Nothing beats a homecooked meal!

Sesame Pecan Chicken Strips

2012-01-29T14:10:00.000-08:00

Ingredients:
2 large egg whites
1 cup breadcrumbs
1/2 cup finely chopped pecans
1/4 cup sesame seeds
1 tsp paprika
1 cup vegetable or peanut oil
1 1/4 lb skinless, boneless skinless chicken breasts

Beat egg whites in a large bowl until frothy
Mix breadcrumbs, pecans, sesame seeds, paprika, & 1 tsp salt in a medium bowl
Heat vegetable oil in a large nonstick skillet over medium-high heat
Dip chicken in egg whites & then roll in the breadcrumb mixture, pressing to help it adhere
Cook chicken until golden brown, about 3 mins per side
Drain on paper towels
Cut into strips
Serve with honey mustard dressing

Spice Rubbed Pork Chops

2012-01-29T14:00:00.000-08:00

Ingredients:
2 (4 oz) boneless pork loin chops
1/8 tsp garlic salt
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp brown sugar
1.5 tsp olive oil

Heat skillet over medium-high heat
Sprinkle pork chops with 1/8 tsp garlic salt
Combine coriander, cumin, & sugar in shallow bowl
Sprinkle spice mixture over both sides of pork
Add oil to pan; swirl to coat
Add pork to pan
Cook 2 mins or until browned
Turn pork over & cook 4 mins or until done

Recipe courtesy of Cooking Light

Coconut Cupcakes

2012-01-29T13:54:00.000-08:00

Recipe courtesy of the Barefoot Contessa Cookbook

Ingredients:
Cupcakes
3/4 lb (3 sticks) unsalted butter at room temperature
2 cups sugar
5 extra large eggs at room temperature
1.5 tsps vanilla extract
1.5 tsps almond extract
3 cups flour
1 tsp baking powder
1 tsp baking soda
0.5 tsp salt
1 cup buttermilk
14 oz sweetened shredded coconut

Frosting*
1 lb cream cheese at room temperature
3/4 lb (3 sticks) unsalted butter, room temperature
1 tsp vanilla extract
0.5 tsp almond extract
1.5 lb confectioners sugar, sifted

Preheat oven to 325
In the bowl of an electric mixed fitter with paddle attachment, cream butter & sugar on high speed until light & fluffy - about 5 mins
With the mixer on low speed, add the eggs 1 at a time, scraping down the bowl after each addition
Add vanilla & extract; mix well
In a separate bowl, sift together the flour, baking powder, baking soda, & salt
In 3 parts, alternately add the dry ingredients & the buttermilk to the batter, beginning and ending with the dry
Mix until just combined
Fold in 7 oz of coconut
Line a muffin pan with paper liners
Fill each liner to the top with batter
Bake for 25-35 mins until the tops are brown & a toothpick comes out clean
Allow to cool in the pan for 15 mins
Remove to a baking rack & cool completely
Meanwhile make the frosting
In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, vanilla, & almond extracts
Add confectioners sugar & mix until smooth
Frost the cupcakes & sprinkle with the remaining coconut

*I was too lazy to make the frosting so I decided to buy pre-made cream cheese frosting & added the vanilla & almond extracts

Baked Ziti

2012-01-29T06:48:00.000-08:00

Ingredients:
Sauce
2 Tbsps olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 can (28 oz) whole tomatoes
1 can (15 oz) tomato sauce
2 Tbsps tomato paste
2 tsps sugar
1/4 tsp salt
1/4 tsp pepper
1 can (14.5 oz) basil & oregano diced tomatoes, drained
1/2 cup fresh basil leaves, chopped

Ziti & cheese
1 box (16 oz) ziti
8 oz shredded mozzarella
1/4 cup grated Parmesean cheese

Heat oven to 375
Coat 13 x 9 x 2" pan with nonstick cooking spray
Heat oil in a 3 quart sauce pan over medium heat
Add onion & cook 4 mins
Add garlic & cook another min
Stir in whole tomatoes & their juice breaking tomatoes apart with wooden spoon
Stir in tomato sauce, tomato paste, sugar, salt & pepper
Simmer, stirring occasionally for 20 mins
Remove pan from heat
Stir in diced tomatoes & basil
Cook pasta according to directions on package
Drain & mix ziti with tomato sauce
Pour mixture into prepared pan
Top with cheese
Bake 20-25 mins

Basil Parmesan Dip

2012-01-12T06:55:00.000-08:00

Ingredients:
1 cup lightly packed basil leaves (about 1/2 oz)
3/4 cup finely grated Parmigiano-Reggiano cheese
3/4 cup reduced fat sour cream
2 tsps lemon juice
1 garlic clove, minced
Salt & pepper to taste

Add all ingredients to food processor or blender
Process until smooth
Serve with pita chips/crackers

Mexican Potato Sausage Casserole

2011-09-23T14:43:00.000-07:00

Ingredients:
12 oz ground chorizo or Italian sausage*
1/2 cup chopped green bell pepper
1 package Simply Potatoes® Southwest Style Hash Browns
2 cups (8 ounces) shredded Monterey Jack or Cheddar cheese
4 eggs
1 cup milk
1 medium tomato, seeded, chopped

Heat oven to 350°F
Spray 8 or 9-inch square baking dish with nonstick cooking spray
In 10-inch skillet cook sausage and green pepper over medium-high heat 8 to 10 minutes or until sausage is browned and cooked through; drain
Place half of the Simply Potatoes in prepared baking dish
Top with half of the sausage and 3/4 cup of cheese; repeat
Combine eggs and milk in medium bowl; beat well with fork
Pour egg mixture evenly over layered mixture in pan
Cover with foil; bake for 45 minutes
Uncover; add chopped tomato and remaining 1/2 cup cheese
Bake, uncovered, for an additional 10 to 15 minutes or until knife inserted in center comes out clean
Let stand 10 minutes before serving

* I used Italian sausage

Sizzling Sage Butter Pasta

2011-05-22T12:44:00.000-07:00

Recipe found in cookbook Pasta by Eric Treuille & Anna Del Conte

Ingredients:

1 lb dried pasta (ribbons or stuffed pasta)

6 Tbsps butter

2 garlic cloves, peeled & halved

16 fresh sage leaves

freshly grated Parmesan

Cook pasta in large pot of boiling, salted water until firm to the bite

While pasta is cooking, heat butter & garlic in a skillet over medium heat until just golden

Add sage leaves & cook, stirring until fragrant (30 seconds)
Remove & discard garlic

Drain pasta & return to the warm pasta pot
Add hot butter & sage to pasta; toss well to coat

Serve immediately with Parmesan

Spinach & Walnut Pesto Pasta

2011-05-22T12:39:00.000-07:00

Quick dinner. Be careful not to overdo the garlic!

Ingredients:

1 cup packed, stemmed spinach leaves

4 garlic cloves, crushed

3 Tbsps walnut pieces

6 Tbsps extra virgin olive oil

1/2 cup grated Parmesan

salt & pepper

1 lb dried pasta (tubes or shells)

Place spinach, garlic, walnuts & olive oil in a food processor; pulse until smooth

Transfer to a bowl

Mix in Parmesan until well combined

Add salt & pepper to taste

Cook pasta in large pot of boiling, salted water until firm to the bite

Drain, reserving 1/2 cup pasta water

Return pasta to pot, toss with pesto adding reserved water as needed

Serve immediately

Rocky Road Bars (Minus the Nuts)

2011-03-27T10:28:00.000-07:00

These are delicious & addicting!

Recipe courtesy of Betty Crocker

Ingredients:
1 box super moist devil's food cake

1/2 cup butter, melted

1/3 cup water

1/4 cup packed brown sugar

2 eggs

1 cup chopped nuts*

3 cups miniature marshmallows

1/2 cup plain M&Ms

1/3 cup pre-made chocolate frosting

Heat oven to 350°F (325°F for dark or nonstick pan)

Grease bottom and sides of 13x9-inch pan with cooking spray or shortening

In large bowl, stir together half of the dry cake mix, the butter, water, brown sugar and eggs until smooth

Stir in remaining cake mix and the nuts; spread in pan

Bake 20 minutes (25 minutes for dark or nonstick pan)

Sprinkle with marshmallows

Bake 10 to 15 minutes longer (14 to 18 minutes longer for dark or nonstick pan) or until marshmallows are puffed and golden

Sprinkle with M&Ms

In small microwavable bowl, microwave frosting uncovered on High 15 seconds; drizzle over bars

Cool completely, about 1 hour

Cut into bars

*I am not a big fan of nuts in baked goods & didn't include them when making these

Uglies

2011-01-05T12:40:00.000-08:00

Recipe courtesy of Allrecipes.com

These don't look pretty but they sure taste good!

Ingredients:
1 lb ground beef

1/2 cup chopped onion

1/2 tsp garlic powder

18 oz BBQ sauce
1 package (8 biscuits) refrigerated biscuit dough

2 cups shredded sharp cheddar cheese

Preheat oven to 400°

Lightly grease 8 muffin cups

In a large skillet, cook ground beef with onion & garlic powder

Stir in BBQ sauce & simmer 3 mins

Place biscuits in greased tins; make a well in the center of each biscuit

Fill biscuit with meat mixture; top with cheese

Bake in oven until biscuits are baked & cheese is melted, about 15 mins

Turkey Enchilada Casserole

2010-12-20T17:06:00.000-08:00

Recipe courtesy of Sunset Magazine

Ingredients:
1.5 lbs ground turkey breast
1/2 cup chopped onion
1 Tbsp minced garlic
1 Tbsp oregano, dried
1/2 tsp ground cumin
1 tsp canola oil
1 can (29 oz.) red enchilada sauce
Salt
12 corn tortillas (6 in. wide), cut in half
2 cups shredded jack cheese

In a large pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes
Stir in 1 cup enchilada sauce
Add salt to taste
Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit
Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level
Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese
Bake at 425° until cheese is melted and casserole is hot in the center, 18 to 20 minutes

Spicy Peanut Chicken over Rice

2010-12-20T16:56:00.000-08:00

Recipe courtesy of Cooking Light

Ingredients:

1 Tbsp peanut oil

1 cup chopped onion

1.5 Tbsps minced garlic

2.5 lb boneless, skinless chicken breast, cut into bite size pieces

1/3 cup chunky peanut butter

1.5 tsps curry powder

1 tsp salt

1 tsp crushed red pepper

1/2 tsp black pepper

6 oz can tomato paste

15 oz can diced tomatoes, drained

2 (14 oz) cans fat-free, less sodium chicken broth

cooked rice

Heat oil in large skillet over medium heat

Add onion & garlic to pan; cook 5 mins or until tender, stirring frequently

Add chicken to pan; cook 4 mins or until chicken is done
Stir in peanut butter, curry powder, salt, red pepper, black pepper, & tomato paste; cook 1 min

Add tomatoes & broth to pan; bring to a boil

Reduce heat & simmer 30 mins or until slightly thickened, stirring occasionally

Serve over rice

Photo courtesy of: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001823370

Pasta Skillet with Tomatoes & Beans

2010-12-20T16:49:00.000-08:00

Ingredients:

2 tsps olive oil

15 oz can diced tomatoes, drained

2 garlic cloves, minced

3 cups hot cooked angel hair pasta

1/2 cup chopped fresh basil

1/2 tsp salt

1/4 tsp pepper

15.5 oz can chickpeas, drained

1/2 cup grated Asiago cheese

2 Tbsps balsamic vinegar

Heat oil in large nonstick skillet over medium-high heat

Add tomatoes & garlic; saute 2 mins

Add pasta, basil, salt, pepper, & chickpeas; cook 2 mins

Place mixture in a bowl; stir in cheese & vinegar

Smothered Pepper Steak

2010-12-20T16:42:00.000-08:00

Ingredients:
3 Tbsps all purpose flour

4 (4 oz) ground sirloin patties

1/4 tsp salt

1/4 tsp pepper

cooking spray

bell pepper (any color)

1 (14.5 oz) can diced tomatoes with balsamic vinegar, basil, & olive oil

1 Tbsp low sodium soy sauce

Place flour in shallow dish

Dredge sirloin patties in flour; sprinkle patties evenly with salt & pepper

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray

Coat patties with cooking spray

Add patties to pan; cook 3 mins on each side or until lightly browned

Add bell pepper, tomatoes, & soy sauce to meat in pan; bring to a boil

Reduce heat; simmer 15 mins or until meat is done & pepper mixture is slightly thick

Oven Fried Chicken

2010-12-20T16:35:00.000-08:00

Recipe courtesy of Paula Deen

Ingredients:

2 cups Panko bread crumbs

1 cup grated Parmesan cheese

4 Tbsps olive oil, divided

2 Tbsps freshly minced thyme leaves

salt & pepper to taste

1/4 cup Dijon mustard

2 Tbsps water

2.5 lb boneless, skinless chicken breasts, pounded to 1/4" thickness

Preheat oven to 400°

Line a baking sheet with heavy duty aluminum foil

Place a cooking rack over pan & spray with nonstick cooking spray

In a shallow dish, combine bread crumbs, cheese, 2 Tbsps olive oil, thyme, salt, & pepper

In a separate shallow dish, combine mustard, water, 2 Tbsps olive oil, salt & pepper

Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture

Place on prepared rack in pan

Bake for 25-30 mins or until chicken is golden brown

Beer Braised Beef

2010-12-20T16:30:00.001-08:00

Ingredients:

