It's been a while since there's been an update, but I have an excuse. Well something that I'm using as an excuse. I'm pregnant!
I was extraordinarily sick for the first trimester, and am just now getting back into the groove of things. Chris deserves a nice, home cooked meal, so I did some laundry today, and then made him a casserole. It's baking as we speak.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 can Campbell's Condensed Cream of Chicken Soup
1 cup Birds Eye® Sweet Garden Peas
2 cans (about 5 ounces each) tuna, drained
1/4 of a 12-ounce package medium egg noodles (about 2 cups), cooked and drained
2 tablespoons plain dry bread crumbs
Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl.
Bake the tuna mixture for 20 minutes or until hot and bubbling, with brown bread crumbs.
I added a little cheddar on top, too. Could be delicious!
Tuesday, January 10, 2012
Monday, July 18, 2011
Trying Vegetarian Again
...with Spinach & Artichoke Lasagna.
First things first: those chicken & dumplings were AWESOME and even better the next day. If the smell of my house now is any indication, the spinach & artichoke lasagna is going to be just as amazing, if not better!
Prep time: 30 minutes
Cook Time: 1 hour
Total Time Needed: 1.5 hours
Ingredients
cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped * I get the already minced kind that you can buy... it's fresh and I think cooks better and more evenly*
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce * i used a honking thing of sauce... 45 ounces, but that's because I like my lasagna saucy*
3 cups shredded mozzarella cheese, divided * I used 2, but that's because I'm cheap and lactose and tolerant
1 (4 ounce) package herb and garlic feta, crumbled
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
I'd like to add, for as much food as you have and for how "gourmet" the meal appears- I only spent $20!
First things first: those chicken & dumplings were AWESOME and even better the next day. If the smell of my house now is any indication, the spinach & artichoke lasagna is going to be just as amazing, if not better!
Prep time: 30 minutes
Cook Time: 1 hour
Total Time Needed: 1.5 hours
Ingredients
cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped * I get the already minced kind that you can buy... it's fresh and I think cooks better and more evenly*
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce * i used a honking thing of sauce... 45 ounces, but that's because I like my lasagna saucy*
3 cups shredded mozzarella cheese, divided * I used 2, but that's because I'm cheap and lactose and tolerant
1 (4 ounce) package herb and garlic feta, crumbled
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
I'd like to add, for as much food as you have and for how "gourmet" the meal appears- I only spent $20!
Friday, July 15, 2011
Irish Chicken & Dumplings
Let me start off with this:
I've NEVER made anything like this, and I was thinking that because I got off at 5, there'd be plenty of time.
It's 6:30 and I just started the timer. Between Friday traffic and long grocery store lines, it's going to be 8:30 before I eat dinner. Smart one, Misty. But it sounds really delicious!
Ingredients
2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milk
Directions
1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
2. Add potatoes and carrots; cover and cook another 30 minutes.
3. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
4. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Right now, I'm after step one. Waiting an hour and a half before I can do anything else. Geez! All this work better be worth it!
I've NEVER made anything like this, and I was thinking that because I got off at 5, there'd be plenty of time.
It's 6:30 and I just started the timer. Between Friday traffic and long grocery store lines, it's going to be 8:30 before I eat dinner. Smart one, Misty. But it sounds really delicious!
Ingredients
2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milk
Directions
1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
2. Add potatoes and carrots; cover and cook another 30 minutes.
3. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
4. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Right now, I'm after step one. Waiting an hour and a half before I can do anything else. Geez! All this work better be worth it!
Tuesday, July 12, 2011
"Zesty Chicken BBQ"
That's what allrecipes.com calls it. My dear friend and former bride, Rucha, is coming over for pedicures then dinner tonight, so I've got it cooking in the crock pot now, and let me tell you, my house smells delicious. I'm not one for posting prior to the first taste test, but I'm betting that I've got this one in the bag.
