Wednesday, November 26, 2008
1/4 cup extra virgin olive oil, eyeball it
5 to 6 cloves garlic, finely chopped OR Garlic Salt
1 tablespoon chili powder ***(optional)
1 tablespoon grill seasoning blend (recommended:Montreal Steak Seasoning by McCormick Grill Mates) *** (optional)
1 large head broccoli, cut into thin, long spears (including stems)
Preheat oven to 425 degrees F.
Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.
Monday, November 24, 2008
Friday, November 21, 2008
4 - 1” thick bone in pork chops or 6 thinner chops (Cut off fat layer if it is thick)
1-2 Tbsp. oil
2 garlic clove, minced
Brown chops in oil in a skillet, remove to greased slow cooker. Add the garlic to drippings in pan and cook till golden, stirring. Stir in:
1/4 cup soy sauce
3/4 cup chicken broth (or 3/4 tsp chicken bullion mixed with 3/4 cup hot water)
4 Tbsp. brown sugar
1/2 tsp. crushed red pepper
Cook sauce, stirring until sugar is dissolved. Pour over chops in slow cooker. Cook on low for 7-8 hours (high 4-5 hours) until tender. Remove chops from slow cooker. Combine 1 Tbsp. cornstarch and 1 Tbsp. water till smooth. Stir into sauce to thicken. Remove bones from chops and place meat back into the sauce. Cook for 3o minutes more. Serve over rice.
1 spice cake mix( or carrot cake mix)
1 small can pumpkin
Mix the cake mix and the pumpkin together and then add chocolate chips. (No eggs, oil, water etc)
Bake at 350 degrees for 10-15 min.
Great low fat recipe
Wednesday, November 19, 2008
1 lb. ground beef
1 packet taco seasoning mix
1 can beans (any kind you like: kidney, pinto, etc...)
chopped veggies (whatever you like: lettuce, cilantro, tomato, onion, olives, avocado, etc...)
tortilla chips (plain or Dorito's)
Brown ground beef then add taco seasoning mix according to package directions. While that cooks drain your can of beans and heat it in the microwave if you want them warm. Chop up all your veggies and shred your cheese.
At this point you can do one of two things. You can mix everything together in a big bowl, or you can leave everything out for people to make there own salad on their plate with what they want. I just leave everything out and let people add whatever they want to theirs. Start with a layer of chips, then meat and beans, then whatever else you want on it.
Enjoy! This comes together so fast and so easily and is really yummy!
Tuesday, November 18, 2008
3 can Diced Tomatoes
1 can Kidney beans Drained
1 Can Corn
1 Can Chicken
1 pkg Taco Seasoning
Mix all ingredients into crockpot and warm on high for a couple hours. Serve over crushed Tortilla Chips then add cheese and sour cream on top.
Monday, November 17, 2008
ENJOY!!! This is real yummy. Try it for Thanksgiving.
Key Lime Pie
1(3 oz) pkg sugar free lime jello
1(8 oz) carton fat free Cool Whip( or regular)
1/2 c boiling water
Graham cracker pie crust( or reduced fat graham cracker crust)
2 (6 oz) containers of key lime light Yoplait yogurt
Mix lime jello with boiling water until dissolved. Add yogurt and gently fold in Cool Whip. Pour into pie shell and refrigerate until ready to serve.
Sunday, November 16, 2008
Chicken breasts baked on a bed of rice and broccoli with a creamy tasty sauce and cheese on top.
2 C. cooked rice
2 lb. broccoli, cut up
6 boneless, skinless chicken breasts
2 cans cream of mushroom soup
1/2 C. milk
1/2 C. Mayonaise (not miracle whip, fat free ok)
1 tsp. lemon juice
2 C. shredded mozzerella cheese
1 C. italian seasoned bread crumbs
1. Preheat oven to 350 degrees.
2. Spread cooked rice in the bottom of a 9x13" baking pan.
3. Spread the 2lbs of cut up broccoli evenly over the rice.
4. Place chicken breasts on top of broccoli.
5. Mix soup, milk, mayo and lemon juice. Pour over top of chicken.
6. Sprinkle cheese and then bread crumbs over chicken.
7. Cover with foil and bake in preheated oven for 1 to 1-1/2 hour, removing foil for last 20-30 minutes so that topping will get brown and bubbly.
