Easy Meals for the Working Wife

Bacon and Potato Frittata

2008-06-28T10:55:00.000-07:00

Breakfast for dinner! We love breakfast foods, and this really combines all the flavors we like.

Ingredients:
6 large eggs
1 1/2 tablespoons half-and-half
Salt and ground black pepper to taste
4 ounces bacon (about 4 slices), cut crosswise into 1/4-inch pieces
1/2 pound new red potatoes, cut into 1/2-inch cubes
1 1/2 ounces mozzarella cheese

- Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.

- Fry bacon in 10-inch nonstick oven safe skillet over medium heat until crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; pour off all but 1 tablespoon of bacon fat. Add potatoes to skillet and cook, stirring occasionally, until golden brown and tender, 10 to 15 minutes. Stir mozzarella and bacon into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 1 minute. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

- Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 1 1/2 to 2 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

2-3 servings.

Source: http://amberskitchen.blogspot.com

Parmesan Chicken and Rice

2008-06-28T10:48:00.000-07:00

In an effort to be healthy, I have tried as many light recipes as possible. Although this recipe is healthy, it is really delicious. I'm sure I will be making this a lot.

Ingredients:
1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 (8-ounce) package presliced mushrooms
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup uncooked instant brown rice
1 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 Tablespoon parsley

Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.

Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.

4 servings.

Source: cookinglight.com

Nutritional Information: CALORIES 395(18% from fat); FAT 8g (sat 2.8g,mono 3.7g,poly 0.8g); PROTEIN 29.9g; CHOLESTEROL 57mg; CALCIUM 171mg; SODIUM 656mg; FIBER 2g; IRON 4.1mg; CARBOHYDRATE 44.4g

Whiskey Pork Chops

2008-06-28T10:39:00.000-07:00

These are so wonderful. Plus, since the recipe came from cooking light, its also ultra-healthy.

Ingredients:
2/3 cup fat-free sour cream
1/2 cup water
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried rubbed sage
1/4 teaspoon black pepper
4 (6-ounce) pork chops, trimmed
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon olive oil
1/2 cup chopped onion
1 (8-ounce) package presliced mushrooms
1/2 cup whiskey

Preheat oven to 300°. Combine the first 6 ingredients in a small bowl. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add pork; sauté 5 minutes on each side or until golden. Remove pork from pan.

Add onion and mushrooms to pan; sauté for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates. Stir sour cream mixture into pan.

Return pork to pan; spoon sauce over pork. Wrap handle of skillet with foil. Cover and bake at 325 for 45 minutes. Serve immediately.

4 servings.

Source: http://juliesfoodie.blogspot.com/ and cookinglight.com

Greek Chicken Pasta

2008-06-28T10:30:00.000-07:00

I wasn't sure how this would go over, since Brent is not big on Greek food. However, two huge servings later, he announced that he loved it. Its super easy to make and tastes wonderful.

Ingredients:
1 pound uncooked pasta (I used penne)
3 tablespoons olive oil
2 cloves garlic, minced
1/2 to 1 cup chopped onion
1 pound skinless, boneless chicken breasts
1 can diced tomatoes
1/2 cup crumbled feta cheese
3 teaspoons parsley
2 tablespoons lemon juice or white wine
2 teaspoons dried oregano
salt and pepper to taste

- Place chicken breasts in oven-proof baking dish. Drizzle with 1 tbsp. olive oil and sprinkle with your choice of herb seasoning. Bake for 35 - 45 minutes at 375 degrees, or until chicken is thoroughly cooked.

- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

- Meanwhile, heat 2 tbsp. olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Reduce heat to medium-low, and add the tomato, parsley, lemon juice (or white wine), oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat and season to taste with salt and pepper. Slice the chicken breasts into pieces and add to top of pasta; sprinkle feta cheese over the plated pasta.

2-3 servings

http://sugarandspice-celeste.blogspot.com

Taco Dip

2008-06-28T10:17:00.000-07:00

This taco "dip" is more like a meal. I made it for dinner, and it went over really well with Brent.

Ingredients:
4 oz cream cheese
4 oz sour cream
1/4 cup mayonnaise
1/2 lb ground beef
taco seasoning packet
4oz tomato sauce
4 oz cheddar cheese
2 cups shredded lettuce
1 cup salsa
tortilla chips

In a bowl, beat the cream cheese, sour cream, and mayo together until smooth. Meanwhile, cook the beef over medium heat. Drain, and stir in the taco seasoning and tomato sauce. Cook and stir about 5 minutes.

To mix: In a bowl, pour the lettuce, followed by the cream cheese mixture, then the meat mixture. Finally, top it off with the cheddar cheese and salsa. Use the chips to dip.

4 - 6 servings.

Asian Grilled Chicken

2008-06-28T10:09:00.000-07:00

Ingredients:
1/2 cup soy sauce
1/4 cup brown sugar
2 Tablespoon rice vinegar
2 Tablespoon lime juice
1/2 teaspoon fresh grated ginger
1/4 teaspoon EVOO
1/4 teaspoon wasabi sauce
4 medium chicken breasts, pounded to even thickness

Directions:
-Combine all ingredients but chicken in large bowl and stir to combine.
-Add chicken and toss to coat and submerge.
-Place in fridge and marinate for about 30 minutes to an hour.
-Heat grill or grill pan to medium heat.
-Take chicken out of marinade and place on grill breast side down.
-Cook without moving until grill marks have formed on the breast.
-Flip chicken and brush top with more of the marinade mixture.
-Cook breast side up until grill marks have formed.
-Brush chicken one more time and flip breast side down.
-Turn grill to lower setting and continue cooking until done.
-Remove from grill and cover with foil for 10 minutes before serving.

Or instead of grilling, you can bake at 375 for 40 minutes.

4 servings.

Source: http://www.goodthingscatered.blogspot.com/

Beef and Cheese Manicotti

2008-05-02T21:01:00.000-07:00

I still love Italian, and this is wonderful. I will make this often. Brent, who usually complains about pasta, happily ate the left-overs the next day.

Ingredients:
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound extra-lean ground beef
Salt
Black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container skim-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
1 tablespoon parsley
2 garlic cloves, minced
3 cups tomato sauce

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool. Brush 1 teaspoon of oil over a large baking sheet. Meanwhile, cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool. Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Preheat the oven to 350 degrees. Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over. Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes.

2 servings.

Source: Giada De Laurentiis, Food Network

Chicken Roll-Ups

2008-05-02T20:43:00.000-07:00

I was planning to make chicken quesadillas, but the tortillas I bought were two thin. These turned out great, and sauce really gave them an extra zing.

Ingredients:
4 flour tortillas (I used low carb)
2 large boneless skinless chicken breasts
1/4 onion, diced
1 tomato, diced
1/3 lb pepper jack cheese, diced into small pieces
1 1/2 teaspoon chili powder
1 teaspoon cumin
1/4 cup sour cream
1 Tablespoon lime juice
1/8 cup barbecue sauce

Season chicken with chili powder, salt, and cumin. Heat olive oil in pan over medium high heat. Cook chicken in pan until done. Add onions and cook until done. Dice chicken into 1 inch pieces.
In blender, puree sour cream, lime juice, barbecue sauce, and dash salt and pepper. On each flour tortilla, place 1/4 diced chicken and onions and 1/4 diced pepper jack cheese pieces. Cook in microwave for 30 seconds or until cheese melts. Add 1/4 diced tomatoes and top with 1/4 of sour cream mixture. Roll up tortillas and slice in half. Repeat with remaining 3 tortillas.

Servings: 4

Ricotta Orange Pound Cake

2008-05-02T20:35:00.001-07:00

This is wonderful! I made this for my co-workers, and it turned out to be a big hit. I forgot to take a picture, so I managed to snag a picture of the last two slices.
.

Ingredients:
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
3 tablespoons orange juice
Fresh fruit

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine. Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and orange juice until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Serve with fresh fruit.

Source: Bethany, master baker, from http://bethanyjg.blogspot.com/ (original source Giada De Laurentiis)

Spicy Orange Chicken over Fried Rice

2008-05-02T20:13:00.000-07:00

This is another healthy meal that tastes delicious. I will definitely put this into the regular meal rotation.

Spicy Orange Chicken:
2 boneless skinless chicken breasts, cut into 1 inch pieces
2 Tablespoons cornstarch
2 teaspoons grated orange rind
1/2 cup low sodium chicken broth
1/4 cup orange juice
2 Tablespoons soy sauce
1 Tablespoon sugar
1 1/2 teaspoon chili
1/2 teaspoon garlic powder
4 teaspoon olive oil
1/2 Tablespoon ginger
1 green pepper, seeded and cut into 1 inch strips
1 onion, cut into 1 inch pieces

Mix chicken, 1 Tablespoon cornstarch, and orange rind in medium bowl. Toss to coat chicken. In a medium sauce pan, heat olive oil over medium heat. Add chicken. Cook 3 minutes until done. Add ginger and cook an additional minute. Remove from heat. Add onions and bell pepper to pan. Stir fry about 3 minutes.

Meanwhile, mix 1 Tablespoon cornstarch, broth, orange juice, soy sauce, sugar, chili sauce, and garlic powder in small bowl. Mix well. Add broth mixture to pan with onions and bell pepper. Cook until broth starts to boil and thicken, about 1 minute. Add chicken and cook until heated through.

Servings: 4 servings
Nutritional information (per serving): 227 calories, 8 g fat, 16 g carbohydrates, 22 g protein

Fried Rice:
4 cups cooked brown rice
1 Tablespoon olive oil
2 egg whites
1 Tablespoon soy sauce
salt
pepper
option: onions, carrots

In large saute pan, saute veggies. Remove from pan. Heat oil over medium high heat. Once hot, add eggs and scramble. Then add rice and veggies and stir fry. Add soy sauce and fry. Season with salt and pepper.

Source: Weight watchers and http://good-eats-n-sweet-treats.blogspot.com

Skinny Girl Margarita

2008-05-02T20:02:00.000-07:00

This is wonderful and only about 100 calories per serving, all from the liquor. I got this off Real Housewives of New York City's Bethenney Frankel.

Ingredients (per serving):
Ice
1 shot clear tequila
1/2 to 1 shot triple sec
2 shots lime juice
Dash grated lime rind
Sugar free lemonade
Limes

Fill glass with ice. Add tequila, triple sec, lime juice, and rind. Fill the glass to the top with lemonade. Pour into blender and mix well. Serve with sliced limes.

