Just recently tried feta cheese on pasta...and now I am hooked! Sliced grilled chicken breast is an excellent protein with this side dish.
2-1/2 cups uncooked bowtie pasta
1/4 pound fresh green beans, trimmed and cut into 1-in pieces
1 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp salt
dash pepper
3/4 pound tomatoes, seeded and chopped
1 garlic clove, minced
1 tbsp minced chives
2 tsp minced fresh basil
1/4 cup crumbled feta cheese
Cook pasta according to package directions, adding beans during the last 5-6 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar, salt and pepper. Stir in the tomatoes, garlic, chives and basil. Drain pasta mixture and add to the tomato mixture; toss to coat. Serve warm or at room temp. Sprinkle with feta cheese just before serving.
Mix together 2 tbsp oil, garlic, salt and pepper. Toss with asparagus, tomatoes and pine nuts; place on a foil lined baking pan.
Bake at 400 for 15-20 minutes or until asparagus is just tender. Drizzle with remaining oil and lemon juice; sprinkle with cheese and lemon peel. Toss to combine.
Another "Meat-Free Monday" delicious dish--you'll love not having to cook the noodles first!
1 carton (15 oz) fat-free ricotta cheese
2 cups (8 oz) shredded part-skim mozzarella cheese, divided
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1/2 cup reduced-fat sour cream
1/4 cup dry bread crumbs
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
2 cups tomato juice
1 cup chunky salsa
1 can (15 oz) crushed tomatoes
14 uncooked manicotti shells
In a large bowl, combine the ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, garlic powder and onion powder.
Combine the tomato juice, salsa and crushed tomatoes; spread 1 cup sauce in an ungreased 13-in. v 9-in. baking dish. Stuff the uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti.
Cover and bake at 350 for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 minutes longer or until noodles are tender.
Huli is Hawaiian for "turn"; these flavors will sizzle on your grill!
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup chicken broth
2-1/2 tsp minced fresh gingerroot
1-1/2 tsp minced garlic
24 boneless skinless chicken thighs
In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occassionally with reserved marinade during the last 5 minutes.
Nothing I love more than shrimp! It may have to do with the fact my parents owned a fast-food shrimp restaurant...
2 cups uncooked penne pasta
2 garlic cloves, minced
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1-1/2 cups (6 oz) shredded cheddar cheese, divided
1 pound cooked medium shrimp, peeled and deveined
1 can (15-1/4 oz) whole kernel corn, drained
Cook the pasta according to package directions. Meanwhile in a large saucepan, cook the garlic in butter over medium heat for about 1 minute. Stir in flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1 cup of cheese until melted. Remove from heat.
Drain the pasta; add pasta, shrimp and corn to cheese sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350 for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until bubbly.
All kinds of our favorite things (potatoes, cheese, chicken) are in this one dish!
4 medium potatoes (about 1-1/2 pounds)
3/4 cup shredded cheddar cheese, divided
1/2 cup sour cream
2 tbsp buffalo wing sauce, divided
1 pound boneless skinless chicken breasts, cubed
1/4 tsp salt
1/4 tsp chili powder
1 tbsp canola oil
2 tbsp white wine vinegar
2 tbsp butter
Addtional sour cream and chopped green onions
Scrub and pierce potatoes. Bake at 375 for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
In a large bowl, mash the pulp with 1/2 cup cheese, sour cream and 1 tbsp buffalo wing sauce. Spoon into potato shells. Sprinkle with remaining cheese.
Place on a baking sheet. Bake 8-12 minutes longer or until heated through. Meanwhile, sprinkle the chicken with salt and chili powder.
In a large skillet, cook chicken in oil over medium heat for 6-8 minutes or until no longer pink. Stir in the vinegar, butter and remaining buffalo wing sauce; cook and stir 2-3 minutes longer.
Spoon chicken mixture over the potatoes. Serve with additional sour cream and chopped green onions.
