I found this recipe while cleaning up my cooking magazines. This was an advertisement for Newman's Pasta Sauce. I used my favorite spicy sauce from Trader Joes. Brian loved this dish. It was really easy to make and a much healthier version because you bake the eggplant, not fry it.
1/4 cup milk (I used fat free)
2 eggs
1 1/2 cups panko
1/2 tsp salt
1/2 tsp dried parsley
1/4 tsp garlic powder
1/4 tsp oregano
1/4 tsp pepper
1 large eggplant cut crosswise into 1/4 inch slices(I left the peel on)
cooking spray
olive oil
1 24 oz jar of pasta sauce
1 cup shredded mozarella cheese
Preheat oven to 450 degrees.
Whisk milk and eggs in a bowl.
Combine panko and next five ingredients in a shallow dish. Dip eggplant slices into egg mixture then dip in panko. Arrange slices on a baking sheet sprayed with cooking spray. Bake 10-15 on each side. Drizzle with olive oil if getting too dry.
Decrease temperature to 375. Spoon pasta sauce in a 11 x 7 baking dish. Layer half eggplant slices over sauce top with more sauce and cheese. Layer more eggplant, sauce and cheese. Baked for 20 minutes.
Friday, April 22, 2011
Wednesday, April 20, 2011
Chili
This was a very easy meal that you can make ahead. Highly recommend it!
Serving 2 (double for left overs or more people)
1/2 lb ground beef
1/2 small chopped onion
1/2 green pepper, chopped
2 ribs celery, chopped
4 oz tomato sauce
1 can kidney beans
pepper to taste
1 tsp chili powder
1/4 tsp (or to taste) cayenne
1/4 tsp garlic powder
In a cast iron pot or large pot, brown the beef. Combine all indgredients and let simmer for 1 hr on the stove.
Serve with shredded cheese, sour cream and tortilla chips.
Serving 2 (double for left overs or more people)
1/2 lb ground beef
1/2 small chopped onion
1/2 green pepper, chopped
2 ribs celery, chopped
4 oz tomato sauce
1 can kidney beans
pepper to taste
1 tsp chili powder
1/4 tsp (or to taste) cayenne
1/4 tsp garlic powder
In a cast iron pot or large pot, brown the beef. Combine all indgredients and let simmer for 1 hr on the stove.
Serve with shredded cheese, sour cream and tortilla chips.
Wednesday, April 6, 2011
Rachel Ray's Super Sloppy Joes
I'm back! Took a little time off due to pregnancy. Those hormones made me not want to cook a thing. I tried this recipe out on my dinner party girls and they really liked it. Easy meal to make. I found it a tad bit sweet, so next time will cut back on the sugar and add some red pepper flakes for heat.
Super Sloppy Joes
Recipe courtesy Rachael Ray
Prep Time: 10 min
Cook Time: 15 min
Level: Easy
Serves: 4 super sloppy sandwiches
Ingredients
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 1/4 pounds ground beef sirloin
• 1/4 cup brown sugar
• 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
• 1 medium onion, chopped
• 1 small red bell pepper, chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 2 cups tomato sauce
• 2 tablespoons tomato paste
• 4 crusty rolls, split, toasted, and lightly buttered
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.
Super Sloppy Joes
Recipe courtesy Rachael Ray
Prep Time: 10 min
Cook Time: 15 min
Level: Easy
Serves: 4 super sloppy sandwiches
Ingredients
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 1/4 pounds ground beef sirloin
• 1/4 cup brown sugar
• 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
• 1 medium onion, chopped
• 1 small red bell pepper, chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 2 cups tomato sauce
• 2 tablespoons tomato paste
• 4 crusty rolls, split, toasted, and lightly buttered
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.
Tuesday, December 21, 2010
Ginger Crock Pot Roast
How I love Pot Roast Crock Pot recipies.
2 cans of gingerale - not diet
20oz Ketchup
1 pkg Lipton's Onion soup mix
3-4 lb Roast
Salt and pepper
Mix gingerale, ketchup and soup mix. Salt and pepper roast. Cook on low for 6-7 hours.
