I Came, I Saw, I Cooked

Shopping List

2008-03-13T22:53:00.005-04:00

Now
milk
butter
salad
spray oil

Costco
mozzarella
cheddar
Kosher hot dogs

Spices
Cumin

Menu for March 16 - 22

2008-03-01T20:36:00.003-05:00

Sunday: Corned Beef Roast with potatoes and carrots, soda bread
Monday: Corned beef and cabbage, soda bread
Tuesday: Corned Beef Hash
Wednesday: Saimin
Thursday: Beans and rice
Friday: Freezer-Free-For-All
Saturday: Salmon Alfredo, vegetables

Menu for March 23 - 29

2008-03-01T20:35:00.000-05:00

Sunday: Easter dinner - Roast chicken, mashed potatoes, green beans - dessert
Monday: Chicken quesadillas
Tuesday: Chicken rice casserole
Wednesday: Bean soup
Thursday: Saimin
Friday: Freezer-Free-For-All
Saturday: Beans and rice

Menu for March 30 - April 5

2008-03-01T20:34:00.000-05:00

Sunday: Spaghetti
Monday: Saimin
Tuesday: Spaghetti (leftovers)
Wednesday: Beans and rice
Thursday: Pizza
Friday: Freezer-Free-For-All
Saturday: Shepherds Pie

Menu for March 2 - 8

2008-03-01T08:38:00.000-05:00

Sunday: Chili, cornbread, salad
Monday: Salmon loaf - (Stove Top stuffing, blenderized, for crumbs), garlic rice, salad
Tuesday: Chili (leftovers), cornbread
Wednesday: Salmon loaf (leftovers), pasta, vegetable
Thursday: Chimichangas
Friday: Freezer-Free-For-All
Saturday: Skillet spaghetti with pepperoni

Menu for March 9 - 15

2008-03-01T08:37:00.000-05:00

Sunday: Split pea and ham soup
Monday: Skillet spaghetti (leftovers)
Tuesday: Saimin
Wednesday: Freezer-Free-For-All
Thursday: Beans and rice
Friday: Freezer-Free-For-All
Saturday: Chilis - Smokehouse Bacon Big Mouth burgers (love free coupons)

Menu for February 24 - March 1

2008-02-23T02:02:00.021-05:00

Sunday: Chicken quesadillas, salad
Monday: Lemon pepper roasted chicken, potatoes, salad
Tuesday: Chicken fried rice
Wednesday: Chicken carcass soup, buttered bread
Thursday: Pizza
Friday: Chicken stew
Saturday: Soup and sandwiches

Black Bean Soup

2008-01-09T04:49:00.002-05:00

In a food processor or blender add:

1 can black beans, drained
1-1/2 cups broth, any kind
1 cup of salsa
A few squirts of lime juice
dash of cumin powder.

Blend until smooth.

Transfer to dish/pot. Add another can of drained black beans. Cook until heated.

Excellent with quesadillas.

Salmon Macaroni Bake

2007-12-01T02:37:00.000-05:00

INGREDIENTS
1 (14 ounce) package deluxe macaroni and cheese dinner mix
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup milk
1 (6 ounce) can skinless boneless salmon, drained
1 tablespoon grated onion
1/2 cup shredded Cheddar cheese
1/2 cup dry bread crumbs
2 tablespoons butter or margarine, cubed

DIRECTIONS
Prepare macaroni and cheese according to package directions. Stir in the soup, milk, salmon, onion and cheddar cheese. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with bread crumbs; dot with butter.
Bake, uncovered, at 375 degrees for 30 minutes or until heated through.

Pumpkin Roll

2007-11-26T13:47:00.000-05:00

Pumpkin Roll

INGREDIENTS
3 eggs
1 cup white sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
confectioners' sugar for dusting
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Oreo Cheesecake Cups

2007-11-21T17:46:00.000-05:00

Ingredients:
Vanilla Wafer cookies
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
crushed Oreo cookies (I scrape off the filling in the middle and just crush the cookie crumbs)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with cupcake
papers.
2. Place one wafer cookie in the bottom of each cupcake paper. In a medium
bowl, cream together cream cheese and sugar. Beat in eggs and vanilla until
smooth. Pour over wafers in cupcake papers.
3. Sprinkle Oreo crumbs over top
4. Bake in preheated oven 15 minutes (possibly a little longer), or until golden and set.

