Monday, September 1, 2008
Monday, August 4, 2008
1/4 cup honey
1 quart (2 pints) vanilla ice cream, softened
1 cup Keebler Chips Deluxe with Peanut Butter Cups Cookies, Chopped
1 (6 oz). chocolate pie crust
1/2 cup chocolate syrup
Place large bown in freezer. Mix peanut butter and honey in medium bowl. Place ice cream in bowl from freezer; add peanut butter mixture and cookies. Mix on low spead with electric mixer until blended.
Spoon half of ice cream mixture into crust. Spread chocolate syrup over ice cream mixture in crust. Spoon remaining ice cream mixture over chocolate syrup. Freeze until ready to serve.
Garnish with whipped cream. Freeze leftovers. Makes 8 servings.
From Cooking for Kids, http://www.fbnr.com/
3 cups cold Milk
2 packages (4-oz. each) Jello-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (12 oz.) Whipped Topping, thawed
1 container (16 oz.) ready-to-spread chocolate fudge frosting
Arrange 1/3 of the crackers on botton of 13x9-inch baking pan, breaking crackers to fit, if necessary.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Spread 1/2 of the pudding mixture over crackers. Place 1/2 of the remaining crackers over pudding; top with remaining pudding mixture and crackers.
Remove top and foil from frosting container. Microwave frosting in container on HIGH 1 minute or until pourable. Spread evenly over crackers.
Refrigerate 4 hours or overnight. Cut into squares to serve. Garnish with strawberries. Makes 18 servings.
Cool Tips: You could mkae pistachio, banana-flavored or even double chocolate eclairs by simply changing the pudding flavors.
This is an easy dessert for kids to help make - they can arrange the graham crackers in layers in the pan, stir up the pudding and even help spread the frosting on top.
From Cooking for Kids, http://www.fbnr.com/
1 green bell pepper, cut into thin strips
2 Tbs. butter or margarine
2 packages ( 6 oz. each) Deli Select Roast Beef, cut into thin strips
4 submarine or hoagie rolls, cut into halves
1/2 lb. provolone cheese, sliced
Saute onion and bell pepper in butter in medium saucepan over medium-high heat until onion is transparent. Mix in Roast Beef; heat until beef is warm. Evenly divide beef mixture into 4 portions; fill each roll with beef mixture. Top each sandwich evenly with cheese.
Makes 4 servings.
1 large can Cream of Chicken Soup
1 small can green chilis
1 cup sour cream
1 cup milk
2 cups grated Monterey Jack Cheese
A little taco seasoning
In sauce pan, heat soup, milk, sour cream, seasoning and chilis, stirring all together. In greased 2-quart casserole dish, put a little bit of the sauce. Tear tortillas into pieces and make a layer, top with chicken, then grated cheese, and end with sauce. Repeat this twice more for a total of three layers ending with sauce. Bake uncovered for about 45 minutes to an hour at 375 degrees. We like it real sloppy and dip it up with corn chips.
1 cup diced Ham
1/4 cup sliced green onion
4 cups cold cooked long grain rice
1/2 cup frozen peas, thawed
1/2 cup chopped celery
2 Tbs. Soy Sauce
2 eggs, lightly beaten
Toasted Sesame Oil (optional)
Pour oil into wok or skillet on medium-high heat. Stir-fry ham and green onion for a couple minutes. Add rice, peas, celery, and soy sauce. Cook 3 to 5 minutes. Push rice mixture to the side; add egg. Cook egg until completely done, then mix with other ingredients. Sprinkle with several drops of toasted sesame oil and pepper to taste.
4 boneless, skinless, Chicken Breasts
1 cup salsa
1-2 cups Cheddar Cheese, shredded
Prepare 6 servings stuffing mix, as directed on package. Spoon stuffing into a 12x8 inch baking dish. Top with chicken. Pour salsa over chicken. Sprinkle generously with cheese. Bake at 375 degrees for 40 minutes.
Saturday, July 26, 2008
1 large onion, chopped
3 cloves garlic, minced
1 (14-ounce) can low-sodium tomato sauce
1/4 cup tomato paste
1/2 cup water
1/3 cup apple cider vinegar
5 tablespoons molasses
1/4 teaspoon ground black pepper
1/2 teaspoon liquid smoke
1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups) 6 whole-wheat hamburger rolls
6 large green lettuce leaves
Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.
Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.
Calories 440; Total Fat 12 g; (Sat Fat 2.5 g, Mono Fat 5 g, Poly Fat 3.5 g) ; Protein 36 g; Carb 47 g; Fiber 5 g; Cholesterol 95 mg; Sodium 400 mg Excellent source of: Protein, Fiber, Niacin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Zinc Good source of: Vitamin A, Thiamin, Riboflavin, Vitamin K, Pantothenic Acid, Calcium
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella, halved
1/2 cup chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine. Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.
1 envelope LIPTON® RECIPE SECRETS® Onion Soup Mix
2 pounds ground beef
1-1/2 cups fresh bread crumbs
3/4 cup water
2/3 cup barbecue sauce, divided
1. Preheat oven to 350°F. In large bowl, combine all ingredients except 1/3 cup barbecue sauce.
2. In 13×9-inch baking or roasting pan, shape beef mixture into loaf. Top with reserved 1/3 cup barbecue sauce.
3. Bake uncovered, 1 hour or until done. Let stand 10 minutes before serving.
Recipe from Cooking with Kids, http://www.fnbr.com/
Flour, for dusting
1 pound pizza dough
2 cups (8 ounces) shredded mozzarella cheese
7 ounces prosciutto, thinly sliced
1 cup (about 1 1/2 ounces) torn baby spinach
1 tablespoon olive oil
Kosher salt, for seasoning
Position an oven rack in the lower 1/3 of the oven and preheat to 425 degrees F.
On a lightly floured work surface, roll out the pizza dough to a 12 to 14-inch diameter circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the spinach. Top with the remaining cheese. Take 1 end of the circle and roll the dough up into a thin cylinder, gently folding in the ends. Brush the dough with the olive oil and season with the salt. Place the dough, seam side down, on a parchment lined baking sheet and bake for 25 minutes until the top is golden brown. Allow the pizza to cool for 10 minutes. Using a serrated knife, cut the pizza into 3/4-inch pieces and serve.
Note: I use canadian bacon and/or pepperoni instead of the proscuitto
Lay 1 hot dog on side with end facing you. Starting 1 inch from one end of hot dog, slice hot dog vertically in half. Roll hot dog 1/4 turn and slice in half vertically again, making 4 segments connected at the top. Slice each segment in half vertically, creating a total of 8 "legs." Repeat with remaining hot dogs.
Place hot dogs in medium saucepan; cover wtih water. Bring to a boil over medium-high heat. Remove from heat; set aside.
Prepare pasta according to package directions, stirring in vegetables during last 3 minutes of cooking time. Drain; return to pan. Stir in Alfredo sauce. Heat over low heat until heated through. Divide pasta mixture between four plates.
Drain octo-dogs. Arrange one octo-dog on top of pasta mixture on each plate. Draw faces on "heads" of octo-dogs with mustard. Sprinkle crackers of pasta mixture.
Recipe from Cooking with Kids, www.fnbr.com
Sunday, June 29, 2008
1 onion, chopped
2-3 (more or less, depending on your taste) cloves of garlic, minced
1 Tbs. (or so) Sesame seed oil
1/2 cup soy sauce
3/4 cup brown sugar
Heat oil in a large skillet and add onion and garlic, sauteing for 2-3 minutes. Add chicken and cook through. Meanwhile, in a small saucepan combine the soy sauce and brown sugar and heat until boiling. Add soy sauce mixture to chicken mixture and mix to coat chicken completely. Let simmer for a few minutes. Serve over rice with steamed veggies and soy sauce on the side.
1 package taco seasoning
Flour or corn tortillas
Brown beef; drain. Add taco seasoning and prepare according to package directions. Scoop onto tortillas and add toppings as desired.
Tip: We like to fry our tortillas in hot oil until they are crispy - works with flour and corn!
2 cans vegetable soup
1 can green beans, drained
4 servings mashed potatoes (real or instant)
Brown the beef; drain. Add the vegetable soup without the water and heat through. Pour into a casserole dish. Top with the green beans. Spread the mashed potatoes on top and top with cheese. Cook in a 350 degree oven for 30 minutes. Enjoy!
Sunday, April 20, 2008
Salt and Pepper to taste
Melt a little bit of butter in the bottom of a skillet over medium-high heat. Add the Pork Chops and brown each side, adding salt and pepper to taste. When they are brown, turn down the heat to medium-low, cover, and let the pork chops cook through, turning occasionally. Depending on the thickness of your pork chops, this should take about 10 minutes. Be careful not to cook too long, or the meat gets tough.
Sides: green beans, mashed potatoes & gravy, garlic mashed potatoes
3 Tbs + 1 cup sugar, divided
3/4 cup butter, melted
8 oz. cream cheese
1 small can crushed pineapple, drained
1 container Cool Whip
2 small boxes raspberry Jell-O
2 cups boiling water
1 package frozen raspberries or 2 cups fresh raspberries
Mix the crushed pretzels with the 3 Tbs. sugar and the butter. Press into the bottom of a 9x13" pan and bake at 400 degrees for 5 minutes.
Mix the cream cheese with the 1 cup sugar. Add the drained crushed pineapple. Stir in the container of Cool Whip. Spread on the crust and let chill for about 1 hour or until set.
Mix the raspberry Jell-O with the boiling water until dissolved. Add the frozen or fresh raspberries. Let cool, then pour over the cream cheese later. Chill until set.
Note: You can also use strawberry Jello-O and frozen or fresh strawberries instead of the raspberry.
1 Tbs. grated Parmesan cheese
2 chicken cutlets
1 tsp olive oil
1 cup thick tomato sauce
4 thin slices mozzeralla
Mix bread crumbs and parmesan cheese on a plate. In a shallow bowl, whisk egg with one teaspoon cold water. Coat each cutlet in egg mixture and then in bread crumbs. In a nonstick skillet over medium-high heat, heat the oil. Brown chicken until golden brown, about 2 minutes a side. Pour tomato sauce over chicken in skillet. Reduce heat to medium-low and simmer covered, occasionally spooning sauce over chicken, about 10 minutes. Arrange mozzerella over chicken; cooked covered, until cheese melts. Garnish with chopped fresh parsley, if desired.
Makes 2 servings.
Note: I love to serve this with fetticini alfredo (I just cook spaghetti noodles and mix them with bottled alfredo sauce). So good!! Also, you can use spaghetti sauce in place of the tomato sauce, if desired.
1 can Campbell's Southwest Style Pepper Jack Soup
1/4 cup water
8 flour tortillas (8") warmed
Preheat oven to 425 degrees. Cook chicken in a nonstick skillet until done and juices evaporate, stirring often. Add soup and water and heat through. Spoon about 1/3 cup chicken mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Cut into wedges and serve with salsa. Makes 8 quesadillas.
Tip: I add some shredded Montery Jack cheese when I put the quesadillas together. Yummy!
2 Tbs. soy sauce
Won Ton wrappers
Mix together pork, soy sauce, onion, and egg and stuff into Won ton wrappers. Fry in hot oil until golden brown and pork is cooked through. Serve with Sweet and Sour Sauce (recipe follows).
Sweet and Sour Sauce
1/4 cup catsup
1/4 cup sugar
1 cup water
1/4 cup vinegar
2 Tbs. corn starch
Combine all ingredients and bring to a boil. Add corn starch dissolved in a little water. Boil until thick.
Sides: Steamed veggies, ham fried rice
Monday, April 7, 2008
Pastry for one 9-inch piecrust
1/4 cup sugar
3 Tbs. all-purpose flour
1 tsp cinnamon
1/8 tsp salt
5 1/2 cups peeled and thinly sliced apples (I recommend using Golden Delicious apples)
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup quick oats
1/2 cup butter
Crunchy Caramel Topping
1/2 cup chopped pecans
1/3 cup butterscotch caramel ice cream sauce (recommend Mrs. Richardson's brand)
Heat oven to 375 degrees. Place the pastry in a 9-inch deep-dish pie pan and crimp the edges. In a large mixing bowl, combine the sugar, flour, cinnamon, and salt. Next, toss the apples with the sugar mixture and pour them into the prepared piecrust.
With a pastry blender, thoroughly combine the crumb topping ingredients. Sprinkle the topping over the apple mixture. Bake the pie for 20 to 30 minutes, then cover with foil and bake for another 20 minutes, until the apples are tender. Remove the pie from the oven and sprinkle on the pecans, then drizzle with the butterscotch caramel sauce. Cool on a wire rack and serve with ice cream. Makes one 9-inch pie.
Note: I make this without the topping and it's just as delicious!
1 tsp baking powder
1/2 tsp salt
2 cup packed brown sugar, divided
1/4 cup butter
1 tsp vanilla
1/2 cup milk
1/2 cup chocolate or butterscotch chips
1/2 cup chopped walnuts or pecans (optional)
1 cup boiling water
In a bowl, mix together flour, baking powder and salt. In a separate bowl, beat 1 cup brown sugar with butter until creamy. Stir in vanilla. Add dry ingredients alternately with milk, beating well after each addition. Stir in chips and nuts, if using. Spread mixture evenly in prepared slow cooker stoneware.
In a heatproof bowl, combine remaining brown sugar and boiling water. Pour over batter. Cover and cook on high for 2 1/2 to 3 hours, until cake layer looks cooked. Serve warm with vanilla ice cream. Serves 6-8.
1 pint sour cream
1 (4 oz.) jello-o instant chocolate pudding mix
1 cup (6 oz.) semi-sweet chocolate chips
3/4 cup oil
1 cup water
Spray crock pot with non-stick spray. Mix all ingredients in a separate bowl and pour into crock pot. Cook on low 6-8 hours. Serve in a bowl with ice cream or whipped topping. Refridgerate leftovers (if you have any). Great warm or cold. Can be cooked in a 375 degree oven for 45 minutes in a 12 cup bundt pan.
Note: If you are leaving it in the crock pot after it is done, place some paper towels under the lid to catch the water droplets so they don't fall on the cake.
Sunday, April 6, 2008
1 cup Italian dressing
1 cup chopped green onions (optional)
1/4 tsp. oregano
1 cup mayonnaise
1/2 cup chopped fresh parsley
1/4 tsp. basil
Generous amount lemon pepper
Cook vermicelli. Drain and rinse. Combine the rest of the ingredients. Mix with vermicelli. Chill overnight. Add plenty of parmesan cheese before serving.
1/2 Cup Chopped Onion
1 clove garlic, minced
1 1/2 cups water
2 Tb. chopped parsley
1/2 cup uncooked cracked wheat (I didn't have any actual cracked wheat, but I took the regular hard red wheat, and ran it for a minute in my food processor. I don't know exactly how that is different from actual cracked wheat, but it worked fine!)
1 tsp. Beef Bouillon
1/2 tsp. Salt
1/4 tsp. oregano
1/4 tsp. Pepper
1/4 Cup Parmesan Cheese
1 cup chopped tomatoes
Brown beef with onion and garlic until pink color has gone from meat. Drain. Combine rest of the ingredients except the cheese and tomatoes. Pour into a 1 1/2 quart casserole dish. Bake in a preheated 350* oven for 45 minutes or until the cracked wheat is tender and water has been absorbed. Stir in the cheese and tomatoes. Let stand a minute before serving. Enjoy!
2 tsp. grated orange peel
3/4 orange juice
1 pkg. (3 ounces) cream cheese, softened
2 Tbs. orange marmalade
Heat oven to 450 degrees. Mix baking mix, orange peel, and orange juice until soft dough forms; beat vigorously 30 seconds. Turn dough onto surface generously dusted with baking mix; roll in baking mix to coat. Knead dough 10 times.
Roll dough 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in baking mix. Place on ungreased cookie sheet. Mix cream cheese and marmalade. Spoon about 1 teaspoon cream cheese mixture onto center of each circle; sprinkle with sugar.
Bake 8 to 10 minutes or until golden brown. Makes about 15 biscuits.
Serve with: These tasty biscuits would complement any egg dish. Or for a casual breakfast, serve with vanilla yogurt and fresh fruit.
Special Touch: Consider using a unique cookie cutter, such as a bird, heart or star, to produce fun-shaped biscuits.
Butter-flavored vegetable cooking spray
2 tsp. margarine or butter, melted
1/4 tsp. dried oregano
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. paprika
2 tsp. grated Parmesan cheese
Scrub potato; cut into 6 wedges. Soak potato wedges in ice water for 30 minutes; drain and pat dry with paper towels.
Coat an 8-1nch square pan with cooking spray. Arrange potato wedges in on layer in pan; brush with magarine or butter. Combine oregano, garlic powder, salt, and paprika; sprinkle mixture evenly over potato wedges. Bake at 350 degrees for 30 minutes, turning twice. Remove from oven; sprinkle with cheese, and serve immediately. Makes 2 servings.
Note: You can also use red potatoes; just boil them until tender and melt butter with the spices and pour on top before serving.
1/8 tsp. pepper
1/4 cup chopped onion
1 glove garlic, minced
1 Tbs. margarine or butter
3/4 cup chopped cooked vegetables or meat
2 Tbs. grated Parmesan or Romano cheese
Beat eggs and pepper; set aside. In a 10-inch broilerproof skillet cook onion and garlic in margarine till tender. Stir in vegetables or meat.
Pour egg mixture into skillet over vegetables or meat. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edges till the egg mixture is almost set (surface will be moist).
Place broilerproof skillet under the broiler 4 to 5 inches from the heat. Broil for 1 to 2 minutes or till top is just set. Sprinkle with cheese. Cut into wedges. Makes 3 servings.
Oven Frittata: Prepare as above, except use an ovenproof skillet. Pour egg mixture into the skillet. Bake into a 350 degree oven about 15 minutes or till a knife inserted neat the center comes out clean.
1 tsp. salt
1 1/2 Tbs. baking powder
1 1/2 cup warm water
Oil for frying (shortening or lard can be substituted)
Add salt and baking powder to half the flour. Add water. Gradually add the rest of the flour til the dough is no longer sticking to the side of the bowl (and your hand, if not using a mixer). Cover the dough with cloth and set aside to rest for about 10 to 15 minutes.
To fry the bread, separate the dough into 6 or 7 equal size balls - keep the dough covered when not using. Pour oil into a large frying pan till it's about 1-2" deep. Heat the oil on medium high heat. When the oil is almost ready, start preparing your dough by rolling out a ball until it's about 1/4" thick and it's about 8-10 inches in diameter. Slowly put the dough into the hot oil from back to front and fry until the bread is golden brown turning once. While the bread is frying, start preparing the next dough for frying. When done, drain bread on paper towels.
Bread can also be prepared on a hot, lightly greased griddle or on hot coals outside. Bread is great with beans, chili, soup or stew. Other toppings include: Powdered sugar, cinnamon, honey, salt, jam or peanut butter.
1/4 cup fine dried bread crumbs
3 Tbs. milk
1/4 cup dried chopped onion
2 Tbs. parsley
1 Tbs. parmesan cheese
1/3 garlic salt
Mix ingredients well with hands and form into 4-5 patties. Make sure they are not too thick. Broil in oven 5-6 minutes on each side. Top with a slice of tomato topped with mozzarella cheese and broil until cheese is melted.
Sides: Pasta salad
2 cans diced green chilis
2 cans cream of mushroom soup
1 soup-can water
1 med. onion, chopped
12 corn tortillas
1-2 cups shredded cheese
salt & pepper to taste
Boil whole chicken until tender. Cool and de-bone. Mix soup, water, and green chilis in a saucepan and bring to a boil and set aside. Fry tortillas soft and set aside to drain. In a baking dish, place a layer of tortillas, chicken, onions, soup mixture, and cheese. Alternate layers, ending with cheese. Bake in a preheated 350 degree oven for 35 minutes. (You can use chicken breasts only.)
Wednesday, April 2, 2008
1/2 lb. grated Montery Jack cheese
1 can cream of chicken soup
1/2 cup sour cream
1 can slived olives
Corn tortillas or corn chips
If using tortilla chips, place on bottom of pan. Layer chicken, sauce and cheese. If using corn tortillas, cut them into bite-size pieces, mix together with chicken, sauce, and cheese.n Top with olives. Bake at 350 degrees for 45 minutes, covered.
Note: You can use chicken breasts that have been cooked and cut up into bite-size pieces instead of the whole chicken.
Sides: Corn, cornbread
Tuesday, April 1, 2008
1 pint strawberries, halved
Dressing - Mix:
1/2 cup sugar
2 Tbs. sesame seeds
1 Tbs. poppy seeds
1 1/2 green onions, chopped
1/2 tsp Worcestershire sauce
1/4 tsp. paprika
1/2 cup olive oil or salad oil
1/4 cup red wine vinegar
Put spinach and strawberries in a bowl; pour dressing over when ready to serve
Monday, March 31, 2008
Salt and Pepper
Trim ends from green beans and cut in half, if desired. Heat an inch of water and some salt in a skillet until boiling. Add green beans and cook until crisp-tender, about 5-7 minutes. Drain green beans and set aside.
Melt butter in skillet and add almonds. Toast almonds until they are golden brown, stirring frequently. Add garlic and saute for 1 minute, then add green beans. Add salt and pepper to taste.
1 tsp. Salt
1 Tbs. Sugar
2 Tbs. Shortening
1 Tbs. Yeast
1/4 cup warm water
3 cups flour
Dissolve yeast in warm water. In a small saucepan, scald milk and add to salt, sugar, and shortening in a mixing bowl. Let cool. Mix in dissolved yeast and flour. Let rise, then roll out on a greased pizza pan. Top with pizza sauce and desired toppings. Bake at 425 degrees for 15 minutes.
1 can (8 oz.) tomato sauce
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
Mix all ingredients together and spread on pizza dough.
Toppings: mozzerella cheese, pepperoni, ham, pineapple, olives, peppers, sausage, onions, mushrooms, anchovies (just kidding!!)
Hint: want to make BBQ chicken pizza? Spread on BBQ sauce instead of pizza sauce and top with cheese and cut up cooked chicken!
Hint: Want to make whole wheat dough? Instead of 3 cups AP flour, add 1 1/2 cups whole wheat flour and 1 1/2 cups AP flour!
1 can cream of chicken soup
1/2 cup chicken broth
1/4 cup mayonaise
Pour over broccoli and chicken.
Top with grated cheddar cheese. Bake at 375 degrees for 30 minutes, or until bubbly.
Sides: Blueberry muffins, jello
Prep Time: 10 minutes
Total Time: 50 minutes
Vegetable Oil, for baking sheet
8 slices white bread
1 Cup Buttermilk
1 tsp. Hot-pepper sauce
Salt and Pepper
3/4 Cup grated Parmesan Cheese
1 tsp. Dried Thyme
4 lbs. chicken parts (preferable legs, thighs, and wings), rinsed and patted dry
Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs.
In a large bowl, stir together the buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a seperate bowl, mix the breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
Place the chicken in the buttermilk mixture, turning to coat evenly. Working with on piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet, leaving enough space between them so that they crisp evenly all the way around.
Bake until chicken is golden brown, about 35 minutes.
Hint: Don't have buttermilk? Mix 1 Tbs. of vinegar or lemon juice with enough milk to make 1 cup. Let it sit for 5 minutes before using. Makes 1 cup.
Sides: Cole-slaw, cooked carrots
Shredded Cheddar Cheese
Taco toppings: black beans, sour cream, shredded lettuce, tomatoes, salsa, etc.
Brown the ground beef and mix with the taco seasoning according to packet directions.
To make the Tostada shells, fill a medium saucepan with vegetable oil; heat until hot. Put the tortilla on top of the pan, then with a plastic or wooden spoon, push the tortilla down in the middle and let it cook in the oil, creating a bowl, until golden brown. Remove with tongs and drain upside down on a paper towel. Note: Oil will splatter and possibly spill over - use caution!
To serve, fill tostada shell with meat, cheese and other toppings you desire.
Sides: Chips and salsa, corn, cornbread
1/2 C ricotta cheese
1/4 C pumpkin puree'
Sweetener and flavorings to taste
2 T flax seed meal (optional)
Preparation: This cooks on the stove. It goes fastest in a non-stick skillet.
Mix up the ricotta with water to thin it out - quite thin if you want to add flax seed meal, which thickens it a lot.
Add an egg and beat well (use a whisk) - you don't want a lot of strings of egg white.
Add the pumpkin and salt. Sweeten to taste and add cinnamon and nutmeg or whatever.
Stir while heating on medium heat. When it goes "grainy", that's the egg cooking. Stir in the flax seed meal at this point.
Possible additions: peanut butter, butter, nuts, you name it.
Prep time: 30 minutes
Total Time: 30 minutes
2 Pork Tenderpoins (1 1/2 lbs. each)
1 Tbs. Olive Oil
Salt and Pepper
1/4 Cup finely chopped Fresh Flat-Leaf Parsley
1 1/2 tsp. Minced Garlic
1 1/2 tsp. grated Orange Zest
Heat Broiler. Place 2 tenderloins on a baking sheet. Rub them with olive oil; sprinkle with salt and pepper.
Broil 7 minutes. Turn Tenderloins; continue broiling until browned and cooked through, about 7 minutes more (a meat thermometer inserted in the center should register 160 degrees). Let rest at least 5 minutes before slicing.
Make the orange-parsley topping: In a small bowl, stir together parsley, garlic, and orange zest. Season with salt and pepper. To serve, cut each tenderloin diagonally into thick slices, then sprinkle with the topping.
264 calores; 12.7 grams fat; 34 grams protein; 0.9 gram carbohydrates per serving
Optional Sides: Green beans, bread, Garlic Mashed Potatoes