1 C. scalded milk
1/4 C. margarine
1/4 C. sugar
3 C. flour
1 1/2 T. yeast in 1/4 C. warm water
2 eggs
1/2 tsp. salt
Mix milk and margarine. Add yeast mixture, eggs, sugar, and salt. Mix in flour; knead and chill. Make small balls from dough, roll out into flat circle, and spread with pizza sauce. Top with choice of pizza topping and place another dough circle on top. Pinch edges and deep fry until golden brown.
Chef Laynie
Saturday, April 19, 2008
Golden Garlic Bread
1/3 C. softened butter or margarine
1/4 C. Grated Parmesan cheese
garlic salt or powder
1 tsp. dried basil
1 loaf French bread, halved lengthwise
In bowl, combine the butter, Parmesan cheese, garlic and basil; mix well. Spread over cut sides of bread. Place on an ungreased baking sheet. Broil 4 inches from the heat until golden brown, about 3 minutes. Cut into 3 inch pieces.
Chef Laynie
1/4 C. Grated Parmesan cheese
garlic salt or powder
1 tsp. dried basil
1 loaf French bread, halved lengthwise
In bowl, combine the butter, Parmesan cheese, garlic and basil; mix well. Spread over cut sides of bread. Place on an ungreased baking sheet. Broil 4 inches from the heat until golden brown, about 3 minutes. Cut into 3 inch pieces.
Chef Laynie
Zucchini Bread
2 C. shredded raw zucchini
3 C. flour
1 C. cooking oil
2 C. white sugar
1/2 C. brown sugar
1 tsp. baking soda
1/2 C nuts
1/2 tsp. baking powder
11/2 tsp. vanilla
3 eggs
1/2 tsp. salt
3 tsp. cinnamon
Beat eggs until foamy; add oil, sugars, vanilla and zucchini. Add dry ingredients and stir until moistened. Put in two greased and floured loaf pans. Bake at 325 degrees for 1 hour.
Chef Laynie
3 C. flour
1 C. cooking oil
2 C. white sugar
1/2 C. brown sugar
1 tsp. baking soda
1/2 C nuts
1/2 tsp. baking powder
11/2 tsp. vanilla
3 eggs
1/2 tsp. salt
3 tsp. cinnamon
Beat eggs until foamy; add oil, sugars, vanilla and zucchini. Add dry ingredients and stir until moistened. Put in two greased and floured loaf pans. Bake at 325 degrees for 1 hour.
Chef Laynie
Wednesday, April 16, 2008
Yogurt Chicken
Boneless/Skinless chicken breasts or tenders
Plain yogurt
1 roll of ritz crackers
1/4 cup butter
Melt butter in a bowl
crush the ritz crackers
Mix the butter and crackers
Dip chicken in the yogurt
Roll the chicken with yogurt in the ritz mix
Throw them on a cookie sheet and sprinkle garlic salt and parmesion cheese on top.
Bake at 350 for about 20 minutes
Plain yogurt
1 roll of ritz crackers
1/4 cup butter
Melt butter in a bowl
crush the ritz crackers
Mix the butter and crackers
Dip chicken in the yogurt
Roll the chicken with yogurt in the ritz mix
Throw them on a cookie sheet and sprinkle garlic salt and parmesion cheese on top.
Bake at 350 for about 20 minutes
Rice Krispie Ice Cream Dessert
2 cup rice krispies
1 cup brown sugar
1 cube butter
1 cup coconut
1 cup chopped walnuts
1/2 gallon vanilla ice cream in rectangular pkg
Melt butter in pan, take off heat and add the above. Put 1/2 mixture in 9x12 pan. Spread 1/2 gallon ice cream over the mixture. Then add the other half of rice krispie mixture over top of ice cream.
Topping
1 pkg raspberries danish dessert
2 cup cold water
1 Tbsp sugar
One 10 oz pkg raspberries with juice
cook until thick or boil, cool slightly.
