8 frozen breaded chicken strips
1/4 cup mayo with olive oil
1 tbsp hot pepper sauce
2 cups shredded lettuce
4 flour tortillas 8 inch
1 large tomato chopped
1 cup shredded cheddar cheese
Heat chicken as directed. Mix mayo and hot pepper sauce till well blended. Place lettuce down the centers of tortillas, top with chicken, tomatoes, and cheese. Drizzle with mayo mixture and roll up!
Jen's notes: We already had mayo and I didn't want to buy a new one, so I just add a smidge of olive oil to my mayo. Shredded lettuce we use romaine hearts and chop. Try using different flavored flour tortillas. We like whole wheat. But there is also sundried tomato and spinach! YUM!
serve with veggie sticks or sweet potato fries.
I found this recipe in my Kraft Food and Family magazine Fall 09
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
Monday, March 15, 2010
Juice Burgers...
4 Hamburger Patties (frozen or raw)
4 beef bullion cubes
splash of worchester sauce
onion flakes, salt, pepper, and garlic to taste
Put the hamburger patties in a skillet and pour just enough water in the pan so that the patties are about halfway submerged. Add the bullion cubes and worchester sauce. Sprinkle seasonings over patties.
Cook over medium heat till done. The longer it cooks the better, just don't let your water boil out. We usually simmer for about an hour.
Top with favorite cheese and serve on a bun.
If you want to be really wild and crazy...fry up an egg and a piece of bacon and top all that on your burger. Makes a wonderful Aussie Burger!
4 beef bullion cubes
splash of worchester sauce
onion flakes, salt, pepper, and garlic to taste
Put the hamburger patties in a skillet and pour just enough water in the pan so that the patties are about halfway submerged. Add the bullion cubes and worchester sauce. Sprinkle seasonings over patties.
Cook over medium heat till done. The longer it cooks the better, just don't let your water boil out. We usually simmer for about an hour.
Top with favorite cheese and serve on a bun.
If you want to be really wild and crazy...fry up an egg and a piece of bacon and top all that on your burger. Makes a wonderful Aussie Burger!
Rice Balls...
This is one of my all time favorite meals!
1-1 1/2 lbs lean hamburger
1 cup rice
1 egg
2 cans tomato soup
salt, pepper, and oregano to taste
Mix hamburger, egg, rice, and seasonings. Shape into balls. The larger you make them the longer they will take to cook. Pour soup over balls and bake about 1 hour at 350 degrees.
We usually make them smaller than a fist.
Serve with biscuits, loaded cheese baked potatoes, and sweet corn. YUM!!!
1-1 1/2 lbs lean hamburger
1 cup rice
1 egg
2 cans tomato soup
salt, pepper, and oregano to taste
Mix hamburger, egg, rice, and seasonings. Shape into balls. The larger you make them the longer they will take to cook. Pour soup over balls and bake about 1 hour at 350 degrees.
We usually make them smaller than a fist.
Serve with biscuits, loaded cheese baked potatoes, and sweet corn. YUM!!!
Monday, February 22, 2010
Biscuit Pizza...
A huge family favorite.
2 cans cheap biscuits
1 -6 oz can tomato paste
1/4 cup onions
1 tsp oregano
1 1/4 tsp salt
1/2 tsp pepper
1 cup shredded cheese
1-1 1/2 lbs hamburger
Brown Hamburger with onions, drain. Stir in tomato sauce and seasonings.
Press biscuits into a greased pie pan. Pour meat mixture into pan and top with cheese. Bake at 350 for 25 minutes. Sprinkle with parmesan cheese. and serve!
*I usually add more cheese than 1 cup.
2 cans cheap biscuits
1 -6 oz can tomato paste
1/4 cup onions
1 tsp oregano
1 1/4 tsp salt
1/2 tsp pepper
1 cup shredded cheese
1-1 1/2 lbs hamburger
Brown Hamburger with onions, drain. Stir in tomato sauce and seasonings.
Press biscuits into a greased pie pan. Pour meat mixture into pan and top with cheese. Bake at 350 for 25 minutes. Sprinkle with parmesan cheese. and serve!
