I feel like I am always trying a new salad dressing, most of the time actually tasting the chemicals, or they are too sweet (ick!). I love this one, just like usual, homemade is usually best!!
Balsamic Vinaigrette
1T Sugar
1T Salt
1T ground pepper
1T ground mustard
1 clove of garlic, minced
1/3 cup balsamic vinegar
2/3 cup olive oil.
You can add more oil/vinegar to your tastes!!! it's SOOO yummy!! Perfect for marinades or salads!!
Monday, April 21, 2008
Monday, March 03, 2008
Slow Cooker Lasagna
This recipe was adapted from the awesome family recipe.
SLOW COOKER LASAGNA
2 pounds ground turkey
10 oz frozen spinach, thawed and drained
2 small zucchini
2 (28oz.) jar spaghetti sauce
16 whole-wheat lasagna noodles
1 (24 oz) low-fat cottage cheese
2 t. dried Italian seasoning
2/3 cups water
2 (4oz.) cans of mushrooms
2 cups shredded part-skim mozzarella cheese
Cook turkey and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce, zucchini, spinach, mushrooms, seasoned meat and water in pan, cook about ½ hour (I did this the day before). Layer thinly in bottom of lightly greased 5-quart electric slow cooker: uncooked lasagna noodles, sauce mixture, cottage cheese & mozzarella cheese. Repeat for each layer (approx 4 total layers). Cover & cook on high setting for 1 hour; reduce heat & cook on low setting for 5 hours. Can do ahead and store in fridge!! Yields 8 Servings (I have the very large rival crock pot, it was pretty full)
My daughter said this was SOO yummy!! I thought so too!!
This recipe was adapted from the awesome family recipe.
SLOW COOKER LASAGNA
2 pounds ground turkey
10 oz frozen spinach, thawed and drained
2 small zucchini
2 (28oz.) jar spaghetti sauce
16 whole-wheat lasagna noodles
1 (24 oz) low-fat cottage cheese
2 t. dried Italian seasoning
2/3 cups water
2 (4oz.) cans of mushrooms
2 cups shredded part-skim mozzarella cheese
Cook turkey and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce, zucchini, spinach, mushrooms, seasoned meat and water in pan, cook about ½ hour (I did this the day before). Layer thinly in bottom of lightly greased 5-quart electric slow cooker: uncooked lasagna noodles, sauce mixture, cottage cheese & mozzarella cheese. Repeat for each layer (approx 4 total layers). Cover & cook on high setting for 1 hour; reduce heat & cook on low setting for 5 hours. Can do ahead and store in fridge!! Yields 8 Servings (I have the very large rival crock pot, it was pretty full)
My daughter said this was SOO yummy!! I thought so too!!
Monday, February 25, 2008
I'm always cooking for a meal for us, or for someone else. A couple who are leaders at Alive had a baby, so her core group and a few other leaders made food for them and also a wonderful lady in our Women's Ministry had surgery and we made food for her and her hubby!
Here's the chicken recipe! It can be frozen so if they get a lot of meals, they can thaw when they are ready. Please note, all ingredients are to be used as a "guideline" I don't follow directions well :) Recipe adapted from here. We baked it before we gave it to them. Make sure when you are making meals for people, you put the directions of what they need to do on the packages :)
Parsley Parmesan Chicken
1/4 C. Italian salad dressing
2-3 lbs. boneless skinless chicken breasts
1/2 C. grated parmesan cheese
1/3 C. dry bread crumbs
2 T. parsley flakes
1/2 t. paprika
1/2 t. salt
1/4 t. pepper
Containers:
1-gallon freezer bags for chicken, quart freezer bags for crumbs.
Assembly Directions:
To Pre-Bake on Cooking Day: Pour salad dressing in a large bowl. Add the chicken parts to the dressing, coating well. Cover and chill about 4 hours, or overnight. Turn chicken in the dressing occasionally.
Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl. Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x 13 baking pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350º for 1 hour, or until thickest piece is done.
To Bake on Serving Day: Pour chicken parts and salad dressing into a freezer bag. Combine the parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper and pour into a quart-sized freezer bag. Attach to the bag of chicken or put both bags into a larger freezer bag.
Freezing and Cooking Directions:
Pre-Baked Chicken:
Remove from oven and cool. Put baked chicken pieces into a freezer bag or rigid freezer container. Label and freeze.
To serve, place chicken in a 9x13 baking dish or pan. Warm in 400º oven for 10 minutes or until warmed through.
