Think you can't make a homemade sauce? You can. This one is super easy, and the results are awesome. I'm known to slurp it off the spoon as i'm waiting for the ravioli to cook! :)
Ingredients:
1 C heavy whipping cream
1/2 C chicken broth
1 package cheese ravioli (I used the frozen kind)
1 small onion, finely chopped
1 TB butter
1 red bell pepper, julienned
1 zucchini,julienned
1/2 tsp salt
1/4 tsp garlic powder
3/4 C Parmesean Cheese
basil
parsley
Directions:
1. In a large saucepan, bring the cream and the broth to a boil. Reduce heat and simmer until reduced to about a cup or a little more (I eyeball it). Meanwhile, cook ravioli.
2. In a skillet, saute onion in the butter for 2 minutes. Add the red pepper, zucchini, salt, and garlic powder; saute for additional 2 minutes or until the veggies are crisp-tender.
3. Stir parmesean cheese, basil, and parsley into cream sauce and cook for a few more minutes until the cheese is melted into the sauce.
4. Toss the ravioli, sauce, and veggies together...and eat! :)
Notes:
The sauce is VERY thin. If you like a thicker sauce, do the cornstarch trick of dissolving one TB of cornstarch into some cold water, then add that mixture to the sauce while its cooking. Stir until desired thickness.
Perfect with crunchy garlic bread, especially if you leave the sauce thin! Bread soaks it all up! Yum!
Showing posts with label kid friendly. Show all posts
Showing posts with label kid friendly. Show all posts
Thursday, April 14, 2011
Wednesday, March 23, 2011
Dipping Chips
So, I made the cinnamon version of these for Jackson's birthday party and they were a hit! Super easy, and I think they'd be great in a lot of different variations! Bex
Cinnamon Dipping Chips:
Flour tortillas (fajita size0
cinnamon/sugar mixture
butter
Butter flour tortillas and sprinkle cinnamon sugar on them. Use a pizza cutter to cut wedges. Bake at 350 for 10 minutes or until golden brown.
-The cinnamon version is awesome with fruit. Cut up your favorite fruit, sprinkle some powdered sugar on it, and dip away! Perfect for kid treats. Also, I think they'd be great as an alternative to strawberry shortcake! Just use these as your base, top with strawberries and whipped cream.
-Use these to make your own nachos for taco night. Brush with butter and season with some red pepper or something like that.
-Season with garlic powder to use alongside spaghetti or lasagna!
Cinnamon Dipping Chips:
Flour tortillas (fajita size0
cinnamon/sugar mixture
butter
Butter flour tortillas and sprinkle cinnamon sugar on them. Use a pizza cutter to cut wedges. Bake at 350 for 10 minutes or until golden brown.
-The cinnamon version is awesome with fruit. Cut up your favorite fruit, sprinkle some powdered sugar on it, and dip away! Perfect for kid treats. Also, I think they'd be great as an alternative to strawberry shortcake! Just use these as your base, top with strawberries and whipped cream.
-Use these to make your own nachos for taco night. Brush with butter and season with some red pepper or something like that.
-Season with garlic powder to use alongside spaghetti or lasagna!
Tuesday, March 22, 2011
Weelicious Huevos Rancheros Posted By: Heather
Love this website http://weelicious.com/
Serves 4
Ingredients:
1 Tsp Vegetable or Canola Oil
4 Large Eggs
4 Corn Tortillas
1 Cup weelicious Healthy “Refried” Beans (or other refried beans you enjoy)
1 Cup Mild Chunky Salsa
1 Cup Mexican Cheese Blend, shredded
Directions:
1. Heat a large skillet over medium heat with 1 tsp of oil. Add the eggs, one at a time and cook undisturbed for 2 minutes or until the white is set. Then, cover and cook for an additional minute (you can also scramble the eggs if you prefer).
2. Warm tortillas in a 250 degree oven, in a sauté pan over medium heat for 20 seconds OR between two paper towels in a microwave for 10-15 seconds.
