Kids and grownups can agree, these "muffins" are the best! They're great reheated, too.
1 egg, lightly beaten
1/2 cup pizza sauce
1/4 cup seasoned bread crumbs
1/2 tsp Italian seasoning
1-1/2 pounds ground beef
1-1/2 cups (6 oz each) shredded part-skim mozzarella cheese
Additional pizza sauce, optional
In a large bowl, combine the egg, pizza sauce, brread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill the center of each with cheese.
Bake at 375 for 15-18 minutes or until meat is no longer pink. Serve immediately with additional pizza sauce if desired (don't forget to warm it up!).
In a large saucepan coated with cooking spray, cook the onions, carrots and celery in butter for 3 minutes. Add the broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper.
Bring to a boil, Reduce heat; cover and simmer 5-10 minutes or until veggies are tender. Combine the flour and remaining milk until smooth; gradually stir into the soup. Bring to a boil; cook 2 minutes longer or until thickened.
Add a vegetable side and a crusty loaf of french bread for a terrific Sunday dinner!
1 package (16 oz) linguine
3 garlic cloves, minced
1/3 cup olive oil
1 can (14-3/4 oz) salmon, drained, bones and skin removed
3/4 cup chicken broth
1/4 cup minced fresh parsley
1/2 tsp salt
1/8 tsp cayenne pepper
Cook linguine according to package directions. Meanwhile, in a large skillet, saute garlic in oil until crisp-tender. Stir in the salmon, broth, parsley, salt and cayenne. Cook until heated through. Drain linguine; add to the salmon mixture and toss to coat. Serve immediately.
In a large bowl, mix the first seven ingredients. In another bowl, whisk together the egg, milk and olive oil. Add to the flour mixture; stir just until mixture is moistened. Fold in the cheddar cheese and sun-dried tomatoes.
Fill greased muffin cups three-fourths full. Bake at 375 for 18-20 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing the muffins from pan to a wire rack. Serve warm.
4 boneless skinless chicken breast halves (4 oz each)
1/4 tsp each salt and pepper
4 slices red onion
2 tbsp butter, softened
4 hamburger buns, split
2 cups torn romaine
1 tbsp grated Parmesan cheese
1/2 cup Caesar salad dressing, divided
Sprinkle the chicken with salt and pepper. Grill on an indoor grill coated with coated with cooking spray for 4-5 minutes or until juices run clear. Grill onion slices for 4-5 minutes or until tender.
Meanwhile, spread the butter over cut sides of buns. Place buttered side up on an ungreased baking sheet. Broil for 1 minute or until golden brown.
Toss romaine with cheese and 1/4 cup dressing; spoon onto bottom buns. Top with onions, chicken and remaining dressing. Replace bun tops and serve!
Admit it. When you see, hear or read the word "Flounder", you think of the movie Animal House. Or is it just me?!?
2 flounder fillets (6 oz each)
1/8 tsp salt
1/4 cup chopped sweet red pepper
1/4 cup finely chopped peeled cucumber
1 green onion, sliced
2 tsp reduced-sodium soy sauce
1 tsp sesame oil
1/2 tsp ground ginger
Place each fillet on a double thickness of heavy-duty foil (about 12 in. square). Sprinkle with salt and pepper; top with red pepper, cucumber and onion. Combine the soy sauce, oil and ginger; drizzle over vegetables. Fold foil around mixture and seal tightly.
Place on a baking sheet. Bake at 450 for 10-12 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Comes together fast for a terrific weeknight meal, add a salad to round it out.
1/2 pound lean ground beef
1/4 tsp each salt, onion powder, garlic powder, Italian seasoning and rubbed sage
3/4 cup pizza sauce
1 loaf (8 oz) French bread, halved lengthwise
1/4 cup shredded part-skim mozzarella cheese
In a small bowl, mix the beef and seasonings just until combined. Divide into six portions; shape each into a 1-1/2 in patty.
In a large nonstick skillet, cook patties for 3-5 minutes on each side or until meat is no longer pink; drain. Pour pizza sauce over patties and heat through. Spoon onto French bread; sprinkle with cheese. Cut into sandwiches and serve immediately.
1 tube (16-1/2 oz) refrigerated sugar cookie dough
1 pkg (8 oz) cream cheese, softened
1/2 cup confectioners' sugar
1/2 tsp vanilla
3/4 cup seedless red grapes, halved
3/4 cup green grapes, halved
1/4 cup orange marmalade
Cut cookie dough into 12 slices, about 3/4 inch thick. On ungreased baking sheets, pat each slice to form 1/2 inch thick circles. Bake at 350 for 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
Meanwhile, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla until blended. Spread over cookie crusts, top with grapes.
In a microwave-safe dish, microwave marmalade, covered, on high for 15-20 seconds or until warmed. Drizzle over grapes.
Comes together in a flash (only 20 minutes), great for a weeknight dinner!
1 package (16 oz) bow tie pasta
1 pound lean ground beef
2 can (14-1/2 oz each) diced tomatoes with roasted garlic, undrained
1 can (15 oz) white kidney beans, rinsed and drained
1 package (10 oz) frozen chopped apinach, thawed and squeezed dry
1/2 tsp salt
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink; drain. Stir in tomatoes, kidney beans, spinach and salt; heat through. Serve over bow tie pasta.
2 tbsp sesame seeds, toasted
1 tsp paprika
1/2 tsp salt/1/3 cup heavy whipping cream
1/4 cup butter, melted
Cut chicken wings into three sections; discard wingtip sections. In a large resealable plastic bag, combine the bread crumbs, sesame seeds, paprika and salt. Place cream in a shallow bowl. Dip chicken wings in cream, then place in the bag and shake to coat evenly.
Pour butter into a 13x9 baking dish for 40-45 minutes or until juices run clear, turning every 10 minutes.
1 package (8-1/2 oz) corn bread/muffin mix
1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 tbsp olive oil
1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces
1 can (15 oz) chili with beans
2 tbsp brown sugar
1/2 tsp garlic powder
1/2 tsp chilipowder
1 cup (4 oz) shredded cheddar cheese, divided
Prepare corn batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside.
In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute 3-4 minutes longer or until lightly browned. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheddar cheese. Spoon over corn bread batter; top with remaining corn bread batter. Sprinkle remaining cheese over the top.
Bake uncovered at 350 for 28-32 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes before serving.
6 medium tomatoes (I usually go with Roma tomatoes), finely chopped
3/4 cup finely chopped green pepper
1/2 cup finely chopped onion (a mix of white and red is tasty)
1/2 cup thinly sliced green onions
6 garlic cloves, minced
2 tsp cider vinegar
2 tsp lemon juice
2 tsp olive oil
1 to 2 tsp minced jalapeno pepper
1 to 2 tsp ground cumin
1/2 tsp salt
1/4 to 1/2 tsp cayenne pepper
In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with tortilla chips.
Blue Lagoon Margaritas:
4 lime slices
3 tbsp coarse sugar
1/2 cup lemon-lime soda, chilled (Sprite or 7-Up works well)
1/2 cup tequila (better taste it to make sure it's tequila)
1/2 cup blue curacao
1/3 cup frozen limeade concentrate, partially thawed
2 cups ice cubes
Using lime slices, moisten the rims of four margarita or cocktail glasses. Set aside lime slices for garnish. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate.
In a blender, combine the remaining ingredients; cover and process until belnded. Pour into prepared glasses. Garnish with lime slices; serve immediately.