Sunday, October 12, 2008
1 package (24 oz) frozen cheese ravioli
3 cups cubed cooked chicken
6 medium fresh mushrooms (I used a can of mushrooms)
1/2 cup chopped green pepper
1/3 cup chopped onion
1 jar (28 oz) meatless spaghetti sauce
2 cups shredded mozzarella cheese
Cook ravioli according to directions on the package. Drain. In a greased 13x9 baking dish, layer the ravioli and chicken. Top with mushrooms, green pepper, onion and spaghetti sauce.
Cover and bake at 350 for 20 minutes. Uncover and sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.
Saturday, September 27, 2008
2/3 cup all purpuse flour
6 cups 2% reduced fat milk
1 cup reduced fat shreddes extra sharp cheddar cheese
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup reduced fat sour cream
3/4 cup chopped green onions
6 bacon slices- cooked and crumbled
1 tsp olive oil
4 boneless skinless chicken breast
1 jar Ragu Cheesy! Roasted Garlic Parmesan Sauce
1 small tomatoe- chopped
8 oz rotelle pasta cooked and drained
In a large nonstick skillet- heal olive oil over medium heat and lightly brown chicken. Stir in Ragu Cheesy! sauce and tomato. Simmer covered stirring occasionally 10 minutes or until chicken is thoroughly cooked. To serve, spoon chicken and sauce over hot pasta. Garnish with crisp cooked bacon.
Sunday, September 7, 2008
Sunday, August 31, 2008
This was easy- as I love easy recipes!!!
1 lb ground chicken
1 tbsp dried chopped onion
8 oz light velvetta cubed into 1/2 inch chunks
1 cup tomato sauce
1 cup chicken broth
1 can cream of mushroom soup
8 oz spaghetti
Brown the chicken with the onion. Cook and drain the pasta according to directions on the box. Preheat oven to 350 degrees. Spray an 8x8 pan with cooking spray. In a large pot stir together cheese, soup, tomato sauce, broth and chicken. Stirring until cheese is melted. Remove from heat and gently mix in spaghetti.
Bake 30 minutes or until hot and bubbly.
Saturday, August 23, 2008
1 lb boneless skinless chicken breast- cubed
1 tbsp margarine
1 cup chopped onion
4 cloves minced garlic
2 tbsp flour
1/2 cup chicken broth
1/4 cup dry white wine
1 cup chopped tomato
1 tsp paprika
1/2 cup sour cream
salt and white pepper to taste
3 cups cooked noodles
Saute chicken in margarine in large saucepan until browned. Add onion, garlic and saute 5 minutes. Stir in flour and cook for 1 minute. Add chicken broth, wine, tomato and paprika and heat to boiling. Reduce heat and simmer, covered, until chicken is tender 15-20 minutes. Stir in sour cream and cook uncovered 2-3 minutes. Season to tast. Serve over noodles.
For chicken mixture:
1 lb boneless skinless chicken breast
1 pkg of Lipton golden mushroom soup mix
2 cups all purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1- 3/4 cups milk
6 tbsp vegetable oil
2 large eggs
I placed the chicken in the crockpot iwth the golden mushroom soup mix and chicken broth and left it cook for 6 hours or until it falls apart. After 6 hours- I made a gravy paste with flour and water and added it to the chicken to make a gravy. I shredded the chicken and left it to cook for another 30 minutes to thicken up the gravy.
Waffles- I got this recipe from the recipe book the waffle maker came with
Place ingredients in a large mixing bowl and combine until well blended and smooth. Let batter sit 5 minutes before using. And just make waffles according to your waffle maker.
1 Cup dry pastina pasta
2 tbsp olive oil
1/2 cup cubed chicken breast (I used about 1 cup)
1/2 cup diced onion
1 clove minced garlic
1 (14.5 oz) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh parsley
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tbsp butter
Preheat oven to 400 degrees. Bring a medium pot of salted water to a boil over hight heat. Add the pasta and cool until just tender. Drain pasta.
