1 box of yellow cake mix
2 cups quick cooking oats
1 stick of butter, melted
1 jar (12-14 oz.) raspberry preserves
1. preheat oven to 375
2. combine cake mix & oats, then add melted butter. stir until crumbly
3. press 2 cups of mixture firmly into bottom of greased 9x13 dish
4. spread raspberry preserves evenly over cake mixture
5. sprinkle remaining cake mixture evenly over jelly
6. bake 24-28 mins. or until golden brown
7. let cool completely, then cut into bars
yields: 32 bars
Thursday, December 23, 2010
"Crack" Candy
1 sleeve of saltines
2 sticks of unsalted butter
2 cups brown sugar
1/2 bag chocolate chips
1. preheat oven to 400 & layer saltines in the bottom of a greased (or foil lined) 9x13 dish
2. meanwhile, melt butter
3. add brown sugar to butter. stir constantly to prevent burning/sticking
4. boil mixture for 3 mins or until frothy (do not overcook!)
5. pour mixture over saltines & bake for 5 mins.
6. remove from oven & sprinkle on chocolate chips
7. let chocolate melt for 5 minutes, and spread over crackers with rubber spatula
8. refrigerate at least 1 hour & break candy in pieces
2 sticks of unsalted butter
2 cups brown sugar
1/2 bag chocolate chips
1. preheat oven to 400 & layer saltines in the bottom of a greased (or foil lined) 9x13 dish
2. meanwhile, melt butter
3. add brown sugar to butter. stir constantly to prevent burning/sticking
4. boil mixture for 3 mins or until frothy (do not overcook!)
5. pour mixture over saltines & bake for 5 mins.
6. remove from oven & sprinkle on chocolate chips
7. let chocolate melt for 5 minutes, and spread over crackers with rubber spatula
8. refrigerate at least 1 hour & break candy in pieces
Cheesey Potato Breakfast Casserole
10 eggs
2 cups (1 pt.) half & half
1 bag shredded cheese, any kind
1 - 10 oz. bag shredded potatoes/has browns (I used "simply potato' southwestern style)
veggies of your choice (chopped peppers, onions, etc.)
meat of your choice (cubed ham, crispy, crumbled bacon, think-sliced sausage)
optional - parmesan cheese
1. Preheat oven to 350 degrees
2. Add shredded potatoes in greased 9x13 dish, press lightly to bottom of dish
3. Add meat & 1/2 of the bag of cheese
3. Pour eggs evenly over other ingredients & add remaining cheese & parmesan cheese, if desired.
5. Bake for 40-50 mins. until eggs are done (check center with toothpick)
2 cups (1 pt.) half & half
1 bag shredded cheese, any kind
1 - 10 oz. bag shredded potatoes/has browns (I used "simply potato' southwestern style)
veggies of your choice (chopped peppers, onions, etc.)
meat of your choice (cubed ham, crispy, crumbled bacon, think-sliced sausage)
optional - parmesan cheese
1. Preheat oven to 350 degrees
2. Add shredded potatoes in greased 9x13 dish, press lightly to bottom of dish
3. Add meat & 1/2 of the bag of cheese
3. Pour eggs evenly over other ingredients & add remaining cheese & parmesan cheese, if desired.
5. Bake for 40-50 mins. until eggs are done (check center with toothpick)
Tuesday, December 7, 2010
amazing layered baked ziti
this may just be my new favorite pasta dish! yum!!!!
2 TBSP olive oil
1 small yellow onion chopped (about 1/2 cup)
1 large clove garlic chopped
28 oz crushed canned tomatoes (drained)
1/2 tsp salt
dash of hot red pepper flakes
1 lb ziti pasta
1 cup whole mik ricotta
8 oz thin sliced mozzarella
1 cup grated parmigiano-reggiano or percornio cheese or combo
10 basil leaves torn small
Simmer olive oil, onion and garlic until onion is tender and garlic fragrant.
Add the tomatoes, salt, red pepper flakes, and basil leaves. Simmer 12 min.