Add pkg of frozen raspberries (thawed juice and all)
1 cup brown sugar
1 cube butter
1 cup coconut
1 cup chopped walnuts
1/2 gallon vanilla ice cream in rectangular pkg
Melt butter in pan, take off heat and add the above. Put 1/2 mixture in 9x12 pan. Spread 1/2 gallon ice cream over the mixture. Then add the other half of rice krispie mixture over top of ice cream.
Topping
1 pkg raspberries danish dessert
2 cup cold water
1 Tbsp sugar
One 10 oz pkg raspberries with juice
cook until thick or boil, cool slightly.
Add pkg of frozen raspberries (thawed juice and all)
Cream Cheese Pie
9 oz cream cheese
1/2 cup sugar
1/2 tsp vanilla
2 eggs beaten
Pour into graham cracker crust that has been baked for 5 minutes.
Bake at 350 for 25 minutes
Topping: stir with spoon ONLY
3/4 cup (1 pint) sour cream
5 Tbs sugar
1/2 tsp vanilla
1/4 tsp lemon juice
Add to cooked pie and bake at 350 for 6 minutes
Let cool and refrigerate for a few hours before serving!
1/2 cup sugar
1/2 tsp vanilla
2 eggs beaten
Pour into graham cracker crust that has been baked for 5 minutes.
Bake at 350 for 25 minutes
Topping: stir with spoon ONLY
3/4 cup (1 pint) sour cream
5 Tbs sugar
1/2 tsp vanilla
1/4 tsp lemon juice
Add to cooked pie and bake at 350 for 6 minutes
Let cool and refrigerate for a few hours before serving!
Belgian Waffles
4 eggs, separated
1 cup milk
2 cups flour
1/4 cup butter, melted
1 tsp baking powder
1/2 tsp salt
1 Tbs sugar
1 tsp vanilla
Beat egg yolks and sugar in a bowl until light. Add cooled melted butter, milk and vanilla extract. Add flour, baking powder and salt, beat well. Beat egg whites until stiff and gently fold into batter.
Bake and enjoy!
1 cup milk
2 cups flour
1/4 cup butter, melted
1 tsp baking powder
1/2 tsp salt
1 Tbs sugar
1 tsp vanilla
Beat egg yolks and sugar in a bowl until light. Add cooled melted butter, milk and vanilla extract. Add flour, baking powder and salt, beat well. Beat egg whites until stiff and gently fold into batter.
Bake and enjoy!
Scrambled Egg Casserole
1/2 cup butter or margarine
2 Tbsp flour
1/2 tsp Salt
1/8 tsp Pepper
2 cups milk
1 cup milk
1 cup (4 oz) shredded process American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beaten
1 can (4 oz) sliced mushrooms, drained, or bits and pieces
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional
In a medium saucepan, melt 2 Tbsp butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constatnly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saute ham and onions in 3 Tbsp butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well.
Pour into a greased 11x7x2 baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350 for 25-30 min or until top is golden brown. Sprinkle with onions if desired. 6-8 servings
2 Tbsp flour
1/2 tsp Salt
1/8 tsp Pepper
2 cups milk
1 cup milk
1 cup (4 oz) shredded process American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beaten
1 can (4 oz) sliced mushrooms, drained, or bits and pieces
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional
In a medium saucepan, melt 2 Tbsp butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constatnly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saute ham and onions in 3 Tbsp butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well.
Pour into a greased 11x7x2 baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350 for 25-30 min or until top is golden brown. Sprinkle with onions if desired. 6-8 servings
Sweet and Sour Meatballs
1 1/2 lb hamburger
1/2 cup breadcrumbs (end pieces of loaf)
1 tsp salt
1/2 cup cream
1 sm onion
1/2 tsp pepper
1/8 tsp allspice
1/2 tsp curry powder
2 eggs beaten
Mix and form balls in mixing bowl. Brown and add Sauce.