Miniature Cheesecakes

2007-11-21T17:45:00.000-05:00

2 (8 oz.) pkg. Philadelphia cream cheese, softened
3 eggs
2/3 c. sugar
1 tsp. vanilla
20-24 vanilla wafers
Cherry pie filling

Beat together with electric mixer, first 4 ingredients, for 5 minutes. Place cupcake papers in tin. Place 1 vanilla wafer on bottom and fill 2/3 full. Bake for 15-20 minutes at 350 degrees. While still warm, put 1 teaspoon of cherry pie filling on top. Makes 20-24.

Menu for November 18-24

2007-11-18T17:27:00.000-05:00

Sunday: Creamy Potato Soup
Monday: Quesadillas, salad
Tuesday: Chili
Wednesday: No Freaking Clue
Thursday: Turkey, mashed garlic potatoes, green beans, rolls, pumpkin custard, Dutch apple pie
Friday: Turkey with Cranberry Sauce - WW NCC pg174
Saturday: Cider Chicken with Apples and Thyme - WW MiiM pg 208

Pinto Beans with Kielbasa

2007-10-10T00:33:00.000-04:00

Yield: 8 servings

1 large onion, chopped
1 medium green pepper, chopped
1 tablespoon olive or canola oil
1 1/2 pounds reduced fat turkey kielbasa, cut into 1 inch pieces
1 can (15.5 ounces) great northern beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) stewed tomatoes
1 can (10 ounces) diced tomatoes and green chilies
1 can ( 8 ounces) tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper

In a Dutch oven, saute the onion and green pepper in oil until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until heated through.

White Chicken Chili

2007-10-10T00:31:00.001-04:00

3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces) BUSH'S BEST Great Northern Beans
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.

Garnish with cheese, sour cream and salsa, if desired.

Layered Chicken Enchilada Pie

2007-10-04T01:01:00.000-04:00

Prep Time: 25 min.

Cook Time: 45 minutes

Serves: 6

Ingredients
1 (11.5 ounce) package Flour Tortillas
2 cups cubed cooked chicken
1/2 cup uncooked instant white rice
8 ounces shredded reduced-fat Monterey Jack cheese
1 (15 ounce) can Black Beans, drained, rinsed
1 (19 ounce) can Red Enchilada Sauce
1 cup Frozen Shoepeg White Corn, thawed
1 cup Thick 'n Chunky Salsa
2 tablespoons thinly sliced green onions
Reduced fat sour cream (optional)
Chopped green onions (optional)

Cooking Directions
Heat oven to 350 degrees F Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well.
Layer 4 tortilla halves in bottom of sprayed baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.
Bake at 350 degrees F for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.
Yield: 6 servings

Quick and Easy Shrimp Primavera

2007-10-04T00:59:00.000-04:00

Yield: 4 servings

Ingredients
8 ounces rotini pasta, uncooked
1/2 cup Italian reduced fat dressing
1 pound medium shrimp, cleaned
1 large red pepper, chopped
1 cup packaged matchstick carrots
1 cup fresh sugar snap peas
2 cloves garlic, minced
2 tablespoons Grated Parmesan Cheese
1 teaspoon grated lemon peel

Cooking Directions
1. Cook pasta as directed on package.
2. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add shrimp, vegetables and garlic; cook and stir 3 to 4 min. or until shrimp are pink and vegetables are crisp-tender.
3. Drain pasta; toss with shrimp mixture. Sprinkle with cheese and lemon peel.

Spaghetti Pizza Casserole

2007-10-03T11:52:00.000-04:00

Ingredients:
1 (8 ounce) package spaghetti, broken into 2-inch pieces
1 egg
1/4 cup milk
2 cups shredded mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon garlic salt
1 (16 ounce) jar spaghetti sauce
pepperoni & other toppings

Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and cool.
3. Beat egg in large bowl, add milk, 1/2 cup of the mozzarella cheese, salt and garlic salt. Stir in cooked spaghetti, mix well.
4. Spread mixture evenly in greased 9x13 inch baking dish. Bake at 425 degrees for 15 minutes. Remove from oven and reduce temperature to 400 degrees. Spread sauce over spaghetti. Sprinkle with the remaining 1 1/2 cups mozzarella cheese. Top with pepperoni, return to oven and bake for 30 minutes. Let stand 5 minutes before cutting.

