6 oz of fresh baby spinach
3/4 cup sliced strawberries
2 sliced bananas
2 sliced avacado
dressing:
1/4 cup orange juice
1/4 cup olive oil
1 tsp honey dijon mustard
2 tbs sugar or honey
Super Yummy!
Serve with corn on the cob.
Monday, June 23, 2008
Thursday, June 5, 2008
Layered Tortellini Pesto Chicken Salad
We have a new favorite recipe! Yummy!!
I made this salad last night (also from the Pillsbury magazine, what a treasure!) and it went over very very well. Kinley didn't love it because there were peppers in it, but Tanner ate a huge bowl and asked for more and Justin told me six times that he really really liked this new dinner. He said it's the best new recipe I've made in a long time and he wants it repeated soon! The pic in the magazine shows it all layered and pretty before mixing it up, but I couldn't get that step quite right. So my picture shows it all mixed up and ready to eat :)
I've modified it slightly from the original:
Layered Tortellini Pesto Chicken Salad
Ingredients
3 uncooked cups cheese-filled tortellini
1 cup peas, cooked and cooled
5 cups torn romaine lettuce
2 cups chopped or shredded chicken
1 medium red or orange bell pepper, chopped small
1/2 cup low-fat or fat-free Miracle Whip or mayo (I used miracle)
1/2 cup basil pesto (from the spaghetti sauce aisle)
1/4 cup low-fat buttermilk
Directions
In a small bowl or food processor, mix mayo, pesto and buttermilk. Chill in fridge at least 90 minutes.
Cook and shred/chop chicken. Chill in fridge at least 90 minutes.
Cook tortellini as directed on package. Drain, rinse with cold water, spray lightly with Pam spray to keep from sticking, chill in fridge for at least 90 minutes.
Prepare lettuce, pepper, and peas. Can be mixed and chilled ahead of time.
When ready to serve, mix all ingredients in a large bowl and serve immediately.
I made this salad last night (also from the Pillsbury magazine, what a treasure!) and it went over very very well. Kinley didn't love it because there were peppers in it, but Tanner ate a huge bowl and asked for more and Justin told me six times that he really really liked this new dinner. He said it's the best new recipe I've made in a long time and he wants it repeated soon! The pic in the magazine shows it all layered and pretty before mixing it up, but I couldn't get that step quite right. So my picture shows it all mixed up and ready to eat :)I've modified it slightly from the original:
Layered Tortellini Pesto Chicken Salad
Ingredients
3 uncooked cups cheese-filled tortellini
1 cup peas, cooked and cooled
5 cups torn romaine lettuce
2 cups chopped or shredded chicken
1 medium red or orange bell pepper, chopped small
1/2 cup low-fat or fat-free Miracle Whip or mayo (I used miracle)
1/2 cup basil pesto (from the spaghetti sauce aisle)
1/4 cup low-fat buttermilk
Directions
In a small bowl or food processor, mix mayo, pesto and buttermilk. Chill in fridge at least 90 minutes.
Cook and shred/chop chicken. Chill in fridge at least 90 minutes.
Cook tortellini as directed on package. Drain, rinse with cold water, spray lightly with Pam spray to keep from sticking, chill in fridge for at least 90 minutes.
Prepare lettuce, pepper, and peas. Can be mixed and chilled ahead of time.
When ready to serve, mix all ingredients in a large bowl and serve immediately.
Apple Quesadilla
So the strange cravings I have been having are for things that I've never actually had before. I'm craving things I see on the covers of magazines or online. I found about a million variations of this recipe online and combined them into what I thought would make me happy (based on what I had in the fridge). Yum yum! Wow! Even better than I thought! And Tanner likes it too. Kinley is turned off by the onions. Her loss!Ingredients:
two tortillas
shredded cheese
honey mustard (optional)
lunchmeat cut in strips or square (ham is usually recommended, though I used turkey)
onions sliced in rings and sauteed in "I can't believe it's not butter" spray and salt (sea salt is very nice) (also optional, but I looooooove sauteed onions!)
The magic ingredient: apple slices.