Sauce:
1 cup beef broth
3/4 cup sugar
1/4 cup catsup
1 Tbs soysauce
1/4 cup vinegar
1 tsp accent
1 1/2 Tbs cornstarch (mix this with water in a little cup before adding)
One 4 oz can pineapple and juice
Cook to a boil and boil for 1 min and pour over meatballs. (I usually double the sauce)
Rice: 1 min rice with 2-3 scrambled eggs, onion and peas!
1/2 cup breadcrumbs (end pieces of loaf)
1 tsp salt
1/2 cup cream
1 sm onion
1/2 tsp pepper
1/8 tsp allspice
1/2 tsp curry powder
2 eggs beaten
Mix and form balls in mixing bowl. Brown and add Sauce.
Sauce:
1 cup beef broth
3/4 cup sugar
1/4 cup catsup
1 Tbs soysauce
1/4 cup vinegar
1 tsp accent
1 1/2 Tbs cornstarch (mix this with water in a little cup before adding)
One 4 oz can pineapple and juice
Cook to a boil and boil for 1 min and pour over meatballs. (I usually double the sauce)
Rice: 1 min rice with 2-3 scrambled eggs, onion and peas!
Italian Dressing Chicken
6 chicken breasts
2 Tbs butter
2 Tbs dry Italian dressing mix
1 can cream of mushroom soup
8 oz cream cheese
1/2 cup water
(double these three ingredients if needed)
Melt and brush chicken with butter, salt and pepper. Put in crock pot sprinkle with Italian dressing mix on chicken and cover. Cook 5-6 hours on low. 1 hr before serving mix soup can, cheese and water, melt together and pour over chicken. Cook 30-45 minutes more.
Serve over rice!
2 Tbs butter
2 Tbs dry Italian dressing mix
1 can cream of mushroom soup
8 oz cream cheese
1/2 cup water
(double these three ingredients if needed)
Melt and brush chicken with butter, salt and pepper. Put in crock pot sprinkle with Italian dressing mix on chicken and cover. Cook 5-6 hours on low. 1 hr before serving mix soup can, cheese and water, melt together and pour over chicken. Cook 30-45 minutes more.
Serve over rice!
Garden Patch Chowder
2 cups boiling water
1 1/2 cups cubed red potatoes
1 cup sliced carrots
1 cup sliced celery
1/4 cup chopped onion
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup butter
1/4 cup flour
1 cup milk
1/2 cup chicken broth
2 cups shredded cheese
1/4 tsp dill weed
3 cooked chicken breasts
Add potatoes, carrots, celery, onion, salt and pepper to boiling water. Return to boil, cover and simmer for 10 min. DO NOT DRAIN
Melt butter in separate pan and stir in flour. Cook until smooth (stirring constantly). Remove from heat.
Gradually stir in milk and chicken broth. Bring to a boil over medium heat. Boil and stir one minute. Add cheese, stir until melted. Add undrained veggies and dill weed. Do not boil!
Serve with rolls or bread sticks!
1 1/2 cups cubed red potatoes
1 cup sliced carrots
1 cup sliced celery
1/4 cup chopped onion
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup butter
1/4 cup flour
1 cup milk
1/2 cup chicken broth
2 cups shredded cheese
1/4 tsp dill weed
3 cooked chicken breasts
Add potatoes, carrots, celery, onion, salt and pepper to boiling water. Return to boil, cover and simmer for 10 min. DO NOT DRAIN
Melt butter in separate pan and stir in flour. Cook until smooth (stirring constantly). Remove from heat.
Gradually stir in milk and chicken broth. Bring to a boil over medium heat. Boil and stir one minute. Add cheese, stir until melted. Add undrained veggies and dill weed. Do not boil!
Serve with rolls or bread sticks!
