Friday, May 29, 2009
a well stocked pantry explained...
I realize your pantry may look different than mine...but the meals that are labeled well stocked pantry are recipes that can be put together completely out of my pantry/fridge/freezer, or with only purchasing a select few specialized ingredients. I'm a big fan of stocking up, especially with freezing chicken breasts, ground beef and ground turkey, cheese and veggies/fruit. Hopefully these recipes will be helpful to you too when you need a back up plan or need to spend less money at the store this week etc.
a toddler friendly label explained
I'm a little picky about what foods I let my toddler son eat...not as picky as some moms....since we don't do organic, free range, pasture fed (probably should...I'm looking into figuring out the "dirty dozen" at least....). I try to make his meals well balanced as far as food groups, colors, etc. I also try to stay away from too many strong flavors and spices and greasy foods for him...although he is showing me more and more that he enjoys foods with more flavor. When a post is labeled as "toddler friendly" I am meaning that, to me, the dish is fairly well balanced, not too greasy or spicy, and can be made into finger food easily. I don't know about you, but while my son is having a bit more success with using a fork and spoon, we still have a long way to go!
Turkey Meatballs
Follow this link to our family blog where I posted the recipe for turkey meatballs
for some reason blogger won't let me copy and paste the actual text...wierd!
for some reason blogger won't let me copy and paste the actual text...wierd!
Sunday, May 24, 2009
apple berry crisp
6 servings
Ingredients
5 cups (total) sliced peeled cooking apples, and/or fresh or frozen berries
4 tablespoons sugar
3 tablespoons all purpose flour
1 cup regular rolled oats
1 cup packed brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground nutmeg, ginger, and/or cinnamon
1/2 cup melted butter
1/2 cup coconut
1. For filling thaw fruit if frozen. Do not Drain. Place fruit in a 2 quart square baking dish. Stir in 4 tablespoons granulated sugar and 3 tablespoons all purpose flour.
2. For topping in a medium bowl combine the oats, brown sugar, flour, spices. Stir in melted butter until the mixture resembles coarse crumbs. Stir in coconut. Sprinkle topping over filling.
3. Bake crisp in a 375 degree oven for 30-35 minutes (40 for thawed fruit) or till fruit is tender and topping is golden. If desired serve warm with ice cream.
Ingredients
5 cups (total) sliced peeled cooking apples, and/or fresh or frozen berries
4 tablespoons sugar
3 tablespoons all purpose flour
1 cup regular rolled oats
1 cup packed brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground nutmeg, ginger, and/or cinnamon
1/2 cup melted butter
1/2 cup coconut
1. For filling thaw fruit if frozen. Do not Drain. Place fruit in a 2 quart square baking dish. Stir in 4 tablespoons granulated sugar and 3 tablespoons all purpose flour.
2. For topping in a medium bowl combine the oats, brown sugar, flour, spices. Stir in melted butter until the mixture resembles coarse crumbs. Stir in coconut. Sprinkle topping over filling.
3. Bake crisp in a 375 degree oven for 30-35 minutes (40 for thawed fruit) or till fruit is tender and topping is golden. If desired serve warm with ice cream.
Three cheese beef pasta shells
24 uncooked jumbo pasta shells
1 pound ground beef
1 jar chunky tomato pasta sauce
1/4 cup water
1 container chive and onion cream cheese spread
1 1/2 cups shredded italian cheese blend
1/2 cup parmesan cheese
1 egg
1. heat oven to 350. Cook and drain pasta shells as directed on package
2. in 10 inch skillet, cook beef over medium high heat 5-7 minutes, stirring occasionally until thoroughly cooked and drain. Cook slightly about 5 minutes.
3. In large bowl, mix pasta sauce and water. Pour 1 cup of pasta sauce mixture in bottom of ungreased 12x9 inch glass baking dish. In medium bowl mix cheese spread, 1 cup of italian cheese blend, the parmesan cheese, egg and cooked beef. Spoon heating tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. cover with foil
4. Bake 40-45 minutes or until bubble and cheese filling is set. Sprinkle with remaining 1/2 cup italian cheese. Bake about 10 minutes longer or until cheese is melted.
1 pound ground beef
1 jar chunky tomato pasta sauce
1/4 cup water
1 container chive and onion cream cheese spread
1 1/2 cups shredded italian cheese blend
1/2 cup parmesan cheese
1 egg
1. heat oven to 350. Cook and drain pasta shells as directed on package
2. in 10 inch skillet, cook beef over medium high heat 5-7 minutes, stirring occasionally until thoroughly cooked and drain. Cook slightly about 5 minutes.
3. In large bowl, mix pasta sauce and water. Pour 1 cup of pasta sauce mixture in bottom of ungreased 12x9 inch glass baking dish. In medium bowl mix cheese spread, 1 cup of italian cheese blend, the parmesan cheese, egg and cooked beef. Spoon heating tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. cover with foil
4. Bake 40-45 minutes or until bubble and cheese filling is set. Sprinkle with remaining 1/2 cup italian cheese. Bake about 10 minutes longer or until cheese is melted.
