When I worked in Zelie, there was a restaurant where we occasionally went that had a really wonderful buffalo chicken pasta. I have tried to re-create it a few times, and this was by far my best attempt. I know, I know... it's another buffalo chicken recipe. But it's so yummy, and it's fun to experiment. I'm working on a buffalo chicken grilled cheese experiment too - stay tuned!
Buffalo Chicken Orzo
8 oz whole wheat orzo
1 1/2 cup shredded chicken
3/4 cup reduced fat shredded Mexican blend cheese
1/2 cup whipped cream cheese
1/8 cup Frank's Red Hot sauce
splash of milk
Cook orzo fully, almost to the point of overcooking. This pasta tends to absorb a lot of liquid, and you don't want to end up with a dry end result! While the pasta is cooking, combine the chicken and hot sauce, let it sit to meld the flavors until the pasta is done. When the pasta is finished cooking, combine all ingredients and serve! Makes 4 servings, but if you like it a lot or if you're feeding teenage boys, it might only be 2 servings. ;)
Enjoy!
9.03.2012
My Benedictine Fix
All right, be honest - who reading this knows what Benedictine spread is without cheating and doing a search? I'm betting most of my friends do not, but those of you who do will be thinking of a creamy cucumber spread that is one of my favorite foods from my native Kentucky. It's typically used as a dip or sandwich spread but it's good on oh-so-many things.
Anyway, in my quest to lose those last few lbs, the original Benedictine recipe is just not something I can budget for in my daily calorie intake. So, this was my plan to satisfy my craving without breaking the calorie bank. I'm thrilled to announce that it worked!
Oh... and one of these days you should really try the original recipe... it's pretty darn good. If anyone wants it, leave me a comment and I'll see if my lovely Aunt Carrie is willing to let me publish hers.
Enjoy!
Benedictine Sandwich
2 slices of your favorite bread (I use Nickles 35 Calorie Light Wheat)
2 T. whipped cream cheese (whipped is key!)
4 slices of fresh cucumber
pinch of salt
pinch of onion powder
If you like, start by toasting the bread. Spread one slice of bread with cream cheese and arrange cucumber slices on top. If you're particular about your sandwich style like me, you'll probably cut the slices in half and arrange them to fit without hanging over the edge... Anyway! Sprinkle the cucumber slices with salt and onion powder to taste. (Good southern girls know that tomatoes, cucumbers and slices of watermelon are always better with a pinch of salt!) Top it off with the other slice of bread and enjoy!
It's that simple - use it for your on the go lunch or even for your kids' school lunches.
Anyway, in my quest to lose those last few lbs, the original Benedictine recipe is just not something I can budget for in my daily calorie intake. So, this was my plan to satisfy my craving without breaking the calorie bank. I'm thrilled to announce that it worked!
Oh... and one of these days you should really try the original recipe... it's pretty darn good. If anyone wants it, leave me a comment and I'll see if my lovely Aunt Carrie is willing to let me publish hers.
Enjoy!
Benedictine Sandwich
2 slices of your favorite bread (I use Nickles 35 Calorie Light Wheat)
2 T. whipped cream cheese (whipped is key!)
4 slices of fresh cucumber
pinch of salt
pinch of onion powder
If you like, start by toasting the bread. Spread one slice of bread with cream cheese and arrange cucumber slices on top. If you're particular about your sandwich style like me, you'll probably cut the slices in half and arrange them to fit without hanging over the edge... Anyway! Sprinkle the cucumber slices with salt and onion powder to taste. (Good southern girls know that tomatoes, cucumbers and slices of watermelon are always better with a pinch of salt!) Top it off with the other slice of bread and enjoy!
It's that simple - use it for your on the go lunch or even for your kids' school lunches.
7.31.2012
Zucchini Fritters
I had some lovely zucchini from the farmer's market this week, and although I love to just eat it raw with hummus or ranch dip, I figured it would be fun to try something new!
Zucchini Fritters
2 cups shredded/grated zucchini (1 large or 2 small zucchinis)
1/2 cup white whole wheat flour (you can use regular whole wheat too)
1 egg
1/2 onion, grated or finely chopped
1/4 cup light sour cream
splash of milk
salt & pepper to taste
Preheat oven to 425. Grate your zucchini and onion, or do what I did and run it through the food processor with the shredder blade (super fast!). Put the onion and zucchini in a paper towel or kitchen towel and squeeze out the excess moisture. Add the rest of the ingredients and mix together. You may need more or less milk depending on the day, so start with a little and add gradually to get a loose dough consistency. Place on greased cookie sheet by the tablespoon (I used a cookie scoop). I'd recommend using parchment paper underneath to keep them from sticking but you don't have to. Flatten the cakes out on the sheet so that they are discs instead of rounded. Bake for 15 minutes, then flip them and bake for an additional 5 minutes. Serve warm, with marinara, garlic mayo, ranch or another favorite dipping sauce!
Zucchini Fritters
2 cups shredded/grated zucchini (1 large or 2 small zucchinis)
1/2 cup white whole wheat flour (you can use regular whole wheat too)
1 egg
1/2 onion, grated or finely chopped
1/4 cup light sour cream
splash of milk
salt & pepper to taste
Preheat oven to 425. Grate your zucchini and onion, or do what I did and run it through the food processor with the shredder blade (super fast!). Put the onion and zucchini in a paper towel or kitchen towel and squeeze out the excess moisture. Add the rest of the ingredients and mix together. You may need more or less milk depending on the day, so start with a little and add gradually to get a loose dough consistency. Place on greased cookie sheet by the tablespoon (I used a cookie scoop). I'd recommend using parchment paper underneath to keep them from sticking but you don't have to. Flatten the cakes out on the sheet so that they are discs instead of rounded. Bake for 15 minutes, then flip them and bake for an additional 5 minutes. Serve warm, with marinara, garlic mayo, ranch or another favorite dipping sauce!
7.30.2012
Nutty Yogurt Topping
This particular recipe actually started as a vegan dessert crust, but when I tasted it I realized how many uses it could have if I tweaked it a bit!
Use it as a topping for yogurt, fruit, ice cream or even as the "crumble" on top of a pie or cobbler! It packs a good amount of protein and it's very simple to make. I'll be honest - more than once I've just eaten it with a spoon! Hope you give it a try!
Nutty Yogurt Topping
1 cup walnuts
1/2 cup almonds
1/4 cup pecans
12 dates
1 teaspoon vanilla extract
Blend ingredients in food processor to desired consistency. I personally like to blend it pretty well, until it's close to flax seed or quinoa grain size. The great part is, you can do it however you like!