2 cans of gingerale - not diet
20oz Ketchup
1 pkg Lipton's Onion soup mix
3-4 lb Roast
Salt and pepper
Mix gingerale, ketchup and soup mix. Salt and pepper roast. Cook on low for 6-7 hours.
Wednesday, October 13, 2010
Potato Leek Soup
Ingredients:
2 leeks - cut in half and sliced (you can get them already cleaned at TJ's)
2 tablespoons butter
1 lb new potatoes quartered
6 cups of chicken stock/broth
1 head of broccoli or handful of asparagus cut into big chunks
Thyme, red chili flakes, salt and pepper to taste
Saute leeks and butter for about 8 minutes or until soft. Season with thyme, salt, pepper and chili flakes to taste. Add chicken stock and potatoes and bring to a boil. Cook for 12 minutes or until potatoes are soft. Add green veggie (if not using green veggie use more potatoes) and cook for another minute or so.
Hand blend or put in blender. Taste and season with more salt/pepper if needed.
Enjoy with crunchy breach.
2 leeks - cut in half and sliced (you can get them already cleaned at TJ's)
2 tablespoons butter
1 lb new potatoes quartered
6 cups of chicken stock/broth
1 head of broccoli or handful of asparagus cut into big chunks
Thyme, red chili flakes, salt and pepper to taste
Saute leeks and butter for about 8 minutes or until soft. Season with thyme, salt, pepper and chili flakes to taste. Add chicken stock and potatoes and bring to a boil. Cook for 12 minutes or until potatoes are soft. Add green veggie (if not using green veggie use more potatoes) and cook for another minute or so.
Hand blend or put in blender. Taste and season with more salt/pepper if needed.
Enjoy with crunchy breach.
Tuesday, August 31, 2010
Israeli Couscous and Shrimp
Thank you Laura for making this the other night at Dinner Party, it was so yummy --- I had to make it at home.
This is a 10 minute meal that I served with steamed zucchini. So simple to make, but tastes very complex.
1/2 package of Israeli Couscous (I got the Israeli couscous blend in a bag from Trader Joes)
1/2 package of frozen cooked, cleaned and tail off medium shrimp (also Trader Joes)
1 can chicken stock
1 tbl butter
Make couscous according to package and thaw shrimp. With 4 minutes left on the couscous, heat the shrimp in a skillet with olive oil, salt and pepper. Add shrimp to cooked couscous and serve with a vegetable.
This is a 10 minute meal that I served with steamed zucchini. So simple to make, but tastes very complex.
1/2 package of Israeli Couscous (I got the Israeli couscous blend in a bag from Trader Joes)
1/2 package of frozen cooked, cleaned and tail off medium shrimp (also Trader Joes)
1 can chicken stock
1 tbl butter
Make couscous according to package and thaw shrimp. With 4 minutes left on the couscous, heat the shrimp in a skillet with olive oil, salt and pepper. Add shrimp to cooked couscous and serve with a vegetable.
Monday, August 30, 2010
Grilled Chicken Taco Pizza
Derived from recipe courtesy of Aaron Mccargo, Jr. for Food Network Magazine
Yum with a capital Y!
Approx 4-5 tbl of packaged Taco Seasoning (I bought the big container from Costco because we love tacos)
For the Pizzas:
1/4 cup canola oil, plus more for brushing
1 pound skinless, boneless chicken breasts
1 16-ounce tube pizza dough (I got mine from Trader Joes)
All-purpose flour, for dusting
2 cup shredded Mexican cheese blend (Trader Joes)
Salsa
Sour Cream
1 Avocado diced
1 lime juiced
Cilantro
Directions
Mix 2 tablespoons of the taco seasoning and the canola oil in a shallow bowl. Pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick. Add the chicken to the bowl, turning to coat, and marinate 30 minutes.
Preheat a grill to medium high. Grill the chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-size pieces.