Ingredients:
6 frozen skinless, boneless chicken breast halves
1 12 oz bottle of BBQ sauce (I used an entire bottle of Sweet Baby Ray's honey & brown sugar BBQ sauce)
1/2 cup Italian salad dressing (I mean, does the type really make a difference)
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
DIRECTIONS:
1. Place chicken in slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on high or 6 to 8 hours on Low.
I'm serving it on potato rolls with boiled white corn, and pasta salad out of a box (read the top of the blog... ONE adventure at a time). I made chocolate chip cookies for dessert!
Ingredients:
6 frozen skinless, boneless chicken breast halves
1 12 oz bottle of BBQ sauce (I used an entire bottle of Sweet Baby Ray's honey & brown sugar BBQ sauce)
1/2 cup Italian salad dressing (I mean, does the type really make a difference)
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
DIRECTIONS:
1. Place chicken in slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on high or 6 to 8 hours on Low.
I'm serving it on potato rolls with boiled white corn, and pasta salad out of a box (read the top of the blog... ONE adventure at a time). I made chocolate chip cookies for dessert!
Sunday, July 10, 2011
Tried to go vegetarian for dinner...
and failed. Can someone PLEASE tell me what this is missing (and forget the obvious...meat):
Farfalle with Carmelized Onions & Broccoli
1 large onion
2 Tbs. olive oil, plus more for drizzling
1 tsp. dried tarragon
8 oz. dry farfalle pasta (2 cups)
3 cups small broccoli florets
DIRECTIONS
1. Cut onion into 8 wedges. Cut each wedge into 1/2-inch-thick slices.
2. Heat oil in skillet over medium-high heat. Add onion, and saute 10 minutes, or until browned. Add 1 cup water and tarragon, and cook 5 to 7 minutes, or until most of the liquid has evaporated.
3. Meanwhile, cook pasta according to package directions, adding broccoli 3 minutes before end of cooking time. Drain broccoli and pasta, and add to onion mixture. Season with salt and pepper, if desired, and drizzle with olive oil, if using.
It was just.so.bland.
We made cookie brownies afterwards to make up for it.
Farfalle with Carmelized Onions & Broccoli
1 large onion
2 Tbs. olive oil, plus more for drizzling
1 tsp. dried tarragon
8 oz. dry farfalle pasta (2 cups)
3 cups small broccoli florets
DIRECTIONS
1. Cut onion into 8 wedges. Cut each wedge into 1/2-inch-thick slices.
2. Heat oil in skillet over medium-high heat. Add onion, and saute 10 minutes, or until browned. Add 1 cup water and tarragon, and cook 5 to 7 minutes, or until most of the liquid has evaporated.
3. Meanwhile, cook pasta according to package directions, adding broccoli 3 minutes before end of cooking time. Drain broccoli and pasta, and add to onion mixture. Season with salt and pepper, if desired, and drizzle with olive oil, if using.
It was just.so.bland.
We made cookie brownies afterwards to make up for it.
Sunday, March 28, 2010
Pot Roast was a Success!
Surprisingly, it turned out pretty well. It needs a little more flavor, so I'll just preface this with "...and add the seasonings that you like in your pot roast" but it was a great recipe and the meat literally fell apart, which was perfect.
Ingredients:
4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped
1 can beef broth
1 can diced tomatoes
2 tsp bay leaves
Directions:
1. Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.
2. Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes, beef broth, tomatoes and celery.
3. Cover and cook on low setting for 6-8 hours.
Ingredients:
4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped
1 can beef broth
1 can diced tomatoes
2 tsp bay leaves
Directions:
1. Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.
2. Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes, beef broth, tomatoes and celery.
3. Cover and cook on low setting for 6-8 hours.
I'm making my first pot roast tonight
I'm nervous. See, me and the crock pot aren't the closest of friends. So much so that I actually went out and bought a new one to see if it was just the crock pot. Yep, I did that for a pot roast. So tonight is the night that we really test to see if I can cook and put together ingredients like a normal person. A crock pot recipe is supposed to be the easiest kind. You know what I say to that?
Debatable.
Debatable.
Friday, March 26, 2010
Wednesday, March 24, 2010
Most delicious stir fry ever.
