So I love to cook. I love to bake. I love to eat. So here are some things that I love to cook, bake and eat. Most of these are not my own original recipe but ones I still recreate on a fairly regular basis.Enjoy!Pizza CasseroleWhat You Need:1 lb bow tie pasta1 lb mild pork sausage1 large onion, medium size chopped2 (26 ounce) jars spaghetti sauce (I used Bertolli’s Mushroom and Garlic)1 lb cubed cooked ham1/2-1 lb of sliced pepperoni3 (8 ounce) bags of shredded mozzarella cheese6 tablespoons of grated parmesan cheese2 tablespoons chopped garlic1 teaspoon dried oregano1. Cook pasta in boiling water until al dent é.2. Cook sausage, garlic powder and oregano with onions until the juices run clear.4. Layer ingredients in the order listed below.5. 1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.6. 2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.7. 3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, all the pepperoni(completely covering the entire top with pepperoni).8. Bake at 375°F for 40 minutes.9. Let sit for 5 minutes before serving.Bubble Up EnchiladasWhat You Need:1 pound ground turkey
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican CheesePreheat oven to 350 FBrown Turkey and drain juices if neededPour and mix enchilada and tomato sauce over browned turkey.Cut refrigerated biscuits into fourths and stir into meat mixture.Dump into a greased 9X13 casserole pan and bake for 25 minutes.Take out of oven and sprinkle cheese on top. Bake for an additional 10 minutes.Let stand for 5 minutes Grilled Chicken & Pineapple Quesadillas What You Need: ■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 ■Cilantro ■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.Oatmeal Chocolate Peanut Butter No-Bake BarsWhat You Need:1 cup peanut butter2/3 cup honey1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)2 cups oats1 1/4 cups mini chocolate chips3/4 cup dried cranberries {I omitted these beause ew}In a medium sized saucepan, melt together peanut butter, honey and coconut oil.Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.Spread into a 9x13 pan. Refrigerate until hardened, about an hour. Store in refrigerator.
Cinnamon Applesauce PancakesWhat You Need:•2 cups of sifted flour
•4 teaspoons of baking powder
•2 cups of water
•2 tablespoons of sugar
•½ teaspoon of iodized salt
•½ cup of cinnamon applesauce
•¼ teaspoon of vanilla extract1.Mix together all the dry ingredients thoroughly.
2.Add remaining ingredients and beat until smooth.
3.Pour a half cup batter on hot Teflon pan, or lightly oiled skillet.
4.Turn the pancake when surface become bubbly. Cooking time per pancake is 3 to 5 minutes, depending on its thickness.
Chicken Taco SoupWhat You Need:2 - 15 oz cans of black beans, drained and rinsed16 oz can tomato sauce10 oz frozen corn package2 - 10 oz cans of tomatoes with green chilies, undrained12 oz can or bottle of beer1 small onion, diced1 package taco seasoning2 boneless chicken breasts
Toppings:Shredded Cheddar Cheese (we use 2% milk type)Light Sour CreamCrushed Baked TortillasSliced Scallions (optional)Sliced Olives (optional)Minced Cilantro (optional)Place the first 7 ingredients in the slow cooker and mix well. Place chicken breasts on top of the ingredients and cover the slow cooker. Cook on high 4-5 hours, or low 8-10 hours. Remove the chicken and cool on a cutting board while you prepare the cheese, sour cream and crushed tortilla chips. Once chicken is cool, shred or cut up very fine, mix back into soup. Low Calorie Lasagna SoupWhat You Need:2 teaspoons olive oil1 pound Italian turkey sausage, casings removed1 onion, chopped1 green bell pepper, chopped3 cloves garlic, minced1 (32-ounce) container chicken broth1 (15-ounce) can tomato sauce1 (14 1/2-ounce) can petite diced tomatoes1/2 teaspoon salt1/4 teaspoon crushed red pepper4 ounces broken whole-wheat lasagna noodles (about 4 noodles)1/2 cup chopped fresh basil3 tablespoons grated parmesan cheese1/2 cup reduced-fat shredded mozzarella cheese8 Whole-wheat breadsticks or grissini (optional)
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)
Chicken & Spinach Pasta BakeWhat You Need:8 oz uncooked rigatoni1 T olive oil1 c chopped onion1 (10 oz) pack frozen spinach, thawed3 c cubed, cooked chicken breasts1 (14 oz) can Italian-style diced tomatoes, drained1 (8 oz) container Philadelphia chive & onion cream cheese½ t salt, ½ t pepper1½ c shredded mozzarella cheesePrepare rigatoni according to pkg directions. Spread oil on bottom of 11x17 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.
