Beef and Broccoli
Marinade:
1/2 tsp baking soda
1 tsp sugar
1 T cornstarch
1 T low sodium soy sauce
1 T water
2 T vegetable oil
1 1/2 lbs flank steak, sliced into this strips
Whisk together marinade ingredients. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour.
For sauce:
1/2 c low sodium soy sauce
2 T brown sugar
4 cloves garlic, minced
2 T flour
1 T sherry
3 T vegetable oil
2+ heads broccoli, florets only
In a small bowl, stir together the soy, brown sugar, garlic, flour and sherry until smooth. Set aside.
In a large wok or saute pan, heat 2 T of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to plate.
Carefully add the remaining T of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve immediately.
This was seriously good. I served it over brown rice and it is a regular on our table these days.
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Friday, April 6, 2012
Creamy Chicken Noodle Skillet
Creamy Chicken Noodle Skillet
2 T light butter
2 T flour
2 c skim milk
8oz No Yolk egg noodles
2 tsp Dijon mustard
1/4 c Parmesan cheese
1 lb raw chicken, diced and sprinkled with salt and pepper
Cook noodles according to package directions and drain. Reserve 1/4 cup cooking liquid. While noodles cook, in a large skillet, cook chicken over medium heat. Brown on all sides but don't cook all the way through. Remove chicken from skillet and set it aside. Int he same large skillet add butter. Once melted, add flour and using a whisk, break it up. Add skim milk, salt, mustard and Parmesan. Whisk until sauce starts to thicken. Add partially cooked chicken into the sauce and continue to cook until no longer pink in the middle. Add the noodles and stir to coat all the noodles. If it's too thick, add reserved pasta liquid to thin it out.
2 T light butter
2 T flour
2 c skim milk
8oz No Yolk egg noodles
2 tsp Dijon mustard
1/4 c Parmesan cheese
1 lb raw chicken, diced and sprinkled with salt and pepper
Cook noodles according to package directions and drain. Reserve 1/4 cup cooking liquid. While noodles cook, in a large skillet, cook chicken over medium heat. Brown on all sides but don't cook all the way through. Remove chicken from skillet and set it aside. Int he same large skillet add butter. Once melted, add flour and using a whisk, break it up. Add skim milk, salt, mustard and Parmesan. Whisk until sauce starts to thicken. Add partially cooked chicken into the sauce and continue to cook until no longer pink in the middle. Add the noodles and stir to coat all the noodles. If it's too thick, add reserved pasta liquid to thin it out.
Crock Pot Italian Turkey Meatballs
Crock Pot Italian Turkey Meatballs
1lb 99% lean ground turkey breast
1/4 c whole wheat seasoned breadcrumbs (soaked with milk and squeezed dry)
1/4 c Parmesan cheese, greated
1/4 c parsley, chopped
1 egg
1 large clove garlic, crushed
1 tsp kosher salt + pepper
For the sauce:
1 tsp olive oil
4 cloves garlic, crushed
28oz can crushed tomatoes
1 bay leaf
salt and pepper to taste
1/4 c fresh chopped basil or parsley
Directions:
In a large bowl, combine turkey, breadcrumbs, egg, parsley, garlic and cheese. Using clean hands, mix all the ingredients. Use a cookie scoop to form small meatballs, about 1/8 c each.
In a small sauce pan, saute' garlic. Put in crock pot along with crushed tomatoes, bay leaf, basil and salt and pepper. Drop meatballs into the sauce, cover and set crock pot to low for 4-6 hours. We enjoy ours over spaghetti. YUMMY!!
This was SOOO good, and using the cookie scoop made it so easy to make as well. I made a double batch and froze the leftovers.
1lb 99% lean ground turkey breast
1/4 c whole wheat seasoned breadcrumbs (soaked with milk and squeezed dry)
1/4 c Parmesan cheese, greated
1/4 c parsley, chopped
1 egg
1 large clove garlic, crushed
1 tsp kosher salt + pepper
For the sauce:
1 tsp olive oil
4 cloves garlic, crushed
28oz can crushed tomatoes
1 bay leaf
salt and pepper to taste
1/4 c fresh chopped basil or parsley
Directions:
In a large bowl, combine turkey, breadcrumbs, egg, parsley, garlic and cheese. Using clean hands, mix all the ingredients. Use a cookie scoop to form small meatballs, about 1/8 c each.
In a small sauce pan, saute' garlic. Put in crock pot along with crushed tomatoes, bay leaf, basil and salt and pepper. Drop meatballs into the sauce, cover and set crock pot to low for 4-6 hours. We enjoy ours over spaghetti. YUMMY!!
This was SOOO good, and using the cookie scoop made it so easy to make as well. I made a double batch and froze the leftovers.
Chicken Enchilada Pasta
Chicken Enchilada Pasta
2-3 chicken breasts, cooked and shredded (I prefer throwing frozen chicken into a small crockpot and cooking on low all day and then shredding when I'm ready for it. Easy cheesy lemon squeezy!)