Easy Deep Dish pizza pie
1 pound ground beef
1 small onion chopped
1 can pizza sauce
1 can refrigerated french loaf
1 cups shredded italian cheese blend
1 package canadian bacon slices
1 egg
1 tablespoon water
pizza sauce if desired
1. Heat oven to 350. Spray 9 inch glass pie plate with cooking spray. In 10 inch skilled cook beef and onion over medium high heat, stirring frequently until thoroughly cooked. Drain. Stir in pizza sauce until well mixed.
2. carefully enroll dough in pie plate so edges extend over side. Spoon beef mixture into crust. Top with half of the cheese, canadian bacon slices, and the remaining cheese.
3. In small bowl slightly beat egg and water. Fold extended edges of dough up and over filling. Seal all edges. Brush crust with egg mixture.
4. Bake 38p48 minutes or until deep golden brown. Cool 15 minutes. Cut pizza unto wedges and serve with additional pizza sauce.
1 small onion chopped
1 can pizza sauce
1 can refrigerated french loaf
1 cups shredded italian cheese blend
1 package canadian bacon slices
1 egg
1 tablespoon water
pizza sauce if desired
1. Heat oven to 350. Spray 9 inch glass pie plate with cooking spray. In 10 inch skilled cook beef and onion over medium high heat, stirring frequently until thoroughly cooked. Drain. Stir in pizza sauce until well mixed.
2. carefully enroll dough in pie plate so edges extend over side. Spoon beef mixture into crust. Top with half of the cheese, canadian bacon slices, and the remaining cheese.
3. In small bowl slightly beat egg and water. Fold extended edges of dough up and over filling. Seal all edges. Brush crust with egg mixture.
4. Bake 38p48 minutes or until deep golden brown. Cool 15 minutes. Cut pizza unto wedges and serve with additional pizza sauce.
Italian Pasta and Beef Bake
1 1/2 cups uncokked penne or rotini pasta
1/2 pound ground beef
1 15 ounce can italian style tomato sauce
1 14.5 ounce can diced tomato with italian spices
1/2 cup shredded mozzarella cheese
1. Heat over to 350. Spray 8 inch glass baking dish with cooking spray. Cooke and drain pasta as directed.
2. Meanwhile in 12 inch nonstick skillet, cook beef over medium high heat 5-7 minutes stirring frequently until thoroughly cooked and drain. Stir in tomato sauce and tomatoes. Heat to boiling. Remove from heat and pour into baking dish.
3. Add cooked pasta and stir gently to mix. Spray sheet of foil with cooking spray and place prayed side down over baking dish and seal tightly.
4. Bake 15 minutes. Uncover and sprinkle with cheese. Bake uncovered 5-6 10 minutes longer or until casserole is bubbly and cheese is melted.
1/2 pound ground beef
1 15 ounce can italian style tomato sauce
1 14.5 ounce can diced tomato with italian spices
1/2 cup shredded mozzarella cheese
1. Heat over to 350. Spray 8 inch glass baking dish with cooking spray. Cooke and drain pasta as directed.
2. Meanwhile in 12 inch nonstick skillet, cook beef over medium high heat 5-7 minutes stirring frequently until thoroughly cooked and drain. Stir in tomato sauce and tomatoes. Heat to boiling. Remove from heat and pour into baking dish.
3. Add cooked pasta and stir gently to mix. Spray sheet of foil with cooking spray and place prayed side down over baking dish and seal tightly.
4. Bake 15 minutes. Uncover and sprinkle with cheese. Bake uncovered 5-6 10 minutes longer or until casserole is bubbly and cheese is melted.
Ground Beef and Twice Baked Potato Pie
1 pound ground beef
1/4 cup chopped onion
1/4 cup seasoned break crumbs
1 egg
5-6 Idaho potatoes peeled and chopped, ready to boil.
1 can evaporated milk
1/4 cup butter or margarine, melted
1 cup shredded cheddar cheese
1/4 cup chopped fresh tomato
2 slices bacon, cooked and chopped
2 medium green onions.
1. Heat oven to 350. In large bowl, mix beef, onion, bread crumbs, egg until well blended. Press in bottom of ungreased 2 quart baking dish.
2. Boil potatoes until soft. Drain and mash with evaporated milk and butter. Spread evenly over ground beef mixture in baking dish. Sprinkle evenly with cheese.
3. Bake uncovered about 50 minutes or until mean thermometer inserted in the center of beef mixture reads 160. Sprinkle with tomato, bacon and green onion.
1/4 cup chopped onion
1/4 cup seasoned break crumbs
1 egg
5-6 Idaho potatoes peeled and chopped, ready to boil.