Pre heat oven to 350
Cook pasta 2 min less than usual
Blend 2 TBSP tomato sauce with ricotta in bowl
Spread 3/4 cup of the sauce on bottom of 9x13 baking dish
Toss drained ziti w/ ricotta
Spread 1/2 of pasta mix in dish
Spoon 3/4 cup more sauce over pasta
Cover with sliced mozzarella, basil, and 1/2 of the grated cheese
Top with the rest of the pasta, rest of the sauce and 1/2 cup grated cheese
Bake 45 min, cool for 10 min
2 TBSP olive oil
1 small yellow onion chopped (about 1/2 cup)
1 large clove garlic chopped
28 oz crushed canned tomatoes (drained)
1/2 tsp salt
dash of hot red pepper flakes
1 lb ziti pasta
1 cup whole mik ricotta
8 oz thin sliced mozzarella
1 cup grated parmigiano-reggiano or percornio cheese or combo
10 basil leaves torn small
Simmer olive oil, onion and garlic until onion is tender and garlic fragrant.
Add the tomatoes, salt, red pepper flakes, and basil leaves. Simmer 12 min.
Pre heat oven to 350
Cook pasta 2 min less than usual
Blend 2 TBSP tomato sauce with ricotta in bowl
Spread 3/4 cup of the sauce on bottom of 9x13 baking dish
Toss drained ziti w/ ricotta
Spread 1/2 of pasta mix in dish
Spoon 3/4 cup more sauce over pasta
Cover with sliced mozzarella, basil, and 1/2 of the grated cheese
Top with the rest of the pasta, rest of the sauce and 1/2 cup grated cheese
Bake 45 min, cool for 10 min
Labels:
Freezer Meals,
Italian,
Kid Friendly,
Main Dish,
Pasta
Sunday, October 24, 2010
the ultimate twice baked potato
Ingredients
- 4 large baking potatoes
- 8 slices bacon
- 1 cup sour cream
- 1/2 cup milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded Cheddar cheese, divided
- 8 green onions, sliced, divided
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes
Labels:
Appetizers,
Budget Friendly,
Kid Friendly,
Sides,
Snack
Friday, October 8, 2010
weight watchers chocolate pumpkin muffins
1 box devil's food cake mix
1 can pumpkin
1/2 bag chocolate chips
1. preheat oven to 350
2. mix all ingredients
3. pour into cupcake pan
4. bake 15-20 mins
yields 12 regular sized muffins or 24 minis
1 can pumpkin
1/2 bag chocolate chips
1. preheat oven to 350
2. mix all ingredients
3. pour into cupcake pan
4. bake 15-20 mins
yields 12 regular sized muffins or 24 minis
Saturday, September 25, 2010
Slow Cooker Applesauce
3-4 lbs apples, cored, peeled and thinly sliced
1/2 c. sugar
2 T. brown sugar, packed
1 t. cinnamon
1/2 t. nutmeg
1/4 c. water
Fill slow cooker with apple slices to about 2 inches from top.
Stir together sugars and spices in a small bowl; mix into apples and add water.
Cover and cook on low setting for 8 hours, or until apples are tender.
Drain; mash apples with a potato masher to desired consistency. Store in refrigerator.
1/2 c. sugar
2 T. brown sugar, packed
1 t. cinnamon
1/2 t. nutmeg
1/4 c. water
Fill slow cooker with apple slices to about 2 inches from top.
Stir together sugars and spices in a small bowl; mix into apples and add water.
Cover and cook on low setting for 8 hours, or until apples are tender.
Drain; mash apples with a potato masher to desired consistency. Store in refrigerator.
Easy Apple Crumb Pie
9-inch pastry shell/pie crust unbaked, chilled
1 cup sifted flour
1/2 cup brown sugar, firmly packed
1/8 teaspoon salt
1/2 cup soft butter
6 cups peeled, cored, sliced apples
1/2 cup granulated sugar
1 teaspoon ground cinnamon
vanilla ice cream - optional
Combine flour, brown sugar, salt and butter; blend until crumbly then set aside.
Combine apples, granulated sugar and cinnamon; mix gently to coat apple slices.
Pack apple mixture into chilled crust. Sprinkle crumb topping over apples.
Bake in 375 degree oven until apples are tender, about 50 minutes.
Serve with vanilla ice cream
1 cup sifted flour
1/2 cup brown sugar, firmly packed
1/8 teaspoon salt
1/2 cup soft butter
6 cups peeled, cored, sliced apples
1/2 cup granulated sugar
1 teaspoon ground cinnamon
vanilla ice cream - optional
Combine flour, brown sugar, salt and butter; blend until crumbly then set aside.
Combine apples, granulated sugar and cinnamon; mix gently to coat apple slices.
Pack apple mixture into chilled crust. Sprinkle crumb topping over apples.
