes
1 15-ounce can crushed tomatoes
3 to 4 basil leaves, torn
Salt and freshly ground black pepper
4 tablespoons butter
4 tablespoons flour
1 quart milk
A few grates fresh nutmeg
2 boxes oven-ready lasagna noodles (use 1 box per loaf pan)
2 cups grated Parmigiano Reggiano cheese, divided
1/2 cup provolone cheese, grated
Parsley, chopped, for garnish
Preheat oven to 375ºF. Place a large skillet over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons. Cook the onion and the garlic, stirring frequently, until tender, about 10 minutes. Turn the heat under the skillet up to medium-high and add the beef to the pan. Cook it through, stirring frequently and breaking the meat up with a wooden spoon or potato masher. Add the beef stock, tomatoes and basil to the pot and season with salt and freshly ground black pepper. Mash the tomatoes up with the potato masher or wooden spoon, bring the sauce up to a bubble, then reduce the heat to low and simmer until thickened, about 5 minutes. While the red sauce is simmering, place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute. Whisk the milk slowly into the butter-flour mixture and cook until thickened. Season the white sauce with salt, freshly ground pepper and the nutmeg. Cover two loaf pans with a layer of foil for easy removal from the pan. Ladle about 1 cup of the red sauce into the bottom of the first lined loaf pan. Put down a layer of lasagna noodles, then top them with about a cup of white sauce and a handful of Parmigiano Reggiano (about 1/4 cup). Continue building the lasagna, alternating layers of noodle, red sauce, noodle, white sauce and cheese, until all the noodles are covered. End the lasagna on a layer of red sauce and top it off with the grated provolone and some Parmigiano-Reggiano. Repeat this process with the other loaf pan and the remaining sauce. Cover the pans with aluminum foil and bake for 30 minutes. Remove the foil and bake another 15 minutes until the noodles are tender and the cheese is melted and golden brown. Remove the pans from the oven and let cool for 15-20 minutes to let the lasagna set. Pull the lasagna out of the pans by the edges of the foil, pull the foil down from around the lasagna and cut with a serrated knife. Garnish each slice with fresh parsley.
Amy
Tuesday, November 16, 2010
Mexican Chicken
Hi everyone!
Tomorrow we are having Mexican Chicken for dinner. This is the perfect recipe to use one of those rotisserie chickens you can pick up at Costco for $5. That's a great bargain! I don't know if my family will like this or not but it sounds yummy to me so I want to give it a try.
Mexican Chicken
Amy - amylz
Recipe courtesy Paula Deen
Vegetable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar
Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken. Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.
Amy
Tomorrow we are having Mexican Chicken for dinner. This is the perfect recipe to use one of those rotisserie chickens you can pick up at Costco for $5. That's a great bargain! I don't know if my family will like this or not but it sounds yummy to me so I want to give it a try.
Mexican Chicken
Amy - amylz
Recipe courtesy Paula Deen
Vegetable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar
Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken. Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.
Amy
Monday, November 15, 2010
Meatloaf Twist
Hi everyone!
Tomorrow we are having Meatloaf Twist for dinner. This is your basic meatloaf with a few minor "twists" on it. I'm sure my boys will love it.
Meatloaf Twist
Amy ~ Noah+Colby=DONE!
Adapted from the web
1 lb ground beef (or meat of your choice)
1/4 c barbecue sauce
1/2 lg onion, or 1 small onion, chopped
1/2 lg green bell pepper, chopped
1/2 c breadcrumbs
1 egg
1/2 tsp salt (optional)
1 tsp pepper
1 packet French Onion Soup mix
Glaze:
1/4 c barbecue sauce
Preheat oven to 350°. Combine all ingredients in a large bowl and mix well; form loaf into desired pan. Bake 20 minutes; remove from oven and spread top with barbecue sauce; bake 20 more minutes, or until desired doneness.
Amy
Tomorrow we are having Meatloaf Twist for dinner. This is your basic meatloaf with a few minor "twists" on it. I'm sure my boys will love it.
Meatloaf Twist
Amy ~ Noah+Colby=DONE!
Adapted from the web
1 lb ground beef (or meat of your choice)
1/4 c barbecue sauce
1/2 lg onion, or 1 small onion, chopped
1/2 lg green bell pepper, chopped
1/2 c breadcrumbs
1 egg
1/2 tsp salt (optional)
1 tsp pepper
1 packet French Onion Soup mix
Glaze:
1/4 c barbecue sauce
Preheat oven to 350°. Combine all ingredients in a large bowl and mix well; form loaf into desired pan. Bake 20 minutes; remove from oven and spread top with barbecue sauce; bake 20 more minutes, or until desired doneness.
Amy
Sunday, November 14, 2010
Presbyterian Potatoes, Mediterranean Pasta
Hi everyone!
Tomorrow I am bringing food to Mops and I am making Presbyterian Potatoes. This is just another variation of the cheesy potatoes that everyone loves. If you don't want to use regular potatoes, you can sub southern style hashbrowns and go from there. For dinner, we are having Mediterranean Pasta. This is very similar to the Greek Pasta we had a couple weeks ago. I also like to add some Greek Seasoning to it for added flavor. I'm planning on dicing up some chicken tenders and adding them to this to make it a complete meal.
Presbyterian Potatoes
Jill Wigington
4 medium potatoes, boiled with skins
3 T. butter or margerine
1/2 pt. sour cream
1 c. grated cheese, divided
Salt and pepper to taste
1 can cream of chicken soup undiluted
3 green onions, chopped
Peel and dice potatoes Add butter, soup, sour cream, 1/2 grated cheese and onions; mix well. Pour into a 9 x 13 baking dish. Sprinkle the other 1/2 c. grated cheese on top. Bake at 375 for 30 min.
Mediterranean Pasta
Toby - madisonsmomx3 (from some random mailing from a random realtor - i.e. junk mail!!)