Pecan Crusted Salmon

2008-04-28T18:36:00.000-07:00

Ingredients:

1 lb salmon cut into pieces
1 Tablespoon mustard
11/2 cup honey
1 cup crushed pecans
2 Tablespoon flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 cup Parmesan cheese

Preheat oven to 400, spray baking sheet with cooking spray. Mix dry ingredients, and mix mustard and honey. Dredge the salmon in the honey mustard, coat with breading and place on baking sheet. Bake for 20 minutes or until flaky.

2 servings.

Source: adamswife.blogspot.com

Warm Vegetable Salad

2008-04-28T18:29:00.001-07:00

Ingredients:

1/4 teaspoon salt
1/4 teaspoon black pepper
2 small zucchini, halved lengthwise
2 small yellow squash, halved lengthwise
2 plum tomatoes, halved lengthwise
2 tablespoons red wine vinegar
2 teaspoons bottled minced garlic
1 tablespoon commercial pesto

Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, zucchini, squash, tomatoes, vinegar, and garlic in a large zip-top plastic bag. Seal and shake to coat. Place the zucchini and yellow squash on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until tender. Place the tomato and onions on grill rack or broiler pan; cook 2 minutes or just until tender.
Coarsely chop the vegetables, and place in a bowl. Add pesto; stir gently.

4 servings.

Source: cookinglight.com

Dijon Chicken

2008-04-26T09:39:00.000-07:00

Ingredients:

4 boneless skinless chicken breasts (about 6 ounces each)
Salt and pepper
2 tablespoons butter
8 white button mushrooms, finely chopped
1 can (10-ounce) condensed fat-free cream of mushroom soup
1/2 cup canned chicken broth
1/4 cup Dijon mustard
2 tablespoons deli-style brown mustard
1 tomato, diced
1/4 cup frozen corn kernels, thawed

Sprinkle chicken with salt and pepper. Melt butter in a heavy large skillet over medium-high heat. Add chicken and cook until just brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms to the same skillet and sauté until tender, about 3 minutes. Whisk in soup, broth, and mustards. Bring sauce to a simmer. Return chicken to skillet and submerge into sauce completely. Reduce heat to medium-low. Cover and cook until soup bubbles thickly and chicken is cooked through, about 10 minutes. Transfer chicken to plates and spoon sauce over the top. Sprinkle with tomatoes and corn.

4 servings.

Source: Sandra Lee Semi-Homemade

Spaghetti Squash with Tomato Sauce and Mushrooms

2008-04-22T17:48:00.000-07:00

Ingredients:

1 spaghetti squash (about 2 pounds)

1 Tablespoon olive oil

1/2 cup diced onion

1/2 teaspoon oregano

1/4 teaspoon thyme

1 bay leaf

dash crushed red pepper flakes

2 garlic cloves, minced

1/2 cup red wine

1/4 cup water

4 oz mushrooms

1/4 teaspoon pepper

1/8 teaspoon salt

14 oz can diced tomatoes

1/8 cup grated Parmesan cheese

1 Tablespoon Parsley

To cook squash: Pierce squash with a fork. To cook in oven, place on a baking sheet and bake at 400 for 1 hour. To speed up cooking time, you can cook part of the time in microwave. Bake until tender. Cut squash in half lengthwise; discard seeds. Scrape the insides of squash with a fork to remove spaghetti like strands. Keep warm.

While squash is cooking, heat oil in large skillet over medium heat. Add onion, oregano, thyme, bay leaves, and red pepper. Saute 5 minutes. Add garlic cloves, wine, water, mushrooms, pepper, salt, and tomatoes. Bring to a boil. Reduce heat and simmer until thick, about 30 minutes. Discard bay leaves. Serve over squash. Top with cheese and parsley.

3 servings.

Source: my sister, the nutrition, and cookinglight.com

Calories: 128, 4 fat, 5 protein, carbs 21

Alfredo Pasta Bake

2008-04-21T18:44:00.000-07:00

Ingredients:

8 oz pasta, cooked and drained

2 cups broccoli florets (optional)

1 cup mushrooms

1.5 cups chicken, cooked and diced (1 large chicken breast)

1 jar Alfredo sauce

2 cloves garlic, minced

1/2 cup mozzarella cheese

1/2 cup Parmesan cheese

Preheat oven to 350 degrees. Coat the bottom of the two small or one medium baking dish with a thin layer of Alfredo sauce. In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and Alfredo sauce until combined. Place mixture into baking dish and top with mozzarella and Parmesan cheese. Bake for 20 minutes or until cheese is hot and bubbly.

2 servings.

Source: Amber's Delectable Delights amberskitchen.blogspot.com

Honey Garlic Pork Chops

2008-04-21T18:39:00.000-07:00

Ingredients:

1/8 cup honey
1 1/2 Tablespoons soy sauce
3 cloves garlic, minced
2 pork loin chops, boneless, trimmed of excess fat

In a shallow dish, whisk together honey, soy sauce and garlic. Coat chops in mixture. Reserve left over honey mixture for basting. Place chops on greased grill over med high heat, close lid and cook.

2 servings.

Source: cooklight.com

Nutritional info:
Fat: 6.0g
Carbohydrates: 19.3g
Calories:214.5
Protein: 20.9g

Parmesan Asparagus

2008-04-21T18:33:00.000-07:00

Ingredients:
1 pound asparagus spears
1 Tablespoon butter
4 oz (1 1/2 cup) sliced mushrooms
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 cup shredded Parmesan cheese

Heat 2 cups water to boiling. Add asparagus. Boil, then reduce heat to medium. Cover and cook 4 to 6 minutes. Drain and set aside. Melt butter in skillet cover medium-high heat. Add mushrooms and cook 2 minutes. Stir in asparagus, basil, salt, and pepper. Cook 1 minute. Sprinkle with cheese.

4 servings.

Source: Betty Crocker cookbook

Caramelized Onion Mashed Potatoes

2008-04-21T18:25:00.000-07:00

Ingredients:
1 cup coarsely chopped onion
1 teaspoon butter
2 teaspoons sugar
1 pond unpeeled red potatoes, cut into 1-inch cubes
1/2 cup fat-free milk
1 tablespoons parsley
1/2 teaspoon salt
3/4 teaspoon garlic powder
.

Coarsely chop onion. Melt butter in large skillet over medium-high heat. Add onion and sugar; cook and stir 8 – 10 minutes or until onion is tender and deep golden brown. Remove from skillet; set aside. Meanwhile, place potatoes and enough water to cover in a small saucepan. Cover; bring to boil. Boil 8 – 10 min or until potatoes are tender. Drain potatoes in small colander; return to saucepan. Using a masher, mash until no lumps remain. Add milk; stir until well-blended Add cooked onion, parsley, garlic and salt; mix well. Cover; keep warm.

4 servings.

Source: simplytasty.blogspot.com

Healthy Chicken Creole

2008-04-13T14:01:00.001-07:00

2 medium boneless skinless chicken breasts, cut into 1" strips*
1 can (14 oz.) tomatoes, cut up
3/4 cup low-sodium chili sauce
1 green pepper, chopped
1/4 cup onion, chopped
2 cloves minced garlic
1 teaspoon dried basil
1 teaspoon dried parsley
1/4 teaspoon crushed red pepper
1/4 teaspoon salt

brown rice

Cook rice according to package directions. Spray a deep skillet with nonstick spray coating. Preheat pan over high heat. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat. Add tomatoes and their juice, low-sodium chili sauce, green pepper, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes. Serve over hot cooked rice.

2-3 servings.

Nutritional info (per serving): Calories 255, Fat 4.5 g, Carbs 21 g, Protein 33 g.

Source: cookinglight.com

Healthy Baked Pork Chops

2008-04-13T13:49:00.000-07:00

2 lean butterfly cut pork chops, 1/2" thick
1/2 egg white
1/2 cup evaporated skim milk
1/2 cup fine dry bread crumbs
2 teaspoons paprika
1 teaspoon oregano
1/3 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon dry mustard
1/4 teaspoon salt

Trim all fat from chops. Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once. Meanwhile, mix together bread crumbs, spices, and salt. Spray a 9xl3-inch baking pan with nonstick spray coating. Remove chops from milk mixture. Coat thoroughly with crumb mixture. Place chops in pan and bake in 375º F oven for 20 minutes. Turn chops and bake 15 minutes longer or till no pink remains.

2 servings.

Nutritional info: (per serving) Fat 7.3 g, Carbs 7.3 g, Calories 195, Protein 23.6 g

Source: cookinglight.com

Pork Chops in Dijon Sauce

2008-04-06T14:56:00.000-07:00

1 Tablespoon butter
1 Tablespoon olive oil
2 center-cut rib or loin pork chops
black pepper
1/4 cup white wine
1/3 cup chicken stock
1/4 cup heavy cream
1 Tablespoon Dijon mustard
1/2 Tablespoon chopped parsley

Melt the butter in the oil in a large deep skillet over medium high heat. Season chops with salt and pepper and brown them, about 2-3 minutes on each side. Reduce heat slightly if the chops brown too quickly. Remove chops from the pan and pour off most of the fat. Add wine to pan and bring to a boil, scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer and cook until chops are tender, about 15 to 20 minutes. Remove the chops to a warm platter; cover with foil to keep warm. Raise the temperature of the pan to boil the pan juices, reduce the juices by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces and thickens. Remove from the heat and whisk in mustard and parsley. Spoon sauce over chops and serve.

2 servings.

Source: http://erinrach.blogspot.com/2008/02/pork-chops-with-dijon-sauce.html

Ultra Crunchy Pork Chops

2008-04-06T14:47:00.000-07:00

Ingredients:
2 boneless center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
1 cup bread crumbs
2 medium garlic cloves, minced (about 1 tbsp)
2 tablespoons olive oil
Ground black pepper
2 tablespoons grated Parmesan cheese
1/4 tablespoons thyme
1 tablespoon parsley
1/4 cup all-purpose flour
2 large egg whites
2 tablespoons Dijon mustard
Lemon wedges

Preheat oven to 425. Toss bread crumbs with salt, pepper, Parmesan, thyme, and parsley. Place flour in pie plate. In second pie plate, whisk egg whites and mustard until combined. Spray baking sheet with non-stick spray. Season chops with pepper. Dredge 1 pork chop in flour, shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to pan. Repeat with remaining chop. Bake until instant-read thermometer inserted in center of chops registered 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.

2 servings.

Source: http://sugarandspice-celeste.blogspot.com/2008_03_01_archive.html I took the short cut on a couple of steps, because DH and I were starving. They still turned out wonderful though.