3. Place a warm tortilla on a plate and spread 1/4 cup of beans on top.
4. Place one cooked egg on top of the beans and top with 1/4 cup salsa and 1/4 cup cheese.
5. Continue to make the remaining Huevos Rancheros and serve.
Accompaniments: sliced avocado or guacamole
Saturday, February 26, 2011
Healthy and Picky Eater Friendly Spaghetti and Meatballs by Megs
I did some experimenting in the kitchen and had some success tonight. I thought you may want to have success in the kitchen, too. So, I'm going to share! I combined two different recipes for a 'best of both worlds' effect and it turned out great--both my picky husband and 19 month old gobbled it up! I took the Pioneer Woman's recipe for spaghetti and meatballs and combined it with a recipe from Jessica Seinfeld's Deceptively Delicious and came up with a healthier alternative to your average spaghetti and meatballs. I will say, the meatballs come out a bit different in texture than your average meatball, but as long as you work in ALL the breadcrumbs I recommend it comes pretty close. This recipe made enough for dinner for all three of us tonight, lunch for me and Staci tomorrow, and 2 other dinners to freeze. In other words, it makes a LOT of meatballs!
Ingredients:
Meatballs:
Nonstick cooking spray
Olive Oil (1-2 Tbs depending on your pan)
20oz package Jennie-O lean ground turkey
2 cups breadcrumbs
2 cloves garlic, minced
1 tsp salt
1 cup butternut squash puree
fresh ground pepper
Sauce:
2 cloves garlic, minced
1 medium onion, chopped. white or yellow. I used yellow. you choose. you're the boss.
1 28oz can whole peeled tomatoes, pureed in blender or food processor
1 28oz can crushed tomatoes
1/2 cup carrot puree
1/2-3/4 cup red wine
1 tsp garlic powder
1 bay leaf
1/2 Tbs sugar,
salt and pepper to taste
whatever pasta you choose!
Instructions
Mix all the ingredients for the meatballs (excluding the cooking spray and olive oil) together in a large mixing bowl. You can start with a spoon, but you're going to need to use your hands for this one. Just keep mixing, eventually the breadcrumbs will get absorbed by the moisture in the turkey and butternut squash and it will become less grainy. I usually just keep folding the mixture in on itself kind of like kneading bread. You will think when you begin you don't need that many breadcrumbs. But you do. Trust me. I know these things. I have tried it with less and ended up with soggy mushballs. And you don't want that, do you? Once your mixture is well combined, put a large skillet over medium to medium high heat (I put mine on '6' but every stove is different) and spray it with nonstick cooking spray. Let it heat up while you form 1-inch balls and place on a cookie sheet or wax paper. To do this, I used a cookie scoop and then went back and formed the scoops into rounder balls. This method seems to be the quickest I have found and also helps keep the meatballs uniform in size.
Add about a tsp of olive oil to your now-hot-pot, and swirl it around so the skillet is coated nicely. Add meatballs in managable batches (probably 3-4) to the skillet, browning on all sides. Set each batch on a paper towel lined plate before adding the next batch to the skillet. You will probably need to add about a tsp of olive oil before each new batch to keep them from sticking to the skillet.
Once all meatballs have been browned (but not cooked all the way through), add about 2 tsps olive oil to the skillet. Add the onions and garlic and stir until the onion begins to soften, about 2 minutes. Then add the wine. Cook and stir and scrape all the brown on the bottom of the pan leftover from browning the meatballs. When the wine has cooked a few minutes and turned a lovely burgundy color, add the canned tomatoes, sugar, bay leaf, garlic powder, and carrot puree. Add a little salt and pepper here, but you can wait until the end to add the finishing touch of this as well.
Carefully drop in the meatballs and bring the sauce to a simmer. Turn down the stove to keep it just at a simmer, and let it sit.
Now, put a pot of water on to boil and add your favorite pasta, cooking for the recommended 'al dente' time. By the time your pasta is done, so is your sauce! If you're feeling extra ambitious, grab some garlic toast from the freezer and pop it in the oven when you put your pasta in the water. It will be done when your pasta is. Perfect!
I used 'Barilla Plus' pasta for the extra protien.
OK, if you try it, let me know what you think!
