Sunday, January 27, 2008
1 can (10 3/4 oz) condensed cream of mushroom soup
1 cup milk
3 cups uncooked rotini or penne pasta
1 can (12 1/2 oz) tuna packed in water
1 package (10oz) frozen peas and carrots (I just used a can of peas)
1/2 cup (2 oz) shredded cheddar cheese
1 1/3 cups French fried onions, divided
Drain the tuna and rinse. Cook the pasta according to the package directions. Preheat the oven to 350. Mix the soup and milk in a 2 quart casserole dish. Stir in cooked pasta, tuna, 2/3 cup fried onions, vegetables, and cheese. Cover and cook for 25 minutes. Top with remaining fried onions and cook for additional 5 minutes.
Source: "25 Years of Favorite Brand Name Recipes" cookbook
1 teaspoon EVOO
2 medium green peppers, chopped coarsely
1 medium onion, chopped
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1/2 cup peas, frozen or canned
1 jar Parmesan Alfredo Sauce (I used Ragu Cheesy)
1/4 teaspoon pepper
8 oz linguine (or spaghetti)
In a nonstick skillet, heat EVOO on medium-high heat. Cook the green peppers and onion for 10 minutes, stirring occasionally. Add the chicken and peas and cook 5 minutes. Meanwhile, cook the linguine according to package directions. To the chicken, add the Alfredo sauce and pepper. Reduce heat to medium, cover, and simmer for 10 minutes or until chicken is thoroughly cooked. Serve over hot linguine.
Source: "25 Years of Favorite Name Brand Recipes" cookbook - Seriously one of the best cookbooks I've ever bought.
1 pound extra lean ground beef
1 green bell pepper, chopped
2 carrots, chopped
1 onion, chopped
2 garlic cloves, minced
1 can (20 ounces) tomato sauce
1 can (2-1/4 ounces) sliced black olives, drained (optional - I did not use)
1 beef bouillon cube
1 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pounds rigatoni pasta
3/4 cup mozzarella cheese
In soup pot, brown beef and drain. Add bell pepper, carrots, onion, and garlic. Cook 5 minutes. Add all remaining ingredients, except rigatoni. Mix well and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Meanwhile, cook pasta according to package directions. Preheat oven to 300. Toss the pasta with the sauce and mix well. Pour into a greased casserole dish. Top with mozzarella cheese. Cover loosely with aluminum foil and bake 10 minutes, or until cheese is melted.
5 - 6 servings.
These are so delicious. For the recipe, check out Celeste's blog at http://sugarandspice-celeste.blogspot.com/2008/01/oven-roasted-red-potatoes-with-rosemary.html
She's a very talented food photographer, and as her pictures show, these are as good as they look.
Saturday, January 19, 2008
I can't say enough about how good these pork chops were. I served them with baked beans.
2 center cut pork chops
1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup brown sugar
2 Tablespoons soy sauce
2 sprigs rosemary
2 garlic cloves, minced
salt and pepper
In zip lock bag or resealable container, mix vinegar, honey, brown sugar, soy sauce, rosemary, and garlic. Shake well to mix. Add a dash each salt and pepper. Place the pork chops in bag or container to marinate. Marinate at least 3 hours. Cook on grill.
3/4 cup chocolate chips
2 cups butter, softened
2 3/4 cups sugar
6 large eggs
3 3/4 cups all-purpose flour
1/8 tsp. salt
1/4 tsp. ground nutmeg or cinnamon
1/2 cup milk
1 tsp. vanilla extract
Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour, salt, and nutmeg in a large bowl; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition just until mixture is blended. Stir in vanilla and chocolate chips. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.
Source: Thanks, Celeste!! http://sugarandspice-celeste.blogspot.com/
1/2 onion, diced
5 oz small mushrooms
1 lb extra lean ground beef
1/2 cup bread crumbs
1 teaspoon Parsley
1 Tablespoon tomato puree
Mix onion and mushrooms in food processor. Add beef, breadcrumbs, tomato puree, and parsley. Process for a few seconds. Divide into 4 pieces and shape into 4 burger patties. Cook in non-stick pan for 12 -15 minutes, turning once.
