Thursday, January 29, 2009
1 can cream of mushroom soup
1 can pumpkin
1 cup milk
1 cup water
We had it over pasta.
Sprinkle chicken breasts with salt and pepper and put in bottom of crockpot. Slice an onion and lay on top of chicken. Mix one cup cola (I used Diet Pepsi ) and one cup ketchup, pour over chicken.
Wednesday, January 28, 2009
2 cups (cooked) whole wheat pasta
1 can diced tomatoes (I used the kind that are seasoned)
1 can mushrooms
1 can low fat cream of mushroom soup
1/4 of a log of 2% milk Velveeta
Brown turkey, I added some chopped onion and garlic salt. Mix all ingredients together (I melted the Velveeta first) and bake for 20 minutes at 350°.
Using the turkey, low fat soup and 2% Velveeta made it Weight Watchers friendly. It was only 6 points per serving.
1 tbsp olive oil
2 onions, finely diced
4 cloves garlic, finely chopped
1/4 tsp dried oregano
2 tsp cumin
1 lg. pinch cayenne (optional)
1 lg. pinch allspice
2 (4 oz.) cans diced green chilies
2 lbs boneless, skinless chicken breasts
--you can cook before you dice, or not--
4 cups chicken broth
3 (15 oz.) cans white beans
--2 drained, 1 with liquid--
1 (16 oz.) bag of frozen corn kernels
8 oz. monterey jack cheese
salt to taste
Heat oil in a soup pot over med-high heat and saute onions until translucent, about 5 minutes. Stir in garlic, spices, and chilies and saute for another minute. Add diced chicken and broth, and simmer until the chicken is opaque (if you used raw chicken), about 15 minutes. Add beans, corn, and 1/2 the cheese and simmer another 15 minutes. Taste for salt, and serve with remaining cheese on top.
*I'm using Great Northern Beans, canned corn, and I have no idea what kind of cheese I have in the fridge, so I'll just go with whatever.
from Food Network Magazine
1/2 pound ziti
2 cups milk
2 cups coarsely grated gruyere cheese (about 6 ounces)
1 cup finely grated parmesan cheese (about 4 ounces)
2 large eggs
3 slices white sandwich bread, roughly diced
2 tablespoons unsalted butter, plus more for greasing
1 medium onion, diced
1 clove garlic, minced
3 tablespoons all-purpose flour
Pinch of cayenne pepper
1/8 teaspoon freshly grated nutmeg
8 ounces thinly sliced deli-boiled ham (I am using diced ham instead)
Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil. Add the ziti and cook until al dente, about 6 minutes. Drain and transfer to a large bowl; toss with 1/4 cup milk.
Meanwhile, combine both cheeses in a bowl. Beat 1/4 cup milk and the eggs in another bowl; fold in the bread and add half of the cheese.
Melt the butter in a saucepan over high heat. Add the onion and garlic; cook, stirring, until just brown, 2 minutes. Sprinkle in the flour, cayenne, nutmeg and 1 teaspoon salt; cook, stirring, about 2 minutes. Slowly add 3/4 cup water and the remaining 1 1/2 cups milk; bring to a boil, stirring until thickened. Remove from the heat and whisk to cool slightly. Whisk in the remaining cheese, then add the pasta and toss.
Butter a shallow casserole dish. Add half of the pasta, top with some of the ham and cover with the remaining pasta. Top with the remaining ham, then cover with the bread mixture. Bake until golden and bubbly, about 20 minutes. Let rest a few minutes before serving.