Directions
Spread a light layer of honey mustard on one side of a tortilla. Layer cheese, lunchmeat, onions and a generous layer of apples. Cover with the second tortilla. Grill on both sides and serve immediately. Delicious!!
Wednesday, May 14, 2008
Asian Coleslaw
Asian Cole Slaw
Ingredients
1 16 oz bag cole slaw
15 oz can mandarin oranges, drained
Approx 1/4 cup butter
4 oz slivered almonds
1 package crushed ramen noodles
1/2 cup diced green onions
1/2 cup sugar
1/2 cup oil
1/4 apple cider vinegar
2 tbs soy sauce
Directions
Pre-heat oven to 350 degrees. Mix cole slaw with diced onions, put in fridge to keep cool. Melt butter and mix in crushed ramen noodles and nuts. Spread on cookie sheet, bake on 350 until browned, turning often to avoid burning. Set aside to cool at least 15 minutes.
In a blender (three cheers for the Magic Bullet!) mix sugar, oil, vinegar, and soy sauce. Refrigerate until ready to mix and serve.
When browned and cooled, add nuts/ramen mixture to cole slaw and stir well. Add drained mandarin oranges, then pour dressing over entire mixture. Stir well and serve immediately.
Vanilla Ice Cream
For Justin's birthday, I got him an ice cream maker. We busted it out last night for our maiden run. Justin made the ice cream all on his very own and it was delicious! Thanks, Kim and Shay for the inspiration, and for the recipe!
From Better Homes and Gardens
Vanilla Ice Cream
Makes 2 Quarts
4 cups half-and-half
1 ½ cups sugar
1 Tbsp. vanilla
2 cups whipping cream
In a large bowl combing half-and-half, sugar, and vanilla. Stir till sugar dissolves. Stir in whipping cream. Freeze ice cream mixture in ice cream freezer according to manufacturer’s directions.
From Better Homes and Gardens
Vanilla Ice Cream
Makes 2 Quarts
4 cups half-and-half
1 ½ cups sugar
1 Tbsp. vanilla
2 cups whipping cream
In a large bowl combing half-and-half, sugar, and vanilla. Stir till sugar dissolves. Stir in whipping cream. Freeze ice cream mixture in ice cream freezer according to manufacturer’s directions.
Amish Macaroni Salad
I found a macaroni salad that I actually like. I found it on http://www.allrecipes.com/ and it was the highest rated macaroni salad listed. I think the sugar in it makes it deliciously sweet. The kids both ate it semi-willingly, though they didn't absolutely love it. But why would they? There are green things in it.
INGREDIENTS
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped (I used green)
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed
DIRECTIONS
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.
INGREDIENTS
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped (I used green)
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed
DIRECTIONS
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.
More Meatballs
Meatballs
Approx 70-100 frozen meatballs
4 cups ketchup
3 cups packed brown sugar
1 cup chopped onion
1 tsp garlic powder
1/2 tsp liquid smoke (87 cents at Wal-mart!) *optional
2 tsp Worcestershire sauce
Directions
Mix sauce in crock pot. Add meatballs and stir well. Cook on high for 3 hours. Delicious and easy! Serve on sandwich rolls or with toothpicks.
Approx 70-100 frozen meatballs
4 cups ketchup
3 cups packed brown sugar
1 cup chopped onion
1 tsp garlic powder
1/2 tsp liquid smoke (87 cents at Wal-mart!) *optional
2 tsp Worcestershire sauce
Directions
Mix sauce in crock pot. Add meatballs and stir well. Cook on high for 3 hours. Delicious and easy! Serve on sandwich rolls or with toothpicks.
Stovetop Meatloaf
I first heard of this recipe from my friend Jen and from some of her friends and family suggestions. I made it tonight and it was a big hit with the whole family! Extremely easy, very moist (but not gross-moist), and very different from any meatloaf I've had before! Kinley is already asking if she can have it tomorrow for lunch :)
Stove Top Meatloaf
Ingredients:
Loaf*:
1 & 1/2 pounds ground beef
1/2 to 1 box of stuffing
1 & 1/2 cups applesauce
Sauce (optional, but really yummy!):
2 tbs brown sugar
1/4 cup ketchup
1/4 tsp nutmeg
1 tsp mustard
Directions:
Mix beef, stuffing and applesauce, put in greased breadloaf pan. Mix up sauce, spread evenly on top. Bake uncovered for 90 minutes.