Put olive oil in a medium saute pan over medium heat- add chicken and cook for 3 minutes. Add onions, garlic and stir to combine. Cook until the onions are soft and chicken is cooked. Mix the chicken mixture and the pasta together. Add the canned tomatoes, mozz cheese, parsley, salt and pepper. Stir. Place the mixture in a buttered 8x8 2" baking dish. In a small bowl mix together the bread crumbs and the parm cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown- about 30 minutes. Enjoy!!
Saturday, August 16, 2008
This recipe was nice and easy and gives you everything. I adapted it from Pillsbury.
2 medium baking potatoes
1 tsp olive oil
6 oz beef flank steak cut into thin bite size strips
1 cup mushrooms
1 small onion cut into wedges
1/2 tsp garlic powder
1/8 tsp pepper
1 can Progresso light savory vegetable barley soup
1/4 cup fat free sour cream
Generously pierce potatoes with fork. Place in microwave. Microwave on High 5-7 minutes turning over once or until tender. Cover and let stand.
In a nonstick skillet, heat oil over high heat. Add beef, mushroom, and onion. Sprinkle with garlic powder and pepper. Cook 5-7 minutes stirring frequently, just until beef is browned and vegetables begin to soften. Stir in soup. Heat to boiling. Coook uncovered over high 7-10 minutes or until mixture thickens. Remove from heat and stir in Sour cream.
Place potatoes on plate and spoon beef mixture on top. Enjoy!
I love throwing together antipastos in the summer. This was soo good.
1/2 lb pepperoni (cut up into cubes)
1 lb salami (cut up into cubes)
1 lb provolone cheese (cut up into cubes)
1 head of lettuce- chopped
When I go to the deli- I usually ask for a chunk of the meats and cheeses- I ask them to slice it maybe 1/4 inch but then I cut them up. Then I just throw everything together. I mix some balsamic vinigrette and olive oil together and use that for the dressing. Enjoy!
This is soo quick and soo easy. Found this recipe at Lazy Wife's blog.
4 boneless, skinless chicken breast
Butter flavored cooking spray
Cajun Seasoning (recipe follows)
Spray both sides of the chicken with cooking spray. Sprinkle with the Cajun Seasoning and Grill Chicken over medium until chicken is cooked and juices run clear (about 5-8 minutes on each side)
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp oregano leaves
1/2 tsp cayenne
1/2 tsp black pepper
1/4 tsp salt
Mix all ingredients together.
I love blueberry and I think blueberry pie is my favorite. This recipe sure is GOOD!! I found it at Amber's Delectable Delights. Blueberry pie is an all time summer favorite
2 rolled out rounds of basic pie dough (recipe follows)
4 cups blueberries
1 tbsp fresh lemon juice
3/4 cup sugar
3 tbsp cornstarch
1/2 tsp finely grated lemon zest
1/4 tsp ground cinnamon
1/4 tsp salt
1 tsp cold unsalted butter cut into small pieces
1 egg whisked with 1 tsp water for the egg wash (optional)
Fold 1 dough round in half and carefully transfer to a 9" pie dish. Unfold and without stretching it- pat into the pan. Using kitchen scissors- trim the edge of the dough leaving 3/4 inch of overhang. Set the pan in the refrigerator for at least 30 minutes
Place the blueberries in a large bowl. Sprinkle with the lemon juice and toss to coat. In a small bowl- stir sugar, cornstarch, lemon zest, salt and cinnamon. Spinkle the sugar mixture over the berries and toss. Immediately tranfer to the dough lined pan. Dot with the butter.
Fold the reserved dough round in half and position it over half the pie. Unfold the trim neatly leaving 1 inch overhang. Crimp the edges to seal. Using a small knife- cut an asterick 4 to 5 inches across the center to allow steam to escape.
Refrigerate the pie until the dough is firm- 20 to 30 minutes. Meanwhile position a rack in the lower third of the oven and preheat to 375.
