Sunday, December 27, 2009
Thursday, December 24, 2009
Merry CHRISTmas to all of you and I hope yall have a safe and happy holiday weekend! I cannot believe that today is Christmas Eve, to me it seems like Christmas came out of nowhere. I'm sure a few of you know what I mean. I still have presents to wrap, and still need to get something for my mom (yes Mom, you are hard to shop for!). Later today I will be leaving town to spend the holidays with my family in Central Florida, where it's nice and warm, and hopefully it will remain that way. So, not only will I be one of the 40% of the USA that's shopping on Christmas Eve, I will also be joining those traveling on the lovely Interstates 10 & 75. But it will all be worth it when I attend the beautiful Candlelight Service tonight at my hometown church, with family and lifelong friends as we remember the real reason for the season, Jesus' birth and sing some of my favorite songs (I love the Christmas hymns) and tomorrow morning waking up at my parent's house for presents and delicious food. So tonight remember to leave cookies & milk out for Santa (if you follow that tradition) and tomorrow morning when you open your presents be thankful for your family and friends for being there with you, not just for what you have recieved. And once again,
Merry Christmas to All and to All a Good Night
Monday, December 21, 2009
Monday: sushi or something take-out :)
Tuesday: Chicken Pot Pie
Wednesday: Pot Roast it's easy and so yummy!
Thursday-Sunday: Enjoying my mother's cooking
Check out I’m an Organizing Junkie’s Menu Planning Monday for other great Menu Plans!
Friday, December 18, 2009
....Oh wait it's time for FIVE QUESTION FRIDAY
Questions for Friday, December 18th: (Thanks to Kyrsten, Liz, Brianne, and Keely for their question suggestions!!)
1. Which boygroup did you like most in your teens?
NSYNC.... seriously, there's pictures of me and my friends in 8th Grade wearing NSYNC shirts while holding there CDs and somebody even had the dolls! If only I knew where that picture was, I would post it... haha. BTW I still have all there CDs and a huge crush on Justin Timberlake!
2. Do you do Christmas cards, letters, photos, nuthin', all of the above?
I do cards, but not to a lot of people. Since I'm still the unmarried twenty-something, I get to be in my parent's Christmas card photo :)
3. If you could meet one celebrity who would it be and why?
Julia Roberts, she seems really nice and down-to-earth. Oh and Paula Deen (for obvious reasons)
4. Favorite thing to cook with (i.e. stainless, non-stick, microwave, debit card...cauldron, etc.)?
Depends... I usually go for the stainless but my favorite thing to cook with is my wok that my Mom got me a couple years ago. It's just so much fun to use.
5. What is the one thing you wear the most, besides your unmentionables?
Always have on diamond earrings that I got from my parents for my 18th Birthday. Other than that I LIVE in Reef flip-flops, they have been my favorite for years! I have every color and style. I guess that's the perk of living in Florida, comfy shoes year-round.
Monday, December 14, 2009
Can you believe that it's almost Christmas? I can't I feel like this year Christmas has just snuck up on me, it's CRAZY! With all the things that sneak up on you in life, dinner shouldn't be one, thanks to menu planning, my week was a little less hectic. With that being said, I know this is only my second week of meal planning but trust me it won't be my last! I had such a successful time last week that I don't ever want to go back to just guessing what's for dinner, it's just makes life so much easier. I went grocery shopping on one day for all my ingredients, and didn't have to make any trips back that week because I knew what I was cooking each night and had all the ingredients on hand. It was such a nice change and I'm sure the lovely Publix employees won't miss seeing my face 4 times a week when I'm missing random ingredients haha...
Monday: Egg Drop Soup & Gyoza with Rice
Tuesday: Dinner out at Mexican Restaurant
Wednesday: Chicken Tetrazzini
Thursday: The Pioneer Woman's Shrimp Pasta in Foil
Friday: My Office Christmas Dinner
Saturday: Guy Fieri's Beer Can Chicken (This is my fav recipe for beer can chicken! delish!) with Coleslaw & Potato Salad
Sunday: Leftovers :)
Don’t forget to visit I’m an Organizing Junkie’s Menu Planning Monday for other menus and tips to get started on planning your own menu plan!