* I have also added 1/2 teaspoon almond extract for variety, both in addition to or instead of the vanilla. One of these days I'm going to try it with orange extract... maybe even tonight... mmmmm.
Use it as a topping for yogurt, fruit, ice cream or even as the "crumble" on top of a pie or cobbler! It packs a good amount of protein and it's very simple to make. I'll be honest - more than once I've just eaten it with a spoon! Hope you give it a try!
Nutty Yogurt Topping
1 cup walnuts
1/2 cup almonds
1/4 cup pecans
12 dates
1 teaspoon vanilla extract
Blend ingredients in food processor to desired consistency. I personally like to blend it pretty well, until it's close to flax seed or quinoa grain size. The great part is, you can do it however you like!
* I have also added 1/2 teaspoon almond extract for variety, both in addition to or instead of the vanilla. One of these days I'm going to try it with orange extract... maybe even tonight... mmmmm.
6.14.2012
Creamy Bacon Pasta Bake
Here's another recipe born of my couponing hobby - almost all the ingredients in this recipe came to me as a result of my savings addiction. I hope those of you who are here locally have been taking advantage of some of these sales!
Creamy Bacon Pasta Bake
12 oz. bacon, cooked and crumbled
1 12-oz. box rotini pasta
1 pkg Philadelphia Cooking Creme, Savory Garlic flavor
1 pkg. Knorr Recipe Classics, French Onion
1 cup milk
1 1/4 cup frozen peas
1/4 cup finely shredded mozzarella
2-3 T. bread crumbs
small pinch cayenne
(I cooked the bacon the night before making this - I prefer to make it in the oven because I can get it cooked evenly and with the least amount of grease. Bake at 325 in the oven on a broiler rack to let the grease drain off.)
Once your bacon is cooked by whatever method you prefer, cook your pasta according to package directions. While the pasta cooks, stir together cooking creme, milk, recipe mix, cayenne and bacon. Drain pasta and add back into pasta pot, then add the peas to start the defrosting. Add the sauce next. Pour into a 2-qt. casserole dish and top with cheese and bread crumbs. Bake at 350 for 30 minutes. Enjoy!
Creamy Bacon Pasta Bake
12 oz. bacon, cooked and crumbled
1 12-oz. box rotini pasta
1 pkg Philadelphia Cooking Creme, Savory Garlic flavor
1 pkg. Knorr Recipe Classics, French Onion
1 cup milk
1 1/4 cup frozen peas
1/4 cup finely shredded mozzarella
2-3 T. bread crumbs
small pinch cayenne
(I cooked the bacon the night before making this - I prefer to make it in the oven because I can get it cooked evenly and with the least amount of grease. Bake at 325 in the oven on a broiler rack to let the grease drain off.)
Once your bacon is cooked by whatever method you prefer, cook your pasta according to package directions. While the pasta cooks, stir together cooking creme, milk, recipe mix, cayenne and bacon. Drain pasta and add back into pasta pot, then add the peas to start the defrosting. Add the sauce next. Pour into a 2-qt. casserole dish and top with cheese and bread crumbs. Bake at 350 for 30 minutes. Enjoy!
6.11.2012
Quinoa with Pine Nuts and Raisins
I wanted to try a more basic recipe with quinoa, since I've been told I need to get more protein in my diet. I've tried this really great recipe for quinoa 'mac' 'n cheese, but I wanted to experiment a little bit. For those who have never tried quinoa, it's a seed that can be used much like rice. It cooks in liquid the way rice does and although more round and nutty, it can be used in similar applications. This was a pretty simple recipe, I hope you all give it a try!
Quinoa with Pine Nuts and Raisins
1 cup dry quinoa
1 3/4 cup fat free low sodium chicken broth
1/2 large white onion, chopped
2 T. olive oil
1 clove garlic, minced
1/4 cup raisins
1/2 cup pine nuts
Toast quinoa over medium heat in saucepan for 3 minutes. Add chicken broth and bring to a boil. Lower heat and simmer, covered, 12-15 minutes or until tender and liquid is absorbed (this will work very much the way rice does). Remove from heat and let sit for 5 minutes, covered. While quinoa is cooking, toast pine nuts over medium heat in skillet for a few minutes - watch these carefully! They burn easily! Pour into a bowl and set aside. In same skillet, add olive oil and onions. Cook onions for 5 minutes, then add garlic and finish cooking until onions are translucent. Once quinoa is finished cooking, add onions, pine nuts and raisins and stir to combine. Fluff with fork and serve immediately.
Hope you enjoy this rice alternative!
Quinoa with Pine Nuts and Raisins
1 cup dry quinoa
1 3/4 cup fat free low sodium chicken broth
1/2 large white onion, chopped
2 T. olive oil
1 clove garlic, minced
1/4 cup raisins
1/2 cup pine nuts
Toast quinoa over medium heat in saucepan for 3 minutes. Add chicken broth and bring to a boil. Lower heat and simmer, covered, 12-15 minutes or until tender and liquid is absorbed (this will work very much the way rice does). Remove from heat and let sit for 5 minutes, covered. While quinoa is cooking, toast pine nuts over medium heat in skillet for a few minutes - watch these carefully! They burn easily! Pour into a bowl and set aside. In same skillet, add olive oil and onions. Cook onions for 5 minutes, then add garlic and finish cooking until onions are translucent. Once quinoa is finished cooking, add onions, pine nuts and raisins and stir to combine. Fluff with fork and serve immediately.
Hope you enjoy this rice alternative!
5.30.2012
Creamy Beef Bake
I don't think this needs much of an introduction - it's a simple, yummy recipe with things most of us have around our pantry and fridge.
1/2 cup chopped white onion
1 tsp olive oil
1 lb ground beef
1 15-oz can tomato sauce
2 Tbsp. Worchestershire sauce
2 cloves minced garlic
8 oz egg noodles (I like No-Yolks)
1 cup small curd cottage cheese
3/4 cup sour cream (I used light)
2 cups cheddar cheese
In skillet, heat olive oil on medium heat until warmed through. Add onions and cook until translucent. Start a pot of water to boil for the pasta. Once the onions are soft and translucent, pour them into a heat-safe bowl and set aside. Brown meat in the skillet the onions were cooking in, and drain when cooked. While browning the meat, cook the pasta to al dente in the boiling water. To the beef, add tomato sauce, garlic and worchestershire sauce and stir until mixed and sauce is warm. To the onions, add cottage cheese and sour cream. Gently stir noodles into onion mixture.
