Tuesday, September 28, 2010
Monday, September 27, 2010
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead)
1 pint cherry or grape tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup home-made or really good ranch dressing (I used the Brianna's Brand one)
Parmesan Cheese - to taste
*Optional - I have added grilled chicken
Cook tortellini according to package directions, drain and rinse under cold running water. Placetortellini in a large colander and set aside. Meanwhile, slice zucchini. chop carrot(s). Cut tomatoes in half and slice green onions. Snip parsley, if using fresh. Add vegetables to tortellini. Pour salad dressing over salad. Grate parmesan cheese over salad. cover; refrigerate at least 2 hours before serving. Yield: 6 servings
Sunday, September 26, 2010
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
There are a lot of yummy looking recipes on there - I am trying a few out this week. This was dinner tonight and it was very yummy.
■8 whole Flour Tortillas
■Butter Or Margarine
■2 cups Grilled Pineapple, Sliced
■3 whole Boneless, Skinless Chicken Breasts
■Salt And Pepper, to taste
■3 cups Monterey Jack Cheese, Grated
■1 whole Jalapeno, Sliced
■3 Tablespoons Barbecue Sauce
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
Wednesday, September 22, 2010
1 onion chopped
1 carrot chopped
1 red bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped
2 cloves garlic, chopped
1 can chopped tomatoes with juice
2 cans black beans, rinsed and drained
11/2 cups low-sodium beef broth
2T Worcestershire sauce
1T chili powder
11/2 t. dried oregano
1/8 t ground black pepper
3 T fresh cilantro
1.Cook the beef in a large soup pot over medium heat until browned all over, about 5 minutes
2. Remove the beef to a bowl and add the onion, carrots, bell pepper, jalapeno peppers, and garlic to the pot. Cook until the vegetables are soft, about 8 minutes
3.Add the tomatoes(with juice), beans, broth, Worcestershire, chili powder, cumin, oregano, black pepper, and reserved beef.
4.Bring to a boil over high heat. Reduce the heat to medium-low and cook until thickened and flavorful, about 45 minutes. Garnish with the chopped cilantro.
1 1/2 pounds ground beef
1 onion, finely chopped
garlic powder to taste
salt and pepper to taste
1 (14.5 ounce) can diced tomatoes
1 (1.25 ounce) package taco seasoning mix
3/4 cup hot water
1 (11 ounce) can whole kernel corn, drained
1 (8.5 ounce) package corn muffin mix
1 cup shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives
1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn, cheese, and olives.
3. Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
4. Bake 20 minutes in the preheated oven, or until puffed and golden.
- Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
- In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
- Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.
1 teaspoon Instant Or Active Dry Yeast
1-½ cup Warm Water
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil
***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
***Makes 2 crusts.
2 cups chopped onion (i had around 1 cup)
2 tablespoons margarine (used butter instead)
2 1/2 pounds peeled and cubed potatoes
5 cups boiling water
4 cubes chicken bouillon (used canned stock instead)
3 cups fresh broccoli, cooked and drained
salt and pepper to taste
3 cups shredded Cheddar cheese
In a large stock pot sauté onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
Remove tough outer skin of broccoli stems and add to the veggies for the last 5-7 minutes of cooking.
In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper. (I just pureed the whole soup)
Add cheese and heat soup through until cheese is melted. Serve warm. I also put some croûtons on top.
Saturday, September 18, 2010
Thursday, September 9, 2010
4 chicken breasts
1 C Russian Dressing (she said you can substitute Catalina but she likes Russian the best)
1 C Apricot Pinapple Preserves
1 package onion soup mix
Combine all ingredients except chicken. Pour over chicken in crock pot and cook on low 6-8 hours or high 4-6. Shred and serve over rice.