Thursday, October 9, 2008
1 pkg stuffing mix
1 C water
1 C cheddar cheese, shredded
(for Italian meatloaf, add in 1 tsp italian seasoning and 3/4 C spag sauce .... for Mexican Meatloaf, add in 2 tsp chili powder and 3/4 C salsa ... for American Meatloaf, add in 1 tsp garlic powder and 3/4 C bbq sauce)
Heat oven to 375. Mix meat, stuffing mix, water and add in your DRY Optional ingredient.
Press into 12 muffin cups sprayed with cooking spray. Make an indentation in center of each tin and fill in with SAUCE Optional ingredient.
Bake 30 minutes. Top with cheese and bake an additional 5 minutes.
1 1/2 C hot water
1 T taco seasoning mix
4 chicken breasts (1lb)
1 green pepper, cut into strips
1 red pepper, cut into strips
1/2 C salsa
1 C cheddar cheese
four 18x12 inch sheets of heavy duty foil
Heat oven to 400. Fold up sides of all four corners of foil sheets to form a rim. Spray with cooking spray.
Combine rice, water and taco seasoning. Spoon into centers of foil. Top with remaining ingredients.
Bring up foil sides, double fold top and ends to seal packet, leaving room for heat circulation inside. Place in baking pan.
Bake 30 -35 minutes or until chicken is cooked through. Let stand 5 minutes and cut slit to release steam.
Tuesday, October 7, 2008
2 T soy sauce
1 T sugar
1 1/2 tsp cornstarch
1 lb chicken breast, cut into strips
2 T vegetable oil
1 inch piece ginger, grated (about 1 1/2 tsp)
3 cloves garlic, minced
4 scallions, sliced - white and green parts separated
1 small red bell pepper, cut into thin strips
6 oz snow peas, trimmed
1/2 C chopped, roasted cashews
Whisk together broth, soy sauce, sugar and cornstarch. Place chicken in separate bowl. Pour 1/2 of marinade over chicken, cover and refrigerate for 15 minutes (set aside remaining 1/2 of marinade).
Warm a large skillet over medium-high heat. Add 1 T oil and add chicken to skillet (discard marinade).
Stir fry until cooked through (3-4 minutes). Add half of the ginger, half of garlic and half of the white parts of scallions. Cook 1 minute, then transfer to a plate.
Add remaining oil to skillet. Stir fry peppers, peas and remaining ginger/garlic/white parts of scallions for two minutes.
Return chicken to skillet, add remaining marinade and salt. Saute 1-2 minutes.
Serve over chopped lettus and top with cashews and scallion greens.
Saturday, October 4, 2008
Borrowed from Rocks in My Dryer, a very cool blog!
One box Pillsbury "pudding in the mix" yellow cake mix
1 egg, slightly beaten
3/4 cup butter, melted
1 cup Rice Krispies
Blend all ingredients together. Dough will be crumbly. Form into tight 1-inch balls, place on cookie sheet and flatten slightly. Bake in 350 oven for 10-12 minutes. Give them away to neighbors so you don't gain 12 pounds.
Thursday, October 2, 2008
2 T sugar
1/4 tsp crushed red pepper
1 cucumber, unpeeled and thinly sliced crosswise
1 T fresh chives, snipped
1 T sliced basil leaves
1 T minced cilantro leaves
1 T chopped peanuts
Whisk together lime juice, sugar, red pepper and 1/4 tsp salt. Combine remaining ingredients and stir! Sprinkle with nuts.
Tuesday, September 23, 2008
Bake: 10 minutes
Yield: 10-12 cookies
1 cup peanut butter, chunky or smooth
1 cup sugar + additional for rolling
Mix peanut butter, sugar and egg in a bowl. Form into one inch balls and roll in additional sugar.
Place 2 inches apart on an ungreased cookie sheet and use a fork to form cross marks in the cookies.
Bake at 375 for ten minutes or until edges are browned but not burned.
Friday, September 5, 2008
Well, someone at work told me this hint and it REALLY works.
Instead of using Pizza Dough, use Pita Bread! I bought a package of whole wheat pita bread (came 5 in a package)....treated it just like store-bought pizza crust. We put sauce and toppings on it, and popped it in the oven.
It was super crisp, and thin......QUITE DELISH!
Cut the prep time down to almost nothing!
Wednesday, August 27, 2008
3 lbs corned beef
4 carrots, peeled and cut into 2 inch sections
1 small head green cabbage, cored and cut into 8 wedges
16 small white onion, peeled and elft whole
2 14.5 oz cans of broth
1 C dark beer
3 T Dijon mustard
2/3 C packed dark brown sugar
1 T dried dill weed
3 whole cloves and 6 peppercorns (tied into cheesecloth)
Place potatoes in crockpot, add corned beef on top, then distribute carrots, cabbage and onions around meat.
Put the broth, beer, mustard, brown sugar and dill into a bowl and whisk together. Pour into the crockpot and tuck into the veggies.
Cover and cook on High for 12 hours, or until meat is very tender.
Remove the cheesecloth bag and cut the meat across the grain. Use a spoon to scoop off any accumulated fat from the cooking liquid. Return the meat to the crockpot to keep warm until serving.
3 lbs small potatoes, scrubbed and halved
1 large onion, peeled and minced
2-3 C chicken broth
1 stick butter, softened
1/2 C heavy cream (optional)
Place garlic, potatoes and onion into crockpot. Pour in enough broth to cover the potatoes. Cover and cook on High for 4-8 hours, or until the potatoes are very soft. Scoop out most of the cooking liquid ....reserving if you are going to make this low-fat (as opposed to adding in the cream).
Add butter and mash the potatoes. As you mash the potatoes, add the cream/reserved liquid a bit at a time until the right consistency is achieved. Season with salt/pepper.
Sunday, August 24, 2008
1 clove garlic, chopped
2 T olive oil
1 lb chicken breast, cubed
1 10.oz can tomatoes
1 C frozen corn kernels
pinch of chili powder
1/2 tsp salt
1 C of your favorite cheese, grated.
1 8.5oz package of corn muffin mix
Preheat oven to 350. Coat a 9 inch pie pan with cooking spray. In a large skillet, saute onion and garlic for 2 minutes in oil.
Add chicken and brown, then add tomoatoes, corn, chili powder and salt. Cook 10 minutes, stirring occasionally. Pour into the pie pan and top with grated cheese.
In a mixing bowl, prepare muffin mix according to package. Spread evenly over chicken mixture and bake for 30 minutes.
(If making double and freezing, simply reserve the cheese and corn muffin mix until the day you're serving!!)
Friday, August 22, 2008
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon sale
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3 medium tomatoes chopped
1 english cucumber quartered and cut into 1/4 inch slices
1 small green pepper chopped
1/4 cup thinly sliced onions
12 pitted greek olives, sliced
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
4 ounces fresh mozzarella cheese, cubed
In a jar with a tight fitting lid, combine the first seven ingredients, shake well
In a large bowl, combine the tomatoes, cucumbers, green pepper, onions, olives, parsley, and basil. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 15 minutes. Just before serving, stir in cheese, Serve with a slotted spoon.
Thursday, August 21, 2008
16 oz. can whole tomatoes
2 6 oz. cans tomato paste
1 clove garlic, minced
1/4 tsp. oregano
10 oz. package lasagna noodles
2 eggs, beaten
3 cups fresh ricotta or full fat cottage cheese
1/2 cup grated Parmesan cheese
2 tbsp. dried parsley flakes
1 lb. full fat mozzarella, thinly sliced
Brown beef, drain excess fat. Add next 4 ingredients along with 1/4 tsp. salt. Simmer, uncovered, for 30 minutes, stirring occasionally.
Cook noodles according to package directions, drain.
Stir together eggs, ricotta, Parmesan, and parsley.
To assemble: Layer half of the noodles in a 9x13 baking dish. Spread with half of the ricotta, then half of the mozzarella slices, then half the meat sauce. Repeat.
Bake at 375 for 30 minutes. Let stand for 10 minutes before serving.
3-4 beef bouillon cubes
2 large onions, chopped
1/2 - 1 lb. bacon
Thinly slice zucchini, leaving skin on. Add to a large pot with enough water to cover all the zucchini. Add the bouillon cubes and simmer for 30 to 45 minutes, or until the zucchini is very tender.
Chop up bacon and fry, set aside. Saute onions in the bacon grease until golden brown. Add the onions and bacon to the zucchini. Puree in blender or food processor. If you've got the time, throw it in a slow cooker or leave it on the stove real low for a few hours to enhance the flavor. Serve with garlic bread. Eat it all, or put half of it in a Ziploc bag and throw it in the freezer for a rainy day.