Time to build a casserole! In a 2 1/2-qt. casserole dish, layer half of the noodle mixture. Top with half the meat mixture, and then half of the cheese. Repeat layers in that order. Bake at 350 until warm and the cheese is hot and bubbly. Also, you could make it ahead of time, and instead of baking it - put it in the fridge and bake it off the next day when you're ready to eat it.
1/2 cup chopped white onion
1 tsp olive oil
1 lb ground beef
1 15-oz can tomato sauce
2 Tbsp. Worchestershire sauce
2 cloves minced garlic
8 oz egg noodles (I like No-Yolks)
1 cup small curd cottage cheese
3/4 cup sour cream (I used light)
2 cups cheddar cheese
In skillet, heat olive oil on medium heat until warmed through. Add onions and cook until translucent. Start a pot of water to boil for the pasta. Once the onions are soft and translucent, pour them into a heat-safe bowl and set aside. Brown meat in the skillet the onions were cooking in, and drain when cooked. While browning the meat, cook the pasta to al dente in the boiling water. To the beef, add tomato sauce, garlic and worchestershire sauce and stir until mixed and sauce is warm. To the onions, add cottage cheese and sour cream. Gently stir noodles into onion mixture.
Time to build a casserole! In a 2 1/2-qt. casserole dish, layer half of the noodle mixture. Top with half the meat mixture, and then half of the cheese. Repeat layers in that order. Bake at 350 until warm and the cheese is hot and bubbly. Also, you could make it ahead of time, and instead of baking it - put it in the fridge and bake it off the next day when you're ready to eat it.
5.25.2012
Creamy Garlic Brussels Sprouts
Yep, you read that right - brussels sprouts. I don't have any good memories of eating brussels sprouts before this (sorry, Mama... and Grandma...). But I decided to try and see if there was something I could do to make them more enjoyable, and it worked! Cheese makes almost everything better, right?
Creamy Garlic Brussels Sprouts
12-15 fresh brussels sprouts (fresh, cleaned and halved)
1 cup whole milk (you could use cream, but don't use skim)
2 cloves minced garlic
1 cup shredded romano
1/4 cup dried cranberries
pinch nutmeg
pinch pepper
Place the brussels sprouts cut side up in a baking dish, and sprinkle cranberries around them. Sprinkle cheese on top. In a separate bowl, combine milk, garlic and pepper. Pour over the sprouts, and sprinkle the dish lightly with nutmeg. Cover the dish and bake at 300 for 1 hour. Uncover and bake another 15-20 minutes until golden brown.
*You don't need to add salt - the romano cheese has plenty!
Creamy Garlic Brussels Sprouts
12-15 fresh brussels sprouts (fresh, cleaned and halved)
1 cup whole milk (you could use cream, but don't use skim)
2 cloves minced garlic
1 cup shredded romano
1/4 cup dried cranberries
pinch nutmeg
pinch pepper
Place the brussels sprouts cut side up in a baking dish, and sprinkle cranberries around them. Sprinkle cheese on top. In a separate bowl, combine milk, garlic and pepper. Pour over the sprouts, and sprinkle the dish lightly with nutmeg. Cover the dish and bake at 300 for 1 hour. Uncover and bake another 15-20 minutes until golden brown.
*You don't need to add salt - the romano cheese has plenty!
5.23.2012
Whole Wheat Pasta with Spinach Sauce
Whole wheat pasta is a tough sell in our house. Hubby doesn't like it much, and although I don't mind it, it's definitely not my preferred pasta. However, in my couponing a few weeks ago, I got some organic whole wheat pasta for just a few pennies. My mother and her mother before her would be oh-so-disappointed if I didn't find a way to use something that was such a good value of both money and nutrition so... here goes. :)
Whole Wheat Pasta with Spinach Sauce
1 lb. whole wheat pasta (I used elbows, use whatever shape you like)
6 oz. fresh spinach
8 oz. fresh goat cheese
8 oz. reduced fat cream cheese
1/3 cup milk
2 cloves minced garlic
2 Tbsp. bread crumbs
1/4 cup parmesan cheese
Boil pasta according to package directions. While the pasta is cooking, combine spinach, goat cheese, cream cheese, milk and garlic in food processor. When pasta is drained, use the original pasta pot (now empty) to combine the pasta and spinach sauce. Pour into casserole dish and top with cheese and bread crumbs. Bake at 350 until hot and bubbly.
Whole Wheat Pasta with Spinach Sauce
1 lb. whole wheat pasta (I used elbows, use whatever shape you like)
6 oz. fresh spinach
8 oz. fresh goat cheese
8 oz. reduced fat cream cheese
1/3 cup milk
2 cloves minced garlic
2 Tbsp. bread crumbs
1/4 cup parmesan cheese
Boil pasta according to package directions. While the pasta is cooking, combine spinach, goat cheese, cream cheese, milk and garlic in food processor. When pasta is drained, use the original pasta pot (now empty) to combine the pasta and spinach sauce. Pour into casserole dish and top with cheese and bread crumbs. Bake at 350 until hot and bubbly.
Baked Parmesan "Risotto"
Most people don't even attempt risotto at home because it's such a high-maintenance dish. I've tried it the old fashioned way before and frankly - it was good, but not worth the work. However, this week I saw a recipe where someone had made risotto in the oven - minimal stirring required. I jumped on that train and modified it according to my personal tastes. This was by FAR the best attempt I've made at home.
(PS - the reason the word "risotto" is in quotations is that the word 'risotto' refers not only to a certain type of rice, but to the method of cooking. So this is definitely not risotto in the traditional definition.)
Baked Parmesan "Risotto"
1 1/2 cups arborio rice (risotto rice - you have to use this kind)
5 1/4 cups chicken broth
1/2 cup chopped white onion
2 cups finely grated parmesan cheese
1/2 cup milk
Preheat oven to 350 (don't slack on this, the oven needs to be hot when you put the dish in). Bring 4 cups of the chicken broth and onions to a boil in a saucepan. In a 2-quart or larger baking dish, pour the rice. When the chicken broth is simmering and the oven is preheated, pour the broth and onions over the rice and stir to combine. Cover and bake for 1 hour at 350 degrees. When it is finished baking, add the remaining broth, milk, and cheese. Stir for 2-3 minutes to combine and finish the development of the rice. Enjoy!
(PS - the reason the word "risotto" is in quotations is that the word 'risotto' refers not only to a certain type of rice, but to the method of cooking. So this is definitely not risotto in the traditional definition.)
