These are made using this Muffin Mix. I love it.
2 3/4 c. Muffin Mix
1 egg, slightly beaten
1 c. milk
1/2 cup melted butter or margarine, or oil ( I usually use oil)
Preheat oven to 400 degrees. Spray muffin tins with non-stick cooking spray or line with baking cups. Put Muffin Mix in a medium bowl. Combine egg, milk, and oil ( or other option) in a small bowl. Add all at once to Muffin Mix. Stir until mix is just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18-20 minutes, until golden brown. Makes about 24 cupcake size muffins.
Additions:
Cornmeal Muffins - decrease muffin mix to 2 1/4 c, and add 1/2 c cornmeal.
Blueberry Muffins - Gently fold 1 c. fresh, frozen or drained canned blueberries into basic muffin batter just before filling pans.
Banana Muffins - mash 1 - 2 bananas ( about 1/2 to 1 c) and add to liquid ingredients before adding liquid to Muffin Mix.
Fresh Peach Muffins - Gently fold 1 c. diced fresh peaches into batter before filling pans.
Cranberry Nut Muffins - gently fold 1 c chopped fresh or frozen cranberries, 1/2 c. chopped nuts and 3 TBSP sugar into basic muffin batter just before filling muffin pans.
Or try to make up your own combination!!!
Friday, August 31, 2012
Thursday, August 30, 2012
Muffin Mix
Here is a basic muffin mix from the Make-A-Mix cookbook by Karine Eliason, Nevada Harward and Madeline Westover that you can make all sorts of different muffins with various additions. It tastes good, and once you make the mix it is so easy and quick, and it tastes fresher and heartier than a store bought muffin mix.
Muffin Mix
8 c all purpose flour ( I do a 4 or 5 cups of all purpose flour, and 3 or 4 cups of whole wheat and it still tastes great!)
3 c sugar
3 TBSP baking powder
2 tsp. salt
2 tsp. ground cinnamon
2 tsp. ground nutmeg
In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put in a large airtight container. Label with date and contents. Store in cool dry place. Use within 6-8 months. Makes about 11 c of Muffin Mix.
Muffin Mix
8 c all purpose flour ( I do a 4 or 5 cups of all purpose flour, and 3 or 4 cups of whole wheat and it still tastes great!)
3 c sugar
3 TBSP baking powder
2 tsp. salt
2 tsp. ground cinnamon
2 tsp. ground nutmeg
In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put in a large airtight container. Label with date and contents. Store in cool dry place. Use within 6-8 months. Makes about 11 c of Muffin Mix.
Tuesday, August 28, 2012
Roasted Garlic-Parmesan Cauliflower
This recipe makes me love cauliflower. But only when it is cooked this way. And I am finding that I am a fan of roasting vegetables. This is so delicious. From Our Best Bites.
Roasted Garlic-Parmesan Cauliflower
Recipe by ourbestbites.com
Ingredients
3-4 tbs olive oil
3-4 cloves garlic, minced
1 head cauliflower
kosher salt and pepper
2-3 tablespoons crumbled Parmesan cheese (stuff in a green can a-okay!)
Instructions
Preheat oven to 400 degrees. Place olive oil and garlic in a small bowl. Heat in microwave for about 20 seconds and set aside.
Remove stem and leaves from cauliflower head and trim into large florets. Slice each floret into 1/4 inch slices and place on a foil-lined baking sheet. Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper. Use clean hands to toss to coat. Add more olive oil if needed. Bake for 15 minutes and then toss with spatula. Bake 10 more and then toss with Parmesan cheese. Continue baking for 5-10 minutes until slightly golden brown on edges.
Roasted Garlic-Parmesan Cauliflower
Recipe by ourbestbites.com
Ingredients
3-4 tbs olive oil
3-4 cloves garlic, minced
1 head cauliflower
kosher salt and pepper
2-3 tablespoons crumbled Parmesan cheese (stuff in a green can a-okay!)
Instructions
Preheat oven to 400 degrees. Place olive oil and garlic in a small bowl. Heat in microwave for about 20 seconds and set aside.
Remove stem and leaves from cauliflower head and trim into large florets. Slice each floret into 1/4 inch slices and place on a foil-lined baking sheet. Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper. Use clean hands to toss to coat. Add more olive oil if needed. Bake for 15 minutes and then toss with spatula. Bake 10 more and then toss with Parmesan cheese. Continue baking for 5-10 minutes until slightly golden brown on edges.
Spaghetti with Spinach and Taragon
This is my friend Nikki's recipe from that same pasta cookbook that I gave her. I love taragon. Don't leave it out!
Spaghetti with Spinach and Taragon
Ingredients:
10 oz. spinach
2 TBSP butter
3 scallions (I use green onions), including green tops, chopped
1 1/2 tsp. dried taragon
3/4 tsp. salt
3/4 pound spaghetti ( I am sure you could substitute with other pastas but I would not recommend angel hair. The sauce is to thick for such a thin pasta.)
5 oz. cream cheese, cut into cubes ( I use reduced fat)
2 TBSP. Chopped fresh parsley ( or about 1 - 1 1/2 tsp. of dried)
1/4 c. grated parmesan cheese
1/2 tsp. black pepper
Remove any tough stems from the spinach. In a large frying pan, melt the butter over medium heat. Add the scallions and tarragon ( and parsley if you are using dried) and cook for 2 min. Add the spinach and salt and stir until wilted. Simmer until the liquid evaporates from the spinach, about 5 - 10 minutes. In a large pot of boiling salted water, cook the spaghetti until it is just done, about 12 minutes. Reserve 1 1/2 cups of pasta water. Drain the spaghetti and toss with 3/4 cup of reserved pasta water, the spinach mixture, the cream cheese, parsley (if using fresh), parmesan cheese, and pepper. If the sauce seems to thick, add more of the reserved pasta water.
Spaghetti with Spinach and Taragon
Ingredients:
10 oz. spinach
2 TBSP butter
3 scallions (I use green onions), including green tops, chopped
1 1/2 tsp. dried taragon
3/4 tsp. salt
3/4 pound spaghetti ( I am sure you could substitute with other pastas but I would not recommend angel hair. The sauce is to thick for such a thin pasta.)
5 oz. cream cheese, cut into cubes ( I use reduced fat)
2 TBSP. Chopped fresh parsley ( or about 1 - 1 1/2 tsp. of dried)
1/4 c. grated parmesan cheese
1/2 tsp. black pepper
Remove any tough stems from the spinach. In a large frying pan, melt the butter over medium heat. Add the scallions and tarragon ( and parsley if you are using dried) and cook for 2 min. Add the spinach and salt and stir until wilted. Simmer until the liquid evaporates from the spinach, about 5 - 10 minutes. In a large pot of boiling salted water, cook the spaghetti until it is just done, about 12 minutes. Reserve 1 1/2 cups of pasta water. Drain the spaghetti and toss with 3/4 cup of reserved pasta water, the spinach mixture, the cream cheese, parsley (if using fresh), parmesan cheese, and pepper. If the sauce seems to thick, add more of the reserved pasta water.
Thursday, August 23, 2012
Sweetened Whip Cream
This recipe comes in handy. From Our Best Bites.
Sweetened Whipped Cream
1 c. whipping cream
1/3 c. powdered sugar
Combine whipping cream and powdered sugar in a large bowl. With an electric hand mixer, beat whipping cream until soft peaks form. Serve with pie, cake, waffles, whatever your pretty little heart desires!
Sweetened Whipped Cream
1 c. whipping cream
1/3 c. powdered sugar
Combine whipping cream and powdered sugar in a large bowl. With an electric hand mixer, beat whipping cream until soft peaks form. Serve with pie, cake, waffles, whatever your pretty little heart desires!
Banana Cream Pie
This is the best banana cream pie I have ever made. From Our Best Bites.
Banana Cream Pie
1 4-serving size box of instant chocolate or vanilla pudding
1 c. cold water
1 14-oz. can sweetened condensed milk
2 cookie crusts. You can use anything–graham crackers, Nilla Wafers, shortbread, even Oreo.
Lots of bananas
1 pint whipping cream
1/3 c. powdered sugar
In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.
Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts–you’ll need them later! Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined. Now divide the mixture between the two pies. Prepare sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important–I tried eating it right away once and the pie wasn’t banana-y at all and the moisture hadn’t absorbed into the crust, so the crust just fell apart.
