Spinach Chicken Bake
I made this last night, but I strayed a LOT from the recipe for reason such as time, personal tastes, and, well, mainly time. I will make my changes in parenthesis out to the side. It was delish! I loved it. Little Man couldn't wait for it, so he ended up having a grilled cheese. No, I didn't burn the grilled cheese this time for all of you who are wondering.
My suggestion to you is to make sure to have some crackers on hand to dip the spinach/cheese mixture. Delish. I will def be making this again.
2 cups diced boneless skinless chicken breast (I used three large chicken breasts.)
1 10 oz package of frozen spinach
1/2 cup of Fat Free Sour Cream (I used about 1/4 cup)
1/2 cup Light Mayo (I used about 1/4 cup)
1/4 Mozzarella low moisture part skim cheese <span style="font-weight:bold;">(I used 3/4 cup)
1 cup Parmesean Cheese (I used less than this. Somewhere between 1/2 to 3/4 cup I would say. I would rather have more Mozz cheese than Parmesean)
2 tsp garlic powder
Directions
Season chicken breast the way you would like and cook as you normally would. I usually season mine with some Mrs. Dash and a little garlic powder, then bake it with tin foil over it for 30 minutes, then 10 minutes without tin foil. (I cut mine into chunks and cooked them in a skillet.)
When chicken is done, you can start the cheese mixture. Mix sour cream, parmesean cheese, light mayo, mozzarella, and garlic powder in medium bowl.
Once chicken is cool enough to handle, cut into small pieces (2 cups worth) then pour into medium bowl. Drain 10 oz package of frozen spinach, then add to chicken and mix together.
Once spinach and chicken is mixed well add HALF the cheese mixture. Mix well. Then pour the chicken, spinach mixture into round pan or dish and pack down. Take remaining mixture and spread over the top.
Place in oven for 45 minutes at 350 degree's.
(I mixed the spinach and all other ingredients, except chicken together. Then, I put that in a PAMed 8x8 pan. Put the chicken on top. Sprinkled the chicken with some parm/mozz mixture. Tossed it in the oven for about 15 minutes. )
You can see I strayed from the recipe, but I loved it. Enjoy! Even my husband ate some this morning when he got off work and say it was pretty good. Now *that's* impressive.
Tuesday, November 11, 2008
Monday, November 10, 2008
Corn Bread
My husband insisted on making ham and beans in the crock pot this weekend. He also insisted on having corn bread with it. Grrr.
I was already buying some yellow corn meal for another recipe I found on sparkrecipes.com. I figured I could try my hand at making homemade corn bread.
Here was the recipe I found. I turned out awesome. The only thing different I did was to make it in a muffin pan instead of a cake pan. I didn't use liners, just sprayed it.
Little Man was in love with these.
Corn Bread
1 cup all purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 tsp salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup veggie oil
1. Preheat oven to 400 F. Spray or lightly grease a 9 inch round cake pan.
2. In large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in pre-heated oven for 20 to 25 minutes, or until a toothpick inserted into center of loaf comes out clean.
Don't mind my paper towel in the back ground. I just had to take a picture to show you how delish they looked.
I might be able to capture the deliciousness of the corn bread if I had a pretty shiney new camera.
Think my pennies, nickels, dimes, and quarters will add up very fast for that? Hmpf. I doubt it too.
I was already buying some yellow corn meal for another recipe I found on sparkrecipes.com. I figured I could try my hand at making homemade corn bread.
Here was the recipe I found. I turned out awesome. The only thing different I did was to make it in a muffin pan instead of a cake pan. I didn't use liners, just sprayed it.
Little Man was in love with these.
Corn Bread
1 cup all purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 tsp salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup veggie oil
1. Preheat oven to 400 F. Spray or lightly grease a 9 inch round cake pan.
2. In large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in pre-heated oven for 20 to 25 minutes, or until a toothpick inserted into center of loaf comes out clean.
Don't mind my paper towel in the back ground. I just had to take a picture to show you how delish they looked.
I might be able to capture the deliciousness of the corn bread if I had a pretty shiney new camera.
Think my pennies, nickels, dimes, and quarters will add up very fast for that? Hmpf. I doubt it too.
