This quiche is a bit more Manly since the crust is made with stuffing. My family loves it. Hope you all do too!
Quiche
2 boxes of Stove Top Stuffing (I like the savory herb flavor)
1 doz. eggs
1/2 package little smokies, sliced (or chopped ham)
1 cup cottage cheese
2 cups shredded cheese ( I use colby jack)
spray 9 x 13 pan
cook stuffing mix according to directions (microwave or stove)
beat eggs
add meat, cottage cheese, and shredded cheese, saving some for the top
press stuffing mix in pan along sides and bottom
pour in egg mixture
Bake @ 350 for about 45 min. to an hr. insert toothpick in center to check
Tuesday, July 31, 2007
Monday, July 30, 2007
Summer Squash with Tomatoes and Basil
I'm channeling my inner Rachael Ray with this dish. My kids actually liked this!
1 tsp EVOO
Cooking Spray
5 pounds yellow squash, about 1 1/4 lbs.
1 cup grape tomatoes, halved
2 Tbsp. chopped fresh basil
1/4 tsp salt
1/4 tsp pepper
Heat oil in a large nonstick skillet coated with cooking spray, over medium heat. Add squash, cook, stirring occasionally for 6 minutes or until tender. Add tomato and remaining ingredients, cook 1 minute or until thoroughly heated. 4 servings, 1 WW point.
1 tsp EVOO
Cooking Spray
5 pounds yellow squash, about 1 1/4 lbs.
1 cup grape tomatoes, halved
2 Tbsp. chopped fresh basil
1/4 tsp salt
1/4 tsp pepper
Heat oil in a large nonstick skillet coated with cooking spray, over medium heat. Add squash, cook, stirring occasionally for 6 minutes or until tender. Add tomato and remaining ingredients, cook 1 minute or until thoroughly heated. 4 servings, 1 WW point.
Buttery Herbed Chicken
We made this dish and the Summer Squash with Basil and Tomatoes a few nights ago and loved them! I was so proud that I even took a picture!!! These recipes are from my Cooking Light, Super Fast Suppers Cookbook, and they really are Super Fast!
Buttery Herbed Chicken
Prepare 3 cups cooked rice by using 1 extra large bag boil-in-bag rice (or 3 small bags) and cook according to package instructions using fat-free, less sodium chicken broth instead of water. Start the rice first and let it cook while you prepare chicken. (I did the microwave instructions and it turned out great!)
2 Tablespoons butter, softened
1/4 tsp. dried italian seasoning
1/4 tsp salt
1/4 tsp pepper
2 tsp olive oil (EVOO)
1 lb chicken breast tenders
3 cups hot cooked long grain rice
Combine butter and the next 3 ingredients in a small bowl. Heat oil in a large nonstick skillet over medium high heat. Add chicken, and cook 4-5 minutes on each side or until done. Remove pan from heat, add butter mixture, and toss to coat chicken evenly. Serve immediately over rice. 4 servings, 6 WW points per serving.
Buttery Herbed Chicken
Prepare 3 cups cooked rice by using 1 extra large bag boil-in-bag rice (or 3 small bags) and cook according to package instructions using fat-free, less sodium chicken broth instead of water. Start the rice first and let it cook while you prepare chicken. (I did the microwave instructions and it turned out great!)
2 Tablespoons butter, softened
1/4 tsp. dried italian seasoning
1/4 tsp salt
1/4 tsp pepper
2 tsp olive oil (EVOO)
1 lb chicken breast tenders
3 cups hot cooked long grain rice
Combine butter and the next 3 ingredients in a small bowl. Heat oil in a large nonstick skillet over medium high heat. Add chicken, and cook 4-5 minutes on each side or until done. Remove pan from heat, add butter mixture, and toss to coat chicken evenly. Serve immediately over rice. 4 servings, 6 WW points per serving.
YUM-OH!