Saturday, January 24, 2009
This recipe was submitted by Ron Moeder many years ago who was President of the Denver Fire Fighters Union Local 858 at that time. We have divided the recipe in two as this makes a really large casserole. If you use the Firehouse size, it does freeze well.
|Family Size||Firehouse Size|
|1||lb Italian sausage||2|
|1||cup diced green peppers||2|
|1||cup diced celery||2|
|1 medium||onion, diced||l large|
|4 oz||sliced mushrooms||8 oz|
|1||16 oz pkg GRANDMA’S WideEgg Noodles, prepared and drained||2|
|1||28 oz can tomatoes||2|
|8 oz||can tomato soup||1|
|½||grated Longhorn cheese||1 lb|
*I usually don't made this with the sausage, just the ground beef. I also used Spicy V8 instead of tomato soup. The recipe doesn't call for any seasoning, so I usually throw in some salt, pepper, garlic powder and thyme to taste. I'll probably use real garlic next time and saute it with the veggies.
Friday, January 23, 2009
1/2 medium red onion, roughly chopped
1/2 cup roughly chopped fresh parsley
1/2 cup roughly chopped fresh cilantro
1/4 cup roughly chopped fresh tarragon
1/4 cup roughly chopped fresh dill
1/4 cup chopped walnuts
3 cloves garlic
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
1 cup plain yogurt
1 6- to 7-pound roasting chicken
2 pounds plum tomatoes, halved lengthwise
Preheat the oven to 450. Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor. Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth.
Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.
Season the chicken inside and out with salt and pepper. Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird. Truss the chicken. Place in a roasting pan; roast until the skin turns golden, about 30 minutes.
Reduce the oven temperature to 375. Toss the tomatoes with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan. Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155, about 1 hour. Season with salt and pepper; let the chicken rest 10 minutes before carving.
Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce.
I am going to use some of the yogurt sauce as a marinade.
- 1 package ground turkey breast
- 1 onion chopped finely
- 4 cloves garlic minced
- 1 TBSP worchestershire sauce
- 1 TBSP chili powder
- 3 large or 4 small chipotle peppers in adobo sauce, chopped well (add less for less spicy, more for more spicy - I like spicy!)
In skillet, heat olive oil over medium heat. Add onion and saute until onions are soft. Add garlic and saute for 1 or 2 more minutes. Add ground turkey and increase heat a little. When turkey is halfway browned (or so), add chili powder and worchestershire sauce. Finish browning turkey until done. Add chipotle peppers and stir to combine.
This meat will make yummy filling for tacos, taco salads, topping nachos, fill burritos - it's good and has lots of flavor and spice!
-sliced a chicken breast, put at bottom of crockpot with seasoned salt on top
-added a small chunk of butter and a splash of sherry
-poured a cup or two of stuffing mix (the seasoned bread crumbs)
-put more butter and sherry on top, then some water (1/3 cup?... I just eyeballed it)
-cooked on low for, hmmm, 7 or 8 hours
Next time around I plan to actually mix the stuffing mix with melted butter, sherry, diced onion, and maybe some parsley or something, put that on top of the chicken, and then add the water.
- 3 tablespoons dijon mustard
- 3 large skinless, boneless chicken breasts (about 13/4 pounds)
- 2 to 3 teaspoons coarsely ground mixed peppercorns
- 3/4 teaspoon finely minced fresh rosemary
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 shallots, thinly sliced
- 1 cup brandy or red wine
- 1 cup low-sodium chicken broth
- 1 tablespoon chopped fresh parsley
- 2 cloves garlic, chopped
- 1 pound spinach
- 1/2 teaspoon finely grated lemon zest
Preheat the oven to 350. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick.
Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes.
Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley.
Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach.
I'm not making the spinach with it, and I'm using leg quarters instead of breasts because that's what I have on hand. I think we'll have yellow carrots with it.
Monday, January 19, 2009
FOR THE STEAK
1 beef bouillon cube
3 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
1 top round London broil steak (about 2 pounds)
FOR THE HERB BUTTER
4 tablespoons unsalted butter, softened
11/2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chervil or tarragon
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day.
Prepare the herb butter: Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.
About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle 1 tablespoon salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer inserted into the side reads 110 for medium-rare, about 5 minutes.
Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.
