This was with an ad for Ragu that I found in a magazine. Turned out yummy!
1 jar Ragu Pasta Sauce (or whatever kind you like)
1 package (10 oz) frozen, chopped broccoli, thawed
2 cups shredded mozzarella
1 can (11oz) refrigerated pizza dough (I made my own)
1. Brown ground beef in skillet; drain. Season with slat and pepper. Stir in Ragu, bring to boil. Turn into 2 quart baking dish. (I didn't have broccoli so I stirred in a bunch of fresh spinach to wilt.)
2. Top with the broccoli, then cheese. Press dough over dish, sealing edges.
3. Bake at 375 degrees for 20 minutes or until crust is golden. Let stand 10 minutes.
Thursday, June 18, 2009
Thursday, June 4, 2009
Menu Ideas
While I'm at it... here's my menu for the rest of the week.
Marinaded grilled Mahi Mahi with Asparagus
BBQ Chicken, buttered noodles, fresh veggies with ranch
BLTs, tater tots, green beans
Chicken Alfredo, side salad
Roast Beef Sandwich Roll
I got this recipes off allrecipes.com. Andrea saw it stuck on my fridge and said if we liked it I should post it. Well... we liked it so here it is.
2 (1lb) loaves frozen bread dough, thawed
3/4 cup chopped sweet red pepper (I always get bags of frozen peppers in the frozen veggie section. It's more convenient and much cheaper than getting peppers fresh.)
1/2 cup red onion
1 tsp. garlic salt
1 tsp. Italian seasoning
8 oz thinly sliced deli roast beef, julienned (I used about 1 1/4 cup diced leftover roast beef)
2 cups shredded Cheddar cheese
1 egg white
1 T. water
Combine loaves of dough and shape into a ball. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 90 minutes.
In a microwave-safe bowl, combine the peppers, onion, garlic salt and Italian seasoning. Cover and microwave one minute or until veggies are tender.
Punch dough down. On a lightly floured surface, roll into a 15x12 inch rectangle. Combine the beef, cheese and pepper mixture; spread over the dough to within 1/2 inch of edges. Roll up jelly-roll style, starting with the long edge; pinch seams and ends to seal. Place seam side down on a lightly greased baking sheet.
In a small bowl, beat egg white and water; brush over dough. Cut a slit with a sharp knife in top of dough. Bake at 400 degrees for 30-35 minutes or until golden brown. Let stand for 10 minutes before slicing.
Monday, June 1, 2009
Grilled Lemon Lime Chicken over Angel Hair Pasta
I found the following recipe online at bigoven.com when Kyle and I were looking for a good pre-race meal to have the night before our big day. This is extremely easy and so incredibly good! I think you will like it!
Ingredients
2 each Chicken breasts
4 tablespoon Olive oil
2 each Lime juice of
2 each Lemon juice of
2 cloves Garlic crushed
2 tablespoon Parmesan for garnish
4 servings Angel Hair
1 tablespoon Butter
3 teaspoon Fresh parsley for garnish
1 teaspoon Garlic salt
InstructionsCombine olive oil, lemon juice, lime juice, garlic, and the skins of the lemon and limes in a ziploc bag. Marinate overnight, or a minimum of four hours.
Prepare hot grill, and bring large pot of water to boil.
Grill chicken 5-6 minutes on each side.
When chicken is four minutes from complete, place angel hair in water, boil for 2-3 minutes until just done, and drain. Drizzle with olive oil, butter, and add garlic salt. Remove chicken from grill, and slice along bias; 1/2 inch pieces. Arrange on bed of angel hair, top with shaved parmesan cheese, and serve immediately
Ingredients
2 each Chicken breasts
4 tablespoon Olive oil
2 each Lime juice of
2 each Lemon juice of
2 cloves Garlic crushed
2 tablespoon Parmesan for garnish
4 servings Angel Hair
1 tablespoon Butter
3 teaspoon Fresh parsley for garnish
1 teaspoon Garlic salt
InstructionsCombine olive oil, lemon juice, lime juice, garlic, and the skins of the lemon and limes in a ziploc bag. Marinate overnight, or a minimum of four hours.
Prepare hot grill, and bring large pot of water to boil.
Grill chicken 5-6 minutes on each side.
When chicken is four minutes from complete, place angel hair in water, boil for 2-3 minutes until just done, and drain. Drizzle with olive oil, butter, and add garlic salt. Remove chicken from grill, and slice along bias; 1/2 inch pieces. Arrange on bed of angel hair, top with shaved parmesan cheese, and serve immediately
Friday, May 29, 2009
Yummy Chicken Tortilla Soup (courtesy of Kris Erickson)
INGREDIENTS (Nutrition)
3 cloves garlic, minced
1 onion, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half
1 (10.75 ounce) can condensed cream of chicken soup
1 cup fresh salsa
1 (15 ounce) can creamed corn
6 boneless, chicken breast halves - cooked, skinned
2 teaspoons ground cumin
1 (1.27 ounce) packet dry fajita seasoning
3 tablespoons chopped fresh cilantro
16 ounces tortilla chips
8 ounces shredded Monterey Jack cheese
DIRECTIONS
In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.
