3 lbs boneless, skinless chicken breast halves
2 tbsp vegetable oil
1 can (8oz) unsweetened, crushed pineapple, undrained
1 cup brown sugar, packed
½ cup honey
1/3 cup lemon juice
¼ cup butter, melted
2 tbsp prepared mustard
2 tsp soy sauce
In a skillet, brown chicken in oil, on both sides. Transfer to a 5 qt slow-cooker. Combine the remaining ingredients, pour over chicken.
Cover and cook on low for 3-4 hrs or until chicken is done.
Strain pan juices, reserving pineapple. Serve the pineapple over the chicken.
Tuesday, October 27, 2009
Honey Garlic Sauce for Meatballs
1 cup beef stock
4 cloves garlic, minced
4 tsp liquid honey
1 tbsp cornstarch
Dash hot pepper sauce
1 green onion, chopped
In a large skillet, whisk together beef stock, garlic, honey, cornstarch and hot pepper sauce, cook, whisking over med. Heat until thickened.
Pour over hot cooked meatballs.
Sprinkle with onions.
To freeze: Allow sauce and meatballs to cool (separately). Store meatballs in a large freezer bag and sauce in a medium freezer bag (place inside bag with meatballs) and freeze together. Reheat.
4 cloves garlic, minced
4 tsp liquid honey
1 tbsp cornstarch
Dash hot pepper sauce
1 green onion, chopped
In a large skillet, whisk together beef stock, garlic, honey, cornstarch and hot pepper sauce, cook, whisking over med. Heat until thickened.
Pour over hot cooked meatballs.
Sprinkle with onions.
To freeze: Allow sauce and meatballs to cool (separately). Store meatballs in a large freezer bag and sauce in a medium freezer bag (place inside bag with meatballs) and freeze together. Reheat.
Sweet and Sour Sauce for Meatballs
¾ cup br. sugar
¼ cup vinegar
1 ¼ cup pineapple juice
¾ cup water
2 ½ tbsp soya sauce
3 ½ tbsp cornstarch dissolved in ½ cup cold water
Bring to a boil over low heat.
If freezing: Cool and store in freezer bag or container.
¼ cup vinegar
1 ¼ cup pineapple juice
¾ cup water
2 ½ tbsp soya sauce
3 ½ tbsp cornstarch dissolved in ½ cup cold water
Bring to a boil over low heat.
If freezing: Cool and store in freezer bag or container.
Beefaroni II (the kids' favorite of the two)
1 lb ground beef
2 cups shredded cheddar cheese
2 (15 oz) cans tomato sauce
2 Tbsp butter
1 (16 oz) package uncooked elbow macaroni
salt and pepper to taste
Preheat oven to 350 degrees F.
Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain.
While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Drain and stir in butter. Transfer to a large casserole dish and mix in the beef, tomato sauce and cheese. Sprinkle with salt and pepper, to taste.
Bake, uncovered, for 30 minutes or until heated through and bubbly.
2 cups shredded cheddar cheese
2 (15 oz) cans tomato sauce
2 Tbsp butter
1 (16 oz) package uncooked elbow macaroni
salt and pepper to taste
Preheat oven to 350 degrees F.
Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain.
While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Drain and stir in butter. Transfer to a large casserole dish and mix in the beef, tomato sauce and cheese. Sprinkle with salt and pepper, to taste.
Bake, uncovered, for 30 minutes or until heated through and bubbly.
Broccoli Dip
1 stalk broccoli
1/2 red pepper
1/4 purple onion
2 cloves garlic
1 cup grated cheddar cheese
1/2 cup sour cream
1/2 cup miracle whip
Chop all veggies, mix in sour cream, cheese and miracle whip. Bake at 375 for 25 minutes. Serve warm with crackers or tortilla chips.
1/2 red pepper
1/4 purple onion
2 cloves garlic
1 cup grated cheddar cheese
1/2 cup sour cream
1/2 cup miracle whip
Chop all veggies, mix in sour cream, cheese and miracle whip. Bake at 375 for 25 minutes. Serve warm with crackers or tortilla chips.
Black Berry Muffins with Crumble Topping
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
2 eggs
1 cup vanilla or plain yogurt
1/2 cup canola oil
1 tsp vanilla
1 cup frozen blackberries
Crumble topping:
1/4 cup flour
1/4 cup brown sugar
2 Tbsp oats
1 tsp cinnamon
1/4 tsp nutmeg
3 Tbsp butter
Preheat oven to 375. Grease or line muffin tins.
In a medium sized bowl stir together flour, baking powder and soda and salt. Set aside.
Prepare crumble topping in a small bowl by combining dry ingredients and then crumbling butter into the mix with your fingers until everything is crumbly. Set aside.
In a large bowl, beat together sugar and eggs until creamy. Add yogurt, oil and vanilla and mix well. Add flour mixture and stir until blended. Gently fold in blackberries until evenly distributed through the batter.
Add batter to prepared tin, filling them 3/4 full. Sprinkle topping on each muffin and bake until a toothpick inserted in the center comes out dry,about 20 minutes or so.
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
2 eggs
1 cup vanilla or plain yogurt
1/2 cup canola oil
1 tsp vanilla
1 cup frozen blackberries
Crumble topping:
1/4 cup flour
1/4 cup brown sugar
2 Tbsp oats
1 tsp cinnamon
1/4 tsp nutmeg
3 Tbsp butter
Preheat oven to 375. Grease or line muffin tins.
In a medium sized bowl stir together flour, baking powder and soda and salt. Set aside.
Prepare crumble topping in a small bowl by combining dry ingredients and then crumbling butter into the mix with your fingers until everything is crumbly. Set aside.
In a large bowl, beat together sugar and eggs until creamy. Add yogurt, oil and vanilla and mix well. Add flour mixture and stir until blended. Gently fold in blackberries until evenly distributed through the batter.
Add batter to prepared tin, filling them 3/4 full. Sprinkle topping on each muffin and bake until a toothpick inserted in the center comes out dry,about 20 minutes or so.
Shamrock Smoothies
1 Tbsp sugar
2 green spearmint candy leaves
2 thin round chocolate mint patties
1 banana, peeled, cut in chunks
1 cup ice cubes
3/4 cup apple juice
1/4 cup plain yogurt
1/2 tsp vanilla
1/4 tsp orange extract
2-3 drops green food coloring
Place small sheet of waxed paper on a work surface; sprinkle with sugar. Place leaves on paper and top with 2nd sheet of waxed paper. Roll out leaves to 1/4 inch thickness. Cut out 2 (1 1/4 x 1 inch) cut out 2 shamrock shapes. Press 1 onto each mint pattie.
Blend remaining ingredients. Pour into glasses. Garnish with mints.