Saturday, January 17, 2009
I made this recipe from allrecipes.com but used pork loin instead of spare ribs.
* 1/4 cup vinegar
* 1/2 cup ketchup
* 1 tablespoon soy sauce
* 1 (8 ounce) can crushed pineapple, undrained
* 3 tablespoons brown sugar
* 2 tablespoons cornstarch
* 1/2 teaspoon salt
* 1/2 tablespoon fresh ginger, grated (optional)
* 3 pounds pork spareribs, cut into serving size pieces
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
3. Arrange a layer of spareribs in a roasting pan. Pour half of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
4. Bake in a preheated oven until done, about 1 1/2 to 2 hours.
Wednesday, January 14, 2009
- 1 package (4 pieces) frozen Trader Joe's Naan Bread
- shredded cheese
- 1 jar pizza sauce (I used spaghetti sauce and it was good)
- toppings of choice - ideas are: canned mushrooms, sliced olives, artichokes, finely diced onion, peppers, chopped deli meat - turkey/ham, pepperoni, pineapple.
Put Naan bread into oven frozen and cook for about 4 minutes. Take out of oven, top with sauce, toppings and cheese. Put back into oven and bake for 3 minutes, then broil for 1 minute until cheese is bubbly.
Monday, January 12, 2009
2 cups cooked chicken (diced, shredded, whatever you prefer) (using leftover rotisserie)
1 cup rice (I got boil in bag brown rice, the lazy person's rice )
1 can cream of mushroom soup (got the kind with garlic, garlic improves everything)
1 can cream of chicken soup (got the kind with herbs, just sounded tastier)
some lemon juice (we grow lemons, score!)
some onion powder
Mix all that together
Add bread crumbs and almonds on top (using crushed cheezits instead of breadcrumbs)
Add some shredded cheddar or mozz or some multi-cheese combo on top (We have shredded cheddar and some fresh mozz)
Cook for 25-30 minutes at 400 degrees.
1 green pepper
2 medium red potatoes
1 package (5 links) turkey apple sausage
1/2 can corn
Finely chop onion and pepper (I use a food processor). Dice the potatoes. Cook all of these in in a pan with some olive oil and garlic salt, medium heat, until somewhat tender. Add the corn, sausage (cut up), and about a cup of apple cider (I just poured some in). Let simmer for 20 minutes or so...until the potatoes are tender to your liking.
Then take roma tomatoes, de-seed them, saute them in olive oil until heated through.
Add the beans and a bit of water so it's kinda soupy.
I usually add garlic to the tomatoes.
Then I season with salt, crushed red pepper, and dill (sounds strange, but it's a good combo.)
Sometimes I add mushrooms to the tomatoes for variety.
Heat the stuff until the beans are heated and done!
I like to put some diced red onion on top as well and I usually serve with garlic bread.
1 pound ground meat- divided into 1 /4 pound portions
1 pound package of baby carrots- divided into 4 portions
4 medium baking potatoes, sliced
1 medium onion, sliced and divided into 4 portions
salt and pepper to taste
4 large sheets of aluminum foil
Divide meat into 4 equal portions, and form into patties. Place in center
of aluminum foil sheet, add divided portions of carrots, potatoes, and onion.
Season as desired. Fold foil, around contents and place on large cookie tray.
Bake at 375 degrees for or hour or until meat is thoroughly cooked and
vegetables are tender. This dish can also be prepared over a camp fire or on
Dh said you could probably do a half potato each, though ds and I ate more potatoes and less meat...but he's probably right. The portions are too much food for one person, but it's so good, you just keep eating! The veggies turn out a lot like the way the do with a roast, and the hamburger turned out juicy and tender--just right. I used a decent amount of s & p--sort of a thin, even coating on top of the meat, and then another generous amount on the veggies. It was super quick--took maybe 10 minutes, probably less to assemble, then walk away for an hour, and there's dinner! And soooo homey/comfort food delicious. I was a little worried about no fat or water in there; I thought the veggies would dry up, but apparently the little packets of aluminum foil keep the steam from them and the meat in there, and they sort of steam/roast.
