Ingredients:
8 ounces cream cheese , cut in bits
3/4 cup parmesan cheese , grated
1/2 cup butter or margarine
1/2 cup milk
8 ounces fettuccine , cooked, drained
1 clove garlic
Directions:
1. In large saucepan combine cream cheese, parmesan, butter, milk and garlic, stirring constantly until smooth.
2. Toss pasta lightly with sauce, coating well.
3. Leftovers freeze well.
Monday, February 25, 2008
Menu Plan Monday #8 & #9
Monday 2/25 ~ Salmon With Dill w/veggies / Pineapple Orange Smoothie
Tuesday 2/26 ~ Hearty Bean Soup / Rolls
Wednesday 2/27 ~ Collin's Birthday...having pizza or anything else fast
Thursday 2/28 ~ Anything we can find...going to MT & Steve leaving for Work
Friday 2/29 ~ Out of Town
Saturday 3/1 ~ Out of Town
Sunday 3/2 ~ Vye coming home, Steve Out of Town
Monday 3/3 ~ Steve Out of Town
Tuesday 3/4 ~ Steve Out of Town
Wednesday 3/5 ~ Vye's Birthday! Chicken Enchiladas...or eating out!
Thursday 3/6 ~ Honey-Lime Chicken / Lemon and Lime Rice
Friday 3/7 ~ Alfredo Fettuccine / Hot Artichoke Dip / french bread
Saturday 3/8 ~ Chicken Cordon Bleu / Skillet Green Beans, Tomatoes & Bacon / Sparkling Juice
Sunday 3/9 ~ Chinese Beef and Broccoli Tostados Breakfast Casserole
Tuesday 2/26 ~ Hearty Bean Soup / Rolls
Wednesday 2/27 ~ Collin's Birthday...having pizza or anything else fast
Thursday 2/28 ~ Anything we can find...going to MT & Steve leaving for Work
Friday 2/29 ~ Out of Town
Saturday 3/1 ~ Out of Town
Sunday 3/2 ~ Vye coming home, Steve Out of Town
Monday 3/3 ~ Steve Out of Town
Tuesday 3/4 ~ Steve Out of Town
Wednesday 3/5 ~ Vye's Birthday! Chicken Enchiladas...or eating out!
Thursday 3/6 ~ Honey-Lime Chicken / Lemon and Lime Rice
Friday 3/7 ~ Alfredo Fettuccine / Hot Artichoke Dip / french bread
Saturday 3/8 ~ Chicken Cordon Bleu / Skillet Green Beans, Tomatoes & Bacon / Sparkling Juice
Sunday 3/9 ~ Chinese Beef and Broccoli Tostados Breakfast Casserole
I'd like to Thank...
I really wanted to change my blog, and I finally found a site that would help me do just that, SJH Blog Design where they gave me wonderful step by step instructions...I downloaded some digital PAPERS (thanks www.shabbyprincess.com!) and once I figured that out and found some that I liked I was set! I really hope you like my new page as much as I do!!
Thursday, February 21, 2008
Ham and Potato Casserole
Got Recipe from Tracie
Diced ham
Potatoes
Peas
Cheese
White Sauce
Peel and dice potatoes into bite size pieces. Boil 12-15 minutes. Drain. Add peas, and ham. Make white sauce. Grate Cheese on top. Microwave 5-6 minutes. Until cheese is melted and everything warmed through.
Diced ham
Potatoes
Peas
Cheese
White Sauce
Peel and dice potatoes into bite size pieces. Boil 12-15 minutes. Drain. Add peas, and ham. Make white sauce. Grate Cheese on top. Microwave 5-6 minutes. Until cheese is melted and everything warmed through.
White Sauce
2 tablespoons butter
1 tablespoon flour
1 cup milk
Seasonings
Wisk butter and flour together. Add milk and seasonings, I usually add salt, pepper, parsley, and garlic powder. Add what ever seasonings you want. Microwave 4-6 minutes, stirring every two minutes or so. Wisk to avoid lumps. Add flour to thicken or milk to thin. Until you get a gravy consistency.
1 tablespoon flour
1 cup milk
Seasonings
Wisk butter and flour together. Add milk and seasonings, I usually add salt, pepper, parsley, and garlic powder. Add what ever seasonings you want. Microwave 4-6 minutes, stirring every two minutes or so. Wisk to avoid lumps. Add flour to thicken or milk to thin. Until you get a gravy consistency.
Goulash
Got Recipe from Tracie
Ground Beef (1/2 lb.)
Onion
6 oz elbow macaroni
1 28oz can diced tomatoes and juice
1 can corn or green beans & juice
seasonings
ketchup
Cook ground beef & onion. Season. Drain. Cook macaroni. Add all together in skillet. Add a couple squirts of ketchup for flavor. Simmer until all warmed through.
Ground Beef (1/2 lb.)
Onion
6 oz elbow macaroni
1 28oz can diced tomatoes and juice
1 can corn or green beans & juice
seasonings
ketchup
Cook ground beef & onion. Season. Drain. Cook macaroni. Add all together in skillet. Add a couple squirts of ketchup for flavor. Simmer until all warmed through.
