From Jenny Crandall
http://thecrandizzles.blogspot.com/2009/10/my-weakness.html
Tuesday, December 8, 2009
Monday, October 5, 2009
Monday, June 1, 2009
Baked Ziti
From Corrine Butler
8 oz cottage cheese
3 c shredded mozzarella
3 c spaghetti sauce
1/2 c parmesan
1/2-1 lb ground beef, browned
Cook ziti until barely tender then mix with cottage cheese, beef, parmesan and half of mozzarella. Put half of sauce in bottom of pan, add ziti mixture, then top with rest of sauce and mozzarella. Bake at 350 for 20-30 minutes - or until cheese is golden brown in places.
Corrine's personal note - I have made it with more pasta and less sauce and did not like it nearly as well. So, if you're going to do more of one thing and less than the other, I'd say error on too much sauce. Tonight I used 7.2 cups for a double recipe.
8 oz cottage cheese
3 c shredded mozzarella
3 c spaghetti sauce
1/2 c parmesan
1/2-1 lb ground beef, browned
Cook ziti until barely tender then mix with cottage cheese, beef, parmesan and half of mozzarella. Put half of sauce in bottom of pan, add ziti mixture, then top with rest of sauce and mozzarella. Bake at 350 for 20-30 minutes - or until cheese is golden brown in places.
Corrine's personal note - I have made it with more pasta and less sauce and did not like it nearly as well. So, if you're going to do more of one thing and less than the other, I'd say error on too much sauce. Tonight I used 7.2 cups for a double recipe.
Black Bean Burritos
From Corrine Butler
2-3 chicken breasts
2 cans black beans, rinsed & drained
1 can corn (or frozen)
1/2 c salsa
1/2 tsp cumin
salt & pepper to taste
Cook on low setting of crock pot for 5 hours
Corrine's personal note - I've done it with more and less chicken and have almost always enjoyed it with less than more. I think it's too dry when you add too much chicken.
2-3 chicken breasts
2 cans black beans, rinsed & drained
1 can corn (or frozen)
1/2 c salsa
1/2 tsp cumin
salt & pepper to taste
Cook on low setting of crock pot for 5 hours
Corrine's personal note - I've done it with more and less chicken and have almost always enjoyed it with less than more. I think it's too dry when you add too much chicken.
Tuesday, May 19, 2009
Spaghetti Pie
Light & Tasty 2002 p. 127
6 ounces uncooked spaghetti
5 tablespoons grated parmesan cheese
1/2 cup egg substitute [2 eggs]
3/4 pound lean ground turkey breast
1 medium onion, chopped
1/2 medium green pepper, chopped
1 1/2 cups meatless spaghetti sauce
1 cup fat-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese
Cook spaghetti according to package directions. Drain well and cool to room temperature. In a bowl, combine the spaghetti, parmesan cheese, and egg substitute. Transfer to a 9-in pie plate coated with nonstick cooking spray and form intoa crust; set aside.
In a nonstick skillet over medium heat, cook turkey, onion and green pepper until turkey is no longer pink; drain. Add spaghetti sauce; heat through. Spread cottage cheese over crust; top with turkey mixture.
Bake, uncovered, at 350 for 20 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting. Yield: 6 servings. [WW 6 pts per serving.]
6 ounces uncooked spaghetti
5 tablespoons grated parmesan cheese
1/2 cup egg substitute [2 eggs]
3/4 pound lean ground turkey breast
1 medium onion, chopped
1/2 medium green pepper, chopped
1 1/2 cups meatless spaghetti sauce
1 cup fat-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese
Cook spaghetti according to package directions. Drain well and cool to room temperature. In a bowl, combine the spaghetti, parmesan cheese, and egg substitute. Transfer to a 9-in pie plate coated with nonstick cooking spray and form intoa crust; set aside.
In a nonstick skillet over medium heat, cook turkey, onion and green pepper until turkey is no longer pink; drain. Add spaghetti sauce; heat through. Spread cottage cheese over crust; top with turkey mixture.
Bake, uncovered, at 350 for 20 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting. Yield: 6 servings. [WW 6 pts per serving.]
Monday, May 11, 2009
Saturday, April 25, 2009
No Bake Cookies
http://safelygatheredin.blogspot.com/2009/04/food-storage-friday-no-bake-cookies.html
Tuesday, April 14, 2009
Cheddar Potato Chowder
Light & Tasty 2005 p. 34
2 cups water
2 cups diced unpeeled red potatoes
1 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 cups 2% milk
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1 cup cubed fully cooked lean ham
In a Dutch oven, combine the first seven ingredients [through pepper]. Bring to a boil. Reduced heat; cover and simmer for 10-12 minutes or until tender.
Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined. yield: 7 servings.