4 cups chopped tomato
2 tbsp chopped fresh basil
3 tbsp sliced ripe olives
1 tbsp olive oil
1 tbsp red wine vinegar
1/4 tsp salt
1/8 tsp crushed red papper
1 clove garlic, minced
4 cups cooked angel hair pasta
1/4 cup (1 oz) crumbled feta cheese
Combine the first 8 ingredients in a bowl, and stir well. Let stand for 10 minutes.
Serve the mixture at room temperature, over pasta, and sprinkle with feta cheese.
**NOTES: Very versatile recipe!! I used only one tomato, added one chopped and seeded cucumber. Also added a splash or two of lemon juice and a touch of Greek Seasoning (from World Market store)
Amy
Tomorrow I am bringing food to Mops and I am making Presbyterian Potatoes. This is just another variation of the cheesy potatoes that everyone loves. If you don't want to use regular potatoes, you can sub southern style hashbrowns and go from there. For dinner, we are having Mediterranean Pasta. This is very similar to the Greek Pasta we had a couple weeks ago. I also like to add some Greek Seasoning to it for added flavor. I'm planning on dicing up some chicken tenders and adding them to this to make it a complete meal.
Presbyterian Potatoes
Jill Wigington
4 medium potatoes, boiled with skins
3 T. butter or margerine
1/2 pt. sour cream
1 c. grated cheese, divided
Salt and pepper to taste
1 can cream of chicken soup undiluted
3 green onions, chopped
Peel and dice potatoes Add butter, soup, sour cream, 1/2 grated cheese and onions; mix well. Pour into a 9 x 13 baking dish. Sprinkle the other 1/2 c. grated cheese on top. Bake at 375 for 30 min.
Mediterranean Pasta
Toby - madisonsmomx3 (from some random mailing from a random realtor - i.e. junk mail!!)
4 cups chopped tomato
2 tbsp chopped fresh basil
3 tbsp sliced ripe olives
1 tbsp olive oil
1 tbsp red wine vinegar
1/4 tsp salt
1/8 tsp crushed red papper
1 clove garlic, minced
4 cups cooked angel hair pasta
1/4 cup (1 oz) crumbled feta cheese
Combine the first 8 ingredients in a bowl, and stir well. Let stand for 10 minutes.
Serve the mixture at room temperature, over pasta, and sprinkle with feta cheese.
**NOTES: Very versatile recipe!! I used only one tomato, added one chopped and seeded cucumber. Also added a splash or two of lemon juice and a touch of Greek Seasoning (from World Market store)
Amy
Saturday, November 13, 2010
Meatball Subs
Hi everyone!
Tomorrow we are having Meatball Subs for dinner. My 8 year old is going to love these. You could use premade meatballs to really make this quick if you have them. I plan to use Traditional Prego sauce instead of a 3 cheese sauce.
Meatball Subs
OP???????
Yields 4 servings, one per person. 7 points.
3/4 lb. ground round
1/4 c. minced onion
2 tblsp. chopped fresh basil
2 tblsp. dry breadcrumbs
2 tblsp. 1% low-fat milk
1/4 tsp. salt, 1/4 tsp. pepper
1 garlic clove, minced
Cooking Spray
2 cups low-fat three-cheese pasta sauce
4 (2.5-ounce) hoagie rolls, unsliced
2 tblsp. finely chopped red onion (optional, I think)
1/2 c. preshredded part-skim mozz. chesse.
Preheat oven to 400. Combine first 8 ingredients in a bowl. Shape into 24 meatballs. Arrange meatballs evenly on a jelly-roll pan coated with spray. Bake at 400 for 20 min. or until done. Turn oven up to 450. Combine meatballs and pasta sauce in a med. saucepan. Place over low heat until sauce is warm, stirring often. Keep warm. Hollow out center of each roll. Spoon 6 meatballs into each roll. Spoon sauce evenly over meatballs. Top each with onion and 2 tblsp. of mozz. cheese. Arrange sandwiches evenly on a backing sheet. bake at 450 for 5 minutes.
Amy
Tomorrow we are having Meatball Subs for dinner. My 8 year old is going to love these. You could use premade meatballs to really make this quick if you have them. I plan to use Traditional Prego sauce instead of a 3 cheese sauce.
Meatball Subs
OP???????
Yields 4 servings, one per person. 7 points.
3/4 lb. ground round
1/4 c. minced onion
2 tblsp. chopped fresh basil
2 tblsp. dry breadcrumbs
2 tblsp. 1% low-fat milk
1/4 tsp. salt, 1/4 tsp. pepper
1 garlic clove, minced
Cooking Spray
2 cups low-fat three-cheese pasta sauce
4 (2.5-ounce) hoagie rolls, unsliced
2 tblsp. finely chopped red onion (optional, I think)
1/2 c. preshredded part-skim mozz. chesse.
Preheat oven to 400. Combine first 8 ingredients in a bowl. Shape into 24 meatballs. Arrange meatballs evenly on a jelly-roll pan coated with spray. Bake at 400 for 20 min. or until done. Turn oven up to 450. Combine meatballs and pasta sauce in a med. saucepan. Place over low heat until sauce is warm, stirring often. Keep warm. Hollow out center of each roll. Spoon 6 meatballs into each roll. Spoon sauce evenly over meatballs. Top each with onion and 2 tblsp. of mozz. cheese. Arrange sandwiches evenly on a backing sheet. bake at 450 for 5 minutes.
Amy
Friday, November 12, 2010
RAVIOLI CASSEROLE WITH SPINACH AND MOZZARELLA CHEESE
Hi everyone!
Here is a recipe for Ravioli Casserole with Spinach and Mozzarella Cheese. I love this recipe because it's so simple and has 4 ingredients. This looks delicious!