Bake the pie until the crust is golden and the filling is thick and bubbling. About 50-60 minutes. Allow to cool 1-2 hours. Enjoy!
2 -1/2 cups all purpose flour
1 tsp salt
2 sticks unsalted cold butter cut into pieces
1/4 cup ice water
In a food processor- combine flour and salt. Add the butter and pulse until mixture resembles coarse crumbs. - With the machine still running- add the ice water. Do not process more than 30 seconds. Turn out the dough onto a clean work surface. Divide in half and place each hlaf on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic and refrigerate for an hour.
Wednesday, August 6, 2008
1 tbsp vegetable oil
3 lb beef boneless tip roast trimmed of fat
2 tsp caraway seed (I omitted)
1/2 tsp salt
16 oz frozen small whole onions
16 oz Bavarian-style sauerkraut undrained
1/2 cup dark beer
1/4 cup flour
1 tbsp ground mustard
Heat oil in skillet over medium high. Cook beef for 5 minutes or until all sides are browned. Sprinkle with salt. Place beef in a 5-6qt slow cooker. Place onions, sauerkraut and 1/4 cup beer around beef. Cover and cook on Low 6-8 hours.
Remove beef from cooker-(cover to keep warm). Mix flour, remaining 1/4 cup beer and mustard in bowl. Gradually stir into juices in cooker. Increase heat to high. Cover and cook 15-30 minutes or until slightly thickened. Serve beef with juices.
Saturday, August 2, 2008
4 large chicken breasts
2 tsp rotisserie or herb seasoning mix (1 tsp paprika and 1 tsp garlic salt may be used)
1 tbsp margarine
3 cups mushrooms
1 medium onion- chopped
1/2 cup dry white wine
1 package Pasta Roni Homestyle Chicken flavor
1/2 cup sliced green onions
Sprinkle chicken with rotisserie seasoning. In a large skillet over medium high heat melt the margarine. Add chicken and cook for 5 minutes on one side. Reduce the heat to medium low and turn the chicken over. Add mushrooms, onion and wine. Cover. Simmer 15 to 18 minutes or until chicken is no longer pink. Remove chicken from skillet.
In the same skillet- bring 1 cup water to a boil. Stir in pasta with seasoning mix, and green onions. Place chicken over the pasta. Reduce heat to medium low. Cover. Gently boil for 6-8 minutes or until pasta is tender. Let stand 3-5 minutes before serving.
Saturday, July 26, 2008
Pioneers Woman blog rocks== that is all I got to say. I like to try everything she makes as it seems like everything comes out just right. Here is another winner!!
Herbs- whatever you like (I used parsley and garlic)
( I also added some cheese)
Bring a pot of salted water to a boil. Add potatoes and cook until fork tender. Preheat oven to 450. Generously drizzle olive oil on a sheet pan (dont skimp as you dont want potatoes to stick). Spread potatoes out on sheet. With a potato masher- gently press down the potato until it mashes. Then rotate the masher 90 degrees and flatten it down. Do this to all the potatoes. Next, brush the tops rather generously with olive oil. Salt & Pepper the potatoes with Kosher salt to your liking. Next add your herbs- chop and sprinkle it over the potatoes. I used parsley and garlic. MMM. Next I added cheese. Now put them in oven for 20-25 minutes or until golden and crispy. Enjoy!
I am not a fan of peppers- but I do indeed like the inside of stuffed peppers. Because the hubby likes stuffed peppers I made 2 peppers for him and I just made some of the insides in a separate bowl for me. This recipe was from Cooking Light.
1 (3.5 oz) bag boil in bag long grain rice (I just used boxed rice and heated it in the microwave)
4 Medium red bell peppers- (I used only 2)
3/4 lb ground sirloin (I used about 1 lb)
1 cup chopped onion
1/2 c chopped fresh parsley
1 tsp paprika
1/2 tsp salt
1/8 tsp ground all spice
2 cups bottled tomatoe and basil pasta sauce
1/2 cup grated Parmesan cheese
1/2 cup dry red wine
Preheat oven to 450. Cook Rice. Cut off tops of peppers (reserve) and discard inside. Place peppers cut side down in an 8 inch square baking dish. Cover with plastic wrap. Microwave at high for 2 minutes or until peppers are crisp-tender. Cool
Heat a large nonstick skillet over medium-high heat. Add beef, onion, parsley, paprika, salt and allspice. Cook for 4 minutes or until beef is browned. Remove from Heat. Add rice, 1/2 cup pasta sauce and cheese to beef mixture. Stir.