Friday, December 11, 2009
Now, I'm gonna assume almost everyone has a crock pot/slow cooker hiding somewhere in their house. He might be MIA at the moment but I know you got one hiding deep in the pantry or way back in cabinet next to food processors and blenders. Or maybe right on you kitchen counter if you use it a lot. I happen to have three, all different sizes of course. Well with this cold weather here (40 degrees, I know you Midwesterners & Northerners are laughing at me) I love using the slow cooker for stews and soups! So this morning before I left for work I put together a quick meal that will be ready for me to enjoy when I get home from work...
This is my mom's recipe for Slow Cooker Pot Roast
4-5lb beef pot roast
1 can of beer (she uses Michelob, i use Budweiser, it really doesn't matter)
1 pkg dry onion soup mix
1 lb red potatoes (halved)
10-15 baby carrots
Place half the veggies on the bottom, sprinkle some of the onion soup mix on top, then add the meat and sprinkle the rest of the onion soup mix on the meat. Top with the remaining veggies and pour the beer over all of it. Make sure to turn the crock pot on low and cook for 8-10 hours until meat is falling apart. ENJOY :)
Tuesday, December 8, 2009
I just love reindeer, they just scream Christmas to me. If I lived where it snowed a lot instead of in Florida I would defiantly have a reindeer herd on my farm. But that would never happen because I only like cold weather and snow in small doses. Haha
So why not a Christmas picture or picture of my nicely decorated house, well I haven't taken my Christmas picture or even bought a tree yet, and yes, my house is one of the only ones without lights. I know you're thinking OMgosh how could you wait so long! I know, I'm a terrible person but I promise I'm not Scrooge! I LOVE the holiday season, I even decorated my parents' house with them this past weekend. They have a two trees, and plenty of Christmas cheer in each room of their house AND the outside is decorated with wreaths and a metal snowmen staked out in the front yard. I just haven't had time to decorate my little duplex, but I will this week PROMISE! But for now I'm going to enjoy SITSmas, check The Secret is in the Sauce for the hourly gifts and visit all my SITStas blogs to wish them a Merry SITSmas and Happy Holidays!
Are you lost? Confused? Wondering what the heck is SITSmas... well your in luck! Head on over to The Secret is in the Sauce and join in the SITSmas fun! :)
Monday, December 7, 2009
1 garlic clove
1 chicken breast (or 1 cup shredded chicken)
2 cups pasta (any kind will do, I used rotiniti aka the spiral ones)
1 cup shredded mozzarella
1 cup Alfredo sauce
sprinkle of shaved Parmesan
I boiled some water, dropped a garlic clove in with the chicken breast and reduced heat to simmer. I let it cook for about 10 minutes before removing the chicken. Meanwhile, boil some water, add a drop of olive oil and some salt for the pasta and cook according to package. After the chicken is cooled, go ahead and shredded the chicken and season with Italian seasoning, salt, and pepper. Drain the pasta and pour half into a casserole dish, top with mozzarella and chicken, put the rest of the pasta in, add Alfredo sauce and top with Parmesan. Bake at 350 degrees for about 20 minutes or until cheese is melted.
This is my FIRST TIME doing a menu plan. After reading blog after blog on Monday (or Sunday night) about menu planning, I've finally caved in. At first I thought it was all about sticking to this plan but I've learned from many other menu planners that you don't have to and that my dear friends makes me super happy, why you ask, well because things don't always happen as planned in my life. So here it goes my menu plan for this weekdays, weekends are crazy so only gonna start with the M-F first! Wish me luck on sticking to it!