1 can evaporated milk
1/4 cup butter or margarine, melted
1 cup shredded cheddar cheese
1/4 cup chopped fresh tomato
2 slices bacon, cooked and chopped
2 medium green onions.
1. Heat oven to 350. In large bowl, mix beef, onion, bread crumbs, egg until well blended. Press in bottom of ungreased 2 quart baking dish.
2. Boil potatoes until soft. Drain and mash with evaporated milk and butter. Spread evenly over ground beef mixture in baking dish. Sprinkle evenly with cheese.
3. Bake uncovered about 50 minutes or until mean thermometer inserted in the center of beef mixture reads 160. Sprinkle with tomato, bacon and green onion.
Beef and Bean Taco Casserole
1 pound ground beef
1 can refried beans
1 jar salsa
1 package taco seasoning
2 1/2 cups broken tortilla chips
1/2 medium green bell pepper chopped
4 medium green onions sliced
2 medium tomatoes chopped
1 cup shredded mexican cheese
1/4 cup sliced ripe olives
1 cup shredded lettuce
1. Heat oven to 350. In 12 inch skillet, cook beef over medium high heat 5-7 minutes or until thoroughly cooked and drain. Stir in refried beans, salsa and taco seasonings. Reduce heat to medium. Heat to boiling, stirring occasionally.
2. In ungreased 2 quart casserole place 2 cups of the tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onion, cheese and olives.
3. Bake uncovered 320-30 minutes or until hot and bubble and cheese is melted. Top baked casserole with lettuce, tomato and remaining 1/2 cup of chips.
1 can refried beans
1 jar salsa
1 package taco seasoning
2 1/2 cups broken tortilla chips
1/2 medium green bell pepper chopped
4 medium green onions sliced
2 medium tomatoes chopped
1 cup shredded mexican cheese
1/4 cup sliced ripe olives
1 cup shredded lettuce
1. Heat oven to 350. In 12 inch skillet, cook beef over medium high heat 5-7 minutes or until thoroughly cooked and drain. Stir in refried beans, salsa and taco seasonings. Reduce heat to medium. Heat to boiling, stirring occasionally.
2. In ungreased 2 quart casserole place 2 cups of the tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onion, cheese and olives.
3. Bake uncovered 320-30 minutes or until hot and bubble and cheese is melted. Top baked casserole with lettuce, tomato and remaining 1/2 cup of chips.
Mediterranean Chicken Panini
1 loaf sourdough or bread of your choice
1/4 cup pesto 2 medium tomatoes sliced
8 slices mozzarella or provolone cheese
1 medium green bell pepper sliced
1 red onion thinly sliced into rings
2 cups chopped purchased rotisserie chicken
1. Spread pesto on insides surfaces of bread.
2. Layer bread with cheese, tomatoes, bell pepper chicken, onion, cheese and 2nd slice of bread.
3. Brush outside surfaces of bread with olive oil. Repeat steps and place 2 completed sandwiches in warm skillet.
4. Place a slightly smaller skillet on top of sandwiches and filled tea kettle on top of smaller skillet to act as a panini press. Let sandwiches brown on one side and flip, replacing weights.
5. Cut in half, serve and enjoy!
1/4 cup pesto 2 medium tomatoes sliced
8 slices mozzarella or provolone cheese
1 medium green bell pepper sliced
1 red onion thinly sliced into rings
2 cups chopped purchased rotisserie chicken
1. Spread pesto on insides surfaces of bread.
2. Layer bread with cheese, tomatoes, bell pepper chicken, onion, cheese and 2nd slice of bread.
3. Brush outside surfaces of bread with olive oil. Repeat steps and place 2 completed sandwiches in warm skillet.
4. Place a slightly smaller skillet on top of sandwiches and filled tea kettle on top of smaller skillet to act as a panini press. Let sandwiches brown on one side and flip, replacing weights.
5. Cut in half, serve and enjoy!
Chicken Phyllo Bundles/Rolls
makes 4 or 5 servings
INGREDIENTS:
1/2 cup matchstick cut carrots
2 cups cut up cooked chicken (I used left over rotisserie chicken YUM!)
1/2 cup provolone or mozzarella cheese
4 medium Green onions thinly sliced
1 box frozen chopped broccoli, thawed and drained
1 tub garlic-and-herbs spreadable cream cheese
1/2 box phyllo pastry sheets, thawed
butter flavored cooking spray
1. Heat oven to 375. In small microwavable bowl, place carrots. Cover and microwave 1-2 minutes, until tender. Meanwhile in medium bowl, gently mix chicken, cheese, onions, broccoli and cream cheese. Stir in carrots
2. to make 1 bundle, layer 6 pastry sheets generously spraying each with cooking spray. Place about 2/3 cup chicken mixture in center of sheets. With both hands, lift stack of pastry sheets toward center and twist in center to make bundle. (sheets may tear a little) Spray each bundle generously and place on ungreased cookie sheet. Repeat to make 3 or 4 more bundles...there may be some filling left over, it's yummy to eat alone too!