2 T olive oil
2 cloves garlic, minced
1 medium onion, diced
1 red pepper, diced
1 (4oz) can green chilies
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
2 (10oz) can green chili enchilada sauce
2 cups shredded cheese
1 cup fat free plain greek yogurt (or sour cream)
Short cut pasta
Cook chicken, drain and shred. Meanwhile, boil pasta and chop veggies. Heat the olive oil in a large, deep skillet and cook onion for 3-5 minutes. Add garlic and red pepper and cook another 3-5 minutes. Add cooked chicken, green chilies, cumin, chili powder, salt and enchilada sauces. Simmer for 10 minutes. Add cheese and stir until cheese is melted and heated through. Turn off heat and stir in yogurt. Stir in drained, cooked pasta. Serve as is or top with any mexican-y type topping you can think of!
2-3 chicken breasts, cooked and shredded (I prefer throwing frozen chicken into a small crockpot and cooking on low all day and then shredding when I'm ready for it. Easy cheesy lemon squeezy!)
2 T olive oil
2 cloves garlic, minced
1 medium onion, diced
1 red pepper, diced
1 (4oz) can green chilies
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
2 (10oz) can green chili enchilada sauce
2 cups shredded cheese
1 cup fat free plain greek yogurt (or sour cream)
Short cut pasta
Cook chicken, drain and shred. Meanwhile, boil pasta and chop veggies. Heat the olive oil in a large, deep skillet and cook onion for 3-5 minutes. Add garlic and red pepper and cook another 3-5 minutes. Add cooked chicken, green chilies, cumin, chili powder, salt and enchilada sauces. Simmer for 10 minutes. Add cheese and stir until cheese is melted and heated through. Turn off heat and stir in yogurt. Stir in drained, cooked pasta. Serve as is or top with any mexican-y type topping you can think of!
Mexican Chicken Casserole
Mexican Chicken Casserole
1 cup chicken broth
2 (4.5oz) cans chopped green chilies, divided
1 3/4 lb chicken breasts
2 tsp olive oil
1 cup chopped onion
1 cup evaporated skim milk
2oz reduced fat cream cheese
1 cup Monterey Jack cheese, shredded
1 (10oz) can enchilada sauce
12 tortillas (flour or corn)
1/2 cup extra sharp cheddar cheese
Directions
1. Combine broth, 1 can of chilies, and chicken in crock pot and cook on low for 6 hrs. Reserve cooking liquid. Shred meat and set aside.
2.Preheat oven to 350*
3. Heat oil in a large skillet. Add the other can of chilies and onion and saute' until onions are soft. Add reserved cooking liquid, milk, Monterrey jack, cream cheese and enchilada sauce; stir well. Stir in shredded chicken heating through.
4. Prepare a 2 quart casserole dish. Line the bottom with tortillas. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese. Bake at 350* for 30 minutes or until heated through. Let stand 10 minutes before serving.
This was really good like this. Sometime I will prepare the chicken mixture and serve it as a chip dip or tortilla filling. Good and versatile.
1 cup chicken broth
2 (4.5oz) cans chopped green chilies, divided
1 3/4 lb chicken breasts
2 tsp olive oil
1 cup chopped onion
1 cup evaporated skim milk
2oz reduced fat cream cheese
1 cup Monterey Jack cheese, shredded
1 (10oz) can enchilada sauce
12 tortillas (flour or corn)
1/2 cup extra sharp cheddar cheese
Directions
1. Combine broth, 1 can of chilies, and chicken in crock pot and cook on low for 6 hrs. Reserve cooking liquid. Shred meat and set aside.
2.Preheat oven to 350*
3. Heat oil in a large skillet. Add the other can of chilies and onion and saute' until onions are soft. Add reserved cooking liquid, milk, Monterrey jack, cream cheese and enchilada sauce; stir well. Stir in shredded chicken heating through.
4. Prepare a 2 quart casserole dish. Line the bottom with tortillas. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese. Bake at 350* for 30 minutes or until heated through. Let stand 10 minutes before serving.
This was really good like this. Sometime I will prepare the chicken mixture and serve it as a chip dip or tortilla filling. Good and versatile.
Thursday, April 5, 2012
Easy Skillet Lasagna
1 lb 99% lean ground turkey
1/2 onion, chopped
2 cloves garlic, minced
1 (14.5oz) can Italian diced tomatoes, drained
1 (14.5oz) can tomato sauce
1/4 c water
1/2 tsp basil
1/4 tsp pepper
1 tsp salt
1/2 c ricotta cheese
1/2 c mozzarella
2 T Parmesan cheese
6 oz short cut pasta
2 T parsley
Directions:
1. Brown turkey and onions in a large nonstick skillet. Add garlic and cook until garlic is fragrant, about 1 minute. Add in diced tomatoes, tomato sauce, water, basil, salt and pepper. Cook until it thickens up, about 5 minutes.
2. Add cooked noodles to the mixture and stir well. Add scoops of ricotta over the noodles; add in mozzarella and Parmesan. Stir in parsley. Cook about 2 more minutes, or until mixture is thick.
This was SO yummy and fast. And I bet you're wondering why it's a skillet lasagna when there are no lasagna noodles. Well. The original recipe calls for 6 oz of broken up lasagna pieces (broken into 1/3) fully cooked. And that's what I did. And it was good. But NEXT time I make it...forget the lasagna pieces, they were bigger than bite size, and they made a mess when breaking. It's for sure a great lasagna noodle use up if you're needing that, and if I do have lasagna noodles I need to use up, I'll make it with them instead, but for me? no mess and no cutting for the kids seems simpler to me. The original recipe didn't call for any meat...but you know us Soper carnivores! I had to had some in. It made a great addition.