Brazilian Black Beans and Rice

2007-10-02T19:27:00.000-04:00

Brazilian Black Beans and Rice

Rice Ingredients

Olive Oil or Butter

1 & 1/4 Entire Pod of Garlic Minced

1 Small Can of Mushrooms

3 Cups of White Rice

3 & 1/2 Cups of Water

Salt

Black Beans Ingredients

1/2 Chopped Onion

1/2 Chopped Poblano Pepper

1/2 Can of Diced Tomatoes

1/2 Can of Corn

1 Can of Black Beans

Rice Instructions

Saute an entire pod of minced garlic in a pot on high heat till brown.

Pour the entire can of mushrooms in the pot.

Add the rice and water in the pot as well.

Add two tablespoons of olive oil and one tablespoon of salt. When it starts to boil, switch to low heat and cover. Cook for 30 minutes.

Black Beans Instructions

Saute the rest of the minced garlic on high heat in small skillet till brown.

Saute the onion till brown.

Saute the poblano pepper till brown.

Drain and sauté the tomatoes till dry.

Drain and sauté the corn till brown

Continue to sauté until everything starts to caramelize, stick to the skillet, and/or grill (burn). Glaze the skillet with the black beans. Immediately remove the skillet from the heat.

Add two tablespoons of olive oil and one teaspoon of salt. Cover for 5 minutes.

The rice may take a while but the beans should be ready to eat immediately or at most five minutes after the glaze.

2007-10-02T19:23:00.000-04:00

Rice, rice and more rice
beans
rice, cheese, bacon
fried rice

Shopping List

2007-09-30T06:00:00.000-04:00

chicken - 1 pound
Good Seasons Italian salad dressing packet
Accent flavor enhancer - non-MSG
Knorr cup a soup - tomato
Cornflakes
Panko "bread crumbs"
1 can cheddar soup
1 pint sour cream

Menu for September 30-October 6

2007-09-27T06:06:00.000-04:00

Sunday: Spaghetti, garlic bread, salad
Monday: Hashbrown Casserole, green beans
Tuesday: Not-Fried Chicken Fingers, leftover Hashbrown Casserole
Wednesday: Minestrone Soup, bread
Thursday: Crock Lasagna, green beans - MM p.147
Friday: Pizza, salad
Saturday: Lentil Stew, bread - MM p.125

Not-Fried Chicken

2007-09-26T14:02:00.000-04:00

Yield: Makes about 8 servings

1-1/2 cups low-fat buttermilk
1 packet Good Seasons
2-1/2 pounds chicken pieces, skin removed
Nonstick cooking spray
1-1/2 cups panko bread crumbs
1/4 cup all-purpose flour

Preparation:
1. Whisk buttermilk and 1/3 Good Seasons packet in large bowl until well blended. Add chicken; turn to coat. Cover and refrigerate at least 5 hours or overnight.

2. Preheat oven to 400°F. Line baking sheet with foil; place baking rack on top, spray with cooking spray. Set aside.

3. Combine bread crumbs, flour, remaining Good Seasons packet in large shallow bowl. Remove chicken from buttermilk mixture, allowing excess to drip off. Coat chicken pieces one at a time with crumb mixture. Shake off excess crumbs. Place on prepared baking rack; let stand 10 minutes.

4. Bake about 50 minutes or until chicken is golden brown and juices run clear, turning once halfway through baking time.

Menu for September 23-29

2007-09-23T10:03:00.000-04:00

Sunday: Chili, cornbread
Monday: Hamburger Skillet, vegetables
Tuesday: Split Pea Soup, bread
Wednesday: Sloppy Joes, salad
Thursday: Tatertot Casserole, green beans
Friday: Pizza, salad
Saturday: Potato Soup, bread

Menu for September 16-22

2007-09-16T10:01:00.000-04:00

Sunday: Lasagna, green beans
Monday: Pesto Chicken and Pasta, green beans
Tuesday: Steak, baked potatoes, salad
Wednesday: White Ziti, salad
Thursday: Beef Soft Tacos
Friday: Pizza, salad
Saturday: Oven-Baked Apple Pancake with Apple Cinnamon Sauce
Shepherd's Pie, salad

Ice Tea

2007-09-16T06:36:00.000-04:00

4 Celestial Seasons red zinger tea bags
4 Celestial Seasons mandarin orange tea bags
3 regular tea bags (we use Red Rose)
1 1/2 cups sugar

Fill tea kettle with cold water. Heat to boiling. Pour over tea and sugar in
plastic container. Stir to dissolve sugar. Let steep six minutes. Remove
tea bags. Top off with cold water to fill container. Chill. Enjoy.