2 cups water
2 cups diced unpeeled red potatoes
1 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 cups 2% milk
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1 cup cubed fully cooked lean ham
In a Dutch oven, combine the first seven ingredients [through pepper]. Bring to a boil. Reduced heat; cover and simmer for 10-12 minutes or until tender.
Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined. yield: 7 servings.
Ham Noodle Bake
Cook noodles. Drain. In a large bowl, combine the remaining ingredients. Add noodles and toss to coat. Transfer to a 2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before serving. 4 servings.
Potato Salad
from Patty O'Dell
4-5 medium potatoes, peeled, diced, boiled
1 c chopped celery
1/4 c onion or 1/2 c green onion
4 boiled eggs, diced
1 tsp salt
1/2 c mayo
2 Tbs mustard
2 pickles, diced
Combine and chill until ready to serve.
4-5 medium potatoes, peeled, diced, boiled
1 c chopped celery
1/4 c onion or 1/2 c green onion
4 boiled eggs, diced
1 tsp salt
1/2 c mayo
2 Tbs mustard
2 pickles, diced
Combine and chill until ready to serve.
Sunday, April 12, 2009
Ham Bone Soup
http://allrecipes.com/Recipe/Ham-Bone-Soup/Detail.aspx
1 ham bone with some meat
1 onion, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (15.25 ounce) can kidney beans
3 potatoes, cubed
1 green bell pepper, seeded and cubed
4 cups water
6 cubes chicken bouillon
DIRECTIONS
Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.
Keri's note: This was okay, but a little fattier than I'm used to eating. Not a bad way to use up a part of the ham I would otherwise have thrown out. And who doesn't love a good crockpot recipe?
1 ham bone with some meat
1 onion, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (15.25 ounce) can kidney beans
3 potatoes, cubed
1 green bell pepper, seeded and cubed
4 cups water
6 cubes chicken bouillon
DIRECTIONS
Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.
Keri's note: This was okay, but a little fattier than I'm used to eating. Not a bad way to use up a part of the ham I would otherwise have thrown out. And who doesn't love a good crockpot recipe?
Tuesday, March 31, 2009
Glazed Carrots
from Rachael Ray http://www.rachaelray.com/recipe.php?recipe_id=742
3 to 4 tablespoons butter
1/2 cup water
2 28-ounce bags (the large ones) of frozen carrots
1/2 cup honey
Dash of curry powder
Remove carrots from freezer and let them come to room temperature. Place a large skillet over medium-high heat. Add butter to the skillet and let melt. Add the water, thawed carrots, honey and curry powder to the butter and stir to coat the carrots in the butter. When they're heated through, they are ready to serve. Serves 6.
Keri's note: There is no way that this only serves 6 people. I fed 12 with far less carrots. The result was too sweet. I think I dumped in too much honey.
3 to 4 tablespoons butter
1/2 cup water
2 28-ounce bags (the large ones) of frozen carrots
1/2 cup honey
Dash of curry powder
Remove carrots from freezer and let them come to room temperature. Place a large skillet over medium-high heat. Add butter to the skillet and let melt. Add the water, thawed carrots, honey and curry powder to the butter and stir to coat the carrots in the butter. When they're heated through, they are ready to serve. Serves 6.
Keri's note: There is no way that this only serves 6 people. I fed 12 with far less carrots. The result was too sweet. I think I dumped in too much honey.
Layered Taco Salad
Light & Tasty 2004 p. 54
1 cup salsa
1 tablespoon lime juice
1 pound lean ground beef
2 tablespoons reduced-sodium taco seasoning
6 ounced baked tortilla chips (about 60 chips)
12 cups sliced iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 oz) black beans, rinsed and drained
1 1/2 cups (6 oz) shredded reduced-fat Mexican cheese blend
1 large sweet yellow or red peper, thinly sliced
1 medium red onion, thinly sliced
1/3 cup fat-free sour cream
In a small bowl, combine the salsa and lime juice; set aside. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with taco seasoning; stir to coat. Remove from the heat. Divide tortilla chips among six plates. Layer with the lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately. 6 servings.
1 cup salsa
1 tablespoon lime juice
1 pound lean ground beef
2 tablespoons reduced-sodium taco seasoning
6 ounced baked tortilla chips (about 60 chips)
12 cups sliced iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 oz) black beans, rinsed and drained
1 1/2 cups (6 oz) shredded reduced-fat Mexican cheese blend
1 large sweet yellow or red peper, thinly sliced
1 medium red onion, thinly sliced
1/3 cup fat-free sour cream
In a small bowl, combine the salsa and lime juice; set aside. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with taco seasoning; stir to coat. Remove from the heat. Divide tortilla chips among six plates. Layer with the lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately. 6 servings.