*I usually add more cheese than 1 cup.
Tuesday, February 16, 2010
French Loaf
Family favorite.
1 loaf of bakery french bread
1 lb browned hamburger
1 can tomato soup
1 can cheddar cheese soup
After you brown the hamburger, add the soups and simmer. Slice the loaf of bread lengthwise with the top thinner than the bottom. Now pick out pieces of bread from the bottom to creat a "boat". Put some of the bread pieces in the simmer meat mixture, as much as you want. Pour the mixture into the bread boat and top with the top. Wrap in tin foil and bake at 350 for 10-20 minutes....to desired soft or crusty bread style.
This mixture also taste great on crackersor little toasts for parties.
YUM!
1 loaf of bakery french bread
1 lb browned hamburger
1 can tomato soup
1 can cheddar cheese soup
After you brown the hamburger, add the soups and simmer. Slice the loaf of bread lengthwise with the top thinner than the bottom. Now pick out pieces of bread from the bottom to creat a "boat". Put some of the bread pieces in the simmer meat mixture, as much as you want. Pour the mixture into the bread boat and top with the top. Wrap in tin foil and bake at 350 for 10-20 minutes....to desired soft or crusty bread style.
This mixture also taste great on crackersor little toasts for parties.
YUM!
Pot Roast
EXTREMELY EASY AND DELICIOUS!
2-3lb beef roast
1 can cream of mushroom soup
1 packet dry onion soup mix
3/4 cup water
Cook on low 6-8 hours or High 3-4 hours in the crockpot.
It makes its own gravy...so yummy!
2-3lb beef roast
1 can cream of mushroom soup
1 packet dry onion soup mix
3/4 cup water
Cook on low 6-8 hours or High 3-4 hours in the crockpot.
It makes its own gravy...so yummy!
Tuesday, January 5, 2010
Slow Cooker Lasagna
Makes 8 servings
1 lb ground beef
1 jar (26oz) spaghetti sauce
1 cup water
1 container (15oz) ricotta cheese
1 pkg (7oz) shredded mozzarella
1/4 cup parmesan cheese
1 egg
2 Tbsp chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat, drain. Stir in spaghetti sauce and water in the skillet.
Mix ricotta, 1 1/2 cups mozarella, 2 Tbsp parmesan, egg and parsley in a bowl.
Spoon 1 cup meat sauce into the slow cooker; top with layers of half of each noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.
Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered 10 minutes or until melted.
I found this recipe in the Kraft Food & Family magazine Fall 2009.
1 lb ground beef
1 jar (26oz) spaghetti sauce
1 cup water
1 container (15oz) ricotta cheese
1 pkg (7oz) shredded mozzarella
1/4 cup parmesan cheese
1 egg
2 Tbsp chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat, drain. Stir in spaghetti sauce and water in the skillet.
Mix ricotta, 1 1/2 cups mozarella, 2 Tbsp parmesan, egg and parsley in a bowl.
Spoon 1 cup meat sauce into the slow cooker; top with layers of half of each noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.
Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered 10 minutes or until melted.
I found this recipe in the Kraft Food & Family magazine Fall 2009.
Garlic Lime Chicken
serves 6
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves (I used 4 breasts)
2 Tblsp butter
2 Tblsp olive oil
1/2 cup chicken broth
4 Tblsp lime juice
In a bowl, mix together the first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium heat. Saute chicken until golden brown, about 5 minutes on each side.
Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to throughly coat and serve.
I served with loaded baked potatoes, mixed veggies, and cheesy bread. YUM!
I got this recipe from my Aunt Julianne.
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves (I used 4 breasts)
2 Tblsp butter
2 Tblsp olive oil
1/2 cup chicken broth
4 Tblsp lime juice
In a bowl, mix together the first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium heat. Saute chicken until golden brown, about 5 minutes on each side.
Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to throughly coat and serve.
I served with loaded baked potatoes, mixed veggies, and cheesy bread. YUM!
I got this recipe from my Aunt Julianne.
