Ingredients:
1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Directions:
HEAT oven to 375ºF.
COOK pasta as directed on package, adding spinach to the boiling water the last minute.
COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
BAKE 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.
This is a recipe from the Kraftfoods website. It is delicious! Also popular with the kidlet because its pasta. I will definitely make this one again!!
Wednesday, November 4, 2009
Pork Medallions with Cranberries and Apples
Ingredients
* 1/2 cup apple juice
* 1/2 cup fat-free, less-sodium chicken broth
* 1 tablespoon brown sugar
* 1 1/2 teaspoons cornstarch
* 1/2 teaspoon salt
* 1/4 teaspoon dried rubbed sage
* 1/8 teaspoon coarsely ground black pepper
* 1 (1-pound) pork tenderloin, trimmed
* 1 tablespoon all-purpose flour
* 4 teaspoons olive oil, divided
* Cooking spray
* 1/2 cup finely chopped onion
* 1 cup thinly sliced peeled Rome apple
* 3/4 cup fresh cranberries
* Fresh sage sprigs (optional)
Preparation
Combine first 7 ingredients in a small bowl, stirring well with a whisk.
Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 3/4-inch thickness using a meat mallet or rolling pin. Dredge each pork piece in flour.
Heat 3 teaspoons olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned. Remove pork from pan.
Add 1 teaspoon oil to pan. Add onion; cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently. Return pork to pan; add juice mixture, apple, and cranberries. Bring to a simmer; cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally. Garnish with fresh sage sprigs, if desired.
This one is pretty good and not hard to make. I had some left over cranberries from another recipe which is the reason i decided to try this out. It is made even better by the fact that my daughter thinks the pork is chicken and therefore loves this too. haha This came out better than i expected which is always a good thing!
* 1/2 cup apple juice
* 1/2 cup fat-free, less-sodium chicken broth
* 1 tablespoon brown sugar
* 1 1/2 teaspoons cornstarch
* 1/2 teaspoon salt
* 1/4 teaspoon dried rubbed sage
* 1/8 teaspoon coarsely ground black pepper
* 1 (1-pound) pork tenderloin, trimmed
* 1 tablespoon all-purpose flour
* 4 teaspoons olive oil, divided
* Cooking spray
* 1/2 cup finely chopped onion
* 1 cup thinly sliced peeled Rome apple
* 3/4 cup fresh cranberries
* Fresh sage sprigs (optional)
Preparation
Combine first 7 ingredients in a small bowl, stirring well with a whisk.
Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 3/4-inch thickness using a meat mallet or rolling pin. Dredge each pork piece in flour.
Heat 3 teaspoons olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned. Remove pork from pan.
Add 1 teaspoon oil to pan. Add onion; cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently. Return pork to pan; add juice mixture, apple, and cranberries. Bring to a simmer; cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally. Garnish with fresh sage sprigs, if desired.
This one is pretty good and not hard to make. I had some left over cranberries from another recipe which is the reason i decided to try this out. It is made even better by the fact that my daughter thinks the pork is chicken and therefore loves this too. haha This came out better than i expected which is always a good thing!
Thursday, October 29, 2009
Beef in Pomegranate Sauce
Ingredients:
1 1/2 to 2 pounds beef or buffalo roast or steak, fat trimmed if necessary
Sea salt
Light olive oil, as needed
1 onion, sliced
4-5 cloves garlic, chopped
1 cup unsweetened pomegranate juice
1 14-0z can fire roasted crushed tomatoes
1/4 cup balsamic vinegar- omit for yeast-free
1/8 cup pure maple syrup- or use agave to keep it lower glycemic
1/2 cup fresh cranberries or golden raisins
1 teaspoon dried French herb mix or Bouquet Garni
A small pinch of cinnamon
Directions:
I slow-cooked my recipe in a Crock-Pot because that's what works for me here at high altitude. You can follow suit and Crock Pot your little heart out. Or do it old-school style, in a heavy Dutch oven or soup pot.
Salt the beef on all sides. Wait a few minutes. Kiss the cook. Get your Crock Pot situated and turned on to High.
Heat a heavy pot over medium-high heat. Brown the beef on all sides to sear in the flavor, using long tongs to turn the pieces. This doesn't take but maybe five minutes, or so. Remove the beef and set aside.
Add a small dash of olive oil to the Crock Pot. Add in sliced onion and garlic. Stir to coat with the olive oil. Place the beef on top.
Pour in the pomegranate juice, crushed tomatoes, balsamic vinegar and maple syrup. Stir to combine. Add the cranberries or raisins, dried herbs, a pinch of cinnamon, sea salt and ground pepper.
Stir a little bit to co-mingle ingredients.
Cover and let the magic happen- about 4 to 5 hours.
Taste test the sauce for seasoning adjustments. My intuitive combo was the perfect balance of tart and savory with a hint of sweetness.
We served ours with a generous mound of whipped mashed potatoes. Heaven. Seriously.
Serves 4.
This is a great recipe to use up the pomegranate juice from the previous recipe and also very yummy! I did use my crockpot for this one also. I dont really have time to do it in the dutch oven. I used the fresh cranberries which aren't too hard to find this time of year. It is also from the blog http://glutenfreegoddess.blogspot.com French herb mix is also known as herbs de provence and is made by McCormick Gourmet Collection Blends if you are having problems finding it like I did. Very tender and juicy.
1 1/2 to 2 pounds beef or buffalo roast or steak, fat trimmed if necessary
Sea salt
Light olive oil, as needed
1 onion, sliced
4-5 cloves garlic, chopped
1 cup unsweetened pomegranate juice
1 14-0z can fire roasted crushed tomatoes
1/4 cup balsamic vinegar- omit for yeast-free
1/8 cup pure maple syrup- or use agave to keep it lower glycemic
1/2 cup fresh cranberries or golden raisins
1 teaspoon dried French herb mix or Bouquet Garni
A small pinch of cinnamon
Directions:
I slow-cooked my recipe in a Crock-Pot because that's what works for me here at high altitude. You can follow suit and Crock Pot your little heart out. Or do it old-school style, in a heavy Dutch oven or soup pot.
Salt the beef on all sides. Wait a few minutes. Kiss the cook. Get your Crock Pot situated and turned on to High.
Heat a heavy pot over medium-high heat. Brown the beef on all sides to sear in the flavor, using long tongs to turn the pieces. This doesn't take but maybe five minutes, or so. Remove the beef and set aside.
Add a small dash of olive oil to the Crock Pot. Add in sliced onion and garlic. Stir to coat with the olive oil. Place the beef on top.
Pour in the pomegranate juice, crushed tomatoes, balsamic vinegar and maple syrup. Stir to combine. Add the cranberries or raisins, dried herbs, a pinch of cinnamon, sea salt and ground pepper.
Stir a little bit to co-mingle ingredients.
Cover and let the magic happen- about 4 to 5 hours.
Taste test the sauce for seasoning adjustments. My intuitive combo was the perfect balance of tart and savory with a hint of sweetness.
We served ours with a generous mound of whipped mashed potatoes. Heaven. Seriously.
Serves 4.
This is a great recipe to use up the pomegranate juice from the previous recipe and also very yummy! I did use my crockpot for this one also. I dont really have time to do it in the dutch oven. I used the fresh cranberries which aren't too hard to find this time of year. It is also from the blog http://glutenfreegoddess.blogspot.com French herb mix is also known as herbs de provence and is made by McCormick Gourmet Collection Blends if you are having problems finding it like I did. Very tender and juicy.
Pork Roast with Mushrooms & Brown Sugar Apricot Sauce
Ingredients:
2 pounds boneless pork loin
Extra virgin olive oil, as needed
Sea salt and fresh ground pepper
5 cloves garlic, chopped
1 large sweet onion, sliced
2 cups sliced Baby Bella mushrooms
A sprig of fresh rosemary
For the sauce:
1 8-oz. jar apricot jam- no sugar style
1 1/2 cups unsweetened pomegranate juice
1/4 cup balsamic vinegar
1/2 cup brandy or wine, optional
4-6 tablespoons organic light brown sugar, or honey, to taste
2 teaspoons dried Italian Herbs- oregano, thyme, sage, rosemary
1/2 teaspoon cinnamon
1/2 teaspoon mild curry
Directions:
Turn on your slow cooker to low.
Place the pork loin into the slow cooker. Drizzle with a little olive oil and season with sea salt and fresh ground pepper. Throw in the garlic, onions and mushrooms. Toss in a sprig of rosemary.
Make your sauce:
Combine the apricot jam, pomegranate juice and balsamic vinegar. Stir in the brown sugar, herbs and spices, till smooth. Pour over the pork loin and mushrooms.
Cover and cook for about five hours. Test the internal temperature with a meat thermometer. It should read 145 degrees F. To be honest, I let the temperature get up to 160 degrees F. I wanted my first pork roast to be well done.
Take the roast out of the cooker, tent with a piece of foil, and allow it to rest for ten minutes.
Remove the sprig of rosemary and pour the sauce and mushrooms into a medium sauce pan; keep warm until serving. If the sauce is thin, thicken it with a slurry of tapioca or arrowroot (dissolve 1 tablespoon of either starch in two tablespoons cool water or liquid; then add it to the heated sauce; whisk until thickened).
