Thursday, March 18, 2010

Greek Penne Chicken and Pasta

This is a different kind of dinner, but packed with flavor and definitely delicious! Not extremely healthy, so don't eat this every evening, even though you'll want to. :) 

Ingredients:

-1 (16 oz) package penne pasts

-1 1/2 T. butter

-1 cup chopped mushrooms

-1/2 cup chopped onion

-2 cloves garlic, minced

-1 can artichoke hearts (marinated tastes much better!)

-1 can (6 oz) tomato paste or one can of diced tomatoes

-1/2 cup to 1 cup feta cheese

-Parsley, oregano, and pepper, to taste

-2 T. lemon juice, or more depending on your taste preferences

Directions:

Cook and drain penne pasta. 

In large skillet, heat butter/olive oil and add onion and garlic to skillet. Add chicken and cook until golden brown. 

Drain and chop artichoke hearts. Add artichokes, tomatoes, half of the feta cheese, lemon juice, spices, and mushrooms to pan. Add pasta, mix, add mozzarella cheese or rest of feta cheese on top. 

Black Bean Veggie Burgers

These were just as delicious as real hamburgers, and much healthier! And they're easier to make, since you don't have to defrost and handle raw meat. This recipe was found on www.allrecipes.com.

Ingredients:

1 (16 oz) can black beans

-Half of a green bell pepper, chopped into small pieces

-Half of one onion, chopped

-3 cloves garlic, peeled and minced

-1 egg

-1 T. chili powder

-1 T. cumin

-3/4 or 1 cup bread crumbs

Directions:

Preheat oven to 375* F. Lightly oil a baking sheet. In a bowl, mash black beans with a fork until thick and pasty.

Finely chop bell pepper, onion, and garlic, then stir those into the bean mixture.

In a small bowl, stir together eggs, chili powder, and cumin. Stir this into bean mixture.

Mix in bread crumbs until mixture is sticky and holds together. Now just make this bean mixture into hamburger patties!

Bake at 375* for 10 minutes on each side (although we only baked for 5 minutes on the second side and that was plenty)

7-Layer Tortilla Pie


This was a great recipe! It involves a lot of chopping though, so be prepared to spend some time in preparation. But it's worth the time! 


Ingredients:

-1 (15 oz) can fat free refried beans

-1 cup salsa

-2 cloves garlic, minced

- 2 Tbsp. chopped fresh cilantro (we used a lot more... like a cup more)

-1 (15 oz) can black beans, rinsed

-1 can diced tomatoes (you can use the ones with green chiles too)

- 7 flour tortillas

-2 cups shredded cheddar cheese

 Garnish with: -olives, sour cream, more salsa, ranch, lemon or lime juice, etc.

Directions

-In large bowl, combine and mix refried beans, 3/4 cups salsa, and garlic

-In separate bowl, combine  and mix 1/4 cup salsa, cilantro, black beans, and tomatoes

-Place 1 tortilla in a pie plate. Spread with 3/4 cup refried bean mixture over tortilla to with in 1/2" of edge. Top with 1/4 cups cheese. 

-Cover with another tortilla, spread 2/3 cup black bean mixture and top with 1/4 cup cheese. Repeat layering until all or most of ingredients are used. Cover top tortilla with remaining cheese. 

-Cover with foil. Bake at 400* for 40 minutes. Cut into wedges and serve. 


Thursday, March 11, 2010

Shepherds Pie

Shepherds pie reminds me of Grandma Buis, Noodle and Aunt Sandy. This is one of our favorite meals!

Ingredients:

  • 5-8 potatoes, peeled and diced
  • ground beef (About the amount you would put in spaghetti. I used 1 pound for our family.)
  • spaghetti sauce (1 or 2 large cans)
  • one onion
  • garlic
  • 2 cans regular green beans
  • 1/2 cup shredded cheddar cheese

Directions:
  • Chop onion and garlic
  • Cook ground beef, garlic and onion together
  • In separate pan cook potatoes. Strain and mash them.
  • When ground beef is cooked mix it with the spaghetti sauce.
  • You should have 3 separate dishes now; mashed potatoes, ground beef in spaghetti sauce and green beans. Now layer them in a bread pan. First do a layer of the ground beef/sauce mixture. 2nd a layer of green bean. 3rd a layer of potatoes.
  • Cover with foil and bake for approx. 25-30 minutes at 350 degrees until all ingredients are heated thoroughly. In last 10 minutes add a thin layer of shredded cheddar cheese to top.

Chicken and Rice Soup

Ingredients:
1/2 cup brown rice
3 tablespoons butter
1 onion chopped
1 cup chopped celery (about 2 stalks)
3 tablespoons all purpose flour
salt and pepper
1 regular sized can chicken broth
2 cups milk
2 cups diced and cooked chicken (we use canned shredded chicken)

Directions:
1. Cook rice according to directions on rice bag. We have a baby pressure cooker and cooked the rice in it for 10 minutes instead of the 30-60 minutes you often have to cook rice.)
2. Melt butter in large pot over medium heat.
3. Add onion and celery to butter. Cook until veggies are almost soft. (5-10 minutes)
4.Add the flour, salt, pepper, milk and broth. Stir until soup has thickened.
5. Add the rice and chicken and allow all to heat up thoroughly.

