We go through a LOT of granola bars in my house. Both of my older kids absolutely love chewy granola bars and both my husband and I have a soft spot for them too. Although my husband prefers crunchy granola bars the most, but that recipe is to be tried another day.
I followed the recipe as-is (except I didn't use gluten and dairy free products, and I doubled it to the quantities below), and we LOVE it!!! If you want Oats & Honey, just skip the chocolate chips. If you don't want chocolate chips, but another flavor, mix it up. These were extremely easy to make, and well worth it. I doubt that I'll be buying any more granola bars any time in the near future.
Oh, and next time I make these, I might add in one more cup of crispy rice cereal just to make them crunch a bit more. They were perfect as-is, but I want to see how they'll turn out with a little more crisp to them.
Source: Once A Month Mom
Granola Bars
(Oats & Honey or Chocolate Chip)
1/2 cup butter (needs to be full fat)
1/2 cup honey
2/3 cup brown sugar
1 tsp vanilla
2 cups crispy rice cereal
4 cups quick cooking oats
4 tbsp. mini chocolate chips*
Combine butter, honey and brown sugar and melt together until bubbling. Cook for two more minutes. Add vanilla.
Combine crispy rice cereal and oats. Mix wet and dry ingredients together until well mixed/coated.
Spread into a greased jelly roll pan. Press down firmly. You must press this extremely well for the bars to hold together.
Sprinkle with chocolate chips and press them into the granola mixture.
For chewy bars: Cool for several hours at room temperature for several hours before cutting into bars.
For crunchy bars: Preheat oven to 350 degrees and bake for 25-30 minutes or until edges start to brown. Cut into bars immediately and then wait for bars to cool (if you wait until cooled to cut, you will have an extremely hard time).
Wednesday, November 7, 2012
Friday, October 12, 2012
Gatorade-ish Drink
Homemade Gatorade
1 koolaid packet (unsweetened)
1/2 cup sugar
1/2 tsp. salt
2 quarts water
Dissolve sugar and salt in a small amount of hot water. Mix with koolaid packet and fill a two-quart pitcher with cool water. Mix and use in place of Gatorade.
*Not recommend to replace Gatorade after a really hardcore workout, but in less tolling situations this replacements works really well. You can also add 1/2 cup orange juice to the mix.
1 koolaid packet (unsweetened)
1/2 cup sugar
1/2 tsp. salt
2 quarts water
Dissolve sugar and salt in a small amount of hot water. Mix with koolaid packet and fill a two-quart pitcher with cool water. Mix and use in place of Gatorade.
*Not recommend to replace Gatorade after a really hardcore workout, but in less tolling situations this replacements works really well. You can also add 1/2 cup orange juice to the mix.
SOS Mix
Source: One Good Thing By Jillee
Tired of spending a ton of money on "cream of" soups? Me too. Not to mention the fact that by making your own, you eliminate all of the unnecessary ingredients.
SOS Mix
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)
Combine all ingredients in a recloseable plastic bag or container, mixing well.
Equal to 9 (10.5 oz) cans of cream soup.
To prepare:
1/3 cup dry mix
1-1/4 cups cold water
Whisk together and heat over low heat until thick. Use in place of "cream of" soups in recipes.
*To make a specific flavor such as onion, mushroom, celery, etc., Saute 1/2 cup diced ingredients until soft and then add the mixture above before warming until thick.
Tired of spending a ton of money on "cream of" soups? Me too. Not to mention the fact that by making your own, you eliminate all of the unnecessary ingredients.
SOS Mix
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)
Combine all ingredients in a recloseable plastic bag or container, mixing well.
Equal to 9 (10.5 oz) cans of cream soup.
To prepare:
1/3 cup dry mix
1-1/4 cups cold water
Whisk together and heat over low heat until thick. Use in place of "cream of" soups in recipes.
*To make a specific flavor such as onion, mushroom, celery, etc., Saute 1/2 cup diced ingredients until soft and then add the mixture above before warming until thick.
Crockpot Chicken and Stuffing
Source:
Very simple recipe and was fairly yummy. My daughter did not like the stuffing (that's nothing new with her) and my husband LOVED the stuffing. No complaints from my son (3 years old). I was neutral - I didn't love it, but it wasn't bad either. It probably would have been even better had it been cooked and eaten right away. When I made this, I forgot that we had a previous commitment at dinner time that night. So it was cooked, stuck in the fridge (still in the crockpot) and then reheated the next day (in the crockpot), so that might have had something to do with it.
Crockpot Chicken and Stuffing
4 boneless skinless chicken breast
1 package stuffing mix (i.e., Stove Top)
1 can cream of chicken soup (or SOS mix, prepared)
1/2 cup sour cream
1/4 cup water
Place chicken breasts on the bottom of the crockpot. Top with dry stuffing mix. Combine condensed cream of chicken soup, sour cream and water. Pour over stuffing. Cook on low 4-6 hours.
*I might leave out the water in the recipe the next time and see how it turns out since I thought some of the stuffing was really really mushy. Tasted fine, but the mushy texture turned me off.
**I used SOS Mix, prepared, instead of the cream of chicken soup.
Very simple recipe and was fairly yummy. My daughter did not like the stuffing (that's nothing new with her) and my husband LOVED the stuffing. No complaints from my son (3 years old). I was neutral - I didn't love it, but it wasn't bad either. It probably would have been even better had it been cooked and eaten right away. When I made this, I forgot that we had a previous commitment at dinner time that night. So it was cooked, stuck in the fridge (still in the crockpot) and then reheated the next day (in the crockpot), so that might have had something to do with it.
Crockpot Chicken and Stuffing
4 boneless skinless chicken breast
1 package stuffing mix (i.e., Stove Top)
1 can cream of chicken soup (or SOS mix, prepared)
1/2 cup sour cream
1/4 cup water
Place chicken breasts on the bottom of the crockpot. Top with dry stuffing mix. Combine condensed cream of chicken soup, sour cream and water. Pour over stuffing. Cook on low 4-6 hours.
*I might leave out the water in the recipe the next time and see how it turns out since I thought some of the stuffing was really really mushy. Tasted fine, but the mushy texture turned me off.
**I used SOS Mix, prepared, instead of the cream of chicken soup.
Easy French Dip Sandwiches
Source: A Thrifty Mom
This is the easiest recipe for French Dip sandwiches that I have come across. The result was very yummy and made my husband drool (okay, maybe not really, but he was close!) over it. The bonus factor of cooking the meat this way is that it can be a double duty recipe because the leftover shredded beef is awesome to make steak quesadillas, bbq steak sandwiches, etc.
French Dip Sandwiches
1 hunk of roast beef meat (approximately 3.5 lbs)
1 pkg. dry Italian dressing mix (or equivalent)
Beef bouillon (3 tsp.)
Water (3 cups)
Place your meat in the crock pit. Sprinkle with Italian dressing mix. Add enough water to cover meat by 3/4. For each cup of water that you use, add 1 beef bouillon cube (or equivalent). Cook on low for 6-8 hours. Remove meat and shred. (I learned a nifty trick recently, and I use my stand mixer with the beater blade to shred the meat quickly.) Serve on sub rolls (w/optional cheese) with juice to dip in.
*We used a lean cut of meat (top sirloin) since I don't care to use the more fatty cuts of meat. We ate ours on sub rolls that were sliced in half and then lightly toasted in the oven for 5 minutes at 400 degress. We then topped the bread with provolone cheese and placed it in the oven long enough to melt the cheese before topping with the shredded meat. Absolutely delicious!
This is the easiest recipe for French Dip sandwiches that I have come across. The result was very yummy and made my husband drool (okay, maybe not really, but he was close!) over it. The bonus factor of cooking the meat this way is that it can be a double duty recipe because the leftover shredded beef is awesome to make steak quesadillas, bbq steak sandwiches, etc.
French Dip Sandwiches
1 hunk of roast beef meat (approximately 3.5 lbs)
1 pkg. dry Italian dressing mix (or equivalent)
Beef bouillon (3 tsp.)