With it being June Dairy Month and a "Meat-Free Monday", here's a delicious dish that celebrates both!
1 cup diced onion
1/2 cup diced green pepper
1/2 cup shredded carrots
2 garlic cloves, minced
2 cans (14-1/2 oz each) Italian diced tomatoes
1 can (15 oz) crushed tomatoes
1 cup vegetable broth
1/8 tsp crushed red pepper flakes
8 oz uncooked ziti
1 cup (8 oz) part-skim ricotta cheese
1/2 cup shredded provolone cheese
1/4 cup loosely packed basil leaves, thinly sliced
1 cup (4 oz) shredded part-skim mozzerella cheese
1/4 cup grated Parmesan cheese
In a large nonstick skillet, coated with cooking spray, saute the onion, green pepper, carrots and garlic until crisp-tender. Stir in diced tomatoes, crushed tomatoes, broth and red pepper flakes; bring to a boil. Reduce heat; simmer uncovered for 15 minutes.
Meanwhile, cook ziti according to package directions; drain and return to pan. Stir in vegetable mixture, ricotta, provolone and basil.
Transfer to a 13x9 baking dish coated with cooking spray. Sprinkle with mozzerella and Parmesan. Bake uncovered at 425 for 10-15 minutes or until heated through and cheese is melted.
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.
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!).
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.
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.
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.
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!
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
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.
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.
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.
Another great idea for Meat-Free Mondays, this wrap is as spicy as you want it to be.
Raita:
1 cup reduced fat plain yogurt
1/2 cup drained unsweetened pineapple tidbits
1/4 tsp salt
1/4 tsp ground cumin
Wraps:
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.
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.
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.
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.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, broth, tomato paste, rosemary, sugar, garlic and salt. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Cook ravioli according to package directions; drain. Serve with meat sauce. Sprinkle with parmesan cheese.
Seems so fancy and decadent but really is simple and satisfying! The sauce just sends it over the top!
Quesadillas:
1/4 cup cream cheese, softened
2 ox fresh goat cheese
3 flour tortilas
3 oz smoked salmon or lox, chopped
1/4 cup finely chopped shallots
1/4 cup finely chopped roasted sweet red pepper
Coarsely chopped fresh cilantro for garnish
Sauce:
1/2 cup sour cream (or creme fraiche)
2 tbsp minced chipotle peppers in adobo sauce
2 tbsp lime juice
1/8 tsp salt
1/8 tsp pepper
In a small bowl, mix together the sauce ingredients. In another bowl, mix cream cheese and goat cheese until blended; spread over tortillas. Top half side of each with the salmon, shallots and red pepper; fold over. Place quesadillas on a greased griddle. Cook over medium heat for 1-2 minutes on each side or until lightly browned and cheeses are melted. Serve with sauce; top with cilantro.
1 cup biscuit/baking mix
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cajun seasoning
1-1/2 tsp pepper
1 tsp salt
1/2 cup 2% milk
Oil for frying
1 pound Walleye fillets, skin removed
Lemon wedges
In a shallow bowl, mix the first six ingredients. Place milk in a separate shallow bowl. In an electric skillet, heat 1/4-inch oil to 375.
In batches, dip fish in milk, then coat with baking mix mixture; fry for 5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve immediately with lemon wedges.
Easy to throw together, this salad is always a hit.
2 pkg (8.8 oz each) ready-to-serve long grain rice
2/3 cup Thai peanut sauce*
2 tbsp canola oil
2 tbsp water
1 pkg (16 oz) coleslaw mix
2 pkg (6 oz each) ready-to-use grilled chicken breast strips (or make your own, of course)
1/2 cup torn cilantro leaves
1-1/2 cups dry roasted peanuts, crushed
Prepare rice according to package directions; remove to a large bowl. Meanwhile, in a small bowl, whisk the peanut sauce, oil and water until blended; set aside.
Add the coleslaw mix, chicken and cilantro to the rice. Drizzle with peanut sauce mixture; toss to combine. Sprinkle with peanuts.
