Sunday, October 17, 2010
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon dried basil
1/4 teaspoon garlic powder
4 medium red potatoes
In a bowl, combine the Parmesan cheese, oil, basil and garlic powder. Cut potatoes into 1/4-in. sticks. Add to bowl, and toss to coat.
Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 15-20 minutes on each side or until crisp and tender. Yield: 4 servings.
VERY yummy! Especially when dipped in some ranch dressing. ;-) Chris and Brandon liked them, so I'd consider 3 out of the 4 of us a good number! Of course, Caleb doesn't entirely count cause he's pretty picky. LOL I took them out after 10 minutes the second time...I didn't want them to get burned. This was definetly an easy recipe and something I would do again.
Wednesday, August 4, 2010
Monday, August 2, 2010
Monday, July 12, 2010
Of course I'd love to hear if you've tried one of these recipes, or if you have an idea to make it EVEN BETTER!
Sunday, July 11, 2010
In saucepan, heat sugar & water until sugar melts; set aside.
MY REVIEW: This was delicious!!! And you probably didn't even notice the small handful of blueberries mixed in there - I didn't quite have 2 cups of blackberries. But it worked! I'd say the only downside to this dish is having to wait an hour to eat it!
Monday, July 5, 2010
Put paprika in with the potatoes and garlic. Bring to a boil, lower heat, cover, and let boil 15-20 minutes or until potatoes are tender.
Serve and enjoy!
MY REVIEW: These were quite tasty, although I should've paid more attention when pouring in the broth and sour cream. Using 5 pototoes is relative...so mine turned out quite a bit more soupy than desired. Not bad, but I should've just slowly put things in and gone with the feeling of the thickness. Brandon liked them - Chris prefers baked potatoes. I saved the rest in the fridge, so we'll just have to wait and see how they are re-heated.
Thursday, July 1, 2010
Baked Paprika-Parmesan Chicken
1/4 cup flour
1/2 cup grated Parmesan cheese
2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 egg, beaten
2 Tbsp milk
4 skinless, boneless chicken breast halves
1/4 cup butter, melted
Preheat oven to 350. Coat a shallow baking dish with nonstick cooking spray.
Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour melted butter evenly over the chicken.
Bake about 1 hour, 15 minutes until cheese has bornwed, and chicken has cooked.
Bacon Tomato Rotini
1 lb rotini pasta
1/4 cup butter
1/4 cup flour
1 tsp salt
1/4 tsp pepper
2 1/2 cups milk
1/4 cup parmesean
2 tsp parsley flakes
8 slices backon (I used bacon bits)
2 medium tomatoes, chopped (I used only one - it's what I had on hand)
Cook pasta. In saucepan, melt butter & stir in flour, salt, pepper. Blend in milk, stirring constantly over low heat until thick and bubbly. Stir in cheese, parsley, bacon, tomato and rotini. Toss to coat evenly and heat through. Serve immediately.
MY REVIEW: The chicken was good, although a little over-cooked and a bit dry. Still very edible though - Brandon even ate some of his. The pasta was good and Brandon LOVED it. It was good the second day too, although I had to add some milk to the saucepan when heating it up to help make it creamy again.
Wednesday, June 16, 2010
1 box your favorite pasta
2 jars (28-oz) pasta sauce (one with tomato chunks works well)
1/2 lb ground beef
1/2 lb sausage
2 Tbsp olive oil
1 cup parmeesan cheese
1/2 cup italian breadcrumbs
1 bag mozzarella cheese
1 container (16-20 oz) ricotta cheese
1 cup parmesan cheese
1 1/2 tsp parsley flakes
1 dash each salt & pepper
Grease crock-pot, or spray with non-stick spray. Cook pasta according to package directions, drain. Brown and drain meat. Toss pasta w/olive oil.
Add pasta sauce to mixture, toss well. Stir together 1 cup parmesan cheese, breadcrumbs, 1 egg, 1/2 bag mozzarella cheese and brown meat. Can sprinkle lightly with garlic powder (I didn't do this). Beat together ricotta, 2 eggs, 1 cup parmesan cheese, parsley, salt & pepper.
