Heather Moore

What does Heather have to say?


Sesame Chicken Noodles

So fresh and tasty, feel free to sub out any of the veggies with whatever you have in your fridge!

8 oz uncooked angel hair pasta
2 cups cubed cooked chicken breast
1-1/2 cups coleslaw mix
1 can (11 oz) mandarin oranges, drained
1 medium sweet red pepper, julienned
1 cup fresh sugar snap peas, trimmed and halved
3 green onions, chopped
1/4 tsp salt
2/3 cup Asian sesame salad dressing
1/4 cup chopped salted peanuts

Cook pasta according to package directions. In a large bowl, combine chicken, coleslaw mix, oranges, red pepper, snap peas and green onions; sprinkle with salt. Toss to combine.

Drain pasta and rinse in cold water. Add pasta and dressing to chicken mixture; toss to coat. Sprinkle with peanuts.

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Pizza Burgers

Kids LOVE these cheese-stuffed burgers (and adults do too!)!

1 tsp minced garlic
1 tsp beef bouillon granules
1 tsp Italian seasoning
1/2 tsp salt
1 pound ground beef
4 slice part-skim mozzarella cheese
4 hamburger buns, split
6 tbsp pizza sauce, warmed

In a small bowl, combine the garlic, bouillon, Italian seasoning and salt. Crumble beef over mixture; mix well. Shape into 8 thin patties. Place a slice of cheese between two patties and press edges to seal (repeat the process three times so you end up with four burgers total).

Grill, covered, over medium-hot heat for 6-8 minutes each side or until meat is no longer pink. Serve on buns with pizza sauce.

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Chicken Salad

One of my favorites, you can't go wrong with fruit and nuts! Serve it on romaine leaves for a salad or on a roll as a sandwich.

1/2 cup mayonnaise
2 tbsp sour cream
1 tbsp lemon juice
1/8 tsp each salt and pepper (more to taste)
4 cups shredded rotisserie chicken
1-1/4 cups seedless red grapes, halved
1/2 cup chopped pecans
1/2 cup chopped celery
Romaine leaves or sandwich rolls

In a large bowl, combine the mayo, sour cream, lemon juice, salt and pepper. Add the chicken, grapes, pecans and celery; mix lightly to coat. Serve on romaine leaves or on a roll.

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Chicken Fried Rice

Excellent use for both leftover rice AND leftover chicken! Plus, it comes together fast as lightning--perfect for a weeknight meal.

1 small carrot, finely chopped
1 celery rib, chopped
3 tbsp canola oil
4 cups cold cooked instant rice
3 eggs, lightly beaten
2 cups cubed cooked chicken
1/4 cup chopped green onions
2 tbsp reduced-sodium soy sauce
1/4 tsp pepper

In a large wok (or skillet), stir-fry the carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through.

Make a well in the center of the rice mixture; add eggs. Stir-fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir-fry until heated through.

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Lasagna Roll-ups with Spinach

These tasty twists cook much faster than a regular pan of lasagna, great for weeknight dinners!

12 uncooked lasagna noodles
2 eggs, lightly beaten
2-1/2 cups ricotta cheese
2-1/2 cups (10 oz) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 tsp each salt, pepper and ground nutmeg
1 jar (26 oz) meatless spaghetti sauce

Cook the lasagna noodles according to package directions; drain. Meanwhile, in a large bowl, combine the eggs, cheese, spinach, salt, pepper and nutmeg. Spread 1/3 cup cheese mixture over each noodle; carefully roll up.

Pour 1 cup spaghetti sauce into an ungreased 13x9 baking dish. Place the roll-ups seam side down over the sauce. Top with remaining sauce. Bake uncovered at 375 for 20-25 minutes until heated through.

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Turkey and Bean Soup

Who knew something as simple as a meat and bean soup could be so satisfying?!

1 pound ground turkey
1 cup chopped celery
1 cup chopped onion
1 tbsp olive oil
1 can (49-1/2 oz) chicken broth (or put six chicken bouillon cubes together with 6 cups hot water)
2 cups frozen corn
1 can (15 oz) cannellini or white kidney beans, rinsed and drained
1 cup frozen lima beans
1 can (4 oz) chopped green chilies
1 tsp each dried oregano, ground cumin and chili powder
1/2 tsp salt

In a Dutch oven, cook the turkey, onion and celery in oil over medium heat until the turkey is no longer pink.

Add the broth, corn, beans, chilies, spices and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

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Mini Meat Loaf Muffins

Or you could call them Stuffin' Muffins! Add a side salad to get your veggies.

1 (6 oz) package stuffing mix
1 cup water
2 tbsp BBQ sauce
1 pound ground beef
1 cup shredded cheddar cheese
Additional BBQ sauce

Combine the stuffing mix, water and 2 tbsp BBQ sauce. Mix in the ground beef. Place about 1/3 cup into each of 12 ungreased muffin cups. Bake uncovered at 375 for 18-22 minutes (or until a meat thermometer reads 160). Sprinkle tops with shredded cheddar cheese; bake 2-4 minutes longer or until cheese is melted. Serve with extra BBQ sauce.

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Veggie Jambalaya

Of course you can add sausage to this if you want to but it is a nice option for a Meat-Free Monday!

1 tbsp canola oil
1 medium green pepper, chopped
1 medium onion, choppped
1 celery rib, chopped
3 garlic cloves, minced
2 cups water
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp crushed red pepper flakes (1/2 tsp if you like it spicy!)
1 cup uncooked long grain rice
1 can (16 oz) butter beans, rinsed and drained
1 can (16 oz) red beans, rinsed and drained

In a Dutch oven, heat oil over medium-high heat.  Add the green pepper, onion and celery; cook and stir until tender.  Add garlic, cook 1 minute longer.

Add the water, tomatoes, tomato sauce and seasonings.  Bring to a boil; stir in rice.  Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender.  Stir in beans; heat through.

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Chicken Pita Pizzas

Personal pizzas on pita bread make everyone happy at dinner time!