YIELD: One gallon sweet tea

Rainbow Pasta Salad

2007-09-08T09:44:00.000-04:00

Serves 6
Prep Time: 30 - 45 minutes

Ingredients
1 pound multi-colored rotini or penne pasta
3 cups broccoli florets
1 1/2 cup frozen peas, thawed
1 red pepper, chopped
1 yellow pepper, chopped
1 (15-ounce) can black olives, sliced
1 bunch green onions, thinly sliced
1 carrot, grated
1 pound cherry tomatoes, sliced in half

Dressing
1/2 cup olive oil
1/2 cup mayonnaise
2 tablespoons Bragg Liquid Aminos, tamari, or soy sauce
Juice of 1/2 a lemon
2 teaspoons apple cider vinegar
2 teaspoons dill

Cook pasta to desired doneness, then rinse with cold water.
Combine the pasta and vegetables in a large bowl.
Mix the dressing ingredients in a small bowl using a wire whisk.
Pour dressing over the salad; toss well.

Cook's Notes: This salad can easily be made a day ahead. If made ahead, add extra dressing since the pasta soaks up much of the liquid.

Cauliflower is a nice addition to this salad.

Lemon-Blueberry Dream Muffins

2007-09-08T09:42:00.000-04:00

Makes 1 1/2 dozen muffins
Prep time: 15 minutes
Cooking time: 20 minutes

Wet Ingredients
1 1/2 cups rice milk or milk
1 cup canola oil
1 cup honey
2 eggs
2 tablespoons grated lemon peel
2 teaspoons vanilla

Dry Ingredients
4 cups whole wheat pastry flour
2 tablespoons baking powder
2 teaspoons salt
1 1/2 cups fresh or frozen blueberries

Combine the wet ingredients using a wire whisk.
In a seperate bowl, mix the dry ingredients.
Add both mixtures together.
Fold in blueberries.
Pour batter into greased muffin pans.
Bake at 375° for about 20 minutes.

Winter Breakfast Rice Porridge

2007-09-08T09:09:00.000-04:00

Serves: 4-5
Prep Time: 15 minutes

Ingredients
5 cups cooked rice
4 cups rice milk or milk
2 medium size apples -- chopped
½ cup raisins
¼ cup honey
1 tablespoon vanilla
1 tablespoon cinnamon

Instructions:
1. Combine all ingredients in a large pot
2. Bring to a boil
3. Continue boiling, stirring continuously for 3 minutes or until apples are soft or... after bring the porridge to a boil the temperature can be turned down, covered, and left to simmer for 10-15 minutes

Notes: We like to serve the porridge with topping options of toasted almonds, rice milk, butter, and honey

Hashbrown Casserole

2007-09-08T06:28:00.000-04:00

Yield: 6 servings
Cook time: 40 minutes

2 pounds frozen hash browns, thawed
1/2 cup butter, melted
1 can cheddar soup
1 pint sour cream
1/2 - 1 cup onion, chopped
2 cups cheddar cheese, shredded
1 teaspoon salt
2 cups Cornflakes, crushed
1/4 cup butter, melted

Preheat oven to 350 degrees.
Combine next 7 ingredients and mix with hashbrowns.
PUT all in a 3 quart casserole.
Saute cornflakes in butter and sprinkle on top.
Cover and bake at 350 degrees for 35-40 minutes.

Beef Gravy

2007-09-08T06:05:00.000-04:00

Yield: 2 cups
Cook time: 15 minutes
Prep time: 5 minutes

1/4 cup butter
1/4 cup flour
2 cups beef broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Kitchen Bouquet (more if you like)

Melt butter in a saucepan over medium heat. Add flour and whisk together, making sure to get all visible lumps.
Add salt and pepper.
Cook over medium heat for 5 minutes or until mixture starts to turn light brown, be sure to stir constantly.
Turn heat to low and SLOWLY add broth, stirring constantly.
It will spit & bubble so be careful.
Add Kitchen Bouquet.
Turn heat back up to medium.
Continue stirring until gravy boils and thickens.
Makes about 2 cups.