Number Of Servings:6
To make a healthier version of this dish substitute the cream soups with reduced fat versions and cut the hot oil back to 2 Tbsp.
1/2 C. Flour
1/2 tsp. salt
1/2 tsp. paprika
Dash garlic powder
6 chicken breast halves
1-4oz. can mushroom with juice
1/4 C. hot oil
1 can cream of mushroom soup
1 can cream of chicken soup
2/3 C. orange juice
2 tsp. brown sugar
1/4 tsp. nutmeg
Blend first five ingredients. Coat chicken with flour mixture and brown in hot oil. Blend remaining ingredients. Turn chicken and pour mixture over it. Cover and simmer about 20-30 minutes or until chicken is tender. Serve with rice and vegetable of your choice.
Number Of Servings:6
Preparation Time:about 45 minutes start to finish
I am wondering if anyone on here who lives in the Cedar City area would be interested in a meal swap group? I could organize it and everything if anyone is. Basically, once we have a group set everyone would email me 3 recipes that they would like to use that will survive freezing and re-heating. I would review them to make sure that there aren't any duplicates and request new recipes if necessary. Then everyone in the group would vote for their favorite recipe from each group of three. Each persons recipe that got the most dish would be the one they make for the swap. Everyone then makes enough of that recipe fro each person in the group to have a frozen meal of it, we all come together and swap. Everyone just makes a bunch of one recipe and goes home with a variety.
I don't know if I explained that very well, but it works great and is usually a lot of fun. If anyone is interested or has any questions just let me know... I love sharing recipes like this and have been doing it on a family website for a long time, but I think a meal swap group would be a fun thing to try as well.
· 6 Cups medium noodles (about 8 oz.) or 2 cups elbow macaroni (about 7 oz.) (I usually use either egg noodles or small shells)
· 1 sleeve saltine crackers (I like to use whole wheat or multi-grain ones the best. most people top a tuna casserole with bread crumbs but I tried saltines once when I was out of bread crumbs and have never gone back)
· a few shakes garlic powder (optional)
· 2 Tbsp. butter, melted (for cracker topping, more if you would like)
· 1 C. chopped celery
· ½ C. chopped onion
· 1-2 cloves garlic, chopped or a few shakes of powdered (optional)
· 6 Tbsp. butter
· ½ C. all purpose flour
· 1 tsp. dry mustard (optional, although it is good with it, if you don't have any leave it out)
· salt and pepper to taste
· 2 C. milk
· 2 C. chicken broth (or 2 tsp. chicken bullion dissolved in 2 cups hot water)
· 3 (6 oz) cans tuna, drained and broken up into chunks
· 1-2 cups frozen peas (optional)
- Preheat oven to 375°
- Cook noodles or macaroni according to package instructions. While pasta is cooking, take your saltines and crush them inside the sleeve. Combine saltines with 2 Tbsp (or more) melted butter and a few shakes of garlic powder if you are using it.
- Cook celery, onion and chopped garlic (if using) in the 6 Tbsp. of oil until tender. Stir in flour, mustard powder, salt and pepper. Add milk and chicken broth. Cook and stir until slightly thickened and bubbly (it should look like any good thick white sauce). Combine sauce, tuna, peas and noodles. It will look a little like there is too much sauce for the amount of noodles but it will thicken more during baking. Transfer to a 13”x9” sized pan (I use a glass pyrex one) and sprinkle top with buttered saltines.
- Bake, uncovered, for 20 minutes or until bubbly.
