Taco Stroganoff

Ingredients:

1 lb. ground beef
1 small onion, chopped (I didn't use this and it was fine without it)
1 envelope taco seasoning mix
1 small can corn with diced peppers
1/2 cup water
1 8oz tub of cream cheese with chive and onion
1 cup shredded cheddar cheese
12 oz. egg noodles

Directions:

Cook onions and ground beef in large saute pan until beef is no longer pink. Drain beef.
MEANWHILE, cook egg noodles & drain.
Add taco seasoning, water & corn to beef in pan and cook 1 to 2 minutes.
Add cream cheese & shredded cheddar and cook until heated through and cheese melts. '

Toss with cooked noodles.

Veggie Nuggets

This is on my "Must Try List:

2 Cups frozen broccoli
1 Cup frozen cauliflower
1 Cup shredded cheddar cheese
1 Cup cooking water from vegetables
2/3 Cup flour
1/2 Cup breadcrumbs (plus more for breading)
Salt/pepper/garlic powder to taste
A little oil

Put veggies in a pot and cover with water. Cook on medium heat until tender. Scoop out with a slotted spoon and put into a mixing bowl. Using a hand mixer or potato masher (or a food processor would be great if you have one) mix and mash the veggies together.

Stir in cheese and seasoning. Gradually add cooking water and flour/breadcrumbs until the desired consistency is achieved. (Again, the measurements listed above are approximations I made after I was finished).

Chill the mixture in the fridge to allow it to be easier to work with. (I left it for 1-2 hours)

Prepare a skillet over medium heat with just enough oil (canola, vegetable, whatever) to cover the bottom. Using your hands, form patties with the chilled mixture. Dip into breadcrumbs.

Place the nuggets into the hot pan. Cook each side for 3 minutes or until lightly browned. Drain on paper towel and cool on wire racks.

* Makes about 35 nuggets.

Buffalo Chicken Pizza

*This is one of our favorites, I make it every Friday for "Pizza Night". We save about $12 a week by making this at home, rather than spending $17 at our local pizza place.

Ingredients:

1 boneless, skinless chicken breast-cut up (I cook & shred 2 at a time, and freeze the other for the following week)
1 cup buffalo wing sauce -I use Steve & Ed's brand
Pizza crust /dough -Pillsbury Pizza Crust is my favorite, but Boboli works well too.
shredded mozzarella or colby jack cheese

Optional: Blue Cheese or Ranch for dipping!

Directions:

1. Cook chicken in a frying pan & let cool
2. Preheat oven to 450 or follow directions on crust packaging
3. Spread 1/2 of buffalo sauce with a pastry brush on crust and sprinkle lightly with some of the cheese
4. Shred chicken with fingers, and mix with remaining buffalo sauce
5. Add mixture to crust and sprinkle on remaining cheese.
6. Bake 10-15 mins or until cheese is melted and edges are brown (or follow crust packaging)

Mini Meatloaves

Ingredients:

1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
4. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Super Fast Kid Sized Pizzas!

Ingredients:

whole wheat english muffin or pita-sliced in half
pizza sauce
mozzerella cheese

Directions:

Preheat oven to 350 degrees
Spread pizza sauce on muffin or pita halves
Sprinkle with mozzerela cheese
Bake for 10 mins. or until cheese is melted

Calzones

Ingredients:

Pillsbury pizza dough (or 2 containers Crescent Rolls for mini calones)
1 1/2 cup ricotta cheese
1 cup mozzarella
1 veggie or meat... sausage crumbles, pepperoni, peppers, onions, etc.
1 tsp. italian season
optional: oregano, chives, other seasonings
2 tbsp. butter, melted

Directions:

Mix cheeses, veggies and meat.
Grease a cookie tray or pizza stone and roll out the dough.
Add filling to half of the dough, then fold over (or roll crescents around filling for minis)
Brush top of calzone with melted butter.
Bake according to the directions on the dough or until dough is golden brown (usually 425 for 13 mins)

Chicken Nuggets

This is another one from Deceptively Delicious. Logan is a chicken nugget addict. I have been looking for a healthier alternative to the frozen and fresh nuggets in the grocery store. I think we have a winner!

Ingredients:

1 cup whole wheat breadcrumbs
1/2 cup flax seed meal
1 tablespoon grated parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup broccoli or spinach or sweet potato or beet, puree (*I used sweet potatoe)
1 large egg, lightly beaten
1 lb boneless skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks
1/2 teaspoon salt
nonstick cooking spray
1 tablespoon olive oil

Directions:

1. In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.

2.In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.

3.Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.

4. Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil.

5. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes.

6. Turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.

*SERVES 2-4

*These are just as good after being frozen. I made a big batch and frozen them in ziploc bags Logans lunch. Then heat in the toaster oven!

*About cooking & pureeing sweet potatoes:
Leave skin on...
Option 1, Roast: wash, pierce with a fork and roast at 400 degree for 40-50mins
Option 2, Steam: wash, cut into quarters and steam over boiling water for 40-45mins.
Option 3, Microwave: wash, cut into quarters, cover with saran wrap and microwave for 2-3 mins. at a time until tender.

Peel or scoop out center, puree until smooth.

Pink Pancakes

This is from Jessica Seinfeld's Cookbook, "Deceptively Delicious". These taste surpringly good, and I couldnt taste the beets. Mark and Logan loved them too!
Im hoping to replace these with Logan's favorite frozen pancakes.

Ingredients
3/4 cup water
1/2 cup ricotta cheese
1/4 cup beet, pureed*
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1 cup pancake mix
1/4 cup grated apple
nonstick cooking spray
1 tablespoon vegetable oil
pure maple syrup
fresh fruit (optional)
powdered sugar (optional)

Directions

1. In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, and cinnamon.

2. Dump the cheese mixture into a medium bowl, add the pancake mix and apple. Stir until just combined. Do not overmix, you want the batter to be lumpy.

3. Coat a griddle with nonstick spray and heat to medium high. Add 1/2 tsp vegetable oil. Use 1/4 cup of batter at a time and pour out pancakes. When you see bubbles start to form, it is time to flip the pancake. If the bottom is too brown, turn the heat down. It should take about 1 to 2 minutes per side.

4. Serve warm, garnish with maple syrup, fresh fruit, and powdered sugar.

About cooking & pureeing beets:
Wash, trim stems to 1" and leave whole. Wrap in foil and roast at 400 degrees for one hour.
After beets are cool, peel and place in a blender or processor for about 2 mins.
OR you can buy canned beets, and puree them straight from the can!

Easy Pepperoni Stomboli

Ingredients:

1 loaf frozen bread dough, thawed
2 eggs, separated
2 tbsp oil
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp garlic powder
1/4 tsp pepper
4 oz pkg sliced pepperoni
9 oz pkg shredded mozzarella cheese
1 tsp grated parmesan cheese
Optional: pasta sauce for dipping

Directions:

1. Roll out bread dough into a 12x15 inch rectangle; set aside.
2. Combine egg yolks, oil and spices together; spread over dough.
3. Arrange pepperoni & mozzarella cheese on top; sprinke with parmesan cheese.
4. Fold in thirds or roll. Place seam-side down on a baking sheet.
5. Brush with egg whites
6. Bake at 350 degrees for 30 to 40 minutes.

*Makes 8 servings.

*Courtesy of The Busy Mom's Cookbook