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)
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.
Subscribe to:
Comments (Atom)