1 cup chopped onion

cooking spray

1.5 lb boneless top round steak, trimmed

1 can (14.5 oz) diced tomatoes with basil, garlic, & oregano, undrained

1/2 cup light beer (I used Miller Lite)

2 Tbsps molasses

1/4 tsp salt

Mashed potatoes

Place onion crockpot coated with cooking spray

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray

Add steak; cook 3 mins on each side or until browned

Place steak over onion in crockpot; pour tomatoes & beer over steak

Cover & cook on low for 8 hrs or until steak is very tender

Shred steak with 2 forks in slow cooker, stir in molasses & salt

Serve with mashed potatoes

Chorizo Chili

2010-11-09T16:19:00.000-08:00

Ingredients:
1 lb beef stew meat
Salt & pepper
1 Tbsp vegetable oil
1 can (28 oz) fire roasted diced tomatoes
1 can (15 oz) black beans, rinsed & drained
1 tube (10 oz) Mexican chorizo sausage
1 cup chopped onion
1 can (15 oz) corn
2 Tbsps minced garlic
2 Tbsps chili powder
2 Tbsps minced chipotle chili pepper in adobo sauce
1 Tbsp ground cumin
1 tsp dried oregano

Season stew meat with salt & pepper; brown meat in oil in skillet over med-high heat for 5 mins
Combine all ingredients in crock pot
Break chorizo into chunks
Cover & cook until beef is tender - 3-4 hrs on high heat setting or 7-8 hrs on low heat setting

Raspberry Buttermilk Cake

2010-07-12T07:53:00.000-07:00

Delicious cake that pairs well with a cup of coffee.
Recipe courtesy of Epicurious

Ingredients:
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 tsp pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 ounces)

Preheat oven to 400° with rack in middle
Butter and flour a 9-inch round cake pan
Whisk together flour, baking powder, baking soda, and salt
Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla
Add egg and beat well
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined
Spoon batter into cake pan, smoothing top
Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes
Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more
Invert onto a plate

Kung Pao Chicken

2010-04-29T11:23:00.000-07:00

Ingredients:
1 Tbsp canola oil, divided
4 cups broccoli florets
1 Tbsp ground fresh ginger (such as Spice World), divided
2 Tbsps water
1/2 tsp crushed red pepper *
1 lb skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 cup fat-free, less-sodium chicken broth **
2 Tbsps hoisin sauce **
2 Tbsps rice wine vinegar **
2 Tbps low-sodium soy sauce **
1 tsp cornstarch **
4 garlic cloves, minced **
2 Tbsps coarsely chopped salted peanuts
Cooked rice

Combine broth through garlic cloves in a small bowl & stir with a whisk; set aside
Heat 2 tsps oil in a large nonstick pan over medium-high heat
Add 1 tsp ginger, crushed red pepper, & chicken
Cook 4 mins or until chicken is cooked, stirring frequently
While chicken cooks, heat 1 tsp oil in smaller nonstick pan over medium-high heat
Add broccoli & 2 tsps ginger to pan; sauté 1 min
Add 2 Tbsps water; cover & cook 2 mins or until broccoli is crisp-tender
Remove from heat; keep warm
Add broth mixture to chicken mixture & cook 1 min or until mixture thickens, stirring constantly
Add broccoli to pan; toss to coat
Serve over cooked rice with peanuts sprinkled on top

* My husband & I like spicy food - I increased the amount of red pepper flakes to about 1 1/2 - 2 tsps

** My husband & I also like sauces a lot, I doubled the amount of sauce to ensure we'd get lots of sauce to go with the rice

Walnut Chicken Salad

2010-04-28T11:07:00.000-07:00

Ingredients:
4 skinned and boned chicken breast halves
3 Tbsps buttermilk
1 cup finely ground walnuts
1/2 cup fine, dry breadcrumbs
1 tsp salt
2 Tbsps vegetable oil
1 package mixed salad greens
2 - 3 carrots, chopped
1 cup (4 oz) shredded colby-Monterey Jack cheese blend
16 cherry tomatoes, cut in half *
Salad dressing of choice (I used Italian)

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin
Brush buttermilk evenly over chicken
Combine walnuts, breadcrumbs, & salt in a shallow dish; dredge chicken in mixture
Pour oil into a large skillet; place over medium-high heat until hot
Add chicken & cook 3 minutes on each side or until golden
Remove from heat; cool slightly
Cut chicken crosswise into thin slices
Combine salad greens, tomatoes, & carrots and arrange on each of 4 individual plates
Sprinkle with cheese, top with chicken, & add salad dressing

* I used on the vine tomatoes because the store was out of cherry tomatoes

Frozen Peanut Butter Pie

2010-03-17T07:03:00.001-07:00

I made this for dessert last night because we went to my parent's house for dinner. This pie is so 'effing good & probably one of the easiest dessert to make. I will definitely be making this dessert again.

Ingredients:
1/2 cup powdered sugar
1/2 cup creamy peanut butter
4 oz cream cheese, softened
7 oz sweetened condensed milk
6 oz Cool Whip, thawed
1 chocolate graham cracker crust*
Chocolate sauce

Combine powdered sugar, peanut butter, & cream cheese in a large bowl; beat with a mixer at medium speed until smooth
Add sweetened condensed milk; beat until combined
Fold in Cool Whip
Put mixture into graham cracker crust
Freeze 8 hrs or until set
Drizzle with chocolate sauce before serving

*the original recipe calls regular graham cracker crust. I decided that a chocolate graham cracker crust would be better & emphasize the delicious combo of peanut butter & chocolate.

Yukon Gold Potatoes with Clarified Butter

2010-03-09T09:19:00.000-08:00

This makes a great side dish for meatloaf.

Clarified Butter:

Ingredients:
1/2 cup butter

Place butter in a medium saucepan over medium-low heat; cook 5 minutes or until completely melted
Skim solids off the top with a spoon; discard solids
Slowly pour remaining butter out of pan, leaving remaining solids in pan; discard solids
~~~~
Yukon Gold Potatoes:

Ingredients:
3 lbs Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
1/4 cup clarified butter
2 Tbsps chopped fresh flat-leaf parsley
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 garlic clove, minced

Place potatoes in a saucepan; cover with water
Bring to a boil
Reduce heat; simmer 2 minutes
Drain and let stand for 2 minutes
Heat Clarified Butter in a large nonstick skillet over medium-high heat
Add potatoes to pan; reduce heat to medium, and cook 20 minutes or until tender and browned, stirring occasionally
Stir in parsley and remaining ingredients; cook 30 seconds

Blackened Cumin-Cayenne Tilapia

2010-03-08T11:26:00.001-08:00

Delicious, quick, & easy weeknight dinner. I served this with couscous & green beans for a balanced meal. Dinner was ready in less than 20 mins (including all prep).

Ingredients:
1 Tbsp olive oil
4 (6 oz) tilapia fillets
2 tsps ground cumin
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground red pepper
1/4 tsp freshly ground black pepper
Cooking spray

Preheat broiler
Rub oil evenly over fish
Combine cumin, salt, garlic powder, & peppers; sprinkle over fish
Arrange fish on a broiler pan coated with cooking spray; broil 5 minutes or until fish flakes easily when tested with a fork or desired degree of doneness

Coconut-Curry Chicken Fingers with Cashews

2010-02-01T19:19:00.001-08:00

Ingredients:
2 lbs boneless, skinless chicken breasts, rinsed & patted dry

1/4 tsp salt

1/4 tsp ground pepper

1 1/4 cups light coconut milk

1 cup skim milk

3 1/2 Tbsps red curry paste

3/4 cup roasted, salted cashews

3/4 cup unsweetened coconut flakes

3/4 cup corn flakes

10 oz baby spinach

Preheat oven to 400 degrees

Lightly grease a large baking sheet

Cut the chicken into strips

Season with salt & pepper

In a wide, shallow bowl, whisk together 1 cup of the coconut milk, skim milk, & 1 1/2 Tbsps curry paste

In a food processor pulse together cashews & coconut flakes until finely chopped

Add the cornflakes & pulse until coarse

Transfer the mixture to a wide, shallow bowl

One by one, dip the chicken into the milk mixture, letting excess drip off

Place chicken into cashew mixture & turn to coat evenly

Transfer each chicken finger to the baking sheet

Bake the chicken fingers in the oven, turning once halfway through, until they are golden all over - about 10 mins

While the chicken cooks, whisk together the remaining 1/4 cup coconut milk & 2 Tbsps curry paste

Divide spinach onto places, top with chicken fingers & drizzle with sauce

Adobo Chicken

2010-01-12T07:08:00.000-08:00

Since the sauce reduces, I double the sauce to capture all the deliciuos flavors. This is a great quick & easy weeknight dinner.

Ingredients:

1 Tbsp canola oil
8 bone-in chicken thighs, skinned
2 cups chopped onion
5 garlic cloves, minced
6 Tbsps low-sodium soy sauce
3 Tbsps water
3 Tbsps white vinegar
2 Tbsps honey
1/2 teaspoon black pepper
1 bay leaf
3 cups hot cooked long-grain rice

Heat oil in a large nonstick skillet over medium-high heat

Add chicken to pan; sauté 4 minutes on each side or until browned

Remove chicken from pan

Add onion to pan; sauté 3 minutes

Add garlic; sauté 1 minute, stirring frequently
Return chicken to pan

Add soy sauce and next 5 ingredients (through bay leaf); bring to a boil

Reduce heat to medium; cover and cook 12 minutes

Uncover and cook 20 minutes or until chicken is done and sauce thickens

Discard bay leaf

Serve over rice

Picture courtsey of: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1924726

Baked Potato Soup

2009-12-14T09:23:00.000-08:00

This makes a lot of soup so be prepared for lots of leftovers!

Ingredients:
5 large baking potatoes

1/4 cup butter

1/2 cup flour

7 cups milk

1 bunch green onion, chopped

1/2 lb bacon, fried crisp & crumbled

1 1/2 cups cheddar cheese, shredded

1 cup sour cream

salt & pepper to taste

Bake potatoes until tender

Cool, peel, & chop into small pieces

In a saucepan, melt butter over low heat

Whisk in flour to make a roux

Slowly whisk in milk

Increase heat to medium & bring to almost boiling

Add potatoes, green onions, & bacon

Stir in cheese & sour cream

Heat through until cheese has melted & soup is warm

Pumpkin Pie

2009-12-05T10:07:00.000-08:00

Ingredients:
3/4 cup sugar

1/2 tsp salt

1 3/4 tsps pumpkin pie spice

2 large eggs

1 can (15 oz) 100% pure pumpkin

1 can (12 oz) evaporated milk

1 unbaked 9" pie shell

Mix sugar, salt, & pumpkin pie spice in a small bowl

Beat eggs in a large bowl

Stir in pumpkin & sugar-spice mixture

Gradually stir in evaporated milk

Pour into pie shell

Bake in preheated 425° for 15 mins

Reduce temperature to 350°; bake 40-50 mins or until knife inserted near center comes out clean

Cool on wire rack for 2 hours

Serve immediately or refrigerate

Carmel Apple Dessert

2009-10-29T14:17:00.000-07:00

This was a hit at the office Halloween party. It's very good, I don't like Snickers but I like this dessert!

Ingredients:
1 large (16 oz.) container Cool Whip - NOT reduced fat
6 granny smith apples, diced
1 small package of vanilla instant pudding
6 regular size SNICKERS® candy bars, frozen

Mix together the Cool Whip, vanilla instant pudding, and apples
Smash the SNICKERS® bars and add to the salad
Best if you allow to stand for a little while before serving

Black Bean Salad

2009-10-28T10:45:00.000-07:00

Ingredients:
1 (15 oz) can black beans, rinsed & drained
1 cup quartered cherry tomatoes
1/2 cup chopped red onion
1/4 cup chopped celery
2 Tbsps lime juice
2 Tbsps chopped fresh cilantro
1 Tbsp olive oil

Combine all ingredients in a medium bowl; toss well to coat

Tex-Mex Calzones

2009-10-28T10:40:00.000-07:00

Serve with black bean salad

Ingredients:
8 oz ground turkey breast
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3/4 tsp ground cumin
1/2 tsp chili powder
2 garlic cloves, minced
1/2 cup fat-free fire-roasted salsa verde
1 (11-oz) can refrigerated thin-crust pizza dough*
3/4 cup (3 oz) preshredded Mexican blend cheese
Cooking spray
1/4 cup fat-free sour cream

Preheat oven to 425°
Heat a large nonstick skillet over medium-high heat

Add ground turkey to pan; cook 3 minutes, stirring to crumble

Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally

Remove turkey mixture from heat; stir in salsa
Unroll dough; divide into 4 equal portions

Roll each portion into a 6 x 4–inch rectangle

Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough

Top with 3 Tbsps cheese; fold dough over turkey mixture, and press edges together with a fork to seal

Place on a baking sheet coated with cooking spray

Repeat procedure with remaining dough and turkey mixture

Bake at 425° for 12 minutes or until browned

Serve with sour cream

*Make sure dough is cold enough - I made the mistake of letting the dough sit on the counter while making up the meat mixture. The dough was very sticky & difficult to work with.

Photo courtesy of: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1880021

Chipotle Chicken Taco Salad

2009-10-21T07:07:00.000-07:00

This salad has a little bit of a kick to it. It's great with tortilla chips & is a filling meal that is super quick & easy to make. Courtesy of Cooking Light.

Ingredients
Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 Tbsp minced chipotle chile, canned in adobo sauce
1 tsp ground cumin
1 tsp chili powder
4 tsps fresh lime juice
1/4 tsp salt

Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)*
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15 oz) can black beans, rinsed and drained
1 (8 3/4-oz) can no-salt-added whole-kernel corn, rinsed and drained

To prepare dressing, combine first 7 ingredients, stirring well
To prepare salad, combine lettuce and remaining ingredients in a large bowl
Drizzle dressing over salad; toss gently to coat
Serve immediately

*I used Foster Farms Southwest Chicken Breast Strips because I didn't want to buy or roast a chicken.

Photo courtesy of Cooking Light

Jack-Corn Muffins

2009-09-10T18:00:00.001-07:00

Ingredients:
1 (8.5 oz) corn muffing mix

1/2 cup shredded Monterey Jack cheese with jalapeño peppers

1/2 cup corn kernels

1/3 cup 1% milk

1 large egg

Combine all ingredients

Divide batter evenly among 8 muffin cups coated with cooking spray

Bake at 400º for 16 mins or until browned

Teriyaki Tuna & Soba Noodles

2009-09-05T20:07:00.001-07:00

I've only made fish maybe 3 times, ever. This was the 3rd time making it & it turned out pretty good - my tuna steak was a little dry but my husband's was cooked perfectly. This marinade would also be good with salmon or chicken.

Ingredients:
1/4 cup reduced-sodium teriyaki sauce

2 Tbsps rice vinegar

1 Tbsp chopped fresh ginger

1 tsp sugar

2 garlic cloves, chopped

4 tuna steaks

6 oz soba noodles

1/2 lb sugar snap peas, strings removed

1 sweet red pepper, seeded & thinly sliced

2 carrots, chopped

2 scallions, thinly sliced

additional teriyaki sauce for noodles

In a small bowl, stir together teriyaki sauce, vinegar, ginger, sugar, & garlic

Reserve 3 Tbsps for the noodles

Marinate tuna in remaining teriyaki sauce mixture for 15 mins

Prepare soba noodles following the package directions, adding snap peas & carrots during the last 3 mins of cooking

Drain & place in a medium bowl

Toss with red pepper sliced & reserved teriyaki sauce mixture

Let stand at room temperature

Coat a grill with nonstick cooking spray & heat over medium-high heat

Grill tuna for 3 mins

Turn & grill for an additional 2 mins for medium doneness

Serve with soba noodles & garnish with scallions

Toss noodles with additional teriyaki sauce if desired

Spiced Potatoes & Green Beans

2009-09-05T19:58:00.000-07:00

A delicious side dish, recipe found in the September 2009 Cooking Light.

Ingredients:
1 tsp chili seasoning

2 Tbsps canola oil

1/2 tsp brown mustard seeds

1 cup finely chopped onion

2 tsps minced garlic

1 tsp ground cumin

1 tsp ground coriander

1 tsp minced, peeled fresh ginger

1/4 tsp ground turmeric

1 lb Yukon gold potatoes cut into 1/2" pieces

1/2 cup water

3/4 tsp salt

8 oz green beans, trimmed & cut into 1" pieces

Heat oil in large nonstick skillet over medium-high heat

Add mustard seeds to pan; saute 30 seconds or until seeds begin to pop

Add onion; saute 2 mins or until lightly browned

Stir in chili seasoning, garlic, cumin, coriander, ginger, & turmeric; cook 30 seconds, stirring constantly

Stir in potatoes; cook 2 mins

Add 1/2 cup water & salt, & bring to a boil

Reduce heat to medium-low & simmer covered 8 mins or until potatoes are tender

Add beans; cover & cook 5 mins or until beans are crisp-tender

Peanut Noodles

2009-08-30T14:27:00.000-07:00

My sister sent me this recipe & it's very, very good.

Ingredients:
Sauce

4 cloves garlic

Juice 1/2 lime

1/2 cup creamy peanut butter

1/4 cup ketchup

1/4 cup soy sauce

1/4 cup packed brown sugar

2 Tbsps vegetable oil

4 tsps minced ginger

1 Tbsp red wine vinegar

1 Tbsp onion powder

1 Tbsp sesame oil

1/2 tsp red pepper flakes

Place garlic in blender/food processor, blend until finely chopped

Pour lime juice into blender

Stop the blender & add remaining ingredients along with 1/2 cup water

Pulse on high just until ingredients are combined

Scape down the sides of the blender & pulse 3-4 more times

Noodles

12 oz Asian pasta - refrigerated noodles (I used Yakisoba noodles)

1 lb chicken breasts, chopped into bite size pieces

2 cups broccoli/snow peas/carrots (I used carrots & snow peas)

1/4 cup chopped peanuts

Cook pasta & drain

Cook chicken over medium-high heat until browned, then add vegetables

Cook until chicken is no longer pink

Add peanut sauce to skillet & reduce heat to low

Return drained pasta to skillet & toss until well mixed

Sprinkle chopped peanuts over noodles & serve

Pasta With Sun-Dried Tomato Pesto & Feta Cheese

2009-08-30T14:24:00.000-07:00

Courtesy of Cooking Light. This is a great dinner that will be done in about 20 mins. Using refrigerated pasta vs dried speeds up the process. Serve with garlic bread & salad.

Ingredients:
1 (9oz) package refrigerated fresh linguine

3/4 cup oil-packed sun-dried tomato halves, drained (I used an entire 6.5 oz jar)
1/4 cup loosely packed basil leaves

2 Tbsps slivered almonds

2 Tbsps shredded Parmesan cheese

3 garlic cloves

1/2 tsp salt

1/4 tsp ground black pepper

1/2 cup crumbled feta cheese

Cook pasta according to the package directions

Drain over a bowl, reserving 1 cup cooking liquid

Return pasta to pan

While pasta cooks, place tomatoes & next 6 ingredients (through pepper) in a food processor; process until finely chopped

Combine tomato mixture & reserved 1 cup cooking liquid, stirring with a whisk

Add to pasta; toss well to coat

Sprinkle with feta

Roasted Banana Bars with Browned Butter Pecan Frosting

2009-07-09T07:09:00.000-07:00

I had some over ripe bananas that I need to use up, so I made these delicious bars last night. They pair well with a strong, steaming cup of coffee.

Ingredients
Bars:
2 cups sliced ripe banana (about 3 medium)
1/3 cup packed dark brown sugar
1 Tbsp butter, chilled and cut into small pieces
2 1/4 cups cake flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 cup nonfat buttermilk
1 tsp vanilla extract
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs
Baking spray with flour

Frosting:
1/4 cup butter
2 cups powdered sugar
1/3 cup (3 oz) 1/3-less-fat cream cheese, softened
1 tsp vanilla extract
1/4 cup chopped pecans, toasted

Preheat oven to 400°
To prepare bars, combine banana, brown sugar, and 1 Tbsp butter in an 8" square baking dish

Bake at 400° for 35 minutes, stirring after 17 minutes

Cool slightly
Reduce the oven temperature to 375°
Lightly spoon cake flour into dry measuring cups; level with a knife

Combine flour, soda, & baking powder in a medium bowl

Combine banana mixture, buttermilk, & 1 tsp vanilla in another medium bowl

Place 1/2 cup butter & granulated sugar in a large bowl; beat with a mixer at medium speed until well blended

Add eggs to granulated sugar mixture; mix well

Add flour mixture to sugar mixture alternating with banana mixture, beginning & ending with flour mixture
Pour batter into a 13" x 9" baking pan coated with baking spray

Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean

Cool completely in pan on a wire rack

To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned

Cool slightly

Combine browned butter, powdered sugar, cream cheese, & 1 tsp vanilla in a medium bowl; beat with a mixer until smooth

Spread frosting over cooled bars

Sprinkle with pecans

Picture courtesy of cookinglight.com

Slow-Cooker Enchiladas

2009-07-06T20:34:00.000-07:00

Courtesy of the Paula Dean Magazine January/February 2009. I've made a few changes to the original recipe.

Ingredients:
1 1/2 lbs ground beef
1 large onion, chopped
3 garlic cloves, minced
1 1/2 tsp dried oregano
1 tsp dried basil
1 (4 oz) can chopped jalapenos
1 tsp salt
1 tsp ground black pepper
12 (5") corn tortillas, cut into wedges
1 (28 oz) can enchilada sauce
2 1/2 cups shredded Cheddar cheese, divided
Garnish: sour cream, chopped fresh cilantro

In a large skillet, combine ground beef, onion, garlic, oregano, & basil
Cook over medium heat until beef is browned & crumbles; drain well
Stir in jalapenos, salt, & pepper
In a 4-6 quart electric slow cooker, place one-third of tortillas over bottom of slow cooker