Bake in 375 degree oven until apples are tender, about 50 minutes.
Serve with vanilla ice cream
Wednesday, August 11, 2010
mocha frappe
Ingredients
- 1/4 cup instant coffee granules
- 1 cup sugar
- 1 cup nonfat dry milk powder
- 1 cup powdered non-dairy creamer
- 1/3 cup baking cocoa
- 1/4 teaspoon salt
- 1 1/2 cups crushed ice
- 1/2 cup milk
- whipped topping
- chocolate syrup
Directions
- With a rolling pin, crush coffee granules into a fine powder between sheets of waxed paper. Add the sugar, milk powder, creamer, cocoa and salt; mix well. Store in a cool dry place for up to 1 year.
- To prepare cooler: In a blender, combine the ice, milk and 1/2 cup of mocha mix; cover and process on high until smooth. Add dry mixture. Pour into glasses. Top with whipped topping & drizzle with chocolate if desired.
Monday, August 9, 2010
iced coffee
Ingredients
- 1/2 cup warm water
- 2 teaspoons instant coffee granules
- 1 tray ice cubes
- 1/2 (5 ounce) can sweetened condensed milk, divided
- 1/2 cup milk
- 1 tablespoon chocolate syrup
Directions
- In a small bowl, stir together the water and instant coffee. In a blender, combine ice cubes, coffee mixture, milk, sweetened condensed milk and chocolate syrup. Blend until smooth. Pour into glasses and serve.
Monday, July 12, 2010
Penne Pasta with Chicken, Tomatoes & Zucchini
Ingredients
7.25oz. Penne Pasta (1/2 pkg Barrilla Plus Penne in nutritionals)
3 tbsp. Extra Virgin Olive Oil
2 tbsp. Smart Balance Light
1/2 c. onion, finely chopped
3-4 cloves garlic, sliced
2 chicken breasts, cubed
3/4 lb. zucchini, cubed 1/2" = 2cups
2 c. grape or cherry tomatoes, halved
pepper to taste
1 tsp. dried Basil
1/8 tsp chili powder (or to taste)
1/2 tsp salt
NOT IN NUTRITIONALS
2 oz Low Fat Shredded Cheese of choice
or grated parmesan cheese.
Directions
Heat oil over medium heat.
Add onion and garlic.
Cook until translucent.
Increase heat. Add cubed chicken. Stir briskly until white.
Add zucchini and halved tomatoes, salt, chili powder, and basil.
Reduce to low-med heat, cover, and cook 10 minutes.
Cook pasta according to directions.
Mix cooked, drained, hot pasta with 2 tablespoons softened butter.
Add chicken mixture (I like to smash/break up the tomatoes before mixing with pasta) and toss.
OPTIONAL
Serve with shredded cheese or grated parmesan cheese.
7.25oz. Penne Pasta (1/2 pkg Barrilla Plus Penne in nutritionals)
3 tbsp. Extra Virgin Olive Oil
2 tbsp. Smart Balance Light
1/2 c. onion, finely chopped
3-4 cloves garlic, sliced
2 chicken breasts, cubed
3/4 lb. zucchini, cubed 1/2" = 2cups
2 c. grape or cherry tomatoes, halved
pepper to taste
1 tsp. dried Basil
1/8 tsp chili powder (or to taste)
1/2 tsp salt
NOT IN NUTRITIONALS
2 oz Low Fat Shredded Cheese of choice
or grated parmesan cheese.
Directions
Heat oil over medium heat.
Add onion and garlic.
Cook until translucent.
Increase heat. Add cubed chicken. Stir briskly until white.
Add zucchini and halved tomatoes, salt, chili powder, and basil.
Reduce to low-med heat, cover, and cook 10 minutes.
Cook pasta according to directions.
Mix cooked, drained, hot pasta with 2 tablespoons softened butter.
Add chicken mixture (I like to smash/break up the tomatoes before mixing with pasta) and toss.
OPTIONAL
Serve with shredded cheese or grated parmesan cheese.
Labels:
Chicken,
Diet-Friendly,
Kid Friendly,
Main Dish,
Pasta
Monday, May 17, 2010
picky kid's chicken noodle soup
The last time Logan was sick, he got a little addicted to Campbell's Healthy Request Chicken Noodle Soup. Even though it is a low-sodium soup, it still has a lot of sodium. So I came up with my own, healthier version.
