Sunday, December 29, 2013
Wednesday, December 11, 2013
Monday, December 2, 2013
Friday, October 4, 2013
1 cup diced sweet onion
3 garlic cloves, minced
1Tbsp. canola oil or EVO
2 cups chopped fresh baby spinach
2 (4.5 oz.) cans chopped green chilies, drained
3 cups shredded cooked chicken
1 (8 oz.) package of cream cheese, cubed and softened
2 cups (8 oz.) shredded pepper jack cheese
Optional: 1/3 cup chopped fresh cilantro
8 (8-inch) soft taco-size flour tortillas
1. Saute onion and garlic in hot oil in a large skillet over medium heat - 5 minutes or until tender.
2. Add spinach and green chilies - saute 1 to 2 minutes or until spinach is wilted.
3. Stir in chicken and next 3 ingredients, and cook, stirring constantly - 5 minutes or until cheeses melted.
4. Cool filling and place in Ziploc bag to freeze.
1. Completely thaw filling bag.
2. Preheat oven to 350 degrees.
3. Spoon about 3/4 cup chicken filling down center of each tortilla.
4. Roll up tortilla and place rolled tortillas - seam sides down in a lightly greased 9x13 inch baking dish.
5. Lightly coat tortillas with cooking spray.
6. Bake at 350 degrees for 30 to 35 minutes or until golden brown.
Tuesday, October 1, 2013
3 tablespoons good quality extra virgin olive oil
2 large shallots, minced
3 large cloves of garlic, minced
1 thick slice of good bread, diced
650 grams (23 ounces) fresh tomatoes, diced (if available, otherwise use canned)
400 grams (14 ounces) good canned tomatoes
2 tablespoons tomato paste
1 teaspoon salt (to taste)
Add 2 tablespoons of olive oil to a pot along with the shallots and garlic and sauté over medium-heat until the shallots just start to turn brown around the edges.
Add the bread, and then continue to sauté, stirring constantly, until the bread starts to turn brown around the edges and the shallots are fully caramelized.
Add the fresh tomatoes, canned tomatoes, tomato paste and salt. Cover and simmer over low heat for 20 minutes.
Add the soup to a heat resistant blender (or use an immersion blender) along with the remaining olive oil. Puree the soup, strain if you prefer.*
Taste the soup and adjust seasoning to taste.
Frozen mamas: Thaw & reheat.
*I didn't bother with straining so it's a bit of a thicker soup.
From (with a couple slight changes): http://www.pbs.org/food/recipes/creamy-tomato-soup/
Monday, September 16, 2013
Thursday, September 5, 2013
Sunday, June 23, 2013
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Rollcarefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.
Thaw as many as you want to make. Preheat oven to 350°. Ladle sauce over the noodles in the baking dish and top each one with the mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts.
Wednesday, June 19, 2013
3-4 boneless skinless chicken breasts
2 tbl. real bacon bits
1 tsp. minced garlic
1 pkg. ranch dressing mix
1 can fat-free, low sodium cream of chicken soup
1 cup low-fat sour cream
Combine bacon, garlic, ranch mix, soup and sour cream. Pour over chicken in crock pot. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken and serve over cooked noodles or add cooked egg noodles to the crockpot and stir.
Put chicken and mix in the crock pot. Follow the cooking instructions above.
Adapted from crockadoodledo.blogspot.com
Monday, June 17, 2013
Oven Toasted Ravioli
12 round frozen ravioli, thawed
1 Tbsp milk
6 Tbps Italian bread crumbs
2 Tbsp grated parmesan cheese
Preheat oven to 375 degrees.
Whisk together egg and milk in shallow bowl. In another bowl or pie plate, combine bread crumbs and parmesan cheese. Dip ravioli in egg and then in bread crumbs. Place on baking sheet. Repeat until all ravioli are coated. Spray ravioli with cooking spray.
Bake for 12-15 minutes or until golden brown. Serve with marinara.
Frozen mamas: thaw, dip ravioli in egge and milk mixture then drop in bread crumbs and cheese mixture...bake as instructed above.