Sweet & Sour Chicken
Thanks for setting up this blog Dawn! I can't wait to start cooking again! This recipe is from my grandmother. It is easy and very kid friendly!
2 or 3 chicken breast
2/3 cup brown sugar
2 T corn starch
1/2 cup ketchup
1/2 cup water
2 t mustard
2 T soy sauce
1/2 cup crushed pineapple
Cook chicken and cut into small pieces when cool. Set chicken aside. Mix ingredients for sauce together in a skillet. Stir sauce and bring it to a boil. The sauce will thicken then add chicken and serve over rice.
2 or 3 chicken breast
2/3 cup brown sugar
2 T corn starch
1/2 cup ketchup
1/2 cup water
2 t mustard
2 T soy sauce
1/2 cup crushed pineapple
Cook chicken and cut into small pieces when cool. Set chicken aside. Mix ingredients for sauce together in a skillet. Stir sauce and bring it to a boil. The sauce will thicken then add chicken and serve over rice.
Sunday, July 29, 2007
Beef Stew
Yay! I'm finally online with this cool new blog and am adding my first contribution!
This is one of my favorite recipes. My friend Beth gave it to me. It is super simple and sooo good! One of those that you can't wait to dive into because you can smell it cooking all day!
Enjoy!
Beef Stew
2 lbs stew beef
1 large onion
carrots
2 to 3 potatoes
1 tsp salt
1 can tomato soup
1/2 can water
Bake at 300 degrees for 5 hours.
Note: I use 1lb of stew beef, half an onion, and plenty of carrots and potatoes. This seems like a better balance to me, but I like the veggies!
This is one of my favorite recipes. My friend Beth gave it to me. It is super simple and sooo good! One of those that you can't wait to dive into because you can smell it cooking all day!
Enjoy!
Beef Stew
2 lbs stew beef
1 large onion
carrots
2 to 3 potatoes
1 tsp salt
1 can tomato soup
1/2 can water
Bake at 300 degrees for 5 hours.
Note: I use 1lb of stew beef, half an onion, and plenty of carrots and potatoes. This seems like a better balance to me, but I like the veggies!
Friday, July 27, 2007
Chocolate Chip Bundt Cake
i'm making this tonight for a ladies night with girls from my church...
so...i thought i would "share the love":
Tami’s Chocolate Chip Bundt Cake (Tami is my sister FYI)
1 box Duncan Hines classic yellow cake mix
1 cup (8 oz.) sour cream
½ cup oil
½ cup water
1 small package jell-o instant chocolate pudding mix
4 eggs
Combine these and mix well – 2 minutes on medium high.
Grease bundt pan
1 small package jell-o instant chocolate pudding mix
4 eggs
Combine these and mix well – 2 minutes on medium high.
Grease bundt pan
Pour half the batter in the pan.
Then pour ¼ cup chocolate chips.
Pour the rest of the batter in.
Then another ¼ cup chocolate chips.
Bake at 350.
Bake 50-55 minutes - max
Then pour ¼ cup chocolate chips.
Pour the rest of the batter in.
Then another ¼ cup chocolate chips.
Bake at 350.
Bake 50-55 minutes - max
Enjoy!
Summertime Pasta Salad
This is a favorite of mine. Pam Spears made it for me when I had Boy2. I have been making it ever since and loving it!
2 Chicken breasts; boiled and cubed
2 green bell peppers
1 red pepper
1 yellow or orange pepper
carrots
1 Package of bow tie pasta; cooked and drained
Parmesan cheese-grated
1 bottle of ZESTY Italian dressing-must be ZESTY!
Salt and pepper to taste
Pam also adds black olives-but we do not like olives at our house
Cut the peppers and carrots into bite size pieces. Once the chicken and pasta are cooked, add everything together in a big serving dish or bowl. Don't forget the cheese...it makes the dish so much more flavorful. I just about use the entire bottle of dressing so that it will not get dry.