Chicken Wraps
Got Recipe from Tracie
Chicken
Lettuce
Tomato
Flour Tortillas
Ranch Dressing
Crutons
Cut chicken into bitesize pieces cook and season. Chop lettuce and tomatoes, mix together. Fill the tortilla with the chicken salad. Pour on dressing. Roll up.
*To make it faster and easier buy a salad in a bag and then add chicken. Ceasar mix is very Good.
Chicken
Lettuce
Tomato
Flour Tortillas
Ranch Dressing
Crutons
Cut chicken into bitesize pieces cook and season. Chop lettuce and tomatoes, mix together. Fill the tortilla with the chicken salad. Pour on dressing. Roll up.
*To make it faster and easier buy a salad in a bag and then add chicken. Ceasar mix is very Good.
Enchilada Casserole
Got Recipe from Tracie...
Ground Beef
Enchilada Sauce Mix
1 Can tomato Sauce
Cheese
1 pkg. corn tortillas
corn chips for dipping
sour cream
Brown and season ground beef. Drain. Mix packet of enchilada sauce mix according to directions. Layer Meat, corn tortillas, grated cheese, and sauce in casserole dish. Be sure to end with sauce and cheese on top. Heat in microwave 5 minutes Top with sour cream.
Ground Beef
Enchilada Sauce Mix
1 Can tomato Sauce
Cheese
1 pkg. corn tortillas
corn chips for dipping
sour cream
Brown and season ground beef. Drain. Mix packet of enchilada sauce mix according to directions. Layer Meat, corn tortillas, grated cheese, and sauce in casserole dish. Be sure to end with sauce and cheese on top. Heat in microwave 5 minutes Top with sour cream.
Virgin Jell-o Lime Margarita Smoothie
Ingredients:
1/2 cup boiling water
1 package lime Jell-O gelatin
2 cups vanilla ice cream
1 cup milk
1/2 cup canned pineapple tidbits , drained (fresh can be substituted)
Directions:
1. In a blender, pour in boiling water then gelatin powder.
2. Cover and blend for a couple of seconds; scrape sides of container.
3. To blender, add the ice cream, milk, and pineapple; also add a few handfuls of crushed ice.
4. Replace cover and blend until smooth; serve immediately.
1/2 cup boiling water
1 package lime Jell-O gelatin
2 cups vanilla ice cream
1 cup milk
1/2 cup canned pineapple tidbits , drained (fresh can be substituted)
Directions:
1. In a blender, pour in boiling water then gelatin powder.
2. Cover and blend for a couple of seconds; scrape sides of container.
3. To blender, add the ice cream, milk, and pineapple; also add a few handfuls of crushed ice.
4. Replace cover and blend until smooth; serve immediately.
Virgin Piña Colada
Ingredients:
2 ounces coconut milk
1 1/2 ounces crushed pineapple
1 ounce pineapple juice
1/4 cup crushed ice
brown sugar (up to 1 tablespoon)
Directions:
1. Put all the ingredients in a blender and blend until smooth (about 30 seconds). Pour into chilled glass.
2. Garnish with an orange slice, a pineapple wedge, or a maraschino cherry. Enjoy!
3. For a sweeter, less tangy drink, use pineapple canned in syrup rather than its own juice.
2 ounces coconut milk
1 1/2 ounces crushed pineapple
1 ounce pineapple juice
1/4 cup crushed ice
brown sugar (up to 1 tablespoon)
Directions:
1. Put all the ingredients in a blender and blend until smooth (about 30 seconds). Pour into chilled glass.
2. Garnish with an orange slice, a pineapple wedge, or a maraschino cherry. Enjoy!
3. For a sweeter, less tangy drink, use pineapple canned in syrup rather than its own juice.
Virgin Peach Bellini
Ingredients:
1 cup peaches , peeled, chopped (frozen or fresh)
1 (750 ml) bottle sparkling apple cider , chilled (3 cups)
or apple juice & club soda for the sparkle
Directions:
1. Allow chopped peaches to defrost if using frozen. If using fresh peaches, put puree in freezer to chill about 1/2-1 hour before proceeding(or put peaches in freezer till they are really cold, about 1/2-3/4 hour.
2. Place in blender with 1/2 cup sparkling cider. Blend until peaches are pureed.
3. Divide puree evenly between 4 champagne glasses. Fill glasses with remaining sparkling cider. Serve and enjoy!
1 cup peaches , peeled, chopped (frozen or fresh)
1 (750 ml) bottle sparkling apple cider , chilled (3 cups)
or apple juice & club soda for the sparkle
Directions:
1. Allow chopped peaches to defrost if using frozen. If using fresh peaches, put puree in freezer to chill about 1/2-1 hour before proceeding(or put peaches in freezer till they are really cold, about 1/2-3/4 hour.
