Wednesday, October 27, 2010
(I also liked that I could reserve a handful of the egg noodles and keep them plain for my 8 month old daughter to eat with just a tiny bit of butter on them and some butternut squash mixed in.)
Made dinner for the whole family very easy! This seems like A LOT of ingredients but actually I had every single thing on hand except the pork and the roasted red pepper so don't be discouraged by the long list!
From start to finish, it was only about 30 minutes. It's very filling!
4 lean cut pork sirloin cutlets
1 cup flour
3 TBS Olive Oil (I used EVOO)
2 TBS Butter (I don't use real butter in anything but my "I can't believe it's not butter! worked perfect too! )
1 small onion, chopped
1/2 cup chopped roasted sweet red peppers (I used the jar ones, just drained first)
2 tsp minced garlic
1/2 can (1/2 of a 14oz can) of reduced sodium chicken broth
2 TBS dried basil
1/4 cup balsamic vinaigrette (I used Ken's Light Balsamic Vinaigrette)
1/4 TSP ground black pepper
1 package egg noodles (I bought a store brand that was 12oz, more than enough for the 4 of us)
1/4 cup fat free half & half
2 TBS grated low fat Parmesan or Romano Cheese
2 TBS butter (again, no real butter for me so anything works)
1/4 TSP fresh ground black pepper
1/4 TSP Garlic Powder
HOW TO MAKE:
Coat the pork cutlets in flour. Heat oil and butter in a large skillet over med-high heat. Add pork and brown slightly on each side. Set the pork aside.
Add onion and red peppers to the the pan and saute until the onion is tender (this is a pretty quick process). Add the garlic and cook for 1 minute longer. Add the broth, basil, balsamic vinaigrette and pepper. Return the pork to the pan.
Cover and cook on low-low/medium heat for about 15/20 minutes or until the pork is cooked through. Meanwhile, cook egg noodles as directed on package. Drain and add the 1/2 & 1/2, butter, grated cheese, black pepper & garlic powder. STIR WELL.
Serve the pork with some sauce over the noodles on a plate.
*recipe courtesy of Cooking Light Magazine
Monday, October 25, 2010
2 packages of martins potato slider rolls (i think there is 12 in a pack)
2 sticks of butter
2 tablespoons of Worchestershire
2 tablespoon prepared mustard
4 tablespoons of brown sugar
2 tablespoons of sesame seeds
1 3/4 lbs of deli ham
1 lb of swiss cheese
Prepare mini sandwiches with 11/2 to 2 pieces of ham and 1 slice of swiss
Place on cookie sheet.
In a medium sauce pan, melt butter. Add worchestershire, mustard, brown sugar, and sesame seeds. Bring to a boil and remove from heat. Pour over rolls and set aside for two hours.
Then bake at 350 degrees until cheese melts.
I got this recipe out of Family Fun magazine. These bars have all of the yummy goodness of a slice of pie! Yum!
For the crust:
2 1/2 cups flour
1/4 tsp salt
1 cup butter
milk (about 2/3 c)
For the Filling:
1 3/4 cups cornflakes
8 cups peeled and sliced apples (i used Gala)
1 C sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
For the topping:
2 TBS sugar
1/2 tsp cinnamon
1 C confectioners sugar
2 TBS milk
1/2 tsp vanilla extract
In a medium-sized bowl, stir together the flour and salt. Using a pastry blender or two knives, cut the butter into the flour until the mixture is crumbly. Separate the egg yolk and white, reserving both parts. Beat the yolk in a liquid measuring cup, then add enough milk to measure 2/3 c and blend well. With a fork, stir together the yolk-milk mixture and the flour-mixture until the ingredients form a sticky dough. Halve the dough and flatten each half into a 3/4 inch thick disk. Cover the disks in plastic wrap and refrigerate them until well chilled, at least 30 minutes.
Heat the oven to 350. Pour the cornflakes into a plastic bag and use a rolling pin to lightly crush them.
On a sheet of waxed paper, roll one portion of the dough into a 10 1/2 inch rectangle. Transfer the dough into an ungreased 10x13 dish. Sprinkle the crushed cereal over the dough, then layer on the apple slices.
Roll out the remaining dough as in Step 3. In a small bowl, mi x the sugar, cinnamon, and nutmeg for the filling. Sprinkle the mixture over the apples, then lay the dough on top. Use the tines of a fork to seal the dough edges.
In a small bowl, use a fork to beat the reserved egg white until foamy, then brush it over the dough. In another small bowl, stir together the sugar and cinnamon for the topping and sprinkle it on the crust.
Bake the pasty until lightly browned, about 50 to 55 minutes. Let it cool for an hour, then mix the confectioners sugar, milk, and vanilla to make a glaze and drizzle it over the top. When the dish is completely cooled, cut it into bars and serve.