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

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

Bake 8-10 minutes or until cheese is melted.  Tope with green onion; serve with a side of sour cream!

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Spaghetti Casserole

You might have leftovers of this big casserole but, then again, it is so good...you might not!

1 (8 oz) package spaghetti
1 pound lean (90%) ground beef
1 small onion, chopped
2 garlic cloves, minced
1 jar (14 oz) spaghetti sauce
1/2 tsp salt
1/4 tsp pepper
3 oz cream cheese (you can use reduced-fat cream cheese)
1 cup (8 oz) sour cream (you can use reduced-fat sour cream)
3 green onions, chopped
1-1/2 cups (6 oz) shredded cheddar/Monterey Jack cheese blend

Cook spaghetti according to package directions; drain.  Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink; drain.  Stir in the spaghetti sauce, salt and pepper; bring to a boil.  Reduce heat and simmer uncovered for 20 minutes, stirring occasionally.

In a small bowl, mix cream cheese and sour cream until blended; stir in green onions.  In a greased 11x7 baking dish, layer the spaghetti, cream cheese mixture and meat mixture.  Top with shredded cheese.

Bake, covered, at 350 for 25 minutes.  Uncover and bake for 5-10 minutes longer or until the cheese is bubbly.

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Carrot Soup

Another option for Meat-Free Monday, this soup is creamy AND spicy!

1 (7 oz) can chipotle peppers in adobo sauce
1 small sweet onion, chopped
1 tbsp olive oil
1 (32 oz) container vegetable broth
1 (16 oz) package baby carrots
1/3 cup half-and-half
1 tsp salt
Toppings to garnish:  Chopped fresh chives, sour cream, chopped dried chile peppers

Remove 2 tsp adobo sauce from can; reserve peppers and remaining sauce for another use.

Saute onion in oil in a Dutch oven over medium heat 3-4 minutes or until tender.  Stir in broth, carrots and 2 tsp adobo sauce; cover, increase heat to medium-high, and bring to a boil.  Reduce heat to medium, and simmer, partially covered, 15-20 minutes or until carrots are tender.  Remove from heat and let cool 10 minutes.

Process carrot mixture in a blender until smooth, stopping to scrape down sides as needed.  Return carrot mixture to Dutch oven.  Stir in half-and-half and salt.  Cook over low heat 2-4 minutes until heated through.  Serve with toppings!

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Lemon Bars

Spring has sprung so it must be time for these easy, tasty treats!

1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup confectioners' sugar
Filling:
2 eggs
1 cup sugar
2 tbsp all-purpose flour
1/2 tsp baking powder
2 tbsp lemon juice
1 tsp grated lemon peel
Add'l confectioners' sugar

In a bowl, combine the flour, butter and confectioners' sugar.  Pat into an ungreased 8-in. square baking pan.  Bake at 350 for 20 minutes.

For filling, in a small bowl, beat eggs.  Add the sugar, flour, baking powder, lemon juice and peel; beat until frothy.  Pour over the crust.  Bake 25 minutes longer or until light golden brown.  Cool on a wire rack.  Dust with confectioners' sugar.  Cut into bars.

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Hash Brown Beef Pie

You probably have most of the ingredients at home all ready for this easy pie!

1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 oz) diced tomatoes, drained
1 tsp chili powder
1 tsp dried oregano
1/2 tsp each salt and pepper
1-1/2 cups frozen mixed vegetables
Topping ingredients:
3 cups frozen shredded hash brown potatoes, thawed and drained
1 cup (8 oz) shredded cheddar cheese
1 egg, lightly beaten
1/8 tsp each salt and pepper

In a large skillet, cook beef, onion and garlic until beef is no longer pink; drain.  Stir in tomatoes, chili powder, oregano, salt and pepper; bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.  Stir in the vegetables.

Pour into a greased 9-in. pie plate.  Combine topping ingredients; spoon evenly over the meat mixture.  Bake uncovered at 400 for 30 minutes.

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Curry Coconut Soup with Shrimp

You can also turn this soup into a great noodle dish with portions of hot, cooked rice noodles added to your serving bowls!

1-1/2 pounds medium size shrimp, peeled and deveined
1 vegetable bouillon cube
2 tsp grated fresh ginger (ginger keeps in the freezer for months!)
1 (8 oz) package sliced fresh baby portobello mushrooms
1 (13.66 oz) can coconut milk
3 tsp curry powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp crushed red pepper flakes (more if you like it spicy)
1/4 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1 tbsp fresh lime juice
Garnishes:  fresh cilantro sprigs, lime slices, hot cooked rice noodles

Stir together bouillon cube, ginger and 3 cups water in a large saucepan.  Bring to a boil over medium-high heat.  Add shrimp and cook, stirring oftern, for 2 minutes.  Add mushrooms, coconut milk, curry powder, salt, pepper and red pepper flakes; cook 5 minutes or until shrimp turn pink.  Stir in basil, cilantro and lime juice just before serving.

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Reuben Chowder

For St. Patrick's Day, here is a great chowder recipe with all the corned beef you crave!

1 small onion, sliced
1 tbsp canola oil
2 cans (14-1/2 oz each) vegetable broth
1 can (14-1/2 oz) reduced-sodium beef broth
2 tsp prepared horseradish
1 tsp Worcestershire sauce
1/2 tsp ground mustard
1/4 tsp celery salt
5 oz deli corned beef, chopped
1 cup sauerkraut, rinsed and well drained
2 slices rye bread, cubed
4 slices Swiss cheese

In a small skillet, saute onion in oil until tender.  Meanwhile, in large saucepan, bring the vegetable and beef broths to a boil; stir in the horseradish, Worcestershire sauce, mustard and celery salt.  Add the corned beef, sauerkraut and onion.  Reduce heat to low; cover and simmer for 10 minutes.

Ladle soup into four ovenproof bowls; top with bread cubes and Swiss cheese.  Broil  3-4 inches from the heat for 2-3 minutes or until cheese is melted.