Monday, August 18, 2008
1 pound ground beef/turkey
1 can beef gravy
1 can veg-all (or a package of frozen mixed veggies)
2 Tbsp. BBQ sauce
Pre-made mashed potatoes
1 cup cheddar cheese.
Brown the ground beef and onion together. When cooked through, mix in the veggies, gravy and BBQ sauce. Pour into a greased casserole dish. Spread the mashed potatoes on top and sprinkle with cheddar cheese.
Cook at 350 for 25-35 minutes.
- 9 lasagna noodles (no bake variety!)
- 1/2 cup butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 2 cups chicken broth (I use water)
- 1 1/2 cups milk
- 4 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 2 cups ricotta cheese
- 2 cups cubed, cooked chicken meat
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 tablespoon chopped fresh parsley
- 1/4 cup grated Parmesan cheese for topping
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of two 8x8 baking dishes. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese
Bake 35 to 40 minutes in the preheated oven.
IF FREEZING: Layer lasagna as directed. Do not bake. Wrap tightly in several layers of foil, label and freeze!
Sunday, August 17, 2008
½ C chopped celery
1 C ketchup
2/3 C water
¼ C lemon juice
2 T brown sugar
2 T Worcestershire sauce
2 T vinegar
2 T prepared mustard
3 lb pork roast
stir all ingredients except meat in crockpot. Place meat on top. Simmer 8-10 hours or overnight, or until meat is easily shredded with a fork and the sauce has been cooked into the meat. Cool, freeze. To serve: thaw and heat in saucepan until hot
1 T + 1t salt
½ C worchestershire sauce
¼ C dry mustard
2 C oil
1 C red wine vinegar
1 ½ C soy sauce
2 t pepper
2 t minced garlic
1 T parsley flakes
combine everything and pour into bags!
To serve: thaw and grill or cook
½ C olive oil
2 t minced garlic
1 C chopped onion
3 C green pepper
16 oz crushed tomatoes
7 C chicken broth
brown breasts in oil until JUST cooked. Add remaining items (not broth) and simmer until fork tender. Cool. Place in bags and pour broth over top.
To serve: thaw. Place 1 ½ C cooked rice in bottom of pan. Put chicken and sauce over the top. Bake uncovered at 350 for 45-50 minutes. Do not stir casserole.
5-6 lbs chicken
1 C parmesan cheese
2/3 C dry bread crumbs
¼ C parsley flakes
1 t paprika
1 t salt
½ t pepper
Put chicken and dressing in large bowl (I used WAY more than 1/ 2 C of dressing!!), cover and refrigerate at least 4 hours.
Combine rest of ingredients and roll chicken into crumbs, placing in greased 9x13 pan. Spoon excess dressing over chicken. Bake at 350 for 1 hour.
Place in freezer bag. To serve: thaw, place in pan and bake at 400 for 10 minutes or until warm.
2/3 C lemon juice
½ C Worcestershire sauce
¼ C dry mustard
2 C oil
1 C red wine vinegar
1 C soy sauce
2 T black pepper
1 T + 1 t minced garlic
cut beef into suitable strips or pieces for your family. Place in freezer bags. Combine all other ingredients and pour over meat.
Thaw, grill or cook beef, discarding marinade
2 small sloppy joe mix envelopes
2 ½ C ground beef/turkey, cooked
16 oz tomato sauce
12 oz tomato paste
2 C water
32 oz cottage cheese
2 C cheddar cheese
Cook macaroni half of the recommended time, drain. Combine mix w/ meat, tomato paste and sauce, and 1 C of water (add more water to your liking). In sprayed casserole dish layer half of macaroni (make two of these dishes, so you’re starting w/ ¼ of the macaroni), half of cottage cheese and half of meat sauce. Repeat. Top with cheese. Wrap with foil and freeze.
To serve: thaw – bake uncovered at 350 for 40-50- minutes.
¼ C olive oil
2 t paprika
2 t minced garlic
12 oz tomato paste
¼ t allspice
1 C water
(keep on hand one potato for each person)
Olive oil in skillet over medium high heat. Brown the beef in olive oil. Season with salt, pepper and paprika. Stir well and add garlic, tomato paste, allspice and water. Reduce the heat to simmer and cook covered 2 hours or in crockpot 6-8 hours.
Cool, label and freeze. To serve: Thaw and place stew in large saucepan. Scrub and cube one potato per person and add to stew. Simmer over medium/low heat. Cook until potatoes are tender (15 minutes) Also may be served over mashed or baked potatoes
You can also crockpot this for 3-4 hours
2 C diced onions
2 taco seasoning packets
32 oz canned tomatoes
4 C rice
4 C shredded cheese
Brown meat, drain. Combine meat, onions, taco seasoning, cooked rice and tomatoes in saucepan. Simmer until thick (30 minutes)
Cool, label and freeze. Freeze ziptop bag w/ 2 C each of cheese for each meal. To serve: thaw, warm over medium heat, serve w/ lettuce, corn chips, tomatoes, sour cream, and enclosed cheese
1 package (8 ounces) frozen flake-style imitation crabmeat, thawed
4 medium green onions, sliced (1/4 cup)
1 ripe avocado, pitted, peeled and cubed
Divide lettuce on 4 plates.
Mix crabmeat, onions, avocado and salad dressing from salad kit. Spoon over lettuce. Sprinkle with Parmesan cheese and croutons from salad kit.
1/3 cup maple-flavored syrup
2 tablespoons Dijon mustard
2 tablespoons olive or vegetable oil
1 salmon fillet, 1/2 inch thick (1 lb)
1 lb asparagus spears
4 cups baby salad greens
1 cup shredded carrots (about 1 1/2 medium)
2 hard-cooked eggs, cut into 8 wedges
Freshly ground black pepper, if desired
Heat gas or charcoal grill.
In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill “wok”).
When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.
Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and eggs. Top with salmon and asparagus. Sprinkle with pepper. Serve with remaining dressing.
2 T balsamic vinegar
1/4 C water
1 envelope (0.7 ounce) Italian dressing mix
1 T olive or vegetable oil
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
6 C bite-size pieces mixed salad greens
2 plum (Roma) tomatoes, chopped (2/3 cup)
In medium bowl, mix vinegars and water. Stir in dressing mix. Stir in oil. Divide dressing mixture in half.
Place chicken in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the dressing mixture over chicken; turn chicken to coat. Cover dish or seal bag and refrigerate 15 minutes. Cover and refrigerate remaining dressing mixture.
Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining marinade.
Cut chicken into slices. Serve chicken on salad greens with remaining dressing mixture. Top with tomatoes.
1/2 cup creamy peanut butter
5 tablespoons rice wine vinegar
5 tablespoons sesame oil
4 tablespoons soy sauce
2 teaspoons peeled and grated fresh ginger root
1 small garlic clove, crushed
4 scallions, trimmed and cut
Optional toppings: grated carrot, scallion (sliced into rounds), cucumber (peeled, seeded, and thinly sliced), toasted sesame seeds, and chopped peanuts
Cook the noodles according to the package directions, then drain and rinse with cold water.
In a large bowl, blend together the peanut butter, vinegar, sesame oil, soy sauce, ginger, and garlic.
Add the noodles or pasta, toss well, then garnish with the toppings. Serve at room temperature. Serves 4 to 6.
4 pkgs. Apple cider
1 graham cracker crust
1/2 can apple pie filling
1 sm tub cool whip
Spread half a can pie filling over bottom of graham crust. Then beat the cream cheese and cider together, fold in the whip cream. And serve.
1/4 cup bread crumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 ounces blue cheese crumbled
4 hamburger buns
Combine all ingredients except blue cheese in bowl with hands. shape into 8 thin patties. divide blue cheese among 4 patties. top with remaining patties...press edges together to completely enclose filling.
grill or cook in skillet
2 cans (2-1/4 oz each) sliced olives
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive or vegetable oil
¼ cup lemon juice
3 tablespoons cider or white wine vinegar
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
4 medium ripe avocados
In a large bowl combine corn, olives, red pepper and
onions. In a small bowl combine garlic, oil, lemon
juice, vinegar, oregano, salt and pepper; mix well.
Pour over corn mixture; toss to coat. Cover and
refrigerate overnight. Just before serving, chopp
avocados and stir into salsa. Serve with tortilla
1 lb. green beans or yellow beans, trimmed
1 red onion, sliced
3 Tbsp. chopped fresh basil
HEAT dressing in large skillet on medium heat. Add beans and onions; cover.
COOK 5 min. or until beans are crisp-tender.
TOP with basil; cover. Cook 1 min. Serve warm.