Monday: Beef Stir Fry with rice
Tuesday: Rotisserie Chicken Dinner from Publix (comes with sides and that delicious Hawaiian Bread)
Wednesday: Chicken Salad Sandwiches and Soup
Thursday: Mini Shepherd's Pie (This week's Time to Try)
Friday: My mom's Slow Cooker Pot Roast/Beef Stew (recipe to come)
Tuesday, December 1, 2009
Just sign up here you will also get a newsletter with more recipes and coupons! And who doesn't LOVE coupons! They also will send you email updates for other freebies like coupon books!
Friday, November 20, 2009
Anyways, here's this weeks Five Question Friday brought to you by Mama M.
1. Are you a Black Friday shopper?
Depends on what's out there and if it's a good deal. This year I most likely will be, along with my aunt, mother, and cousins.
2. What was your favorite childhood toy? (Think Easy Bake Oven, Cabbage Patch Kid, Shrinky Dinks, etc.)
PlayMobile, Nintendo, American Girl Dolls, GrandChampion Horses
3. Favorite Christmas movie?
It's a Wonderful Life (I know it's the classic favorite, but my mom got me hooked!)
4. What is the "must have" item on your Christmas list this year?
KitchenAid Standing Mixer! :)
5. Do you go all out with decorations or do you keep it simple and classy?
I LOVE CHRISTMAS and decorating for it is the highlight of my year. Not only do I decorate my own house, but I go to my parent's house to decorate theirs. If I could open a business decorating houses for Christmas I would, it's my favorite thing to do!
Thursday, November 19, 2009
Turn the heat to low and add 2 cups of grated asiago cheese to the mixture, along with a dash of fresh black pepper, and 1/4 cup of fresh parsley (the Italian kind). Continue to stir until all of the cheese is melted and it's a creamy sauce.
Pour all of the sauce over the shells and top with grated asiago cheese. Bake until golden (about 25-28 minutes depending on your oven.
So yummy! I WILL most defiently will make this again! And the sauce ohh how delicious it is, I think that it would be great over some chicken on a bed of pasta.
Tuesday, November 17, 2009
Now comes the tedious part, rolling the chicken. Basically you can roll the cutlets to starting with the largest end into little pinwheels then secure them in place, I use uncooked speghetti instead of toothpicks so I dont have to pull them out when it is finished cooking. But you can use toothpicks if you want. Meanwhile, warm some olive oil in a large skillet over medium-high heat, add a galic clove that is halved, add the chicken when you start smelling garlic and brown on all sides. Remove the garlic and chicken from the pan (don't worry you're not done cooking it).
Friday, November 13, 2009
I followed the recipe she posted here.
Here's what you need :)
Remove the stems, melt butter in skillet and toss in the mushrooms.
HAPPY FRiDAY THE 13th! Until my other blog is offically relaunched after it's extreme makeover, I'll be posting these little things over here :)
Here's this weeks Five Question Friday brought to you by Mama M.
1. What is your favorite "eat" on Thanksgiving?
I LOVE LOVE LOVE stuffing, (no celery though) topped with gravy, ohh it's a little taste of heaven. Second place is the sweets: sweetpotato pie, pumpkin pie, and these little mini pecan pie cookies my Aunt makes.
2. What is the name your best girl friend and the best trait about her or how you met (or heck, both!!)
Corrina, she's been my bestie since highschool even though we went to different schools. We met at the waterpark we worked at and have had our shares of ups & downs but always are there for each other, even though we live miles (and time zones) apart.
3. What would you say is one of your "weirdest" quirks?
Anything electronic where the numbers aren't on zero (like calculators or timers) or clocks that aren't set (on tvs, dvd players, microwaves, ovens) oh and everything has to be put up in its place before we leave the house. Dishes done, shoes in closet, etc.
4. What is your favorite genre of music? (Hip hop? Classical? Rock? etc.)
Oh gosh, I listen to everything. Seriously, Christian rock on the way to work, 90s Rock on the drive home, rap at night, country in the shower, haha it changes daily, sometimes hourly!
5. Are you a Night Owl...or an Early Bird?
Night Owl for the most part, I love sleeping in unless I have something worthwhile to get up for.