Serve with warm french bread and you have a light, refreshing summertime dinner. It is even better the next day.
2 Chicken breasts; boiled and cubed
2 green bell peppers
1 red pepper
1 yellow or orange pepper
carrots
1 Package of bow tie pasta; cooked and drained
Parmesan cheese-grated
1 bottle of ZESTY Italian dressing-must be ZESTY!
Salt and pepper to taste
Pam also adds black olives-but we do not like olives at our house
Cut the peppers and carrots into bite size pieces. Once the chicken and pasta are cooked, add everything together in a big serving dish or bowl. Don't forget the cheese...it makes the dish so much more flavorful. I just about use the entire bottle of dressing so that it will not get dry.
Serve with warm french bread and you have a light, refreshing summertime dinner. It is even better the next day.
Tuesday, July 24, 2007
Farmer's Market meal
OH MY GOODNESS GRACIOUS. I forgot how good a BLT can be.
Yesterday, I took a trip to a farmer's market in Arkansas to purchase peaches, corn and tomatoes. All locally grown. All fresh.
Tonight we had classic BLT's, corn on the cob and fresh peaches and ice cream.
Rachel Ray recommends cooking bacon in the oven (375 degrees) on a drip roasting pan. The fat falls to the drip pan and the bacon is perfect. It takes about 15-20 minutes. Watch it carefully.
Yesterday, I took a trip to a farmer's market in Arkansas to purchase peaches, corn and tomatoes. All locally grown. All fresh.
Tonight we had classic BLT's, corn on the cob and fresh peaches and ice cream.
Rachel Ray recommends cooking bacon in the oven (375 degrees) on a drip roasting pan. The fat falls to the drip pan and the bacon is perfect. It takes about 15-20 minutes. Watch it carefully.
Quick-Fix Beef Burrito Skillet
This is a newer favorite in our house. I got it from the Kraft Food and Family Magazine. I love getting that magazine every couple of months, it usually has some good stuff. It's free, and if you want one you can go to kraftfoods.com This dish is like Burritos, but easier for the younger kids to eat. You can make it mild or spicy depending on what kind of salsa and toppings you use. We serve it with a salad, and sometimes tortilla chips for scooping!
1 lb Lean ground beef
1 pkg taco seasoning
1 (19oz) kidney beans, drained and rinsed
1 cup salsa
1 cup water
4 flour tortillas (6 in.) cut into 1 1/2-inch squares
1 cup shredded cheese, cheddar or mexican blend
1/3 cup sour cream - optional.
1/3 cup chopped green onions (about 1 large) - optional.
Tortilla chips for scooping - optional.
Brown meat, drain. Add seasoning mix, beans, salsa, and water, stir. Bring to Boil. Reduce heat to medium low, simmer 5 min. Stir in tortillas, top with cheese. Cover and let stand 5 min. or until cheese is melted. Top with sour cream and onions if you like. Other toppings could be shredded lettuce, chopped tomatoes, chopped avocado, or jalapenos.
1 lb Lean ground beef
1 pkg taco seasoning
1 (19oz) kidney beans, drained and rinsed
1 cup salsa
1 cup water
4 flour tortillas (6 in.) cut into 1 1/2-inch squares
1 cup shredded cheese, cheddar or mexican blend
1/3 cup sour cream - optional.
1/3 cup chopped green onions (about 1 large) - optional.
Tortilla chips for scooping - optional.
Brown meat, drain. Add seasoning mix, beans, salsa, and water, stir. Bring to Boil. Reduce heat to medium low, simmer 5 min. Stir in tortillas, top with cheese. Cover and let stand 5 min. or until cheese is melted. Top with sour cream and onions if you like. Other toppings could be shredded lettuce, chopped tomatoes, chopped avocado, or jalapenos.
Chicken Pot Pie
I made this last night. It is a staple meal in our home. It makes enough for two pies, so, you can freeze the chicken and veggie mixture in a ziplock bag to use later, or make another pie to share.