2. Place in blender with 1/2 cup sparkling cider. Blend until peaches are pureed.
3. Divide puree evenly between 4 champagne glasses. Fill glasses with remaining sparkling cider. Serve and enjoy!
Virgin Raspberry Daiquiri
Ingredients:
1 1/2 cups fresh raspberries
6 tablespoons frozen limeade concentrate
1 cup ice cubes
2 sprigs fresh mint
Directions:
1. Put the raspberries, limeade, and ice in a blender.
2. Process until smooth and pour into 2 glasses.
3. Garnish with mint sprigs and serve. Enjoy!
1 1/2 cups fresh raspberries
6 tablespoons frozen limeade concentrate
1 cup ice cubes
2 sprigs fresh mint
Directions:
1. Put the raspberries, limeade, and ice in a blender.
2. Process until smooth and pour into 2 glasses.
3. Garnish with mint sprigs and serve. Enjoy!
Virgin Strawberry Colada
Ingredients:
7 ripe strawberries
5 ounces pineapple juice
1 1/2 ounces coconut cream
1 cup crushed ice
Directions
1. Combine the strawberries, pineapple juice, coconut cream and crushed ice in a blender, and blend well at high speed. Pour into a collins glass, garnish with a cherry and pineapple wedge, and serve.
7 ripe strawberries
5 ounces pineapple juice
1 1/2 ounces coconut cream
1 cup crushed ice
Directions
1. Combine the strawberries, pineapple juice, coconut cream and crushed ice in a blender, and blend well at high speed. Pour into a collins glass, garnish with a cherry and pineapple wedge, and serve.
Breakfast Casserole
Recipe from Tracie...
Shredded hashbrowns (1/2 bag)
5 eggs - scrambled
meat - ham, sausage, or baccon
cheese
green pepper
mushrooms
Mix hashbrowns, meat, diced green peppers, and diced mushrooms. Mix in eggs. Spread in baking dish. Bake 375 degrees 30-40 minutes until egg is cooked. Grate cheese on top.
*if using Sausage or baccon cook it then add in mixture. Amount of meat and veggies is just to your tastes.
Shredded hashbrowns (1/2 bag)
5 eggs - scrambled
meat - ham, sausage, or baccon
cheese
green pepper
mushrooms
Mix hashbrowns, meat, diced green peppers, and diced mushrooms. Mix in eggs. Spread in baking dish. Bake 375 degrees 30-40 minutes until egg is cooked. Grate cheese on top.
*if using Sausage or baccon cook it then add in mixture. Amount of meat and veggies is just to your tastes.
Wednesday, February 20, 2008
Tostados
Recipe from Tracie...
Flour tortillas
refried beans
cheese
lettuce
tomatoes
sour cream
ground beef
Fry tortillas in a couple of inches of veggie oil. Just until light brown. Drain on paper towels. Heat up beans, grate cheese, chop lettuce, dice tomatoes. Top tortillas with beans, veggies, chesse, and sour cream you can also add seasoned ground beef if you want.
Flour tortillas
refried beans
cheese
lettuce
tomatoes
sour cream
ground beef
Fry tortillas in a couple of inches of veggie oil. Just until light brown. Drain on paper towels. Heat up beans, grate cheese, chop lettuce, dice tomatoes. Top tortillas with beans, veggies, chesse, and sour cream you can also add seasoned ground beef if you want.
Tuesday, February 19, 2008
Chinese Beef and Broccoli
Ingredients
1 lb flank steaks
2 tablespoons soy sauce
1 tablespoon orange or pineapple juice with a dash of white vinegar or balsamic vinegar
1/2 teaspoon cornstarch
1 (16 ounce) package frozen broccoli , defrosted
1 garlic clove , minced
1 slice fresh ginger , finely minced
2 tablespoons peanut oil
salt
Directions:
1. Slice the steak against the grain into very thin slices.
2. Combine the soy sauce, orange or pineapple juice with a dash of white vinegar or balsamic vinegar , and cornstarch and pour this mixture over the steak.
3. Marinate the meat for 15 minutes.
4. While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger.
5. Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef.
6. Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green.
7. Serve hot. This is low in carbohydrates.
1 lb flank steaks
2 tablespoons soy sauce
1 tablespoon orange or pineapple juice with a dash of white vinegar or balsamic vinegar
1/2 teaspoon cornstarch
1 (16 ounce) package frozen broccoli , defrosted
1 garlic clove , minced
1 slice fresh ginger , finely minced
2 tablespoons peanut oil
salt
Directions:
1. Slice the steak against the grain into very thin slices.
2. Combine the soy sauce, orange or pineapple juice with a dash of white vinegar or balsamic vinegar , and cornstarch and pour this mixture over the steak.
3. Marinate the meat for 15 minutes.
4. While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger.
5. Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef.
6. Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green.
7. Serve hot. This is low in carbohydrates.
Monday, February 18, 2008
Buttercream Icing
Ingredients:
3/4 c. butter or margarine
3/4 c. shortening
1 1/2 tsp. vanilla
7 cups powdered sugar
5 Tbls. milk
Method:
In large mixing bowl cream butter and shortening with electric mixer. Add vanilla. Add 4 cups of sugar, one at a time, beating well on medium speed after each addition. Add 4 Tablespoons milk and beat well. Add the additional 3 cups of sugar, one cup at a time, blending in fully after each addition. Add remaining tablespoon of milk and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until you are ready to decorate. It can be refrigerated in an airtight container for up to a week. Rewhip before using.