*These are the exact amounts that I used. You can use more or less of any of the ingredients to taste. I think that's the amount of beef I used, LOL. Mom Bradshaw, how much Bradshaw beef is in one of those things anyway?? :)
Stove Top Meatloaf
Ingredients:
Loaf*:
1 & 1/2 pounds ground beef
1/2 to 1 box of stuffing
1 & 1/2 cups applesauce
Sauce (optional, but really yummy!):
2 tbs brown sugar
1/4 cup ketchup
1/4 tsp nutmeg
1 tsp mustard
Directions:
Mix beef, stuffing and applesauce, put in greased breadloaf pan. Mix up sauce, spread evenly on top. Bake uncovered for 90 minutes.
*These are the exact amounts that I used. You can use more or less of any of the ingredients to taste. I think that's the amount of beef I used, LOL. Mom Bradshaw, how much Bradshaw beef is in one of those things anyway?? :)
Chicken Stoup
My friend Laney makes a frightfully delicious chicken "stoup" or "stewp", I don't know how you spell it. I'm adding it to my master menu and thought I'd share the recipe while I'm at it! Thanks, Laney!
Ingredients
3 chicken breasts
3 c chicken soup stalk/broth
2 c carrots
2 c celery
3/4 onion
2 c cream of chicken soup
1/4 c evap milk
2 1/2 -4 c noodles
Directions
Boil chicken in soup stalk and 3 chicken boullion cubes. Once cooked, remove chicken and add veggies. While veggies cook, cut up chicken put back in with veggies, add soup and evap milk. Separately cook noodles until they are al-dente and then add to soup.
Ingredients
3 chicken breasts
3 c chicken soup stalk/broth
2 c carrots
2 c celery
3/4 onion
2 c cream of chicken soup
1/4 c evap milk
2 1/2 -4 c noodles
Directions
Boil chicken in soup stalk and 3 chicken boullion cubes. Once cooked, remove chicken and add veggies. While veggies cook, cut up chicken put back in with veggies, add soup and evap milk. Separately cook noodles until they are al-dente and then add to soup.
Smoothie
Yum-Yum smoothie recipe, made with friends (my dates, since my usual hot tamale was off counting other people's taxes!) Thanks for the invite!
Ingredients:
2 cups fresh pineapple
1 orange
1 banana
1 container strawberry yogurt
1/2 cup water
1 cup ice
Directions:
Blend pineapple, orange, water, and yogurt together until smooth. Add banana and blend again. Add ice and blend again. YUMMY!!
Ingredients:
2 cups fresh pineapple
1 orange
1 banana
1 container strawberry yogurt
1/2 cup water
1 cup ice
Directions:
Blend pineapple, orange, water, and yogurt together until smooth. Add banana and blend again. Add ice and blend again. YUMMY!!
Monday, March 3, 2008
Pasta Perfect
Natalie recommended this recipe recently. We ate it this evening -- BAM!! Instant family favorite, no lie. The kids inhaled it and Justin loved it too. It was in a Kraft magazine originally.
Ingredients
3 cups farfalle (bow-tie pasta), uncooked
4 cups broccoli florets (chopped)
3 tbs Kraft roasted red pepper Italian with parmesan dressing
6 small boneless skinless chicken breast halves (1 ½ pounds)
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 ounces cubed cream cheese (I used fat-free)
¼ cup grated parmesan cheese
Directions
Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 minutes of the pasta cooking time. (or steam broccoli separately). Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic. Cook 5 minutes, turn chicken over; continue cooking 4-5 minutes or until chicken is cooked through.
Drain pasta, return pasta to pan and set aside. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2-3 minutes, or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet and keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to 6 serving bowls.
Cut chicken crosswise into thick slices. Fan out chicken over pasta mixture in each bowl. Sprinkle evenly with parmesan cheese.
Makes 6 servings, about 1 ½ cups each.
