Mexican Lasagna
1 lb ground turkey or beef (or just add more and different types of beans)
1 large carrot, shredded
1 16-oz jar salsa
1 can black beans
1 cup corn kernels
1 tsp cumin
1 tsp chili powder
5 flour tortillas
16 oz cottage cheese
1 1/2 cups cheddar, shredded
Heat oven to 350F.
Brown meat and carrot in large skillet. Remove from heat and add salsa, beans, corn, and seasonings.
In 13x9 pan,
- put not quite 2 cups of meat/bean mixture in pan
- top with 5 tortilla halves
- then 1/2 container of cottage cheese
- then 1/2 cup of cheddar cheese
- then not quite 2 cups of meat/bean mixture
Repeat with tortillas, cottage cheese, cheese
Then put remaining meat on top.
Top with last of cheese on top.
Bake at 350 for 20-25 minutes until heated through.
Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts
Sunday, May 10, 2009
Friday, September 5, 2008
Make Your Own Pizza
A few weeks ago, Naomi posted a weekly menu featuring "Make Your Own Pizza "Night...I tried it, and it was kind of a pain to get the crust ready and into 3 small size crusts.....but the family really enjoyed it and I wanted to try it again.
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!
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
New England Boiled Dinner
3 large potatoes, cubed
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 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.
Thursday, August 14, 2008
Bruschetta Minute Steaks
1 T oil
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.
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.
Crockpot Pulled Pork
1 (3 lb) boneless pork shoulder
1 onion, chopped
1/2 C chicken broth
2 C bbq sauce
2 T mustard
2 T honey
1 T soy sauce
salt/pepper
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)
1 onion, chopped
1/2 C chicken broth
2 C bbq sauce
2 T mustard
2 T honey
1 T soy sauce
salt/pepper
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)
Coca-Cola Pork Chops
8 pork chops 1 can Coca-Cola
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.
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.
Quickie Homemade Spaghetti
Main Dish: Quickie Homemade Spaghetti
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.
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.
Roast Turkey Breast Dinner
Main Dish: Roast Turkey Breast Dinner
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.
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.
Grilled Sesame Chicken Breasts
Main Dish: Grilled Sesame Chicken Breasts
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.
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.
Hearty Black Bean Chili
Main Dish: Hearty Black Bean Chili
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.
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.
Sunday Pot Roast
Main Dish: Sunday Pot Roast
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.
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.
Baked Pasta e Faglioli
8 ounce(s)(about 2 cups) mini penne or elbow pasta
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
DIRECTIONS
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
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
DIRECTIONS
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
Greek Lasagna
1 package(s)(16 ounces) lasagna noodles
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.
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.
Popover Pizza Casserole
this is what happens when I have fun in my kitchen and take bits and peices from tried a true recipes and make one of my own *S*
Ingredients
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
Directions
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.
Ingredients
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
Directions
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.
Summer Living Recipe: Thai Chicken Salad
2 cans coconut milk
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.
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.
BBQ Chicken Melt
1lb chicken - cut it up into small pieces for quicker cooking time. saute with diced onions (or omit if your kids wont eat onions) with a bit of olive oil.
once cooked - let cool and shred.
mix together:
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!)
once cooked - let cool and shred.
mix together:
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!)
Turkey Sausage Rigatoni
This was really easy and quick.....it came from that Kraft Magazine
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!!!!!
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!!!!!
Mediteranian Pork
Finely cut up 2 red onions
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 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.
Tasty Tomato Chicken Skewars
3 tbsp. tomato paste
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.....
YUMMY!!!!
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.....
YUMMY!!!!
Pasta w/ Marinated Toatoes & Mozzarella
1 1/2 lbs beefsteak tomatoes (or any kind of tomatoes)
1/2 small sweet onion - roughly chopped
2 T olive oil (I used more)
8 oz fresh mozzarella
Sea Salt
Pepper
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.
Cook pasta.
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!)
1/2 small sweet onion - roughly chopped
2 T olive oil (I used more)
8 oz fresh mozzarella
Sea Salt
Pepper
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.
Cook pasta.
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!)
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