TOSTADA SKILLET
Ingredients:
1 can refried beans (16 oz)
1 lb ground beef, browned
¼ cup mild taco sauce
1 cup cheddar cheese, shredded
½ cup onion, diced
1 tomato, chopped
8 corn tostada shells
½ cup each salsa and sour cream
*****
In a large skillet, warm beans. Top with browned beef, taco sauce, cheese and onion.
Cover and cook over medium low heat.
Spoon onto tostada shells, and top with salsa and sour cream.
PRINTABLE VERSION
This goes great with:
SOUTHWEST SALAD
Ingredients:
3 cups iceburg or romaine lettuce
3 cups spinach
1 can black beans (15 oz), drained and rinsed
1 can whole kernel corn (10 - 11 oz), drained
1/2 cup salsa
1/2 cup shredded cheddar cheese
1/2 cup ranch dressing
1 cup tortilla chips, crushed
********************
In a large glass serving bowl, layer the lettuce, spinach, black beans, corn, salsa, and cheese.
Drizzle salad with ranch dressing and sprinkle with tortilla chips.
Toss lightly before serving.
PRINTABLE VERSION
Saturday, July 17, 2010
Friday Recipe: Tilapia Parmesan
TILAPIA PARMESAN
Ingredients:
½ cup grated Parmesan cheese
¼ cup butter, softened
3 Tbsp mayonnaise
2 Tbsp lemon juice
¼ tsp each salt and pepper
1/8 tsp onion powder
2 lbs tilapia fillets
*****
Preheat broiler. Line baking dish with aluminum foil; spray lightly with cooking oil.
In a small bowl mix butter, Parmesan cheese, mayonnaise and lemon. Add in salt, pepper and onion powder.
Place fillets on baking dish. Broil for 2 – 3 minutes. Flip the fish and broil for 2 – 3 minutes more. Check to see if fish is starting to flake with a fork (if the fish is still fairly firm, put it back in to broil for about 2 minutes).
Top the fish evenly with the Parmesan cheese mixture.
Broil for about 2 more minutes. Topping will brown slightly and fish should flake easily when punctured with a fork.
PRINTABLE VERSION
This goes great with:
LOADED MASHED POTATOES
Ingredients:
½ cup onions, diced
1 garlic clove, crushed (or minced)
½ Tbsp olive oil
2 lbs potatoes, cut into 4 – 6 pieces each
½ cup sour cream
1 cup cheddar cheese, shredded
3 Tbsp butter or margarine
2 Tbsp milk
salt and pepper to taste
*****
Bring a large pot of water to boil and add the potatoes. Boil until tender (about 20 minutes).
Heat olive oil in a small skillet and sauté onions and garlic until tender.
Preheat oven to 350 degrees. Grease 2 qt casserole dish.
Drain potatoes and place in large bowl to mash. Add onion mixture, sour cream, ½ cup cheese, butter, milk and salt / pepper to potatoes as mashed. Spoon potatoes into a greased casserole dish. Top with remaining cheese.
Bake for 8 – 10 minutes, until cheese is melted.
PRINTABLE VERSION
Ingredients:
½ cup grated Parmesan cheese
¼ cup butter, softened
3 Tbsp mayonnaise
2 Tbsp lemon juice
¼ tsp each salt and pepper
1/8 tsp onion powder
2 lbs tilapia fillets
*****
Preheat broiler. Line baking dish with aluminum foil; spray lightly with cooking oil.
In a small bowl mix butter, Parmesan cheese, mayonnaise and lemon. Add in salt, pepper and onion powder.
Place fillets on baking dish. Broil for 2 – 3 minutes. Flip the fish and broil for 2 – 3 minutes more. Check to see if fish is starting to flake with a fork (if the fish is still fairly firm, put it back in to broil for about 2 minutes).
Top the fish evenly with the Parmesan cheese mixture.
Broil for about 2 more minutes. Topping will brown slightly and fish should flake easily when punctured with a fork.