- 3 broccoli crowns in pieces
- 1 package spaghetti noodles
- 5 cloves garlic finely chopped
- juice of 3 lemons
- zest of 1/2 lemon
- 1/2 cup parm cheese
- 3 TBSP olive oil
- 1 TBSP butter
- salt and pepper to taste
Bring large pot of water to boil, add salt and 1/3 of the chopped garlic to boiling water. Add pasta and cook according to package directions. While past is cooking, place broccoli pieces in another pot of boiling water to blanche. Take out after 1 minute and drain. When pasta is done cooking, drain and combine with broccoli in strainer. Using same pot that pasta was cooked in, heat oil and butter over medium heat. Add remaining chopped garlic and cook for 1 minute - do not allow garlic to burn or brown. Add langostino to oil and cook until done, return pasta/broccoli to the pot. Pour lemon juice and parm cheese over the top, toss well and serve.
I also added some basil, sage, and garlic.
Roll up and secure with toothpicks.
Brown in a little oil in skillet and then pour some chicken broth in the pan
(I didn't measure, just covered the bottom).
Cook until chicken is done and take out toothpicks.
Fill a med/large saucepan about 3/4 full of water and put on high heat.
Wash about 5 medium sized white/baking potatoes and cut into about 1-1 1/2 inch size pieces, and put them in the water. Don't peel. The peelings give it a sort of baked potato flavor.
Cut up "some" onion. I used what I had left of one in the fridge, which wasn't much. I would say 1 med. onion would be good.
Place that in with the potatoes.
Set the timer for 20 minutes.
When the timer gets to about 7 or 8 minutes, mix up about 1/2 cup hemp milk with a couple of tsps of cornstarch.
Check the potatoes.
If they are nearly done, add the milk mixture.
Stir, and add any seasonings you like. I used s&p, about a tsp of coriander and some fake soy sauce--maybe a tablespoon. I turned off the burner and let the rest of the time run out while the broth thickened.
Then I add a can of diced tomatoes (I get the kind with celery in it or otherwise flavored).
Let it heat through and serve on hard rolls.
It's really good. I've also used fresh diced tomatoes.
* 1 pound ground beef
* 1 onion, chopped
* 3/4 cup chopped celery
* 1 tablespoon minced garlic
* 1/4 cup shredded Cheddar cheese
* 1 (14.5 ounce) can stewed, diced tomatoes
* 1 (12 ounce) package uncooked egg noodles
* 1 (10.75 ounce) can condensed cream of chicken soup
1. Preheat the oven to 350 degrees F (175 degrees C). Place noodles in a pot of lightly salted boiling water. Cook until al dente, about 8 minutes. Drain and set aside.
2. Cook ground beef, onion, celery and garlic in a skillet over medium heat until meat is evenly browned. Drain off excess grease.
3. Butter a 9x13 inch baking dish. Place half of the cooked noodles in the bottom of the dish. Cover them with half of the meat mixture, then half of the tomatoes. Spoon half of the cream of chicken soup over the tomatoes, then sprinkle half of the shredded cheese. Repeat layers, ending with cheese on the top.
4. Bake for 1 hour in the preheated oven, or until cheese is browned and bubbly. Let stand for 10 minutes to set before serving.
I left out the celery (I'm out) and used cream of mushroom instead of chicken. I also didn't layer it and just mixed it together, then topped with cheese. It turned out very good and the kids inhaled it.
a few Tbsp. olive oil
1 15 oz. can diced tomatoes
1 15 oz. can tomato sauce
1 small carton (very small, like individual serving of milk) heavy cream
1/2 lb. ham (cut into small squares)
3/4 cup frozen peas (defrosted)
*All measurements are approximations.