I got this recipe out of Parents magazine. It is absolutely delish and I will never make another "taco" salad again.
This recipe used a 6 cup clear glass bowl - I used a larger one and increased some of the ingredients
2 avocados chopped (i used 4)
3 TBS lemon juice
1 clove garlic, minced
1/4 tsp. pepper
1 15-oz can low sodium black beans, rinsed and drained
3/4 C salsa (I used a whole jar)
1 15-oz can low sodium Great Northern or cannelli beans, rinsed and drained
1 C light sour cream (I used an entire 16oz container) I added 1 TBS taco seasoning to sour cream.
1 C shredded reduced-fat cheddar cheese
Place avocados, lemon juice, garlic and pepper in a resealable plastic bag. Knead to mash.
In a glass bowl, spread black beans in an even layer. Spread with avocado mixture, then Great Northern beans, salsa, sour cream, and cheese.
Cover and chill up to 24 hours. Serve with tortillas.
Sunday, October 24, 2010
3-4 large sweet potatoes, peeled & cut into 1" spears
4 TBS EVOO
1 TSP ground black pepper
1/4 cup brown sugar
2 TBS ground cinnamon
How to make:
Heat oven to 350 degrees.
Combine all ingredients in a mixing bowl and stir until the sweet potatoes are completely covered. Pour all contents of the mixing bowl into a baking dish.
Bake for about 40 minutes or until tender. Drain before serving. I usually add a small dash of ground cinnamon on top before serving but that is optional!
2 packages (8oz each) Cream Cheese softened (we usually get the low fat or fat free)
1 Graham Cracker Pie Crust
HOW TO MAKE:
Heat oven to 325 degrees.
BEAT cream cheese, sugar and vanilla with mixer until well blended. Beat in eggs, 1 at a time, until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
TOP the pie crust with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with cool whip.
*recipe courtesy of Kraft
2 lbs beef cubes
2 TABLESPOON olive oil
1/2 sm yelllow onion chopped
1 can low sodium tomato soup
2 cans diced tomatoes with seasonings added (Don't drain! I usually get the Contadina diced tomatoes with Italian seasoning)
1 1/2 cup beef stock
1 TBS garlic powder
2 teaspoons ground black pepper
2 TBS Italian seasoning
1 1/2 teaspoon Low Sodium Salt
1 teaspoon minced onion
4-5 Yukon Gold Potatoes, peeled & cut into bite size chunks
1/4 cup Red Wine (optional - adds sweetness and helps keep the meat tender but I usually only add it if I already have a bottle on hand open)
How to make:
Sprinkle raw beef cubes with a pinch of s&p on each side. Place the beef cubes in a pan with 2 tbs olive oil over medium heat. Cook for about 2 minutes on each side (just until slightly browned on the outside). Drain.
Put the slightly browned beef in crockpot, add the remaining ingredients. Cook on low for about 8 hours. If you are crunched on time, you can cook it on high for about 5 hours but the slow cooking makes the beef much more tender. I usually do a "taste test" after about 6 hours. You may need a pinch more of something or another and by then you should be able to tell.
Serve with warm french bread or biscuits.
Be sure to have plenty of beer available to wash these down with! :)
4 cups Honey Mustard Dressing
1/2 jar Jalapeno Slices (the amount you use depends on how much you like spice!)
One dozen frozen chicken wings
How to make:
Drain the jalapenos. Combine the jalapenos with the honey mustard in a food processor. Process until the jalapenos are chopped up and spread throughout. Pour sauce in a large mixing bowl.
Meanwhile, cook wings as desired. Our favorite way is to grill them. You can fry them, bake them, or grill them. Add cooked wings to the bowl with the mixing sauce. Toss the wings to coat them. Serve with blue cheese dressing and celery on the side.
Thursday, October 21, 2010
This is pretty much a dump and serve recipe. Super easy and yummy!
2-3 chicken breasts cooked (shredded or cubed)
3 garlic cloves
1 can Rotel
1 can beef broth
1 can chicken broth
1 can diced tomatoes
1 can tomato soup
1 can black beans - drained
2 small onions, diced
1 tsp pepper
1 tsp cumin
1 tsp cilantro
saute' onion & garlic in olive oil in a large soup pot
combine all ingredients, bring to a boil and then turn down to a simmer.
Wednesday, October 20, 2010
Option: Jalapeno Slices
Spread the chips out on a microwaveable plate, top with cheese. Microwave until cheese is melted. Sprinkle the remaining ingredients throughout. Serve with sour cream on the side.