Friday, November 7, 2008
Pasta Fagioli
Pasta Fagioli
1 pound ground beef
2 Tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
4 large stalks celery, thinly sliced
28 oz can diced tomatoes
1/2 - 1 tsp crushed red pepper
1 can red kidney beans, drained and rinsed
1 can cannelini beans, drained and rinsed
64 oz low-sodium beef broth
16 oz tomato sauce
2 Tbsp dried parsley
1/2 tsp dried basil
1/4 tsp dried oregano
kosher salt & pepper, to taste
6 oz small dry pasta of choice
In a large stockpot over medium high heat, brown the ground beef, crumbling it as it cooks. Once brown, remove beef from pot with a slotted spoon and discard any grease that remains in the pot.
Add 2 tablespoons of olive oil to the same pot and add the onion, garlic, and celery, and saute over medium heat until vegetables are soft.. Add ground beef back to the pot, add undrained can of diced tomatoes, and crushed red pepper. Simmer for 10-15 minutes.
Add the beans, beef broth, tomato sauce and all of the remaining seasonings. Stir well. Turn the heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes. Add pasta and continue to simmer on low for another 30 minutes. Serve hot.
1 pound ground beef
2 Tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
4 large stalks celery, thinly sliced
28 oz can diced tomatoes
1/2 - 1 tsp crushed red pepper
1 can red kidney beans, drained and rinsed
1 can cannelini beans, drained and rinsed
64 oz low-sodium beef broth
16 oz tomato sauce
2 Tbsp dried parsley
1/2 tsp dried basil
1/4 tsp dried oregano
kosher salt & pepper, to taste
6 oz small dry pasta of choice
In a large stockpot over medium high heat, brown the ground beef, crumbling it as it cooks. Once brown, remove beef from pot with a slotted spoon and discard any grease that remains in the pot.
Add 2 tablespoons of olive oil to the same pot and add the onion, garlic, and celery, and saute over medium heat until vegetables are soft.. Add ground beef back to the pot, add undrained can of diced tomatoes, and crushed red pepper. Simmer for 10-15 minutes.
Add the beans, beef broth, tomato sauce and all of the remaining seasonings. Stir well. Turn the heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes. Add pasta and continue to simmer on low for another 30 minutes. Serve hot.
Jacci's Banana Bread
1 3/4 cup all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe banana
1/3 cup butter (or margarine)
2 tablespoons milk
2 eggs
1/4 cup chopped nuts (optional-- I leave them out)
In a large mixer bowl, combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed banana, butter, and milk. Beat with an electric mixer on low speed until blended, then on high speed for 2 minutes. (I never use an electric mixer--I just do it by hand.) Add eggs and remaining flour, beat till blended. Stir in nuts.
Pour batter into greased 8x4x2-inch loaf pan. Bake in a 350 degree ovan for 55 to 60 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on wire rack. Remove from the pan. Cool thoroughly on a wire rack.
** I have recently started making my banana bread in a bundt cake pan, or an angel food cake pan. When I make it in a loaf pan, it comes out burnt on top but mushy on the bottom. When I switched pans it cooks awesome! Even!
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe banana
1/3 cup butter (or margarine)
2 tablespoons milk
2 eggs
1/4 cup chopped nuts (optional-- I leave them out)
In a large mixer bowl, combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed banana, butter, and milk. Beat with an electric mixer on low speed until blended, then on high speed for 2 minutes. (I never use an electric mixer--I just do it by hand.) Add eggs and remaining flour, beat till blended. Stir in nuts.
Pour batter into greased 8x4x2-inch loaf pan. Bake in a 350 degree ovan for 55 to 60 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on wire rack. Remove from the pan. Cool thoroughly on a wire rack.
** I have recently started making my banana bread in a bundt cake pan, or an angel food cake pan. When I make it in a loaf pan, it comes out burnt on top but mushy on the bottom. When I switched pans it cooks awesome! Even!
Chocolate Chip Cookie Dough Dip
I tried this one for my mother-in-law's birthday party. It was pretty tasty, but it is really rich.
I will def make it again if I need something to take to a party or something of the like.
Chocolate Chip Cookie Dough Dip
One 8oz package of cream cheese - softened. ( I use fat free or 1/3 less fat)
One Stick of butter (1/2 cup) no substitution - softened.
1/4 tsp vanilla
Beat until fluffy
Then add:
3/4 c powdered sugar
2 Tbsp brown sugar
Add gradually and Mix until blended
Then add
3/4 to 1 cup of mini chocolate chips
1/3 cup finely crushed cookie, I like to use the cookie parts of the oreo's.