Peasant Pasta

2008-04-06T14:40:00.000-07:00

Ingredients:

1 pound extra lean ground beef

3 cloves garlic, minced

1/2 cup chicken broth

1 (28-ounce) can crushed tomatoes

1/2 cup heavy cream

Salt and freshly ground black pepper

1 cup frozen or can green peas

1 Tablespoon basil

1 pound penne rigate pasta, cooked to al dente

Grated Italian cheese

Cook beef in large skillet over medium high heat until cooked. Drain. Add garlic to the pan. Deglaze the pan drippings using chicken broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl. Top with cheese.

6 Servings.

Source: adapted from Rachel Ray

Cream Cheese Stuffed Chicken

2008-04-06T14:31:00.000-07:00

4 ultra thin boneless skinless chicken breasts
2 oz. ricotta cheese
1/2 package cream cheese with chives

1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/8 teaspoon celery salt
1/8 teaspoon tarragon

3 Tablespoons of butter

1/8 teaspoon thyme
1/8 teaspoon garlic powder
1 Tablespoon Worcestershire sauce

Heat oven to 375 degrees. Season chicken breasts with salt and pepper. Mix together the filling: goat cheese, cream cheese, chives, oregano, basil, and rosemary. On two chicken breasts place 1/2 of the mixture on each. Top with the other chicken breast. Place into a greased baking dish. Melt remaining 3 Tablespoons butter and mix in tarragon, celery salt, rosemary, oregano, thyme, garlic powder, and Worcestershire sauce. Pour sauce over the chicken breasts in baking dish and place in oven. Cook until chicken is cooked through and juices run clear, about 25-30 minutes.

2 servings.

Source: http://www.chompdown.blogspot.com/

Chicken in Parsley Cream Sauce

2008-04-06T14:18:00.000-07:00

Ingredients:
1 Tablespoon olive oil
2 large boneless skinless chicken breasts
1 cup chicken broth
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon parsley
1/2 teaspoon garlic powder
1/2 teaspoon Herbs de Provence

Warm the olive oil in a large skillet over medium heat. Season the chicken salt, pepper, garlic powder, and Herbs de Provence. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Deglaze the pan with the chicken broth. Bring to a simmer and reduce for 10 minutes. Add the heavy cream, salt, pepper, and Parsley. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.

2 servings.

Smothered Steaks with Peppers and Onions

2008-02-28T19:12:00.001-08:00

This recipe is wonderful - delicious, yet quick and easy. I will definitely be making it again. I made it for Brent's lunch, and it was a big hit.

Ingredients:

2 cups rice

4 beef cube steaks or beef patties

1/2 teaspoon salt

1/2 teaspoon pepper

2 Tablespoons EVOO

1 green pepper, cut into strips

1 small onion, sliced

2 Tablespoons flour

1/3 cup soy sauce

2 teaspoons parsley

Make rice according to package directions. Meanwhile, sprinkle steaks with salt and pepper. Brown in hot oil in pan over medium-high heat. Cook until done. Remove from pan. In pan, saute onions and peppers. Sprinkle with parsley. Meanwhile, in bowl, mix flour, soy sauce, and 1 cup water. Mix well and pour over vegetables. Cook and stir until sauce thickens. Spoon sauce over steaks. Serve with rice.

2-3 servings.

Filet Mignon with Bearnaise Sauce

2008-02-28T17:07:00.000-08:00

Another recipe Brent found in New Orleans. The sauce is tangy, but we both really liked it.

Ingredients:
1/4 c. wine vinegar (may substitute apple cider vinegar)
1/4 c. dry white wine
1 tbsp. minced dried onions
1/2 tbsp. dried tarragon
1/8 tsp. freshly ground pepper
Pinch salt
3 egg yolks
2 tbsp. cold butter
1/2 c. melted butter
2 tbsp. dried parsley
2 filet mignon steaks
steak seasoning

Season steaks and cook on grill. In a bowl, combine first 6 ingredients in a 4 cup measure. Microwave on High for 4-5 minutes reducing liquid to 2 tablespoons. (When doubling the recipe, microwave 13 minutes reducing to 1/4 cup). In blender, beat the egg yolks until thick. Strain in the vinegar mixture and beat until mixed. Pour mixture into pan. Add one tablespoon of cold butter. Place pan over low heat to thicken egg yolks using wire whisk to beat. When egg yolks are thick, remove from the heat and whisk in the other tablespoon of butter. Beating this mixture with a whisk, pour in the melted butter slowly. Add parsley and stir. Serve warm, not hot.

Hint: If butter is added too fast, mixture may separate. If this happens, add a very small amount of vinegar at a time and beat with wire whisk. Se

Serve sauce over steaks and souffle.

2 servings.

Arnaud's Pommes Souffle

2008-02-28T16:59:00.001-08:00

During a recent business trip to New Orleans, Brent went to dinner at Arnauds. When he got back, he really wanted to replicate the souffle and Bearnaise sauce he had. He tried these. They were really good, although he felt that they didn't "puff" enough. These are best served with the Bearnaise sauce (see above).

Ingredients:
2 Baking potatoes
vegetable oil
salt

Peel the potatoes and trim away the round edges to form rectangles. Cut lengthwise in slices that are uniform from end to end, 1/4 inch to 3/8 inch thick. Cut the slices into uniform widths and trim the end to round slightly. Soak the sliced potatoes in ice water for at least 25 minutes. Drain the potatoes and dry thoroughly. Pour vegetable oil, about 2-1/2 to 3 inches deep into 2 saucepans. Heat oil in one pan to 325B0, and the other to 375 . Drop slices into the 325 oil and shake back and forth on the heat for 6 to 7 minutes. Use a mitt or heavy potholder, being careful not to splash oil onto yourself. After about 5 minutes the slices should start to blister and rise to the top. Keep shaking 1 more minute. Using a skimmer, remove the slices a few at a time and drain on paper towels 1 minute or longer, until they begin to soften. For immediate service, start returning pre-fried potatoes to the second (375 ) pan. They should swell instantly. Cook until golden, then remove and drain on paper towels. Discard any that have not puffed.

* Place puffed potatoes on a paper-lined tray, sprinkle with salt and cover with a towel, continuing frying until all potato slices are cooked

2 servings

Source: http://www.cdkitchen.com/recipes/recs/510/Arnauds_New_Orleans_Pommes_Souffle46137.shtml

Strawberry Cream Cheese Tart

2008-02-28T16:52:00.000-08:00

This is the ugliest pie I have ever made!! The crust is terribly ugly. The pie was so delicious and wonderful, but if I had to do it again, I would have used a store-bought frozen crust. However, this pie is wonderfully decadent.

For the crust: (or you can just buy one)
2 cups all-purpose flour
3 tbsp. sugar
¼ tsp. salt
2/3 cup butter, cut into small pieces
¼ cup ice water

For the filling:
6 oz. dark chocolate
8 oz. cream cheese, at room temperature
½ cup powdered sugar, sifted
½ tsp. vanilla extract
2 tbsp. milk or cream
fresh strawberries (approx. 2 pints), sliced

Preheat oven to 350°. In a large mixing bowl, stir together the flour, sugar and salt. Rub in butter with fingertips (or mix with stand mixer/food processor) until mixture is crumbly and resembles wet sand. Stir in water, adding an additional tablespoon if necessary until dough starts to come together and clumps easily. Press dough into a disc and cover with plastic wrap. Refrigerate for 30 minutes. Roll out dough on a well-floured surface and press into a 9- or 10-inch tart pan. Place the tart pan on a baking sheet and place a piece of aluminum foil over the pastry. Fill the foil with pie weights and bake for 12 minutes at 350°. Remove foil and weights and continue baking for 25-30 minutes, until golden brown. Cool completely before filling.

Melt 4 oz. dark chocolate in a small saucepan over medium-low heat, stirring constantly. When melted, pour into the pastry crust and spread evenly to coat the bottom with a thin layer of chocolate. Refrigerate for 30 minutes or until cool and firm.

Beat cream cheese, powdered sugar, vanilla and milk in a large bowl until smooth. Pour into the cooled crust. Top cream cheese layer with sliced strawberries. Melt remaining dark chocolate and drizzle over berries. Refrigerate the tart for at least 30 minutes or until ready to serve.

Source: http://annieseats.wordpress.com/2008/02/20/strawberry-cream-cheese-tart/

Penne with Oven-Roasted Chicken, Asparagus, and Sun-Dried Tomatoes

2008-02-28T16:40:00.000-08:00

I made this when some friends came over. It turned out wonderful. Thanks, Celeste!

Ingredients:
1/2 cup drained, oil-packed sun-dried tomatoes, sliced, with 1 Tbsp oil reserved
16 asparagus spears, tough ends trimmed, sliced diagonally into 1/2” pieces
2 - 2.5 lb. boneless skinless chicken breasts
1/2 cup coarsely chopped fresh basil
2 large garlic cloves, minced
1/2 tsp dried parsley
1/2 cup chicken broth
1/2 cup dry white wine
1 Tbsp tomato paste
8 oz penne pasta
Olive oil
Shredded mozzarella/Parmesan cheese

Place chicken in a baking dish. Drizzle with olive oil and sprinkle chicken with a mixture of seasonings - basil, garlic spice, and parsley. Cook in the oven for 35 - 45 minutes at 375 degrees or until chicken is cooked thoroughly through. Meanwhile, cook pasta according to package directions.Add 1 Tbsp. of the reserved sun-dried tomato oil and 1 Tbsp. olive oil to a large skillet. Over high heat, stir-fry the asparagus for 3 minutes. Add the sun-dried tomatoes, garlic, 1/4 cup basil, oregano, chicken broth, wine and tomato paste. Bring to a boil and simmer until asparagus is crisp-tender, about 5 minutes. Put cooked pasta on a plate. Place a heaping layer of the shredded mozzarella/Parmesan cheese on top of the pasta. Next, drizzle sun-dried tomato mixture over the pasta and cheese. Place oven-roasted chicken on top.

2 servings.

Source: http://sugarandspice-celeste.blogspot.com/2008/01/blog-post.html

Chicken Breasts Stuffed with Feta Cheese and Sun-Dried Tomatoes

2008-02-24T14:06:00.000-08:00

This recipe was wonderful. I am excited about making it again. It really was a great recipe. I served it with corn and the biscuits below.

Ingredients:
1/3 cup sun-dried tomatoes, packed in oil
2 teaspoons olive oil, divided
1 1/2 teaspoons sugar
3 garlic cloves, minced
2 1/2 tablespoons balsamic vinegar, divided
1/2 cup (2 ounces) crumbled feta cheese
2 teaspoon dried basil
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon freshly ground black pepper
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon dried thyme
2 teaspoons cornstarch
2 teaspoons water

Finely chop the sun-dried tomatoes. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add sugar and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar. Combine chopped tomatoes, garlic mixture, cheese, basil, and 1/4 teaspoon salt, stirring well. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper. Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken. (Approximately 2 tbsp per chicken breast.)