Friday, June 7, 2013
Sunday, May 26, 2013
4 chicken breasts
6 hamburger buns
Trader Joe's corn salsa
Can of black beans
Handful of cilantro
Juice of one lime
Defrost the chicken and corn/black bean salad for just a day.
Set up broiler and use a broiler pan. (Don't forget to put the broiler pan into another pan so your chicken doesn't drip all over your oven. Speaking from experience.) Place slightly frozen chicken on the broiler pan and sprinkle 1/2 of the spice mix generously over one side of the chicken.
Broil for 15 –30 minutes depending on how frozen or defrosted your chicken is. I recommend setting the oven rack one below the top rack so the chicken doesn't burn too much. It's supposed to be blackened, but no need to go overboard. Take it out, turn the breasts over and use the rest of your spice mix. Return to the oven for another 15 minutes or so. Cut them in half to see if they're cooked and white. If so, cut all of the chicken breasts in half, then depending on thickness, slice them in half horizontally as well.
While the chicken is cooking, heat up the corn and black bean salad in the microwave to room temperature. Toast the buns. Add cheese, tomatoes, lettuce or whatever toppings you want on your chicken burger. Pile on the chicken slices.
The corn and black bean salad can be eaten on its own, as a salsa with chips or as a topping on the chicken burgers.
I got the chicken recipe from here (comes with pictures): http://tastykitchen.com/blog/2010/08/a-tasty-recipe-lazy-chicken/
Friday, May 24, 2013
Thursday, May 23, 2013
20 oz. ground turkey
1 onion, minced
1 cup shredded carrots
1 cup oatmeal
1/2 cup sugar
1/2 cup soy sauce
1/2 cup milk
Combine all ingredients and put in a loaf pan. Bake at 350 degrees for 45-60 minutes.
Thaw and follow directions above. Serve with rice (I provided 2 cups) and veggies.
Wednesday, May 22, 2013
6 slices of bacon, cooked and chopped
approx. 3/4 - 1 cup of cream or milk
nutmeg, salt & pepper to taste
1. Set the oven at 375 degrees.
2. Crumble the bacon into the pastry shell.
3. In a bowl, beat the eggs, salt, pepper, and nutmeg. Pour the mixture into a 2-cup measure. Add enough of the cream to come up to the 1 1/2-cup level. Pour the mixture into the pastry.
4. Bake the quiche for 30 to 35 minutes or until the mixture rises and browns. A skewer inserted into the center of the quiche should be clean when withdrawn. If necessary, continue baking for 3 or 4 minutes.
*I have had success not pre-baking the pie crust for quiche if the crust is still frozen when it goes in. Hopefully it worked this time too. :)
Frozen mamas: Thaw, serve cold or warmed.
Wednesday, May 8, 2013
Friday, April 19, 2013
4 chicken breasts
3/4 cup olive oil
1 1/2 cup lemon juice
1 big squirt of dijon mustard (1 1/2 tablespoons?)
1 squirt of honey (1 tablespoon)
2 big pinches of kosher salt
1 big bunch of asparagus, tough stems removed
2 tablespoons olive oil
salt and pepper
Marinate the chicken and vegetables overnight, turning them to make sure everything gets coated. Discard marinade. Grill chicken and asparagus on high heat, ~10 minutes per side. It would also work to roast both the chicken and asparagus together, I'm guessing that would take 1 hour at 350 degrees.
Defrost the chicken and asparagus. Then follow preparation instructions.
Place chicken with salsa/taco seasoning in crock pot on low cook for 6-8 hours. Shred chicken. Place chicken and all your favorite taco toppings on a plate a eat with taco chips provides. Or you can do it the old fashion way, with shells! :)
Wednesday, April 17, 2013
2 tablespoons olive oil
juice of 1 lemon (about 2 tablespoons)
2 tablespoons chopped fresh rosemary
2 tablespoons sriracha hot sauce
2 teaspoons minced garlic
salt and pepper to taste
4 to 6 (about 1 3/4 lbs) boneless, skinless chicken breasts
1 In a large bowl, combine Greek yogurt, olive oil, lemon juice, fresh rosemary, sriracha, minced garlic and salt and pepper to taste.
2 Place chicken breasts in a large resealable plastic bag and pour marinade mixture over them. Seal bag and toss carefully to coat chicken.