Baked Parmesan "Risotto"
1 1/2 cups arborio rice (risotto rice - you have to use this kind)
5 1/4 cups chicken broth
1/2 cup chopped white onion
2 cups finely grated parmesan cheese
1/2 cup milk
Preheat oven to 350 (don't slack on this, the oven needs to be hot when you put the dish in). Bring 4 cups of the chicken broth and onions to a boil in a saucepan. In a 2-quart or larger baking dish, pour the rice. When the chicken broth is simmering and the oven is preheated, pour the broth and onions over the rice and stir to combine. Cover and bake for 1 hour at 350 degrees. When it is finished baking, add the remaining broth, milk, and cheese. Stir for 2-3 minutes to combine and finish the development of the rice. Enjoy!
5.14.2012
Mediterranean Chicken
In case you haven't noticed, I've been tailoring some of my recipes based on ingredients I get from my couponing excursions. Knorr recipe mixes are one of the things I've been getting pretty cheap, so although I don't normally cook with them, it's been worth my while to experiment with them. Here's a chicken recipe that I threw together for dinner. It was moist and flavorful, and a cinch to throw in the oven!
Mediterranean Baked Chicken
4 frozen boneless, skinless chicken breasts**
1 pkg, Knorr Vegetable recipe mix
1/2 cup dry red wine
2 cups water
In 2-quart baking dish, arrange chicken breasts in one layer. Mix together wine, recipe mix, and water. Pour over the chicken breasts and bake covered at 350 degrees for 30 minutes, and uncovered for another 30 minutes.
**Of course you could use fresh chicken and I encourage it! But you'll have to adjust the cooking time, so please take that into account when baking!
Mediterranean Baked Chicken
4 frozen boneless, skinless chicken breasts**
1 pkg, Knorr Vegetable recipe mix
1/2 cup dry red wine
2 cups water
In 2-quart baking dish, arrange chicken breasts in one layer. Mix together wine, recipe mix, and water. Pour over the chicken breasts and bake covered at 350 degrees for 30 minutes, and uncovered for another 30 minutes.
**Of course you could use fresh chicken and I encourage it! But you'll have to adjust the cooking time, so please take that into account when baking!
5.12.2012
Croque Sarah
Ever heard of a croque monsieur? Well, I couldn't call this "my version of a croque monsieur" because although it was the inspiration, it's also really quite different. What else is it? Delicious!
Croque Sarah
2 slices sourdough bread
2 slices black forest ham
2 slices gouda cheese (not smoked)
2 Tbsp. fig jam
1 egg
1/8 cup milk
pinch nutmeg
1/2 tsp dijon mustard
Build your sandwich by spreading the fig jam on one slice of bread. Pile on the ham and gouda and top with the other slice of bread. Whisk together the egg, milk, mustard, and nutmeg in a wide-mouthed bowl. Prepare a skillet by spraying it liberally with cooking spray, and heat to medium. Carefully dip the sandwich into the egg mixture on both sides, french-toast style, and place into the skillet. Cook on each side for about 5 minutes, until golden brown. Serve warm.
Croque Sarah
2 slices sourdough bread
2 slices black forest ham
2 slices gouda cheese (not smoked)
2 Tbsp. fig jam
1 egg
1/8 cup milk
pinch nutmeg
1/2 tsp dijon mustard
Build your sandwich by spreading the fig jam on one slice of bread. Pile on the ham and gouda and top with the other slice of bread. Whisk together the egg, milk, mustard, and nutmeg in a wide-mouthed bowl. Prepare a skillet by spraying it liberally with cooking spray, and heat to medium. Carefully dip the sandwich into the egg mixture on both sides, french-toast style, and place into the skillet. Cook on each side for about 5 minutes, until golden brown. Serve warm.
5.06.2012
Avocado Goat Cheese Dip
Avocado is one of my newly acquired tastes that I love. I didn't used to like them at all, but somehow nowadays I find them to be pretty great! They were on sale this week for Cinco de Mayo, and here's one of the things I did with them. (My favorite way to eat them is sliced on toast with a little salsa or taco sauce.)
Avocado Goat Cheese Dip
2 ripe avocados
4 oz. fresh goat cheese
1 T. lime juice
1 T. taco sauce (I like Pace)
Scoop out the delicious avocado flesh into a food processor or blender with the lime juice and taco sauce. Crumble the goat cheese into the food processor (if you do it in one big chunk it won't blend up well). Blend until smooth! I personally added a little more lime juice because I love lime, but taste it this way first and add more if you prefer.
Yep, it's that simple. And delicious. :)
Avocado Goat Cheese Dip
2 ripe avocados
4 oz. fresh goat cheese
1 T. lime juice
1 T. taco sauce (I like Pace)
Scoop out the delicious avocado flesh into a food processor or blender with the lime juice and taco sauce. Crumble the goat cheese into the food processor (if you do it in one big chunk it won't blend up well). Blend until smooth! I personally added a little more lime juice because I love lime, but taste it this way first and add more if you prefer.
Yep, it's that simple. And delicious. :)
4.25.2012
Freezer Quiche
This week is freezer clean-out meal week in our house. Our chest freezer has a knack for hiding things at the bottom, and I try not to let anything go to waste if I can help it! This week I'm trying to use up some of the things I have in the freezer, and this is what I've come up with. Enjoy!
Freezer Quiche
Crust:
1.5 cups baking mix
1/4 cup butter
2 T. boiling water
In small bowl, mix baking mix & butter until well blended. (I pulsed it in my food processor.) Add boiling water and stir vigorously until dough forms. Press dough evenly into 9-inch pie plate.
Filling:
6 slices cooked bacon, crumbled
5 oz frozen broccoli florets (1/2 a bag), chopped
1/2 cup spreadable cheese with garlic & herbs (I used Alouette)
4 eggs
3/4 cup milk
pinch cayenne
Sprinkle bacon and broccoli evenly in the bottom of the crust. Whisk together eggs, milk, cheese and cayenne. Pour over bacon mixture. Bake at 400 degrees for 40 minutes.
*You could also use spinach or asparagus too!
** You can totally use store bought crust too, but this one was pretty good!
** You can totally use store bought crust too, but this one was pretty good!
4.21.2012
Chili Casserole
This is a great way to use leftover chili, or if you need a quick weeknight meal, the canned version will do all right as well.
Chili Casserole
2.5-3 cups leftover or canned chili (leftover chili always tastes better after a couple days anyway!)
2 cups peeled & diced potatoes
1/4 cup reduced fat sour cream
2 T. butter, melted
1/2 cup whole kernel corn
1 cup shredded cheddar
Mix together potatoes, melted butter and sour cream. Pour in the bottom of a 2-qt baking dish (I used a 7x11). Bake at 400 degrees for 25 minutes. Sprinkle corn on top, then pour/spread chili over the potatoes & corn. Bake 20 more minutes. Top with cheese and bake another 10 minutes until melted and bubbly.