1 small onion, chopped (about 1/2 cup)
2 Tbsp. chopped fresh cilantro
1 Tbsp. finely chopped seeded jalapeño peppers
1 Tbsp. lime juice
1/4 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
36 TRISCUIT Crackers
COMBINE tomatoes, onions, cilantro, peppers and lime juice; cover. Refrigerate at least 1 hour.
TOP each cracker with 2 tsp. of the tomato mixture; sprinkle with 1 tsp. cheese. Place six of the topped crackers on microwaveable plate.
MICROWAVE on HIGH 15 sec. or until cheese begins to melt. Repeat with the remaining topped crackers.
In a 2 quart sauce pan, over low heat, melt 1/4 cup of butter
1 3/4 C ketchup
1/4 C mustard
1/4 C white vinegar
Blend until smooth, then add:
1/2 T chopped garlic
1 tsp black pepper
1 ounce Liquid Smoke
1 ounce worchestershire sauce
1/2 ounce Tabasco
1/2 T lemon juice
Blend until smooth, then add:
1/4 C dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for appx. 10 minutes.
Makes appx. 3 1/2 cups of sauce.
Then The Stew:
In a 2 gallon pot, melt 1/2 lb of butter and add:
3 C small diced potatoes
1 C small diced onion
2 14.5 oz cans of chicken broth
1 lb rotissierie chicken (white and dark)
1 lb smoked pork (boiled, then shredded)
Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8.5 oz can early peas
2 14.5 cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
1/4 C Liquid Smoke
1 14.5 oz. can creamed corn
Slow simmer for 2 hours
Yields 1 gallon
~ 1 (16-oz) packages powdered sugar, sifted
~ 1 (16-oz) can pumpkin
~ 2 tsp. ground cinnamon
~ 1/2 tsp. ground nutmeg
Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in pumpkin, cinnamon, and nutmeg. Serve immediately, or cover and chill. Serve dip with gingersnaps,
Yield: 5 cups.
Soak loaf of WHITE bread 15 minutes
Add bread crumbs to make dough
Add 1 T paprika & salt - Mix
Refrigerate 2 hours
Saute garlic & onions
Add 6 oz can tomato paste - 1/2 t sugar - salt
Stir, cover, cook 15 minutes
Add crab meat (1#) - cook 10 minutes
Refrigerate 2 hours
3T dough (press in hand)
1 T crabmeat mix
Dip into mixture of eggs, S&P, milk
Roll in bread crumbs
Refrigerate 2 hours
Fry in deep fat til brown
1 Tbsp olive oil
Small sweet onion, diced
2 Tbsp worcestershire sauce
5 to 6 redskins potatoes, peeled and cubed
5 to 6 carrots, peeled, cut into cubes
1 can peas or 1/2 bag frozen peas
1 bottle (46 oz) V-8 juice
Brown meat with olive oil in a large sauce pan. Drain; add onions and Worcestershire sauce, saute an additional 2 to 3 minutes. Add potatoes, carrots and V-8 juice to the meat and simmer approx 3 hours or until meat and vegetables are tender. Add peas and cook until warmed.
To make a crockpot meal, simply put everything into crockpot and cook on low for 8 hours!
1/3 to 1/2 cup sugar
1/4 cup brandy
1 bottle dry red wine, chilled
2 lemons, thinly sliced
2 cups seltzer or club soda
Chilled ice cubes, for serving
In a large pitcher, combine orange juice, sugar, and brandy; stir well to dissolve sugar. Add wine, orange slices, lemon slices, and seltzer; stir to combine. Fill glasses with ice before serving. Serves 8.
Chill the bottle of wine thoroughly before using; this will help keep the ice from melting too quickly in the glass and diluting the taste. To allow the flavors to blend, make the punch up to a day ahead of time (and refrigerate), adding seltzer just before serving.
1/4 cup dark rum
3 tablespoons dark-brown sugar
1 tablespoon finely grated, peeled fresh ginger
1 1/2 teaspoons cornstarch
32 medium shrimp, peeled and deveined (tail on)
Coarse salt and ground pepper
1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick
2 tablespoons vegetable oil, plus more for grates
2 bunches watercress, (about 12 ounces), tough stems trimmed
Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool.
Thread shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze.
Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes.
In a large bowl, whisk together remaining tablespoon lime juice with the oil; season with salt and pepper. Add watercress; toss to coat.
To serve, divide watercress among four plates; top each with 2 shrimp skewers and 1 mango skewer.
1 can (5 ounces) evaporated milk
1 cup Hidden Valley® The Original Ranch® with Garlic
2 eggs, slightly beaten
3 cups finely shredded fresh Parmesan
1/2 cup unseasoned dry breadcrumbs
2 tablespoons butter, melted
Preheat oven to 350°Fahrenheit.
Cook pasta according to package directions; rinse and drain. Combine evaporated milk, Hidden Valley Garlic Ranch and eggs in medium bowl.
Stir in shredded cheese. Add cooked pasta; mix well. Spoon pasta mixture into sprayed 1 1/2 quart casserole.
Combine breadcrumbs and melted butter. Sprinkle on top of casserole. Bake 20 to 22 minutes, or until heated through.
1 lb browned ground beef
1/2 tsp salt, 1/4 tsp pepper
2 cans of green beans (or whatever kind of veggies they'll eat)
can of cream of something soup
1 T dried onions (we use WAY more of these!)
1/4 C milk.
Line crockpot with tater tots. Combine remaining items. Pour over tater tots. Cover and cook on H for about 3 hours. Sprinkle with shredded cheese!
1/4 cup grated Parmesan cheese
1 tablespoon paprika
Salt and pepper to taste
6 Idaho potatoes, peeled and cut in half lengthwise
Heat the oven to 450°. In a bowl, mix together the bread crumbs, cheese, paprika, salt and pepper, and 1 tablespoon of olive oil. Set the mixture aside.
Transform each potato half into an armadillo by cutting 9 or so notches 1/2 to 1 inch deep in the rounded top. For each armadillo, cut a square of aluminum foil big enough to loosely wrap around it, brush the center with olive oil, then place the potato on it, flat side down. Sprinkle the top with some of the crumb mixture, pressing it into the grooves, then seal the potato in the aluminum foil.
Arrange all of the foil-covered potatoes on a baking sheet and bake them for 40 to 45 minutes. Open the pouches carefully they will be hot and full of steam. Makes 1 dozen armadillos.
2 tablespoons plus 1 to 1 1/2 teaspoons salt
1 ripe avocado, peeled
2 teaspoons grated lime zest
Juice of 2 limes (about 1/2 cup)
2 garlic cloves, crushed
1/2 cup chopped cilantro
2 tablespoons mayonnaise
2 celery stalks, sliced
In a large pot, cover the potatoes with cold water. Add the 2 tablespoons of salt and bring the potatoes to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender, about 20 minutes or until you can pierce them easily with a paring knife. Drain them in a colander and allow to cool.
Meanwhile, puree the avocado, lime zest and juice, garlic, cilantro, mayonnaise, and remaining salt in a food processor until smooth. If the dressing seems too thick, add a tablespoon or so of hot water.
Cut the potatoes into bite-size chunks (leave the skins on) and place them in a large bowl with the celery. Scrape in the dressing with a rubber spatula and gently stir it all together. Serve immediately, or cover and chill. Serves 8 to 10.
1/2 cup butter
1/2 medium onion, chopped
1/2 cup chopped celery
1 jar roasted red peppers, drained.
2 green peppers, 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
Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.
Melt the butter in a large pot over medium heat. Sauté the onion, celery, and green peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the roasted red peppers, corn and most of the bacon bits and season with salt and pepper.
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.
1/4 tsp pepper
1/2 of 16 oz jar sun-dried tomato Alfredo Sauce
2 Tbsp dry white wine
12 oz jar quartered marinated artichoke hearts, drained
1/2 cup grated Parmesan
Sprinkle chicken tenders with pepper and place in a lightly greased 13 x 9 inch baking dish
Stir together Alfredo sauce and white wine and spoon evenly over chicken
Cut artichoke quarters in half and arrange over chicken
Sprinkle with 1/4 cup cheese (You know I don't actually measure cheese - the more the better)
Bake at 350 for 35 to 40 minutes or until sauce is bubbly and chicken is done
RECIPE CALLS FOR THIS TO BE SERVED OVER SPINACH (as follows)
2 (6 oz) bags fresh baby spinach
2 tsp fresh lemon juice
2 Tbsp parsley
Thoroughly wash spinach - Cook spinach in a lightly greased skillet over medium-high heat 2 to 3 minutes or just until wilted. Sprinkle with lemon juice. Place spinach on a serving platter and top with chicken tenders. Spoon artichoke mixture over chicken and sprinkle with parsley and remaining cheese.