And there you have it–the best AND the easiest banana cream pie you’ll ever have or need!
Banana Cream Pie
1 4-serving size box of instant chocolate or vanilla pudding
1 c. cold water
1 14-oz. can sweetened condensed milk
2 cookie crusts. You can use anything–graham crackers, Nilla Wafers, shortbread, even Oreo.
Lots of bananas
1 pint whipping cream
1/3 c. powdered sugar
In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.
Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts–you’ll need them later! Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined. Now divide the mixture between the two pies. Prepare sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important–I tried eating it right away once and the pie wasn’t banana-y at all and the moisture hadn’t absorbed into the crust, so the crust just fell apart.
And there you have it–the best AND the easiest banana cream pie you’ll ever have or need!
Tuesday, August 21, 2012
Baguettes
I love this recipe! It is so easy and it tastes soooo good! It is from the cookbook, French Women Don't Get Fat.
Ingredients:
1 tsp. active dry yeast
2 c. warm water
4-5 c. unbleached all-purpose white flour
2 tsp. kosher salt (I am sure you can use table salt, but you would use less, and I am not sure how much less. I would just go for the kosher salt.)
1 egg beaten and mixed with 1 TBSP cold water
1. In a small bowl dissolve yeast in 1/2 c. warm water. Stir with fork. Set aside for 10 minutes.
2. Combine flour and salt. Add the yeast mixture and stir in remaining 1 1/2 c. water. Mix the dough until it is sticky enough to knead. On a lightly floured board, knead for 6-10 minutes; the dough should be sticky and smooth. Put the dough in a bowl, cover with a damp tea towel, and let rise at room temperature until doubled in volume, about one hour.
3. Punch down dough and divide into 4 pieces. Roll each into a ball and shape into a baguette. Transfer loaves to a lightly greased baking sheet (or baguette pan, well worth the 5 bucks in my opinion) and let rise until nearly doubled.
4. Preheat oven to 450 degrees. Brush the baguettes with the egg-water mixture. Score the loaves diagonally across the top with a sharp knife.
5. Pour 2 c. of hot water into a separate pan and place in the preheated oven next to the baguettes to provide moisture. Bake the baguettes for 15 minutes and then lower the temperature to 400 degrees and bake for 5-10 minutes more, until golden brown.
Ingredients:
1 tsp. active dry yeast
2 c. warm water
4-5 c. unbleached all-purpose white flour
2 tsp. kosher salt (I am sure you can use table salt, but you would use less, and I am not sure how much less. I would just go for the kosher salt.)
1 egg beaten and mixed with 1 TBSP cold water
1. In a small bowl dissolve yeast in 1/2 c. warm water. Stir with fork. Set aside for 10 minutes.
2. Combine flour and salt. Add the yeast mixture and stir in remaining 1 1/2 c. water. Mix the dough until it is sticky enough to knead. On a lightly floured board, knead for 6-10 minutes; the dough should be sticky and smooth. Put the dough in a bowl, cover with a damp tea towel, and let rise at room temperature until doubled in volume, about one hour.
3. Punch down dough and divide into 4 pieces. Roll each into a ball and shape into a baguette. Transfer loaves to a lightly greased baking sheet (or baguette pan, well worth the 5 bucks in my opinion) and let rise until nearly doubled.
4. Preheat oven to 450 degrees. Brush the baguettes with the egg-water mixture. Score the loaves diagonally across the top with a sharp knife.
5. Pour 2 c. of hot water into a separate pan and place in the preheated oven next to the baguettes to provide moisture. Bake the baguettes for 15 minutes and then lower the temperature to 400 degrees and bake for 5-10 minutes more, until golden brown.
Monday, August 20, 2012
Quick Brazilian Cheese Rolls (Pao de Queijo)
I made these once for my mother-in-law because they are a gluten free roll and she is on a very strict gluten free diet, and I think I liked them more than she did! I LOVED them! They do not have a bread texture, it is more like a cream puff-ish texture. I think they are sooo good. From Our Best Bites.
Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!
Recipe by Our Best Bites
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese. I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!
Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. {Que Gostoso!} These actually don’t re-heat well so I recommend making and eating fresh.
Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.
Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!
Recipe by Our Best Bites
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese. I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!
Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. {Que Gostoso!} These actually don’t re-heat well so I recommend making and eating fresh.
Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.
Taco Sundaes
I think these could also be known as Mexican Haystacks. I got it from the cookbook Set For Life: Eat More, Weigh Less, Feel Terrific by Jane P. Merrill and Karen M. Sunderland. It is another great recipe for feeding a crowd and it is quite delicious.
Ingredients: 1 lb. extra-lean ground beef, 1 1 1/4 oz. package of taco seasoning mix (I usually use the lower sodium type), 1/2 c. water, 4 cups cooked kidney, pinto or red beans (2 cans drained), 1 c. raw brown rice, steamed ( I usually use white, and I just cook it normal), 1 17oz. can whole kernel corn drained and heated, 1 head lettuce chopped ( I use green or red leaf torn), 4-6 tomatoes chopped, 1 small can sliced olives drained, 1 c. finely grated cheese, salsa, sour cream, ranch dressing, tortillla chips crushed.
Brown beef and drain. Add taco seasoning, water, and beans. Cook for 15 minutes. Let guests build their own sundae in the following order: steamed rice, meat-bean mixture, corn, lettuce, tomatoes, olives, cheese, salsa, dressing. Add tortilla chips as the topping for the sundae. Yield 10 servings.
*It can be gluten free if the taco seasoning does not have a gluten product in it (i.e. flour). It varies with brands so double check before serving to a person on a gluten free diet.
Ingredients: 1 lb. extra-lean ground beef, 1 1 1/4 oz. package of taco seasoning mix (I usually use the lower sodium type), 1/2 c. water, 4 cups cooked kidney, pinto or red beans (2 cans drained), 1 c. raw brown rice, steamed ( I usually use white, and I just cook it normal), 1 17oz. can whole kernel corn drained and heated, 1 head lettuce chopped ( I use green or red leaf torn), 4-6 tomatoes chopped, 1 small can sliced olives drained, 1 c. finely grated cheese, salsa, sour cream, ranch dressing, tortillla chips crushed.
Brown beef and drain. Add taco seasoning, water, and beans. Cook for 15 minutes. Let guests build their own sundae in the following order: steamed rice, meat-bean mixture, corn, lettuce, tomatoes, olives, cheese, salsa, dressing. Add tortilla chips as the topping for the sundae. Yield 10 servings.
*It can be gluten free if the taco seasoning does not have a gluten product in it (i.e. flour). It varies with brands so double check before serving to a person on a gluten free diet.
Friday, August 17, 2012
Garden Fresh Casserole
I love to eat this stuffed in a whole wheat pita pocket. Mmmmmm so good. It is from Set For Life: Eat More, Weigh Less, Feel Terrific by Jane P. Merrill and Karen M. Sunderland.
Garden Fresh Casserole
Serve with whole wheat pita pockets and fruit salad
Ingredients: 1/2 lb. extra-lean ground beef, 1 small onion chopped, 1 green pepper coarsely chopped, 1 beef bouillon cube, 1 c. hot water, 1 1/2 c. cooked brown rice, 2 tomatoes coarsely chopped, and shredded cheese to taste.
Brown ground beef and onion. Drain well. Add green pepper. Dissolve bouillon in water and pour over beef mixture. Simmer 15 minutes. Add rice and tomatoes. Steam 10 minutes. Top with shredded cheese and stuff it in to a whole wheat pita pocket if you want a tasty of Healthy Deliciousness Heaven ( or make it gluten free and skip the pita). Serves 4.
Nutritional Value ( not including cheese or pita pocket)
calories 305
protein 21
fat 7
carbs 40
Garden Fresh Casserole
Serve with whole wheat pita pockets and fruit salad
Ingredients: 1/2 lb. extra-lean ground beef, 1 small onion chopped, 1 green pepper coarsely chopped, 1 beef bouillon cube, 1 c. hot water, 1 1/2 c. cooked brown rice, 2 tomatoes coarsely chopped, and shredded cheese to taste.