Pour half of pasta/sauce/meat mixture into crock-pot. Spread entire ricotta mixture over first layer of pasta. Cover ricotta layer with remaining pasta mixture, and cover with remaining cheese. Cover and cook on low 4-6 hours.
OKAY. When Tiffanni made this, she accidentally mixed it ALL together. It was fabulous. So, since that was what I was used to, that's what I did - only I did top the remaining mozz. cheese. I'm not a huge fan of having to layer things like that, so knowing that mixing it together would work out just fine, was good for me.
Tuesday, May 18, 2010
Sunday, April 11, 2010
Sour Cream Blueberry Muffins
2 cups biscuit/baking mix
3/4 cup plus 2 Tbsp sugar
1 cup (8 oz) sour cream
1 cup fresh or frozen blueberries
In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients until just mixed. Fold in blueberries.
Fill greased muffin-cups 3/4 full. Sprinkle with remaining sugar. Bake for 20-25 min at 375 or until a toothpick comes out clean.
Supposedly, one muffin is 195 calories. I used light sour cream though so I think I saved about 20 calories.
Monday, March 22, 2010
WW 1-Point Chili
10 ounces extra-lean ground turkey breast
1 medium onion, diced
2 (28-oz) cans diced tomatoes
2 medium zucchini, diced
2 medium yellow squash diced
1 (15 oz) can black beans
2 (15-oz) cans fat-free, reduced-sodiumbeef broth
4 celery stalks, diced
2 green bell peppers, diced
1 (1 1/4-oz) package dry chili seasonings.
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and onion and saute' until browned, about 10 minutes. Transfer the browned turkey and onion mixture to a large soup pot and add the tomatoes, zucchini, squash, beans, broth, celery, bell peppers, and chili seasoning. Bring to a simmer over medium heat. Continue to simmer until the vegetables are tender, about 20 minutes. Serves 20.
Sunday, March 21, 2010
I happen to have a Cooking Light subscription at the moment, and honestly, I'm a bit more than disappointed. Although I know that the cooks for that magazine spend a LOT of time researching and testing before finally figuring on a great recipe to share, they usually have either 1) ingredients I've never heard of and therefore probably wouldn't try or 2) they have nuts.
I know that in a lot of cases, I can just use a recipe and omit the nuts. But sometimes you can tell that the recipe really depends on the nuts for flavor, crunchiness or something else that they feel is necessary.
I like simple ingredients that come together to make amazing foods. Wish me luck on this next adventure! (And yes, if I end up with lots of these 300 calorie or less recipes, I'll likely just have to start another blog!)
Tuesday, March 2, 2010
2 cups water
1 cup rice
1 Tbsp oil
1 Tbsp chicken boullion
1 clove minced garlic
1 tsp cumin
tomato sauce OR ketchup
Brown rice and oil until golden brown in a large skillet or pot. Combine remaining ingredients and heat up in microwave. Add to the rice, stir and get to a boil. Reduce heat to low, cover (leaving vent open) and simmer for 20-30 minutes. DO NOT TOUCH BEFORE IT'S DONE!
Here is the oil and rice - I stirred frequently to keep any of the rice from burning.
Here is the rest of the ingredients in a bowl. If I had to guess, there's probably 1/4 to 1/2 cup of chopped onion in there.
I personally, like my Spanish Rice with some sour cream, but it's certainly good on it's own. It turned out light and fluffy and perfect!
Tuesday, February 23, 2010
Tuesday, February 16, 2010
But I made up for it with some yummy guacamole... :-)
Thursday, February 11, 2010
I encourage you to find your inner food blogoholic...