It may be the wrong time of year for this post since grilling season is almost over, but so worth the frost bite if you do decide to make it. Everyone I've made this for has asked for the recipe. It's easy as can be but very flavorful. Perfect for entertaining. (We added pineapple chunks, which is not included in the original recipe, but highly recommended!!!)
1/2 cup Barbecue Sauce
Cucumber Ranch Dressing (Kraft makes one or regular Ranch works as well)
Mix all ingredients except onion, pour over chicken and let marinate for at least an hour in the fridge. Soak the kabob sticks in water for at least 30 minutes before grilling. Drain the chicken, thread the kabobs sticks with alternating onion and chicken.
Heat grill and cook kabobs until chicken is done. Serve with the Cucumber Ranch (or regular) as a dipping sauce.
*Recipe courtesy of Cooking Light Magazine
1-1/2 cups finely chopped cooked chicken breasts (I seasoned mine with Italian Seasoning)
3/4 containter Part Skim Ricotta Cheese (15oz)
3 TBS Italian Seasoning
3 TBS grated parmesan cheese
2 tsp ground black pepper
How to Make:
Heat oven to 350°F.
Combine chicken and garlic in large bowl. Add spinach, cottage cheese, ricotta cheese, egg whites and 1/4 cup mozzarella. Stir in Italian seasoning, grated parmesan cheese and black pepper. (I always taste the filling at this point so you can add a bit more of anything if necessary). Spoon into manicotti shells.
Put in baking dish sprayed with cooking spray. Cover with spaghetti sauce.
BAKE 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.
*recipe courtesy of Cooking Light Magazine
- 1/2 cup butter, cubed
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped pecans, toasted (I used glazed pecans)
- 1-1/2 cups all-purpose flour
- 2 tablespoons packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1-1/3 cups 2% milk
- 3/4 cup canned pumpkin
- 1/2 cup ricotta cheese
- In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans.
- In a small bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened.
- Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with brown butter.
Tuesday, October 12, 2010
another neighborly recipe! this one comes from dawn :)
2 cans cream of chicken soup
1/2 cup sherri cooking wine
1 tsp paprika
1 stick of butter
salt & pepper
salt & pepper 4 -6 chicken breasts and cover in flour. melt 1 stick of butter and pour in bottom of 13x19 dish - then add chicken.
cook 30 min on 400. turn chicken and pour cream of chicken, paprika and sherri mix on top.
(heat cream of chicken, paprika and sherri on stove first to make thick)
cook on 350 for 45-50 minutes!
Thanks again, Kellie!
26oz Country Style Hash browns
1 1/2 c. shredded cheddar cheese
1 1/2 can cream of chicken soup
1 c. sour cream
1/2 c. diced onion
1/2 tsp salt
Mix all ingredients and bake for 1 hour on 350.
1 can cooked chicken/tuna
1 lb hamburger, browned and drained
1/2 onion chopped
1 C shredded carrot
2 celery stalks chopped
1/4 C soy sauce
2/3 C rice
1 can cream of mushroom soup
1 can chicken and rice soup
1/3 can of water
Chow Mien noodles
Mix all ingredients in an 8x8 pan. Bake uncovered at 350 for 1 hour. Sprinkle with Chow Mien noodles and serve.
This comes from my neighbor Kellie - she swears it's the best dish ever.
5 chicken breasts cooked and cut up (or 3 lg cans of chunk chicken)
10oz cooked spaghetti
1 can Rotel
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb Velveeta - cubed
1 soup can of milk
1 stick of butter
small chopped onion
Preheat oven to 375
Saute onion in butter. Put Velveeta and Rotel in microwave (like making cheese dip). Add that to all the rest of the ingredients and mix well. Pour everything in a 9x13 pan and cook for 20-25 minutes.
Wednesday, October 6, 2010
We LOVE having breakfast for dinner around here. Tonight I tried this recipe and we devoured them!
Ingredients: (I doubled this to freeze leftovers)
1/4 C all-purpose flour
1 C quick-cooking oats (I used old fashioned oats and soaked them in the buttermilk for 30 min)
1 TBSP sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp salt
1 C nonfat buttermilk
2 TBSP butter, melted
1 large egg
Combine the first 7 ingredients in a medium bowl, stirring with a whisk.
Combine buttermilk (unless you already added it to the oatmeal), butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.
heat a nonstick griddle over medium heat. Coat pan with cooking spray, or butter. Spoon about 2 1/2 TBSP of the mixture onto the griddle. Turn over when the edges brown and the middle gets bubbly.
Serve with a homemade brown sugar/cinnamon butter:
1 stick of butter (i use smart balance 50/50 spread)
1 TBSP brown sugar
1 tsp cinnamon
Whip together with a mixer and refrigerate to harden.