Monday, December 14, 2009
1lb ground turkey
1/4 cup ketchup
2 TBSP mustard
1 TBSP minced garlic
1/2 med onion, diced
2 tbsp of brown sugar
1 container of biscuits (Grands flaky work great)
shredded cheddar cheese
Cook meat in skillet with diced onion until browned. Add ketchup, mustard, garlic and brown sugar.
Meanwhile, preheat oven to 350 degrees. Press biscuits in well greased muffin tins. I use a large muffin pan.
Fill biscuit "cups" with meat mixture. Top with cheese and bake for 11 to 13 minutes!
Makes 6 to 8
Tuesday, December 1, 2009
I got this from a friend who got it from a friend. It's super delicious!
1/2 tsp olive oil
3 garlic cloves, sliced
1 med onion, chopped
3 C vegetable or chicken stock
1 lemon, juiced & grated zest
1 C brown rice
2 T crumbled feta cheese
1 green onion, diced
Saute oil, garlic and onion. Add rice, cook and stir for 2 minutes.
Add stock, cook until rice is done.
Season with salt, simmer 20 - 30 minutes over low heat. Set aside covered, steam 5 -6 min.
Add feta and green onion, stir.
Another meal that is great during colder weather. It really sticks to your ribs and warms you thru and thru!
1 package egg noodles, prepared as directed
5 T butter & flour (to make a rue)
2 1/2 C of milk
1 package of cream cheese, cut into cubes
2 sm cans of tuna or 1 large can of chicken
8 thicker slices of muenster cheese
1 cup of bread crumbs
Prepare egg noodles and set aside for later.
Start out by making a rue of 5 Tbsp of butter and flour. Cook it down whilst whisking for about 2 minutes (it helps cook out the flour taste)
Then add 2.5 cups of milk slowly whilst whisking. When a nice creamy sauce has formed, add in your cream cheese .
Lastly add in 2 small cans of tuna (or one large OR a can o' chicken).
In a large casserole dish layer ingredients: sauce/noodle/muenster cheese/sauce/noodle/muenster cheese/sauce/breadcrumbs
Bake on 350 until bubbly
2 (10 oz) cans of chunk chicken, drained
3/4 C of Franks Red Hot Sauce
2 (8 oz) packages of cream cheese
1 C of ranch dressing
1 1/2 C shredded cheddar cheese
In a medium sized pot, mix 2 10 oz. cans of chunk chicken, drained, with 3/4 cup of Franks red hot sauce. Heat.
Add 2 8 oz. pkgs. of cream cheese, 1 cup ranch dressing, and 1 1/2 cup shredded cheddar cheese.
Heat through and serve.
*You can also transfer to a small crockpot to keep warm.
2lbs of red potatoes - diced & boiled until tender
1 cup of butter
1 cup of milk
1/2 cup of sour cream (i always use fat free)
1 tip for making mashed potatoes is to let them cool for a few minutes before mashing them.
Add potatoes to the butter, milk & sour cream and mash away! You can also whip them if you wish.
3 to 4 boneless skinless chicken breasts
1 can of whole berry cranberry sauce
1 package of dry onion soup mix
1/2 C western/french dressing
Mix cranberry sauce, soup mix and dressing together and pour over chicken. Cook on low for 6 to 8 hours or on high for 4 hours.
Wednesday, September 16, 2009
**Highly recommend letting them sit overnight if possible (still great without doing this) but even better when you do! ***
2 lbs LEAN ground beef (could also use ground turkey - havent tried it but i'm sure its great also)
1 1/4 cup water
1 package (6oz) stove top stuffing mix (for chicken)
1 1/2 tsp salt
1 1/2 tsp pepper
1 tbs italian seasoning (usually use mccormicks brand)
1 tbs garlic powder
**HEAT OVEN TO 400 DEGREES**
Line 2 baking pans with alum foil and spray the foil with cooking spray.
HOW TO MAKE:
Mix all ingredients in a bowl. Best way to mix well is to use your clean hands! MIX VERY WELL. Then shape the mixture into about 32 meatballs (about 1 1/2" each, 1/4 cup each to make). Bake 15-18 minutes or until cooked through (about 160 degrees in middle). Freeze any leftover cooled meatballs in freezer bags.
TO MAKE SPAGHETTI & MEATBALLS:
Add the meatballs to your favorite sauce and let simmer for an hour or so.