Divide the dough into 3 pieces. Roll out each on a floured surface into an 8-inch round. (I just used my hands to flatten out the dough) Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side; remove from the grill.
Sprinkle the cheese on the crusts and top with the chicken. Return the pizzas to the grill,and cook until the cheese is melted, about 5 minutes. Meanwhile, mix the avocado, lime juice. Top the pizzas with the avocado mixture, salsa, sour cream and cilantro.
Yum with a capital Y!
Approx 4-5 tbl of packaged Taco Seasoning (I bought the big container from Costco because we love tacos)
For the Pizzas:
1/4 cup canola oil, plus more for brushing
1 pound skinless, boneless chicken breasts
1 16-ounce tube pizza dough (I got mine from Trader Joes)
All-purpose flour, for dusting
2 cup shredded Mexican cheese blend (Trader Joes)
Salsa
Sour Cream
1 Avocado diced
1 lime juiced
Cilantro
Directions
Mix 2 tablespoons of the taco seasoning and the canola oil in a shallow bowl. Pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick. Add the chicken to the bowl, turning to coat, and marinate 30 minutes.
Preheat a grill to medium high. Grill the chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-size pieces.
Divide the dough into 3 pieces. Roll out each on a floured surface into an 8-inch round. (I just used my hands to flatten out the dough) Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side; remove from the grill.
Sprinkle the cheese on the crusts and top with the chicken. Return the pizzas to the grill,and cook until the cheese is melted, about 5 minutes. Meanwhile, mix the avocado, lime juice. Top the pizzas with the avocado mixture, salsa, sour cream and cilantro.
Tuesday, August 10, 2010
BBQ Cajun Chicken
2 Boneless Skinless Chicken Breasts
Cajun Seasoning
2 Slices of Pepper Jack Cheese
Cut a slit in the side of the chicken and stuff with cheese. Sprinkle Cajun seasoning (you can find in the spice aisle) and bbq.
We ate it with rice and steamed spinach.
Cajun Seasoning
2 Slices of Pepper Jack Cheese
Cut a slit in the side of the chicken and stuff with cheese. Sprinkle Cajun seasoning (you can find in the spice aisle) and bbq.
We ate it with rice and steamed spinach.
Friday, August 6, 2010
Turkey Meatloaf with Red Pepper Sauce
Derived from Dave Liberman's Bubby's Turkey Meatloaf from Foodnetwork.com
Ingredients
Meatloaf:
2 pounds ground turkey
2 eggs
3 ounces tomato paste (1/2 of 1 small can, reserving rest for the sauce)
1 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup plain bread crumbs
1 small onion, finely chopped
2 cloves garlic, pressed
a couple squirts of Worcestershire sauce
Red Pepper Sauce:
3 ounces tomato paste (from reserved 1/2 can)
1 small onion, roughly chopped
1 clove garlic, peeled
1 small red pepper, seeded, cored, and roughly chopped
3/4 cup water
1/2 teaspoon salt (maybe a little more depending on your taste)
15 grinds black pepper
Directions
Meatloaf:
Preheat oven to 350 degrees F.
In a large mixing bowl, mix together all the ingredients for the meatloaf and work together completely by hand until all ingredients are evenly distributed and the mixture is uniform. Place meat mixture into a 9 by 13-inch baking dish and shape into a loaf about 11 inches long and 4 inches wide. It is important to form it like this so that it cooks evenly throughout. The loaf should be in the middle of the pan with room on both sides for the sauce to pool.
Red Pepper Sauce:
Place all ingredients in a blender or food processor and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil but avoid contact with meat loaf by leaving at least a couple inches of space between the top of the meatloaf and the foil. Bake for 45 minutes, then uncover and bake 45 minutes longer. Let rest for 15 minutes before cutting and serving.