3. Bake 20-25 minutes or until pastry is browned and crisp. Serve over rice pilaf.
Variation for a freezer meal:
1. Prepare filling as directed above in step #1. (I tripled the ingredients and ended up with 8 rolls, 64 servings total.)
2. Place one sheet phyllo dough on large cookie sheet and brush with butter (or spray). Top with remaining five sheets, brushing (or spraying) each lightly with butter. Place chicken mixture along one esge of dough, leaving 1 inch margin. Fold in short ends of phyllo dough, and then roll, starting with side containing filling. Seal edges with butter. Brush entire roll with remaining melted butter. Wrap roll in foil, label and freeze.
3. To Thaw and Cook: Partially unwrap and thaw chicken roll overnight in refrigerator. Brush with 1 tablespoon melted butter. Bake in preheated 375 oven for 40-50 minutes until pastry is crisp and golden brown and filling is thoroughly heated. Let stand 10 minutes before serving. Slice carefully on the diagonal using a serrated knife.
INGREDIENTS:
1/2 cup matchstick cut carrots
2 cups cut up cooked chicken (I used left over rotisserie chicken YUM!)
1/2 cup provolone or mozzarella cheese
4 medium Green onions thinly sliced
1 box frozen chopped broccoli, thawed and drained
1 tub garlic-and-herbs spreadable cream cheese
1/2 box phyllo pastry sheets, thawed
butter flavored cooking spray
1. Heat oven to 375. In small microwavable bowl, place carrots. Cover and microwave 1-2 minutes, until tender. Meanwhile in medium bowl, gently mix chicken, cheese, onions, broccoli and cream cheese. Stir in carrots
2. to make 1 bundle, layer 6 pastry sheets generously spraying each with cooking spray. Place about 2/3 cup chicken mixture in center of sheets. With both hands, lift stack of pastry sheets toward center and twist in center to make bundle. (sheets may tear a little) Spray each bundle generously and place on ungreased cookie sheet. Repeat to make 3 or 4 more bundles...there may be some filling left over, it's yummy to eat alone too!
3. Bake 20-25 minutes or until pastry is browned and crisp. Serve over rice pilaf.
Variation for a freezer meal:
1. Prepare filling as directed above in step #1. (I tripled the ingredients and ended up with 8 rolls, 64 servings total.)
2. Place one sheet phyllo dough on large cookie sheet and brush with butter (or spray). Top with remaining five sheets, brushing (or spraying) each lightly with butter. Place chicken mixture along one esge of dough, leaving 1 inch margin. Fold in short ends of phyllo dough, and then roll, starting with side containing filling. Seal edges with butter. Brush entire roll with remaining melted butter. Wrap roll in foil, label and freeze.
3. To Thaw and Cook: Partially unwrap and thaw chicken roll overnight in refrigerator. Brush with 1 tablespoon melted butter. Bake in preheated 375 oven for 40-50 minutes until pastry is crisp and golden brown and filling is thoroughly heated. Let stand 10 minutes before serving. Slice carefully on the diagonal using a serrated knife.
Speedy Sweet and Sour Chicken
INGREDIENTS:
1 1/2 cups cooked rice and water needed for cooking
1 package stir fry vegetables
1 jar sweet and sour sauce
1 package breaded cooked chicken nuggets
1 can of pineapple tidbits
1. Cooke rice as directed on package.
2. Meanwhile, cook chicken as directed on package until thoroughly heated.
3. In 10 inch skillet, cook stir fry vegetables according to directions. Stir in cooked chicken, sweet and sour sauce, and pineapple. Cook until heated through.
4. Serve over rice.
1 1/2 cups cooked rice and water needed for cooking
1 package stir fry vegetables
1 jar sweet and sour sauce
1 package breaded cooked chicken nuggets
1 can of pineapple tidbits
1. Cooke rice as directed on package.
2. Meanwhile, cook chicken as directed on package until thoroughly heated.
3. In 10 inch skillet, cook stir fry vegetables according to directions. Stir in cooked chicken, sweet and sour sauce, and pineapple. Cook until heated through.
4. Serve over rice.
Green Bean and chicken casserole
INGREDIENTS
1 can condensed cream of chicken soup
1/4 cup milk
1 cup herb seasoned stuffing crumbs
1/4 cup butter or margarine melted
4 boneless skinless chicken breasts cut into 1 inch wide strips
2 cups frozen green beans, thawed.
1. Heat oven to 350. Lightly spray 11x7 inch glass baking dish with cooking spray. In small bowl, mix soup, and milk until well blended. In another small bowl mix stuffing crumbs and melted butter.