Brown ground beef and onion. Drain well. Add green pepper. Dissolve bouillon in water and pour over beef mixture. Simmer 15 minutes. Add rice and tomatoes. Steam 10 minutes. Top with shredded cheese and stuff it in to a whole wheat pita pocket if you want a tasty of Healthy Deliciousness Heaven ( or make it gluten free and skip the pita). Serves 4.
Nutritional Value ( not including cheese or pita pocket)
calories 305
protein 21
fat 7
carbs 40
Thursday, August 16, 2012
Whole Grain Waffles (Make-A-Mix)
Ingredients: 3 c. Whole Grain Pancake Mix, 3 c. buttermilk, 3 eggs, separated, 1/4 c. melted butter or vegetable oil.
Preheat waffle maker. In a large bowl, combine Whole Grain Pancake Mix, buttermilk, egg yolks, and melted butter or oil. Beat with a wire whisk until just blended. In medium bowl, beat egg whites until stiff. Fold into egg yolk mixture. Bake according to waffle maker instructions. Makes 3-4 large waffles.
I never make these for breakfast because of the whole separating the egg thing and beating the whites. Just too much work for the morning. But, I do make them for dinner (which my boys are ecstatic about even though its whole grain, they don't care), and it makes a lot. So I freeze the rest and use those for breakfast.
Preheat waffle maker. In a large bowl, combine Whole Grain Pancake Mix, buttermilk, egg yolks, and melted butter or oil. Beat with a wire whisk until just blended. In medium bowl, beat egg whites until stiff. Fold into egg yolk mixture. Bake according to waffle maker instructions. Makes 3-4 large waffles.
I never make these for breakfast because of the whole separating the egg thing and beating the whites. Just too much work for the morning. But, I do make them for dinner (which my boys are ecstatic about even though its whole grain, they don't care), and it makes a lot. So I freeze the rest and use those for breakfast.
Whole Grain Pancakes (Make-A-Mix)
Ingredients: 1 1/2 c. Whole Grain Pancake Mix, 1 1/2 c. buttermilk, 1 egg, 2 TBSP melted butter or vegetable oil.
Put Whole Grain Pancake Mix in a small bowl. Set aside. In a small bowl combine buttermilk*, egg, and melted butter or vegetable oil. Add all at once to dry ingredients. Blend well. Let stand 5-10 minutes. Cook on hot, oiled griddle 3-4 minutes, until browned on both sides. Makes about twelve 4 inch pancakes. Eat with butter and syrup, or try it with a jam. Soooo good.
*if you do not have buttermilk, which I never do, in a 2 c. measuring cup but in 1 1/2 TBSP of lemon juice and then fill it to the 1 1/2 c. line. Works great.
Put Whole Grain Pancake Mix in a small bowl. Set aside. In a small bowl combine buttermilk*, egg, and melted butter or vegetable oil. Add all at once to dry ingredients. Blend well. Let stand 5-10 minutes. Cook on hot, oiled griddle 3-4 minutes, until browned on both sides. Makes about twelve 4 inch pancakes. Eat with butter and syrup, or try it with a jam. Soooo good.
*if you do not have buttermilk, which I never do, in a 2 c. measuring cup but in 1 1/2 TBSP of lemon juice and then fill it to the 1 1/2 c. line. Works great.
Whole Grain Pancake Mix
I got this from the book Make-A-Mix by Karine Eliason, Nevada Harward,and Madeline Westover. I became enamoured with the idea of making my own mixes. This one makes whole wheat pancakes that are almost as good as the Our Best Bites recipe. We love them too. And once you've made the mix, it comes together really quick and easy.
Whole Grain Pancake Mix
Ingredients: 3 1/2 c. whole wheat flour, 3 1/4 c. white flour, 3/4 c. sugar, 1 TSBP. baking soda, 1 TBSP. salt
In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 10 cup container with a tight fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 7 1/2 cups Whole Grain Pancake Mix.
Whole Grain Pancake Mix
Ingredients: 3 1/2 c. whole wheat flour, 3 1/4 c. white flour, 3/4 c. sugar, 1 TSBP. baking soda, 1 TBSP. salt
In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 10 cup container with a tight fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 7 1/2 cups Whole Grain Pancake Mix.
Wednesday, August 15, 2012
Baked Creamy Chicken Taquitos
This ever popular recipe from Our Best Bites is also a favorite of ours ( at least Brent and I. The kids don't count. They ask for pancakes or waffles every night for dinner.)
Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small flour tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Makes 12-16
Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.
Wanna make it a meal?
Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing. Wash it down with some Brazilian Lemonade!
Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small flour tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Makes 12-16
Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.
Wanna make it a meal?
Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing. Wash it down with some Brazilian Lemonade!
Skillet Pizza Chicken
I love this recipe. Love It! I think it's delicious and it actually comes together quite easy, especially if your chicken is already thawed. It is from The New Holly Clegg Trim And Terrific Cookbook.
Ingredients: 1 egg white, 1/4 c. buttermilk, 1/4 c. grated parmesan cheese (the bagged stuff works great), 1/2 tsp. dried oregano, 1/2 tsp. dried basil, 1/2 c. all-purpose flour, 1/2 c. bread crumbs, 2 lbs. boneless, skinless chicken breast pounded thin, 2 c. tomato pasta sauce (i.e. Ragu), 1 c. shredded Mozzarella cheese ( bagged stuff works great).
In a shallow bowl, combine the egg white and buttermilk, beating lightly. On a plate, combine the Parmesan cheese, oregano, basil, flour, and bread crumbs. Dip each piece of chicken in the egg and then in the flour mixture, making sure to completely coat each piece. Set the chicken aside.
Heat a large non-stick skillet coated with non-stick cooking spray over medium heat. Add the chicken, and cook until lightly browned. Turn the chicken and cook several more minutes, or until almost done. Lower the heat, and cover the chicken with the pasta sauce. Top with the Mozzarella, cover the pan, and cook several more minute, or until the cheese is melted. Serves 6. I like to serve it over pasta. So yummy!
Nutritional Value
calories 361
protein 46
carbs 24
fat 8
fiber 2
Ingredients: 1 egg white, 1/4 c. buttermilk, 1/4 c. grated parmesan cheese (the bagged stuff works great), 1/2 tsp. dried oregano, 1/2 tsp. dried basil, 1/2 c. all-purpose flour, 1/2 c. bread crumbs, 2 lbs. boneless, skinless chicken breast pounded thin, 2 c. tomato pasta sauce (i.e. Ragu), 1 c. shredded Mozzarella cheese ( bagged stuff works great).
In a shallow bowl, combine the egg white and buttermilk, beating lightly. On a plate, combine the Parmesan cheese, oregano, basil, flour, and bread crumbs. Dip each piece of chicken in the egg and then in the flour mixture, making sure to completely coat each piece. Set the chicken aside.
Heat a large non-stick skillet coated with non-stick cooking spray over medium heat. Add the chicken, and cook until lightly browned. Turn the chicken and cook several more minutes, or until almost done. Lower the heat, and cover the chicken with the pasta sauce. Top with the Mozzarella, cover the pan, and cook several more minute, or until the cheese is melted. Serves 6. I like to serve it over pasta. So yummy!
Nutritional Value
calories 361
protein 46
carbs 24
fat 8
fiber 2
Crispy Coconut Chicken Fingers
This was very tasty, and I am not a big chicken fan so that is saying a lot. From Our Best Bites
Crispy Coconut Chicken Fingers
Recipe by Our Best Bites
12 chicken tenders (ya know, more or less…)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
preheat oven to 450 degrees. Give coconut a rough chop so it’s about the same size as the panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices. Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.
Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.
Freezer Instructions: Prepare chicken fingers through coating them in the panko/coconut mixture. Place in a single layer on a lined baking sheet and freeze for several hours. Remove from freezer and transfer to a gallon-sized Ziploc bag or a freezer safe container. When ready to cook, preheat oven to 450. Bake for 25-30 minutes or until juices run clear.
Crispy Coconut Chicken Fingers
Recipe by Our Best Bites
12 chicken tenders (ya know, more or less…)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
preheat oven to 450 degrees. Give coconut a rough chop so it’s about the same size as the panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices. Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.
Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.
Freezer Instructions: Prepare chicken fingers through coating them in the panko/coconut mixture. Place in a single layer on a lined baking sheet and freeze for several hours. Remove from freezer and transfer to a gallon-sized Ziploc bag or a freezer safe container. When ready to cook, preheat oven to 450. Bake for 25-30 minutes or until juices run clear.