2 green spearmint candy leaves
2 thin round chocolate mint patties
1 banana, peeled, cut in chunks
1 cup ice cubes
3/4 cup apple juice
1/4 cup plain yogurt
1/2 tsp vanilla
1/4 tsp orange extract
2-3 drops green food coloring
Place small sheet of waxed paper on a work surface; sprinkle with sugar. Place leaves on paper and top with 2nd sheet of waxed paper. Roll out leaves to 1/4 inch thickness. Cut out 2 (1 1/4 x 1 inch) cut out 2 shamrock shapes. Press 1 onto each mint pattie.
Blend remaining ingredients. Pour into glasses. Garnish with mints.
Cool Sandwich Snacks
10 whole graham crackers, cracked in half.
1/2 cup chocolate fudge sauce
1 tub (8 oz) cool whip, thawed
Suggested garnishes:
multicolored sprinkles, assorted candies, finely crushed cookies, chocolate chunks, chopped nuts, flake coconut.
Spread 1/2 graham crackers lightly with chocolate sauce. Spread whipped topping on remaining 1/2 of crackers. Press together lightly, making sandwiches. Roll or lightly press edges in suggested garnishes.
Freeze 4 hours or overnight.
Can be made up to 2 weeks ahead. Wrap well with plastic wrap and freeze.
1/2 cup chocolate fudge sauce
1 tub (8 oz) cool whip, thawed
Suggested garnishes:
multicolored sprinkles, assorted candies, finely crushed cookies, chocolate chunks, chopped nuts, flake coconut.
Spread 1/2 graham crackers lightly with chocolate sauce. Spread whipped topping on remaining 1/2 of crackers. Press together lightly, making sandwiches. Roll or lightly press edges in suggested garnishes.
Freeze 4 hours or overnight.
Can be made up to 2 weeks ahead. Wrap well with plastic wrap and freeze.
Firecrackers
5 cups angel flake coconut
red food coloring
24 baked cupcakes, cooled
1 tub (12 oz) cool whip, thawed
blue decorating gel
red string licorice (pull aparts)
Tint coconut using red food coloring.
Trim any "lips" off the edges of cupcakes. Using a small amount of whipped topping, attach bottomes of 2 cupcakes together. Repeat with remaining cupcakes. Stand attached cupcakes on 1 end on a serving plate or tray.
Frost with remining cool whip. Press coconut onto sides.
Draw a star on top of each firecraker with decorating gel. Insert pieces of licorice for fuses. Store in fridge.
(Sprinkle with colored crystal sugars and small candy balls)
red food coloring
24 baked cupcakes, cooled
1 tub (12 oz) cool whip, thawed
blue decorating gel
red string licorice (pull aparts)
Tint coconut using red food coloring.
Trim any "lips" off the edges of cupcakes. Using a small amount of whipped topping, attach bottomes of 2 cupcakes together. Repeat with remaining cupcakes. Stand attached cupcakes on 1 end on a serving plate or tray.
Frost with remining cool whip. Press coconut onto sides.
Draw a star on top of each firecraker with decorating gel. Insert pieces of licorice for fuses. Store in fridge.
(Sprinkle with colored crystal sugars and small candy balls)
Monday, October 26, 2009
Hamburger Soup
6 c water
1 package onion soup mix
3 carrots, sliced
1 1/2 c cabbage
19 oz tomato juice
1 lb hamburger, browned, drained and rinsed
3 celery stalks, sliced
3 medium potatoes, cubed
salt & pepper
Mix water and soup mix and bring to a boil. Add all other ingredients and simmer 15-20 minutes.
1 package onion soup mix
3 carrots, sliced
1 1/2 c cabbage
19 oz tomato juice
1 lb hamburger, browned, drained and rinsed
3 celery stalks, sliced
3 medium potatoes, cubed
salt & pepper
Mix water and soup mix and bring to a boil. Add all other ingredients and simmer 15-20 minutes.
Lemony Roasted Vegetables
1 lb new potatoes (baby) halved or 3 medium potatoes cut in 1 1/2 inch pieces
3 stalks celery sliced at an angle 1/2 inch thick
4 small carrots cut in 1 1/2 inch pieces
1/4 c lemon juice
1 large onion, cut into wedges
2 Tbsp olive oil
1 tsp crushed, dried rosemary
1/4 tsp cracked pepper.
Preheat oven to 450 F. Put potatoes, celery, carrots & onion in greased, shallow roast pan. Combine lemon, oil, rosemary, salt & pepper in bowl. Drizzle over vegetables, toss to coat. Bake 30 minutes or until potatoes & onion wedges are tender, stir once.
I think Asparagus pieces would be excellent in here too!
3 stalks celery sliced at an angle 1/2 inch thick
4 small carrots cut in 1 1/2 inch pieces
1/4 c lemon juice
1 large onion, cut into wedges
2 Tbsp olive oil
1 tsp crushed, dried rosemary
1/4 tsp cracked pepper.
Preheat oven to 450 F. Put potatoes, celery, carrots & onion in greased, shallow roast pan. Combine lemon, oil, rosemary, salt & pepper in bowl. Drizzle over vegetables, toss to coat. Bake 30 minutes or until potatoes & onion wedges are tender, stir once.
I think Asparagus pieces would be excellent in here too!
Parmesan Tomatoes
2 medium tomatoes
2 tsp parmesan cheese
1/2 tsp dried basil
pinch pepper
Cut tomatoes in half; place in small baking dish, cut side up. Combine cheese, basil & pepper. Sprinkle over tomatoes. Bake at 325 F for about 7 minutes.
2 tsp parmesan cheese
1/2 tsp dried basil
pinch pepper
Cut tomatoes in half; place in small baking dish, cut side up. Combine cheese, basil & pepper. Sprinkle over tomatoes. Bake at 325 F for about 7 minutes.
Honey Dill Carrots
I have never measured quantities but I use minimal amounts of honey-just enough to give it a slight flavor.
After cooking and draining carrots I stir in a small amount of liquid honey (just enough to coat carrots) and then I add dried dill weed.
After cooking and draining carrots I stir in a small amount of liquid honey (just enough to coat carrots) and then I add dried dill weed.
Eatmore Bars
1 c corn syrup
3/4 c peanut butter
1 1/2 c chocolate chips
1 tsp vanilla
2 1/4 c Rice Krispies
1 3/4 c peanuts, crushed
Bring syrup, peanut butter and chips to a bowl. Boil for 5 minutes. Remove from heat then add the remaining ingredients. Put on a lightly greased cookie sheet. Cool, then cut into squares.
3/4 c peanut butter
1 1/2 c chocolate chips
1 tsp vanilla
2 1/4 c Rice Krispies
1 3/4 c peanuts, crushed
Bring syrup, peanut butter and chips to a bowl. Boil for 5 minutes. Remove from heat then add the remaining ingredients. Put on a lightly greased cookie sheet. Cool, then cut into squares.