Chicken Fajitas
1 lb Boneless/Skinless Chicken
2 Bell Peppers (whichever color combination you like) cut into strips
1 Small/Medium Onion cut into strips
Seasoning Salt
Garlic Salt
Black Pepper
Brown chicken in large frying pan coated in non-stick spray. Season lightly with seasoning salt. Remove chicken and cut into strips. Place chicken, bell peppers, onion and 1/4 cup water in frying pan over medium heat. Season to taste with garlic salt and black pepper. Let simmer, stiring occaisionally, until onions are clear and pepper is tender. (For a little bit different flavor you can also continue to cook until the onion has carmelized)
Serve warm in flour tortillas with cheese, sour cream, salsa or whatever other taco toppings you like.
To speed the preparation process you can also use frozen peppers and onions that have already been cut for fajitas (though I recommend unseasoned ones).
2 Bell Peppers (whichever color combination you like) cut into strips
1 Small/Medium Onion cut into strips
Seasoning Salt
Garlic Salt
Black Pepper
Brown chicken in large frying pan coated in non-stick spray. Season lightly with seasoning salt. Remove chicken and cut into strips. Place chicken, bell peppers, onion and 1/4 cup water in frying pan over medium heat. Season to taste with garlic salt and black pepper. Let simmer, stiring occaisionally, until onions are clear and pepper is tender. (For a little bit different flavor you can also continue to cook until the onion has carmelized)
Serve warm in flour tortillas with cheese, sour cream, salsa or whatever other taco toppings you like.
To speed the preparation process you can also use frozen peppers and onions that have already been cut for fajitas (though I recommend unseasoned ones).
Carmel Corn
2 Cubes butter
2 C. brown sugar
1/2 C. Karo Syrup
1 tsp. salt
1/2 tsp. baking soda
5 qts. popped popcorn
Combine all ingredients except baking soda. Cook to 248 degrees on a candy thermometer. Add baking soda and stir quickly into popcorn. Pour candied popcorn onto cookie sheet and bake in pre-heated oven at 225 degrees for 45 minutes. Stir every 15 minutes. Do not over cook. Watch carefully as popcorn can scorch easily. You may also add 1 Can sweetened evaporated milk and/or 1 tsp. vanilla to mixture before adding the baking soda.
2 C. brown sugar
1/2 C. Karo Syrup
1 tsp. salt
1/2 tsp. baking soda
5 qts. popped popcorn
Combine all ingredients except baking soda. Cook to 248 degrees on a candy thermometer. Add baking soda and stir quickly into popcorn. Pour candied popcorn onto cookie sheet and bake in pre-heated oven at 225 degrees for 45 minutes. Stir every 15 minutes. Do not over cook. Watch carefully as popcorn can scorch easily. You may also add 1 Can sweetened evaporated milk and/or 1 tsp. vanilla to mixture before adding the baking soda.
Cheese and Broccoli Soup
1 can family size Cream of Chicken Soup
3 tablespoons grated onion
2 T. butter
2 cups shredded Cheddar cheese
3 cups milk
1 package fresh or frozen broccoli florets, steamed
In a large pot, sauté onion in the butter. Over low heat: Add can of soup (undiluted) to pot and stir. Add cheese and stir until melted. Add milk and stir until smooth. Add the steamed broccoli and stir. Simmer until bubbly. Serves four.
3 tablespoons grated onion
2 T. butter
2 cups shredded Cheddar cheese
3 cups milk
1 package fresh or frozen broccoli florets, steamed
In a large pot, sauté onion in the butter. Over low heat: Add can of soup (undiluted) to pot and stir. Add cheese and stir until melted. Add milk and stir until smooth. Add the steamed broccoli and stir. Simmer until bubbly. Serves four.