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Mostaccioli Bake

Easy-peasy, this recipe only calls for five ingredients! The spices in the spaghetti sauce and salsa flavor this dish nicely.

1 package (16 oz) mostaccioli pasta
1-1/2 pounds lean groun beef
1 jar (28 oz) spaghetti sauce
1 jar (24 oz) salsa
1-1/2 cups (6 oz) shredded cheddar cheese

Cook pasta according to package directions.  Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink; drain.  Stir in the spaghetti sauce and salsa.  Drain pasta; stir into meat mixture.

Transfer to a greased 13-in. x 9-in. baking dish (it'll be full!).  Cover and bake at 350 for 40 minutes.  Uncover; sprinkle evenly with cheese.  Bake 8-12 minutes longer or until heated through and cheese is melted.

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Waffle Fry Nachos

These "nachos" are just flat-out fun!  Feel free to add your family's favortie toppings.

1 package (22 oz) frozen waffle fries
10 bacon strips, cooked and crumbled
3 green onions, sliced
1 can (6 oz) sliced ripe black olives, drained
2 medium tomatoes, seeded and chopped
2/3 cup salsa
1-1/2 cups (6 oz) shredded cheddar cheese
1-1/2 cups (6 oz) shredded Monterey Jack cheese
Sour cream

Bake fries according to package directions.  Transfer to a 10-in. oven-proof skillet.  Top with bacon, onions, olives, tomatoes, salsa and cheese.  Return to the hot oven for 5 minutes or until cheese is melted.  Serve with sour cream.

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Ginger Sesame Chicken

Nothing better (or easier) than a quick stir-fry on a busy weeknight!

1 tbsp cornstarch
3/4 cup chicken broth
2 tbsp sesame seeds
2 tbsp maple syrup
4 tsp soy sauce
1/2 tsp ground ginger
1/2 tsp pepper
1-1/2 pounds boneless skinless chicken breats, cut into 1-in. cubes
2 tbsp olive oil, divided
1 cup chopped green pepper
1/2 cup chopped onion
Hot cooked rice

In a small bowl, combine cornstarch, broth, sesame seeds, maple syrup, soy sauce, ginger and pepper until blended; set aside.  In a large wok or skillet, stir-fry chicken in 1 tbsp oil for 4-6 minutes or until no longer pink.  Remove and keep warm.

Stir-fry green pepper and onion in remaining oil for 2 minutes.  Stir cornstarch mixture and add to the pan.  Bring to a boil; cook and stir for 1 minute or until thickened.  Add chicken; heat through.  Serve with rice.

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Roasted Red Pepper Pasta Salad

One of my fav potluck salads does double duty as a Meat-Free Monday dish!

1 package (12 oz) tricolor spiral pasta
1 cup sliced green onions
1 jar (7 oz) roasted sweet red peppers, drained and thinly sliced
4 oz crumbled feta cheese
1 envelope Italian salad dressing mix
1/2 cup chicken broth
3 tbsp balsamic vinegar

Cook pasta according to package directions; drain and rinse in cold water.  In a large bowl combine pasta, onions, red peppers and cheese.

In a small bowl, whisk the salad dressing mix, broth and vinegar.  Pour over pasta mixture; toss to coat.  Cover and refrigerate for at least an hour.

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Zucchini Sausage Skillet

Great weeknight meal, it comes together fast!  I use turkey sausage but feel free to use whatever sausage is your fav.

1 pound Italian turkey sausage links, casing removed
2 large zucchini, chopped
1 large sweet onion, chopped
2 garlic cloves, minced
1 can (14-1/2 oz) diced tomatoes, undrained
1/2 tsp pepper
2 cups hot cooked rice

In a large nonstick skillet coated with cooking spray, combine the sausage, zucchini and onion; cook and stir over medium heat for 4 minutes or until meat is no longer pink.  Add the garlic; cook 1 minute longer.  Drain.

Stir in tomatoes and pepper; bring to a boil.  Reduce heat; simmer uncovered for 4-5 minutes or until liquid evaporates.  Serve with rice.

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Sloppy Joes with Cheese

The sloppier the better, I always say!  And this dish certainly fits the bill.  Add coleslaw and chips to make it a meal.

1 pound lean ground beef
2 celery ribs, chopped
2 tbsp chopped onion
1 tbsp all-purpose flour
1 tbsp brown sugar
1/2 tsp ground mustard
3/4 cup ketchup
6 hamburger buns, split
6 slices Swiss cheese

In a large skillet, cook the beef, celery and onion over medium heat until meat is no longer; drain.  Stir in flour, brown sugar, mustard and ketchup.

Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes; stirring occasionally.  Serve on buns with cheese.

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Chicken Orzo Skillet

Shhh, don't tell the fam how good this dish is for them!  It'll be our little secret.

1 cup uncooked orzo pasta
1 pound boneless skinless chicken breasts, cubed
3 tsp olive oil, divided
3 garlic cloves, minced
2 cans (14-1/2 oz each) stewed tomatoes, cut up
1 can (15 oz) cannellini beans, rinsed and drained
1-1/2 tsp Italian seasoning
1/2 tsp salt
1 package (16 oz) frozen broccoli florets, thawed

Cook orzo according to package directions.  Meanwhile, in a large skillet coated with cooking spray, cook chicken in two teaspoons of oil for 6-7 minutes or until no longer pink.  Remove and keep warm.

In the same skillet, cook the garlic in remaining oil until tender.  Stir in tomatoes, beans, Italian seasoning and salt.  Bring to a boil.  Stir in broccoli and chicken; heat through.  Drain orzo; stir into chicken mixture.
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Broccoli Rabe and Garlic Pasta

A super-flavorful dish for a Meat-Free Monday and it comes together quickly too!

12 oz uncooked linguine
1 pound broccoli rabe
3 garlic cloves minced
2 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
1 cup chicken broth, divided
1/4 cup minced fresh parsley
1/4 cup shredded Parmesan cheese

Cook linguine according to package directions.  Meanwhile, trim 1/2 inch from broccoli rabe stems; discard any coarse or damaged leaves.  Rinse broccoli rabe in cold water and cut into 2-inch pieces; set aside.