Sunday, March 29, 2009
Italian Chicken and Penne
Light & Tasty 2004 pg. 126
8 ounces uncooked penne
1 pound boneless skinless chicken breasts, cut into 1/2 inch pieces
1 small green pepper, julienned
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive or canola oil
1 cup sliced fresh mushrooms
1 cup halved cherry or grape tomatoes
1 can (8 ounces) pizza sauce
1/2 teaspoon Italian seasoning
1/3 cup shredded reduced-fat mozzarella cheese
Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted. 6 servings.
8 ounces uncooked penne
1 pound boneless skinless chicken breasts, cut into 1/2 inch pieces
1 small green pepper, julienned
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive or canola oil
1 cup sliced fresh mushrooms
1 cup halved cherry or grape tomatoes
1 can (8 ounces) pizza sauce
1/2 teaspoon Italian seasoning
1/3 cup shredded reduced-fat mozzarella cheese
Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted. 6 servings.
Friday, March 27, 2009
Cashew Snow Pea Salad
3 cups fresh snow peas, halved
2 cups chopped cauliflower
1 cup chopped celery
1/4 cup chopped green onions
1/2 cup reduced-fat sour cream
1/2 cup reduced-fat ranch salad dressing
leaf lettuce, optional
3 bacon strips, cooked and crumbled
1/3 cup chopped cashews
In a bowl, combine the peas, cauliflower, celery, and onions. Combine the sour cream and salad dressing; pour over the vegetables and toss to coat. Serve in a lettuce-lined bowl if desired. Sprinkle with the bacon and cashews before serving. Yield: 5 (1 cup) servings.
2 cups chopped cauliflower
1 cup chopped celery
1/4 cup chopped green onions
1/2 cup reduced-fat sour cream
1/2 cup reduced-fat ranch salad dressing
leaf lettuce, optional
3 bacon strips, cooked and crumbled
1/3 cup chopped cashews
In a bowl, combine the peas, cauliflower, celery, and onions. Combine the sour cream and salad dressing; pour over the vegetables and toss to coat. Serve in a lettuce-lined bowl if desired. Sprinkle with the bacon and cashews before serving. Yield: 5 (1 cup) servings.
Thursday, March 26, 2009
Tuna Casserole
2 cups uncooked macaroni
1 can tuna, drained
1 can cream of mushroom
1 cup cheese
1/4 c milk
2 spoonfull mayo
peas
Cook macaroni. Drain. Add other ingredients.
1 can tuna, drained
1 can cream of mushroom
1 cup cheese
1/4 c milk
2 spoonfull mayo
peas
Cook macaroni. Drain. Add other ingredients.
Beef Stroganoff
1 lb hamburger
2 cans cream of mushroom
2 cups sour cream (or less to taste)
1 Tbs ketchup
1 Tbs Worcestershire sauce
1 beef boullion cube
Potatoes or egg noodles
Brown hamburger. Add next 5 ingredients. Serve over baked potatoes or egg noodles.
2 cans cream of mushroom
2 cups sour cream (or less to taste)
1 Tbs ketchup
1 Tbs Worcestershire sauce
1 beef boullion cube
Potatoes or egg noodles
Brown hamburger. Add next 5 ingredients. Serve over baked potatoes or egg noodles.
Tuesday, March 24, 2009
Peanut Butter Oatmeal
http://kalynskitchen.blogspot.com/2006/10/great-breakfast-on-south-beach-diet.html
Keri's note: Basically, you cook oatmeal then throw a spoonful of peanut butter in. The result was palatable, but not what I'd call delicious. If I'm starving, I'll eat it.
Keri's note: Basically, you cook oatmeal then throw a spoonful of peanut butter in. The result was palatable, but not what I'd call delicious. If I'm starving, I'll eat it.
Monday, March 23, 2009
Mexican Lasagna
1 pound lean ground beef
1 can (16 ounces) fat-free refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
9 uncooked lasagna noodles
1 jar (16 ounces) salsa
2 cups water
2 cups (16 ounces) reduced-fat sour cream
1 can (2 1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded reduced-fat Mexican-blend cheese
1/2 cup thinly sliced green onions
In a nonstick skillet, cook beef over medium heat ntil no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through.
Place three noodles in a 13X9 baking dish coated with nonstick cooking spray; cover with half of the meat mixture. Repeat layers. top with remaining noodles. Combine salsa and water; pour over noodles.
Cover and bake at 350 for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions. Yield: 9 servings.
1 can (16 ounces) fat-free refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
9 uncooked lasagna noodles
1 jar (16 ounces) salsa
2 cups water
2 cups (16 ounces) reduced-fat sour cream
1 can (2 1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded reduced-fat Mexican-blend cheese
1/2 cup thinly sliced green onions
In a nonstick skillet, cook beef over medium heat ntil no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through.