Non-Baked Chicken:
Seal, label, and freeze. To serve, thaw marinated chicken and crumb mixture. Roll chicken one piece at a time in the crumbs, or shake in a bag, then place chicken in a greased 9x13 pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350º for 1 hour or until thickest piece is done
Here's the chicken recipe! It can be frozen so if they get a lot of meals, they can thaw when they are ready. Please note, all ingredients are to be used as a "guideline" I don't follow directions well :) Recipe adapted from here. We baked it before we gave it to them. Make sure when you are making meals for people, you put the directions of what they need to do on the packages :)
Parsley Parmesan Chicken
1/4 C. Italian salad dressing
2-3 lbs. boneless skinless chicken breasts
1/2 C. grated parmesan cheese
1/3 C. dry bread crumbs
2 T. parsley flakes
1/2 t. paprika
1/2 t. salt
1/4 t. pepper
Containers:
1-gallon freezer bags for chicken, quart freezer bags for crumbs.
Assembly Directions:
To Pre-Bake on Cooking Day: Pour salad dressing in a large bowl. Add the chicken parts to the dressing, coating well. Cover and chill about 4 hours, or overnight. Turn chicken in the dressing occasionally.
Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl. Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x 13 baking pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350º for 1 hour, or until thickest piece is done.
To Bake on Serving Day: Pour chicken parts and salad dressing into a freezer bag. Combine the parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper and pour into a quart-sized freezer bag. Attach to the bag of chicken or put both bags into a larger freezer bag.
Freezing and Cooking Directions:
Pre-Baked Chicken:
Remove from oven and cool. Put baked chicken pieces into a freezer bag or rigid freezer container. Label and freeze.
To serve, place chicken in a 9x13 baking dish or pan. Warm in 400º oven for 10 minutes or until warmed through.
Non-Baked Chicken:
Seal, label, and freeze. To serve, thaw marinated chicken and crumb mixture. Roll chicken one piece at a time in the crumbs, or shake in a bag, then place chicken in a greased 9x13 pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350º for 1 hour or until thickest piece is done
Wednesday, November 21, 2007
Sweet Potato Pie
4 med sweet potatoes (or 2 gi-normous ones)
1 stick butter
1 ½ cup sugar
2 T Flour
1 ½ t baking powder
1 can sweetened condensed milk
2 eggs
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 Unbaked Pie Shells
Preheat oven to 425*. Boil the sweet potatoes with the skins on. Cook until you can poke with fork and the potatoes are tender. Dip in cool water and slide the potato skins off.
Mash the potatoes.
1 stick butter
1 ½ cup sugar
2 T Flour
1 ½ t baking powder
1 can sweetened condensed milk
2 eggs
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 Unbaked Pie Shells
Preheat oven to 425*. Boil the sweet potatoes with the skins on. Cook until you can poke with fork and the potatoes are tender. Dip in cool water and slide the potato skins off.
Mash the potatoes.
Add in butter and sugar. Mix well. Add flour, baking powder, sweetened condensed milk, nutmeg, cinnamon, extract. Mix well. Add eggs but make sure sweet potato mixture is not too hot or you will have scrambled eggs with your potatoes (gross!)
Pour mixture into 2 pie shells. Bake 35 minutes. Let stand until center is set.Enjoy
I made this recipe because I was making a basket for someone for Thanksgiving and I know he liked Sweet Potato Pie. It was a simple recipe and YUMMO! It makes two pies so you can be generous to two people or SUPER generous to one. Or you can be generous to one, and eat the other yourself.
The second pie I brought to Alive. Katie said to me the next day "I don't even like pumpkin pie, but I really liked yours", my reply "well, that's because it was sweet potato pie" and we laughed like old friends. HA!
Wednesday, October 10, 2007
Praline Pumpkin Cake
1 sprays cooking spray
15 oz canned pumpkin
12 oz fat-free evaporated milk
1/4 cup fat-free egg substitute
1/2 cup sugar
4 tsp pumpkin pie spice
18 1/4 oz unprepared white cake mix, 1 package
1/2 cup pecan halves, chopped
1/4 cup reduced-calorie margarine, melted
Instructions
Preheat oven to 350°F. Coat bottom and sides of a 13 x 9 x 2-inch baking pan with cooking spray.
Stir pumpkin, milk, egg substitute, sugar and pumpkin pie spice together in a medium bowl until smooth; pour into pan. Sprinkle dry cake mix over pumpkin mixture and gently press it into pumpkin mixture to moisten. Sprinkle cake with pecans and then drizzle margarine evenly over top.
Bake, uncovered, until knife inserted in center of cake comes out clean, about 50 to 60 minutes. Cool completely before slicing into 16 pieces.