4 servings.

Source:http://good-eats-n-sweet-treats.blogspot.com/

Feta and Sun Dried Tomato Biscuits

2008-02-24T13:50:00.000-08:00

These biscuits turned out wonderful and they were the perfect compliment to the Chicken Stuffed with Goat Cheese and Sun-dried Tomatoes. Since it was just the two of us, I halved the recipe below.

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon banking soda
1 teaspoon sugar
3/4 teaspoon salt
6 Tablespoons unsalted butter
1 cup cold butter milk
2 medium garlic cloves, minced
3 - 4 Tablespoons sun-dried tomatoes packed in oil, plus 2 Tablespoons of the oil
1/2 cup crumbled feta cheese

Adjust oven rack to middle position and preheat to 450. With a fork, mix flour, baking powder, baking soda, sugar, and salt in bowl. Mix butter into dry ingredients with a fork. Blend evenly. Mix in garlic, sun-dried tomatoes and oil, and cheese. Stir in buttermilk with fork until dough just comes together. Form dough into about 10 coarse balls and pat down on greased baking pan. Bake until golden brown, about 20 minutes.

10 biscuits.

Source: Cook Smart by Pam Anderson (insert in Parade Magazine)

Rib-Eye Steak with Black Olive Vinaigrette

2008-02-24T13:42:00.000-08:00

This recipe is wonderful. It truly tasted like something I ordered from a four star restaurant. The original recipe can be found at
http://mealsbymonica.blogspot.com/2008/02/rib-eye-steak-with-black-olive.html

Rib-eye Steak:
2 rib-eye steaks, boneless
1 tablespoon Herbe de Provence (or any steak seasoning you prefer)
1 teaspoon salt
1 teaspoon freshly ground black pepper

Black Olive Vinaigrette:
1/2 cup black olives, pitted (I used black olive tapenade)
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
6 tablespoons vegetable oil
2 tablespoons chopped fresh flat-leaf parsley

For the Rib-eye:
I seasoned the Rib-eye with the seasonings and cooked it on the grill.

For the Black Olive Vinaigrette:
Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. Drizzle the oils into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye.

Pesto Cream Sauce over Pasta

2008-02-21T19:12:00.000-08:00

This is the most delicious meal I have ever made! Enough said.

Ingredients:
1 (16 ounce) package linguine or spaghetti pasta
2 tablespoons olive oil
1 small onion, chopped
8 cloves garlic, sliced
1/2 cup butter
2 tablespoons all-purpose flour
2 cups milk
1 pinch salt
pinch pepper
1 1/2 cups grated Romano cheese
1 cup prepared basil pesto
20 mushrooms, chopped
14.5 oz can of diced tomatoes, drained

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

I added pesto chicken to Brent's plate. http://workingwifedinners.blogspot.com/2008/01/pesto-chicken.html
Yield: 6 Servings

Source: http://good-eats-n-sweet-treats.blogspot.com

Braised Balsamic Chicken

2008-02-21T19:02:00.000-08:00

Ingredients:
4 skinless, boneless chicken breasts
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 tbsp brown sugar
1 tbsp cornstarch

Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the seasoned chicken breasts. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. I usually remove the chicken and tomatoes and then add the brown sugar and cornstarch to the balsamic liquid and simmer until reduced.

4 servings.

Source: http://good-eats-n-sweet-treats.blogspot.com

Mexican Meatballs

2008-02-21T18:47:00.000-08:00

DH loves Mexican food, but I get tired of tacos all the time. I decided to try something different but still with a Mexican flare. We both loved them.

1 lb extra lean ground beef
2 Tablespoons olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 jalapeño, seeded and finely chopped object
1/2 cup dry bread crumbs object
1 large egg
2 teaspoons kosher salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
1 16-ounce jar salsa

Heat 1 tablespoon of the oil in a large, preferably ovenproof skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and jalapeño and cook for 1 minute. Remove from heat; let cool. In a large bowl, combine the beef, bread crumbs, egg, salt, pepper, cumin, and onion mixture. Shape into 12 meatballs. Wipe out skillet, add the remaining oil, and heat over medium-high heat. Brown the meatballs on all sides, about 7 minutes total. Pour the salsa over the top and cook on medium for 20 minutes.

I served this with Mexican rice, and topped the meatballs with diced tomatoes.

4 servings.

Source: RealSimple cookbook

Easy Baked Ziti

2008-02-21T18:21:00.000-08:00

This recipe is tasty but easy.

Ingredients:

1 lb extra lean ground beef

8 oz ziti

14 oz jar spaghetti sauce

7 oz ricotta cheese

1 egg

1 1/2 cups mozzarella cheese

1/4 cup Parmesan cheese

1 clove garlic, minced

1 Tablespoon Parsley

1/2 onion, chopped

Cook pasta according to package directions. In skillet, cook beef, onion and garlic until done. Meanwhile, in a bowl mix egg, ricotta, 1 cup mozzarella, and Parmesan, and Parsley. Drain beef and add spaghetti sauce. Preheat oven to 350. In casserole dish, spoon in spaghetti meat sauce. Top with 1/2 of pasta. Top with cheese mixture. Top with 1/2 of pasta. Add remaining 1 cup of cheese to top. Cover and bake 40 minutes. Uncover and bake and additional 5 minutes.

4 servings

Parmesan Scalloped Potatoes

2008-02-03T13:13:00.000-08:00

These are delicious! Brent is a huge potato eater, so I try to mix it up with different flavorings. This attempt was highly successful.

Ingredients:
1/4 cup butter
2 pounds potatoes (I used small red)
3 cups whipping cream
2 garlic cloves, minced
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh or 4 teaspoons dried Parsley
1/2 - 3/4 cup grated Parmesan cheese

Preheat oven to 400. Thinly slice the potatoes. In a dutch oven or large stew pot, melt the butter over medium-high heat. Stir in potatoes, whipping cream, garlic, salt, pepper, and parsley. Bring to a boil. Reduce heat to medium-low and cook for 15 minutes, stirring gently. Spoon potato mixture into greased 13 x 9 pan. Top with cheese. Bake for 25 - 30 minutes. Let stand 10 minutes before serving.

6 servings.

Source: http://good-eats-n-treats.blogspot.com/

Gingered Pineapple Pork Chops

2008-02-03T13:01:00.000-08:00

These are wonderful. The pork chops were so tender and the ginger and pineapple flavoring went really well together. I highly recommend these.

Ingredients:
2 pork chops (you can use an type, as long as they are thick cut)
1 Tablespoon brown sugar
1 Tablespoon vinegar
1 teaspoon ground ginger
2 teaspoons Worcestershire sauce
salt and pepper
1 can (8 oz) pineapple pieces

Preheat oven to 375. Place the pork chops in a shallow oven-proof dish. In a bowl, mix together sugar, vinegar, ginger, Worcestershire, salt, pepper, and 1/4 cup syrup from canned pineapple. Mix well and pour over chops. Cook uncovered for 30 - 35 minutes. Turn the chops once half through cooking. Top with the pineapple pieces and bake an additional 10 minutes. Serve immediately.

2 servings.

Source: The Quick and Easy Cookbook, by Alison Burt

Nacho Spuds

2008-02-03T12:53:00.000-08:00

These are wonderful! I made as an appetizer when my family visited. They were so perfect, delicious, and went over well. For recipe info, see Celeste's blog: http://sugarandspice-celeste.blogspot.com/2008/01/nacho-spuds.html

Hawaiian Chicken Stir-fry

2008-02-03T12:39:00.000-08:00

This is so delicious, and once again, I was able to get Brent to eat vegetables. The broccoli in this recipe tastes so sweet. I served the stir fry over brown rice that I had added a touch of low-sodium soy sauce to.

2 boneless skinless chicken breasts

4 cups fresh or frozen broccoli

2 Tablespoons rice vinegar

4 teaspoons low sodium soy sauce

2 teaspoons corn starch

1 teaspoon onion powder

4 teaspoons EVOO

1 cup diced pineapple

Rice

Cook rice according to package directions. Cut chicken into bite size pieces. If the broccoli pieces are too big, you may need to cut them into smaller pieces. Heat EVOO in pan over medium-high heat. Add chicken and cook until browned. Add broccoli and 1/2 cup water. Cook 6 minutes. In a small bowl, mix 1/2 cup water, vinegar, soy sauce, cornstarch, and onion powder. Mix well, and pour over chicken. Cook 3 minutes. Reduce heat and stir in pineapple. Cook 1 minute. Serve over rice.

4 servings

Tuna Noodle Casserole

2008-01-27T11:11:00.000-08:00

This recipe does not sound appetizing at all, but it was so good. I am not a fish eater, and I ate several plates full. Its just a very easy recipe and a great way to use the tuna cans in the cabinet you can't seem to get rid of.

Ingredients:
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.

6 servings.

Source: "25 Years of Favorite Brand Name Recipes" cookbook

Creamy Chicken Primavera

2008-01-27T11:10:00.000-08:00

This is a picture of the primavera cooking in the pan. I didn't get a picture of the finished meal, but the primavera is best served over hot linguine. Its very good, and I was even able to convince Brent to eat despite the peas, which he detests.

Ingredients:
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.

4 servings

Source: "25 Years of Favorite Name Brand Recipes" cookbook - Seriously one of the best cookbooks I've ever bought.

Rigatoni Toss Baked

2008-01-27T10:51:00.000-08:00

I am on a vegetable kick lately, as you can tell. Brent is not good about eating vegetables by themselves, so I've been putting them in any foods I can. This turned out so good. I wish I had made more.

Ingredients:
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.

Oven Roasted Red Potatoes with Rosemary and Garlic

2008-01-27T10:46:00.000-08:00

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.

Balsamic Pork Chops

2008-01-19T12:31:00.001-08:00

I can't say enough about how good these pork chops were. I served them with baked beans.

Ingredients:

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

Directions:
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.

2 servings.

Source: http://ellysaysopa.vox.com/

Chocolate Chip Poundcake

2008-01-19T12:28:00.000-08:00

This is my twist on a great recipe.

Ingredients:

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

Directions:

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/

Mushroom Burger Steaks

2008-01-19T12:23:00.000-08:00

Sorry, we were so hungry, we ate these before I remembered to take a picture. These turned out great. Its just a new twist on a traditional burger.

