Ingredients:
2 pounds ground beef
1 large onion, chopped
3-1/2 cups spaghetti sauce
1 package (16 ounces) spiral pasta, cooked and drained
4 cups (16 ounces) shredded part-skim mozzarella cheese
8 ounces sliced pepperoni
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.
Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top.
Cover and freeze one casserole for up to 3 months.
Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through. Yield: 2 casseroles (8-10 servings each).
In SisterSpeak, June 2013.
Tuesday, June 25, 2013
Friday, March 15, 2013
Real Traditional Irish Soda Bread
"The most basic version of Irish soda bread has only 4 ingredients, and was cooked on an open fire or a stovetop, not baked. Make your soda bread like they did in 1840, with flour, baking soda, salt, and buttermilk."
INGREDIENTS:
2 cups all-purpose flour
1 pinch salt
1 teaspoon baking soda
1 cup buttermilk
DIRECTIONS:
1. Heat a heavy skillet, griddle, or cast-iron frying pan over medium-low heat.
2. Stir the flour and salt together in a bowl, and sift in the baking soda. Make a well in the center of the flour mixture, and pour in the buttermilk. Stir the mixture quickly together into a dough, and turn out onto a floured work surface. Knead the dough a few times, just until it comes together. Gently form the dough into a flattened, round cake about 1/2 inch thick, and cut the round into quarters with a floured knife.
3. Sprinkle a little bit of flour into the bottom of the hot skillet, and cook the wedges 6 to 8 minutes per side, until golden brown.
In March 2013 bulletin
Lasagna Soup
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite-size pieces and brown for 5-6 minutes. Add onions and cook until softened, about 5-6 minutes. Add garlic, oregano and red pepper flakes. Cook for 1 minute.
Add tomato paste and stir well to incorporate. Add diced tomatoes, bay leaves and chicken stock. Stir to combine all ingredients. Bring to a boil and then reduce heat and simmer for 10 minutes.
Add uncooked pasta and cook until al dente, about 10 minutes.
Meanwhile, prepare the cheesy goodness. In a small bowl, combine the ricotta, salt, pepper, and mozzarella; stir to combine.
Add the basil and pepper to the soup; stir. To serve, place a dollop of the cheesy goodness in each soup bowl and ladle the hot soup over the cheese.
Yield: 8 servings (about 1 1/2 cups each with 2 heaping tablespoons cheesy goodness)
http://www.preventionrd.com/2012/11/lasagna-soup/
In Jan 2013 bulletin
Sunday, January 6, 2013
Chicken Pot Pie
2 C diced cooked chicken (2 chicken breasts - -I sometimes pan fry them until they are just done and sometimes boil them)
2 C diced potatoes, blanched (2 medium potatoes)
1 C carrots, blanched (2 carrots)
1 C chopped onion
1 C sweet green peas
6 T butter
6 T flour
2 C chicken broth (may use that from boiling chicken)
1 C milk
Salt, pepper, seasonings (I use about 1/2 t or more salt and 1/4 black pepper, and about 1 t chicken bouillon)
Fresh parsley, finely chopped
1 recipe Double Pie Crust
Cook chicken breasts until they are just done, then cover and set aside. Cube chicken into 1/2 inch cubes.
Place diced potatoes and carrots in boiling water and blanche vegetables until they are just beginning to soften, (about 7-8 mins). Remove and rinse in cold water. Set aside.
Melt butter in large saucepan. Saute celery and onions in butter until almost tender, (2-3 mins). Add flour and cook another 2 minutes to make a blonde roux. Add chicken broth and cook until sauce begins to thicken. Add seasonings and milk and cook until sauce again thickens.
Add potatoes, carrots, chicken and peas to sauce. Pour into a 9 inch pie crust and tover with top crust. Make slits in top crust to vent pie. Bake pie in 400 degree oven for 30-40 minutes until crust is golden brown and vegetables are tender.
Hint: The pie will taste better if you season the sauce just a little because the vegetables will balance out the flavor.
Shared in RS Program February 26, 2012.
From Esther West-Emeril Lagasse, Esther grew up and got married!
Double Pie Crust
2 C flour
2 t salt
1/2 C cold shortening
1/2 C cold butter
1/2 C ice-cold water
Cut cold shortening and butter into flour and salt until it resembles course crumbs. Add enough water until a soft dough forms. Divide dough into 2 balls and wrap each in plastic wrap. Refrigerate dough until it is chilled, before making crusts, about 30 minutes or more.
(I take my dough out of the fridge a couple of minutes before I roll it out so that it can warm and soften slightly. I then knead it only about 5 times so that it rolls out well but isn't tough.)
2 t salt
1/2 C cold shortening
1/2 C cold butter
1/2 C ice-cold water
Cut cold shortening and butter into flour and salt until it resembles course crumbs. Add enough water until a soft dough forms. Divide dough into 2 balls and wrap each in plastic wrap. Refrigerate dough until it is chilled, before making crusts, about 30 minutes or more.
(I take my dough out of the fridge a couple of minutes before I roll it out so that it can warm and soften slightly. I then knead it only about 5 times so that it rolls out well but isn't tough.)
Shared in RS Program February 26, 2012.
From Esther West-Emeril Lagasse, Esther grew up and got married!
Skinny Texas Cheese Fries
Skinnytaste.com
Ingredients:
2 medium potatoes (2/3 lb total), russet or yukon gold, washed and dried, skin on
2 t olive oil
1 t smoked paprika
1/4 t chili powder
1/4 t onion powder
1/3 t garlic powder
1/8 t cumin
coarse salt and fresh cracked pepper
1 slice center cut bacon, cooked and finely chopped
1/3 C sharp shredded cheddar cheese
2 T diced scallions
1 T sliced pickled jalapeno (jarred or canned)
Directions:
Preheat the oven to 400 degrees. Line baking sheet with foil for easy clean-up. Lightly coat with cooking spray. Cut each potato lengthwise into 1/4 thin slices, then cut each slice into 1/4 inch fries.