2. In baking dish layer chicken, green beans, soup mixture and stuffing mixture.
3. Bake uncovered about 45 minutes or until chicken is no longer pink in center and mixture is hot and bubbly.
1 can condensed cream of chicken soup
1/4 cup milk
1 cup herb seasoned stuffing crumbs
1/4 cup butter or margarine melted
4 boneless skinless chicken breasts cut into 1 inch wide strips
2 cups frozen green beans, thawed.
1. Heat oven to 350. Lightly spray 11x7 inch glass baking dish with cooking spray. In small bowl, mix soup, and milk until well blended. In another small bowl mix stuffing crumbs and melted butter.
2. In baking dish layer chicken, green beans, soup mixture and stuffing mixture.
3. Bake uncovered about 45 minutes or until chicken is no longer pink in center and mixture is hot and bubbly.
Nacho Chicken Casserole
INGREDIENTS:
4 cups diced cooked chicken
1 15ounce can pinto beans drained and rinsed
1/2 cup salsa
1 can condensed nacho cheese soup
1 1/2 cups cheddar cheese
1 cup shredded lettuce
1 medium tomato chopped
1 can sliced ripe olives, drained (optional)
1. Heat oven to 375. In large bowl mix chicken, beans, salsa and soup. Spoon evenly into ungreased 8 inch square (2 quart) glass baking dish. Sprinkle with cheese.
2. Cover with foil and Bake for 30-40 minutes. Uncover and bake 5-8 minutes longer. Top with lettuce, tomato and olives.
4 cups diced cooked chicken
1 15ounce can pinto beans drained and rinsed
1/2 cup salsa
1 can condensed nacho cheese soup
1 1/2 cups cheddar cheese
1 cup shredded lettuce
1 medium tomato chopped
1 can sliced ripe olives, drained (optional)
1. Heat oven to 375. In large bowl mix chicken, beans, salsa and soup. Spoon evenly into ungreased 8 inch square (2 quart) glass baking dish. Sprinkle with cheese.
2. Cover with foil and Bake for 30-40 minutes. Uncover and bake 5-8 minutes longer. Top with lettuce, tomato and olives.
Saturday, May 23, 2009
greek turkey pitas
Ingredients
2 tablespoons olive oil
1-1/2 pounds ground turkey
1 medium onion, chopped
1 large clove garlic, minced
1 medium bell pepper (red or green), chopped
1-1/2 teaspoons dried oregano leaves, crushed
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon black pepper
4 tablespoons red wine vinegar
1/2 cup cucumber, cubed into small pieces
1/2 cup sour cream
1/2 fresh tomato, thinly sliced into 6 slices
3 scallions, split in half
6 white pitas, 6" size
Preparation
In skillet, heat oil and brown ground turkey; separate larger pieces with fork.
Add onion, garlic, bell pepper, oregano, thyme and black pepper; cook until onion is soft.
Add vinegar. The turkey mixture can be refrigerated at this point until ready to serve pitas.
In a separate bowl, gently mix the cucumber into the sour cream; let stand while the pitas are prepared.
In a skillet lightly coated with olive oil, brown the pitas on both sides; stack pitas on a plate and cover to keep warm. Cut pitas in half.
Stuff each half with the meat mixture, and top with the sour cream mixture; serve with a scallion half and a tomato slice as a garnish.
this is another way to make the yogurt sauce from Rachael Ray:
mix 1 cup greek (or just plain) yogurt, grated one clove of garlic, 1/4 cucumber peeled and grated, juice of 1 lemon and 1/2 teaspoon cumin
2 tablespoons olive oil
1-1/2 pounds ground turkey
1 medium onion, chopped
1 large clove garlic, minced
1 medium bell pepper (red or green), chopped
1-1/2 teaspoons dried oregano leaves, crushed
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon black pepper
4 tablespoons red wine vinegar
1/2 cup cucumber, cubed into small pieces
1/2 cup sour cream
1/2 fresh tomato, thinly sliced into 6 slices
3 scallions, split in half
6 white pitas, 6" size
Preparation
In skillet, heat oil and brown ground turkey; separate larger pieces with fork.
Add onion, garlic, bell pepper, oregano, thyme and black pepper; cook until onion is soft.
Add vinegar. The turkey mixture can be refrigerated at this point until ready to serve pitas.
In a separate bowl, gently mix the cucumber into the sour cream; let stand while the pitas are prepared.
In a skillet lightly coated with olive oil, brown the pitas on both sides; stack pitas on a plate and cover to keep warm. Cut pitas in half.
Stuff each half with the meat mixture, and top with the sour cream mixture; serve with a scallion half and a tomato slice as a garnish.
this is another way to make the yogurt sauce from Rachael Ray:
mix 1 cup greek (or just plain) yogurt, grated one clove of garlic, 1/4 cucumber peeled and grated, juice of 1 lemon and 1/2 teaspoon cumin
tabbouleh
Ingredients
1/2 cup dry couscous
3/4 cup water
1 cup cucumbers, thinly sliced and quartered
1/2 cup red bell pepper, chopped
1/4 cup sweet onion, chopped
2 tablespoon black olives, chopped
1/4 cup flat-leaf parsley, chopped
4 teaspoons olive oil
1 tablespoons white wine or unseasoned rice vinegar
2 tablespoons feta cheese crumbles
1 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
Preparation
In a medium saucepan heat water to a boil and add couscous. Return to boiling. Remove pan from heat, cover and let stand for 5 minutes. Fluff with a fork and let cool while preparing vegetables.