Makes 4 1/2 cups
3/4 c. butter or margarine
3/4 c. shortening
1 1/2 tsp. vanilla
7 cups powdered sugar
5 Tbls. milk
Method:
In large mixing bowl cream butter and shortening with electric mixer. Add vanilla. Add 4 cups of sugar, one at a time, beating well on medium speed after each addition. Add 4 Tablespoons milk and beat well. Add the additional 3 cups of sugar, one cup at a time, blending in fully after each addition. Add remaining tablespoon of milk and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until you are ready to decorate. It can be refrigerated in an airtight container for up to a week. Rewhip before using.
Makes 4 1/2 cups
Sunday, February 17, 2008
Homemade Herb Vinegar
Delicately flavored herb vinegar is easy to make. Just choose a fresh herb and follow these directions:
Tarragon: White vinegar, 1 bunch tarragon and 1/2 teaspoon whole black peppercorns.
Mint: White vinegar, 1 bunch mint and 2 tablespoons sugar.
Mixed herb: Cider vinegar, 6 sprigs thyme, 1 sprig rosemary and 1 strip lemon peel. Heat 2 cups vinegar just to a boil. Combine remaining ingredients in clean 1 pint glass jar. Por in hot vinegar; cover and let stand 1 week.
Tarragon: White vinegar, 1 bunch tarragon and 1/2 teaspoon whole black peppercorns.
Mint: White vinegar, 1 bunch mint and 2 tablespoons sugar.
Mixed herb: Cider vinegar, 6 sprigs thyme, 1 sprig rosemary and 1 strip lemon peel. Heat 2 cups vinegar just to a boil. Combine remaining ingredients in clean 1 pint glass jar. Por in hot vinegar; cover and let stand 1 week.
Saturday, February 16, 2008
Berry Crumble
Prep Time: 15 Minutes
Baking Time: 40 -45 Minutes
3 Cups fresh blueberries
3 cups fresh blackberries
1 tablespoon fresh lemon juice
8 tablespoons granulated sugar, divided
3/4 cup plus 4 tablespoons all-purpose flour, divided
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
6 tablespoons butter cut into small pieces
Vanilla ice cream
1. Heat oven to 375 degrees. Combine blueberries, blackberries, lemon juice, 6 tablespoons granulated sugar and 2 tablespoons flour in a large bowl; transfer to 2-quart shallow baking dish.
2. Combine remaining flour and granulated sugar, brown sugar and cinnamon in medium bowl. With pastry blender or 2 knives, cut in butter until crumbly. Sprinkle evenly over fruit.
3. Bake 40 - 45 minutes, until top is brown and fruit is bubbly. Cool on wire rack. Serve warm or at room temperature with vanilla ice cream. Makes 8 servings.
Baking Time: 40 -45 Minutes
3 Cups fresh blueberries
3 cups fresh blackberries
1 tablespoon fresh lemon juice
8 tablespoons granulated sugar, divided
3/4 cup plus 4 tablespoons all-purpose flour, divided
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
6 tablespoons butter cut into small pieces
Vanilla ice cream
1. Heat oven to 375 degrees. Combine blueberries, blackberries, lemon juice, 6 tablespoons granulated sugar and 2 tablespoons flour in a large bowl; transfer to 2-quart shallow baking dish.
2. Combine remaining flour and granulated sugar, brown sugar and cinnamon in medium bowl. With pastry blender or 2 knives, cut in butter until crumbly. Sprinkle evenly over fruit.
3. Bake 40 - 45 minutes, until top is brown and fruit is bubbly. Cool on wire rack. Serve warm or at room temperature with vanilla ice cream. Makes 8 servings.
Friday, February 15, 2008
Instructions for digging up a GHOST!
3 1/2 cups cold milk
2 pkgs. 4 serving size Jell-O chocolate flavor instant Pudding and Pie Filling
1 tub 12 oz cool whip, thawed
1 pkg. 16 oz oreo cookies crushed
Pour cold milk into large bowl; add pudding mixes. Beat with wire whisk 2 minutes. Stir in 3 cups of whipped topping and 1/2 of the cookies. Spoon 2 tablespoons cookie crumbs and 1/2 cup pudding into 15 individual cups. Pot with remaining crumbs. Decorate with remaining whipped topping dropped by spoonfull (ghosts) and candy eyes. Watch the ghosts disapear.
2 pkgs. 4 serving size Jell-O chocolate flavor instant Pudding and Pie Filling
1 tub 12 oz cool whip, thawed
1 pkg. 16 oz oreo cookies crushed
Pour cold milk into large bowl; add pudding mixes. Beat with wire whisk 2 minutes. Stir in 3 cups of whipped topping and 1/2 of the cookies. Spoon 2 tablespoons cookie crumbs and 1/2 cup pudding into 15 individual cups. Pot with remaining crumbs. Decorate with remaining whipped topping dropped by spoonfull (ghosts) and candy eyes. Watch the ghosts disapear.
