Thursday, October 22, 2009
Tuesday, October 20, 2009
Unroll pie crust on lightly greased baking sheet. Roll into a 12 inch circle. Brush outer 1 inch crust with water. Fold edges up and crimp. Poke holes in the bottom with a fork.
Bake at 425 for 8-10 mins. Remove from oven. Sprinkle with 1 c. mozzarella cheese, cool. Arrange tomato slices over cheese. Stir together remaining 1 c. mozz. cheese, mayo and next 3 ingredients. Spread over tom. slices. Bake at 375 for 20-25 min. Remove and sprinkle with basil.
Tuesday, September 22, 2009
*2 cans black beans (puree ½ of one can)
*1 tsp cumin
*1 tsp garlic salt
*½ cup 2% fat cheese (I use mixed cheese)
*10-12 corn tortillas, or flour
*2 tomatoes, diced (I use Rotel in a can, or diced tomatoes, drained)
*2 cans enchilada sauce
Preheat oven to 350. Spray a 9x13 baking dish with Pam. Saute onion in non-stick pan until translucent. Add beans and spices. Heat until warm. Add tomatoes and cilantro to pan. Pour a little enchilada sauce in bottom of baking dish. Put 2-3 T of beans in each enchilada with a tsp of cheese. Wrap each tortilla and place loose end down in dish. Cover with the rest of the enchilada sauce, cheese and beans. Cover and bake 20 minutes. Uncover and bake 10 minutes more. Top with fresh cilantro.
Wednesday, September 2, 2009
4 chicken breasts - cooked and diced
10 flour tortillas
2 cans cream of chicken
1 pint sour cream
1 small can green chilis
1 lb. grated monterey jack cheese
1 lb. grated cheddar cheese
1 bunch green onions chopped (I omit this)
Mix soup, sour cream, and chilis in a bowl. Spread small amount of sauce on bottom of 9x13 pan. Spreas small amount of sauch on tortilla, add chicken, onion, and cheese. Roll and place seam side down on pan. Repeat. Sprinkle remaining ingredients on top and bake at 350 for 40 minutes!
16 oz spaghetti
DIRECTIONS:While spaghetti is cooking, brown ground beef, drain excess fat and add the sauce. Drain pasta and add the sour cream and margarine. When the pasta has cooled a bit, add the egg. Place pasta mixture in the bottom of a greased 13x9 casserole dish. Top pasta with the ground beef mixture. Then cover with cheddar. Bake at 375 for 30-40 minutes, or until cheese is bubbly.
Monday, August 3, 2009
My friend, Brynn, made this super yummy baked ziti at playgroup last week and I've been craving it all week! I made it for dinner tonight and it was a hit! I have to warn you, it is a bit labor intensive in the preparation, but don't let that scare you off! It's definitely worth it! It also makes a lot, so you could even divide in half and prepare one and freeze the other - maybe without the mozzarella cheese, adding that when you're ready to cook it. (not sure, not too familiar with the rules of freezing...) Another good thing about this meal is that you don't really need a lot of sides - just salad and garlic bread complete it! While it was cooking, I washed all the prep dishes so that eliminated the after dinner clean up. Are you convinced? Oh, and it's a great meal to take when you're bringing a meal to a friend! Let me know what you think!!!
1/2 medium onion, chopped (optional)
1 Tbsp olive oil
2 garlic cloves, chopped
1 pound lean ground beef
1 (26 oz.) jar tomato and basil pasta sauce (I used Prego Tomato Basil Garlic sauce)
3/4 tsp salt, divided
1 (16 oz) ziti pasta - (penne - I like the Barilla Plus)
3 Tbsp butter
3 Tbsp all-purpose flour
3 cups milk
1 cup grated Parmesan cheese
1/2 tsp. pepper
1 (8 oz) shredded mozzarella cheese
1. Cook pasta according to directions. While waiting for the water to boil, begin step 2. Drain pasta and return to pan.
2. Saute chopped onion in hot oil over medium high heat in large skillet for about 5 minutes or until tender. Add garlic and saute 1 minute. Add beef and cook until no longer pink. Drain. Stir in pasta sauce and 1/2 tsp. salt. Set aside.
