Heather Moore

 


Pierogi Pasta Shells

It's a Meat-Free Monday!  But your family won't miss a thing with this delicious dish.

25 uncooked jumbo pasta shells
1 package (32 oz) refrigerated mashed potatoes
1 tbsp dried minced onion
1/4 tsp garlic powder
1/4 tsp onion powder
2 cups (8 oz) shredded cheddar cheese, divided
1/4 cup chopped green onions

Cook the pasta shells according to package directions; drain and rinse in cold water.  Place mashed potatoes in a large microwave-safe bowl.  Cover and microwave on high for 4 minutes, stirring once.  Add the minced onion, onion powder and garlic powder.  Stir in 1 cup of cheese until well blended.

Using a tablespoon, stuff potato mixture in shells.  Place in a greased 13-in by 9-in baking dish.  Sprinkle with green onions and remaining cheese.  Cover and bake at 350 for 20 minutes.  Uncover; bake 10 minutes longer or until heated through.
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Flounder Packets

Shhh!  Don't tell the family what a low-fat, low-calorie this dish is...it is so full of flavor they'd never believe you anyway.

4 flounder fillets (6 oz each)--you can substitute catfish, perch, sole or orange roughy
1/4 tsp salt
1/8 tsp pepper
1/2 cup chopped sweet red pepper
1/2 cup finely chopped peeled cucumber
2 green onions, sliced
4 tsp reduced-sodium soy sauce
2 tsp sesame oil ( a little of this goes a long way!)
1 tsp ground ginger
Hot cooked rice

Place each fillet on a double thickness of heavy-duty foil (about 12-in square).  Sprinkle with salt and pepper; top with red pepper, cucumber and green onions.  Combine the soy sauce, oil and ginger; drizzle over vegetables.  Fold foil around the mixture and seal tightly.

Place on a baking sheet.  Bake at 450 for 10-12 minutes or until fish flakes easily with a fork.  Open foil carefully to allow steam to escape.  Serve with rice.
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Gnocchi Chicken Skillet

You can find gnocchi in the pasta or frozen food section at the grocery store; they are tasty little dumplings!
 
1 package (16 oz) potato gnocchi
1 pound ground chicken
½ cup chopped onion
2 tbsp olive oil
1 jar (26 oz) spaghetti sauce
¼ tsp salt
½ tsp dried oregano
Shredded Parmesan cheese
 
Cook gnocchi according to package directions.  Meanwhile, in a large skillet, cook chicken and onion in oil over medium heat until chicken is no longer pink; drain if necessary.  Stir in the spaghetti sauce, salt and oregano; cook for 5-10 minutes or until heated through.
 
Drain gnocchi; gently stir into skillet.  Garnish servings with Parmesan cheese.
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Philly Cheesesteaks

Can't go wrong with meat, cheese and a bun!  There are veggies, too, but not enough to scare the family off (haha!).

1 beef top sirloin steak (1-1/2 lbs)
3 tbsp butter, divided
4 medium onions, halved and sliced
2 small green peppers, cut into thin strips
2 small sweet red peppers, cut into thin strips
1 tsp hot pepper sauce
4 submarine buns, split
3/4 tsp salt
1/2 tsp pepper
8 slices cheddar cheese

Freeze steak 1 hour until firm but not frozen.  In a large skillet, heat 2 tbsp butter over medium heat.  Add onions, peppers and pepper sauce; cook and stir 5 minutes or until tender; remove and keep warm.

Place bun bottoms on a baking sheet, cut side up.  Remove steak from freezer; cut into thin slices.  Sprinkle with salt and pepper.  In same skillet, heat remaining butter over medium-high heat.  Add beef in batches; cook and stir 1-2 minutes or until meat is no longer pink.  Remove from pan. 

Layer bun bottoms with meat, onion mixture and cheese.  Broil 4 inches from heat for 2-3 minutes or until cheese is melted. Replace tops and serve.
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Sante Fe Chicken Pizzas

Got any leftover chicken from the weekend?  Throw it together with these fixins for a fast Monday meal the whole family will enjoy!

4 whole pita breads
1/2 cup refried black beans
1/2 cup salsa
1 cup cubed cooked chicken breast
2 tbsp chopped green chilies
2 tbsp sliced ripe black olives
3/4 cup shredded Colby-Monterey Jack cheese
1 green onion, chopped
1/2 cup sour cream

Preheat oven to 350.  Place pita breads on an ungreased baking sheet; spread with beans.  Top with salsa, chicken, chilies and olives; sprinkle with cheese.

Bake 8-10 minutes or until cheese is melted.  Top with green onion; serve with sour cream.
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