3 Place bag in refrigerator and let sit 2-4 hours to marinate.
4 When chicken is fully marinated, heat oven to 375 degrees F. Place chicken in an oven and broiler-safe baking dish and pour extra marinade over the top.
5 Bake chicken until cooked through, about 40-45 minutes. Heat broiler to HIGH and cook chicken until crispy and golden brown, about 5-7 minutes.
Frozen mamas... Thaw, bake at 375 for 40-45 min, then broil in high 5-7 min until crispy. Serve with rice.
Tuesday, April 16, 2013
Monday, April 15, 2013
- 3 cups beef broth
- 2 1/2 cups frozen mixed vegetables, thawed
- 16 ounces stewed tomatoes
- 21 frozen fully cooked Italian meatballs (1/2 ounce each) , thawed
- 3 bay leaves
- 1/4 teaspoon pepper
- 1/2 lb. pasta, cooked and drained
In a 3-qt. slow cooker, or larger, combine the first six ingredients. Cover and cook on low for 4-5 hours. Just before serving, stir in pasta; heat through. Discard bay leaves. Yield: 6 servings.
Sunday, April 7, 2013
Friday, March 29, 2013
2 c. Ham, chopped
10 3/4 oz. can Cream of Chicken Soup - Campbell's Healthy Choice
8 oz. Cheddar Cheese, shredded
3/4 c. Light Sour Cream
1/4 c. Butter, melted
1/2 c. Milk
4 Tbsp. Onion, chopped
Preheat oven to 350 F. Thoroughly combine all ingredients except the hash browns. Add hash browns to ham and cheese mixture and stir until all ingredients are well mixed, put in a greased 2 quart baking dish. Bake for 45 minutes.
Thaw, uncover, bake as directed.
Thursday, March 28, 2013
Wednesday, March 27, 2013
Roll out crust with a bit of flour. We use a jelly roll pan. Spread on sauce with your desired amount, put desired chicken amount on. Sprinkle with cheese provided and top with green onions. Cook to temp and time that is on the package of crust! Enjoy! One of my family's favorites! My kids like to make individual pizzas and then Ian and I make our own! Have fun!
Monday, March 11, 2013
1/4 cup melted butter
3quarts chicken stock
1tsp Italian seasoning
4 cup cooked chicken
Simmer 10 min
1/2 lb pasta
1/2 lb cooked rice
Add roux of 1/2 cup melted butter and 1/2 flour, stir until thick
Reheat to serve
Monday, March 4, 2013
Preheat oven to 350 degrees F. In 3 quart glass baking dish, mix ravioli, spaghetti sauce and meatballs. Make sure all ravioli is coated with sauce. Drop Alfredo cheese sauce by spoonfuls over casserole. Sprinkle with mozzarella cheese and spice packet. Cover tightly with foil and bake at 350 degrees for 1 hour. Uncover and bake 10 minutes longer, until ravioli is tender. Serves 8
Wednesday, February 27, 2013
|1.||Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.|
|2.||Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.|
|ALL RIGHTS RESERVED © 2013 Allrecipes.com||Printed from Allrecipes.com 2/27/201|
Saturday, January 26, 2013
1 whole Onion, Diced
1 stick 1/2 Cup Butter
1/3 cup Flour
4 cups Whole Milk
2 cups Half-and-half
4 heads Broccoli Cut Into Florets
1 pinch Nutmeg
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Small Dash Of Salt (more If Needed)
Freshly Ground Black Pepper
Chicken Broth If Needed For Thinning
Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)
Sunday, January 20, 2013
Mix the meat and vegetables together with the Worcestershire sauce and ketchup. Layer the mashed potatoes on top. Sprinkle cheese over it all. Bake at 375 degrees for 30 minutes covered with aluminum foil, then remove cover and bake another 10-15 minutes until golden brown and hot.
Defrost (or not). If cooking from frozen just bake it longer. Bake at 375 degrees for 30 minutes covered with aluminum foil, then remove cover and bake another 10-15 minutes until golden brown and hot.