Enjoy!
Chili Casserole
2.5-3 cups leftover or canned chili (leftover chili always tastes better after a couple days anyway!)
2 cups peeled & diced potatoes
1/4 cup reduced fat sour cream
2 T. butter, melted
1/2 cup whole kernel corn
1 cup shredded cheddar
Mix together potatoes, melted butter and sour cream. Pour in the bottom of a 2-qt baking dish (I used a 7x11). Bake at 400 degrees for 25 minutes. Sprinkle corn on top, then pour/spread chili over the potatoes & corn. Bake 20 more minutes. Top with cheese and bake another 10 minutes until melted and bubbly.
Enjoy!
4.09.2012
Hearty Beef Stew
Yet another recipe where the magical slow cooker does the work. What's not to love? I actually went through several recipes before just deciding to adapt several ideas into the one combination that I liked. Add some yummy bread for dunking and enjoy!
Hearty Beef Stew
2-2.5 lbs cubed rump roast, or stew meat
3 medium yellow potatoes
1/2 lb baby carrots
1/4 cup flour
3 cans chicken broth, approx. 5 cups (I know, I know... but I don't like beef broth.)
2 Tbsp. tomato paste
2 Tbsp. Worchestershire sauce
2 cloves minced garlic
2 t. onion powder
2 t. dried thyme
1 bay leaf
1 cup frozen peas
1 cup frozen spinach
salt & pepper to taste
Mix together meat, potatoes, carrots and flour in slow cooker. Separately mix together broth, tomato paste, Worchestershire sauce, garlic, onion powder, thyme, salt and pepper. Pour broth mixture over the meat mixture. Add bay leaf and cook on low 8 hours. Add peas and spinach, continue cooking on low another hour. (Make sure to take out the bay leaf at the end before serving!)
Hearty Beef Stew
2-2.5 lbs cubed rump roast, or stew meat
3 medium yellow potatoes
1/2 lb baby carrots
1/4 cup flour
3 cans chicken broth, approx. 5 cups (I know, I know... but I don't like beef broth.)
2 Tbsp. tomato paste
2 Tbsp. Worchestershire sauce
2 cloves minced garlic
2 t. onion powder
2 t. dried thyme
1 bay leaf
1 cup frozen peas
1 cup frozen spinach
salt & pepper to taste
Mix together meat, potatoes, carrots and flour in slow cooker. Separately mix together broth, tomato paste, Worchestershire sauce, garlic, onion powder, thyme, salt and pepper. Pour broth mixture over the meat mixture. Add bay leaf and cook on low 8 hours. Add peas and spinach, continue cooking on low another hour. (Make sure to take out the bay leaf at the end before serving!)
Easter Leftovers - Creamy Ham Casserole
'Tis the season for ham casserole, yes? Well here's mine and it was super yummy! Hope you still have enough ham leftover for this one!
Creamy Ham Casserole
2 cups diced ham
4 yellow potatoes (medium-ish)
1/2 bag frozen peas
1/4 cup butter
1/3 cup flour
1 3/4 cup milk
1/4 cup Miracle Whip (you could probably use mayo, but it will taste a little different)
1/2 tsp onion powder
salt & pepper to taste
1 cup shredded cheddar cheese
2-3 Tbsp. panko bread crumbs (you can use regular, but panko are far better!)
Set oven to preheat at 350 degrees. Mix together ham, peas and potatoes, set aside. Melt butter in saucepan. Whisk most of the flour in, until it becomes a thick paste. Whisk in 3/4 cup milk, then add the rest of the flour. Whisk in the rest of the milk, then the Miracle Whip and seasonings, and cook an additional 2-3 minutes until the sauce begins to thicken. Stir into ham mixture and pour into baking dish. Top with cheese and panko. Bake covered for 25 minutes, then bake uncovered for another 10-15 minutes, until cheese is melted and sauce is bubbly.
Enjoy!
3.30.2012
French Onion Chicken
Yep, it's another slow cooker recipe. Don't judge! It's easy, it's quick, it's yummy, and it means minimal dishes. What's not to love? I'll confess - this was definitely one of those throw-it-in-the-slow-cooker-and-hope-it-tastes-good days. And guess what? It did! Family-approved and everything.
French Onion Chicken
4 frozen chicken breasts
1/4 cup reduced fat sour cream
1/4 cup reduced fat mayo
1 package french onion recipe mix (like Knorr - on sale at GE this week!)
I promise you can do this. Place chicken in the bottom of slow cooker, still frozen. Mix together sour cream and mayo. Dollop evenly on top of the chicken breasts. Sprinkle french onion mix on top. Cook on low 6-7 hours.
Enjoy!
French Onion Chicken
4 frozen chicken breasts
1/4 cup reduced fat sour cream
1/4 cup reduced fat mayo
1 package french onion recipe mix (like Knorr - on sale at GE this week!)
I promise you can do this. Place chicken in the bottom of slow cooker, still frozen. Mix together sour cream and mayo. Dollop evenly on top of the chicken breasts. Sprinkle french onion mix on top. Cook on low 6-7 hours.
Enjoy!
3.28.2012
Easy Yummy Breadsticks
I thought I had ready-made breadsticks to use for small group snack last night, but when I went to get things ready, it turned out that I didn't! Rather than try to come up with a new idea at the last minute, here's what I made:
Easy Yummy Breadsticks
3 T. butter
2 T. olive oil
2 cups biscuit mix
1/2 cup water
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 cup parmesan cheese
italian seasoning
Preheat oven to 425 degrees. Mix together biscuit mix & water. When soft dough ball forms, sprinkle with more baking mix and roll out into 10x6 rectangle. Cut rectangle in half lengthwise, and then vertically, making 14 pieces. Melt butter and mix with olive oil, onion powder & garlic powder. Pour butter mixture into the bottom of a baking pan. Roll each piece of dough in butter, then bake for 11-12 minutes, until golden brown. While still warm, sprinkle with parmesan cheese and italian seasoning to taste. Serve warm with your favorite marinara sauce for an appetizer, or alongside your favorite soup as a dipper. Enjoy!
Easy Yummy Breadsticks
3 T. butter
2 T. olive oil
2 cups biscuit mix
1/2 cup water
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 cup parmesan cheese
italian seasoning
Preheat oven to 425 degrees. Mix together biscuit mix & water. When soft dough ball forms, sprinkle with more baking mix and roll out into 10x6 rectangle. Cut rectangle in half lengthwise, and then vertically, making 14 pieces. Melt butter and mix with olive oil, onion powder & garlic powder. Pour butter mixture into the bottom of a baking pan. Roll each piece of dough in butter, then bake for 11-12 minutes, until golden brown. While still warm, sprinkle with parmesan cheese and italian seasoning to taste. Serve warm with your favorite marinara sauce for an appetizer, or alongside your favorite soup as a dipper. Enjoy!
