Thursday, May 14, 2009
Kraftfoods.com
I just wanted to share this website with any moms who don't already know about it! It awesome for coupons, but it is also full of great super easy recipes! My favorite part of the site is called "1 Bag, 5 Dinners", they have put together a weeks worth of dinners (Mon-Fri) and a shopping list for each week. the best part is, the way they put the recipes together really allows you to use everything you buy without wasted food. Its been hard for me to shop on a budget, find recipes that my family actually likes and be able to cook them without feeling completely inadequate, so this was perfect for me! I hope it helps you too!
Cinco de Mayo Winning Recipe!
Espaghetti Verde (Green Spaghetti)
2 large poblano chilies
1 garlic clove, coarsely chopped
2 tablespoons salt
1/2 pound spaghetti or other dried pasta
2 tablespoons butter
1/2 cup Mexican crema or heavy cream
4 ounces white cheddar or manchego cheese, shredded (about 1 cup)
DIRECTIONS
Griddle-roast chilies until black all over, peel and seed.
Puree in a blender or food processor with the garlic.
Bring a large pot of water to a boil and add 5 teaspoons of the salt.
Add the spaghetti and cook according to the package directions; it should not be al dente.
While the spaghetti cooks, heat the butter in a medium saucepan over medium heat.
When it foams, add the chili mixture.
Cook, partly covered, for 10-12 minutes.
Stir in the crema or cream and the remaining 1 teaspoon salt.
Drain the spaghetti when almost done to your taste.
Return to the pot, pour the sauce over it and toss to combine well.
Scatter the cheese over the spaghetti and serve at once.
I put slices of mozzarela and put in oven til cheese melts and then serve.
So Yummy!! Thank you Rocio!!
2 large poblano chilies
1 garlic clove, coarsely chopped
2 tablespoons salt
1/2 pound spaghetti or other dried pasta
2 tablespoons butter
1/2 cup Mexican crema or heavy cream
4 ounces white cheddar or manchego cheese, shredded (about 1 cup)
DIRECTIONS
Griddle-roast chilies until black all over, peel and seed.
Puree in a blender or food processor with the garlic.
Bring a large pot of water to a boil and add 5 teaspoons of the salt.
Add the spaghetti and cook according to the package directions; it should not be al dente.
While the spaghetti cooks, heat the butter in a medium saucepan over medium heat.
When it foams, add the chili mixture.
Cook, partly covered, for 10-12 minutes.
Stir in the crema or cream and the remaining 1 teaspoon salt.
Drain the spaghetti when almost done to your taste.
Return to the pot, pour the sauce over it and toss to combine well.
Scatter the cheese over the spaghetti and serve at once.
I put slices of mozzarela and put in oven til cheese melts and then serve.
So Yummy!! Thank you Rocio!!
Sunday, April 19, 2009
Blackened Chicken Tacos
I totally forgot about these until this week, but I used to make them in California all the time and they are awesome! And easy too! This is a really yummy summer recipe.
4-6 boneless, skinless chicken breasts
About 1/2 cup vegetable oil
Blackening seasoning
(Cayenne pepper, paprika, red pepper flakes, salt, white pepper, garlic powder, onion powder)
Directions:
1. Cut the chicken breast into 1 inch strips
2. Fully coat chicken strips in blackening seasoning
3. Heat vegetable oil in a large cooking skillet to med-high
4. Cook chicken strips in oil for 3-4 minutes on each side
5. Depending on the thickness of the chicken, I usually through it in the oven at 350, for 5 to 10 minutes to make sure the chicken is fully cooked.
Serve with:
Tortillas
Black Beans
Shredded Cheese
Mango Salsa (If you have never tried this before, you should and it goes very well with this meal since it comes out pretty spicy. The sweetness of this salsa complements the blacked chicken really well.) You can also make this from scratch if you have the time and culinary skills!
4-6 boneless, skinless chicken breasts
About 1/2 cup vegetable oil
Blackening seasoning
(Cayenne pepper, paprika, red pepper flakes, salt, white pepper, garlic powder, onion powder)
Directions:
1. Cut the chicken breast into 1 inch strips
2. Fully coat chicken strips in blackening seasoning
3. Heat vegetable oil in a large cooking skillet to med-high
4. Cook chicken strips in oil for 3-4 minutes on each side
5. Depending on the thickness of the chicken, I usually through it in the oven at 350, for 5 to 10 minutes to make sure the chicken is fully cooked.
Serve with:
Tortillas
Black Beans
Shredded Cheese
Mango Salsa (If you have never tried this before, you should and it goes very well with this meal since it comes out pretty spicy. The sweetness of this salsa complements the blacked chicken really well.) You can also make this from scratch if you have the time and culinary skills!
Tuesday, April 14, 2009
New Recipes Finally!!
Well, I apologize for be soo far behind on posting our recipes ladies! But we had two winners at this months recipe exchange, Teresa Wilkins and Krista Austin and their recipes are posted below! Enjoy! And thank you for being patient!
Courtney
P.S. I am feeling great and about done with school for the semester so feel free to email me any other recipes you want to share and I will post them right away!
Courtney
P.S. I am feeling great and about done with school for the semester so feel free to email me any other recipes you want to share and I will post them right away!