Water (3 cups)
Place your meat in the crock pit. Sprinkle with Italian dressing mix. Add enough water to cover meat by 3/4. For each cup of water that you use, add 1 beef bouillon cube (or equivalent). Cook on low for 6-8 hours. Remove meat and shred. (I learned a nifty trick recently, and I use my stand mixer with the beater blade to shred the meat quickly.) Serve on sub rolls (w/optional cheese) with juice to dip in.
*We used a lean cut of meat (top sirloin) since I don't care to use the more fatty cuts of meat. We ate ours on sub rolls that were sliced in half and then lightly toasted in the oven for 5 minutes at 400 degress. We then topped the bread with provolone cheese and placed it in the oven long enough to melt the cheese before topping with the shredded meat. Absolutely delicious!
Friday, October 5, 2012
Basic Chili
This is a recipe that I copied out of my mom's personal recipes. I can't remember where she got it from (since I just marked that it was my mom's recipe), but I do remember that it was on a recipe card taped in her cookbook and that she had had the recipe forever (or close to it). It's a very basic recipe that can be tweaked in so many different ways. I pretty much make it as-is but I do add more chili powder to it normally. I also let mine simmer in the crock pot instead of on the stove top as the recipe originally called for. I think it turns out great either way as long as you let it simmer long enough. I just prefer the hands off (no stirring) crock pot method instead. Oh, and I don't wait to add in the kidney beans, I always add them in with everything else, and I haven't had them turn to mush on me yet.
Chili
2 lbs. ground beef
2 cups diced onion (or two onions, diced)
2 cups diced green pepper (or two green peppers, diced)
2 cans (28 oz. each) tomatoes
2 cans (8 oz. each) tomato sauce
4 tsp. chili powder
2 tsp. salt
1/4 tsp. cayenne red pepper
1/4 tsp. paprika
2 cans (15-1/2 oz. each) kidney beans, drained
1. In large skillet, cook and stir meat, onion and green pepper until meat is brown and onion is tender. Drain off fat. Stir in tomatoes (with liquid) and remaining ingredients except kidney beans.
2. Heat to boiling. Reduce heat; cover and simmer 2 hours, stirring occasionally. Stir in kidney beans; heat through.
Makes 8 or 10 servings.
Smaller version (less meaty):
1 lb. ground beef
1 cup onion, diced (or one onion, diced)
1 cup green pepper, diced (or one green pepper, diced)
2 cans (28 oz. each) tomatoes, petite diced
1 can (8 oz.) tomato sauce
2 tsp. chili powder
1 tsp. salt
1/8 tsp. cayenne red pepper
1/8 tsp. paprika
2 cans (15-1/2 oz each) kidney beans, drained and rinsed
Chili
2 lbs. ground beef
2 cups diced onion (or two onions, diced)
2 cups diced green pepper (or two green peppers, diced)
2 cans (28 oz. each) tomatoes
2 cans (8 oz. each) tomato sauce
4 tsp. chili powder
2 tsp. salt
1/4 tsp. cayenne red pepper
1/4 tsp. paprika
2 cans (15-1/2 oz. each) kidney beans, drained
1. In large skillet, cook and stir meat, onion and green pepper until meat is brown and onion is tender. Drain off fat. Stir in tomatoes (with liquid) and remaining ingredients except kidney beans.
2. Heat to boiling. Reduce heat; cover and simmer 2 hours, stirring occasionally. Stir in kidney beans; heat through.
Makes 8 or 10 servings.
Smaller version (less meaty):
1 lb. ground beef
1 cup onion, diced (or one onion, diced)
1 cup green pepper, diced (or one green pepper, diced)
2 cans (28 oz. each) tomatoes, petite diced
1 can (8 oz.) tomato sauce
2 tsp. chili powder
1 tsp. salt
1/8 tsp. cayenne red pepper
1/8 tsp. paprika
2 cans (15-1/2 oz each) kidney beans, drained and rinsed
Saturday, August 11, 2012
Broccoli & Cheese Twice Baked Potatoes
Broccoli & Cheese Twice Baked Potatoes
Source: Once A Month Mom
11 small-medium potatoes
1 (12.6 oz) pkg. baby broccoli florets, steamed
2 cups cheddar cheese, shredded #1
1 cup sour cream
1 cup ranch dressing
1 teaspoon garlic powder
1/2 cup cheddar cheese, shredded #2
1. Wash and poke holes in potatoes using a fork. Bake at 400 degrees for one hour. Remove potatoes from oven. Allow to cool to the touch. Cut in half lengthwise. Using a towel or hot pad to protect your hand, hold the potato and scoop out the insides being certain to leave a 1/4 to 1/2 inch in the skin. Place scooped out middles in a large bowl.
2. Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth. To the potatoes add steamed broccoli, cheddar cheese #1, sour cream, ranch dressing and garlic powder. Mix well.
3. Add mixture back to hollowed out skins. Top with remaining cheddar cheese #2. *Bake at 400 degrees for 15-20 minutes or until heated through and cheeses melted. Serve.
Freezing Directions:
Follow directions above but do not bake a second time. Instead, wrap in saran wrap and place in a gallon freezer bag. To serve: Bake at 400 degrees for 30 minutes or microwave for 2-3 minutes or until heated through.
*Very very yummy! So yummy in fact, I was going to make two different types of twice baked potatoes, but after tasting these, I made two batches of this type instead.
Source: Once A Month Mom
11 small-medium potatoes
1 (12.6 oz) pkg. baby broccoli florets, steamed
2 cups cheddar cheese, shredded #1
1 cup sour cream
1 cup ranch dressing
1 teaspoon garlic powder
1/2 cup cheddar cheese, shredded #2
1. Wash and poke holes in potatoes using a fork. Bake at 400 degrees for one hour. Remove potatoes from oven. Allow to cool to the touch. Cut in half lengthwise. Using a towel or hot pad to protect your hand, hold the potato and scoop out the insides being certain to leave a 1/4 to 1/2 inch in the skin. Place scooped out middles in a large bowl.
2. Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth. To the potatoes add steamed broccoli, cheddar cheese #1, sour cream, ranch dressing and garlic powder. Mix well.
3. Add mixture back to hollowed out skins. Top with remaining cheddar cheese #2. *Bake at 400 degrees for 15-20 minutes or until heated through and cheeses melted. Serve.
Freezing Directions:
Follow directions above but do not bake a second time. Instead, wrap in saran wrap and place in a gallon freezer bag. To serve: Bake at 400 degrees for 30 minutes or microwave for 2-3 minutes or until heated through.
*Very very yummy! So yummy in fact, I was going to make two different types of twice baked potatoes, but after tasting these, I made two batches of this type instead.
Monday, August 6, 2012
Meatballs & Sauce (how creative of a name...)
Source: All Recipes
This recipe was one that I normally would have NEVER ever made because A) it looks gross to me, and B) the ingredients don't sound like it would turn out to be a very yummy dish (to me). My husband tried this recipe via a coworker and raved about it so much that I had to make it for him. I cooked this up and was pleased with just how simple it was to make, and how yummy it actually was. We had my parents over for dinner and all four adults and both of my children really enjoyed it. It's definitely a "keeper" in our household.
Meatballs & Sauce
2 lbs. Italian meatballs
1 can (10.75 oz) cream of mushroom soup, undiluted (or homemade equivalent)
2 cups (16 oz) sour cream
3/4 cup water
Mix together the cream of mushroom soup, sour cream and water. Place meatballs in a 9x11-inch pan. Pour sauce mixture over meatballs. Cover with foil and bake at 375* for 30-45 minutes or until completely heated through and sauce is bubbling hot. Serve with your favorite side (egg noodles, brown rice, mashed potatoes, etc.).
*I used my homemade turkey meatballs from the freezer, Campbell's Healthy Choice Cream of Mushroom Soup and low-fat sour cream. Using the lower-fat ingredients didn't compromise the taste/quality of the recipe at all.