Top evenly with half of beef mixture, half of enchilada sauce, & 1 cup cheese
Repeat layers once, beginning with tortillas & ending with cheese
Top mixture with remaining one-third of tortilla wedges
Sprinkle with remaining 1/2 cup cheese
Cover & cook on low for 5-6 hours, or until hot & bubbly
Garnish with sour cream & cilantro, if desired

Beef & Cheddar Potpie

2009-06-25T18:10:00.000-07:00

I found this recipe in an Everyday with Rachel Ray magazine at work. I've taken the liberty of adding garlic, dried basil, & dried oregano to this dish. It would probably be good if you added veggies such as corn, green beans, or carrots - I'll do that next time.

Ingredients:
6 Tbsps butter, chilled

1 small onion, chopped

3 garlic cloves, minced

1 1/2 tsps dried basil

1 1/2 tsps dried oregano

Salt & pepper

1 1/2 lb ground beef

28 oz can diced tomatoes, drained

1 1/2 cups flour

2 tsps baking powder

2 cups shredded sharp cheddar cheese

1/2 cup milk

Preheat oven to 375º

Grease an 8"x12" baking dish & set aside

In a large skillet, heat 2 Tbsps butter over medium-high heat

Add onion & garlic & cook, stirring, until softened but not browned, 3 - 5 mins

Add the beef, dried basil, & dried oregano & cook until no longer pink

Stir in the tomatoes, beef broth, & season with salt & pepper

Lower the heat & cook, stirring occasionally, until most of the liquid is absorbed, about 20 mins

Pour into prepared baking dish & spread evenly

Meanwhile, in a large bowl, combine the flour, baking powder, & 1/2 tsp salt

Using your fingertips or a pastry blender, blend in the remaining 4 Tbsps butter & cheese until the mixture resembles coarse crumbs

Pour in the milk & stir quickly with a fork to form a dry, shaggy dough

Gather the dough together & knead lightly in the bowl

Transfer to a floured work surface & roll or pat into a large, 1/2" thick round

Using a 3" cookie cutter, cut out 8 biscuits*

Gather the scraps of dough, form into a new round & cut out more biscuits until all the dough has been used

Place the biscuits on top of the beef mixture as closely as possible & bake until lightly browned, about 35 mins

* I don't have a 3" cookie cutter so I used the beef broth can. I washed the beef broth can out after adding the broth to the beef mixture - it worked like a charm.

Chicken Tamale Casserole

2009-06-20T14:33:00.000-07:00

Courtesy of Cooking Light

Ingredients:
1 cup shredded 4-cheese Mexican blend cheese

1/3 cup fat-free milk

1 egg

1 tsp ground cumin

1/4 tsp ground red pepper

1 (14 3/4 oz) can cream-style corn

1 (8.5 oz) box corn muffin mix

1 (4 oz) can chopped green chilies, drained

Cooking spray

1 (10 oz) can red enchilada sauce

2 cups shredded cooked chicken breast (I used this recipe for the shredded chicken - it was quick & easy)

1 small can sliced olives

Sour cream

Preheat oven to 400º

Combine 1/4 cup cheese & next 7 ingredients (through chilies) in a large bowl, stirring until just moist

Pour mixture into a 13"x9" baking dish coated with cooking spray

Bake at 400º for 15 mins or until set

Pierce entire surface liberally with a fork; pour enchilada sauce over top

Top with chicken; sprinkle with remaining cheese & olives

Bake at 400º for 15 mins or until cheese melts

Remove from oven; let stand 5 mins

Serve with sour cream

Hash Brown Hot Dish

2009-06-20T14:21:00.000-07:00

This is my take on a recipe I found in the church cookbook Kitchen Keepsakes. I've modified the original recipe by adding extra spices, cheese, & onion.

Ingredients:
1 package hash browns (I use Simply Potatoes shredded hash browns)

1 (10 3/4 oz) can cream of mushroom soup

1 (10 3/4 oz) can cream of cheddar soup

1 lb ground beef

3 garlic cloves, minced

1/2 onion, chopped

2 tsps dried basil

2 tsps dried oregano

1 tsp fresh ground pepper

1 can corn

1 can green beans

3/4 cup milk

1 cup shredded cheese

Brown ground beef with garlic, onion, basil, oregano, & pepper

Drain grease

Drain corn & green beans

Mix all ingredients, except hash browns, together

Pour mixture into 13"x9" greased pan

Top mixture with hash browns & bake at 350º for 45 mins - 1 hr

During last 15 mins of cooking, place shredded cheese on top of hash browns

Chicken Paprikash

2009-05-21T13:30:00.000-07:00

Quick, easy weeknight dinner found in Cooking Light

Ingredients:
1 Tbsp canola oil
1 lb chicken breast tenders, cut into bite size pieces
1 cup chopped onion
1 medium thinly sliced red bell pepper
1 1/2 tsps bottled minced garlic
1/4 cup whipping cream
1 Tbsp paprika
1 Tbsp tomato paste
1 tsp caraway seeds
1/2 tsp salt
1/4 tsp black pepper
1 (14.5 oz) can diced tomatoes, undrained
2 cups cooked rice

Heat canola oil in a large nonstick skillet over medium heat
Add chicken; cook until no longer pink, stirring occasionally
Remove from pan & keep warm
Add onion, bell pepper, & garlic to pan; sauté 4 minutes or until tender
Return chicken to pan
Stir in cream and remaining ingredients; cover & simmer 5 minutes or until sauce is slightly thick
Serve over rice

Lemon Cake

2009-05-12T08:25:00.000-07:00

Another Cooking Light cake recipe. Very lemony - makes the perfect cake to serve with coffee.

Ingredients:
Cake-
Cooking spray
2 Tbsps all-purpose flour
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup nonfat buttermilk
2 Tbsps finely grated lemon rind
2 Tbsps fresh lemon juice

Icing-
3 cups powdered sugar
1/4 cup unsalted butter, melted
1 Tbsp lemon rind
1/4 cup fresh lemon juice
Lemon rind strips (optional)

Preheat oven to 350°
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.
Lightly spoon 2 cups flour into dry measuring cups, and level with a knife
Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk
Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes)
Add eggs, one at a time, beating well after each addition
Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture
Beat in 2 Tbsps lemon rind and 2 Tbsps lemon juice
Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles
Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean
Cool in pans 10 minutes on a wire rack; remove from pans
Cool completely on wire rack; remove wax paper from cake layers
To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth
Place 1 cake layer on a plate; spread half of icing on top of cake
Top with remaining cake layer; spread remaining half of icing over top of cake
Garnish with lemon rind strips, if desired
Store cake loosely covered in the refrigerator

Strawberry Layer Cake

2009-05-12T08:15:00.000-07:00

I made this cake for Mother's Day & it was delicious! It's a very moist, dense cake courtesy of Cooking Light.

Ingredients:
Cake -
1 1/4 cups sliced strawberries
2 1/4 cups all-purpose flour
2 1/4 tsps baking powder
1/8 tsp salt
1 1/2 cups granulated sugar
1/2 cup butter, softened
2 large eggs
2 large egg whites
1 cup low-fat buttermilk
1/4 tsp red food coloring
Cooking spray

Frosting-
1/3 cup (3 oz) 1/3-less-fat cream cheese
1/3 cup butter, softened
2 Tbsps fresh orange juice
3 cups powdered sugar
12 whole strawberries

Preheat oven to 350°
To prepare cake, place sliced strawberries in a food processor; process until smooth
Lightly spoon flour into dry measuring cups; level with a knife

Combine flour, baking powder, and salt, stirring with a whisk

Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended

Add eggs, one at a time, beating well after each addition

Beat in egg whites

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture

Add pureed strawberries and food coloring; beat just until blended
Divide batter between 2 (8-inch) round cake pans coated with cooking spray

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean

Cool in pans on a wire rack for 10 minutes; remove from pans & cool completely on wire racks
To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended

Gradually add powdered sugar, and beat just until blended
Place 1 cake layer on a plate; spread with 1/2 cup frosting

Top with remaining cake layer

Spread remaining frosting over top and sides of cake

Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end; fan strawberry on top of cake just before serving, if desired

Cut remaining 11 strawberries in half

Garnish cake with strawberry halves, if desired

Yield: 16 servings

Photo courtesy of Cooking Light

Parmesan Orzo & Meatballs

2009-05-09T19:49:00.000-07:00

I found this recipe in Betty Crocker One-Dish Meals & modified it to my liking. The original recipe calls for frozen bell peppers & frozen onions. I opted for fresh vegetables & added garlic.
Make this a complete dinner by added a side salad & crusty bread.

Ingredients:
1 red bell pepper, cut into strips
1 small onion, cut into strips
2 garlic cloves, minced
2 Tbsps Italian dressing
1 can (14 oz) beef broth
1 cup (6 oz) uncooked orzo
1 bag (10.5 oz) frozen cooked Italian meatballs (about 16)*
1 can (14.5 oz) can diced tomatoes, drained
2 Tbsps chopped fresh parsley**
1/4 cup shredded Parmesan cheese

Heat skillet over medium-high heat
Add dressing, red pepper, onion, & garlic to skillet; cook 2 mins
Stir broth into vegetables; heat to boiling
Stir in pasta & meatballs
Heat to boiling; reduce heat to low
Cover & simmer 10 mins, stirring occasionally
Stir in tomato
Cover & simmer 3 - 5 mins or until most of the liquid has been absorbed & pasta is tender
Sprinkle with cheese

* I couldn't find frozen Italian meatballs at the store, so I picked up freshly made meatballs at Central Market. I suppose I could have made them too, but I didn't feel like it. I cooked the meatballs before cooking the vegetables & set them on a paper towel to drain. I then added them with the pasta.
** I forgot to buy parsley, this dish was still delicious without it.

Fudgy Peanut Butter Bars

2009-05-09T19:40:00.000-07:00

These bars are very rich but delicious. Recipe courtesy of Best-Loved Cookies.

Ingredients:
Crust-
1 1/2 cups all purpose flour
3/4 cup fine chopped dry roasted peanuts
1/2 cup packed brown sugar
1/2 cup butter, melted

Topping-
2 cups (12 oz) semi-sweet chocolate chips
3/4 cup peanut butter (can be creamy or chunky)
1/3 cup sifted powdered sugar

For crust: combine flour, peanuts, brown sugar, & butter in an ungreased 13"x9" baking pan; press into bottom of pan
Bake in preheated oven at 350º for 10 - 12 mins or until light brown around edges
For topping: microwave chocolate chips & peanut butter in a medium, microwave safe bowl on high for 1 min; stir
Microwave at additional 10 - 20 second intervals, stirring until smooth
Add powdered sugar; stir vigorously until smooth
Spread over hot cookie base
Chill just until chocolate is no longer shiny
Cut into bars
Serve at room temperature

Blackberry Buckle

2009-05-09T15:45:00.001-07:00

Recipe found in Better Homes and Gardens New Cook Book August 1996 publication date

Ingredients:
2 cups all-purpose flour
2 1/2 tsps baking powder
1/4 tsp salt
1/2 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
2 cups frozen or fresh blackberries (I use frozen)
1/2 cup all-purpose flour
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 cup butter

Grease bottom and 1/2" up sides of a 8"x8"x2" baking pan; set aside
Combine the 2 cups of flour, baking powder, & salt
In another mixing bowl beat shortening with an electric mixer at medium speed for 30 secs
Add 3/4 cup of sugar
Beat on medium to high speed till light & fluffy
Add egg; beat well
Add dry mixture & milk alternately to beaten egg mixture, beating till smooth after each addition
Spoon batter into prepared pan
Sprinkle with blackberries
Combine 1/2 cup flour, 1/2 cup sugar, & cinnamon
Cut in butter till mixture resembles coarse crumbs
Sprinkle over blackberries
Bake at 350º for 50 - 60 mins or till golden
Serve warm

Enchilada Bake

2009-05-05T20:21:00.000-07:00

My take on a recipe found in the church cookbook A Taste of Up North.

Ingredients:
1 package 10 count tortillas
1 lb ground beef
1 can (16 oz) refried beans
1 medium onion, chopped
2 garlic cloves, chopped
1 can (14.5 oz) corn
1 can (2.25 oz) sliced olives
1 can (20 oz) enchilada sauce
2 cups shredded cheese
Sour cream

Cook beef, onion, & garlic over medium-high heat; drain fat
Add beans & corn; mix well
Fill tortillas with meat mixture & roll up
Place in 9"x13" pan, seam sides down
Pour enchilada sauce over top
Add shredded cheese & olives
Bake at 350º for 3o mins or until cheese is melted & heated through
Top with sour cream if desired

Stir-Fried Beef & Broccoli

2009-05-05T20:04:00.000-07:00

This is my take on the recipe provided in Betty Crocker One Dish Meals. The original recipe calls for frozen broccoli, ground ginger spice, & garlic powder - I prefer fresh broccoli, ginger & garlic.

Ingredients:
1/2 cup cold water
2 Tbsps cornstarch
2 Tbsps soy sauce (I use low sodium)
1 lb beef boneless sirloin steak
2 Tbsps vegetable oil
1 tsp freshly chopped ginger
2 garlic cloves, chopped
3 cups fresh broccoli
1 cup orange juice
salt & pepper
4 cups hot cooked rice

Mix water, cornstarch, & soy sauce; set aside
Trim fat from beef
Cut beef with grain into 2" strips; cut strips into 1/8" slices
Heat 12" skillet over medium-high heat
Add oil; rotate skillet to coat bottom
Add beef, ginger, & garlic; stir-fry 3 mins or until beef is brown
Add broccoli; stir-fry 2 mins
Stir in orange juice; heat to boiling
Stir in cornstarch mixture; cook & stir about 1 min or until thickened
Serve beef mixture over hot rice

Mexican Casserole

2009-04-22T10:50:00.000-07:00

Ingredients:
2 cans refried beans
1 can corn
1 jar salsa
1 small jar sliced olives
2-3 tortillas (enough to cover previous layers)
2 cups cooked rice
shredded cheese

Layer 9"x13" pan in the following order:
refried beans, corn, salsa, olives, tortillas, cooked rice, & shredded cheese
Bake in oven at 350° for 20 mins or until cheese is melted & bubbly
Serve with tortilla chips if desired

Brown Butter Gnocchi with Spinach & Pine Nuts

2009-04-02T19:22:00.000-07:00

I found this in Cooking Light. Serve with a salad for a complete meal.

Ingredients:
16 oz package gnocchi
2 Tbsps butter
2 Tbsps pine nuts
2 garlic cloves, minced
10 oz package fresh spinach, torn
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup shredded Parmesan cheese

Cook gnocchi according to package directions; drain
Heat butter in a large nonstick skillet over medium heat
Add pine nuts to pan; cook 3 mins or until butter & pine nuts are lightly browned, stirring constantly
Add garlic to pan; cook 1 min
Add gnocchi & spinach to pan; cook 1 min or until spinach wilts, stirring constantly
Stir in salt & pepper
Sprinkle with Parmesan cheese

Yield: 4 servings

Rice Noodles with Chicken & Bok Choy

2009-03-27T20:44:00.000-07:00

I decided to try another take on the rice noodles with tofu & bok choy that I made a few months ago. This time I used cooked chicken instead of tofu & my husband & I liked the dish much better - the flavor was more intense.

Ingredients:
1 (6 oz) package rice noodles
1/4 cup low-sodium soy sauce
2 Tbsps rice vinegar
1 tsp sugar
1 tsp dark sesame oil
1/2 tsp crushed red pepper
Cooking spray
2 cups (1/4-inch) red bell pepper strips
5 cups sliced bok choy
2 chicken breasts, cut into bite size pieces
3 garlic cloves, minced
1/2 cup thinly sliced green onions
3 Tbsps chopped fresh cilantro*

Cook chicken breasts; set aside
Cook noodles in boiling water 6 minutes; drain
Combine soy sauce, vinegar, sugar, oil, & crushed red pepper, stirring well with a whisk
Heat a large nonstick skillet coated with cooking spray over medium-high heat
Add bell pepper strips; sauté 2 minutes
Add bok choy; sauté 1 minute
Add garlic; sauté 2 minutes
Add noodles, chicken & soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat
Sprinkle with green onions and cilantro*