Ingredients
Meatloaf:
2 pounds ground turkey
2 eggs
3 ounces tomato paste (1/2 of 1 small can, reserving rest for the sauce)
1 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup plain bread crumbs
1 small onion, finely chopped
2 cloves garlic, pressed
a couple squirts of Worcestershire sauce
Red Pepper Sauce:
3 ounces tomato paste (from reserved 1/2 can)
1 small onion, roughly chopped
1 clove garlic, peeled
1 small red pepper, seeded, cored, and roughly chopped
3/4 cup water
1/2 teaspoon salt (maybe a little more depending on your taste)
15 grinds black pepper
Directions
Meatloaf:
Preheat oven to 350 degrees F.
In a large mixing bowl, mix together all the ingredients for the meatloaf and work together completely by hand until all ingredients are evenly distributed and the mixture is uniform. Place meat mixture into a 9 by 13-inch baking dish and shape into a loaf about 11 inches long and 4 inches wide. It is important to form it like this so that it cooks evenly throughout. The loaf should be in the middle of the pan with room on both sides for the sauce to pool.
Red Pepper Sauce:
Place all ingredients in a blender or food processor and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil but avoid contact with meat loaf by leaving at least a couple inches of space between the top of the meatloaf and the foil. Bake for 45 minutes, then uncover and bake 45 minutes longer. Let rest for 15 minutes before cutting and serving.
Wednesday, August 4, 2010
Mustard Parm Chicken - updated
I made an oldie but goodie last night. I think this is listed under 2009, but this time I kicked it up a bit adding more flavor and spice to the dry ingredients.
2 boneless skinless chicken breasts
1/2 stick of butter
1-2 cloves of fresh garlic
1/2 Tbl dry mustard
A few shakes of worchestire sauce
1 tbl paprika * (new)
1 pinch cayenne pepper * (new)
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees
Melt butter in frying pan and add garlic, dry mustard and worchestire sauce. Bring to a simmer.
In a bowl combine bread crumbs with Parmesan cheese, paprika and cayenne.
Coat the chicken in the butter sauce and roll in the dry mixture. Place in baking pan and pour any remaining butter over the chicken. Bake for 30-40 minutes in a covered dish - check chicken.
Serve with steamed broccoli and rice pilaf (trader joes). Start rice when you put the chicken in the oven.
2 boneless skinless chicken breasts
1/2 stick of butter
1-2 cloves of fresh garlic
1/2 Tbl dry mustard
A few shakes of worchestire sauce
1 tbl paprika * (new)
1 pinch cayenne pepper * (new)
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees
Melt butter in frying pan and add garlic, dry mustard and worchestire sauce. Bring to a simmer.
In a bowl combine bread crumbs with Parmesan cheese, paprika and cayenne.
Coat the chicken in the butter sauce and roll in the dry mixture. Place in baking pan and pour any remaining butter over the chicken. Bake for 30-40 minutes in a covered dish - check chicken.
Serve with steamed broccoli and rice pilaf (trader joes). Start rice when you put the chicken in the oven.
Wednesday, July 28, 2010
Smoked Gouda Mac with Leeks and Bacon
I love leeks, I love bacon, I love cheese, I love pasta.
This is by far not a healthy meal, but a yummy one.
2 Leeks, lighter green parts sliced and chopped (make sure they are cleaned well)
1/4 lb bacon diced
1/2 lb smoked Gouda grated
1/4 cup mozzarella cheese grated
1/8 cup flour
1 cup milk
1 tbs Dijon mustard
Small squirt of ketchup (optional)
a couple shakes of Tabasco
1/2 lb elbow noodles
salt/pepper
Cook the bacon until crisp over the stove and transfer to a paper plate with paper towels when done. Leave the bacon fat in the pan (not a lot, just enough to saute the leeks).
Start boiling the water for the pasta and cook according to package while you make the leeks and cheese sauce.
Saute leeks for about 8 minutes or until soft. Season with salt/pepper.
Remove leeks and place with cooked bacon. Add flour and milk and whisk to eliminate flour clumps. Cook on low/medium for a couple of minutes. Add cheese and melt. Add leeks, bacon, hot sauce, ketchup and Dijon and stir.