Monday, November 2, 2009
Tuesday, October 6, 2009
Upscaled Tuna Helper
All you need is:
1 medium red onion (chopped)
red pepper flakes
2 cans of tuna in olive oil (make sure it's olive oil)
3-4 tablespoons capers
1/2 cup of white wine
splash of chicken broth
salt & pepper
10oz bow tie pasta
your choice of cheese(Parmesan, shredded mozzarella, ricotta, etc)
Cook pasta according to the box, I add a splash of olive oil to the water so the pasta doesn't stick together. Meanwhile, heat olive oil in medium skillet, add onions and saute for about 5 minutes. Add in red pepper flakes (adjust to your preference). Add in tuna and capers to the pan, then wine and reduce heat to low and simmer for 10 minutes. (During this time the pasta should be ready to drain, after drained place in bowl and drizzle with some olive oil) At the end of the 10 minutes add a splash of chicken broth and salt and pepper to taste, add tuna mixture to the pasta and mix thoroughly. Top with whatever cheese you have on hand and enjoy!
When I made it last night I only had ricotta and added about two tablespoons to mix in with the tuna and pasta. It was delish! I love this dish it's one of my favorites and I hope you will enjoy it too :)
Monday, October 5, 2009
Monday, September 28, 2009
Betty Lou's Zesty Italian
- 1.5 lbs ground chuck (beef or sirloin or turkey would work too!)
- packet of dried spaghetti sauce (any kind will do)
- refrigerated crescent rolls
- 1/2 cup of sour cream
- 1 bag of shredded mozzarella cheese
- 2 tablespoons of butter (melted in microwave)
- Parmesan cheese
Brown the meat in the skillet (you can add onions or green pepper if you would like), and add in the packet of sauce, mix well and cook thoroughly. Next take the sour cream and mix with the shredded cheese. Meanwhile grease a square glass casserole pan (8x8 or 9x9) and preheat the oven to 350. Next, drain the meat and place on the bottom of the pan, top with the cheese mixture. Then, take the crescent rolls out of the tube, lay them flat across the top of the cheese mixture. Finally mix the melted butter and Parmesan cheese, then spread the mixture onto the top of the crescent rolls. Bake for 30-45 minutes until it's golden brown on top. Enjoy!
Friday, September 11, 2009
a few small zucchini sliced thin
1 15-ounce can chickpeas, rinsed
2 tablespoons garlic
crushed red pepper (to taste)
1/2 cup grated Parmesan
Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain, and return the pasta to the pot. Meanwhile heat oil in a skillet over medium heat. Add the zucchini and 1/2 teaspoon salt, cook for about 5 minutes, make sure to give it a few tosses so they don't burn. Add the chickpeas, garlic, and red pepper and cook for about 4 minutes. Toss the pasta with the reserved pasta water and half of the cheese, add in the zucchini mixture and top with additional cheese. You can serve it hot as is, or let chill. If you serve it cold, drizzle some olive oil on top before serving :)
Wednesday, September 9, 2009
This time around here is what I used:
-box of whole wheat ziti
-jar of marinara sauce
-bag of shredded chesse -italian mix
-1lb of ground beef
-tablespoon of minced garlic (the jar kind)
-chopped onion (however much you like)
-chopped green pepper (however much you like)
-crushed red pepper
Preheat the oven to 350. Cook pasta according to directions, add a splash of olive oil and salt. Meanwhile brown meat in a medium pan over med-high heat, add in some garlic, onion, and even green pepper if you have it. After the meat is cooked add in the sauce, I add a few spices (see above) so it doesn't taste as 'jarry'; reduce to simmer and stir occasionally so it won't burn on the bottom. Drain the pasta, return to pot and pour in the sauce mixture. Grease a 9x12 pan, (I use extra virgin olive oil and my fingers to do this) and pour in half the sauce/meat mixture and top with a couple handfuls of cheese, add the rest of the mixture finish with the rest of the cheese. Place the pan into the over for about 30 mins or until the cheese starts to bubble. Remove from oven and let cool for about 5 minutes so it's easier to serve. Enjoy :)
Friday, September 4, 2009
1.5 lb boneless, skinless chicken breasts
1 tablespoon olive oil
1 onion, chopped
4 carrots, diced