Oven-Baked Apple Pancake

2007-09-08T05:56:00.000-04:00

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 6 servings

3 eggs
1/2 cup milk
3/4 cup pancake mix
1/3 cup sugar, total
1 teaspoon cinnamon
3 large cooking apples, peeled, sliced

Preheat oven to 450 degrees F.
In a mixing bowl combine the eggs, milk, pancake mix, and 1 teaspoon of the sugar. Combine well until it forms a smooth batter. Set aside. In a small bowl combine the remaining sugar and the cinnamon. Set aside.

Spray a microwave safe, 2 to 3-inch deep, 9-inch, round glass pie plate with cooking spray. Then, add all the sliced apples to the dish. Cover with plastic wrap. Cook in the microwave for 5 to 6 minutes, or until apples are tender.

When apples are done cooking, pour reserved batter over apples. Then generously sprinkle the top of the batter with the cinnamon and sugar mixture.

Cover the pie plate with foil and bake for 10 to 12 minutes until the pancake is set. Best served hot with maple syrup or apple cinnamon sauce.

Apple Cinnamon Sauce

2007-09-08T05:47:00.000-04:00

Yield: 2 cups
Cook time: 30 minutes
Prep time: 15 minutes

1/2 cup packed brown sugar
1/3 cup water
2 tablespoons butter
1 teaspoon cornstarch
1/2 teaspoon cinnamon
3 medium apples, peeled and sliced

In a saucepan, bring brown sugar, water, butter, cornstarch and cinnamon to a boil; boil until thick (about 2 minutes).
Stir in apples; cook until tender (about 10-12 minutes).
Serve wherever syrup, or a sweet topping is wanted.

Sloppy Joe Pie

2007-09-08T05:28:00.000-04:00

6 servings
Prep Time: 25 minutes
Cook time: 55 minutes

1 lb ground beef
1/3 cup onions, chopped (1 1/2 ounces)
2 stalks celery, minced
1 garlic clove, minced
1/2 cup tomato sauce
2 teaspoons Splenda sugar substitute
1 tablespoon white vinegar
1 tablespoon worcestershire sauce
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1/2 cup mayonnaise (used light, and slightly less)
1/4 cup fat-free half-and-half
8 ounces fat-free cheddar cheese, shredded

Brown the hamburger with the onion, celery and garlic; drain fat.
Add the tomato sauce, Splenda, vinegar, Worcestershire sauce, mustard, salt and pepper.
Mix well and let simmer, uncovered, about 10 minutes or so just to blend the flavors.
Put the meat mixture in the bottom of a greased glass pie plate; mix in about half the cheese. Spread remaining cheese over the top.
Beat the eggs in a small bowl and whisk in the mayonnaise, cream. Pour custard mixture evenly over the cheese.
Bake at 350º for 30-35 minutes until nicely browned. Let stand 10 minutes before cutting.

Five-Cheese Ziti Al Forno

2007-09-08T05:19:00.000-04:00

6-8 servings

Ziti Sauce
4 cups tomato sauce
2 cups alfredo sauce
1/2 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
3 tablespoons Fontina cheese, shredded
1 teaspoon garlic pepper seasoning
1/2 teaspoon garlic powder

Ziti Topping
3 cups mozzarella cheese, shredded
1/2 cup Italian breadcrumbs
3 tablespoons romano cheese, grated
3 tablespoons parmesan cheese, grated
1 tablespoon fresh garlic, chopped
3 tablespoons vegetable oil
3 tablespoons fresh flat-leaf Italian parsley, chopped

Remaining Ingredients
1 lb dry ziti pasta
1 cup mozzarella cheese, shredded

Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use.
In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping.
Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.

When ready to prepare the dish:
Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.
Prepare the pasta according to package directions.
Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon.
When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.
Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.
Top the mozzarella with the prepared Ziti Topping, spreading evenly.
Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes.
Remove and serve immediately.