Ingredients:
Meatballs:
Nonstick cooking spray
Olive Oil (1-2 Tbs depending on your pan)
20oz package Jennie-O lean ground turkey
2 cups breadcrumbs
2 cloves garlic, minced
1 tsp salt
1 cup butternut squash puree
fresh ground pepper
Sauce:
2 cloves garlic, minced
1 medium onion, chopped. white or yellow. I used yellow. you choose. you're the boss.
1 28oz can whole peeled tomatoes, pureed in blender or food processor
1 28oz can crushed tomatoes
1/2 cup carrot puree
1/2-3/4 cup red wine
1 tsp garlic powder
1 bay leaf
1/2 Tbs sugar,
salt and pepper to taste
whatever pasta you choose!
Instructions
Mix all the ingredients for the meatballs (excluding the cooking spray and olive oil) together in a large mixing bowl. You can start with a spoon, but you're going to need to use your hands for this one. Just keep mixing, eventually the breadcrumbs will get absorbed by the moisture in the turkey and butternut squash and it will become less grainy. I usually just keep folding the mixture in on itself kind of like kneading bread. You will think when you begin you don't need that many breadcrumbs. But you do. Trust me. I know these things. I have tried it with less and ended up with soggy mushballs. And you don't want that, do you? Once your mixture is well combined, put a large skillet over medium to medium high heat (I put mine on '6' but every stove is different) and spray it with nonstick cooking spray. Let it heat up while you form 1-inch balls and place on a cookie sheet or wax paper. To do this, I used a cookie scoop and then went back and formed the scoops into rounder balls. This method seems to be the quickest I have found and also helps keep the meatballs uniform in size.
Add about a tsp of olive oil to your now-hot-pot, and swirl it around so the skillet is coated nicely. Add meatballs in managable batches (probably 3-4) to the skillet, browning on all sides. Set each batch on a paper towel lined plate before adding the next batch to the skillet. You will probably need to add about a tsp of olive oil before each new batch to keep them from sticking to the skillet.
Once all meatballs have been browned (but not cooked all the way through), add about 2 tsps olive oil to the skillet. Add the onions and garlic and stir until the onion begins to soften, about 2 minutes. Then add the wine. Cook and stir and scrape all the brown on the bottom of the pan leftover from browning the meatballs. When the wine has cooked a few minutes and turned a lovely burgundy color, add the canned tomatoes, sugar, bay leaf, garlic powder, and carrot puree. Add a little salt and pepper here, but you can wait until the end to add the finishing touch of this as well.
Carefully drop in the meatballs and bring the sauce to a simmer. Turn down the stove to keep it just at a simmer, and let it sit.
Now, put a pot of water on to boil and add your favorite pasta, cooking for the recommended 'al dente' time. By the time your pasta is done, so is your sauce! If you're feeling extra ambitious, grab some garlic toast from the freezer and pop it in the oven when you put your pasta in the water. It will be done when your pasta is. Perfect!
I used 'Barilla Plus' pasta for the extra protien.
OK, if you try it, let me know what you think!
Monday, February 21, 2011
Mexican "Flatbread" Pizza (a la Pioneer Woman)
This is really tasty. And it didn't come from me. All credit is given to the all powerful and taste-making Pioneer Woman. Seriously, Ree is awesome. We do love her. And I do love this recipe! It's fast, simple, easily adaptable for anyone's life style. Kid-friendly (cause it's pizza). Whatever, she rocks.
Ingredients:
-1 can large (non flaky) biscuits
-1 can refried beans
-3 tablespoons salsa or picante
-1 1/2 cup grated cheddar cheese
-Pico De Gallo
-2 cups seasoned ground beef (or turkey... chicken would work too)
-Shredded lettuce
-3 tablespoons salsa
-5 tablespoons sour cream
-cilantro for garnish
Preheat oven to 375 degrees. Flour work surface, roll out biscuit until flat. Brush lightly with olive oil. Bake for 8 minutes, or until starting to brown. Remove from oven and set aside.
Mix beans and salsa and heat on stovetop.
Heat up ground beef.