This makes enough for about 6 kid servings. I split them up in freezer bags & freeze them, so I always have ome on hand.
Ingredients:
1 c. cooked chicken, cubed about 1 chicken breast, perdue shortcuts work well too)
1/2 lb. wide egg noodles
32 oz. low-sodium 100% natural chicken brother
1 c. peeled, sliced carrots
optional: 1/4 celery, chopped fine; pepper, onion powder to taste
Directions:
1. Add chicken broth to large sauce pan and bring to a slow boil; add carrots.
2. Meanwhile, cook noodles in large pot, according to package; drain, return to pot
3. Once carrots are fork-tender, throw in chicken (& celery), cook 2-3 mins. For more broth, warm water can be added at this time.
4. Combine ingredients in large pot & heat 2 minutes.
5. Let cool completely before freezing
This makes enough for about 6 kid servings. I split them up in freezer bags & freeze them, so I always have ome on hand.
Ingredients:
1 c. cooked chicken, cubed about 1 chicken breast, perdue shortcuts work well too)
1/2 lb. wide egg noodles
32 oz. low-sodium 100% natural chicken brother
1 c. peeled, sliced carrots
optional: 1/4 celery, chopped fine; pepper, onion powder to taste
Directions:
1. Add chicken broth to large sauce pan and bring to a slow boil; add carrots.
2. Meanwhile, cook noodles in large pot, according to package; drain, return to pot
3. Once carrots are fork-tender, throw in chicken (& celery), cook 2-3 mins. For more broth, warm water can be added at this time.
4. Combine ingredients in large pot & heat 2 minutes.
5. Let cool completely before freezing
Thursday, May 13, 2010
Slow Cooker Buffalo Chicken
Ingredients:
4 boneless, skinless chicken breasts
1 packet Ranch dressing mix (I like Hidden Valley)
1 1/2 bottles of your favorite wing sauce
optional: blue cheese and/or additional wing sauce for dipping
Directions:
1. Add chicken to slow cooker & top with ranch mix
2. Add wing sauce
3. Cover & cook on low 6-7 hrs.
4. Add 2 tbsp. butter & mix through
5. Remove chicken. You can shred & add to rolls/buns or serve with noodles, rice, etc.
*Courtesy of AllRecipes.com
4 boneless, skinless chicken breasts
1 packet Ranch dressing mix (I like Hidden Valley)
1 1/2 bottles of your favorite wing sauce
optional: blue cheese and/or additional wing sauce for dipping
Directions:
1. Add chicken to slow cooker & top with ranch mix
2. Add wing sauce
3. Cover & cook on low 6-7 hrs.
4. Add 2 tbsp. butter & mix through
5. Remove chicken. You can shred & add to rolls/buns or serve with noodles, rice, etc.
*Courtesy of AllRecipes.com
Labels:
5 ingredients or less,
Chicken,
Main Dish,
Slow Cooker,
Spicy
Ultimate Chicken Fingers
Ingredients:
3 boneless skinless chicken beasts, cut crosswise into 1/2 inch strips
2/3 cup Original Bisquick mix or Heart Smart Bisquick
1/2 cup grated parmesean cheese
1/2tsp salt or garlic salt
1/2 tsp paprika
1 egg, slightly beaten
3 Tbsp butter or margarine, melted
Directions:
HEAT oven to 450 degrees F. Line cookie sheet with foil; spray with w/ cooking spray. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, cheese, salt, and paprika.
DIP half of the chicken strips into egg; place in bag. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter over chicken.
BAKE 12-14 min, turning halfway through bake time with pancake turner, until no longer pink in center.
4 servings.
Courtesy of Spiced Chefs
3 boneless skinless chicken beasts, cut crosswise into 1/2 inch strips
2/3 cup Original Bisquick mix or Heart Smart Bisquick
1/2 cup grated parmesean cheese
1/2tsp salt or garlic salt
1/2 tsp paprika
1 egg, slightly beaten
3 Tbsp butter or margarine, melted
Directions:
HEAT oven to 450 degrees F. Line cookie sheet with foil; spray with w/ cooking spray. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, cheese, salt, and paprika.
DIP half of the chicken strips into egg; place in bag. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter over chicken.
BAKE 12-14 min, turning halfway through bake time with pancake turner, until no longer pink in center.
4 servings.