In a large skillet; saute garlic in oil for 1 minutes.  Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth.  Bring to a boil.

Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender.  Drain lunguine; add to the pan.  Stir in the parsley and enough remaining broth to moisten the linguine.  Sprinkle servings with cheese. 

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Crab Salad Wraps

Great for lunch or dinner, these wraps are super easy to put together--all you cook is the bacon!  Feel free to add veggies to the roll-up, like lettuce and tomato.

1/4 cup mayonnaise
2 tbsp finely chopped onion
2 tbsp sweet pickle relish
2 tbsp prepared mustard
1 package (8 oz) imitation crabmeat, flaked
1 cup (4 oz) shredded Swiss cheese
 2 bacon strips, cooked and crumbled
6 flour tortillas (6 inches), room temp

In a small bowl, combine the mayo, onion, relish and mustard.  Stir in the crab, cheese and bacon.  Spoon about 1/2 cup down the center of each tortilla; roll up tightly.

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Gold Potato Soup

Fast, weeknight soup that tastes like it has been simmering all day!

1 tbsp butter
1 tbsp canola oil
3 medium Yukon Gold potatoes, peeled and cubed
1/2 tsp garlic salt
1/4 tsp pepper
1 can (14-1/2 oz) reduced-sodium chicken broth
1 small onion, chopped
1 garlic clove, minced
1 tsp dried rosemary, crushed
1 tsp dried thyme
1 cup hot water
1 chicken bouillon cube
1 cup heavy whipping cream
1/2 cup shredded cheddar cheese
Crumbled bacon and sliced green onions for topping the soup

In a large saucepan, heat butter and oil until butter melts.  Add the potatoes, onions, garlic salt and pepper.  Cook over medium heat for 4-6 minutes or until potatoes are tender and lightly browned.  Add minced garlic; cook and stir for 1 minute longer.

Stir in the broth, rosemary and thyme.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes.  Stir in water and bouillon.  Gradually stir in cream; heat through.  Add cheese, stirring until cheese is melted.  Serve with bacon and green onions.

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Tomato Basil Soup

Need to lighten up today? Here is a fresh, "Meat Free Monday" option for you!  (Recipe serves two--so double up if you need to.)

1 medium onion, chopped
1 medium carrot, shredded
1-1/2 tsp butter
4 medium tomatoes, peeled and seeded
1/4 tsp sugar
1/4 tsp salt
1/8 tsp pepper
1/4 cup loosely packed basil leaves
1 cup veggie broth (or chicken broth if you'd like)

In a small saucepan, saute onion and carrot in butter until tender.  Stir in the tomatoes, sugar, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Cool slightly.

Transfer to a blender; add basil.  Cover and process until smooth.  Return to the pan; stir in broth and heat through.

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Tuna Cresent Ring

Talk about easy, this dish is a no-brainer when you don't have a lot of time.

1 tube (8 oz) refrigerated cresent rolls
1 can (12 oz) white water-packed solid tuna
1 cup frozen peas and carrots
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1 tbsp Dijon mustard
1-1/2 tsp dried minced onion
1 tsp Italian seasoning

Unroll cresent dough and separate into triangles.  Place on an ungreased 12-in pizza pan (if you have one or use a large baking sheet), forming a ring with the pointed ends facing the outer edge of the pan and with the wide ends overlapping.  Lightly press the wide ends together.

In a small bowl, combine the remaining ingredients.  Spoon over the wide ends of ring.  Fold the points over filling and tuck under the wide ends (filling will be visible).

Bake at 375 for 15-20 minutes or until golden brown and filling is hot.

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Chicken Salad, baked

Everyone loves this casserole!

4 cups cubed cooked chicken breast
2 celery ribs, thinly sliced
1 small green (or sweet red) pepper, chopped
1/2 cup sliced water chestnuts, halved
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped onion
1 cup Miracle Whip (you can use Light Miracle Whip)
1/2 tsp garlic powder
1/2 tsp pepper
1 cup soft bread crumbs
1 tbsp butter, melted
1/4 cup shredded cheddar cheese

In a large bowl, combine the first six ingredients.  Combine Miracle Whip, garlic powder and pepper; stir into chicken mixture.  Transfer to a 2-qt. baking dish coated with cooking spray.  Bake uncovered at 350 for 20 minutes.

Toss bread crumbs with butter; sprinkle over chicken mixture.  Top with cheese.  Bake 7-10 minutes longer or until heated through and top is lightly browned.

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Enchilada Stuffed Shells

Fun twist on traditional stuffed shells!  Plus, with the ground turkey and fat-free beans, it is a nice, light choice.  Serve with a side salad to round out the meal.

15 uncooked jumbo pasta shells
1 pound lean ground turkey
1 can (10 oz) enchilada sauce
1/2 tsp dried minced onion
1/4 tsp each dried basil, dried oregano, ground cumin
1/2 cup fat-free refried beans
1 cup (4 oz) shredded cheddar cheese

Cook pasta according to package directions; drain and rinse in cold water.  In a nonstick skillet, cook turkey over meadium heat until no longer pink; drain.  Stir in enchilada sauce and seasonings; set aside.

Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture.  Place in a baking dish coating with cooking spray.  Cover and bake at 350 for 25 minutes.  Uncover; sprinkle with cheese.  Bake 5 minutes longer or until the cheese is melted.

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Cheeseburger Pitas

Try this recipe if you love stuffed peppers but your kids don't.  They will love this compromise!

1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
 1 cup cooked long grain rice (great use for leftover rice!)
1 can (8 oz) tomato sauce
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
2 cups (8 oz) shredded cheddar cheese
4 pita breads (6 inches), halved

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.  Add the rice, tomato sauce, Worcestershire sauce, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes.