RAVIOLI CASSEROLE WITH SPINACH AND MOZZARELLA CHEESE
Amy - amylz
Makes: 4 servings
1 pkg. fresh cheese-filled ravioli
1 jar pasta sauce
2 cups grated mozzarella cheese
2 cups baby spinach
Cook the ravioli in a generous amount of lightly salted water for 3 minutes, or until firm/tender. Scoop out the ravioli with a slotted spoon into a large bowl of ice-cold water. When chilled, drain the ravioli well. Preheat the oven to 350F. Spoon 1/4 of the pasta sauce into the bottom of 8-inch square baking dish. Layer 1/3 of the ravioli on top of the sauce. Top the ravioli with 1/2 the spinach leaves. Top the spinach with 1/3 of the cheese. Top the cheese with 1/4 more of the sauce, 1/3 more of the ravioli, the rest of the spinach and 1/3 more of the cheese. Top the cheese with 1/4 more of the sauce and the remaining ravioli. Top the ravioli with the remaining sauce and cheese. Loosely cover with foil and bake for 30 minutes. Uncover and bake 10-15 minutes, or until golden and bubbly.
Amy
Here is a recipe for Ravioli Casserole with Spinach and Mozzarella Cheese. I love this recipe because it's so simple and has 4 ingredients. This looks delicious!
RAVIOLI CASSEROLE WITH SPINACH AND MOZZARELLA CHEESE
Amy - amylz
Makes: 4 servings
1 pkg. fresh cheese-filled ravioli
1 jar pasta sauce
2 cups grated mozzarella cheese
2 cups baby spinach
Cook the ravioli in a generous amount of lightly salted water for 3 minutes, or until firm/tender. Scoop out the ravioli with a slotted spoon into a large bowl of ice-cold water. When chilled, drain the ravioli well. Preheat the oven to 350F. Spoon 1/4 of the pasta sauce into the bottom of 8-inch square baking dish. Layer 1/3 of the ravioli on top of the sauce. Top the ravioli with 1/2 the spinach leaves. Top the spinach with 1/3 of the cheese. Top the cheese with 1/4 more of the sauce, 1/3 more of the ravioli, the rest of the spinach and 1/3 more of the cheese. Top the cheese with 1/4 more of the sauce and the remaining ravioli. Top the ravioli with the remaining sauce and cheese. Loosely cover with foil and bake for 30 minutes. Uncover and bake 10-15 minutes, or until golden and bubbly.
Amy
Thursday, November 11, 2010
VEGETARIAN SHEPHERD'S PIE
Hi everyone!
Here is a recipe for Vegetarian Shepherd's Pie. This does call for the Yves Veggie Ground Round. If you can't find that, there are other brands at any supermarket. It's just a meat substitute. If you don't like that, just leave it out.
VEGETARIAN SHEPHERD'S PIE
Amy - amylz
Makes: 8 servings
1 Tbsp vegetable oil
1 medium onion, finely chopped
1 medium carrot, grated
1-2 garlic cloves, crushed
2 340-gram pkgs. Yves Veggie Ground Round (see Note)
2 Tbsp flour
1 tsp ground sage
2 14 oz. cans tomato sauce
1/2 cup vegetable stock
3 lbs. russet or Yukon gold potatoes, peeled and quartered
1 cup frozen corn kernels
1 cup frozen peas
- salt and freshly ground black pepper to taste
4 Tbsp melted butter
3/4 cup milk
Place the oil in a large, wide skillet or shallow pot and set over medium heat. Add the onion, carrot and garlic and cook 3-4 minutes. Stir in the veggie ground round, flour and sage. Add the tomato sauce and stock. Bring to a simmer and simmer the mixture about 10 minutes, or until the tomato sauce reduces and forms a fairly thick sauce around the veggie ground round. While this occurs, boil the potatoes in lightly salted water until very tender. Preheat the oven to 350* F.
When the veggie ground round mixture has thickened, remove from the heat and stir in the corn, peas, salt and pepper. Spoon and spread the mixture into a 9- x 13-inch casserole. When potatoes are tender, drain them well and thoroughly mash. Whip in 2 Tbsp of the butter, milk and salt and pepper to taste. Spread the potatoes over the veggie ground round mixture. Drizzle the potatoes with the remaining butter. Bake for 40-45 minutes, or until golden and bubbly.
Note: Yves Veggie Ground Round is a pre-cooked soy-based crumble that can replace cooked ground meat in recipes. It's sold at most supermarkets.
Amy
Here is a recipe for Vegetarian Shepherd's Pie. This does call for the Yves Veggie Ground Round. If you can't find that, there are other brands at any supermarket. It's just a meat substitute. If you don't like that, just leave it out.
VEGETARIAN SHEPHERD'S PIE
Amy - amylz
Makes: 8 servings
1 Tbsp vegetable oil
1 medium onion, finely chopped
1 medium carrot, grated
1-2 garlic cloves, crushed
2 340-gram pkgs. Yves Veggie Ground Round (see Note)
2 Tbsp flour
1 tsp ground sage
2 14 oz. cans tomato sauce
1/2 cup vegetable stock
3 lbs. russet or Yukon gold potatoes, peeled and quartered
1 cup frozen corn kernels
1 cup frozen peas
- salt and freshly ground black pepper to taste
4 Tbsp melted butter
3/4 cup milk
Place the oil in a large, wide skillet or shallow pot and set over medium heat. Add the onion, carrot and garlic and cook 3-4 minutes. Stir in the veggie ground round, flour and sage. Add the tomato sauce and stock. Bring to a simmer and simmer the mixture about 10 minutes, or until the tomato sauce reduces and forms a fairly thick sauce around the veggie ground round. While this occurs, boil the potatoes in lightly salted water until very tender. Preheat the oven to 350* F.
When the veggie ground round mixture has thickened, remove from the heat and stir in the corn, peas, salt and pepper. Spoon and spread the mixture into a 9- x 13-inch casserole. When potatoes are tender, drain them well and thoroughly mash. Whip in 2 Tbsp of the butter, milk and salt and pepper to taste. Spread the potatoes over the veggie ground round mixture. Drizzle the potatoes with the remaining butter. Bake for 40-45 minutes, or until golden and bubbly.