Courtesy of Spiced Chefs
Labels:
Appetizers,
Chicken,
Kid Friendly,
Main Dish,
quick -n- easy,
Snack
Wednesday, May 12, 2010
Chicken Lo Mein
Ingredients:
1/2 lb. spaghetti, uncooked
1/2 cup KRAFT Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
1 TBSP Italian Seasoning
1 TBSP Italian Seasoning
2 cloves garlic, minced
1 red onion, cut into thin strips
1 pepper (any color), cut into strips
1 pepper (any color), cut into strips
1/2 cup fat-free reduced-sodium chicken broth
2 Tbsp. peanut butter
1/4 cup lite or low sodium soy sauce
Directions:
1. Cook spaghetti in large saucepan as directed on package.
2. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic, (sprinkle the Italian seasoning over the chicken as it cooks), stir-fry 3-5 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter. Simmer on low-medium heat until the veggies are tender-crisp, stir occasionally.
3. Drain spaghetti; return to pan. Add chicken mixture. Add soy sauce; mix well.
*Courtesy of Spiced Chefs
1. Cook spaghetti in large saucepan as directed on package.
2. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic, (sprinkle the Italian seasoning over the chicken as it cooks), stir-fry 3-5 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter. Simmer on low-medium heat until the veggies are tender-crisp, stir occasionally.
3. Drain spaghetti; return to pan. Add chicken mixture. Add soy sauce; mix well.
*Courtesy of Spiced Chefs
Thursday, April 29, 2010
Chicken Enchilladas (again!)
Ingredients:
2 tbsp oil
8 (6inch) tortillas
1c chopped onion
1 clove garlic, minced
1 can black beans
2 cup shredded cooked chicken
½ cup water
1 tsp cumin
1 (4oz) can chopped green chilies
1 (8oz) jar taco sauce
1cup shredded cheese
1. Heat oil in skillet cook onion and garlic until tender, stir in beans, shredded chicken, water, cumin and heat through.
2. Spoon about 1/3-cup mixture onto tortilla. Roll up, arrange tortillas in 12x8 baking dish. Pour taco sauce evenly over enchiladas. Sprinkle with cheese. Cover with foil.
3. Bake at 350 25 min covered, bake 5 more minutes uncovered.
2 tbsp oil
8 (6inch) tortillas
1c chopped onion
1 clove garlic, minced
1 can black beans
2 cup shredded cooked chicken
½ cup water
1 tsp cumin
1 (4oz) can chopped green chilies
1 (8oz) jar taco sauce
1cup shredded cheese
1. Heat oil in skillet cook onion and garlic until tender, stir in beans, shredded chicken, water, cumin and heat through.
2. Spoon about 1/3-cup mixture onto tortilla. Roll up, arrange tortillas in 12x8 baking dish. Pour taco sauce evenly over enchiladas. Sprinkle with cheese. Cover with foil.
3. Bake at 350 25 min covered, bake 5 more minutes uncovered.
Labels:
Chicken,
Freezer Meals,
Kid Friendly,
Main Dish,
Mexican
Monday, April 26, 2010
Jersey Style Tuna Melt
:
Courtesy of All-Recipes
Ingredients for 4 sandwiches:
- 2-3 (6 ounce) cans solid white tuna in water, drained
- approx. 1/4 cup mayonnaise
- 1/4 cup finely chopped celery
- 1 1/2 tablespoons finely chopped onion
- 1 tablespoon chopped parsley (I used 1/4 tbsp. b/c we arent fans of parsley)
- 3/4 teaspoon red wine vinegar
- 1 pinch salt
- 1 pinch black pepper
- 4 slices seedless rye bread
- 8 slices ripe tomato
- 8 slices Swiss cheese
- optional: paprika, for garnish
Directions
- Preheat the oven broiler.
- In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
- Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
- Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.
Courtesy of All-Recipes
Labels:
Budget Friendly,
Diet-Friendly,
Main Dish,
quick -n- easy,
Snack
Friday, April 9, 2010
best baked ziti
Ingredients:
- 1 pound dry ziti pasta
- 1 onion, chopped
- 1 pound lean ground beef
- 2 (26 ounce) jars spaghetti sauce
- 6 ounces provolone cheese, sliced
- 1 1/2 cups sour cream
- 6 ounces mozzarella cheese, shredded
- 2 tablespoons grated Parmesan cheese
Directions:
- Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
- In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
- Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Labels:
Beef,
Freezer Meals,
Kid Friendly,
Main Dish,
Pasta
Tuesday, March 30, 2010
Apple Pork Chops
Ingredients:
3-4 boneless pork loin chops
3-4 red delicious apples, peeled & sliced
4 tbsp. brown sugar
2 tsp. cinnamon
1 tsp. salt
Directions:
Place pork in slow cooker, cover with sliced apples.
