Wednesday, July 30, 2008
We were going to make grilled pizza but since the rain just won't stay away today we decided to make pizza in the oven. Brad had choice between Buffalo Chick pizza or Pepperoni and Sausage. This is what he Chose. He said this was the best pizza ever. It wasn't too spicey b/c i didn't put extra sauce onto the pizza I Think next time i will put a little more hot sauce on his side.
Be careful not to put too much hot sauce or it will be greasy and runny.
Original Recipe had scallions and no veggies.
I got this idea from Oct11 on the nest, I dont believe she has the recipe on her blog, but with a little modification This is what i came up with.
1 ball pizza dough
1/2C-1C Louisana Hot Sauce
1 Tbsp Butter
1 Pkg Mozerella Cheese
1 jar Marias Blue Cheese Dressing (in frig section)
Cook Chicken in Hot Sauce I would say i used about a 1/2C no more than 1C. and 1 Tbsp Butter.
While chicken is cooking, Wash and cut up veggies.
Place Dough onto pan and spread out. Put 1/2 of Moz cheese on top of dough, Put Blue Cheese Dressing ontop of Moz cheese. I just put dollops all around the crust. I used almost the whole container of dressing. Put Veggies ontop of Blue Cheese. Sprinkle Cooked Chicken ontop of the Veggies. Top of With remainder of Cheese.
Bake in oven on 450* until Cheese golden. Enjoy!
I got my new cooking light magazine in the mail the other day and right on the cover this delious looking recipe. I have to say their picture looked much better than mine but it was good..Does it really matter what it looks like if it tastes good?
I didnt have a 10 inch pan so i had to use my 12 inch pan. I'm not sure if that was a problem or not. it was very fluffy pancake but tastey. Brad said it would make a good dessert too.
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/2 teaspoon baking powder
1 tablespoon granulated sugar
1/8 teaspoon salt (i omitted)
1/8 teaspoon grated whole nutmeg
1 cup egg substitute (I didn't have any egg substitute, so i use 3 reg eggs, this might have caused a problem, i will try it next time with the substitute and see if it comes out different)
1 cup fat-free milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
Cooking spray 1/2 cup granulated sugar, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon grated whole nutmeg
1 cup thinly sliced Granny Smith apple
Remaining ingredient: 1 tablespoon powdered sugar
1. To prepare batter, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and 1/8 teaspoon nutmeg in a medium bowl, stirring with a whisk. Combine egg substitute, milk, butter, and vanilla in a small bowl, stirring with a whisk. Add egg substitute mixture to flour mixture, stirring with a whisk. Let stand 30 minutes.
2. Preheat oven to 425°.
3. To prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine 1/4 cup granulated sugar, cinnamon, and 1/2 teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in an even spokelike layer in pan. Sprinkle apple with remaining 1/4 cup granulated sugar. Cook over medium heat 8 minutes or until mixture bubbles. Slowly pour batter over apple mixture.
4. Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top. Cut into 6 wedges; serve immediately.
6 servings (serving size: 1 wedge)
CALORIES 173(28% from fat); FAT 5.4g (sat 2.8g,mono 1.4g,poly 0.9g); IRON 1.5mg; CHOLESTEROL 11mg; CALCIUM 101mg; CARBOHYDRATE 23.2g; SODIUM 213mg; PROTEIN 7.7g; FIBER 0.9g
Total Time:30 min
Makes:8 servings, one half molten cake each
4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
1 ny steak or steak of choice
I put a little black pepper on both sides and just grilled.
Once cooked cut into pieces and serve with Steak sauce. I have to say I'm in love with the cracked peppercorn A-1 sauce.
2 cups all-purpose baking mix
Bake at 450° for 8 to 10 minutes.
Stir together butter and garlic powder; brush over warm biscuits.
Makes 10 to 12 biscuits
8 orange slices
4 (5-ounce) lobster tails
2 tablespoons butter, cut into small pieces
1/4 cup chopped fennel fronds
3/4 cup dry Champagne or sparkling wine (You can also use Ginger Ale, or Sparkling white grape juice, I forgot to put this on after cooking, and it still tasted great)
1/4 teaspoon kosher salt
Preheat oven to 425°.
Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart.
Cut out the heart, and open.
Layer 2 orange slices, 1 lobster tail, 1 1/2 teaspoons butter, and 1 tablespoon fennel fronds near the fold of each piece of parchment.
Spoon 3 tablespoons Champagne over each serving.
Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. (i had a lot of trouble getting this little packets to fold up nice and stay)
Bake at 425° for 12 minutes.