Ingredients:

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

Directions:
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

4 servings.

Meatball Soup

2008-01-19T12:10:00.000-08:00

This "soup" is very hearty, more like a stew. It was so good and easy to make, this will become a go-to meal for me when I'm too busy to cook dinner. Just place this in the crock pot in the morning and dinner will be ready when you get home.

Ingredients:

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

Directions:
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.

6 servings.
Source: Taste of Home Slow Cooker Classics Cookbook

Meatballs:

Ingredients:
3/4 lb extra lean ground beef
1 egg
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.

Pesto Chicken

2008-01-12T18:54:00.000-08:00

This turned out great, and it took me literally 20 minutes to make.

Ingredients:

2 boneless skinless chicken breasts

1/4 cup chicken broth or white wine

3 Tablespoons pesto

2 Tablespoons EVOO

salt and pepper

Parmesan cheese

Rice

Directions:

Make rice according to package directions. Heat oil in a skillet over medium heat. Season chicken with salt and pepper. Cook chicken in oil until lightly browned. Add the broth or wine to pan to deglaze it. Add the cooked rice. Stir in pesto, coating the chicken and rice. Cook for 2 minutes. Serve with grated Parmesan cheese over top.

2 servings.

Source: http://sweet-savory-southern.blogspot.com

Creamy Chicken Linguine

2008-01-12T18:43:00.000-08:00

I made this when my sister was in town. We all loved it, and even my dietitian sister was impressed.

Ingredients:

8 oz linguine

1/4 cup EVOO

2 boneless skinless chicken breasts

1 small onion, finely chopped

2 garlic cloves minced

8 oz button mushrooms, sliced

1/2 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon cayenne pepper

3 green onions, thinly sliced

1 can (15 oz) diced tomatoes

1 can (5 oz) evaporated milk

Directions:

Cook the linguine according to the package directions. In a large skillet, cook the chicken, onion, garlic, and mushrooms in EVOO over medium heat. Saute until onions are tender and chicken is lightly browned. Stir in salt, pepper, and cayenne pepper. Add green onions, tomatoes with juice, and evaporated milk. Bring to a boil. Reduce heat and simmer 5 - 6 minutes. Toss with pasta before serving.

4 servings

Source: "25 Years of Favorite Brand Name Recipes" Cookbook

Swedish Meatballs

2008-01-06T18:11:00.000-08:00

This is reminiscent of stroganoff, but it still turned out great.

Ingredients:

1 lb extra-lean ground beef

1 cup evaporated milk

1/2 cup onion, minced

1 egg yolk

1/4 cup bread crumbs

1 teaspoon salt

1/2 teaspoon allspice

1/4 teaspoon pepper

1 Tablespoon butter

1 1/2 cup beef broth

2 Tablespoons flour

1 Tablespoons lemon juice

Egg noodles, cooked

Directions:

Heat skillet with EVOO. Add onions and salt and cook well. Mix 1/4 cup evaporated milk with bread crumbs. Mix well. Add cooked onions, yolk, salt, allspice, and pepper. Add meat and blend well. Shape into 1 inch balls. In skillet, melt butter and cook meatballs. When cooked, remove from skillet. Add flour to skillet and cook for 1 minute. (Add more butter if necessary). Whisk in broth and mix well. Simmer for 2 minutes. Add remaining 3/4 cup evaporated milk. Heat over medium. Season with salt and pepper to taste. Add meatballs and lemon juice. Heat until sauce thickens. Serve over cooked egg noodles.

2 - 3 servings

Tomato Minestrone Soup

2008-01-06T17:40:00.000-08:00

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.

Ingredients:

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

Directions:

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

Teriyaki Pork Kabobs over Rice

2008-01-06T17:26:00.000-08:00

I cannot rave enough about how delicious these were. My only regret is that I didn't make more.

Ingredients:

1 package dirty rice mix (we used Uncle Ben's)

Teriyaki seasoning (we used Ken's Steak House Marinade)

1 (12 oz) pork tenderloin, cut into 1 inch cubes

1 green bell pepper, cut up

1 onion, cut up

Directions:

Cook rice according to package directions. In the last 5 minutes, add 2 Tablespoons of Teriyaki seasoning and blend well. Meanwhile, preheat grill. Thread pork, green peppers, and onions on 4 skewers. Pour Teriyaki seasoning over top and allow to marinate for about 30 minutes. Cook the kabobs on grill until cooked. Serve over rice.

2 servings.

Source: Me and DH trying to eat healthier (ie, pork instead of steak)

Crockpot Chicken Cacciatore

2008-01-03T11:28:00.000-08:00

I'm the process of getting my new (Christmas present from DH) camera charged and ready, so I've been slack about the pictures. I will have the camera ready soon. This turned out great, although DH had already eaten all of it before I even got home from work. He really liked it.

Ingredients:

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

Directions:

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.

2 servings

Source: Taste of Home Magazine

Zesty Red Wine Steak

2008-01-03T08:50:00.000-08:00

I usually don't post steak seasonings, because seasoning a steak is easy, and everyone has their own way. However, after trying this recipe, I had to post it. These steaks were delicious, and they tasting like something you would order at a restaurant. DH and I made these while we were on vacation, so I didn't get a picture. DH and I will swear by this recipe. ENJOY!

Ingredients:

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

Directions:

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.

2 servings.

Easy Chicken Noodle Soup . . .

2008-01-03T08:40:00.000-08:00

. . . for a sick DH. DH was diagnosed with a "severe sinus infection." All he wanted at 11 pm was chicken noodle soup. I didn't have any on hand, but I whipped this together in about 30 minutes. I couldn't find a recipe in one of my cookbooks, so I just made one up. DH enjoyed it and ate several bowl fulls before going to sleep.

Ingredients:

1 - 2 chicken breasts, boneless skinless
1 - 2 cans of cream of chicken soup
spaghetti noodles
salt
pepper
poultry seasoning

Directions:

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.

Servings: 2

Chicken with Cream Cheese Sauce

2007-12-17T11:26:00.000-08:00

This recipe is a true keeper! It was described by DH as "the best chicken you have ever made." As you can tell from the picture, I didn't give the cream cheese enough time to soften, so it was bit clumpy. DH didn't seem to mind, though.

Ingredients:

2 boneless skinless chicken breasts

1 can chicken broth

4 cloves garlic, minced

1/4 teaspoon red pepper flakes

4 oz cream cheese, softened

1 1/2 Tablespoons flour

1 Tablespoon white wine

Brown rice

Directions:

Cook brown rice according to package directions (instead of water, I cooked mine in extra chicken broth). Season chicken with salt and pepper. Place chicken over olive oil in a pan over medium heat. Add red pepper flakes and garlic. After 2 minutes, add white wine to pan to deglaze. Cook about 1 minute. Add 3/4 can chicken broth to pan. Bring to a boil and then lower heat to simmer for 20 - 25 minutes until chicken is cooked. Remove chicken. In pan, add flour and remaining broth. Mix well. Add cream cheese until thick. To serve: place chicken over cooked rice, and pour sauce over top.

2 servings

Source: Amber's Delectable Delights amberskitchen.blogspot.com

Sloppy Joes

2007-12-17T11:16:00.000-08:00

Ingredients:

1 lb extra-lean ground beef

1 can (14.5 ounces) diced tomatoes

1 cup ketchup

1/3 cup barbecue sauce

1 Tablespoon Worcestershire sauce

1/2 Tablespoon French mustard

1/8 teaspoon Basil

1/8 teaspoon Cajun seasoning

Hamburger buns

Directions:

Cook beef in skillet until no longer pink. Drain well. Return beef to pan. Stir in tomatoes, ketchup, barbecue sauce, Worcestershire sauce, French mustard, basil, and Cajun seasoning. Reduce heat to medium-low and simmer for 15 minutes. Serve on hamburger buns.

Makes about 4 - 5 buns. I served this with homemade French fries.

Source: Southern Living Magazine (with a few of my alterations).

Garlic Lime Chicken

2007-12-17T11:02:00.000-08:00

Ingredients:

2 boneless skinless chicken breasts, cut into pieces

1 cup chicken broth

1 1/2 Tablespoons lime juice

1 Tablespoon corn starch

3 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried thyme

1/4 teaspoon dried parsley

1 Tablespoon butter

8 ounces pasta (I used penne)

1 - 2 cups broccoli florets (frozen will work best)

Parmesan Cheese

Directions:

Bring a pot of salt water to a boil, and cook pasta according to package directions. During the last five minutes, add the frozen broccoli. When fully cooked, drain. Heat butter in pan over medium heat. Add chicken and cook into no longer pink. Meanwhile, in a bowl mix broth, lime juice, starch, garlic, salt, pepper, paprika, garlic powder, onion powder, thyme, and parsley. Pour the mixture into the pan over the chicken. Simmer on medium until sauce thickens. Toss the cooked broccoli and pasta into the pan and mix well with sauce. Cook about 2 minutes. Sprinkle with Parmesan cheese before serving.

2 servings.

Source: Carrie's Cooking Adventures - adamswife.blogspot.com

French Toast

2007-12-10T11:44:00.000-08:00

DH and I always make breakfast together on Saturday and Sunday mornings. We've been trying some variety, but we don't want to make anything too time consuming, since we're usually ready to eat when we wake up. These turned out really great. We made bacon and scrambled eggs on the side.

Ingredients:

6 slices of bread

3 eggs

1/4 cup skim milk

1 Tablespoon half and half

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

maple syrup

powdered sugar

Directions:

Heat a large sauce pan over medium heat with non-stick cooking spray. In a bowl, beat eggs. Add milk, half and half, vanilla, and cinnamon. Soak bread into egg mixture one slice at a time and place in sauce pan. Flip after about 3 minutes. When cooked, move to a plate and sprinkle with powder sugar and top with syrup.

2 servings.

Source: thecookingfiend.blogspot. com

Chicken Enchiladas

2007-11-30T20:25:00.000-08:00

These turned out pretty good. DH proclaimed that this was the best Mexican I had ever made for him.

Ingredients:

1 lb boneless skinless chicken tenderloins
6 oz reduced fat sour cream
6 oz Ranch salad dressing
4 flour tortillas (I used 7 inch in diameter ones)
salsa
Shredded Mexican cheese

Directions:
Cook chicken breasts in EVOO over medium heat until no longer pink. Preheat oven to 375. In a large bowl, mix the sour cream and Ranch dressing together until well mixed. Shred or chop the cheese into bite size pieces. Add to the bowl and mix well. Grease a casserole pan. Place the chicken mixture into the center of 4 tortillas in equal parts. Top the chicken with salsa to taste and cheese to taste. Roll up each tortilla and place, seam side down, into casserole dish. Bake the tortilla for 20 minutes. Top with salsa and cheese. Return to the oven and bake and additional 5 - 10 minutes.