Oven Fried Chicken
This is one of Brent's favorites. It is from Meals On The Move: Rush Hour Recipes by Holly Clegg.
Oven Fried Chicken
Ingredients: 1 c. buttermilk, salt and pepper to taste, 1/2 tsp. minced garlic, 2 lbs. boneless skinless chicken breast, 2 c. italian bread crumbs, 1/4 c. grated parmesan cheese (bagged stuff is fine for this recipe), 2 TBSP. butter or margarine, melted.
Combine buttermilk, salt, pepper, and garlic. Pour over the chicken, turning to coat. Marinate, covered, at least 2 hours, preferably overnight in the refrigerator. Drain the chicken. In a small bowl, combine the bread crumbs and Parmesan cheese. Coat the chicken with this mixture and place on a baking sheet coated with nonstick cooking spray and chill for 30 minutes to an hour. Preheat oven to 350 degrees. Drizzle the chicken with the margarine*. Bake for 45 minutes to 1 hour, or until tender and golden brown. Makes 6-8 servings.
*I sometimes get lazy, actually a lot of times, and I just spray the chicken over the top with some cooking spray.
Nutritional Value for 8 servings
calories 284
protein 32
carbs 21
fat 7
fiber 1
Oven Fried Chicken
Ingredients: 1 c. buttermilk, salt and pepper to taste, 1/2 tsp. minced garlic, 2 lbs. boneless skinless chicken breast, 2 c. italian bread crumbs, 1/4 c. grated parmesan cheese (bagged stuff is fine for this recipe), 2 TBSP. butter or margarine, melted.
Combine buttermilk, salt, pepper, and garlic. Pour over the chicken, turning to coat. Marinate, covered, at least 2 hours, preferably overnight in the refrigerator. Drain the chicken. In a small bowl, combine the bread crumbs and Parmesan cheese. Coat the chicken with this mixture and place on a baking sheet coated with nonstick cooking spray and chill for 30 minutes to an hour. Preheat oven to 350 degrees. Drizzle the chicken with the margarine*. Bake for 45 minutes to 1 hour, or until tender and golden brown. Makes 6-8 servings.
*I sometimes get lazy, actually a lot of times, and I just spray the chicken over the top with some cooking spray.
Nutritional Value for 8 servings
calories 284
protein 32
carbs 21
fat 7
fiber 1
Tuesday, August 14, 2012
Fettuccine Alfredo with Asparagus
I got this recipe from my homegirl Nikki who got it from a Pasta Cookbook that I gave her for her birthday. I love the asparagus with the pasta in this creamy sauce, and it is very simple to make.
Fettuccine Alfredo with Asparagus
-1 lb of asparagus (this makes the asaparagus/pasta ratio pretty heavy on the asparagus side, which I really really like, but when I served it to my husband it was met with raised eyebrows. So you might want to start with maybe 1/2 lb. and change it to your liking as needed.)
-3/4 lb. fettuccine (I am sure you could use a different pasta, but the length and thickness of the fettuccine go really well with the asparagus and the cream sauce)
-4 TBSP. butter, cut into pieces
-1 c. heavy cream
-pinch of grated nutmeg ( I have not yet grated my own nutmeg, I just use the dry stuff from my spice cabinet)
-3/4 tsp. salt
-1/8 tsp. black pepper
-1/2 c. grated parmesan cheese ( I recommend grating this yourself, it melts better and its cheaper)
Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1 inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and parmesan. Serve with additional parmesan.
Fettuccine Alfredo with Asparagus
-1 lb of asparagus (this makes the asaparagus/pasta ratio pretty heavy on the asparagus side, which I really really like, but when I served it to my husband it was met with raised eyebrows. So you might want to start with maybe 1/2 lb. and change it to your liking as needed.)
-3/4 lb. fettuccine (I am sure you could use a different pasta, but the length and thickness of the fettuccine go really well with the asparagus and the cream sauce)
-4 TBSP. butter, cut into pieces
-1 c. heavy cream
-pinch of grated nutmeg ( I have not yet grated my own nutmeg, I just use the dry stuff from my spice cabinet)
-3/4 tsp. salt
-1/8 tsp. black pepper
-1/2 c. grated parmesan cheese ( I recommend grating this yourself, it melts better and its cheaper)
Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1 inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and parmesan. Serve with additional parmesan.
Kat's Super Nachos
I cannot claim this nacho recipe. I got it from a girl named Nancy who was in my student ward at BYU. But I love this recipe because it is so easy and so good. And it is really easy to make for a crowd. In fact, we made this for our wedding open house down here in AZ and had a Nacho Bar. And I have made it often for family get togethers because it is so easy and so good. So here it is.
To "healthify" it a little bit, serve with whole grain chips such as the "Food Should Taste Good Multigrain Tortilla Chips" and top with lots of veggies.
Super Nachos
Ingredients: 1 lb. ground beef, 1 lg. onion ( I usually use half), 3/4 c. taco sauce, 1 can refried beans ( this could be the regular sized can or the large can depending on how much you want), 1 1/2 c. grated cheese, sour cream, tomatoes, avocados, green onions, lettuce, olives, and any of your favorite nacho toppings.
Cook the ground beef and onion together. Drain and add taco sauce. Simmer, then add beans, and cheese. Cook slowly until cheese melts. Serve with desired toppings.
To do in the crockpot, brown ground beef. Then combine it along with the onions, taco sauce, and refried beans. Cook on low till cooked through then add cheese.
Freezes well.
To "healthify" it a little bit, serve with whole grain chips such as the "Food Should Taste Good Multigrain Tortilla Chips" and top with lots of veggies.
Super Nachos
Ingredients: 1 lb. ground beef, 1 lg. onion ( I usually use half), 3/4 c. taco sauce, 1 can refried beans ( this could be the regular sized can or the large can depending on how much you want), 1 1/2 c. grated cheese, sour cream, tomatoes, avocados, green onions, lettuce, olives, and any of your favorite nacho toppings.
Cook the ground beef and onion together. Drain and add taco sauce. Simmer, then add beans, and cheese. Cook slowly until cheese melts. Serve with desired toppings.
To do in the crockpot, brown ground beef. Then combine it along with the onions, taco sauce, and refried beans. Cook on low till cooked through then add cheese.
Freezes well.
Monday, August 13, 2012
Whole Wheat Buttermilk Pancakes
I absolutely love these pancakes. My boys absolutely love these pancakes. And they have whole wheat, so they are good for you! And we eat ours topped with jam, mmmmm. But unfortunately, its not a quick and easy recipe so I don't make them too often. Its not a hard recipe at all, just takes time. But when I do make them I make a bunch and freeze them. From Our Best Bites.
Whole Wheat Buttermilk Pancakes
adapted from Cooking Light
3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan
*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.
Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.
Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6″) and 2 T for kid-sized ones (2 /2-3″). Wait until bubbles form and edges are set and then flip.
Makes 12 large or 24 small pancakes.
Freezer Instructions: These pancakes freeze wonderfully. Just lay out pancakes in a single layer on a baking sheet or other pan. Freeze until solid and then place in a zip-lock bag. To serve, just warm up in the microwave or toaster.
Whole Wheat Buttermilk Pancakes
adapted from Cooking Light
3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan
*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.
Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.
Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6″) and 2 T for kid-sized ones (2 /2-3″). Wait until bubbles form and edges are set and then flip.
Makes 12 large or 24 small pancakes.
Freezer Instructions: These pancakes freeze wonderfully. Just lay out pancakes in a single layer on a baking sheet or other pan. Freeze until solid and then place in a zip-lock bag. To serve, just warm up in the microwave or toaster.
Lemon Cheesecake
The most amazing, heavenly cheesecake I have ever made and quite possibly eaten. Yes, I am saying that this cheesecake could rival that found at The Cheesecake Factory. There can be NO cutting corners on this recipe. That is the key to making a heavenly cheesecake, to follow the instructions precisely. From Our Best Bites.