Stir in cheese; cover and cook 2-3 minutes longer or until cheese is melted.  Spoon 1/2 cup into each pita half.

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Sesame Chicken Wings

A tasty take on your ol' standard chicken wing, these babies are oven-fried and are delicious hot or cold!

15 whole chicken wings (or sub chicken wing sections/wingettes if you'd like)
3/4 cup dry bread crumbs 
2 tbsp sesame seeds, toasted
1 tsp paprika
1/2 tsp salt
1/3 cup heavy whipping cream
1/4 cup butter, melted

Cut chicken wings into three sections; discard wing tip sections.  In a large resealable plastic bag, combine the bread crumbs, sesame seeds, paprika and salt.  Place cream in a shallow bowl.  Dip chicken wings in cream then place in the bag and shake evenly to coat evenly.

Pour butter into a 13x9 baking dish; add chicken, turning to coat.  Bake uncovered at 375 for 40-45 minutes or until juices run clear, turning every 10 minutes.

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Shrimp Skillet

Talk about a fast weeknight meal...this dish comes together in less than thirty minutes for sure!  Round it out with a fresh salad and rolls.

1 small onion, chopped
1 small green pepper, chopped
3 tbsp butter
3 cups frozen corn
1/2 tsp each of salt, dried basil and dried thyme
1/4 tsp pepper
3/4 pound uncooked medium shrimp, peeled and deveined

In a large skillet, saute onion and green pepper in butter for 2 minutes.  Stir in the corn, salt, basil, thyme and pepper.  Cover and cook over medium-low heat for 5-8 minutes or until corn is tender.

Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink.
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White Chicken Chili

Enjoy a change of pace with this tasty play on chili!

1 medium onion, chopped
1 tbsp olive oil
2 garlic cloves, minced
4 boneless skinless chicken breast halves, diced into cubes
2 cans (14 oz each) chicken broth
1 can (4 oz) green chilies
2 tsp ground cumin
2 tsp dried oregano
1-1/2 tsp cayenne pepper
3 cans (14-1/2 oz each) great northern beans, drained, divided
1 cup (4 oz) shredded Monterey Jack cheese
Chopped jalapeno pepper (optional)

In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender.  Add garlic; cook 1 minute longer.  Add the chicken, broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.

Reduce heat to low.  With a potato masher or a fork, mash one can of beans until smooth.  Add to saucepan.  Add remaining beans to saucepan.  Simmer for 20-30 minutes or until heated through.  Top servings with cheese and jalapenos!

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Baked Ziti

Four different cheeses make this a very filling Meat-Free Monday choice!

1 cup diced onion
1/2 cup diced green pepper
1/2 cup shredded carrots
2 garlic cloves, minced
2 can (14-1/2 oz each) Italian diced tomatoes
1 can (15 oz) crushed tomatoes
1 cup vegetable broth
1/4 tsp crushed red pepper flakes
8 oz uncooked ziti pasta
1 cup (8 oz) part-skim ricotta cheese
1/2 cup shredded provolone cheese
1/4 cup loosely packed basil leaves, thinly sliced
1 cup (4 oz) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

In a large skillet coated with cooking spray, saute the onion, green pepper, carrots and garlic until crisp-tender.  Sit in diced tomatoes, crushed tomatoes, broth and pepper flakes.  Bring to a boil.  Reduce heat; simmer uncovered for 15 minutes.

Cook ziti according to package directions; drain and return to pan.  Stir in vegetable mixture, ricotta, provolone and basil.

Transfer to a 13x9 baking dish coated with cooking spray.  Sprinkle with mozzarella and Parmesan.  Bake uncovered at 425 for 10-15 minutes or until heated through and cheese is melted.

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Taco Soup

It's the ranch dressing mix that really sets this soup apart from the rest!

2 pounds lean ground beef
1 envelope taco seasoning
1-1/2 cups water
1 can (16 oz) mild chili beans, undrained
1 can (15-1/4 oz) whole kernel corn, drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14-1/2 oz) stewed tomatoes
1 can (10 oz) diced tomato with green chilies
1 can (4 oz) green chilies
1 envelope ranch salad dressing mix

In a Dutch oven, cook beef over medium heat until no longer pink; drain.  Add taco seasoning and mix well.  Stir in the remaining ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

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Sausage and Onion Spaghetti

Great weeknight meal, it's full of flavor!

6 oz uncooked spaghetti
3/4 pound Italian turkey sausage links, casings removed
2 tsp olive oil
1 sweet onion, thinly sliced
1 pint cherry tomatoes, halved
1/2 cup loosely packed fresh basil leaves, thinly sliced
1/2 cup half-and-half cream
Shaved Parmesan cheese

Cook spaghetti according to package directions.  Meanwhile, in a large skillet, cook sausage in oil over medium heat for 5 minutes.  Add onion; cook 8-10 minutes longer or until meat is no longer pink and onion is tender.

Stir in the tomatoes and basil; heat through.  Add cream; bring to a boil.  Drain spaghetti; toss with sausage mixture.  Garnish with shaved Parmesan cheese.

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Beef Biscuits

So easy and so tasty too!

1 pound lean ground beef (90%)
1 jar (14 oz) spaghetti sauce
2 tubes (8 oz each) large refrigerated biscuits
1 cup (4 oz) shredded cheddar cheese

Cook beef over medium heat until meat is no longer pink; drain.  Stir in the spaghetti sauce; cook over medium heat for 5-10 minutes or until heated through.

Press biscuits onto the bottom and up the sides of greased muffin cups.  Spoon 2 tbsp of meat mixture into the center of each cup.  Bake at 375 for 15-17 minutes or until golden brown.  Sprinkle with cheese; bake 3 minutes longer or until cheese is melted.

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Potato Soup with broccoli and cheese

Healthy and fast, this soup checks all the boxes...especially if you celebrate Meat-Free Mondays!