These enchiladas are so big and thick that DH and I could only eat one each, so for us, the recipe made 4 servings.

Spaghetti with Cheesy Meatballs

2007-11-30T20:02:00.000-08:00

I love spaghetti, and these meatballs are really great. Anything cheesy is good with me. I served this with Italian salad. The meatballs are so filling, we could barely eat half our plates.

Ingredients:

1 lb extra lean ground beef
1/2 cup (1/2 slice) bread crumbs
1 egg
1/4 cup milk
2 garlic cloves, minced
1 onion, diced
2 - 3 Tablespoons Romano cheese
2 - 3 Tablespoons Parmesan cheese
1/4 cup Mozzarella cheese
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon nutmeg
1/4 teaspoon pepper
1/4 teaspoon salt
1 can spaghetti sauce
Spaghetti noodles

Directions:

Preheat oven to 400. Cook spaghetti noodles according to package directions. In bowl, mix all ingredients except spaghetti sauce and noodles. Shape into 1 inch balls. Places in a large greased dish. Bake 20 - 25 minutes. Meanwhile, heat spaghetti sauce in pan over medium heat. When meatballs are fully cooked, place into pan with spaghetti sauce. Cover and cook over medium heat for 10 minutes. Serve spaghetti sauce over noodles.

4 servings

Emergency Spice and Herb Substitutions

2007-11-30T10:42:00.000-08:00

I need these, because I often start a recipe and then realize I don't have all the necessary spices. Instead of leaving a spice out, use this list.

When a recipe call for fresh herbs and you only have dried, here's the trick: 1 Tablespoon fresh herbs is equal to 1 teaspoon dried herbs.

Allspice: Cinnamon, Cassia, or 1/2 amount of nutmeg or mace

Aniseed: Fennel Seed

Basil: Oregano or Thyme

Cardamom: Ginger

Chervil: Tarragon or Parsley

Chili Powder: 1/3 amount equal parts Hot Pepper Sauce, Oregano, and Cumin

Chive: Green Onion, Onion, or Leek

Cilantro: Parsley

Cinnamon: 1/4 amount Nutmeg or Allspice

Cloves: Allspice, Cinnamon, or Nutmeg

Cumin: Chili powder

Ginger: Allspice, Cinnamon, Mace, or Nutmeg

Italian Seasoning: Equal blend of Basil, Oregano, Rosemary, and Ground Red Pepper

Mace: Allspice, Cinnamon, Ginger, or Nutmeg

Marjoram: Basil, Thyme, or Savory

Mint: Basil, Marjoram, or Rosemary

Nutmeg: Cinnamon, Ginger, or Mace

Oregano: Thyme or Basil

Parsley: Chervil or Cilantro

Poultry Seasoning: 1/2 part Sage and 1/2 part equal blend of Thyme, Marjoram, Savory, Black Pepper, and Rosemary

Red Pepper: 1/4 amount of Hot Pepper Sauce

Rosemary: Thyme, Tarragon, or Savory

Saffron: 1/4 amount of Turmeric

Sage: Poultry Seasoning, Savory, Marjoram, or Rosemary

Savory: Thyme, Marjoram, or Sage

Tarragon: Chervil, or 1/2 amount Fennel Seed

Thyme: Basil, Marjoram, Oregano, or Savory

Emergency Ingredient Substitutions

2007-11-29T13:59:00.000-08:00

UPDATED!!!! This is not a recipe, but its something I had to share! These can be used when you start a recipe, and then you suddenly realize that you don't have all the necessary ingredients. I just had to share this. Every cook should have a copy of this list in their kitchen.

Baking chocolate: For 1 ounce, mix 3 Tablespoons cocoa with 1 Tablespoon shortening

Baking powder: For 1 teaspoon, mix 1/2 teaspoon cream of tartar with 1/4 teaspoon baking soda

Buttermilk: For 1 cup, mix 1 Tablespoon vinegar with milk to make 1 cup OR mix 2/3 cup plain yogurt with 1/3 cup milk

Cake Flour: For 1 cup, use 7/8 cup all purpose flour

Cornstarch: For 1 Tablespoon, use 2 Tablespoons all purpose flour

Corn syrup: For 1 cup, mix 1 cup granulated sugar with 1/4 cup water

Cream: For 1 cup, mix 1/2 cup butter with 3/4 cup milk

Garlic clove: Use 1/2 teaspoon minced garlic seasoning OR 1/8 teaspoon garlic powder

Honey: For 1 cup, mix 1 1/4 cups granulated sugar with 1/4 cup water

Lemon juice: For 1 teaspoon, use 1/2 teaspoon vinegar

Milk: For 1 cup, mix 1/2 cup evaporated milk with 1/2 cup water

Molasses: For 1 cup, use 1 cup honey (and vise versa)

Mustard: For 1 Tablespoon, use 1 teaspoon dry mustard

Onion: For 1 small onion diced (or 1/3 cup diced onion), use 1 teaspoon onion powder

Ricotta cheese: For 1 cup, mix 1 cup cottage cheese with 1 Tablespoon skim milk

Sour cream: For 1 cup, use 1 cup plain yogurt (and vice versa)

Sugar (granulated): For 1 cup, use 1 cup brown sugar OR 2 cups powdered sugar

Sugar (brown): For 1 cup, mix 3/4 cup granulated sugar with 1/4 cup molasses or honey

Tomato sauce: For 2 cups, mix 3/4 cup tomato paste with 1 cup water

Yogurt: For 1 cup, use 1 cup buttermilk

Source: Better Homes and Gardens Cookbook

Pork loin roast

2007-11-26T18:26:00.000-08:00

This turned out really well, but the recipe made so much that we ended up eating the leftovers for days. DH said 2 thumbs up!

Ingredients:

1 (3-4 lb) boneless pork loin roast, trimmed
6 medium carrots, peeled and quartered
3 large baking potatoes, peeled and quartered
1 1/2 onions, sliced
1 1/2 cups (1 can) beef broth
1/3 cup flour
1 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon pepper
1/2 teaspoon caraway seed
1/4 teaspoon garlic salt

Directions:

Mix oregano, onion salt, pepper, caraway seed, and garlic salt. Rub over roast. Wrap the roast in plastic and refrigerate overnight. Place carrots, potatoes, and onions in slow cooker. Add broth. Unwrap roast and place in slow cooker. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer. Transfer roast and vegetables to serving platter. Pour broth into sauce pan. Mix 1/3 cup cold water and flour until smooth. Stir into broth. Boil and whisk for 2 minutes. Serve over roast.

12-14 servings.

Source: Taste of Home magazine

Spicy Chicken and Peppers

2007-11-26T18:16:00.001-08:00

Hmmmm good. DH and I loved this one. The name is a little misleading, because although it definitely has a kick to it, its not too spicy.

Ingredients:

1 lb boneless skinless chicken tenderloins
1 1/2 cup green pepper, chopped
1 cup diced onion
2 cloves garlic, minced
1 Tablespoon olive oil
15 oz can tomato sauce
14 oz can diced tomatoes, drained
2 teaspoons Italian seasoning
1 1/2 teaspoons sugar
1 1/2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups egg noodles

Directions:

Cook egg noodles according to package directions. Meanwhile, in skillet, cook chicken, green peppers, garlic, and onion in olive oil. When chicken is cooked, stir in tomato sauce, tomatoes, and seasonings. Bring to a boil. Reduce heat and cook uncovered for 10 minutes. Serve over egg noodles.

4 servings

Crostini

2007-11-26T18:02:00.000-08:00

These make a great appetizer or a side dish with pasta.

Ingredients:

6 slices of bread
1/4 cup EVOO
6 oz cream cheese
1 clove garlic, minced
2 Tablespoons grated Parmesan cheese
2 Tablespoons basil
1 cup diced tomatoes
1/2 cup shredded mozzarella cheese
Optional: 1 cup chopped black olives

Directions:

Mix EVOO and garlic. Spread over one side of bread. Bake 8 - 10 minutes at 400. Cool for 10 minutes. Mix cream cheese, Parmesan, (and black olives). Spread over bread. Top with tomatoes, basil, and mozzarella cheese. Return to oven for about 5 minutes, until cheese melts.

6 servings.

Slow Cooker Steak Burritos

2007-11-26T17:47:00.000-08:00

All I can say is these are great. Just leave them in the crock pot all day, and dinner is ready when you get home. This recipe make 10 burritos, so you may want to half it.

Ingredients:

2 beef flank steaks (about 1 lb each)
2 packages taco seasoning
1 medium onion, diced
1 can (4 oz) green chilies
1 Tablespoon vinegar
10 flour tortillas
1 1/2 cups (6 oz) shredded Monterrey Jack cheese
1 1/2 cups diced tomatoes
3/4 cup sour cream

Directions:

Cut steaks in half and rub with taco seasoning. Place in slow cooker coated with non-stick cooking spray. Top the steaks with onions, chilies, and vinegar. Cover and cook on low for 8 - 9 hours until meat is tender. Remove steaks and cool slightly. Shred steaks with two forks. On tortillas, spread sour cream. Top with steaks, onions, chilies, cheese, and tomatoes.

Makes 10 tortillas.

Source: Taste of Home magazine

Smothered Pork Chops

2007-11-18T18:41:00.001-08:00

These are great. Its a classic recipe that everyone will love.

Ingredients:

2-3 pork chops
1/3 cup flour
1 Tablespoon onion powder
2 teaspoons garlic powder
1/2 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon pepper
3 Tablespoons olive oil
1/4 cup buttermilk
1/2 cup chicken broth
1/4 cup sour cream

Directions:

Mix flour, onion powder, garlic powder, cayenne, salt, and pepper with fork in shallow bowl. Heat olive oil in skillet over medium heat. Dredge the pork chops in flour mixture. Shake off excess. Fry until cooked thoroughly, about 4 minutes on each side. Remove chops. Add remaining flour and chicken broth to pan. Cook about 2 minutes. Stir in butter milk and sour cream. Simmer about 5 minutes. Return chops to pan for 1 minute. Serve pork chops with sauce mixture on top.

2 servings.

Source: Tyler Florence - www.foodnetwork.com

Buttermilk Cheese Potatoes

2007-11-18T18:31:00.000-08:00

It was clean out the fridge time, and I had these potatoes that needed to be eaten. They turned out really good.