3 cloves garlic, minced
1 onion, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half
1 (10.75 ounce) can condensed cream of chicken soup
1 cup fresh salsa
1 (15 ounce) can creamed corn
6 boneless, chicken breast halves - cooked, skinned
2 teaspoons ground cumin
1 (1.27 ounce) packet dry fajita seasoning
3 tablespoons chopped fresh cilantro
16 ounces tortilla chips
8 ounces shredded Monterey Jack cheese
DIRECTIONS
In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.
June 1-13 Menu
Mon - Spaghetti alla ceci
Tue - Biscuits and gravy
Wed - California tamale pie with corn and black olives
Thur - Four grain flapjacks
Fri - Homemade pizza
Sat - Tater-tot casserole
Sun - Spaghetti and garlic bread
Mon - Tacos
Tue - BBQ chicken and rice
Wed - Waffles and bacon
Thur - Homemade Mac n cheese
Fri - Homemade pizza
Sat - Enchiladas
Tue - Biscuits and gravy
Wed - California tamale pie with corn and black olives
Thur - Four grain flapjacks
Fri - Homemade pizza
Sat - Tater-tot casserole
Sun - Spaghetti and garlic bread
Mon - Tacos
Tue - BBQ chicken and rice
Wed - Waffles and bacon
Thur - Homemade Mac n cheese
Fri - Homemade pizza
Sat - Enchiladas
Tuesday, May 19, 2009
California Tamale Pie with Corn and Black Olives
Super yummy dinner tonight. I only used half the chile powder out of fear, but could have used all of it. It wasn't too spicy.
Ingredients:
1 pound lean ground beef
2 small white onions, chopped (I didn't have one, so omitted this)
3 tablespoons pure mild to medium-hot ground chile powder
3/4 cup medium-grind yellow cornmeal
1 1/4 cups whole milk
2 large eggs, beaten
1 to 2 teaspoons salt, to your taste (I used 2)
Pinch of ground cumin
1 16-ounce can stewed tomatoes, drained and chopped
3 to 4 ears fresh corn, kernels cut off the cob; or 2 cups frozen, or drained canned whole-kernel corn.
1 14-ounce can pitted ripe California black olives, drained, and coarsely chopped or halved. (I used a small can of sliced olives and it was fine.)
1 1/2 cups shredded sharp cheddar cheese or a combination of cheddar and Monterey Jack cheese
1 to 2 tablespoons of olive oil
Directions:
Coat the slow cooker with nonstick spray. Heat a medium-sized nonstick skillet over a medium heat. Add the beef and onions and cook until the meat is no longer pink and the onion is limp, using a wooden spoon or spatula to break up the meat. Drain the fat from the pan and sprinkle the meat with the chile powder. Cook for 1 minute and transfer the meat and onion to the slow cooker.
In a large bowl, whisk together the cornmeal, milk, eggs, salt and cumin until smooth. Stir in the tomatoes, corn and olives then pour the mixture into the cooker and stir to combine all the ingredients. Cover and cook on HIGH for 3 to 4 hours.
Sprinkle the cheese over the top, drizzle with the olive oil, cover, and continue to cook on HIGH for 10 minutes more to melt the cheese. Serve spooned directly from the crock.
Ingredients:
1 pound lean ground beef
2 small white onions, chopped (I didn't have one, so omitted this)
3 tablespoons pure mild to medium-hot ground chile powder
3/4 cup medium-grind yellow cornmeal
1 1/4 cups whole milk
2 large eggs, beaten
1 to 2 teaspoons salt, to your taste (I used 2)
Pinch of ground cumin
1 16-ounce can stewed tomatoes, drained and chopped
3 to 4 ears fresh corn, kernels cut off the cob; or 2 cups frozen, or drained canned whole-kernel corn.
1 14-ounce can pitted ripe California black olives, drained, and coarsely chopped or halved. (I used a small can of sliced olives and it was fine.)
1 1/2 cups shredded sharp cheddar cheese or a combination of cheddar and Monterey Jack cheese
1 to 2 tablespoons of olive oil
Directions:
Coat the slow cooker with nonstick spray. Heat a medium-sized nonstick skillet over a medium heat. Add the beef and onions and cook until the meat is no longer pink and the onion is limp, using a wooden spoon or spatula to break up the meat. Drain the fat from the pan and sprinkle the meat with the chile powder. Cook for 1 minute and transfer the meat and onion to the slow cooker.