In a small saucepan combine 1 1/2 cupes pasta sauce and wine. Bring to a boil.
Spoon beef mixture into peppers. Place peppers in a 2 qt baking dish coated with cooking spray. Add wine/pasta sauce mixture on top. Cover with foil. (As I did some without the peppers... I just added the remaining mixture into a small dish and poured the wine/pasta sauce mixture on top and covered)
Bake for 20 minutes. Uncover. Bake an additional 5 minutes or until lightly browned. Garnish with pepper tops.
Monday, July 21, 2008
1 lb ground chicken
1 tbsp dried minced onion
1 tsp minced garlic
1 package of dry taco seasoning mix
salt and pepper
Combine all the ingredients. Shape into hamburgers. Grill. Top with cheese if you would like.
Sunday, July 20, 2008
Chicken- about 1 lb cut into cubes
1 lb Penne- or other short pasta
3-Tbsp Olive Oil
1 small onion- chopped
2 cloves of garlic- minced
1/2 cup- Dry white wine or chicken broth
8 oz tomato sauce
1 Cup heavy whipping cream
Tbsp Parsley- chopped
Tbsp Basil- chopped
Salt & Pepper
Bring a pot of water to a boil. Add penne and cook according to directions. Drain
In a skillet- heat 1 tablespoon of butter and olive oil. Add the chicken and cook. Move to a plate to cool.
Now heat 2 tablespoons of butter and olive oil again in a skillet. Add garlic and onion. Cook for about 5-7 minutes. Add white wine, tomato sauce and whipping cream. Stir all together. Turn heat to low.
Add the chicken to the tomato suace. Add some salt and pepper to taste. Throw in the herbs and stir together. Add the penne to the mixture now also. Serve.
Sunday, July 13, 2008
The hubby loves stuffed shells- and I thought I would give this Chicken Stuffed Shells recipe a try. I got it from the Allstar Recipes on Now that's Whats Cooking. It was Ok- Hubby would give it a 6 out of 10.
15 jumbo pasta shells
2 tsp oil
2-4 cloves garlic
8 oz cooked chicken
15 oz fat free ricotta cheese
1/3 cup dry breadcrumbs
28oz marinara sauce
Salt & Pepper
1 tsp parsley
I added some mozzarella cheese also
Heat oven to 400 degress. Spray large baking dish with nonstick cooking spray. Cook pasta shells according to directions and drain. Boil chicken and shred.
Heat oil in a large nonstick skillet over medium heat. Add chicken and garlic and cook for 3-5 minutes. Remove from heat and stir in ricotta, breadcrumbs, parsley and salt and pepper.
Spread 1/2 Cup sauce in bottom of baking dish. Fill shells with chicken mixture and place in pan. Pour remaining sauce over shells ( I added mozzarella cheese to the top of this) Bake covered with foil for 15-2o minutes- remove foil and continue baking until cheese melts. Sprinkle with Parmesan cheese.
4 boneless skinless chicken breasts
Pinch of salt
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
8 slices of mozzarella cheese
4 Roma tomatoes- seeded and diced
8 fresh basil leaves- rolled and thinly sliced
3 cloves fresh garlic- minced
Pinch of salt
1 Tablespoon balsamic vinegar
Preheat grill over medium (recipe calls to do this over the stove but I did it over the outside grill). Combine the balsamic and olive oil in a bowl. Season both sides of the chicken the salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook 4-5 minutes and flip chicken. Brush with additional balsamic and cook for 4-5 minutes or until done. During the last 2 minutes of grilling- place 2 slices of cheese over top of chicken and melt.