*I don't add cilantro to this dish & it is still delicious

Quick Cook Peas, Prosciutto, & Fresh Herbs

2009-03-09T20:58:00.000-07:00

Recipe found in my favorite pasta cookbook aptly titled, "Pasta" by Eric Treuille & Anna Del Conte

Ingredients:
2 cups tiny frozen peas, defrosted
6 Tbsps butter
4 oz prosciutto slices, cut into short, fine strips, about 1 inch long & 1/4 inch wide
1 lb dried pasta (medium to wide ribbons)
6 Tbsps freshly grated Parmesan cheese
2 Tbsp fine chopped basil
Salt & pepper
additional freshly grated Parmesan cheese to serve

Cook pasta in a large pot of boiling, salted water, until firm to the bite
While pasta is cooking, melt butter in a skillet
Add peas & prosciutto & cook, stirring constantly over medium heat until hot through, 2 mins
Add salt & pepper to taste
Drain pasta, reserving 1/2 cup pasta water
Add pasta with Parmesan cheese & basil, to the hot sauce
Toss well to coat, adding reserved water as needed
Serve immediately with additional Parmesan cheese

Cheese Enchilada Casserole

2009-02-14T15:59:00.000-08:00

Modified recipe found in my cookbook The Best of Cooking Light Everyday Favorites. Serve with Spanish rice for a complete meal.

Ingredients:
1 cup shredded extra-sharp cheddar cheese
1 can (14.5 oz) diced tomatoes
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 tsps chili powder
2 garlic cloves, minced
1 can (2.25 oz) sliced olives
9 (6-inch) corn tortillas
Cooking spray
1 cup taco sauce
1/4 cup shredded Monterey Jack cheese

Preheat oven to 375°
Combine first 6 ingredients in a medium bowl
Arrange 3 tortillas in a 1 1/2 quart baking dish coated in cooking spray
Spread half of cheese mixture over tortillas
Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas
Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese
Bake at 375° for 20 minutes or until cheese melts

Chicken with Peanut Sauce

2009-02-05T12:15:00.000-08:00

This is a very quick & easy weeknight dinner. It isn't spicy but still is delicious (and the leftovers are great - if there is any).

Ingredients:
1/2 cup peanut butter
1/2 cup water
2 Tbsp soy sauce (I use low sodium to make it healthier)
1 Tbsp brown sugar
2 Tbsp. peanut or vegetable oil (I use peanut oil)
2 whole chicken breasts, skinned, boned & cut into bite-size pieces
2 or 3 cloves garlic, minced
ground black pepper to season
3 to 4 cups sliced broccoli or spinach (I use spinach)

Serve with rice made with a rice cooker

In a small bowl, blend/mix peanut butter, water, soy sauce and sugar; set aside
In a wok or large skillet, heat oil over high heat
Add garlic and pepper; stir-fry 30 seconds
Add chicken, stir-fry until firm and white, about 5 mins
Add broccoli or spinach, stir-fry until bright green, about 3 mins
Stir in peanut butter mixture
Cook, stirring constantly until sauce is smooth, about 3 mins

Serves 4

Peanut Butter Munchies

2009-02-02T18:05:00.000-08:00

Ingredients:
Cookie:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter (smooth)
1 egg
1 Tbsp milk
1 tsp vanilla

Filling:
3/4 cup sifted powdered sugar
1/2 cup peanut butter (smooth)

2 Tbsps granulated sugar

Preheat oven to 350º
In a medium bowl stir together flour, cocoa powder, & baking soda; set aside
In a large bowl beat together butter, 1/2 cup granulated sugar, brown sugar, & 1/4 cup peanut butter; add egg, milk, & vanilla & beat well
Beat in as much of the flour mixture as you can; stir in the remaining flour mixture
Form the chocolate dough into 32 balls about 1 1/4" in diameter; set aside
For the filling, combine powdered sugar & 1/2 cup peanut butter until smooth
Shape mixture into 32 (3/4") balls
On a work surface, slightly flatten a chocolate ball; top with a peanut butter ball
For each cookie, shape the chocolate dough over the peanut butter filling, completely covering the filling
Roll dough into a ball
Place balls 2" apart on an ungreased cookie sheet
Lightly flatten with the bottom of a glass dipped in the 2 Tbsps granulated sugar
Bake cookies in preheated oven for 8 mins or until just set & surface slightly cracks
Let stand 1 min
Transfer to wire racks; cool

Pasta with Five Fresh Herbs

2009-02-02T18:01:00.000-08:00

This is a great pasta & even better if you have your own herb garden so you don't have to buy all the packets from the store. This is the reason why I wish I had a herb garden.

Ingredients:
1 lb uncooked penne rigate
4 tsps extra virgin olive oil, divided
1/4 cup chopped fresh basil
1/2 tsp chopped fresh oregano
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 pints fresh cherry tomatoes
1 garlic clove, minced
1 Tbsp chopped fresh chives
1/2 tsp chopped fresh thyme
1/2 cup fat-free, less-sodium chicken broth
2 Tbsps chopped fresh parsley
1/2 cup (about 3 oz) goat cheese, crumbled

Cook pasta according to package directions, omitting salt and fat; drain
Place in a large bowl
Add 2 teaspoons olive oil, basil, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper to hot pasta, & toss well to combine
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat
Add tomatoes & garlic; sauté 2 minutes
Add chives & thyme; sauté 1 additional minute or until tomatoes are slightly charred & skins are just beginning to burst
Add broth; bring to a boil
Cook over high heat 1 minute
Add tomato mixture & parsley to pasta; toss gently to combine
Sprinkle with cheese; serve immediately

Quick & Easy Chicken Vegetable Paella

2009-02-02T17:50:00.000-08:00

I found this recipe in a magazine at work. It's a great weeknight dinner & if there's only 2 of you, there are lots of leftovers (perfect for lunch the next day).

Ingredients:
2 Tbsps olive oil
3 (6 oz) boneless, skinless chicken breast, cut into 1" strips
2 gloves garlic, chopped
1 tsp turmeric
1 red bell pepper, large dice
1 (8 oz) package frozen pearl onions
1 1/2 cups converted white rice
1 (10 3/4 oz) can 25% less sodium Campbell's condensed tomato soup
2 cups water
2 Tbsps lemon juice, fresh
1/2 tsp cracked black pepper
1 (5 oz) package frozen green peas, thawed

Heat large skillet over medium heat & add oil, coating bottom of skillet
Add chicken & cook until slightly browned
Add garlic & turmeric; cook 1 min
Add bell pepper & pearl onions; cook & stir for 2 mins
Combine, in a separate bowl, soup, water, lemon juice, & black pepper; mix well
Add rice to skillet, mixing well
Add soup & stir to incorporate
Cover & reduce heat to low; cook 22 mins
Remove from heat & let stand, covered for 10 mins
Stir in green peas & serve

Salsa Chicken

2009-01-26T09:06:00.000-08:00

I found this recipe in my Cooking Light cookbook & modified it a little bit. It's a really quick & easy weeknight dinner. Serve with Mexican or Spanish rice.

Ingredients:
1 lb skinless, boneless chicken breasts, cut into bite-sized pieces
2 tsps taco seasoning
1/4 cup onion, chopped
Cooking spray
2/3 cup bottled salsa
2/3 cup shredded reduced-fat cheddar cheese
1 (4 oz) can whole green chiles, drained and thinly sliced
1/4 cup fat-free sour cream
1 (small can) sliced black olives

Preparation
Preheat oven to 475°
Combine chicken and seasoning in a medium bowl, tossing to coat
Heat a large nonstick skillet coated with cooking spray over medium-high heat
Add chicken & chopped onion; cook for 4 minutes or until browned, stirring occasionally
Arrange chicken in an 8-inch square baking dish coated with cooking spray; top with salsa, cheese, chiles, & olives
Bake at 475° for 8 minutes or until chicken is done & cheese is melted
Top each serving with 1 tablespoon sour cream

Yield: 4 servings

Spaghetti & Meatballs

2009-01-07T11:29:00.000-08:00

I found this recipe in Cooking Light & it's very good! I don't make spaghetti very often (that's my husband's forte) but when we want spaghetti & meatballs, this is the go-to recipe I use.

Ingredients
Sauce:
Cooking spray
1 cup finely chopped onion
3 garlic cloves, minced
2 Tbsps tomato paste
1/4 tsp salt
1 (14 oz) can less-sodium beef broth
2 (28 oz) cans whole peeled tomatoes, undrained and chopped

Meatballs:
1 slice white bread
2 (4 oz) links sweet turkey Italian sausage, casings removed
1/2 cup finely chopped onion
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 Tbsps egg substitute
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 garlic cloves, minced
1 large egg
1 lb ground sirloin

Remaining ingredients:
1/2 cup chopped fresh parsley
1/3 cup chopped fresh basil
1 lb hot cooked spaghetti
1/2 cup grated fresh Parmigiano-Reggiano
Fresh parsley sprigs (optional)

To prepare sauce, heat a large nonstick skillet over medium-high heat
Coat pan with cooking spray
Add 1 cup onion; sauté for 3 minutes
Add 3 garlic cloves, and sauté 1 minute
Add tomato paste; cook 1 minute
Stir in 1/4 teaspoon salt and broth; cook 4 minutes
Stir in the tomatoes. Reduce heat, and simmer 45 minutes, stirring occasionally
Preheat broiler
To prepare meatballs, place bread in a food processor, and process until fine crumbs measure 1/2 cup
Combine the breadcrumbs, sausage, 1/2 cup onion, and next 8 ingredients (through sirloin) in a bowl
With wet hands, shape sirloin mixture into 32 meatballs
Place meatballs on a broiler pan
Broil 15 minutes or until done
Add meatballs to sauce; simmer 15 minutes
Sprinkle with 1/2 cup parsley and 1/3 cup basil; serve over spaghetti
Sprinkle with cheese; garnish with parsley sprigs, if desired

Yield: 8 servings (serving size: 1 cup spaghetti, about 1/2 cup sauce, 4 meatballs, and 1 tablespoon cheese)

Rice Noodles with Tofu and Bok Choy

2008-12-31T15:04:00.000-08:00

This is a quick & easy weeknight dinner that I found in Cooking Light.

Ingredients:
1 (6 oz) package rice noodles
1/4 cup low-sodium soy sauce
2 Tbsps rice vinegar
1 tsp sugar
1 tsp dark sesame oil
1/2 tsp crushed red pepper
Cooking spray
2 cups (1/4-inch) red bell pepper strips
5 cups sliced bok choy
1/2 pound firm water-packed tofu, drained & cut into 1/2-inch cubes
3 garlic cloves, minced
1/2 cup thinly sliced green onions
3 Tbsps chopped fresh cilantro

Cook noodles in boiling water 6 minutes; drain
Combine soy sauce, vinegar, sugar, oil, & crushed red pepper, stirring well with a whisk
Heat a large nonstick skillet coated with cooking spray over medium-high heat
Add bell pepper strips; sauté 2 minutes
Add bok choy; sauté 1 minute
Add tofu and garlic; sauté 2 minutes
Add noodles and soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat
Sprinkle with green onions and cilantro

Guinness-braised Chuck Steak with Horseradish Mashed Potatoes

2008-12-28T11:06:00.000-08:00

I found this recipe in my cookbook The Best of Cooking Light Everyday Favorites which is one of my favorite cookbooks. This recipe may look daunting, but it's really not - it's just a lot of steps.

Ingredients:
Steak
1 1/2 lb boneless, chuck steak, trimmed
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 tsps olive oil
1 1/2 cups finely chopped onion
1/2 cup chopped carrot*
1/2 cup fat-free, less-sodium chicken broth
1 tsp dark brown sugar
1 tsp chopped fresh rosemary
8 oz presliced mushrooms*
1 garlic clove, minced*
2 bay leaves
12 oz Guinness Stout

Potatoes
2 lb peeled baking potatoes, quartered
2 Tbsp butter
1/2 cup fat-free milk
1/4 cup finely chopped green onions
1/4 cup reduced-fat sour cream
2 Tbsp horseradish
1/2 tsp salt
1/2 tsp freshly ground black pepper

To prepare steak, sprinkle steak with 1/2 tsp pepper & 1/4 tsp salt
Heat oil in a Dutch oven over medium-high heat
Add steak; cook 5 mins on each side or until browned
Remove steak from pan; set aside
Add onion & chopped carrot, 2 Tbsp of chicken broth, & brown sugar
Cover reduce heat to medium & cook 10 mins
Stir in rosemary, mushrooms, & garlic
Cover & cook 2 mins
Add bay leaves, Guinness, remaining broth, & steak; bring to a boil
Cover, reduce heat & simmer 1 hr 30 mins or until steak is tender
Remove steak from pan; keep warm
Discard bay leaves
Increase heat to medium-high; cook 5 mins or until slightly thick
Spoon stout mixture over steak
Serve with mashed potatoes

To prepare potatoes, place potatoes in a large saucepan, cover with water
Bring to a boil
Simmer 20 mins or until potatoes are tender; drain
Return potatoes to pan
Add butter; beat with mixer at medium speed just until smooth
Stir in butter & next 6 ingredients; keep warm

Yield: 6 servings

* I used 1 1/2 cups of chopped carrots - extra vegetables are always good.
My husband & I don't like mushrooms so I didn't add them to the steak mixture.
I used 3 garlic cloves - we love garlic!

Mint Brownies

2008-12-21T13:16:00.000-08:00

Another great recipe from the church cookbook. This recipe is not for the weak of heart & for those watching their weight. When it's all said & done, there is 1 1/2 cups of butter in these delicious treats.

Ingredients:
1st layer
1 can Hershey's chocolate syrup
1/2 cup butter
1 cup sugar
4 eggs
1 cup flour

2nd layer
1/2 cup butter
1 tsp peppermint extract
4 cups confectioners sugar
4 Tbsp milk
green food coloring

3rd layer
1/2 cup butter
12 oz semi-sweet chocolate chips

For the 1st layer, combine Hershey's chocolate syrup, butter, sugar, eggs, & flour
Bake in a jelly roll pan for 25 mins at 350º
Cool in pan
For the 2nd layer, combine butter, peppermint extract, confectioners sugar, milk, & green food coloring
Beat until smooth
Spread evenly over the 1st layer - allow frosting to set
For the 3rd layer melt chocolate chips & butter together on a double broiler
Spread evenly over the mint layer, slice into bars

Kaleidoscope Cookies

2008-12-18T05:45:00.000-08:00

When I was a kid my mom used to make these as part of her Christmas cookie baking. I couldn't find her recipe so this one is courtesy of RecipeLand.com

Ingredients:
1 cup butter
1 1/2 cups sugar
1 1/2 tsps baking powder
1 egg
1 tsp vanilla extract
2 1/2 cups flour, all-purpose
1/4 tsp peppermint extract
6 drops of food coloring (red & green)

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds
Add sugar and baking powder and beat till combined
Beat in egg and vanilla till combined
Beat in as much of the flour as you can with the mixer
Stir in any remaining flour with a wooden spoon
Divide dough into three equal portions
Add peppermint extract and green food coloring to one portion; mix till combined and set aside
Add red food coloring to one portion; mix till combined and set aside
Leave remaining dough plain
Cover dough and chill at least 1 hour or till easy to handle
Shape red & green dough into four 8-inch long rolls
Divide plain dough in half
On a lightly floured surface roll each half on plain dough into an 8x6 inch long rectangle
Place one red and one green lengthwise and next to each other on each rectangle
Stack a roll of the alternate color atop each roll
Bring up plain dough around stack and seal
Slice rolls into 1/4-inch thick slices
Place on ungreased cookie sheet
Bake in a 375ºF oven about 8 minutes or till dough just begin to brown
Remove cookies; cool on wire racks

Yields: 60 cookies

Cherry Pie

2008-11-28T19:51:00.000-08:00

I found this recipe on the Food Network site. It's really easy & tastes delicious.

Ingredients:
4 cups frozen pie cherries
1 1/4 cup granulated sugar
4 Tbsp cornstarch
1/8 tsp almond extract
Refrigerated pie crust (I used Pillsbury)
1 1/2 Tbps butter, to dot
1 Tbsp granulated sugar

Place cherries in a medium saucepan & place over medium-low heat; cover
After the cherries lose considerable juice, which may take a few mins, remove from heat
In a small bowl, mix the sugar & cornstarch together
Pour sugar mixture into hot cherries & mix well
Add the almond extract & mix
Return the mixture to the stove & cook over low heat until thickened, about 15 mins, stirring frequently
Remove from the heat & let cool
If the filling is too thick, add a little water
If the filling is too thin, add more cornstarch