Ingredients:

2 Tablespoons butter
4 red potatoes, peeled and sliced
3/4 cup buttermilk
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cup (6 oz) shredded cheddar cheese
Parsley flakes

Directions:

Melt butter in skillet. Cook potatoes until lightly browned. Sprinkle with salt and pepper. Pour buttermilk in pan over potatoes. Boil gently until the buttermilk is absorbed. Sprinkle with cheese and allow to melt. Stir well and sprinkle with parsley.

4 servings.

Chocolate Peanut Butter Rice Crispy Treats

2007-11-18T18:03:00.000-08:00

I made this for DH, because he said he was craving "something sweet." It turned out great, and I got to combine DH's two favorites - chocolate and peanut butter - with ingredients I already had around the house.

Ingredients:

4 cups (30 large) marshmallows
3/4 cup peanut butter
4 cup Rice Crispy's
4 Tablespoons butter
1/2 cup chocolate chips

Directions:

Melt butter, peanut butter, and marshmallows in pan over medium heat. Grease a casserole pan. When everything melts, add the rice cripsy's and chocolate chips. Mix and pat into greased pan.

Pumpkin Cupcakes with Cream Cheese Frosting

2007-11-15T07:33:00.000-08:00

I also made these for our potluck luncheon at work. This was my first time trying the recipe. I liked them, but they were very very sweet. The cream cheese frosting tasted more like candy than cake frosting. However, I would still recommend them, as most people liked them.

Cupcakes:

2 cups sugar
4 eggs
1 cup vegetable oil
1 (15 oz) can pumpkin
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 bag chocolate chips

Preheat oven to 350. Cream the eggs and the sugar together in a bowl. Stir in the oil and pumpkin. Mix well. In a separate bowl, sift all the dry ingredients together. Stir into the pumpkin mixture, and mix well. Pour into greased cupcake pan (or you can use the liners). Bake for 10 - 15 minutes, until knife in center comes out clean. Let cool for 1 hour.

Cream Cheese Frosting:

8 oz package cream cheese
1/2 cup butter
4 cups powdered sugar
1 - 2 teaspoons vanilla

Cream butter and cream cheese together in mixer. Add in powdered sugar and vanilla. When the cupcakes are cool (after about 1 hour), frost with the frosting.

This recipe makes about 20 - 24 muffins.

Source: Bliss~Felicite cooking blog - lifeinblissfulness.blogspot.com

Squash Casserole

2007-11-15T07:23:00.000-08:00

I made this for a potluck luncheon we had at work. I can't remember where I got this recipe at, but I've made it several times, and it is always a crowd favorite. It really is the best squash casserole recipe I've ever made. I made 2 pans - one for work and one for me at home :) If you are only making it at home, you will probably want to half this recipe. The portions set out below make about 16 - 18 servings.

Ingredients:

1 box cornbread mix
6 eggs
2 sticks (1 cup) butter
1 onion, diced
2 cans sweet cream corn
3 lbs (8 – 10) squash, sliced
¼ cup sugar
8 oz. cheddar cheese
½ teaspoon onion powder
½ teaspoon garlic salt
½ teaspoon pepper

Directions:

Preheat oven to 350. Boil squash in water for 8 – 10 minutes, but not more than 15 minutes. In bowl, mix all ingredients, stirring well. Add additional seasonings if needed. Pour into 2 small greased (or 1 large greased) dish. Bake for 45 minutes.

Meatloaf

2007-11-15T07:07:00.000-08:00

This is one of my favorites. Its not very pretty, but it tastes great. Its so easy to make - just mix up the ingredients and pop it in the oven. I usually help myself to two servings.... DH likes it too :)

Ingredients:

1 1/2 lbs. extra lean ground beef

1 tomato, diced

1/2 onion, diced

1 bread slice, torn into small pieces

1/4 cup milk

1 egg

8 oz can (1 cup) tomato sauce

1 Tablespoon Worcestershire sauce

2 Tablespoons mustard

1/2 teaspoon pepper

2 Tablespoons parsley

1 clove garlic, minced

1 teaspoon salt

Directions:

Preheat oven to 375. Mix all ingredients together. Form the meat mixture into a greased pan. Bake for 50 minutes to 1 hour.

4 - 6 servings.

Salsa Chicken

2007-11-12T20:01:00.000-08:00

I had a lot of left-over salsa from the other night that I wanted to use. I created this easy recipe using some ingredients I already had around the house. DH ate two huge plates full, so I'm pretty sure he liked it.

Ingredients:

1 lb boneless skinless chicken breasts (2 breasts)

1 package Spanish rice (I used Zatarains)

1 can diced tomatoes

1 can corn, drained

1 cup salsa

1 cup shredded cheddar cheese

Spices to taste (cumin, cilantro, salt, pepper)

Directions:

Preheat oven to 375. In a greased casserole pan, place the uncooked rice, the seasoning packet that come with the rice, and 1 1/2 cups of water. Mix well. Stir in can corn (drained) and diced tomatoes (with juices). Place the two chicken breasts in the pan on top of the rice. Season the chicken with spices. (I used about 1 teaspoon each of cumin, cilantro, salt, and pepper). Top each chicken breast with 1/2 cup salsa. Cover the dish with aluminum foil. Bake covered for 45 - 50 minutes. Top the salsa chicken with cheddar cheese. Return to oven and bake uncovered for an additional 10 - 15 minutes.

2 servings. I served this with Velveeta shells and cheese (DH's favorite side dish).

Chicken Fingers with Honey Mustard Sauce

2007-11-11T17:23:00.000-08:00

I also made these chicken fingers for family. The recipe I got for these looked good, but I made several changes to the recipe. The dipping sauce is also delicious. I doubled the recipe listed below.

Chicken Fingers:

1 lb boneless skinless chicken tenderloins
1 Tablespoon honey
2 egg whites, beaten
2 cups crushed honey graham crackers (I put them in a bag and hit with a hammer)
1/2 teaspoon pepper

Preheat oven to 450. Mix egg whites and honey in shallow bowl. In another shallow bowl, mix graham cracker crumbs and pepper. Dip each tenderloin into the egg/honey and then into the graham cracker crumbs. Shake off any excess. Lay on greased cookie sheet. Bake for 11 - 13 minutes or until done.
.

Serve with honey mustard sauce.
.
.
Honey Mustard Sauce:
.
1/4 cup honey
4 Tablespoons Dijon mustard
1/4 teaspoon garlic powder

Mix all ingredients together and chill for at least one hour.
.
Serve with chicken fingers.
.
.
Source: Adamswife.blogspot.com

Homemade Salsa

2007-11-11T16:47:00.000-08:00

I made homemade salsa as an appetizer for my family before my brother's football game. It turned out pretty good, but it wasn't very hot - I would probably characterize it as mild. Add more crushed red pepper flakes to make it hotter.

Ingredients:

2 tomatoes, diced into small pieces
1/2 - 3/4 can corn, drained
1 small red or purple onion, diced
1/3 cup lime juice
1/8 cup EVOO
1 1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 cup cilantro
1/8 cup chopped parsley flakes
3 cloves garlic, minced
1/2 teaspoon salt
3/4 teaspoon crushed red pepper flakes
Optional: 1 can black beans, drained
.
Directions:
Mix all ingredients together and chill over night.
.
Serve with tortilla chips.

Hamburger Stroganoff

2007-11-08T18:58:00.000-08:00

This is DH's very favorite meal. Its really easy to make, and since he love it so much, I end up making at least once a month.

Ingredients:

1 lb extra lean ground beef

1/2 cup chopped onions

1 lb sliced mushrooms

1 can cream of mushroom soup

1 cup fat free sour cream

1/4 cup butter

2 Tablespoons flour

2 teaspoon salt

1 teaspoon pepper

1 clove garlic

1/2 teaspoon paprika

Egg noodles

Directions:

Cook egg noodles in salt water according to package directions. Saute the onions in butter for about 2 minutes. Add the ground beef and mushrooms. Cook until beef is done, and drain. Add garlic, salt, pepper, paprika, and flour. Stir and saute about 1 minute. Add the soup and 1/2 - 1 can of water. Reduce heat to medium and simmer 10 minutes. Stir in sour cream. (At this point, I had to add some additional salt and pepper for taste). Serve immediately over egg noodles.

This makes enough for dinner for 2 and some left over for lunches. I served this with cheese biscuits, see below.

Jim N Nicks Cheese Biscuits

2007-11-08T18:48:00.001-08:00

DH and I love the cheese biscuits at Jim N Nicks. I searched the web until I finally found a recipe for them. These were very good, and they taste just like the ones at Jim N Nicks.

Ingredients:

1 1/2 cups flour
1 cup sugar
1 cup shredded cheddar cheese
3/4 cup milk (2% works best)
1 egg, beaten well
4 Tablespoon butter, softened
1 1/2 teaspoon baking powder
1/4 teaspoon vanilla

Directions:

Mix all ingredients together. Pour into greased muffin pan and bake at 400 for 15 - 20 minutes.

This recipe make about 12 muffins.

Source: kitchenlink.com

Chicken with Wild Mushrooms and Balsamic Cream Sauce

2007-11-07T17:59:00.000-08:00

When I read this recipe, I knew it would be delicious, and it was! DH and I loved it. This recipe is a keeper. It only takes about 30 minutes, but tastes like it has been simmering for hours.

<-- Chicken cooking in the pan

Ingredients:

1/2 lb orzo pasta or rice (I used whole grain wild brown rice)

1 lb boneless skinless chicken tenderloins

1/2 lb (1 pkg) white mushrooms

2 shallots, thinly sliced (I left these off)

2 Tablespoons butter

2 Tablespoons flour

1 1/2 cups chicken broth

3 Tablespoons heavy cream or half-and-half

1 Tablespoon Balsamic vinegar

2 Tablespoon EVOO

3 garlic cloves, minced

1/2 Tablespoon thyme

Salt

Pepper

Directions:

Cook the pasta/rice in salt water according to the package directions. Preheat EVOO in skillet over medium heat. Season chicken with salt and pepper. Cook the chicken in the EVOO for about 7 - 10 minutes until cooked. Remove the chicken from the pan and keep warm. In pan, melt butter and cook mushrooms 4 - 5 minutes. Season the mushrooms with salt and pepper. Add shallots, garlic, and thyme to the pan. Cook 2 minutes. Add the flour and cook 1 minute. Whisk in the broth, vinegar, and cream. Bring to a boil. Reduce heat and simmer of medium-low for about 5 minutes, until the sauce thickens. Add the chicken back to the pan. Serve the chicken and sauce over the pasta/rice.