Saute onions in olive oil until soft (a few mins.). Throw everything else in the pan and heat through. I added some garlic salt as well. Serve over your choice of pasta. Yummy!
1 cup whole-wheat flour
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup butter, melted
1/2 cup brown sugar, more if desired
1 cup milk
1 cup finely grated carrot
1/2 cup dried cranberries
Preheat oven to 400 degrees F. Grease a 12-cup muffin pan. In a mixing bowl, combine the flour, baking powder, salt, and cinnamon, and stir until cinnamon is evenly distributed. In a second mixing bowl, combine the melted butter, egg, brown sugar, and milk, and blend until smooth.
Add the dry ingredients to the wet, stirring to combine. Stir in the carrot and cranberries. Fill the muffin cups and bake 20 minutes. Makes 12.
(With special thanks to "Danielle's Mom" for the origination of this recipe...)
|I used a package of Bisquick cheese-garlic biscuit mix as a crust in a loaf pan, I topped it with some lean ground beef that I cooked with chopped onion, garlic, herbs, and mixed in some jarred tomato sauce with mushrooms. On top of that I put cheddar cheese. I was trying to use what I had.|
I baked it at 375 until the crust looked done.
It came out alright. It could have used some more flavor.
* 3/4 cup mayonnaise
* 1/2 cup grated Parmesan cheese
* 3/4 teaspoon garlic powder
* 3/4 cup Italian seasoned bread crumbs
* 4 skinless, boneless chicken breast halves
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
3. Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.
Mix about 1-2 TBSP melted butter with
~1/3 cup honey and
~1/3 cup mustard. Add
~1-2 tsp garlic powder
Pour over chicken breasts (we used skin-on from a roaster chicken) in an oven proof pan. Cook in preheated oven at 350* for about 1 hour and 15 minutes, basting with juices/sauce from the pan every 15 minutes.
This can also be made with a whole, cut up chicken, or just thighs, or whatever
For 2 steaks
Rub a mixture of red chillie powder, a pinch of turmeric, salt and a teaspooon of ginger garlic paste.
Let them sit for 30 mins.
Pat the steaks with rice or wheat flour. Shallow fry in pan. Turn when crispy and fry the other side.
1 cup freshly grated coconut.
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp red chillie powder (more if u can handle it)
1 tsp ginger garlic paste
1/2 tsp turmeric
1 onion sliced and fried till brown.
Grind the above to a paste. Heat a tsp of oil in a wok. Fry the paste till oil leaves the side of the wok. Add one diced tomato if you like your curry tangy.
Add water (as per desired thickness of curry) and let it come to a boil. Add pieces of any white fish that you like. Simmer till fish is cooked. Eat with white rice. yummy!
This time, we didn't take the time to roll the gnocchi across fork tines.
The recipe could easily be cut in half for a family, but I like to make the whole thing and freeze half. They can be frozen before or after boiling. Also - in the two times I've made this, I've not been able to get 3 cups of sweet potato from 2 potatoes. I recommend getting three.
Use enough water to cover them generously.
Optionally, you can stick some small pieces of carrot and celery in, too.
After the potatoes are soft, mix up some EVAPORATED milk with regular flour and mix well.
Add to the soup. Season with salt and pepper to taste.
My dad and I like a lot of pepper.
Now, amounts...I don't really know.
She uses a large soup pot and probably fills it about half way with potato pieces. Then maybe 1/3 c of the evaporated milk and a few tablespoons of flour. It comes out mild and creamy, and pretty watery--just thick enough! How's that for specific?
We had broccoli with it, seasoned with garlic butter.
Pizza Dough (from Giant Deli)
BBQ Sauce (1/2 c to 3/4c depending on how saucy you want it)
1.5 cup chicken (I'm cheating and using short cuts because that's what I have on hand)
Red onion, sliced thin
Um, it's pizza...so assembly should be self explanatory.
I bake it per the dough's instructions.