Add cucumber, bell pepper, onion, olives and parsley to couscous.
Combine olive oil, wine or vinegar, feta cheese, basil, salt and pepper to make dressing. Mix with the couscous salad.
Refrigerate at least 1 hour. Serve chilled.
1/2 cup dry couscous
3/4 cup water
1 cup cucumbers, thinly sliced and quartered
1/2 cup red bell pepper, chopped
1/4 cup sweet onion, chopped
2 tablespoon black olives, chopped
1/4 cup flat-leaf parsley, chopped
4 teaspoons olive oil
1 tablespoons white wine or unseasoned rice vinegar
2 tablespoons feta cheese crumbles
1 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
Preparation
In a medium saucepan heat water to a boil and add couscous. Return to boiling. Remove pan from heat, cover and let stand for 5 minutes. Fluff with a fork and let cool while preparing vegetables.
Add cucumber, bell pepper, onion, olives and parsley to couscous.
Combine olive oil, wine or vinegar, feta cheese, basil, salt and pepper to make dressing. Mix with the couscous salad.
Refrigerate at least 1 hour. Serve chilled.
pretzel salad
Ingredients
Crust
2 cup salt-free pretzels, crushed coarsely
1/2 cup sugar
1/2 cup unsalted margarine, melted
Filling
8 ounce package fat free cream cheese, softened
1 cup sugar
1 medium container Cool Whip® lite dessert topping
Topping
1 large box dry strawberry gelatin (8 serving size)
2 cups boiling water
16-ounce bag unsweetened frozen strawberries (I actually like to use one and a half bags....)
Preparation
1. Preheat oven to 375º F.
2. To make the crust, combine pretzels, sugar and margarine in a bowl. Press into a 9” x 13” pan. Bake for 8 minutes. Set aside in a cool area.
3. In a mixing bowl, stir hot water into dry gelatin until dissolved completely. Add frozen strawberries and stir until berries are separated. Chill in refrigerator while making filling and crust is cooling.
4. To make filling, blend together cream cheese and Splenda® sweetener. Add Cool Whip® dessert topping. Spread over cooled pretzel crust.
5. Pour partially set gelatin and strawberries over cream cheese mixture.
6. Chill at least 2 hours before serving. Cut into 12 equal-size portions.
Crust
2 cup salt-free pretzels, crushed coarsely
1/2 cup sugar
1/2 cup unsalted margarine, melted
Filling
8 ounce package fat free cream cheese, softened
1 cup sugar
1 medium container Cool Whip® lite dessert topping
Topping
1 large box dry strawberry gelatin (8 serving size)
2 cups boiling water
16-ounce bag unsweetened frozen strawberries (I actually like to use one and a half bags....)
Preparation
1. Preheat oven to 375º F.
2. To make the crust, combine pretzels, sugar and margarine in a bowl. Press into a 9” x 13” pan. Bake for 8 minutes. Set aside in a cool area.
3. In a mixing bowl, stir hot water into dry gelatin until dissolved completely. Add frozen strawberries and stir until berries are separated. Chill in refrigerator while making filling and crust is cooling.
4. To make filling, blend together cream cheese and Splenda® sweetener. Add Cool Whip® dessert topping. Spread over cooled pretzel crust.
5. Pour partially set gelatin and strawberries over cream cheese mixture.
6. Chill at least 2 hours before serving. Cut into 12 equal-size portions.
smoothies
a Melanie original
INGREDIENTS:
1/2 cup yogurt
handful ice cubes
handful frozen fruit (mixed berries are my favorite)
1/2 banana
honey for desired sweetness
enough milk for desired consistency
1. Place all ingredients into blender or magic bullet in this order:
ice, frozen fruit, banana, yogurt, milk, honey.
2. Blend until desired consistency, adding more milk if needed.
(you can also substitute 1/4 cup yogurt with 1/4 cup silken tofu..you might need more honey for sweetness, and maybe even a touch of vanilla...)
INGREDIENTS:
1/2 cup yogurt
handful ice cubes
handful frozen fruit (mixed berries are my favorite)
1/2 banana
honey for desired sweetness
enough milk for desired consistency
1. Place all ingredients into blender or magic bullet in this order:
ice, frozen fruit, banana, yogurt, milk, honey.