Thursday, February 14, 2008
Bean and cheese Quesadillas
1 Can 16 oz refried beans
1 cup Pace Picante Sauce
12 flour tortillas 8-inch
1 cup shredded monterey jack cheese 4 oz
2 green onions, sliced about 1/4 cup
Mix beans and picante sauce
Place 6 torillas on 2 baking sheets. Top each tortilla with about 1/3 cup bean mixture. Spread to within 1/2 inch of edge. Top with cheese and onions. Moisten edges of tortillas with water. Top with remaining tortillas. Press edges together.
Bake at 400 degrees for 10 minutes or until hot. Cut each quesadilla into 4 wedges. Serve with additional picante sauce. Makes 24 appetizers.
1 cup Pace Picante Sauce
12 flour tortillas 8-inch
1 cup shredded monterey jack cheese 4 oz
2 green onions, sliced about 1/4 cup
Mix beans and picante sauce
Place 6 torillas on 2 baking sheets. Top each tortilla with about 1/3 cup bean mixture. Spread to within 1/2 inch of edge. Top with cheese and onions. Moisten edges of tortillas with water. Top with remaining tortillas. Press edges together.
Bake at 400 degrees for 10 minutes or until hot. Cut each quesadilla into 4 wedges. Serve with additional picante sauce. Makes 24 appetizers.
Wednesday, February 13, 2008
Tomato Avocado Spread
Tracie's Bread Dip
4 tomatoes
1 avacado
fresh basil
1 clove garlic
olive oil
shredded parmesan cheese
lemon juice
Bread-sliced and toasted
Dice tomatoes, garlic, avacado, and basil. Mix everything together. Drizzle olive oil and lemon juice (to keep from browning) Salt and pepper to taste, put spoonful on top of bread
4 tomatoes
1 avacado
fresh basil
1 clove garlic
olive oil
shredded parmesan cheese
lemon juice
Bread-sliced and toasted
Dice tomatoes, garlic, avacado, and basil. Mix everything together. Drizzle olive oil and lemon juice (to keep from browning) Salt and pepper to taste, put spoonful on top of bread
Tuesday, February 12, 2008
German Pancakes
3 Tablespoons butter
1/2 Cup flour
1/4 teaspoon salt
1/2 Cup milk
3 eggs
Melt butter in the oven in an 8 x 8 square metal pan. Whip eggs in a bowl until thick and lemon colored. Add flour, salt and milk and mix until smooth. Pour batter into pan over melted butter. Bake at 450 degrees for 12 minutes. Serve with syrup, powdered sugar or jam.
1/2 Cup flour
1/4 teaspoon salt
1/2 Cup milk
3 eggs
Melt butter in the oven in an 8 x 8 square metal pan. Whip eggs in a bowl until thick and lemon colored. Add flour, salt and milk and mix until smooth. Pour batter into pan over melted butter. Bake at 450 degrees for 12 minutes. Serve with syrup, powdered sugar or jam.
Monday, February 11, 2008
Pineapple Orange Smoothie
2 servings
5 min 5 min prep
12 ounces orange juice
1/2 cup pineapple chunks, drained
1 1/4 cups low-fat vanilla yogurt
Combine all ingredients in a blender.
Blend on high speed for 2-3 minutes, or until frothy.
Serve immediately.
Salmon With Dill
2 large salmon fillets (skinned)
salt & fresh ground pepper (to taste)
1 garlic clove (minced)
2 teaspoons Dijon mustard
1 tablespoon lemon juice
2 tablespoons chicken broth
1 pinch sugar
1/2 teaspoon dill (minced)
Heat broiler.
Season salmon. Set aside.
Puree the garlic, dijon, lemon juice, broth, Equal and dill.
Place in a saucepan. Bring to a boil. Reduce by half.
Brush on salmon.
Broil 2 minutes each side.
salt & fresh ground pepper (to taste)
1 garlic clove (minced)
2 teaspoons Dijon mustard
1 tablespoon lemon juice
2 tablespoons chicken broth
1 pinch sugar
1/2 teaspoon dill (minced)
Heat broiler.
Season salmon. Set aside.
Puree the garlic, dijon, lemon juice, broth, Equal and dill.
Place in a saucepan. Bring to a boil. Reduce by half.
Brush on salmon.
Broil 2 minutes each side.
Strawberry Peach Smoothie
10 min 10 min prep1 banana, peeled
1 cup strawberries, hulled
1 cup peaches, sliced
1 cup orange juice
1 tablespoon honey
1 cup ice
Add fruit, juice and honey in a blender.
Blend on low speed to mix.
Stir in ice.
Blend on high until smooth.
Berry Smoothies
3 min 2 min prep
2 cups mixed berries (like raspberries, blackberries and strawberries)
1 cup Vanilla Ice Cream
1 ripe banana
1/2-1 cup apple juice
Place all ingredients in blender and whirl away.
Start with 1/2 cup apple juice then add more juice to get the desired thickness.