Add cooked pasta to cheese sauce and serve.
This is by far not a healthy meal, but a yummy one.
2 Leeks, lighter green parts sliced and chopped (make sure they are cleaned well)
1/4 lb bacon diced
1/2 lb smoked Gouda grated
1/4 cup mozzarella cheese grated
1/8 cup flour
1 cup milk
1 tbs Dijon mustard
Small squirt of ketchup (optional)
a couple shakes of Tabasco
1/2 lb elbow noodles
salt/pepper
Cook the bacon until crisp over the stove and transfer to a paper plate with paper towels when done. Leave the bacon fat in the pan (not a lot, just enough to saute the leeks).
Start boiling the water for the pasta and cook according to package while you make the leeks and cheese sauce.
Saute leeks for about 8 minutes or until soft. Season with salt/pepper.
Remove leeks and place with cooked bacon. Add flour and milk and whisk to eliminate flour clumps. Cook on low/medium for a couple of minutes. Add cheese and melt. Add leeks, bacon, hot sauce, ketchup and Dijon and stir.
Add cooked pasta to cheese sauce and serve.
Friday, July 16, 2010
Zucchini Couscous
My friend Vivian was kind enough to bring me a zucchini from her garden. This zucchini was HUGE!!!! I used it in lasagna one night and then in couscous.
Zucchini Couscous
2 cups couscous (I got mine from Trader Joe's)
2 cups chicken stock
1 zucchini diced or sliced
2 shallots diced
olive oil
salt and pepper
While you bring chicken stock to a boil, saute the shallots and zucchini with olive oil, salt and pepper. Once the chicken stock is boiling, add the couscous, turn off the heat and cover for 5 minutes. Fluff with a fork and add the veggies. Season with more salt and pepper to taste.
Easy summer side dish that doesn't require the oven!
Zucchini Couscous
2 cups couscous (I got mine from Trader Joe's)
2 cups chicken stock
1 zucchini diced or sliced
2 shallots diced
olive oil
salt and pepper
While you bring chicken stock to a boil, saute the shallots and zucchini with olive oil, salt and pepper. Once the chicken stock is boiling, add the couscous, turn off the heat and cover for 5 minutes. Fluff with a fork and add the veggies. Season with more salt and pepper to taste.
Easy summer side dish that doesn't require the oven!
Tuesday, June 22, 2010
A's Big Salad
It is getting hot here in the Valley. I love love love summer, but I hate turning the oven on. Last night, we had a big salad for dinner. It was very satisfying and healthy. I think we may have to throw this into the summer dinner rotation.
1 can corn
1 can black beans
1 cucumber diced
2 Roma tomatoes diced
1 small can olives sliced
1/2 head of broccoli chopped
1 avocado diced
Handful of washed spinach
Handful of crushed (not crumbs) corn chips
Your favorite salad dressing (use individually so you can keep the left overs for lunch)
1 can corn
1 can black beans
1 cucumber diced
2 Roma tomatoes diced
1 small can olives sliced
1/2 head of broccoli chopped
1 avocado diced
Handful of washed spinach
Handful of crushed (not crumbs) corn chips
Your favorite salad dressing (use individually so you can keep the left overs for lunch)
Friday, June 18, 2010
Brian's Pasta
Last night we were going to make the smoked Gouda roasted veggie pasta. I went to the gym and came home to Brian's creation. It was so yummy --- maybe Brian needs a blog and I need to go to the gym more often.
1 jar pasta sauce
1/2 bag of fresh spinach
1 zucchini
1/2 bag of fresh mushrooms
1/2 cup shredded smoked Gouda cheese
sprinkle of grated Parmesan cheese
1 bag of penne pasta
1/2 lb ground turkey
salt pepper
1 tsp Italian seasoning
1/2 tsp garlic powder
Preheat oven to 375
A lot of multi tasking:
Boil water and make pasta
In a sauce pan - saute the veggies with olive oil and some salt until soft.
In a separate pan cook turkey and season with Italian seasoning,garlic powder, salt and pepper.
In a 9x13 dish combine cooked pasta, veggies, turkey and sauce. Top with cheese (Gouda and Parmesan) and bake for 15 minutes or until cheese melts and sauce is warm.
1 jar pasta sauce
1/2 bag of fresh spinach
1 zucchini
1/2 bag of fresh mushrooms
1/2 cup shredded smoked Gouda cheese
sprinkle of grated Parmesan cheese
1 bag of penne pasta
1/2 lb ground turkey
salt pepper
1 tsp Italian seasoning
1/2 tsp garlic powder
Preheat oven to 375
A lot of multi tasking:
Boil water and make pasta
In a sauce pan - saute the veggies with olive oil and some salt until soft.
In a separate pan cook turkey and season with Italian seasoning,garlic powder, salt and pepper.
In a 9x13 dish combine cooked pasta, veggies, turkey and sauce. Top with cheese (Gouda and Parmesan) and bake for 15 minutes or until cheese melts and sauce is warm.
Monday, June 14, 2010
Lemon Ginger Martini Fizz
What's for dinner ---- cocktails!
In a martini shaker:
-Ice
-Juice of one lemon
-1 tbl sugar (you can add more per taste)
-grated fresh ginger (use micro plane grater - 1/2 tsp)
-two shots vodka
-shake
-pour into 2 martini glasses and top with seltzer
In a martini shaker:
-Ice
-Juice of one lemon
-1 tbl sugar (you can add more per taste)
-grated fresh ginger (use micro plane grater - 1/2 tsp)
-two shots vodka
-shake
-pour into 2 martini glasses and top with seltzer
Tuesday, June 1, 2010
Brussels Sprouts and Chicken Sausage
A healthy easy meal.
1 package of Apple and Chardonnay Chicken Sausage from Trader Joe's
1 package of microwavable Brussels Sprouts from Trader Joe's
Olive Oil
Salt and pepper
Slice up the sausages and in a pan with a little bit of olive oil cook over medium heat.
Microwave the brussels sprouts for 90 seconds (thanks for catching that Christine!)
When the sausages are browning, add the brussels sprouts. Sprinkle with salt and pepper. Cook until the brussel sprouts brown a bit.
It makes enough for two, but Brian isn't home and I don't think they'll be any left for him.
1 package of Apple and Chardonnay Chicken Sausage from Trader Joe's
1 package of microwavable Brussels Sprouts from Trader Joe's
Olive Oil
Salt and pepper
Slice up the sausages and in a pan with a little bit of olive oil cook over medium heat.
Microwave the brussels sprouts for 90 seconds (thanks for catching that Christine!)
When the sausages are browning, add the brussels sprouts. Sprinkle with salt and pepper. Cook until the brussel sprouts brown a bit.
It makes enough for two, but Brian isn't home and I don't think they'll be any left for him.
Wednesday, May 19, 2010
Paula Deen's Lady and Son's Chicken in Wine Sauce
I cut this recipe in half and made it last night. I served it with steamed broccoli.....yummy!!!!!
Ingredients
4 large skinless boneless chicken breasts
4 tablespoons butter, melted, plus more for casserole
Kosher salt and freshly ground black pepper
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-flavored stuffing mix, crushed
Directions
Preheat the oven to 350 degrees F.
Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.
In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 45 minutes. Remove from the oven and serve.
Ingredients
4 large skinless boneless chicken breasts
4 tablespoons butter, melted, plus more for casserole
Kosher salt and freshly ground black pepper
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-flavored stuffing mix, crushed
Directions
Preheat the oven to 350 degrees F.
Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.
In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 45 minutes. Remove from the oven and serve.
Tuesday, May 18, 2010
Twice Baked Potatoes
4 Russet Potatoes
4 oz cream cheese
1/8-1/4 cup sour cream
3 tbl diced chives
Salt/pepper
Paprika
Microwave potatoes (make sure to clean and poke holes in them with a fork prior to microwaving). I microwaved them for about 6 minutes.
