So this is a quick dinner for one of THOSE days...I threw this together last night and it was great!
1 can crescent rolls
tomato sauce (or ketchup)
turkey pepperoni
mozzarella cheese
italian herbs
garlic salt
Spray baking pan with oil; then separate the crescent rolls into two rectangles. Next, spread the tomato sauce on the bottom layer of the sandwich (use as much you want...I used a small amount). Season the sauce with the herbs and the garlic salt. Put a layer of cheese over the sauce. Next, add the pepperoni. Then add another layer of cheese. Place the extra crescent rectangle on top. I brushed mine with olive oil and sprinkled it with cheese. Bake your sandwich at 350 for 25 minutes, or until golden brown. Slice it in half and serve! This made enough for Jason and myself. And it was so easy!
Random side note: I bought this fancy spray bottle that you can put your own oil in. I love it! I use olive oil in it.
Wednesday, March 3, 2010
Monday, March 1, 2010
Healthy "Fried" Okra
I got this recipe from a Southern Living magazine. Every Southern women needs a subscription to this mag. I've tweaked it a bit.
1 tablespoon olive oil
1 bag of frozen okra
garlic salt
creole seasoning salt
1/4 cup bread crumbs
shaved parmesan cheese
Heat the olive oil and add the okra and the seasonings; saute until cooked through. Sprinkle the bread crumbs and parmesan cheese over the okra. Pop this in your oven at 350 for about 10 minutes, or until brown. Mix well before serving. This is a much healthier and tastier alternative to deep fried okra.
1 tablespoon olive oil
1 bag of frozen okra
garlic salt
creole seasoning salt
1/4 cup bread crumbs
shaved parmesan cheese
Heat the olive oil and add the okra and the seasonings; saute until cooked through. Sprinkle the bread crumbs and parmesan cheese over the okra. Pop this in your oven at 350 for about 10 minutes, or until brown. Mix well before serving. This is a much healthier and tastier alternative to deep fried okra.
Grilled Sweet Potato Wedges
These are delicious! One of our friends made these while tailgating for a Southern Miss game...I'm so addicted.
4 small sweet pototoes, peeled and sliced
1 stick butter or margarine
1/4 cup brown sugar
dash of cinnamon
dash of hot sauce (Strange, I know!)
salt and pepper to taste, after they come off the grill
Put the first five ingredients into a bag and coat well. Put your wedges on the grill at a low heat and watch them carefully. Take them off the grill once they are browned with grill marks. While they are still hot, season them with salt and pepper. Enjoy! I tried some in the oven last night and they turned out great.
4 small sweet pototoes, peeled and sliced
1 stick butter or margarine
1/4 cup brown sugar
dash of cinnamon
dash of hot sauce (Strange, I know!)
salt and pepper to taste, after they come off the grill
Put the first five ingredients into a bag and coat well. Put your wedges on the grill at a low heat and watch them carefully. Take them off the grill once they are browned with grill marks. While they are still hot, season them with salt and pepper. Enjoy! I tried some in the oven last night and they turned out great.
Saturday, February 13, 2010
White Chicken Chili with Avocado Cream
I love to cook, but I love to eat even more! This chili is delicious and so very easy. I could have eaten all of it in one sitting.
1 tablespoon olive oil
1 pound chicken, chopped
1 McCormick White Chicken Chili packet
1 cup water
1 can white beans, undrained
Cook your chicken in the heated olive oil until it is thoroughly cooked. Add the seasoning packet, the water, and the beans. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. (This recipe is on the back of the seasoning packet.)
1 avocado
2 cloves garlic
salt to taste
sour cream to taste
To make the avocado cream sauce, cube the avocado. Mince two cloves of garlic and add to the avocado mixture. Next, add the salt and sour cream to taste. This is really nice on top of the chili. It tones down the spicy heat from the seasoning packet.
1 tablespoon olive oil
1 pound chicken, chopped
1 McCormick White Chicken Chili packet
1 cup water
1 can white beans, undrained
Cook your chicken in the heated olive oil until it is thoroughly cooked. Add the seasoning packet, the water, and the beans. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. (This recipe is on the back of the seasoning packet.)
1 avocado
2 cloves garlic
salt to taste
sour cream to taste
To make the avocado cream sauce, cube the avocado. Mince two cloves of garlic and add to the avocado mixture. Next, add the salt and sour cream to taste. This is really nice on top of the chili. It tones down the spicy heat from the seasoning packet.
Friday, February 12, 2010
Sweet and Sour Pork
Ingredients:
2 pork loin chops, cut into 1 inch cubes
1 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped
1 quart vegetable oil for frying
1/2 cup cornstarch
1 tablespoon vegetable oil
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
salt and pepper to taste
1 cup water
1/4 teaspoon salt
3/4 cup white sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 teaspoon soy sauce
1 (20 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
1/4 cup water
Directions:
1. Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
2. Heat oil in a large, heavy saucepan. I used the amount of oil that I thought I would need. I'm not big on measuring.
3. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
4. Heat 1 tablespoon oil in a wok over medium heat. Stir in the green bell pepper and onion, and cook until tender. Season with salt and pepper. Remove from heat, and set aside.