2 cups mixed berries (like raspberries, blackberries and strawberries)
1 cup Vanilla Ice Cream
1 ripe banana
1/2-1 cup apple juice
Place all ingredients in blender and whirl away.
Start with 1/2 cup apple juice then add more juice to get the desired thickness.
Virgin Strawberry Daiquiri
3 min 3 min prep
1 ounce fresh lime juice
3 ounces frozen sliced strawberries in syrup (or fresh)
1-3 teaspoon sugar (or to taste)
cracked ice
3 ounces frozen sliced strawberries in syrup (or fresh)
1-3 teaspoon sugar (or to taste)
cracked ice
Fill a blender with cracked ice. Add lime juice, strawberries, and sugar. Blend until smooth. You may add a little water if too thick. Pour into a chilled glass.
Garnish with an extra strawberry or an orange slice. Enjoy!
Menu Plan Monday #6 and #7
Monday 2/11 ~ Italian Crock Pot Chicken
Tuesday 2/12 ~ Stuffed Green Peppers / Strawberry Peach Smoothie
Wednesday 2/13 ~ Tuna Noodle Casserole / Berry Smoothies
Thursday 2/14 ~ Valentines Day! Spaghetti / Spinach salad / Strawberry Peach Smoothie / Berry Jello w/ whipping cream and for dessert Better Than SEX Cake (Jeremy's recipe)
Friday 2/15 ~ Chicken Cordon Bleu / Skillet Green Beans, Tomatoes & Bacon / Sparkling Juice
Saturday 2/16 ~ Chicken Enchiladas / Orange Julius
Sunday 2/17 ~ Sizzling Fajitas /
Monday 2/18 ~ Honey-Lime Chicken / Lemon and Lime Rice
Tuesday 2/19 ~ Steaks / Oven Fries / Strawberry Lemonade but into a slush
Wednesday 2/20 ~ Ham / Awesome Au Gratin Potatoes / Virgin Strawberry Daiquiri
Thursday 2/21 ~ Shepherd's Pie
Friday 2/22 ~ Tomato Alfredo with Sausage /canned peach smoothie
Saturday 2/23 ~ Salmon With Dill / Pineapple Orange Smoothie
Sunday 2/24 ~ Hearty Bean Soup / Rolls/ Salad / Slush
Tuesday 2/12 ~ Stuffed Green Peppers / Strawberry Peach Smoothie
Wednesday 2/13 ~ Tuna Noodle Casserole / Berry Smoothies
Thursday 2/14 ~ Valentines Day! Spaghetti / Spinach salad / Strawberry Peach Smoothie / Berry Jello w/ whipping cream and for dessert Better Than SEX Cake (Jeremy's recipe)
Friday 2/15 ~ Chicken Cordon Bleu / Skillet Green Beans, Tomatoes & Bacon / Sparkling Juice
Saturday 2/16 ~ Chicken Enchiladas / Orange Julius
Sunday 2/17 ~ Sizzling Fajitas /
Monday 2/18 ~ Honey-Lime Chicken / Lemon and Lime Rice
Tuesday 2/19 ~ Steaks / Oven Fries / Strawberry Lemonade but into a slush
Wednesday 2/20 ~ Ham / Awesome Au Gratin Potatoes / Virgin Strawberry Daiquiri
Thursday 2/21 ~ Shepherd's Pie
Friday 2/22 ~ Tomato Alfredo with Sausage /canned peach smoothie
Saturday 2/23 ~ Salmon With Dill / Pineapple Orange Smoothie
Sunday 2/24 ~ Hearty Bean Soup / Rolls/ Salad / Slush
Thursday, February 7, 2008
Egg Salad
Ingredients:
6 hard-cooked eggs, sliced
1/2 cup mayonnaise
2 tablespoons chopped celery
2 tablespoons chopped pickle
2 tablespoons chopped red bell pepper
1 teaspoon Dijon mustard
Salt and ground black pepper to taste
Directions:
1. Slice eggs using Egg Slicer Plus®; turn a quarter turn and slice again.
2. Combine eggs with remaining ingredients in Classic Batter Bowl; mix well. Serve immediately or cover and refrigerate until ready to use.
Yield: 4 (1/2-cup) servings
Nutrients per serving: Calories 320, Total Fat 30 g, Saturated Fat 6 g, Cholesterol 340 mg, Carbohydrate 2 g, Protein 10 g, Sodium 480 mg, Fiber 0 g
©The Pampered Chef, Ltd. 2008
6 hard-cooked eggs, sliced
1/2 cup mayonnaise
2 tablespoons chopped celery
2 tablespoons chopped pickle
2 tablespoons chopped red bell pepper
1 teaspoon Dijon mustard
Salt and ground black pepper to taste
Directions:
1. Slice eggs using Egg Slicer Plus®; turn a quarter turn and slice again.
2. Combine eggs with remaining ingredients in Classic Batter Bowl; mix well. Serve immediately or cover and refrigerate until ready to use.
Yield: 4 (1/2-cup) servings
Nutrients per serving: Calories 320, Total Fat 30 g, Saturated Fat 6 g, Cholesterol 340 mg, Carbohydrate 2 g, Protein 10 g, Sodium 480 mg, Fiber 0 g
©The Pampered Chef, Ltd. 2008
Wednesday, February 6, 2008
Quick Minestrone
Ingredients:
1 cup thinly sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1 small zucchini, sliced
2 cans (14.5 ounces each) chicken broth
2 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15.5 ounces) dark red kidney beans, rinsed and drained
1 cup medium shell pasta, uncooked
1 cup frozen Italian-style green beans
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 cup (2 ounces) grated Parmesan cheese
Directions:
1. Combine all ingredients except Parmesan cheese in Generation II Dutch (6-qt.) Oven. Bring to a boil; reduce heat. Cover; simmer 20-25 minutes or until vegetables are crisp-tender.
2. Serve; sprinkle each serving with Parmesan cheese.
Yield: 6 servings
Nutrients per serving: (1 1/2 cups): Calories 252, Total Fat 6 g
©The Pampered Chef, Ltd. 2008
1 cup thinly sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1 small zucchini, sliced
2 cans (14.5 ounces each) chicken broth
2 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15.5 ounces) dark red kidney beans, rinsed and drained
1 cup medium shell pasta, uncooked
1 cup frozen Italian-style green beans
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 cup (2 ounces) grated Parmesan cheese
Directions:
1. Combine all ingredients except Parmesan cheese in Generation II Dutch (6-qt.) Oven. Bring to a boil; reduce heat. Cover; simmer 20-25 minutes or until vegetables are crisp-tender.
2. Serve; sprinkle each serving with Parmesan cheese.
Yield: 6 servings
Nutrients per serving: (1 1/2 cups): Calories 252, Total Fat 6 g
©The Pampered Chef, Ltd. 2008
Tuesday, February 5, 2008
Italian Roasted Vegetables
Ingredients:
1 pound unpeeled red potatoes (3-4 medium)
2 large carrots
1 large yellow summer squash
1 large zucchini
8 ounces fresh large mushrooms
1/4 cup olive oil
2 garlic cloves, pressed
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
1. Preheat oven to 425°F. Cut potatoes in half lengthwise using Crinkle Cutter; cut each half lengthwise into 1-inch-wide wedges. cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces. Cut mushrooms in half.
2. Place vegetables in large bowl; toss with oil. Press garlic over vegetables using Garlic Press. Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
3. Spread vegetables in single layer on Stoneware Bar Pan. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.
Yield: 6 servings
Nutrients per serving: Calories 170, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 21 g, Protein 4 g, Sodium 210 mg, Fiber 3 g Fiber 4 g Cook’s Tips: Pantry Italian Seasoning Mix can be substituted for the Italian seasoning.
©The Pampered Chef, Ltd. 2008
1 pound unpeeled red potatoes (3-4 medium)
2 large carrots
1 large yellow summer squash
1 large zucchini
8 ounces fresh large mushrooms
1/4 cup olive oil
2 garlic cloves, pressed
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
1. Preheat oven to 425°F. Cut potatoes in half lengthwise using Crinkle Cutter; cut each half lengthwise into 1-inch-wide wedges. cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces. Cut mushrooms in half.
2. Place vegetables in large bowl; toss with oil. Press garlic over vegetables using Garlic Press. Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
3. Spread vegetables in single layer on Stoneware Bar Pan. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.
Yield: 6 servings
Nutrients per serving: Calories 170, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 21 g, Protein 4 g, Sodium 210 mg, Fiber 3 g Fiber 4 g Cook’s Tips: Pantry Italian Seasoning Mix can be substituted for the Italian seasoning.
©The Pampered Chef, Ltd. 2008
Monday, February 4, 2008
Hearty Six-Can Chili
1 pound lean (90%) ground beef
1/2 cup chopped onion
2 cans (15 1/2 ounces each) chili beans in sauce, undrained
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 teaspoon chili powder
Directions:
1. Place ground beef and onion in Dutch (6-qt.) Oven. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into small crumbles. Drain, if necessary.
2. Open chili beans, tomatoes, black beans and soup using Smooth-Edge Can Opener. Drain and rinse black beans.
3. Add all ingredients including chili powder to meat mixture in Dutch Oven. Bring to a boil; reduce heat and simmer, covered, over low heat 30 minutes, stirring occasionally.
Yield: 8 servings
©The Pampered Chef, Ltd. 2008
1/2 cup chopped onion
2 cans (15 1/2 ounces each) chili beans in sauce, undrained
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 teaspoon chili powder
Directions:
1. Place ground beef and onion in Dutch (6-qt.) Oven. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into small crumbles. Drain, if necessary.
2. Open chili beans, tomatoes, black beans and soup using Smooth-Edge Can Opener. Drain and rinse black beans.
3. Add all ingredients including chili powder to meat mixture in Dutch Oven. Bring to a boil; reduce heat and simmer, covered, over low heat 30 minutes, stirring occasionally.