PRINTABLE VERSION
This goes great with:
LOADED MASHED POTATOES
Ingredients:
½ cup onions, diced
1 garlic clove, crushed (or minced)
½ Tbsp olive oil
2 lbs potatoes, cut into 4 – 6 pieces each
½ cup sour cream
1 cup cheddar cheese, shredded
3 Tbsp butter or margarine
2 Tbsp milk
salt and pepper to taste
*****
Bring a large pot of water to boil and add the potatoes. Boil until tender (about 20 minutes).
Heat olive oil in a small skillet and sauté onions and garlic until tender.
Preheat oven to 350 degrees. Grease 2 qt casserole dish.
Drain potatoes and place in large bowl to mash. Add onion mixture, sour cream, ½ cup cheese, butter, milk and salt / pepper to potatoes as mashed. Spoon potatoes into a greased casserole dish. Top with remaining cheese.
Bake for 8 – 10 minutes, until cheese is melted.
PRINTABLE VERSION
Thursday, July 15, 2010
Thursday Recipe: Pasta E Fagioli
PASTA E FAGIOLI
Ingredients:
1 can crushed tomatoes (16 oz)
1 can cannelloni beans, rinsed and drained (19 oz)
½ cup fresh green beans, cut into 1” pieces
1 small onion, chopped
2 cloves garlic, minced
5 cups vegetable broth
1 small zucchini, cut into thin slices
1 cup small shell macaroni
1 tsp each salt and pepper
*****
In a very large pot, combine tomatoes, beans, green beans, onion, garlic and vegetable broth. Cook over medium heat for about 10 minutes, stirring often. Add the zucchini, macaroni, salt and pepper. Mix well. Simmer over low heat for 30 minutes.
This can also be prepared in the crockpot. Put all ingredients in and cook on low for about 4 hours.
PRINTABLE VERSION
This goes great with:
TOASTED FRENCH BREAD
Ingredients:
1 loaf of French bread
½ cup butter or margarine, softened
1 cup parmesan cheese, grated
*****
Preheat oven to 325 degrees.
Slice bread in half horizontally (to expose the inside).
Combine butter and parmesan cheese. Spread mixture on exposed inside area of French bread.
Place on baking sheet and bake for 20 – 25 minutes, until mixture is melted and bread is browned.
PRINTABLE VERSION
Ingredients:
1 can crushed tomatoes (16 oz)
1 can cannelloni beans, rinsed and drained (19 oz)
½ cup fresh green beans, cut into 1” pieces
1 small onion, chopped
2 cloves garlic, minced
5 cups vegetable broth
1 small zucchini, cut into thin slices
1 cup small shell macaroni
1 tsp each salt and pepper
*****
In a very large pot, combine tomatoes, beans, green beans, onion, garlic and vegetable broth. Cook over medium heat for about 10 minutes, stirring often. Add the zucchini, macaroni, salt and pepper. Mix well. Simmer over low heat for 30 minutes.
This can also be prepared in the crockpot. Put all ingredients in and cook on low for about 4 hours.
PRINTABLE VERSION
This goes great with:
TOASTED FRENCH BREAD
Ingredients:
1 loaf of French bread
½ cup butter or margarine, softened
1 cup parmesan cheese, grated
*****
Preheat oven to 325 degrees.
Slice bread in half horizontally (to expose the inside).
Combine butter and parmesan cheese. Spread mixture on exposed inside area of French bread.
Place on baking sheet and bake for 20 – 25 minutes, until mixture is melted and bread is browned.
PRINTABLE VERSION
Wednesday Recipe: Beefy Mushroom Lasagna
BEEFY MUSHROOM LASAGNA
Ingredients:
1 can cream of mushroom soup
1/4 cup milk
1/2 cup onion, chopped
1 lb ground beef
1 jar alfredo sauce
8 - 9 cooked lasagna noodles
1 cup shredded mozzarella or Italian-blend cheese
*****
Preheat oven to 400 degrees.
Stir milk and soup in small bowl until blended completely.
Brown ground beef with onion over medium-high heat until browned. Drain fat. Stir alfredo sauce into meat.
