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Heather Moore

What does Heather have to say?
Posts from May 2013

Lasagna in a bun
So, here's the recipe Scott Miller and I were discussing this morning.  No noodles at all in mine but still all the deliciousness of lasagna!  Garfield approves.

8 sub/hoagie buns, uncut
1 pound lean ground beef
1 cup spaghetti sauce
1 tbsp garlic powder
1 tbsp Italian seasoning
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 cup (4 oz) shredded cheddar cheese, divided
1 cup (4 oz) shredded part-skim mozzarella cheese, divided

Make a 2-inch wide V-shaped cut in the center of each bun within 1-inch of the bottom.  Remove cut portion and save for another use; set aside.

In a large skillet, cook beef over medium heat until no longer pink; drain.  Add the spaghetti sauce, garlic powder and Italian seasoning.  Cook 4-5 minutes or until heatd through.

Meanwhile, combine the ricotta, Parmesan cheese and half of the cheddar and mozzrella cheese.  Spoon meat sauce into buns; top with cheese mixture.  Place on a baking sheet.  Cover loosely with foil.

Bake at 350 for 20-25 minutes.  Uncover; sprinkle with remaining cheddar and mozzarella.  Return to the overn for 2-3 minutes or until the cheeses are melted.
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Pizza Meatloaf Cups
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!). 
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Chicken Caesar Pasta Toss
Fresh and tasy, be prepared to serve seconds!

2-1/2 cups tricolor spiral pasta
1-1/2 cups cut fresh asparagus (1-inch pieces)
1-1/2 pounds boneless skinless chicken breasts
2 tsp olive oil
2 large tomatoes, chopped
2/3 cup reduced fat Caesar vinaigrette
3 green onions, chopped
3 tbsp grated Parmesan cheese

In a Dutch oven, bring 3 quarts of water to a boil.  Add pasta.  Return to a boil; cook for 4 minutes.  Add asparagus; cook 6-8 minutes longer or until pasta and asparagus are tender.

Meanwhile, in a large nonstick skillet, saute chicken in oil until no longer pink.  Remove from heat.

Drain pasta mixture; return to the pan.  Add the chicken, tomatoes and vinaigrette.  Cook over low heat until heated through.  Sprinkle with onions and Parmesan cheese.
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Carrot Broccoli Soup
Is it a "Meat-Free Monday" at your house?  Try this easy veggie soup!

1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 tbsp butter
3 cups fresh broccoli florets
3 cups fat-free milk, divided
3/4 tsp salt
1/2 tsp dried thyme
1/8 tsp pepper
3 tbsp all-purpose flour

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.
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Garlic Salmon Linguine
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.
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Savory Muffins
Instead of dinner rolls, surprise your family with these tasty treats!

2 cups all-purpose flour
2 tsp baking powder
1 tsp snipped fresh dill (or 1/4 tsp dill weed)
1 tsp minced fresh thyme (or 1/4 tsp dried thyme)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp pepper
1 egg
1-1/4 cups 2% milk
1/4 cup olive oil
1/2 cup shredded cheddar cheese
1/2 cup oil-packed sun-dried tomatoes, finely chopped

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.

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Tomato Bisque
There's just something so comforting about a big bowl of soup!

2 garlic cloves, minced
2 tbsp butter
2 tbsp all-purpose flour
4 cups chicken broth
1 can (6 oz) tomato paste
1/4 tsp cayenne pepper
1 cup half-and-half cream (I use fat-free)
Chopped fresh tomatoes, optional topping

In a medium saucepan, saute garlic in butter for 1 minute.  Stir in flour until blended; gradually add chicken broth.  Stir in cayenne and tomato paste until well blended.

Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat; gradually stir in cream (do not boil!).  Gaqrnish with chopped tomatoes, if desired.
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Caesar Chicken Burgers
Turn the classic salad into a delicious sandwich!

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!
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Beef & Spinach Gyros
Fast to prep and serve, these handy pockets make an easy, breezy weeknight dish!  Add a simple apple zucchini salad to round out your meal.

