what you need
Mix 2 lb. lean ground beef, 1 cup water and 2 beaten eggs and mix & match your recipe from these options...
1. Chicken Stove Top Stuffing, 1/2 cup KRAFT Original BBQ Sauce, 1/2 cup chop onions
2. Cornbread Stove Top, 3/4 cup TACO BELL® HOME ORIGINALS® Thick N Chunky Salsa, 1/2 c chop grn pepper
3. Savory Herbs Stove Top, 1 jar (14 oz.) spaghetti sauce, 2 cloves mince garlic
4. Pork Stove Top, 1 jar (12 oz.) mushroom gravy, 1/2 cup each chopped onions & mushrooms
Then follow our simple steps:
HEAT oven to 400°F. Mix ground beef, water, eggs, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix, 1/4 cup sauce and seasonings.
SHAPE meat mixture into 4 oval loaves on foil-covered baking sheet; top with remaining sauce.
BAKE 30 min. or until meatloaves are done (160ºF).
Saturday, November 27, 2010
Friday, October 22, 2010
Butternut Squash Risotto
Reading Bittersweet by Shauna Niequist has inspired me to cook some risotto (or learn to cook some). I'm going to try this recipe this week:
Parmesan Cheese, shredded, 4 tbsp
vegetable broth, 4 cup
White Wine, 2 fl oz
Olive Oil, 2 tsp
Nutmeg, ground, .25 tsp
Butternut Squash, 1 cup, cubes
Garlic, 1 clove minced
Swiss Chard, 1 cup, chopped
Collards, 1 cup, chopped
Arborio rice, .75 cup
Leeks, .5 leek sliced
Directions
Heat 4 cups of vegetable broth or stock and keep warm on low heat.
Preheat oven to 400 degrees.
Toss peeled and cubed squash with 1tsp olive oil, dash of salt, pepper and minced garlic clove. Roast about 20 minutes, until tender. Set aside.
Boil some water and simmer greens for about 4 minutes. Drain, cool, chop coarsely and set aside. (You can sub kale for either or both the chard and collards)
Heat 1 tsp oil in a heavy saute pan and saute the leeks for a couple of minutes, until they soften. Add the rice and cook for another couple of minutes, stirring constantly.
Add wine and allow rice to absorb it. Add stock, slowly, 1 cup at a time, continuing to stir gently and allowing rice to absorb stock before adding more. Add two cups of broth total.
Stir in the squash and the greens. Reduce heat to low and continue to cook, adding stock 1/2-3/4 cup at a time until rice is tender. The rice should be a little saucy.
Add pinch of nutmeg and stir in the cheese. Adjust seasoning to taste. Serve immediately.
Parmesan Cheese, shredded, 4 tbsp
vegetable broth, 4 cup
White Wine, 2 fl oz
Olive Oil, 2 tsp
Nutmeg, ground, .25 tsp
Butternut Squash, 1 cup, cubes
Garlic, 1 clove minced
Swiss Chard, 1 cup, chopped
Collards, 1 cup, chopped
Arborio rice, .75 cup
Leeks, .5 leek sliced
Directions
Heat 4 cups of vegetable broth or stock and keep warm on low heat.
Preheat oven to 400 degrees.
Toss peeled and cubed squash with 1tsp olive oil, dash of salt, pepper and minced garlic clove. Roast about 20 minutes, until tender. Set aside.
Boil some water and simmer greens for about 4 minutes. Drain, cool, chop coarsely and set aside. (You can sub kale for either or both the chard and collards)
Heat 1 tsp oil in a heavy saute pan and saute the leeks for a couple of minutes, until they soften. Add the rice and cook for another couple of minutes, stirring constantly.
Add wine and allow rice to absorb it. Add stock, slowly, 1 cup at a time, continuing to stir gently and allowing rice to absorb stock before adding more. Add two cups of broth total.
Stir in the squash and the greens. Reduce heat to low and continue to cook, adding stock 1/2-3/4 cup at a time until rice is tender. The rice should be a little saucy.
Add pinch of nutmeg and stir in the cheese. Adjust seasoning to taste. Serve immediately.