Spread beans onto flatbread. Top with ground beef. Sprinkle with cheese. Return to oven for 3 minutes, until meat/beans are warm and cheese is melted. Top with pico de gallo and lettuce.
Mix together salsa and sour cream. Drizzle over the top of each pizza. Garnish with cilantro. Slice and serve.
Pioneer Woman has lovely pictures and is much better at this than I am. Here's the link to her: http://thepioneerwoman.com/cooking/2010/07/16-minute-meal-4-mexican-flatbread-pizza/
Creamy Chicken Alfredo Pizza
I found this on kaboose.com! :)
SAUCE:
4 tablespoons butter
1/4 teaspoon salt
1 dash ground black pepper
4 tablespoons all-purpose flour
1 cup milk
3/4 cup grated Romano cheese
GARLIC BUTTER:
2 tablespoons butter
1 clove garlic, minced
1 pinch dried rosemary
1 pinch salt
DOUGH:
1 (.25 ounce) package instant yeast
1 cup warm water
2 tablespoons vegetable oil
1 tablespoon white sugar
1/2 teaspoon salt
3 cups all-purpose flour
1/4 teaspoon dried rosemary
1/4 teaspoon garlic powder
2 boneless chicken breast halves, roasted (*you could probably use the white meat from a rotisserie)
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt
To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then add milk and cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
To Make Garlic Butter: Melt butter in a small saucepan over medium heat. Blend in garlic, rosemary and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
To Make Dough: In a medium bowl, dissolve yeast in warm water. Add oil, sugar, salt and flour. Mix together and knead mixture until a smooth ball forms.
Preheat oven to 400 degrees F (200 degrees C). Season roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
To Assemble Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.
Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.
SAUCE:
4 tablespoons butter
1/4 teaspoon salt
1 dash ground black pepper
4 tablespoons all-purpose flour
1 cup milk
3/4 cup grated Romano cheese
GARLIC BUTTER:
2 tablespoons butter
1 clove garlic, minced
1 pinch dried rosemary
1 pinch salt
DOUGH:
1 (.25 ounce) package instant yeast
1 cup warm water
2 tablespoons vegetable oil
1 tablespoon white sugar
1/2 teaspoon salt
3 cups all-purpose flour
1/4 teaspoon dried rosemary
1/4 teaspoon garlic powder
2 boneless chicken breast halves, roasted (*you could probably use the white meat from a rotisserie)
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt
To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then add milk and cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
To Make Garlic Butter: Melt butter in a small saucepan over medium heat. Blend in garlic, rosemary and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
To Make Dough: In a medium bowl, dissolve yeast in warm water. Add oil, sugar, salt and flour. Mix together and knead mixture until a smooth ball forms.
Preheat oven to 400 degrees F (200 degrees C). Season roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
To Assemble Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.
Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.
Monday, February 14, 2011
Tex-Mex Tortilla Lasagna
1lb Lean Ground Turkey
1/2 a large Onion, small dice
1tsp minced Garlic
1pkt Taco Seasoning (or from scratch)
1 Can Diced Tomatoes-Drained (I used the ones w/ Garlic, Basil & Oregano)
1 Can Black Beans-Drained & RINSED
1 Can Fat Free Refried Beans
1/8 cup diced green onion
2 large handfuls FRESH Baby Spinach-chopped
1lb Shredded Mozzarella Cheese
Fresh Lettuce
Fresh chopped Tomato
cooking spray
Taco Size Tortillas
Sour Cream
Pre-heat oven @ 350*
Directions:
1-Add diced onion & garlic to frying pan on Med-High, cook until translucent.
2-Add ground turkey to frying pan and cook until browned; about 6 minutes.
3-Add in Taco Seasoning pkt & cook according to pkt directions. (this is when I pop the refried beans in the microwave for about 2 minutes.)
4-Mix in the black beans & canned tomatoes with the meat, stir & turn off pan.
5-Get out your ceramic oval shaped deep dish baking dish ;) & spray lightly w/ cooking spray.
6-Lay 2 taco sized tortillas in the bottom of the dish, cover w/ a light layer of refried beans, meat mixture, sprinkle w/ cheese, chopped baby spinach, green onions and a bit more cheese.