Note: Yves Veggie Ground Round is a pre-cooked soy-based crumble that can replace cooked ground meat in recipes. It's sold at most supermarkets.
Amy
Wednesday, November 10, 2010
Melt-In-Your-Mouth Barbecued Ribs
Hi everyone!
Tomorrow we are having Melt In Your Mouth Barbecued Ribs for dinner. These are done in the crockpot. If you don't want to use spareribs, use any pork ribs that look good. Just make sure you cut the apart so they fit in the slow cooker.
Melt-In-Your-Mouth Barbecued Ribs
Amy - amylz
Recipe courtesy Robin Miller
2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Amy
Tomorrow we are having Melt In Your Mouth Barbecued Ribs for dinner. These are done in the crockpot. If you don't want to use spareribs, use any pork ribs that look good. Just make sure you cut the apart so they fit in the slow cooker.
Melt-In-Your-Mouth Barbecued Ribs
Amy - amylz
Recipe courtesy Robin Miller
2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Amy
No-Bake Cheesecake, Oreo Fluff(Cookies n Cream Supreme)
Hi everyone!
Here are the goodies for the next two weeks:
No-Bake Cheesecake
(Dusanka’s Mom)
2 large packages of Philadelphia cream cheese (softened to room temp)
2 small cartons of whipping cream
1 egg
1 package of vanilla sugar
¾ cup of regular sugar
1 teaspoon gelatin
1 box of Honey Graham Crackers
1 can of cherry pie filling
Mix the cream cheese, sugar, vanilla sugar, egg and gelatin. In a separate bowl beat the whipping cream until stiff peaks form. Then you fold it all together. Take the cookies and put 1 layer (not crushed, just as cookies) at the bottom of a rectangular glass baking dish, then the cheese filling, then another layer of cookies, etc. You end up with 3 layers. You cover the dish and leave it overnight in the fridge. This is very important as you want the graham crackers to soften. The next day you spread your cherry pie filling topping on it.
Oreo Fluff(Cookies n Cream Supreme)
Katie (KatieDid)
35 creme-filled chocolate sandwich cookies, divided
3 T butter or margarine, melted
1 container (8 oz) frozen whipped topping, thawed divided
2 pkg (8 oz each) cream cheese, softened (reduced-fat works fine)
1 c milk
1 pkg (3.3 oz) white chocolate instant pudding and pie filling * can use sugar-free or other flavors; vanilla, cheesecake, chocolate
Finely chop 15 of the cookies; mix with melted butter. Press crumb mixture onto bottom of a springform pan. Refrigerate while preparing filling. Coarsely chop remaining cookies; set aside. Reserve 1/2 cup of whipped topping for garnish. Place cream cheese in a mixing bowl. Whisk milk into cream cheese until smooth. Add pudding mix; whisk vigorously until mixture begins to thicken. Add remaining whipped topping; mix until well blended. Fold in 1 1/2 cups of the chopped cookies; spread filling evenly over curst. Sprinkle remaining chopped cookies over filling. Garnish with reserved whipped topping. Refrigerate 30 minutes. Run knife around sides of dessert before releasing collar from pan. *can be made in any type of pan or dish with or without the bottom "crust"
Amy
Here are the goodies for the next two weeks:
No-Bake Cheesecake
(Dusanka’s Mom)
2 large packages of Philadelphia cream cheese (softened to room temp)
2 small cartons of whipping cream
1 egg
1 package of vanilla sugar
¾ cup of regular sugar
1 teaspoon gelatin
1 box of Honey Graham Crackers
1 can of cherry pie filling
Mix the cream cheese, sugar, vanilla sugar, egg and gelatin. In a separate bowl beat the whipping cream until stiff peaks form. Then you fold it all together. Take the cookies and put 1 layer (not crushed, just as cookies) at the bottom of a rectangular glass baking dish, then the cheese filling, then another layer of cookies, etc. You end up with 3 layers. You cover the dish and leave it overnight in the fridge. This is very important as you want the graham crackers to soften. The next day you spread your cherry pie filling topping on it.
Oreo Fluff(Cookies n Cream Supreme)
Katie (KatieDid)
35 creme-filled chocolate sandwich cookies, divided
3 T butter or margarine, melted
1 container (8 oz) frozen whipped topping, thawed divided
2 pkg (8 oz each) cream cheese, softened (reduced-fat works fine)
1 c milk
1 pkg (3.3 oz) white chocolate instant pudding and pie filling * can use sugar-free or other flavors; vanilla, cheesecake, chocolate
Finely chop 15 of the cookies; mix with melted butter. Press crumb mixture onto bottom of a springform pan. Refrigerate while preparing filling. Coarsely chop remaining cookies; set aside. Reserve 1/2 cup of whipped topping for garnish. Place cream cheese in a mixing bowl. Whisk milk into cream cheese until smooth. Add pudding mix; whisk vigorously until mixture begins to thicken. Add remaining whipped topping; mix until well blended. Fold in 1 1/2 cups of the chopped cookies; spread filling evenly over curst. Sprinkle remaining chopped cookies over filling. Garnish with reserved whipped topping. Refrigerate 30 minutes. Run knife around sides of dessert before releasing collar from pan. *can be made in any type of pan or dish with or without the bottom "crust"
Amy
Tuesday, November 9, 2010
Meatball Sub Casserole
Hi everyone!
Tomorrow we are having Meatball Sub Casserole for dinner. I will probably do the cream cheese mixture on half since my boys don't love that. You could sub premade meatballs if you're really in a hurry. This would be good with a green salad.