**This recipe can also be heated/cooked in the crock pot until warmed.
***I also made this with three pounds of meatballs, but decided that I would max out at two pounds of meatballs per the wet ingredients listed above because I wanted it to be a bit more saucy than it was this time. So for a larger group, just double the ingredients and it will still be delicious.
This recipe was one that I normally would have NEVER ever made because A) it looks gross to me, and B) the ingredients don't sound like it would turn out to be a very yummy dish (to me). My husband tried this recipe via a coworker and raved about it so much that I had to make it for him. I cooked this up and was pleased with just how simple it was to make, and how yummy it actually was. We had my parents over for dinner and all four adults and both of my children really enjoyed it. It's definitely a "keeper" in our household.
Meatballs & Sauce
2 lbs. Italian meatballs
1 can (10.75 oz) cream of mushroom soup, undiluted (or homemade equivalent)
2 cups (16 oz) sour cream
3/4 cup water
Mix together the cream of mushroom soup, sour cream and water. Place meatballs in a 9x11-inch pan. Pour sauce mixture over meatballs. Cover with foil and bake at 375* for 30-45 minutes or until completely heated through and sauce is bubbling hot. Serve with your favorite side (egg noodles, brown rice, mashed potatoes, etc.).
*I used my homemade turkey meatballs from the freezer, Campbell's Healthy Choice Cream of Mushroom Soup and low-fat sour cream. Using the lower-fat ingredients didn't compromise the taste/quality of the recipe at all.
**This recipe can also be heated/cooked in the crock pot until warmed.
***I also made this with three pounds of meatballs, but decided that I would max out at two pounds of meatballs per the wet ingredients listed above because I wanted it to be a bit more saucy than it was this time. So for a larger group, just double the ingredients and it will still be delicious.
Monday, July 16, 2012
Mexican Meatloaf
Mexican Meatloaf
1 lb. ground turkey
1 cup crushed Doritos
1 egg, beaten (or 1/4 cup Egg Beaters)
1 pkt. taco seasoning
1-1/2 cups shredded fiesta blend cheese
1-1/2 cups salsa, divided
1/2 can refried beans
Combine ground turkey, crushed Doritos, egg and taco seasoning and 1 cup of salsa. Form mixture into a loaf and placed in a greased loaf pan. Spread refried beans over the top of the meatloaf. Drizzle remaining salsa over the top. Bake at 400 degree for 50 minutes, or until internal temperature reaches 160 degrees. Sprinkle remaining cheese on top and bake and additional 5 minutes or until cheese is melted.
*This is very yummy and I love it served with a little bit of sour cream. I make a double batch and freeze the second meatloaf. To cook from frozen, thaw in refrigerator for 1-2 days and then cook according to the directions above.
1 lb. ground turkey
1 cup crushed Doritos
1 egg, beaten (or 1/4 cup Egg Beaters)
1 pkt. taco seasoning
1-1/2 cups shredded fiesta blend cheese
1-1/2 cups salsa, divided
1/2 can refried beans
Combine ground turkey, crushed Doritos, egg and taco seasoning and 1 cup of salsa. Form mixture into a loaf and placed in a greased loaf pan. Spread refried beans over the top of the meatloaf. Drizzle remaining salsa over the top. Bake at 400 degree for 50 minutes, or until internal temperature reaches 160 degrees. Sprinkle remaining cheese on top and bake and additional 5 minutes or until cheese is melted.
*This is very yummy and I love it served with a little bit of sour cream. I make a double batch and freeze the second meatloaf. To cook from frozen, thaw in refrigerator for 1-2 days and then cook according to the directions above.
Monday, July 2, 2012
Snow Cone Syrup
Snow Cone Syrup/Shaved Ice Syrup
3/4 cup water*
3/4 cup sugar*
1 packet unsweetened "koolaid" OR 1-2 tsp. flavored extract
Heat water and sugar together until the sugar is completely dissolved. This only takes a few minutes. Once that is done, mix in the koolaid or flavored extract. Allow to cool, and then use it for your shaved ice or slushee mix.
*The original recipe that I came across said to mix 1 cup of water and 2 cups of sugar with 1 packet of koolaid. For me, this was just WAY too much sugar for me to even consider making it. I made it with the proportions listed above and it was absolutely perfect. Sweet, but not rot your teeth out sweet.
3/4 cup water*
3/4 cup sugar*
1 packet unsweetened "koolaid" OR 1-2 tsp. flavored extract
Heat water and sugar together until the sugar is completely dissolved. This only takes a few minutes. Once that is done, mix in the koolaid or flavored extract. Allow to cool, and then use it for your shaved ice or slushee mix.
*The original recipe that I came across said to mix 1 cup of water and 2 cups of sugar with 1 packet of koolaid. For me, this was just WAY too much sugar for me to even consider making it. I made it with the proportions listed above and it was absolutely perfect. Sweet, but not rot your teeth out sweet.
Homemade Croutons
Homemade Croutons
Source: Savory Sweet Life
3 cups cubed bread
3 tbsp. melted butter or olive oil
1/2 teaspoon garlic salt
1 teaspoon dried parsley flakes
Preheat over to 350 degrees. Mix melted butter, garlic powder/salt, and parsley flakes until garlic salt is dissolved and mixture is clump free. Toss butter mixture with cubed bread in a bowl until cubes are evenly coated. Spread coated bread cubes on a cookie sheet in a single layer. Bake for 15 minutes and check to see if they are dry, crispy, and golden brown. Stir the croutons around and bake for an additional 15 minutes until done. Store croutons in air-tight container or ziplock bag.
*Cooking time will vary depending so watch carefully the first few times you make them because nothing is worse than burnt croutons!
Source: Savory Sweet Life
3 cups cubed bread
3 tbsp. melted butter or olive oil
1/2 teaspoon garlic salt
1 teaspoon dried parsley flakes
Preheat over to 350 degrees. Mix melted butter, garlic powder/salt, and parsley flakes until garlic salt is dissolved and mixture is clump free. Toss butter mixture with cubed bread in a bowl until cubes are evenly coated. Spread coated bread cubes on a cookie sheet in a single layer. Bake for 15 minutes and check to see if they are dry, crispy, and golden brown. Stir the croutons around and bake for an additional 15 minutes until done. Store croutons in air-tight container or ziplock bag.
*Cooking time will vary depending so watch carefully the first few times you make them because nothing is worse than burnt croutons!
Homemade (Quick) Pizza Dough
Source: AllRecipes.com
Homemade (Quick) Pizza Dough
3 cups all-purpose flour
2-1/4 tsp. active dry yeast (or 1 pkg)
2 Tbsp. vegetable oil (or olive)
1 tsp. salt
1/2 Tbsp. sugar
1 cup warm water (110 degrees F)
1. Preheat oven to 375 degrees.
2. Combine all dry ingredients in a large bowl. Add in warm water and oil. Mix together until a soft dough forms, adding additional flour as needed. Turn out onto a lightly floured surface and gently kneed dough for 2-3 minutes.
3. If you desire a thin crust pizza, spread dough out onto a large pizza pan immediately, prick with a fork and bake for 5 minutes. If you want a thicker crust, allow dough to rest for 5-10 minutes and then spread the dough out onto a large pizza pan. Prick dough with a fork, and bake for 5 minutes.
4. Remove dough from oven and then proceed to top with sauce and your favorite toppings. Return to oven and bake for approximately 15-17 minutes or until crust starts to brown.
Makes 1 pizza.
*This dough is very yummy and one of the best "quick" doughs I have made so far. If you're like me and you need a dough that doesn't have to rest for several hours before cooking, because you forgot about it until the last minute, then this is the dough for you. I use my KitchenAid mixer to mix up the dough and it's ready in no time at all. I also prefer to make each batch of dough separately, even when making multiple pizzas, because then my crusts turn out better (and you don't have one that's a whole lot thicker/thinner than the other one). I normally mix up one batch of dough, and then when I am kneading the dough I have a second batch mixing up. Works well for me. A batch of this dough can be turned into several mini pizzas or calzones easily.