Place three noodles in a 13X9 baking dish coated with nonstick cooking spray; cover with half of the meat mixture. Repeat layers. top with remaining noodles. Combine salsa and water; pour over noodles.
Cover and bake at 350 for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions. Yield: 9 servings.
Frozen Cherry Salad
1 can cherry pie filling
1 can crushed pineapple, drained (tidbits are okay too)
1 container Cool Whip (8 oz size)
1 Eagle Brand Sweetened Condensed Milk
Mix and freeze.
1 can crushed pineapple, drained (tidbits are okay too)
1 container Cool Whip (8 oz size)
1 Eagle Brand Sweetened Condensed Milk
Mix and freeze.
Thursday, March 19, 2009
Chicken Pot Pie
From Safetygatheredin.blogspot.com
http://safelygatheredin.blogspot.com/2008/07/food-storage-friday-chicken-pot-pie.html
http://safelygatheredin.blogspot.com/2008/07/food-storage-friday-chicken-pot-pie.html
Crockpot oatmeal
From safelygatheredin.blogspot.com
8 cups of water
2 cups of powdered milk
2 cups of oats
1 cup brown sugar
1 Tbsp cinnamon
1 Tsp nutmeg
1 Tsp salt
1 cup raisins/dried cranberries
1 cup dried apricots, chopped
Nuts, optional
Combine all ingredients, except nuts, in the crockpot. Cook on low heat overnight or for 8 hours.
http://safelygatheredin.blogspot.com/2008/08/food-storage-friday-crockpot-oatmeal.html
Keri's note: This one did not turn out for me. Way too much nutmeg. I also cut the recipe in half and I think I cooked it too long. The result was burnt oatmeal. I have hopes that it could still be a good recipe. It's staying on the "to try" list for now.
8 cups of water
2 cups of powdered milk
2 cups of oats
1 cup brown sugar
1 Tbsp cinnamon
1 Tsp nutmeg
1 Tsp salt
1 cup raisins/dried cranberries
1 cup dried apricots, chopped
Nuts, optional
Combine all ingredients, except nuts, in the crockpot. Cook on low heat overnight or for 8 hours.
http://safelygatheredin.blogspot.com/2008/08/food-storage-friday-crockpot-oatmeal.html
Keri's note: This one did not turn out for me. Way too much nutmeg. I also cut the recipe in half and I think I cooked it too long. The result was burnt oatmeal. I have hopes that it could still be a good recipe. It's staying on the "to try" list for now.
Peanut butter fudge
Melt one stick of butter and one cup of peanut butter over medium heat, stirring constantly. Gradually add in two cups of powdered sugar. Spread in an 8X8 baking pan and let cool. Can be doubled easily and put in a 9X13. Tastes delicious layered with chocolate fudge.
Creamy Italian Chicken
2 lbs chicken, cut into small pieces
1 1/2 cups uncooked rice
8 oz cream cheese, softened
1 can cream of chicken soup
1 packet of Italian dressing mix
1 can chicken broth
Put the chicken into a 9X13 pan coated with nonstick spray. Pour rice on top. Beat cream cheese until soft. Add soup and dressing mix. Beat for a minute or two. Add the broth whisk into the cheese mixture. Pour the sauce over the chicken and rice and bake, covered, at 400 degrees until the chicken is cooked and the rice is soft (about 30-45 minutes).
Alternately, put 1-3 pounds of chicken in the crockpot. Dump chicken soup, chicken broth, and the packet over the chicken. Cook on low until the chicken breaks apart (6-8 hours probably) or is cooked through (thighs tend to break apart more than breasts. There is no need for cutting the chicken when you use the crockpot). An hour before the food is done, cut the cream cheese into chunks and stir into the pot. Serve over rice.
1 1/2 cups uncooked rice
8 oz cream cheese, softened
1 can cream of chicken soup
1 packet of Italian dressing mix
1 can chicken broth
Put the chicken into a 9X13 pan coated with nonstick spray. Pour rice on top. Beat cream cheese until soft. Add soup and dressing mix. Beat for a minute or two. Add the broth whisk into the cheese mixture. Pour the sauce over the chicken and rice and bake, covered, at 400 degrees until the chicken is cooked and the rice is soft (about 30-45 minutes).
Alternately, put 1-3 pounds of chicken in the crockpot. Dump chicken soup, chicken broth, and the packet over the chicken. Cook on low until the chicken breaks apart (6-8 hours probably) or is cooked through (thighs tend to break apart more than breasts. There is no need for cutting the chicken when you use the crockpot). An hour before the food is done, cut the cream cheese into chunks and stir into the pot. Serve over rice.
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