Thursday, January 17, 2013
1 cup butter
1 cup mizithra cheese-Substituted Parmesan Cheese
pasta of choice
Browned Butter Procedure: Cut 2 sticks of butter into 8 pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).
Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.
Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.
Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.
Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.
The brown butter can be stored in the refrigerator and reheated in a microwave as needed.
Boil the pasta of choice until Al Dente. Drain pasta and divide into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.(We found that was way too much butter, so we poured a couple of big spoonfuls, and topped with cheese).
I found this on the internet, and Ian and I have since added grape tomatoes and pine nuts! Yummy! Its delicious by itself but use your imagination if you want to add to it! Enjoy!
Tuesday, January 15, 2013
2/3 cup panko (Japanese breadcrumbs)
1/4 cup diagonally sliced green onions
1 pound ground turkey breast (works well with ground beef too)
2 tablespoons canola mayonnaise
1 tablespoons red curry paste
1 tablespoon dark sesame oil
1 tablespoon lower-sodium soy sauce
1/2 teaspoon sambal oelek (ground fresh chile paste)
3/8 teaspoon kosher salt
2 cloves minced garlic
1 large egg
2 tablespoons canola oil, divided
1. Place first 3 ingredients in a large bowl. Combine mayonnaise and the next 7 ingredients (through egg). Add mayonnaise mixture to chicken mixture; mix lightly until combined. Divide into 12 equal portions; gently shape each portion into a small patty (do not pack).
2. Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl. Add 6 patties to pan; cook 2 1/2 minutes on each side or until done. Remove from pan. Repeat procedure.
Based on Cooking Light 2012 recipe of the year http://www.myrecipes.com/recipe/green-curry-fritters-50400000123578/ . Original recipe calls for much more sambal oelek, green instead of red curry paste and ginger instead of garlic.
2 tablespoons peanut butter
1/4 cup soy sauce
Pinch cayenne pepper
2 tablespoons vegetable oil
2 teaspoon toasted sesame oil
1 pkg spaghetti, cooked to al dente, drained and cooled
1 tablespoon sesame seeds
Whisk peanut butter, soy, cayenne, oil and sesame oil. Add noodles and toss to coat. Sprinkle noodles with sesame. Can also garnish with scallion and chopped peanuts.
based on a Rachel Ray recipe http://www.foodnetwork.com/recipes/rachael-ray/sesame-noodles-recipe/index.html
Bag 1 - curry fritters and sesame noodle sauce
Bag 2 - spaghetti noodles and sesame seeds
Thaw fritters and noodle sauce. Pan fry fritters as directed above. Boil spaghetti noodles then toss with sauce and sprinkle with sesame seeds. Sesame noodles can be served hot or cold.
Sunday, January 13, 2013
5 large baking potatoes, peel and cut into 1/2-inch dice
3/4 large yellow onion, chopped
32 oz. chicken broth
1/6 cup margarine
1 1/2 teaspoon salt (to taste)
3/4 teaspoon white pepper
1 cup half-and-half plus 1/4 cup fat-free half-and-half
1 1/2 cup cheddar cheese, shredded
1/2 cup bacon, cooked and crumbled
1. Combine first six ingredients in a slow cooker.
2. Cover and cook on HIGH for 4 hours or LOW for 8 hours,until potatoes are tender.
3. Remove 1 1/2 cups of mixture and mash potatoes; return to cooker.
4. Add Half and Half and cheese; mix well.
5. Heat thoroughly.
6. To serve: Top with dollop of sour cream, sprinkles of cooked bacon and more cheese, if desired.
Read more at: http://www.food.com/recipe/low-fat-loaded-baked-potato-soup-283271?oc=linkback
1. Cook potato/soup portion for 4 hours on high or 8 hours on low.
2. Mash potatoes if you'd like a smoother consistency.
3. Add half-and-half and 1 cup of cheese - HEAT THOROUGHLY (could take 1/2 hour or longer)
4. Serve with rest of shredded cheese and bacon (both provided) and chives and sour cream.
I added another half of the recipe from the original on food.com to make sure there would be enough per family. I also made the recipe with full flavor (fat) ingredients, except for 1/4 cup of fat-free half-and-half. We had this Christmas Eve and everyone loved it, just make sure it's heated all the way before serving.