3. Melt butter in heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly (take about 7-10 minutes). Stir in parmesan cheese, remaining 1/4 tsp. salt, and pepper. Pour sauce over pasta, stirring until pasta is evenly coated.
4. Transfer pasta mixture to a lightly greased 9x13 inch baking dish. Top evenly with beef mixture; sprinkle evenly with mozzarella cheese.
5. Bake at 350 for 20-25 minutes or until cheese is melted. Let stand 10 minutes before serving.
Thursday, July 30, 2009
Tuesday, July 21, 2009
Thursday, May 28, 2009
1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
Preheat oven to 350 degrees F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.
Let cool completely.
Spread thawed coffee ice cream on top of cooled brownies. (Almost like an icing)
Freeze (it takes about 2 hours).
Spread completely cooled chocolate sauce on top of frozen ice cream.
Take off the heat and add 2 tsps. vanilla.
Let cool completely.
Make sure the brownies are cool before spreading ice cream. I thaw the ice cream in the microwave, stir, spread and microwave again, stir and spread.
Make sure the choc. sauce is cooled before spreading on top of the frozen ice cream otherwise it will all be a gooey mess!
2-3 pound pork roast (NOT the tenderloin), trim the fat (I used a shoulder pork that had a bone, and didn't worry about trimming the fat)
1 packet of burrito seasoning
1 onion, sliced
2 cans of enchilada sauce (one mild and one medium)
2 cans of pinto beans, drained
1 can of rotel, drained
Put pork roast in crock pot with packet of burrito seasoning and sliced onions and around a cup of water and cook on LOW for 6 hours.
In a pot, combine beans, rotel and enchilada sauces, cook on medium to low heat until warm just before you are ready to eat.
Pull apart the pork, it should literally fall apart.
Serve pork in tortillas (flour are best) and top with bean/enchilada sauce, shredded cheese, sour cream, etc.
This meal was great for us because Matt just ate the pulled pork (it was delicious by itself) and I was able to make the full burrito with sauce and all the toppings because that's how I roll - I love to include everything when I'm eating something like that!
Saturday, May 16, 2009
Sunday, May 3, 2009
Mix all of the above. Put into a greased bundt pan (like you do for monkey bread). Bake at 350 for about 30-45 min. Make sure the biscuits cook all the way through.
Thursday, April 9, 2009
Wednesday, April 1, 2009
Tuesday, March 24, 2009
Thursday, March 19, 2009
I actually love when I have a few bananas that turn from a lovely yellow into a yucky brown because that gives me an excuse to make banana bread, a favorite! When this happens, I will scour the internet looking for a healthy recipe, but today, I found one that might not be the healthiest (although it's not terrible for you), but it's so easy and it's definitely a keeper!! I love to eat my slices heated with some butter. Yum! The perfect breakfast, afternoon snack, after lunch/after dinner treat...
Banana Bread Recipe
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour (my oven cooks faster, so I always check before time is done). Cool on a rack. Remove from pan and slice to serve.
Sunday, March 15, 2009
Thursday, March 12, 2009
Combine the first 5 ingredients in a 9x9 baking dish (that's what I use because I like a thicker mixture, but you can use a bigger pan). Cover with a layer of cheese, and then add chips on top. Bake at 375 for about 25 minutes. I like to eat this with crackers, but it's also delicious by itself! Also, sometimes I add a dash or so of Worcestershire sauce, and if I use fresh chicken, I add salt and pepper.
This is a simple, easy snack to put together and carry with you! And, not only is it kid-friendly, but definitely adult-friendly!!
Monday, March 9, 2009
Thanks to Lynette for this yummy recipe! Also, Matt doesn't like all the veggies, so I just split the alfredo sauce in half and heat his and he just has pasta, chicken and alfredo sauce while I have the whole she-bang!
Monday, March 2, 2009
Recipe from the Kraft foods website
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 cups KRAFT Shredded Mozzarella Cheese
HEAT oven to 375°F. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to coat both sides with sauce. Cover with foil.