I found this recipe on this blog http://glutenfreegoddess.blogspot.com I have tried two of her crockpot recipes now and have been very impressed with both. They are definitely ones I would recommend! The only thing i changed in this recipe was the apricot jam. I could not find the no sugar kind so I used organic reduced sugar apricot preserves. I also only used one package of Baby Bella mushrooms. The pomegranate juice does not come cheap so i suggest using the left overs in a recipe from the same site that is also good!
2 pounds boneless pork loin
Extra virgin olive oil, as needed
Sea salt and fresh ground pepper
5 cloves garlic, chopped
1 large sweet onion, sliced
2 cups sliced Baby Bella mushrooms
A sprig of fresh rosemary
For the sauce:
1 8-oz. jar apricot jam- no sugar style
1 1/2 cups unsweetened pomegranate juice
1/4 cup balsamic vinegar
1/2 cup brandy or wine, optional
4-6 tablespoons organic light brown sugar, or honey, to taste
2 teaspoons dried Italian Herbs- oregano, thyme, sage, rosemary
1/2 teaspoon cinnamon
1/2 teaspoon mild curry
Directions:
Turn on your slow cooker to low.
Place the pork loin into the slow cooker. Drizzle with a little olive oil and season with sea salt and fresh ground pepper. Throw in the garlic, onions and mushrooms. Toss in a sprig of rosemary.
Make your sauce:
Combine the apricot jam, pomegranate juice and balsamic vinegar. Stir in the brown sugar, herbs and spices, till smooth. Pour over the pork loin and mushrooms.
Cover and cook for about five hours. Test the internal temperature with a meat thermometer. It should read 145 degrees F. To be honest, I let the temperature get up to 160 degrees F. I wanted my first pork roast to be well done.
Take the roast out of the cooker, tent with a piece of foil, and allow it to rest for ten minutes.
Remove the sprig of rosemary and pour the sauce and mushrooms into a medium sauce pan; keep warm until serving. If the sauce is thin, thicken it with a slurry of tapioca or arrowroot (dissolve 1 tablespoon of either starch in two tablespoons cool water or liquid; then add it to the heated sauce; whisk until thickened).
I found this recipe on this blog http://glutenfreegoddess.blogspot.com I have tried two of her crockpot recipes now and have been very impressed with both. They are definitely ones I would recommend! The only thing i changed in this recipe was the apricot jam. I could not find the no sugar kind so I used organic reduced sugar apricot preserves. I also only used one package of Baby Bella mushrooms. The pomegranate juice does not come cheap so i suggest using the left overs in a recipe from the same site that is also good!
Italian Pot Roast
Ingredients:
1 lb boneless round roast
1 medium sized onion, sliced
1/4 tsp salt
1/4 tsp black pepper
2 8oz cans no salt added tomato sauce
.7 oz pkg dry italian salad dressing mix
Directions:
Slice roast in quarters for even cooking and to distribute the flavors better. Place in slow cooker.
Cover with sliced onions.
In small bowl, stir together remaining ingredients and pour over meat and onions.
Cook on high for 3 hours or on high for 30 minutes and then low for 4 hours or until meat is tender.
Shred meat and serve in sauce over rice or mashed potatoes.
This was a recipe from Fix it and forget it lightly. I enjoyed it a lot. I did end up using 8oz of ragu in place of one of the cans of no salt added tomato sauce. Very easy and inexpensive to make with extra meat I had on hand. I served it with rice and a side of veggies.
1 lb boneless round roast
1 medium sized onion, sliced
1/4 tsp salt
1/4 tsp black pepper
2 8oz cans no salt added tomato sauce
.7 oz pkg dry italian salad dressing mix
Directions:
Slice roast in quarters for even cooking and to distribute the flavors better. Place in slow cooker.
Cover with sliced onions.
In small bowl, stir together remaining ingredients and pour over meat and onions.
Cook on high for 3 hours or on high for 30 minutes and then low for 4 hours or until meat is tender.
Shred meat and serve in sauce over rice or mashed potatoes.
This was a recipe from Fix it and forget it lightly. I enjoyed it a lot. I did end up using 8oz of ragu in place of one of the cans of no salt added tomato sauce. Very easy and inexpensive to make with extra meat I had on hand. I served it with rice and a side of veggies.
Monday, October 12, 2009
Tiramisu
Ingredients:
* 2 cups cold milk
* 1 package (3.4 ounces) instant vanilla pudding mix
* 1 cup heavy whipping cream
* 3 tablespoons confectioners' sugar
* 18 ladyfingers, split
* 2-1/2 teaspoons instant coffee granules
* 1/2 cup boiling water
* 1 tablespoon baking cocoa
Directions:
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate.
Arrange half of the ladyfingers cut side up in an 11-in. x 7-in. dish. Dissolve coffee granules in boiling water; drizzle half over the ladyfingers. Spread with half of the pudding mixture. Repeat layers. Sprinkle with cocoa. Refrigerate until serving. Yield: 6 servings.
I was really impressed with this recipe. It is from Taste of Home and I had all the ingredients to make it except for the heavy whipping cream. It was really easy to make and tasted exactly like tiramisu although the texture is a little different. I definitely recommend it. I think it would also be good doubled and used to make a trifle.
* 2 cups cold milk
* 1 package (3.4 ounces) instant vanilla pudding mix
* 1 cup heavy whipping cream
* 3 tablespoons confectioners' sugar
* 18 ladyfingers, split
* 2-1/2 teaspoons instant coffee granules
* 1/2 cup boiling water
* 1 tablespoon baking cocoa
Directions:
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate.
Arrange half of the ladyfingers cut side up in an 11-in. x 7-in. dish. Dissolve coffee granules in boiling water; drizzle half over the ladyfingers. Spread with half of the pudding mixture. Repeat layers. Sprinkle with cocoa. Refrigerate until serving. Yield: 6 servings.
I was really impressed with this recipe. It is from Taste of Home and I had all the ingredients to make it except for the heavy whipping cream. It was really easy to make and tasted exactly like tiramisu although the texture is a little different. I definitely recommend it. I think it would also be good doubled and used to make a trifle.
Wednesday, September 23, 2009
Cheeseburger Soup
Ingredients:
1lb ground turkey
1 cup onions, chopped
1/2 cup green bell peppers, chopped
2 ribs celery, chopped
20 oz can beef broth
1 cup non fat milk
2 cups water
2 tbsp flour
8 oz low fat cheddar cheese grated
Directions:
1. Brown turkey in nonstick skillet. Spoon into slow cooker.
2. Add vegetables to slow cooker.
3. Heat broth, milk, and water in skillet. Sprinkle flour over liquid. Stir until smooth and let boil for three minutes.
4. Pour into slow cooker.
5. Cover. Cook on low 6 hours. Then add cheese and cook another 2-3 hours.
I found this recipe in my new favorite cookbook Fix It and Forget It Lightly. It was really simple to make and really good!! I served this with some rolls. I would definitely recommend this book and the recipe!
1lb ground turkey
1 cup onions, chopped
1/2 cup green bell peppers, chopped
2 ribs celery, chopped
20 oz can beef broth
1 cup non fat milk
2 cups water
2 tbsp flour
8 oz low fat cheddar cheese grated
Directions:
1. Brown turkey in nonstick skillet. Spoon into slow cooker.
2. Add vegetables to slow cooker.
3. Heat broth, milk, and water in skillet. Sprinkle flour over liquid. Stir until smooth and let boil for three minutes.
4. Pour into slow cooker.
5. Cover. Cook on low 6 hours. Then add cheese and cook another 2-3 hours.
I found this recipe in my new favorite cookbook Fix It and Forget It Lightly. It was really simple to make and really good!! I served this with some rolls. I would definitely recommend this book and the recipe!
Turkey Meatloaf with Sweet & Spicy Sauce
Ingredients:
* 1 pound Ground Turkey
* 1/2 cup quick-cooking oats
* 1/2 cup chopped onion
* 2 eggs (or 1 egg and 2 egg whites), slightly beaten
* 2 teaspoons Worcestershire sauce
* 1 (10-ounce) package frozen chopped broccoli, thawed and well drained
* 1 cup shredded low-fat cheddar cheese
Sweet and Spicy Sauce
* 1/2 cup catsup
* 1/4 cup packed brown sugar
* 1 tablespoon lemon juice
* 1 teaspoon dry mustard
Directions:
1. Heat oven to 350°F. Line a loaf pan, 9"x5", with foil; leave pieces overhanging edges of pan; spray with cooking spray. Prepare Sweet 'n Spicy sauce (see below); set aside.
2. In a medium bowl, mix turkey, oats, onion, eggs, Worcestershire sauce and 2 tablespoons Sweet 'n Spicy sauce. Press half of turkey mixture into prepared pan. Form 1" indentation down center of mixture, leaving 1" thickness on all sides. Mix broccoli and cheese; spoon into indentation mounding up. Press remaining turkey mixture evenly over top, sealing edges. Bake for 1 hour. Let stand 15 minutes, then lift loaf from pan using foil hanging over edges. Peel foil away. Spoon remaining Sweet 'n Spicy sauce over top of loaf.
3. Sweet 'n Spice sauce: In a small bowl, mix catsup, brown sugar, lemon juice and dry mustard. Makes about 3/4 cup.
I found this recipe on the jennie o turkey site. It is similar to one i make with beef. I thought this was a great healthy alternative. I did not put foil in my pan i just sprayed the stoneware loaf pan before putting my turkey in it. I think i would bake it a little less than an hr next time as the edges got a little dark. Overall it was really yummy and i would definitely make it again.
* 1 pound Ground Turkey
* 1/2 cup quick-cooking oats
* 1/2 cup chopped onion
* 2 eggs (or 1 egg and 2 egg whites), slightly beaten
* 2 teaspoons Worcestershire sauce
* 1 (10-ounce) package frozen chopped broccoli, thawed and well drained
* 1 cup shredded low-fat cheddar cheese
Sweet and Spicy Sauce
* 1/2 cup catsup
* 1/4 cup packed brown sugar
* 1 tablespoon lemon juice
* 1 teaspoon dry mustard
Directions:
1. Heat oven to 350°F. Line a loaf pan, 9"x5", with foil; leave pieces overhanging edges of pan; spray with cooking spray. Prepare Sweet 'n Spicy sauce (see below); set aside.
2. In a medium bowl, mix turkey, oats, onion, eggs, Worcestershire sauce and 2 tablespoons Sweet 'n Spicy sauce. Press half of turkey mixture into prepared pan. Form 1" indentation down center of mixture, leaving 1" thickness on all sides. Mix broccoli and cheese; spoon into indentation mounding up. Press remaining turkey mixture evenly over top, sealing edges. Bake for 1 hour. Let stand 15 minutes, then lift loaf from pan using foil hanging over edges. Peel foil away. Spoon remaining Sweet 'n Spicy sauce over top of loaf.
3. Sweet 'n Spice sauce: In a small bowl, mix catsup, brown sugar, lemon juice and dry mustard. Makes about 3/4 cup.
I found this recipe on the jennie o turkey site. It is similar to one i make with beef. I thought this was a great healthy alternative. I did not put foil in my pan i just sprayed the stoneware loaf pan before putting my turkey in it. I think i would bake it a little less than an hr next time as the edges got a little dark. Overall it was really yummy and i would definitely make it again.
Tuesday, August 25, 2009
Vegetable Noodle Bake
Ingredients:
* 1 can (14-1/2 ounces) diced tomatoes, drained
* 3/4 cup canned tomato puree
* 1/3 cup chopped onion
* 1-1/4 teaspoons dried oregano
* 1/4 teaspoon garlic powder
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 2-1/2 cups uncooked medium egg noodles
* 1/2 cup 4% cottage cheese
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1/3 cup shredded American cheese
Directions:
In a large saucepan, combine the tomatoes, tomato puree, onion, oregano, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, cook noodles according to package directions; drain.
Spread 1/3 cup tomato mixture in a greased shallow 2-qt. baking dish. Top with half of the noodles. Spread with cottage cheese; top with spinach. Drizzle with 1/2 cup tomato mixture; top with remaining noodles and tomato mixture. Sprinkle with American cheese. Cover and bake at 350° for 20-25 minutes or until cheese is melted. Yield: 4 servings.
I ran into this recipe while searching for something that uses egg noodles. It is an old favorite of mine. Easy to make and soo good!! It doesn't make too much though so it is the perfect meal for 2 people. It is from Taste of Home.
* 1 can (14-1/2 ounces) diced tomatoes, drained
* 3/4 cup canned tomato puree
* 1/3 cup chopped onion
* 1-1/4 teaspoons dried oregano
* 1/4 teaspoon garlic powder
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 2-1/2 cups uncooked medium egg noodles
* 1/2 cup 4% cottage cheese
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1/3 cup shredded American cheese
Directions:
In a large saucepan, combine the tomatoes, tomato puree, onion, oregano, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, cook noodles according to package directions; drain.
Spread 1/3 cup tomato mixture in a greased shallow 2-qt. baking dish. Top with half of the noodles. Spread with cottage cheese; top with spinach. Drizzle with 1/2 cup tomato mixture; top with remaining noodles and tomato mixture. Sprinkle with American cheese. Cover and bake at 350° for 20-25 minutes or until cheese is melted. Yield: 4 servings.
I ran into this recipe while searching for something that uses egg noodles. It is an old favorite of mine. Easy to make and soo good!! It doesn't make too much though so it is the perfect meal for 2 people. It is from Taste of Home.
Sunday, August 23, 2009
Chicken and Broccolini Aglio E Olio
Ingredients
* 1 bunch broccolini (about 1 pound), cut into thirds (or use regular broccoli)
* 1/2 pound whole wheat linguine
* 1-1/2 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 4 tablespoons extra-virgin olive oil
* 4 to 6 cloves garlic, thinly sliced
* 2 tablespoons capers and 1 tablespoon of the brine
* 1/4 teaspoon red pepper flakes
* 2 tablespoons chopped parsley
Directions
1. Bring a large pot of salted water to a boil. Add broccolini; boil 3 minutes. With slotted spoon, remove broccolini to a bowl. Add pasta to pot. Cook following package directions. Drain, reserving 1/2 cup of the cooking water.
2. While pasta is cooking, coat the chicken pieces with flour, shaking off excess. Season with 1/4 teaspoon of the salt and the black pepper.
3. Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Add chicken and cook 3 to 4 minutes per side or until cooked through. Add garlic, capers, brine and red pepper flakes. Cook for 1 minute. Add cooked broccolini and reserved pasta water. Bring to a simmer. Add pasta and remaining 1/4 teaspoon salt. Stir to combine and coat pasta with liquid.
4. Transfer to a large platter and drizzle with remaining 1 tablespoon olive oil. Sprinkle with parsley. Serve immediately.
This recipe is from a family circle magazine. The pasta recipe was really good and really easy to make. It has lots of flavor and is healthy. I used Ronzoni Healthy Harvest linguine and it was better than I thought it would be. If you want to save a few dollars on this meal I dont think the fresh parsley is a needed ingredient.
* 1 bunch broccolini (about 1 pound), cut into thirds (or use regular broccoli)
* 1/2 pound whole wheat linguine
* 1-1/2 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 4 tablespoons extra-virgin olive oil
* 4 to 6 cloves garlic, thinly sliced
* 2 tablespoons capers and 1 tablespoon of the brine
* 1/4 teaspoon red pepper flakes
* 2 tablespoons chopped parsley
Directions
1. Bring a large pot of salted water to a boil. Add broccolini; boil 3 minutes. With slotted spoon, remove broccolini to a bowl. Add pasta to pot. Cook following package directions. Drain, reserving 1/2 cup of the cooking water.
2. While pasta is cooking, coat the chicken pieces with flour, shaking off excess. Season with 1/4 teaspoon of the salt and the black pepper.
3. Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Add chicken and cook 3 to 4 minutes per side or until cooked through. Add garlic, capers, brine and red pepper flakes. Cook for 1 minute. Add cooked broccolini and reserved pasta water. Bring to a simmer. Add pasta and remaining 1/4 teaspoon salt. Stir to combine and coat pasta with liquid.
4. Transfer to a large platter and drizzle with remaining 1 tablespoon olive oil. Sprinkle with parsley. Serve immediately.
This recipe is from a family circle magazine. The pasta recipe was really good and really easy to make. It has lots of flavor and is healthy. I used Ronzoni Healthy Harvest linguine and it was better than I thought it would be. If you want to save a few dollars on this meal I dont think the fresh parsley is a needed ingredient.
Monday, August 10, 2009
Southwestern Tilapia
Ingredients
1 tablespoon olive oil
2 teaspoons grated lime zest
2 tablespoons lime juice
1-1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 large ears corn, kernels cut off cob (about 1-1/2 cups total)
2 large poblano or sweet green peppers, cut in half lengthwise, seeded and thinly sliced
1 medium-size onion, peeled, halved and thinly sliced
2 cloves garlic, minced
4 tilapia fillets (6 ounces each)
1/4 cup chopped fresh cilantro
Directions
1. Prep charcoal grill with medium-hot coals or heat gas grill to medium-high heat.
2. In a large bowl, stir together olive oil, lime zest, lime juice, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add corn, peppers, onion and garlic; stir to coat.
3. Using 12-inch-wide heavy-duty aluminum foil, cut 4 pieces 32 inches long; fold each piece in half to make a 16 x 12-inch rectangle. Generously coat foil pieces with nonstick cooking spray.
4. Evenly divide mixture on one half of each foil piece. Sprinkle tilapia with remaining 1/2 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place seasoned fillets on top of vegetables in foil.
5. Create a packet: Fold second half of foil over fish and vegetables. Tightly seal sides and front edges, leaving space for steam to build. Place foil packets on grill rack; grill 20 minutes. Carefully open packets; transfer contents to 4 serving plates. Sprinkle with cilantro. Note: Packets can be baked at 450 degree F for 20 minutes. Makes 4 servings.
This was really good! Just be careful when cutting the pepper. If you don't cover your hands and you touch it, your fingers will burn for a long time. No fun!! (i speak from experience in case you couldn't tell)
1 tablespoon olive oil
2 teaspoons grated lime zest
2 tablespoons lime juice
1-1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 large ears corn, kernels cut off cob (about 1-1/2 cups total)
2 large poblano or sweet green peppers, cut in half lengthwise, seeded and thinly sliced
1 medium-size onion, peeled, halved and thinly sliced
2 cloves garlic, minced
4 tilapia fillets (6 ounces each)
1/4 cup chopped fresh cilantro
Directions
1. Prep charcoal grill with medium-hot coals or heat gas grill to medium-high heat.
2. In a large bowl, stir together olive oil, lime zest, lime juice, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add corn, peppers, onion and garlic; stir to coat.
3. Using 12-inch-wide heavy-duty aluminum foil, cut 4 pieces 32 inches long; fold each piece in half to make a 16 x 12-inch rectangle. Generously coat foil pieces with nonstick cooking spray.
4. Evenly divide mixture on one half of each foil piece. Sprinkle tilapia with remaining 1/2 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place seasoned fillets on top of vegetables in foil.
5. Create a packet: Fold second half of foil over fish and vegetables. Tightly seal sides and front edges, leaving space for steam to build. Place foil packets on grill rack; grill 20 minutes. Carefully open packets; transfer contents to 4 serving plates. Sprinkle with cilantro. Note: Packets can be baked at 450 degree F for 20 minutes. Makes 4 servings.
This was really good! Just be careful when cutting the pepper. If you don't cover your hands and you touch it, your fingers will burn for a long time. No fun!! (i speak from experience in case you couldn't tell)
Friday, July 31, 2009
Penne with Zucchini and Feta
Ingredients:
* 8 ounces uncooked penne (tube-shaped pasta)
* 1 tablespoon olive oil
* 1/2 teaspoon dried oregano
* 2 medium zucchini, halved lengthwise and sliced
* 2 garlic cloves, crushed
* 3/4 cup fat-free, less-sodium chicken broth
* 1/2 teaspoon grated lemon rind
* 1 1/2 tablespoons fresh lemon juice
* 1/4 teaspoon black pepper
* 2/3 cup (about 2 1/2 ounces) crumbled feta cheese
Directions:
Cook the pasta according to package directions, omitting salt and fat.
While pasta cooks, heat oil in a large skillet over medium-high heat. Add oregano, zucchini, and crushed garlic; saute 3 minutes. Stir in broth, rind, juice, and pepper. Add pasta and cheese; toss well. Serve immediately.
This was tonight's dinner and it was delicious. It was from an old Cooking Light Magazine. Easy and reasonable to make. The only thing i would suggest would be to saute your zucchini to your desired taste as three minutes doesn't do much. I think i sauted mine for 6 minutes. Lots of flavor and even popular with my two year old!
* 8 ounces uncooked penne (tube-shaped pasta)
* 1 tablespoon olive oil
* 1/2 teaspoon dried oregano
* 2 medium zucchini, halved lengthwise and sliced
* 2 garlic cloves, crushed
* 3/4 cup fat-free, less-sodium chicken broth
* 1/2 teaspoon grated lemon rind
* 1 1/2 tablespoons fresh lemon juice
* 1/4 teaspoon black pepper
* 2/3 cup (about 2 1/2 ounces) crumbled feta cheese
Directions:
Cook the pasta according to package directions, omitting salt and fat.
While pasta cooks, heat oil in a large skillet over medium-high heat. Add oregano, zucchini, and crushed garlic; saute 3 minutes. Stir in broth, rind, juice, and pepper. Add pasta and cheese; toss well. Serve immediately.
This was tonight's dinner and it was delicious. It was from an old Cooking Light Magazine. Easy and reasonable to make. The only thing i would suggest would be to saute your zucchini to your desired taste as three minutes doesn't do much. I think i sauted mine for 6 minutes. Lots of flavor and even popular with my two year old!
Monday, July 6, 2009
Chicken Soft Tacos with Sautéed Onions and Apples
Ingredients
* 1 tablespoon olive oil
* 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
* 1/2 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon butter
* 2 cups thinly sliced onion
* 2 cups thinly sliced peeled Granny Smith apple (about 2 apples)
* 2 garlic cloves, minced
* 8 (6-inch) flour tortillas
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken evenly with salt, nutmeg, and pepper. Add chicken to pan; sauté 7 minutes or until golden. Remove the chicken from pan; keep warm.
Melt butter in pan over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add apple; cook 6 minutes or until golden, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently.
Heat tortillas according to package directions. Arrange 1/2 cup chicken mixture evenly over each tortilla.
This was really good. A nice variation on the chicken taco. I have always liked the fruit/meat combo.
* 1 tablespoon olive oil
* 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
* 1/2 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon butter
* 2 cups thinly sliced onion
* 2 cups thinly sliced peeled Granny Smith apple (about 2 apples)
* 2 garlic cloves, minced
* 8 (6-inch) flour tortillas
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken evenly with salt, nutmeg, and pepper. Add chicken to pan; sauté 7 minutes or until golden. Remove the chicken from pan; keep warm.
Melt butter in pan over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add apple; cook 6 minutes or until golden, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently.
Heat tortillas according to package directions. Arrange 1/2 cup chicken mixture evenly over each tortilla.
This was really good. A nice variation on the chicken taco. I have always liked the fruit/meat combo.
Thai Salad with Peanut Dressing
Ingredients
* Dressing:
* 3 tablespoons water
* 2 tablespoons rice wine vinegar
* 1 tablespoon chopped green onions
* 1 tablespoon reduced-fat peanut butter
* 1 tablespoon low-sodium soy sauce
* 1 teaspoon grated peeled fresh ginger
* 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
* 1 teaspoon dark sesame oil
* 2 teaspoons dry-roasted peanuts
Salad:
* 2 cups mixed baby salad greens
* 1/2 cup fresh bean sprouts
* 2 tablespoons vertically sliced red onion
* 2 tablespoons fresh mint leaves
* 2 tablespoons fresh cilantro leaves
* 6 baby carrots, peeled
* 4 cherry tomatoes, quartered
Directions:
1. To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.
2. To prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. Drizzle each salad with 1/4 cup dressing.
I used mild chili sauce and did not use any dry roasted peanuts when making my dressing. For my salad, i just had some leaf lettuce and tomatoes. But overall i felt this salad dressing was yummy. Jed enjoyed it too. If you want to change up a boring old salad, this is the way to do it.
* Dressing:
* 3 tablespoons water
* 2 tablespoons rice wine vinegar
* 1 tablespoon chopped green onions
* 1 tablespoon reduced-fat peanut butter
* 1 tablespoon low-sodium soy sauce
* 1 teaspoon grated peeled fresh ginger
* 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
* 1 teaspoon dark sesame oil
* 2 teaspoons dry-roasted peanuts
Salad:
* 2 cups mixed baby salad greens
* 1/2 cup fresh bean sprouts
* 2 tablespoons vertically sliced red onion
* 2 tablespoons fresh mint leaves
* 2 tablespoons fresh cilantro leaves
* 6 baby carrots, peeled
* 4 cherry tomatoes, quartered
Directions:
1. To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.
2. To prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. Drizzle each salad with 1/4 cup dressing.
I used mild chili sauce and did not use any dry roasted peanuts when making my dressing. For my salad, i just had some leaf lettuce and tomatoes. But overall i felt this salad dressing was yummy. Jed enjoyed it too. If you want to change up a boring old salad, this is the way to do it.
Tex Mex Lasagna
Ingredients:
* 3/4 cup bottled salsa
* 1 1/2 teaspoons ground cumin
* 1 (14.5-ounce) can no salt-added diced tomatoes
* 1 (8-ounce) can no salt-added tomato sauce
* Cooking spray
* 6 precooked lasagna noodles (such as Barilla or Vigo)
* 1 cup frozen whole-kernel corn, thawed
* 1 (15-ounce) can black beans, rinsed and drained
* 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
* 1/4 cup chopped green onions
Directions:
Preheat oven to 450°.
Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.
This was a recipe from an old issue of cooking light. Good stuff! Easy to make and reasonable. I ate one serving of this along with a salad and felt filled up. I accidentally forgot to put on the chopped green onions so I think you can eat this with or without them. Up to you. This is a nice healthy vegetarian dinner.
* 3/4 cup bottled salsa
* 1 1/2 teaspoons ground cumin
* 1 (14.5-ounce) can no salt-added diced tomatoes
* 1 (8-ounce) can no salt-added tomato sauce
* Cooking spray
* 6 precooked lasagna noodles (such as Barilla or Vigo)
* 1 cup frozen whole-kernel corn, thawed
* 1 (15-ounce) can black beans, rinsed and drained
* 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
* 1/4 cup chopped green onions
Directions:
Preheat oven to 450°.
Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.
This was a recipe from an old issue of cooking light. Good stuff! Easy to make and reasonable. I ate one serving of this along with a salad and felt filled up. I accidentally forgot to put on the chopped green onions so I think you can eat this with or without them. Up to you. This is a nice healthy vegetarian dinner.
Saturday, June 13, 2009
Black Bean Salad
Combine 1 (15-ounce) can rinsed and drained black beans, 1 cup quartered cherry tomatoes, 1/2 cup chopped red onion, 1/4 cup chopped celery, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, and 1 tablespoon olive oil in a medium bowl; toss well to coat.
I was really surprised with this recipe. It was really really good and really easy to make. I will definitely make this one again!I didn't have any cherry tomatoes so i used a regular one and i think that was totally fine.
I was really surprised with this recipe. It was really really good and really easy to make. I will definitely make this one again!I didn't have any cherry tomatoes so i used a regular one and i think that was totally fine.
Tex-Mex Calzones
4 servings (serving size: 1 calzone and 1 tablespoon sour cream)
Ingredients:
* 8 ounces ground turkey breast
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 1/2 cup chopped red bell pepper
* 3/4 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 2 garlic cloves, minced
* 1/2 cup fat-free fire-roasted salsa verde
* 1 (11-ounce) can refrigerated thin-crust pizza dough
* 3/4 cup (3 ounces) preshredded Mexican blend cheese
* Cooking spray
* 1/4 cup fat-free sour cream
Preparation:
1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.
3. Unroll dough; divide into 4 equal portions. Roll each portion into a 6 x 4–inch rectangle. Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 tablespoons cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining dough and turkey mixture. Bake at 425° for 12 minutes or until browned. Serve with sour cream.
This recipe is definitely unique. I accidently bought the wrong salsa (fire roasted red salsa instead of the salsa verde) but i think it still came out alright. I had some issues rolling out the pizza dough like they requested so i would say this is not a quick meal to throw together but the insides were easy to make so i guess that makes up for it. I like that it was healthy and filling.
Ingredients:
* 8 ounces ground turkey breast
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 1/2 cup chopped red bell pepper
* 3/4 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 2 garlic cloves, minced
* 1/2 cup fat-free fire-roasted salsa verde
* 1 (11-ounce) can refrigerated thin-crust pizza dough
* 3/4 cup (3 ounces) preshredded Mexican blend cheese
* Cooking spray
* 1/4 cup fat-free sour cream
Preparation:
1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.
3. Unroll dough; divide into 4 equal portions. Roll each portion into a 6 x 4–inch rectangle. Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 tablespoons cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining dough and turkey mixture. Bake at 425° for 12 minutes or until browned. Serve with sour cream.
This recipe is definitely unique. I accidently bought the wrong salsa (fire roasted red salsa instead of the salsa verde) but i think it still came out alright. I had some issues rolling out the pizza dough like they requested so i would say this is not a quick meal to throw together but the insides were easy to make so i guess that makes up for it. I like that it was healthy and filling.
Saturday, May 23, 2009
Shredded Beef au Jus
Ingredients:
1 boneless beef chuck roast (3 pounds)
2 cups water
2 teaspoons beef bouillon granules
1-1/2 teaspoons dried oregano
1 teaspoon garlic salt
1 teaspoon seasoned salt
1/4 teaspoon dried rosemary, crushed
8 hamburger buns, split
Directions:
Cut roast in half and place in a 4- or 5-qt. slow cooker. Combine the water, bouillon granules and seasonings; pour over the beef.
Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Meanwhile, skim fat from the cooking liquid.
Shred meat with two forks; return to the cooking liquid and heat through. Using a slotted spoon, place 1/2 cup on each bun. Serve with additional cooking liquid on the side. Yield: 8 servings.
This is another rockin recipe from my Taste of Home magazine. Also very budget friendly as it uses a very cheap cut of meat. I added a few red potatoes cut up and sliced carrots. We didn't eat ours on rolls but more like a stew. The cooking liquid is delicious and i made it all out of stuff i already had in my pantry. We ate this for a few nights as well.
1 boneless beef chuck roast (3 pounds)
2 cups water
2 teaspoons beef bouillon granules
1-1/2 teaspoons dried oregano
1 teaspoon garlic salt
1 teaspoon seasoned salt
1/4 teaspoon dried rosemary, crushed
8 hamburger buns, split
Directions:
Cut roast in half and place in a 4- or 5-qt. slow cooker. Combine the water, bouillon granules and seasonings; pour over the beef.
Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Meanwhile, skim fat from the cooking liquid.
Shred meat with two forks; return to the cooking liquid and heat through. Using a slotted spoon, place 1/2 cup on each bun. Serve with additional cooking liquid on the side. Yield: 8 servings.
This is another rockin recipe from my Taste of Home magazine. Also very budget friendly as it uses a very cheap cut of meat. I added a few red potatoes cut up and sliced carrots. We didn't eat ours on rolls but more like a stew. The cooking liquid is delicious and i made it all out of stuff i already had in my pantry. We ate this for a few nights as well.
Mexican Chicken and Rice Casserole
Ingredients:
1 Tbsp vegetable oil
1 onion, chopped
1 Tbsp chili powder
1 Tbsp cumin
2 cups uncooked white rice
1 14.5 oz can low sodium chicken broth
1 14.5 oz can diced tomatoes with jalapenos
1 15.5 can red kidney beans, drained and rinsed
1 8.75 can whole kernel corn, drained and rinsed
1 4.5 oz can chopped green chilies
1 12.5 can chicken breast in water, drained
salt & pepper
Directions
1. Preheat oven to 350 degrees. In a large Dutch oven over medium heat, warm oil. Add onion and saute until softened and translucent, 5-7 minutes. Add chili powder and cumin, stir for one minute. Add rice, cook, stirring, for 2 minutes. Stir in two cups water, broth, tomatoes, beans, corn, chilies and chicken, season with salt and pepper and bring to a boil. Cover tightly and bake until rice is tender and liquid has been absorbed, 25 to 30 minutes.
2. Remove from oven and let stand, covered for 5 minutes. Fluff rice with a fork, check and adjust seasonings and serve.
This recipe is from the may issue of all you magazine. You can buy this in Walmart or get a subscription. I totally recommend it because not only does it have great budget friendly recipes inside it also has tons of coupons in it!! This recipe was yummy!! Very budget friendly too. It makes a ton so we were able to eat it for 2-3 nights. I ended up precooking chicken breasts and then cutting them up. That replaced the canned chicken. I actually ended up forgetting to add salt and pepper and really felt like it didn't need it. I will definitely make this again! Even though it has rice in it, the left overs were still very tasty.
1 Tbsp vegetable oil
1 onion, chopped
1 Tbsp chili powder
1 Tbsp cumin
2 cups uncooked white rice
1 14.5 oz can low sodium chicken broth
1 14.5 oz can diced tomatoes with jalapenos
1 15.5 can red kidney beans, drained and rinsed
1 8.75 can whole kernel corn, drained and rinsed
1 4.5 oz can chopped green chilies
1 12.5 can chicken breast in water, drained
salt & pepper
Directions
1. Preheat oven to 350 degrees. In a large Dutch oven over medium heat, warm oil. Add onion and saute until softened and translucent, 5-7 minutes. Add chili powder and cumin, stir for one minute. Add rice, cook, stirring, for 2 minutes. Stir in two cups water, broth, tomatoes, beans, corn, chilies and chicken, season with salt and pepper and bring to a boil. Cover tightly and bake until rice is tender and liquid has been absorbed, 25 to 30 minutes.
2. Remove from oven and let stand, covered for 5 minutes. Fluff rice with a fork, check and adjust seasonings and serve.
This recipe is from the may issue of all you magazine. You can buy this in Walmart or get a subscription. I totally recommend it because not only does it have great budget friendly recipes inside it also has tons of coupons in it!! This recipe was yummy!! Very budget friendly too. It makes a ton so we were able to eat it for 2-3 nights. I ended up precooking chicken breasts and then cutting them up. That replaced the canned chicken. I actually ended up forgetting to add salt and pepper and really felt like it didn't need it. I will definitely make this again! Even though it has rice in it, the left overs were still very tasty.
Saturday, May 9, 2009
Zesty Mexican Chicken (crockpot)
Ingredients:
* 6 boneless skinless chicken breast halves (4 ounces each)
* 1 can (14-1/2 ounces) diced tomatoes
* 1 large onion, chopped
* 1 medium green pepper, chopped
* 3 garlic cloves, minced
* 2 tablespoons lime juice
* 1 tablespoon hot pepper sauce
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 3 cups hot cooked rice
Directions:
Place chicken in a 3- or 4-qt. slow cooker coated with cooking spray.
In a large bowl, combine the tomatoes, onion, green pepper, garlic, lime juice, pepper sauce, salt and pepper. Pour over chicken.
Cover and cook on low for 3-1/2 to 4 hours or until a meat thermometer reads 170°. Serve with rice. Yield: 6 servings.
This was really easy to make and pretty good. I love crockpot chicken, it always comes out so tender. This is also what I would consider a budget friendly meal. I used one pound of chicken and cut it into smaller bite sized pieces instead of using the chicken breasts halves the recipe calls for.
* 6 boneless skinless chicken breast halves (4 ounces each)
* 1 can (14-1/2 ounces) diced tomatoes
* 1 large onion, chopped
* 1 medium green pepper, chopped
* 3 garlic cloves, minced
* 2 tablespoons lime juice
* 1 tablespoon hot pepper sauce
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 3 cups hot cooked rice
Directions:
Place chicken in a 3- or 4-qt. slow cooker coated with cooking spray.
In a large bowl, combine the tomatoes, onion, green pepper, garlic, lime juice, pepper sauce, salt and pepper. Pour over chicken.
Cover and cook on low for 3-1/2 to 4 hours or until a meat thermometer reads 170°. Serve with rice. Yield: 6 servings.
This was really easy to make and pretty good. I love crockpot chicken, it always comes out so tender. This is also what I would consider a budget friendly meal. I used one pound of chicken and cut it into smaller bite sized pieces instead of using the chicken breasts halves the recipe calls for.
Carribbean Taco Salad
Ingredients:
Olive oil cooking spray
4 (8-10-inch) whole wheat tortillas
1 (20-ounce) package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey
1 (1.25-ounce) package reduced sodium taco seasoning mix
2 tablespoons water
1 mango, chopped (about 1 cup)
3/4 cup chopped red bell pepper
3 tablespoons finely chopped green onion
3 tablespoons finely chopped fresh cilantro
1 teaspoon grated lime peel
2 cups firmly packed fresh spinach leaves
Directions:
Preheat oven to 425°F. Invert four, 10-ounce custard cups onto a 15x10x1-inch baking pan. Spray outside of cups and one side of each tortilla with olive oil cooking spray. Place tortillas, oiled side up, over cups. Bake for 4 to 6 minutes or until lightly browned. In medium skillet, brown turkey until no longer pink and cooked through. Add taco seasoning mix and water. Cook over low heat for 3 to 5 minutes or until thoroughly heated. Meanwhile, in medium bowl, stir together the mango, bell pepper, green onion, cilantro and lime peel to make the salsa. Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa. Serves 4
I love this! So easy to make and yummy too. I sometimes buy premade taco salad shells or tonight I had left over soft taco shells that I baked in the oven so they became crispy. The mango salsa is sooo good. I usually make the double the amount it calls for and then just eat the left overs with chips.
Olive oil cooking spray
4 (8-10-inch) whole wheat tortillas
1 (20-ounce) package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey
1 (1.25-ounce) package reduced sodium taco seasoning mix
2 tablespoons water
1 mango, chopped (about 1 cup)
3/4 cup chopped red bell pepper
3 tablespoons finely chopped green onion
3 tablespoons finely chopped fresh cilantro
1 teaspoon grated lime peel
2 cups firmly packed fresh spinach leaves
Directions:
Preheat oven to 425°F. Invert four, 10-ounce custard cups onto a 15x10x1-inch baking pan. Spray outside of cups and one side of each tortilla with olive oil cooking spray. Place tortillas, oiled side up, over cups. Bake for 4 to 6 minutes or until lightly browned. In medium skillet, brown turkey until no longer pink and cooked through. Add taco seasoning mix and water. Cook over low heat for 3 to 5 minutes or until thoroughly heated. Meanwhile, in medium bowl, stir together the mango, bell pepper, green onion, cilantro and lime peel to make the salsa. Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa. Serves 4
I love this! So easy to make and yummy too. I sometimes buy premade taco salad shells or tonight I had left over soft taco shells that I baked in the oven so they became crispy. The mango salsa is sooo good. I usually make the double the amount it calls for and then just eat the left overs with chips.
Tuesday, May 5, 2009
crockpot pizza fondue
Ingredients:
--1 cup pasta sauce (my sauce had chunked mushrooms, it was perfect)
--1/2 tsp Italian seasoning
--10 pieces pepperoni, diced
--1 cup shredded cheese (I used a combo of mozzarella, cheddar, and swiss)
Directions:
Count out 10 pieces of pepperoni. Then eat the rest of the package.
Put the pasta sauce into your Little Dipper, and plug it in. Add the Italian seasoning and diced pepperoni. Shove in the cup of shredded cheese. I promise it will fit. Cover and leave plugged in (there are no heat settings on a Little Dipper) for 45 min or so.
Stir well and serve with tortilla chips, bread sticks, or crustini.
This recipe is from http://www.crockpot365.blogspot.com/. I made it for a mommy fondue party nite and then again for a friends lake party. It was very popular both times. I used a handful of mozzarella cheese and a handful of cheddar cheese. I used plain old ragu. I served it with garlic bread, the five cheese one from pepperidge farms I believe. I don't own the little dipper but i do own a mini crockpot I bought at target for around 8 dollars.
--1 cup pasta sauce (my sauce had chunked mushrooms, it was perfect)
--1/2 tsp Italian seasoning
--10 pieces pepperoni, diced
--1 cup shredded cheese (I used a combo of mozzarella, cheddar, and swiss)
Directions:
Count out 10 pieces of pepperoni. Then eat the rest of the package.
Put the pasta sauce into your Little Dipper, and plug it in. Add the Italian seasoning and diced pepperoni. Shove in the cup of shredded cheese. I promise it will fit. Cover and leave plugged in (there are no heat settings on a Little Dipper) for 45 min or so.
Stir well and serve with tortilla chips, bread sticks, or crustini.
This recipe is from http://www.crockpot365.blogspot.com/. I made it for a mommy fondue party nite and then again for a friends lake party. It was very popular both times. I used a handful of mozzarella cheese and a handful of cheddar cheese. I used plain old ragu. I served it with garlic bread, the five cheese one from pepperidge farms I believe. I don't own the little dipper but i do own a mini crockpot I bought at target for around 8 dollars.
Wednesday, April 29, 2009
Salmon Burgers
INGREDIENTS:
1 can (14.75 oz) Bumble Bee® Salmon, drained and flaked (remove skin & bones as desired)
1 large fresh egg, slightly beaten
½ cup chopped onion
½ cup diced green bell pepper
½ cup fresh whole wheat bread crumbs
1 tablespoon lemon juice
1 teaspoon grated lemon peel
½ teaspoon dry rosemary, crushed
1/8 teaspoon ground black pepper
4 hamburger buns
DIRECTIONS:
Combine salmon, beaten egg, onion, bell pepper, bread crumbs, lemon juice, lemon peel, rosemary and black pepper. Refrigerate mixture for at least ½ hour to set. Form mixture into 4 patties. Pan fry in vegetable oil until lightly browned on both sides. Serve on toasted hamburger buns. Top with your favorite condiments, lettuce, tomato and red onion as desired. Note: Use egg whites or egg substitutes for whole egg if desired for lower cholesterol.
Nutrition Information: For one serving (209 g) - each Plain Salmon Patty & Bun Calories 300(from Fat 80), Fat 8g (Saturated 2g), Trans Fat 0g, Cholesterol 135mg, Sodium 760 mg, Total Carbohydrate 28g, Fiber 2g, Sugars 4g, Protein 22g.
This my favorite salmon burger recipe. It reminds me of summer because I like to make quick and easy dinners when the weather is nice. Cheap too.
1 can (14.75 oz) Bumble Bee® Salmon, drained and flaked (remove skin & bones as desired)
1 large fresh egg, slightly beaten
½ cup chopped onion
½ cup diced green bell pepper
½ cup fresh whole wheat bread crumbs
1 tablespoon lemon juice
1 teaspoon grated lemon peel
½ teaspoon dry rosemary, crushed
1/8 teaspoon ground black pepper
4 hamburger buns
DIRECTIONS:
Combine salmon, beaten egg, onion, bell pepper, bread crumbs, lemon juice, lemon peel, rosemary and black pepper. Refrigerate mixture for at least ½ hour to set. Form mixture into 4 patties. Pan fry in vegetable oil until lightly browned on both sides. Serve on toasted hamburger buns. Top with your favorite condiments, lettuce, tomato and red onion as desired. Note: Use egg whites or egg substitutes for whole egg if desired for lower cholesterol.
Nutrition Information: For one serving (209 g) - each Plain Salmon Patty & Bun Calories 300(from Fat 80), Fat 8g (Saturated 2g), Trans Fat 0g, Cholesterol 135mg, Sodium 760 mg, Total Carbohydrate 28g, Fiber 2g, Sugars 4g, Protein 22g.
This my favorite salmon burger recipe. It reminds me of summer because I like to make quick and easy dinners when the weather is nice. Cheap too.
Saturday, March 28, 2009
Chicken and Red Potatoes (crockpot meal)
Ingredients:
* 3 tablespoons all-purpose flour
* 4 boneless skinless chicken breast halves (6 ounces each)
* 2 tablespoons olive oil
* 4 medium red potatoes, cut into wedges
* 2 cups fresh baby carrots, halved lengthwise
* 1 can (4 ounces) mushroom stems and pieces, drained
* 4 canned whole green chilies, cut into 1/2-inch slices
* 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
* 1/4 cup milk
* 1/2 teaspoon chicken seasoning
* 1/4 teaspoon salt
* 1/4 teaspoon dried rosemary, crushed
* 1/4 teaspoon pepper
Directions:
Place flour in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet, brown chicken in oil on both sides.
Meanwhile, place the potatoes, carrots, mushrooms and chilies in a greased 5-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mixture over vegetables. Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3-1/2 to 4 hours or until chicken juices run clear and vegetables are tender. Yield: 4 servings.
Another good one!! Easy to make and very flavorful! The chicken came out very tender. I could not find cream of onion soup so I ended up using cream of chicken. I think any cream of soup would work in this case. This recipe is from Simple and Delicious Magazine.
* 3 tablespoons all-purpose flour
* 4 boneless skinless chicken breast halves (6 ounces each)
* 2 tablespoons olive oil
* 4 medium red potatoes, cut into wedges
* 2 cups fresh baby carrots, halved lengthwise
* 1 can (4 ounces) mushroom stems and pieces, drained
* 4 canned whole green chilies, cut into 1/2-inch slices
* 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
* 1/4 cup milk
* 1/2 teaspoon chicken seasoning
* 1/4 teaspoon salt
* 1/4 teaspoon dried rosemary, crushed
* 1/4 teaspoon pepper
Directions:
Place flour in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet, brown chicken in oil on both sides.
Meanwhile, place the potatoes, carrots, mushrooms and chilies in a greased 5-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mixture over vegetables. Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3-1/2 to 4 hours or until chicken juices run clear and vegetables are tender. Yield: 4 servings.
Another good one!! Easy to make and very flavorful! The chicken came out very tender. I could not find cream of onion soup so I ended up using cream of chicken. I think any cream of soup would work in this case. This recipe is from Simple and Delicious Magazine.
Curried Chicken with Apples
Ingredients:
* 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
* 1 large sweet onion, halved and sliced
* 3 garlic cloves, minced
* 2 tablespoons canola oil
* 2 medium tart apples, peeled and sliced
* 1/2 cup water
* 1 teaspoon salt
* 1 teaspoon ground coriander
* 1 teaspoon minced fresh gingerroot
* 1/2 teaspoon ground turmeric
* 1/4 teaspoon cayenne pepper
* 1 can (14-1/2 ounces) diced tomatoes, drained
* 1 jalapeno pepper, seeded and chopped
* 2 tablespoons minced fresh cilantro
* Hot cooked rice
Directions:
In a large skillet or wok, stir-fry the chicken, onion and garlic in oil until onion is tender. Stir in the apples, water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken is no longer pink, stirring occasionally. Stir in the tomatoes, jalapeno and cilantro; heat through. Serve with rice. Yield: 4 servings.
This was last night's dinner and I found it really good!! I didn't have any gingerroot so I used ground ginger (about 1/4 teaspoon) and I thought it worked well. The meal has tons of flavor. The combination of ingredients sounds strange but is really good. I used stir fry rice noodles in place of the rice and it was almost like a pasta meal. Yum!! No salt petite diced tomatoes are what I ended up using. It doesn't need any extra salt.
* 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
* 1 large sweet onion, halved and sliced
* 3 garlic cloves, minced
* 2 tablespoons canola oil
* 2 medium tart apples, peeled and sliced
* 1/2 cup water
* 1 teaspoon salt
* 1 teaspoon ground coriander
* 1 teaspoon minced fresh gingerroot
* 1/2 teaspoon ground turmeric
* 1/4 teaspoon cayenne pepper
* 1 can (14-1/2 ounces) diced tomatoes, drained
* 1 jalapeno pepper, seeded and chopped
* 2 tablespoons minced fresh cilantro
* Hot cooked rice
Directions:
In a large skillet or wok, stir-fry the chicken, onion and garlic in oil until onion is tender. Stir in the apples, water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken is no longer pink, stirring occasionally. Stir in the tomatoes, jalapeno and cilantro; heat through. Serve with rice. Yield: 4 servings.
This was last night's dinner and I found it really good!! I didn't have any gingerroot so I used ground ginger (about 1/4 teaspoon) and I thought it worked well. The meal has tons of flavor. The combination of ingredients sounds strange but is really good. I used stir fry rice noodles in place of the rice and it was almost like a pasta meal. Yum!! No salt petite diced tomatoes are what I ended up using. It doesn't need any extra salt.
Friday, February 13, 2009
Light-But-Hearty Tuna Casserole
Ingredients:
* 3 cups uncooked yolk-free noodles
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
* 1/2 cup fat-free milk
* 2 tablespoons reduced-fat mayonnaise
* 1/2 teaspoon ground mustard
* 1 can (6 ounces) solid white tuna, drained
* 1 jar (6 ounces) sliced mushrooms, drained
* 1/4 cup chopped roasted sweet red pepper
* TOPPING:
* 1/4 cup dry bread crumbs
* 1 tablespoon butter, melted
* 1/2 teaspoon paprika
* 1/4 teaspoon Italian seasoning
* 1/4 teaspoon pepper
Directions:
Cook noodles according to package directions.
In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the tuna, mushrooms and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray.
Combine topping ingredients; sprinkle over casserole. Bake at 400° for 25-30 minutes or until bubbly. Yield: 4 servings
This is yet another recipe from my Healthy Cooking magazine. I am usually not a huge fan of tuna in casseroles but this one I really liked. I realized I didnt have the ground mustard so I used an equal amount of actual yellow mustard. Turned out just fine I think. I REALLY liked the addition of roasted sweet red peppers and the sliced mushrooms as opposed to yucky peas that tuna casserole usually has.
* 3 cups uncooked yolk-free noodles
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
* 1/2 cup fat-free milk
* 2 tablespoons reduced-fat mayonnaise
* 1/2 teaspoon ground mustard
* 1 can (6 ounces) solid white tuna, drained
* 1 jar (6 ounces) sliced mushrooms, drained
* 1/4 cup chopped roasted sweet red pepper
* TOPPING:
* 1/4 cup dry bread crumbs
* 1 tablespoon butter, melted
* 1/2 teaspoon paprika
* 1/4 teaspoon Italian seasoning
* 1/4 teaspoon pepper
Directions:
Cook noodles according to package directions.
In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the tuna, mushrooms and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray.
Combine topping ingredients; sprinkle over casserole. Bake at 400° for 25-30 minutes or until bubbly. Yield: 4 servings
This is yet another recipe from my Healthy Cooking magazine. I am usually not a huge fan of tuna in casseroles but this one I really liked. I realized I didnt have the ground mustard so I used an equal amount of actual yellow mustard. Turned out just fine I think. I REALLY liked the addition of roasted sweet red peppers and the sliced mushrooms as opposed to yucky peas that tuna casserole usually has.
Southwest Pasta Bake
Ingredients:
* 8 ounces uncooked penne pasta
* 1 package (8 ounces) fat-free cream cheese, cubed
* 1/2 cup fat-free milk
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1 teaspoon dried oregano
* 1 pound lean ground beef
* 2 garlic cloves, minced
* 1 jar (16 ounces) picante sauce
* 1 can (8 ounces) no-salt-added tomato sauce
* 1 can (6 ounces) no-salt-added tomato paste
* 2 teaspoons chili powder
* 1 teaspoon ground cumin
* 1 cup (4 ounces) shredded reduced-fat cheddar cheese
* 1 can (2-1/4 ounces) sliced ripe olives, drained
* 1/4 cup sliced green onions
Directions:
Cook pasta according to package directions. Meanwhile, in a small mixing bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside.
In a nonstick skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture.
In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving. Yield: 8 servings.
This was another recipe from my Light & Tasty magazine. It was really good. I definitely recommend it.
* 8 ounces uncooked penne pasta
* 1 package (8 ounces) fat-free cream cheese, cubed
* 1/2 cup fat-free milk
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1 teaspoon dried oregano
* 1 pound lean ground beef
* 2 garlic cloves, minced
* 1 jar (16 ounces) picante sauce
* 1 can (8 ounces) no-salt-added tomato sauce
* 1 can (6 ounces) no-salt-added tomato paste
* 2 teaspoons chili powder
* 1 teaspoon ground cumin
* 1 cup (4 ounces) shredded reduced-fat cheddar cheese
* 1 can (2-1/4 ounces) sliced ripe olives, drained
* 1/4 cup sliced green onions
Directions:
Cook pasta according to package directions. Meanwhile, in a small mixing bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside.
In a nonstick skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture.
In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving. Yield: 8 servings.
This was another recipe from my Light & Tasty magazine. It was really good. I definitely recommend it.
Monday, February 9, 2009
Crockpot Salsa Chicken
Ingredients:
4 boneless skinless chicken breasts
32 ounces salsa (I use 2- 16 oz. jars)
1 (14 1/2 ounce) can corn, drained
1 (14 1/2 ounce) can black beans, drained
flour tortilla
sour cream
guacamole
lettuce
tomato
cheese
salsa
Directions
1. Place first four ingredients in crock pot.
2. Cook on low 6-8 hours.
3. 30-60 minutes prior to serving, remove chicken, shred and return to crock pot.
4. To serve, use chicken mixture as filling inside tortillas.
5. Add desired condiments.
I made this two different ways. One with regular salsa and another with mango salsa for a change. I use frozen corn instead of canned because that is what i had. I served the mango tacos with fresh mango salsa as a topper. Yum! It is a fast way to make yummy chicken tacos.
4 boneless skinless chicken breasts
32 ounces salsa (I use 2- 16 oz. jars)
1 (14 1/2 ounce) can corn, drained
1 (14 1/2 ounce) can black beans, drained
flour tortilla
sour cream
guacamole
lettuce
tomato
cheese
salsa
Directions
1. Place first four ingredients in crock pot.
2. Cook on low 6-8 hours.
3. 30-60 minutes prior to serving, remove chicken, shred and return to crock pot.
4. To serve, use chicken mixture as filling inside tortillas.
5. Add desired condiments.
I made this two different ways. One with regular salsa and another with mango salsa for a change. I use frozen corn instead of canned because that is what i had. I served the mango tacos with fresh mango salsa as a topper. Yum! It is a fast way to make yummy chicken tacos.