Meatball Sub Casserole
LaurieW-323~Taste of Home
1/3 c chopped green Onion
1/4 c seasoned bread crumbs
3 Tbsp grated parmesan cheese
1 lb ground beef
1 loaf (1 lb) crusty Italian Bread, cut into 1 in slices
1 8 oz package of cream cheese, softened
1/2 cup mayonnaise
1 tsp Italian Seasoning
1/4 tsp black pepper
2 c shredded mozzarella cheese; divided
1 28oz jar spaghetti sauce
1 cup water
2 garlic cloves, minced
In a bowl, combine onions, crumbs and parmesan cheese. Add beef and mix well. Shape into 1-in balls, place on a rack in a shallow baking pan. Bake at 400 for 15-20 min or until no longer pink. Reduce heat on oven to 350. Meanwhile arrange bread in a single layer in an ungreased 13x9x2 in baking dish (all of the bread may not be used). Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread evenly over bread. Sprinkle with half the mozzarella cheese. Combine sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake uncovered at 350 for 30-35 minutes, until cheese is melted and casserole is heated through.
Laurie's Notes: To make serving easier, I cubed the loaf of french bread into 1 1/2 inch chunks then dried it out in the oven at 250 degrees for 1 hr. You could also cut the bread and leave it out over night. This way the bread is very crisp so when you bake it in the casserole parts remain crusty and parts get soft, just like in a meatball sub. I omitted the extra cup of water (too much liquid, I think it would make the bread soggy). It's a little more difficult to spread the cream cheese/mayo mixture on the cubed bread, just take the extra time to get it in every nook and cranny- it helps seal out the moisture from the tomato sauce so the bread doesn't turn to mush. I didn't have Italian seasoning so I used an equal amount of spice from my McCormick Italian spice grinder. I really love that particular combo of herbs and think it went well in this dish.
Amy
Tomorrow we are having Meatball Sub Casserole for dinner. I will probably do the cream cheese mixture on half since my boys don't love that. You could sub premade meatballs if you're really in a hurry. This would be good with a green salad.
Meatball Sub Casserole
LaurieW-323~Taste of Home
1/3 c chopped green Onion
1/4 c seasoned bread crumbs
3 Tbsp grated parmesan cheese
1 lb ground beef
1 loaf (1 lb) crusty Italian Bread, cut into 1 in slices
1 8 oz package of cream cheese, softened
1/2 cup mayonnaise
1 tsp Italian Seasoning
1/4 tsp black pepper
2 c shredded mozzarella cheese; divided
1 28oz jar spaghetti sauce
1 cup water
2 garlic cloves, minced
In a bowl, combine onions, crumbs and parmesan cheese. Add beef and mix well. Shape into 1-in balls, place on a rack in a shallow baking pan. Bake at 400 for 15-20 min or until no longer pink. Reduce heat on oven to 350. Meanwhile arrange bread in a single layer in an ungreased 13x9x2 in baking dish (all of the bread may not be used). Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread evenly over bread. Sprinkle with half the mozzarella cheese. Combine sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake uncovered at 350 for 30-35 minutes, until cheese is melted and casserole is heated through.
Laurie's Notes: To make serving easier, I cubed the loaf of french bread into 1 1/2 inch chunks then dried it out in the oven at 250 degrees for 1 hr. You could also cut the bread and leave it out over night. This way the bread is very crisp so when you bake it in the casserole parts remain crusty and parts get soft, just like in a meatball sub. I omitted the extra cup of water (too much liquid, I think it would make the bread soggy). It's a little more difficult to spread the cream cheese/mayo mixture on the cubed bread, just take the extra time to get it in every nook and cranny- it helps seal out the moisture from the tomato sauce so the bread doesn't turn to mush. I didn't have Italian seasoning so I used an equal amount of spice from my McCormick Italian spice grinder. I really love that particular combo of herbs and think it went well in this dish.
Amy
Monday, November 8, 2010
Mediterranean Chicken & Bowties
Hi everyone!
Tomorrow we are having Mediterranean Chicken and Bowties. This recipe is written so you can freeze this for later. If you like to do that, you may want to double the recipe and eat one now and freeze one for later. If you are making this to eat now, you can serve it at the point of pouring the sauce over the pasta, no need to bake it. That's just for if you are reheating it from frozen. No need to serve any sides, it's got all you need in it!
Mediterranean Chicken & Bowties
OP????
Chicken:
1 T. olive oil
1 tsp. cornstarch
1 lbs. chicken cut in strips
1/2 c green onions
1 minced garlic clove
1 can sliced olives (2 1/4 oz.)
1/2 c. water
1 tsp. dried basil
1/2 tsp. chicken flavor bouillon
1 c. cherry tomatos halved
Pasta:
1 tsp. dried basil leaves
1 tsp. chicken flavor bouillon
8 oz. bow tie pasta
To Freeze: Heat oil in large skillet over medium heat. Add chicken and garlic; cook chicken until it’s no longer pink. In small bowl, combine cornstarch and water; blend well. Stir into chicken. Add onion, olives, basil and bouillon; cook until mixture is slightly thickened. Cook pasta until al dente. Drain; pour chicken mixture over pasta. Freeze in a gallon bag. To Serve: Pull out package and empty into oven-safe dish. Place in oven at 350* for about 20-30 mins.
Amy
Tomorrow we are having Mediterranean Chicken and Bowties. This recipe is written so you can freeze this for later. If you like to do that, you may want to double the recipe and eat one now and freeze one for later. If you are making this to eat now, you can serve it at the point of pouring the sauce over the pasta, no need to bake it. That's just for if you are reheating it from frozen. No need to serve any sides, it's got all you need in it!
Mediterranean Chicken & Bowties
OP????
Chicken:
1 T. olive oil
1 tsp. cornstarch
1 lbs. chicken cut in strips
1/2 c green onions
1 minced garlic clove
1 can sliced olives (2 1/4 oz.)