**I cooked two regular breasts of chicken. When it was cooked through, I cut it into bite-sized pieces, smaller would have also worked. I only then added it to the pan and began to cook it up with the dressing and garlic. Also, to serve, I mixed the entire mixture together instead of removing the chicken and fanning it out pretty on top, which would have also been nice.
Ingredients
3 cups farfalle (bow-tie pasta), uncooked
4 cups broccoli florets (chopped)
3 tbs Kraft roasted red pepper Italian with parmesan dressing
6 small boneless skinless chicken breast halves (1 ½ pounds)
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 ounces cubed cream cheese (I used fat-free)
¼ cup grated parmesan cheese
Directions
Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 minutes of the pasta cooking time. (or steam broccoli separately). Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic. Cook 5 minutes, turn chicken over; continue cooking 4-5 minutes or until chicken is cooked through.
Drain pasta, return pasta to pan and set aside. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2-3 minutes, or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet and keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to 6 serving bowls.
Cut chicken crosswise into thick slices. Fan out chicken over pasta mixture in each bowl. Sprinkle evenly with parmesan cheese.
Makes 6 servings, about 1 ½ cups each.
**I cooked two regular breasts of chicken. When it was cooked through, I cut it into bite-sized pieces, smaller would have also worked. I only then added it to the pan and began to cook it up with the dressing and garlic. Also, to serve, I mixed the entire mixture together instead of removing the chicken and fanning it out pretty on top, which would have also been nice.
Italian Chicken
Justin wooed me with this simple and delicious recipe from his mother when we were dating. It has since become a family favorite. Of course, I'm the one who makes it now, LOL!
Ingredients
4 large frozen chicken breasts
6 slices provolone cheese
1 jar or can of your favorite spaghetti sauce ($.82 Hunts Chunky Garden recently)
Directions:
Place chicken in baking dish. Pour entire can of sauce over the chicken. Bake covered for 60-75 minutes. Remove from oven; drape cheese over the chicken. Recover, continue to cook for 15-25 more minutes.
Ingredients
4 large frozen chicken breasts
6 slices provolone cheese
1 jar or can of your favorite spaghetti sauce ($.82 Hunts Chunky Garden recently)
Directions:
Place chicken in baking dish. Pour entire can of sauce over the chicken. Bake covered for 60-75 minutes. Remove from oven; drape cheese over the chicken. Recover, continue to cook for 15-25 more minutes.
Tuesday, February 26, 2008
Spinach Salad
I originally got this recipe from Heather. I loved it. I tweaked it ever so slightly for lunch today and liked it even more -- more taste, less oil.
Thanks, Heather! The modifications we discussed were FABULOUS! If you try the changes, you'll have to let me know what you think!
Salad:
1 lb. Pasta, cooked al dente, drain, rinse in cold water
3 C cooked chopped chicken
5 oz fresh spinach, shredded
1 C black olives, chopped in 1/4’s
4 oz. Feta cheese, crumbled
3 cups diced tomatoes (grape tomatoes, YUM!)
3/4 C monterrey jack cheese, shredded
Dressing:
3 tsp Dijon mustard
3/4 C olive oil
3/4 C vinegar
3/4 tsp black pepper
3 tsp honey
1.5-2 clove garlic, minced
Blend dressing ingredients. Pour over mixed salad. Refrigerate 30-60 minutes before serving.
Thanks, Heather! The modifications we discussed were FABULOUS! If you try the changes, you'll have to let me know what you think!
Salad:
1 lb. Pasta, cooked al dente, drain, rinse in cold water
3 C cooked chopped chicken
5 oz fresh spinach, shredded
1 C black olives, chopped in 1/4’s
4 oz. Feta cheese, crumbled
3 cups diced tomatoes (grape tomatoes, YUM!)
3/4 C monterrey jack cheese, shredded
Dressing:
3 tsp Dijon mustard
3/4 C olive oil
3/4 C vinegar
3/4 tsp black pepper
3 tsp honey
1.5-2 clove garlic, minced
Blend dressing ingredients. Pour over mixed salad. Refrigerate 30-60 minutes before serving.