2-3 servings. I served this with sweet rolls and cream corn.

Source: This is a Rachel Ray 30 minute meal!

Pizza Roll

2007-11-06T20:52:00.001-08:00

I always make lunch for DH to take to school with him. Its usually a sandwich, but today I made him a pizza roll. Its similar to a calzone, but longer. DH was pleasantly surprised.

Ingredients:

1 roll refrigerated French bread dough

Pepperoni

Mozzarella cheese

Parmesan Cheese

1 Egg white

Directions:

Preheat oven to 350. Roll out the french dough until it is flat. Sprinkle the dough with Mozzarella cheese and Parmesan cheese. Use as much as you want. Top with pepperoni slices. Roll the dough up into a cylinder shape. Pinch the ends and top to seal. In a small bowl, mix the egg white and 1/4 cup water. Brush the top and sides of the roll with the egg white/water. Bake on a greased cookie sheet for 17 - 20 minutes.

2 servings

Kabobs!!

2007-11-06T20:39:00.000-08:00

Seasoned with steak seasoning:

DH came home early tonight to celebrate turning in his final paper. In celebration, I scrapped the pork chops I had been planning and we made kabobs instead. They were easy, but delicious.

Ingredients:

2 filet minion steaks, cut into pieces
1/2 onion, cut into large pieces
20 cherry tomatoes
Worcestershire sauce
Steak seasoning (we used Montreal Steak seasoning)

Optional: Green peppers or mushrooms, cut into large pieces

Directions:

Use kabob sticks to prick steaks and vegetables, alternating steaks with onions and tomatoes. Season with steak seasoning and Worcestershire sauce. Cook on the grill for about 15 minutes. I made garlic mashed potatoes on the side and french bread rolls.

Blue Cheese Sirloin Patties

2007-11-06T11:17:00.000-08:00

This take on the traditional hamburger is something that everyone should love.

Ingredients:

1 1/2 lbs extra-lean ground beef (or turkey)
1/2 cup shredded cheddar cheese
1/4 cup blue cheese
1/8 cup parsley flakes
2 teaspoons Dijon mustard
1 teaspoon Worcestershire
1 clove garlic, minced
1 Tablespoon EVOO
1/4 teaspoon salt

Directions:

Shape beef into 8 very thin patties. In a bowl, mix the cheeses, parsley, mustard, garlic, Worcestershire, and salt. Place 1/4 of the mixture onto 4 of the patties. Spread evenly. Top with the remaining 4 patties. Mash the sides together to seal. Heat the EVOO in a skillet over medium-high heat. Cook the patties at about 5- 7 minutes on each side.

4 servings. These go great with French Fries or baked beans

Easy Chicken and Dumplings

2007-11-06T07:54:00.000-08:00

This is a classic semi-homemade meal. DH loves it, and it is the easiest thing to make.

Ingredients:

2 boneless skinless chicken breasts
1 – 2 cans of cream of chicken soup (condensed)
1 can refrigerated biscuits
Salt and pepper
Any other seasoning you may want (thyme leaves or paprika)
Milk or cream broth or EVOO
Optional: carrots or celery or onions

Directions:

There are two options for cooking the chicken:
Option 1 : Preheat oven to 375. In small dish, lay the two chicken breasts. Cover in either milk or chicken broth. Season well with salt and pepper. (If you are using vegetables, place them in the pan around the chicken). Cover loosely with aluminum foil and bake chicken for 45 minutes to 1 hour or until cooked.

Option 2: Preheat EVOO in skillet. Season the chicken well with salt and pepper. Cook the chicken in the skillet covered for 10 to 15 minutes on medium heat, until the chicken is done. Be sure to flip the chicken every 2 minutes to avoid toughening of the chicken.

To make the dumplings: In a pot, pour the cream of chicken soup and 1 can of water. (You may need more water, depending on how much you are making). (Also, you can use the cooked chicken broth instead of water). Season the soup with salt and pepper or any other seasonings you want to use. Bring to a boil. As it boils, tear off small pieces of the biscuits and drop into the boiling soup. Boil for about 8 – 10 minutes, until “dumplings” are cooked. Add the chicken (and vegetables).

Farmhouse BBQ Muffins

2007-11-06T07:45:00.000-08:00

This is not low fat, but these are so delicious!! My little brother won a 4H cooking contest with these years ago. DH loves these, and can't get enough. They are so easy to make!

Ingredients:

10 oz can buttermilk biscuits (the flaky biscuits or extra large biscuits don't work as well)
1 lb extra-lean ground beef
1/3 cup ketchup
3 Tablespoons brown sugar
1/3 teaspoon chili powder
1 Tablespoon cider vinegar
1 cup cheddar cheese

Directions:

Preheat oven to 375. Separate the dough into twelve biscuits. Flatten the biscuits into 5 inch circles. Press into the bottom and sides of greased muffin cups. Meanwhile, brown the beef in a skillet. Drain the beef and pour into mixing bowl. To the bowl, add ketchup, brown sugar, vinegar, and chili powder. Mix well. Divide among the biscuits. Top each "muffin" with cheese. Bake for 18 - 20 minutes. Makes 3-4 servings

These muffins go great with most vegetables, including corn, carrots, or a nice ranch salad. No bread required.

Jazzed Up Vodka Chicken over Penne

2007-11-06T07:37:00.000-08:00

I've only made this once. I really liked it, because I love all things Italian, but it was DH's favorite. He doesn't like the vodka sauce as much as I do.

Ingredients:

1 jar vodka sauce
6 oz penne pasta
2 chicken breasts, cut into pieces
Italian seasoning
garlic powder
1/2 cup mushrooms, sliced
EVOO (extra-virgin olive oil)
1/4 cup Parmesan cheese
2 teaspoons capers (I left these off)

Directions:

Cook penne according to package directions. Season the chicken with salt, pepper, Italian seasoning, and garlic powder. Cook the chicken in EVOO until no longer pink. Drain chicken, and pour vodka sauce over chicken. Add capers and mushrooms. Simmer for about 10 minutes. Add the penne and simmer and additional 5 minutes. To serve: Place chicken on plate over pasta. Drizzle on EVOO and sprinkle with Parmesan cheese.

2-3 servings.

I got this recipe from by friend Monica of mealsbymonica http://mealsbymonica.blogspot.com

Stuffed Peppers

2007-11-05T19:12:00.000-08:00

This is a classic recipe that my mom has been making for years. DH really likes it and usually helps himself to two peppers.

Ingredients:

3 bell peppers

3/4 lb extra-lean ground beef

1/8 cup diced onion

1/2 cup cooked long grain brown rice

1 teaspoon salt

1 garlic clove

8 - 12 oz tomato sauce

1/3 cup mozzarella cheese (feel free to use fat free)

Directions:

Cook rice according to package directions. Cook beef and onion in pan until browned. Remove the top of each pepper. Remove the seeds and rinse. Boil the peppers in water for about 5 minutes. Preheat oven to 350. In beef pan, stir in rice, salt, garlic, tomato sauce. Cook until heated through, about 5 minutes. Stuff the peppers with the beef and rice mixture. Stand upright in baking dish. Pour any extra mixture around the sides of the peppers. Cover loosely with aluminum foil and bake 45 minutes. Sprinkle with cheese. Bake an additional 10 minutes.

3 servings. I made this with corn or the cob and buttermilk biscuits.

Zesty Beef and Pasta

2007-11-05T18:30:00.000-08:00

DH really liked this one. He usually doesn't eat vegetables, so any chance for me to sneak vegetables into his diet is a success.

Ingredients:

1 lb extra-lean ground beef

1 green pepper, sliced up

1 cup chopped onion

14 oz can stewed tomatoes

12 oz can corn, drained

2 cups egg noodles

4 oz can green chilies, drained

1 package taco seasoning

1 teaspoon salt

1/2 teaspoon pepper

1 cup grated cheese, Monterrey Jack or Mozzarella

Directions:

Preheat oven to 350. Cook beef, onion, and peppers in skillet until beef is cooked and vegetables are tender, about 10 minutes. Drain, and add tomatoes, juice and all. Stir to mix well. Add all remaining ingredients, except noodles. Cook and stir about 5 minutes. Pour noodles in sprayed casserole dish. Top with meat and vegetable mixture from pan. Cover with aluminum foil and bake for about 25 minutes. Stir once. Sprinkle with cheese. Bake uncovered for an additional 10 minutes.

This makes about 6 servings. 1 serving = 315 calories, 15 grams of fat, and 30 carbs

Parmesan Chicken

2007-11-05T18:22:00.000-08:00

Ingredients:

2 boneless chicken breasts
2 cups bread crumbs
1 egg
1/2 cup milk
1 Tablespoon parsley
1 teaspoon oregano
1 teaspoon garlic powder
1/4 teaspoon paprika
pinch salt
3 Tablespoons olive oil
3 cups pomodoro sauce
Mozzarella cheese

Directions:

Preheat oven to 375. Mix egg and milk in a bowl. In another bowl, mix together bread crumbs, parsley, oregano, garlic, paprika, and salt. Pound the chicken with a mallet until it is about 1/2 inch thick. Preheat the olive oil in a pan. Dip the chicken into the egg/milk, and then into the bread crumbs. Cook in the oil for about 7 minutes on each side.

Serve over pasta or rice with the pomodoro sauce.

Spinach Meatloaf

2007-11-05T17:17:00.000-08:00

I have never made this for DH, because he doesn't like spinach. I used to make it for my friends all the time, and they loved it.

Ingredients:

1/2 Tablespoon olive oil
1/2 of a small onion, diced
5 oz package of frozen spinach, thawed, squeezed, and dried
1/8 teaspoon nutmeg
1/2 cup bread crumbs (about 1 slice)
1/4 cup grated Romano cheese
1/4 cup heavy cream
1/2 teaspoon salt
1 egg
1 lb ground beef

Directions:

Preheat the oven to 375. Pre-spray a metal pan with cooking oil. In a skillet, cook the onion in the olive oil over medium-high heat. Cook about 5 minutes, until the onion is tender. Remove half the onion from the pan, and set aside. To the skillet, add spinach, 1/4 cup bread crumbs, 1/8 cup Romano cheese, 1/8 cup heavy cream, and 1/8 teaspoon salt. To the other 1/2 of the onions, mix together with the raw meat, the egg, the remaining breadcrumbs, the remaining Romano cheese, the remaining cream, and 1/8 teaspoon salt. Mix well. Put 1/2 of the meat into the greased pan, then the spinach mixture, then another layer of meat. Bake for 1 hour and 15 minutes.

Makes about 4 servings.