Friday, August 3, 2012
Enchilada Casserole
1/2 onion chopped
1 Pound of ground turkey meat
cumin to taste
1/2 Cup of light sour cream
2 Cups of low fat cottage cheese
1 Teaspoon of salt pinch of black pepper
20 corn tortillas
2 Cups of mozzarella cheese
1 (10 oz) Can of mild red enchilada sauce
1 Can of sliced black olives
Directions: Step One Meat Mixture: Heat butter in skillet on medium high. Cook onions until tender and then add the ground turkey meat. Cook until turkey meat is cooked through. Add cumin to meat mixture halfway through cooking the meat. Step Two Cheese Mixture: Mix sour cream with cottage cheese, salt, and pepper. Combine cheese mixture with meat mixture and mix well. Step Three In layers, cover the bottom of the crock with corn tortillas, overlapping each other. Step Four Spread half of the meat mixture evenly over the corn tortillas, then a layer of mozzarella cheese. Add another layer of tortillas, finish up the meat mixture, and then another layer of mozzarella cheese, leaving enough to top off the casserole. Step Five Pour the enchilada sauce over the casserole. Add the black olives and top with the remaining cheese. Step Six Cover, cook on LOW in a slow cooker for 3 hours.
Apple Dumplings
3-4 apples (peeled & cut into chunks)
1 1/2 sticks butter
1 1/2 cups sugar
1 t. cinnamon
1 can (12 oz.) Sprite
Flatten biscuits with hands, put apple chunks in pinch sides shut. Place in 9x13 baking dish. Bake at 350° for 10-15 min (until they aren't gooey). In small saucepan, melt butter, sugar & cinnamon. Pour over dumplings. Pour Mt. Dew over all. Bake 15-20 minutes, or until golden brown. Enjoy!
Friday, July 20, 2012
Skillet Lasagna
Ingredients
1 1/2 tablespoons oil
1 large onion, chopped
2 garlic cloves, minced
2 (14.5 oz) cans Italian diced tomatoes, drained
1/4 cup tomato sauce
2 tsp basil
1/4 teaspoon black pepper
1 teaspoon salt
1/2 cup ricotta cheese
1/2 cup mozzarella cheese
3 tablespoons Parmesan cheese
About 6 ounces lasagna noodles, broken into pieces and cooked
2 tablespoons parsley (dried or fresh)
Directions:
Heat the oil and cook the onions until tender. Add garlic and cook for about 1 minute. Add diced tomatoes, sauce, basil, pepper and salt. Cook about 5 minutes, until thickened a bit. Stir in the cooked noodles. Spoon on ricotta, mozzarella, and Parmesan. Let cheese melt. Stir in parsley and serve.
Tuesday, June 19, 2012
Crepes with Apple Filling
1 C flour
2 eggs
1/2 C milk
1/2 C water
1/4 tsp salt
2 Tbs butter, melted
Filling:
1 Tbs butter
1 apple, chopped
pinch of cinnamon
1 Tbsp powdered sugar
Directions:
Whisk together the eggs, milk, water, and melted butter. Stir in the flour and salt. Poor 1/4 cup of batter on a small frying pan over medium high heat. Tilt the pan so the batter evenly coats the bottom in the thin layer. Cook for about two minutes and then flip. Cook until desired brown-ness. Serve with apple filling. Makes about 8 crepes.
Filling: Mix together all ingredients in a small frying pan. Cook until apple is soft.
I also love crepes with a bit of lemon juice and powdered sugar.
Monday, June 18, 2012
Texas Sheet Cake
Monday, June 11, 2012
Noodles and Company Penne Rosa
2 Tbsp. extra virgin olive oil
1 tsp. red pepper flakes (cut down if you're sensitive to spicy things)
Baby spinach, as much or as little as you want
Freshly grated Parmesan cheese (for garnish)
Boil pasta according to package directions; set aside. In a large skillet, saute mushrooms and tomatoes in oil, garlic salt, and red pepper, until soft. Add chicken broth and simmer for a few minutes, then stir in marinara.
Add pasta, mixing well. Add half and half, continue stirring. Add spinach last, stirring until wilted.
Serve with fresh grated Parmesan cheese.
Thursday, May 10, 2012
Soft Pretzels
Saturday, February 25, 2012
Best Cornbread
I got this cornbread recipe from my friend Stacie, who got it from this site. Jeff says this is the best cornbread he has ever eaten. I think the secret is the sugar. And the butter.
