Once again, I started with a recipe from Rachael Ray, but soon had to change it because the ingredients were so expensive, and it was going to take too long. By the time I finished it was completely different!!
1 large Carrot chopped.
1 med. Onion chopped.
6 cloves Garlic finely chopped. (I just grate it with my fine grater.)
1/2 fresh parsley chopped.
1 tbsp Italian Seasoning
1 teas red pepper flakes (Maybe cut back a little if you don't like spicy food.)
1 large pkg frozen Spinach
1 can Tomatoes
1 1/2 C. grated Mozzarella Cheese
2 cups Cottage Cheese
1 1/2 boxes Pasta (Approx 19 or 20 oz)
1 bottle Marinara Sauce
Cook pasta for 5 minutes. Saute all the veggies and seasoning until tender, adding the tomatoes and spinach towards the end. When done, mix with Pasta, Cottage Cheese and 3/4 cup Mozzarella Cheese. Layer Marinara, pasta, grated cheese. Repeat until out of ingredients, ending with cheese. Bake covered around 350* or 400* for 30 minutes. If desired, remove covering, and brown the top up. I put this in a small and large casserole dish. I put the small one in the freezer, but have yet to bake it. I'll add info when I know how it bakes up.
I served this with corn on the side. Later when Darren took it for lunch he just threw the corn and casserole in the same container, and ate it mixed. He said it was really good.
**I just used my food processor to chop the veggies. It made it really fast and easy.
***Here is the recipe I got the idea from: http://www.rachaelrayshow.com/food/recipes/baked-shells-casserole/
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Sunday, January 31, 2010
Spaghetti w/ Sauted Veggies and Cabbage
I know what your thinking, "Cabbage?!" Yes, Cabbage! It's actually pretty good!
6 cloves Garlic
1 large Carrot
1/2 Cup Fresh Parsley
1/2 medium Onion
1/2 Green Bell Pepper
1/2 package fresh Mushrooms
1 can Tomatoes (I used diced.)
1/2 small head of Cabbage sliced into long, thin strips.
1/2 teas. Red Pepper Flakes (this was still pretty spicy, cut back if you don't like spicy food.)
1 teas. Italian Seasoning
Salt and Pepper
Olive Oil
1 box(13.25 oz.) Spaghetti of your choice. I think a whole grain really adds to the flavor.
Skin Garlic and place in food processor with Carrot, Parsley, Onion, Bell Pepper, and Mushrooms. Process until veggies are chopped small. Heat some Olive Oil and saute veggies.
Throw can of tomatoes in processor and give it one or two pulses to cut them up a little smaller and then add them, liquid and all, to the veggies. Add seasoning. When veggies are almost done, add cabbage and cover. The cabbage will wilt and become tender. When done, add to cooked pasta. Toss, and if needed, add a little more Olive Oil to coat spaghetti.
You could use any number of veggies with this. I ate mine just with salt and pepper. Darren added Parmesan cheese to his. This tastes healthy and yummy all at the same time!
6 cloves Garlic
1 large Carrot
1/2 Cup Fresh Parsley
1/2 medium Onion
1/2 Green Bell Pepper
1/2 package fresh Mushrooms
1 can Tomatoes (I used diced.)
1/2 small head of Cabbage sliced into long, thin strips.
1/2 teas. Red Pepper Flakes (this was still pretty spicy, cut back if you don't like spicy food.)
1 teas. Italian Seasoning
Salt and Pepper
Olive Oil
1 box(13.25 oz.) Spaghetti of your choice. I think a whole grain really adds to the flavor.
Skin Garlic and place in food processor with Carrot, Parsley, Onion, Bell Pepper, and Mushrooms. Process until veggies are chopped small. Heat some Olive Oil and saute veggies.
Throw can of tomatoes in processor and give it one or two pulses to cut them up a little smaller and then add them, liquid and all, to the veggies. Add seasoning. When veggies are almost done, add cabbage and cover. The cabbage will wilt and become tender. When done, add to cooked pasta. Toss, and if needed, add a little more Olive Oil to coat spaghetti.
You could use any number of veggies with this. I ate mine just with salt and pepper. Darren added Parmesan cheese to his. This tastes healthy and yummy all at the same time!