**I have since edited this recipe to reduce the sugar to 1/2 tablespoon (from 1 tablespoon) because I found that it works just as well with the reduced sugar, and it's a less of a "sweet" dough when the sugar is reduced. It's still very yummy and absolutely perfect for a "quick" pizza dough.
Homemade (Quick) Pizza Dough
3 cups all-purpose flour
2-1/4 tsp. active dry yeast (or 1 pkg)
2 Tbsp. vegetable oil (or olive)
1 tsp. salt
1/2 Tbsp. sugar
1 cup warm water (110 degrees F)
1. Preheat oven to 375 degrees.
2. Combine all dry ingredients in a large bowl. Add in warm water and oil. Mix together until a soft dough forms, adding additional flour as needed. Turn out onto a lightly floured surface and gently kneed dough for 2-3 minutes.
3. If you desire a thin crust pizza, spread dough out onto a large pizza pan immediately, prick with a fork and bake for 5 minutes. If you want a thicker crust, allow dough to rest for 5-10 minutes and then spread the dough out onto a large pizza pan. Prick dough with a fork, and bake for 5 minutes.
4. Remove dough from oven and then proceed to top with sauce and your favorite toppings. Return to oven and bake for approximately 15-17 minutes or until crust starts to brown.
Makes 1 pizza.
*This dough is very yummy and one of the best "quick" doughs I have made so far. If you're like me and you need a dough that doesn't have to rest for several hours before cooking, because you forgot about it until the last minute, then this is the dough for you. I use my KitchenAid mixer to mix up the dough and it's ready in no time at all. I also prefer to make each batch of dough separately, even when making multiple pizzas, because then my crusts turn out better (and you don't have one that's a whole lot thicker/thinner than the other one). I normally mix up one batch of dough, and then when I am kneading the dough I have a second batch mixing up. Works well for me. A batch of this dough can be turned into several mini pizzas or calzones easily.
**I have since edited this recipe to reduce the sugar to 1/2 tablespoon (from 1 tablespoon) because I found that it works just as well with the reduced sugar, and it's a less of a "sweet" dough when the sugar is reduced. It's still very yummy and absolutely perfect for a "quick" pizza dough.
Homemade Pizza/Marinara Sauce
Source: AllRecipes.com
Homemade Pizza/Marinara Sauce
3 tsp jarred minced garlic
1 (29 oz.) can tomato puree
1 (28 oz.) can crushed tomatoes
2 Tbsp. brown sugar
1 Tbsp. Italian seasoning
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
Combine all ingredients and simmer on low to medium heat, uncovered, for about 30 minutes to allow flavors to blend. Use as a marinara sauce or pizza sauce. Store leftovers in the refrigerator for up to one week or freeze in one cup portions for later use.
Homemade Pizza/Marinara Sauce
3 tsp jarred minced garlic
1 (29 oz.) can tomato puree
1 (28 oz.) can crushed tomatoes
2 Tbsp. brown sugar
1 Tbsp. Italian seasoning
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
Combine all ingredients and simmer on low to medium heat, uncovered, for about 30 minutes to allow flavors to blend. Use as a marinara sauce or pizza sauce. Store leftovers in the refrigerator for up to one week or freeze in one cup portions for later use.
Monday, June 25, 2012
Chicken Pot Pie
If you're the type that buys pot pies from the store occasionally, if you try this basic recipe (that you can tweak any way you like), I practically guarantee that you won't go back to the store bought ones again. It took me all of 5 minutes to literally throw this recipe together and in the oven and it tasted just as simple and yummy as the store bought itty bitty ones that you need more than one of to feed a "healthy" person.
Chicken Pot Pie
Source: Never trust a skinny cook...
2 pie crusts (dough), uncooked (homemade or store bought)
1 cup shredded chicken breasts or 1-1/2 cups diced chicken*
1 can cream of chicken soup, undiluted
1 can of mixed vegetables***
1. Spray pie plate with cooking spray. Roll out one pie crust and fill the bottom of the pie plate and up the sides.
2. Mix together remaining ingredients and fill the crust.
3. Top with second pie crust, pinching edges/seams to seal.
4. Bake according to the pie crust directions (if store bought), until crust is golden brown and no longer doughy. ***I baked mine at 425 for about 30 minutes before it was done.
*I used 1 cup shredded chicken because that's what I had on hand. It's definitely more visually appealing with diced chicken, but still very yummy.
**You can substitute fresh of frozen veggies that have been steamed and add in about 1/4 cup water.
This recipe is very easily customized. Mix up what veggies you use. Change up how you season and cook the chicken that you use. Add in some seasonings that you like to change up the flavor, etc.
*****
11/07/12
I recently made this again and changed things up a bit. I used:
2 pie crusts (dough), uncooked (homemade or store bought)
2 cups shredded chicken breasts
1 large can cream of chicken soup, undiluted (or three small)
3 cans of mixed vegetables (drain 1 can, use 2 undrained)
1 can of diced potatoes, drained
I made this in a 9x11 casserole dish. One crust on the bottom of the pan, one on top of the filling. Worked great and spread the dish even farther. YUMMY!!!
On this pot pie, I cut apart the top crust to fit. You really don't have to do this, but that's why it looks so funky.
Baked Zucchini Chips
These are absolutely yummy!!! My husband (who was requesting fried zucchini) absolutely loved this version (Score for not having to go fried!). Our 33 month old son (who loves veggies) gobbled these up as quickly as he could.
(Only a small amount of what "Bubba" cooked up into)
Baked Zucchini Chips
Source: Never trust a skinny cook...
1/4 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1 tsp seasoned salt
1 tsp garlic powder
1 cup water
1 large zucchini (**don't go for a "Big Bubba" or you'll need to double the dry ingredients)
1. Slice your zucchini into "chips". I used a mandolin slicer for this. Warning: Don't let your husband use your slicer unless you're sure he won't cut himself. (Love you honey!)
2. Mix all of the dry ingredients together.
3. Spray your cooking rack (you want the heat/air to circulate on both sides at the same time, so they cook best on a rack and not on a baking sheet) with nonstick cooking spray or cooking oil.
4. Dip your slices of zucchini into the milk and then immediately in the dry ingredients, making sure to coat both sides. Place on cooking rack in a single layer.
5. Bake at 425 degrees F for approximately 30 minutes or until browned and crisp. Eat right away or they will become soggy. We ate ours with a small amount of homemade pizza/marinara sauce.
*We used a really huge zucchini that I referred to as Big Bubba and I had to double the dry ingredients. This zucchini was about 12 inches long and 3 inches in diameter. If using a "normal" size zucchini, the listed amount of dry ingredients should be fine.
(Only a small amount of what "Bubba" cooked up into)
Baked Zucchini Chips
Source: Never trust a skinny cook...
1/4 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1 tsp seasoned salt
1 tsp garlic powder
1 cup water
1 large zucchini (**don't go for a "Big Bubba" or you'll need to double the dry ingredients)
1. Slice your zucchini into "chips". I used a mandolin slicer for this. Warning: Don't let your husband use your slicer unless you're sure he won't cut himself. (Love you honey!)
2. Mix all of the dry ingredients together.
3. Spray your cooking rack (you want the heat/air to circulate on both sides at the same time, so they cook best on a rack and not on a baking sheet) with nonstick cooking spray or cooking oil.
4. Dip your slices of zucchini into the milk and then immediately in the dry ingredients, making sure to coat both sides. Place on cooking rack in a single layer.
5. Bake at 425 degrees F for approximately 30 minutes or until browned and crisp. Eat right away or they will become soggy. We ate ours with a small amount of homemade pizza/marinara sauce.
*We used a really huge zucchini that I referred to as Big Bubba and I had to double the dry ingredients. This zucchini was about 12 inches long and 3 inches in diameter. If using a "normal" size zucchini, the listed amount of dry ingredients should be fine.