Remove from oven; let stand 5 minutes. Carefully open packets. Remove meat from lobster tails; coarsely chop. Return meat to lobster tail shell; place on plate. Drizzle 1 packet of juices over serving; repeat with remaining 3 lobster tails and 3 packets. Sprinkle evenly with salt.
CALORIES 290(26% from fat); FAT 8.5g (sat 4g,mono 2g,poly 1.3g); IRON 2.1mg; CHOLESTEROL 143mg; CALCIUM 105mg; CARBOHYDRATE 8.8g; SODIUM 480mg; PROTEIN 37.8g; FIBER 0.8g
Laura Martin ,
Cooking Light, APRIL 2007
Brad picked up some 9 grain, Italian Sub Rolls from the bakery at the grocery store.
1 box Aidells meatballs
1 small can no-salt added tomato sauce
Sub toppings as desired, green peppers
2 Slices Swiss Cheese
Warm up meatballs in a fry pan on med heat, Add tomato sauce and a little oregano and basil to the sauce. IF you like a lot of sauce on your sub use 2 CANS tomato sauce
Once meatballs are heated thru place onto sub bread, and place cheese on sandwhich, add toppings. I just had green peppers on mine.
Heat oven to 450*
2 Med Potatos, Washed and scrubbed well
2-3 Tbsp EVOO
Seasonings of choice
Wash potatos, and cut into wedges.
Put potato wedges into ziploc bag, put EVOO into the bag and add seasonings (I used oregano and basil this time) shake well.
Place on Cookie Sheet, BE SURE TO SPRAY PAN
Cook until FF are lightly brown.
3/4 cup chopped onion
1/2 cup chopped green bell pepper
3/4 pound ground round (I used Ground Turkey)
2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon prepared mustard
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
12 (1 1/2-ounce) rolls, split
Heat a large nonstick skillet over medium heat. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally. Spoon 1/4 cup beef mixture over bottom half of each bun. Cover with top halves.
12 servings (serving size: 1 sandwich)
CALORIES 202(27% from fat); FAT 6.2g (sat 2g,mono 2.9g,poly 0.7g); IRON 2.6mg; CHOLESTEROL 19mg; CALCIUM 68mg; CARBOHYDRATE 27g; SODIUM 392mg; PROTEIN 10.2g; FIBER 2.5g
1/2 lb Ground Turkey
FF Refried Beans
Green Peppers Chopped
Red Onion Chopped
Jalapenos (for Brad's Half)
Take small Cook Sheet Spray with Cooking Spray
Lay Tortillas on pan
Top with Ground turkey, Refried Beans, Veggies of Choice and Cheese on top.
Place in oven at 400* until cheese melted
Serve with Sour Cream, and Salsa
1/2 lb ground turkey
3 eggs beaten
Green pepper, Chopped
Red onion, Chopped
Cook turkey with the green pepper, and red onion. Add in black beans to warm them when meat is almost cooked, add in eggs too.
When finished warm up shells for a minute and put mix into tortilla shells. Add Salsa if desired.
Tuesday, July 15, 2008
We had it with Brown Rice and some Cooked Stir Fry Veggies, with a Homemade Crab Rangoon Side. Sure was Tastey, and Fulling, lots left over for lunch tomorrow.
2 lbs boneless chicken breasts, cut into bite size pieces (I only used 2 Chicken Breasts)
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup (I used no salt added)
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce (I used low sodium)
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Add remaining ingredients, heating over medium heat until well mixed and dissolved.Add chicken and bring to a hard boil.Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.
2 tablespoons fat-free milk (Used Soy Milk)
Heat oil in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
While fish cooks, combine vinegar and next 4 ingredients (vinegar through pepper) in a medium bowl. Add broccoli coleslaw; toss well to coat. Spoon 1/2 cup slaw mixture onto bottom half of each roll. Arrange fish evenly over each serving, and top with top halves of rolls.
CALORIES 442(30% from fat); FAT 14.7g (sat 3.2g,mono 6.4g,poly 3.8g); IRON 3.6mg; CHOLESTEROL 54mg; CALCIUM 144mg; CARBOHYDRATE 50.2g; SODIUM 818mg; PROTEIN 26g; FIBER 3.4g
Another Crockpot Recipe for Brad to make on a long day of working. This Dish Turned out a little Salty tasting, but was still very good.