*I often make my own peanut sauce by mixing together peanut butter, soy sauce, cayenne pepper and hot water--play with the ratios until you get it just right for your family.
In a large nonstick skillet coated with cooking spray, cook and stir onion and garlic over medium heat until tender. Transfer to a large bowl; cool slightly. Mix in the ketchup, soy sauce, mustard and pepper. Crumble turkey over mixture and mix well; shape into four patties.
In the same skillet, cook burgers over medium heat 5-7 minutes on each side or until a thermometer reads 165 and juices run clear.
Top with cheese; cover and cook until cheese is melted. Serve on buns with bacon, lettuce and tomato.
Love tuna, love ciabatta--packs a punch with crunch too!
1 pouch (11 oz) light tuna in water
1/3 cup each finely chopped celery, cucumber and red onion
1/4 cup mayonnaise
2 tsp dill weed
1 tsp lemon juice
1/8 tsp salt
1/8 tsp pepper
4 ciabatta rolls, split
2 cups (8 oz) shredded cheddar cheese
In a small bowl, combine the tuna, celery, cucumber, red onion, mayo, dill, lemon juice, salt and pepper; mix well.
Place rolls on a baking sheet. Spread each half with tuna mixture; sprinkle with cheese. Broil 2-3 inches from the heat for 2-4 minutes or until cheese is melted.
No reason to make this salad wait in the fridge for a picnic!
3 medium Yukon Gold potoatoes (about 1-1/2 lbs), peeled and cubed
6 hard-cooked eggs, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tbsp Dijon mustard
3/4 tsp salt
1/2 tsp pepper
1/8 tsp hot pepper sauce
Place the potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat and cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper.
In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate any leftovers.
For a different spin on your average pizza night, try this creamy alternative.
1 can (14 oz) water-packed artichoke hearts, rinsed, drained and chopped
3 cups (12 oz) shredded pepper Jack cheese, divided
1-1/2 cups cubed cooked chicken breast
1 can (4 oz) chopped green chilies
1/4 cup mayonnaise
1/4 cup sour cream
1 envelope Italian salad dressing mix
2 prebaked 12-inch thin pizza crusts
In a large bowl, combine the artichokes, 1 cup cheese, chicken, chilies, mayo, sour cream and salad dressing mix. Place crusts on pizza pans; spread with artichoke mixture. Sprinkle with remaining cheese. Bake at 450 for 10-14 minutes until bubbly.
The cocoa is what totally makes these sandwiches special!
1 boneless beef chuck roast (3 pounds)
1 envelope burrito seasoning
2 tbsp baking cocoa
1 large green pepper, coarsely chopped
1 large sweet red pepper, coarsely chopped
1 large onion, chopped
1 cup beef broth
1/2 cup ketchup
8 hoagie buns, split
Cut roast in half. Combine burrito seasoning and cocoa; rub over meat. Place peppers and onion in a 3- or 4-qt. slow cooker; top with meat. Combine broth and ketchup; pour over meat.
Cover and cook on low for 8-10 hours or until meat is tender. Skim fat. When cool enough to handle, shred meat with two forks and return to slow cooker; heat through. Using a slotted spoon, spoon 1/2 cup onto each bun.
2 tbsp canola oil
1 large onion, thinly sliced
1 pound ground beef
1 pound groun pork
1 cup mashed potatoes
1 can (8 oz) mixed veggies, drained
2 tsp ground allspice
1 tsp salt
1/2 tsp pepper
Pastry for double-crust pie (9-inches)
1 egg, lightly beaten, optional
In a skillet, heat oil over medium heat. Saute onion until tender. Remove and set aside. Cook beef and pork together; drain. Combine onion, meat, potatoes, vegetables and seasonings. Line pie plate with pastry; fill with meat mixture. Top with crust; seal and flute eadges. Male slits in top crust. Brush with egg if desired. Bake at 375 for 30-35 minutes or until golden brown.