3 cups cubed peeled yukon gold potatoes
1 medium onion, chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1-3/4 cups water
1/2 tsp pepper
1/4 tsp salt
3 cups frozen broccoli florets
3 tbsp all-purpose flour
1/3 cup fat-free milk
1/2 cup shredded sharp cheddar cheese

In a large saucepan, combine the first seven ingredients; bring to a boil.  Reduce heat; simmer, covered, for 10-15 minutes or until potatoes are tender.  Stir in broccoli; return to a boil. 

In a small bowl, whisk flour and milk until smooth; stir into soup.  Cook and stir 2 minutes more or until thickened.  Remove from heat; cool slightly.  Process in batches in a blender until smooth.  Return to pan; heat through.  Sprinkle servings with cheese.

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BLT Wraps

All your party guests will pick up one or two of these to enjoy with the game for sure!

1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp ranch salad dressing mix
1/4 tsp crushed red pepper flakes
8 flour tortillas (8-in), room temp
16 bacon strips, cooked and drained
2 to 3 cups shredded lettuce
2 cups chopped tomato

Combine mayo, sour cream, salad dressing mix and red pepper flakes; spread on tortillas.  Layer with bacon, lettuce and tomato.  And roll 'em up. 

(Of course you can use more bacon!)

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Reuben Cheese Spread

Set this dip up a few hours before the game in your slow cooker and it'll be all ready to go at kickoff!

2-1/2 cups cubed cooked corned beef
1 can (14 oz) sauerkraut, rinsed and well drained
2 cups (8 oz) shredded Swiss cheese
2 cups (8 oz) shredded cheddar cheese
1 cup mayonnaise
Snack rye bread

In a 3-quart slow cooker, combine the corned beef, sauerkraut, cheeses and mayonnaise.  Cover and cook on low for 3-4 hours, stirring occasionally.  Serve warm with rye bread.

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Curry Chicken

Spice it up at the table with crushed red pepper flakes, if you dare!

1-1/2 cups uncooked instant rice
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 tsp curry powder
3/4 tsp salt
1/4 tsp pepper
1/2 cup chopped onion
1 tbsp canola oil
1 can (14 oz) coconut milk
2 tbsp tomato paste
3 cups fresh baby spinach
1 cup chopped tomato

Cook rice according to package directions.  Sprinkle the chicken with curry, salt and pepper.  In a large skillet, saute chicken and onion in oil until chicken is no longer pink.

Stir in coconut milk and tomato paste.  Bring to a boil.  Reduce heat; simmer, uncovered, for 5 minutes or until thickened.  Add the spinach and tomato; cook for 2-3 minutes longer or until spinach is wilted.  Serve with rice.

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Spaghetti and fresh tomatoes

Did you catch Paul and Ringo on the Grammys last night?  Paul McCartney is a big supporter of the "Meat-Free Monday" movement.  (And while I am not a vegetarian, I do enjoy the monetary savings of going meat-free once a week!)

1 package (16 oz) spaghetti
2 pounds fresh tomatoes, seeded and chopped
12 oz part-skim mozzarella cheese, cut into 1/4-inch cubes
1-1/4 cups julienned fresh basil
1 can (2-1/4 oz) sliced ripe olives, drained
4 tsp balsalmic vinegar
1/2 tsp salt
1/2 tsp coarsely ground pepper
3 garlic cloves, minced
2 tbsp olive oil

Cook spaghetti according to package directions.  In a large serving bowl, combine the tomatoes, cheese, basil, olives, vinegar, salt and pepper.  Drain spaghetti; add to tomato mixtue and toss to combine.  Cook garlic in oil over medium heat until tender. Pour over spaghetti mixture; toss to coat.

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Chicken Fettuccine Alfredo

Fancy like a restaurant dish but tasty like homemade!

1 package (12 oz) fettuccine
8 bacon strips, cut into 1-inch pieces
1 pound boneless skinless chicken breasts, cubed
2 cups sliced fresh mushrooms
6 green onions, thinly sliced
1 garlic clove, minced
1-1/2 cups half-and-half cream
1/2 cup shredded Parmesan cheese
1 tsp paprika
1/2 tsp coarsely ground pepper
Additional shredded Parmesan cheese

Cook the fettuccine according to package directions.  In a large skillet, cook the bacon until crisp.  Remove to paper towels to drain, reserving 1-2 tbsp drippings.

Saute the chicken in drippings until no longer pink.  Add the mushrooms and green onions; cook until mushrooms are tender.  Add garlic; cook 1 minute longer.  Stir in the cream, cheese, paprika and pepper.  Reduce the heat; simmer, uncovered, for 5-10 minutes.  Stir in the bacon.

Drain fettuccine; place in a serving bowl.  Add the chicken mixture; toss to coat.  Garnish with additional cheese.

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Scalloped Potato Chili

Even people who don't like "soups" will like this meat-and-potatoes pleaser!

1-1/2 pounds lean ground beef
3/4 cup chopped onion
1/2 cup chopped green pepper
2 cans (16 oz each) kidney beans, rinsed and drained
2 cans (14-1/2 oz each) stewed tomatoes
1 package (5-1/4 oz) scalloped potatoes
1 can (8 oz) sliced mushrooms, drained
1 cup water
1 tsp salt
3/4 tsp chili powder
Shredded Parmesan cheese

In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain.  Stir in the beans, tomatoes, contents of the potato package, mushrooms, water, salt and chili powder; bring to a boil.  reduce heat; cover and simmer for 40-45 minutes or until potatoes are tender.  Sprinkle with cheese.

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Quick Pizza Sammies

It's a fast weeknight meal the whole family will love!

1 pound lean ground beef
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/4 tsp pepper
1-1/2 cups pizza sauce
1 loaf (16 oz) French bread, halved lengthwise and sliced into four portions
1/2 cup shredded part-skim mozzarella cheese

Mix the beef and seasonings just until combined.  Divide into twelve portions (each sandwich gets three mini-patties).

In a large skillet, cook patties for 3 to 5 minutes on each side; drain.  Pour pizza sauce over patties and heat through.  Spoon onto French bread; sprinkle with cheese.