1 ½ C flour
2/3 C sugar
1 Tbs baking powder
½ tsp salt
1/3 C oil
3 Tbs butter, melted
2 eggs, beaten
1 ¼ C milk
Saturday, February 18, 2012
Fresh Salsa-Heidi Wood
1/2 med green pepper
1/4 large yellow onion
1 bunch cilantro
1-3 jalapenos (depends on the heat you want, and the jalapeno)
1 t salt
1/2 t garlic powder
2 T vinegar
1/2 t garlic salt
Chop in your food processor, mix together, and refrigerate!
Sunday, February 5, 2012
Stromboli- Heidi Wood
Italian Spices (i.e. oregano)
Garlic Salt
Parmesan Cheese
Favorite Pizza Toppings
-Pepperoni, Olives, Onion, Mushrooms, Etc.
Mozzarella Cheese
Spaghetti Sauce
Roll the loaf of bread dough into a large rectangle, about 1/4 inch thickness. Sprinkle Italian Spices, Garlic Salt, and Parmesan Cheese across the dough; season to taste. Layer your choice of Pizza Toppings across the dough about 2 inches from all edges. Layer Mozzarella Cheese over the Pizza Toppings. Fold the edges in, and pinch to seal all seams. Place the Stromboli loaf, seams down onto a greased backing sheet.
Bake @ 350, for 30-40 minutes.
Let cool, slice, and serve with Spaghetti Sauce as dip.
Monday, January 30, 2012
SUPER Super Bowl Recipes
1 small Walla Walla sweet onion, diced
1 jalapeño pepper, seeded, diced
1 banana pepper seeded (long pale yellow), chopped
1 small green bell pepper, seeded, diced
Juice of two limes
Chopped fresh cilantro to taste (or dried, to taste)
1 tsp of sugar
Kosher Salt to taste
Ground pepper to taste
For a variation try:
1 chopped, peeled ripe avocado or 1 chopped, peeled ripe nectarine, peach or mango
2 lb ground turkey seasoned (browned and with salt and pepper)
1 onion
1 green bell pepper
1 packet of chili seasoning mix
2 (8 oz) cans tomato sauce
1 can mexicorn
1 can rotel
1 can diced tomatoes
2 cans kidney beans (drained and rinsed)
oregano
cumin
garlic powder
onion powder
To serve with:
1 bag fritos
sour cream
shredded cheese
Directions:
Place all ingredients in slow cooker (last four ingredients to taste). Cover and cook on LOW for 6 - 8 hours or on HIGH for 4 hours. Serve over fritos and top with sour cream and shredded cheese for a yummy "frito pie" :)
Thursday, January 19, 2012
April Farnsworth's Crockpot Salsa Chicken
2-4 Chicken breasts
seasonings for chicken (I used Mrs. Dash but you could use anything, salt pepper, or garlic powder)
1 can black beans (drained)
15 oz salsa
1 can corn (drained)
8 oz cream cheese
Directions:
Put blackbeans and half of salsa in crockpot. Put chicken on top, seasoned as you will. Pour remaining salsa on top. Cook on low for 6-8 hours. Shred chicken with a fork and add corn and cream cheese. Cook on high for 30 minutes. Serve over rice. Leftovers can be eaten in a tortilla with tomatoes and lettuce.
Tuesday, January 17, 2012
Cheesy Potato Soup..
chicken bullion (about 2 teaspoons)
1 cup flour
1 cup butter or margarine
milk
grated cheddar cheese (about three cups)
paprika
salt and pepper to taste
cooked bacon, chopped (optional)
Peel and cube potatoes. Place in a large pot and cover potatoes with water. You don't want too much water, just enough to cover the potatoes. Boil until tender then reduce the heat. Add the bullion, and the salt and pepper. In a smaller sauce pan, melt your butter or margarine. Once it is all melted, stir in the flour while the pan is still on the heat. Stir until it is a smooth paste. Reduce heat and add milk, whisking it until it is a smooth, thickened mixture. (This is your roux.) Add this at once to your potatoes and water. Stir continuously to make a smooth, thick soup. Add 2 cups of the shredded cheese and continue to stir until it is all melted. Sprinkle some paprika in to add color and a slight flavor. Dish up and top with more cheese and bacon. We like to have it with warm bread.
Over Night Rolls
In a large bowl, beat 3 eggs, then add 1/2 cup sugar and 1 teaspoon of salt. Add the mil mixture, yeast, and 4 cups of flour. Stir well.
