INGREDIENTS
Macaroni noodles, cooked
1 lb ground beef
1/2 onion, chopped
1 can cheddar cheese soup
1 can Rotel tomatoes
Shredded cheddar cheese
DIRECTIONS
Boil macaroni noodles, drain and set aside. Brown beef and onion together. Mix the noodles, beef, onion, soup and tomatoes together. Put mixture in a baking pan, sprinkle with cheese and cook for 15-20 minutes at 350 degrees.
Friday, April 8, 2011
Crispy Southwest Chicken Wraps
Recipe from Mel's Kitchen Cafe.
INGREDIENTS
INGREDIENTS
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
2 cups shredded cheese
Sour cream
6 burrito-sized flour tortillas
DIRECTIONS
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Dot with 1-2 Tbsp of sour cream. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Makes 6 wraps.
Monday, March 21, 2011
Lasagna
1 lb ground beef
2 cans (16 oz) diced tomatoes
1 can tomato paste
1/2 pouch of pepperoni
2 Tbsp Italian Seasoning (or to taste)
1 tsp Garlic Salt (or to taste)
8 oz ricotta cheese
8 oz cottage cheese
8 oz mozzarella cheese, shredded
12 lasagna noodles
Cheddar cheese, shredded
DIRECTIONS
In a blender, mix the tomatoes, tomato paste, pepperoni and seasonings, then put in a large bowl. Brown hamburger meat and add to the tomato mixture. In a separate bowl, mix the ricotta cheese, cottage cheese and mozzarella cheese together. Cook the lasagna noodles as directed on the box (boil about 6-8 minutes). In a 9x13 greased pan, layer the cooked lasagna noodles, cheese mixture and tomato mixture. Repeat. For the final layer, place the noodles, then tomato mixture, then a combination of shredded mozzarella and cheddar cheese. Cover with foil and bake at 350 degrees for 1 hour.
Gorgonzola Pasta Sauce
INGREDIENTS
2 cups heavy cream
2-3 fresh rosemary sprigs
6 oz Gorgonzola cheese, crumbled
Salt and freshly ground pepper
DIRECTIONS
In a medium saucepan over medium heat, bring the cream and 1 of the rosemary sprigs to a boil. Reduce the heat to low and simmer until the cream is reduced by one-third, about 15 minutes. Remove from the heat. Remove and discard the rosemary sprig. Stir in the Gorgonzola cheese. Reduce the heat to low, return the pan to the heat and stir until the cheese is completely melted. Add salt and pepper to taste. Remove from the heat but keep warm.
*Serve over cooked pasta noodles. It is delicious on pumpkin flavored or fettuccine noodles. We also enjoy adding chicken and mushrooms to the sauce.
2 cups heavy cream
2-3 fresh rosemary sprigs
6 oz Gorgonzola cheese, crumbled
Salt and freshly ground pepper
DIRECTIONS
In a medium saucepan over medium heat, bring the cream and 1 of the rosemary sprigs to a boil. Reduce the heat to low and simmer until the cream is reduced by one-third, about 15 minutes. Remove from the heat. Remove and discard the rosemary sprig. Stir in the Gorgonzola cheese. Reduce the heat to low, return the pan to the heat and stir until the cheese is completely melted. Add salt and pepper to taste. Remove from the heat but keep warm.
*Serve over cooked pasta noodles. It is delicious on pumpkin flavored or fettuccine noodles. We also enjoy adding chicken and mushrooms to the sauce.
Roast Chicken and Vegetables
Recipe from Jessica Seinfeld on Oprah.com.
INGREDIENTS
1 whole chicken (4 pounds)
1 Tbsp. and 3/4 tsp. kosher salt
3/4 tsp. crushed black pepper
3 Tbsp. olive oil
1 lemon
6 sprigs fresh rosemary
1 pound carrots , cut into 3-inch sticks
1 pound small red potatoes , halved
DIRECTIONS
Pre-heat the oven to 400°. On a sheet pan, toss the carrots and potatoes with 2 tablespoons of oil, 4 sprigs rosemary, 3/4 teaspoon salt and 1/4 teaspoon pepper. Rinse and pat dry the chicken and season with the remaining salt and pepper, then rub with 2 tablespoons of the oil. Pierce the lemons several times with the tip of a paring knife and stuff, along with 2 sprigs of the rosemary, into the cavity of the chicken. Using cooking twine, tie the legs together.
Nestle the chicken among the vegetables and put in the oven—with the chicken's legs toward the back of the oven. Roast, stirring the vegetables once, until the chicken is cooked through (the internal temperature reaches 165° in the thickest part of the thigh), 55 to 60 minutes.
Carve and serve with the roasted vegetables.
INGREDIENTS
1 whole chicken (4 pounds)
1 Tbsp. and 3/4 tsp. kosher salt
3/4 tsp. crushed black pepper
3 Tbsp. olive oil
1 lemon
6 sprigs fresh rosemary
1 pound carrots , cut into 3-inch sticks
1 pound small red potatoes , halved
DIRECTIONS
Pre-heat the oven to 400°. On a sheet pan, toss the carrots and potatoes with 2 tablespoons of oil, 4 sprigs rosemary, 3/4 teaspoon salt and 1/4 teaspoon pepper. Rinse and pat dry the chicken and season with the remaining salt and pepper, then rub with 2 tablespoons of the oil. Pierce the lemons several times with the tip of a paring knife and stuff, along with 2 sprigs of the rosemary, into the cavity of the chicken. Using cooking twine, tie the legs together.