Stir.
Cover and refridgerate for 2 hours.
Optional - wrap in plastic wrap to shape into a ball; refridergate for one addiontal hour. I tend to skip this part and just serve as a dip.
Serve with graham crackers or vanilla wafers. Regular or chocolate sticks are good too!
I will def make it again if I need something to take to a party or something of the like.
Chocolate Chip Cookie Dough Dip
One 8oz package of cream cheese - softened. ( I use fat free or 1/3 less fat)
One Stick of butter (1/2 cup) no substitution - softened.
1/4 tsp vanilla
Beat until fluffy
Then add:
3/4 c powdered sugar
2 Tbsp brown sugar
Add gradually and Mix until blended
Then add
3/4 to 1 cup of mini chocolate chips
1/3 cup finely crushed cookie, I like to use the cookie parts of the oreo's.
Stir.
Cover and refridgerate for 2 hours.
Optional - wrap in plastic wrap to shape into a ball; refridergate for one addiontal hour. I tend to skip this part and just serve as a dip.
Serve with graham crackers or vanilla wafers. Regular or chocolate sticks are good too!
Slow cooker French Dip
Slow Cooker French Dip
* 4 pounds rump roast (I prefer to use sirloin tip roast)
* 1 (10.5 ounce) can Campbells Beef Consumme
* 1 (10.5 ounce) can Campbells French onion soup
* 1 (12 fluid ounce) can or bottle beer (I shiner bock)
* 6 French rolls
* 2 tablespoons butter
* 6 slices Provolone cheese
DIRECTIONS
1. Trim excess fat from the rump roast, and place in a slow cooker. Add the soups and beer. Cook on Low setting for 7 hours.
2. Slice meat on the diagonal and place back into the juice. Meanwhile...
3. Preheat oven to 350 degrees F (175 degrees C).
4. Split French rolls, and spread with butter. Bake until toasted, then top with cheese until melted.
5. Place meat on the rolls. Serve the sauce for dipping.
* 4 pounds rump roast (I prefer to use sirloin tip roast)
* 1 (10.5 ounce) can Campbells Beef Consumme
* 1 (10.5 ounce) can Campbells French onion soup
* 1 (12 fluid ounce) can or bottle beer (I shiner bock)
* 6 French rolls
* 2 tablespoons butter
* 6 slices Provolone cheese
DIRECTIONS
1. Trim excess fat from the rump roast, and place in a slow cooker. Add the soups and beer. Cook on Low setting for 7 hours.
2. Slice meat on the diagonal and place back into the juice. Meanwhile...
3. Preheat oven to 350 degrees F (175 degrees C).
4. Split French rolls, and spread with butter. Bake until toasted, then top with cheese until melted.
5. Place meat on the rolls. Serve the sauce for dipping.
Taco Ring
Taco Ring
1 lb ground beef
Package taco seasoning mix
2 refrigerated crescent rolls packages
Optional Toppings:
Shredded lettuce
Sour Cream
chopped tomato
Chopped onion
Pitted Rip black olives
Shredded cheese
Directions:
Preheat oven 375.
Cook and drain ground beef, stir in taco seasoning and water.
Unroll crescent dough. Separate into triangles. Arrange triangles in a circle with wide ends overlapping in center and points toward the outside.
Scoop meat mixture evenly on widest end of each triangle. Tuck the "point" of the triangle under the wide end.--all the way around. (filling won't be completely covered.) Bake 20-25 minutes or until golden brown.
Add your desired toppings to the top of the ring & enjoy!
(Thanks, D!) I like to make this on my pizza baking stone. Delish.
1 lb ground beef
Package taco seasoning mix
2 refrigerated crescent rolls packages
Optional Toppings:
Shredded lettuce
Sour Cream
chopped tomato
Chopped onion
Pitted Rip black olives
Shredded cheese
Directions:
Preheat oven 375.
Cook and drain ground beef, stir in taco seasoning and water.
Unroll crescent dough. Separate into triangles. Arrange triangles in a circle with wide ends overlapping in center and points toward the outside.
Scoop meat mixture evenly on widest end of each triangle. Tuck the "point" of the triangle under the wide end.--all the way around. (filling won't be completely covered.) Bake 20-25 minutes or until golden brown.
Add your desired toppings to the top of the ring & enjoy!
(Thanks, D!) I like to make this on my pizza baking stone. Delish.
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