|MEAL - IN - ONE - DISH CASSEROLE|
Instant mashed potatoes
1 can whole kernel corn
1 lb. hamburger or ground turkey
1 tbsp. chili powder
Dried onion flakes
Salt & pepper to taste
Cheese to cover
Prepare instant potatoes according to package for 4-6 servings. Put in casserole dish. Drain whole kernel corn and layer on top of mashed potatoes. Brown meat and onion. Add chili powder, salt and pepper. Drain fat off meat and layer on top of corn. Cover meat with cheese slices. Bake at 400 degrees for approximately 20 minutes. Easy and good.
Saturday, September 25, 2010
Thursday, September 23, 2010
Hungarian Beef Goulash
From EatingWell: January/February 2008
This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.
- 2 pounds beef stew meat, (such as chuck), trimmed and cubed
- 2 teaspoons caraway seeds
- 1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 large or 2 medium onions, chopped
- 1 small red bell pepper, chopped
- 1 14-ounce can diced tomatoes
- 1 14-ounce can reduced-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons chopped fresh parsley
- Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
- Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
- Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.
- Ingredient Note: Paprika specifically labeled as “Hungarian” is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.
Per serving: 180 calories; 5 g fat (2 g sat, 2 g mono); 48 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 250 mg sodium; 298 mg potassium.
Nutrition Bonus: Zinc (40% daily value), Vitamin C (35% dv), Vitamin A (25% dv), Iron (15% dv).
Exchanges: 1 vegetable, 3 lean meat
Coffee-Braised Pot Roast with Caramelized Onions
This recipe is reminiscent of a pot roast made with onion-soup mix, but the flavors are true and puree--and nobody misses the excess sodium. (For a slow-cooker variation, see below.)
- 1 4-pound beef chuck roast, (see Ingredient note), trimmed of fat
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 4 teaspoons extra-virgin olive oil, divided
- 2 large onions, halved and thinly sliced (4 cups)
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 3/4 cup strong brewed coffee
- 2 tablespoons balsamic vinegar
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Preheat oven to 300°F.
- Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.
- Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.
- Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
- Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
- Ingredient Note: Although it is not the leanest cut of beef, chuck is still our choice for pot roast because it doesn't dry out during braising. You will find pockets of fat as you carve it, but they are easy to remove.
- Slow-Cooker Variation: In Step 2, transfer the browned beef to a slow cooker. In Step 3, use just 1/2 cup coffee. Add the onion mixture to the slow cooker. In Step 4, cover and cook until beef is tender, 4 1/2 to 5 hours on High or 7 to 8 hours on Low. In Step 5, pour the liquid into a medium saucepan and continue as directed.
Per serving: 252 calories; 6 g fat (2 g sat, 6 g mono); 67 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 32 g protein; 0 g fiber; 99 mg sodium; 49 mg potassium.
Exchanges: 1/2 vegetable, 4 lean meat
Sunday, September 19, 2010
2 large sweet potatoes, peeled or unpeeled
salt and pepper
1. Cut sweet potatoes into "fries."
2. Place in a large bowl or Ziploc bag. Add a drizzle of oil and salt and pepper. Mix or shake.
3. Bake at 425°F for 15 minutes on a lightly greased cookie sheet. Stir/flip. Bake for another 10 minutes. Mangia!
Saturday, September 18, 2010
1(15oz.) can of peach chunks in juice
1 box of Cheesecake (or Vanilla) Flavored Instant Pudding
1 ½ cups of COOL WHIP Whipped Topping
1 store bought angel food cake*
1. Mix peaches (including juice from the can), instant pudding, and cool whip until combined.
2. Cut cake into three layers horizontally. Spread peach mixture on top each layer-filling in between layers, and spreading on top of cake.
3. ENJOY! [with some extra COOL WHIP on the side ; ) ]
A very easy meal and oh so delicious.