In a large bowl, whisk together the cornmeal, milk, eggs, salt and cumin until smooth. Stir in the tomatoes, corn and olives then pour the mixture into the cooker and stir to combine all the ingredients. Cover and cook on HIGH for 3 to 4 hours.
Sprinkle the cheese over the top, drizzle with the olive oil, cover, and continue to cook on HIGH for 10 minutes more to melt the cheese. Serve spooned directly from the crock.
Sour Cream Chicken Enchiladas
For Marcy :)
Ingredients:
2-3 Chicken breasts
2 cans cream of chicken soup
1 pint sour cream
1 (40z) can chopped green chiles
1 1/2 cups grated Moterey Jack cheese
1 1/2 cups grated cheddar cheese
1 can black olives (sliced)
1 dozen flour tortillas
Directions:
Boil chicken breasts 25-30 minutes, then chop into bite-sized pieces. Mix soup, sour cream and chiles together. Spread a thin layer of creamed mixture on the bottom of a 9x13-inch pan. Then taking each tortilla, spread a thin layer of creamed mixture (save half of mixture to coat the top of the enchiladas), then add some chicken pieces, cheese and olives; roll the tortillas up and place in pan seam side down. Spread remaining creamed mixture over top and garnish with cheese and olives. Bake 25-30 minutes at 350 degrees.
Ingredients:
2-3 Chicken breasts
2 cans cream of chicken soup
1 pint sour cream
1 (40z) can chopped green chiles
1 1/2 cups grated Moterey Jack cheese
1 1/2 cups grated cheddar cheese
1 can black olives (sliced)
1 dozen flour tortillas
Directions:
Boil chicken breasts 25-30 minutes, then chop into bite-sized pieces. Mix soup, sour cream and chiles together. Spread a thin layer of creamed mixture on the bottom of a 9x13-inch pan. Then taking each tortilla, spread a thin layer of creamed mixture (save half of mixture to coat the top of the enchiladas), then add some chicken pieces, cheese and olives; roll the tortillas up and place in pan seam side down. Spread remaining creamed mixture over top and garnish with cheese and olives. Bake 25-30 minutes at 350 degrees.
Monday, May 4, 2009
Sweet and Sour Sauce-Tweeked
Here is the "new" recipie for the sweet and sour sauce. It still needs to be tweeked, but I haven't figured it out yet, let me know what you do to get the taste you like...
Sweet and Sour Sauce-
½ cup vinegar
1/3 cup sugar
½ teaspoon salt
¼ cup orange juice
¼ cup pineapple juice
¼ cup ketchup
2 tablespoons cornstarch
(I have figured out that I don't like the whole amount of vinegar in it, yet without it, the sauce is too sweet.)
(Another note: Costco has bags of popcorn chicken in the freezer section that works great for making this a super quick dinner. Stick them in the oven, make the sauce and in a total of 20 minutes you have dinner. And that includes prep and cooking!)
Sweet and Sour Sauce-
½ cup vinegar
1/3 cup sugar
½ teaspoon salt
¼ cup orange juice
¼ cup pineapple juice
¼ cup ketchup
2 tablespoons cornstarch
(I have figured out that I don't like the whole amount of vinegar in it, yet without it, the sauce is too sweet.)
(Another note: Costco has bags of popcorn chicken in the freezer section that works great for making this a super quick dinner. Stick them in the oven, make the sauce and in a total of 20 minutes you have dinner. And that includes prep and cooking!)
Tuesday, April 28, 2009
Cheesy Chicken & Mac
2 c. cooked chicken, cubed
2 c. elbow macaroni, uncooked
2 c. milk
2 10- 3/4 oz cans cream of mushroom soup
2 onions diced
8 oz package cheese, shredded
Mix all ingredients together; spoon into an ungreased 13"x9" baking pan. Refrigerator overnight; bake at 350 degree for one hour. Serves 6-8
This is a good overnight meal- throw it together and toss it in the fridge and then pop it in the oven an hour before dinner and you are good to go. My kiddos liked this one too...and you can bet Mama liked how EASY it was. I omitted the onion but added garlic powder and onion powder and I threw it together at about noon and put it in the oven at 5:15 and it cooked up nicely.
2 c. elbow macaroni, uncooked
2 c. milk
2 10- 3/4 oz cans cream of mushroom soup
2 onions diced
8 oz package cheese, shredded
Mix all ingredients together; spoon into an ungreased 13"x9" baking pan. Refrigerator overnight; bake at 350 degree for one hour. Serves 6-8
This is a good overnight meal- throw it together and toss it in the fridge and then pop it in the oven an hour before dinner and you are good to go. My kiddos liked this one too...and you can bet Mama liked how EASY it was. I omitted the onion but added garlic powder and onion powder and I threw it together at about noon and put it in the oven at 5:15 and it cooked up nicely.
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