7-Repeat this until you've used all of the incrediants or run out of room.
8-Your last layer will just be tortills and topped with cheese.
9-Bake for about 20 minutes or until your desired crispiness is reached.
Let stand for 5 minutes after removed from the oven.
Cut into desired shape and top with lettuce, tomato, sour cream and whatever else you want or like! :)
This was SO GOOD! Could be an easy meatless meal, too!
Monday, January 3, 2011
Bex's Baked Oatmeal
*Overnight Refrigeration Required*
Comfort breakfast at it's best!!!
1/2 C vegtable oil
3/4 C white sugar
2 eggs
1 C milk
1/2 tsp salt
1 TB baking powder
3 C oats
1/2 C raisins
2 TB brown sugar
1/2 tsp cinnamon
1. Beat oil and sugar.
2. Mix in eggs, milk, salt, baking powder, and oatmeal. Beat well.
3. Stir in raisins.
4. Pour into greased pie pan. Sprinkle with brown sugar and cinnamon (I usually use more than the recipe requires).
5. Refrigerate overnight.
6. Bake at 350 until firm, about 30 minutes.
Enjoy! Perfect for cold mornings!
Comfort breakfast at it's best!!!
1/2 C vegtable oil
3/4 C white sugar
2 eggs
1 C milk
1/2 tsp salt
1 TB baking powder
3 C oats
1/2 C raisins
2 TB brown sugar
1/2 tsp cinnamon
1. Beat oil and sugar.
2. Mix in eggs, milk, salt, baking powder, and oatmeal. Beat well.
3. Stir in raisins.
4. Pour into greased pie pan. Sprinkle with brown sugar and cinnamon (I usually use more than the recipe requires).
5. Refrigerate overnight.
6. Bake at 350 until firm, about 30 minutes.
Enjoy! Perfect for cold mornings!
Lemon Chicken & Rice
4 tablespoons unsalted butter
1/2 onion, finely chopped
2 garlic cloves, finely chopped
4 boneless chicken breast halves
Salt and pepper
4 cups canned low-sodium chicken broth
1/3-1/2 cup lemon juice (depending on how lemony you want it)
2 cups long-grain rice
Melt 2 Tbsp butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker.
Sprinkle chicken with salt. Melt remaining 2 Tbsp butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker.
Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hours.
Divide rice onto 4 plates and top each with a piece of chicken; serve immediately.
1/2 onion, finely chopped
2 garlic cloves, finely chopped
4 boneless chicken breast halves
Salt and pepper
4 cups canned low-sodium chicken broth
1/3-1/2 cup lemon juice (depending on how lemony you want it)
2 cups long-grain rice
Melt 2 Tbsp butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker.
Sprinkle chicken with salt. Melt remaining 2 Tbsp butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker.
Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hours.
Divide rice onto 4 plates and top each with a piece of chicken; serve immediately.
Bex's Italian Turkey Meatloaf
The is the BEST meatloaf ever. I hate meatloaf, but this one has a spicy kick that is awesome!
1 lb ground turkey
1 lb italian sausage (if using links, make sure to remove the casings)
1 C italian breadcrumbs
2 eggs
1/2 C shredded Parmesean cheese
1 clove garlic, minced (I use jar)
milk
salt/pepper
italian seasoning
Combine ingredients. Add milk until meat isn't dry and can form into a loaf. If you added too much milk, just add more breadcrumbs and cheese.
Put in a loaf pan and bake at 375 for an hour.
Perfect with mashed potatoes and carrots!
1 lb ground turkey
1 lb italian sausage (if using links, make sure to remove the casings)
1 C italian breadcrumbs
2 eggs
1/2 C shredded Parmesean cheese
1 clove garlic, minced (I use jar)
milk
salt/pepper
italian seasoning
Combine ingredients. Add milk until meat isn't dry and can form into a loaf. If you added too much milk, just add more breadcrumbs and cheese.
Put in a loaf pan and bake at 375 for an hour.
Perfect with mashed potatoes and carrots!