Mix remaining ingredients & sprinkle over contents.
Cook on LOW 6-7 hours.
What I did different:
We dont like cinnamon apples too mushy, so I cooked the pork (w/salt) for 3 hours, then tossed in the apples, brown sugar & cinnamon and cooked an additional 3 hours.
*Serves 2-3
3-4 boneless pork loin chops
3-4 red delicious apples, peeled & sliced
4 tbsp. brown sugar
2 tsp. cinnamon
1 tsp. salt
Directions:
Place pork in slow cooker, cover with sliced apples.
Mix remaining ingredients & sprinkle over contents.
Cook on LOW 6-7 hours.
What I did different:
We dont like cinnamon apples too mushy, so I cooked the pork (w/salt) for 3 hours, then tossed in the apples, brown sugar & cinnamon and cooked an additional 3 hours.
*Serves 2-3
Saturday, March 27, 2010
Chicken Caesar
Ingredients:
2-3 boneless chicken breasts
2 bottles of Creamy Cesar dressing
2-3 cloves of freshly pressed garlic
grated parmesan cheese
romaine lettuce
Directions:
1. Add chicken to baking pan
2. Add 1 bottle of dressing & top with remaining ingredients
3. Bake uncovered at 400 for 45 min (30 min for tenderloins).
4. Make a salad with Romaine lettuce, grated parmesan cheese and croutons,
5. Slice the chicken and place on top of salad
(can also be served over pasta)
*This can also be prepared as a quick & easy freezer meal. Add all ingredients to a gallon size freezer bag & freeze. When ready to make, defrost for 24 hours, then bake as directed.
Labels:
Budget Friendly,
Chicken,
Diet-Friendly,
Kid Friendly,
Main Dish,
quick -n- easy
Thursday, March 18, 2010
Pioneer Woman's Penna a la Betsy
*Courtesy of Pioneer Woman
Ingredients
Ingredients
- ¾ pounds Penne Pasta
- 1 pound Shrimp
- 3 Tablespoons Butter
- 3 Tablespoons Olive Oil
- 1 whole Onion (small)
- 2 cloves Garlic
- ½ cups White Wine (or To Taste)
- 1 can Tomato Sauce (8 Oz)
- 1 cup Heavy Cream
- Fresh Parsley, to taste
- Fresh Basil - To Taste
- Salt To Taste
- Pepper To Taste
- Cook the penne pasta until al dente.
- Peel and rinse (under cool water) 1 pound of large shrimp.
- Heat about 1 tbsp. butter and olive oil in a skillet.
- Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them.
- Remove from heat and let cool for a few minutes.
- Finely dice one small onion.
- Mince two cloves of garlic.
- In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil.
- Add the garlic and onion and sauté, stirring occasionally.
- After the garlic and onions have cooked a bit add your white wine.
- Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
- Now add an 8-ounce can of plain tomato sauce. Stir well until combined.
- Then add 1 cup of heavy cream. Continue stirring.
- Turn heat down to low and let simmer.
- Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.
- Now add your chopped shrimp back into the tomato cream sauce.
- Give it a stir and add salt and pepper to taste.
- Throw in your herbs and stir until combined.
- Finally add your cooked penne pasta and give it a good stir.
Saturday, February 27, 2010
Super Easy Shrimp Scampi
Ingredients:
1 pkg pasta (I like using bow-ties)
1 lb. small-medium shrimp, tails off (I used de-veined, uncooked shrimp, but cooked is fine too)
3 cloves garlic, minced or pressed
a few tbsp. olive oil
3/4-1 c. white wine (or cooking wine)
1/2 can chicken broth
1 tbsp. butter
1/2 c. parmesan cheese
salt & pepper to taste
1. Bring a large pot of water to boil & add pasta.
2. Meanwhile, add olive oil to a hot saucepan & saute garlic. When garlic is cooked, add salt, pepper & chicken broth.
3. Add butter & let it melt. Add parmesan cheese, wine & shrimp. Mix well & bring to a simmer. If you are using uncooked shrimp, be sure to simmer according to bag - or until well cooked (light orange in color).
