Thursday, October 9, 2008

Muffin Pan Meatloaf

1 lb ground beef
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 instant white rice, uncooked
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.

Rustic Spinach Salad

8 C baby spinach leaves
2 small apples, thinly sliced, cut in half
2 C shredded or chopped cooked chicken breasts
1 C mozzarella cheese
1/4 C peanuts
1/2 C italian dressing


Tuesday, October 7, 2008

Chicken Cashew Stir Fry

3/4 C chicken broth
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

Butter Crisp Cookies

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

Thai Cucumber Salad

2 T lime juice
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.