Pizza Hut Style Pizza Dough
1 1/3 cups water
2 tsp sugar
1 1/4 tsp salt
2 Tbsp olive oil
2 Tbsp cornmeal
3 1/4 cups flour
1 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 tsp yeast
Add ingredients to bread machine, according to manufacturer's settings, and run dough setting. After the machine beeps, roll out the dough. You can roll the dough into two 9x13" pizzas (great for kid's lunches!) or into two medium pizzas or a large pizza and an order of breadsticks (as instructed above). Parbake the crust with a drizzle of olive oil on it at 450 degrees for ten minutes. Remove the crust and add sauce and toppings. If making breadsticks, add your breadsticks at this time. Place into the oven for another ten to fifteen minutes or until golden and bubbly. Enjoy!
Chef Michelle
2 tsp sugar
1 1/4 tsp salt
2 Tbsp olive oil
2 Tbsp cornmeal
3 1/4 cups flour
1 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 tsp yeast
Add ingredients to bread machine, according to manufacturer's settings, and run dough setting. After the machine beeps, roll out the dough. You can roll the dough into two 9x13" pizzas (great for kid's lunches!) or into two medium pizzas or a large pizza and an order of breadsticks (as instructed above). Parbake the crust with a drizzle of olive oil on it at 450 degrees for ten minutes. Remove the crust and add sauce and toppings. If making breadsticks, add your breadsticks at this time. Place into the oven for another ten to fifteen minutes or until golden and bubbly. Enjoy!
Chef Michelle
Olive Garden's Fettucine Alfredo
1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
salt
black pepper
2/3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed
In a medium saucepan, melt butter. When butter is melted, add cream cheese. When the cream cheese is softened, add heavy cream. Season with garlic powder, salt, and pepper. Simmer for 15-20 minutes over low heat, stirring constantly. Remove from heat and stir in parmesan. Serve over hot fettucine noodles.
Chef Michelle
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
salt
black pepper
2/3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed
In a medium saucepan, melt butter. When butter is melted, add cream cheese. When the cream cheese is softened, add heavy cream. Season with garlic powder, salt, and pepper. Simmer for 15-20 minutes over low heat, stirring constantly. Remove from heat and stir in parmesan. Serve over hot fettucine noodles.
Chef Michelle
Caramels
2 Cups sugar
1 square butter (8 Tbs)
1 Cup light karo syrup
1 can evaporated milk (this cuts the cooking time LOTS!)
1 tsp. Vanilla
Bring to boil 1st 3 ingredients. Add milk, slowly, and keep it at a boil until firm ball stage. Take off heat, add vanilla, and pour into greased 8x8 pan and cool before serving, or cutting.
Chef Michelle
1 square butter (8 Tbs)
1 Cup light karo syrup
1 can evaporated milk (this cuts the cooking time LOTS!)
1 tsp. Vanilla
Bring to boil 1st 3 ingredients. Add milk, slowly, and keep it at a boil until firm ball stage. Take off heat, add vanilla, and pour into greased 8x8 pan and cool before serving, or cutting.
Chef Michelle
Mini Cheddar Meat Loaves
1 egg
3/4 c. milk
1 c. (4 oz) chedder cheese grated
1/2 c. quick-cooking oats
1/2 c. onion, chopped (we used onion powder as we didn't have an onion)
1 tsp. salt
1 lb lean ground beef
2/3 c. ketchup
1/2 c. brown sugar, packed
1 1/2 tsp. prepared mustard
In a bowl, beat egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into eights loaves; placed in a greased 13x9 inch baking dish. Combine ketchup, brown sugar and mustard and spoon over loaves. Bake uncovered at 350 for 45 mins or untill the meat is no longer pink and a meat thermometer reads 160. Makes 8 servings
Chef Michelle
3/4 c. milk
1 c. (4 oz) chedder cheese grated
1/2 c. quick-cooking oats
1/2 c. onion, chopped (we used onion powder as we didn't have an onion)
1 tsp. salt
1 lb lean ground beef
2/3 c. ketchup
1/2 c. brown sugar, packed
1 1/2 tsp. prepared mustard