Preheat oven to 375º
Put pie crust into a 9" pie pan
Pour cooled cherry mixture into crust
Dot with butter
Moisten the edge of the bottom crust
Place top crust on & flute the edge of the pie
Make slit in the middle of the crust for steam to escape
Sprinkle with 1 Tbsp sugar
Bake for 50 mins, remove from oven & place on a rack to cool

Cheesy Chicken & Rice Casserole

2008-11-26T07:15:00.000-08:00

I made this last night for dinner along with steamed carrots. It's a great weeknight dish courtesy of Campbell's Soup.

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (I use the 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp onion powder
1/4 tsp ground black pepper
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Heat the oven to 375°
Stir the soup, water, rice, onion powder, & black pepper in a 2-quart shallow baking dish
Top with the chicken; season the chicken with extra pepper
Cover & bake for 50 mins or until the chicken is cooked through and the rice is tender
Top with the cheese
Let the casserole stand for 10 minutes
Stir the rice before serving

Spaghetti with Sweet Cherry Tomatoes, Basil, & Extra Virgin Olive Oil

2008-11-21T18:32:00.001-08:00

I found this recipe in a magazine (I can't remember which magazine) & love it! It's a Jamie Oliver recipe & one of the easiest pastas I have ever made. A great wine (we enjoyed a 2004 Red Diamond Shiraz with this dinner this week) & garlic bread are the perfect accompaniments.

Ingredients:
1 lb dried spaghetti
11-14 oz ripe cherry tomatoes, red & yellow
2 handfuls fresh basil
6-8 glugs extra virgin olive oil
2-3 cloves garlic, minced
1 Tbsp white vinegar
salt & pepper

Cook pasta according to package directions
While pasta is cooking, halve the tomatoes; put them in a large bowl
Add basil, garlic, olive oil, & vinegar
Season to taste with salt & pepper
Scrunch with hands to slightly mash the tomatoes; this can sit until the pasta is done cooking
Drain the pasta & while steaming hot, mix well with tomato mixture
Serve immediately

Onion-Smothered Italian Burgers

2008-11-17T20:38:00.000-08:00

Quick & easy weeknight dinner from Cooking Light

Ingredients:
1 tsp olive oil
2 cups thinly sliced Vidalia or other sweet onion
2 tsps sugar
1/4 tsp salt
1/8 tsp black pepper
1 Tbsp balsamic vinegar
3 Tbsps preshredded fresh Parmesan cheese
2 Tbsps tomato paste
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp dried basil
1 lb ground beef, extra lean
Cooking spray
4 hamburger buns

Heat oil in a large nonstick skillet over medium-high heat
Add onion, sugar, salt, and pepper to pan
Cook 6 mins or until lightly browned, stirring occasionally
Add vinegar to the pan; cook 30 seconds, stirring constantly
Combine cheese and next 5 ingredients (through beef) in a medium bowl; shape meat mixture into 4 (3-inch) patties
Heat a grill pan over medium-high heat
Coat pan with cooking spray
Add patties to pan
Cook 5 mins on each side or until desired degree of doneness
Place 1 patty on bottom half of each bun; top each patty with 1/4 cup onion mixture and top half of each bun

Chipotle Rice & Beans

2008-11-13T20:30:00.000-08:00

A great side dish to accompany chicken. Easy to make & courtesy of a Woman's World magazine I found in the work break room.

Ingredients:
2 Tbsp butter
1 cup uncooked rice
3 garlic cloves, minced
1 1/2 Tbsp Tabasco chipotle pepper sauce
1 tsp ground cumin
1 can (14.5 oz) chicken broth
1 can (15 oz) black beans, rinsed & drained
1 (2 oz) jar pimientos
1/4 cup green onions, sliced
2 Tbsp chopped fresh cilantro *optional

In a pot melt butter over medium heat
Add rice, garlic, hot sauce, & cumin
Cook, stirring, 1 min
Add broth; bring to a boil
Reduce heat to low; cover
Cook until rice is tender & liquid is absorbed, 15-20 mins
Stir in beans, pimientos, green onions, & cilantro
Transfer to a serving bowl

*I didn't use the cilantro because my husband doesn't like it & this dish tasted great!

Chinese Coleslaw

2008-10-31T20:54:00.000-07:00

Ingredients:
1 (16 oz) bag coleslaw
4 green onions, sliced
1/2 cup slivered almonds
2 Tbsp sesame seeds
2 (3 oz) packages of Top Ramen noodles, chicken flavor
1 (5 oz) can chicken chunks
1/2 cup salad oil
2 tsp sugar
1/2 tsp pepper
Spice from ramen soup

Toss together coleslaw & sliced green onions
Toast almonds, sesame seeds, & ramen noodles until golden
Mix oil, sugar, pepper, & spice from ramen soup; add to coleslaw mix*
Toss in toasted almonds, sesame seeds, ramen noodles, & chicken*

* I don't add the dressing, almonds, sesame seeds, & ramen noodles until about 30 mins before I serve the salad - this prevents the salad from looking too wilted. If I am making this for an office party (which I usually am), I mix the coleslaw, green onions, & chicken together the night before. I put the toasted almonds, sesame seeds, & ramen noodles in a bag, mix the dressing up & place it in a separate container. I then toss all ingredients together the next day.

Quick Cook Arrabbiata

2008-10-29T18:34:00.000-07:00

This is a great weeknight dinner I found in my cookbook Pasta. It is a quick & easy weeknight dinner - focaccia bread is a nice accompaniment.

Ingredients:
1/2 cup extra virgin olive oil
1 medium onion, finely sliced
3 garlic cloves, sliced
1 tsp crushed red pepper flakes
2 - 14 oz cans Italian plum tomatoes, chopped
salt
pepper
1 lb pasta (strands or tubes)
2 Tbsp torn fresh basil

Heat oil in a skillet
Add onion, garlic, & red pepper flakes & cook over medium-high heat, stirring frequently, until soft & golden, 7 mins
Add tomatoes & cook, stirring occasionally, until thickened, 15 mins
Add salt & pepper to taste
Meanwhile cook pasta in a large pot of boiling, salted water until firm to the bite; drain
Add pasta with basil to the hot sauce
Toss to coat, serve immediately

Quick Cook Crispy Pancetta & Scallions

2008-10-22T11:34:00.000-07:00

Posted by popular demand. Anything with pancetta, butter, & olive oil is bound to be delicious!
Courtesy of the cookbook Pasta.

Ingredients:
8 pancetta slices
2 Tbsp butter
2 Tbsp extra virgin olive oil
4 scallions, sliced
1 lb dried pasta (tubes or shapes)*
1/4 cup grated Parmesan
salt, black pepper
additional grated Parmesan to serve

Chop pancetta into bite size pieces
Cook pancetta, turning frequently, in a skillet over medium-high heat until browned & crisp, 10 mins
Drain on paper towels
Pour off excess fat from skillet
Add butter & olive oil to skillet & melt over medium heat
Add scallions & cook, stirring constantly, until just soft, 2 mins
Meanwhile cook pasta in a large pot of boiling, salted water, until firm to the bite
Drain, reserving 1/2 cup pasta water
Add pasta with Parmesan & pancetta to scallions
Toss well to coat, adding reserved water as needed
Add salt & pepper to taste
Serve immediately with additional Parmesan

* according to my pasta book - the shape of the noodle used is based on the recipe. Apparently the taste, texture, & ingridents all determine which kind of noodle shape is best.

Quick Beef Boliche

2008-10-13T15:14:00.000-07:00

Yet again, another Cooking Light recipe - easy weeknight dinner.

Ingredients:
Cooking spray
1 (1-pound) top sirloin, cut into (1-inch) pieces
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 oz hot chicken Italian sausage
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped celery
3 garlic cloves, minced
2 cups refrigerated diced potatoes with onions (such as Simply Potatoes)
1/4 cup sliced pimiento-stuffed olives, divided
1 bay leaf*
1 (14 1/2-oz) can diced tomatoes, undrained
1 Tbsp fresh lime juice

Heat a large Dutch oven (or a giant pan if you don't have a Dutch oven - in another words I don't have a Dutch oven) over high heat
Coat pan with cooking spray
Sprinkle beef with salt and black pepper
Add beef to pan; sauté 3 minutes or until browned
Remove casings from sausage
Add sausage to pan; sauté 1 minute or until browned, stirring to crumble
Stir in bell pepper, onion, celery, and garlic; sauté 2 minutes or until tender
Add potatoes, 2 Tbsps olives, and bay leaf to pan
Pour tomatoes evenly over beef mixture
Cover, reduce heat, and simmer 35 minutes or until beef is tender
Discard bay leaf
Stir in remaining 2 Tbsps olives and lime juice

*I forgot to pick up a bay leaf at the store, so I just omitted it & this dinner tasted just fine!

Bacon, Onion, & Brown Lentil Skillet

2008-10-11T21:26:00.001-07:00

Ingredients:
6 center cut bacon slices
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 tsp chopped fresh thyme
6 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 cup dried brown lentils
1 cup water
2 Tbsps chopped fresh parsley
1/4 tsp black pepper

Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove from pan, reserving 2 tsps drippings in pan
Crumble bacon, set aside
Add onion to drippings in pan; saute 5 mins or until lightly browned
Add carrot, celery, thyme, & garlic; cook for 5 mins or until crisp-tender
Add broth, lentils, & water; bring to a boil
Cover, reduce heat, & simmer 15 mins or until lentils are just tender
Uncover & increase heat to medium-high; cook 6 mins or until liquid almost evaporates
Remove from heat; stir in parsley, pepper, & bacon

Chocolate Peanut-Butter No Bake Cookies

2008-10-07T12:30:00.000-07:00

This is the easiest, most delicious cookie recipe ever. I love these cookies so much - I could make myself sick eating them.

Recipe courtesy Helen Ostrosky

Ingredients:
2 cups sugar
4 Tbsps cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 Tsp vanilla
3 cups oatmeal
Waxed paper
In a heavy saucepan bring to a boil, the sugar, cocoa, butter & milk
Let boil for 1 minute then add peanut butter, vanilla & oatmeal
On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled & hardened

Ziti with Spinach, Cherry Tomatoes, & Gorgonzola Sauce

2008-10-01T08:05:00.000-07:00

This is my slightly modified version of a Cooking Light recipe. It's very easy to make & very yummy!

Ingredients:
16 oz uncooked ziti (1 package)
1 tsp extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 tsp salt
1/4 tsp crushed red pepper
2 garlic cloves, minced
12 Tbsps half-and-half
6 Tbsps Gorgonzola cheese, crumbled
2 cups fresh spinach

Cook pasta according to package directions, omitting salt and fat; drain
Heat extra-virgin olive oil in a large nonstick skillet over medium heat
Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally
Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly
Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally

Serve with garlic bread sticks - 1 package refrigerated bread sticks, melt 1 Tbsp butter & mix with 1 1/2 tsp minced garlic. Brush butter mixture on bread sticks, twist, & bake in oven at 350° for 13 mins

Hash Brown Casserole

2008-09-21T20:59:00.000-07:00

Ingredients:
1 bag raw hash browns (I use Simply Potatoes - shredded hash browns)
1 small can cream of chicken soup
1 cup sour cream
1/2 cup melted butter
salt & pepper
1 medium onion, chopped
2 cups grated cheese (I used sharp cheddar & colby jack)
Corn Flakes

Butter a 9"x13" pan
Put a thick layer of raw hash browns on bottom
Mix together the soup, sour cream, melted butter, salt, pepper, onion, & cheese
Pour over hash browns; add crushed Corn Flakes on top
Bake at 350º for 1 hr 15 mins

Andouille with Red & White Beans with Rice

2008-09-16T08:01:00.000-07:00

This is my own version of andouille sausage with red & white beans. I modified a Cooking Light recipe. This is a great weeknight dinner & it makes enough to have left overs.

Ingredients:
2 cups cooked rice
Cooking spray
1 package of andouille sausage (4 in pack)
1 cup chopped red bell pepper
1 cup onion
1 - 2 garlic cloves, minced
1 1/2 - 2 tsps salt-free Cajun seasoning*
1 tsp dried thyme leaves
1/2 tsp hot pepper sauce (such as Tabasco)
1 (16 oz) can dark kidney beans, rinsed & drained
1 (16 oz) can canelli beans, rinsed & drained
1 (14 oz) can fat-free, less-sodium chicken broth
1/4 cup chopped fresh parsley**
1/2 teaspoon salt*

Cook rice according to the package directions, omitting salt and fat; keep warm
Heat a large nonstick skillet over medium-high heat
Coat pan with cooking spray
Add sausage; cook 3 minutes or until lightly browned
Using a slotted spoon, transfer sausage to a bowl, & keep warm
Add bell pepper, onion, garlic, Cajun seasoning, thyme, & hot pepper sauce to pan; sauté 3 minutes or until onions are tender
Add beans and broth to pan; cook 8 minutes or until thick, mashing half the beans
Add sausage, parsley, & salt to pan; cook 1 minute or until thoroughly heated, stirring occasionally
Serve over rice

* I didn't have salt-free Cajun seasoning, so I used Cajun flavored salt instead & omitted the regular salt
** I forgot to get parsley at the store so we ate this meal without it & it still tasted wonderful!

Two Cheese Enchiladas

2008-09-11T18:00:00.000-07:00

Ingredients:
1 (15 oz) can pinto beans, drained
1 cup frozen whole kernel corn, thawed
1/2 cup Monterey Jack cheese with jalapeno peppers, shredded
1/2 cup chopped, fresh cilantro, divided
2 (10 oz) cans red enchilada sauce, divided
1/2 cup fresh, refrigerated salsa
cooking spray
8 (6") corn tortillas
1/2 cup crumbled queso fresco or queso anejo

Preheat oven to 375º
In a medium bowl, partially mash the beans with a fork
Add corn, cheese, 1/3 cup cilantro, & 1/4 cup enchilada sauce
In another bowl, combine remaining enchilada sauce & salsa
Lightly coat a 13"x9" baking dish with cooking spray
Pour 1/2 cup of enchilada sauce mixture in the bottom of the dish
Warm tortillas in microwave according to package directions
Spoon about 1/3 cup bean mixture down center of each tortilla; roll up
Arrange tortillas seam side down in baking dish; top with remaining enchilada sauce mixture & crumbled cheese
Bake for 20 mins or until thoroughly heated
Sprinkle with remaining cilantro

Italian Tomato & White Bean Soup

2008-09-04T18:06:00.000-07:00

This recipe comes from the very 1st cookbook I ever bought after moving out of my parent's house - "Recipes to the Rescue: Thrilling Kitchen Adventures. . .Just in the Nick of Time!"
I've modified it just a little bit. . .the original recipe says to sprinkle the bacon & part of the basil on top of the soup, to use frozen chopped onion, & bottled minced garlic. I mixed it the bacon & all of the basil into the soup with the rest of the ingredients & used fresh onion & garlic. Oh and I used 6 slices of bacon not 4 like the original recipe said.

Ingredients:
6 slices of bacon
1 cup chopped onion
2 -3 cloves of garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 1/2 oz) can white kidney beans, rinsed & drained
1 (14 1/2 oz) can chicken broth*
1/3 cup snipped fresh basil
1 tsp sugar
1/4 cup finely shredded Romano cheese**

In a large saucepan cook bacon until crisp***
Remove bacon, reserving 1 Tbsp drippings in pan
Drain bacon on paper towels
Crumble bacon; set aside
Cook onions & garlic in drippings until tender
Add crushed tomatoes, beans, chicken broth, basil, & sugar
Bring to boiling; add bacon
Reduce heat & simmer, uncovered for 10 mins
Season to taste with salt & pepper
Top each serving with cheese

* I used low-sodium chicken broth
** I used Parmesan cheese
*** To save time I pre-cut the bacon before cooking it

One Step Tamale Pie

2008-09-04T17:58:00.000-07:00

This is a great weeknight dinner. I found the recipe in the "Best of the Best from Washington Cookbook."

Ingredients:
1 lb ground beef
1 cup chopped onion
2 garlic cloves, minced
1 (12 oz) can whole kernel corn, drained
2 (8 oz) cans tomato sauce
1 cup milk
2 eggs, beaten
few dashes of Tabasco sauce
3/4 cup yellow cornmeal
1 1/2 - 2 tsp chili powder
2 tsps salt
1 cup grated Cheddar cheese

In a large skillet, brown meat, onion, & garlic