2. Blend until desired consistency, adding more milk if needed.
(you can also substitute 1/4 cup yogurt with 1/4 cup silken tofu..you might need more honey for sweetness, and maybe even a touch of vanilla...)
french toast
a Melanie original...with a little help from Food Network.com
INGREDIENTS:
4 eggs, beaten
1 small can evaporated milk
1/2 teaspoon vanilla
2 tablespoons honey (warmed in microwave for 10 seconds)
6 pieces texas toast
syrup
1. Preheat large skillet over medium heat. Combine eggs, milk, vanilla and honey in small, shallow square dish (I use tupperware).
2. Soak 1 piece of texas toast in egg mixture, about 30 seconds on each side. Place on hot skillet.
3. Cook on each side about 2 minutes or until nicely browned.
4. Serve with warmed syrup.
INGREDIENTS:
4 eggs, beaten
1 small can evaporated milk
1/2 teaspoon vanilla
2 tablespoons honey (warmed in microwave for 10 seconds)
6 pieces texas toast
syrup
1. Preheat large skillet over medium heat. Combine eggs, milk, vanilla and honey in small, shallow square dish (I use tupperware).
2. Soak 1 piece of texas toast in egg mixture, about 30 seconds on each side. Place on hot skillet.
3. Cook on each side about 2 minutes or until nicely browned.
4. Serve with warmed syrup.
quick and easy salsa
from my friend Sharon G.
1 bunch cilantro
1 bunch green onions
2 cans petite diced tomatoes drained
1 can rotel drained
1. wash and coarsley chop cilantro and green onions. Place in chopper with rotel and chop to desired consistency.
2. Combine with the cans of diced tomatoes for a chunky salsa.
1 bunch cilantro
1 bunch green onions
2 cans petite diced tomatoes drained
1 can rotel drained
1. wash and coarsley chop cilantro and green onions. Place in chopper with rotel and chop to desired consistency.
2. Combine with the cans of diced tomatoes for a chunky salsa.
lemon drop cookies
from my mom, Ruth D.
1 box duncan hines lemon cake mix (the kind with pudding in the mix)
1 egg
1 medium container cool-whip
powdered sugar
1. Preheat oven to 350. combine cake mix, egg and cool whip until well blended.
2. Scoop powdered sugar into a small shallow container. Scoop a tablespoonfu batter into powdered sugar and roll around until well coated.
3. Place on well greased cookie sheet. Repeat with remaining batter. Dont place cookies too close together, as they will spread.
4. Cook 10-12 minutes. Try NOT to let them brown.
ENJOY!
1 box duncan hines lemon cake mix (the kind with pudding in the mix)
1 egg
1 medium container cool-whip
powdered sugar
1. Preheat oven to 350. combine cake mix, egg and cool whip until well blended.
2. Scoop powdered sugar into a small shallow container. Scoop a tablespoonfu batter into powdered sugar and roll around until well coated.
3. Place on well greased cookie sheet. Repeat with remaining batter. Dont place cookies too close together, as they will spread.
4. Cook 10-12 minutes. Try NOT to let them brown.
ENJOY!
Italian Chicken Pizza
1 premade pizza crusts
4 or 5 leave of fresh basil
mozzarella cheese
1 chicken breast cut up into small cubes
1 small onion chopped
2 small tomatoes chopped
Mrs Dash garlic and herb flavor spice blend
olive oil
1. sautee chicken in olive oil and onion until fully cooked. season with Mrs. Dash.
2. Preheat oven to 350. drizzle a small amount of olive oil on crust.
3. layer pizza crust with 1/2 the cheese, chicken, basil, tomatoes, rest of cheese, and small amount of Mrs. Dash. Drizzle top with a bit more EVOO.
4. Cook in oven for 15 minutes or until cheese is melted.
4 or 5 leave of fresh basil
mozzarella cheese
1 chicken breast cut up into small cubes
1 small onion chopped
2 small tomatoes chopped
Mrs Dash garlic and herb flavor spice blend
olive oil
1. sautee chicken in olive oil and onion until fully cooked. season with Mrs. Dash.
2. Preheat oven to 350. drizzle a small amount of olive oil on crust.
3. layer pizza crust with 1/2 the cheese, chicken, basil, tomatoes, rest of cheese, and small amount of Mrs. Dash. Drizzle top with a bit more EVOO.
4. Cook in oven for 15 minutes or until cheese is melted.
chicken pot pie
from my friend Sharon G.
2 pie crusts.-frozen or refrigerated...whichever you prefer
2 cans mixed vegetables
2 cups boiled chicken, cubed
1/4 cup shredded cheese
1 tablespoon diced onion
2 cloved garlic minced
1/4 cup milk
1 can condensed cream of chicken soup
salt and pepper to taste
(last time I made this, I also sprinkled fried onion rings..the kind you put in green bean casserole...on top before putting on the top pie crust...added a little extra flavor!)
1. preheat oven according to pie crust directions. Prick 1 pie crust and bake according to package.