Prep Time:10 min
Start to Finish:8 hr 10 min
1/2 pound beef stew meat
1/4 cup chopped onion
1 can (10 3/4 ounces) condensed cream of golden mushroom soup (Used reduced Fat & salt Cream of Mushroom Soup)
1 jar (2 1/2 ounces) Green Giant® sliced mushrooms, drained (used Fresh Mushrooms)
1/8 teaspoon pepper
1/2 cup sour cream (used Fat Free)
1 1/2 cups hot cooked noodles or rice (Served over Whole Wheat Egg Noodles)
1. In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. Stir sour cream into beef mixture. Serve over noodles.
1 Serving: Calories 690 (Calories from Fat 390); Total Fat 43g (Saturated Fat 18g, Trans Fat 1 1/2g); Cholesterol 150mg; Sodium 1480mg; Total Carbohydrate 47g (Dietary Fiber 3g, Sugars 6g); Protein 30g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 15%; Iron 25% Exchanges: 2 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat; 5 1/2 Fat Carbohydrate Choices: 3 *Percent Daily Values are based on a 2,000 calorie diet.
I tried to make my own biscuits to go with this recipe to try and cut some of the salt out of it, as they didn't turn out the greatest, maybe then will turn out better next time. But it was still very good and so simple to make.
Prep Time:10 min
Start to Finish:10 hr 25 min
Makes:8 servings (3/4 cup each
1 1/4 pounds boneless skinless chicken thighs
1 tablespoon instant chopped onion
1 dried bay leaf
1/4 teaspoon pepper
1 jar (18 oz) chicken gravy
2 medium celery stalks, cut into 1/2-inch slices
2 1/4 cups Original Bisquick® mix
2/3 cup milk
1 bag (1 lb) Green Giant® frozen mixed vegetables
1. Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
2. Cover and cook on Low heat setting 8 to 10 hours.
3. About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
4. Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf.
5. For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
High Altitude (3500-6500 ft): Thaw frozen vegetables before adding to slow cooker.
1 Serving: Calories 335 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 4 g); Cholesterol 45 mg; Sodium 940 mg; Total Carbohydrate 29 g (Dietary Fiber 3 g); Protein 21 g Percent Daily Value*: Vitamin A 42 %; Vitamin C 16 %; Calcium 14 %; Iron 16 % Exchanges: 2 Starch; 2 Lean Meat; 1 1/2 Fat *Percent Daily Values are based on a 2,000 calorie diet.
Source Taste of Home Magazine April & May 2008
Downsized Main Dishes
3 Lasagna Noodles (I used 4 noodles)
3/4C Ricotta Cheese (Didn't have any Ricotta so i used Cottage cheese)
1/2t minced chives
1/2t dried oregano
1/2t dried basil
24 slices pepperoni (I used Turkeyroni)
3 slices Swiss Cheese
1C Meatless Spaghetti Sauce (I used meat sauce that i had made)
1/2C shreded Parmesan cheese
I also put some spinach leaves in mine
Cook noodles according to package directions; drain.
Combine ricotta cheese, chives, oregano, and basil; Spread 1/4 C over each noodle to within 1/2 in of edges. Top with pepperoni and Swiss Cheese, (and spinach if you desire) Carefully roll up.
Place Seam down in a greased shallow 1 qt baking dish; Top with spaghetti Sauce. Cover and bake at 350* for 20-25 minutes or until Bubbly.
Uncover sprinkle with parmesan cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.
Source Taste of Home Magazine April & May 2008
Money saving main dishes, at 85 cents/serving.
3/4C powdered non dairy creamer
1 3/4C water
2T dried minced onion (I used real onion)
6 lrg potatoes, peeled and thinly sliced (I didn't peel the potatoes just washed well and sliced)
2C diced fully cooked ham
1C shredded chedder Cheese
we also added 1 pkg steam fresh frozen broccoli.
In small bowl combine creamer and water until smooth. In a small saucepan, melt butter. Stir in the flour onion, salt and paprika until smooth, gradually add creamer mixture. Bring to a boil, cook and stir for 1-2 minutes or until thickened.
In a greased shallow 2 1/2qt baking dish, combine the potatoes and ham. Pour sauce over it.
Cover and bake at 350* for 15 minutes. Uncover, bake 40-45 minutes longeror until potatoes are tender. Sprinkle with cheese bake for 5-10 minutes or until edges are bubbly and cheese is melted.
Tuesday, July 8, 2008
I made the peanut butter delight
1 cup white or whole wheat flour (I used WWF)
1 tsp baking soda
1/4 cup peanut butter Reduced Fat!
