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.
Sunday, May 10, 2009
Tuesday, January 6, 2009
Ham and Rice Skillet
I used leftover honey baked ham from the holidays. This would be good with country ham also.
1/2 yellow onion - diced
2 cups ham - diced
1 cup rice
3-4 cups chicken broth
1 tsp garlic powder
2 cups frozen peas
1/2 cup parm. cheese
In a skillet, saute onion in butter until tender.
Add the rice and ham. Saute until the rice is golden brown.
Add garlic powder and 3 cups of chicken broth.
Cover and simmer for 20 minutes - stirring frequently
Add frozen peas and cook another 10 minutes. Add the rest of the broth if needed.
Mix in cheese.
1/2 yellow onion - diced
2 cups ham - diced
1 cup rice
3-4 cups chicken broth
1 tsp garlic powder
2 cups frozen peas
1/2 cup parm. cheese
In a skillet, saute onion in butter until tender.
Add the rice and ham. Saute until the rice is golden brown.
Add garlic powder and 3 cups of chicken broth.
Cover and simmer for 20 minutes - stirring frequently
Add frozen peas and cook another 10 minutes. Add the rest of the broth if needed.
Mix in cheese.
Thursday, October 9, 2008
Muffin Pan Meatloaf
1 lb ground beef
1 pkg stuffing mix
1 C water
1 C cheddar cheese, shredded
Optional:
(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 pkg stuffing mix
1 C water
1 C cheddar cheese, shredded
Optional:
(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.
Fajitas-in-a-pocket
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.
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
Toss!
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
Toss!
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
salt
1/2 C chopped, roasted cashews
Lettuce
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.
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
salt
1/2 C chopped, roasted cashews
Lettuce
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!
Ingredients:
One box Pillsbury "pudding in the mix" yellow cake mix
1 egg, slightly beaten
3/4 cup butter, melted
1 cup Rice Krispies
Instructions:
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.
Subscribe to:
Posts (Atom)