This is adapted from the Weight Watchers One Pot cookbook.
Monday, January 23, 2012
New Recipe Page!
When I first started sharing a few recipes I wasn't organized about it at all. I didn't even label them in the beginning so there was no easy way to find them or search for them. Then I added the label. And that helps. And then later I added "search this website" which helped further, but only if you knew the name of the recipe etc. So today I finally sat down and made a page with links to most of my recipes that I have posted on my blog. I'm sure I've missed some due to my lack of organization. And you'll notice that my recipe page is a mess. The recipes and their links are just listed randomly as I found them, not even alphabetically. That may or may not come later. You shall (or shall not *wink* ) see.
Anyway. The moral of the story is...go check out my recipe page and see what you've been missing out on! I have a feeling that my next meal plan will be all repeats because looking over these recipes made me want to make them! And it made me incredibly happy that I'm already planning on making Creamy Pasta Primavera for supper tonight.
Anyway. The moral of the story is...go check out my recipe page and see what you've been missing out on! I have a feeling that my next meal plan will be all repeats because looking over these recipes made me want to make them! And it made me incredibly happy that I'm already planning on making Creamy Pasta Primavera for supper tonight.
Thursday, November 17, 2011
Granola!
Kyle's mom made him some granola for Christmas a couple of years ago. He really liked it and the bag was gone in no time. I finally got the recipe from her just this fall and I've been making granola like it's going out of style. It's good on yogurt, plain and with milk as a cereal (which is how I prefer it). It's originally a Southern Living recipe, but you know how I like to tweak things. So here's my version:
3 cups regular oats, uncooked
1/2 cup vanilla whey protein powder (or omit and add another 1/2 cup oats)
1/2 cup sliced almonds
1/2 cup chopped pecans
1/2 cup wheat germ
1/2 cup sunflower seeds
1/2 cup honey
1/4 cup brown sugar
1/4 cup canola oil
1/2 cup crunchy peanut butter
1 tsp vanilla
1 bag dried fruit
Combine first 6 ingredients in a large bowl. Stir well.
Combine honey, sugar and oil in a small saucepan. Cook mixture over medium heat, stirring until sugar melts and is thoroughly heated. Remove from heat and add peanut butter and vanilla, stirring well. Drizzle over oat mixture, toss gently to coat well.
Spread mixture into a jellyroll pan. Bake at 250 for 50-60 minutes stirring gently every 20 minutes. Add dried fruit. Let cool completely. Store in an airtight container.
3 cups regular oats, uncooked
1/2 cup vanilla whey protein powder (or omit and add another 1/2 cup oats)
1/2 cup sliced almonds
1/2 cup chopped pecans
1/2 cup wheat germ
1/2 cup sunflower seeds
1/2 cup honey
1/4 cup brown sugar
1/4 cup canola oil
1/2 cup crunchy peanut butter
1 tsp vanilla
1 bag dried fruit
Combine first 6 ingredients in a large bowl. Stir well.
Combine honey, sugar and oil in a small saucepan. Cook mixture over medium heat, stirring until sugar melts and is thoroughly heated. Remove from heat and add peanut butter and vanilla, stirring well. Drizzle over oat mixture, toss gently to coat well.
Spread mixture into a jellyroll pan. Bake at 250 for 50-60 minutes stirring gently every 20 minutes. Add dried fruit. Let cool completely. Store in an airtight container.
Saturday, October 22, 2011
Creamy Grilled Chicken Piccata
Chicken
3 T lemon juice
3 T olive oil
1 T minced garlic
1 tsp salt
1/4 tsp pepper
1/2 tsp basil
2 chicken breasts
Pasta
2 cups dried penne
2 T butter
1 T flour
1/2 c milk
6 T lemon juice
2 tsp dried basil
2 T capers
1/2 c Parmesan cheese
Chicken
Combine first 6 ingredients and mix well. Place chicken in a ziplock bad and pour marinade over chicken. Marinate overnight in the refrigerator. When you're ready to cook, grill until done. Allow chicken to rest a few minutes then slice and serve over the pasta.
Pasta
While chicken is grilling. Cook pasta according to package directions. At the end reserve 1/2 cup of the starchy cooking liquid, in case you need it to loosen up your sauce. In a large sauce pan, melt butter then add flour and garlic allowing to cook for about 1 minute. Add in the milk and stir constantly until thick. Whisk in lemon juice. Add salt and pepper to taste. The add remaining ingredients and heat until cheese is melted. Add pasta. If the sauce is a bit thick, add some of your reserved cooking liquid.
3 T lemon juice
3 T olive oil
1 T minced garlic
1 tsp salt
1/4 tsp pepper
1/2 tsp basil
2 chicken breasts
Pasta
2 cups dried penne
2 T butter
1 T flour
1/2 c milk
6 T lemon juice
2 tsp dried basil
2 T capers
1/2 c Parmesan cheese
Chicken
Combine first 6 ingredients and mix well. Place chicken in a ziplock bad and pour marinade over chicken. Marinate overnight in the refrigerator. When you're ready to cook, grill until done. Allow chicken to rest a few minutes then slice and serve over the pasta.