Hootenanny Blend up 1 c. white flour, 1 c. milk, 6 eggs, and 1/4 tsp. salt. Pour batter into greased 9x13 pan. Then, pour 1/2 cube melted butter over the top (do not mix). Bake for 25 minutes at 400 degrees. Cut in pieces, drizzle with Maple Syrup, serveTaco PastaWhat You Need:1 pound ground beef
8 ounce small dry pasta shapes
1 small onion, chopped (or 1 Tbsp minced onion flakes)1 clove garlic, minced
1 cup salsa1 packet taco seasoning
3 ounce cream cheese
1/2 cup sour cream
Salt and pepperShredded Cheese for toppingBring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
Meanwhile, in a large skillet, cook the ground meat and onion over medium-high heat until no longer pink. Once the meat is cooked through, drain off the excess fat and mix in the garlic. Cook until fragrant, about 30 seconds. Mix in the salsa and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Top with shredded cheese and more sour cream and salsa if desired.Artichoke BreadWhat You Need:1 (14 ounce) can artichoke hearts (drained and chopped)2 green onions (sliced)2 cloves garlic (chopped)1 (4 ounce) package cream cheese (room temperature)1/4 cup mayonnaise1/2 cup sour cream1/2 cup mozzarella (grated)1/4 cup parmigiano reggiano (grated)1 loaf Italian bread (sliced in half lengthwise)Directions:1. Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.2. Hollow 1/2 an inch out of the center of both halves of the bread.3. Spread the mixture into the hole in the bread slices and top with the reserved cheese.4. Bake in a preheated 350F oven covered in foil for 20 minutes.5. Remove the foil and continue to bake until the cheese is melted and golden brown.
Quick and Easy Shepherd's Pie What You Need: 1 pkt. (1/2 of 11.75-oz. pkg.) VELVEETA Cheesy Mashed Potatoes {I used Bob Evans}1 lb. lean ground beef {aka venison for those married to a hunter}1 cup frozen mixed vegetables {peas, carrots, corn, celery, okra, potato}1 cup beef gravymake itHEAT oven to 375°F.PREPARE: Potatoes as directed on package. Meanwhile, brown meat in large skillet; drain. I added rosemary,thyme, salt & pepper to my meat mixture {haha meat mixture, ok I'm immature}ADD vegetables and gravy to meat; mix well. Spoon into 8-inch square baking dish; cover with prepared Potatoes.BAKE 20 to 25 min. or until heated through and lightly browned.
Creamy Tomato Potato SoupIngredients:1 pkg (11 oz each) creamy potato soup mix1 can (14.5 oz each) Hunt's® Diced Tomatoes-No Salt Added1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies,undrained4 cups water1 pound small red potatoes, scrubbed, cut into bite-sized piecesDirections:Combine soup mix, tomatoes, water and potatoes in slow cooker.Cover; cook on LOW setting for 8 hours or on HIGH setting for 4 hours.Spinach & Artichoke TortelliniIngredients:1 10-oz box frozen spinach2 tablespoons EVOO (extra-virgin olive oil), twice around the pan1 tablespoon unsalted butter3 garlic cloves, chopped1 small onion, peeled and halved2 tablespoons all-purpose flour1 cup chicken stock1 cup heavy cream1/8 teaspoon freshly grated nutmeg {eyeball it}1 14 ounce can artichoke hearts in water, drained and chopped {Get the quartered ones, it'll save you some chopping.}A couple handfuls grated Parmigiano-Reggiano or Pecorino Romano cheeseSalt and black pepper1 pound cheese tortellini or flavored tortellini,
Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost.Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet.Saute the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a boil. Season the sauce with nutmeg and reduce the heat to low.
Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.Salt the boiling water and cook the tortellini {or ravioli, as the case may be} according to the package directions, about 3-5 minutes. Drain it well and toss with the spinach artichoke sauce. Serve immediately Pork Chop Casserole:
- 1 package frozen CUBED hash browns {used the shredded before, NOT THE SAME}- 1 cup milk- 1 cup sour cream- ½ can Durkee fried onions- ½ bag shredded cheddar cheese- 1 can cream of celery soup- 4{ish} pork chops- Oil, salt, pepper, garlic salt to tasteBrown pork chops in skillet with oil, salt, pepper and garlic {to taste}.Mix all other ingredients (saving other half bag of cheddar cheese and half can of fried onions) in a mixing bowl and then pour into 13x9 baking dish.
Place pork chops on top of mix.Cover and bake at 350 for 45 minutes.Remove and sprinkle with remaining cheese and fried onions and bake another 15 minutes uncovered.