Nestle the chicken among the vegetables and put in the oven—with the chicken's legs toward the back of the oven. Roast, stirring the vegetables once, until the chicken is cooked through (the internal temperature reaches 165° in the thickest part of the thigh), 55 to 60 minutes.
Carve and serve with the roasted vegetables.
Crockpot Lasagna
Recipe and image from Jessica Seinfeld on Oprah.com.
INGREDIENTS
3 cans (14.4 ounces) crushed tomatoes
3 cloves garlic , finely chopped
2 Tbsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
1/4 tsp. freshly ground black pepper
2 containers (15 ounces each) fresh ricotta
2 cups (8 ounces) grated mozzarella
1/4 cup grated Parmesan
12 lasagna noodles (about three-quarters of a 1-pound box)
5 ounces (about 6 cups) baby spinach
DIRECTIONS
In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan. In the bottom of a 5- to 6-quart crockpot, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.
Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.
INGREDIENTS
3 cans (14.4 ounces) crushed tomatoes
3 cloves garlic , finely chopped
2 Tbsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
1/4 tsp. freshly ground black pepper
2 containers (15 ounces each) fresh ricotta
2 cups (8 ounces) grated mozzarella
1/4 cup grated Parmesan
12 lasagna noodles (about three-quarters of a 1-pound box)
5 ounces (about 6 cups) baby spinach
DIRECTIONS
In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan. In the bottom of a 5- to 6-quart crockpot, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.
Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.
Greek Rotisserie Chicken Pasta Salad
INGREDIENTS
1 pkg whole wheat penne pasta, drained and cooled
1 pkg grape tomatoes
1 can kalmata olives, drained (or black olives if you prefer)
1/2 red onion chopped into 1" pieces
1 can drained quartered artichoke hearts
1 rotisserie chicken meat, shredded
1 pkg reduced fat feta cheese
1 bottle Greek Salad dressing (I use Kroger brand)
DIRECTIONS
Mix all ingredients and enjoy!
1 pkg whole wheat penne pasta, drained and cooled
1 pkg grape tomatoes
1 can kalmata olives, drained (or black olives if you prefer)
1/2 red onion chopped into 1" pieces
1 can drained quartered artichoke hearts
1 rotisserie chicken meat, shredded
1 pkg reduced fat feta cheese
1 bottle Greek Salad dressing (I use Kroger brand)
DIRECTIONS
Mix all ingredients and enjoy!
Homemade Granola
Recipe from Cara W.
INGREDIENTS
3 1/2 cups rolled oats
1/2 cup coconut flakes, unsweetened
3 Tbsp flax seeds
3 Tbsp sesame seeds
3 Tbsp wheat germ
1/4 cup sunflower or pumpkin seeds
1/2 cup toasted mixed nuts (i.e. pistachios, almonds, pecans)
2 tsp cinnamon
1 tsp sea salt
1/4 cup brown sugar
1/4 cup canola oil (or coconut oil, extra virgin olive oil)
2 Tbsp honey
1 Tbsp pure maple syrup (or molasses)
2 tsp pure vanilla extract
2 cups mixed dried fruit (i.e. Raisins, craisins,...when doubling do 1 1/2 cups of each)
DIRECTIONS
Preheat oven to 375 degrees. Line cookie sheet with foil (make a little lip around edge to prevent spill). In a large bowl, combine all ingredients except dried fruit. Stir well. Spread mixture on sheet. Bake 20-30 minutes, stirring every 10 minutes. Remove and cool completely in pan. When cool, add fruit. Delicious in yogurt!
*When doubling, still cook on one cookie sheet.
INGREDIENTS
3 1/2 cups rolled oats
1/2 cup coconut flakes, unsweetened
3 Tbsp flax seeds
3 Tbsp sesame seeds
3 Tbsp wheat germ
1/4 cup sunflower or pumpkin seeds
1/2 cup toasted mixed nuts (i.e. pistachios, almonds, pecans)
2 tsp cinnamon
1 tsp sea salt
1/4 cup brown sugar
1/4 cup canola oil (or coconut oil, extra virgin olive oil)
2 Tbsp honey
1 Tbsp pure maple syrup (or molasses)
2 tsp pure vanilla extract
2 cups mixed dried fruit (i.e. Raisins, craisins,...when doubling do 1 1/2 cups of each)
DIRECTIONS
Preheat oven to 375 degrees. Line cookie sheet with foil (make a little lip around edge to prevent spill). In a large bowl, combine all ingredients except dried fruit. Stir well. Spread mixture on sheet. Bake 20-30 minutes, stirring every 10 minutes. Remove and cool completely in pan. When cool, add fruit. Delicious in yogurt!
*When doubling, still cook on one cookie sheet.
Olive Garden Zuppa Toscana
Recipe from Food.com.
INGREDIENTS
1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic, minced
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/4 bunch of kale
DIRECTIONS
Saute sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft. Add chicken bouillon and water and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and kale, let all heat through and serve.
INGREDIENTS
1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic, minced
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/4 bunch of kale
DIRECTIONS
Saute sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft. Add chicken bouillon and water and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and kale, let all heat through and serve.
Saturday, March 19, 2011
Hawaiian Haystacks
INGREDIENTS
3 cups cooked, chopped chicken
2 cans cream of chicken soup, heated through
4 cups cooked rice
Tomatoes
Chow Mein noodles
Grated cheese
Coconut
Green peppers
Pineapple
Mandarin oranges
Slivered almonds
Celery
DIRECTIONS
DIRECTIONS
Layer each plate with rice, chicken soup and any combination of the remaining ingredients.
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