Wednesday, April 25, 2007
From Mandi's week=)
We loved these! We all gave them a 10(except for Corrine who had a ravioli instead...she's been in a picky mood lately). We'll definitely be making them again!
We didn't use any black beans and used chicken thigh meat instead of breast.
Cheesy Fajita Quesadillas
Makes: 6 servings, one quesadilla each
1/2 lb. boneless skinless chicken breasts, cut into thin strips 1 green or red pepper, cut into strips 1/2 cup sliced onions 1/2 cup salsa 1/2 cup drained canned black beans, rinsed 1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese 6 flour tortillas (6 inch) SPRAY large skillet with cooking spray. Add chicken; cook on medium-high heat 5 min., stirring frequently.
ADD peppers and onions; cook 4 to 5 min. or until crisp-tender. Stir in salsa and beans; cook an additional 3 min. or until heated through, stirring occasionally. SPOON 1/4 cup of the chicken mixture onto half of each tortilla. Sprinkle evenly with cheese. Fold tortillas in half to enclose filling. Spray large skillet with cooking spray. Heat on medium heat. Add quesadillas, in batches, to hot skillet. Cook 2 min. on each side or until lightly browned on both sides. Fold each quesadilla in half or cut into wedges to serve
Tuesday, April 24, 2007
We really like this! This was from Shar's week.
Weeknight Lasagna Toss
1 lb. Lean ground beef
2 cups chopped green peppers 3 cloves garlic, finely chopped
1 jar (26 oz.) spaghetti sauce
1 2/3 cups water
1/4 cup Kraft zesty Italian dressing
12 oven-ready lasagna noodles, broken into quarters 1 cup shredded low-moisture part-skim Mozzarella cheese
Brown meat in large saucepan or deep skillet on medium heat; drain.
Add peppers, garlic, spaghetti sauce, water and dressing; bring to a boil. Stir in noodles; reduce heat to medium-low. Cover.
Cook, stirring occassionally, 10-15 minutes or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted.
Kris' week we picked greek pasta salad. Hunter doesn't like uncooked mushrooms so that is why he gave it such a low rating.
Greek Pasta Salad
8 ounces rotini pasta
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoons dried oregano
3 cups sliced mushrooms
15 halved cherry tomatoes
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
1 (4 ounce) can chopped black olives
Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
Mix together cooked pasta, olive oil, vinegar, garlic powder, basil, oregano, mushrooms, tomatoes, Feta cheese, green onions and olives. Cover and chill for at least 2 hours, serve cold.
Monday, April 23, 2007
Corrine-5(surprised since she's the veggie lover!)
Cheesy Zucchini Casserole Dish
4 slices bread, cubed
1/4 cup melted butter
2 Cups cubed zucchini
1 large onion, chopped
1 teaspoon garlic salt
1 egg, beaten
2 C shredded Cheddar cheese
Preheat oven to 350 degrees F.
Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9X13 inch baking dish and top with the cheese.
Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes
This is sooooooo good!!! I'll be making this next time I need to take a dish somewhere! Thanks Tee=) We all rated this a 10!
1 1/2 C. self rising flour
(I used regular flour plus 2 1/4 tsp baking powder and 3/4 teaspoon salt)
1 C. sugar
4 beaten eggs
1 teaspoon vanilla
1 C packed dark brown sugar
1 C oil
2 C broken pecans
Mix all ingredients with a spoon and pour into a 9X13 pan. Bake for 30 minutes(original recipe says an hour but mine was completely done at 30 minutes) at 350 degrees. Cut into squares when cooled.
Sunday, April 22, 2007
Thursday, April 12, 2007
Friday, April 06, 2007
This recipe was from Mandi. I made changes to use what was on hand and regular soups etc. Mandi's recipe is here and has low fat ingredients=)
Next time I need to use a bigger baking dish and maybe bake a little longer on a lower temperature.
Chicken and Biscuits Casserole
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of chicken soup
1 1/2 lbs chicken, cooked and cut up
16 oz frozen mixed veggies
1 cup skim milk
1/4 teaspoon dried thyme leaves
1 teaspoon dried parsley
1/4 teaspoon celery seeds
1/4 teaspoon paprika
1/4 teaspoon pepper
1 (16 1/3 ounce) can refrigerated buttermilk biscuits
Blend soups and milk in large skillet on low heat. Add herbs and spices and mix well. Add cooked cut up chicken and frozen vegetables. Heat to warm vegetables and chicken.
Put in large ovenproof dish and bake in 400 degree oven for 15 minute. Take chicken dish out of oven and stir well. Cut up biscuits into fourths and top chicken with biscuts. Bake another 15 minute until biscuits are browned.
Monday, April 02, 2007
Sorry for the not-so-great picture...no natural light when we have a late dinner=) This was really good! The chicken we used already had a light seasoning. I want to make it again and use cubed chicken!
Corrine-7West Coast Chicken
2 teaspoons salt
1/4 teaspoon black pepper
1 cup frozen orange juice concentrate, thawed1/3 cup melted butter
2 teaspoons ground ginger
4 teaspoons soy sauce
Vegetable oil for greasing pan
5 pounds chicken thighs, skinned
Combine salt, pepper, orange juice concentrate, butter, ginger and soy sauce. Grease two 11-in. x 7-in. baking pans well with vegetable oil. Place chicken in a single layer in the pans; baste well with sauce. Cover; refrigerate overnight. Bake, uncovered, at 350° for about 60 minutes, basting with sauce once during cooking. Yield: 8 servings.