In a large bowl combines the tomatoes, basil, garlic and balsamic vinegar. Toss gently to combine. Serve over chicken.I entered this in Joelen's Blogging event for Balsamic Vinegar... Check out her blog-- she is awesome!!http://joelens.blogspot.com/
4 boneless, skinless chicken breasts
1 cup salsa Fresh made
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup or cream of chicken soup
1/2 cup reduced fat sour cream.
Add chicken to the slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup together and pour over chicken. Cook on low for 6-8 hours. I shredded the chicken wiht a four- stir in sour cream until heated and served over rice. You can obviously serve it over noodles- or with tortillas.
Friday, July 11, 2008
Tuesday, July 8, 2008
Boneless Skinless Chicken Breasts
Extra Virgin Olive Oil
Salt & Pepper
** I made a bechamel sauce to serve over the chicken- see bottom link and be sure to make while the chicken is in the oven**
Between wax paper pound out the chicken breasts until thin
Layer down your sliced pepperoni- however much you would like
Layer down your cheese (I used a mix of monterrey jack and muenster cheese)- however much you would like also
Roll the chicken up and secure it with toothpicks
Place in oven safe dish- drizzle with EVOO and sprinkle with S&P and Italian Season to your liking
Bake on 325 for about 30 minutes or until done
I also made a bechamel sauce-I cut the linked recipe in half and added some Parmesan and garlic to it. I served the sauce over the meal.
Sunday, July 6, 2008
Saturday, July 5, 2008
1/4 cup sugar
1 cup whole milk
3/4 cup peanut butter
3/4 cup sweetened condensed milk
1/2 cup half and half cream
2 tsp vanilla extract
12 minature peanut butter cups
- In a bowl, beat the sugar and eggs with an electric mixer until thick. Set aside. Pour milk into a saucepan and bring to simmer over low heat. Gradually pour the hot milk into the eggs while whisking. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil. Remove from heat and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half and half and vanilla. Cover and refrigerate until chilled.
- Pour the mixture into an ice cream maker according to the mfg instructions. Fold in peanut butter cups when mixture is still soft. Transfer to a container and freeze until solid.
Tuesday, June 24, 2008
1 container of Cool Whip
1 pkg. cream cheese
4 c. milk
3 small packages of instant lemon pudding
1 1/2 c. flour
1 c. powdered sugar
1 1/2 sticks butter
Mix the butter and flour together and spread into a non stick 9x13 baking pan. Bake on 350 for 20 minutes.
Mix cream cheese, 1 c. cool whip and powdered sugar together. Spread on top of crust.
Beat pudding mix and milk together until it thickens. Pour over cream cheese layer.
Cover the rest with the remaining Cool Whip.
I submitted this recipe to Fruit Frenzy Blogging Event hosted by the Joelen. Check out her blog http://joelens.blogspot.com/
Sunday, June 22, 2008
2 large baking potatoes (1.5 lbs total) cut into 1/2 inch thick rounds
3 tbs hoisin sauce
2 tbs black soy sauce (I used regular soy sauce)
1 tbs Chinese chili bean paste (I used chili garlic sauce)
1/2 tbs brown sugar
1 tbs sesame oil
1 tbs minced garlic
1 tbs minced or grated ginger (I used 1/2 tbs ground ginger)
1 bunch broccoli
2 chicken breast sliced for stir fry
2 bunches of green onion cut up
1 (32oz) package of yakisoba noodles.
The noodles come compressed together and it can be hard to separate- I dunked them in boiling water and pulled them apart with two spoons. I let them boil for a little bi t just to cook them a little bit as they will cook when I stir fry them. Set them aside for later use.
Mix the sauce mix by combining the hoisin, soy sauce, chili bean paste, brown sugar and sesame oil. Mix well to dissolve the sugar. Set aside for later use.