In a bowl, beat egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into eights loaves; placed in a greased 13x9 inch baking dish. Combine ketchup, brown sugar and mustard and spoon over loaves. Bake uncovered at 350 for 45 mins or untill the meat is no longer pink and a meat thermometer reads 160. Makes 8 servings
Chef Michelle
Easy Spaghetti Bake
Spaghetti (we used a full bag)
8 oz sour cream (I added a little more)
8 oz cream cheese (I would double)
1+ lb ground beef
1-2 jars spaghetti sauce (we added salsa too)
2-4 cups mozzarella cheese (I did about 6)
Cook spaghetti noodles then add to cooked ground beef and mix in with favorite spaghetti sauce (and salsa). Mix sour cream and cream cheese together. Put the mixed noodles in the bottom of the 9x13 pan. Spread noodles with sour cream/cream cheese mixture and top with mozzarella cheese. Top with meat sauce. Bake at 350 for about 40 minutes, until warmed through and cheese is melted. Freezing this isso easy! Put in 2 small pans and freeze one. Line the pan to be frozen with greased tin foil. After casserole is frozen, remove hardened casserole in foil, wrap and label. Write cooking instructions on foil. To use, thaw in refrigerator overnight and then bake as directed if not yet baked. Or reheat in microwave if previously cooked or cook directly from the freezer and bake for 1-1/2 to 2 hours at 350-degrees.
Chef Michelle
8 oz sour cream (I added a little more)
8 oz cream cheese (I would double)
1+ lb ground beef
1-2 jars spaghetti sauce (we added salsa too)
2-4 cups mozzarella cheese (I did about 6)
Cook spaghetti noodles then add to cooked ground beef and mix in with favorite spaghetti sauce (and salsa). Mix sour cream and cream cheese together. Put the mixed noodles in the bottom of the 9x13 pan. Spread noodles with sour cream/cream cheese mixture and top with mozzarella cheese. Top with meat sauce. Bake at 350 for about 40 minutes, until warmed through and cheese is melted. Freezing this isso easy! Put in 2 small pans and freeze one. Line the pan to be frozen with greased tin foil. After casserole is frozen, remove hardened casserole in foil, wrap and label. Write cooking instructions on foil. To use, thaw in refrigerator overnight and then bake as directed if not yet baked. Or reheat in microwave if previously cooked or cook directly from the freezer and bake for 1-1/2 to 2 hours at 350-degrees.
Chef Michelle
Cookie Salad
2 small cans of mandarin oranges
2 big cans pineapple tidbits or chunks (tidbits are better)
Grapes
2 bananas
2 small boxes instant vanilla pudding
2 cups buttermilk
12 ounces cool whip (whipped topping, or whatever you call it)
1 package of fudge stripe cookies (all this stuff can be the off brand if you want)
Let the canned fruit drain overnight in the fridge. (If you have time. If not just let it drain while you mix the other stuff.) Mix the 2 boxes of pudding with the 2 cups of buttermilk. Then fold in the cool whip to that mixture. Cut up the bananas and mix all the fruit into the pudding, buttermilk, and cool whip stuff. Then right before you serve it crumble the package of cookies up and mix them into the salad. If you put them in and don’t serve it for awhile then they get soggy.
Chef Michelle
2 big cans pineapple tidbits or chunks (tidbits are better)
Grapes
2 bananas
2 small boxes instant vanilla pudding
2 cups buttermilk
12 ounces cool whip (whipped topping, or whatever you call it)
1 package of fudge stripe cookies (all this stuff can be the off brand if you want)
Let the canned fruit drain overnight in the fridge. (If you have time. If not just let it drain while you mix the other stuff.) Mix the 2 boxes of pudding with the 2 cups of buttermilk. Then fold in the cool whip to that mixture. Cut up the bananas and mix all the fruit into the pudding, buttermilk, and cool whip stuff. Then right before you serve it crumble the package of cookies up and mix them into the salad. If you put them in and don’t serve it for awhile then they get soggy.