"Healthy" Peanut Butter CookiesIngredients:1 cup whole wheat flour1/2 teaspoon baking sodapinch of salt1/2 cup butter3/4 cup Splenda brown sugar2 egg whites1 teaspoon vanilla1 cup natural crunchy peanut butter
Directions:1.sift together flour, baking soda and salt- set aside2.with electric mixer cream together butter and brown sugar3.in another bowl mix egg and vanilla and then gradually add to the sugar mixture4.stir in peanut butter and blend. stir in dry ingredients. chill for at least 30 minutes or until firm5.preheat oven to 350. grease baking sheets.6.spoon out rounded teaspoonfuls of dough and roll into ball.7.place balls on baking sheets and press flat with fork (that's how you get the criss cross pattern on the tops).8.bake for 12-15 minutes, until light in color.9.ENJOY!
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican CheesePreheat oven to 350 FBrown Turkey and drain juices if neededPour and mix enchilada and tomato sauce over browned turkey.Cut refrigerated biscuits into fourths and stir into meat mixture.Dump into a greased 9X13 casserole pan and bake for 25 minutes.Take out of oven and sprinkle cheese on top. Bake for an additional 10 minutes.Let stand for 5 minutes Grilled Chicken & Pineapple Quesadillas What You Need: ■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 ■Cilantro ■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.Oatmeal Chocolate Peanut Butter No-Bake BarsWhat You Need:1 cup peanut butter2/3 cup honey1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)2 cups oats1 1/4 cups mini chocolate chips3/4 cup dried cranberries {I omitted these beause ew}In a medium sized saucepan, melt together peanut butter, honey and coconut oil.Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.Spread into a 9x13 pan. Refrigerate until hardened, about an hour. Store in refrigerator.
Cinnamon Applesauce PancakesWhat You Need:•2 cups of sifted flour
•4 teaspoons of baking powder
•2 cups of water
•2 tablespoons of sugar
•½ teaspoon of iodized salt
•½ cup of cinnamon applesauce
•¼ teaspoon of vanilla extract1.Mix together all the dry ingredients thoroughly.
2.Add remaining ingredients and beat until smooth.
3.Pour a half cup batter on hot Teflon pan, or lightly oiled skillet.
4.Turn the pancake when surface become bubbly. Cooking time per pancake is 3 to 5 minutes, depending on its thickness.
Chicken Taco SoupWhat You Need:2 - 15 oz cans of black beans, drained and rinsed16 oz can tomato sauce10 oz frozen corn package2 - 10 oz cans of tomatoes with green chilies, undrained12 oz can or bottle of beer1 small onion, diced1 package taco seasoning2 boneless chicken breasts
Toppings:Shredded Cheddar Cheese (we use 2% milk type)Light Sour CreamCrushed Baked TortillasSliced Scallions (optional)Sliced Olives (optional)Minced Cilantro (optional)Place the first 7 ingredients in the slow cooker and mix well. Place chicken breasts on top of the ingredients and cover the slow cooker. Cook on high 4-5 hours, or low 8-10 hours. Remove the chicken and cool on a cutting board while you prepare the cheese, sour cream and crushed tortilla chips. Once chicken is cool, shred or cut up very fine, mix back into soup. Low Calorie Lasagna SoupWhat You Need:2 teaspoons olive oil1 pound Italian turkey sausage, casings removed1 onion, chopped1 green bell pepper, chopped3 cloves garlic, minced1 (32-ounce) container chicken broth1 (15-ounce) can tomato sauce1 (14 1/2-ounce) can petite diced tomatoes1/2 teaspoon salt1/4 teaspoon crushed red pepper4 ounces broken whole-wheat lasagna noodles (about 4 noodles)1/2 cup chopped fresh basil3 tablespoons grated parmesan cheese1/2 cup reduced-fat shredded mozzarella cheese8 Whole-wheat breadsticks or grissini (optional)
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)
Chicken & Spinach Pasta BakeWhat You Need:8 oz uncooked rigatoni1 T olive oil1 c chopped onion1 (10 oz) pack frozen spinach, thawed3 c cubed, cooked chicken breasts1 (14 oz) can Italian-style diced tomatoes, drained1 (8 oz) container Philadelphia chive & onion cream cheese½ t salt, ½ t pepper1½ c shredded mozzarella cheesePrepare rigatoni according to pkg directions. Spread oil on bottom of 11x17 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.