Thursday, June 21, 2012
Uncrustable PB&J Sandwiches
"Uncrustable" PB&J Sandwiches
Per Sandwich:
2 pieces of fresh (aka very soft) bread
Peanut butter
Jelly/jam (I use jam because it spreads easier than jelly)
Spread a thin layer of peanut butter on both slices of bread (this keeps the bread from getting soggy on one side), in the middle of the bread slice leaving about 1/4" plain bread all around the outsides. On one piece, spread a layer of jam/jelly on top of the peanut butter. Place the two pieces of bread together with the fillings on the inside. Use an "uncrustable" sandwich sealer to cut the bread crusts off and seal the sandwich - a two step process, but is very easy. I use the "Wonder Sandwich Sealer N Decruster" (bought at Walmart), and with this particular one, there is very little bread lost (I turn the crusts into croutons or breadcrumbs) unlike the round sandwich sealers. I then bag and freeze the sandwiches. I make mine in bulk - at least one loaf of bread at a time, but the last time I made them I made four loaves of bread into uncrustables. It made about 48 sandwiches.
Makes 1 sandwich.
Peanut butter on both sides of bread.
Jam on top of the peanut butter on one side of the bread.
Line up the sandwich sealer and decruster. And press down to first decrust, and then to seal (white first, and then blue second).
Remove the excess bread.
Yummy homemade uncrustables!
Per Sandwich:
2 pieces of fresh (aka very soft) bread
Peanut butter
Jelly/jam (I use jam because it spreads easier than jelly)
Spread a thin layer of peanut butter on both slices of bread (this keeps the bread from getting soggy on one side), in the middle of the bread slice leaving about 1/4" plain bread all around the outsides. On one piece, spread a layer of jam/jelly on top of the peanut butter. Place the two pieces of bread together with the fillings on the inside. Use an "uncrustable" sandwich sealer to cut the bread crusts off and seal the sandwich - a two step process, but is very easy. I use the "Wonder Sandwich Sealer N Decruster" (bought at Walmart), and with this particular one, there is very little bread lost (I turn the crusts into croutons or breadcrumbs) unlike the round sandwich sealers. I then bag and freeze the sandwiches. I make mine in bulk - at least one loaf of bread at a time, but the last time I made them I made four loaves of bread into uncrustables. It made about 48 sandwiches.
Makes 1 sandwich.
Peanut butter on both sides of bread.
Jam on top of the peanut butter on one side of the bread.
Line up the sandwich sealer and decruster. And press down to first decrust, and then to seal (white first, and then blue second).
Remove the excess bread.
Yummy homemade uncrustables!
Tuesday, May 8, 2012
Oreo Fudge Ice Cream Cake
Ice Cream Cake
1-1/3 boxes of honey graham crackers (approximate amount)
1/2 gallon ice cream (I used vanilla), softened
2/3 pkg. Oreo cookies, broken
1 jar hot fudge sauce, warmed
1 large container whipped cream, thawed
In a large pan (I used a large and deep lasagna pan), layer graham crackers on the bottom. Top with 1/2 of the ice cream; repeat graham cracker layer. Top with 1/2 of the whipped cream. Sprinkle with 1/2 of the broken cookies, and drizzle with 1/2 of the hot fudge sauce. Repeat layers above for a second full layer (graham crackers, remaining ice cream, graham cracker, remaining whipped cream, broken cookies and hot fudge sauce). Cover and freeze. This can be eaten the same day as made, but if you make it a few days ahead of time, the graham crackers will soften and it will be a different (but still wonderful) texture.
This recipe is absolutely a wonderful and RICH dessert and can be customized in so many ways. You can use honey graham cracker or chocolate. You can use any flavor of ice cream. You can use any candy or cookie, crushed or crumbled for the topping. You can use hot fudge sauce, caramel sauce, chocolate syrup, strawberry syrup, etc. The possibilities are endless. This make a HUGE ice cream cake for a very reasonable price. Mine came out to approximately $12.50 for the entire cake including the pan that I had to buy because I didn't have an extra pan (and the pan alone was $1.88!). You can make this in smaller amounts (only one layer, in an 8x8 pan, etc.) or you can make the large "cake" and enjoy the fruits of your labor. YUMMY!!!
***After eating this dessert several times, I've decided that in the future I'm only making it one layer deep and not the double layer. It's a very rich and yummy dessert, but for our family, one layer thick is more than plenty. So the approximate amounts listed would then make two ice cream cakes instead of just one deep one. :)
Fruit Salad
Source: AllRecipes.com
Fruit Salad
2 (20 oz) cans pineapple chunks, drained and juice reserved
4 apples (I used McIntosh or Gala), cored and diced
4 firm bananas, peeled and sliced
1 lb. strawberries
1 can (21 oz) peach pie filling
*Any other fresh fruit that you wish to add (grapes - cut in half, blueberries, peeled and separated clementines, etc)
1.In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
2.In a large salad bowl, combine the pineapple chunks and diced strawberries.
3.Remove apples from pineapple juice and add to pineapple/strawberry mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
4.Remove bananas from pineapple juice and add to pineapple/strawberry/apple mixture.
5. Add pie filling and mix well. Chill and serve.
Makes about 16 servings.
*This recipe was awesome. The easiest and very yummy fruit salad. It was a big hit with my family, and will definitely be repeated many times. You can easily customize this recipe to whatever fresh fruit is available and what you're craving. I was hesitant to make it because of using the pie filling, but it added a nice "sauce" to the fruit salad without having to worry about taking it to a picnic and it wasn't overly sweet like I was afraid that it would be.
Fruit Salad
2 (20 oz) cans pineapple chunks, drained and juice reserved
4 apples (I used McIntosh or Gala), cored and diced
4 firm bananas, peeled and sliced
1 lb. strawberries
1 can (21 oz) peach pie filling
*Any other fresh fruit that you wish to add (grapes - cut in half, blueberries, peeled and separated clementines, etc)
1.In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
2.In a large salad bowl, combine the pineapple chunks and diced strawberries.
3.Remove apples from pineapple juice and add to pineapple/strawberry mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
4.Remove bananas from pineapple juice and add to pineapple/strawberry/apple mixture.
5. Add pie filling and mix well. Chill and serve.
Makes about 16 servings.
*This recipe was awesome. The easiest and very yummy fruit salad. It was a big hit with my family, and will definitely be repeated many times. You can easily customize this recipe to whatever fresh fruit is available and what you're craving. I was hesitant to make it because of using the pie filling, but it added a nice "sauce" to the fruit salad without having to worry about taking it to a picnic and it wasn't overly sweet like I was afraid that it would be.
Tuesday, April 17, 2012
Chicken Parmesan Meatloaf
Source: What's Cookin', Chicago?
(Image borrowed from What's Cookin', Chicago?)
Chicken Parmesan Meatloaf
1.25 lbs ground turkey
1 egg
1/4 cup breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 tsp minced garlic (refrigerated kind)
1 Tbsp dried minced onion
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
1/2 cup pasta sauce (homemade or store bought)
1/2 cup shredded mozzarella cheese
1. Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
2. In a large bowl, combine the ground turkey, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Do not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
3. Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the shredded mozzarella cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
4. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing.
Freezer Directions: Prepare the meatloaf mixture as directed and place in a disposable loaf pan. Top the meatloaf with pasta sauce before freezing and then bake from frozen, uncovered for 55-60 minutes on a baking sheet. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing.
*This was wonderful and will definitely be a repeat in our household. Very yummy and easy to make and we already have a second batch in the freezer waiting to be cooked another day.
Chicken Parmesan Meatloaf
1.25 lbs ground turkey
1 egg
1/4 cup breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 tsp minced garlic (refrigerated kind)
1 Tbsp dried minced onion
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
1/2 cup pasta sauce (homemade or store bought)
1/2 cup shredded mozzarella cheese
1. Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
2. In a large bowl, combine the ground turkey, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Do not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
3. Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the shredded mozzarella cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
4. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing.