Stir in remaining ingredients except cheese
Pour into a greased 12"x7 1/2"x2" pan
Bake at 350º for 30 mins
Add cheese over top; bake an additional 15 mins

Black Pepper Citrus Chicken

2008-08-28T06:58:00.000-07:00

This recipe is courtesy of Cooking Light. It is very quick, easy, & delicious!
I served this dinner with rice & green beans - yum!

Ingredients:
1 Tbsp canola oil, divided
1 1/4 tsps freshly ground black pepper, divided
1/4 tsp salt
4 (6-ounce) skinless, boneless chicken breast halves
1 cup vertically sliced onion*
2 tsp bottled minced garlic
1/4 cup white wine
2 Tbsps fresh orange juice
1 Tbsp fresh lemon juice
2 Tbsps chopped fresh parsley*

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat
Sprinkle 1/2 teaspoon pepper and salt over chicken
Add chicken to pan; cook 2 minutes on each side or until browned
Remove chicken from pan; keep warm
Add remaining 2 teaspoons oil to pan
Add onion and garlic to pan; sauté 2 minutes
Add wine; cook 1 minute
Return chicken to pan
Add remaining 3/4 teaspoon pepper and juices
Cover, reduce heat, and simmer 4 minutes or until chicken is done
Sprinkle with parsley

Yield:
4 servings (serving size: 1 chicken breast half and 2 tablespoons onion mixture)

Nutritional Information:
CALORIES 240(22% from fat); FAT 5.9g (sat 0.8g,mono 2.6g,poly 1.5g); IRON 1.5mg; CHOLESTEROL 99mg; CALCIUM 29mg; CARBOHYDRATE 3.8g; SODIUM 259mg; PROTEIN 39.6g; FIBER 0.5g

*I used a Walla Walla sweet onion - delicious! And I forgot to buy parsley at the grocery store, but that didn't make this dish any less delectable.

Risotto with Fresh Mozzarella, Grape Tomatoes, & Basil

2008-08-24T20:17:00.000-07:00

The following recipe is from Cooking Light and is very, very good! Risotto consists of a lot of stirring so you have to constantly watch your pot otherwise the risotto will burn. This dinner goes perfect with garlic bread & a nice glass of wine!

Ingredients:
3 Tbsp balsamic vinegar
4 1/2 cups fat-free, less-sodium chicken broth
2 Tbsp extra virgin olive oil, divided
2 cups chopped leek
1 1/2 cups Arborio rice or other medium-grain rice
1/3 cup dry white wine
1/4 cup half-and-half
1 tsp salt
1/4 tsp freshly ground black pepper
1 cup halved grape tomatoes
1/4 cup chopped fresh basil
5 oz fresh mozzarella cheese, finely diced

Place vinegar in a small, heavy saucepan; bring to a boil over medium heat
Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes); set aside

Bring the broth to a simmer in a medium saucepan (do not boil); keep warm

Heat 1 Tbsp oil in a large saucepan over medium-high heat
Add leek; sauté 3 minutes or until tender
Add rice; cook 2 minutes, stirring constantly
Stir in wine, and cook 1 minute or until the liquid is nearly absorbed, stirring constantly
Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring constantly Reduce heat to medium
Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total)
Stir in half-and-half, salt, and pepper; cook 2 minutes
Remove from heat; stir in tomatoes, basil, and cheese
Place about 1 cup risotto evenly into 6 shallow serving bowls, and drizzle each with 1/2 teaspoon balsamic syrup and 1/2 teaspoon olive oil

Yield:
6 servings (serving size: about 1 cup)

Nutritional Information:
CALORIES 378(29% from fat); FAT 12.1g (sat 5.2g,mono 4.1g,poly 1g); IRON 1.3mg; CHOLESTEROL 24mg; CALCIUM 178mg; CARBOHYDRATE 51.6g; SODIUM 777mg; PROTEIN 13.2g; FIBER 1.6g

Banana Bread

2008-08-17T16:59:00.000-07:00

This recipe is very easy and the banana bread goes perfectly with your morning cup of coffee - yum!

Ingredients:
1 cup granulated sugar
8 Tbsp (1 stick) unsalted butter, room temperature*
2 large eggs
3 ripe bananas
1 Tbsp milk
1 tsp ground cinnamon
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt*

Preheat the oven to 325º
Butter a 9 x 5 x 3 inch loaf pan
Cream the sugar and butter in a large mixing bowl until light and fluffy
Add the eggs one at a time, beating well after each addition
In a small bowl, mash the bananas with a fork
Mix in the milk & cinnamon
In another bowl, mix together the flour, baking powder, baking soda & salt
Add the banana mixture to the creamed mixture & stir until combined
Add dry ingredients, mixing just until flour disappears
Pour batter into prepared pan & bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean
Set aside to cool on a rack for 15 mins
Remove bread from pan, invert onto rack and cool completely before slicing

*I didn't realize that I was out of unsalted butter, so I used salted butter instead & omitted the 1 tsp of salt - my banana bread turned out wonderfully!

Roasted Garlic & Cherry Tomatoes Pasta

2008-08-14T17:28:00.001-07:00

Regardless of what you may think, this recipe isn't too garlicly. The roasted garlic doesn't come across as strong as minced or chopped garlic - and no 16 cloves of garlic is not too much!

Ingredients:
2 lbs cherry tomatoes, halved
16 garlic cloves, peeled
1/2 cup extra virgin olive oil
1/4 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
1 lb dried pasta (spaghetti recommended)
1 handful torn, fresh basil leaves

Preheat oven to 400º
Arrange tomato halves & garlic cloves so that they fit snugly in an over tray or ovenproof pan
Drizzle with olive oil & sprinkle with red pepper flakes, salt, & pepper
Roast until garlic is soft & golden, about 25 mins
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite
Drain
Return pasta with tomatoes & garlic to the warm pasta pot
Toss well to coat
Sprinkle with basil
Serve immediately

Servings: 4

Herb-Ox Skillet Pasta Primavera

2008-08-04T14:46:00.000-07:00

Ingredients:
4 cups water
4 tsp Herb-ox chicken flavored bouillon
8 oz uncooked spaghetti or linguine noodles
1 green pepper, chopped
1 small onion, chopped
2 - 3 cloves garlic, minced
1 head broccoli
2 - 3 carrots, chopped
1 Tbsp butter
2 Tbsp flour
1/4 tsp ground pepper
12 oz can evaporated skim milk
shredded Parmesan cheese

In a large, deep skillet, bring water & bouillon to a boil
Add pasta & cook as package directs
During the last 5 mins of cooking the pasta, add the vegetables
Cook until vegetables are crisp-tender
Drain pasta & vegetables; set aside
In the same skillet, melt butter
Stir in flour & pepper
Whisk evaporated milk all at once
Cook & stir over medium heat until thickened & bubbly
Return pasta & vegetables to skillet
Season with Parmesan cheese

Chicken Breasts & Stuffing Hot Dish

2008-07-31T07:08:00.000-07:00

This is one of the quickest and easiest homemade meals to make. It's basically just mixing up a bunch of stuff and putting it in the oven - makes the perfect weeknight dinner!

Ingredients:
2 boneless, skinless chicken breasts
4 - 5 pieces of sliced Swiss cheese
1 small can cream of chicken soup
1/3 can white wine (use cream of chicken soup can to measure)
1 package Stove Top Stuffing

Preheat oven to 350°
Place chicken in a 8" X 8" greased pan
Cover chicken with cheese
Mix together cream of chicken soup & white wine
Stir Stove Top Stuffing into soup mixture until moist
Spoon mixture over chicken and cheese covering well
Cover pan with foil & bake for 1 hr 15 mins or until chicken is cooked thoroughly

Tater Tot Hot Dish

2008-07-27T11:07:00.000-07:00

Ingredients:
2 lbs tater tots
1 lb ground beef
1/2 onion
3 - 4 garlic cloves, crushed or minced
2 cans (smaller ones) cream of potato soup
1 lg package frozen CA blend veggies

Brown ground beef with onion & garlic cloves
Pour beef mixture into a greased 9" X 13" pan
Top with frozen vegetables
Pour soup over vegetables & beef mixture
Top with tater tots
Bake uncovered at 350º for 1 hour or until hot completely through

Lasagna

2008-07-22T18:34:00.000-07:00

Ingredients:
12 oz ground beef, pork, pork sausage, or Italian sausage
1 cup chopped onion (1 large)
2 - 4 cloves of garlic, minced
1 can tomatoes, cut up (7 1/2 oz can)
1 can tomato sauce (8 oz)
1 can tomato paste (6 oz)
2 tsp dried basil
1 tsp dried oregano
1/4 tsp pepper
6 dried lasagna noodles
1 beaten egg
15 oz container ricotta cheese
1/4 cup Parmesan cheese
6 oz shredded mozzarella cheese

For sauce, in a medium saucepan cook the meat, onion, & garlic until the meat is brown; drain fat
Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, & pepper
Bring to boiling; reduce heat
Cover & simmer 15 mins; stirring occasionally
Meanwhile, cook noodles for 10 - 12 mins or until tender but still firm
Drain noodles; rinse with cold water, drain well
For filling, combine egg, ricotta cheese, & Parmesan cheese
Layer half the cooked noodles in a 2 quart rectangular baking dish
Spread with half of the filling, top with half of the meat mixture, add half of the mozzarella cheese
Repeat layers
Bake at 375º for 30 - 35 mins or until heated through
Let stand for 10 mins before serving

Yield: 8 servings

Cool Ranch Doritos Hot Dish

2008-07-16T07:32:00.000-07:00

Ingredients:
3 cups broken Cool Ranch Doritos
1 lb ground beef
1 small onion, chopped
1 cup green pepper, chopped
1 package taco seasoning
3/4 cup water
1 cup salsa
1 can corn
2 cups shredded mozzarella cheese

Preheat oven to 350°
Put half of the broken Cool Ranch Doritos on the bottom of a greased 8X8 pan
Brown beef with onion & green pepper
Drain off fat
Add taco seasoning & water; cook according to directions on taco seasoning packet
Add salsa & corn; simmer 5 - 10 mins
Layer beef mixture over broken chips followed by mozzarella cheese & remaining 1 1/2 cups of chips
Bake 30 - 35 mins until dish is bubbly

This makes a wonderful weeknight dish and tastes great! Both my husband & I enjoyed this dinner.

Italian Cream Cake

2008-06-30T13:51:00.000-07:00

Ingredients:
Cake:
Cooking spray
2 tsps cake flour
1/3 cup butter, softened
1 1/4 cups granulated sugar
2 large egg yolks
2 cups cake flour (about 8 ounces)
1 tsp baking soda
1/4 tsp salt
1 cup low-fat buttermilk
1/4 cup finely chopped pecans, toasted
1 tsp coconut extract
1 tsp vanilla extract
6 large egg whites

Frosting:
1 tablespoon butter
1/2 cup (5 ounces) 1/3-less-fat cream cheese
3 1/2 cups powdered sugar
1 tsp vanilla extract

Preheat oven to 350°
To prepare cake, coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pans)
Line bottoms of pans with wax paper
Coat wax paper with cooking spray, and dust with 2 teaspoons flour; set aside
Place 1/3 cup butter in a large bowl; beat with a mixer at medium speed until creamy
Gradually add granulated sugar, beating well
Add egg yolks, one at a time, beating well after each addition
Lightly spoon 2 cups flour into dry measuring cups; level with a knife
Combine 2 cups flour, baking soda, and salt; stir well
Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture
Stir in pecans, coconut extract, and 1 teaspoon vanilla
Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat)
Fold egg whites into batter; pour batter into prepared pans
Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean
Cool in pans 5 minutes on a wire rack
Loosen cake layers from sides of pans; remove from pans
Remove and discard wax paper
Cool completely
To prepare frosting, place 1 tablespoon butter and cream cheese in a large bowl; beat with a mixer at high speed until fluffy
Gradually add powdered sugar, beating at low speed until smooth (do not overbeat)
Add 1 teaspoon vanilla; beat well
Place 1 cake layer on a plate; spread with one-third of frosting
Top with other cake layer
Spread remaining frosting over top and sides of cake

Yield:
16 servings (serving size: 1 slice)

Nutritional Information:
CALORIES 322(25% from fat); FAT 8.8g (sat 4.6g,mono 2.8g,poly 0.8g); IRON 1.4mg; CHOLESTEROL 45mg; CALCIUM 33mg; CARBOHYDRATE 56.6g; SODIUM 221mg; PROTEIN 4.7g; FIBER 0.5g

Roasted Garlic Mashed Potatoes

2008-06-17T18:49:00.000-07:00

Ingredients:
4 lb potatoes
1 head garlic
1 Tbsp olive oil
1/4 cup sour cream
4 Tbsp butter
milk or cream, if needed
salt
pepper

Cut top off of garlic head, drizzle with olive oil, loosely wrap in foil
Roast in 400° oven until garlic cloves are soft & lightly carmel colored (40 mins - 1 hr)
Allow garlic to cool & remove the cloves from the skin - this can be done several days ahead & refrigerated
Peel & boil potatoes in salted water
Heat butter & milk or cream over low heat until butter is melted and cream is warm
Use potato ricer or potato masher to rice/mash potatoes & garlic at the same time
Combine potatoes, sour cream, butter, salt, & pepper
Whip at medium speed until smooth
Add more milk or cream as needed

Yield:
4 servings

Macaroon Shortcake with Roasted Pineapple

2008-06-16T07:36:00.000-07:00

Ingredients:
Filling:
1 medium pineapple, peeled and cored*
Cooking spray
2 Tbsp pineapple juice
1 Tbsp honey
1/2 tsp ground ginger
1/8 tsp ground cloves

Shortcakes:
1 1/2 cups all-purpose flour
3/4 cup flaked sweetened coconut
1 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/4 cup butter, softened
2 large egg whites
1/4 tsp vanilla extract
1/2 cup 1% low-fat milk

Remaining ingredients:
1 1/4 cups frozen reduced-calorie whipped topping, thawed
2 tsp powdered sugar

Preheat oven to 450°
To prepare filling, cut pineapple lengthwise into quarters
Cut each quarter crosswise into 1/2-inch-thick slices
Arrange pineapple in a single layer on a jelly-roll pan coated with cooking spray
Combine juice, honey, ginger, and cloves; drizzle over pineapple
Bake at 450° for 20 minutes or until the pineapple is lightly browned
Remove from oven; set aside
Reduce oven temperature to 325°
To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife
Combine flour, coconut, baking powder, and salt, stirring well with a whisk
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes)
Add the egg whites, 1 at a time, beating well after each addition
Beat in vanilla
Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture
Pour batter into a 9-inch round cake pan coated with cooking spray
Bake at 325° for 40 minutes or until a wooden pick inserted in center comes out clean
Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack
Place shortcake on a cutting board or work surface
Carefully split shortcake in half horizontally using a serrated knife
Place bottom half of shortcake on a platter; top with pineapple mixture, whipped topping, and top of shortcake. Sprinkle with powdered sugar.

* I used the Del Monte precut pineapple (found in the produce section). I roasted the entire jar and it was the perfect amount of pineapple for the cake.

Yield
10 servings (serving size: 1 wedge)

Nutritional Information
CALORIES 292(24% from fat); FAT 7.8g (sat 5.6g,mono 1.3g,poly 0.3g); IRON 1.4mg; CHOLESTEROL 13mg; CALCIUM 59mg; CARBOHYDRATE 54g; SODIUM 173mg; PROTEIN 3.8g; FIBER 1.9g

Crunchy-Topped Cocoa Cake

2008-06-07T22:22:00.001-07:00

Ingredients:
Cake
1 1/2 cups all purpose flour
1 cup sugar
1/4 cup cocoa (I use Hershey's)
1 tsp baking soda
1/2 tsp salt
1/4 cup plus 2 Tbsp vegetable oil
1 Tbsp white vinegar
1 tsp vanilla extract

Broiled Topping
1/4 cup (1/2 stick) softened butter
1/2 cup packed light brown sugar
1/2 cup chopped nuts (I use pecans)
1/2 cup sweetened coconut flakes
3 Tbsp light cream or evaporated milk (I use evaporated milk)

Heat oven to 350º
Grease & flour 8" square pan
Stir together flour, sugar, cocoa, baking soda, & salt
Add water, oil, vinegar, & vanilla; beat with a spoon or whisk just until batter is smooth & well blended
Pour batter into prepared pan
Bake 35 - 40 mins or until a wooden toothpick inserted into the center comes out clean
Meanwhile, prepare broiled topping; spread on warm cake
Set oven to broil; place pan about 4" from heat
Broil 3 mins or until top is bubbly & golden brown
Remove from oven
Cool completely in pan on wire rack

Broiled Topping:
Combine butter, light brown sugar, nuts, coconut flakes, & evaporated milk (or light cream) in a small bowl until well blended

~~~~~~~~~~~~~~~~

Before adding the topping:

After adding & broiling the topping:

Parmesan Chicken Paillards with Cherry Tomato Sauce

2008-06-04T14:34:00.000-07:00

Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
1/4 cup grated Parmesan cheese
1 Tsp all-purpose flour
2 tsps olive oil, divided
Cooking spray
1/2 cup finely chopped onion
1/4 cup fat-free, less-sodium chicken broth
1 Tsp sherry vinegar
2 cups quartered cherry tomatoes
1/2 tsp dried oregano

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper
Combine cheese and flour in a shallow dish
Dredge 1 side of each chicken breast half in cheese mixture*
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat
Add 2 chicken breast halves, cheese side down; cook 4 minutes on each side or until done
Repeat procedure with remaining 1 teaspoon oil and chicken breast halves
Remove from pan; keep warm
Coat pan with cooking spray
Add onion; sauté 2 minutes
Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates
Add tomatoes, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and oregano; cook 2 minutes

*I personally dredge both sides of the chicken through the cheese mixture - extra yumminess

Wine note: These chicken breasts have a piquant Italian flavor. Try the incredible Marchesi di Frescobaldi "Campo ai Sassi" Rosso di Montalcino 2004 (Montalcino, Tuscany, Italy)

Chocolate Chocolate Chip Cookies

2008-06-03T08:37:00.000-07:00

Ingredients:
2 1/4 cups flour
1 tsp salt
1 tsp baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 Tbsp vanilla
1/2 cup unsweetened cocoa
2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&Ms
1 cup chopped walnuts (optional)

Preheat oven to 375°
In a bowl stir together flour, salt, and baking soda
In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa
Gradually stir flour mixture into butter mixture and mix until combined
Stir chocolate chips and walnuts, if using, and stir to distribute evenly

For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes
Cool on a baking rack

For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes
Cut into squares when cooled

*I personally use milk chocolate chips & do not put nuts into my cookies

Easy Roasted Red Potatoes

2008-05-31T21:50:00.000-07:00

Ingredients:
3 medium red potatoes, quartered
2 Tbsp olive oil
1/2 tsp onion powder
1/4 tsp garlic salt
1/4 tsp pepper
1/8 tsp paprika
2-3 garlic cloves, chopped (optional)

Heat oven to 325º
Put olive oil, onion powder, garlic salt, pepper, & garlic cloves in a Ziplock bag (I use the gallon size)
Put potatoes inside bag & shake bag to flavor the potatoes
Place potatoes in a 9x9x2 greased pan
Bake covered in oven for 45 mins
Stir potatoes & bake uncovered 10-20 mins more or until potatoes are tender & brown on the edges

Pecan-Crusted Tilapia

2008-05-31T21:18:00.000-07:00

Ingredients:
1/2 cup dry breadcrumbs
2 Tbsp finely chopped pecans
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 cup low-fat buttermilk
1/2 tsp hot sauce
3 Tbsp all-purpose flour
4 (6-ounce) tilapia or snapper fillets
1 Tbsp vegetable oil, divided
4 lemon wedges

Combine first 5 ingredients (through black pepper) in a shallow dish
Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish
Dredge 1 fillet in flour
Dip in buttermilk mixture; dredge in breadcrumb mixture
Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat
Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork
Repeat procedure with remaining oil and fillets
Serve with lemon wedges

Yield:
4 servings (serving size: 1 tilapia fillet)

Nutritional Information:
CALORIES 302 (27% from fat); FAT 9.1g (sat 1.1g,mono 3.9g,poly 2.6g); PROTEIN 38.4g; CHOLESTEROL 64mg; CALCIUM 98mg; SODIUM 530mg; FIBER 0.9g; IRON 1.3mg; CARBOHYDRATE 14.2g

Chicken Scaloppine with Broccoli Rabe

2008-05-31T21:13:00.000-07:00

Ingredients:
1 Tbsp olive oil
1/3 cup Italian-seasoned breadcrumbs
1/4 tsp black pepper
4 (6-ounce) skinless, boneless chicken breast cutlets
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
3 Tbsp fresh lemon juice
1 tsp butter
1 pound broccoli rabe (rapini), cut into 3-inch pieces
2 Tbsp chopped fresh parsley
2 Tbsp capers, rinsed and drained
4 lemon slices (optional)

Heat oil in a large nonstick skillet over medium-high heat
Combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture
Add chicken to pan; cook 3 minutes on each side or until done
Remove from pan; keep warm
Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits
Stir in broccoli rabe; cover and cook 3 minutes or until broccoli rabe is tender
Stir in parsley and capers
Serve chicken over broccoli rabe mixture
Garnish with lemon slices, if desired

Yield:
4 servings (serving size: 1 chicken cutlet and 1/2 cup broccoli rabe mixture)

Nutritional Information:
CALORIES 318 (21% from fat); FAT 7.4g (sat 1.7g,mono 3.3g,poly 1g); PROTEIN 44.3g; CHOLESTEROL 101mg; CALCIUM 102mg; SODIUM 577mg; FIBER 3.9g; IRON 2.9mg; CARBOHYDRATE 14g

Doña Carmen's Garlic Rice

2008-05-27T12:10:00.001-07:00

Ingredients:
1 1/2 tsp olive oil
2 cups uncooked long-grain rice
6 garlic cloves, crushed
3 1/4 cups water
1 1/2 tsp salt

Heat oil in a medium saucepan over medium heat
Add rice and garlic to pan; cook 3 minutes, stirring frequently
Stir in 3 1/4 cups water and salt; bring to a simmer
Cover, reduce heat to medium-low, and cook 20 minutes or until liquid is absorbed
Fluff with a fork before serving

Yield:
8 servings (serving size: about 2/3 cup)

Nutritional Information:
CALORIES 180(6% from fat); FAT 1.2g (sat 0.2g,mono 0.7g,poly 0.2g); PROTEIN 3.4g; CHOLESTEROL 0.0mg; CALCIUM 17mg; SODIUM 443mg; FIBER 0.7g; IRON 2mg; CARBOHYDRATE 37.7g