Hamburger Skillet

2007-09-08T04:54:00.000-04:00

1 lb lean ground beef
15 oz can tomato sauce
1 packet onion soup mix
1 1/2 cups water
1 cup uncooked pasta

In a large skillet, brown hamburger over medium heat. Drain.
Add the remaining ingredients. Stir until well mixed, cover, reduce heat to simmer.
Simmer for 15 minutes or until noodles are tender.

Cheesy macaroni: use macaroni noodles and add 1/2 cup grated cheddar during the last 5 minutes of cooking time.

Stroganoff: use egg noodles and exchange tomato sauce for 1 cup sour cream.

Hamburger Zucchini Skillet

2007-09-08T04:44:00.000-04:00

1 lb lean ground beef
1 cup chopped onion
1 clove garlic, minced
1 medium zucchini, sliced
1 cup chopped fresh mushrooms
1 cup water
2 cups spaghetti sauce
1/2 teaspoon dried basil
1/2 teaspoon sugar
oregano, just a pinch
6 ounces uncooked egg noodles
1/2 cut grated mozzarella cheese or cheddar cheese

Saute vegetables 6-7 minutes
Fry ground beef, onion and garlic in large non-stick frying pan, stirring occasionally, until beef is no longer pink.
Drain.
Add vegetables water, spaghetti sauce, basil, sugar and oregano.
Heat until boiling.
Add pasta.
Reduce heat. Cover.
Simmer for 30 minutes or until pasta is tender but firm and liquid is mostly absorbed, stirring occasionally.
Add cheese.
Stir until melted.

Rotisserie Style Chicken

2007-09-08T04:10:00.000-04:00

1/4 cup olive oil
1 tbsp honey
1 tbsp freshly squeezed lime juice
1/4 teaspoon paprika
4 chicken breast halves
seasoning salt
garlic powder
onion powder
cracked black pepper

Combine first 4 ingredients in a medium sized saucepan and warm over low heat just enough to melt honey.

Arrange 4 chicken breast halves with the skin side up in a square baking dish or pan, sprayed with olive oil spray.

Sprinkle lightly with seasoned salt, garlic, onion powder and cracked black pepper. Bake uncovered at 400F about 35 to 40 minutes, basting chicken without turning, 3-4 times during baking or until nicely browned.

Remove chicken from oven and seal baking dish tightly in aluminum foil and allow to stand 15 to 20 minutes before serving.

Blackening Spice

2007-09-08T04:00:00.000-04:00

5 tablespoons kosher salt
5 tablespoons paprika
1 tablespoon dry thyme
1 tablespoon ground black pepper
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground white pepper

Mix all the blackening spice ingredients well and store in a sealed container or spice canister. Keep extra as a versatile spice in your kitchen.

Tatertot Casserole

2007-09-08T03:41:00.000-04:00

1 tablespoon butter
1 small onion (chopped)
1 lb lean ground beef
1 (10 ounce) can any cream soup
1/4 cup frozen peas
1/4 cup frozen carrots
1/2 cup frozen corn
3 cups frozen frozen tater tots
1 cup shredded cheddar cheese

Preheat over to 350 degrees.
Melt butter and saute onion 2-3 minutes.
Brown hamburger meat. Drain.
Add soup, peas, carrots, and corn.
Stir well on stove for 5 minutes.
Place mixture in 8x8 glass baking dish.
Spread the 3 cups of frozen tater tots evenly on top of mixture.
Bake on center rack for thirty minutes.
Remove from oven and spread cheddar cheese evenly over tater tots.
Place back in over for 10 minutes.
Remove from oven and serve.

Penne with Creamy Vodka Sauce

2007-09-08T03:27:00.000-04:00

Prep/Cook Time: 25 minutes
Serves:4

Ingredients:
1 pkg. (16 oz.) penne pasta
2 jars (1 lb. 10 oz. each) Prego® Chunky Garden Tomato, Onion & Garlic Pasta Sauce
1/4 cup vodka
1/3 cup chopped fresh basil leaves
1/4 tsp. crushed red pepper
1/2 cup heavy cream
Grated Parmesan cheese

Directions:
COOK pasta according to package directions. Drain and return to saucepot.
HEAT pasta sauce, vodka, basil and pepper in medium saucepan over medium heat until mixture comes to a boil. Remove from heat and stir in cream.
POUR sauce over pasta and toss to coat. Sprinkle with cheese.