 
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Chicken Soup

Now that I am on the mend, thought I'd share my simple chicken soup recipe that never fails to help me feel better.

2 cups chicken broth
1 boneless skinless chicken breast
1 celery stalk, sliced
1/4 cup sliced baby carrots
1/4 cup diced onion
1 tsp olive oil
1 cup wide egg noodles
Salt and pepper to taste, plus saltine crackers if you like them

Saute the veggies in oil in a large saucepan until crisp-tender.  Add broth and bring to a boil.  Add the chicken breast and reduce heat to a simmer.  Once the breast is cooked, remove it from pan and shred it.  Return chicken to pan and add noodles; simmer until noodles are tender.  Salt and pepper to taste.  Eat with crackers.  Make sure to drink all the broth in your bowl!!!
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Caesar Chicken Burgers

Everything you love about a chicken caesar salad plus it's on a handy-dandy bun!

4 boneless skinless chicken breast halves (4 oz each)
1/4 tsp each salt and pepper
4 slices red onion
2 tbsp butter, softened
4 hamburger buns, split
2 cups torn romaine lettuce
1 tbsp grated Parmesan cheese
1/2 cup creamy Caesar salad dressing, divided

Sprinkle chicken with salt and pepper.  In a large skillet coated with cooking spray, cook chicken over medium heat until juices run clear, turning chicken at least once.  Remove and keep warm.  Cook the onion slices in the same skillet until tender.

Spread butter over cut sides of buns.  Place buttered side up on an ungreased baking sheet.  Broil 3-4 inches from the heat for 1 minute or until golden brown.

Toss romaine lettuce with Parmesan cheese and 1/4 cup dressing; spoon onto bun bottoms.  Top with onions, chicken and remaining dressing.  Replace bun tops and serve!

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Creamy Penne Pasta

Oh, you're going to LOVE this Meat-Free Monday dish!

1 package (16 oz) penne pasta
1 cup thinly sliced onions
2 tbsp butter
2 tsp dried thyme
2 tsp dried basil
1 tsp salt
1-1/2 cups half-and-half cream, divided
1/2 cup chicken broth
1 tbsp tomato paste
2 tbsp all-purpose flour
1/2 cup shredded Parmigiano-Reggiano cheese, divided

Cook the penne according to package directions.  Meanwhile, in a large skillet over medium heat, cook the onions in butter for 8-10 minutes or until lightly browned.  Add the thyme, basil and salt; cook 1 minute longer.  Add 1 cup cream, broth and tomato paste; cook and stir until blended.

Combine flour and remaining cream until smooth; gradually stir into onion mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in 1/4 cup cheese.  Drain penne; toss with sauce.  Sprinkle with remaining cheese.

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Jiffy Gumbo

Make sure to use instant rice and this dish is done almost as soon as it's begun!

3 Italian turkey sausage links, sliced
1 can (14-1/2 oz) diced tomatoes with green peppers and onions, undrained
1 can (14-1/2 oz) reduced-sodium chicken broth
1/2 cup water
1 cup uncooked instant rice
1 can (7oz) whole kernel corn, drained
Salt and pepper to taste

In a large saucepan, cook sausage until no longer pink; drain.  Stir in the tomatoes, broth and water; bring to a boil.  Stir in rice and corn; cover and remove from heat.  Let stand for 5 minutes before serving.
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Applesauce Barbecue Chicken

It's the applesauce that makes this dish a standout!!  Round out the meal with your fav two veggies as sides.

4 boneless skinless chicken breast halves
1/2 tsp pepper
1 tbsp olive oil
2/3 cup chunky applesauce
2/3 cup spicy barbecue sauce
1 tbsp brown sugar
1 tsp chili powder

Sprinkle chicken with pepper.  In a large skillet, brown chicken in oil on both sides.  In a small bowl, combine the remaining ingredients; pour over chicken.  Cover and cook 7-10 minutes longer (or until a meat thermometer reads 170).

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Orzo Chicken Soup

For a change of pace on the old 'chicken noodle soup' standard, try using orzo pasta.  It's small, like rice, and sure cooks up nicely with chicken.

1/2 cup chopped onion
1 tbsp butter
3 can (14-1/2 oz each) chicken broth, divided
1/2 cup sliced carrot
1/2 cup chopped celery
1 cup cubed cooked chicken breast
1/2 cup uncooked orzo pasta
1/2 tsp pepper
Minced fresh parsley to garnish

In a large saucepan, saute the onion in butter until tender.  Add 1 can of broth, carrot and celery; bring to a boil.  Reduce the heat; cover and simmer for 15 minutes.  Add the chicken, orzo, pepper and remaining broth; return to a boil.  Reduce the heat; cover and simmer for 30 minute more or until the orzo and veggies are tender.  Sprinkle with parsley.

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Black Bean Soup

For a Meat-Free Monday, this soup satisfies everyone in the family.  The topping choices are endless!

1 can (15 oz) black beans, rinsed and drained
1-1/2 cups chicken (or vegetable) broth
3/4 cup chunky salsa
1/2 cup canned whole kernel corn, drained
2 tsp lime juice
1 cup (4 oz) shredded cheddar cheese
2 tbsp green onions
Dash hot pepper sauce
Topping options:  sour cream, tortilla chips

In a large saucepan, combine the black beans, salsa, broth, corn and hot pepper sauce.  Heat on medium high until simmering and heated through.  Drizzle each serving with a little lime juice.  Sprinkle with cheddar cheese and green onions (plus addt'l toppings as desired). 

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Corn Chowder

Still too cold for anything but soup!  Enjoy this easy chowder recipe from me.

6 yukon gold potatoes, peeled and diced
Water (to boil the potatoes)
1 can (16 oz) whole kernel corn, drained
4 cups milk
1 large onion, diced
4 bacon strips, cooked and crumbled
1 tsp salt
1/4 tsp each pepper and dried thyme

Place the potatoes in a Dutch oven can cover with water.  Bring to a boil.  rewduce the heat; cover and cook for about 15 mintues or until potatoes are tender.  Drain.  Add the remaining ingredients; bring to a boil.  Reduce heat and simmer for 15 minutes or until onion is soft.

