Tuesday, October 25, 2011
2 4oz. pkgs. crumbled Athenos feta cheese
1 cup mayonnaise
1/2 cup shredded Parmesan cheese
1 clove garlic minced
Mix all ingredients and spoon into 9 inch pie plate or 3 cup shallow baking dish
(I use a pie plate)
Bake at 350 degrees for 20-25 minutes or until lightly browned.
Garnish with chopped tomato and green onion if desired.
Monday, September 6, 2010
I am posting the original recipe, but I made a few changes. First, I didn't want my veggies to be mushy, so I didn't add them in to boil with the lentils until the last 5 minutes. I also added 1/2 cup of chicken broth twice by accident, but decided it was a positive mistake.
BRAISED LENTILS WITH SPINACH
• 2 cups brown lentils
• 2 small onions, diced
• 2 medium carrots, peeled and diced
• 1 stalk celery, diced
• 2 bay leaves
• ½ C chicken or vegetable stock
• 2 T olive oil
• 1 bag of washed spinach
• Salt and pepper to taste
1. Cover lentils so that there is approximately 2 inches of water above the lentils.
2. Add onions, carrots, celery, and bay leaves. Add salt and pepper and bring to a boil. Cook at medium/high heat for 20 minutes.
3. Drain beans and discard bay leaves. Move to a skillet and add oil, chicken broth, salt and pepper.
4. Boil and reduce the liquid so that the lentils are moist with no extra liquid.
5. Add the spinach and toss until slightly wilted. Season with salt and pepper one more time if necessary
Wednesday, March 24, 2010
- 1 lb ground beef - browned
- 1 box jumbo pasta shells - boiled to almost done
- sliced pepperoni
- spaghetti sauce (I used an onion & garlic version)
- 1 bag shredded mozzarella
- garlic salt
- crushed pepper flakes (the stuff you sprinkle on pizza)
- grated parmesan cheese
As I was browning the meet and boiling the pasta, I mixed together the cheese, pepper, garlic salt and oregano.
Once everything was cooked, I placed two slices of pepperoni in each shell, and a spoonfull of ground beef. I kept filling shells until they filled up a 9x13 pan. When done with that, I spooned a little spaghetti sauce over each shell, and topped the whole dish with the cheese mixture.
Then I baked at 350 until the cheese started to brown. (Sorry...forgot to pay attention how long that was. Maybe 30-40 minutes?)
Mmmmm. I was seriously happy with my dinner tonight!
Wednesday, March 10, 2010
One whole wheat pita, split in half (so you have two circles)
Low Fat Mozzarella Cheese
BBQ sauce (45 calorie per 2 TBSP type)
(any vegetable toppings you want!)
Chop chicken into little pieces and saute in pan with PAM. Add BBQ sauce when chicken is browned. Simmer until chicken is well done.
Add barbecued chicken to pita, add toppings, and sprinkle cheese. Place on cookie sheet and bake at 350 degrees for about 10 minutes or until cheese is bubbly and browning.
These are excellent little pizzas and give you a good pizza fix!
**Variation - I like to spice up BBQ sauce by adding a dash of ketchup, Worcestershire sauce, lite soy sauce, and garlic. Tastes great and doesn't add many calories.
Sunday, February 7, 2010
2 15oz cans sliced pears in syrup (or peaches, I guess)
1 box yellow cake mix
1 stick butter
1 cup loosely packed brown sugar
1/2 cup chopped walnuts
Dump the fruit into the bottom of a 9x13 pan, syrup too. I cut the slices into chunks, 'cause bakerella said to, and I honestly thought it would be easier to eat. Spread the dry cake mix directly over the top of the pears (nope, don't follow any of the directions on the cake mix box). Cut the stick of butter into pats and place evenly on top of the cake mix. Spead the brown sugar over everything. And then sprinkle the nuts on top.
Bake in a 350 degree oven for about 40 minutes.
(after 40 minutes, mine still seemed runny, so I took a fork and kinda mixed everything up a bit. Then I stuck it back in the oven for maybe 10 more minutes).
Saturday, November 21, 2009
Wednesday, November 4, 2009
* 1 cup creamy peanut butter
* 1 block cream cheese, softened
* 1 cup brown sugar
* 1 teaspoon vanilla
* 2 Granny Smith apples, diced
* 1 cup pecans, crushed
* 1 cup caramel
Allow cookie dough to softened so that it is kneadable. Roll it onto a cookie sheet or pizza pan. Bake as directed on packaging. Mix peanut butter, cream cheese, brown sugar and vanilla. Spread mixture on top of baked cookie. Top with diced apples; sprinkle with pecans; drizzle with caramel. Refrigerate.
Wednesday, September 30, 2009
- 3 medium zucchini
- 3 medium yellow squash
- 1 cup toasted bread crumbs
- 1 cup shredded Parmesan
- 1/3 cup minced Vidalia onion
- 1 large egg, lightly beaten
- 1 1/2 teaspoons dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup (1 stick) butter
- 1 jar store-bought marinara sauce
Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture.
In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly.
In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.Place onto serving platter and serve with marinara sauce.