8 ounces uncooked spaghetti
1/4 cup butter, cubed
1 tbsp all-purpose flour
1/4 tsp each salt and pepper
1-1/2 cups half-and-half cream
1 cup (4 oz) shredded part-skim mozzarella cheese
4 oz fontine cheese, shredded
1/2 cup shredded provolone cheese
1/4 cup shredded Parmesan cheese
2 tbsp minced fresh parsley
Cook spaghetti according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted.
Drain spaghetti; toss with cheese sauce and parsley.
Fresh tasting and easy to make, these bars will pucker you right up!
1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup confectioner's sugar
FILLING:
2 eggs
1 cup sugar
2 tbsp all-purpose flour
1/2 tsp baking powder
2 tbsp lemon juice
1 tsp grated lemon peel
Additional confectioner's sugar
In a bowl, combine the flour, butter and confectioner's sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350 for 20 minutes.
For the filling, in a small bowl, beat eggs. Add the sugar, flour, baking soda, lemon juice and peel; beat until frothy. Pour over crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioner's sugar. Cut into bars.
This dish is Popeye-approved! It goes really well with oven roasted potatoes.
4 cups fresh baby spinach
1 garlic clove, minced
2 tsp plus 1/4 cup olive oil, divided
1/2 cup garlic-herb cheese spread
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 tsp salt, divided
4 boneless skinless chicken breast halves
1 egg, beaten
1/4 tsp pepper
In a large skillet, saute spinach and garlic in 2 tsp of oil until spinach is wilted. Remove from heat. Stir in the cheese spread, 2/3 cup bread crumbs and 1/4 tsp salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks.
Place egg in a shallow bowl. In another shallow bowl, combine the pepper, remaining bread crums and salt. Dip chicken in egg, then coat with bread crumb mixture.
In a large skillet over medium heat, cook chicken in remaining oil for 6-8 minutes on each side or until a thermometer reads 170. Remember to discard toothpicks before serving!
A healthier version of a comforting classic soup, this dish sheds its winter weight just in time for spring! (And if you like a chunky soup, skip the blender step!)
3 cups cubed peeled potatoes
1 medium onion, chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1-3/4 cups water
1/2 tsp pepper
1/8 tsp salt
3 cups frozen broccoli florets
3 tbsp all-purpose flour
1/3 cup fat-free milk
1/2 cup shredded sharp cheddar cheese
Minced fresh parsley
In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil.
In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir for 2 minutes more or until thickened. Remove from heat; cool slightly.
Process in batches in blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.
Not a fan of the kidney beans found in most chili? Switch to green beans and you'll thank me later!
1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (14-1/2 oz each) French-style green beans*
1 can (14-1/2 oz) Mexican stewed tomatoes
1 can (8 oz) tomato sauce
1/2 cup salsa
1 tbsp chili powder
1/8 tsp crushed red pepper flakes
Salt and pepper to taste
In a large saucepan, cook the beef, green pepper, onion and garlic over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until heated through.
*You can use 3 1/2 cups frozen French-style green beans too--no need to thaw!
1/4 cup orange juice
6 garlic cloves, minced
1 tbsp balsamic vinegar
1-1/2 tsp dried thyme
1/2 tsp salt
4 boneless skinless chicken breast halves
2 packages (5 oz each) spring mix salad greens
2 cups cherry tomatoes
1/2 cup crumbled feta cheese
1/4 cup pitted Greek olives, halved
1/4 cup prepared vinaigrette
In a resealable plastic bag, combine the first five ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
Drain chicken; discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub paper towel over grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 inches from heat 5-6 minutes on each side or until a meat thermometer reads 165.
In a bowl, combine greens, tomatoes, feta cheese and olives. Before serving, drizzle salad with vinaigrette; toss to coat. Slice chicken; serve with salad.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, taco seasoning and cumin; heat through.