BAKE 30 min. Uncover. (They might take longer than this)
TOP with remaining cheeses; bake 5 min. or until chicken is done (165ºF) and cheese is melted.
If using larger chicken breasts, cut them lengthwise in half before placing in the baking dish to ensure that they get done in the 35-min. bake time.
Try serving this delicious baked chicken over your favorite hot cooked pasta!
Prepare using KRAFT Shredded Low-Moisture Part Skim Mozzarella Cheese.
Saturday, February 28, 2009
3. Mix in 3/4 can frosting.
4. Chill mixture for 2 hours.
5. Roll into balls - about 1" to 1 1/2 "- and freeze for at least 6 hours.
6. Dip in almond bark and set on wax paper to cool. If decorating with sprinkles, decorate as soon as it's dipped so it can "set" in the bark.
7. Enjoy your creation!
Wednesday, February 25, 2009
The chicken strips are great because the ingredients are all pretty much staples; I love dipping mine in honey - yum!
1/4 cup grated parmesan
1/3 cup flour
1/3 cup bread crumbs
1/2 tsp. salt
1/2 tsp. sugar
dash of thyme, paprika, & lemon pepper
6 TBS butter, melted
chicken tenders, or chicken breasts cut into nuggets
*Melt butter in pie dish
*Stir dry ingredients in another pie dish
*Dip chicken into butter, then dry ingredients
*Arrange on a cookie sheet and bake at 425 for 20-25 minutes (I flip halfway through)
1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into strips
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
4 oz. (1/2 of 8-oz.) PHILADELPHIA Neufchatel Cheese, cubed
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. garlic powder
1/4 tsp. pepper
COOK pasta as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel cheese, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
DRAIN pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.
Sprinkle with 2 Tbsp. chopped fresh parsley just before serving.
Prepare as directed, using whole wheat fettuccine.
Stir in 2 cups chopped cooked broccoli before serving.
2 cans black beans
1 can of your favorite brand Salsa
1 can tomatoes
1 tablespoon chili powder
chopped onions (optional)
Cook the turkey meat. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 20 mins. Top with shredded cheese.
3-4 pound shoulder pork
18 oz. bottle barbecue sauce
1 can coke
Put pork, coke and sauce in crock pot. Cook on low for 7-9 hours (depends on crock pot - mine is usually done after 7 hours)
*1 can beef broth
*1 can french onion soup (Campbells)
*3/4 can water
*1 1/2 cups Uncle Ben's uncooked, converted rice
*1 stick margarine
Melt margarine in a 13x9 dish. Add rice, soups, and water. Stir. Bake at 350 for an hour, or until the water is absorbed.
Black Bean chicken
*4 chicken breasts
*2 cans black beans, semi drained
*4 slices pepper jack cheese
*cumin and paprika
Spray baking dish with pam. Put chicken in dish and sprinkle with paprika and cumin. Place cheese slices on top of each breast. Pour black beans on top. Cover and bake at 350 for about 45 mins to an hour, whenever chicken is cooked through.
4 chicken breasts
Season chicken with salt and pepper. Brown in butter and place in glass baking dish. Mix remaining ingredients over burner until smooth. Pour over chicken and bake at 350 for 1 hour.
Tuesday, February 24, 2009
boneless, skinless chicken breasts
1 can cream of mushroom soup (I use fat free)
block of cream cheese, cubed (I use 1/3 less fat)
1 packet dry Italian seasoning
4.5 oz. can chopped green chiles
1 cup milk (I use 2%)
Recipe thanks to Jessica - Matt normally doesn't like meatloaf; it has to be a very simple one, and this looks like one he'll like. I'll serve it with baked potatoes and a green veggie. I have to tell you the ABSOLUTE BEST way to bake a potato: wash, pierce, and rub butter and salt over the potato. DON'T cover with foil, but bake on a foil lined pan (I just use an 8x8 and sometimes will spray the foil with PAM) at 425 for an hour and a half, flipping half-way. The outside forms a hard shell and the inside is like mashed potatoes - it is SOOOOO yummy! What I'll do with this meal is just cook the potatoes longer since the meatloaf needs a 400 degree oven.
1 ½ lb. ground beef