Freezer Directions: Prepare the meatloaf mixture as directed and place in a disposable loaf pan. Top the meatloaf with pasta sauce before freezing and then bake from frozen, uncovered for 55-60 minutes on a baking sheet. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing.
*This was wonderful and will definitely be a repeat in our household. Very yummy and easy to make and we already have a second batch in the freezer waiting to be cooked another day.
Monday, April 9, 2012
Meatball Sub Casserole
Meatball Sub Casserole
Source: Semi Homemade Mom
1 pkg frozen meatballs
1 loaf french bread, sliced 1 inch thick
1 jar pasta sauce
2 cups shredded mozzarella cheese
8 oz cream cheese, softened
1/2 cup mayo
2 tsp minced garlic
1 tablespoon Italian seasoning
Cook frozen meatballs according to package directions. Meanwhile, place bread slices on the bottom of a 9x13 baking pan. Mix cream cheese, mayo, garlic, and Italian seasoning. Spread cream cheese mixture over bread slices being generous. Place meatballs over bread slices, pour pasta sauce over meatballs, and top with shredded mozzarella. Bake at 350 for 30 minutes.
*I used one portion of homemade turkey meatballs instead of frozen. Since they were already cooked, I just thawed them and warmed them slightly first. I also used a "fat" loaf of french bread, which ended up making two pans (9x13) worth of bread slices, and the cream cheese mixture was plenty to cover all of the bread slices. I made one pan completely and baked it and we had it for dinner. Yummy! The other pan, I covered the bread slices with the cream cheese mixture and then topped with another batch of meatballs and proceeded to cover and freeze. I decided to add the pasta sauce and mozzarella when baking later. This was a very yummy meal and was a hit with all.
**Note: I was worried when I dug into this and some of the bread was notably soggy. This didn't affect the yumminess of the recipe at all.
Wednesday, April 4, 2012
French Toast Sticks
French Toast Sticks
Source: Once A Month Mom
30 slices bread (approximately 1 loaf of sandwich bread)
0.25 cups butter, melted
8 eggs
1.33 cups milk
2 teaspoons vanilla
1 teaspoon cinnamon
Preheat oven to 350 degrees. In a large bowl mix all ingredients except sliced bread. Spray a cookie sheet with cooking spray. Dip bread, one by one, in the batter until coated and then place on the cookie sheet. Bake for 30 minutes turning over half-way through to ensure even cooking on both sides. When done, remove to cooling rack. Slice into thirds (I used a pizza cutter). Serve or freeze.
Freezing Directions:
Allow to cool on cooling rack completely or place on a cool cookie sheet and place in freezer for 10-15 minutes or until partially frozen (flash freezing). Place in Ziploc freezer bag and place in freezer until ready to use. To serve: microwave 30-45 seconds.
*The original recipe called for adding 1/3 cup of sugar, but I forgot to add that in and it wasn't missed by us, but I don't like my foods really sweet either. It also said to cut the bread into thirds before dipping them in the coating, but this didn't work for me. It was much easier to do the whole slices and then cut after baking. Same taste in the end.
Pizza Bake
Pizza Bake
Source: Six Sisters' Stuff
1-1/2 lbs. ground beef
1 medium onion, diced
1 green bell pepper, diced
1 (6 oz.) pkg. sliced turkey pepperoni, cut into quarter pieces
4 oz. (1 cup) shredded mozzarella cheese
8 oz. (2 cups) shredded cheddar cheese***
12 oz. mini penne noodles, cooked
15 oz. pizza sauce
26 oz. spaghetti sauce
Brown meat, onion and pepper in frying pan. Drain grease and add pizza sauce and spaghetti sauce. *Combine all ingredients in a large crock pot (spray with non-stick spray first). Cook on HIGH for 30 minutes and then LOW for 2 or 3 hours until the cheese melts.
*This can also be baked in the oven. I divided mine into two 8x8 pans (this was pushing it because they were both filled to the MAX), covered and baked for about 30-45 minutes or until heated through and cheese is melted.
**This recipe makes a HUGE batch and is easily two meals. We baked one pan, and the other pan went into the freezer for later. There is still over half of a pan left after eating dinner.
***I forgot to add this in, and it wasn't missed. I'll probably add it in the next time I make it though to see how we like it when it's more cheesy.
Saturday, March 31, 2012
Turkey Meatballs (bulk cooking)
Turkey Meatballs
Source: Open-faced Meatball Sandwiches
1 cup egg substitute (or 4 eggs, whisked)
2 cups soft Italian bread crumbs
2 Tbsp. dry minced onion
2 garlic cloves, minced
2 teaspoon onion powder
2 teaspoon dried oregano
2 teaspoon dried basil
5 pounds lean ground turkey
Combine all ingredients and mix well. Shape into meatballs using a small cookie scoop, and place on baking sheets lined with parchment paper (or sprayed with non-stick cooking spray. (Yes, I learned this lesson the HARD way.) Bake in the oven at 400 degrees for 15-20 minutes. Allow to cool and separate into four batches of meatballs. Freeze the batches you don't plan to use in the immediate future.
Makes four batches of meatballs (using the small cookie scoop, it comes out to about 36-40 meatballs per batch). One batch equals one meal's worth of meatballs for a recipe.
*This recipe is also great for making turkey burgers, turkey meatloaf, etc.
Friday, March 16, 2012
Chicken Enchiladas
Chicken Enchiladas
Source: I was given this recipe by my sister a few years ago after having this for dinner at her house once. I have no idea where she got the recipe from, but I assume it was a friend. This is how I now make this recipe.
Flour tortillas (Fajita size)
1 medium onion, chopped
1 tbsp. vegetable oil
2 tsp. chili powder
2 tsp. garlic powder
2-3 tsp. ground cumin
2 pkgs. (8 oz. each) cream cheese
6 cups cooked and shredded chicken
1-1/2 to 2 cups salsa
3 cups shredded cheddar cheese
1/2 cup chopped black olives (I use 1/2 of a small can of diced olives)
2 large cans enchilada sauce (Use your favorite, red or green. I don't like the taste of red, so we always use green. I also use a smaller amount of sauce)
1. If your flour tortillas are not already cooked (not the most common type), heat oven to 350ºF. Wrap the tortillas into a foil packet and heat in the oven for 8-10 minutes. Turn the oven off and kept the tortillas in the oven until ready to use. (I don't ever do this step, because I buy the normal flour tortillas found with the bread.)
2. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the onion and cook stirring often, for about 5 minutes or until soft. Stir in the chili powder, garlic powder and cumin. Add the cream cheese and cook over low heat, breaking up the cheese with a wooden spoon until melted. Add the chicken and salsa. Cook over medium heat, stirring often for 2-3 minutes.
3. Remove pan from heat. Stir in 2 cups of the cheddar cheese and olives.
4. Remove the flour tortillas from the oven. Spread about 1/4 cup enchilada sauce in the bottom of two 9x13-inch baking dishes (or four 8x8 pans).
5. Spoon about 1/3 cup of the chicken mixture slightly below the center of each tortilla. Roll up from the bottom and arrange seam side down in the baking dish. Top with remaining enchilada sauce and sprinkle with remaining cheese. Bake for 15-20 minutes at 350ºF or until hot and bubbly. Serve right away.
I make my recipe into four 8x8 pans since we aren't big on eating enchilada leftovers for days. I can fit six in each pan (five side by side, and one at the top of the pan). I bake one pan and freeze the other three. For a serving, two enchiladas per adult is plenty and one for a child. I eat mine with sour cream. Yum, yum, yum!
To freeze: Prepare as directed, but do not bake. Cover with a double foil layer and freeze. To bake from frozen, heat oven to 350 degrees and bake covered for about 60 to 90 minutes. Checking after 60 minutes to see if warmed throughout. Can be thawed in the refrigerator overnight and then baked for about 30 minutes (covered).