1/2 c. water
1 tsp. dried basil
1/2 tsp. chicken flavor bouillon
1 c. cherry tomatos halved
Pasta:
1 tsp. dried basil leaves
1 tsp. chicken flavor bouillon
8 oz. bow tie pasta
To Freeze: Heat oil in large skillet over medium heat. Add chicken and garlic; cook chicken until it’s no longer pink. In small bowl, combine cornstarch and water; blend well. Stir into chicken. Add onion, olives, basil and bouillon; cook until mixture is slightly thickened. Cook pasta until al dente. Drain; pour chicken mixture over pasta. Freeze in a gallon bag. To Serve: Pull out package and empty into oven-safe dish. Place in oven at 350* for about 20-30 mins.
Amy
Sunday, November 7, 2010
Meatball Skillet
Hi everyone!
Tomorrow we are having Meatball Skillet for dinner. This is a perfect, quick weeknight meal. If your family doesn't love green beans, sub a different veggie they do like. This is a complete meal in one!
Meatball Skillet
Sandy~Bettyinthekitchen
1 pkg garlic rice and vermicelli mix
1-1/2 cups water
1 lb frozen fully cooked meatballs or Easy Meatballs, cooked
2 cups frozen French cut green beans
1 cup sour cream
1/2 cup grated Parmesan cheese
Prepare the mix according to package instructions, adding 1/2 cup more water and adding the meatballs along with the water and seasoning packet. Five minutes before the rice is done, stir in the green beans. Cook until rice and pasta are tender. Remove from heat, stir in sour cream and cheese. Cover and let stand 5 minutes before serving. Serves 4
Amy
Tomorrow we are having Meatball Skillet for dinner. This is a perfect, quick weeknight meal. If your family doesn't love green beans, sub a different veggie they do like. This is a complete meal in one!
Meatball Skillet
Sandy~Bettyinthekitchen
1 pkg garlic rice and vermicelli mix
1-1/2 cups water
1 lb frozen fully cooked meatballs or Easy Meatballs, cooked
2 cups frozen French cut green beans
1 cup sour cream
1/2 cup grated Parmesan cheese
Prepare the mix according to package instructions, adding 1/2 cup more water and adding the meatballs along with the water and seasoning packet. Five minutes before the rice is done, stir in the green beans. Cook until rice and pasta are tender. Remove from heat, stir in sour cream and cheese. Cover and let stand 5 minutes before serving. Serves 4
Amy
Saturday, November 6, 2010
Marinated Pork Roast
Hi everyone!
Tomorrow we are having a Marinated Pork Roast for dinner. My family loves pork roasts for some reason. Sometimes I do a picnic pork roast instead of a loin if I can only find the giant loins. It works great. The key is to use your meat thermometer and remove the meat and let it rest at 160. It will be perfect. I'll also serve green beans, rice and applesauce.
Marinated Pork Roast
Katie (KatieDid) from Light & Tasty
1/4 cup reduced-sodium soy sauce
1/4 cup grated onion
1 tablespoon canola oil
1 teaspoon lemon juice
3 garlic cloves, minced
3/4 teaspoon ground ginger
1 boneless whole pork loin roast (2-1/2 pounds)
1/4 cup white wine or chicken broth
1/4 cup honey
1 tablespoon brown sugar
In a large resealable plastic bag, combine the first six ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Drain and discard marinade. Place roast on a rack in a shallow foil-lined roasting pan. Bake, uncovered, at 350° for 25 minutes. In a small bowl, combine the wine or broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brush with remaining honey mixture. Bake 10-20 minutes longer or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 9 servings.
Nutrition Facts: 3 ounces cooked pork equals 227 calories, 9 g fat (3 g saturated fat), 70 mg cholesterol, 195 mg sodium, 10 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Amy
Tomorrow we are having a Marinated Pork Roast for dinner. My family loves pork roasts for some reason. Sometimes I do a picnic pork roast instead of a loin if I can only find the giant loins. It works great. The key is to use your meat thermometer and remove the meat and let it rest at 160. It will be perfect. I'll also serve green beans, rice and applesauce.
Marinated Pork Roast
Katie (KatieDid) from Light & Tasty
1/4 cup reduced-sodium soy sauce
1/4 cup grated onion
1 tablespoon canola oil
1 teaspoon lemon juice
3 garlic cloves, minced
3/4 teaspoon ground ginger
1 boneless whole pork loin roast (2-1/2 pounds)
1/4 cup white wine or chicken broth
1/4 cup honey
1 tablespoon brown sugar
In a large resealable plastic bag, combine the first six ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Drain and discard marinade. Place roast on a rack in a shallow foil-lined roasting pan. Bake, uncovered, at 350° for 25 minutes. In a small bowl, combine the wine or broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brush with remaining honey mixture. Bake 10-20 minutes longer or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 9 servings.
Nutrition Facts: 3 ounces cooked pork equals 227 calories, 9 g fat (3 g saturated fat), 70 mg cholesterol, 195 mg sodium, 10 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Amy
Friday, November 5, 2010
Broccoli and Ham Casserole
Hi everyone!
Here is a recipe for Broccoli and Ham Casserole. I would think this would be very kid friendly. If you haven't cooked much with Sage, you must try this. It has a really wonderful flavor that matches perfectly with a white sauce and ham.
Broccoli and Ham Casserole
Amy - amylz
Makes 4 servings
1 3/4 pounds broccoli, chopped
Salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 tablespoon Dijon mustard
2 cups milk
8 fresh sage leaves
Freshly ground black pepper
8 slices cooked ham
1/2 cup breadcrumbs
1/4 cup grated cheddar cheese
1. Preheat oven to 350 degrees F. and grease a medium to large casserole dish.
2. Cook broccoli for 4 to 6 minutes in a pot of lightly salted water. Drain broccoli and pour into the prepared casserole dish.
3. Melt 4 tablespoons of butter in a medium-sized pot over medium-high heat. Combine with flour and cook for 1 minute, stirring constantly. Mix in the mustard and take pot off of heat.