Italian Cheese Bread
2 1/2 c flour
1 Tbsp quick rising yeast
1 tsp salt
1 c warm water
1 tsp sugar
1 Tbsp veg oil
In a bowl combine flour, salt, sugar & yeast. Add more flour if needed to form a soft dough. Knead for 1-2 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch down and place on a greased pizza pan.
Topping:
1/3 c Italian dressing
1/4 tsp salt, garlic powder, oregano and thyme (each)
dash pepper
1 Tbsp parmesan cheese
1/2 c shredded mozza cheese.
Brush dough with salad dressing. Combine seasonings and sprinkle over top. Sprinkle cheeses on top. Bake at 450 degrees F for 15 minutes.
Santa Fe Ranch Dip
ranch dressing
salsa
hot sauce.
1 Tbsp quick rising yeast
1 tsp salt
1 c warm water
1 tsp sugar
1 Tbsp veg oil
In a bowl combine flour, salt, sugar & yeast. Add more flour if needed to form a soft dough. Knead for 1-2 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch down and place on a greased pizza pan.
Topping:
1/3 c Italian dressing
1/4 tsp salt, garlic powder, oregano and thyme (each)
dash pepper
1 Tbsp parmesan cheese
1/2 c shredded mozza cheese.
Brush dough with salad dressing. Combine seasonings and sprinkle over top. Sprinkle cheeses on top. Bake at 450 degrees F for 15 minutes.
Santa Fe Ranch Dip
ranch dressing
salsa
hot sauce.
Beefaroni I
1 lb. ground beef
1 sm. onion
1/2 bell pepper
2 stalks celery
2 cans tomato sauce
1 can water
Chili powder to taste
1 pkg. lg. elbow macaroni
1 (8 oz.) pkg. cheddar cheese
Brown meat and onion; add bell pepper and celery. Add salt and pepper. Fold in cooked macaroni. Place mixture in casserole dish and top with grated cheese. Heat in 350 degree oven until cheese is melted.
1 sm. onion
1/2 bell pepper
2 stalks celery
2 cans tomato sauce
1 can water
Chili powder to taste
1 pkg. lg. elbow macaroni
1 (8 oz.) pkg. cheddar cheese
Brown meat and onion; add bell pepper and celery. Add salt and pepper. Fold in cooked macaroni. Place mixture in casserole dish and top with grated cheese. Heat in 350 degree oven until cheese is melted.
Steak and Spinach Salad
6 cups fresh spinach, rinsed and dried
1/2 cup dried cranberries
1/2 cup walnut halves
1 tomato, sliced
1 pound top round steak, thinly sliced
1 pinch salt
1 pinch ground black pepper
Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad! Mandarine oranges and feta is also really nice in this salad.
1/2 cup dried cranberries
1/2 cup walnut halves
1 tomato, sliced
1 pound top round steak, thinly sliced
1 pinch salt
1 pinch ground black pepper
Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad! Mandarine oranges and feta is also really nice in this salad.
Spaghetti Pie
1 (6 ounce) package spaghetti
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.
Serves 6. Apparently this freezes well too.
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.
Serves 6. Apparently this freezes well too.
Rocky Road Candies
1 (12 ounce) package semisweet chocolate chips
1/8 cup butter
1 (14 ounce) can sweetened condensed milk
2 1/2 cups dry-roasted peanuts
1 (16 ounce) package miniature marshmallows
Line a 9 x 13 inch pan with wax paper.
In a microwave-safe bowl, microwave chocolate and butter until melted. Stir occasionally until chocolate is smooth. Stir in condensed milk. Combine peanuts and marshmallows; stir into chocolate mixture. Pour into prepared pan and chill until firm. Cut into squares.
Another quick and easy treat to make for your family...5 min prep time, 5 min cok time and let it set for 2 hours...the only thing is there are too many marshmallows so I would not add as many!
1/8 cup butter
1 (14 ounce) can sweetened condensed milk
2 1/2 cups dry-roasted peanuts
1 (16 ounce) package miniature marshmallows
Line a 9 x 13 inch pan with wax paper.
In a microwave-safe bowl, microwave chocolate and butter until melted. Stir occasionally until chocolate is smooth. Stir in condensed milk. Combine peanuts and marshmallows; stir into chocolate mixture. Pour into prepared pan and chill until firm. Cut into squares.
Another quick and easy treat to make for your family...5 min prep time, 5 min cok time and let it set for 2 hours...the only thing is there are too many marshmallows so I would not add as many!
Pineapple Cheesecake
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
2 (15 ounce) cans crushed pineapple, drained
1 3/4 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.
MMMMMM. What more can I say...?
1/2 cup white sugar
2 (15 ounce) cans crushed pineapple, drained
1 3/4 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.
MMMMMM. What more can I say...?
Pecan Crusted Chicken Salad
1 cup creamy garlic salad dressing
1 cup finely chopped pecans
4 skinless, boneless chicken breast halves
1 head romaine lettuce leaves, torn into 1/2 inch wide strips
1 (15 ounce) can mandarin oranges, drained
1 cup dried cranberries
4 ounces blue cheese, crumbled
1/2 cup Ranch dressing
Preheat oven to 400 degrees F (200 degrees C).
Place the creamy garlic dressing and pecans in separate bowls. Dip each chicken breast in the dressing then in the pecans to coat. Arrange chicken on a baking sheet.
Bake chicken 25 minutes in the preheated oven, until juices run clear. Cool slightly, and cut into strips.
On serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries, and blue cheese. Top with equal amounts chicken, and serve with Ranch dressing.
This sounds an awful lot like a salad I had on our way to visit the kids in Missouri and it was delicious so I will have to try this one too. I found it at allrecipes.com
This would be a quick meal too...15 minutes prep time and 25 cooking time. Serves 4.
1 cup finely chopped pecans
4 skinless, boneless chicken breast halves
1 head romaine lettuce leaves, torn into 1/2 inch wide strips
1 (15 ounce) can mandarin oranges, drained
1 cup dried cranberries
4 ounces blue cheese, crumbled
1/2 cup Ranch dressing
Preheat oven to 400 degrees F (200 degrees C).
Place the creamy garlic dressing and pecans in separate bowls. Dip each chicken breast in the dressing then in the pecans to coat. Arrange chicken on a baking sheet.
Bake chicken 25 minutes in the preheated oven, until juices run clear. Cool slightly, and cut into strips.
On serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries, and blue cheese. Top with equal amounts chicken, and serve with Ranch dressing.
This sounds an awful lot like a salad I had on our way to visit the kids in Missouri and it was delicious so I will have to try this one too. I found it at allrecipes.com
This would be a quick meal too...15 minutes prep time and 25 cooking time. Serves 4.
Penne with Spinach and Feta
8 ounces penne pasta
2 tablespoons olive oil
3 cups chopped tomatoes
10 ounces fresh spinach, washed and chopped
1 clove garlic, minced
8 ounces tomato basil feta cheese
salt to taste
ground black pepper to taste
Cook pasta according to package directions. Drain, and set aside.
