Monthly Archives: May 2010

May 11, 2010 · 11:20 pm

Chile-Egg Puff Casserole

I used this recipe A LOT in my vegetarian days. It makes a great meal with some spanish rice and some grapes or melon on the side.

Ingredients:
2-7 oz. cans whole Ortega chiles
2-3 c. Cheddar Jack cheese
6 eggs
1 3/4 c. milk
1/4 tspn. garlic powder
Salt and Pepper to taste
Salsa, guacamole and sour cream, garnishes (optional, but highly recommended)

Directions:
Preheat over to 375 degrees.

Butter a 9-inch by 12-inch casserole dish.

Open and drain chiles. Take chiles out of can and pat dry with a towel.

Arrange chiles in a single layer on the bottom of the casserole dish.

Spread cheese on top of chiles.

Beat eggs, milk, salt, pepper and garlic powder together and then pour over cheese and chiles.

Bake for 25-35 minutes. Garnish and serve.

What does the family think? Hubby needs meat in his diet, so this is not his favorite. The boys will eat the eggs. I love this dish. It is super easy and SO yummy with the sour cream and salsa.

adapted from Simply Vegetarian by Asha Praver and Sheila Rush

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Filed under Mexican, Super Easy to Make, Vegetarian

May 10, 2010 · 10:53 pm

Cornbread-Coated Pork Chops

Lots of flavor-little effort…

Ingredients:
1/2 c. low-fat sour cream
4 pork loin chops
1 1/2c. cornbread stuffing mix
Black pepper

Directions:
Preheat oven to 375 degrees.

Liberally spread sour cream over pork chops, coating all sides.

Next, dip pork chop in stuffing mix, coating all sides.

Place coated pork chops in a shallow baking dish.

Season with pepper.

Bake 45 minutes, uncovered, or until done.

What does the family think? These are SO good. I think my family will eat anything that has sour cream in it.

from the American Heart Association’s Quick and Easy Cookbook

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Filed under Easy, Pork, Six Ingredients or Less

· 12:00 am

Spinach and Black Bean Lasagna

I got this recipe in a recipe swap a few years ago from my friend, Erin. It’s a fun and yummy twist on traditional lasagna.

Ingredients:
2 cans (15 oz. each) black beans, drained and rinsed
26 oz. pasta sauce
1/2 tspn. cumin
15 oz. ricotta
10 oz. frozen chopped spinach, thawed and well-drained
2 eggs, lightly beaten
1/2 c. fresh cilantro (optional)
9 no boil lasagna noodles
2 c. Monterey jack cheese with jalapeno peppers

Instructions:
Preheat oven to 375 degrees.

Place beans in a medium-sized bowl and mash them with a potato smasher until smooth. Stir in pasta sauce and cumin and set aside.

Place the ricotta, spinach, eggs and cilantro in another bowl. Stir until just combined and set aside.

Spoon 1/3 of the bean mixture evenly over the bottom of a 9×13 in. pan. Arrange three lasagna noodles side by side on top of the beans. Spoon half of the spinach mixture of top of the noodles and spread it out evenly.

Scatter one cup of cheese evenly over the spinach mixture.

Spread the remaining spinach mixture over the cheese, then arrange three of the lasagna noodles side by side on top. Spread half of the remaining bean mixture on top of the noodles.

Arrange the last three noodles side by side on top of the bean mixture and cover those noodles with the rest of the beans. Cover the dish with foil.

Bake the lasagna for 40-45 minutes. Remove from the oven and carefully remove the foil.

Scatter the remaining one cup of cheese evenly over the lasagna and cover with the foil again.

Let lasagna rest for about ten minutes while the cheese melts.

What does the family think? I love this dish. It is a great twist on a classic. It is not my hubbies favorite. It has been a while since I have made this dish so I am not sure if the kids like it or not…sounds like a good time for me to make it again and find out. 🙂

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Filed under Italian, Mexican, Vegetarian

May 8, 2010 · 10:38 pm

Italian Baked Chicken and Pastina

The recipe calls for pastina, but you can use any little pasta you may have in your pantry.

Ingredients:
1 c. pastina
2 T olive oil
1/2 c. cubed chicken breasts
1/2 c. diced onion
1 garlic clove, minced
14.5 oz. can Italian diced tomatoes with juice
1 c. mozzarella cheese
1/4 c. bread crumbs
1/4 c. grated parmesan
1 T butter

Directions:
Preheat oven to 400 degrees.