Lemon Cheesecake
Recipe by Our Best Bites
Ingredients:
2 cups packed vanilla creme cookie crumbs (about 24 Golden Oreos)
2 tablespoons melted butter
2 8-ounce packages full-fat cream cheese, softened
3 large eggs
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 cup strained freshly squeezed lemon juice
2 tablespoons lemon zest (zest the lemon(s) first and then juice them)
3 cups full-fat sour cream
TOPPING:
1/4 cup sour cream
1/4 cup sweetened condensed milk
1 1/2 tablespoons freshly squeezed strained lemon juice
Optional: 1-2 drops yellow food coloring
Instructions:
Use a food processor, blender, or a heavy-duty Ziploc bag and a rolling pin to crush the cookies into crumbs. Mix with the melted butter and lightly press it into a 9″ springform pan. Set aside.
Preheat the oven to 375.
In the bowl of a heavy-duty mixer (or in a large bowl using a hand-held electric mixer), beat the cream cheese until softened and smooth. Add the eggs, one at a time, beating completely after each addition. Add the sugar, salt, extracts and beat until smooth. Add the lemon juice, lemon zest, and sour cream and beat until light, fluffy, and completely combined (be sure to scrape the sides and bottom of the bowl–sometimes a film of cream cheese will form and then lead to lumpy batter). Pour the batter into the prepared pan.
If you’re concerned about the springform pan leaking (and really, I think you should be at least a tiny bit worried), wrap the pan in heavy-duty foil or a turkey roasting bag. Place the pan in a larger roasting or baking pan. Use a pitcher or tea kettle to carefully pour water into the larger pan so it reaches halfway up the sides of the springform pan. Bake the cheesecake in the preheated oven for 35-55 minutes or until the center is firm yet jiggly (like a custard or Jello). Turn off the oven and crack open the door. Let the cheesecake cool until the pan can be comfortably handled (about 1-2 hours) and then remove the pan from the water bath and allow it to cool completely on a completely flat surface.
Carefully wrap the pan in plastic wrap or aluminum foil and refrigerate for at least 8 hours (preferably overnight).
When ready to serve, carefully remove the sides of the springform pan. In a small bowl, whisk together 1/4 cup sour cream, 1/4 cup sweetened condensed milk, and 1 1/2 tablespoons of strained, freshly squeezed lemon juice. Carefully spread it over the top of the chilled cheesecake. Using a sharp knife and wiping it clean after each cut, cut the cheesecake into slices and serve immediately. Makes 10-12 servings (or 8 or so monstrously sized servings).
Lemon Cheesecake
Recipe by Our Best Bites
Ingredients:
2 cups packed vanilla creme cookie crumbs (about 24 Golden Oreos)
2 tablespoons melted butter
2 8-ounce packages full-fat cream cheese, softened
3 large eggs
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 cup strained freshly squeezed lemon juice
2 tablespoons lemon zest (zest the lemon(s) first and then juice them)
3 cups full-fat sour cream
TOPPING:
1/4 cup sour cream
1/4 cup sweetened condensed milk
1 1/2 tablespoons freshly squeezed strained lemon juice
Optional: 1-2 drops yellow food coloring
Instructions:
Use a food processor, blender, or a heavy-duty Ziploc bag and a rolling pin to crush the cookies into crumbs. Mix with the melted butter and lightly press it into a 9″ springform pan. Set aside.
Preheat the oven to 375.
In the bowl of a heavy-duty mixer (or in a large bowl using a hand-held electric mixer), beat the cream cheese until softened and smooth. Add the eggs, one at a time, beating completely after each addition. Add the sugar, salt, extracts and beat until smooth. Add the lemon juice, lemon zest, and sour cream and beat until light, fluffy, and completely combined (be sure to scrape the sides and bottom of the bowl–sometimes a film of cream cheese will form and then lead to lumpy batter). Pour the batter into the prepared pan.
If you’re concerned about the springform pan leaking (and really, I think you should be at least a tiny bit worried), wrap the pan in heavy-duty foil or a turkey roasting bag. Place the pan in a larger roasting or baking pan. Use a pitcher or tea kettle to carefully pour water into the larger pan so it reaches halfway up the sides of the springform pan. Bake the cheesecake in the preheated oven for 35-55 minutes or until the center is firm yet jiggly (like a custard or Jello). Turn off the oven and crack open the door. Let the cheesecake cool until the pan can be comfortably handled (about 1-2 hours) and then remove the pan from the water bath and allow it to cool completely on a completely flat surface.
Carefully wrap the pan in plastic wrap or aluminum foil and refrigerate for at least 8 hours (preferably overnight).
When ready to serve, carefully remove the sides of the springform pan. In a small bowl, whisk together 1/4 cup sour cream, 1/4 cup sweetened condensed milk, and 1 1/2 tablespoons of strained, freshly squeezed lemon juice. Carefully spread it over the top of the chilled cheesecake. Using a sharp knife and wiping it clean after each cut, cut the cheesecake into slices and serve immediately. Makes 10-12 servings (or 8 or so monstrously sized servings).
Chicken and Broccoli
This is from the cookbook Trim and Terrific, Meals on the Move by Holly Clegg. I love the flavor that having the red bell pepper in it adds. And it is a simple stove top recipe.
Ingredients: 4 c. broccoli florets, 1 red bell pepper, seeded and cut into 3/4 inch squares ( which I never do, I just cut it however), 1 onion chopped ( I only use half), 1 lb boneless skinless chicken breast cut into strips, 1 (10 3/4 oz) can low fat cream of broccoli soup, 1/2 c. water, 1 tsp. dried basil, 1/2 c. shredded reduced fat cheddar cheese (I always just use the full fat stuff. I think the reduced fat is gross), 1 oz. package of fettucini or two cups of cooked rice.
In a large skillet coated with nonstick cooking spray, stir-fry the broccoli, red pepper, and onion until crisp tender, about 4 minutes. Remove the vegetables from the skillet. Coat the pan again with nonstick cooking spray and add the chicken. Stir fry until no longer pink, about 4 minutes. Add the cream of broccoli soup, water, and basil to the skillet. Mix well. Stir in the pepper mixture. Bring to boil; reduce heat, and cook for 10 minutes. Add the cheese, stirring until the cheese is melted. Prepare the pasta (or rice). Serve over the pasta or rice. Serves 4.
If you follow the recipe precisely, the nutritional info is:
calories 387
protein 39
carbs 46
fat 6
fiber 5
cholesterol 72
Ingredients: 4 c. broccoli florets, 1 red bell pepper, seeded and cut into 3/4 inch squares ( which I never do, I just cut it however), 1 onion chopped ( I only use half), 1 lb boneless skinless chicken breast cut into strips, 1 (10 3/4 oz) can low fat cream of broccoli soup, 1/2 c. water, 1 tsp. dried basil, 1/2 c. shredded reduced fat cheddar cheese (I always just use the full fat stuff. I think the reduced fat is gross), 1 oz. package of fettucini or two cups of cooked rice.
In a large skillet coated with nonstick cooking spray, stir-fry the broccoli, red pepper, and onion until crisp tender, about 4 minutes. Remove the vegetables from the skillet. Coat the pan again with nonstick cooking spray and add the chicken. Stir fry until no longer pink, about 4 minutes. Add the cream of broccoli soup, water, and basil to the skillet. Mix well. Stir in the pepper mixture. Bring to boil; reduce heat, and cook for 10 minutes. Add the cheese, stirring until the cheese is melted. Prepare the pasta (or rice). Serve over the pasta or rice. Serves 4.
If you follow the recipe precisely, the nutritional info is:
calories 387
protein 39
carbs 46
fat 6
fiber 5
cholesterol 72
Black Beans
From Our Best Bites. Very delicious, very nutritous.
Quick and Easy Black Beans
Ingredients:
2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
Instructions:
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
If you want a more soupy consistency, just add a little more broth.
Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak.
Makes 6 1/3 C servings
Quick and Easy Black Beans
Ingredients:
2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
Instructions:
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
If you want a more soupy consistency, just add a little more broth.
Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak.
Makes 6 1/3 C servings
Black Bean Soup
From Our Best Bites. I looooooooooooooooooooove this soup! So delicious, so nutritous! My husband really likes it which cracks me up since there are carrots in it! Which have been cooked!!!! He claims cooked carrots make him throw up. I think its a mental thing. Especially since this soup has them cooked in and he was none the wiser.
Black Bean Soup
Recipe by Our Best Bites
1 T olive oil
4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves
1 bay leaf
Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.
Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and saute 4-5 minutes.
Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.
Simmer uncovered for about 20-25 minutes or until carrots are tender.
Remove from heat. Remove bay leaf from soup.
Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.
Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.
Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 C soup.
Nutritional Information (1 C soup, w/o toppings):
125 calories, 2g fat, 8g fiber
2 Weight Watchers points
South Beach Diet Phase 2 (eat carrots sparingly)
Black Bean Soup
Recipe by Our Best Bites
1 T olive oil
4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves
1 bay leaf
Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.
Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and saute 4-5 minutes.
Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.
Simmer uncovered for about 20-25 minutes or until carrots are tender.
Remove from heat. Remove bay leaf from soup.
Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.
Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.
Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 C soup.
Nutritional Information (1 C soup, w/o toppings):
125 calories, 2g fat, 8g fiber
2 Weight Watchers points
South Beach Diet Phase 2 (eat carrots sparingly)
Spinach and Feta Pasta
From Our Best Bites.
Spinach and Feta Pasta
Recipe by Our Best Bites
8 oz. Penne pasta (that’s 1/2 a 16 oz. box. Don’t use ziti–you want the ridges on the penne to “grip” the sauce)
1 28-oz. can diced tomatoes
3 c. fresh spinach (you don’t even have to chop it! Could life get any better??)
1 onion, finely chopped
5-6 cloves garlic, minced or pressed
A handful of fresh mushrooms, chopped
4 oz. feta cheese, crumbled
Salt and pepper to taste
Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; you can crumble a little extra feta on top if you feel the urge. Even my pickiest eater loves this meal, so you really can’t go wrong! Got a little extra time on your hands? Try serving it with Rosemary Focaccia or Garlic Breadsticks.
Serves 8
Nutritional Information
Calories: 186
Fat: 5.3
Fiber: 3.4
WW Points (New Points Plus System): 4
Spinach and Feta Pasta
Recipe by Our Best Bites
8 oz. Penne pasta (that’s 1/2 a 16 oz. box. Don’t use ziti–you want the ridges on the penne to “grip” the sauce)
1 28-oz. can diced tomatoes
3 c. fresh spinach (you don’t even have to chop it! Could life get any better??)
1 onion, finely chopped
5-6 cloves garlic, minced or pressed
A handful of fresh mushrooms, chopped
4 oz. feta cheese, crumbled
Salt and pepper to taste
Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; you can crumble a little extra feta on top if you feel the urge. Even my pickiest eater loves this meal, so you really can’t go wrong! Got a little extra time on your hands? Try serving it with Rosemary Focaccia or Garlic Breadsticks.
Serves 8
Nutritional Information
Calories: 186
Fat: 5.3
Fiber: 3.4
WW Points (New Points Plus System): 4
Mint Brownies
From Our Best Bites, this is well worth making it from scratch! Do not use a box brownie mix for this! I have nothing against box brownie mixes. I love them. But for this recipe, do yourself and those around you a service and make it from scratch with all the butter and melted chocolate. Soooo good.
Mint Brownies
Recipe by Our Best Bites
Brownies:
4 squares unsweetened baking chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking powder
Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 tsp peppermint extract
1-2 Tbs milk
green food coloring
Chocolate Glaze:
6 oz (about 1 cup) semi-sweet chocolate chips ,you could also use dark
6 Tbs real butter
Preheat oven to 350 degrees. Line a 9×13 inch pan with foil making sure the foil extends over the edges by at least one inch. Lightly spray with non-stick spray and set aside.
Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.
With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour and combine with baking powder. While mixer is running, slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.
Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting. Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy. Add more milk by teaspoonful as needed. Spread frosting evenly over brownies and then place brownies in fridge to chill.
While brownies are chilling prepare chocolate glaze. Place chocolate chips and 6 tablespoons butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return pan to fridge to cool. When chocolate has hardened, use edges of foil to remove entire brownie from pan. Cut into squares and serve.
Mint Brownies
Recipe by Our Best Bites
Brownies:
4 squares unsweetened baking chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking powder
Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 tsp peppermint extract
1-2 Tbs milk
green food coloring
Chocolate Glaze:
6 oz (about 1 cup) semi-sweet chocolate chips ,you could also use dark
6 Tbs real butter
Preheat oven to 350 degrees. Line a 9×13 inch pan with foil making sure the foil extends over the edges by at least one inch. Lightly spray with non-stick spray and set aside.
Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.
With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour and combine with baking powder. While mixer is running, slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.
Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting. Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy. Add more milk by teaspoonful as needed. Spread frosting evenly over brownies and then place brownies in fridge to chill.
While brownies are chilling prepare chocolate glaze. Place chocolate chips and 6 tablespoons butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return pan to fridge to cool. When chocolate has hardened, use edges of foil to remove entire brownie from pan. Cut into squares and serve.
Blueberry Corn Breakfast Cake
This is from The Enlightened Homemaker. Since I am not a huge cold cereal fan I am always looking for other quick and easy alternatives and this is one of our favorites.
Blueberry Corn Breakfast Cake
1/2 C. Yellow Corn Meal
1/2 C. minus 2 T. Whole Grain Flour
1/4 C. sugar
1 t. baking powder
1/4 t. sea salt ( I just use regular table salt)
1/2 C. buttermilk or kefir (if I have buttermilk I use it, but if not I do the milk with lemon juice trick)
1 egg
4 t. oil
1 t. vanilla
1 1/2 C. fresh or frozen blueberries
Stir ingredients together except for blueberries. Pour into greased , round cake pan. Use a 9X13 if doubling. Top with berries and sprinkle with cinnamon and sugar.
Bake at 425 for 25-30 minus or until lightly golden.
Serve with whipped cream.
Blueberry Corn Breakfast Cake
1/2 C. Yellow Corn Meal
1/2 C. minus 2 T. Whole Grain Flour
1/4 C. sugar
1 t. baking powder
1/4 t. sea salt ( I just use regular table salt)
1/2 C. buttermilk or kefir (if I have buttermilk I use it, but if not I do the milk with lemon juice trick)
1 egg
4 t. oil
1 t. vanilla
1 1/2 C. fresh or frozen blueberries
Stir ingredients together except for blueberries. Pour into greased , round cake pan. Use a 9X13 if doubling. Top with berries and sprinkle with cinnamon and sugar.
Bake at 425 for 25-30 minus or until lightly golden.
Serve with whipped cream.
Best Lasagna Ever
My friend made this for me right after I gave birth to my 4th child. Sooooooooo amazing. I salivate just thinking about this lasagna. It is THAT delicious. From The Sisters Cafe
It’s-a-keeper Lasagna
submitted by Brittany ~ The Sisters Cafe
meat sauce:
2 lbs mild Italian sausage
1 lb ground turkey
2 large onions, diced
4 tsp garlic, crushed (6-8 cloves)
2 (12 oz.) cans tomato paste
3 (8 oz.) cans tomato sauce
4 cups stewed tomatoes (mine are homegrown and frozen but you can substitute canned stewed tomatoes)
1/2 cup brown sugar
1 Tb dried basil (or 1/4 cup chopped fresh)
2 tsp Italian seasoning
1/2 tsp black pepper
1/2 tsp red pepper flakes (or more to taste)
1/4 cup fresh parsley, chopped
1/2 cup water
cheese mixture:
32 oz. ricotta cheese (can substitute cottage cheese)
4 oz. cream cheese, optional
2 extra large eggs
1/4 cup fresh parsley, chopped
1 tsp salt
1/8 tsp nutmeg
24 lasagna noodles, soaked in hot water for 20 minutes
shredded mozzarella cheese (approximately 2 lbs or 8 cups)
1 1/2 cups shredded Parmesan cheese
In a stock pot, cook sausage (remove casings), ground turkey, onion, and garlic over medium heat. Stir in remaining ingredients listed under meat sauce. Simmer, covered for 1-2 hours, stirring occasionally. Use the back of your stirring spoon to break up large chunks of stewed tomatoes. **If you are making this the day before you plan on serving it, you can skip the long simmer time. The flavors will meld together as it sits in the fridge, even if you have already assembled the lasagna.**
Soak lasagna noodles in hot water for 20 minutes. (They will be partially cooked – soft but firm enough that they don’t get soggy while baking. This helps the lasagna servings hold their nice square shape when you slice it up.) While noodles soak, combine ingredients for the cheese mixture and set aside. Preheat oven to 375 degrees F. Set out two 9×13 inch pans.