Heat oil in a large pot. Add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese; cook 1 minute. Season to taste with salt and pepper.
Serves 6 and is quite and easy and quick meal, from start to finish it takes a hlaf an hour.
2 tablespoons olive oil
3 cups chopped tomatoes
10 ounces fresh spinach, washed and chopped
1 clove garlic, minced
8 ounces tomato basil feta cheese
salt to taste
ground black pepper to taste
Cook pasta according to package directions. Drain, and set aside.
Heat oil in a large pot. Add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese; cook 1 minute. Season to taste with salt and pepper.
Serves 6 and is quite and easy and quick meal, from start to finish it takes a hlaf an hour.
Hot Spinach and Artichoke Dip
(8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
We are huge fans of Spinach and Artichoke dip and this looks like a good one to try from Allrecipes.com!
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
We are huge fans of Spinach and Artichoke dip and this looks like a good one to try from Allrecipes.com!
Fettuccini Alfredo Baked with Cheese
There really are no measurements for this. This is a nice comforting food on a cool fall or cold winter day.
Cook fettuccini noodles according to package directions. Drain and add jarred alfredo sauce; place in oven-safe casserole dish. Top with grated mozzarella cheese and bake until cheese is golden brown. I also add chopped green onions, diced chicken breasts (if I have any leftovers) and dried chili peppers.
This is great with a tossed salad or caesar salad and some garlic bread.
Cook fettuccini noodles according to package directions. Drain and add jarred alfredo sauce; place in oven-safe casserole dish. Top with grated mozzarella cheese and bake until cheese is golden brown. I also add chopped green onions, diced chicken breasts (if I have any leftovers) and dried chili peppers.
This is great with a tossed salad or caesar salad and some garlic bread.
Espresso Bark
2 cups semisweet chocolate chips
1 teaspoon margarine
3/4 cup whole coffee beans
1/4 cup chopped white chocolate
Cover a cookie sheet with waxed paper.
Combine the chocolate chips and margarine in a microwave-safe bowl. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Mix in the coffee beans until evenly distributed.
Pour the chocolate out onto the waxed paper and spread into an even layer. Sprinkle the pieces of white chocolate evenly over the top and press in lightly to make sure they stick. Place in the freezer until set, about 5 minutes. Break into pieces and store in an airtight container.
B loves coffee, coffee beans, chocolate covered coffee beans and when I saw this recipe over at Allrecipes.com I had to get a copy of it so I could make it for him. This would also make a nice gift for any coffee and chocolate lover on your Christmas list. Plus it is so quick and seems so easy to make.
1 teaspoon margarine
3/4 cup whole coffee beans
1/4 cup chopped white chocolate
Cover a cookie sheet with waxed paper.
Combine the chocolate chips and margarine in a microwave-safe bowl. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Mix in the coffee beans until evenly distributed.
Pour the chocolate out onto the waxed paper and spread into an even layer. Sprinkle the pieces of white chocolate evenly over the top and press in lightly to make sure they stick. Place in the freezer until set, about 5 minutes. Break into pieces and store in an airtight container.
B loves coffee, coffee beans, chocolate covered coffee beans and when I saw this recipe over at Allrecipes.com I had to get a copy of it so I could make it for him. This would also make a nice gift for any coffee and chocolate lover on your Christmas list. Plus it is so quick and seems so easy to make.
Chocolate Chow Mein Clusters
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips
1/2 cup chow mein noodles
1/2 cup salted peanuts
In a microwave or heavy saucepan, melt the chocolate and butterscotch chips; stir until smooth. Stir in chow mein noodles and peanuts until well coated. Drop by rounded tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 2 hours or until set.
Ready in 15 minutes, this is a quick holiday treat and something the kids can help out with too.
1/2 cup butterscotch chips
1/2 cup chow mein noodles
1/2 cup salted peanuts
In a microwave or heavy saucepan, melt the chocolate and butterscotch chips; stir until smooth. Stir in chow mein noodles and peanuts until well coated. Drop by rounded tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 2 hours or until set.
Ready in 15 minutes, this is a quick holiday treat and something the kids can help out with too.
Blueberry Spinach Salad
1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 ounce) package fresh spinach, torn
1 (4 ounce) package blue cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted
In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.
Serves 6.
We love salads in our house, especially in the summer time when it is too hot to cook inside. Add a nice grilled chiken breast to this to complete the meal! I found this at Allrecipes.com as well.
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 ounce) package fresh spinach, torn
1 (4 ounce) package blue cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted
In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.
Serves 6.
We love salads in our house, especially in the summer time when it is too hot to cook inside. Add a nice grilled chiken breast to this to complete the meal! I found this at Allrecipes.com as well.
Our Favorite Berry Smoothie
1 cup vanilla yogurt
1 cup soy milk
1 cup frozen berries (strawberries, raspberries, blueberries and blackberries are our favorite)
1/2 banana
splash of blueberry pomegranate juice (to preferance)
Blend until smooth. (Sometimes I do add more berries. These measurements are approximate because it varies each and every time I make it)
1 cup soy milk
1 cup frozen berries (strawberries, raspberries, blueberries and blackberries are our favorite)
1/2 banana
splash of blueberry pomegranate juice (to preferance)
Blend until smooth. (Sometimes I do add more berries. These measurements are approximate because it varies each and every time I make it)
Berry Crisp
1/3 cup honey
1/4 cup canola oil
2 cups quick-cooking oats
1/2 cup whole wheat flour
1/2 cup chopped pecans
2 tablespoons cornstarch
1 (12 fluid ounce) can frozen apple juice concentrate, thawed, divided
1 teaspoon lemon juice
3 cups halved fresh strawberries
2 cups fresh blueberries or blackberries
1 cup fresh raspberries
In a bowl, combine honey and oil until blended. Stir in the oats, flour and pecans until blended; set aside for topping. In a small bowl, combine cornstarch and 1/4 cup apple juice concentrate until smooth. In a saucepan, combine lemon juice and remaining apple juice concentrate. Gradually whisk in cornstarch mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Combine the berries in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Top with apple juice mixture; sprinkle with oat mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly and top is golden brown. Serve warm. Serves 12.
1/4 cup canola oil
2 cups quick-cooking oats
1/2 cup whole wheat flour
1/2 cup chopped pecans
2 tablespoons cornstarch
1 (12 fluid ounce) can frozen apple juice concentrate, thawed, divided
1 teaspoon lemon juice
3 cups halved fresh strawberries
2 cups fresh blueberries or blackberries
1 cup fresh raspberries
In a bowl, combine honey and oil until blended. Stir in the oats, flour and pecans until blended; set aside for topping. In a small bowl, combine cornstarch and 1/4 cup apple juice concentrate until smooth. In a saucepan, combine lemon juice and remaining apple juice concentrate. Gradually whisk in cornstarch mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Combine the berries in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Top with apple juice mixture; sprinkle with oat mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly and top is golden brown. Serve warm. Serves 12.