Heat rice according to package directions. Spread each tortilla with about 2 tbsp of beans. Spread 1 cup meat mixture in a greased baking dish (13 x 9). Layer with 4 tortillas and a third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers. Top with the remaining tortillas, rice and meat mixture (dish will be full!).
Cover and bake at 350 for 20 minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Serve with toppings of your choice.
In a large skillet or wok, stir fry the carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir fry for 3 minutes or until heated through.
Make a well in the center of the rice mixture; add eggs. Stir fry for 2-3 minutes or until eggs are completely set. Add remaining ingredients; stir fry until heated through.
The cool sauce sure balances the spicy flavor in these tasty tacos!
3/4 cup fat-free sour cream
1 can (4 oz) chopped green chilies
1 tbsp fresh cilantro leaves
1 tbsp lime juice
4 tilapia fillets (4 oz each)
1/2 cup all-purpose flour
1 egg white, beaten
1/2 cup panko bread crumbs
1 tbsp canola oil
1/2 tsp salt
1/2 tsp each white pepper, cayenne pepper and paprika
8 corn tortillas, warmed
1 large tomato, chopped
Place the sour cream, chilies, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
Cut each tilapia fillet lengthwise into two portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs.
In a large skillet over medium heat, cook tilapia in oil in batches for 4-5 minutes on each side or until fish flakes easily with a fork. Combine the seasonings; sprinkle over fish.
Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato.
By baking these in a muffin tin, the portions are just right. And it keeps the bake time down!
6 oz pkg stuffing mix
1 cup water
2 tbsp your fav barbecue sauce
1 pound ground beef ( I always buy lean but whatev)
1 cup shredded cheddar cheese
Combine the stuffing mix, water and bbq sauce. Mix in ground beef. Place 1/3 cup into each of 12 ungreased muffin cups. Bake at 375, uncovered, 18-22 minutes.
Sprinkle tops with cheddar cheese and bake 2-4 minutes longer until cheese is melted. Serve with additional barbecue sauce.
Easy to prepare and great for company! Serve with your fav veggies to round out the meal.
4 swordfish (or halibut) steaks (7 oz each)
2 jars (7-1/2 oz each) marinated artichoke hearts, drained and chopped
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
4 shallots, chopped
2 tbsp butter, melted
1 tsp lemon juice
Place fish in a greased baking dish. In a small bowl, combine the artichokes, tomatoes and shallots; spread over the fish. Drizzle with butter and lemon juice.
Cover and bake at 425 for 15 minutes. Uncover; bake 6-8 minutes longer or until fish just turns opaque.
Place crust on an ungreased pizza pan; brush with oil from the sun-dried tomatoes. Set aside.
In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the rosemary and pepper. Spread over crust. Top with spinach and tomatoes.
Sprinkle with feta cheese and olives; top with mozzarella cheese. Bake at 425 for 10-12 minutes or until crust is golden brown and cheese is melted. Let stand for 10 minutes before cutting.
Sure, you can add some chicken sausage if you'd like but this dish stands up without meat just fine.
1 tbsp canola oil
1 medium green pepper, chopped
1 medium onion, chopped
1 celery ric, chopped
3 garlic cloves, minced
2 cups water
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/8 tsp fennel seed, crushed
1 cup uncooked long grain rice
1 can (16 oz) butter beans, rinsed and drained
1 can (16 oz) red beans, rinsed and drained
In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic, cook 1 minute longer.
Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through.
In a large bowl, beat the cream cheese, chilis, onion, garlic, jalapeno, cumin and chili powder until smooth. Stir in chicken and 1 cup Monterey jack cheese.
Split each pita into two circles. Spread 1/4 cup of chicken mixture on each circle; place on ungreased baking sheets.
Bake at 400 for 5-10 minutes. Combine the cheddar cheese and remaining Monterey jack cheese; sprinkle over circles. Bake 5 minutes longer or until cheese is melted. Cut into wedges and serve with salsa.
All the tastiness of stuffed peppers, ready in a fraction of the time of making the oven version. Great for weeknight suppers!