Heat a wok over high heat. Add a splash of oil (about 2 tbs). Add the garlic and the ginger and fry for 10 sec. Add the chicken and then the broccoli. Stir fry for about 3 minutes or until the chicken is almost done. Add the drained noodles and stir fry until everything is well mixed. Add the sauce mix and contine to stir fry until all the noodles are coated with the sauce. Turn off the heat and throw in the green onions. Serve immediately. Culinary kickes advises to serve noodles with fish sauce, lime wedges and sambal oelek on the side for extra seasoning ( I did not feel you needed to do this as it was already delicious)
Saturday, June 14, 2008
I got this recipe from Fitness Magazine April 2008 Edition
1- 8oz container low fat plain yogurt
3 Tbsp balsamic vinegar
8 thin cut boneless skinless chicken breasts
Whisk together yogurt and balsamic vinegar until well blended. Place chicken and yogurt mixture into a sealable container and shake to mix. Marinate in refridge for at least 20 minutes.
Tomato- Mozzarella Topping
1 Tbsp EVOO
1 medium onion cut into wedges
1/4- 1/2 cup balsamic vinegar
2 Tbsp water
1 lb. plum tomatoes cored, seeded and chopped
1 tsp salt
1/8 tsp black pepper
8 oz fresh mozzarella cheese cut into 1/2 inch dice
In large skillet, heat oil over medium. Add onion and saute for 5 minutes or until softened. Add balsamic vinegar and water. Bring to a simmer. Cook for about 7 minutes. Increase heat to medium hight and add tomato, salt and pepper. Cook for 2 minutes. Add mozzarella and cook for 2 more minutes. Remove from heat and top with basil.
In the meantime, remove chicken and rinse. Pat dry with paper towels. Grill, turning once, for 6 to 8 minutes per side or until it is done to your liking. Serve immediately with the topping.
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup packed brown sugar
3 eggs (at room temp)
1/4 cup sour cream
2 teaspoons sugar
Saturday, June 7, 2008
1 lb Ground beef
1 pkg Taco Seasoning
1 14oz can diced tomatoes
1 C Salsa
1/2 c Shredded Cheddar cheese (I used a little more than 1/2 c bc DH loves cheese)
1 can Black Beans (I only used 1/2 a can)
Sour Cream ( I added this to the recipe)
Preheat oven to 350 degrees. Brown ground beef and drain the fat. Add taco seasoning, tomatoes and black beans. Heat through out. Spoon 1/2 beef mixture into 9x13 pan sprayed iwth olive oil or PAM. Place a layer of tortillas over the beef mixture. Repeat layering process once. Top the top layer of tortillas with salsa then top with cheese. Bake for 20 minutes or until hot and bubbly. Serve with sour cream.
Thursday, June 5, 2008
I got this recipe from Culinary Kicks blog.
For Chicken Stew:
2 large chicken breasts
6 Cups water
2 bay leaves
1 tsp oregano
1 tsp parsley
2 celery ribs, sliced
2 cups frozen mixed veggies
1/2 Cup milk
2 Tbsp flour
Heat the water in a large pot until boiling, then add chicken breasts, bay leaves, oregano and paresley and cook for 30 minutes. Remove the chicken and set aside. Add the celery and mixed veggies to the chicken broth. Shred the chicken and return it to the pot. Bring to a boil. Cook for 15 more minutes until veggies are soft. Place milk and 2 heaping Tbsp flour into a jar and shake until the flour is mixed and no lumps remain. Add to the stew and bring to another boil. Cook for a few minutes until thick and bubbly. Season to taste with salt and pepper. Serve over mashed potatoes.
4 Baking Potates, diced
1/4 Cup sour cream
3 Tbsp Butter
1/2 Cup milk
Salt & Pepper
In a sauce pan, cover the potatoes with water and bring to a boil. Simmer until for tender, about 10 minutes. Drain potatoes and pour into a large bowl. Add sour cream, butter and milk. Mash the potatoes with an electric beater until all the lumps are gone and it is smooth and fluffy. Season with salt and pepper to taste.