1 lb. hamburger
1 medium onion, chopped
1 - 28 oz can stewed tomatoes, undrained
1 can corn, drained (optional)
1-1/2 cups uncooked white rice
2 to 2-1/2 cups water
salt and pepper to taste
shredded cheese, any kind
Brown hamburger and onion in a large pot. Drain. Drain tomato liquid into a 4 cup measuring cup. Add tomatoes to the pot and break up if necessary, also add corn if using ( Ialways use corn because we like it that way. Add enough water to tomato juice to measure 3 cups, pour into pot and bring to a boil. Add the rice and some salt and pepper (maybe 1/4 tsp pepper and 1/2 tsp salt to start, I don't know because I never measure it) and stir everything together. Reduce heat (low or med-low), cover and simmer 20-30* minutes until rice is done. Add more salt and pepper if necessary. Top with shredded cheese.
During cooking time, check occasionally to make sure rice isn't sticking to the bottom of the pan.
Orange Breakfast Biscuits
1/2 c sugar
1/2 cube butter
2 Tablespoons orange juice concentrate
Combined above ingredients in a saucepan and heat until sugar is dissolved. Place 1 package, small refrigerator biscuits in a 8x8 inch pan.( If you are feeding more people use more packages and you can use a 9x13 pan) Pour juice mixture over rolls and bake at 400 degrees for 10 to 15 minutes.
Friday, November 14, 2008
I was really wanting soup and was browsing the net when I came across this recipe. It is so easy and very hearty. I made the meatballs with my melon baller and scooped them right into the soup. You don't need to use the red wine, you can just substitute more chicken broth. I also used Canadian bacon instead of turkey bacon because that is what I had on hand. This makes really good left overs. Enjoy!
2 Tbs. olive oil
4 pieces turkey bacon, diced
4 carrots, chopped
3 celery stalks (with leafy parts), chopped
1/2 onion, diced
6 cloves garlic, roasted
2 bay leaves
1 Tbs. fresh thyme, minced
1 Tbs. fresh rosemary, minced
1/4 C. red wine, preferably cabernet
1 lg. can diced tomatoes(with liquid)
1 can garbanzo beans, drained and rinsed
2 C. gnocchi, store-bought or hand-made
4 C. chicken broth
salt and pepper, to taste
1/4 C. fresh parsley, minced
1 1/2 lb. ground turkey
salt and pepper, to taste
1/4 tsp. red pepper flake
1 Tbs. fresh rosemary, minced
1 Tbs. fresh thyme, minced
1/4 C. grated parmesan cheese
1 lemon, juiced and zested
Combine ingredients for the meatball mixture and set aside. Heat oil in a large dutch oven over medium heat and add the bacon. Cook until crisp, about 5-7 minutes. Remove bacon and drain on paper towel, set aside. Next add the carrots, celery, onion, roasted garlic, bay leaves, fresh thyme and rosemary and let cook another 5-7 minutes.
Deglaze pan with red wine and let cook for 1 minute before adding the canned tomatoes, garbanzo beans, broth, salt and pepper. Bring to a boil, reduce heat to a simmer and begin forming meatballs and dropping them into the soup. Also add the gnocchi and let simmer for 7-10 minutes, until both meatballs and gnocchi are floating to the top. Return bacon to the soup and garnish with fresh parsley just before serving.
Thursday, November 13, 2008
3 cans (14 oz) vegetable or chicken broth (I used chicken because I had it)
1 16 oz jar salsa
1 can (15 oz) black beans, drained and rinsed
1 can whole kernel corn, drained
1 package (5 oz) curly noodles or other uncooked pasta
1/3 C chopped fresh cilantro (optional, I didn't use this in mine)
1 TBLS lime juice
1 tsp chili powder (I think I goofed and used a TBLS and it was still really yummy)
1/4 tsp each of ground cumin and pepper
Shredded Parmesan or other cheese
In 4-QT pan heat broth to boiling. Add all ingredients except cheese. Reduce heat to medium.
Cook until noodles are tender, stirring occasionally. Sprinkle with cheese and serve.