Quicky Chicken Noodle Soup

2007-09-08T03:08:00.000-04:00

Prep/Cook Time: 20 minutes
Serves: 4

Ingredients:
2 cans condensed chicken broth
1 cup water
Generous dash pepper
1 medium carrot, sliced
1 stalk celery, sliced
1/2 lb. boneless chicken breast, cut-up (can substitute turkey breast)
1/2 cup uncooked medium egg noodles

Directions:
Mix broth, water, pepper, carrot, celery and chicken in saucepan. Heat to a boil.
Stir in noodles. Cook over medium heat 10 minutes or until noodles are done.

South Beach Salad

2007-09-08T03:03:00.000-04:00

Recipe yield: 6 servings

INGREDIENTS
Vinaigrette Dressing:
3 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
3 tablespoons wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Salad:
1 (14 ounce) can hearts of palm, drained and sliced
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 (14 ounce) can artichoke hearts, drained and quartered
10 pimiento-stuffed olives, halved
1 head Boston lettuce
2 hard-cooked eggs, quartered
12 cherry tomatoes, halved

DIRECTIONS
To make the vinaigrette dressing: Combine the olive oil, vegetable oil, vinegar, mustard, salt, and pepper in a screw-top jar. Cover tightly and shake vigorously to mix.

To make the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl. Add the vinaigrette dressing and mix well. Refrigerate for at least 1 hour.

To serve, place the salad on a bed of lettuce leaves and garnish with the egg and cherry tomatoes.

This recipe is optimal for Phase 1 or Phase 2 of the South Beach Diet.

White Ziti

2007-09-08T02:51:00.000-04:00

Ziti sauce
1 jar alfredo sauce
1 cup ricotta cheese
1 teaspoon garlic pepper
1 tbsp garlic, minced
1/4 cup mozzarella cheese (or any white cheeses)

Remaining ingredients
1 pound ziti noodles
1 cup white cheese, shredded
Parmesan cheese

Preheat oven to 375 degrees F.
Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.
Prepare the pasta according to package directions.
Combine sauce, ricotta cheese and garlic.
Mix with ziti.
Pour into pan.
Top with shredded cheese.
Bake on center rack for 30-40 minutes.
Serve with parmesan cheese.

Shepherds Pie

2007-09-08T01:11:00.000-04:00

1 pound ground sirloin
1/2 cup onions, sauted
1 cup beef gravy
1/2 cup hot water
3 cubes beef bouillon
1/2 tsp onion powder
2-3 tbsp worchestershire sauce
1 can corn
French's cheddar french fried onions
mashed potatoes
shredded cheese

brown beef, drain
add bouillon to hot water, disolve
add broth, gravy, onion salt and worchestershire sauce, corn
simmer
add shredded cheese to mashed potatoes
layer meat mixture in pan, then onion, cheese, potatoes, top with cheese

Bake 30 minutes in 425 degree oven

Menu for October 7-13

2007-09-01T10:01:00.000-04:00

Sunday: Turkey, etc
Monday: Turkey Tacos
Tuesday: Jerk Turkey, rice - MM p.156, vegetables
Wednesday: Rotisserie Style Chicken, potatoes, vegetables
Thursday: Turkey Soup, bread
Friday: Pizza
Saturday: Five-Cheese Ziti al Forno

2007-09-01T06:21:00.000-04:00

pumpkin soup
balsamic reduction

Split Pea Soup - kosher

2007-09-01T04:58:00.000-04:00

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Yield: 5 to 6 servings

1 cup chopped yellow onion
2 cloves garlic, minced
1/8 cup olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced potatoes, peeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water

On medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.
Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.
Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft.
Stir frequently to keep the solids from burning on the bottom.
Taste for salt and pepper.
Serve hot.

Brown Bread (Irish Soda Bread)

2007-03-03T23:17:00.002-05:00

4 cups whole wheat flour
2 cups white flour
1 1/2 tsp baking soda
1 1/2 tsp salt
2 cups buttermilk

Preparation:

Mix the whole wheat flour thoroughly with the white flour, salt, and baking soda.
Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need less, or more liquid - it depends on the absorbent quality of the flour.

The dough should be soft but manageable. Knead the dough into a ball in the mixing bowl with your floured hands. Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick.

With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked. Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven.