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!)
3.20.2012
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!
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