6 tbsp soy sauce
3 tbsp rice wine
3 tbsp brown sugar
1 tbsp corn starch
2 tbsp vegetable oil
2 tbsp minced ginger root
2 tbsp minced garlic
1 lb beef round steak, cut into thin strips
8 oz fresh snow peas
1 yellow or red bell pepper
instant white rice
1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.
Most. Delicious. Meal. Ever.
Seriously. 203 calories a serving, and I probably had two servings. Super delicious and totally awesome. Healthy and amazing. And only took like 15 minutes.
3 tbsp rice wine
3 tbsp brown sugar
1 tbsp corn starch
2 tbsp vegetable oil
2 tbsp minced ginger root
2 tbsp minced garlic
1 lb beef round steak, cut into thin strips
8 oz fresh snow peas
1 yellow or red bell pepper
instant white rice
1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.
Most. Delicious. Meal. Ever.
Seriously. 203 calories a serving, and I probably had two servings. Super delicious and totally awesome. Healthy and amazing. And only took like 15 minutes.
Tuesday, March 23, 2010
Turkey Chili
Well, it was just okay. Maybe it's because I hate spicy food and it was a lot spicier than I anticipated. Chris brought his for lunch today, which is usually a sure-fire sign that we did a good job. Truly, it was so spicy that I just ate mashed potatoes for dinner. But Chris ate two bowls of it, so for those that like the spicy food and want to risk it:
Ingredients:
1.5 tbs olive oil
1 lb ground turkey
1 onion chopped
2 cups water
1 28oz can crushed tomatoes
1 can kidney beans, drained, rinsed and mashed
1 tbsp minced garlic
2 tbsp chili powder
.5 tsp paprika
.5 tsp dried oregano
.5 tsp ground cayenne pepper
.5 tsp cumin
.5 tsp salt
.5 tsp pepper
1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
2. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
here's the kicker: we did all those things, didn't love it, so we just added a can of hormel, making it no longer that healthy. forgive me, but i just love a good hormel chili over tortilla chips with cheese, and i just did not love it. but like i said, chris did, and maybe lindsey, my co-worker, will, because she gets the leftovers for lunch today. as for me? i'm going to subway.
tonight is going to be asian beef stir fry with ginger sauce. i love ginger, so here's hoping that it's a success!
Ingredients:
1.5 tbs olive oil
1 lb ground turkey
1 onion chopped
2 cups water
1 28oz can crushed tomatoes
1 can kidney beans, drained, rinsed and mashed
1 tbsp minced garlic
2 tbsp chili powder
.5 tsp paprika
.5 tsp dried oregano
.5 tsp ground cayenne pepper
.5 tsp cumin
.5 tsp salt
.5 tsp pepper
1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
2. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
here's the kicker: we did all those things, didn't love it, so we just added a can of hormel, making it no longer that healthy. forgive me, but i just love a good hormel chili over tortilla chips with cheese, and i just did not love it. but like i said, chris did, and maybe lindsey, my co-worker, will, because she gets the leftovers for lunch today. as for me? i'm going to subway.
tonight is going to be asian beef stir fry with ginger sauce. i love ginger, so here's hoping that it's a success!
Monday, March 22, 2010
Today is the day...
...that I diet.
Again.
But this time, I'm going to try harder. There's $10.00 on the line, and that's some serious business. I'm making a turkey chili tonight that only has 198 calories a serving. Let's be serious, I'll likely have at least two servings. But it's mildly healthy, so I'll post tomorrow if it was delicious. This starts a whole new era of cooking: cooking to be both delicious and healthy so I can weigh 17 pounds less for Ashley's wedding (and, let's be serious, the summer).
Also: we bought a dishwasher. Tell me how the hell you buy a dishwasher and it doesn't come in until a month later? Regardless, it's not coming in until April 7, so we wait and wash dishes by hand until then, which really puts a damper on this whole "cooking for fun" thing.
Again.