1 pound lean ground beef
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
6 green onions, chopped
1 can (2-1/4 oz) sliced ripe olives, drained
2 tsp lemon-pepper seasoning, divided
1 large tomato, chopped
1 cup (8 oz) fat-free plain yogurt
1/2 cup mayonnaise (I love the kind with olive oil!)
6 pita breads (6-in.), halved
12 lettuce leaves
1 cup (4 oz) crumbled feta cheese

In a large skillet, cook beef over medium heat until no longer pink; drain.  Add the spinach, onions, olives and 1 tsp lemon-pepper; heat through.  Stir in tomato; set aside.

In a small bowl, combine the yogurt, mayo and remaining lemon-pepper.  Line pita halves with lettuce; fill with beef mixture and feta cheese.  Serve with yogurt sauce.

Apple Zucchini Salad:
2 medium red apples, chopped
2 small zucchini, chopped
1/2 cup coarsely chopped walnuts
1/2 cup Italian dressing
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Flounder Packets
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
Dash pepper
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.
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Quick Pizza Sandwiches
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
Dash pepper
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. 
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Orange-y Grape Tartlets
Terrific use of refrigerated sugar cookie dough!

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.
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Chickpea Wraps
Another great idea for Meat-Free Mondays, this wrap is as spicy as you want it to be.

1 cup reduced fat plain yogurt
1/2 cup drained unsweetened pineapple tidbits
1/4 tsp salt
1/4 tsp ground cumin
2 tsp canola oil
1 small onion, chopped
1 tbsp minced fresh gingerroot
2 garlic cloves, minced
1/2 tsp curry powder
1/4 tsp each salt, ground cumin and ground coriander
1/4 tsp cayene pepper (more, if you like it spicy!)
1 can (15 oz) chickpeas or garbanzo beans, rinsed and drained
1 cup diced Roma tomatoes
4 whole wheat tortillas, warmed
3 cups fresh baby spinach

In a small bowl, mix raita ingredients; set aside.

For wraps, in a nonstick skillet coated with cooking spray, heat oil over medium-high heat.  Add onion; cook and stir until tender.  Add ginger, garlic and seasonings; cook and stir 1 minute longer.

Stir in chickpeas and tomatoes.  Bring to a boil.  Reduce heat; simmer, uncovered, for 5-8 minutes or until slightly thickened, stirring occasionally.

Near the center of each tortilla, arrange spinach and chickpea mixture; top with raita.  Roll up tightly; serve immediately.
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Irish Oatmeal Brulee
Excellent idea for Mother's Day!

8 cups 2% milk
2 cups steel-cut oats
1 cinnamon stick (3-in)
1 orange peel strip (1 to 3-in)
Dash salt
3/4 cup dried cranberries
1/2 cup golden raisins
1/2 cup maple syrup
1/2 cup packed brown sugar

In a large heavy saucepan, bring milk to a boil over medium heat.  Add the oats, cinnamon, orange peel and salt.  Reduce heat; simmer for 30 minutes or until thick and creamy, stirring occasionally.

Remove from heat; discard cinnamon stick and orange peel.  Stir in the cranberries, raisins and syrup.  Cover and let stand for 2 minutes.

Transfer to eight ungreased ramekins (6 oz size).  Place on a baking sheet.  Sprinkle each with brown sugar.  Broil 8-in from the heat for 4-7 minutes or until sugar is caramelized.  Serve immediately.
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Garlicky Beef & Tomatoes with Pasta
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.
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Oven-fried Sesame Chicken Wings
Served hot or cold. these wings are delicious!

15 whole chicken wings
3/4 Panko bread crumbs
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.
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Chili Cheese Dog Casserole
Imagine all these wonderful things in one dish!!

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.
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Margaritas and Salsa
Celebrate Cinco de Mayo!

Garden Salsa:
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. 
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Chicken Pesto Wraps
Another great use of ground chicken, these wraps can easily be personalized by everyone in the family.

1/2 pound ground chicken
1 tbsp canola oil
1/4 cup sun-dried tomato pesto
4 flout tortillas (8 inches), warmed
1/2 cup shredded part-skim mozzarella cheese
8 grape tomatoes, cut in half
4 slices red onion, separated into rings
1 cup shredded lettuce
Salt and pepper to taste

In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until juices run clear; drain.
Spread pesto over each tortilla; spoon chicken down the center.  Layer with cheese, tomatoes, onion and lettuce; roll up.
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