No need to knead.
Cover and let rise overnight.
Next morning, divide the dough. Roll into two circles on a floured board and cut the circles into 16 triangles (much like a pizza). Brush with melted butter or margarine and roll into a crescent shape.
Let rise 4-5 hours and bake at 350 for 15 minutes.
Sweet and Sour Chicken..
3/4 cup brown sugar
1/2 teaspoon salt
3 tablespoons corn startch
2 tablespoons soy sauce
1/4 cup cider vinegar
4 beef bullion cubes (or 4 teaspoons if you use another form of bullion like I do)
green pepper, seeded and sliced
Chicken breasts (this recipe can make enough for 4 breasts)
Drain pineapple and save juice. Set aside pineapple and add water to the juice until you have 1 1/2 cups of liquids. In a large saucepan, add the liquid mixture, brown sugar, salt, cornstarch, and the cider vinegar. Whisk over medium heat until the cornstarch is well dissolved. Continue stirring and watch for it to thicken. Once it stars to bubble and thicken, add the bullion and soy sauce. Continue stirring. Reduce heat so it is at a simmer. Add raw chicken, either whole or cubed, the pepper and pineapple and let cook until the chicken is no longer pink. Serve over rice or angel hair pasta.
Rib City's Pulled Pork
Tear off 2 big pieces of foil to cover roast. Pour 1/2 bottle liquid smoke into foil with roast. Wrap the 1st sheet then wrap it again with the 2nd sheet so the juices cannot escape when cooking.
Monday, January 16, 2012
BBQ Chicken Pizza with Feta
Peanut Stir-Fry Salad
Heat dressing in large nonstick skillet on medium-high heat. Add chicken and stir-fry 5 min. or until done. Cook veggies according to package and add to skillet. Add nuts and soy sauce to skillet and stir-fry 2 min. or mixture is heated through. Serve over salad greens.
Fiesta Sandwiches
1 Whole Wheat Baguette (or whole wheat bread)
1 Tomato Sliced
1 Avocado Sliced
1 Jar TAMED Jalapeno Peppers (found by the Pickles)
8oz. Fat Free Cream cheese
Taco seasoning
Reduced fat Mexican Blend Cheese
Slice Baguette and then Mix Cream Cheese with Taco Seasoning to preference. Spread a layer of cream cheese on bread. Top with Meat, then, Tomatoes, and Cheese. Broil in oven until cheese melts. Slice into servings and top with avocado slices and Jalapenos.
BBQ Chicken Salad
Stubbs BBQ Sauce or other low cal BBQ sauce
1 Can Black Beans
1 Can Corn
1/4 cup green onions chopped
1 Cup Low fat cheese
Lettuce
Low fat Ranch
Baked Tortilla Chips
Pull Chicken off bird and dice. Mix with BBQ sauce. Assemble salad in layers. Lettuce, Beans, Corn, Chicken, Onions, Cheese, Crushed chips, and dressing.
Double Decker Tostadas and Mexi Corn
Fat Free or Vegetarian Refried beans
low fat cheddar cheese or mozerella
shredded lettuce
1 small can enchilada sauce
Salsa
Fat Free Sour Cream
2 Cans Mexi-Corn
Mix refried beans and 1/2 can of enchilada sauce. Spread mixture on one tostada. Top another tostada with cheese and broil both layers in the oven for about 5 mins or until cheese melts. Put the Cheese layer on the bean layer and top with lettuce, sour cream, and salsa. Serve with Corn on the side
Stuffed Cabbage Casserole (It's REALLY Yummy I promise!)
1lb ground turkey or lean ground beerf
8 strips of center cut bacon cut in half
1.25 cups of yellow onion chopped
1 cup of instant brown rice uncooked
2 (8oz) cans of no salt added tomato sauce
.75 cups of water
Dinner plate lined with paper towel
8x8 caserole dish, spray with olive oil cooking spray
Hot sauce (optional)
Directions
Pre-heat oven to 400 degrees F. Place 3 cups of the cabbage in the prepared casserole dish. In a skillet over medium high heat cook the bacon, 3-4 min per side. When the bacon just starts to crisp transfer it to the lined dinner plate. Discard all but 1 tbsp of bacon grease. In the skillet with the reserved bacon grease add the uncooked brown rice and onion. Saute until the onion is soft and the rice just starts to brown. Transfer the mixture to the casserole dish, spreading evenly over the cabbage. In the same skillet cook the chicken breaking it up into chuncks until no longer pink, adding the salt and pepper to taste. Transfer the chicken to the casserole dish spreading evenly over the rice and onion mixture. Top with the remaining cabbage. Place the two cans of tomato sauce in the skillet with the water and bring to a boil. Spread the sauce over the casserole dish evenly being careful not to overflow the dish. Top with the bacon, cover with foil, and bake for 40 min. Remove the foil and bake for 10 more min or until the strata is heated through. Cut into 6 pieces and serve with option hot sauce on the side.