4. Gradually whisk in the milk and sage. Place pot over low heat and stir until sauce thickens (it should coat the back of a spoon), about 12 minutes. Season with salt and pepper.
5. Place ham on top of broccoli and spoon sauce on top of ham. Sprinkle with breadcrumbs and cheese. Bake about 25 minutes or until top golden and cheese is melted. If desired, place under broiler for 3 minutes to toast breadcrumbs and lightly brown the cheese.
Amy
Here is a recipe for Broccoli and Ham Casserole. I would think this would be very kid friendly. If you haven't cooked much with Sage, you must try this. It has a really wonderful flavor that matches perfectly with a white sauce and ham.
Broccoli and Ham Casserole
Amy - amylz
Makes 4 servings
1 3/4 pounds broccoli, chopped
Salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 tablespoon Dijon mustard
2 cups milk
8 fresh sage leaves
Freshly ground black pepper
8 slices cooked ham
1/2 cup breadcrumbs
1/4 cup grated cheddar cheese
1. Preheat oven to 350 degrees F. and grease a medium to large casserole dish.
2. Cook broccoli for 4 to 6 minutes in a pot of lightly salted water. Drain broccoli and pour into the prepared casserole dish.
3. Melt 4 tablespoons of butter in a medium-sized pot over medium-high heat. Combine with flour and cook for 1 minute, stirring constantly. Mix in the mustard and take pot off of heat.
4. Gradually whisk in the milk and sage. Place pot over low heat and stir until sauce thickens (it should coat the back of a spoon), about 12 minutes. Season with salt and pepper.
5. Place ham on top of broccoli and spoon sauce on top of ham. Sprinkle with breadcrumbs and cheese. Bake about 25 minutes or until top golden and cheese is melted. If desired, place under broiler for 3 minutes to toast breadcrumbs and lightly brown the cheese.
Amy
Thursday, November 4, 2010
Root Vegetable Casserole
Hi everyone!
Here is a recipe for Root Vegetable Casserole. This would make the perfect side to a roast this fall. I love root vegetables. I think this would make a great Thanksgiving side dish too. If any of you try it, let me know!
Root Vegetable Casserole
Amy - amylz
Makes 4 servings
2 cups diced, peeled parsnips
1-1/2 cups peeled, diced carrots
1-1/2 cups peeled, diced white turnips
1/4 cup finely chopped onion
3 tablespoons unsalted butter
1 tablespoon flour
1 cup hot milk
1/4 teaspoon fresh grated nutmeg
Kosher salt to taste
1/2 cup grated cheddar cheese
Breadcrumbs to top casserole
1. Preheat oven to 400 degrees F. and grease a large casserole dish.
2. Cook parsnips, carrots, and turnips in separate pots of boiling salted water until tender. Drain and combine in the casserole dish.
3. Saute onion in melted butter until translucent. Add in flour and cook 5 minutes, stirring constantly. Pour in milk and cook, stirring, until sauce is thickened.
4. Stir in nutmeg, salt and cheese and stir until cheese is melted. Pour sauce over vegetables and top with bread crumbs. Bake for 10 minutes or until breadcrumbs are toasted.
Amy
Here is a recipe for Root Vegetable Casserole. This would make the perfect side to a roast this fall. I love root vegetables. I think this would make a great Thanksgiving side dish too. If any of you try it, let me know!
Root Vegetable Casserole
Amy - amylz
Makes 4 servings
2 cups diced, peeled parsnips
1-1/2 cups peeled, diced carrots
1-1/2 cups peeled, diced white turnips
1/4 cup finely chopped onion
3 tablespoons unsalted butter
1 tablespoon flour
1 cup hot milk
1/4 teaspoon fresh grated nutmeg
Kosher salt to taste
1/2 cup grated cheddar cheese
Breadcrumbs to top casserole
1. Preheat oven to 400 degrees F. and grease a large casserole dish.
2. Cook parsnips, carrots, and turnips in separate pots of boiling salted water until tender. Drain and combine in the casserole dish.
3. Saute onion in melted butter until translucent. Add in flour and cook 5 minutes, stirring constantly. Pour in milk and cook, stirring, until sauce is thickened.
4. Stir in nutmeg, salt and cheese and stir until cheese is melted. Pour sauce over vegetables and top with bread crumbs. Bake for 10 minutes or until breadcrumbs are toasted.
Amy
Wednesday, November 3, 2010
Matt's Chicken-Fried Steak
Hi everyone!
Tomorrow we are having Matt's Chicken-Fried Steak. I haven't had chicken fried steak in years. This might even be my first time making it myself. Hopefully it turns out. This recipe wants you to make them with sort of a mexican flair but I'll just make the steaks and leave it at that. I'll also serve mixed veggies and corn.
Matt's Chicken-Fried Steak
Dottie (hokiesmom) via Southern Living
Yield: 6 servings
1 1/2 pounds ground round or (1/2-inch-thick) round, sirloin, or flank steak
2 to 3 cups soft breadcrumbs*
1 teaspoon salt
1/2 teaspoon pepper
3/4 to 1 cup buttermilk**
1/3 cup vegetable oil
6 (6-inch) corn tortillas (optional)
1 1/2 cups (6 ounces) shredded Monterey Jack cheese (optional)
Garnishes: cherry tomato wedges, avocado, fresh cilantro sprigs, sliced red chile pepper
Cream Gravy (optional)
Form ground round into 6 patties, or trim any fat from round, sirloin, or flank steak, and cut into 6 equal pieces. Place steak pieces, 1 at a time, between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet. Combine breadcrumbs, salt, and pepper in a large shallow dish. Dredge patties or steak pieces in breadcrumb mixture. Dip into buttermilk, and dip again in breadcrumb mixture. Heat oil in a large skillet over medium-high heat until hot. If desired, add corn tortillas, 1 at a time, and cook until crisp. Drain, pressing between layers of paper towels. Add patties or steak to hot oil; cook 3 to 5 minutes on each side or until crisp. Remove from heat, reserving 3 tablespoons drippings if making Cream Gravy. Drain patties or steak on paper towels. Place patties or steak on tortillas, if desired. Top with sauce of your choice, and sprinkle with cheese, if desired. Broil 5 inches from heat (with electric oven door partially open) until cheese melts. Garnish, if desired.