1 1/2 cups water
10.5 oz veggie broth
1 can cheddar cheese soup
ketchup (don't remember how much, but I just squirted some in anyway)
2 cups medium shells (I use a little extra)
Heat the "meat". Add the water and broth. Whisk in the soup and ketchup. Stir in the shells and let it cook until the pasta is done and the sauce is thick.
Usually I throw in raw chicken to cook all day in the crock pot, fish it out and shred it an hour or two before dinner and add it back in, but I have leftover pork so I'll probably shred that and throw it in for a bit at the end.
Served with warm maple syrup.
Anniversary Chicken I
* 2 tablespoons vegetable oil
* 6 skinless, boneless chicken breast halves
* 1/2 cup teriyaki basting sauce
* 1/2 cup Ranch-style salad dressing
* 1 cup shredded Cheddar cheese
* 3 green onions, chopped
* 1/2 (3 ounce) can bacon bits
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.
Wheat rotini went in the bottom of the pan. On top of that, I poured some of the tomato sauce I'd made the other day. Then I put in a layer of Morningstar chicken patties. A layer of mozzarella topped it all off, and then I baked it until it was brown and yummalicious.
I then added a cup of washed rice with 2 cups of water. I let it microwave for 18 mins, stirring every few minutes. That's it!
I then made a raita. I added the seeds of 1 pomogranate to a cup of yogurt. I added some sugar and some salt. Mixed it all together and had a yummy accompaniment to the rice!
But the gist is that with turkey you add things that will help them not dry out, like grated or chopped vegetables. We've added any or all of the following: shredded zucchini, very small onion, garlic, breadcrumbs, spices, red wine, barbeque sauce, chopped up mushrooms, beaten egg.
This might be the original recipe. I think I found it in my Rachael Ray library somewhere though. http://www.foodnetwork.com/recipes/rachael-ray/meatloaf-muffins-with-barbecue-sauce-recipe/index.html
I made a simple sauce from the *tomatoes with safflower oil and salt that turned out super yummy and sweet. That went onto a pre-baked wheat boboli crust and then I just put some thin slices of mozzarella and some feta crumbles. I baked it all until it was crunchy and brown, and it was oh, so good. It might have deserved a tastier crust, but it was OK. I have never made a crust that I like, so I just settle for Boboli.
*poster's note: 2 pounds of cherry tomatoes!
The last couple of minutes on the grill I'll brush them with my teriyaki sauce, then slice them on the bias and serve over white rice with some quick sauteed onion, cabbage and snowpeas or something with extra teriyaki sauce on top.
*Carrie added: I suggest sauteing the veggies in a little sesame oil (rather than veggie oil) and then sprinkling sesame seeds over the top of the dish for presentation. The sesame just add a little finesse to the dish.
Kris added: Next time I won't go to the trouble of grilling chicken on the bone (although it was really really really good), but do b/s chicken breasts instead.
- 1 pkg ground turkey breast
- 1/4 onion chopped fine
- 1/2 c bread crumbs
- 1/2 TBSP fresh cracked pepper
- 1 egg lightly beaten
- 1 TBSP reduced sodium soy sauce
- 1 TBSP worchestershire sauce
Mix above together and form into small meatballs. Bake at 400 degrees for 12 minutes. While meatballs are baking, prepare simmer sauce:
- remaining 3/4 onion chopped
- 2 cups beef broth (I use better than bouillon and make it strong)
- 1/3 cup reduced sodium soy sauce
- 2 TBSP worchestershire sauce
- 1 TBSP cracked black pepper
- 1 green pepper thickly sliced
- 1 red pepper thickly sliced
- 2 tomatos in wedges
- slurry of 1 TBSP cornstarch with 2 TBSP water
Put onions in large sided skillet, big enough to simmer meatballs in. Saute onion until translucent in 1 tsp olive oil. Add broth, soy sauce, worchestershire sauce and pepper and bring to a boil. Reduce heat to low simmer. Add meatballs from oven and continue to simmer for another 8 minutes, turning the meatballs over in the sauce. Add red peppers, green peppers and tomatoes cover and simmer for 3 minutes until peppers are tender crisp. Add cornstarch slurry and bring to a boil until sauce is thick. Serve meatballs with peppers, tomatos and sauce over steamed rice.