In a 9 x 9 baking dish, layer half of beef mixture, layer of lasagna noodles, and half of soup mixture. Top with another layer of noodles, then remaining beef, noodles and soup mixture. Sprinkle top with cheese.
Cover with lid or foil and cook for 30 minutes, until baked through.
Uncover and broil for about 3 minutes, until cheese is golden.
Let stand for 10 minutes before serving.
PRINTABLE VERSION
This goes great with:
YELLOW SQUASH CASSEROLE
Ingredients:
1/4 cup ranch salad dressing
1 egg, lightly beaten
2 cups shredded cheddar cheese
6 yellow squash, sliced about 1/4 inch thick
1 medium onion, diced
1/2 cup panko bread crumbs (regular bread crumbs or crushed saltine crackers could also be used)
*****
Preheat oven to 350 degrees.
Mix together salad dressing, egg and 1 1/2 cups cheese. Add in onion and squash, mix well. Add dash of salt and pepper.
Grease 2 qt casserole/ baking dish. Place mixture in baking dish. Top with remaining cheese and the panko bread crumbs.
Bake for 40 - 45 minutes, until squash is tender.
PRINTABLE VERSION
Ingredients:
1 can cream of mushroom soup
1/4 cup milk
1/2 cup onion, chopped
1 lb ground beef
1 jar alfredo sauce
8 - 9 cooked lasagna noodles
1 cup shredded mozzarella or Italian-blend cheese
*****
Preheat oven to 400 degrees.
Stir milk and soup in small bowl until blended completely.
Brown ground beef with onion over medium-high heat until browned. Drain fat. Stir alfredo sauce into meat.
In a 9 x 9 baking dish, layer half of beef mixture, layer of lasagna noodles, and half of soup mixture. Top with another layer of noodles, then remaining beef, noodles and soup mixture. Sprinkle top with cheese.
Cover with lid or foil and cook for 30 minutes, until baked through.
Uncover and broil for about 3 minutes, until cheese is golden.
Let stand for 10 minutes before serving.
PRINTABLE VERSION
This goes great with:
YELLOW SQUASH CASSEROLE
Ingredients:
1/4 cup ranch salad dressing
1 egg, lightly beaten
2 cups shredded cheddar cheese
6 yellow squash, sliced about 1/4 inch thick
1 medium onion, diced
1/2 cup panko bread crumbs (regular bread crumbs or crushed saltine crackers could also be used)
*****
Preheat oven to 350 degrees.
Mix together salad dressing, egg and 1 1/2 cups cheese. Add in onion and squash, mix well. Add dash of salt and pepper.
Grease 2 qt casserole/ baking dish. Place mixture in baking dish. Top with remaining cheese and the panko bread crumbs.
Bake for 40 - 45 minutes, until squash is tender.
PRINTABLE VERSION
Tuesday, July 13, 2010
Tuesday Recipe: Chicken Con Queso
CHICKEN CON QUESO
Ingredients:
4 chicken breasts, skinless (purchasing precut tenders works great)
2 cans black beans, drained
¼ cup onion, diced
1 cup mild con queso cheese sauce
½ cup mild chunky salsa
4 sheets of aluminum foil cut about 12” x 18”
*****
Preheat oven to 450 degrees.
Cut chicken into bit sized pieces.
Combine all ingredients.
Divide the mixture evenly between the four squares of foil. Fold up the foil sides to form a packet (leave area at the top of the packet to allow the heat to circulate).
Place packets on a cookie sheet and bake for 20 minutes. Open foil packets very carefully as hot steam will be built up.
PRINTABLE VERSION
This goes great with:
EASY GUACAMOLE
Ingredients:
2 very ripe avocados
1/2 small onion, chopped very finely (add more onion if you like spicier guacamole)
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper, to taste
*****
Peel and mash the avocados to desired consistency.
Mix in remaining ingredients (add the lime in slowly and only use as much as needed to make creamy).
Let guacamole chill in the refrigerator for about 1 hour.