But this time, I'm going to try harder. There's $10.00 on the line, and that's some serious business. I'm making a turkey chili tonight that only has 198 calories a serving. Let's be serious, I'll likely have at least two servings. But it's mildly healthy, so I'll post tomorrow if it was delicious. This starts a whole new era of cooking: cooking to be both delicious and healthy so I can weigh 17 pounds less for Ashley's wedding (and, let's be serious, the summer).
Also: we bought a dishwasher. Tell me how the hell you buy a dishwasher and it doesn't come in until a month later? Regardless, it's not coming in until April 7, so we wait and wash dishes by hand until then, which really puts a damper on this whole "cooking for fun" thing.
Friday, March 5, 2010
Needed:
1. New water heater
2. New dishwasher
3. New washer
4. New dryer
5. More money
6. No car payments
7. Chicago loft
8. Season tickets to the Blackhawks
9. More tattoos
2. New dishwasher
3. New washer
4. New dryer
5. More money
6. No car payments
7. Chicago loft
8. Season tickets to the Blackhawks
9. More tattoos
Tuesday, March 2, 2010
Amazing Potato Soup
This ranks in the top 5 of everything I've ever made. It was SO freaking easy and so delicious, and pretty cheap to make. It makes a ton, so we've got a lot for work tomorrow.
Ingredients:
8 ounces cubed cooked ham
1 cup chopped onion
1 tablespoon butter
2 1/2 pounds potatoes, peeled and diced
2 (14.5 ounce) cans chicken broth (we used condensed chicken broth)
1 tablespoon prepared Dijon-style mustard
1 1/2 cups milk (we used Lactaid)
1 (10.75 ounce) can condensed cream of celery soup
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 clove garlic, minced
1. In a large saucepan over medium-high heat, sautee ham and onions in the butter and garlic, until the onions are translucent. Stir in the mustard, then pour in the chicken broth. Add potatoes, bring to a boil and cook until potatoes are tender.
2. Combine the milk and cream of celery soup; stir in to the saucepan. Season with garlic salt and pepper. Heat through, but do not boil. Serve hot
Ingredients:
8 ounces cubed cooked ham
1 cup chopped onion
1 tablespoon butter
2 1/2 pounds potatoes, peeled and diced
2 (14.5 ounce) cans chicken broth (we used condensed chicken broth)
1 tablespoon prepared Dijon-style mustard
1 1/2 cups milk (we used Lactaid)
1 (10.75 ounce) can condensed cream of celery soup
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 clove garlic, minced
1. In a large saucepan over medium-high heat, sautee ham and onions in the butter and garlic, until the onions are translucent. Stir in the mustard, then pour in the chicken broth. Add potatoes, bring to a boil and cook until potatoes are tender.
2. Combine the milk and cream of celery soup; stir in to the saucepan. Season with garlic salt and pepper. Heat through, but do not boil. Serve hot
Thursday, February 25, 2010
Creamy Chicken Enchiladas
Well, I tried to make Mexican again. It wasn't a complete success, but not a complete failure, but that's in large part due to the fact that I don't like Mexican food. I just made it to make Chris happy since I know that he loves Mexican. I'm pretty sure that it was good as far as standards go... you can feel free to try it out yourself and let me know.
Ingredients:
1 can cream of chicken soup
1 8oz container of sour cream
1 cup salsa
2 tsp chili powder
1 lb chopped cooked chicken
1 cup shredded Mexican cheese
10 flour tortillas, warmed
1 can diced tomatoes
1 can Rotel (mild)
Directions:
1. Mix soup, sour cream, salsa & chili. Add cooked chicken & cheese.
2. Spread 1/4 cup down center of each tortilla. Roll up and place seam side down. Pour remaining mixture on top, add a little more cheese, and half can of diced tomatoes. Cover.
3. Bake at 350 for 40 minutes. Top with more tomatoes and sour cream as desired.
Ingredients:
1 can cream of chicken soup
1 8oz container of sour cream
1 cup salsa
2 tsp chili powder
1 lb chopped cooked chicken
1 cup shredded Mexican cheese
10 flour tortillas, warmed
1 can diced tomatoes
1 can Rotel (mild)
Directions:
1. Mix soup, sour cream, salsa & chili. Add cooked chicken & cheese.
2. Spread 1/4 cup down center of each tortilla. Roll up and place seam side down. Pour remaining mixture on top, add a little more cheese, and half can of diced tomatoes. Cover.