*1 cup all-purpose flour or 1/4 (15-ounce) box saltine crackers (about 40 crackers), coarsely crushed, may be sustituted for breadcrumbs.
** 1/2 cup milk and 2 large eggs, stirred together, may be sustituted for buttermilk.
Amy
Tomorrow we are having Matt's Chicken-Fried Steak. I haven't had chicken fried steak in years. This might even be my first time making it myself. Hopefully it turns out. This recipe wants you to make them with sort of a mexican flair but I'll just make the steaks and leave it at that. I'll also serve mixed veggies and corn.
Matt's Chicken-Fried Steak
Dottie (hokiesmom) via Southern Living
Yield: 6 servings
1 1/2 pounds ground round or (1/2-inch-thick) round, sirloin, or flank steak
2 to 3 cups soft breadcrumbs*
1 teaspoon salt
1/2 teaspoon pepper
3/4 to 1 cup buttermilk**
1/3 cup vegetable oil
6 (6-inch) corn tortillas (optional)
1 1/2 cups (6 ounces) shredded Monterey Jack cheese (optional)
Garnishes: cherry tomato wedges, avocado, fresh cilantro sprigs, sliced red chile pepper
Cream Gravy (optional)
Form ground round into 6 patties, or trim any fat from round, sirloin, or flank steak, and cut into 6 equal pieces. Place steak pieces, 1 at a time, between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet. Combine breadcrumbs, salt, and pepper in a large shallow dish. Dredge patties or steak pieces in breadcrumb mixture. Dip into buttermilk, and dip again in breadcrumb mixture. Heat oil in a large skillet over medium-high heat until hot. If desired, add corn tortillas, 1 at a time, and cook until crisp. Drain, pressing between layers of paper towels. Add patties or steak to hot oil; cook 3 to 5 minutes on each side or until crisp. Remove from heat, reserving 3 tablespoons drippings if making Cream Gravy. Drain patties or steak on paper towels. Place patties or steak on tortillas, if desired. Top with sauce of your choice, and sprinkle with cheese, if desired. Broil 5 inches from heat (with electric oven door partially open) until cheese melts. Garnish, if desired.
*1 cup all-purpose flour or 1/4 (15-ounce) box saltine crackers (about 40 crackers), coarsely crushed, may be sustituted for breadcrumbs.
** 1/2 cup milk and 2 large eggs, stirred together, may be sustituted for buttermilk.
Amy
Tuesday, November 2, 2010
Marinated Baked Pork Chops
Hi everyone!
Tomorrow we are having Marinated Baked Pork Chops for dinner. I love that this recipe uses ingredients I already have on hand. I'll also serve green beans and baked potatoes.
Marinated Baked Pork Chops
Cyndy (MyPB&Jelly), Allrecipes
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
Place pork chops in a medium baking dish, and spread with 1/2 the sauce. Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).
* I have found that these only take about 45 mins total to bake.
Amy
Tomorrow we are having Marinated Baked Pork Chops for dinner. I love that this recipe uses ingredients I already have on hand. I'll also serve green beans and baked potatoes.
Marinated Baked Pork Chops
Cyndy (MyPB&Jelly), Allrecipes
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
Place pork chops in a medium baking dish, and spread with 1/2 the sauce. Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).
* I have found that these only take about 45 mins total to bake.
Amy
Monday, November 1, 2010
Kung Pao Chicken
Hi everyone!
Tomorrow we are having Kung Pao Chicken. If you aren't familiar with Hoisin Sauce, you get it on the Asian Food aisle and it's basically an Asian BBQ Sauce. I think it's very sweet, almost like a plum sauce/teriyaki sauce. We'll also have some brown rice with this.
Kung Pao Chicken
Amy - amylz
4 servings serving size: about 1 cup
1 tablespoon canola oil, divided
4 cups broccoli florets
1 tablespoon ground fresh ginger
2 tablespoons water
1/2 teaspoon crushed red pepper
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
4 garlic cloves, minced
2 tablespoons coarsely chopped salted peanuts
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm. Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently. Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.
Nutritional Information
CALORIES 239(30% from fat); FAT 7.9g (sat 1.1g,mono 3.7g,poly 2.3g); PROTEIN 30.9g; CHOLESTEROL 66mg; CALCIUM 60mg; SODIUM 589mg; FIBER 3g; IRON 1.8mg; CARBOHYDRATE 11.4g
Cooking Light, DECEMBER 2005
Amy
Tomorrow we are having Kung Pao Chicken. If you aren't familiar with Hoisin Sauce, you get it on the Asian Food aisle and it's basically an Asian BBQ Sauce. I think it's very sweet, almost like a plum sauce/teriyaki sauce. We'll also have some brown rice with this.
Kung Pao Chicken
Amy - amylz
4 servings serving size: about 1 cup
1 tablespoon canola oil, divided
4 cups broccoli florets
1 tablespoon ground fresh ginger
2 tablespoons water
1/2 teaspoon crushed red pepper
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
4 garlic cloves, minced
2 tablespoons coarsely chopped salted peanuts
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm. Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently. Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.
Nutritional Information
CALORIES 239(30% from fat); FAT 7.9g (sat 1.1g,mono 3.7g,poly 2.3g); PROTEIN 30.9g; CHOLESTEROL 66mg; CALCIUM 60mg; SODIUM 589mg; FIBER 3g; IRON 1.8mg; CARBOHYDRATE 11.4g
Cooking Light, DECEMBER 2005
Amy
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