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Spicy Steak Soup

Nothing better when it's cold than a big bowl of soup!

1/2 pound beef tenderloin, cut into 1/4-inch pieces
1/2 cup chopped onion
1/2 tsp salt
1 tbsp olive oil
3 cups cubed peeled Yukon Gold potatoes
2 cups reduced-sodium beef broth
1/2 cup steak sauce
1 tbsp chili powder
1/2 tsp ground cumin
1/4 tsp cayenne pepper
3 tbsp minced fresh parsley

In a large nonstick saucepan, saute the beef, onion and salt in oil for 4-5 minutes or until meat is no longer pink.  Stir in the potatoes, broth, steak sauce, chili powder, cumin and cayenne.  Bring to a boil.  Reduce the heat; cover and simmer for 30-35 minutes or until the potatoes are tender.  Garnish with parsley.

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Sirloin Strips with Rice

Another fast weeknight meal, handled in about thirty minutes!

1-1/2 pounds beef top sirloin steak, cut into thin strips
1 tsp salt
1/2 tsp pepper
2 tsp olive oil, divided
2 medium onions, one red and one white, thinly sliced
1 garlic clove, minced
1 can (14-1/2 oz) diced tomatoes, undrained
1/2 cup reduced-sodium beef broth
1/3 cup dry red wine (OR addt'l beef broth)
1 bay leaf
1/2 tsp each dried basil and dried thyme
3 cups hot cooked rice

Sprinkle beef strips with salt and pepper.  In a large skillet coated with cooking spray, brown beef in 1 tsp oil.  Remove and keep warm.

In the same skillet, saute onions and garlic in remaining oil until tender.  Stir in the tomatoes, broth, wine (or addt'l broth), bay leaf, basil and thyme.  Bring to a boil.  Reduce heat; simmer uncovered for 10 minutes.

Return beef to the pan; cook for 2-4 minutes or until tender and mixture is heated through.  Discard bay leaf.  Serve over rice.

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Crab Patties

A quick and easy meal after a long day of holiday fun!  (And it's easily doubled if your fam is "starving"!)

1 egg, lightly beaten
1/4 cup dry bread crumbs
2 tbsp finely chopped onion
1-1/2 tsp (each) of chopped sweet red pepper, prepared horseradish, Dijon mustard
1/8 tsp (each) salt and cayenne pepper
1/4 cup mayonnaise, divided
6 ounces imitation crabmeat, chopped
1 tbsp butter
2 English muffins, split and toasted
4 slices tomato
1/2 cup shredded Swiss cheese

In a large bowl, combine the egg, bread crumbs, onion, red pepper, horseradish, mustard, salt and cayenne pepper; stir in 2 tbsp mayonnaise.  Add crab and mix well.  Shape into four patties.  In a large skillet, cook patties in butter over medium heat for 3-4 minutes on each side or until golden brown.

Place the English muffins on a baking sheet (remember to toast them lightly first!).  Spread with the remaining mayonnaise.  Top with tomato, crab pattoes and cheese.  Broil 4-in. from the heat for 2 minutes or until cheese is melted.

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Stuffed Pepper Soup

Tastes just like it sounds...a stuffed pepper in soup form!

1 pound lean ground beef
1 small onion, chopped
3 cups water
4 beef bouillon cubes
1 can (28 oz) diced tomatoes, undrained
1 cup white rice
1 tsp salt
1/2 tsp pepper
1/4 tsp paprika
1/2 green bell pepper, seeded and diced
1/2 yellow bell pepper, seeded and diced
1/2 sweet red bell pepper, seeded and diced

In a large Dutch oven, cook ground beef with onion, until the meat is brown and onion is tender; drain.  Add water, bouillon cubes, tomatoes, rice and seasonings.  Bring to a boil; reduce heat and simmer covered for one hour.

Add peppers; cook uncovered for 10-15 minutes until peppers are tender.

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Tortellini Primavera

Your family might not even notice this is a Meat-Free Monday dish; it is so chock-full of goodness!

1 package (19 oz) frozen cheese tortellini
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 garlic cloves, minced
2 tsp butter
2/3 cup milk
1 package (8 oz) cream cheese, cubed
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 tsp Italian seasoning
1 large tomato, chopped
1/4 cup shredded Parmesan cheese

Cook tortellini according to package directions.  In a large skillet, saute the mushrooms, onion and garlic in butter until tender.  Stir in milk; heat through.  Stir in the cream cheese until blended.  Add spinach and Italian seaoning; heat through.

Drain tortellini; toss with sauce and tomato.  Sprinkle with Parmesan cheese.

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PB&J Pie

Kids love this pie!  And it is so easy to put together...

1 package (8 oz) cream cheese, softened
1/2 cup confectioners' sugar
1/3 cup creamy peanut butter
1 chocolate crumb crust (9 inches)
1/2 cup strawberry preserves
2 cups whipped topping

In a large bowl, beat the cream cheese, sugar and peanut butter until smooth.  Spoon into crust.  Top with strawberry preserves first and then the whipped topping.  Cover and refrigerate for 4 hours or overnight before serving.

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Pizza Burgers

Surprise!  The cheese is IN the burger!!

1 tsp minced garlic
1 tsp beef bouillon granules
1 tsp Italian seasoning
1/2 tsp salt
1 pound ground beef
4 slices part-skim mozzarella cheese
4 hamburger buns, split
6 tbsp pizza sauce, warmed
8 green pepper rings

In a small bowl, combine the garlic, bouillon, Italian seasoning and salt.  Crumble beef over mixture; mix well.  Shape into 8 thin patties.  Place a slice of cheese on a patty; top with another patty and press edges to seal.

Pan fry over medium heat for 6-8 minutes on each side or until meat is no longer pink.  Serve on buns with pizza sauce and green pepper rings.

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