3. Bake at 350 for 40 minutes. Top with more tomatoes and sour cream as desired.
Wednesday, February 24, 2010
Lasagna
This one I'm proud to say I came up with myself, and Chris LOVED it. It was a delicious lasagna recipe that I may just be in love with. Like, we're getting married and having babies in love with. Here goes:
Ingredients
1/2 lb sausage (any kind, we used mild breakfast sausage)
1/2 lb lean ground beef
1 26 oz jar chunky sauce
1 15 oz can tomato sauce
1 can diced tomatoes
1 8oz package lasagna noodles
1 15oz container cottage cheese (fat free)
1 tsp Italian seasoning
2 cups shredded mozzarella
1/2 cup shredded parmesan
1. Brown meat then stir in with pasta sauce, diced tomatoes, and tomato sauce. Combine cottage cheese with seasoning.
2. Preheat oven to 375. Spread 1 cup sauce in bottom of dish. Top with three noodles. Cover with 1/3 C cottage cheese mix, 1/2 cup mozz, and 1 cup sauce. Repeat. Top with parmesan.
3. Cover with aluminum foil and bake 50 minutes. Uncover and bake for an additional 5 minutes.
Seriously, delicious. And I'm fairly certain that I'll be using the sauce recipe for the baked ziti from now on. DELICIOUS.
Ingredients
1/2 lb sausage (any kind, we used mild breakfast sausage)
1/2 lb lean ground beef
1 26 oz jar chunky sauce
1 15 oz can tomato sauce
1 can diced tomatoes
1 8oz package lasagna noodles
1 15oz container cottage cheese (fat free)
1 tsp Italian seasoning
2 cups shredded mozzarella
1/2 cup shredded parmesan
1. Brown meat then stir in with pasta sauce, diced tomatoes, and tomato sauce. Combine cottage cheese with seasoning.
2. Preheat oven to 375. Spread 1 cup sauce in bottom of dish. Top with three noodles. Cover with 1/3 C cottage cheese mix, 1/2 cup mozz, and 1 cup sauce. Repeat. Top with parmesan.
3. Cover with aluminum foil and bake 50 minutes. Uncover and bake for an additional 5 minutes.
Seriously, delicious. And I'm fairly certain that I'll be using the sauce recipe for the baked ziti from now on. DELICIOUS.
Fiesta Chicken & Rice Bake
Yet another allrecipes.com recipe. This is about as close to a Mexican recipe as you'll ever see me make. It was decent- quick and easy, another good weeknight meal:
Ingredients:
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 cup Pace® Chunky Salsa or Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breasts
paprika
1/2 cup shredded Cheddar cheese
Directions:
1. Cut up chicken into one-inch pieces and cook.
2. Mix soup, salsa, water, corn and rice in 2-quart shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
3. Bake at 375 degrees F for 45 minutes or until done. Sprinkle with cheese.
Ingredients:
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 cup Pace® Chunky Salsa or Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breasts
paprika
1/2 cup shredded Cheddar cheese
Directions:
1. Cut up chicken into one-inch pieces and cook.
2. Mix soup, salsa, water, corn and rice in 2-quart shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
3. Bake at 375 degrees F for 45 minutes or until done. Sprinkle with cheese.
Baked Ziti
Another recipe stolen from allrecipes.com, this one is a quick and easy meal for a weekday, and it was also super cheap to make. I'm going to make it for a dinner get together that I'm having tomorrow night, but I'm going to make a homemade sauce instead of just using regular sauce out of a jar to spice things up.
Ingredients:
1 lb dry ziti pasta
1/2 onion, chopped
1 lb lean ground beef
2 26oz jars of spaghetti sauce
12 oz four cheese blend grated cheese
1.5 cups of sour cream
2 tbsp grated parmesan cheese
Directions:
1. Cook noodles as directed on the box.
2. Brown ground beef with chopped onion until cooked.
3. Preheat oven to 350.
4. Butter a 9x13 casserole dish. At the bottom of the dish, layer half the noodles with beef, then half the sauce, then sour cream. Add half the cheese on top of that. Repeat. Add parmesan on top.