3.21.2012
2 Meals in One!
Tonight's dinner was approved by both my husband (who likes food) and my cranky, teething toddler (who does not). It was unseasonably warm again today in western PA, and I really did not want to add heat to the house by cooking. I did cook a tiny bit, but I did it this morning before it got hot, and just reheated everything this evening.
However, to tell you about tonight's dinner, I have to start with yesterday's. A simple yet delicious slow cooker taco chicken. It goes like this:
That was Dinner #1.
This morning, before it got too hot outside I boiled some ditalini pasta. Here's Dinner #2:
Enjoy!
However, to tell you about tonight's dinner, I have to start with yesterday's. A simple yet delicious slow cooker taco chicken. It goes like this:
Slow Cooker Taco Chicken
4 frozen boneless, skinless chicken breasts
1 pkg. taco seasoning (I used low sodium)
1/2 cup salsa (I used corn & black bean salsa)
1 can healthy request cream of chicken soup
Place the frozen chicken in the bottom of the slow cooker. Sprinkle taco seasoning over the top. Mix together salsa & cream of chicken, and pour that on top. Cook on high for 4 hours. Shred the chicken, mix it back in with the cooking juices, and serve in tortillas with your fave taco toppings/sides!
That was Dinner #1.
This morning, before it got too hot outside I boiled some ditalini pasta. Here's Dinner #2:
Taco Chicken Ditalini
1 cup of leftover taco chicken w/ sauce
1 cup of ditalini
1/3 cup shredded cheddar cheese
2 Tbsp milk
Seriously - that's all you need. Boil the ditalini according to package directions to al dente. After draining the pasta, mix the rest of the ingredients in, and warm the whole thing through. Honestly, I think next time I would add some black beans or corn, or maybe both. But either way, in my husband's words, "I could eat that... a LOT."
Enjoy!
3.20.2012
Creamy Potato Broccoli Bake
I love potatoes, I love broccoli, and I love this type of dish. It's not way outside my normal cooking set, but it was yummy, so I hope you try it and enjoy it also!
Creamy Potato Broccoli Bake
3 lbs red potatoes
1-1.5 head broccoli (depending on size)
1 can healthy request cream of chicken soup
1/4 cup reduced fat sour cream
1/4 cup margarine, melted (I used Smart Balance Light)
2/3 cup shredded sharp cheddar cheese
Wash potatoes and dice into 1/2-inch pieces. Cut broccoli into bite-sized pieces similar in size to potatoes (so that they cook evenly). Mix broccoli, potatoes, and cheese together in a large bowl. Mix cream of chicken soup, sour cream, and margarine together separately, then pour over potato mixture and mix together. Pour into greased baking dish and bake, covered, at 375 for 40-45 minutes.
Makes 6-8 servings.
(We had this with pot roast and green beans... but you can put it with chicken, pork, beef, etc. Hope you like it!)
Creamy Potato Broccoli Bake
3 lbs red potatoes
1-1.5 head broccoli (depending on size)
1 can healthy request cream of chicken soup
1/4 cup reduced fat sour cream
1/4 cup margarine, melted (I used Smart Balance Light)
2/3 cup shredded sharp cheddar cheese
Wash potatoes and dice into 1/2-inch pieces. Cut broccoli into bite-sized pieces similar in size to potatoes (so that they cook evenly). Mix broccoli, potatoes, and cheese together in a large bowl. Mix cream of chicken soup, sour cream, and margarine together separately, then pour over potato mixture and mix together. Pour into greased baking dish and bake, covered, at 375 for 40-45 minutes.
Makes 6-8 servings.
(We had this with pot roast and green beans... but you can put it with chicken, pork, beef, etc. Hope you like it!)
3.17.2012
Spinach Tomato Tortellini
My friend Kristy brought me this yummy dish when my daughter was born, and we loved it so much that I asked for the recipe. I've made it several times since then, and every time it is just so yummy! :) This time I did decide to modify it based on a couple of our personal preferences and a couple things I had in the fridge. (I always try to use what I have rather than buying more things just for one recipe.) So here's my variation of her already delicious recipe! Enjoy!
Spinach Tomato Tortellini
(Not sure if that's Kristy's official name for it, but that's what I made up)
1 16-oz package of cheese tortellini (or meat if you prefer)
1 15-oz can tomato sauce (not spaghetti sauce)
3 tsp dried basil
1 cup frozen spinach
1/8 cup flour
1/4 cup skim milk
1 10-oz package Philly Cooking Creme Roasted Garlic (or if you use the plain, just add 2 minced garlic cloves)
3 T. reduced fat grated Parmesan cheese
In a large skillet, pour tomato sauce and begin to defrost spinach in the sauce. Add basil and stir occasionally. While this warms, begin to boil water for pasta, and cook according to package directions. Whisk together milk and flour. Once the spinach is warmed through and the sauce is bubbling, add milk mixture and cooking creme. Continue to cook until sauce thickens, add parmesan cheese. Add drained (do not rinse) tortellini to sauce and gently fold to combine. Enjoy! :)
Makes 4 servings, approximately 420 calories per serving.
Spinach Tomato Tortellini
(Not sure if that's Kristy's official name for it, but that's what I made up)
1 16-oz package of cheese tortellini (or meat if you prefer)
1 15-oz can tomato sauce (not spaghetti sauce)
3 tsp dried basil
1 cup frozen spinach
1/8 cup flour
1/4 cup skim milk
1 10-oz package Philly Cooking Creme Roasted Garlic (or if you use the plain, just add 2 minced garlic cloves)
3 T. reduced fat grated Parmesan cheese
In a large skillet, pour tomato sauce and begin to defrost spinach in the sauce. Add basil and stir occasionally. While this warms, begin to boil water for pasta, and cook according to package directions. Whisk together milk and flour. Once the spinach is warmed through and the sauce is bubbling, add milk mixture and cooking creme. Continue to cook until sauce thickens, add parmesan cheese. Add drained (do not rinse) tortellini to sauce and gently fold to combine. Enjoy! :)
Makes 4 servings, approximately 420 calories per serving.