Wednesday, December 29, 2010
Bex's Mini Meatball Sandwiches
So, these aren't really mine...they are the Pioneer Woman's! They are super easy and delicious, and only take about 30 minutes total to make!
Ingredients:
1 lb ground beef
about 1/2 C breadcrumbs
1 clove garlic, minced
dash of milk
salt and pepper
1/2 onion, diced
1 jar of your favorite maranara sauce (I like Newman's Own)
1 package dinner rolls
sliced mozzerella or provolone
Combine ground beef, breadcrumbs, garlic, and plenty of salt and pepper. Add milk to make it sticky enough to form meatballs. Place a bit of olive oil in a pan and put in the onion, cook for 1 min. Add meatballs and cook until just brown. Pour sauce over meat-a-balls and shake the pan a bit to get the sauce all over the meatballs. Cover and simmer for about 20 minutes.
Just before serving, take your dinner rolls and cut them in half to make a top and a bottom. Take a meatball and some sauce, lay in on the bottom half of the roll. Place your cheese on top and squish! The cheese gets all melty and the meatballs are delicious!
Goes perfectly with a salad!
Ingredients:
1 lb ground beef
about 1/2 C breadcrumbs
1 clove garlic, minced
dash of milk
salt and pepper
1/2 onion, diced
1 jar of your favorite maranara sauce (I like Newman's Own)
1 package dinner rolls
sliced mozzerella or provolone
Combine ground beef, breadcrumbs, garlic, and plenty of salt and pepper. Add milk to make it sticky enough to form meatballs. Place a bit of olive oil in a pan and put in the onion, cook for 1 min. Add meatballs and cook until just brown. Pour sauce over meat-a-balls and shake the pan a bit to get the sauce all over the meatballs. Cover and simmer for about 20 minutes.
Just before serving, take your dinner rolls and cut them in half to make a top and a bottom. Take a meatball and some sauce, lay in on the bottom half of the roll. Place your cheese on top and squish! The cheese gets all melty and the meatballs are delicious!
Goes perfectly with a salad!
Bex's Quinoa Salad
Delicious on it's own for lunch, or a perfect side to salmon!
1 Cup Quinoa, cooked.
1 roasted red pepper, diced. (you can find them jarred in the pickle isle).
1 cucumber, diced.
1/4 C sliced almonds
1/4 C feta cheese, or more to your taste. (I LOVE feta, so I add more like 1/2 C)
basalmic vinegar
olive oil
lemon pepper seasoning
italian blend seasoning (I use Herbs de Province, but you can use anything really)
Just mix it all together, adding olive oil, basalmic, and seasonings to taste. I also sometimes add italian sausage to it as well! A market around here has apple sausage that is perfect in the quinoa!
1 Cup Quinoa, cooked.
1 roasted red pepper, diced. (you can find them jarred in the pickle isle).
1 cucumber, diced.
1/4 C sliced almonds
1/4 C feta cheese, or more to your taste. (I LOVE feta, so I add more like 1/2 C)
basalmic vinegar
olive oil
lemon pepper seasoning
italian blend seasoning (I use Herbs de Province, but you can use anything really)
Just mix it all together, adding olive oil, basalmic, and seasonings to taste. I also sometimes add italian sausage to it as well! A market around here has apple sausage that is perfect in the quinoa!
Bex's Cornflake Chicken Casserole
A delicious, not to creamy, perfect for the picky toddler, casserole!
Ingredients:
2 boneless chicken breasts, cooked and shredded (sometimes I use a rotisserie if i don't feel like boiling chicken or if I'm short on time)
1 cup of rice, cooked
1 bag of microwavable broccoli, carrot, and cauliflower mix; cooked and chopped finely.
1/4 c chicken broth
2 TB lemon juice
1/4 C mayo
1/4 C sour cream
1 1/2 C of shredded cheese
crushed cornflakes
melted butter
salt and pepper to taste
1. Mix the chicken, cooked rice, cooked veggies, chicken broth, lemon juice, mayo, sour cream, and 1/2 C of shredded cheese together.