POINTS® Value: 5
Servings: 16
1 sprays cooking spray
15 oz canned pumpkin
12 oz fat-free evaporated milk
1/4 cup fat-free egg substitute
1/2 cup sugar
4 tsp pumpkin pie spice
18 1/4 oz unprepared white cake mix, 1 package
1/2 cup pecan halves, chopped
1/4 cup reduced-calorie margarine, melted
Instructions
Preheat oven to 350°F. Coat bottom and sides of a 13 x 9 x 2-inch baking pan with cooking spray.
Stir pumpkin, milk, egg substitute, sugar and pumpkin pie spice together in a medium bowl until smooth; pour into pan. Sprinkle dry cake mix over pumpkin mixture and gently press it into pumpkin mixture to moisten. Sprinkle cake with pecans and then drizzle margarine evenly over top.
Bake, uncovered, until knife inserted in center of cake comes out clean, about 50 to 60 minutes. Cool completely before slicing into 16 pieces.
POINTS® Value: 5
Servings: 16
Friday, August 31, 2007
French Toast Apple Casserole
INGREDIENTS
3/4 cup butter, melted
1 cup brown sugar
1 teaspoon ground cinnamon
1 (21 ounce) can1 apple pie filling
20 slices white bread
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 cup maple syrup
DIRECTIONS
Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.
Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Cut the bread in cubs, mix eggs, milk, vanila, maple syrup together. Mix in bread. Pour on top of apple pie filling. Cover the pan with aluminum foil and refrigerate overnight. (but if you forget, it works if it sits for like an hour...shhhh...)
In the morning, preheat oven to 350 degrees F (175 degrees C).
Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. Invert the pan onto a serving tray or baking sheet so the apple filling is on top (I didn't do this part, I served it right out of the dish!!). Serve hot
INGREDIENTS
3/4 cup butter, melted
1 cup brown sugar
1 teaspoon ground cinnamon
1 (21 ounce) can1 apple pie filling
20 slices white bread
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 cup maple syrup
DIRECTIONS
Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.
Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Cut the bread in cubs, mix eggs, milk, vanila, maple syrup together. Mix in bread. Pour on top of apple pie filling. Cover the pan with aluminum foil and refrigerate overnight. (but if you forget, it works if it sits for like an hour...shhhh...)
In the morning, preheat oven to 350 degrees F (175 degrees C).
Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. Invert the pan onto a serving tray or baking sheet so the apple filling is on top (I didn't do this part, I served it right out of the dish!!). Serve hot
Breakfast Casserole
INGREDIENTS
1 pound pork sausage
6 (1 ounce) slices bread, cubed
2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground dry mustard
DIRECTIONS
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
INGREDIENTS
1 pound pork sausage
6 (1 ounce) slices bread, cubed
2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground dry mustard
DIRECTIONS
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Peanut Butter Chocolate Chip Cookies!!
INGREDIENTS
· 1 cup butter, softened
· 1 1/2 cups packed brown sugar
· 2 eggs
· 1 cup peanut butter
· 1 teaspoon vanilla extract
· 2 3/4 cups all-purpose flour
· 1/4 cup cornstarch
· 3/4 teaspoon salt
· 1 teaspoon baking soda
· 1/2 teaspoon baking powder
· 1 cup semisweet chocolate chips
DIRECTIONS
1. Preheat oven to 350 degrees F
2. Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
3. Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
4. Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
5. Bake for 10 minutes.
INGREDIENTS
· 1 cup butter, softened
· 1 1/2 cups packed brown sugar
· 2 eggs
· 1 cup peanut butter
· 1 teaspoon vanilla extract
· 2 3/4 cups all-purpose flour
· 1/4 cup cornstarch
· 3/4 teaspoon salt
· 1 teaspoon baking soda
· 1/2 teaspoon baking powder
· 1 cup semisweet chocolate chips
DIRECTIONS
1. Preheat oven to 350 degrees F
2. Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
3. Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
4. Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
5. Bake for 10 minutes.
Wednesday, August 01, 2007
Baked Chicken
INGREDIENTS
1/2 cup cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 (3 1/2) pound broiler-fryer chicken, cut up
1/2 cup milk
1/3 cup butter or margarine, melted
DIRECTIONS
Combine the first six ingredients. Dip chicken in milk, then roll in the cornmeal mixture. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Drizzle with butter. Bake, uncovered, at 375 degrees F for 50-55 minutes or until juices run clear.
INGREDIENTS
1/2 cup cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 (3 1/2) pound broiler-fryer chicken, cut up
1/2 cup milk
1/3 cup butter or margarine, melted
DIRECTIONS
Combine the first six ingredients. Dip chicken in milk, then roll in the cornmeal mixture. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Drizzle with butter. Bake, uncovered, at 375 degrees F for 50-55 minutes or until juices run clear.
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