3 tablespoons all-purpose flour
3 cups milk
half of a 10oz package frozen peas
1 tablespoon fresh thyme
salt and pepper
2 store-bought piecrust (let thaw so it's easier to work with)
Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes. While the chicken is cooking place oil in pan over medium heat. Add the onions and carrots and cook until almost soft. Sprinkle the flour over the vegetables and cook, stirring, for about a minute. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. S
Monday, August 31, 2009
Stuffed Chicken Breast
1.5 lbs Boneless Skinless Chicken Breast (about 3 breast)
1/2 bottle Italian Dressing
Handful of Sundried Tomatoes
1/2 container of Goat Cheese
2 teaspoons of Minced Garlic
3 Tablespoons of Prepared Pesto Sauce
Salt & Pepper to taste
Rince and pat dry chicken and place into ziploc bag, add Italian Dressing. Let marinate in bag for about 20 minutes. While marinating, chop sundried tomatoes in half. Place tomatoes into bowl, add goat cheese, garlic, and pesto. Blend into all ingrediants are mixed well (shoud be at a paste consistency), you can taste it to see if you need to add salt or pepper. Set bowl aside. Remove chicken from bag and place on cutting board, slice a 'pocket' into the chicken, it's easiest to do by placing your hand on the top of the breast and starting at one end about halfway through the chicken slice down, but not through the bottom. After you have 'pockets' in all the chicken take one tablespoon of chesse mixture and place into each breast, continue until there is none left. Now you're ready to grill! Place the chicken on the grill for about 10 minutes on each side, but make sure to cut a slice in the middle to make sure it's not pink inside, because chicken needs to be cooked throughly before eatting!
Brands I used:
-California Sun Dried Tomatoes, Julienne Cut
-Classico Basil Pesto
-Wishbone House Italian Dressing
-Spice World Minced Garlic
**Instead of Goat Cheese, any of the crumble cheese and/or fresh mozarella cheese will make it delicious!
**Tomatoes can be omitted as well!
Thursday, August 20, 2009
I'm a big wine drinker and always have wine in my house, but sometimes there are times when the bottle doesn't get completely used. When this happens I use the little bit of wine that's left to make a variety of recipes. Also, you can always add a splash of wine to sauces and cooking. Remember white wine goes with fish, chicken, pork, and white sauce, where as red wine goes with meat and red sauce.
1/3 cup white wine
1/4 cup freshly squeezed lemon juice (from 2 to 3 lemons)
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup extra-virgin olive oil
In a bowl, whisk together the wine, lemon juice, honey, salt, and pepper. While still whisking, slowly add the oil in a steady stream. Use in salad or over fish, will last for one week just remember to stir before pouring.
1.5 cups red wine
1 orange, quartered
3/4 cup sugar
1/4 teaspoon vanilla extract
1 cinnamon stick
4 small ripe pears, peeled
In a saucepan, combine the wine, the juice from the lemon and orange, 1 of the squeezed orange quarters, the sugar, vanilla, cinnamon stick, and cloves. Add the pears and bring to a boil. Reduce heat and simmer, uncovered, turning the pears occasionally, until they can be pierced with the tip of a knife (about 25 minutes). Using a slotted spoon, transfer the pears to individual plates. Remove and discard the orange quarter and spices. Return the liquid to a simmer and cook until syrupy and reduced by two-thirds, about 15 minutes, depending on size of pan. Spoon the sauce over the pears.
Wednesday, August 12, 2009
9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 package sliced mushrooms
1 large onion, finely chopped
5 cloves garlic, minced
1/2 tablespoon thyme
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
1 cup grated Parmesan/Motzorella
1/4 cup dried Italian-style breadcrumbs
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl. This is the time consuming part, I think it's a good job for an assistant :)
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain and return to pan. Add sauce and chicken mixture to the drained pasta. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes, watch it since all ovens are different, mine took about 20 minutes!