I ALSO DO THE FOLLOWING:
Use remaining 1/2 jar alfredo sauce over Penne Pasta
1 pound frozen white shoe peg corn
1/2 cup milk
1/2 cup water
1 tablespoon butter or bacon drippings
1 tablespoon all-purpose flour
alt and pepper, to taste
Cook the bacon strips in a frying pan until crisp. Set them aside to cool, reserving 1 tablespoon of the pan drippings. When they have cooled, your child can crumble the bacon strips into small pieces.
In a saucepan, bring the corn, milk, and water to a boil over medium heat. Reduce the heat and simmer for 2 to 3 minutes.
Meanwhile, heat the butter or pan drippings in the frying pan over medium heat.
Stir in the flour, and when this begins to gently bubble, add the corn mixture.
Stir in the bacon pieces.
Cook the corn over medium heat, stirring frequently, for about 2 minutes or until the mixture is thick and the corn is tender.
Season with salt and pepper and serve immediately. Makes 4 to 6 servings.
1 tablespoon olive oil
8 ounces red rice
2 1/2 cups water
1 teaspoon salt
1 (14.5 ounce) can kidney beans, drained and rinsed
1 small red bell pepper, seeded and diced
1 small red onion, finely chopped
7 red radishes, thinly sliced
2 1/2 tablespoons chopped fresh chives
salt and pepper to taste
2 tablespoons horseradish
1 tablespoon Dijon mustard
1 teaspoon sugar
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Place beets in a saucepan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain water, and allow beets to cool. Peel and dice.
Meanwhile, pour olive oil, red rice, water, and 1 teaspoon salt into a saucepan; place over medium heat. Bring to a boil; reduce heat to medium low, cover, and simmer gently until the rice is tender and all the water has been absorbed. Remove saucepan from heat, and let rice cool to room temperature.
In a large bowl, mix together beets, kidney beans, bell pepper, onion, radishes, and chives. Season with salt and pepper.
In a medium bowl, whisk together horseradish, mustard, and sugar until well combined. Whisk in red wine vinegar and oil until smooth.
With a fork, fluff rice. Stir into vegetables, and mix with dressing. Cover, refrigerate about 1 hour. Spoon into a large, shallow serving bowl, and garnish with fresh chives.
1 pint cherry tomatoes - halved
8 oz fresh mozarella - cut
1/4 C olive oil
salt & pepper
1/2 C torn fresh basil
1/4 C grated parmesan
Prepare pasta. Combine rest of ingredients (not basil). Cover and set aside, off of heat until cheese is melted. Stir in basil and serve.
salt & pepper
24 oz pasta sauce
1 C cilantro
2 C shredded cheese
1 small sliced tomato
Preheat oven to 400. Season chicken and cook. Shred or cut up. Spread 1/3 of sauce over bottom of baking dish. Arrange 3 tortillas, sprinkle 1/3 of chicken and cilantro. Top with 1/3 of cheese. Repeat. Arrange tomato on final layer. Cover with foil and bake 20 minutes. Remove foil and cook 10 minutes more.
1 cup butter, cubed
3/4 c. sugar
2 cups (12 oz.) semisweet choc. chips
1 square (1 oz.) white baking choclate
1 tsp. shortening
Place crackers in a single layer in a foil-lined 15"x10"x1" baking pan. In
a saucepan, bring butter and sugar to a boil. Reduce heat; simmer,
uncovered for 5-6 min. or until mixture is thickened and sugar is completely
dissolved. Spread over the crackers.
Bake at 350 deg. for 7-8 min. or until bubbly. Sprinkle with chips. Bake
3-5 min. longer or until chips begin to melt; spread choclate evenly over
the top. Melt white choclate and shortening; drizzle over the toffee.
Chill for 15-20 minute or until set; break into pieces.
Store in the refrigerator.
Thursday, August 14, 2008
1 package feta or goat cheese
1 1/3 C chopped jarred roasted red bell peppers
2 C mixed baby greens
1 C shredded carrots
Lay out tortillas. Spread each with generous amount of cheese, leaving a 1/4 inch border. Add peppers, greens, carrots and pinch of pepper. Roll up and cut in half.
Add smoked turkey or ham. Sprinkle in a bit of oregano and drizzle with olive oil.
1 C ketchup
1 6oz can tomato paste
2 cloves garlic, minced
2 T lemon juice
1 T cocoa powder
1 T curry powder
1 T paprika
1 T soy sauce
1 T worcestershire
2 tsp Tabasco
2 tsp grape jelly
Mix all ingredients in saucepan. Bring to a boil over high heat. Reduce heat and simmer 20 minutes. Use with your favorite meat!
2 tomatoes, diced
1/4 C chopped red onion
1 T lime juice
2 T chopped fresh basil
2 tsp minced jalapeno pepper
Bring orange juice to boil in small saucepan; cook until reduced to 1/4 C (about 4 minutes). Pour into serving bowl and set aside to cool. Mix in remaining ingredients and season with salt/pepper.
2 C eggnog, chilled
1/2 C brandy
1/2 C amaretto
1 tsp ground nutmeg
2 scoops vanilla ice cream
4 cinnamon sticks
Dampen rims of 4 martini glasses and then line rims with sugar crystals.
Combine eggnog, brandy, amaretto, nutmeg and ice cream in blender. Pour mix into martini glasses and garnish each glass with a cinnamon stick.
12 oz asparagus
6 C salad
1 1/2 C cooked chicken
14 oz baby corn, drained
8 oz beets, drained
1 C fresh pea pods
1/3 C chopped red onion
Boil potatoes (10 minutes). Add asparagus (2 minutes). Add all other ingredients on plates, top with dressing and serve.
2 C asparagus
1 summer squash
2 cloves garlic
1 T butter
1/2 C whipping cream
2 t lemon peel
Cook pasta. Cook veggies in butter and add to pasta. Cream and lemon in skillet, boil for 2-3 minutes. Toss to coat.
3 C salsa
4 oz tortilla chips
3/4 C shredded cheese
Cook chicken and shred. Spoon 1 C salsa in bottom of greased baking pan. Arrange tortilla chips, then chicken. Spoon remaining salsa cheese. Cover with aluminum foil - bake for 20 minutes.
Top with crusehd tortilla chips. Cut into squares.
1/2 C mayonnaise
1/2 C sun-dried tomatoes packed in oil, drained and chopped
2 T finely chopped fresh chives
1 clove garlic, minced
1 tsp black pepper
Mix all ingredients together until well blended. Serve with crackers and cut up veggies.
1/3 C bbq sauce
2 T dijon mustard
3 lb small red potatoes, cooked and quartered
1 can kernel corn, drained
1/2 C sliced celery
1/2 C chopped red peppers
1/2 C chopped red onions
8 slices bacon, cooked and crumbled
Mix dressing, bbq sauce and mustard in large bowl. Add all remaining ingredients except for the bacon. Mix lightly.
Sprinkle top of salad with bacon. Serve immediately or chill until ready to serve.
4 medium tomatoes, chopped
12 slices pepperoni
1 C mozzarella cheese crumbles
1/2 C chopped fresh basil
1/2 C grated parmesan cheese
1/2 C roasted red pepper italian dressing
Toss all ingredients in large bowl. Cover and refrigerate at least 1 hour.
1/3 C water
1/4 C mayonnaise
1/4 C milk
1/4 C shredded cheddar cheese
Place asparagus and water in 2 qt microwaveable casserole dish; cover. Microwave on high 4-5 minutes or until crisp-tender. Drain.
Combine remaining ingredients in medium saucepan. Cook and stir on medium heat until heated through.
Pour sauce over asparagus.
6 thin boneless beef steaks
2 large tomatoes, chopped (2 cups)
1 yellow pepper, finely chopped
1/4 C italian dressing
1 pkg stove top stuffing, prepared
1 C mozzarella cheese
Heat oil in large skillet over medium-high heat. Add steaks; cook one minute on each side or until lightly browned on both sides.
Mix tomatoes, peppers and dressing; spoon over steaks. Top with prepared stuffing, sprinkle with cheese.
Reduce heat to medium-low; cover. Simmer 3-5 minutes or until cheese is melted and steak is cooked to desired doneness.
1 onion, chopped
1/2 C chicken broth
2 C bbq sauce
2 T mustard
2 T honey
1 T soy sauce
Trim pork. Scatter onion on bottom of crockpot and place pork on top. Add broth, cover and cook on low for 8 hours. Remove meat and let cool.
Shred meat. Return to crockpot and add remaining ingredients. Cook one hour longer. Serve on buns.