Buffalo Chicken Stuffed Shells
Buffalo Chicken Stuffed Shells
Source: Once A Month Mom
12 oz. box jumbo shell pasta
2.5 cups marinara sauce
0.5 cup buffalo wing sauce (more or less depending on heat preference)
2 cups cooked and shredded boneless, skinless chicken breast
16 oz. nonfat cottage cheese
0.5 cup egg substitute
1 cup shredded part-skim Mozzarella cheese
Cook pasta shells according to package in boiling, salted water, until al dente. Drain water and allow to cool to the touch. Combine marinara and buffalo wing sauce in a bowl. In another bowl, combine shredded chicken, egg substitute, and cottage cheese until well-combined.
Spread 1 cup sauce on the bottom of two 8×8 baking dishes. Stuff shells with chicken mixture, about 1 Tablespoon per shell. Place in sauce-covered dish. Cover shells with remaining sauce and sprinkle with shredded Mozzarella. Bake at 350F about 30 minutes or until heated through and cheese is melted. IF desired, sprinkle with blue cheese crumbles (calories extra).
Freezing Directions:
Prepare as above, except DO NOT bake. Instead, cover with foil, label, and freeze. To serve: Thaw in fridge. Bake at 350F about 30 minutes or until heated through and cheese is melted. IF desired, sprinkle with blue cheese crumbles (calories extra).
Servings: 12 (3 stuffed shells per serving)
Nutritional Information: Servings: 12 • Calories: 267 • Fat: 6.6 • Carbs: 29.7 • Protein: 20.1 • Fiber: 2.4 • Weight Watcher Points Plus: 7
My thoughts: I made this recipe as-is to try it out (but didn't use any blue cheese crumbles since we aren't fans of blue cheese). The verdict from the family was as follows. Husband loved it and said it was perfect. Toddler (30 months old) gobbled it up despite the bit of kick to it. Daughter (age 11) said that it was a bit too spicy (which is odd since she's had spicier foods) but still really liked it. I'm the oddball out. I liked the taste of the buffalo marinara sauce, but I didn't like the stuffing in the shells at all. I practically gutted my shells to eat them. This is not to say that someone who normally loves stuffed shells wouldn't love this, because I don't normally love stuffed shells. It's more like I just kind of tolerate them. Lol. We have another 8x8 square pan of this premade in the freezer for another day, since this recipe makes two 8x8 (or one 9x13) pans worth of stuffed shells. This is definitely a keeper recipe for my family.
***
January 2013
Updated thoughts on this dish: I was three months pregnant when I first had this dish, and I now blame that for my issues that I had in the beginning. I made it, and had it as-is without any issues recently. No texture issues, no gutting the shells, etc. It was very yummy and will definitely be a more regularly served dish around here now.
Friday, February 24, 2012
Pepperoni Rolls
This recipe has LOTS of room for modification and still turn out great.
Pepperoni Roll/Log
Bread/pizza dough (enough for 1 loaf of bread or 1 pizza per roll)
Pepperoni
Mozzarella cheese, shredded
Italian seasoning
Garlic powder
Any other favorite pizza toppings
Roll out dough into a square/rectangle around 11 inches wide. I used a premade canned pizza dough and just rolled it out and then made it into an even layer - mine ended up a rectangle. Then you are going to cover the dough completely (don't leave an edge) with your meat and other pizza topppings. Top with a light layer of mozzarella cheese. Sprinkle with Italian seasoning (don't go too heavy on this) and garlic powder. Then you're going to roll up your pizza into a log. Start at one end (the narrow end if it's in a rectangle), and tightly (and carefully when you're starting to roll) it up into a log. Once done, place on your baking sheet and cook in a preheated 375 degree oven for 15-20 minutes. The crust will be golden brown and when you flick it, it will make a thump - similar to testing cooked bread. Now here is the really important step: Do not cut into the log/plan to eat it, until it cools. This give the dough that's all the way in the center the ability to cook completely. It also makes it much easier to cut into slices. This can be served cooled with warmed pizza sauce to dip in and it still tastes absolutely yummy. It only takes about an hour for it to cool.
Ok, now on to my notes. I cut my log in half and separated it before cooking since I wanted to leave no room for error on the dough cooking all the way through. It was perfect the way it was. Also, most people brush melted butter or an egg wash on the top on the rolls before baking but I skipped this step and I think it wasn't necessary anyways. Might be if you use bread dough, but I'm not sure. Some people slice their roll into slices (kind of like you would for cinnamon buns) before baking and have great results. I might try that another time.
Pepperoni Roll/Log
Bread/pizza dough (enough for 1 loaf of bread or 1 pizza per roll)
Pepperoni
Mozzarella cheese, shredded
Italian seasoning
Garlic powder
Any other favorite pizza toppings
Roll out dough into a square/rectangle around 11 inches wide. I used a premade canned pizza dough and just rolled it out and then made it into an even layer - mine ended up a rectangle. Then you are going to cover the dough completely (don't leave an edge) with your meat and other pizza topppings. Top with a light layer of mozzarella cheese. Sprinkle with Italian seasoning (don't go too heavy on this) and garlic powder. Then you're going to roll up your pizza into a log. Start at one end (the narrow end if it's in a rectangle), and tightly (and carefully when you're starting to roll) it up into a log. Once done, place on your baking sheet and cook in a preheated 375 degree oven for 15-20 minutes. The crust will be golden brown and when you flick it, it will make a thump - similar to testing cooked bread. Now here is the really important step: Do not cut into the log/plan to eat it, until it cools. This give the dough that's all the way in the center the ability to cook completely. It also makes it much easier to cut into slices. This can be served cooled with warmed pizza sauce to dip in and it still tastes absolutely yummy. It only takes about an hour for it to cool.
Ok, now on to my notes. I cut my log in half and separated it before cooking since I wanted to leave no room for error on the dough cooking all the way through. It was perfect the way it was. Also, most people brush melted butter or an egg wash on the top on the rolls before baking but I skipped this step and I think it wasn't necessary anyways. Might be if you use bread dough, but I'm not sure. Some people slice their roll into slices (kind of like you would for cinnamon buns) before baking and have great results. I might try that another time.
Thursday, February 16, 2012
3-2-1 Cake for One
There's a cake recipe that I've seen a lot lately that almost sounded too good to be true because it was extremely simple to make, extremely simple in ingredients AND low calorie too! This recipe allows you to make a single serving of just about any type of cake that is really low in calories.
3-2-1 Cake for One
1 box Angel Food cake mix*
1 box cake mix, any flavor
Mix the two dry cake mixes together in a gallon size zip lock bag (or a sealable container). Do not add anything else to it.
When you're ready to make your personal cake, place 3 tablespoons dry cake mix in a bowl, mix with 2 tablespoons water. Microwave on high for 1 minute. Voila! Your personal cake is ready!
The cake (once cooled) is very fluffy and yummy. I topped mine with a small amount of low-fat whipped cream. I figured everybody who tries this is probably going to go the route of making a chocolate cake of some sort, so I tried a lemon cake mix. It was great.
*The key to this recipe working (from what I understand) is that you MUST use an Angel Food cake mix as 1/2 of the recipe. I don't know what would happen if you don't, but it works absolutely great so I'm not messing with it.
UPDATE: I've since tried this with a chocolate cake mix. I had my doubts as to how it would taste because it didn't mix up quite like the lemon mix did, and it didn't smell as yummy when it cooked. Once it cooled (I don't like warm cake), I ate it plain and it was very yummy. Definitely took care of my chocolate craving.
3-2-1 Cake for One
1 box Angel Food cake mix*
1 box cake mix, any flavor
Mix the two dry cake mixes together in a gallon size zip lock bag (or a sealable container). Do not add anything else to it.
When you're ready to make your personal cake, place 3 tablespoons dry cake mix in a bowl, mix with 2 tablespoons water. Microwave on high for 1 minute. Voila! Your personal cake is ready!
The cake (once cooled) is very fluffy and yummy. I topped mine with a small amount of low-fat whipped cream. I figured everybody who tries this is probably going to go the route of making a chocolate cake of some sort, so I tried a lemon cake mix. It was great.