To assemble, scoop 1 1/2 cups of meat sauce in the bottom of each 9×13 inch pan. Lay down 6 noodles lengthwise over sauce and spread with 1/4 of total cheese mixture in each pan. (This will use up half of your cheese mixture.) *Note: not a 1/4 cup but a 1/4 of the total cheese mixture! To make this easier you might want to divide the cheese mixture into 2 bowls before starting the layering so that it is easy to use half a bowl for each layer.* Next sprinkle 1 1/2 cups mozzarella and 1/4 cup Parmesan on top, per pan. (Or desired amount of cheese, I usually sprinkle on the amount that looks good to me.) Repeat layers and top with remaining mozzarella and Parmesan. Cover with foil and bake for 1-1.5 hours. The time will vary depending on if you bake both at once. For last 15 minutes, remove foil and allow cheese to crisp up on top. Let lasagna cool for 10 minutes before slicing.
If you wish to freeze one, cover tightly with foil and pop into the freezer without baking. Remove from freezer the night before you wish to serve it and let it thaw in fridge. Bake covered in foil for approximately 1-1.5 hours. If it’s slightly frozen it will take longer of course!
It’s-a-keeper Lasagna
submitted by Brittany ~ The Sisters Cafe
meat sauce:
2 lbs mild Italian sausage
1 lb ground turkey
2 large onions, diced
4 tsp garlic, crushed (6-8 cloves)
2 (12 oz.) cans tomato paste
3 (8 oz.) cans tomato sauce
4 cups stewed tomatoes (mine are homegrown and frozen but you can substitute canned stewed tomatoes)
1/2 cup brown sugar
1 Tb dried basil (or 1/4 cup chopped fresh)
2 tsp Italian seasoning
1/2 tsp black pepper
1/2 tsp red pepper flakes (or more to taste)
1/4 cup fresh parsley, chopped
1/2 cup water
cheese mixture:
32 oz. ricotta cheese (can substitute cottage cheese)
4 oz. cream cheese, optional
2 extra large eggs
1/4 cup fresh parsley, chopped
1 tsp salt
1/8 tsp nutmeg
24 lasagna noodles, soaked in hot water for 20 minutes
shredded mozzarella cheese (approximately 2 lbs or 8 cups)
1 1/2 cups shredded Parmesan cheese
In a stock pot, cook sausage (remove casings), ground turkey, onion, and garlic over medium heat. Stir in remaining ingredients listed under meat sauce. Simmer, covered for 1-2 hours, stirring occasionally. Use the back of your stirring spoon to break up large chunks of stewed tomatoes. **If you are making this the day before you plan on serving it, you can skip the long simmer time. The flavors will meld together as it sits in the fridge, even if you have already assembled the lasagna.**
Soak lasagna noodles in hot water for 20 minutes. (They will be partially cooked – soft but firm enough that they don’t get soggy while baking. This helps the lasagna servings hold their nice square shape when you slice it up.) While noodles soak, combine ingredients for the cheese mixture and set aside. Preheat oven to 375 degrees F. Set out two 9×13 inch pans.
To assemble, scoop 1 1/2 cups of meat sauce in the bottom of each 9×13 inch pan. Lay down 6 noodles lengthwise over sauce and spread with 1/4 of total cheese mixture in each pan. (This will use up half of your cheese mixture.) *Note: not a 1/4 cup but a 1/4 of the total cheese mixture! To make this easier you might want to divide the cheese mixture into 2 bowls before starting the layering so that it is easy to use half a bowl for each layer.* Next sprinkle 1 1/2 cups mozzarella and 1/4 cup Parmesan on top, per pan. (Or desired amount of cheese, I usually sprinkle on the amount that looks good to me.) Repeat layers and top with remaining mozzarella and Parmesan. Cover with foil and bake for 1-1.5 hours. The time will vary depending on if you bake both at once. For last 15 minutes, remove foil and allow cheese to crisp up on top. Let lasagna cool for 10 minutes before slicing.
If you wish to freeze one, cover tightly with foil and pop into the freezer without baking. Remove from freezer the night before you wish to serve it and let it thaw in fridge. Bake covered in foil for approximately 1-1.5 hours. If it’s slightly frozen it will take longer of course!
Amazing Crockpot Pinto Beans
from: the kitchen of Amanda Erickson
Loved these and so easy!
Ingredients: 1 onion halved, 6-7 whole garlics peeled, 1 whole jalapeno seeded and chopped, 1 TBSP salt, 1/8 tsp. cumin, 1 3/4 tsp. pepper, 9 c. liquid (combo of chicken broth and water), 3 c. beans rinsed.
Combine ingredients in the crockpot in order given. Cook on high for 8 hours. Drain and reserve liquid. Mash by hand or puree with immersion blender to desired consistency adding water as needed. Freezes well.
Loved these and so easy!
Ingredients: 1 onion halved, 6-7 whole garlics peeled, 1 whole jalapeno seeded and chopped, 1 TBSP salt, 1/8 tsp. cumin, 1 3/4 tsp. pepper, 9 c. liquid (combo of chicken broth and water), 3 c. beans rinsed.
Combine ingredients in the crockpot in order given. Cook on high for 8 hours. Drain and reserve liquid. Mash by hand or puree with immersion blender to desired consistency adding water as needed. Freezes well.
Salsa Ranch Skillet
Taken from the cookbook One Pot Meals from Gooseberry Patch. Super simple and delicious. I used whole wheat rotini to give it an extra nutrition boost and it still tasted great. And did I mention easy? Sooooo easy.
Ingredients: 1 lb. ground beef, 1/2 c sweet onion chopped (I used yellow, it was fine), 1/2 c green pepper chopped ( I used a whole green pepper, again fine), 2.8 oz. pkg. ranch salad dressing mix, 1 c. water, 15 oz. can tomato sauce, 16 oz. jar mild salsa, 16 oz. can baked beans ( I didn't add this because I didn't have it in my pantry, still tasted great without them ), 8 oz. pkg. rotini pasta, uncooked, 1 c. shredded colby jack or cheddar cheese.
Brown ground beef with onion and green pepper in large skillet over high heat. Stir in dressing mix until thoroughly blended. Stir in water, tomato sauce, salsa, and beans; bring to a boil. Add pasta; reduce to medium-low heat. Simmer for 12-15 minutes until pasta is tender, stirring occasionally. Remove from heat; sprinkle with cheese and let stand for 5 minutes until cheese melts and sauce thickens. Serves 4-6.
Ingredients: 1 lb. ground beef, 1/2 c sweet onion chopped (I used yellow, it was fine), 1/2 c green pepper chopped ( I used a whole green pepper, again fine), 2.8 oz. pkg. ranch salad dressing mix, 1 c. water, 15 oz. can tomato sauce, 16 oz. jar mild salsa, 16 oz. can baked beans ( I didn't add this because I didn't have it in my pantry, still tasted great without them ), 8 oz. pkg. rotini pasta, uncooked, 1 c. shredded colby jack or cheddar cheese.
Brown ground beef with onion and green pepper in large skillet over high heat. Stir in dressing mix until thoroughly blended. Stir in water, tomato sauce, salsa, and beans; bring to a boil. Add pasta; reduce to medium-low heat. Simmer for 12-15 minutes until pasta is tender, stirring occasionally. Remove from heat; sprinkle with cheese and let stand for 5 minutes until cheese melts and sauce thickens. Serves 4-6.
Friday, August 10, 2012
Southwestern Beef Wraps
From Our Best Bites. So easy and so so good!
1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas (click here to make your own!)
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.
Layer onion on the bottom of your crockpot. Combine spices and rub into the roast and set on top of onion. Put the peppers and tomatoes on top. Cook on high for 5-6 hours or low for 8-9 hours OR (and this is Kate’s Magical Meat Method), start this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks. Shred meat and serve with desired toppings.
FREEZER MEAL INSTRUCTIONS: Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states.
1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas (click here to make your own!)
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.
Layer onion on the bottom of your crockpot. Combine spices and rub into the roast and set on top of onion. Put the peppers and tomatoes on top. Cook on high for 5-6 hours or low for 8-9 hours OR (and this is Kate’s Magical Meat Method), start this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks. Shred meat and serve with desired toppings.
