Saturday, February 27, 2010
I'm 5 days away from my due date and cooking has taken a back seat to napping, relaxing and waiting for this baby. Hopefully soon after I get into the groove of motherhood, I'll be back in the kitchen. Maybe I'll even have a surge of energy this week! Thanks for reading and following me. I'll be back!
Tuesday, February 16, 2010
I made this recipe again today and plan to freeze the leftovers. It was delicious, as it always has been in the past. This time I topped it with mozzarella cheese instead of guyere because my store didn't have any and it was just as good and cheesy.
Thursday, February 11, 2010
For our dinner on the night of the big Blizzard 2010, I made this yummy and homey chicken and broccoli pockets. Of course they have cheese in them and made us feel all cozy eating them.
Makes 3 large pockets, cut in half, serves 6.
1 ball pizza dough, store bought
9 oz. chicken breast, diced or shredded
1 large head of broccoli, chopped
6-7 mushrooms, sliced
4 oz. shredded cheddar cheese
salt & pepper
2 tsp. red pepper flakes
1 TBSP oregano
Salt & pepper both sides of the chicken. In a pan, cook the chicken for 7 minutes on both sides and shred or dice and set aside in a medium bowl. Add the broccoli and mushrooms to the same pan and cook another 3-4 minutes. Mix together the vegetables, chicken, cheese and spices.
Roll out the dough into a rectangle and divide into 3 pieces. Fill each piece generously with the chicken mixture and fold over, sealing the edges. Brush with olive oil (optional).
Bake at 375 for 20-25 minutes or until the crust is browned
Wednesday, February 3, 2010
I love slipping spinach into meatballs. What a great tasting way to get veggies. I make these often enough and everyone enjoys them. It's not really hiding the veggie as much as it is making it a part of the meal but I think it makes it better and of course better for you. And of course I bake, not fry which is even better!
1 lb. ground turkey (I used Nature's Promise brand)
1/2 cup bread crumbs
5 oz or 1/2 package of frozen spinach, defrosted
1/4 cup parmesan cheese
With your hands mix all the ingredients until well-combined. Shape into small to medium sized balls (about 18) and bake at 350 for 30 minutes.