Monday, August 10, 2009
1/2 cup sugar
6 cups cold water
4 family size tea bags (Luzzienne)
2 cups sugar
mint leaves and lemon slices (optional/for garnish)
Thursday, August 6, 2009
-3/4 red onion (chopped)
-2 to 3 tablespoons of diced green peppers in a can
-1 tablespoon sugar
-1 tablespoon salt
-1/2 tablespoon pepper
-1 tablespoon of garlic
-large can of diced tomatoes (drained)
-1 habenero (seeded and chopped)
-1 lime, for juice
Place jalapenos on baking sheet in put in oven on Broil until skin blackens. After allowing them to cool, remove the skin and seeds from the jalapenos and chop. While waiting on it to blacken you can put chopped onion, green peppers, sugar, and salt & pepper in the blender, pulse until it's a semi-thick consistency. Remove onion mixture from blender and set aside in bowl. Next add the tomatoes and jalapenos into the blender and pulse until smooth. Add the onion mixture, habenero cilantro, lime juice, and remaining tomatoes to the blender. Do a quick pulse so there are some chunky pieces, pour mixture into a resealable container and refrigerate for about 30 minutes to allow everything to come together. Serve with chips
Monday, August 3, 2009
Beef and Veggies over Brown Rice
-Salt & Pepper
-Beef (either round steak or flank steak)
-vegetables (mushrooms, broccoli, carrots, etc)
Defrost the meat, as soon as it was thoroughly defrosted I sliced the steaks into thin strips, made the marinade, and combined both in a zip top bag. I left my meat marinating until the next evening, almost 24 hours. When I was ready to cook, I added peanut oil to my wok pan and heated it over med-high head. I added a teaspoon of garlic and then the meat. As the meat started to cook I sliced some baby bella mushrooms and added them into the leftover marinade mixture, (you can use any veggie here I was just in a mushroom mood!). At this time I started to cook the rice according to the package. After the meat is almost done remove from pan and set aside. Add the veggies with the sauce and cook on medium heat for a minute or so, remember to stir so they don't stick, then add the meat back to the pan and set heat to low. By this time your rice should almost be done. While waiting for the rice to finish you can make a quick salad using spinach, sundried tomatoes, and a feta or goat cheese, topped with your favorite Asian dressing. I love the honey-ginger dressing by Makoto that's in the produce section. By the time you have the salad made your rice should be ready to serve. I serve my Stir-Fry in deep bowls placing the rice on the bottom, then the beef and veggie mixture topped with the sauce. It's delicious! :)
Wednesday, July 29, 2009
Basil-Pesto Tuna on Toasted Swirl Bread
4 slices of Pumpernickel-Rye Bread
6oz can of tuna in water
1-2 tablespoons of basil pesto (I use the Classico brand in a jar)
salt & pepper to taste
First, drain the tuna. Then, in a small bowl mix pesto and tuna together; make larger pieces of tuna smaller by flaking with the fork. Meanwhile, toast the bread in the toaster. Season the mixture with salt and pepper, place on bread and serve.
Open-Faced Tuna Melt
2 English muffins
¼ cup green onions (chopped)
¼ cup mayo
Splash of Worcestershire sauce
2 teaspoons prepared horseradish
1 teaspoon yellow or Dijon mustard
Dash of red pepper flakes
1 can of tuna in water (drained)
4 slices of tomato
½ cup of shredded cheddar cheese
Cut English muffins in half and lightly toast, set aside. In a bowl combine onions, mayo, Worcestershire, horseradish, mustard, red pepper flakes and tuna, mix well. Turn on oven to Broil. Place muffins halves on baking sheet and top with tuna mixture, tomato slice and sprinkle cheese on top. Place in oven and heat for 4 minutes, or until the cheese is melted.