4. Drain pasta & toss with scampi sauce or spoon over pasta.
5. Serve with fresh bread
*Courtesy of 3 Pugs & a Baby
*Serves 2-3
1 pkg pasta (I like using bow-ties)
1 lb. small-medium shrimp, tails off (I used de-veined, uncooked shrimp, but cooked is fine too)
3 cloves garlic, minced or pressed
a few tbsp. olive oil
3/4-1 c. white wine (or cooking wine)
1/2 can chicken broth
1 tbsp. butter
1/2 c. parmesan cheese
salt & pepper to taste
1. Bring a large pot of water to boil & add pasta.
2. Meanwhile, add olive oil to a hot saucepan & saute garlic. When garlic is cooked, add salt, pepper & chicken broth.
3. Add butter & let it melt. Add parmesan cheese, wine & shrimp. Mix well & bring to a simmer. If you are using uncooked shrimp, be sure to simmer according to bag - or until well cooked (light orange in color).
4. Drain pasta & toss with scampi sauce or spoon over pasta.
5. Serve with fresh bread
*Courtesy of 3 Pugs & a Baby
*Serves 2-3
Tuesday, January 26, 2010
Fried Rice
2 c white instant rice
3-4 tbsp. soy vay (in the soy sauce aisle)
1/2 yellow onion, chopped
2 eggs
extra virgin olive oil, keep this handy
1/2 package of mushrooms, sliced and fresh
1 tsp garlic salt
1. Make the rice and set aside.
2. In a non-stick pan, heat 2 tbsp of olive oil, crack the eggs into this and start separating them as they cook.
3. Add the onion, add the rice, stir around and add the mushrooms and garlic salt.
4. Pour soy vay onto the rice, stir, and add a bit more olive oil.
5. Cook, stirring occasionally, for about 15-20 minutes on medium.
*courtesy of amyjo
3-4 tbsp. soy vay (in the soy sauce aisle)
1/2 yellow onion, chopped
2 eggs
extra virgin olive oil, keep this handy
1/2 package of mushrooms, sliced and fresh
1 tsp garlic salt
1. Make the rice and set aside.
2. In a non-stick pan, heat 2 tbsp of olive oil, crack the eggs into this and start separating them as they cook.
3. Add the onion, add the rice, stir around and add the mushrooms and garlic salt.
4. Pour soy vay onto the rice, stir, and add a bit more olive oil.
5. Cook, stirring occasionally, for about 15-20 minutes on medium.
*courtesy of amyjo
Labels:
Asian,
Budget Friendly,
Diet-Friendly,
quick -n- easy,
Sides,
Vegetarian
Sunday, January 24, 2010
Best Ever Ribs
Ingredients:
4 pounds pork baby back ribs
salt and pepper to taste
2 cups honey BBQ (I used Sweet Baby Ray's Honey BBQ)
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce
4 pounds pork baby back ribs
salt and pepper to taste
2 cups honey BBQ (I used Sweet Baby Ray's Honey BBQ)
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce
Directions:
- Preheat oven to 400 degrees F (200 degrees C).
- Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.DO NOT SKIP THE BAKING!
- In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
- Cover, and cook on Low 6 hours, or until ribs are tender.
Tuesday, January 19, 2010
Orzo and Roasted Veggies
Ingredients:
1 box of Orzo
veggies of your choice (red onion, zucchini, eggplant, red peppers, carrots)
1/2 c. olive oil, divided
salt and pepper to taste
1/4 cup lemon juice
1 c. crumbled feta cheese
Directions:
1. Cook paste according to package; set aside
2. Toss washed & cut veggies with olive oil & season with salt & pepper. Roast in oven until done.
3. Combine orzo & veggies and toss with 1/4 c. olive oil, lemon juice & feta.
4. Serve warm or cold.
1 box of Orzo
veggies of your choice (red onion, zucchini, eggplant, red peppers, carrots)
1/2 c. olive oil, divided
salt and pepper to taste
1/4 cup lemon juice
1 c. crumbled feta cheese
Directions:
1. Cook paste according to package; set aside
2. Toss washed & cut veggies with olive oil & season with salt & pepper. Roast in oven until done.
3. Combine orzo & veggies and toss with 1/4 c. olive oil, lemon juice & feta.
4. Serve warm or cold.
Saturday, January 9, 2010
Homemade Taco Seasoning
Ingredients
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Directions
- In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
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