2. Place mixture in an 8X8 pan. Top with remaining 1C of cheese.
3. Cover top of casserole with crushed cornflakes, then drizzle with butter, making sure the cornflakes are evenly coated so they don't burn in the oven.
4. Bake at 350 for about 20 minutes!
Goes great with cornbread! Enjoy!
Ingredients:
2 boneless chicken breasts, cooked and shredded (sometimes I use a rotisserie if i don't feel like boiling chicken or if I'm short on time)
1 cup of rice, cooked
1 bag of microwavable broccoli, carrot, and cauliflower mix; cooked and chopped finely.
1/4 c chicken broth
2 TB lemon juice
1/4 C mayo
1/4 C sour cream
1 1/2 C of shredded cheese
crushed cornflakes
melted butter
salt and pepper to taste
1. Mix the chicken, cooked rice, cooked veggies, chicken broth, lemon juice, mayo, sour cream, and 1/2 C of shredded cheese together.
2. Place mixture in an 8X8 pan. Top with remaining 1C of cheese.
3. Cover top of casserole with crushed cornflakes, then drizzle with butter, making sure the cornflakes are evenly coated so they don't burn in the oven.
4. Bake at 350 for about 20 minutes!
Goes great with cornbread! Enjoy!
Thursday, January 14, 2010
YUMMY GREEN PUNCH!
2 cups Boiling water
2pkgs Lime Jello
6 cups cold water
1/2 cup sugar
1 can frozen OJ
1 can (46oz) Pineapple Juice
1 can ( hard to find- just use lime juice from shelf not frozen - like lemon juice kwim? ) frozen lime juice
1 quart ginger ale chilled ( I just added it to taste, it needed quite a lot as its very sweet)
Add boiling water to Jello and mix. Add cold water, OJ, Lime juice and Pineapple Juice. Add sugar and mix well. Chill. When ready to serve add cold ginger ale. Can be made ahead and frozen - but add the ginger ale after its thawed.
Tuesday, August 4, 2009
Parmesan Scramble from Nicole
8 large eggs, whisked
3-4 slices bacon, cut into 1/2 in. strips
1/2 large onion
1-1.5 cups plain marinara sauce
block parmesan, shaved with veggie peeler
Sauce:
Cook bacon & onions together in skillet over medium to med-high heat until bacon crisps. Drain on a paper towel and return to pan. Add marinara sauce and stir. Keep on low heat until the eggs are ready.
Eggs:
Whisk well and pour into hot skillet. Scramble. Portion onto plates and cover with marinara. Garnish with curls of shaved parmesan cheese. Serve hot with toast, fruit, etc.
serves 2-4 people
3-4 slices bacon, cut into 1/2 in. strips
1/2 large onion
1-1.5 cups plain marinara sauce
block parmesan, shaved with veggie peeler
Sauce:
Cook bacon & onions together in skillet over medium to med-high heat until bacon crisps. Drain on a paper towel and return to pan. Add marinara sauce and stir. Keep on low heat until the eggs are ready.
Eggs:
Whisk well and pour into hot skillet. Scramble. Portion onto plates and cover with marinara. Garnish with curls of shaved parmesan cheese. Serve hot with toast, fruit, etc.
serves 2-4 people
Zucchini Yogurt Multigrain Muffins from Nicole
"I tried finding a recipe to get my picky toddler to eat her vegetables. Since I couldn't find a healthy one, I came up with this. Using one cup carrots and one cup zucchini is a nice way to get both the yellow and green veggies into the diet! Any type of nuts, raisins, etc. may be used in the recipe -- whatever is on hand and toddler approved."
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup oat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup plain yogurt
1 cup white sugar
3/4 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)
Directions:
1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
2.In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
3.Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
NOTE: If making MINI MUFFINS, bake 9-10 minutes at same temperature!
(Look here: http://allrecipes.com/Recipe/Zucchini-Yogurt-Multigrain-Muffins/Detail.aspx in the review section to find alternate ideas for this recipe)
Monday, August 3, 2009
Vanilla Teething Biscuits
2 eggs, beaten
1 cup sugar
1 1/2 teaspoons vanilla
2 to 2 1/2 cups all-purpose flour
Combine the eggs, sugar, vanilla and flour in a large bowl. Mix well. Form into a ball and place on a floured surface. Roll out to about 1/4-inch thickness.