Thursday, September 30, 2010
Peanut butter banana bread
Peanut Butter Banana Bread
From: Cooking Light Made by: Jennifer Green
New recipe-not in COH Cookbook
Ingredients
Bread:
• 1 1/2 cups mashed ripe banana
• 1/3 cup plain fat-free yogurt
• 1/3 cup creamy peanut butter
• 3 tablespoons butter, melted
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 6.75 ounces all-purpose flour (about 1 1/2 cups)
• 1/4 cup ground flaxseed
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 2 tablespoons chopped dry-roasted peanuts
Glaze:
• 1/3 cup powdered sugar
• 1 tablespoon 1% low-fat milk
• 1 tablespoon creamy peanut butter
Preparation
1. Preheat oven to 350°.
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
Nutritional Information: Calories:198 ; Fat:7.4g
(sat 2.3g,mono 2.7g,poly 1.8g) ; Protein:4.7g; Carbohydrate:29.7g;
fiber:1.9g; Cholesterol:28mg; Iron:1.1mg; Sodium:200mg; Calcium:27mg
From: Cooking Light Made by: Jennifer Green
New recipe-not in COH Cookbook
Ingredients
Bread:
• 1 1/2 cups mashed ripe banana
• 1/3 cup plain fat-free yogurt
• 1/3 cup creamy peanut butter
• 3 tablespoons butter, melted
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 6.75 ounces all-purpose flour (about 1 1/2 cups)
• 1/4 cup ground flaxseed
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 2 tablespoons chopped dry-roasted peanuts
Glaze:
• 1/3 cup powdered sugar
• 1 tablespoon 1% low-fat milk
• 1 tablespoon creamy peanut butter
Preparation
1. Preheat oven to 350°.
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
Nutritional Information: Calories:198 ; Fat:7.4g
(sat 2.3g,mono 2.7g,poly 1.8g) ; Protein:4.7g; Carbohydrate:29.7g;
fiber:1.9g; Cholesterol:28mg; Iron:1.1mg; Sodium:200mg; Calcium:27mg
Wednesday, May 26, 2010
Cavatappi with Arugula Pesto and Cherry Tomatoes
From Cooking Light's summer recipes. Can tell I'll have to double the pine nuts. I'll probably serve with some cool chicken or ham that I've baked the day before. And this looks like one of those recipes where it will taste better the second day.
Review: Made the Pesto on Sunday night and left in the fridge until Tuesday evening. Served with cut up chicken breasts and spaghetti. This was a win!
Ingredients
Pesto:
* 5 cups trimmed arugula
* 1/2 cup (2 ounces) grated fresh Parmesan cheese
* 1/4 cup pine nuts, toasted
* 1 tablespoon lemon juice
* 3/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 garlic clove, minced
* 1/3 cup water
* 2 tablespoons EVOO
Remaining ingredients:
* 1 pound uncooked cavatappi (I'll find something similar that is Whole Wheat)
* 2 cups red and yellow cherry tomatoes, halved (about 3/4 pound)
* 2 tablespoons pine nuts, toasted
Preparation
To prepare pesto, combine first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour 1/3 cup water and oil through food chute; process until well blended.
Cook pasta according to package directions, omitting salt and fat. Drain. Combine pesto, pasta, and tomatoes in a large bowl; toss well. Sprinkle pine nuts over pasta. Serve immediately.
Review: Made the Pesto on Sunday night and left in the fridge until Tuesday evening. Served with cut up chicken breasts and spaghetti. This was a win!
Ingredients
Pesto:
* 5 cups trimmed arugula
* 1/2 cup (2 ounces) grated fresh Parmesan cheese
* 1/4 cup pine nuts, toasted
* 1 tablespoon lemon juice
* 3/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 garlic clove, minced
* 1/3 cup water
* 2 tablespoons EVOO
Remaining ingredients:
* 1 pound uncooked cavatappi (I'll find something similar that is Whole Wheat)
* 2 cups red and yellow cherry tomatoes, halved (about 3/4 pound)
* 2 tablespoons pine nuts, toasted
Preparation
To prepare pesto, combine first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour 1/3 cup water and oil through food chute; process until well blended.
Cook pasta according to package directions, omitting salt and fat. Drain. Combine pesto, pasta, and tomatoes in a large bowl; toss well. Sprinkle pine nuts over pasta. Serve immediately.