3.05.2012
Bacon, Fig & Goat Cheese Pizza
I blame Market District for this. In a very, very good way. :)
Bacon, Fig & Goat Cheese Pizza
3 slices bacon, cooked
6 Tbsp. fig preserves (available in PA at Giant Eagle)
3 oz goat cheese
1 pizza crust (I used thin & crispy)
Spread pre-cooked pizza crust with fig preserves. Sprinkle crumbled bacon on top, then top with crumbled goat cheese. Bake at 400 for 10-12 minutes until hot and bubbly. Serves 6 slices.
Bacon, Fig & Goat Cheese Pizza
3 slices bacon, cooked
6 Tbsp. fig preserves (available in PA at Giant Eagle)
3 oz goat cheese
1 pizza crust (I used thin & crispy)
Spread pre-cooked pizza crust with fig preserves. Sprinkle crumbled bacon on top, then top with crumbled goat cheese. Bake at 400 for 10-12 minutes until hot and bubbly. Serves 6 slices.
Cranberry Orange Granola
I heart granola! But looking at the label is sometimes frustrating. There's a lot of things in a store-bought granola that I'd rather not consume. Plus, nothing tastes as good as homemade, right? So here's my version of granola bars, after trying out a few recipes I've found online. So far this is my favorite.
Enjoy!
Cranberry Orange Granola
1/2 cup dates, pitted & chopped
1 cup walnuts (could substitute almonds or pecans)
1 tsp vanilla extract
1 tsp orange extract
1/2 cup pumpkin seeds
1/2 cup dried cranberries (could substitute apricots)
1/2 cup oats
3 cups puffed rice cereal (not Rice Krispies!)
1 14-oz can fat free sweetened condensed milk
In food processor, blend dates, walnuts, vanilla & orange extracts into coarse crumbs. In large bowl, combine walnut mixture, pumpkin seeds, cranberries and oats. Then stir in rice cereal, followed by the milk. (This order is just to help everything get combined evenly.) Line 9x13 pan with lightly greased parchment. Don't skip this step, or you'll have trouble getting them out! Pour granola mixture into the pan, pressing down with greased hands or another piece of parchment. Press into the corners so that it is evenly distributed and pressed into bars. Bake at 350 for 18-20 minutes, until golden. Do not try to remove or cut them until completely cooled! Once cooled, lift out of the pan by the corners of the parchment and cut into 12 bars.
Enjoy!
Cranberry Orange Granola
1/2 cup dates, pitted & chopped
1 cup walnuts (could substitute almonds or pecans)
1 tsp vanilla extract
1 tsp orange extract
1/2 cup pumpkin seeds
1/2 cup dried cranberries (could substitute apricots)
1/2 cup oats
3 cups puffed rice cereal (not Rice Krispies!)
1 14-oz can fat free sweetened condensed milk
In food processor, blend dates, walnuts, vanilla & orange extracts into coarse crumbs. In large bowl, combine walnut mixture, pumpkin seeds, cranberries and oats. Then stir in rice cereal, followed by the milk. (This order is just to help everything get combined evenly.) Line 9x13 pan with lightly greased parchment. Don't skip this step, or you'll have trouble getting them out! Pour granola mixture into the pan, pressing down with greased hands or another piece of parchment. Press into the corners so that it is evenly distributed and pressed into bars. Bake at 350 for 18-20 minutes, until golden. Do not try to remove or cut them until completely cooled! Once cooled, lift out of the pan by the corners of the parchment and cut into 12 bars.
2.17.2012
Shepherd's Pie
Another recipe I've adapted from SkinnyTaste.com. She's giving me a lot of inspiration, and she has a lot of great ideas!
Husband and I both feel fairly negative about shepherd's pie. Neither of us really like it, and I'm pretty sure this is the first time in almost 5 years of marriage that I have even made it. BUT... I gave it a shot and it didn't turn out too badly.
I will confess that I did break a few rules for a "traditional" shepherd's pie (cauliflower... parmesan cheese...), but... I liked it better this way. Enjoy!
Shepherd's Pie
1 large head cauliflower (7-8in head)
1/3 cup fat free sour cream
3 Tbsp. butter/margarine (I use Smart Balance)
1 lb lean ground beef
1 tsp. canola oil
1 medium onion
3 cloves garlic
1 10-oz pkg frozen mixed vegetables
1 10-0z pkg frozen chopped broccoli (or buy the cuts and chop them yourself...)
2 Tbsp flour
1 cup chicken broth (I know, I know! But I don't like beef broth...)
3 Tbsp. tomato paste
2 tsp. Worchestershire sauce
salt and pepper
Steam cauliflower until tender (15-20 minutes). Let cool a few minutes. Pour cauliflower into a blender or food processor with the sour cream and butter (it helps if the butter is melted or softened). Blend until smooth. Salt to taste. This will act as the faux "potato" topping.
Brown ground beef and onions in skillet. Drain off excess fat. Add oil, garlic, and flour. Saute 2 minutes and then add broth, tomato paste and Worchestershire. Stir in all the vegetables and cook a few more minutes. Pour into the bottom of a 11x7 baking dish. Spread cauliflower mixture evenly on the top of the meat mixture. Sprinkle with parmesan cheese, and then sprinkle with paprika. Bake at 400 for 20-25 minutes.
I forgot to take a picture before we tore into it, but you can check out SkinnyTaste's photos if you like! Approximately 290 calories per serving, makes 8 servings.
Husband and I both feel fairly negative about shepherd's pie. Neither of us really like it, and I'm pretty sure this is the first time in almost 5 years of marriage that I have even made it. BUT... I gave it a shot and it didn't turn out too badly.
I will confess that I did break a few rules for a "traditional" shepherd's pie (cauliflower... parmesan cheese...), but... I liked it better this way. Enjoy!
Shepherd's Pie
1 large head cauliflower (7-8in head)
1/3 cup fat free sour cream
3 Tbsp. butter/margarine (I use Smart Balance)
1 lb lean ground beef
1 tsp. canola oil
1 medium onion
3 cloves garlic
1 10-oz pkg frozen mixed vegetables
1 10-0z pkg frozen chopped broccoli (or buy the cuts and chop them yourself...)
2 Tbsp flour
1 cup chicken broth (I know, I know! But I don't like beef broth...)
3 Tbsp. tomato paste
2 tsp. Worchestershire sauce
salt and pepper
Steam cauliflower until tender (15-20 minutes). Let cool a few minutes. Pour cauliflower into a blender or food processor with the sour cream and butter (it helps if the butter is melted or softened). Blend until smooth. Salt to taste. This will act as the faux "potato" topping.
Brown ground beef and onions in skillet. Drain off excess fat. Add oil, garlic, and flour. Saute 2 minutes and then add broth, tomato paste and Worchestershire. Stir in all the vegetables and cook a few more minutes. Pour into the bottom of a 11x7 baking dish. Spread cauliflower mixture evenly on the top of the meat mixture. Sprinkle with parmesan cheese, and then sprinkle with paprika. Bake at 400 for 20-25 minutes.