Monday, September 28, 2009
Ingredients: (serves 4)
28 oz. can crushed tomatoes
14 oz. chicken broth (I used low sodium and low fat)
8 pieces of fresh basil, chopped
1/2 tsp. sugar
1/4 cup whipping cream
3 Tbsp. butter
In large saucepan, bring tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
Friday, September 25, 2009
2 cups graham cracker crumbs
2 cups confectioners/powdered sugar
1 cup and 4 tbsp. peanut butter, divided
1 1/2 cups chocolate chips
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners sugar and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9 x 13 inch pan.
Microwave the chocolate chips with the 4 tbsp peanut butter on high for 1 minute. Stir. Continue microwaving and stirring every 30 seconds til smooth (NOTE: It only took 1 minute 15 seconds for mine to be smooth). Spread over prepared crust.
Refrigerate for at least 1 hour before cutting into squares.
Store bars in airtight container in refrigerator.
Yields: 20 bars
Tuesday, August 11, 2009
2 tsp. baking soda
1 tsp. salt
1 tsp baking powder
1 1/2 tsp cinnamon
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
3 tsp vanilla extract
2 cups shredded zucchini
1 cup chopped pecans
1 8 oz can crushed pineapple
Heat oven to 350.
Mix all ingredients.
Pour into TWO greased loaf pans.
Bake @ 350 for 1 hour.
2/3 cup sugar
1/4 cup milk
3 tbsp. vegetable oil
1/2 tsp. vanilla extract
2 2/3 cup Bisquick
1/2 cup chopped pecans (optional)
Heat oven to 350.
Grease bottom of loaf pan.
Mix all ingredients together & pour into pan.
Bake 50-60 minutes until center is done (test w/ a toothpick)
Cool 2 hours before slicing.
Wednesday, August 5, 2009
Cubes of Mozzarella Cheese
Cubes of Pepperoni
Other pizza toppings (I used black and green olives)
Italian Salad Dressing (the spray kind works very nicely)
Skewer all ingredients on a toothpick (I used that order, but it really doesn't matter) like a shish-kabab.
Arrange on a plate and spray (or drizzle) with Italian dressing.
Makes a super cute, and quite tasty appetizer!
Friday, July 3, 2009
Vegetable cooking spray
3/4 cup Italian bread crumbs*
1/3 cup chopped fresh flat-leaf parsley
1/4 cup Classico ® Sundried tomato pesto.*
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
3 tablespoons milk*
6 oz crumbled feta cheese*
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 ½ pounds ground turkey*
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
*These are the things I changed from the original recipe.
Thursday, June 4, 2009
* 8-10 Snickers Snack-Size Candy Bars
* 1 tub of Cool Whip
* 1 package of Instant Butterscotch Pudding Mix
Chop apples into bite-sized pieces. Add crushed Snickers. (Freeze, then pound while still in wrapper to easily crush.) Mix Cool Whip and pudding mix together. Add to apple/Snicker mix. Chill. Enjoy!
Wednesday, April 22, 2009
- 1 package Cherry Chip cake mix
- 1/2 cup butter (one stick)
- 2 blocks of cream cheese
- 1 canister Cherry frosting
- 3 eggs
- 1 package KRAFT Deluxe Macaroni & Cheese Dinner
- 1 lb ground beef
- 1 package taco seasoning mix
- 3/4 cup water
- 3/4 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 cup salsa
Tuesday, March 10, 2009
- 5-6 chicken breasts
- 1 brick of cream cheese
- 1/2 Cup soy sauce
- 1 Cup beef broth
- 1/2 a large onion, cut into thick strips
(the original recipe used 1 Cup of sour cream instead of cream cheese and 1 10 oz can of french onion soup instead of beef broth)
Cook the cream cheese, soy sauce and beef broth in sauce pan until blended/mixed. Lay chicken breasts in a 9x13 pan, scatter the onions on top. Pour sauce over chicken and bake for 40 minutes.
(I don't think the sauce is that great to turn into a gravy or anything, but the chicken tastes fantastic and stay incredibly moist. The onions cook up well, still firm. Yum)
Sunday, February 1, 2009
3 slices bacon, cooked and crumbled
2 8 oz cans crescent rolls
Preheat oven to 375
Mix cream cheese and crumbled bacon until blended.
Separate each can of dough into 8 triangles (16 total). Cut each triangle in half, lengthwise.
Spread 1 tsp cream cheese mix on each triangle. Roll up triangle, starting @ shortest side. Place point side down on ungreased baking sheet.
Bake 12-15 minutes or until golden brown
Wednesday, January 21, 2009
1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Several tomatoes, depending on size, chopped
1 can red kidney beans
Sauté onions, green pepper and garlic in olive oil until soft. Add ground meat and brown. Combine spices together into a mixture, then add to ground meat. Add red wine vinegar. Add tomatoes and let simmer, until tomatoes cook down. Add kidney beans and cook for a few more minutes.
Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.
(In an interview)What’s your favorite dish to bring to a potluck?
Barack Obama: I’ve been using this chili recipe since college and would bring it to any potluck. I can’t reveal all the secrets, but if you make it right, it’s just got the right amount of bite, the right amount of oomph in it and it will clear your sinuses.