4 split boneless chicken breasts, skinless
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 cup mayonaise
12 oz. shredded cheddar cheese
1 14 oz. package pepperidge farm stuffing mix
1 stick butter (melted)
juice of 1 lemon and lemon zest about 1 teaspoon
salt and pepper to taste
Spray a 9 x 13 glass Pyrex dish bottom and sides. Cut chicken cutlets into bit size pieces and place on bottom of pan. Mix next 5 ingredients together in large mixing bowl, until smooth. Pour over chicken pieces. Over top of mixture evenly put entire package of Pepperidge farm stuffing mix, dry. Mix together melted butter and lemon juice and pour evenly over top. Cover with aluminum foil and bake in 350 degree oven for 1 hour, remove cover and brown, about 15 minutes. My family loves this with Egg noodles and cranberry sauce.
Prep Time: 15 Min
Cook Time: 1 Hr 15 Min
Total Time: 1 Hr 30 Min
Please rate this recipe.
1-1/4 lbs flank, strip, rib eye, skirt or lean sirloin steak
1-1/2 tbsp canola oil
1 medium onion, chopped (about 2 cups)
1 lb mushrooms, sliced (about 4 cups)
1-1/2 cups defatted chicken stock
4 tbsp tomato paste
2 tbsp Dijon mustard or more to taste
1/2 tsp Worcestershire sauce or more to taste
Salt and freshly ground black pepper to taste
2 tsp sugar, optional
2 tbsp heavy cream
1/4 cup chopped fresh parsley for garnish, optional
Remove fat from meat and slice into thin strips about 1/4 inch thick. If using flank steak, slice across the grain. Place 1/2 tbsp oil in a nonstick skillet and brown a few slices at a time on high heat, adding more oil as needed. Do not overcook; the meat should be juicy and slightly rare. As soon as the meat is browned, remove from the pan. Continue to brown all meat slices in this manner. Add onions and sauté until transparent, about 10 minutes. If the pan seems too dry, add about 1/4 cup water to prevent burning.
Add mushrooms and cook for a few minutes. Pour in chicken stock. Add tomato paste, mustard, Worcestershire sauce and salt and pepper to taste. Mix thoroughly, scraping the bottom of the pan to incorporate all of the browned bits into the sauce. Cook for 5 to 6 minutes to reduce the sauce and slightly thicken it. Taste. You may need to add sugar and a little more Worcestershire sauce or mustard. There should be a delicate blend of flavors. Return meat to sauce and add cream. Cook for 2 to 3 minutes without boiling to rewarm meat. Taste for seasoning again.
To serve: Place cooked egg noodles on each plate and serve stroganoff over noodles. Sprinkle with parsley.
Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 4
Amount Per Serving:
Calories: 566 Calories from Fat: 250
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 27.76g
Dietary Fiber 10.37g
Saturated Fat 9.33g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
½ teaspoon cayenne pepper
2 cups grapes, halved
1 cup toasted walnuts, finely chopped
½ cup blue cheese, crumbled
3 scallions, chopped
1. In a medium sauté pan, heat the butter and the cayenne. Add the grapes and sauté over medium heat for about 5 minutes.
2. Toss with the remaining ingredients and serve.
What You Need
1 fresh peach, chopped
1/3 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa
2 Pita breads, cut in half
12 slices OSCAR MAYER Oven Roasted Turkey Breast
4 Lettuce leaves
4 KRAFT 2% Milk Singles
COMBINE peaches and salsa.
FILL pita halves with turkey, lettuce, 2% Milk Singles and peach mixture
This recipe was created especially for Richard Paul Evans' PROMISE ME by Chef Shawn Bucher, author of The First Timer’s Cookbook and Nancy Miles, author of In Good Taste: Create Your Own Family History Cookbook. They spent a lot of time experimenting and I personally had the pleasure of trying several different versions until they settled on what they considered was PERFECTION. The topping is awesome too. I invite you to check out their cookbooks as well. I've posted their links at the bottom of the page. ENJOY!
Makes 1 ½ dozen
8 Tbs (1 stick) melted butter
1 cup white granulated sugar
2 large eggs
1 Tbs baking powder
½ tsp baking soda
2½ cups cake flour
½ tsp salt
1 tsp lemon zest
1 cup buttermilk
1 cup frozen blueberries
1. Pre-heat oven to 350 degrees and gather all ingredients together.
2. Mix the sugar, lemon zest, butter and egg together until soft and thick
3. Mix the baking powder, cake flour, salt and baking soda together in a separate bowl. Add in the frozen blueberries to the dry ingredients and lightly coat (make sure they are frozen and hard).