Bacon-y Bok Choy
4 slices bacon, chopped
2 pounds baby bok choy
1 teaspoon olive oil
1/2 small red onion, chopped
1 teaspoon red pepper flakes
1 teaspoon minced garlic
salt to taste
Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!
We love bok choy in our house but always have it in stir-fry so I was thrilled to find this over at Allrecipes.com.
This serves 4 and is ready in 15 minutes (5 min of prep and 10 for cooking). Great side dish.
2 pounds baby bok choy
1 teaspoon olive oil
1/2 small red onion, chopped
1 teaspoon red pepper flakes
1 teaspoon minced garlic
salt to taste
Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!
We love bok choy in our house but always have it in stir-fry so I was thrilled to find this over at Allrecipes.com.
This serves 4 and is ready in 15 minutes (5 min of prep and 10 for cooking). Great side dish.
Greek Salad Dressing
2 minced garlic cloves
2 Tbsp red wine vinegar
1 1/2 Tbsp oregano
a pinch each salt & pepper
1/2 fresh lemon
1/2 Tbsp RealLemon (juice)
3/4 c olive oil
Put all ingredients (except 1/2 lemon) in a container and shake well. Squeeze juice from 1/2 lemon over veggies before adding the dressing.
Had to get this one on here so I didn't lose it! We love greek salad and this dressing is very yummy!
2 Tbsp red wine vinegar
1 1/2 Tbsp oregano
a pinch each salt & pepper
1/2 fresh lemon
1/2 Tbsp RealLemon (juice)
3/4 c olive oil
Put all ingredients (except 1/2 lemon) in a container and shake well. Squeeze juice from 1/2 lemon over veggies before adding the dressing.
Had to get this one on here so I didn't lose it! We love greek salad and this dressing is very yummy!
Caesar Salad
1 large head romaine lettuce
2 cups croutons
Dressing:
1/3 c cooking or olive oil
2 cloves garlic
1 egg
2 Tbsp vinegar
1 Tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
1/2 c parmesan cheese
Dressing:
In food processor or blender, combine oil & garlic. Add remaining dressing ingredients and mix together. Makes about 1 cup.
Tear greens into bite sized pieces into a large bowl. Add croutons and dressing. Toss well. Serve immediately. Serves 8.
I like bacon in here as well...and not those weird bacon-bit-simulated-flavor-what-are-they-made-of-really things...real bacon, fried and chopped up.
2 cups croutons
Dressing:
1/3 c cooking or olive oil
2 cloves garlic
1 egg
2 Tbsp vinegar
1 Tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
1/2 c parmesan cheese
Dressing:
In food processor or blender, combine oil & garlic. Add remaining dressing ingredients and mix together. Makes about 1 cup.
Tear greens into bite sized pieces into a large bowl. Add croutons and dressing. Toss well. Serve immediately. Serves 8.
I like bacon in here as well...and not those weird bacon-bit-simulated-flavor-what-are-they-made-of-really things...real bacon, fried and chopped up.
Texas Hash
2 large onions, sliced
1 cup diced peppers
3 Tbsp fat or oil
1 lb hamburger
1 (20 oz) can whole tomatoes
1 1/4 tsp chili powder
2 tsp salt
1/8 tsp pepper
1 c water
1 c minute rice
In a large, deep skillet (with cover) saute onions & peppers in fat until just tender. Add beef & cook until there is no more pink, stirring with a fork to break up meat. Add remaining ingredients, except rice. Cover and simmer 1 hour. Then bring mixture to a boil, add rice, cover, remove from heat & let stand 10 minutes or until rice is tender.
This reheats well so it is great to make ahead so you can have a quick lunch or supper on days that you don't have time to cook or for Sunday lunches after church. It is also great to send with the kids for lunches on days when they will really appreciate a warm lunch
1 cup diced peppers
3 Tbsp fat or oil
1 lb hamburger
1 (20 oz) can whole tomatoes
1 1/4 tsp chili powder
2 tsp salt
1/8 tsp pepper
1 c water
1 c minute rice
In a large, deep skillet (with cover) saute onions & peppers in fat until just tender. Add beef & cook until there is no more pink, stirring with a fork to break up meat. Add remaining ingredients, except rice. Cover and simmer 1 hour. Then bring mixture to a boil, add rice, cover, remove from heat & let stand 10 minutes or until rice is tender.
This reheats well so it is great to make ahead so you can have a quick lunch or supper on days that you don't have time to cook or for Sunday lunches after church. It is also great to send with the kids for lunches on days when they will really appreciate a warm lunch
Cabbage Roll Casseroles
1 1/2 lb ground beef
1 Tbsp cooking oil
1 onion, chopped
1 tsp salt
1/8 tsp peppr
3 to 5 Tbsp long grain rice
2 large cans tomatoes
3 c shredded cabbage
In a large frying pan, cook ground beef in oil for 5 minutes. Add onion, salt, pepper & rice. Mix well while gently sauteing. Add tomatoes. Put cabbage in a greased casserole dish & pour meat mixture over cabbage. Do not stir. Bake, covered, for 1 1/2 hours at 325 degrees F. This freezes & reheats well.
1 Tbsp cooking oil
1 onion, chopped
1 tsp salt
1/8 tsp peppr
3 to 5 Tbsp long grain rice
2 large cans tomatoes
3 c shredded cabbage
In a large frying pan, cook ground beef in oil for 5 minutes. Add onion, salt, pepper & rice. Mix well while gently sauteing. Add tomatoes. Put cabbage in a greased casserole dish & pour meat mixture over cabbage. Do not stir. Bake, covered, for 1 1/2 hours at 325 degrees F. This freezes & reheats well.
Mini Meatloaves
1 lb. lean ground beef
1 pkg. (6 oz) Stove Top stuffing mix
1 cup water
Preheat oven to 375F. Mix meat, stuffing and water and desired seasonings (salt, pepper, italian seasoning, oregano, chilli powder). Press evenly into 12 medium muffin cups (sprayed with cooking spray); make an indentation into the top of each with the back of a spoon. Spoon add-ins evenly into indentations (salsa, bbq sauce, spaghetti sauce, etc.)
Bake for 30 minutes or until meatloaves are cooked through (160 F). Top evenly with desired cheese (mexican cheese mix, cheddar, feta, mozza) and bake another 5 minutes or until cheese is melted. Remove from oven and let stand for 10 minutes before serving.
I make these bad boys a few batches at a time; let them cool completely and then pop them in the freezer. They are then very handy for taking a meal's worth out, allowing to thaw and pop in the microwave or oven to warm up for a quick and hasty supper. Serve with a baked potato (they are quick in the microwave as well) or Lipton's Noodles and Sauce and some veggies.
Voila! A home cooked meal in minutes on those busy nights-like our "School Week" weeks.