TO MAKE MEATBALL SANDWICHES:
Add 2-3 meatballs (depending on size) to a slice of fresh baked italian bread. Top with marinara sauce and mozz cheese. Bake in oven until the cheese is melted and bread is slightly crispy.
Tuesday, August 25, 2009
Preheat oven to 375
1 lb crab meat (lump, deshelled)
1 1/2 jars Old English Kraft Cheese spread (You can find them in a groc store, near the feta cheese and tub cheese, I know Mars & Giant both carry it. Not too expensive to buy and calories aren't bad either! Microwave for about 20 seconds to soften the cheese before you add it.)
1/4 lb melted butter (about 1/2 stick usually)
2 TBS old bay (more to taste)
1 TBS fresh ground pepper
1 package of English Muffins
Combine all ingredients in a bowl. (Add more old bay or pepper to taste.) Stir very well. Spray the bottom of a baking pan (helps them brown). Slice the english muffins in half. Add the crab topping to each of the english muffin halves. Bake for about 10-12 minutes on middle oven shelf, or until the english muffin is browned and the crab topping is hot. Enjoy!!!!
This is a classic recipe and soooo good. Perfect for all occasions. If you live around the Parkville/Carney area, email me. I know the perfect store for great crabmeat prices.
1 can (28 oz) whole tomatoes, cut into small pieces
3 cups water
2 cups beef broth (i use reduced sodium)
1 cup lima beans, frozen
1 cup baby carrots, sliced
1 1/2 cup yellow sweet corn, frozen
2 tablespoons Chopped Onions (can use minced onions also)
2 tablespoons old bay (more to taste, depends on how spicy you like it)
1 tsp fresh ground black pepper (more to taste, i prefer a bit more)
1 tsp salt
1 pound crabmeat (lump, deshelled)
Optional: 1/2 lb of claw meat (usually pretty cheap to buy and adds great flavor to the soup but not necessary)
Combine all ingredients in a saucepan. Cook on med/low heat for at least 3o minutes. Add more Old Bay and fresh pepper to taste. Let simmer on low for at least one hour. The flavors are better if you let the soup simmer longer. If it gets too watery, turn it on med/high heat for 20 minutes - it thickens the soup (thanks hol.... lol!)
Monday, August 17, 2009
It's the time of season again when you're thinking about game food!!! Look no further, these delicious jalapeno poppers are a crowd pleaser! They are especially easy if you've been growing peppers in your garden this summer!
8 Small Jalapeno Peppers
1/2 cup of shredded Cheddar
2 Tbsp cream cheese (low/non fat)
1-2 Tbsp Mayo
wheaties & whole wheat ritz crackers (for coating)
Slice peppers down the middle long ways and de-seed.
Mix remaining ingredients together, smash it into the peppers, dip in egg and roll in the "breading".
Bake for 30 minutes on 350.
Want to pre-make the peppers? Go ahead, they freeze really well! Follow directions for assembly but do no bake. Instead, lay peppers on a tray covered with wax paper and freeze. Once frozen stick in a baggie and take out what you need when you need them.
Baking time remains the same for frozen peppers.
**Thanks to Sarah for sharing this recipe**
Tuesday, June 30, 2009
EXCELLENT side dish and alternative to regular potatoes.
2 large sweet potatoes, washed, pealed and cut into spears
1/4 cup of water
1 tbsp kosher salt
2 tbsp honey
1 tbsp brown sugar
1 tsp cayanne pepper
1/2 tsp black pepper
1 tbsp apple cider vinegar
2 tbsp butter/margarine, melted
Turn broiler on high.
Place sweet potato spears in microwave safe dish, add water. Cover and microwave for 10 minutes.
Place sweet potatoes in glass baking dish and sprinkle with kosher salt.
Combine remaining ingredients in a bowl and stir. Pour over sweet potatoes and toss.
Broil until tender and slightly brown. (approx 20 min)
This recipe comes from Kraft and is such a great alternative to the regular bbq chicken. If you've ever been to Jamaica or the Caribbean it will definitely take you back there.
1 envelope GOOD SEASONS Italian Dressing Mix
2 Tbsp. firmly packed brown sugar
2 Tbsp. oil
2 Tbsp. soy sauce
1 tsp. ground cinnamon
1/2 tsp. ground red pepper (cayenne)
4 boneless skinless chicken breasts
MIX all ingredients except chicken in large shallow dish until well blended.
