Sunday, November 30, 2008
1 unbaked pie shell (I use Pillsbury)
2 cups 1% milk cottage cheese
2 cups mashed potatoes
1/2 cup sour cream
2 tsp. salt
1/8 tsp. cayenne pepper (I omitted)
1/2 cup scallions (I omitted)
1/2 cup shredded low fat cheddar cheese
Beat the cottage cheese until smooth. Add in the next 6 ingredients and beat in again until smooth. Stir in the scallions. Pour the mixture into the pie shell and sprinkle with the cheese. Bake at 400 for 45-50 minutes.
Friday, November 28, 2008
1/4 cup all-purpose flour
2 1/2 cups 1% low-fat milk
1/2 cup (3 ounces) shredded guyere
2 ounces Alpine Lace American cheese
1/2 cup shredded monterey jack cheese
1/2 cup (2 ounces) shredded extra-sharp light cheddar cheese
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
1/3 cup panko
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.
Spoon mixture into a 2-quart casserole coated with cooking spray. Top with a little extra cheddar cheese and the panko. Bake at 375° for 30 minutes or until bubbly.
2 lbs lean ground beef or ground turkey
1 cup bread crumbs
1 teaspoon garlic powder
2 envelopes onion soup mix
2 teaspoons Worcestershire sauce
1 cup chopped onion
2 cans tomato paste (12 ounces total)
2 cloves garlic, minced
1/4 cup Worcestershire sauce
3 tablespoons red wine vinegar
1/2 cup brown sugar
12 oz. can beef broth
Combine meatball ingredients and mix well. Shape into meatballs and brown in a skillet with 1 tablespoon of oil. Drain on paper towels. Add all sauce ingredients to Crock Pot and stir well. Add meatballs and cook, covered, on low for 5 to 6 hours (high for 2 to 3).
Sunday, November 23, 2008
Surprisingly, I've never made mashed potatoes. Yes, this is true. The reason is because we usually only eat them at holidays and I don't host a holiday that would call for mashed potatoes. But tonight I made them. I mashed up about 3 lbs of potates with some milk and shredded cheddar cheese. Luckily for me, I didn't over mash or add too much milk so these came out quite good. I served a side of zesty broccoli casserole to round out the meal as well and I think everyone really liked it and were happy and full.
Zesty Broccoli Casserole
1 jar (12 oz) artichoke hearts, drained and chopped
1 package (10 oz) chopped spinach, thawed and drained
2 garlic cloves, chopped
1/2 cup sour cream
1/2 cup light mayonnaise
1/2 cup shredded part skim mozzarella
in a bowl, combine the artichokes, spinach, garlic, sour cream and mayo. Transfer to an oven-safe baking dish. Top with the mozzarella cheese. Bake at 375 for 20-25 minutes.
Saturday, November 22, 2008
Here's a pic of what was in my package. Love it all!
Thursday, November 20, 2008
1/2 cup margarine
1-1/2 cups sugar
1 cup canned pumpkin
1 tsp. vanilla
2-1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 cup white chocolate chips
Cream the margarine and sugar together with a hand mixer until light a fluffy.
Beat in the egg, pumpkin and vanilla.
In a separate bowl, mix together the flour, baking powder, baking soda, salt, nutmeg and cinnamon.
Add the dry ingredients to the wet ones and mix together well. Fold in the chips.
Drop teaspoons of the cookie dough onto a greased cookie sheet (I needed 3) and bake at 350 for 10-12 minutes or until lightly browned.
Makes 3-1/2 to 4 dozen cookies.
Tuesday, November 18, 2008
Having just finished up the newest Cooking Light issue, I really wanted to try their Beer Cheese Bread recipe. People all over my cooking board have been making it so I figured it was my turn to see what it was all about. The verdict: I liked it. Definitely a different taste but it really was like no bread I'd ever had before. It's tangy but not sour. The cheese gives it a more savory taste, balancing with the tang. I'd definitely make this for a Super Bowl party or some other gathering. The recipe I used can be found here. If you want an easy, tasty bread to make, this is it.
Sunday, November 16, 2008
1 Box Shells, cooked al dente
1/2 large container of part skim ricotta cheese
1/4 cup parm cheese
1 cup mozzarella cheese, divided
5 oz. frozen spinach, thawed and drained
1 jar pasta sauce (or less depending on how much sauce you like)
1 TBSP oregano
1 TBSP dried basil
Cook the shells according to the directions on the box. Mix together the 1/4 cup of mozzarella cheese, parm, and ricotta cheese, spices, spinach and egg until well combined. Cover a 9x13 inch baking dish with some pasta sauce. Stuff each shell with the cheese filling until they are all filled. Top with the desired amount of pasta sauce and the remaining mozzarella cheese. Bake in a 350 degree oven for 30 minutes.
Sunday, November 9, 2008
My stepdaughter and I were watching Giada one day and she made sweet potato and beet chips to send in a care package to her niece. Since then, Emma has been asking to make them. I took advantage of the the Linens N Things liquidation sales this weekend and finally purchased a mandolin slicer so there was really no excuse not to make these. We only used sweet potatoes and flavored them with regular sea salt because I didn't feel the need to get that complicated, plus I don't like beets. Emma and I had a great time and now she has a snack to take with her lunch tomorrow.
2 TBSP light mayo
1 celery stalk, chopped
Salt & Pepper to taste
Makes 3 servings.
Saturday, November 1, 2008
1 pound lean
1 can (28 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped, I used red pepper
1 can (15 ounces) fat-free vegetarian chili
1 can (8 ounces)
2 tablespoons minced fresh parsley I omitted as I didn't have any
1 tablespoon dried basil
4 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon pepper
1/8 teaspoon 6 tablespoons shredded reduced-fat cheddar cheese
1 tablespoon minced chives
In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Add the tomatoes, onion, green pepper, chili, tomato sauce, chili powder, parsley, basil, cumin, garlic, oregano, pepper and hot pepper sauce. Cover and cook on low for 6-8 hours or until the vegetables are tender. Sprinkle with cheese and chives before serving. Yield: 6 servings.