Chef Michelle
Cheesy Salsa Meatloaf
2 lb. ground beef 1-1/2 cups KRAFT Shredded Cheddar Cheese 1/2 cup plain dry bread crumbs 1/4 cup milk 1/4 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa 1 egg, lightly beaten 1 clove garlic, minced
PREHEAT oven to 400°F. Mix all ingredients until well blended.
SHAPE into loaf in 9x5-inch loaf pan.
BAKE 1 hour or until center is no longer pink. Remove from oven.
Let stand 3 minutes before removing from pan. Cut into slices to serve.
Chef Michelle
PREHEAT oven to 400°F. Mix all ingredients until well blended.
SHAPE into loaf in 9x5-inch loaf pan.
BAKE 1 hour or until center is no longer pink. Remove from oven.
Let stand 3 minutes before removing from pan. Cut into slices to serve.
Chef Michelle
Baked Chimichangas
8 ounces ground 90% lean beef or turkey 1/2 cup chopped onion 1/2 teaspoon minced garlic 1 cup chunky salsa 1 teaspoon chili seasoning 8 (6-inch) flour tortillas 1/4 cup no-fat sour cream
Heat oven to 475 degrees F. Spray a 9 x 13-inch baking dish with olive oil-flavored cooking spray. In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in garlic, 1/2 cup salsa, and chili seasoning. Lower heat and simmer for 5 minutes. Spoon 1/4 cup meat mixture into center of each tortilla. Lightly spray tops with butter-flavored cooking spray.
Bake for 12 to 14 minutes or until golden brown. For each serving, place a chimichanga on a serving plate, spoon 2 tablespoons salsa and 1 tablespoon sour cream over top.
Serves 4 (2 each). Serving size (2 chimichangas)
Chef Michelle
Heat oven to 475 degrees F. Spray a 9 x 13-inch baking dish with olive oil-flavored cooking spray. In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in garlic, 1/2 cup salsa, and chili seasoning. Lower heat and simmer for 5 minutes. Spoon 1/4 cup meat mixture into center of each tortilla. Lightly spray tops with butter-flavored cooking spray.
Bake for 12 to 14 minutes or until golden brown. For each serving, place a chimichanga on a serving plate, spoon 2 tablespoons salsa and 1 tablespoon sour cream over top.
Serves 4 (2 each). Serving size (2 chimichangas)
Chef Michelle
Vegitable Soup
2-3 cans Garlic roasted chicken broth1-2 bags frozen veggies1-2 cups water1/2-1 can tomato pastePotatoes, cut up (optional, I added them because I had some)
Mix all ingredients in crockpot. On low, cook 4-8 hours. On high, cook 1-3 hours. (I had to add an additional hour to allow my potatoes time to cook.)
OR
You can add all the ingredients into a pan and simmer until frozen veggies are soft.
Chef Michelle
Mix all ingredients in crockpot. On low, cook 4-8 hours. On high, cook 1-3 hours. (I had to add an additional hour to allow my potatoes time to cook.)
OR
You can add all the ingredients into a pan and simmer until frozen veggies are soft.
Chef Michelle
Thursday, April 3, 2008
Chicken Salad Sandwiches
canned chicken
low fat mayo (spoonful or two)
1/4 cup plain yogurt
crescents
cut up green or red grapes
T. poppy seeds
squirt of honey
*mix and put on crescents!
So good and quick and easy. (if want to be healty- skip the crescents- but that is the best part:)
Chef Erin
Like Cafe Rio Pork
pork roast
jar of salsa
1/2 cup of brown sugar (if a big roast- can use more!)
Cook in crock pot for 6 hours.
Shred and use in a Pork Salad with black beans, brown rice, lettuce, tomatoes, cheese, guacamole- all in a big soft tortilla
You can also use the pork in a big burrito- put in flour tortilla and add cheese, beans and rice. Then fold and top with green sauce and put in oven for 10 min to heat and melt cheese!
Chef Erin
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