Cut into fun shapes with cookie cutters or into "sticks" that are easy for Baby to hold. Use a donut cutter (0r a glass and salt shaker) to make a round cookie. (Beebo's fave!!!!)
Place on a lightly greased cookie sheet and allow to sit at least 10 hours.
Bake at 325 degrees F for 17 to 20 minutes.
1 cup sugar
1 1/2 teaspoons vanilla
2 to 2 1/2 cups all-purpose flour
Combine the eggs, sugar, vanilla and flour in a large bowl. Mix well. Form into a ball and place on a floured surface. Roll out to about 1/4-inch thickness.
Cut into fun shapes with cookie cutters or into "sticks" that are easy for Baby to hold. Use a donut cutter (0r a glass and salt shaker) to make a round cookie. (Beebo's fave!!!!)
Place on a lightly greased cookie sheet and allow to sit at least 10 hours.
Bake at 325 degrees F for 17 to 20 minutes.
Hidden Valley Ranch Burgers (Jen found this recipe!)
These are so simple and fast and SO DELICIOUS!!!
Prep Time: 15 min.Cook Time: 15 min. (It took me about 15 minutes for the whole thing!)
1 packet/1 oz.Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix
1 pound Ground beef
1 cupShredded Cheddar cheese (you can omit this or use less)
4Hamburger buns
Preparation
Combine seasoning & salad dressing mix with beef and cheese. Shape into 4 patties; cook thoroughly, until meat is no longer pink in the center. Toast buns before serving, if desired.
Makes 4 servings.
Prep Time: 15 min.Cook Time: 15 min. (It took me about 15 minutes for the whole thing!)
1 packet/1 oz.Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix
1 pound Ground beef
1 cupShredded Cheddar cheese (you can omit this or use less)
4Hamburger buns
Preparation
Combine seasoning & salad dressing mix with beef and cheese. Shape into 4 patties; cook thoroughly, until meat is no longer pink in the center. Toast buns before serving, if desired.
Makes 4 servings.
Saturday, June 6, 2009
Chili Cheese Dogs in Beach Blankets from Kim
Ingredients
- 1 tablespoon vegetable oil or extra-virgin olive oil (EVOO)
- 3/4 pound ground beef, turkey or tempeh
- 1 tablespoon (a palmful) chili powder
- 1 teaspoon garlic powder
- 2 teaspoons dehydrated onion
- Salt and pepper
- 2 tablespoons tomato paste
- 1/4 cup water
- 1 tube refrigerated pizza dough, found on the dairy aisle
- 8 beef, turkey, pork or tofu dogs
- 1 1/2 cups shredded cheddar cheese
Preparation
Preheat oven to 400°F.
In a small pot, heat the oil over medium-high heat. Add the meat to the pot and brown it up, 6-7 minutes.
Add the chili powder, garlic powder, dehydrated onion and a little salt and pepper. Add the tomato paste, stir it around a minute, then add the water and stir. Turn the heat down to low, simmer 5 minutes and turn off the heat.
Roll the pizza dough out into a big rectangle. Cut the dough in half lengthwise with a small knife. Cut the dough into four equal pieces across -- you should end up with 8 small, rectangular pieces of dough. Across the center of each rectangle place a couple spoonfuls of chili sauce and a small handful of cheese. Set the dog on the dough, and wrap and roll the pizza dough around the dog like a blanket, sealing in the chili and cheese. The nubs of each end of the dog should be peeking out.
Bake in the oven 18 minutes until golden. YUM-O!
Tuesday, May 5, 2009
Nicole's Pretzel Surprise
2 15oz bags pretzels
1 envelope dry ranch dressing
2 T garlic powder
1 T dill
1 bottle Orville Redenbachers butter popcorn oil (find it by the popcorn in your grocery store)
Mix ingredients together and heat in microwave 1 minute. Pour over pretzels and stir. Keep in large sealed container and turn 4-5 times in 12 hour period to continue mixing & marinating flavor.
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