FREEZER MEAL INSTRUCTIONS: Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states.
Tuna Noodle Casserole
I loved this version of a tuna noodle casserole. I thought it was well worth the extra effort. Taken from Our Best Bites.
8 ounces medium shell pasta, cooked al dente according to package directions
4 tablespoons butter, divided
1 medium stalk celery, thinly sliced or diced
¼ cup diced onion
8 ounces mushrooms, sliced or diced
olive oil, as needed
4 tbs flour
1 14.5 ounce can chicken broth (just under 2 cups), warmed
1 cup milk, warmed
¼ teaspoon salt
1/4 teaspoon black pepper
⅛ teaspoon dill
2 tsp fresh lemon juice, more if desired (I desire)
2 tablespoons fresh minced parsley
1 cup freshly grated Parmesan cheese, divided
5 oz can tuna, packed in water, more if desired
Topping:
1/4 cup Ritz cracker crumbs mixed with about 1/2 tablespoon melted butter
or 1/4-1/2 cup broken up potato chips (I recommend kettle style)
Melt 1 tablespoon butter in a large skillet. Add celery and saute for 2-3 minutes. Add onion and cook 2-3 minutes longer, stirring often. Add mushrooms and cook 3-5 more minutes, until mushrooms are golden and tender. If needed for moisture, add a drizzle of olive oil to the pan after the mushrooms are added; more if needed during remaining cooking time. Remove vegetables from pan and set aside.
Melt remaining 3 tablespoons butter in pan and add flour. Stir constantly for 30 seconds. Slowly add broth and milk, a little at a time while constantly whisking until mixture is smooth. Bring to a low simmer. Add salt, pepper, and dill. Stir constantly until thickened and bubbly, 2-3 minutes. Reduce heat to low and add lemon juice, parsley, and 1/2 cup Parmesan cheese. Whisk until smooth and taste. Season with additional salt and pepper to taste, and extra lemon juice if desired. Remove from heat and add pasta, vegetables, and tuna. Stir to combine and place in a 3 quart baking dish. Sprinkle with remaining 1/2 cup cheese (feel free to add more if you want) and sprinkle cracker crumbs or chips on top.
Bake at 350 for 25-30 minutes, until top is golden and pasta is hot and bubbly. Let rest 10-15 minutes before serving to allow sauce to thicken.
Serves about 6
8 ounces medium shell pasta, cooked al dente according to package directions
4 tablespoons butter, divided
1 medium stalk celery, thinly sliced or diced
¼ cup diced onion
8 ounces mushrooms, sliced or diced
olive oil, as needed
4 tbs flour
1 14.5 ounce can chicken broth (just under 2 cups), warmed
1 cup milk, warmed
¼ teaspoon salt
1/4 teaspoon black pepper
⅛ teaspoon dill
2 tsp fresh lemon juice, more if desired (I desire)
2 tablespoons fresh minced parsley
1 cup freshly grated Parmesan cheese, divided
5 oz can tuna, packed in water, more if desired
Topping:
1/4 cup Ritz cracker crumbs mixed with about 1/2 tablespoon melted butter
or 1/4-1/2 cup broken up potato chips (I recommend kettle style)
Melt 1 tablespoon butter in a large skillet. Add celery and saute for 2-3 minutes. Add onion and cook 2-3 minutes longer, stirring often. Add mushrooms and cook 3-5 more minutes, until mushrooms are golden and tender. If needed for moisture, add a drizzle of olive oil to the pan after the mushrooms are added; more if needed during remaining cooking time. Remove vegetables from pan and set aside.
Melt remaining 3 tablespoons butter in pan and add flour. Stir constantly for 30 seconds. Slowly add broth and milk, a little at a time while constantly whisking until mixture is smooth. Bring to a low simmer. Add salt, pepper, and dill. Stir constantly until thickened and bubbly, 2-3 minutes. Reduce heat to low and add lemon juice, parsley, and 1/2 cup Parmesan cheese. Whisk until smooth and taste. Season with additional salt and pepper to taste, and extra lemon juice if desired. Remove from heat and add pasta, vegetables, and tuna. Stir to combine and place in a 3 quart baking dish. Sprinkle with remaining 1/2 cup cheese (feel free to add more if you want) and sprinkle cracker crumbs or chips on top.
Bake at 350 for 25-30 minutes, until top is golden and pasta is hot and bubbly. Let rest 10-15 minutes before serving to allow sauce to thicken.
Serves about 6
Hungry Idaho Boy's Meal
That's what I call it, but I think most people call it a hash of some sort.
Ingredients:
-diced potatoes, fresh or frozen (can substitute with hashed potatoes
-green pepper
-onion
-ground beef*
Sautee' onion and green pepper in a little bit of canola oil. Add potatoes, and ground beef. Cook till meat is done and potatoes are fork tender. Top with shredded cheddar cheese.
*for a breakfast version use ham or sausage or bacon and add an egg or two. So yummy!
Ingredients:
-diced potatoes, fresh or frozen (can substitute with hashed potatoes
-green pepper
-onion
-ground beef*
Sautee' onion and green pepper in a little bit of canola oil. Add potatoes, and ground beef. Cook till meat is done and potatoes are fork tender. Top with shredded cheddar cheese.
*for a breakfast version use ham or sausage or bacon and add an egg or two. So yummy!
Skinny Beef Stroganoff
I got this recipe from Skinnytaste. I love this website. I have found quite a few really good recipes and since it is directed to weight watchers, it has the nutritional value and points value of the recipe. Very handy for weight watchers. I have yet to make it using tri tip sirloin steak, just because I am not a steak person. I use ground beef and I think it tastes so good. Before I found this recipe I had a different basic stroganoff recipe with a cream soup and sour cream. I LOVED the addition of the tomato soup and worcestershire sauce. LOVE IT!
Mom's Lightened Beef Stroganoff
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 3/4 cup • Old Points: 6 pts • Points+: 6 pts
Calories: 251.9 • Fat: 9.3 g • Protein: 28.1 g • Carb: 12.7 g • Fiber: 1.2 g • Sugar: 6.2 g
Sodium: 281.2 mg
Ingredients:
1-1/2 lbs lean tri-tip sirlion steak, trimmed of all fat, cut in thin 1/4" x 2" strips
olive oil cooking spray
1 tbsp butter
1 small onion, chopped
2 cloves garlic, chopped
10 oz of sliced mushrooms
1 can of Campbell's tomato soup
1 cup of water
1 small fresh bay leaf
2 tsp worcestershire sauce
2/3 cup of light sour cream
Directions:
In a heavy saucepan, heat pan over high heat. When pan is hot, spray with oil and add steak. Brown meat until cooked. Remove meat from pan. Lower heat, melt butter, then add onions. Cook about 2-3 minutes until translucent, add garlic and mushrooms and sauté about 2-3 more minutes until cooked. Add a can of tomato soup, steak, water, bay leaf, and worcestershire sauce. Cover and cook on low about 40 minutes. Remove bay leaf and mix in sour cream. Serve over noodles or rice.
Mom's Lightened Beef Stroganoff
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 3/4 cup • Old Points: 6 pts • Points+: 6 pts
Calories: 251.9 • Fat: 9.3 g • Protein: 28.1 g • Carb: 12.7 g • Fiber: 1.2 g • Sugar: 6.2 g
Sodium: 281.2 mg
Ingredients:
1-1/2 lbs lean tri-tip sirlion steak, trimmed of all fat, cut in thin 1/4" x 2" strips
olive oil cooking spray
1 tbsp butter
1 small onion, chopped
2 cloves garlic, chopped
10 oz of sliced mushrooms
1 can of Campbell's tomato soup
1 cup of water
1 small fresh bay leaf
2 tsp worcestershire sauce
2/3 cup of light sour cream
Directions:
In a heavy saucepan, heat pan over high heat. When pan is hot, spray with oil and add steak. Brown meat until cooked. Remove meat from pan. Lower heat, melt butter, then add onions. Cook about 2-3 minutes until translucent, add garlic and mushrooms and sauté about 2-3 more minutes until cooked. Add a can of tomato soup, steak, water, bay leaf, and worcestershire sauce. Cover and cook on low about 40 minutes. Remove bay leaf and mix in sour cream. Serve over noodles or rice.
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