Recipe is from allrecipes.com. One of the best soups we've had and it was super easy to make!

Tuesday, March 9, 2010

Ratatouille Bake



Ingredients:

-1 Tbsp. olive oil

-5 cloves garlic, minced

-1 onion, chopped

-2 cups peeled/diced eggplant 

-2 cups chopped zucchini

-1 green bell pepper

-1 (14 oz) can diced tomatoes

-1 (8 or 12 oz) package cheese ravioli

-3/4 cups shredded mozzarella cheese

-1 cup mushrooms

-Pinch of basil, parsley, and salt


Directions:

Grease/spray a 2 1/2 quart baking dish. Heat olive oil in skillet; cook and stir garlic, onion, and eggplant until the vegetables soften (8 minutes approximately). Stir in zucchini, bell pepper, tomatoes, basil, parsley and salt. Bring to a boil. Reduce heat and simmer 20 minutes.

Cook frozen ravioli, drain. Spread in a layer on bottom of baking dish. Spoon vegetable mixture over ravioli. Sprinkle with cheese. Cover with foil. 

Bake at 3508 for 20  minutes. Take off foil for the last 10 minutes to reduce juices. 

Heaven on a Spoon Chocolate Mousse

Oh yes, this is a decadent dessert. Don't you wish these were all fat free too? I do... because then I would eat this for every meal.
(I adapted this recipe from a recipe on www.allrecipes.com).

Ingredients:

-1 bag semi-sweet (or milk chocolate) chocolate chips

-3 Tablespoons butter

-4 Tablespoons sugar

-2/3 cups water

-Yolks from 5 medium eggs

-1 pint heavy whipping cream

Directions:

In a microwave, heat chocolate, 1/4 cup water and butter until melted. Set aside bowl and allow to cool for 10 minutes. 

In a small heavy saucepan, whisk egg yolks, sugar, and remaining water. Cook and stir over low heat until mixture reaches 160* F, about 1-2 minutes (I didn't use a thermometer, but just don't let it get too hot). Remove from heat; whisk in chocolate mixture. 

Set saucepan in freezer (or in a bowl of ice) and stir until cooled, about 5-10 minutes. 

While that's cooling, beat the heavy whipping cream in a cold bowl until it's the consistency of room-temperature butter. 

Fold in whipped cream into the chocolate mixture. 

Refrigerate 4 hours or overnight. You can also freeze it and it makes something even better than ice cream!

Pineapple Enchiladas

These turned out very tasty. You can either add or take out chicken, depending on how healthy you want to get.  :)

Ingredients:

-2 (20 oz) cans pineapple, crushed or diced

-1 cup sour cream

-2 cups cheddar cheese

-1 (10 oz) can red enchilada sauce

-6 flour tortillas

-1 green bell pepper

-1 cup mushrooms

-1 cup olives

-2 cloves garlic, minced

Directions:

Combine all ingredients, roll into tortillas. Place tortillas into lightly greased 9x13 dish. Bake at 375* for 30 minutes.

7-Layer Tortilla Pie

This was a great recipe! It involves a lot of chopping though, so be prepared to spend some time in preparation. But it's worth the time! 


Ingredients:

-1 (15 oz) can fat free refried beans

-1 cup salsa

-2 cloves garlic, minced

- 2 Tbsp. chopped fresh cilantro (we used a lot more... like a cup more)

-1 (15 oz) can black beans, rinsed

-1 can diced tomatoes (you can use the ones with green chiles too)

- 7 flour tortillas

-2 cups shredded cheddar cheese

 Garnish with: -olives, sour cream, more salsa, ranch, lemon or lime juice, etc.

Directions

-In large bowl, combine and mix refried beans, 3/4 cups salsa, and garlic

-In separate bowl, combine  and mix 1/4 cup salsa, cilantro, black beans, and tomatoes

-Place 1 tortilla in a pie plate. Spread with 3/4 cup refried bean mixture over tortilla to with in 1/2" of edge. Top with 1/4 cups cheese. 

-Cover with another tortilla, spread 2/3 cup black bean mixture and top with 1/4 cup cheese. Repeat layering until all or most of ingredients are used. Cover top tortilla with remaining cheese. 

-Cover with foil. Bake at 400* for 40 minutes. Cut into wedges and serve. 

Broccoli and Cheese Stuffed Shells

Ingredients:

-1 (15 oz) container ricotta cheese

-2 cups chopped, cooked broccoli (or frozen and thawed broccoli)

-1 cup mozzarella cheese

-1/3 cup parmesan cheese

-1-2 cups mushrooms

-18 jumbo shell-shaped pasta, cooked and drained

-1 jar chunky italian sauce or spaghetti sauce (I added mushrooms  and olives to the spaghetti sauce)


Directions:

Stir ricotta cheese, brocolli, 1/2 cup of mozzarella cheese in a bowl. Spoon into each shell. Spread pasta sauce in bottom of 9x 13 baking dish. Place shells in dish and pour remaining pasta sauce over shells.

Bake at 400* for 25 minutes.

These turned out pretty great when we tried them!