Number of Servings: 6
Chicken Bow Tie Pasta
-6 skinless, boneless chicken breasts
-1 jar four cheese alfredo sauce
-1 can cream of chicken soup
-1 can chicken broth
-1 pkg. Real Bacon Pieces
-1 pkg. fresh sliced mushrooms
-1/2 pkg. of dry Italian Dressing Mix
-1 cup swiss cheese, cubed
-1/4 stick of butter, melted
-Salt and pepper
Cook on low 6-7 hours, shredding chicken about 1 hour before finished. Serve over cooked bow tie pasta.
Chef Salad Sandwiches
-2-3 cups chopped iceberg lettuce
-1/2 cup shredded cheddar cheese
-1 sm. can sliced olives, drained
-1 cup cherry tomatoes, halved
-1 cup thinly sliced deli ham, sliced into small strips
-1/4-1/2 pkg. dry ranch seasoning (I like Uncle Dan's brand)
-2-3 Tbs. Mayonaisse
-2-3 Tbs. sour cream
-1 Tbs. milk
Combine all veggies, meat and cheese. Mix a bit of ranch seasoning and mayo, sour cream and milk. Stir well. You want to make a thick version of ranch. Pour over salad mix and toss well. Serve in pita pockets. (you could also add a chopped cucumber as well
Italian Pasta Salad
-cucumbers
-crumbled bacon
-cubed cheese
-fresh grated parmesan cheese
-italian salad dressing
-tortellini
-mini bow ties
(you can also add chopped peperoni and sliced olives if desired)
Boil pastas according to directions. My favorite dried tortellini is the Four Cheese Tortellini from Barilla. I had to use up some other stuff this time that I picked up at Costco. While the pasta is cooking, chop tomatoes and cucumbers. Place in a large bowl. Add crumbled bacon. You can cook and crumble your own bacon, but I took the easy route and used real bacon bits. Cube cheese (I like sharp cheddar and swiss or mozerella, but you can add whatever you have on hand). Add fresh grated parmesan cheese. When pasta is done, strain and rinse under cold water until noodles have cooled. When cool, toss with remaining ingredients and pour italian salad dressing over, continuing to toss. You can use low fat italian or even homemade italian dressing...anything with work. Refrigerate for a few hours before serving. Keep in air tight container in fridge.
French Bread - Rachel Naylor
1 Tbs yeast
1/4 C warm water
1 C hot water
1 1/2 Tbs Sugar
1/2 Tbs salt
2 1/2 Tbs oil
3 C flour
1 egg white (for crust browning)
Directions:
Dissolve yeast in 1/4 C water. Let stand 10 min (I use instant yeast and don't wait 10 minutes). Combine all ingredients (except egg white) and beat well. Allow the dough to rise until double (about 45 minutes). Punch it down and then allow it to rise again (about 45 minutes). Roll into 1 long loaf and put on a greased baking sheet. Gash the tops diagonally with a knife. Mix the egg white with 1-2 Tbs of water. Brush egg wash over entire loaf. Let rise for at least 30 minutes. Bake in a 400 degree oven for 15-20 minutes.
Wednesday, January 11, 2012
Italian Calzone-Heidi Wood
Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 1/2 cups all-purpose flour, divided
1 teaspoon olive oil
1/2 cup ricotta cheese
1 1/2 cups shredded Cheddar cheese
1/2 cup diced pepperoni
1/2 cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 egg, beaten
Directions
Preheat oven to 375 degrees F (190 degrees C).
To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.
NOTE: I filled mine with pepperoni, green pepper, onion, olive, mushrooms, and the cheeses. I used mozzarella instead of cheddar. I also added garlic salt, and some italian seasoning. I just used Rhodes roll dough and made mini calzones. I would let mine rise a little longer before baking, so I could re-seal them. They turned out really good :)