5. Bake for 30 minutes or until the cheese is melted.
Ingredients:
1 lb dry ziti pasta
1/2 onion, chopped
1 lb lean ground beef
2 26oz jars of spaghetti sauce
12 oz four cheese blend grated cheese
1.5 cups of sour cream
2 tbsp grated parmesan cheese
Directions:
1. Cook noodles as directed on the box.
2. Brown ground beef with chopped onion until cooked.
3. Preheat oven to 350.
4. Butter a 9x13 casserole dish. At the bottom of the dish, layer half the noodles with beef, then half the sauce, then sour cream. Add half the cheese on top of that. Repeat. Add parmesan on top.
5. Bake for 30 minutes or until the cheese is melted.
Artichoke Spread
So I've made this twice... once for a Super Bowl get together at my house, and then again for Chris' mom's birthday get together at our house. Both times it was a HUGE hit. We served it with wheat ritz crackers and LOVE it. It's extra cheesy and delicious.
Ingredients:
1 14oz can artichoke hearts, drained
1 8oz package of cream cheese
1 cup Sargento fresh parmesan cheese
1/2 cup mayo
1 tbsp fresh roasted garlic
1 tsp dill weed
Directions:
1. Preheat oven to 400 degrees
2. Soften cream cheese in microwave for thirty seconds.
3. Pull apart artichoke hearts to dice. Add to cream cheese. Mix in the rest of the ingredients together. Put into an 8 or 9 inch pie dish.
4. Bake for 15 minutes. Serve with crackers.
It's flipping awesome.
Ingredients:
1 14oz can artichoke hearts, drained
1 8oz package of cream cheese
1 cup Sargento fresh parmesan cheese
1/2 cup mayo
1 tbsp fresh roasted garlic
1 tsp dill weed
Directions:
1. Preheat oven to 400 degrees
2. Soften cream cheese in microwave for thirty seconds.
3. Pull apart artichoke hearts to dice. Add to cream cheese. Mix in the rest of the ingredients together. Put into an 8 or 9 inch pie dish.
4. Bake for 15 minutes. Serve with crackers.
It's flipping awesome.
I think a mass update is in order
There are at least three new recipes that I've made since January 17. And I'm sure that there's actually more, but that's all that comes to mind right now. I took a bit of a hiatus from cooking while I stressed out about taking a job that would've meant more money, but wouldn't have been as rewarding as working at the shelter. I decided to decline the other job. Not because I don't love working for Maya again (I'm working at the bridal shop every Saturday, and some Fridays and Sundays), but because there's nothing that will replace the reward of being a level of support for someone trying to get back on their feet. Three recipes to follow! No pics, sadly, because I've slacked.
Sunday, January 17, 2010
Made Delicious BBQ
It was pretty easy.
3lb of boneless pork ribs
1 carton of beef broth
KC Masterpiece Honey BBQ sauce
1. We put the ribs in the crock pot with about 20-22 oz of beef broth. Left on high for 4 hours.
2. Take the meat out after 4 hours and pull apart. Pre-heat oven to 350.
3. Put pulled apart meat and as much BBQ sauce as you want into an iron skillet. Put in the oven for the 30 minutes.
4. Eat deliciously.
It was pretty good. It's another one that Chris is going to bring to work with him, so I must be getting good at this thing.
3lb of boneless pork ribs
1 carton of beef broth
KC Masterpiece Honey BBQ sauce
1. We put the ribs in the crock pot with about 20-22 oz of beef broth. Left on high for 4 hours.
2. Take the meat out after 4 hours and pull apart. Pre-heat oven to 350.
3. Put pulled apart meat and as much BBQ sauce as you want into an iron skillet. Put in the oven for the 30 minutes.
4. Eat deliciously.
It was pretty good. It's another one that Chris is going to bring to work with him, so I must be getting good at this thing.
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