Tuna Salad Sandwich
Sourdough bread slices
1 can of white tuna (drained)
6 tablespoons of mayo
1 tablespoon parmesan cheese
1/8 teaspoon dried onion flakes
¼ teaspoon curry powder
1 tablespoon dried dill
dash of garlic powder
In a bowl combine tuna, mayo, cheese, and onion flakes together. Add curry powder, dill, and garlic powder, mix well. Serve on sourdough bread, I like to toast mine first, and enjoy.
Friday, July 24, 2009
Ingredients you will need:
- olive oil
- 2 garlic cloves or 1 tbsp minced
- 1/4 cup red onion, diced (OPTIONAL)
- 1/2 lb ground turkey
- 1/2 cup-3/4 cup jarred basil tomato pasta sauce
- 3/4 cup of whole wheat penne pasta
- 1/2 cup ricotta cheese
- 1/4 cup shredded Italian mix cheese
Heat oil in pan over med-high heat, saute garlic (and onion). Add ground turkey and cook until brown and crumbly, break up the larger chunks. Mix in sauce with the meat and let simmer for 15 minutes. Meanwhile, heat boiling water with a pinch of salt, add pasta. Cook for about 6 minutes, you don't want to cook it any longer since it will be baked. After pasta has been drained add to meat sauce, stir in ricotta cheese and mix it all together. Grease a loaf pan, then add pasta mixture, top with shredded cheese. *I make all this part ahead of time, that way I can come home from the office and just place it in the oven, but it can be baked immediately as well. * Bake 30 minutes at 350 degrees :)
Money saving tip: I use leftover sauce, this last time I had a 1/2 cup vodka and 1/4 cup spicy basil and just added them both it was very flavorful and I didn't have to open a brand new jar.
Tuesday, July 21, 2009
· olive oil
· vegetable oil
· balsamic Vinegar
· red wine vinegar
· kosher salt
· black pepper
· sea salt
· cayenne pepper
· chili powder
· red pepper flakes
· ground cinnamon
· chicken broth
· jarred pasta sauces (get both red and white)
· canned tuna
· canned beans (kidney and/or black)
· rice (white and/or brown)
· pasta (stick with the basics: ziti, linguini, spaghetti, macaroni)
· white sugar
· garlic (I use the already minced in a jar, last longer and the work is done for you)
· white wine
· red wine
· dijon mustard
· cheese (choose a variety)
· chicken breast
· ground beef or turkey
A few tips:
-usually you can find coupons for McCormick’s grinders or get them BOGO for the sea salt & blk pepper
-olive oil, pasta and pasta sauces are often BOGO at the groccery stores
-use coupons on tuna, pasta sauces, and pasta.
-remember the wine can be the cheap stuff, if it’s just for cooking
-buy meats at bulk clubs seperate into 1 or 2 lbs and freeze :)
Thursday, July 16, 2009
salt and pepper
Wednesday, July 15, 2009
26-oz jar of pasta sauce (I used tomato-vodka sauce, since I had extra)
bag of frozen ravalio (the square kind)
small box of frozen chopped spinach,
1 bag shredded mozzarella
1/2 cup grated Parmesan (it's usually next to the fresh pasta section)
Heat oven to 350° F. Coat a 13-by-9-inch baking dish with cooking spray or butter. Meanwhile, thaw and squeeze the water out of the spinach. Spoon in a third of the sauce onto the bottom of the dish. Place ravioli on top and scatter the spinach over them, top with half of each cheese. Add with another layer of ravioli and the remaining sauce and cheese, if you still have extra room continue layering. Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.
Cheater Cheese Pizza
a frozen cheese pizza
1/4 cup store-bought pesto
1/2 cup ricotta
Gently spread the pesto over the frozen pizzas. Place a couple spoonfuls of the ricotta on top then cook according to the package directions.
BBQ Chicken Sandwich
rotisserie chicken (should equal 4-5 cups)
honey barbecue sauce (1-2 cups depending on amount of chicken)
Shred the chicken in a bowl and add bbq sauce, mix well. Place spoonfuls of meat onto buns and serve, how easy is that :) For extra flavor try the mojo chicken or a spicy bbq sauce, I used Bull's Guinness Sauce.
Tuesday, July 14, 2009
Monday, July 13, 2009
This past Saturday morning I wanted to cook something light and healthy for breakfast, however Monday's are my grocery day and I was running low on supplies. I opened my fridge to find sun dried tomatoes, eggs, a little bit of milk, and a container of the Parmesan cheese I had shredded earlier this week. I have an addiction to sun dried tomatoes, I just love them so I decided to add them to my usual scramble for a healthy twist, and that is how this recipe was born!
To make Sun dried Tomato Scramble you need:
splash of milk
handful of sun dried tomatoes
salt and pepper
2 slice of wheat toast
Chop the sun dried tomatoes into small pieces. Next, in a small bowl whisk the eggs, milk, and sun dried tomatoes together, season with salt & pepper. Heat skillet and add butter to the pan. Add eggs and continue stirring until they get nice and fluffy. Meanwhile put the bread in a toaster. The eggs and toast should finish about the same time, when done add mayo to the toast and top with eggs. Finish with a sprinkle or pile of cheese depending how cheesy you want it. This makes two delicious servings!
Friday, July 10, 2009
I made this yummy meal right out of the Just Three Steps cookbook. It's very simple to make and serves two people for under $10 which is an even better bonus.
What you need to make this Pork Loin with Rosemary White Beans:
2 Boneless Pork Loin chops (most come packaged with at least 4)
Salt & Pepper
Butter (like a tablespoon)
Clove of garlic
Rosemary (a generous pinch, chopped)
One can of Cannelini beans (White beans)
Season the chops with salt and pepper, rub with oil. Heat skillet over medium-heat and cook chops for 5 minutes on each side. Reduce heat and cover pan, cook for 10 minutes turning once. Meanwhile heat butter, garlic, and rosemary in small saucepan over medium heat. Add all but about 3 tablespoons of beans and moisten with a splash of water. Stir to heat, then mash with a wooden spoon, season to taste with salt and pepper. Divide the mash beans between the two plates, top with pork chop and pour the juices from the pan overtop. Warm the reserved beans and scatter over chops, garnish with rosemary and ENJOY :)
Thursday, July 9, 2009
To make the Lemon Chicken Piccata you need:
chicken breast, pounded thin
salt & pepper
1/2 cup chicken broth
drop of honey
lemon (half for juice/half sliced)
2 tablespoons cold butter
Heat olive oil in pan over medium-high heat, add capers and cook for about a minute then remove from pan. Season chicken with salt & pepper, then saute in pan until they are golden brown on each side, remove from heat. Add garlic to pan, then chicken broth and scrape the sides to deglaze the pan. Turn up heat so the broth will boil, add lemon juice and honey . Turn off the heat and add the butter to thicken up the sauce, as it thickens toss in about half of the cooked capers. Pour sauce over chicken when ready to serve, add lemon slices and leftover capers to garnish... enjoy :)
To make the Tequila Jalapeno Chicken you need:
Chicken breast, diced
1/2 cup Tequila
juice of one lime
dash of chili powder
1 tablespoon of minced garlic
salt & pepper
Add entire mixture into zip-top bag, refrigerate for at least 2 hours but no more than overnight. When ready to cook, heat olive oil in pan over medium-high heat. Add chicken and cook until slightly brown (about 5 minutes). That's it, told you it was easy :)
To make the Stuffed Chicken you need:
Sun-dried Tomatoes (by the julienne cut ones and dice them yourself)
Garlic (I use minced garlic in the jar)
Salt & Pepper
In a bowl mix together the cheese, vinegar, tomatoes, and basil. Season the chicken with salt and pepper, then place cheese mixture onto chicken and wrap the chicken up, secure with toothpick. In a skillet heat olive oil and garlic, add chicken and cook for about 5-6 minutes. Remove chicken, deglaze pan with wine, place chicken back in pan and simmer until ready to serve.