1 package (8.8 oz) ready to serve long grain and wild rice
1 pound lean ground beef
2 cups chopped green peppers
1 cup chopped onion
1 jar (26 oz) chunky tomato pasta sauce
1 can (14-1/2 oz) Italian diced tomatoes, undrained
1 can (14 oz) beef broth
Prepare rice according to package directions. Meanwhile, in a large saucepan, cook the beef, green peppers and onion until meat is no longer pink; drain. Stir in the pasta sauce, tomatoes, broth and prepared rice; heat through.
1-1/4 cups uncooked elbow macaroni
5 oz process cheese (Velveeta), cubed
1/2 cup milk
2 cups frozen peas and carrots, thawed
1 can white water-packed tuna, drained
1/2 tsp dill weed
Salt and pepper to taste
Cook macaroni according to package directions; drain. Add cheese and milk; stir until cheese is melted. Stir in the vegetables, tuna and dill; heat through.
Beyond beer and whiskey, here are a few drink recipes to enjoy on St. Patrick's Day.
Nutty Irishman:
1 oz Frangelico Hazelnut Liqueur
1 oz Bailey's Irish Cream
1 oz cream
-Mix together in glass
Cerebral Hemorrhage
1 oz Bailey's Irish Cream
1 oz Kahlua Coffee Liqueur
1 oz peach or strawberry schnapps
3 drops grenadine syrup
-Add Kahlua, then carefully layer Bailey's then the schnapps. Put the drops of grenadine in last, for effect.
Cement Mixer:
1 oz Bailey's Irish Cream
1 oz lime or lemon juice
-Mix together in mouth!
Buttery Nipple:
1 oz Bailey's Irish Cream
1 oz butterscotch schnapps
Switch up your ordinary pizza night with this extraordinary idea!
1 pound lean ground beef
1/2 medium onion, chopped
1/2 green pepper, diced
1-1/2 tsp salt, divided
1/2 tsp pepper
2 tbsp butter
6 medium potatoes, peeled and finely shredded
3 eggs, lightly beaten
1/3 cup milk
2 cups (8 oz) shredded cheddar cheese, mozzarella cheese or a mix of both
In a large skillet over medium heat, cook and stir the beef, onion, green pepper, 1/2 tsp salt and pepper until meat is no longer pink; drain. Remove and keep warm.
Reduce heat to low; melt butter in pan. Spread potatoes over butter and sprinkle with remaining salt. Top with beef mixture. Combine eggs and milk pour over all.
Cover and cook about 30 minutes. Sprinkle with cheese; cover and cook until cheese is melted, about 5 minutes. Cut into wedges and serve immediately.
Taking an average fried rice mix and making it extraordinary with a touch of marmalade...
2 packages (6.2 oz each) fried rice mix
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 tbsp canola oil
1/4 cup orange marmalade
2 tsp grated lemon peel
3 cups frozen sugar snap peas, thawed
Prepare rice mix according to package directions, simmering for about 10-15 minutes or just until rice is tender. Remove from the pan.
In the same skillet, cook and stir shrimp in oil over medium-high heat for 4-6 minutes or until shrimp are pink; stir in orange marmalade and lemon peel. Add snap peas and rice; heat through, mixing gently to combine. Serve immediately.
I've had this can of black beans staring at me from the pantry for a week...time to put 'em to good use!
3 tsp chili powder (hot chili powder if you like it spicy!)
1 tsp ground cumin
1 tsp pepper
1/4 tsp salt
4 boneless skinless chicken breast halves (about 4 oz each)
2 tsp canola oil
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn (or 1 cup canned corn, drained)
1 cup salsa (again, hot as you want it!)
2 cups cooked brown rice
Combine the chili powder, cumin, pepper and salt; rub spices over the chicken.
In a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. Stir in the beans, corn and salsa. Cover and cook over medium heat for 10-15 minutes or until a meat thermometer reads 170.
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