Hope you and yours have a great day!!!!!
Thursday, November 26, 2009
Sunday, November 15, 2009
Sausage and Peppers Rigatoni
Sausage and Peppers Rigatoni
1/2 pound turkey sausage, cut into 1/2 in slices (I just used ground turkey-it was on sale)
2 large green peppers, sliced
3C rigatoni, uncooked
1 jar of favorite spaghetti sauce
1C mozzarella cheese
Preheat oven to 375 degrees.
(If you are using ground sausage like I did precook it with the peppers until just starting to brown) Place sausage and peppers in a 9X13 in pan sprayed with cooking spray.
Bake 15-20 minutes or until sausage is done (I baked mine for about 10 min since the sausage was already partially cooked). Meanwhile cook the pasta.
Drain pasta. Add to baking dish with spaghetti sauce and stir. Bake 15-20 minutes or until heat through. Top with cheese, bake an additional 2-3 min or until cheese is melted.
This is really good with a crusty italian bread and garlic butter. My mouth is currently watering!!!
1/2 pound turkey sausage, cut into 1/2 in slices (I just used ground turkey-it was on sale)
2 large green peppers, sliced
3C rigatoni, uncooked
1 jar of favorite spaghetti sauce
1C mozzarella cheese
Preheat oven to 375 degrees.
(If you are using ground sausage like I did precook it with the peppers until just starting to brown) Place sausage and peppers in a 9X13 in pan sprayed with cooking spray.
Bake 15-20 minutes or until sausage is done (I baked mine for about 10 min since the sausage was already partially cooked). Meanwhile cook the pasta.
Drain pasta. Add to baking dish with spaghetti sauce and stir. Bake 15-20 minutes or until heat through. Top with cheese, bake an additional 2-3 min or until cheese is melted.
This is really good with a crusty italian bread and garlic butter. My mouth is currently watering!!!
HAPPY EATING!!!!!!!!
Grilled Chicken Adobo
Grilled Chicken Adobo
1/2 C chopped onion
1/3C lime juice (fresh squeezed if you can and add the zest from the limes)
6 cloves of garlic, coarsely chopped
1 tsp oregano
1 tsp ground cumin
1/2 tsp dried thyme
1/4 tsp ground red pepper
6 boneless chicken breasts (I used thighs)
3 tbsp chopped fresh cilantro
Combine onion, lime juice, zest, and garlic in food processor. Blend until minced.
Put in ziploc bad. Add spices (except cilantro). Add chicken, turn to coat. Marinate for 30 minutes to 4 hours (the longer the better).
Grill 5-7 minutes on each side. (I put them in the oven at 450 for 20 minutes-we were out of charcoal).
Sprinkle with cilantro and serve with favorite sides.
1/2 C chopped onion
1/3C lime juice (fresh squeezed if you can and add the zest from the limes)
6 cloves of garlic, coarsely chopped
1 tsp oregano
1 tsp ground cumin
1/2 tsp dried thyme
1/4 tsp ground red pepper
6 boneless chicken breasts (I used thighs)
3 tbsp chopped fresh cilantro
Combine onion, lime juice, zest, and garlic in food processor. Blend until minced.
Put in ziploc bad. Add spices (except cilantro). Add chicken, turn to coat. Marinate for 30 minutes to 4 hours (the longer the better).
Grill 5-7 minutes on each side. (I put them in the oven at 450 for 20 minutes-we were out of charcoal).
Sprinkle with cilantro and serve with favorite sides.
HAPPY EATING!!!!
Cookie Pizza
Here's a GREAT way to get rid of all that left over halloween candy. Of course it didn't even put a dent in what we had.... oh well......we just may have to do this again!
It's really easy to make, here's how:
Cookie Pizza
1 tube refrigerated cookie dough (your choice)
caramel ice cream topping (if it's been in teh fridge, put some in a bowl and heat in microwave at 30 sec intervals)
random chocolate candies of your choice
marshmallows
roll out cookie to fit a pizza stone or shape of desire. Ours turned into a blob. Bake for about 10 min until almost done. top with caramel sauce and candies of choice. bake another 10 min until chocolate just starts to melt. Add marshmallows and bake until they melt. let cool and cut accordingly. this NEEDS a tall glass of ice cold milk. I won't lie, our teeth hurt when we were done. But it was ssssooooooo worth it!!!