Sunday, February 24, 2008
Chicken Lettuce Wraps
LITERALLY AAAHHHHMAAAZZZING!!!
My parents made this recipe tonight and called me down to their house for a little sampling...3 lettuce wraps later both Aaron and I were hooked! He even said he'd take me out at the knees for the last wrap!
Oh also my dad used fresh garlic and fresh ginger. I think the fresh ingredients makes a big difference. Did I mention he went to 2 different grocery stores in one day to make this recipe for my mom, who has become quite the recipe hunter. Hope you enjoy!
Dave's tweaked recipe for Chicken Lettuce Wraps
Ingredients:
head of lettuce and use the large 3-6 outside layers
1 pound chicken breast diced up into small pieces
1 large onion -- chopped
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
dash red pepper
1 can (8 ounce size) sliced water chestnuts -- drained, finely chopped
2 teaspoons Asian sesame oil
chinese rice noodles
Directions:
Rinse lettuce leaves, keeping them whole. Set aside to drain. Cook chicken in a large skillet over medium heat, stirring often to break up the meat.
Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and red pepper. Cook until the meat is crumbled and brown. Add water chestnuts. Cook about 2 minutes.
Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Eat like a taco. Top with the rice noodles.
As my Dad said, "Think of it as a chinese taco!"
My parents made this recipe tonight and called me down to their house for a little sampling...3 lettuce wraps later both Aaron and I were hooked! He even said he'd take me out at the knees for the last wrap!
Oh also my dad used fresh garlic and fresh ginger. I think the fresh ingredients makes a big difference. Did I mention he went to 2 different grocery stores in one day to make this recipe for my mom, who has become quite the recipe hunter. Hope you enjoy!
Dave's tweaked recipe for Chicken Lettuce Wraps
Ingredients:
head of lettuce and use the large 3-6 outside layers
1 pound chicken breast diced up into small pieces
1 large onion -- chopped
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
dash red pepper
1 can (8 ounce size) sliced water chestnuts -- drained, finely chopped
2 teaspoons Asian sesame oil
chinese rice noodles
Directions:
Rinse lettuce leaves, keeping them whole. Set aside to drain. Cook chicken in a large skillet over medium heat, stirring often to break up the meat.
Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and red pepper. Cook until the meat is crumbled and brown. Add water chestnuts. Cook about 2 minutes.
Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Eat like a taco. Top with the rice noodles.
As my Dad said, "Think of it as a chinese taco!"
Saturday, December 1, 2007
White Sauce Chicken Enchilada Casserole
Tara put this recipe on her blog, and I made it a few nights ago. This one goes down in history for our house, because my hubby said...and I quote...
"This is the best thing you have EVER made! You can make this EVERY night for me!"
And I consider myself a pretty good cook! This was easy and VERY YUMMY! And fairly healthy if you use the "light" ingredients. Enjoy!
White Sauce Chicken Enchilada Casserole
This makes either one 9x13 pan or two 8x8 pans.
4 medium or 3 large chicken breasts (boneless,skinless)
3-4 large or 5-6 small flour tortillas
2 cups shredded cheese (I used 2% monterey jack/colby)
Sauce:5 oz evaporated milk (fat free)
1 can cream chicken soup (healthy request)
1 small can diced green chiles
1 small (8 oz) tub light sour cream
Any seasoning you want -- I used some garlic powder, salt and pepper.
Preheat oven to 350. Boil chicken breasts until cooked through. As the chicken is cooking, stir together the sauce ingredients in a large bowl. Tear the tortillas into 1-2 inch pieces.When the chicken is done, shred it and stir it into the sauce until well combined. Spray the bottom of the pan with cooking spray and line with a layer of tortilla pieces. Layer half of the sauce onto the tortillas. Spread half of the cheese over the sauce. Repeat the layers. (I had enough for two layers.)Bake uncovered for 45 minutes or until cheese is melted and everything is hot and bubbly.
"This is the best thing you have EVER made! You can make this EVERY night for me!"
And I consider myself a pretty good cook! This was easy and VERY YUMMY! And fairly healthy if you use the "light" ingredients. Enjoy!
White Sauce Chicken Enchilada Casserole
This makes either one 9x13 pan or two 8x8 pans.
4 medium or 3 large chicken breasts (boneless,skinless)
3-4 large or 5-6 small flour tortillas
2 cups shredded cheese (I used 2% monterey jack/colby)
Sauce:5 oz evaporated milk (fat free)
1 can cream chicken soup (healthy request)
1 small can diced green chiles
1 small (8 oz) tub light sour cream
Any seasoning you want -- I used some garlic powder, salt and pepper.
Preheat oven to 350. Boil chicken breasts until cooked through. As the chicken is cooking, stir together the sauce ingredients in a large bowl. Tear the tortillas into 1-2 inch pieces.When the chicken is done, shred it and stir it into the sauce until well combined. Spray the bottom of the pan with cooking spray and line with a layer of tortilla pieces. Layer half of the sauce onto the tortillas. Spread half of the cheese over the sauce. Repeat the layers. (I had enough for two layers.)Bake uncovered for 45 minutes or until cheese is melted and everything is hot and bubbly.
Tuesday, September 11, 2007
Italian Chicken with Peppers
Even easier than the last one!
Italian Chicken with Peppers
4 Chicken Breasts (can be frozen)
1 bottle Italian Dressing
Pepper Medley (red, green, yellow) (fresh or frozen)
Onion (fresh or frozen)
Cook on low for 6-8 hours or on high for 4-5 hours
Serve over rice (brown is good)
Italian Chicken with Peppers
4 Chicken Breasts (can be frozen)
1 bottle Italian Dressing
Pepper Medley (red, green, yellow) (fresh or frozen)
Onion (fresh or frozen)
Cook on low for 6-8 hours or on high for 4-5 hours
Serve over rice (brown is good)
Italian Crockpot Chicken
One of my favorites. Easy and GOOD!
Italian Crockpot Chicken
2Tbs Olive Oil
4 chicken breasts (boneless and skinless) (can be frozen)
1 can diced tomatoes
1 can tomato sauce
½ yellow onion
2 garlic cloves
1Tbs Oregano
1Tbs Basil
1Tbs Marjoram
dash salt and pepper
Cook on low for 4-5 hours
Serve over bowtie pasta or pasta of choice
Italian Crockpot Chicken
2Tbs Olive Oil
4 chicken breasts (boneless and skinless) (can be frozen)
1 can diced tomatoes
1 can tomato sauce
½ yellow onion
2 garlic cloves
1Tbs Oregano
1Tbs Basil
1Tbs Marjoram
dash salt and pepper
Cook on low for 4-5 hours
Serve over bowtie pasta or pasta of choice
Saturday, September 8, 2007
Easy & Yummy....Enjoy!
Chicken Tetrazini
3 – 5 chicken breasts (depends on the size)
1 pkg angel hair pasta
1 block of velvetta cheese – middle size
1 can rotel
1 can cream of mushroom soup
1 cup chicken broth – from the boiled chicken
Cook chicken in a large pot with lots of water. Once completely cooked, remove chicken and cook pasta in the same pot and water. In a large bowl, combine the cheese – cut into small pieces, rotel, cream of mushroom, chicken (also cut into small pieces). Once the pasta is cooked, scoop out one cup of chicken broth before draining the pasta. Add the cup of broth to the mixture. Drain the pasta and add to the mixture.
Place in 9x13 pan. Cook at 325 degrees for 20 – 30 minutes.
This makes a lot – feeds 15. Can be split and put into two pans. Freezes well.
3 – 5 chicken breasts (depends on the size)
1 pkg angel hair pasta
1 block of velvetta cheese – middle size
1 can rotel
1 can cream of mushroom soup
1 cup chicken broth – from the boiled chicken
Cook chicken in a large pot with lots of water. Once completely cooked, remove chicken and cook pasta in the same pot and water. In a large bowl, combine the cheese – cut into small pieces, rotel, cream of mushroom, chicken (also cut into small pieces). Once the pasta is cooked, scoop out one cup of chicken broth before draining the pasta. Add the cup of broth to the mixture. Drain the pasta and add to the mixture.
Place in 9x13 pan. Cook at 325 degrees for 20 – 30 minutes.
This makes a lot – feeds 15. Can be split and put into two pans. Freezes well.
Friday, September 7, 2007
Crisp and Creamy Baked Chicken
Finally! I've been meaning to post this for a week! I made this for dinner one night, and everyone really liked it! Also, I have a new favorite product, Birdseye Frozen Vegetable Steamers. It's a bag of frozen veggies (broccoli, broccoli and cauliflower, corn, mixed veggies...) that you take straight from the freezer to the microwave. 5 minutes, and you have perfectly steamed veggies! No dirty dish, no guess work! We tried the broccoli and cauliflower, and my kids actually ate it! It tasted really fresh and was perfectly cooked. One bag fed us for 2 nights. One other thing I like about it was there were no preservatives, and no salt added. OK, on to the recipe!
Crisp and Creamy Baked Chicken
(from Kraft food and family, spring 2007)
4 small boneless chicken breast halves, about 1 lb.
6 Tbsp. (1/2 of 1 pouch) Shake n Bake Extra Crispy for Chicken Mix
2 cups instant rice, uncooked
2/3 cup (1/2 of 10 3/4 oz. can) condensed cream of celery soup
1/4 cup milk
1 cup shredded cheddar or colby jack cheese
(for a picture, click here)
Prep time: 10 minutes --- Total time: 35 minutes
Preheat oven to 400. Coat the chicken with coating mix as directed on package; place in a greased 9 x 13 baking dish. Discard any remaining coating mix. Bake 20 minutes or until chicken is cooked through. Meanwhile, cook rice. Beat soup and milk with a wire whisk until well blended. Pour evenly over chicken, sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted and sauce is bubbly. Serve with the rice. Makes 4 servings.
Crisp and Creamy Baked Chicken
(from Kraft food and family, spring 2007)
4 small boneless chicken breast halves, about 1 lb.
6 Tbsp. (1/2 of 1 pouch) Shake n Bake Extra Crispy for Chicken Mix
2 cups instant rice, uncooked
2/3 cup (1/2 of 10 3/4 oz. can) condensed cream of celery soup
1/4 cup milk
1 cup shredded cheddar or colby jack cheese
(for a picture, click here)
Prep time: 10 minutes --- Total time: 35 minutes
Preheat oven to 400. Coat the chicken with coating mix as directed on package; place in a greased 9 x 13 baking dish. Discard any remaining coating mix. Bake 20 minutes or until chicken is cooked through. Meanwhile, cook rice. Beat soup and milk with a wire whisk until well blended. Pour evenly over chicken, sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted and sauce is bubbly. Serve with the rice. Makes 4 servings.
Monday, August 27, 2007
Linky Love
I ran across some yummy sounding recipes and thought I would link them here for all of you. I hope they are as good as they sound. I am making the lasagne tomorrow. It looks so simple.
Pioneer Woman's Lasagne...I probably won't cook my noodles because I will prepare it in the morning and bake at night. I like her picture by picture recipe format.
A Chelsea Morning's Breakfast Burritos...I probably wouldn't make as many as she does, but she says they freeze great. So why not? They sound yummy!
Mexican Bubble Pizza (a Sonja recommended try). I can't wait to try this. She says her boys eat it up.
Pioneer Woman's Lasagne...I probably won't cook my noodles because I will prepare it in the morning and bake at night. I like her picture by picture recipe format.
A Chelsea Morning's Breakfast Burritos...I probably wouldn't make as many as she does, but she says they freeze great. So why not? They sound yummy!
Mexican Bubble Pizza (a Sonja recommended try). I can't wait to try this. She says her boys eat it up.
Wednesday, August 15, 2007
No Fail Roast
Hi, everyone. I'm so excited to be a part of an actual cooking blog! My husband would laugh his head off, but nevertheless here I am!