Yield: 8 servings
©The Pampered Chef, Ltd. 2008
Sunday, February 3, 2008
Hearty Bean Soup
1 teaspoon vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium zucchini, chopped
1 can (11.5 ounces) condensed bean with bacon soup
1 1/2 cups water
1 can (14.5 ounces) diced tomatoes with garlic and onion, undrained
Salt and ground black pepper to taste (optional)
Directions:
1. Heat oil in Generation II Small Covered Saucepan over medium-high heat. Add onion and carrot. Cook and stir until onion is transparent, about 2-3 minutes.
2. Stir in zucchini, soup, water and tomatoes. Bring to a boil; reduce heat and simmer 5 minutes. Season with salt and black pepper, if desired. Ladle soup into bowls using Nylon Ladle.
Yield: 4 servings
Nutrients per serving: Calories 170, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol less than 5 mg, Carbohydrate 26 g, Protein 7 g, Sodium 750 mg, Fiber 7 g
©The Pampered Chef, Ltd. 2008
1 medium onion, chopped
1 medium carrot, chopped
1 medium zucchini, chopped
1 can (11.5 ounces) condensed bean with bacon soup
1 1/2 cups water
1 can (14.5 ounces) diced tomatoes with garlic and onion, undrained
Salt and ground black pepper to taste (optional)
Directions:
1. Heat oil in Generation II Small Covered Saucepan over medium-high heat. Add onion and carrot. Cook and stir until onion is transparent, about 2-3 minutes.
2. Stir in zucchini, soup, water and tomatoes. Bring to a boil; reduce heat and simmer 5 minutes. Season with salt and black pepper, if desired. Ladle soup into bowls using Nylon Ladle.
Yield: 4 servings
Nutrients per serving: Calories 170, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol less than 5 mg, Carbohydrate 26 g, Protein 7 g, Sodium 750 mg, Fiber 7 g
©The Pampered Chef, Ltd. 2008
Saturday, February 2, 2008
Homemade Fudge Sauce
1 1/2 cups semi-sweet or milk chocolate morsels
2 tablespoons butter
1 can (5 ounces) evaporated milk
Directions:
1. Combine chocolate chips and butter in Small Micro-Cooker® and microwave on HIGH 1 minute. Blend with Skinny Scraper; microwave again for 1 minute. Add evaporated milk and gently stir with Stainless Steel Whisk.
2. Microwave 1 minute, whisk until smooth, then microwave again 30 seconds to 1 minute until glossy and thick. Sauce will thicken as it stands. Serve warm over ice cream. Store remaining sauce covered in refrigerator.
Yield: 2 cups
©The Pampered Chef, Ltd. 2008
2 tablespoons butter
1 can (5 ounces) evaporated milk
Directions:
1. Combine chocolate chips and butter in Small Micro-Cooker® and microwave on HIGH 1 minute. Blend with Skinny Scraper; microwave again for 1 minute. Add evaporated milk and gently stir with Stainless Steel Whisk.
2. Microwave 1 minute, whisk until smooth, then microwave again 30 seconds to 1 minute until glossy and thick. Sauce will thicken as it stands. Serve warm over ice cream. Store remaining sauce covered in refrigerator.
Yield: 2 cups
©The Pampered Chef, Ltd. 2008
Friday, February 1, 2008
Crab Spread
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 teaspoon lemon juice
1/8 teaspoon salt
1/4 cup onion, finely chopped
1 garlic clove, pressed
1 medium tomato, seeded and chopped
1/2 cup green bell pepper, chopped
4 ounces flake-or chunk-style imitation crabmeat
2 tablespoons fresh parsley, snipped
Directions:
1. In Small Batter Bowl, combine cream cheese, milk, lemon juice and salt. Finely chop onion using Food Chopper. Add to cream cheese mixture along with pressed garlic; mix well. Spread cream cheese mixture over bottom of small serving bowl.
2. Coarsely chop tomato and bell pepper with Food Chopper; sprinkle over cream cheese mixture. Top with crab meat. Snip parsley with Kitchen Shears; sprinkle over crab meat. Cover and refrigerate. Serve with crackers or fresh vegetables.
Yield: 12 servings
©The Pampered Chef, Ltd. 2008
1 tablespoon milk
1 teaspoon lemon juice
1/8 teaspoon salt
1/4 cup onion, finely chopped
1 garlic clove, pressed
1 medium tomato, seeded and chopped
1/2 cup green bell pepper, chopped
4 ounces flake-or chunk-style imitation crabmeat
2 tablespoons fresh parsley, snipped
Directions:
1. In Small Batter Bowl, combine cream cheese, milk, lemon juice and salt. Finely chop onion using Food Chopper. Add to cream cheese mixture along with pressed garlic; mix well. Spread cream cheese mixture over bottom of small serving bowl.
2. Coarsely chop tomato and bell pepper with Food Chopper; sprinkle over cream cheese mixture. Top with crab meat. Snip parsley with Kitchen Shears; sprinkle over crab meat. Cover and refrigerate. Serve with crackers or fresh vegetables.
Yield: 12 servings
©The Pampered Chef, Ltd. 2008
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