Hootenanny Blend up 1 c. white flour, 1 c. milk, 6 eggs, and 1/4 tsp. salt. Pour batter into greased 9x13 pan. Then, pour 1/2 cube melted butter over the top (do not mix). Bake for 25 minutes at 400 degrees. Cut in pieces, drizzle with Maple Syrup, serveTaco PastaWhat You Need:1 pound ground beef
8 ounce small dry pasta shapes
1 small onion, chopped (or 1 Tbsp minced onion flakes)1 clove garlic, minced
1 cup salsa1 packet taco seasoning
3 ounce cream cheese
1/2 cup sour cream
Salt and pepperShredded Cheese for toppingBring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
Meanwhile, in a large skillet, cook the ground meat and onion over medium-high heat until no longer pink. Once the meat is cooked through, drain off the excess fat and mix in the garlic. Cook until fragrant, about 30 seconds. Mix in the salsa and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Top with shredded cheese and more sour cream and salsa if desired.Artichoke BreadWhat You Need:1 (14 ounce) can artichoke hearts (drained and chopped)2 green onions (sliced)2 cloves garlic (chopped)1 (4 ounce) package cream cheese (room temperature)1/4 cup mayonnaise1/2 cup sour cream1/2 cup mozzarella (grated)1/4 cup parmigiano reggiano (grated)1 loaf Italian bread (sliced in half lengthwise)Directions:1. Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.2. Hollow 1/2 an inch out of the center of both halves of the bread.3. Spread the mixture into the hole in the bread slices and top with the reserved cheese.4. Bake in a preheated 350F oven covered in foil for 20 minutes.5. Remove the foil and continue to bake until the cheese is melted and golden brown.
Quick and Easy Shepherd's Pie What You Need: 1 pkt. (1/2 of 11.75-oz. pkg.) VELVEETA Cheesy Mashed Potatoes {I used Bob Evans}1 lb. lean ground beef {aka venison for those married to a hunter}1 cup frozen mixed vegetables {peas, carrots, corn, celery, okra, potato}1 cup beef gravymake itHEAT oven to 375°F.PREPARE: Potatoes as directed on package. Meanwhile, brown meat in large skillet; drain. I added rosemary,thyme, salt & pepper to my meat mixture {haha meat mixture, ok I'm immature}ADD vegetables and gravy to meat; mix well. Spoon into 8-inch square baking dish; cover with prepared Potatoes.BAKE 20 to 25 min. or until heated through and lightly browned.
Creamy Tomato Potato SoupIngredients:1 pkg (11 oz each) creamy potato soup mix1 can (14.5 oz each) Hunt's® Diced Tomatoes-No Salt Added1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies,undrained4 cups water1 pound small red potatoes, scrubbed, cut into bite-sized piecesDirections:Combine soup mix, tomatoes, water and potatoes in slow cooker.Cover; cook on LOW setting for 8 hours or on HIGH setting for 4 hours.Spinach & Artichoke TortelliniIngredients:1 10-oz box frozen spinach2 tablespoons EVOO (extra-virgin olive oil), twice around the pan1 tablespoon unsalted butter3 garlic cloves, chopped1 small onion, peeled and halved2 tablespoons all-purpose flour1 cup chicken stock1 cup heavy cream1/8 teaspoon freshly grated nutmeg {eyeball it}1 14 ounce can artichoke hearts in water, drained and chopped {Get the quartered ones, it'll save you some chopping.}A couple handfuls grated Parmigiano-Reggiano or Pecorino Romano cheeseSalt and black pepper1 pound cheese tortellini or flavored tortellini,
Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost.Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet.Saute the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a boil. Season the sauce with nutmeg and reduce the heat to low.
Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.Salt the boiling water and cook the tortellini {or ravioli, as the case may be} according to the package directions, about 3-5 minutes. Drain it well and toss with the spinach artichoke sauce. Serve immediately Pork Chop Casserole:
- 1 package frozen CUBED hash browns {used the shredded before, NOT THE SAME}- 1 cup milk- 1 cup sour cream- ½ can Durkee fried onions- ½ bag shredded cheddar cheese- 1 can cream of celery soup- 4{ish} pork chops- Oil, salt, pepper, garlic salt to tasteBrown pork chops in skillet with oil, salt, pepper and garlic {to taste}.Mix all other ingredients (saving other half bag of cheddar cheese and half can of fried onions) in a mixing bowl and then pour into 13x9 baking dish.
Place pork chops on top of mix.Cover and bake at 350 for 45 minutes.Remove and sprinkle with remaining cheese and fried onions and bake another 15 minutes uncovered.
"Healthy" Peanut Butter CookiesIngredients:1 cup whole wheat flour1/2 teaspoon baking sodapinch of salt1/2 cup butter3/4 cup Splenda brown sugar2 egg whites1 teaspoon vanilla1 cup natural crunchy peanut butter
Directions:1.sift together flour, baking soda and salt- set aside2.with electric mixer cream together butter and brown sugar3.in another bowl mix egg and vanilla and then gradually add to the sugar mixture4.stir in peanut butter and blend. stir in dry ingredients. chill for at least 30 minutes or until firm5.preheat oven to 350. grease baking sheets.6.spoon out rounded teaspoonfuls of dough and roll into ball.7.place balls on baking sheets and press flat with fork (that's how you get the criss cross pattern on the tops).8.bake for 12-15 minutes, until light in color.9.ENJOY!
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