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
Thursday, July 31, 2008
Sunday, July 27, 2008
Tater Tot Hot Dish
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
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
Tuesday, July 22, 2008
Lasagna
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
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
Wednesday, July 16, 2008
Cool Ranch Doritos Hot Dish
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.
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.
Monday, June 30, 2008
Italian Cream Cake
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
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
Tuesday, June 17, 2008
Roasted Garlic Mashed Potatoes
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
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
Monday, June 16, 2008
Macaroon Shortcake with Roasted Pineapple
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
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
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