Preheat oven to 425
Let potatoes cool a bit and then cut them in half (long ways). Scoop out the "meat" of the potato while leaving enough so they can stand up.
Mix/Mash, with an electric mixer all of the ingredients, minus the paprika. Spoon mashed potatoes back into the potato bowls. Sprinkle with paprika. Bake in a glass dish for about 15 minutes.
4 oz cream cheese
1/8-1/4 cup sour cream
3 tbl diced chives
Salt/pepper
Paprika
Microwave potatoes (make sure to clean and poke holes in them with a fork prior to microwaving). I microwaved them for about 6 minutes.
Preheat oven to 425
Let potatoes cool a bit and then cut them in half (long ways). Scoop out the "meat" of the potato while leaving enough so they can stand up.
Mix/Mash, with an electric mixer all of the ingredients, minus the paprika. Spoon mashed potatoes back into the potato bowls. Sprinkle with paprika. Bake in a glass dish for about 15 minutes.
Sunday, May 9, 2010
Turkey and Spinach Lasagna
1/2 lb ground turkey ( i buy a 1 lb pkg and freeze the other 1/2)
salt/pepper
6 no boil lasagna noodles
1 jar of your favorite tomato sauce
1/2 of a 15 oz tub of ricotta cheese
a huge hand full of raw spinach
1 egg
1/2 cup mozzarella cheese
Preheat oven to 425
Brown the turkey and season with salt and pepper
In a bowl, mix ricotta cheese egg and spinach
put a layer of tomato sauce on the bottom of a 8x8 or 9x9 pan
place 2 noodles down
top with the ricotta mixture
place 2 noodles on top
place meat mixture and pour some sauce
place 2 more noodles on top, pour the rest of the sauce and top with the mozzarella cheese
Bake in oven for 40 minutes
salt/pepper
6 no boil lasagna noodles
1 jar of your favorite tomato sauce
1/2 of a 15 oz tub of ricotta cheese
a huge hand full of raw spinach
1 egg
1/2 cup mozzarella cheese
Preheat oven to 425
Brown the turkey and season with salt and pepper
In a bowl, mix ricotta cheese egg and spinach
put a layer of tomato sauce on the bottom of a 8x8 or 9x9 pan
place 2 noodles down
top with the ricotta mixture
place 2 noodles on top
place meat mixture and pour some sauce
place 2 more noodles on top, pour the rest of the sauce and top with the mozzarella cheese
Bake in oven for 40 minutes
Friday, April 30, 2010
Cola Pot Roast
Pot Roast in the Crock Pot - Take II
I am in love love love with the crock pot. Last night I was in charge of bringing a main dish to my girl's dinner party. The girls are amazing in the kitchen and the bar is set high every meal with a new delicious main dish. Since I've been working from home, I thought a crock pot meal would make sense since I can set it in the morning and forget while I plug away at work. I found this recipe on a number of different websites and postings. It was a big hit last night.
1 pot roast (mine was 4 lbs)
1 envelope of Lipton's onion dip/soup
1 12 oz can of Coke (regular)
3 tbls ketchup (I added this)
salt and pepper
Lightly salt and pepper the roast and place in crock pot. Pour in onion package, soda and ketchup. Stir around and set on low all day. I had it in there for about 9 hours.
I am in love love love with the crock pot. Last night I was in charge of bringing a main dish to my girl's dinner party. The girls are amazing in the kitchen and the bar is set high every meal with a new delicious main dish. Since I've been working from home, I thought a crock pot meal would make sense since I can set it in the morning and forget while I plug away at work. I found this recipe on a number of different websites and postings. It was a big hit last night.
1 pot roast (mine was 4 lbs)
1 envelope of Lipton's onion dip/soup
1 12 oz can of Coke (regular)
3 tbls ketchup (I added this)
salt and pepper
Lightly salt and pepper the roast and place in crock pot. Pour in onion package, soda and ketchup. Stir around and set on low all day. I had it in there for about 9 hours.
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