1 bag of frozen veggies
Pie crusts-I use one of the roll out kind for the top and then the pie shell in the foil pan for the bottom. I hate making pie crusts!
1/2 onion
1/4 Cup butter
1/2 Cup flour
salt/pepper to taste
1 tsp marjoram-if you have it on hand, if not, no big deal
2 chicken breasts-boiled (SAVE THE BROTH)
3/4 Cup milk
2 Cups broth
1/4 Cup parsley
Saute butter, flour, onion and spices until melted. Add milk and broth-cook until thick and bubbly.
Stir in frozen veggies and cubed chicken. Heat all the way through.
Pour into pie shell and top with the rolled out shell. Use a butter knife to make slits in the top shell to vent while cooking.
Cook at 350 degrees until pie shell is golden brown and flaky.
1 bag of frozen veggies
Pie crusts-I use one of the roll out kind for the top and then the pie shell in the foil pan for the bottom. I hate making pie crusts!
1/2 onion
1/4 Cup butter
1/2 Cup flour
salt/pepper to taste
1 tsp marjoram-if you have it on hand, if not, no big deal
2 chicken breasts-boiled (SAVE THE BROTH)
3/4 Cup milk
2 Cups broth
1/4 Cup parsley
Saute butter, flour, onion and spices until melted. Add milk and broth-cook until thick and bubbly.
Stir in frozen veggies and cubed chicken. Heat all the way through.
Pour into pie shell and top with the rolled out shell. Use a butter knife to make slits in the top shell to vent while cooking.
Cook at 350 degrees until pie shell is golden brown and flaky.
Monday, July 23, 2007
Chicken Tortellini Soup
This recipe is originally from Angela. I love making this for new moms and sick kids. It is a hit at our house. Hope you enjoy. I usually double this recipe.
Chicken Tortellini Soup
3 chicken breasts ( or 1 rotisserie chicken picked clean)
1/2 cup onion
1/2 cup celery
1 cup carrots
3 cans chicken broth
1/2 t. thyme
1 cup dried tortellini pasta
1/4 t. pepper
1 T. parsley
1-3 Bay leaves ( I eyeball all the seasonings. Season to your taste)
Cut and cook chicken (or if using rotisserie, just peel apart meat). Add all other ingredients. Bring to a boil. Cover and simmer 20 minutes. Season to taste.
Serve with fruit and corn bread.
Chicken Tortellini Soup
3 chicken breasts ( or 1 rotisserie chicken picked clean)
1/2 cup onion
1/2 cup celery
1 cup carrots
3 cans chicken broth
1/2 t. thyme
1 cup dried tortellini pasta
1/4 t. pepper
1 T. parsley
1-3 Bay leaves ( I eyeball all the seasonings. Season to your taste)
Cut and cook chicken (or if using rotisserie, just peel apart meat). Add all other ingredients. Bring to a boil. Cover and simmer 20 minutes. Season to taste.
Serve with fruit and corn bread.
Welcome to my Foodie Blog
This is just a place where we can post recipes that we love, recipes that work for our lifestyles, and recipes that we want to share with our friends.
It may take me a while to get it all set up, but I think this will be a great resource for us.
Hope you all will join in the fun. Post whenever you like.
Let's use the labels at the bottom to keep everything in order...such as chicken, beef, salad, dessert, etc.
Can someone please invite Shelley and Michelle to join us too. Or email me their addresses so I can add them to the author page.
Looking forward to sharing some great meals with you friends!
It may take me a while to get it all set up, but I think this will be a great resource for us.
Hope you all will join in the fun. Post whenever you like.
Let's use the labels at the bottom to keep everything in order...such as chicken, beef, salad, dessert, etc.
Can someone please invite Shelley and Michelle to join us too. Or email me their addresses so I can add them to the author page.
Looking forward to sharing some great meals with you friends!
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