Cook pasta according to directions on the box. When pasta is done, drain and put in a large bowl.

In a large skillet, add olive oil and chicken and cook on medium high heat. After about three minutes add onions and garlic. Cook until chicken is done and onions are soft.

Put the chicken mixture in the bowl with the pasta.

Add the tomatoes and mozzarella cheese to the bowl. Stir to combine.

Spray a casserole dish with cooking spray. Pour the pasta mixture into the casserole dish.

In a small bowl mix bread crumbs and parmesan cheese. Sprinkle over the top of the pasta mixture.

Dot the top of the casserole with small pats of butter.

Bake until the top is golden brown, about 20-25 minutes.

What did the family think? Hubby LOVED it. I thought it was okay. I really liked all of the cheese. Our child who loves pasta and doesn’t like chicken only ate the chicken and the other child ate it all up.

Adapted from a recipe at tarahsfoodreviews.wordpress.com

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Filed under Chicken, Easy, Italian

May 7, 2010 · 4:28 pm

Chicken Fiesta

This came from an article in Parents magazine called Out of the Box…not sure they have that section anymore, but I sure liked it while they did.

Ingredients:
1 package (6.75 oz) Spanish rice
10 oz. frozen mixed veggies
1 T olive oil
1/2 c. chopped onion
2 T taco seasoning
1 can (19 oz) black beans
1 lb. chicken breasts, cut into bite-sized pieces

Directions:
Cook Spanish rice according to directions on box. After 15 minutes stir in frozen mixed veggies, cover and cook 15-20 more minutes or until water is absorbed.

In a large skillet heat oil over medium-high heat. Add onion and cook until soft. Stir in 1 T taco season and beans with their liquid. Cook five more minutes.

Remove bean mixture from heat.

In a separate skillet, heat oil over medium-high heat. Add chicken pieces and cook until done. Add the remaining 1 T of taco seasoning and stir.

Combine chicken with rice and bean mixture and serve.

What does the family think? Hubby and I both like this dish. The kids don’t like it when I mix everything together, but if I can keep, say, the chicken separated from the beans, then they can pick out the parts they like.

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Filed under Chicken, Definitely Making it Again

· 4:12 pm

Baked Rotel Chicken

Recipes don’t get any easier than this..

Ingredients:
4 boneless, skinless chicken breasts
10 oz. can Rotel tomatoes
1 clove garlic, chopped
1/2 c. chicken broth
Rice, pasta or couscous

Directions:

Preheat oven to 375 degrees.

Cook pasta, rice or couscous following the directions on the package.

In a small bowl, combine Rotel, garlic and chicken broth.

Spray an 8- or 9-inch baking dish with cooking spray. Place chicken breasts in baking dish and cover with tomato mixture. Bake uncovered for 40-45 minutes. Serve over rice, pasta or couscous.

Did I change anything? You might want to have two cans of Rotel on hand in case you want to make it extra saucy.

What does the family think? Hubby loves it because it is spicy. I like it because it is easy. It’s a little too spicy for our kids.

adapted from Doris’ Fat-Free Homestyle Cooking

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Filed under Chicken, Six Ingredients or Less, Spicy, Super Easy to Make

May 5, 2010 · 11:12 pm

Mexican Chicken Salad with Black Beans and Corn

I have been making this salad for years. It is pretty quick and easy and is great on a hot night when you don’t want to turn on the oven.

Ingredients:
2 chicken breasts, already cooked and cut into bite-sized pieces
1 can corn, drained
1 can black beans, drained and rinsed
Lettuce
Ranch Dressing
Salsa
Tortilla Chips

Directions:
Get out a bowl for each person that will be eating.

Place a few handfuls of lettuce in the bottom of each bowl.

Divide the chicken evenly among the bowls and place on top of the lettuce.

Place about 1/4 c. of corn into each salad bowl and place on top of chicken.

Place about 1/4 c. of black beans into each salad bowl and place on top of corn.

Sprinkle crushed tortilla chips on top of each salad.

Serve with salsa and ranch dressing. When you put them both on the salad and mix it all together it is super yummy!