2. combine vegetables, chicken, cheese, onion, garlic, milk and soup in a bowl. Spoon into baked bottom crust. Top with 2nd crust.
3. bake 20 minutes or until crust is golden brown and delicious.
4. ENJOY!
2 pie crusts.-frozen or refrigerated...whichever you prefer
2 cans mixed vegetables
2 cups boiled chicken, cubed
1/4 cup shredded cheese
1 tablespoon diced onion
2 cloved garlic minced
1/4 cup milk
1 can condensed cream of chicken soup
salt and pepper to taste
(last time I made this, I also sprinkled fried onion rings..the kind you put in green bean casserole...on top before putting on the top pie crust...added a little extra flavor!)
1. preheat oven according to pie crust directions. Prick 1 pie crust and bake according to package.
2. combine vegetables, chicken, cheese, onion, garlic, milk and soup in a bowl. Spoon into baked bottom crust. Top with 2nd crust.
3. bake 20 minutes or until crust is golden brown and delicious.
4. ENJOY!
Cranberry Chicken
from my friend Martha H.
INGREDIENTS
4 frozen boneless, skinless chicken breasts
1 can whole berry cranberry sauce
1 packet onion soup mix
1. Combine all ingredients in slow-cooker.
2. Cook on low 6-8 hours or on high 4-6 hours.
I like to serve with mashed potatoes and use the sauce from the chicken as gravy. YUM!
INGREDIENTS
4 frozen boneless, skinless chicken breasts
1 can whole berry cranberry sauce
1 packet onion soup mix
1. Combine all ingredients in slow-cooker.
2. Cook on low 6-8 hours or on high 4-6 hours.
I like to serve with mashed potatoes and use the sauce from the chicken as gravy. YUM!
chipolte chicken kabobs
a Melanie original
2 chicken breasts, cubed
1 bottle lawrys chipolte marinade
1 each red and green bell peppers cut into 1 inch pieces
1 small zuchinni cut into thick slices
2 small yellow squash cut into thick slices
1 red onion, cut into wedges
1. Marinate chicken at least 30 minutes ahead of time.
2. Light grill. Allow to preheat.
3. Arrange all ingredients on skewers, I usually use 6-8 skewers.
Some suggest putting only like ingredients on each skewer, but I just alternate ingredients on the same skewer.
4. Place on grill and cook for 20 minutes, turning occasionally, until thoroughly cooked. You may wish to baste with leftover marinade.
2 chicken breasts, cubed
1 bottle lawrys chipolte marinade
1 each red and green bell peppers cut into 1 inch pieces
1 small zuchinni cut into thick slices
2 small yellow squash cut into thick slices
1 red onion, cut into wedges
1. Marinate chicken at least 30 minutes ahead of time.
2. Light grill. Allow to preheat.
3. Arrange all ingredients on skewers, I usually use 6-8 skewers.
Some suggest putting only like ingredients on each skewer, but I just alternate ingredients on the same skewer.
4. Place on grill and cook for 20 minutes, turning occasionally, until thoroughly cooked. You may wish to baste with leftover marinade.
Friday, May 1, 2009
oven fried zucchini sticks
from eatingwell.com
Our oven-baked zucchini sticks taste every bit as good as their deep-fried brethren with only a fraction of the fat and calories. Serve with a side of your favorite marinara sauce for dipping.
(I also tried horseradish sauce, which was ok, but the marinara was better)
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Moderate
Canola or olive oil cooking spray
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons cornmeal
2 teaspoons seasoned salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds zucchini (about 3 medium), cut into 1/2-by-3-inch sticks
2 large egg whites, lightly beaten
1. Preheat oven to 475°F. Coat a large baking sheet with cooking spray.
2. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in flour mixture then dip zucchini in egg white. Return the eggy zucchini to the flour mixture and thoroughly coat, one stick at a time. Arrange the sticks, not touching, on the baking sheet. Coat all exposed sides with cooking spray.
3. Bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 7 minutes more. Serve hot.
Our oven-baked zucchini sticks taste every bit as good as their deep-fried brethren with only a fraction of the fat and calories. Serve with a side of your favorite marinara sauce for dipping.
(I also tried horseradish sauce, which was ok, but the marinara was better)
Makes 4 servings
ACTIVE TIME: 20 minutesTOTAL TIME: 30 minutes
EASE OF PREPARATION: Moderate
Canola or olive oil cooking spray
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons cornmeal
2 teaspoons seasoned salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds zucchini (about 3 medium), cut into 1/2-by-3-inch sticks
2 large egg whites, lightly beaten
1. Preheat oven to 475°F. Coat a large baking sheet with cooking spray.
2. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in flour mixture then dip zucchini in egg white. Return the eggy zucchini to the flour mixture and thoroughly coat, one stick at a time. Arrange the sticks, not touching, on the baking sheet. Coat all exposed sides with cooking spray.
3. Bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 7 minutes more. Serve hot.
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