Lemon Raseberry Cupcakes
Submitted by Krista Austin
Filling:
1/4 cup frozen raspberries, thawed
2 tablespoons beet puree
2 tablespoons confectioner's sugar
1 tablespoon margarine spread
Batter:
1 cup granulated sugar
1/2 cup skim milk
1/2 cup yellow squash puree
1/3 cup canola or vegetable oil
2 large egg whites
2 tablespoons lemon juice
1 teaspoon pure lemon extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Frosting (optional):
1-8 oz package reduced fat cream cheese
1/2 cup confectioner's sugar
1 teaspoon pure lemon extract
Preheat oven to 350. Coat 12-cup muffin tin with
cooking spray or line with baking cups.
For the filling, puree the raspberries, beet puree,
sugar and margarine in a blender or food processor,
set aside.
For the batter, beat the sugar in a large bowl with the milk,
yellow squash puree, oil, egg whites, lemon juice and lemon
extract until smooth. Add the flour, baking powder and
salt, then mix until incorporated.
Using about half the batter, fill each muffin cup one-third full.
Dot each with the raspberry filling, then cover with the rest of
the batter.
Bake until the tops of the cupcakes are lightly browned and
spring back to the touch, 20 to 25 minutes. Turn the cupcakes
out onto a rack to cool.
For the frosting, beat together the cream cheese, sugar and
lemon extract. Spread the frosting over
Filling:
1/4 cup frozen raspberries, thawed
2 tablespoons beet puree
2 tablespoons confectioner's sugar
1 tablespoon margarine spread
Batter:
1 cup granulated sugar
1/2 cup skim milk
1/2 cup yellow squash puree
1/3 cup canola or vegetable oil
2 large egg whites
2 tablespoons lemon juice
1 teaspoon pure lemon extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Frosting (optional):
1-8 oz package reduced fat cream cheese
1/2 cup confectioner's sugar
1 teaspoon pure lemon extract
Preheat oven to 350. Coat 12-cup muffin tin with
cooking spray or line with baking cups.
For the filling, puree the raspberries, beet puree,
sugar and margarine in a blender or food processor,
set aside.
For the batter, beat the sugar in a large bowl with the milk,
yellow squash puree, oil, egg whites, lemon juice and lemon
extract until smooth. Add the flour, baking powder and
salt, then mix until incorporated.
Using about half the batter, fill each muffin cup one-third full.
Dot each with the raspberry filling, then cover with the rest of
the batter.
Bake until the tops of the cupcakes are lightly browned and
spring back to the touch, 20 to 25 minutes. Turn the cupcakes
out onto a rack to cool.
For the frosting, beat together the cream cheese, sugar and
lemon extract. Spread the frosting over
Hidden Veggie Tater-Topped Beef Cassarole
Submitted by Teresa Wilkins
1 pound lean ground beef (can sub ground turkey, chicken or sausage)
1 cup chopped onion
1 can condensed cream of celery soup, undiluted
3/4 cup milk
2 or 3 cups of frozen Veggies, cooked and pureed in food chopper
3 to 3 1/2 cups frozen Tater Tots
1 cup shredded cheddar cheese
In a skillet, cook beef and onion until meat is done, then drain.
In a sauce pan, cook veggies and then puree in a food chopper.
Veggies will still be warm so be careful. Stir in soup, milk and
veggies. Transfer to a baking dish coated with cooking spray.
Top with Tater Tots. Bake, uncovered, at 350 for 30-45 minutes
or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer
until cheese melts. Yield: 6-8 servings. Can cut recipe in half.
1 pound lean ground beef (can sub ground turkey, chicken or sausage)
1 cup chopped onion
1 can condensed cream of celery soup, undiluted
3/4 cup milk
2 or 3 cups of frozen Veggies, cooked and pureed in food chopper
3 to 3 1/2 cups frozen Tater Tots
1 cup shredded cheddar cheese
In a skillet, cook beef and onion until meat is done, then drain.
In a sauce pan, cook veggies and then puree in a food chopper.
Veggies will still be warm so be careful. Stir in soup, milk and
veggies. Transfer to a baking dish coated with cooking spray.
Top with Tater Tots. Bake, uncovered, at 350 for 30-45 minutes
or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer
until cheese melts. Yield: 6-8 servings. Can cut recipe in half.
Monday, January 5, 2009
Fresh Fruit Breakfast Lasagna
INGREDIENTS
1 1/2 cups milk
1 cup all-purpose flour
2 eggs
1 tablespoon vegetable oil
1/2 teaspoon almond extract
2 tablespoons white sugar
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup orange juice
1/2 cup sour cream
2 cups sliced fresh strawberries
2 bananas, sliced
1 cup fresh blueberries
1 cup whipped cream
DIRECTIONS
1. To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat.
2. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
3. To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
4. Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.
1 1/2 cups milk
1 cup all-purpose flour
2 eggs
1 tablespoon vegetable oil
1/2 teaspoon almond extract
2 tablespoons white sugar
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup orange juice
1/2 cup sour cream
2 cups sliced fresh strawberries
2 bananas, sliced
1 cup fresh blueberries
1 cup whipped cream
DIRECTIONS
1. To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat.
2. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
3. To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
4. Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.
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