ETA - using turkey breast makes these meatballs a little on the drier side. I don't mind it so much on this recipe because of the sauce on the meatballs. But, you can use lean ground turkey or beef if you prefer. We just try to keep it as lean as we can....
I put a can of low sodium chicken broth in the crockpot, added about 4tbsp of granulated garlic, about 1/4c of dehydrated onion flakes and about a tbsp of dried basil, stired it up and then put 4 chicken breasts in. I turned it on low to cook all afternoon
So it cooked on high for about 4 hours, and I pulled the breasts out and shredded them with the end of the spoon i used to scoop them out. I added a little of the liquid that was left and stired it up, just to keep it moist while I toasted the bread.
Sunday, January 11, 2009
6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water (I just use chicken stock usually) and pour over chops. Cover, and cook on Low 7 to 8 hours.
After the chops have cooked, remove chops. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops on egg noodles or rice.
* 2 pounds fresh green beans, rinsed and trimmed
* 1 large onion, chopped
* 3 ham hocks
* 1 1/2 pounds new potatoes, quartered
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon seasoning salt
* 1 tablespoon chicken bouillon granules
* ground black pepper to taste
1. Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.
2. Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.
Mexican Chopped Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro (or more to taste)
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
- 1 can of diced green chilis
- 2 cans healthy request cream of chicken soup
- 1 1/3 cup low sodium chicken broth
- 1 cup light sour cream
- 1 cup diced onions
- 1 clove garlic minced
- 1/2 tsp cumin, salt and pepper to taste
- package of corn tortillas (about 24)
- low fat cheese
- cooked, shredded chicken (I boiled the chicken in chicken broth with some fresh cracked pepper, garlic powder, onion powder and cumin until chicken was cooked throughthen cooled and shredded it).
Putting it together:
Layer sauce first in casserole dish, top with 6 corn torillas, shredded chicken, cheese, sauce and repeat layers 3 more times. Bake at 350 degrees for 30 minutes. Yum!
I put somepaper thin steaks on the grill, sliced them up and mixed them with a sliced onion and a sliced bell pepper and sauted it until the onions and peppers were really soft.
Cut a loaf of foccacia in half, and toasted it, put it all together, covered the meat with cheese, baked for a minute and we had those with some leftover veggies.
I trim the ribs, then use a rub on them (kosher salt, garlic powder, paprika, pepper, cayenne pepper, mesquite grill seasoning), then bake, covered with foil, for 1.5 hours. Brush on some bbq sauce. Then onto the grill with wood chips for another hour.
- 1 lb pasta of your choice (we use spaghetti)
- olive oil
- parmesan cheese
- lemon juice (usually 2 or 3 lemons)
Cook the pasta and set aside to drain. In the pan that the pasta was cooked in (I do this so that I don't dirty another pan), heat the oil over medium heat - important not to get it too hot or it will burn the garlic). When oil is hot, add minced garlic and cook for a minute or two - don't burn the garlic. The goal is to cook the garlic gently and allow it's flavors to infuse into the oil. Add the pasta back into the pan with the oil, add lemon juice and parmesan cheese and toss well.
There really isn't an "amount" to use of the above items. It all depends on how lemony, how garlic-y and how lubed you like your pasta. It took me a few tries and tweaking to get it to the point that I like it, but now - it is an awesome, easy and delicious side pasta dish. If I want to make it into a main dish, I'll throw some cooked shrimp into it (cooked in a little butter with salt & pepper) and *poof* Lemon garlic pasta with shrimp. You can also toss in some blanched broccoli or whatever. It's great!