In a large bowl, combine cut potatoes and oil; toss well. Add seasoning (paprika to salt & pepper). Toss to coat.
Place potatoes in a single layer on a lightly greased large baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once half way through (depending on thickness, this may require more or less time).
Remove from oven, place fries into two small oven safe dishes (or one large dish for sharing), top with cheddar cheese, sliced jalapenos, scallions and bacon bits, and return to the oven for about 2 minutes, or until the cheese melts. Serve warm with low-fat buttermilk ranch dressing.
In RS Program April 8, 2012.
Ingredients:
2 medium potatoes (2/3 lb total), russet or yukon gold, washed and dried, skin on
2 t olive oil
1 t smoked paprika
1/4 t chili powder
1/4 t onion powder
1/3 t garlic powder
1/8 t cumin
coarse salt and fresh cracked pepper
1 slice center cut bacon, cooked and finely chopped
1/3 C sharp shredded cheddar cheese
2 T diced scallions
1 T sliced pickled jalapeno (jarred or canned)
Directions:
Preheat the oven to 400 degrees. Line baking sheet with foil for easy clean-up. Lightly coat with cooking spray. Cut each potato lengthwise into 1/4 thin slices, then cut each slice into 1/4 inch fries.
In a large bowl, combine cut potatoes and oil; toss well. Add seasoning (paprika to salt & pepper). Toss to coat.
Place potatoes in a single layer on a lightly greased large baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once half way through (depending on thickness, this may require more or less time).
Remove from oven, place fries into two small oven safe dishes (or one large dish for sharing), top with cheddar cheese, sliced jalapenos, scallions and bacon bits, and return to the oven for about 2 minutes, or until the cheese melts. Serve warm with low-fat buttermilk ranch dressing.
In RS Program April 8, 2012.
Light Baked Potato Soup
Yield: 4 servings
From Cooking Light Oct 2010
4 (6 oz) red potatoes
2 t olive oil
1/2 C chopped onion
1 1/4 C lower-sodium chicken broth
3 T all-purpose flour
2 C 1% low-fat milk, divided
1/4 C reduced-fat sour cream
1/2 t salt
1/4 freshly ground black pepper
3 bacon slices, halved
1/3 C shredded cheddar cheese
4 t thinly sliced green onions
Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
While potatoes cook, heat oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth. Combine flour and 1/2 C milk in measuring cup; add to pan then add the remaining 1 1/2 C milk. Bring to a boil; stir often, being careful to not let the milk boil over. Cook 1 minutes. Remove from heat; stir in sour cream, salt and pepper.
Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
Scoop potato into soup and discard potato skins. Coarsely mash potatoes into soup using a potato masher. Ladle soup into four bowls and top with cheese, green onions, and bacon.
In the RS program March 18, 2012.
From Cooking Light Oct 2010
4 (6 oz) red potatoes
2 t olive oil
1/2 C chopped onion
1 1/4 C lower-sodium chicken broth
3 T all-purpose flour
2 C 1% low-fat milk, divided
1/4 C reduced-fat sour cream
1/2 t salt
1/4 freshly ground black pepper
3 bacon slices, halved
1/3 C shredded cheddar cheese
4 t thinly sliced green onions
Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
While potatoes cook, heat oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth. Combine flour and 1/2 C milk in measuring cup; add to pan then add the remaining 1 1/2 C milk. Bring to a boil; stir often, being careful to not let the milk boil over. Cook 1 minutes. Remove from heat; stir in sour cream, salt and pepper.
Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
Scoop potato into soup and discard potato skins. Coarsely mash potatoes into soup using a potato masher. Ladle soup into four bowls and top with cheese, green onions, and bacon.
In the RS program March 18, 2012.
Shredded Beef Tacos
1 (4 lb) lean roast
2 t black pepper
1 large onion, diced
1 (7 oz) can chopped green chilies
2 t chili powder
1 t cayenne pepper
1 T garlic powder
2 t ground cumin
1 cube beef bouillon
Trim the roast of any excess fat and cut into four pieces. Rub with black pepper and place into a slow cooker. Add the onions, green chilies, chili powder, cayenne pepper, garlic powder, cumin, and beef bouillon. Pour enough water to cover 1/3 of the roast. Cover and cook on low for about 8 hours. Add water if needed to keep the roast from drying out. When meat is done, remove from slow cooker and shred the meat into bite sized pieces using two forks. Return the meat to the slow cooker and allow to cook in leftover juices for about 20 minutes.
Shared by Michelle deOliveira, in the April 15, 2012 RS program.
2 t black pepper
1 large onion, diced
1 (7 oz) can chopped green chilies
2 t chili powder
1 t cayenne pepper
1 T garlic powder
2 t ground cumin
1 cube beef bouillon
Trim the roast of any excess fat and cut into four pieces. Rub with black pepper and place into a slow cooker. Add the onions, green chilies, chili powder, cayenne pepper, garlic powder, cumin, and beef bouillon. Pour enough water to cover 1/3 of the roast. Cover and cook on low for about 8 hours. Add water if needed to keep the roast from drying out. When meat is done, remove from slow cooker and shred the meat into bite sized pieces using two forks. Return the meat to the slow cooker and allow to cook in leftover juices for about 20 minutes.
Shared by Michelle deOliveira, in the April 15, 2012 RS program.
Subscribe to:
Posts (Atom)