4. Slowly add dry ingredients to wet egg and sugar mixture, alternating with buttermilk.
5. Spray muffin containers very well with cooking spray.
6. Distribute batter evenly between 18 baking cups, putting directly in the muffin tin.
7. Cook in the oven for 25 to 30 minutes and remove from oven and let cool for 15 to 20 minutes before removing from baking pan.
Cinnamon Cream Cheese Frosting
1/2 cup sugar
16 oz (2 pkgs) cream cheese
½ tsp cinnamon
1- Combine all ingredients and mix until smooth.
2- Place desired amount of frosting on each muffin top after muffin cools.
Shawn’s link is: http://www.firsttimerscookbook.com/ and the You Tube is: http://www.youtube.com/watch?v=6T5N7Czjy4k
Nancy’s Link is: http://www.nancymilesingoodtaste.com/ and the You Tube is: http://www.youtube.com/watch?v=eqVXDJAz33g
1 (10-ounce) box lasagna noodles (I like tinkyada brown rice)
1 (11-ounce) container pesto (or by all means, make your own!)
1 (15-ounce) container ricotta cheese
1 (12-ounce) bag baby spinach
1 cup grated Parmesan cheese
16 ounces mozzarella cheese, sliced
1/4 cup water
Use a 4 quart slow cooker. Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around. Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses. Repeat layers until you've run out of ingredients. The spinach is fluffy, so you're going to have to squish it down to make it all fit.
Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Taste-test a noodle to check texture.
Uncover, and let it sit for 10 to 15 minutes before serving.
This recipe was a complete surprise. I was on the phone with my friend Danielle, and Adam walked in the door with 2 packages of pesto (I had asked him to pick up one, and it was buy 1 get 1 free). Instead of being a gracious wife, I began to whine about having too much pesto in the house to Danielle, and she told me to put it in lasagna.
She was right. I shouldn't have complained, life is good, lasagna rocks, it's fun to get the kids to eat spinach without them realizing it, and there are DEFINITELY worse things in the world than extra pesto.
Head held in shame.
Preheat the oven 350°F.
2. Halve the squash and place face down on a cookie sheet. Bake for 30 minutes, or until soft.
3. Scrape out the insides of the squash with a fork so the strands begin to separate. Place the pulp in an ovenproof dish. Mix in the butter, salt, and cinnamon.
4. Bake for an additional 15 minutes. Serve hot.
Nutrition FactsNutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Number of Servings: Serves 4 serving
Calories: 61 Calories from Fat: 45
Monday, September 13, 2010
4 to 6 green peppers, cleaned but left whole
1 1/2 lb good hamburger
1 sleeve of saltine crackers crushed
1 lg can tomato sauce (not spiced like for spaghetti)
1/2 C chopped onion
Mix the above 7 ingredients, it should not be too stiff, if needed you could add a little water if you don't have enough tomato sauce. Stuff your peppers, either bake in the oven at 350 degrees for about one hour or throw in the crock pot all day on low or 4 to 6 hours on high. When I put them in the crock pot, I like to put a can of bought tomato soup down over them, then serve them with mashed potatoes.
My hubby likes these a lot.
Lemon Icebox Pieby David Guas, Raquel Pelzel
This icebox pie, excerpted from David Guas and Raquel Pelzel's cookbook, DamGoodSweet, is simple and quick, plus it keeps in the freezer for over a week; it's a great dessert to make ahead for a dinner party. For a creamy key lime pie-like texture, let it sit out for 10 or 15 minutes before slicing.Makes one 9-inch pie.
14 whole graham crackers
1/4 cup sugar
1/4 tsp. table salt
6 Tbs. unsalted butter, melted and still warm
2 (14-oz.) cans sweetened condensed milk
1-1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 4 to 6)
Zest of 2 lemons
8 large egg yolks
2 cups heavy cream
1/2 tsp. vanilla extract
1/4 cup confectioners’ sugar
Heat the oven to 325°F. To make the crust, break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn’t be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn’t crumbly and holds its shape when you squeeze it, about twelve 1-second pulses. Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.
Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in medium bowl until pale, 30 seconds to 1 minute, and then whisk in the lemon juice/condensed milk mixture.
Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.
Pour the heavy cream in the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners’ sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1-1/2 minutes.
Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.