*The key to this recipe working (from what I understand) is that you MUST use an Angel Food cake mix as 1/2 of the recipe. I don't know what would happen if you don't, but it works absolutely great so I'm not messing with it.
UPDATE: I've since tried this with a chocolate cake mix. I had my doubts as to how it would taste because it didn't mix up quite like the lemon mix did, and it didn't smell as yummy when it cooked. Once it cooled (I don't like warm cake), I ate it plain and it was very yummy. Definitely took care of my chocolate craving.
Beef & Black Bean Tostizzas
For the second night in a row, Semi Homemade Mom was the source of our dinner tonight.
Beef & Black Bean Tostizzas
1.5 lb ground beef
1 packet taco seasoning
15oz can black beans
1 cup salsa
2 cans Pillsbury Grands rolls (Southern Style)
Shredded monterey jack or cheddar cheese
Brown the ground beef and drain off fat. Return to pan and add taco seasoning and 2/3 cup water. Cook over medium heat until liquid is absorbed. Cool slightly. Add salsa and drained black beans, mix well.
On ungreased cookie sheets (I used parchment paper for easier clean up) press out each Grands roll to an approx. 4.5 inch circle. I fit four on each cookie sheet, and cooked them in two batches (two cookie sheets at a time).
Top each flattened roll with two heaping tablespoonfuls of the beef filling leaving 1/4 in. edge around. Top with shredded cheese. Bake at 350 for 18-20 minutes or until rolls are brown on the edges and cheese is melted.
Place on wire racks to cool completely while you assemble 2nd batch of tostizzas and bake. Once cool, wrap each individually in foil and place 4 at a time in a freezer bag.
My thoughts:
My family really liked this recipe. I loved the ease of making it, and it tasted great. My daughter, who is the "Don't mess with my tacos!" type, loved it and requested it to be added to her recipe book. The toddler didn't eat his, but he wasn't hungry at all. Even the husband, who is sick with a cold, really enjoyed it. We all ate ours differently. I topped mine with chopped tomatoes, diced jalapenos and a small amount of sour cream. The husband topped his with guacamole, and the daughter ate hers as-is.
The recipe madeeight (oops, I can't count) sixteen tostizzas and three large burritos. Yum, yum, yum!
Beef & Black Bean Tostizzas
1.5 lb ground beef
1 packet taco seasoning
15oz can black beans
1 cup salsa
2 cans Pillsbury Grands rolls (Southern Style)
Shredded monterey jack or cheddar cheese
Brown the ground beef and drain off fat. Return to pan and add taco seasoning and 2/3 cup water. Cook over medium heat until liquid is absorbed. Cool slightly. Add salsa and drained black beans, mix well.
On ungreased cookie sheets (I used parchment paper for easier clean up) press out each Grands roll to an approx. 4.5 inch circle. I fit four on each cookie sheet, and cooked them in two batches (two cookie sheets at a time).
Top each flattened roll with two heaping tablespoonfuls of the beef filling leaving 1/4 in. edge around. Top with shredded cheese. Bake at 350 for 18-20 minutes or until rolls are brown on the edges and cheese is melted.
Place on wire racks to cool completely while you assemble 2nd batch of tostizzas and bake. Once cool, wrap each individually in foil and place 4 at a time in a freezer bag.
My thoughts:
My family really liked this recipe. I loved the ease of making it, and it tasted great. My daughter, who is the "Don't mess with my tacos!" type, loved it and requested it to be added to her recipe book. The toddler didn't eat his, but he wasn't hungry at all. Even the husband, who is sick with a cold, really enjoyed it. We all ate ours differently. I topped mine with chopped tomatoes, diced jalapenos and a small amount of sour cream. The husband topped his with guacamole, and the daughter ate hers as-is.
The recipe made
Wednesday, February 15, 2012
Grilled Cheeseburger Wraps
What sold me on trying this recipe, was the picture that I saw on Semi Homemade Mom.
(Image borrowed from Semi Homemade Mom because her picture was the key to making my mouth water!)
Grilled Cheeseburger Wraps
1 lb ground beef
1 tablespoon Worcestershire sauce (I used a little more to taste)
1 tablespoon ketchup
1 teaspoon dried minced onion
pepper and salt to taste
5 flour tortillas (the larger ones)
shredded cheddar cheese
sliced tomatoes
yellow mustard
Brown ground beef in large skillet and drain. Add Worcestershire sauce, ketchup, dried onion, and salt and pepper to the beef and simmer for 5 minutes.
Sprinkle shredded cheese down center of each tortilla. Add a few heaping tablespoons of the beef mixture on top of the cheese. Spread some mustard on top of the beef along with some slices of tomato. Roll up tortilla burrito-style and place wraps on preheated indoor grill (I used my George Foreman).
Grill wraps for about 5 minutes until cheese is melted. Cut on a diagonal and serve immediately.
My verdict:
I ended up making only four wraps with ours since I went a little heavy on the meat in the two that I made for my husband. His verdict on this recipe was that he liked it. My two year old son ate half of one pretty quickly. My daughter (who doesn't eat burgers) took a couple of bites to try it out and then declared that she didn't like it. No big surprise there since she won't eat a burger, ever. I thought it was pretty good, but I think I'll use ground turkey next time, since I rarely eat a burger that's not a turkey burger. Another option is to cook your normal burgers, and then cut it in half and proceed with the rest of the recipe (layering in the tortilla). I do think I'll try using sliced American cheese next time too. This recipe was really easy to make, and was pretty yummy.
We topped ours depending upon our personal tastes. I didn't use any lettuce on any wraps since I never eat lettuce on sandwiches, and lettuce hasn't been agreeing with me lately either. I put ketchup and mustard on the one for the kids, and the same for mine, but I also added tomato and pickles on my wrap and served it with a little mayonnaise on my plate. For the hubs, I made one like mine and one with his choice of "sauce" along with tomato. All were quite yummy.
*The meat for this recipe can be cooked in bulk and frozen for quick prep in the future.
Grilled Cheeseburger Wraps
1 lb ground beef
1 tablespoon Worcestershire sauce (I used a little more to taste)
1 tablespoon ketchup
1 teaspoon dried minced onion
pepper and salt to taste
5 flour tortillas (the larger ones)
shredded cheddar cheese
sliced tomatoes
yellow mustard
Brown ground beef in large skillet and drain. Add Worcestershire sauce, ketchup, dried onion, and salt and pepper to the beef and simmer for 5 minutes.
Sprinkle shredded cheese down center of each tortilla. Add a few heaping tablespoons of the beef mixture on top of the cheese. Spread some mustard on top of the beef along with some slices of tomato. Roll up tortilla burrito-style and place wraps on preheated indoor grill (I used my George Foreman).
Grill wraps for about 5 minutes until cheese is melted. Cut on a diagonal and serve immediately.
My verdict:
I ended up making only four wraps with ours since I went a little heavy on the meat in the two that I made for my husband. His verdict on this recipe was that he liked it. My two year old son ate half of one pretty quickly. My daughter (who doesn't eat burgers) took a couple of bites to try it out and then declared that she didn't like it. No big surprise there since she won't eat a burger, ever. I thought it was pretty good, but I think I'll use ground turkey next time, since I rarely eat a burger that's not a turkey burger. Another option is to cook your normal burgers, and then cut it in half and proceed with the rest of the recipe (layering in the tortilla). I do think I'll try using sliced American cheese next time too. This recipe was really easy to make, and was pretty yummy.
We topped ours depending upon our personal tastes. I didn't use any lettuce on any wraps since I never eat lettuce on sandwiches, and lettuce hasn't been agreeing with me lately either. I put ketchup and mustard on the one for the kids, and the same for mine, but I also added tomato and pickles on my wrap and served it with a little mayonnaise on my plate. For the hubs, I made one like mine and one with his choice of "sauce" along with tomato. All were quite yummy.
*The meat for this recipe can be cooked in bulk and frozen for quick prep in the future.
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