Wednesday, February 10, 2010
Tuesday, February 9, 2010
3 cups dry elbow macaroni, cooked and well drained (or other type of pasta)
3 stalks celery, sliced or diced
1/2 - 1 red bell pepper, diced
4 green onions, sliced thin
1/2 cup black olives, sliced (optional - I didn't use any)
1 cup mayonnaise
1/2 cup fat-free Italian salad dressing
1/4 - 1/2 cup parmesean cheese
Cook macaroni until tender. Drain well. Rinse under cold water until cooled. Cut all veggies & set aside.
Mix mayo and Italian dressing until blended well. Add Parmesean cheese. Combine with veggies and enjoy!
**To be honest, I like this better the second day around. I also usually half this recipe, unless I'm making it for more than just my family. Chris isn't a huge macaroni salad fan, so it's usually just me & the boys eating it.
Sunday, February 7, 2010
Tonight's dinner was from a recipe I got several years ago - long before we had the boys. At one time, Chris was playing on a basketball team at the Hoop with a few old college friends. Some of us wives would hang out during their games and at one point, we decided it'd be fun to exchange recipes! That is where I got this one from. I apologize that the measurements are pretty non-existent, but you can easily figure out just how much of what you'll need. It's a very easy recipe that tastes really good. I apologize that there's no picture either - it just happened that my camera battery needed to be charged.
Chicken Crescent Rolls
1 pkg crescent rolls
1 can of chicken (or the meat from 1-2 chicken breasts)
1/4 pkg of cream cheese
1-2 Tbsp milk
Shredded pepper jack cheese
1/4-1/2 cup bread crumbs
Take the crescent rolls and unroll from the package. Take two triangles and put together to make one rectangle. There should be four rectangles in a package. Make sure the middle seams are securely together.
Combine chicken, cream cheese, milk and bacon bits. Stir well together and place in the center of each crescent roll rectangle. Top with pepper jack cheese. Fold over and press edges to enclose the crescent roll. Roll in a bowl with the melted butter, then roll in a bowl of breadcrumbs. Bake as directions on crescent roll package call for.
This would be an easy recipe to add your own taste to it - Chris really likes the bite of the pepper jack cheese and I like the flavor of the bacon bits. It's very mild, however, when baked.
Friday, February 5, 2010
Nana's Potato Salad
8 med. red potatoes
8 eggs, hard-boiled
2 Cups mayo
1 Tbsp. finely shredded onion
1 Tbsp. mustard
3 Tbsp. sweet relish
Salt & pepper to taste
Boil the potatoes for 20-30 minutes. When cooled, peel and cut into small pieces. Boil eggs and chop when cooled. Stir the two together. In a separate bowl, combine remaining ingredients. Mix everything together, and chill in the fridge for several hours, or overnight.
I will half this recipe, and trust me, it tastes WAY better when left overnight. (Even though I will likely steal a few spoonfuls after making it anyway).
Monday, February 1, 2010
This recipe was actually what I used on my first attempt at guacamole, back a couple months ago. The second time around I didn't have any cream cheese so I used sour cream and I don't remember what else. I definetly like this recipe better - it's a bit more mild and creamy. Although I didn't mix it a ton so it was fairly chunky! Very yummy, nonethesless!
Sunday, January 31, 2010
3 pounds halibut steaks (1 inch thick)
1 cup (8 oz) sour cream
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
1/2 tsp dill weed
1/2 tsp salt
1/4 tsp pepper
Place halibut in greased baking dish. Combine the rest of the ingredients and spoon over the fish. Cover and bake at 375 for 20 minutes. Uncover, sprinkle with paprika (optional). Bake 10-15 minutes longer or until fish flakes easily with a fork.
Roasted Red Potatoes with Bacon & Cheese (you can find the recipe here if you'd like)
1/2 cup ranch dressing
1/2 cup finely shredded italian style five cheese blend
1/4 cup bacon bits
2 lbs small red potatoes, quartered (about 6 cups)
1 Tbsp chopped fresh parsley
Bake 40 minutes. Remove foil; bake an additional 15 minutes or until potatoes are tender. Sprinkle with parsley. Makes 8 servings.