Tuesday, January 19, 2010
Seasoned Chicken and Rice
2 Chicken Breast cut into strips
3 Carrots, sliced thin (I cut them into 1 inch sections and then slice them the other way, if that makes sense?!)
1/2 cup Chopped Onions
2 oz Cream Cheese
3 T Olive Oil
2 Cups Water
2 T Corn Starch
1 cube Chicken Bouillon
1/8 teas. Garlic Salt
1/8 teas. Paprika
2 -3 teas. Italian Seasoning (mine is McCormick Tuscan Style Italian Seasoning, it's fabulous!)
1 1/2 teas. Mrs. Dash Original Seasoning
Rice for 4 people(I like a combination of brown and white: 1 cup White, 1 cup Wheat, 3 1/2 cups of water, cook for 35-50 min.)
Get rice cooking, and then heat Olive Oil in a large skillet. Add Chicken, Onion, Carrots, Garlic Salt, Paprika, Italian Seasoning and Mrs. Dash. Cook covered until Chicken is done and carrots are tender, turning chicken to cook both sides evenly. (Make sure you don't let it dry out.) When Chicken is done, add Water and Chicken Bouillon and mix well. Add Cream cheese. Give it time to heat up a little so you can mix it in. Mix Corn Starch with 3 Tablespoons of water, mix well and slowly add while you stir vigorously. Bring back up to temperature and simmer for 3-5 minutes, or until the sauce has thickened. This will be fairly soupy, as it is designed to have lots of extra sauce. If you like a thicker sauce, add more Corn Starch. Serve over rice. Be liberal with the sauce!
(When mixing in the last few ingredients, I just pushed the Chicken to the sides so I could vigorously stir it all in.)
*This is one of those dishes where I had an idea of what I wanted it to taste like, but no recipe. In other words, I had to guess on measurements when I wrote it down, so adjust to your family's tastes.
3 Carrots, sliced thin (I cut them into 1 inch sections and then slice them the other way, if that makes sense?!)
1/2 cup Chopped Onions
2 oz Cream Cheese
3 T Olive Oil
2 Cups Water
2 T Corn Starch
1 cube Chicken Bouillon
1/8 teas. Garlic Salt
1/8 teas. Paprika
2 -3 teas. Italian Seasoning (mine is McCormick Tuscan Style Italian Seasoning, it's fabulous!)
1 1/2 teas. Mrs. Dash Original Seasoning
Rice for 4 people(I like a combination of brown and white: 1 cup White, 1 cup Wheat, 3 1/2 cups of water, cook for 35-50 min.)
Get rice cooking, and then heat Olive Oil in a large skillet. Add Chicken, Onion, Carrots, Garlic Salt, Paprika, Italian Seasoning and Mrs. Dash. Cook covered until Chicken is done and carrots are tender, turning chicken to cook both sides evenly. (Make sure you don't let it dry out.) When Chicken is done, add Water and Chicken Bouillon and mix well. Add Cream cheese. Give it time to heat up a little so you can mix it in. Mix Corn Starch with 3 Tablespoons of water, mix well and slowly add while you stir vigorously. Bring back up to temperature and simmer for 3-5 minutes, or until the sauce has thickened. This will be fairly soupy, as it is designed to have lots of extra sauce. If you like a thicker sauce, add more Corn Starch. Serve over rice. Be liberal with the sauce!
(When mixing in the last few ingredients, I just pushed the Chicken to the sides so I could vigorously stir it all in.)
*This is one of those dishes where I had an idea of what I wanted it to taste like, but no recipe. In other words, I had to guess on measurements when I wrote it down, so adjust to your family's tastes.
Thursday, October 15, 2009
Sour Cream Vegetable Soup
1 large Potato
2 large Carrots
1-2 stalks Celery
1 cup uncooked Pasta of your choice
1 - 1 1/2 cup Fresh Spinach
1/3-1/2 cup Sour Cream (Daisy brand is the BEST)
Chicken Bouillon
Mrs Dash Garlic and Herb Seasoning
Salt Pepper
Dice up the Potato, Carrots and Celery into small pieces. Cover with water and boil until almost tender, seasoning with the chicken Bouillon, Mrs Dash, Salt and Pepper, according to your family's tastes. Add the Pasta and cook until tender. Add spinach and cook for an additional 3-4 minutes until it is tender as well. When everything is done, remove from heat, and add Sour Cream. You can obviously change the vegetables and seasonings according to your tastes. This makes a very light, healthy tasting soup. The Sour Cream makes the sauce a little creamy without the calories of a regular cream sauce soup and gives it a yummy flavor. It is also a fairly easy and speedy soup to make.
