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.
Tuesday, August 25, 2009
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)
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