Serving option: (1) on a bun, as a traditional burger, or (2) with beef gravy and mashed potatoes - my personal favorite
Meatballs - either 12 oz pkg frozen cooked meatballs or make your own like I did (recipe below)
6 - 7 red potatoes, quartered
16 oz pkg baby carrots
1 large onion, chopped
1 can (10 3/4 oz) condensed tomato soup
1 can (10 1/2 oz) beef gravy
1 cup water
1 envelope onion soup mix
2 teaspoons beef bouillon granules
Place potatoes, carrots, onion and meatballs in crock pot/slow cooker. In bowl, mix all remaining ingredients. Pour over meatball mixture. Cover and cook on LOW for 9 - 10 hours.
Source: Taste of Home Slow Cooker Classics Cookbook
3/4 lb extra lean ground beef
1/4 cup diced onion
1/3 cup bread crumbs
1 teaspoon Parsley
2 Tablespoons ketchup
Preheat oven to 400 F. In a bowl, mix all ingredients together with mixer. Mix for about 3 minutes, until well blended. Divide into pieces and shape into 1 inch meatballs. Place in greased glass pan about 1/2 inch apart. Bake for 20 - 25 minutes. Cool in refrigerator over night.
Saturday, January 12, 2008
Sunday, January 6, 2008
I made a large pot of this soup, which means a week worth of healthy lunches for me. This soup is so good, I didn't even realize I was eating healthy. This recipe comes highly recommended.
1/2 cup chopped onion
1 garlic clove, minced
3 1/2 cups water
2 (10.5 oz each) cans beef broth
2 1/2 cups Navy beans and split peas
1 can (6 oz) Tomato Paste
1/4 cup chopped fresh Parsley
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 teaspoon pepper
1 cup dried pasta (I used bow tie and shells)
1 package (16 oz) frozen mixed Italian vegetables
1/2 cup grated Parmesan cheese
If beans are dried, soak overnight in water. Saute onion and garlic in saucepan until onion is translucent. Stir in water, broth, beans, tomato paste, parsley, oregano, pepper, basil, and pasta. Heat to boiling. Reduce heat, cover, and simmer for 15 minutes. Mix in vegetables and cook an additional 15 minutes. Serve with cheese.
Servings: 5 - 6
Source: "25 Years of Favorite Brand Name Recipes" Cookbook
Thursday, January 3, 2008
2 boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, thinly sliced
1/2 can (7 oz) diced tomatoes
1 can (4 oz) tomato sauce
1/2 can (2 oz) mushroom pieces, drained
1/4 cup water or white wine
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon pepper
1 bay leaf
cooked spaghetti noodles
In a crockpot/slow cooker place all ingredients except pasta. Cover and cook on LOW for 6 hours. Serve the chicken and sauce over pasta.
Source: Taste of Home Magazine
2 steaks (top round, fillet, or sirloin)
1/4 cup EVOO
1 Tablespoon steak seasoning (we used Montreal steak)
1/4 cup red wine
1 Tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
Mix all the ingredients, except steaks, together until well blended. Add to a resealable bag or dish. Add the steak. Turn to coat well. Refrigerate for at least one hour. (We marinated the steaks overnight, turning once to coat well). Remove steaks and place on grill. Discard the remaining seasoning.
1 - 2 chicken breasts, boneless skinless
1 - 2 cans of cream of chicken soup
Cut the chicken up into bite-size pieces. In a large pot, mix the cream of chicken soup with 2 cans of water. For a thicken soup, use 2 cans of soup. Mix the soup well and stir in the uncooked chicken pieces and spices. Bring to a boil. When the soup boils, turn it down to medium-low, cover it, and simmer until the chicken is well done (about 15 - 20 minutes). Return the soup to boiling and stir in the noddles. Boil for about 10 minutes until the noodles are cooked.