2 large Carrots
1-2 stalks Celery
1 cup uncooked Pasta of your choice
1 - 1 1/2 cup Fresh Spinach
1/3-1/2 cup Sour Cream (Daisy brand is the BEST)
Chicken Bouillon
Mrs Dash Garlic and Herb Seasoning
Salt Pepper
Dice up the Potato, Carrots and Celery into small pieces. Cover with water and boil until almost tender, seasoning with the chicken Bouillon, Mrs Dash, Salt and Pepper, according to your family's tastes. Add the Pasta and cook until tender. Add spinach and cook for an additional 3-4 minutes until it is tender as well. When everything is done, remove from heat, and add Sour Cream. You can obviously change the vegetables and seasonings according to your tastes. This makes a very light, healthy tasting soup. The Sour Cream makes the sauce a little creamy without the calories of a regular cream sauce soup and gives it a yummy flavor. It is also a fairly easy and speedy soup to make.
Saturday, September 19, 2009
Cajun Seasoned Rice
This recipe seriously only takes minutes and it's cheap too!
1 cup rice
2 cups water (for rice)
1 teaspoon chicken base (or one cube chicken bullion)
Cajun seasoning to taste
1-2 oz. cream cheese (I use the kind with 1/3 less fat)
About 1 cup cooked and drained beans (whatever kind you like I used kidney)
chicken pieces (optional)
Prepare rice according to directions adding the chicken base into the water and letting it all cook together. When the rice is done cooking add the cream cheese and let it melt into the rice. Then add the Cajun seasoning I put at least a teaspoon, but I was just shaking the bottle, stirring, tasting, shaking the bottle…so I don’t really know exactly how much I added. After adding the seasoning I added the beans before serving.
The beans are really optional and this rice would be yummy served with chicken. I just like adding beans and/or chicken to make the dish more balanced.
1 cup rice
2 cups water (for rice)
1 teaspoon chicken base (or one cube chicken bullion)
Cajun seasoning to taste
1-2 oz. cream cheese (I use the kind with 1/3 less fat)
About 1 cup cooked and drained beans (whatever kind you like I used kidney)
chicken pieces (optional)
Prepare rice according to directions adding the chicken base into the water and letting it all cook together. When the rice is done cooking add the cream cheese and let it melt into the rice. Then add the Cajun seasoning I put at least a teaspoon, but I was just shaking the bottle, stirring, tasting, shaking the bottle…so I don’t really know exactly how much I added. After adding the seasoning I added the beans before serving.
The beans are really optional and this rice would be yummy served with chicken. I just like adding beans and/or chicken to make the dish more balanced.
Thursday, August 27, 2009
Yummy BLT Sandwiches
Right now is the perfect time for BLT sandwiches!!! This recipe is from Smithfield bacon and added a fun twist to a regular BLT. Of course I altered the recipe based on personal preference/what I had on hand so I'll just put what I did in parenthesis.
1 lb. bacon, cooked crisp (or how ever much you want to use)
1 loaf french bread, cut into 8 slices (I just used regular bread)
1/2 cup mayonnaise (I don't like mayo or miracle whip so I used plain yogurt)
1 red onion, thinly sliced (I just used a yellow onion and only used 1 very thin for each sandwich. Personally I think I'd like the onion better if it was sautéed first)
2 tablespoons olive oil
1 tablespoon red wine vinegar (I only had white vinegar on hand so I used that)
1 teaspoon honey
1/4 teaspoon black pepper
1/4 teaspoon salt
1 cup fresh baby arugula or other salad green (used romaine)
In a medium mixing bowl whisk together olive oil, vinegar, honey, lemon juice, pepper and salt. Add tomato slices, onion slices and arugula. Toss to coat. To assemble the sandwich spread 4 slices of toasted bread with mayo. Divide the marinated tomato mixture and bacon evenly among the 4 sandwiches. Top with the remaining toasted slices of bread and serve.