I'm sharing this recipe for no-fail roast. It's a great Sunday dinner, weeknight dinner, or even a "company meal".
Chuck Roast (this cut of meat is pretty cheap, and really is the best one to use for this recipe)
5 beef bouillon cubes
1 - 22 oz. b*er (we use C*ors)
Spread cubes on bottom of crockpot (I have the oval kind, rather than the tall round version). Place roast on top. Pour b*er over. Cover & cook on low for 8 hours.
EASY PEASY!
If you want to jazz it up, you can cut slits in the top of the roast & insert 1 garlic clove into each slit (even though I'm a garlic lover, I didn't care for it in this recipe)
Around hour 5-6, you can add onions & mushrooms if you'd like.
We use the gravy to pour over homemade mashed potatoes. Yummo!
And I promise, you can feed it to your kids...the alc*hol burns off.
Enjoy!
Melissa
(I'm using * so that no one googles those words & finds our blog.)
I'm sharing this recipe for no-fail roast. It's a great Sunday dinner, weeknight dinner, or even a "company meal".
Chuck Roast (this cut of meat is pretty cheap, and really is the best one to use for this recipe)
5 beef bouillon cubes
1 - 22 oz. b*er (we use C*ors)
Spread cubes on bottom of crockpot (I have the oval kind, rather than the tall round version). Place roast on top. Pour b*er over. Cover & cook on low for 8 hours.
EASY PEASY!
If you want to jazz it up, you can cut slits in the top of the roast & insert 1 garlic clove into each slit (even though I'm a garlic lover, I didn't care for it in this recipe)
Around hour 5-6, you can add onions & mushrooms if you'd like.
We use the gravy to pour over homemade mashed potatoes. Yummo!
And I promise, you can feed it to your kids...the alc*hol burns off.
Enjoy!
Melissa
(I'm using * so that no one googles those words & finds our blog.)
Thursday, August 2, 2007
Deep Dish Taco Pizza
We had this for dinner tonight, and it was a big hit! Another Super Fast Supper thanks to Cooking Light!
1 lb ground round
1/2 cup chopped onion
1 can (15 oz.) diced tomatoes (milder) OR diced tomatoes with green chile's (spicier)
1 tsp. Mexican seasoning
1 (10 oz.) can refrigerated pizza crust dough
cooking spray
1 cup shredded mozzarella, or cheddar cheese (I mixed them.)
Salsa (optional)
Sour Cream (optional)
Preheat oven to 475*
Cook beef and onion in a large nonstick skillet over medium high hear until beef is browned, stirring to crumble. Drain well, return beef mixture to pan. Stir in tomatoes and seasoning; cook over medium high heat for one minute. Set aside. Unroll pizza dough, press into bottom and half way up sides of a 13 x 9 baking dish coated with cooking spray. Spoon beef mixture over dough. Bake at 425* for 12 minutes. Top with cheese and bake for 5 more minutes. Let stand 5 minutes before slicing. Serve warm, top with salsa and/or sour cream if desired. Makes 6 servings, 7 WW points per serving.
1 lb ground round
1/2 cup chopped onion
1 can (15 oz.) diced tomatoes (milder) OR diced tomatoes with green chile's (spicier)
1 tsp. Mexican seasoning
1 (10 oz.) can refrigerated pizza crust dough
cooking spray
1 cup shredded mozzarella, or cheddar cheese (I mixed them.)
Salsa (optional)
Sour Cream (optional)
Preheat oven to 475*
Cook beef and onion in a large nonstick skillet over medium high hear until beef is browned, stirring to crumble. Drain well, return beef mixture to pan. Stir in tomatoes and seasoning; cook over medium high heat for one minute. Set aside. Unroll pizza dough, press into bottom and half way up sides of a 13 x 9 baking dish coated with cooking spray. Spoon beef mixture over dough. Bake at 425* for 12 minutes. Top with cheese and bake for 5 more minutes. Let stand 5 minutes before slicing. Serve warm, top with salsa and/or sour cream if desired. Makes 6 servings, 7 WW points per serving.
Monday, July 30, 2007
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!
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