1 pkg. (6 oz) Stove Top stuffing mix
1 cup water
Preheat oven to 375F. Mix meat, stuffing and water and desired seasonings (salt, pepper, italian seasoning, oregano, chilli powder). Press evenly into 12 medium muffin cups (sprayed with cooking spray); make an indentation into the top of each with the back of a spoon. Spoon add-ins evenly into indentations (salsa, bbq sauce, spaghetti sauce, etc.)
Bake for 30 minutes or until meatloaves are cooked through (160 F). Top evenly with desired cheese (mexican cheese mix, cheddar, feta, mozza) and bake another 5 minutes or until cheese is melted. Remove from oven and let stand for 10 minutes before serving.
I make these bad boys a few batches at a time; let them cool completely and then pop them in the freezer. They are then very handy for taking a meal's worth out, allowing to thaw and pop in the microwave or oven to warm up for a quick and hasty supper. Serve with a baked potato (they are quick in the microwave as well) or Lipton's Noodles and Sauce and some veggies.
Voila! A home cooked meal in minutes on those busy nights-like our "School Week" weeks.
Easy Layered Taco Pie
1 lb. lean ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1/2 cup water
4 Flour Tortillas, cut into quarters
1 cup Salsa
1 cup Mexican Style Finely Shredded Cheddar Jack Cheese
2 cups shredded lettuce
1/4 cup sliced green onions
1/4 cup Sour Cream
Brown hamburger; drain fat & rinse meat. Add water and Taco Seasoning according to package directions.
REMOVE half of the meat mixture; set aside. Place eight tortilla quarters on top of remaining meat mixture in pie plate. Top with reserved meat mixture and remaining eight tortilla quarters. Top with salsa and cheese.
MICROWAVE 4 min. Top with lettuce, green onions and sour cream just before serving.
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1/2 cup water
4 Flour Tortillas, cut into quarters
1 cup Salsa
1 cup Mexican Style Finely Shredded Cheddar Jack Cheese
2 cups shredded lettuce
1/4 cup sliced green onions
1/4 cup Sour Cream
Brown hamburger; drain fat & rinse meat. Add water and Taco Seasoning according to package directions.
REMOVE half of the meat mixture; set aside. Place eight tortilla quarters on top of remaining meat mixture in pie plate. Top with reserved meat mixture and remaining eight tortilla quarters. Top with salsa and cheese.
MICROWAVE 4 min. Top with lettuce, green onions and sour cream just before serving.
Slow Cooker Chicken Cacciatore
1/4 cup KRAFT Zesty Italian Dressing
3 lb. chicken thighs and drumsticks
1/2 lb. fresh mushrooms (about 10 medium), sliced (about 2 cups)
1-1/2 cups coarsely chopped onions (about 1 medium)
1/2 cup each: red and green pepper strips
1 clove garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp. salt
1 tsp. dried thyme leaves
Make It
HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.
PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).
Serve with rice or egg noodles.
Prep time for this is about 15 minutes and it serves 8. Timewise it is so easy to get ready and throw in the slow cooker-perfect for a day where you have night classes, events for the kids, meetings or church service.
3 lb. chicken thighs and drumsticks
1/2 lb. fresh mushrooms (about 10 medium), sliced (about 2 cups)
1-1/2 cups coarsely chopped onions (about 1 medium)
1/2 cup each: red and green pepper strips
1 clove garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp. salt
1 tsp. dried thyme leaves
Make It
HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.
PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).
Serve with rice or egg noodles.
Prep time for this is about 15 minutes and it serves 8. Timewise it is so easy to get ready and throw in the slow cooker-perfect for a day where you have night classes, events for the kids, meetings or church service.
Waffle Apple-wich
2 frozen waffles, toasted, cooled
1 KRAFT Singles
6 slices OSCAR MAYER Deli Fresh Shaved Smoked Ham
1/2 small apple, sliced
2 tsp. maple-flavored or pancake syrup
TOP 1 waffle with Singles, ham and apple slices. Cover with second waffle.
WRAP sandwich in plastic wrap or foil. Pour syrup into sealable plastic container. Refrigerate until ready to serve.
Make mine a melt!
(Apple Waffle Melt)
Prepare as directed. Place on microwavable plate. Microwave sandwich on HIGH 30 to 45 seconds or until Singles are melted.
Great for a school lunch or for a nice lunch for the kids at home.
Found this one at Kraftfoods.com.
1 KRAFT Singles
6 slices OSCAR MAYER Deli Fresh Shaved Smoked Ham
1/2 small apple, sliced
2 tsp. maple-flavored or pancake syrup
TOP 1 waffle with Singles, ham and apple slices. Cover with second waffle.
WRAP sandwich in plastic wrap or foil. Pour syrup into sealable plastic container. Refrigerate until ready to serve.
Make mine a melt!
(Apple Waffle Melt)
Prepare as directed. Place on microwavable plate. Microwave sandwich on HIGH 30 to 45 seconds or until Singles are melted.
Great for a school lunch or for a nice lunch for the kids at home.
Found this one at Kraftfoods.com.
Tuna Dippers
1 can (6 oz.) tuna in water, drained, flaked
2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
14 TRISCUIT Reduced Fat Crackers
10 carrot sticks
MIX tuna with mayo; spoon evenly into two airtight sandwich containers.
WRAP crackers in two portions in plastic wrap; place one in each container next to tuna. Cover containers with lids.
PACK one container in each of two insulated lunch bags. Add a plastic spoon and small resealable plastic bag filled with 5 carrot sticks to each bag.
This little lunch takes 5 minutes to make and makes two lunches. Add some celery sticks, cucumber slices, a granola bar, a juice box or a milk...whatever veggies you want to add to make enough for your hungry student...perhaps an apple.
Found at Kraftfoods.com.
2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
14 TRISCUIT Reduced Fat Crackers
10 carrot sticks
MIX tuna with mayo; spoon evenly into two airtight sandwich containers.
WRAP crackers in two portions in plastic wrap; place one in each container next to tuna. Cover containers with lids.
PACK one container in each of two insulated lunch bags. Add a plastic spoon and small resealable plastic bag filled with 5 carrot sticks to each bag.
This little lunch takes 5 minutes to make and makes two lunches. Add some celery sticks, cucumber slices, a granola bar, a juice box or a milk...whatever veggies you want to add to make enough for your hungry student...perhaps an apple.
Found at Kraftfoods.com.
Le Breakfast Burrito
I have made these guys many in advance, individually wrapped them and threw them in the freezer for easy grab-and-go breakfasts for the kids on hurried mornings or for kids who haven't liked eating as soon as they get up.