Pasta
While chicken is grilling. Cook pasta according to package directions. At the end reserve 1/2 cup of the starchy cooking liquid, in case you need it to loosen up your sauce. In a large sauce pan, melt butter then add flour and garlic allowing to cook for about 1 minute. Add in the milk and stir constantly until thick. Whisk in lemon juice. Add salt and pepper to taste. The add remaining ingredients and heat until cheese is melted. Add pasta. If the sauce is a bit thick, add some of your reserved cooking liquid.
Sunday, October 9, 2011
Island Spice Pork Tenderloin
Island Spice Pork Tenderloin
Spice Rub:
2 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp. chili powder
1 tsp. cinnamon
2 pork tenderloins (about 2 to 2 1/2 lbs total)
2 T olive oil
Glaze:
1/2 c brown sugar
1 T minced garlic
1 1/2 tsp Tabasco sauce
Directions:
1. Preheat oven to 350*.
2. Combine the spice rub ingredients in a small bowl. Pat the mixture over the pork tenderloins.
3. Heat olive oil in an ovenproof 12" skillet over medium-high heat. Place the tenderloins in the skillet and brown on all sides, turning occasionally, about 4 minutes total. Remove from heat, leaving the pork in the skillet.
4. Stir the glaze ingredients together until combined. Spread the mixture evenly over the tops of the tenderloins.
5. Place the skillet in the preheated oven and roast for about 20 minutes, until the center reaches 140*. Loosely tent the skillet with foil and let stand 10 minutes before slicing and serving.
We both really enjoyed this spicy, slightly hot and sweet tenderloin. It was really tender and so quick and easy to make.
Spice Rub:
2 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp. chili powder
1 tsp. cinnamon
2 pork tenderloins (about 2 to 2 1/2 lbs total)
2 T olive oil
Glaze:
1/2 c brown sugar
1 T minced garlic
1 1/2 tsp Tabasco sauce
Directions:
1. Preheat oven to 350*.
2. Combine the spice rub ingredients in a small bowl. Pat the mixture over the pork tenderloins.
3. Heat olive oil in an ovenproof 12" skillet over medium-high heat. Place the tenderloins in the skillet and brown on all sides, turning occasionally, about 4 minutes total. Remove from heat, leaving the pork in the skillet.
4. Stir the glaze ingredients together until combined. Spread the mixture evenly over the tops of the tenderloins.
5. Place the skillet in the preheated oven and roast for about 20 minutes, until the center reaches 140*. Loosely tent the skillet with foil and let stand 10 minutes before slicing and serving.
We both really enjoyed this spicy, slightly hot and sweet tenderloin. It was really tender and so quick and easy to make.
Sweet and Spicy Honey Grilled Shrimp
Sweet and Spicy Honey Grilled Shrimp
2-2 1/2 lbs raw, shelled, deveined shrimp. Frozen is fine.
1 T minced garlic
1 T ginger
1/4 c hot chili garlic paste
1/2 c sweet chili garlic paste
1 c honey
1 c lime juice
1/2 tsp salt
1 tsp pepper
1 c canola or veggie oil
Place all ingredients in a bag. Marinate 24-48hrs. Preheat your grill, then turn it down to low. Cook shrimp while basting them with marinade. I cooked them in a veggie grill basket. It's more solid with slits not wire mesh stuff. Serve with rice and remaining marinade for dipping or a sauce for rice etc.
Kyle and I both really enjoyed this meal. The shrimp were SO good. However....2 lbs was WAY too much for us...we should have had company over for that much since shrimp isn't near as good reheated. We thought it was perfectly spicy for our family, with Luke and Leta. However, if you like more spice, just add more of the hot chili garlic sauce stuff.
2-2 1/2 lbs raw, shelled, deveined shrimp. Frozen is fine.
1 T minced garlic
1 T ginger
1/4 c hot chili garlic paste
1/2 c sweet chili garlic paste
1 c honey
1 c lime juice
1/2 tsp salt
1 tsp pepper
1 c canola or veggie oil
Place all ingredients in a bag. Marinate 24-48hrs. Preheat your grill, then turn it down to low. Cook shrimp while basting them with marinade. I cooked them in a veggie grill basket. It's more solid with slits not wire mesh stuff. Serve with rice and remaining marinade for dipping or a sauce for rice etc.
Kyle and I both really enjoyed this meal. The shrimp were SO good. However....2 lbs was WAY too much for us...we should have had company over for that much since shrimp isn't near as good reheated. We thought it was perfectly spicy for our family, with Luke and Leta. However, if you like more spice, just add more of the hot chili garlic sauce stuff.
Baked Penne with Chicken, Broccoli, and Smoked Mozzarella
Baked Penne with Chicken, Broccoli, and Smoked Mozzarella
2-3 bunches broccoli, stalks cut off, and florets trimmed to 1 inch pieces
12 oz penne
1 T olive oil
1 medium onion, minced
6 garlic cloves, minced
1 tsp dried thyme
1/4 c flour
2 c chicken brot
1 c heavy cream (or half and half)
1 tsp salt
1/2 tsp pepper
1 1/2 lbs chicken breast, cut into bit size pieces
8 oz smoked mozzarella, shredded
8 oz jar sun dried tomatoes, drained, rinsed and chopped
Preheat oven to 400*. Bring water to boil in pot, add 1 T salt and cook broccoli for 1 minute. Remove and set aside. Bring water back to a boil and cook pasta 1-2 minutes shy of al dente. Drain pasta and set aside. In a skillet large enough to hold everything, add oil and saute onion. Stir in garlic and thyme and cook 1 minute. Add the flour and cook about 1 minute. Whisk in broth and cream, bring to a simmer, whisking often. Ad the chicken and cook, until cooked through (about 7 minutes). Stir in sun dried tomatoes and half smoked mozzarella. Add the pasta and broccoli to the sauce, stirring to combine. Transfer to a baking dish and top with remaining cheese. Bake until top cheese is melted, about 15 minutes.
This is NOT healthy, but invite someone over for supper and serve it...there will be plenty and it is so good! Also, splurge on the smoked mozzarella. Regular is just not the same.
Original Recipe Found Here: www.melskitchencafe.com
2-3 bunches broccoli, stalks cut off, and florets trimmed to 1 inch pieces
12 oz penne
1 T olive oil
1 medium onion, minced
6 garlic cloves, minced
1 tsp dried thyme
1/4 c flour
2 c chicken brot
1 c heavy cream (or half and half)
1 tsp salt
1/2 tsp pepper
1 1/2 lbs chicken breast, cut into bit size pieces
8 oz smoked mozzarella, shredded
8 oz jar sun dried tomatoes, drained, rinsed and chopped
Preheat oven to 400*. Bring water to boil in pot, add 1 T salt and cook broccoli for 1 minute. Remove and set aside. Bring water back to a boil and cook pasta 1-2 minutes shy of al dente. Drain pasta and set aside. In a skillet large enough to hold everything, add oil and saute onion. Stir in garlic and thyme and cook 1 minute. Add the flour and cook about 1 minute. Whisk in broth and cream, bring to a simmer, whisking often. Ad the chicken and cook, until cooked through (about 7 minutes). Stir in sun dried tomatoes and half smoked mozzarella. Add the pasta and broccoli to the sauce, stirring to combine. Transfer to a baking dish and top with remaining cheese. Bake until top cheese is melted, about 15 minutes.
This is NOT healthy, but invite someone over for supper and serve it...there will be plenty and it is so good! Also, splurge on the smoked mozzarella. Regular is just not the same.
Original Recipe Found Here: www.melskitchencafe.com
Honey Roasted Red Potatoes
Honey Roasted Red Potatoes
1lb red potatoes, cut into halves or fourths
3T butter, melted
2 T honey
2 tsp dry mustard
1/8 tsp onion powder
S&P to taste
Put potatoes in a single layer in an 11X7 baking dish. In a small bowl, combine remaining ingredients and drizzle over potatoes. Mix thoroughly to coat all potatoes. Bake at 375* for 40 min. until tender, stirring a few times during baking. If you want to crisp them up, broil them for the last 1-2 minutes.
The original recipe calls for 2 T onion, diced also, but when I made it this way they burned. The second time I made this I put in onion powder instead of raw onion and was much more pleased with the final result. I also reduced the butter from the original recipe because I thought it had too much.
Original Recipe Found Here
1lb red potatoes, cut into halves or fourths
3T butter, melted
2 T honey
2 tsp dry mustard
1/8 tsp onion powder
S&P to taste
Put potatoes in a single layer in an 11X7 baking dish. In a small bowl, combine remaining ingredients and drizzle over potatoes. Mix thoroughly to coat all potatoes. Bake at 375* for 40 min. until tender, stirring a few times during baking. If you want to crisp them up, broil them for the last 1-2 minutes.
The original recipe calls for 2 T onion, diced also, but when I made it this way they burned. The second time I made this I put in onion powder instead of raw onion and was much more pleased with the final result. I also reduced the butter from the original recipe because I thought it had too much.
Original Recipe Found Here
Sunday, September 25, 2011
Rachel's Lake Brisket
I found this recipe on a freezer cooking blog that I follow. http://onceamonthmom.com/ I finally tried it and it was SO good. Definitely will be a staple at our house and is even going on my next meal plan!
Rachel's Lake Brisket
12 oz beer (I used beef broth instead)
3/4 c pickles, chopped
1 T Worcestershire sauce
3/4 c brown sugar
12 oz chili sauce
1 tsp pepper
1tsp salt
1 c onion, sliced
5lbs beef brisket (I used 2.5lbs)
Mix the first five ingredients in a bowl. Salt and pepper the meat. Pour sauce over the top of meat in an 8X8 pan. Bake at 250* for 5-6 hours. Shred it with a fork or slice, serve on buns with BBQ sauce.
I used 2.5 lbs meat intending to 1/2 the rest of the recipe as well, but forgot to half anything else. The sauce completely submerged the meat this way anyway. I also shredded it and mixed it with Head Country BBQ sauce and served it "slider size" on homemade dinner rolls that my mom made when she was down after Max was born. The rolls are my Grandma Key's recipe and are SO good. We had it for supper and the leftovers were gone by lunch the next day. Make it. You won't be sorry.
Rachel's Lake Brisket
12 oz beer (I used beef broth instead)
3/4 c pickles, chopped
1 T Worcestershire sauce
3/4 c brown sugar
12 oz chili sauce
1 tsp pepper
1tsp salt
1 c onion, sliced
5lbs beef brisket (I used 2.5lbs)
Mix the first five ingredients in a bowl. Salt and pepper the meat. Pour sauce over the top of meat in an 8X8 pan. Bake at 250* for 5-6 hours. Shred it with a fork or slice, serve on buns with BBQ sauce.
I used 2.5 lbs meat intending to 1/2 the rest of the recipe as well, but forgot to half anything else. The sauce completely submerged the meat this way anyway. I also shredded it and mixed it with Head Country BBQ sauce and served it "slider size" on homemade dinner rolls that my mom made when she was down after Max was born. The rolls are my Grandma Key's recipe and are SO good. We had it for supper and the leftovers were gone by lunch the next day. Make it. You won't be sorry.
Friday, June 17, 2011
Smoothie!!
Dear Frozen Boxed Spinach,
How do I love thee? Let me count the ways....
I always have a box of spinach in my refrigerator thawed and ready to go. You never know when I'll suddenly feel the need to squeeze a handful dry and throw into something. Like....
The Perfect Smoothie!
This isn't so much a recipe, as it is a method. I pureed all of Luke and Leta's baby food so I have a bazillion (that's the exact count btw) 6 oz containers for freezing food in. I will buy a bag of frozen mixed fruit (any sort will do) and let it thaw and then puree it in my food processor. I then spoon it into my 6oz containers and freeze.
1 container frozen mixed fruit puree (1 minute in microwave, and it's still mostly frozen and slides right out of the container)
1 frozen banana (30 seconds in microwave, cut off the tip and squeeze it into the blender, or substitute whatever fruit you have on hand...berries, melon etc)
1 cup fat free strawberry greek yogurt (or whatever kind you like. The small individual cups are PERFECT for this, but it's cheaper to scoop out of the big tub)
1/2 (10oz) box frozen spinach squeezed dry
12oz crushed ice (I just fill up my frozen puree cup twice with crushed ice...that's refrigerator for your help on that one!)
50 grams vanilla whey protein powder
This completely fills up my huge smoothie cup, plus makes about 1/2 a glass for Kyle when he gets home from the gym. I will stuff myself silly on this ginormous smoothie as an entire meal and Kyle drinks his much smaller portion with his lunch (hey, if he wanted a big smoothie he needs to make his own!) The entire smoothie batch has 65+ grams of protein which means this baby will stick with you. Add in that extremely generous portion of spinach and this is one super healthy lunch! And don't skip the spinach. I promise you you can see it and it's not the most attractive, but you CANNOT taste it at all.
Slow Cooker Pesto Spinach Lasagna
Slow Cooker Pesto Spinach Lasagna
1 (26oz) jar prepared pasta sauce
1 (10oz) box lasagna noodles
1 (11oz) jar pesto
1 (15oz) container reduced fat ricotta cheese
1 (12oz) bag baby spinach
1 cup grated Parmesan
4 cups mozzarella cheese
1/4 cup water
Use a 4 qt. slow cooker (mine is actually a bit larger...maybe 6 qt?) Put a spoonful of pasta sauce (~1/4 cup) into the bottom of the crock and swirl it around to cover. Add a layer of uncooked lasagna noodles (break them to make a complete layer). Smear ricotta and then pesto onto the noodles. Add a handful or two of spinach. Top with some Parmesan and mozzarella. Repeat until you've run out of ingredients. The spinach is fluffy so you're going to have to squish in down to make it all fit. Before closing the pot, put 1/4 cup water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything. Now cover and cook on low for 6 hours or on high for 3-4. You'll know it's done when the top layer begins to brown and the cheese is melted. It will also pull a bit away from the sides. Taste-test a noodle to check for texture. Uncover and let sit for 10-15 minutes before serving.
This was a good one and if you know me than you know how I love to mix spinach into anything and everything. I have 2 crock pots and one cooks a bit hotter than the other. Next time I make this I will use my "less hot" crock pot. I think I'll also be lazy and used frozen boxed spinach because....HELLO! 5 hours later I had my fresh spinach all rinsed clean. Luke at this really well. Leta did too after she won the battle of "I will feed myself with this spoon and my fingers." I recommend removing the shirt of the almost 18 month old baby before losing this battle.
1 (26oz) jar prepared pasta sauce
1 (10oz) box lasagna noodles
1 (11oz) jar pesto
1 (15oz) container reduced fat ricotta cheese
1 (12oz) bag baby spinach
1 cup grated Parmesan
4 cups mozzarella cheese
1/4 cup water
Use a 4 qt. slow cooker (mine is actually a bit larger...maybe 6 qt?) Put a spoonful of pasta sauce (~1/4 cup) into the bottom of the crock and swirl it around to cover. Add a layer of uncooked lasagna noodles (break them to make a complete layer). Smear ricotta and then pesto onto the noodles. Add a handful or two of spinach. Top with some Parmesan and mozzarella. Repeat until you've run out of ingredients. The spinach is fluffy so you're going to have to squish in down to make it all fit. Before closing the pot, put 1/4 cup water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything. Now cover and cook on low for 6 hours or on high for 3-4. You'll know it's done when the top layer begins to brown and the cheese is melted. It will also pull a bit away from the sides. Taste-test a noodle to check for texture. Uncover and let sit for 10-15 minutes before serving.
This was a good one and if you know me than you know how I love to mix spinach into anything and everything. I have 2 crock pots and one cooks a bit hotter than the other. Next time I make this I will use my "less hot" crock pot. I think I'll also be lazy and used frozen boxed spinach because....HELLO! 5 hours later I had my fresh spinach all rinsed clean. Luke at this really well. Leta did too after she won the battle of "I will feed myself with this spoon and my fingers." I recommend removing the shirt of the almost 18 month old baby before losing this battle.
Shaved Asparagus Pizza
Shaved Asparagus Pizza
Pizza Dough
Olive oil for brushing
1/2 lb asparagus
4 oz fresh mozzarella, thinly sliced
3 oz. spreadable garlic herb cheese (I used a goat cheese because that's what my grocery store had, and may I just say....YUM!)
Salt and pepper
Preheat the oven and a pizza stone to 500 for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Brush very lightly with olive oil. Trim the woody ends of the asparagus and discard. Cut of the tips. Use a vegetable peeler to shave the spears into ribbons. Place the sliced mozzarella over the pizza dough in an even layer. Pile on the asparagus shavings. Dot the surface of the pizza with the garlic herb cheese. Season with salt and pepper. Transfer the pizza to the preheated stone and bake until cheese is melted and bubbling, about 12 minutes. Let cool slightly before slicing and serving.
This was so good. The goat cheese was definitely the highlight and my bites that included that were my favorite. I started out with the vegetable peeler, but realized I too lazy to put in that kind of time so I got out the food processor which made much quicker work of it. I would recommend drying the shaved asparagus on a paper towel to remove excess moisture. And DON'T skip the salt and pepper. It really added something to this pizza. Everyone really liked this one (Luke didn't eat well this night either, and I cannot convince him that he likes asparagus, but he did eat a few bites and probably would've done better if he could have picked around the asparagus better. Kyle even really liked it even though it was a "meatless" meal, which he is generally not a fan of. Next time I make this I will add chicken to it because that's how us carnivorous Soper's roll.
Pizza Dough
Olive oil for brushing
1/2 lb asparagus
4 oz fresh mozzarella, thinly sliced
3 oz. spreadable garlic herb cheese (I used a goat cheese because that's what my grocery store had, and may I just say....YUM!)
Salt and pepper
Preheat the oven and a pizza stone to 500 for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Brush very lightly with olive oil. Trim the woody ends of the asparagus and discard. Cut of the tips. Use a vegetable peeler to shave the spears into ribbons. Place the sliced mozzarella over the pizza dough in an even layer. Pile on the asparagus shavings. Dot the surface of the pizza with the garlic herb cheese. Season with salt and pepper. Transfer the pizza to the preheated stone and bake until cheese is melted and bubbling, about 12 minutes. Let cool slightly before slicing and serving.
This was so good. The goat cheese was definitely the highlight and my bites that included that were my favorite. I started out with the vegetable peeler, but realized I too lazy to put in that kind of time so I got out the food processor which made much quicker work of it. I would recommend drying the shaved asparagus on a paper towel to remove excess moisture. And DON'T skip the salt and pepper. It really added something to this pizza. Everyone really liked this one (Luke didn't eat well this night either, and I cannot convince him that he likes asparagus, but he did eat a few bites and probably would've done better if he could have picked around the asparagus better. Kyle even really liked it even though it was a "meatless" meal, which he is generally not a fan of. Next time I make this I will add chicken to it because that's how us carnivorous Soper's roll.
Baked Spaghetti Casserole
Baked Spaghetti Casserole
1lb ground beef (I used 99% lean ground turkey breast
1 small onion, diced
1/2 green pepper, diced
3 cloves garlic, minced
1 (14.5oz) can crushed tomatoes ( I had petite diced on hand and used that)
1 (15oz) can tomato sauce
1/4 cup minced fresh parsley (omitted b/c I didn't have any)
2 tsp. Italian seasoning
1 1/2 tsp salt
1 1/2 tsp sugar (omitted...not because I didn't have sugar, but I figured we'd never miss it!)
1/2 lb spaghetti
1 cup cottage or ricotta cheese (I used low fat ricotta since I had several recipes this meal plan that called for ricotta)
3 oz cream cheese (I used reduced fat)
1 egg
1/2 cup grated Parmesan cheese
1 1/2 cup shredded Mozzarella or Italian blend cheese
In a large skillet, brown meat with onion, pepper, and garlic. Stir in tomatoes, sauce and seasonings. Simmer, uncovered for 10 minutes before removing from heat. Meanwhile, cook spaghetti ALMOST al dente. Drain. In a large bowl stir together the ricotta, cream cheese, egg and Parmesan until combined. Add spaghetti and stir well. Pour into a prepared casserole dish. Spoon the meat sauce on top of the spaghetti and cover with the shredded cheese. Bake at 375 for 20-25 minutes until cheese is melted and golden.
I, in particular, enjoyed this one. I happened to make it on a night where neither child ate the best, but I have to say I think it's one that they SHOULD like (but hey, what do I know?). It made a lot and I got to have several days of left overs from this, not that I minded THAT one bit.
1lb ground beef (I used 99% lean ground turkey breast
1 small onion, diced
1/2 green pepper, diced
3 cloves garlic, minced
1 (14.5oz) can crushed tomatoes ( I had petite diced on hand and used that)
1 (15oz) can tomato sauce
1/4 cup minced fresh parsley (omitted b/c I didn't have any)
2 tsp. Italian seasoning
1 1/2 tsp salt
1 1/2 tsp sugar (omitted...not because I didn't have sugar, but I figured we'd never miss it!)
1/2 lb spaghetti
1 cup cottage or ricotta cheese (I used low fat ricotta since I had several recipes this meal plan that called for ricotta)
3 oz cream cheese (I used reduced fat)
1 egg
1/2 cup grated Parmesan cheese
1 1/2 cup shredded Mozzarella or Italian blend cheese
In a large skillet, brown meat with onion, pepper, and garlic. Stir in tomatoes, sauce and seasonings. Simmer, uncovered for 10 minutes before removing from heat. Meanwhile, cook spaghetti ALMOST al dente. Drain. In a large bowl stir together the ricotta, cream cheese, egg and Parmesan until combined. Add spaghetti and stir well. Pour into a prepared casserole dish. Spoon the meat sauce on top of the spaghetti and cover with the shredded cheese. Bake at 375 for 20-25 minutes until cheese is melted and golden.
I, in particular, enjoyed this one. I happened to make it on a night where neither child ate the best, but I have to say I think it's one that they SHOULD like (but hey, what do I know?). It made a lot and I got to have several days of left overs from this, not that I minded THAT one bit.
Pizza Penne Bake
Pizza Penne Bake
1/2 lb short cut pasta
3/4 cup pizza sauce (1/2 of a small jar)
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
About 30 pepperonis, cut in half (I used the 70% less fat turkey pepperoni)
1/4 cup Parmesan cheese
1 cup pizza blend cheese
Salt and pepper to taste
Preheat oven to 350. Cook the pasta as directed. Save 1/4 cup of the liquid then drain. To the same saucepan, add the reserved cooking liquid and the pizza sauce and whisk together. Then stir in the chopped peppers and halved pepperonis. Cook for 2 to 3 minutes then add the drained pasta. Toss together. Sprinkle with Parmesan and then the cheese blend. Bake for about 10 minutes or until the cheese begins to melt. Season with salt and pepper.
We all really liked this one. Luke and Leta picked around the peppers and I think next time I make it I'll add 1/2 an onion, diced. It was quick and easy, which is always a bonus in my book.
1/2 lb short cut pasta
3/4 cup pizza sauce (1/2 of a small jar)
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
About 30 pepperonis, cut in half (I used the 70% less fat turkey pepperoni)
1/4 cup Parmesan cheese
1 cup pizza blend cheese
Salt and pepper to taste
Preheat oven to 350. Cook the pasta as directed. Save 1/4 cup of the liquid then drain. To the same saucepan, add the reserved cooking liquid and the pizza sauce and whisk together. Then stir in the chopped peppers and halved pepperonis. Cook for 2 to 3 minutes then add the drained pasta. Toss together. Sprinkle with Parmesan and then the cheese blend. Bake for about 10 minutes or until the cheese begins to melt. Season with salt and pepper.
We all really liked this one. Luke and Leta picked around the peppers and I think next time I make it I'll add 1/2 an onion, diced. It was quick and easy, which is always a bonus in my book.
Saturday, May 7, 2011
Chicken and Bacon Florentine
I got this recipe from the 5 Dollar Dinner website and tried it out tonight. It was really good and everyone ate it really well. And for once, Luke didn't try to pick out the spinach. That's why I love frozen spinach. It's much harder to avoid *grin*. I altered her recipe slightly. And I'm sure I paid more for my ingredients than she did.
1/2 lb short cut pasta (I used rotini, and I always buy the Barilla Plus pasta brand)
1 lb diced chicken
4 slices Jennie-O Turkey Bacon, chopped
1 (15oz) can petite diced tomatoes
1/2 box frozen spinach, thawed and squeezed dry
Basil, oregano, thyme, salt and pepper to taste
2 T olive oil
Parmesan cheese
Cook pasta according to package directions. Cook bacon, and chicken and cook. Add spices, tomatoes and spinach and cooked pasta. Heat through and toss with olive oil. Serve with Parmesan.
Here's a link to her original post: http://www.5dollardinners.com/2010/07/chicken-bacon-florentine-pasta.html
1/2 lb short cut pasta (I used rotini, and I always buy the Barilla Plus pasta brand)
1 lb diced chicken
4 slices Jennie-O Turkey Bacon, chopped
1 (15oz) can petite diced tomatoes
1/2 box frozen spinach, thawed and squeezed dry
Basil, oregano, thyme, salt and pepper to taste
2 T olive oil
Parmesan cheese
Cook pasta according to package directions. Cook bacon, and chicken and cook. Add spices, tomatoes and spinach and cooked pasta. Heat through and toss with olive oil. Serve with Parmesan.
Here's a link to her original post: http://www.5dollardinners.com/2010/07/chicken-bacon-florentine-pasta.html
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