Wednesday, January 16, 2008
Carrot Delight
Alright, I have tweaked this recipe to be juuuuuuust right :)
Ingredients:
1 large orange (or 2 mandarin oranges)
1 banana
1/2 cup water
15 baby carrots
supplement of choice (optional, and I chose Benefiber)
Directions:
In a blender, blend the orange, banana, and water until smooth. Add supplement and blend thoroughly. Add carrots last and blend on high until smooooooth.
It tastes mildly of banana and I can't decide if I detect a hint of orange or not, or a hint of carrot. So....mostly banana with some ever-so-vague indefinable something else. Kinley drank more than half of mine and asked me to make it again tonight! SUuuuuuper delicious! Add ice to the blender if you want it colder!
Ingredients:1 large orange (or 2 mandarin oranges)
1 banana
1/2 cup water
15 baby carrots
supplement of choice (optional, and I chose Benefiber)
Directions:
In a blender, blend the orange, banana, and water until smooth. Add supplement and blend thoroughly. Add carrots last and blend on high until smooooooth.
It tastes mildly of banana and I can't decide if I detect a hint of orange or not, or a hint of carrot. So....mostly banana with some ever-so-vague indefinable something else. Kinley drank more than half of mine and asked me to make it again tonight! SUuuuuuper delicious! Add ice to the blender if you want it colder!
Costco Garden Burgers
Kinley and I are completely addicted to Costco garden burgers, which I bought on a lark last week because they were cheaper than turkey burgers. They are super delicious! You have to cook them in a pan on the stove because microwaved is really nasty. Even Justin really likes them, though he prefers his smothered in cheese and served on a big fat bun. But who cares? The main ingredients are brown rice, mushrooms, and onion, I think, none of which I can actually taste individually. I eat it with a little bit of ketchup. Anyway, 5 stars!
Broccoli Drink
Ingredients:
1-2 cups fresh pineapple
1 large orange
2 cups broccoli
Directions:
Throw the fruits in the blender and puree. Add the broccoli and finish the job. It shrinks into a small, spoonable drink serving. It was a little gritty, but really tasty. I couldn't even taste the broccoli. I don't really mind the taste of broccoli, per se, but pineapple is just so much better, especially for breakfast :) Tanner even shared it with me. And he doesn't do fresh or steamed broccoli at the moment. Or fresh pineapple or oranges for that matter...
1-2 cups fresh pineapple
1 large orange
2 cups broccoli
Directions:
Throw the fruits in the blender and puree. Add the broccoli and finish the job. It shrinks into a small, spoonable drink serving. It was a little gritty, but really tasty. I couldn't even taste the broccoli. I don't really mind the taste of broccoli, per se, but pineapple is just so much better, especially for breakfast :) Tanner even shared it with me. And he doesn't do fresh or steamed broccoli at the moment. Or fresh pineapple or oranges for that matter...
Super Salmon or Fabulous Fish
I love this salmon recipe. You might too.
The quote from Justin: "Are you sure this is healthy? This tastes way too good to be healthy." Kinley and Tanner ate several servings.
Ingredients:
One large salmon filet (Costco's are delicious)
"I can't believe it's not butter" spray (or real butter, as you like)
Lemon pepper
Directions:
Cover a cookie sheet (or something similar to it) in tin foil. Spray with cooking spray. Lay salmon flat on top. Spray with butter all over the top, season liberally with the lemon pepper. Broil uncovered on low for 25-30 minutes in the oven. Delightfully crispy on top, but flaky, moist, and tender inside.
The quote from Justin: "Are you sure this is healthy? This tastes way too good to be healthy." Kinley and Tanner ate several servings.
Ingredients:
One large salmon filet (Costco's are delicious)
"I can't believe it's not butter" spray (or real butter, as you like)
Lemon pepper
Directions:
Cover a cookie sheet (or something similar to it) in tin foil. Spray with cooking spray. Lay salmon flat on top. Spray with butter all over the top, season liberally with the lemon pepper. Broil uncovered on low for 25-30 minutes in the oven. Delightfully crispy on top, but flaky, moist, and tender inside.
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