Breakfast Burritos
(quantities will depend on how many you are making at a time but here are guidelines)
Eggs
Salsa
Onion
Garlic
Peppers (green, red, orange, yellow, all or you pick)
Some of that frozen spinach (I just cut off how much I want to throw in there and put the rest of the spinach back in the freezer for another time - optional)
Ham
Tortilla shells
Shredded cheddar cheese
Scramble eggs with all ingredients other than salsa, tortillas and cheese (you may add it to mix it in or you may add it to the wrap after the cooking is complete and you are assembling the wrap).
Spoon mixture onto wrap and sprinkle with cheese and salsa; wrap tortilla, cool and place each in its own microwaveable packaging such as wax paper, zip lock bag etc.
Once you have them all packaged you can place them all into a larger container or ziplock bag for easier storage in freezer. Remove as needed. to Warm up simply throw in the microwave until heated through and enjoy.
If I am just making a quick, simple batch, I simply scramble the eggs and mix in salsa and cheddar, forgetting about the other ingredients.
Breakfast Burritos
(quantities will depend on how many you are making at a time but here are guidelines)
Eggs
Salsa
Onion
Garlic
Peppers (green, red, orange, yellow, all or you pick)
Some of that frozen spinach (I just cut off how much I want to throw in there and put the rest of the spinach back in the freezer for another time - optional)
Ham
Tortilla shells
Shredded cheddar cheese
Scramble eggs with all ingredients other than salsa, tortillas and cheese (you may add it to mix it in or you may add it to the wrap after the cooking is complete and you are assembling the wrap).
Spoon mixture onto wrap and sprinkle with cheese and salsa; wrap tortilla, cool and place each in its own microwaveable packaging such as wax paper, zip lock bag etc.
Once you have them all packaged you can place them all into a larger container or ziplock bag for easier storage in freezer. Remove as needed. to Warm up simply throw in the microwave until heated through and enjoy.
If I am just making a quick, simple batch, I simply scramble the eggs and mix in salsa and cheddar, forgetting about the other ingredients.
Egg McMama
That's right. You can have them at home with half the fat, grease and for less money and they are great for breakfasts on the go or just a quick breakfast at home.
6 English Muffins (I like whole wheat because it adds another "health dimension" to the mix)
6 eggs
6 cheese slices
6 slices of ham (you can also use bacon but you would probably want two slices per sandwich then or you can use 6 sausage rounds)
Fry the egg, breaking the yolk. Assemble on bottom half of muffin egg, cheese and choice of meat. Top with remaining half of muffin.
I, again, individually wrap these in wax paper after they have cooled and store them in the freezer. Take them out as needed, even the night before so they are really ready for microwaving. Throw them in the microwave until heated through and the kids (or you) are good to go with a quick, warm breakfast that is a bit different from cereal and a lot easier to take in the van with you.
I make several at a time when I am making them and it takes no time at all to add another 6 sandwiches onto the ones you are all ready making.
6 English Muffins (I like whole wheat because it adds another "health dimension" to the mix)
6 eggs
6 cheese slices
6 slices of ham (you can also use bacon but you would probably want two slices per sandwich then or you can use 6 sausage rounds)
Fry the egg, breaking the yolk. Assemble on bottom half of muffin egg, cheese and choice of meat. Top with remaining half of muffin.
I, again, individually wrap these in wax paper after they have cooled and store them in the freezer. Take them out as needed, even the night before so they are really ready for microwaving. Throw them in the microwave until heated through and the kids (or you) are good to go with a quick, warm breakfast that is a bit different from cereal and a lot easier to take in the van with you.
I make several at a time when I am making them and it takes no time at all to add another 6 sandwiches onto the ones you are all ready making.
Taco Chip Dip
8 oz pkg cream cheese, softened
1/2 c sour cream
1/4 c mayonnaise
1 c salsa
1 green pepper, chopped
1 red pepper, chopped
3 green onions, chopped
1 tomato, diced
2 c shredded cheddar cheese
Mix cream cheese, sour cream & mayonnaise; spread over 2 (12-inch) pizza pans. Place in freezer for a few minutes to harden the spread. Layer with salsa, peppers, onions, tomatoes and cheese. Serve with taco chips and crackers.
This is a family favorite and a must have on Christmas Eve. It's quick, easy and great for a snack on a fun night of fellowship!
1/2 c sour cream
1/4 c mayonnaise
1 c salsa
1 green pepper, chopped
1 red pepper, chopped
3 green onions, chopped
1 tomato, diced
2 c shredded cheddar cheese
Mix cream cheese, sour cream & mayonnaise; spread over 2 (12-inch) pizza pans. Place in freezer for a few minutes to harden the spread. Layer with salsa, peppers, onions, tomatoes and cheese. Serve with taco chips and crackers.
This is a family favorite and a must have on Christmas Eve. It's quick, easy and great for a snack on a fun night of fellowship!
Fruit Dip
200 gram jar of marshmallow cream
1 pkg Dream Whip
8 oz pkg cream cheese
Prepare Dream Whip. Add remaining ingredients and mix well in blender. Let stand a few hours before serving.
This is quick & easy for a nice snack and is a fun way to get kids to get some more fruits in their diets! You could even send some in a container with some fruits to school for a healthy snack.
1 pkg Dream Whip
8 oz pkg cream cheese
Prepare Dream Whip. Add remaining ingredients and mix well in blender. Let stand a few hours before serving.
This is quick & easy for a nice snack and is a fun way to get kids to get some more fruits in their diets! You could even send some in a container with some fruits to school for a healthy snack.
Mama Mia Lasagna
Meat Sauce:
1 1/2 lbs hamburger
garlic
1 green pepper, chopped
1 onion, chopped
1 can tomatoes
1 can tomato paste
1 can tomato sauce
1 can mushroom pieces
salt/pepper
2 bay leaves
pinch cayenne pepper
2 tsp oregano
2 tsp basil
2 tsp brown sugar
Simmer 1 1/2-2 hours
This by itself is a fantastic spaghetti sauce!
Cheese filling:
1 1/2 cups cottage cheese
1 beaten egg
1 tsp parsley flakes
Alternate between layers of meat sauce, cooked noodles and cheese filling. Have meat as last layer. Top with mozzarella cheese. Cook approximately 1 hour at 350 degrees F.
To freeze as a lasagna simply assemble, cool and cover and put in freezer. To serve: simply thaw overnight and cook according to above instructions.
To freeze sauce as spaghetti sauce allow to cool and spoon into freezer bags or containers.
This is a family favorite!!!
1 1/2 lbs hamburger
garlic
1 green pepper, chopped
1 onion, chopped
1 can tomatoes
1 can tomato paste
1 can tomato sauce
1 can mushroom pieces
salt/pepper
2 bay leaves
pinch cayenne pepper
2 tsp oregano
2 tsp basil
2 tsp brown sugar
Simmer 1 1/2-2 hours
This by itself is a fantastic spaghetti sauce!
Cheese filling:
1 1/2 cups cottage cheese
1 beaten egg
1 tsp parsley flakes
Alternate between layers of meat sauce, cooked noodles and cheese filling. Have meat as last layer. Top with mozzarella cheese. Cook approximately 1 hour at 350 degrees F.