So, I was in a hurry when I made this and didn't read the part about not putting the mayo in with everything else so I put it all in to make a spread. I chose not to toss my veggies in the mixture (don't like to much dressing) so I just spread the mixture on the toasted bread and then put the veggies and bacon on. We also added a little cheese to the sandwiches.
1 lb. bacon, cooked crisp (or how ever much you want to use)
1 loaf french bread, cut into 8 slices (I just used regular bread)
1/2 cup mayonnaise (I don't like mayo or miracle whip so I used plain yogurt)
1 red onion, thinly sliced (I just used a yellow onion and only used 1 very thin for each sandwich. Personally I think I'd like the onion better if it was sautéed first)
2 tablespoons olive oil
1 tablespoon red wine vinegar (I only had white vinegar on hand so I used that)
1 teaspoon honey
1/4 teaspoon black pepper
1/4 teaspoon salt
1 cup fresh baby arugula or other salad green (used romaine)
In a medium mixing bowl whisk together olive oil, vinegar, honey, lemon juice, pepper and salt. Add tomato slices, onion slices and arugula. Toss to coat. To assemble the sandwich spread 4 slices of toasted bread with mayo. Divide the marinated tomato mixture and bacon evenly among the 4 sandwiches. Top with the remaining toasted slices of bread and serve.
So, I was in a hurry when I made this and didn't read the part about not putting the mayo in with everything else so I put it all in to make a spread. I chose not to toss my veggies in the mixture (don't like to much dressing) so I just spread the mixture on the toasted bread and then put the veggies and bacon on. We also added a little cheese to the sandwiches.
Tuesday, August 4, 2009
Leftover Spaghetti Lasagna Bake
This came about because I had left over spaghetti, but we didn't feel like the typical spaghetti dinner. So instead I came up with this. I'm just guessing on the numbers, I never measure stuff like this.
Left over Spaghetti
1 Small Onion
1/2 can Corn
1/2 pound Ground Beef (I used Turkey)
16 oz Cottage Cheese
Italian Seasoning
Little over 1/2 jar Spaghetti Sauce
Mozzarella Cheese
Brown the Hamburger and Onion. Season with Salt, Pepper, and Italian Seasoning. Add Spaghetti Sauce and heat through. Heat corn in microwave and then add to frying pan. Heat spaghetti in microwave and layer in a casserole dish, using 1/2 of the ingredients: spaghetti, cottage cheese, sauce, cheese. Repeat. Cover and bake for 20-25 minutes or until heated through. Uncover and cook another 5 or 10 minutes until the cheese is browned.
You will need to adjust the amounts to fit the amount of spaghetti you have left. I didn't measure, so use your judgment.
Left over Spaghetti
1 Small Onion
1/2 can Corn
1/2 pound Ground Beef (I used Turkey)
16 oz Cottage Cheese
Italian Seasoning
Little over 1/2 jar Spaghetti Sauce
Mozzarella Cheese
Brown the Hamburger and Onion. Season with Salt, Pepper, and Italian Seasoning. Add Spaghetti Sauce and heat through. Heat corn in microwave and then add to frying pan. Heat spaghetti in microwave and layer in a casserole dish, using 1/2 of the ingredients: spaghetti, cottage cheese, sauce, cheese. Repeat. Cover and bake for 20-25 minutes or until heated through. Uncover and cook another 5 or 10 minutes until the cheese is browned.
You will need to adjust the amounts to fit the amount of spaghetti you have left. I didn't measure, so use your judgment.
Sunday, July 12, 2009
Breaded Chicken
2/3 cup Flour
1 teaspoon Onion Powder
1 1/2 teaspoon Italian Seasoning
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika
1 teaspoon Chicken Bouillon Granules
1 Egg
1-2 tablespoons Water
Olive Oil
2 large Chicken Breasts, sliced into strips
Combine first 5 ingredients, changing amounts to suit your families taste. Whisk egg and water together. Dip chicken in egg and then flour mixture. It can be tedious, but I did it twice for extra breading. Place in a 9x13 glass dish that is well coated with olive oil. Bake at 350 for 40 minutes or until chicken is done and breading is crispy. The time will vary depending on how thin you cut your chicken. Turn once in the middle of cooking.
1 teaspoon Onion Powder
1 1/2 teaspoon Italian Seasoning
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika
1 teaspoon Chicken Bouillon Granules
1 Egg
1-2 tablespoons Water
Olive Oil
2 large Chicken Breasts, sliced into strips
Combine first 5 ingredients, changing amounts to suit your families taste. Whisk egg and water together. Dip chicken in egg and then flour mixture. It can be tedious, but I did it twice for extra breading. Place in a 9x13 glass dish that is well coated with olive oil. Bake at 350 for 40 minutes or until chicken is done and breading is crispy. The time will vary depending on how thin you cut your chicken. Turn once in the middle of cooking.
Tuesday, June 23, 2009
Ham Glaze
1/2 cup Apricot Jam(I like Smuckers Simply Fruit)
3-4 tbsp. Brown Sugar
1/4 teas. Cloves
1/4-1/2 teas. Cinnamon
2-3 tbsp. Water
Cook ham according to package directions. When cooked through, spread glaze on ham, and if desired between slices. Cook uncovered for about ten minutes.
3-4 tbsp. Brown Sugar
1/4 teas. Cloves
1/4-1/2 teas. Cinnamon
2-3 tbsp. Water
Cook ham according to package directions. When cooked through, spread glaze on ham, and if desired between slices. Cook uncovered for about ten minutes.
Wednesday, April 29, 2009
Simple Chicken Pot Pie
The crust for this recipe is not a pastry like a traditional pot pie (more of a quick bread).
Filling:
1 can Cream of Chicken Soup
Water or chicken broth
About 1 1/2-2 cups Vegetables of choice, cooked
1-2 cups chicken, cooked and diced
Cheese
Crust:
2 eggs
1 cup milk (powdered works fine)
1 1/2 tablespoons oil
1 cup flour (depending on personal preference whole wheat works fine)
1/4-1/2 cup parmesan or other cheese (optional)
Mix Cream of Chicken soup with 3/4 can water or chicken broth (I just use the water I cook the chicken in). Pour into greased 9x13" pan and stir in chicken and vegetables. Sprinkle cheese on top.
For crust beat eggs in boil, add milk and oil. Blend with hand mixer or beat by hand until mixed. Add flour. Beat. Pour over filling. Smooth top. If desired sprinkle with parmesan or other cheese.
Bake uncovered at 400°F for 20 minutes.
Let stand for 15-20 minutes.
*The origianl recipe (upside down pizza) supposedly freezes well and you can let thaw then reheat. I haven't tested the recipe frozen, but all the ingredients freeze well so I think it'd work.
Filling:
1 can Cream of Chicken Soup
Water or chicken broth
About 1 1/2-2 cups Vegetables of choice, cooked
1-2 cups chicken, cooked and diced
Cheese
Crust:
2 eggs
1 cup milk (powdered works fine)
1 1/2 tablespoons oil
1 cup flour (depending on personal preference whole wheat works fine)
1/4-1/2 cup parmesan or other cheese (optional)
Mix Cream of Chicken soup with 3/4 can water or chicken broth (I just use the water I cook the chicken in). Pour into greased 9x13" pan and stir in chicken and vegetables. Sprinkle cheese on top.
For crust beat eggs in boil, add milk and oil. Blend with hand mixer or beat by hand until mixed. Add flour. Beat. Pour over filling. Smooth top. If desired sprinkle with parmesan or other cheese.
Bake uncovered at 400°F for 20 minutes.
Let stand for 15-20 minutes.
*The origianl recipe (upside down pizza) supposedly freezes well and you can let thaw then reheat. I haven't tested the recipe frozen, but all the ingredients freeze well so I think it'd work.
Tuesday, April 7, 2009
Super Easy Chicken and White Bean Enchiladas
Everytime I make enchiladas they turn out different. :) I liked this one so I wrote it down.
Filling:
1 can white beans, drained and rinsed
1 ½-2 cups cooked and shredded chicken (super easy if you cook chicken in crock pot with a little water)
1 cup salsa
about ¼- ½ cup cheese, grated (you will need extra cheese for top)
about ¼-1/3 cup sour cream
Mix filling together. Roll filling into cooked corn tortillas and place in greased 9”x13” glass pan.
Sauce:
1 can cream of chicken soup
1 (7.76 oz) can of green Mexican salsa medium
about 1 cans worth (maybe a little more) of water that the chicken was cooked in
Pour over pan of filled tortillas. Top with desired amount of grated cheese.