It's really easy to make, here's how:
Cookie Pizza
1 tube refrigerated cookie dough (your choice)
caramel ice cream topping (if it's been in teh fridge, put some in a bowl and heat in microwave at 30 sec intervals)
random chocolate candies of your choice
marshmallows
roll out cookie to fit a pizza stone or shape of desire. Ours turned into a blob. Bake for about 10 min until almost done. top with caramel sauce and candies of choice. bake another 10 min until chocolate just starts to melt. Add marshmallows and bake until they melt. let cool and cut accordingly. this NEEDS a tall glass of ice cold milk. I won't lie, our teeth hurt when we were done. But it was ssssooooooo worth it!!!
HAPPY EATING!!!!!!!
Wednesday, November 11, 2009
Sunday, November 8, 2009
Busy Day El Rancho Pork
This was dinner tonight! Can I just say YUMMY!!!!! Another one to add to the comfort food list. Cream soup always scream comfort food to me (strange I know, but I am weird and I'm ok with it!).
Hope you enjoy it!!
Busy Day El Rancho Pork
1- 10 3/4oz can reduced-fat and reduced sodium condensed cream of mushroom soup (I just use what ever kind that I have)
1-10 3/4oz can reduced-fat and reduced sodium condensed cream of chicken soup (again, whatever I have)
1-10 oz can chopped tomatoes and green chili peppers, undrained
1 medium green sweet pepper, chopped
1 medium onion, chopped
1 1/2 tsp chili powder
1/4 tsp ground black pepper
12- 6 or 7 oz corn tortillas, cut into thin bite size strips (you can use flour tortillas)
3 c cooked cubed pork tenderloin (about 1 lb)
2 c shredded cheddar cheese (8 oz)
1 Preheat oven to 350F. In a large bowl, combine soups, undrained tomatoes with chilies, sweet pepper, chopped onion, chili powder, and black pepper. Set aside.
2. To assemble, sprinkle about 1/3 of the tortilla strips over bottom of an ungreased 3-qt rectangular baking dish. Layer half of the pork over tortilla strips; spoon half of the soup mixture on top. Sprinkle half of the cheese and another 1/3 of the tortilla strips over the soup mixture. Layer the remaining pork, soup mixture and tortilla strips.
3. Bake, covered, about 45 minutes or until bubbly around edges and hot in center. Uncover; sprinkle with remaining cheese. Bake for 3 or 4 minutes more or until cheese is melted. Let stand for 10 minutes. Serves 8
Hope you enjoy it!!
Busy Day El Rancho Pork
1- 10 3/4oz can reduced-fat and reduced sodium condensed cream of mushroom soup (I just use what ever kind that I have)
1-10 3/4oz can reduced-fat and reduced sodium condensed cream of chicken soup (again, whatever I have)
1-10 oz can chopped tomatoes and green chili peppers, undrained
1 medium green sweet pepper, chopped
1 medium onion, chopped
1 1/2 tsp chili powder
1/4 tsp ground black pepper
12- 6 or 7 oz corn tortillas, cut into thin bite size strips (you can use flour tortillas)
3 c cooked cubed pork tenderloin (about 1 lb)
2 c shredded cheddar cheese (8 oz)
1 Preheat oven to 350F. In a large bowl, combine soups, undrained tomatoes with chilies, sweet pepper, chopped onion, chili powder, and black pepper. Set aside.
2. To assemble, sprinkle about 1/3 of the tortilla strips over bottom of an ungreased 3-qt rectangular baking dish. Layer half of the pork over tortilla strips; spoon half of the soup mixture on top. Sprinkle half of the cheese and another 1/3 of the tortilla strips over the soup mixture. Layer the remaining pork, soup mixture and tortilla strips.
3. Bake, covered, about 45 minutes or until bubbly around edges and hot in center. Uncover; sprinkle with remaining cheese. Bake for 3 or 4 minutes more or until cheese is melted. Let stand for 10 minutes. Serves 8
Sunday, November 1, 2009
crock pot chicken cordon bleu
This is our dinner for tonight. My camera is acting all funky so no pictures!! Sorry! I will say that my house currently smells good. I can't wait to try this recipe. Enjoy!!
Crock Pot Chicken Cordon Bleu
4 chicken breasts
1 can cream of chicken soup
1 cup milk
4 oz sliced ham
4 oz sliced Swiss cheese
1 (8 oz) package herbed dry bread stuffing mix
¼ cup melted butter
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover and cook on low for 4 to 6 hours, or 2 to 3 hours on high.
Crock Pot Chicken Cordon Bleu
4 chicken breasts
1 can cream of chicken soup
1 cup milk
4 oz sliced ham
4 oz sliced Swiss cheese
1 (8 oz) package herbed dry bread stuffing mix
¼ cup melted butter
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover and cook on low for 4 to 6 hours, or 2 to 3 hours on high.
HAPPY EATING!!!
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