What does the family think? Hubby and I really like this salad. The kids will eat the chicken and the lettuce and sometimes a stray bean or corn kernel. They insist on eating it with the salad dressing they always use though which can’t possibly be nearly as tasty as ranch dressing and salsa mixed together. 🙂

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Filed under Chicken, Definitely Making it Again, Mexican, Super Easy to Make

May 4, 2010 · 10:28 pm

Homemade Sloppy Joes

It’s easier and faster to just open a can, but if you have a little time…

Ingredients:
1/2 yellow onion, chopped
1 green bell pepper, chopped
2 T garlic
2 tspn. olive oil
1 lb hamburger
2 tspn. chili powder
1 tspn. cumin
Salt and pepper to taste
1 small can tomato paste
1 T brown sugar
1/4 c. catsup
1/2 c. water

Directions:
In a large skillet saute olive oil, onion, green peppers and garlic on medium heat until soft.

Add hamburger and cook thoroughly. Drain fat.

Add the rest of the ingredients, stirring, and cook on low heat until mixture thickens. Enjoy!

We had these on toasted hamburger buns with some buttered corn and watermelon on the side. Some of us even put cheddar cheese on our sloppy joes which made them extra yummy.

What did the family think? I liked them, hubby did not. Oldest child liked them, youngest did not.

Did I do change anything? I followed the recipe as is, but the next time I make them I think I will leave out the cinnamon.

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Filed under Sandwich

May 3, 2010 · 11:22 pm

Potato and Chorizo Omelet with a Kinda Parsley Salad

I think this is the first Jaime Oliver recipe I ever made and it is a good one. It’s like a frittata and it’s super yummy.

Ingredients:
4 small potatoes, cut into chunks
Salt and Pepper to season
6 large eggs
1/2 lb. chorizo (links or ground)
2 sprigs of fresh rosemary
2 shallots, peeled and very finely sliced
Juice of one lemon
Olive oil
A bunch of flat leaf parsley, leaves picked

Directions:
Preheat oven to 450 degrees.

Put the potatoes in a pot of boiling water. Cook until done. Drain.

Beat the eggs in a large mixing bowl and season with salt and pepper. Set aside.

Heat skillet and add sausage and potatoes. After the chorizo is thoroughly cooked remove the potatoes and the sausage from the skillet with a slotted spoon.

Sprinkle the rosemary leaves into the skillet. Pour the eggs on top immediately. Then add the sausage and potatoes spreading everything out evenly. Leave the skillet on the burner for a few minutes.

Remove from the stovetop and put the skillet in the oven. Cook until golden brown on top and cooked through.

While the omelet if cooking, put the shallots in a bowl with the lemon juice, some salt and pepper and a glug of olive oil. Mix in the parsley leaves. Serve a little on top of the omelet. Enjoy!

What did the family think? Hubby and I liked all of it VERY much. Out oldest ate the potatoes and the eggs while our youngest only ate the chorizo.

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Filed under Uncategorized

· 5:11 am

Pizza Pockets

I made these tonight for the first time ever and they were a HIT! Everyone liked them. They do take some time to make, but if that means that no one was fussing at the table, then it was worth every second.

Ingredients:
1 T. olive oil
1/2 lb. Italian sausage
1/3 c. yellow onion, chopped
1 oz. fresh spinach
4 oz. cream cheese, room temperature
1/3 c. grated Parmesan, plus 1/4 c.
13.5 oz. refrigerated pizza dough, or make your own
Flour (for rolling out pizza dough)
1 egg, beaten
1 1/2 c. marinara, for dipping
Parchment paper

Directions:
Preheat oven to 400 degrees.

Heat olive oil in a skillet and add chopped onions. Cook for a few minutes and add Italian sausage. Cook for about five minutes or until sausage is throughly cooked and then add spinach. Cook until wilted.

Take pan off heat to cool for about ten minutes.

Add cream cheese and 1/3 c. parmesan. Stir to combine and set aside.

Roll out pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle into four equal-sized rectangles.

Spoon the topping into each rectangle. (Make sure to not put the topping in the middle of the rectangle, but put the topping on one side since you are going to be folding it over.)

Fold the dough over the topping. Use a fork to seal and crimp the edges.

Carefully place the pizza pockets on parchment paper-lined baking sheet.

With a pastry brush, brush egg wash on the top of each pizza pocket.

Sprinkle with remaining parmesan cheese.

Bake for 15-17 minutes.

While those are cooking, warm up your marinara sauce for dipping.

Did I do anything differently? The original recipe did not call for onions which I added and it did call for arugula which I left out and added fresh spinach instead. I don’t do arugula.

What did the family think? Everyone loved it and ate it and our oldest thought it was genius that I put cream cheese in it. (That boys LOVES cream cheese. )

Important note: You really need to use parchment paper. I didn’t have any so I just used aluminum foil and the pizza pockets stuck to it in a very big way.

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Filed under Uncategorized