To freeze as a lasagna simply assemble, cool and cover and put in freezer. To serve: simply thaw overnight and cook according to above instructions.
To freeze sauce as spaghetti sauce allow to cool and spoon into freezer bags or containers.
This is a family favorite!!!
Baked Chicken Broccoli and Rice
4 chicken breast halves or legs
1 1/2 cups water
1 can cream of chicken and broccoli soup
pepper
3/4 cup uncooked regular long grain rice
paprika
Remove skin from chicken, if desired. In 8-cup (2-liter) oblong baking dish, combine soup, water & rice. Arrange chicken on rice mixture; sprinkle with pepper & paprika. Bake at 375 degrees F for 50-60 minutes, without cover, or until chicken is no longer pink & rice is tender. Makes 4 servings.
This is such an easy meal to whip up and throw in the oven and almost forget about! Serve with a big tossed salad and some warm bread or garlic toast and you have a fantastic meal with little effort!
1 1/2 cups water
1 can cream of chicken and broccoli soup
pepper
3/4 cup uncooked regular long grain rice
paprika
Remove skin from chicken, if desired. In 8-cup (2-liter) oblong baking dish, combine soup, water & rice. Arrange chicken on rice mixture; sprinkle with pepper & paprika. Bake at 375 degrees F for 50-60 minutes, without cover, or until chicken is no longer pink & rice is tender. Makes 4 servings.
This is such an easy meal to whip up and throw in the oven and almost forget about! Serve with a big tossed salad and some warm bread or garlic toast and you have a fantastic meal with little effort!
Japanese Salad
1/2 head cabbage
3 green onions
1/2 c slivered almonds
1/4 cu sunflower seeds
1 pkg ichiban noodles
fresh mushrooms
2 Tbsp sesame seeds
1/2 pkg bean sprouts
Dressing:
1 pkg seasoning from noodles
1/3 c oil
3 Tbsp vinegar
1 tsp salt
1/2 tsp pepper
Prepare & mix salad ingredients. Last 3 items are optional. Add to taste. Leave noodles out until you are ready to serve. Refrigerate. Add dressing and noodles just before serving.
3 green onions
1/2 c slivered almonds
1/4 cu sunflower seeds
1 pkg ichiban noodles
fresh mushrooms
2 Tbsp sesame seeds
1/2 pkg bean sprouts
Dressing:
1 pkg seasoning from noodles
1/3 c oil
3 Tbsp vinegar
1 tsp salt
1/2 tsp pepper
Prepare & mix salad ingredients. Last 3 items are optional. Add to taste. Leave noodles out until you are ready to serve. Refrigerate. Add dressing and noodles just before serving.
Holiday Fruit Salad
2 cups each of following:
grapes
banana slices
pineapple tidbits
mandarine orange (canned)
colored mini marshmallows
1 tub cool whip
Marachino cherries
Combine 2 eggs, well beaten with 4 Tbsp white sugar & 4 Tbsp vinegar in a double boiler. cook until thick & add 2 Tbsp butter and cool. Add the whipped cream and fruits and mix well.
This is a family favorite at meals like Thanksgiving or Christmas.
grapes
banana slices
pineapple tidbits
mandarine orange (canned)
colored mini marshmallows
1 tub cool whip
Marachino cherries
Combine 2 eggs, well beaten with 4 Tbsp white sugar & 4 Tbsp vinegar in a double boiler. cook until thick & add 2 Tbsp butter and cool. Add the whipped cream and fruits and mix well.
This is a family favorite at meals like Thanksgiving or Christmas.
Fresh Spinach Salad
1 garlic clove, halved
2 Tbsp cider or red wine vinegar
1 tsp each sugar, salt & dry mustard
6 Tbsp oil
8 cups crisp, young spinach (stems removed)
3 hard boiled eggs, sliced very thin (almost grated)
8 slices bacon, fried and crumbled
2 or 3 green onions, finely chopped
fresh mushrooms, sliced T-saped
fresh cauliflower, sliced T-shaped
Beat first 7 ingredients & refrigerate. Prepare remaining ingredients; add dressing just before serving (remove garlic).
I got this recipe from an old room-mate's mom and have loved it ever since I tried it!
2 Tbsp cider or red wine vinegar
1 tsp each sugar, salt & dry mustard
6 Tbsp oil
8 cups crisp, young spinach (stems removed)
3 hard boiled eggs, sliced very thin (almost grated)
8 slices bacon, fried and crumbled
2 or 3 green onions, finely chopped
fresh mushrooms, sliced T-saped
fresh cauliflower, sliced T-shaped
Beat first 7 ingredients & refrigerate. Prepare remaining ingredients; add dressing just before serving (remove garlic).
I got this recipe from an old room-mate's mom and have loved it ever since I tried it!
Potato Salad
6 c cubed, cooked potatoes
4 chopped green onions
1/4 c chopped celery
radishes, sliced
4-6 hard boiled eggs
Dressing:
Measurements are approximates
1/4 c mustard
1/3 c sour cream
1 c mayonnaise
1 tsp salt
1/4 tsp pepper
Place potatoes, onions & celery in a large bowl. Combine dressing ingredients together. Add to potato mixture. Toss to coat. Add most of sliced eggs and toss gently. Garnish with remaining eggs and sprinkle top with paprika.
Note: I also like adding sliced radishes to the salad.
4 chopped green onions
1/4 c chopped celery
radishes, sliced
4-6 hard boiled eggs
Dressing:
Measurements are approximates
1/4 c mustard
1/3 c sour cream
1 c mayonnaise
1 tsp salt
1/4 tsp pepper
Place potatoes, onions & celery in a large bowl. Combine dressing ingredients together. Add to potato mixture. Toss to coat. Add most of sliced eggs and toss gently. Garnish with remaining eggs and sprinkle top with paprika.
Note: I also like adding sliced radishes to the salad.
Hashbrown Bake
1 Kg frozen hashbrowns
500 ml sour cream
2 cans mushroom soup
1 cup grated cheddar cheese
finely chopped onion
parmesan cheese
Preheat oven to 350 degrees F. Mix first 5 ingredients together and place in a 9-by-13 pan. Sprinkle with Parmesan. Bake for 1 hour.
Pre-shred the cheese the night before you want to make this and you can cut a couple minutes off your prep time but this takes no time at all to make for an addition to a great homecooked meal!
500 ml sour cream
2 cans mushroom soup
1 cup grated cheddar cheese
finely chopped onion
parmesan cheese
Preheat oven to 350 degrees F. Mix first 5 ingredients together and place in a 9-by-13 pan. Sprinkle with Parmesan. Bake for 1 hour.
Pre-shred the cheese the night before you want to make this and you can cut a couple minutes off your prep time but this takes no time at all to make for an addition to a great homecooked meal!
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