ADD chicken; turn over to evenly coat both sides. Cover and refrigerate 1 hour to marinate. Drain; discard marinade.
PREHEAT greased grill to medium heat. Grill chicken 20 to 25 minutes or until cooked through, turning frequently.
Pair with Sweet Potato Spears
Friday, June 12, 2009
1 tub Reduced Fat Cream Cheese (8oz)
1/2 cup Reduced Fat Miracle Whip
1/2 cup Sundried Tomatoes, drained & chopped (the ones that are packed in oil)
2 TBS chives
1 clove garlic
1 TSP fresh ground black pepper
Mix all the ingredients together in a bowl. Best to let refrigerate overnight if possible. If not, allow at least 3-4 hours in fridge before serving.
Serve with your favorite crackers, veggies, or bread!
Thursday, June 4, 2009
1/2 package of penne or rotini pasta (tri color rotini gives the dish some added color!) If you are making a large bowl of it, use a whole box of pasta and double the below ingredients.
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 red onion, chopped
1 1/2 cup feta cheese, crumbled
1/2 cup black olives, drained
3-4 TBS Balsamic Vinagrette Dressing or Roasted Garlic Dressing (my favorite is Kraft Light Sicilian Roasted Garlic Balsamic Vinaigrette)
2 TBS Italian Seasoning
Optional: 1 jalapeno, sliced (if you like spice)
Optional: 2 grilled chicken breasts, cooked & sliced or grilled shrimp cooked to liking. The chicken turns out best if it is marinated for a few hours in the dressing.
HOW TO MAKE:
Cook Penne pasta according to package directions. Drain well.
Throw pasta in a large bowl, add the red & green pepper, onion, black olives, feta cheese, italian seasoning, jalapenos (if desired) and dressing. Stir gently.
Refrigerate for several hours.
Stir gently again before serving. If dry, add another TSP of dressing before serving. Add grilled chicken or shrimp on top if eating as a meal. Enjoy!
2 large squash and/or zucchini - peeled (can be both, or all just one or a combo)
1 large can diced tomatoes with seasonings added (recommend Hunts with basil, oregeno & garlic, but anything similiar works)
2 TBS Italian Seasoning
Salt & Pepper (to taste)
How to Make:
Slice squash/zucc and then cut into quarters.
Throw into a medium disposable square alum pan or similiar dish.
Add can of diced tomatoes, gently stir.
Add Italian Seasoning & s&p to taste.
Option 1. Place alum foiler over pan and throw on top rack of grill, let cook for about 20 minutes or until zucc/squash is tender.
Option 2. Place cooking pan in oven, 375degrees, with alum foil on top. Let cook for about 20 min or until the zucc/squash is tender. (check often since oven times can vary)
2 large cucumbers, peeled, sliced and quartered
3 medium to large fresh tomatoes, washed, cut in halves and quartered
3 TBS Italian Seasoning
Zesty Italian (fat free is best) Dressing
salt & pepper (to taste)
How to Make:
Throw the cucumbers & tomatoes into a serving dish, drizzle with a small amt of EVOO (no more than 1 tsp). Add 3 TBS Italian Seasoning. Add 2-3 TBS Zesty Italian Dressing (more or less to taste). Add a dash of s&p to taste. Let sit in refrigerator for at least 2-4 hours before serving. Toss before serving. Enjoy!
4 boneless skinless chicken breasts
1/2 cup of Franks Red Hot
1 tsp of garlic powder
1 tsp of celery salt
1/2 tsp of black pepper
2 cups of original bread crumbs
1/2 cup of egg whites
Whole Wheat Hamburger Rolls
Lite or Fat Free Ranch Dressing or Blue Cheese
Celery finely chopped
Preheat oven on Broil - High
Trim chicken of all fat and if you desire marinate in Franks Red Hot sauce for a couple of hours.
Combine garlic powder, celery salt, black pepper and bread crumbs in a shallow dish.
Dip chicken in egg whites and then cover with bread crumbs. Place in a well greased glass baking dish.
Place dish in oven and broil (flipping once) until chicken reaches 170 degrees. It should take about 25 minutes.
Once chicken is finished toss it in a tupperware dish with Franks Red Hot. Be sure not to let it sit in the sauce or the breading will fall off.
Place chicken on bun and top with favorite dressing and celery. Delish!
Tuesday, April 14, 2009
This is a delicious chicken dish that is great to make if you are entertaining. It is guaranteed to wow your guests and leave them with very full bellies!
8 chicken breasts flattened (you can always cut the recipe in half)
1 stick of butter
1 package of cream cheese
2 tsp of lemon pepper
Mix butter, cream cheese and lemon pepper in a bowl. Roll 8 equal portions of the mixture into balls and put in the freezer for at least half an hour.
Take flattened chicken breast and place ball in the middle. Wrap chicken around the ball and use toothpicks to hold it together.
Dip chicken into eggwash and then cover with bread crumbs.
Place chicken in a well greased glass baking dish. Bake for about an hour on 375 or until chicken reaches 170 degrees.
**Make sure you aren't measuring the temperature of the cream cheese mixture in the middle and you are getting the temp of the chicken.
Friday, April 10, 2009
This is a great dish to make for a brunch or a holiday breakfast. It has a good bit of steps but it is delicious and filling!
5 cups rice krispies
2 lbs sausage (use turkey sausage to cut fat)
1 finely chopped onion
2 cups cooked rice
1/2 cup milk
2 cans cream of mushroom soup
6 eggs- beaten
16oz shredded cheddar cheese
Spray a 13x9 baking dish with Pam. Cover bottom with cereal. Fry sausage with onions. Drain and crumble over top of cereal.
Layer with cooked rice, then cheese.
Combine soup and milk and heat in a medium sauce pan.
Cool and add beaten eggs. Mix well.
Pour over casserole. (Make sure it goes to the bottom by pushing cereal around with a knife)
Bake 40 minutes at 350 degrees.
*For 1/2 of the recipe, use 4 eggs.
Thursday, April 9, 2009
For this particular "beer bird" I used the Piri Piri marinade and marinaded it for about 6 hours (overnight would be best).
Then I, um, drank half of a can of beer and poked some holes around the top. The next part is somewhat violating to the bird but you have to basically shove the beer can up the butt of the bird.
Once you do that, put the chicken on the grill on the opposite side of the heat, this will keep you from having a flaming chicken ass.
Cook on medium heat and slowly turn it every 15 minutes or so for about 2 hours, or until it reaches 170 degrees.
1 or 2 quarts of Rum
1 C butter
1 tsp. sugar
2 large eggs
1 c. dried fruit
1 tsp. soda
Before you start, sample the Rum to check for quality. Good isn't it?
Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right.
To be sure Rum is of the highest quality, pour one level cup of Rum into a glass and drink it as fast as you can. Repeat.
With an electric mixer beat 1 cup of butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure that the Rum is of the finest quality. Try another cup.
Open second quart if necessary. Add 3 arge leggs, 2 cups fried druit and beat til high. If druit gets stuck in the beaters, just pry it loose with a drewscriver. Sample the Rum again, checking for tonscisticity.
Next, sift 3 cups of pepper or salt (it really doesn't matter). Sample the Rum again.
Sift 1/2 pint of lemon juice. Fold in chopped butter and strained nuts. Add 1 babblespoon of brown sugar, or whatever color you can find. Wix mel.
Grease oven and turn cake pan to 350 gredees.
Now pour the whole mess into the boven and ake.
Check the Rum again and bo to ged.
Monday, April 6, 2009
Absolute Heaven for your mouth. This dessert is both rich and creamy and tastes a lot worse for you than it really is! You can whip this up in no time if you need a quick dessert to serve drop-in guests, or an impromptu dinner invite! Oh, and it comes from Kraft so it's gotta be good, right?
1-1/2 cups cold fat-free milk, divided
2 squares BAKER'S Semi-Sweet Chocolate
1 pkg. (2.1 oz.) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
2 cups thawed COOL WHIP FREE Whipped Topping, divided
1/2 cup fresh raspberries (or any in-season berry)
MICROWAVE 1 cup milk and chocolate squares in large microwaveable bowl on HIGH 2 min.; whisk until chocolate is melted. Add remaining milk and dry pudding mix; beat 2 min. Refrigerate 20 min.
WHISK in 1-1/2 cups COOL WHIP; spoon into 6 dessert dishes.
TOP with remaining COOL WHIP and berries.
Calories: 140, Fat: 4.5g
This has a delicious combination of spicy and sweet and a little twist of mexican flavor from the chili powder. Super quick and easy to make too!
Boneless Skinless Chicken Breasts (or if you like thighs you can use those)
Rub: 2tsp garlic powder
2tsp chili powder
2tsp kosher salt
1 tsp paprika
1/2 tsp (or more if you like it hot) crushed red pepper flakes
Combine above ingredients in a medium sized bowl. Wash chicken and toss in bowl with the seasonings. This should go on like a rub and can be done in advance to 'marinate' the meat.
Glaze: 6 Tbsp of honey
2 Tbsp of apple cider vinegar
Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side or a little longer depending on thickness of chicken.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
Wednesday, April 1, 2009
1/2 c butter or margerin, softened
2 c sugar
1 1/2 c mashed ripe bananas (about 3 medium)
1 tsp vanilla
2 c all purpose flour
1 tsp baking soda
pinch of salt
1/2 c butter or margarine, softened
1 pkg (8oz) cream cheese, softened
4 c powdered sugar
2 tsp vanilla
Cream butter and sugar. Beat in eggs, bananas and vanilla. Combine the flour, baking soda and salt. Add to creamed mixture. Mix well. Pour into greased 15x10x1 baking pan. Bake at 350 for 25 min or until toothpick comes out clean. Cool.
For Frosting: Cream butter and cream cheese in mixing bowl. Gradually add powdered sugar and vanilla. Beat well. Spread over bars.
A different spin on the ordinary brownie.
2 c flour
1/2 tsp baking powder
1/2 tsp salt
2/3 c butter
4 squares unsweetened choc chopped
1 1/2 c sugar
*** Don't feel like making homemade brownies? Just grab a box version and add the alcohol below!***
4 tbsp khlua
2 tbsp irish cream
1 tbsp vodka
1 1/4 c powdered sugar
3 tbsp kahlua
Preheat oven to 350
Combine all brownie ingredients and blend well. Pour into a well greased 8x8 glass pan. Bake until toothpick comes out clean (about 28 min)
Combine glaze ingredients and pour over cool brownies.
Another summer side dish!
1 lg cucumber
1 medium sliced onion
1/2 tbsp salt
pinch of dry mustard
1/3 cup of sour cream
1 tbsp vinegar and a splash of water to dilute
2/3 tbsp lemon juice
1/3 or more (to taste) tbsp of sugar
Peel and slice cucumber as thin as you like. Put in bowl with enough water to cover, add salt and blend well. Let soak in refrigerator for an hour.
Drain in colander and rinse once.
Dry cucumber with towels. Combine rest of ingredients. Pour over cucumbers. Mix well and cover. Let stand for at least 1 hour in refrigerator.
1 1/2 cups olive oil
4 fresh jalapeno peppers (finely chopped)
1 tbsp crushed red pepper
1 tsp salt
1 tsp pepper
1 tbsp minced garlic
1 tbsp cilantro (optional, I usually omit)
1 tbsp kosher salt
Combine olive oil, peppers, red pepper, salt and pepper in medium sauce pan. Bring to a boil and reduce heat. Simmer 4 minutes. Remove from heat. Stir in garlic and puree until smooth.
Refrigerate until cool. Stir in kosher salt and marinate meat.
With warm weather approaching it's time to think of those cook-out side dishes!This one is so easy and delicious and definitely a crowd pleaser.
1 head of broc, chopped (I like to get those bags of pre-cut broc)
1 sm red onion, chopped
1/2 lb bacon, cooked & crumbled (turkey bacon works great)
1/2 lb mozarella cheese, shredded (go with part skim to save some calories)
1 cup mayo (you can use miracle whip but watch the sugar)
1/2 cup sugar
2 tbsp vinegar
Combine mayo, sugar & vinegar to make dressing. Toss with salad ingredients.
**This is best to make the day before, the broc will soften and the dressing will get thinned out.
***Special thanks to Holly's mother-in-law for the recipe
This is a popular one and there are NEVER leftovers at parties.
1(14oz) can Eagle Brand Sweetened Condensed Milk
1 1/2 cups cold water
1 (4 serving size) package of instant vanilla pudding
2 cups (1 pint) Cool Whip
1 box vanilla wafers (the mini's are good for this)
3 medium bananas dipped in lemon juice
In a large bowl combine sweetened condensed milk and water. Add pudding mix, beat well. Chill 5 minutes. Fold in cool whip. Spoon 1 cup pudding mixture into glass bowl. Top with wafers, banana and then pudding. Repeat layering ending in pudding. Chill and garnish as desired!
Oh yum! If you are looking for an easy breakfast muffin, look no further. These were so easy and most of the ingredients should already be in your pantry.The recipe says it makes 10 but you can easily get 12 out of it. They freeze really well too!
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten (I substituted 2 tbsp of apple sauce)
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Saturday, February 28, 2009
1 lb chicken thighs (you can use breasts if you don't want to deal with the bones but thighs make a much more flavorful broth and the meat falls right off of the bones for easy removal)
1 large yellow onion diced
4 stalks of celery diced
1 lg bag of baby carrots
salt & pepper to taste
1 box of HeartSmart Bisquick
Throw all of the ingredients into a large crockpot. Cover with water, set on high and cook for 8 hours. (remove bones and skin if you use thighs) Transfer everything to a large pot and bring to a boil on the stove. Prepare dumplings as directed on the side of Bisquick box and enjoy!
*Adding frozen peas at the end before the dumplings is also an excellent addition.
Friday, February 27, 2009
3 cups of whole wheat flour
1 cup of warm water + more (about 1/2 cup)
1 packet of dry active yeast
1 tsp of garlic powder
1/2 tbsp of italian seasoning
1 to 2 tsp of EVOO
Part-Skim Mozzarella Cheese
Favorite pizza toppings
Preheat oven to 425. Dissolve yeast in warm water for 10 minutes add EVOO. Slowly add the flour, garlic powder and italian seasoning mixture. Knead dough in bowl gradually adding more water until well blended and soft. Place dough in a well oiled bowl. Cover and let the dough rise for about 20 minutes. Spread onto a well greased pizza pan. Spread pizza sauce and top with cheese and favorite toppings. Bake for 15 to 20 minutes until cheese is bubbly and edges of crust are brown and crispy.
This isn't a recipe I would recommend making after a long day of work. There are a good bit of steps and the dough has to proof for atleast 40 minutes before it's ready to be baked. It's totally worth the steps though and I'll be making these a lot!
1 (.25 ounce) package active dry yeast
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon of garlic powder
1 teaspoon salt
2 1/2 cups all-purpose flour(substitute with whole wheat flour for healthy version), divided
1/2 cup low fat ricotta cheese
1 1/2 cups part skim shredded mozzarella cheese
1 cup diced turkey pepperoni or your favorite calzone filler
1 cup chopped spinach
1 tablespoon dried basil leaves
1 egg, beaten
To Make Dough: In a small bowl, dissolve yeast in water for 10 minutes. Add the oil, sugar, garlic powder and salt. Mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
To Make Filling: While dough is rising, combine the ricotta cheese, mozarella cheese, pepperoni, spinach and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
Preheat oven to 375 degrees F (190 degrees C). When dough is ready, punch it down and separate it into 8 equal parts (they will still be quite a bit larger than a hot pocket at this size). Roll parts out into thin circles on a lightly floured surface.
Fill each circle with 1/8 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.
1/2 can of tomato paste (a larger can, not the tiny ones)
1 can of tomato sauce
1 tablespoon or so of dried basil
1 tablespoon or so of olive oil
1 tsp of garlic
1 tsp of minced onion
a dash or so of sugar
a dash or two of salt
Thursday, February 26, 2009
4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, softened
MIX Neufchatel cheese, salsa & taco seasoning; spread lightly onto tortillas. Top with cheese. Roll up tight, and cut thin. Slice crosswise. (Can be pre-made... just leave tortillas whole until ready to serve, then slice.)
MIX chicken, mayo, bacon, onions and dressing. Spread onto the bread. Top with tomatoes and cheese. Add the other slice of bread to each.
COOK in preheated grill pan or skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.
1 TBSP Italian Seasoning
1 TBSP EVOO (extra virgin olive oil)
1 pepper (any color), cut into strips - We usually do 1/2 green pepper and 1/2 of either a red or yellow pepper, because we like colorful food!
Optional: sesame seeds (recommended!)
First, heat EVOO in large nonstick skillet on medium-high heat. Add chicken, (sprinkle the Italian seasoning over the chicken as it cooks). Cook until chicken is no longer pink. Set chicken aside. After 2 -3 minutes of cooling, cut chicken into slices or bite size pieces (whatever you choose). Clean the skillet and put back on medium heat.
Meanwhile, cook spaghetti in large saucepan as directed on package.
Add the dressing, garlic, peppers, onions to the clean skillet. Stir occasionally. Add the low sodium chicken broth. Cook on low-medium heat (stirring occasionally) until veggies are tender crisp. The sauce should be slightly thicker. Add peanut butter to the middle of the pan. Let it melt down, stir all together until everything is mixed together well. Let simmer on low for 2-3 minutes, stirring often. Add the chicken pieces, stir well. Let simmer on low for 3-5 minutes.
DRAIN spaghetti well; return to pan or a serving dish. Add chicken mixture. Add the soy sauce; mix well. Optional: Add red pepper flakes if you like a little spice (definitely recommended for adults!) . And/or add sesame seeds before serving.
Wednesday, February 25, 2009
1 bag of small red potatoes ( we get the ones you can steam right in the bag in your microwave.. saves a step!)
1/3 cup olive oil
4 TBS italian seasoning
salt & pepper
1 small yellow onion, finely chopped (1/2 of large onion)
DIRECTIONS: Steam or boil the potatoes until they start to get soft. Don't let them cook the whole way. We usually do the steam bags and take them out about 1-2 minutes before the time is up.
Cut the potatoes in half.
Put them in a square baking pan ( We use disposable aluminum pans...perfect to bring to someone else's house... no worry of forgetting your dish). The size of the dish doesn't matter, as long as the potatoes can be arranged on the bottom without them piling on top of each other. Pour the olive oil over them, stir gently. Add the italian seasoning and the onion. Stir gently again. Add salt and pepper to taste.
Bake in the oven, covered with aluminum foil, on 350 on middle shelf until potatoes are very tender, usually about 10-15 minutes. OR put on outside grill, top shelf, covered in aluminum foil until the potatoes are tender, usually about 7-10 min. Check the tenderness before serving.
Stir gently before serving.
1 sm bag of baby carrots (boiled to tender)
2 tbsp of butter (margarine or whatever you like)
1 tbsp of brown sugar
1 tsp of ginger
Drain carrots and add the rest of the ingredients to the pot. Mix.
The original recipe comes from Busy Mom's Cookbook but we turned it into a crockpot version.
2 tablespoon cornstarch
2 tablespoon extra virgin olive oil (evoo)
1 garlic clove crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup light apple juice
1/3 cup light brown sugar
2 tablespoons organic ketchup or chili sauce (depending on how hot you like stuff)
1 tablespoon cider vinegar
1/2 cup water
1/3 cup reduced sodium soy sauce
Whisk all ingredients into crockpot and add chicken. Cook on low for 8 hours or high for 4.
Serve over rice with a side of ginger glazed carrots.
This came from Recipes.net
1/3 cup Monterey Jack cheese
2 scallions or green onions, chopped
1 tablespoon ketchup
1 tablespoon soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1. In a bowl, combine all the ingredients (except the cheese).
2. Blend in the cheese.
3. Form into 4 patties.
4. Spray a frying pan with cooking spray.
5. Cook the patties until done.
6. Serve on hamburger buns with lettuce and tomatoes.
WW POINTS per serving: 4
Nutritional information per serving: 171 calories, 9.9g fat, 0.3g fiber
Tuesday, February 24, 2009
4 Boneless skinless chicken breasts cut into bite sized pieces.
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 tbsp sugar
1 tbsp brown sugar
1 tbsp crushed garlic
1 tsp red pepper flakes (add at the table if you want)
2 tsp cornstarch (dissolved into the liquid)
Directions: Place all the ingredients in a saucepan over a high heat. Bring to a boil, then reduce to a simmer for about 20 minutes. Increase the heat, turning the chicken frequently in the sauce, and cook until the liquid has reduced to a sticky glaze. Be careful, once it reduces down it gets thick fast and will burn if you don't keep an eye on it.
Arrange the chicken on top of a bed of brown rice, and spoon the glaze over.
*NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.
*courtesy of Busy Mom's Cookbook