(make extra - freezes well)
Fresh corn on the cob
Orzo pasta, cooked as directed (with lots of salt)
Spinach, fresh, chiffonade
Sun Dried tomatoes (packed in oil), drained and julienne
Pine Nuts, toasted
Feta Cheese, block (crumble yourself for fresher cheese)
Dressing: “Pride of Crowns” (5 Crowns recipe and is great on any type of salad…and easy and keeps well in fridge) **CAN BE DOUBLED/TRIPLE/QUADRUPLED, etc, as needed)
1 tsp Lawry’s Seasoned Salt
1 tsp Lawry’s Seasoned Pepper
1 tsp Lawry’s Pinch of Herbs (can only find at Gelson’s)
1 tsp dry mustard
1 tsp chopped garlic
1 cup oil (either veggie or olive or mixture of both)
1/3 cup red wine vinegar
Preheat oven to 450 degrees and wrap ear of corn in foil and roast in oven until tender, about 30 minutes. Remove and allow to sit in foil for 5-10 minutes to steam and cool, cut kernels from cob.
-Every part of this salad can be made at least 1 day ahead, bagged separately and then assembled at the last minute.
-The dressing should be made a few days ahead to let the flavors blend well.
-Place a damp paper towel in the bag of the chiffonade spinach to keep it fresh and crisp.
-The corn makes a big difference if is done the way above. Don’t cheat and buy canned corn.
-Already crumbled feta is much dryer and older than block. Crumble yourself.
-Trader Joes has already toasted pine nuts in a huge bag-nice time saver.
-Trader Joes and Costco have already julienne sun dried tomatoes-nice time saver
-Chiffonading the spinach takes awhile!
-Set the salad dressing out the morning of the party to let it soften.
(no measurements are above but a point of reference-for a party of about 50 adults I used a large bag of pine nuts, 1 box of orzo, 1 large jar of tomatoes (from Costco), 5 or so bags of spinach, 8 ears of corn, a quadruple batch of dressing (maybe more b/c I had lots left over), 3-4 boxes of feta. It is all to taste so just keep adding and see what looks good!)
You’ll love how easy it is to put together so no work the day of the party.
salt & pepper to taste brown sugar
1 cup catsup
Place pork chops in baking dish. Season with salt and pepper to taste. Mix catsup and Coca-Cola and pour over pork chops. Sprinkle with brown sugar. Bake uncovered in 350 degrees oven for 1 hour or until the pork chops are tender.
3 c. sugar 1 tsp. vanilla flavoring
3 c. flour 1 tsp. lemon flavoring
2 sticks margarine 6 oz. Sun-Drop
2 c. confectioners sugar 2 tbsp. margarine
2 oz. Sun-Drop
Grease and flour tube pan. Cream shortening, butter and sugar. Add flour and eggs. Beat until blended. Add flavorings. Add Sun-Drop last. Pour into tube pan and bake at 325 degrees for 1 hour and 15 minutes. Cool completely.
Mix glaze ingredients and heat on low flame. Drizzle on top of cake.
1 can whole kernel corn, undrained
1 stick butter
1 box Jiffy corn muffin mix
8 oz sour cream (regular or low fat)
Heat oven to 375° F.
Mix all of the ingredients by hand in a large bowl. Pour into a greased casserole dish. Bake for 1 hour and 15 minutes or until golden brown.
1 (5-ounce) can VALLEY FRESH® 100% Natural White Chicken, drained and shredded
2 cups of shredded cheese
1 can of green enchilada sauce
1 can of green chillies
and a package of fajita tortillas
preheat oven to 350
in a pan combine chicken, 1 cp of cheese chillies and enchilada sauce cook on med-hi until cheese is all melty
now time to fill the tortillas place a strip of the excess cheese on the edge of the tortilla running from top to bottom then on top of that add some of your chicken filling and roll tightly, place in a glass baking pan (you could use any pan i suppose but i use glass ones always so that is what my baking times are based on) if you wish to freeze these for future use place in a gallon ziplock freezer bag while either baking or freezing place taquitos seam side down on the pan or the bag. if baking right away bake for 10-15 min until the tortilla is slightly crispy (or longer if you want really crispy) for frozen ones bake for about 30 min just watch it the last 10 min or so (for some reason cooking time varies on the frozen ones) then serve with salsa or guacamole and enjoy mmm
By using jarred spaghetti sauce and adding protein and veggies, you lop off prep time while upping the nutritional value.
2 teaspoons olive oil
1 cup chopped onions
1 red or green bell pepper, chopped
1 (6-ounce) package sliced mushrooms
1 carrot, finely grated
4 cloves garlic, minced
1 pound turkey sausage
2 (26-ounce) jars marinara sauce
1 (15-ounce) can diced tomatoes
12 ounces spaghetti
» Lightly spray a 4-quart saucepan or Dutch oven with nonstick spray. Add olive oil, onions, pepper, mushrooms, carrot and garlic. Cook and stir until the vegetables are tender, approximately 5 minutes. Add the turkey sausage; cook and stir until cooked through. Add the marinara sauce and tomatoes. Bring to a gentle boil. Reduce heat, cover, and cook 15 minutes.
» Cook spaghetti according to package directions. Drain and top with sauce.
Supporting Meals of the Week
1. Light cheese ravioli: Purchase frozen ravioli and top with your homemade sauce.
2. Pita pizza: Top pita bread with homemade sauce and mozzarella cheese. Microwave until cheese is melted.
3. Ziti bake: Combine cooked ziti or penne pasta with homemade sauce, mozzarella cheese, Parmesan cheese and low-fat ricotta cheese. Bake until bubbly and cheese is melted.
4. Minestrone soup: Combine homemade sauce, chicken broth, garbanzo beans, sliced carrots and leftover pasta in a large pot and simmer.
This naturally lean source of protein is super-versatile — and not just for Thanksgiving!
4 to 5 pounds turkey breast
12 new potatoes, quartered
2 teaspoons olive oil
1 teaspoon rosemary, crushed
¼ teaspoon salt
» Preheat oven to 325 degrees F.
» Place turkey breast in a roasting pan. Bake approximately 1 hour 45 minutes, until juices run clear and meat is no longer pink.
» Place quartered potatoes on baking sheet sprayed with nonstick cooking spray. Drizzle evenly with olive oil, then sprinkle with rosemary and salt. Place in oven 30 minutes before turkey is finished.
» Serve with salad.
Supporting Meals of the Week
1. Turkey Tetrazzini: Place cooked spaghetti in a baking dish. Combine a can of low-fat cream of mushroom soup with milk, dry sherry, mushrooms and chopped turkey. Spread sauce over noodles, sprinkle with Parmesan cheese, and bake.
2. Turkey tacos: Stuff taco shells with shredded turkey and top with shredded reduced-fat cheese, chopped tomato, chopped avocado and shredded lettuce.
3. Asian turkey wraps: Mix shredded turkey, shredded carrots, shredded cabbage and enoki mushrooms with hoisin, plum or teriyaki sauce. Place spoonfuls of the mixture down the center of a flour tortilla and roll up.
4. Turkey potpie: Combine chopped turkey with a can of low-fat cream of mushroom soup, add frozen mixed vegetables and herbs, and mix thoroughly. Cover with one sheet phyllo dough, spray with nonstick spray, and bake.
Think ahead when you barbecue, and put a week's worth of chicken breasts on the grill.
16 chicken breasts (or enough for five meals)
2 teaspoons cornstarch
1/3 cup brown sugar
1/3 cup reduced-sodium soy sauce
1 teaspoon sesame oil
2 Tablespoons toasted sesame seeds
¼ cup chopped chives
» Cook chicken breasts over a hot grill, 5 to 8 minutes per side. (To check that they're done, cut one in the center; the meat should be white, not pink, and the juices should run clear.) Reserve 4 chicken breasts and store the remaining breasts in a shallow pan, covered, in the refrigerator.
» In a medium bowl, combine cornstarch and brown sugar. Mix until completely blended (to prevent lumping when cooking). Stir in the soy sauce and oil. Put mixture in a medium saucepan. Cook, stirring constantly, over medium-high heat until bubbly. Cook and stir 1 additional minute. Stir in sesame seeds and chives. Spoon over chicken breasts.
» Serve with your favorite vegetable.
Supporting Meals of the Week
1. Chicken fajitas: Chop up chicken and vegetables and roll into tortillas.
2. Chicken parmigiana: Top grilled chicken breasts with marinara sauce and shredded mozzarella and Parmesan cheese. Heat in microwave until cheese is bubbly. Serve over angel hair pasta or spaghetti.
3. Chicken tortilla soup: Simmer chicken broth. Add shredded chicken, diced green chilis, chopped onions and cumin powder. Cook until onion is translucent. Ladle into bowls and top with reduced-fat tortilla chips and cheese.
4. Chicken Divan: Place broccoli and chopped chicken in a casserole dish. Combine curry powder and 1 can low-fat cream of mushroom soup and pour mixture over chicken and broccoli. Top with low-fat cheddar cheese and bake.
Black beans are a nutritional treasure trove of fiber, protein and folic acid. This family favorite is easy to prepare — just relax while it simmers.
2 teaspoons olive oil
2 medium onions, chopped
6 cloves garlic, chopped
8 cups water
4 (14-ounce) cans chicken broth
2 pounds dried black beans, sorted and rinsed
1 Tablespoon cumin powder
½ teaspoon black pepper
Reduced-fat pepper jack cheese, shredded
» Place oil, onions and garlic in large soup pot. Cook and stir until translucent (about 5 minutes). Add water, broth, beans, cumin and pepper. Bring to a boil. Reduce heat. Cover and simmer until beans are tender, about 2 hours.
» Spoon into soup bowls. Top with shredded jack cheese. Serve with salad and corn muffins or whole-grain dinner rolls.
Supporting Meals of the Week
1. Black bean salad: Spoon chili onto a bed of shredded lettuce. Add diced yellow and red bell peppers, snipped cilantro and chopped avocado. Top with your favorite reduced-fat Italian dressing.
2. Burritos: Roll chili, chopped tomato, shredded lettuce and reduced-fat cheese into a flour tortilla. Zap in the microwave until cheese is melted, about 1 minute.
3. Beans and rice: Prepare brown rice and serve alongside chili beans.
4. Easy tostadas: Mash the remaining chili and spread over tostada shells. Top with tomatoes, cheese, lettuce and salsa.
The leanest cut of beef is the "round" section. It's high in iron, zinc and protein.
1 (3-pound) beef top round roast, trimmed of all visible fat
3 cups vegetable juice cocktail
¼ cup Worcestershire sauce
1 Tablespoon dried basil
12 small red potatoes
24 baby carrots
6 stalks celery, sliced into 1-inch pieces
» Preheat oven to 325 degrees F.
» Lightly coat an unheated Dutch oven with nonstick spray. Add the meat and brown over medium-high heat. Drain and discard any drippings.
» In a medium bowl, stir together vegetable juice, Worcestershire and basil. Pour mixture over meat. Cover and bake 45 minutes. Add potatoes, carrots and celery. Bake, covered, for approximately 60 minutes, or until meat and vegetables are tender.
Supporting Meals of the Week
1. Roast beef dip: Serve pieces of roast on hoagie rolls with sauce. To make sauce, reserve about 1 cup of juice after you remove the roast from the oven. Cover and chill. Discard any congealed fat, heat, and serve with sandwiches.
2. Beef-and-veggie stir-fry: Sauté beef with your favorite fresh or frozen Asian vegetables, chopped ginger, garlic and a bit of sesame oil. Serve over hot rice.
3. Shepherd's pie: Evenly layer chopped beef on the bottom of a casserole dish. Top with mashed potatoes and bake until golden.
4. Sloppy joes: Combine shredded beef with barbecue sauce and serve on whole-wheat hamburger buns.
5. Beef stroganoff: Top strips of beef and cooked egg noodles with a creamy mixture of mushrooms, onion, garlic, herbs and low-fat sour cream.
1 can crushed pineapple, 20 oz, do not drain
3 cups blueberries, fresh or frozen
3/4 cup sugar
1 package yellow cake mix
1 stick butter, melted
1/4 cup sugar
1 cup pecans, chopped
Butter a 9x13-inch baking dish. Put pineapple, blueberries in pan; sprinkle with 3/4 cup sugar. Pour dry cake mix over blueberry mixture then drizzle melted butter over the dry mix. Sprinkle with 1/4 cup sugar and chopped pecans. Do not stir. Bake at 350 for about 45 minutes. Serve warm with ice cream.
1 can(s)(28 ounces) whole tomatoes in puree
1 tablespoon(s)olive oil
1 medium onion, chopped
1 stalk(s)celery, chopped
2 clove(s)garlic, crushed with press
2 can(s)(15 to 19 ounces) navy or other small white beans, rinsed and drained
1 cup(s)reduced-sodium chicken broth
Ground black pepper
1 package(s)(10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup(s)freshly grated Romano cheese
Preheat oven to 400 degrees F. Heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta, reserving 1/4 cup cooking water. Return pasta to saucepot.
Meanwhile, drain tomatoes, reserving puree. Coarsely chop tomatoes.
In 4-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook 9 to 10 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute.
Stir in tomatoes with their puree, beans, broth, and 1/4 teaspoon pepper; heat to boiling over high heat. Reduce heat to medium; stir in spinach.
Add bean mixture, reserved pasta cooking water, and 1/4 cup Romano to pasta in saucepot and toss until well mixed. Transfer pasta mixture to 3-quart glass or ceramic baking dish. Sprinkle with remaining Romano. Bake 15 minutes or until center is hot and top is golden
2 teaspoon(s)olive oil
1 medium onion, chopped
1 can(s)(28 ounces) plum tomatoes in juice
1/4 teaspoon(s)crushed red pepper
1/4 teaspoon(s)dried oregano
1 pound(s)large shrimp, shelled and deveined, with tail part of shell left on if you like
1/4 cup(s)(loosely packed) fresh parsley leaves, chopped
2 ounce(s)feta cheese, crumbled (about 1/2 cup), plus additional for sprinkling on top
Heat large covered saucepot of water to boiling over high heat. Add pasta and cook until just tender, about 2 minutes longer than label directs.
Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook 5 to 7 minutes or until tender and lightly browned. Stir in tomatoes with their juice, crushed red pepper, and oregano; heat to boiling over high heat, breaking up tomatoes with side of spoon.
Reduce heat to medium and cook 7 minutes to thicken slightly. Stir in shrimp, and cook 3 to 4 minutes or until shrimp turn opaque throughout. Remove skillet from heat; stir in chopped parsley and 1/2 cup crumbled feta.
Drain pasta; return to saucepot. Add shrimp mixture to pasta in saucepot and toss to coat. Spoon pasta mixture into large serving bowl; sprinkle with additional feta if you like.
1 lb of ground Beef
1/2 of a med onion
1/4 cup chopped pepperoni(optional)
1/8 cup chopped olives (optional)
2 cups Spaghetti Sauce, finely grated
1 dash italian Seasoning
1 cup milk
1/2 cup Parmesan Cheese, grated
1 cup flour
1 tablespoon vegetable oil
Preheat oven to 400, and spray a 9x13 in pan with pam
1. Brown beef with onion and peperoni, drain
2.Add Spaghetti sauce and Italian seasoning, simmer 10 minutes.
3. Prepare popover batter by whisking eggs with milk and oil.
4.Add flour, beat until smooth, spoon sauce mixture into baking pan.
5.Sprinkle with mozzarella cheese, pour batter evenly over mixture.
6. Sprinkle top with Parmesan Cheese.
7.Bake at 400* for 30 minutes.
2T curry paste (I only had powder so I used that instead and it was fine)
4 tsp orange zest
1 1/2 cups of orange juice
4 boneless, skinless chicken breast
2 mangos cut into 1 inch chunks (I cut up 4 mangos)
1 pineapple cut into 1 inch chunks (I used canned)
Mix of salad greens
Mix together the coconut milk, curry paste, orange zest, and orange juice together in a small bowl with a lid.
Take the chicken breast and fillet it. That means cut the thickness in half. If you don’t do this when you grill your chicken it will be raw on the inside and burned on the outside. When you reduce the thickness it will cook evenly and still be tender.
Put the chicken into a large ziploc bag. Pour about a third of the coconut milk mixture into the bag. Allow the chicken to marinade for at least 30 minutes. Mine actually sat in the marinade for over 24 hours since we had a huge thunderstorm roll through and I didn’t feel like standing out in the storm waving my grill tongs like a lightening rod.
The rest of the marinade you will reserve for dressing the salad. Cut up the mango and pineapple. Or open the can if you are also using canned. Dump these into the bowl with the marinade. The recipe I had followed suggested grilling the mango and pineapple and I tried that the first time I made this recipe and decided that it wasn’t really worth the effort.
Here is a fun trick for cutting up mango. Slice the mango in half to the pit and pull it part. Cut the mango in a criss cross pattern down to the peel, without going through the skin.
Then flip it inside out.
This is a great way to give mango to the kids to eat. They can eat it right off of the peel like watermelon. And doesn’t it look cute enough to serve at the breakfast table?
Cover the bowl and put it in the refrigerator.
When you are ready cook your chicken on the grill.
After it is done cooking, slice the chicken into strips.
Cut up the salad greens. Toss with the reserved dressing. Add the grilled chicken.
Delicious. The perfect combination of grilled meat and sweet fruit, perfect for summer. I serve this with a nice bread. My kids like to eat the chicken and lettuce on bread like a sandwich.
And best of all? The kitchen has not been heated up by using the stove.
Clean 'em . . . stick them in a dish with 1/2 Cup water and microwave 5 minutes (or so) until they're soft
Place italian dressing (guesstimate) in skillet and heat on medium heat.
Place potatoes in skillet and "mash down" with the bottom of a glass.
Cook for 4 minutes. Flip.
Top with bacon bits and shredded cheese. Continue cooking until cheese is melted.
once cooked - let cool and shred.
1/2 C bbq sauce
1/4 C water
brown sugar (add as much until it's sweet to your liking)
mix the sauce in with the shredded chicken and coat. cut a baguette or roll into half. place chicken on top, top with a slice of cheese and stick in the microwave for 15 seconds or until cheese is melted. DELIC!
open a can of green beans or cream corn . . .
(and since we're talking about food costs . . . get your chicken at Costco, buy your cheese in a block and slice it yourself and I'd bet this meal ends up being a cheap one!)
8 oz uncooked rigatoni
1 lb turkey sausage
1 cut up red onion
1/4 cup tom. paste
1/4 cup Sun Dried Tom. Salad Dressing
Cook your noodles.....and while they are boiling....
Saute the sausage and onion for a few minutes
Put in tom. paste, and cook for about 5 min.
Put in the salad dressing......
Mix with the pasta when done....
I also put some parm. and mozzerella cheese on top when it was finished....
Serious goodness, here!!!!!
2 cups bread crumbs
1/2 cup chopped dried apricots (the no-soak kind)
1/2 cup chopped dried prunes (the no-soak kind)
Dash of nutmeg, cinnamon, salt, pepper
1 egg white
Mix all the above together in a bowl
Take a pork tenderloin and slice it longwise down the center to get 2 long halves....
Put the mixtured down the center of the center of the bottom half and place the top half back on........you may have to tie it together....wrap in foil and cook for an hour and half at 400 degrees.....
Yummy with a side of sweet pot.
2 (1 ounce) squares unsweetened chocolate
1/2 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white chocolate chips
3/4 cup chopped macadamia nuts
Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets or line with parchment paper.
Melt unsweetened chocolate in top of double boiler or hot, not boiling water. Remove from heat; let cool.
Cream butter, melted chocolate and sugar in large bowl until blended. Add egg and vanilla; beat until light. Blend in flour, baking soda, chocolate chips and macadamia nuts.
Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. (or see above tip and WATCH THE COOKIES LIKE A HAWK THEY WILL BURN) Bake 10 to 12 minutes or until firm. DO NOT OVERBAKE. Remove to wire racks to cool.
2 tbsp. honey
2 tbsp. worchestershire sauce (sp.)
1 tbsp. rosemary
Mix all together in a bowl.
Cut up chicken breasts into chunks and coat with the sauce
Put chunks on skewars alternating with cherry tomatos.....
Broil (or on the BBQ) for 10-12 minutes.....
1/3 C packed brown sugar
1/3 C honey
1 1/2 C peanut butter
1/2 t cinnamon
5 C cereal (any kind!)
1 pgs dried cranberries / raisins
Line a square baking pan with foil and set aside. In saucepan, melt brown sugar and honey. Bring to a boil - stirring constantly. Remove from heat and stir in peanut butter and cinnamon. Stir in cereal and cranberries.Pat mixture into pan, pressing firmly. Cover and chill up to 24 hours. Cut into squares!!
1 medium banana, thinly sliced
1/2 C (2oz) pecans, chopped
3 T dark brown sugar
1 7.5oz tube refrigerated buttermilk biscuits
Heat oven to 375
Drop a piece of butter into the bottom of each of 10 compartments of a muffin tin. Arrange the banana slices on top. Sprinkle the pecans and brown sugar over bananas. Top each compartment with a biscuit.
Bake until golden brown - 8 to 10 minutes. remove from oven.Place a baking sheet on top of the tin while biscuits are still hot. Flip the tin over, tapping the bottom to release the buns. Serve warm.
Mix hard boiled egg yolks with...
1/2 cup mayo(not quite)
1/2 cup salsa
2 TB sour cream
heeping handful of cheddar cheese 1/2 cup or so.
and I sprinkled in some taco seasoning Yummy.
I made these tonight as a snack to pass.
1 can (15 oz) pumpkin
1 cup Miracle whip dressing
1 pkg (8 oz) philadelphia cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tbsp milk
1 tsp vanilla
1 pkg (16 oz) powdered sugar (about 4 cups)
preheat oven to 350. Grease 13X9 inch baking pan; set aside. Beat cake mix, pumpkin, dressing, and eggs in large bowl with electric mixer on medium speed until blended. Pour into prepared pan
bake 32-35 min or until wooden toothpick inserted in center comes out clean. cool completely in pan on wire rack.
beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended. gradually add sugar, beating after each addition until well blended. spread over cooled cake. cut into pieces to serve. store any leftovers in refrigerator.
1/2 small sweet onion - roughly chopped
2 T olive oil (I used more)
8 oz fresh mozzarella
1 lb fettuccine
1/2 C fresh basil, torn
The recipe doesn't call for this, but I sauteed chicken breast, and cut it up to have with this meal - delic
Cut tomatoes and onions, combine in bowl w/ cheese, salt, pepper and oil. Let sit at room temp for at least 30 minutes.
Add everything and toss.
Top with parmesan cheese.(this is even more delic the next day, warmed up a bit for the mozz cheese to melt!)
2 T (I used way more) Italian dressing
Frozen broccoli (use as much as your family would eat)
Green pepper strips (1 or 2 peppers)
Make Shells & Cheese according to package. Heat dressing in a skillet and add broccoli and green pepper. COok until crisp-tender. Add everything together and dump LOADS of parmesan cheese on top!Delic and super easy!!
Mix Together The Following Ingredients And Set Aside:
1 Cup Cornmeal
1/2 Tsp. Baking Soda
1 Tbsp. Baking Powder
3/4 Tbsp. Salt
1 Cup Buttermilk
1 Can Cream Style Corn
1/2 Lb. Velveeta - Cubed (May Use Mexican Velveeta)
1 Cup Sour Cream
Brown 1 Lb. Ground Beef With 1 Chopped Onion And 5 Seeded Jalapeno Peppers (Less If Using Mexican Velveeta)In A Cast Iron Skillet. Drain.
Stir In The Ingredients You Set Aside And Bake For Approximately 1 Hour. Test Like Cake For Doneness.
1 pound chorizo sausage, beef, or chicken
1 cup chopped onion
2 cloves garlic, finely chopped
1 (4 ounce) can chopped green chile peppers, drained
8 (10 inch) flour tortillas
2 cups shredded Pepper Jack cheese
1 (16 ounce) can refried beans
1 (7 ounce) jar roasted red peppers
can of corn
lots more shredded cheese
crushed corn chips
Cook meat, onion and garlic. Drain off grease, stir in chilies and take off of heat.
Preheat oven to 400 degrees F (200 degrees C). Grease your pan.
Place 2 tortillas in pan. Spread half of the meat mixture over tortillas. Start layering items (excluding sour cream) (like a lasagna) Have your last layer be tortillas.
Cover and bake in preheated oven for 40 minutes. Uncover and bake 15 minutes more, or until cheese is melted and center is hot. Cool 10 minutes before cutting.
Top right before serving with crushed tortilla chips.
1 pkg (10 oz) frogen chopped spinach, thawed, drained
3/4 cup grated parmesan cheese
3/4 cup mayonnaise
1/2 cup shredded mozarella cheese
1/2 tsp garlic powder
Preheat oven to 350 degrees. Mix all ingredients until well blended.
Spoon in 9-inch pie plate of quiche dish.
Bake 20 minutes or until heated through. Serve with crackes or cut-up fresh vegetables.
Make ahead: Assemble in advance, cover and refrigerate up to 24 hours. Bake, uncovered, as directed, increasing the baking time by 5 to 10 minutes to ensure the dip is heated through.