Cover with foil. Bake in preheated oven at 350 F for 30 min. Remove foil and bake another 15 minutes until cheese is bubbling and edges of tortillas are a little crisp.
Yield: About 12 enchiladas
Filling:
1 can white beans, drained and rinsed
1 ½-2 cups cooked and shredded chicken (super easy if you cook chicken in crock pot with a little water)
1 cup salsa
about ¼- ½ cup cheese, grated (you will need extra cheese for top)
about ¼-1/3 cup sour cream
Mix filling together. Roll filling into cooked corn tortillas and place in greased 9”x13” glass pan.
Sauce:
1 can cream of chicken soup
1 (7.76 oz) can of green Mexican salsa medium
about 1 cans worth (maybe a little more) of water that the chicken was cooked in
Pour over pan of filled tortillas. Top with desired amount of grated cheese.
Cover with foil. Bake in preheated oven at 350 F for 30 min. Remove foil and bake another 15 minutes until cheese is bubbling and edges of tortillas are a little crisp.
Yield: About 12 enchiladas
Thursday, April 2, 2009
Quick and Easy Pizza Crust
My friend shared this crust recipe with me. It is basically a biscuit recipe, but it works well when you want to make pizza and you don't have the time to let it raise.
2 Cups flour
2 teas Baking Powder
1 teas Salt
2/3 cup Milk
1/4 cup Oil
Just mix this up and then roll it out. It is the perfect amount for a cookie sheet pizza, it is too much for a regular round pizza pan. Put your favorite toppings on it and bake at 350 for about 12-15 minutes, or until it is golden brown and the cheese is melted and bubbly.
2 Cups flour
2 teas Baking Powder
1 teas Salt
2/3 cup Milk
1/4 cup Oil
Just mix this up and then roll it out. It is the perfect amount for a cookie sheet pizza, it is too much for a regular round pizza pan. Put your favorite toppings on it and bake at 350 for about 12-15 minutes, or until it is golden brown and the cheese is melted and bubbly.
Tuesday, March 31, 2009
Chicken Tacos
This recipe is one that my mom has used for years. It is really easy and really yummy!
2 1/2 cup shredded cooked chicken
3 chopped green onions
1-4 oz. can chopped green chilies
1 cup salsa (I like chunky)
3 oz. cream cheese
Saute first 4 ingredients in a little olive oil and then blend in the cream cheese. Serve these with lettuce, cheese, tomatoes, etc. You can serve in hard or soft taco shells, or over chips as a sort of taco salad. Often I substitute regular onions for the green onions, and I rarely put in the green chilies because they can be hard on the tummy! This serves about 4.
2 1/2 cup shredded cooked chicken
3 chopped green onions
1-4 oz. can chopped green chilies
1 cup salsa (I like chunky)
3 oz. cream cheese
Saute first 4 ingredients in a little olive oil and then blend in the cream cheese. Serve these with lettuce, cheese, tomatoes, etc. You can serve in hard or soft taco shells, or over chips as a sort of taco salad. Often I substitute regular onions for the green onions, and I rarely put in the green chilies because they can be hard on the tummy! This serves about 4.
Saturday, March 21, 2009
Easy Stir-Fry
I started with a recipe from the Rachael Ray Show: http://www.rachaelrayshow.com/food/recipes/citrus-soy-chicken-pork-or-shrimp-stir-fry/
I changed a few things up. Here's how my changed recipe ended up:
1 package stir fry vegetables
1 package angel hair pasta
1/2 Cup Apricot jam
1 Cup Chicken Stock
2 Tablespoons Soy sauce
1/4 teas. Ground Ginger
1 Chicken Breast
Combine the Apricot Jam, Chicken Stock, Ground Ginger and Soy Sauce and bring it to a boil. Let it simmer while you cook the veggies and the pasta. It while get a little bit thicker and syrupy. I added a little bit of salt and pepper to it as well. Saute the chicken and veggies, cook the pasta and then combine the pasta, veggies and sauce. This stir fry has a nice sweet taste to it. I don't love a strong soy sauce taste, but those who do can just add more soy sauce to their portion.