5. In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, veggie mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.
Serve this over rice. It's delicious! Trust me; I'm gobbling it down as I type. Just a random sidenote, I used fresh green onions that my wonderful grandparents-in-law gave to me.
I adapted this recipe from Allrecipes.com.
2 pork loin chops, cut into 1 inch cubes
1 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped
1 quart vegetable oil for frying
1/2 cup cornstarch
1 tablespoon vegetable oil
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
salt and pepper to taste
1 cup water
1/4 teaspoon salt
3/4 cup white sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 teaspoon soy sauce
1 (20 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
1/4 cup water
Directions:
1. Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
2. Heat oil in a large, heavy saucepan. I used the amount of oil that I thought I would need. I'm not big on measuring.
3. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
4. Heat 1 tablespoon oil in a wok over medium heat. Stir in the green bell pepper and onion, and cook until tender. Season with salt and pepper. Remove from heat, and set aside.
5. In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, veggie mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.
Serve this over rice. It's delicious! Trust me; I'm gobbling it down as I type. Just a random sidenote, I used fresh green onions that my wonderful grandparents-in-law gave to me.
I adapted this recipe from Allrecipes.com.
Tuesday, February 9, 2010
Slow Cooker Cheeseburger Soup
olive oil
1 medium garlic clove, minced
1 medium onion, chopped
1 medium celery rib, chopped
1 lb uncooked lean ground beef (with 7% fat)
2 tablespoons all-purpose flour
3 cups canned chicken broth, divided
1 cup low-fat evaporated milk
12 ounces kraft Velveeta reduced fat cheese product, cubed
1/2 teaspoon paprika
1/4 teaspoon table salt
1/8 teaspoon black pepper
24 corn tortilla chips, crumbled
Heat olive oil in a large skillet over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables. Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker. In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips.
We're having this with homemade cheddar and herb foccacia. I love my bread machine.
1 medium garlic clove, minced
1 medium onion, chopped
1 medium celery rib, chopped
1 lb uncooked lean ground beef (with 7% fat)
2 tablespoons all-purpose flour
3 cups canned chicken broth, divided
1 cup low-fat evaporated milk
12 ounces kraft Velveeta reduced fat cheese product, cubed
1/2 teaspoon paprika
1/4 teaspoon table salt
1/8 teaspoon black pepper
24 corn tortilla chips, crumbled
Heat olive oil in a large skillet over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables. Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker. In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips.
We're having this with homemade cheddar and herb foccacia. I love my bread machine.
Chicken Tacos with Avocado Tomato Salsa and Ranch Dipping Sauce
4 chicken thighs
Taco seasoning to taste
In a slow cooker, season the chicken thighs with taco seasoning (I used a lot!), and cook for 8 hours on low. When finished cooking, allow the chicken to cool and shred it. (I added more taco seasoning and garlic salt while it was still warm.)
Avocado Tomato Salsa
1 avocado
1 plum tomato
1 clove garlic
salt to taste
Dice the avocado and tomato. Mince the garlic clove. Mix all three items together and add salt. Chill until serving, this allows the flavors to fuse.
Ranch Dipping Sauce
Mix equal parts ranch dressing and sour cream until the flavor is where you like it. Chill until serving.
I used homemade flour tortillas for this...here's the recipe I use: http://homesicktexan.blogspot.com/2007/03/and-end-to-my-quest-flour-tortillas.html. Otherwise, you can just use store bought tortillas! The homemade ones are amazing!!!!!! Try them.
Assemble how you like them and enjoy.
Taco seasoning to taste
In a slow cooker, season the chicken thighs with taco seasoning (I used a lot!), and cook for 8 hours on low. When finished cooking, allow the chicken to cool and shred it. (I added more taco seasoning and garlic salt while it was still warm.)
Avocado Tomato Salsa
1 avocado
1 plum tomato
1 clove garlic
salt to taste
Dice the avocado and tomato. Mince the garlic clove. Mix all three items together and add salt. Chill until serving, this allows the flavors to fuse.
Ranch Dipping Sauce
Mix equal parts ranch dressing and sour cream until the flavor is where you like it. Chill until serving.
I used homemade flour tortillas for this...here's the recipe I use: http://homesicktexan.blogspot.com/2007/03/and-end-to-my-quest-flour-tortillas.html. Otherwise, you can just use store bought tortillas! The homemade ones are amazing!!!!!! Try them.
Assemble how you like them and enjoy.
Subscribe to:
Posts (Atom)