1/4 cup minced onion
1/4 cup minced green pepper (key ingerdient)
1 16 oz can tomato sauce
1 can tomato paste
1/4 teaspoon minced garlic
a dash of sugar
a dash of italian seasoning if no italian seasoning a lil basil, oregano, and cilantro works (and here is a tip if fresh herbs aren't availble grind up the dried herbs it gives it more flavor)
2 bay leaves
in a large skillet brown your meat, alogn with the garlic,onion,and green pepper until veggies are nicely cooked to your desired texture drain off any excess greese add in tomato sauce and paste stir well bring to a boil, reduce heat to a simmer add the sugar (to cut the acidity) herbs and bay leaves stir n well cover and let simmer for 30 min stiring occationaly
this serves 4 in my family we typicaly double or triple it because the left overs are even better than the recipe my mum has been known to make the sauce night before and just reheat it for dinner the next night lol
5 Tbsp Cocoa
1/2 Cup of milk
1/2 Cup of Shortening
3 Cups Quick Oats
1 Cup Coconut (dry/sweetened)
1 Tsp Vanilla
1/4 Tsp Salt
Combine Sugar and Cocoa in a large saucepan. Add milk slowly and stir over low heat until sugar dissolves, then bring to boil. Add Vanilla, Salt and Shortening. When it is completely dissolved, remove from heat. Stir in the coconut, then the oats. Cool for a few minutes, stirring intermittently. Once cool enough to handle, shape, cool and eat
At least a Dozen chicken legs..... (plan 3-4 per person, the recipe is a cinch to double)
1 Cup Brown Sugar
1 Package Dry Onion Soup Mix
1 Splash of Vinegar
1 Cup of Kachup (yes....kachup!)
1 Cup of HOT water
Add the Onion soup mix to the brown sugar in a bowl and mix/press out any big lumps. Add the splash of vinegar and stir until completely dissolved. Add the cup of Katchup, stir.... and then the Hot water, Stir.
place the chicken legs (single layer preferabley unless you're doubling the recipe) in a large roaster and pour sauce over. Cover and bake in a 400 degree oven for 1 hr (for a dozen single layer legs) or 1.5 hrs (for a double recipe).
Falling off the bone good! Mmmmm....... serve over rice. I'll only eat 1 or 2 legs if they're shake n' baked but you really won't eat less than 3-4 of these, lol.....
For frozen (precooked) meatballs, just pour the sauce over them in a roaster and bake for 30-45 min at 350 degrees - too easy (and NO complaints from the kids!! )
1/2 Cup Milk
1/4 Cup Shortening
1/4 Cup Butter or Margarine (go with the butter!)
1/2 Cup Sugar or 1 Cup Icing Sugar (again... go with the icing sugar!)
1/8 Tbsp Salt
1 Tbsp Vanilla
Combine the flour and milk in a double boiler; cook to thick paste...... 2 or 3 minutes usually. Cover with wax paper and allow to cool.
Beat shortening, butter, sugar and salt.
Add cooked paste to the base mixture and beat for about 10 to 15 minutes. Double the recipe if needed (ie: layer cakes)
This stuff spreads like a dream and isn't too sweet - it's the secret recipe of a local bakery famous for it's cakes for over 85 years......
1lb-1 1/2lb ground beef
chopped onion and green pepper <---pepper is optional. I buy those frozen bagged peppers 'n onions and chop them up. Much easier.
about 1 cup of ketchup <--maybe more maybe less.. your desired consistency
ABOUT an 1/8 c brown sugar <--again... it's all about taste and how you want it
couple good dashes of balsamic or apple cidar vinegar
couple good dashes of worchestersire sauce
big squirt of prepared mustard (1 tbsp or so)
Brown ground beef, add onion and peppers; drain fat.
Add your next 5 ingredients.. and simmer. I don't really measure..
I taste ;-) Enjoy!
2 cups crushed graham crackers
1/2 cup sugar
1/2 cup melted butter
mix well, Put all but 1/2 cup of mixture in bottom of 9" spring form pan. Press down firmly
2 8oz pkgs cream cheese
2 cups sour cream
1 cup sugar
Using mixer blend cream cheese and sugar until smooth. Add one egg at a time (beating after each) Then add sour cream; beat until smooth. Pour over cracker crust in pan. Top with 1/2 cup crumbs.
Bake 350 for 1 hour. Open oven door, cool cake 1 hour before removing from oven.
Refrigerate over night or several hours before slicing.
You can also add many things to this recipe. (pumpkin, choc chips, espresso, raspberries, what ever you want)
4 TBL butter or marj melted
1.5 TBL honey
1/4 cup bread crumbs
1/4 cup chopped pecans
1 TBL chopped parsley Fresh or dried
Salt and pepper salmon fillet place skin side down in grease pan, Combine mustard, honey, and butter. Spread over salmon. Combine bread crumbs, pecans and parsley... spoon over salmon.
Bake uncover at 450 for 12 -15 mins
Since I've been in Hawaii I've substituted the salmon and pecans for Mahi Mahi and Macadamia nuts. Even better!
1/4 C dark rum
3 T dark brown sugar
1 T fresh peeled/grated ginger (i left this out, cuz i didnt have any)
1 1/2 t cornstarch
32 medium shrimp, peeled and deveined
coarse salt/ground pepper
mango - peeled and sliced into thick pieces
2 T oil
Put lime juice, rum, sugar and ginger in saucepan and bring to boil on high. Reduce heat, simmer and cook until thickened - 3 minutes.
Whisk cornstarch and 1 T water - stir into lime juice stuff. Cook for 30-60 seconds. Remove from heat and cool
Put shrimp on skewers. Season both sides w/ salt/pepper. Put mango pieces on add'l skewers.
Dump on the glaze. Grill for 3-4 minutes.
Pasta - your choice, we like angel hair for this
lots of fresh veggies - mushrooms, bell peppers, squash, asparagus, snap peas - whatever floats your boat.
Preheat oven to 400. Spray baking pan w/ pam. Lay in a single layer, your veggies. Top with salt/pepper and a coating of olive oil. Roast for 15 minutes or until veggies are browned/cooked.
Dump pasta on a plate - top with veggies - douse with italian dressing (and then pour on the parmesan cheese)
2 T italiand ressing
1 C broccoli florets
1 C green pepper strips
1 C frozen baby peas
1/4 t dried basil leaves
2 T parmesan
prepare mac-n-cheese as directed. heat dressing in skillet on medium - saute veggies. Add everything together and top with Parmesan
Great summer dish
4 slices OSCAR MAYER Bacon, chopped
1/2 cup chopped onions (about 1 small)
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust
PREHEAT oven to 400°F. Cook ground beef, bacon and onions in large skillet on medium-high heat until ground beef is evenly browned, stirring occasionally. Drain; return meat mixture to skillet. Add VELVEETA; cook until completely melted, stirring frequently. Cool 10 min.
UNROLL pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary, so roll is seam-side down on baking sheet.
BAKE 20 to 25 min. or until golden brown. Cut diagonally into six slices to serve.
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 bag (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1-1/2 cups KRAFT Shredded Cheddar Cheese
PREHEAT oven to 400°F. Prepare stuffing mix as directed on package; set aside.
MIX chicken and broccoli in 13x9-inch baking dish. Stir in soup, milk and cheese; top with the prepared stuffing.
BAKE 30 min. or until heated through. This is BY FAR one of my kids' favorites!!!
1 C finely crushed tortilla chips (I use more)
1 1/2 lbs chicken breast - cut into pieces that your kiddos can easily eat w/o having to cut it up
2 T water
2 T melted butter
Preheat oven to 400F. Combine soup mix and chips. In large plastic ziploc, add chicken, egg, water and coat well. Dip in chip mix. Put in pan sprayed w/ pam. Drizzle w/ butter. Bake uncovered - 12 minutes or until chicken is cooked.
This makes an EXCELLENT freeze ahead meal. Just do everything except putting on the butter and baking it.
that the skin was kind of tuff.. anyways,
I dipped it in egg wash and then bread crumbs and fried them in olive
oil, and then layered them in a dish with ricotta cheese and then topped
with another slice of eggplant and then sauce (I'd made on Sunday) and
then baked it uncovered for about 20 mins on 350
My meatballs.. well.. of course I don't measure. It's a pinch or dash
of this and that.
few hits of freshly grated parm. cheese (about 2 TBL SP)
fresh minced garlic (2 cloves)
salt and pepper
bread crumbs (about 3/4 c.) ?? enough so that the consistency is
rollable, yet not too dry..
maybe a dash of water..
Fry in olive oil and fresh garlic. For best results, eat the meatballs
fresh out of the frying pan ;-)
For the best spaghetti sauce the trick is that you want to make a roux
using your left over oil and a can of tomato paste.
And then mash your fresh garlic.
Simmer your sauce for atleast 3-4 hours and then let set on the stove
1-2 hours before it's time to eat.
And just re-heat before it's time to eat.