I forgot to take a picture before we tore into it, but you can check out SkinnyTaste's photos if you like! Approximately 290 calories per serving, makes 8 servings.
2.14.2012
On the Go Breakfast!
Here's a fun breakfast recipe - make several and keep them in the fridge so you can just warm one up each morning on your way out the door. Also good for a snack!
Individual Strata - makes 6
6 eggs
6 T. milk
4 slices light bread
6 T. turkey bacon pieces
pinch of salt
Grease 6 cups in a muffin pan. Cut bread into 1/2 inch cubes and distribute evenly among the cups. Pour 1 T. turkey bacon pieces into each cup on top of bread. In a bowl mix eggs, milk and salt. Distribute egg mixture evenly among the cups, carefully pouring into each one. Bake at 350 for 20 minutes, until set.
If made as written, each cup is approximately 120 calories.
Individual Strata - makes 6
6 eggs
6 T. milk
4 slices light bread
6 T. turkey bacon pieces
pinch of salt
Grease 6 cups in a muffin pan. Cut bread into 1/2 inch cubes and distribute evenly among the cups. Pour 1 T. turkey bacon pieces into each cup on top of bread. In a bowl mix eggs, milk and salt. Distribute egg mixture evenly among the cups, carefully pouring into each one. Bake at 350 for 20 minutes, until set.
If made as written, each cup is approximately 120 calories.
2.10.2012
Cranberry Orange Scones
I don't have much of an introduction here. My recipe brain has been whirring again and (with some help from Pinterest) I've been coming up with some exciting new things! This is a recipe I adapted from a recipe on SkinnyTaste.com. If you haven't tried her recipes yet, you should! :)
Cranberry Orange Scones
3/4 cup cold lowfat buttermilk
1/4 cup sugar
2 tsp vanilla extract
1 Tbsp orange extract
1 large egg
1 cup all purpose flour
1 cup white whole wheat flour
1 Tbsp baking powder
3/4 tsp salt
3 Tbsp butter (I used Smart Balance Light)
1/2 cup dried cranberries
1.5 Tbsp sugar (for sprinkling)
Combine buttermilk, sugar, vanilla, orange extract & egg. Combine flour, baking powder & salt. Cut in chilled butter. (You can do this the old-fashioned way with two knives, or you can be like me and just pulse it into coarse meal in your food processor. Mine was easier. Your call.) Fold in cranberries (don't pulse these in the FP!). Add flour mixture to milk mixture and gently stir to combine. Place dough on floured surface and knead lightly. Form dough into a circle about 3/4 inch thick. Cut dough into 12 even triangles (a la picture below) and sprinkle evenly with remaining sugar. Bake at 375 degrees until lightly golden, 18-20 minutes.
My version: 135 calories per scone. Whoo hoo!
Cranberry Orange Scones
3/4 cup cold lowfat buttermilk
1/4 cup sugar
2 tsp vanilla extract
1 Tbsp orange extract
1 large egg
1 cup all purpose flour
1 cup white whole wheat flour
1 Tbsp baking powder
3/4 tsp salt
3 Tbsp butter (I used Smart Balance Light)
1/2 cup dried cranberries
1.5 Tbsp sugar (for sprinkling)
Combine buttermilk, sugar, vanilla, orange extract & egg. Combine flour, baking powder & salt. Cut in chilled butter. (You can do this the old-fashioned way with two knives, or you can be like me and just pulse it into coarse meal in your food processor. Mine was easier. Your call.) Fold in cranberries (don't pulse these in the FP!). Add flour mixture to milk mixture and gently stir to combine. Place dough on floured surface and knead lightly. Form dough into a circle about 3/4 inch thick. Cut dough into 12 even triangles (a la picture below) and sprinkle evenly with remaining sugar. Bake at 375 degrees until lightly golden, 18-20 minutes.
My version: 135 calories per scone. Whoo hoo!
2.07.2012
Roasted Broccoli & Cauliflower
I've found a new veggie recipe that I love! :) As much as I love to smother broccoli in a nice cheesy casserole, this was a really simple and healthy way to get our yummy green vitamins. I'll warn, though - I eyeballed and guessed on pretty much all the measurements, so if that's not your style of cooking, this may not work for you. Give it a shot, though!
Roasted Broccoli & Cauliflower
3 Tbsp. olive oil
1 lb broccoli & cauliflower florets
1 clove garlic, minced
1/4 tsp. onion powder
2 Tbsp. water
1 Tbsp. bread crumbs
2 Tbsp. parmesan cheese (I used reduced fat)
pinch of salt
You don't have to do this part, but I highly recommend it: a couple hours before you plan to bake this, mix the garlic, onion and olive oil together and let it sit until you're ready to finish the dish. It will infuse the oil and make it extra yummy!
Mix the olive oil, garlic, and onion powder together. Cut the broccoli/cauliflower into bite-sized pieces, roughly the same size. Drizzle the olive oil mixture over the broccoli and toss to coat. Pour the water into the bottom of a baking dish, pour the broccoli on top. Sprinkle the bread crumbs over the broccoli, and salt to taste. Bake covered at 400 for 15 minutes. (If you're like me and like your broccoli on the more tender side, you might even bake it for 20 minutes.) When it is finished baking, sprinkle the parmesan cheese on top. Enjoy!
Here's what our dinner plates looked like tonight:
Roasted Broccoli & Cauliflower
3 Tbsp. olive oil
1 lb broccoli & cauliflower florets
1 clove garlic, minced
1/4 tsp. onion powder
2 Tbsp. water
1 Tbsp. bread crumbs
2 Tbsp. parmesan cheese (I used reduced fat)
pinch of salt
You don't have to do this part, but I highly recommend it: a couple hours before you plan to bake this, mix the garlic, onion and olive oil together and let it sit until you're ready to finish the dish. It will infuse the oil and make it extra yummy!
Mix the olive oil, garlic, and onion powder together. Cut the broccoli/cauliflower into bite-sized pieces, roughly the same size. Drizzle the olive oil mixture over the broccoli and toss to coat. Pour the water into the bottom of a baking dish, pour the broccoli on top. Sprinkle the bread crumbs over the broccoli, and salt to taste. Bake covered at 400 for 15 minutes. (If you're like me and like your broccoli on the more tender side, you might even bake it for 20 minutes.) When it is finished baking, sprinkle the parmesan cheese on top. Enjoy!
Here's what our dinner plates looked like tonight:
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