PRINTABLE VERSION
Ingredients:
4 chicken breasts, skinless (purchasing precut tenders works great)
2 cans black beans, drained
¼ cup onion, diced
1 cup mild con queso cheese sauce
½ cup mild chunky salsa
4 sheets of aluminum foil cut about 12” x 18”
*****
Preheat oven to 450 degrees.
Cut chicken into bit sized pieces.
Combine all ingredients.
Divide the mixture evenly between the four squares of foil. Fold up the foil sides to form a packet (leave area at the top of the packet to allow the heat to circulate).
Place packets on a cookie sheet and bake for 20 minutes. Open foil packets very carefully as hot steam will be built up.
PRINTABLE VERSION
This goes great with:
EASY GUACAMOLE
Ingredients:
2 very ripe avocados
1/2 small onion, chopped very finely (add more onion if you like spicier guacamole)
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper, to taste
*****
Peel and mash the avocados to desired consistency.
Mix in remaining ingredients (add the lime in slowly and only use as much as needed to make creamy).
Let guacamole chill in the refrigerator for about 1 hour.
PRINTABLE VERSION
Monday, July 12, 2010
Monday Recipe: Black Bean Burgers
BLACK BEAN BURGERS
Ingredients:
½ small onion, diced
1 can black beans, drained well
½ cup flour
2 slices bread, crumbled
1 tsp garlic powder
1 tsp onion powder
½ tsp seasoned salt
salt and pepper to taste
1 Tbsp olive oil
*****
Sauté onions in olive oil until soft.
In a large bowl, mash black beans until almost smooth. Add in onions and remaining ingredients. Mixture should be thick enough to make into patties.
Form patties and fry in a lightly oiled skillet until warmed through.
PRINTABLE VERSION
This goes great with:
FETA GREEN BEANS
Ingredients:
2 lb fresh green beans
½ cup Zesty Italian Salad Dressing (regular Italian can also be used)
¼ cup crumbled Feta Cheese
*****
Cook green beans in boiling water for 7 – 10 minutes; drain.
Toss green beans with salad dressing and feta cheese.
PRINTABLE VERSION
Ingredients:
½ small onion, diced
1 can black beans, drained well
½ cup flour
2 slices bread, crumbled
1 tsp garlic powder
1 tsp onion powder
½ tsp seasoned salt
salt and pepper to taste
1 Tbsp olive oil
*****
Sauté onions in olive oil until soft.
In a large bowl, mash black beans until almost smooth. Add in onions and remaining ingredients. Mixture should be thick enough to make into patties.
Form patties and fry in a lightly oiled skillet until warmed through.
PRINTABLE VERSION
This goes great with:
FETA GREEN BEANS
Ingredients:
2 lb fresh green beans
½ cup Zesty Italian Salad Dressing (regular Italian can also be used)
¼ cup crumbled Feta Cheese
*****
Cook green beans in boiling water for 7 – 10 minutes; drain.
Toss green beans with salad dressing and feta cheese.
PRINTABLE VERSION
Kids in the Kitchen: Pizza Dogs
PIZZA DOGS
Ingredients:
4 hot dogs, sliced
1 8 oz. can pizza sauce
4 hot dog rolls
½ cup shredded mozzarella cheese
*****
Put hot dog slices and pizza sauce in a small saucepan over medium heat. Cook for about 5 minutes (until heated through), stirring often.
Fill hot dog rolls with hot dog/pizza sauce mixture.
Put filled hot dog rolls on a baking sheet and sprinkle them with grated cheese.
Broil them for 2 – 3 minutes, until cheese melts and the bun browns slightly.
PRINTABLE VERSION
Ingredients:
4 hot dogs, sliced
1 8 oz. can pizza sauce
4 hot dog rolls
½ cup shredded mozzarella cheese
*****
Put hot dog slices and pizza sauce in a small saucepan over medium heat. Cook for about 5 minutes (until heated through), stirring often.
Fill hot dog rolls with hot dog/pizza sauce mixture.
Put filled hot dog rolls on a baking sheet and sprinkle them with grated cheese.
Broil them for 2 – 3 minutes, until cheese melts and the bun browns slightly.
PRINTABLE VERSION
Subscribe to:
Posts (Atom)
Posts