Enchilada Casser-Ole!
Ingredients:
1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.
This recipe is from my Healthy Cooking Magazine. it is yummy. I ended up using 4 wheat tortillas instead of the 6 white ones to try to make it a little healthier. I didnt really like them in this but it works. I think next time I would just make it with the regular ones.
1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.
This recipe is from my Healthy Cooking Magazine. it is yummy. I ended up using 4 wheat tortillas instead of the 6 white ones to try to make it a little healthier. I didnt really like them in this but it works. I think next time I would just make it with the regular ones.
Saturday, January 31, 2009
CROCKPOT BEEF ROAST WITH BURGUNDY WINE GRAVY
INGREDIENTS:
1-2 cloves Garlic, peeled
Salt and Pepper for seasoning
3 Tablespoons Extra Virgin Olive Oil
2-1/2 to 3 pound Eye-of-Round or Beef Rump Roast
1 packet of dry Onion Soup mix
1/2 cup Water
1 can Mushroom soup mix (my favorite is Campbell's Golden Mushroom)
1/3 cup Burgundy Wine (Merlot or Cabernet are excellent choices)
4 teaspoons Cornstarch
1/4 cup Water
1 (4 ounce) jar sliced Mushrooms, optional
DIRECTIONS:
Place roast in a shallow pan and allow to come to room temperature; about 2 hours.
Rub roast with garlic, then season with salt and pepper.
Add olive oil to heavy skillet, turn heat level to high.
Carefully place roast in heated oil and sear* on all sides.
Remove beef from skillet, reduce heat to medium-low and transfer beef roast to crockpot.
Add dry onion soup mix and 1/2 cup water to skillet used for searing and mix well.
Cook soup mixture for 3-5 minutes, stirring frequently.
Add mushroom soup and wine to soup mixture, stir well.
Remove from heat and pour mixture over beef roast in slow cooker. If necessary, add water so liquid covers three-quarters of the roast. Cover.
Cook 6 to 8 hours on low or until roast is fork tender.**
Remove roast from crockpot, place on plate and cover loosely with foil.
Add cornstarch to 1/4 cup cold water and stir.
Add mixture to liquid in crockpot and cook until thickened; then cook one additional minute.
Add water if necessary for desired consistency.
Add sliced mushrooms, if desired and heat thoroughly.
Transfer mixture to gravy pitcher and serve with beef roast.
Slice beef roast and transfer to serving platter.
*Sear means to brown beef on all sides to lock in juices and create a crisp outer layer.
**Fork tender means the beef will easily fall apart when a fork is inserted, pulling the meat away from the roast.
If desired, add quartered onion chunks, red potatoes and baby carrots. Place in crockpot after adding the soup-wine mixture. Or serve with mashed potatoes and vegetable side dishes.
I was very impressed with this recipe. It was delicious! I found it on this blog http://thecheapgourmet.typepad.com I used cabernet sauvignon which is my favorite wine for cooking. I am not a wine drinker so i am no expert but I am always happy when using this kind for cooking with red meats. I cut up two carrots, four red potatoes and sliced mushrooms and threw them in with my roast. My crockpot is a little big so I had to add a few cups of water to cover the roast properly. In the future I would maybe double the "broth" instead of using the water. I did not thicken the broth at the very end and it still turned out good.
1-2 cloves Garlic, peeled
Salt and Pepper for seasoning
3 Tablespoons Extra Virgin Olive Oil
2-1/2 to 3 pound Eye-of-Round or Beef Rump Roast
1 packet of dry Onion Soup mix
1/2 cup Water
1 can Mushroom soup mix (my favorite is Campbell's Golden Mushroom)
1/3 cup Burgundy Wine (Merlot or Cabernet are excellent choices)
4 teaspoons Cornstarch
1/4 cup Water
1 (4 ounce) jar sliced Mushrooms, optional
DIRECTIONS:
Place roast in a shallow pan and allow to come to room temperature; about 2 hours.
Rub roast with garlic, then season with salt and pepper.
Add olive oil to heavy skillet, turn heat level to high.
Carefully place roast in heated oil and sear* on all sides.
Remove beef from skillet, reduce heat to medium-low and transfer beef roast to crockpot.
Add dry onion soup mix and 1/2 cup water to skillet used for searing and mix well.
Cook soup mixture for 3-5 minutes, stirring frequently.
Add mushroom soup and wine to soup mixture, stir well.
Remove from heat and pour mixture over beef roast in slow cooker. If necessary, add water so liquid covers three-quarters of the roast. Cover.
Cook 6 to 8 hours on low or until roast is fork tender.**
Remove roast from crockpot, place on plate and cover loosely with foil.
Add cornstarch to 1/4 cup cold water and stir.
Add mixture to liquid in crockpot and cook until thickened; then cook one additional minute.
Add water if necessary for desired consistency.
Add sliced mushrooms, if desired and heat thoroughly.
Transfer mixture to gravy pitcher and serve with beef roast.
Slice beef roast and transfer to serving platter.
*Sear means to brown beef on all sides to lock in juices and create a crisp outer layer.
**Fork tender means the beef will easily fall apart when a fork is inserted, pulling the meat away from the roast.
If desired, add quartered onion chunks, red potatoes and baby carrots. Place in crockpot after adding the soup-wine mixture. Or serve with mashed potatoes and vegetable side dishes.
I was very impressed with this recipe. It was delicious! I found it on this blog http://thecheapgourmet.typepad.com I used cabernet sauvignon which is my favorite wine for cooking. I am not a wine drinker so i am no expert but I am always happy when using this kind for cooking with red meats. I cut up two carrots, four red potatoes and sliced mushrooms and threw them in with my roast. My crockpot is a little big so I had to add a few cups of water to cover the roast properly. In the future I would maybe double the "broth" instead of using the water. I did not thicken the broth at the very end and it still turned out good.
Wednesday, January 7, 2009
Pumpkin Gingerbread Trifle
Ingredients:
2 packages (14-1/2 ounces each) gingerbread cake mix
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
3 cups milk
1 can (29 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
Directions:
Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Yield: 25 servings (1 cup each).
I made this for Christmas dessert. I personally wasn't a huge fan even though I love love love pumpkin. It sure did make a lot. We ate it for days. It seemed dry to me. I think one gingerbread cake would have been enough.
2 packages (14-1/2 ounces each) gingerbread cake mix
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
3 cups milk
1 can (29 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
Directions:
Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Yield: 25 servings (1 cup each).
I made this for Christmas dessert. I personally wasn't a huge fan even though I love love love pumpkin. It sure did make a lot. We ate it for days. It seemed dry to me. I think one gingerbread cake would have been enough.
Crockpot Hungarian Stew
Ingredients:
4 medium potatoes, cut into 1-inch cubes
2 medium onions, chopped
1 pound lean beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
1-1/2 cups hot water
3 teaspoons paprika
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon tomato paste
1 garlic clove, minced
2 medium green peppers, cut into 1-inch pieces
2 medium tomatoes, peeled, seeded and chopped
3 tablespoons all-purpose flour
3 tablespoons cold water
1/2 cup sour cream
Directions:
Place potatoes and onions in a 3-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Place over potato mixture.
Pour off excess fat from skillet. Add hot water to the drippings, stirring to loosen browned bits from pan. Stir in the paprika, salt, caraway seeds, tomato paste and garlic. Pour into the slow cooker. Cover and cook on low for 7 hours.
Add green peppers and tomatoes; cover and cook 1 hour longer or until meat and vegetables are tender. With a slotted spoon, transfer meat and vegetables to a large serving bowl; cover and keep warm.
Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; gradually whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Stir into meat mixture. Yield: 6 servings.
I did not have any caraway seed so I made it without it. I thought that this recipe was really good. There was a lot of prep work but it is well worth it. It makes a cheap cut of meat really good and tender! This recipe was from my taste of home magazine and I definitely recommend it!
4 medium potatoes, cut into 1-inch cubes
2 medium onions, chopped
1 pound lean beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
1-1/2 cups hot water
3 teaspoons paprika
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon tomato paste
1 garlic clove, minced
2 medium green peppers, cut into 1-inch pieces
2 medium tomatoes, peeled, seeded and chopped
3 tablespoons all-purpose flour
3 tablespoons cold water
1/2 cup sour cream
Directions:
Place potatoes and onions in a 3-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Place over potato mixture.
Pour off excess fat from skillet. Add hot water to the drippings, stirring to loosen browned bits from pan. Stir in the paprika, salt, caraway seeds, tomato paste and garlic. Pour into the slow cooker. Cover and cook on low for 7 hours.
Add green peppers and tomatoes; cover and cook 1 hour longer or until meat and vegetables are tender. With a slotted spoon, transfer meat and vegetables to a large serving bowl; cover and keep warm.
Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; gradually whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Stir into meat mixture. Yield: 6 servings.
I did not have any caraway seed so I made it without it. I thought that this recipe was really good. There was a lot of prep work but it is well worth it. It makes a cheap cut of meat really good and tender! This recipe was from my taste of home magazine and I definitely recommend it!
Subscribe to:
Posts (Atom)