Tuesday, May 25, 2010
Penne with Asparagus, Bacon and Spinach
Ingredients
• 8 ounces uncooked penne pasta (whole wheat)
• 2 bacon slices (I'll use turkey bacon, and I will use more than two slices!)
• 1/2 cup chopped onion
• 2 1/2 cups (1-inch) slices asparagus (about 1 pound)
• 1 1/2 cups fat-free, less-sodium chicken broth
• 4 cups bagged baby spinach leaves
• 1/2 cup (2 ounces) shredded Parmesan cheese, divided
• 1/4 teaspoon black pepper
Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain; keep warm.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon pan (with a little Pam or butter if there isn't any grease); sauté 1 minute. Add asparagus and broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese, and pepper to pan; toss well. Sprinkle with remaining 1/4 cup cheese and bacon.
I bet this will be one of those things that is better after it sits a little while, so it would be great to make the night before for the next day's dinner.
• 8 ounces uncooked penne pasta (whole wheat)
• 2 bacon slices (I'll use turkey bacon, and I will use more than two slices!)
• 1/2 cup chopped onion
• 2 1/2 cups (1-inch) slices asparagus (about 1 pound)
• 1 1/2 cups fat-free, less-sodium chicken broth
• 4 cups bagged baby spinach leaves
• 1/2 cup (2 ounces) shredded Parmesan cheese, divided
• 1/4 teaspoon black pepper
Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain; keep warm.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon pan (with a little Pam or butter if there isn't any grease); sauté 1 minute. Add asparagus and broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese, and pepper to pan; toss well. Sprinkle with remaining 1/4 cup cheese and bacon.
I bet this will be one of those things that is better after it sits a little while, so it would be great to make the night before for the next day's dinner.
Chicken & CousCous
My oldest loves pine nuts, so I know this will be a hit!
Ingredients
• Salad:
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 (5.7-ounce) box uncooked couscous
• 1 1/2 cups cubed cooked chicken (about 6 ounces)
• 1/2 cup thinly sliced green onions
• 1/2 cup diced radishes (about 3 large) (I'll probably leave this out)
• 1/2 cup chopped seeded peeled cucumber
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons pine nuts, toasted
•
Dressing:
• 1/4 cup white wine vinegar
• 1 1/2 tablespoons EVOO
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, minced
Preparation
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.
Ingredients
• Salad:
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 (5.7-ounce) box uncooked couscous
• 1 1/2 cups cubed cooked chicken (about 6 ounces)
• 1/2 cup thinly sliced green onions
• 1/2 cup diced radishes (about 3 large) (I'll probably leave this out)
• 1/2 cup chopped seeded peeled cucumber
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons pine nuts, toasted
•
Dressing:
• 1/4 cup white wine vinegar
• 1 1/2 tablespoons EVOO
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, minced
Preparation
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.
Chicken Croquets
How cool do these look? And a new way to serve my family chicken!
INGREDIENTS
4 cups shredded chicken
1cup shredded cheddar cheese
2 eggs
1/4 chopped onion
1-2 tsp. ground flax or breadcrumbs
seasoning to taste
DIRECTIONS
Shred left over chicken breast, add 1 cup shredded cheddar cheese, onion, flax,breadcrumbs. Add seasoning. You can mix or throw this in a food processor or other mixer (I bet I'll use my Kitchen Aid mixer) Form into 4 OZ patties, fry with EVOO or Pam. Serve with Low Fat or Fat Free Sour cream on top
Maybe I'll serve with some bread and orange marmalade and we can all pretend we are at Le Madeline or a bistro in Epcot!
INGREDIENTS
4 cups shredded chicken
1cup shredded cheddar cheese
2 eggs
1/4 chopped onion
1-2 tsp. ground flax or breadcrumbs
seasoning to taste
DIRECTIONS
Shred left over chicken breast, add 1 cup shredded cheddar cheese, onion, flax,breadcrumbs. Add seasoning. You can mix or throw this in a food processor or other mixer (I bet I'll use my Kitchen Aid mixer) Form into 4 OZ patties, fry with EVOO or Pam. Serve with Low Fat or Fat Free Sour cream on top
Maybe I'll serve with some bread and orange marmalade and we can all pretend we are at Le Madeline or a bistro in Epcot!
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