1/4 cup vegetable oil (I used Canola Oil)
1 cup shredded carrots
1 tsp vanilla
1/3 cup honey
Preheat oven to 350°F (180°C)Mix together flour and baking soda. Add remaining ingredients and mix well. Pour into a ring mold sprayed with a nonstick spray for 40 minutes. Frost this cake with low fat cottage cheese and decorate with carrot pieces. Store in refrigerator.
I used the ice cream recipe below to make frosting, I just placed it in the freezer for a short time to thicken it up and then frosted the top of the cupcakes, they dogs go crazy over them.
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt (I omitted)
1/8 teaspoon ground red pepper
2 large egg whites, lightly beaten
1 1/2 cups coarsely crushed cornflakes
1 pound chicken breasts, cut into 1/2-inch-thick strips
1/3 cup hot sauce (such as Crystal), I used budweiser wing sauce
1 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon Worcestershire sauce
1 tablespoon butter
1/2 cup fat-free ranch dressing
4 celery stalks, cut into 1/4 x 3-inch sticks
4 carrots, cut into 1/4 x 3-inch sticks
Preheat oven to 400°.
Combine first 6 ingredients in a shallow dish, stirring with a whisk.
Place egg whites in a shallow dish.
Place cornflakes in a shallow dish.
Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes.
Place on a baking sheet coated with cooking spray.
Repeat procedure with remaining chicken strips, flour mixture, egg whites, and cornflakes.
Lightly coat chicken strips with cooking spray.
Bake at 400° for 10 minutes or until done, turning once.
Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken. Serve with ranch dressing, celery, and carrots.
Since Brad loves spicey things and i like them a little more mild, i thought i would give these a try. They turned out really good, make a good weekend lunch, We had ours with some homemade French Fries
Filling: 6 cups (1/2-inch) slices rhubarb (about 2 pounds) 2 1/2 cups halved strawberries 3/4 cup granulated sugar 3 tablespoons cornstarch 1 teaspoon grated orange rind 1/2 teaspoon ground cinnamon Cooking spray Topping: 2/3 cup all-purpose flour (about 3 ounces) 1/2 cup packed brown sugar 1/2 cup regular oats 1/4 teaspoon ground cinnamon Dash of salt 6 tablespoons chilled butter, cut into small pieces
Preparation1. Preheat oven to 375°.
2. To prepare filling, combine the first 6 ingredients. Spoon into a 13 x 9–inch baking dish coated with cooking spray.
3. To prepare topping, lightly spoon flour into dry measuring cups. Combine flour and next 4 ingredients (through salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling. Bake at 375° for 30 minutes or until bubbly. Let stand 10 minutes.
CALORIES 303(28% from fat); FAT 9.3g (sat 5.5g,mono 2.4g,poly 0.6g); IRON 1.5mg; CHOLESTEROL 23mg; CALCIUM 108mg; CARBOHYDRATE 54.3g; SODIUM 89mg; PROTEIN 3.1g; FIBER 3.5g
Amber's Delectable Delights and then modified a little bit.
1/2 cup chili gravy, recipe below
6, 10" flour tortillas
2 Cups Brown Rice cooked, as box Directs
1 can black beans, rinsed and drained (I used 2 Cups black beans from the bag, and let them soak all day)
1 cup Colby and Montery Jack Cheese
1/4 cup Fat Free sour cream
1 cup chili gravy, recipe below
1/2 cup Colby Montery Jack, and a little Chedder
1. Preheat oven to 350 degrees.
2. Line bottom of 9 x 13 pan with 1/2 cup chili gravy.
3. In a medium bowl mix shredded chicken, beans (I smashed mine a bit, I seem to have slight texture issues with whole beans), cheese, and sour cream.
4. Lay out one tortilla* and place 1/2 cup of filling mixture down the center. Fold up tortilla tucking in the ends and rolling into a cylinder. Place enchilada into pan, seam side down, and repeat process until all the filling mixture is gone.
5. Top enchiladas with chili gravy and cheese.
Cover the pan with foil and bake at 350 for 25 minutes. Remove foil and bake 5 additional minutes. Serve with a "dollop of daisy" aka sour cream. :)
Adapted from original source Homesick Texan, found on Sweet-Savory-Southern
Makes 2 cups
1/4 cup canola oil
1/4 cup flour
1/2 tsp black pepper
1/2 tsp salt (I omitted)
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred)
2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
1 pinch ground cayenne pepper
1 pinch red pepper flakes (I omitted)
2 cups chicken broth (or water)
1. Heat the oil in a skillet over medium-high heat.
2. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
3. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
4. Add chicken broth or water, mixing and stirring until the sauce thickens.
5. Turn heat to low and let sauce simmer for 15 minutes. If desired, add water to adjust the thickness.