I changed a few things up. Here's how my changed recipe ended up:
1 package stir fry vegetables
1 package angel hair pasta
1/2 Cup Apricot jam
1 Cup Chicken Stock
2 Tablespoons Soy sauce
1/4 teas. Ground Ginger
1 Chicken Breast
Combine the Apricot Jam, Chicken Stock, Ground Ginger and Soy Sauce and bring it to a boil. Let it simmer while you cook the veggies and the pasta. It while get a little bit thicker and syrupy. I added a little bit of salt and pepper to it as well. Saute the chicken and veggies, cook the pasta and then combine the pasta, veggies and sauce. This stir fry has a nice sweet taste to it. I don't love a strong soy sauce taste, but those who do can just add more soy sauce to their portion.
Tuesday, March 3, 2009
Mexican Beef Skillet
I found this super easy and yummy recipe in a "Family Dinner" magazine I was given at the grocery store. This recipe is awesome because you can really swap ingredients in and out of the recipe catering the recipe to what you have on hand and like. Makes 4-6 servings; Prep Time: 10 min.; Cook Time: 30 min.
Ingredients:
1-1/2 lbs. ground beef (I used 1 lbs. of ground turkey burger. It's usually cheaper, less fatty, and I like the flavor better)
1 to 2 cups salsa
1 (15 oz.) can beef broth (I use beef bouillon or base)
1 lg. green bell pepper, chopped
1 Tbsp. light olive oil
1 (1 oz.) pkg. taco seasoning mix (I used the a couple tbsp. from this bulk mix)
1 (8 oz.) container sour cream (1 cup)
1 (8 oz.) pkg. noodles (egg noodles, rotini, macaroni or other)
2 cups cooked corn, optional
1 to 2 cups Cheddar or Mexican-blend cheese, shredded
Sliced black olives, optional
Chopped tomato, optional
Method:
Brown the ground beef in a large skillet. Meanwhile, cook noodles according to package directions.
Sauté onion and green pepper with olive oil in a small skillet.
Stir salsa, taco seasoning, beef broth, green pepper and onion, corn and black olives into the skillet with the ground beef.
Add noodles and sour cream to ground beef mixture and stir well. Sprinkle with cheese and cover until cheese is melted. Serve hot and garnish with chopped tomatoes, if desired.
This recipe is a great one to clean out the refrigerator you could throw a little rice into the mix or add some beans to stretch the meat (you could even leave out the meat and just use beans). I melted cheese on half the pan and it tasted yummy either way.
Bulk Taco Seasoning Mix
I found this recipe at recipezaar a little while ago and it is a great mix to have on hand. I just mix one or two batches up and store it in a washed out spaghetti sauce jar (a baby food jar would be the perfect size) so that it is ready to go when I need it.
Yield: 3/4 cups
1/4 cup dried onions, minced
1/4 cup chili powder
1 tablespoon salt (may want to increase or decrease depending on personal preference)
4 teaspoons cornstarch
1 tablespoon dried garlic, minced (I think I just used ground)
1 tablespoon cumin, ground
1 tablespoon red pepper flakes, crushed (optional)
2 teaspoons beef bouillon granules (I didn't have any and it still tasted great)
1 1/2 teaspoons dried oregano
I also added a dash of cayenne to give it a little zing.
Combine the ingredients and store in an airtight container.
Add 2 tablespoons to 1 lb. cooked and drained beef and 1/3-1/2 cup water and cook until done.
I usually just throw a little and don't worry to much about exact measurements. You can use a couple tablespoons of this mix in place of a taco seasoning packet. Having this mix pre-made saves time and money!
Yield: 3/4 cups
1/4 cup dried onions, minced
1/4 cup chili powder
1 tablespoon salt (may want to increase or decrease depending on personal preference)
4 teaspoons cornstarch
1 tablespoon dried garlic, minced (I think I just used ground)
1 tablespoon cumin, ground
1 tablespoon red pepper flakes, crushed (optional)
2 teaspoons beef bouillon granules (I didn't have any and it still tasted great)
1 1/2 teaspoons dried oregano
I also added a dash of cayenne to give it a little zing.
Combine the ingredients and store in an airtight container.
Add 2 tablespoons to 1 lb. cooked and drained beef and 1/3-1/2 cup water and cook until done.
I usually just throw a little and don't worry to much about exact measurements. You can use a couple tablespoons of this mix in place of a taco seasoning packet. Having this mix pre-made saves time and money!
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