Friday, May 30, 2008
This is a recipe out of the Kraft magazine that I doctored up a bit.
Zesty Shrimp and Pasta
8 oz. package linguine, uncooked
3/4 cup Sun-dried tomatoe vinagrette dressing
2 cups sliced mushrooms
3 scallions sliced
1 can (14oz.) marinated artichoke hearts, drained and quartered
1 lb. uncooked cleaned large shrimp
1 Tbsp. chopped parsley (fresh)
1/2 cup sundried tomatoes cut into small pieces
1/4 cup grated parmesan cheese
Cook pasta as directed on package.
Meanwhile, heat 1/2 cup dressing in large skillet on medium heat. Stir in mushrooms, scallions, artichokes, and sun-dried tomatoes. Cook 3 minutes, stirring occasionally. Add shrimp and parsley; cook 2 minutes or until shrimp are pink and vegetables tender, stirring occasionally.
Drain pasta and return to pot. Add shrimp mixture, remaining 1/4 cup dressing, toss lightly.
Sprinkle with cheese!
Variations: subsitute broccoli or red pepper for any of the veggies or add them too!
Makes 6 - 1 cup servings
Sunday, May 25, 2008
French Dip Sandwiches
3lb. Rump Roast (trim off the fat)
1 can beef consumme
1 packet Au Jus seasoning
1 packet Good Seasons Italian Dressing
2 cans water
Combine in crockpot and cook on low 6-8 hours. Shred meat and serve on crusty buns (we like ciabatta rolls) with provolone cheese. Use the liquid to dip sandwich in.
*Stock up on rump roasts when they go on sale. $1.99/lb or less is a good price!
Wednesday, May 21, 2008
Well usually after the game we just grab a little Shivers or McDonalds but we've been trying to cut back. I found this great quick and easy recipe while searching for "diet" recipes several years ago. My hubby really likes this one too!
Southwestern Pork Chops
serves 4 185 calories/serving
1 Tbsp. olive oil
4 pork rib chops
1 cup salsa
1/2 tsp. cumin
1/4 cup shredded cheese
Heat oil on medium high heat. Season pork with salt and pepper. Brown in hot oil 2 minutes on each side. Add salsa and cumin. Turn heat down to medium low and simmer 6-7 minutes until cooked. sprinkle with cheese.
Serve with rice.
Chicken works well too. Start to finish 15 minutes!
Wednesday, May 14, 2008
Italian Crockpot Chicken
4-6 chicken breasts
1 can cream of chicken
1 8ounce cream cheese
1 packet good seasons Italian dressing mix
Combine all ingredients in crock. Cook on low heat about 8 hours. Serve over pasta, rice, or baked potatoes.
Tuesday, May 13, 2008
Thursday, May 8, 2008
The cookies didn't do too well. I don't really prefer oatmeal raisin but "no chocolate" was requested so I made the batch of cookies up until the chocolate chips get added and took out a cup or so and added some cinnamon and raisins and put them in the oven to bake. Well on the way out of the oven I burned my hand and dropped the pan, making the cookies paper thin and not very appealing. The rest of the batch is mmmmm good, too bad it all had chocolate. Oh well! Plan B - Luckily I had an unused pie crust, some pudding and bananas. Banana cream pie!
The roast smells delectable and it is as my husband said "one of his top 5!"
So as for our plan, about 9:30 the neighbor comes over to play! I knew she had school at 12:00 so I thought I could get ready and then we could go. Well by the time the little one was done playing at 12:00 I had barely gotten ready and was exhausted. Too my relief she wanted to play "princess" with her "friends". I thought hmm good time for a break for me. The house was finally picked up, the laundry folded and put away, dinner cooking, and Molly playing! I got out the laptop, put it in the bedroom and pulled up the past 2 episodes of Grey's Anatomy I had missed. It was so "not me" to sit, watch TV, drink a diet coke, and ignore my child for 2 hours. Well now that it is almost 4:00p.m. and I didn't do what I had intended but sometimes a little "me " time is the recipe to being more productive. I think it is turning into a 3 diet Coke day but oh well! Probably a little TMI but here are the recipes!
I stumbled across this roast recipe in a Paula Deen cookbook.
Spiced Beef with Dumplings
One 3lb. boneless chuck roast
2 Tablespoons vegetable oil
One 16 ounce can tomatoes
1 1/2 cups water
1/2 cup red wine
2 teaspoons beef granules
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic minced
6 whole cloves (I don't use, so I guess my version isn't spiced)
1 package (8 count) refrigerated biscuits
1 tablespoon minced fresh parsley
1/4 cup cold water
2 tablespoons cornstarch
Trim the excess fat from roast. Heat the oil in a large Dutch oven over medium heat. Brown roast on all sides. Add tomatoes, water, wine, bouillon, salt, pepper, garlic, and cloves. Cover and cook slowly 2-3 hours until tender. Place biscuits on top of roast and sprinkle with parsley. Cover tightly and steam dumplings for 10-15 minutes, giving pot an occasional shake. Remove meat and dumplings to a platter. Make the gravy by mixing the water and cornstarch. Stir into boiling broth, continue to stir the water and cornstarch. Stir until thick. If the broth doesn't need thickening serve as is.
My Way: After browning the roast I put it in the crockpot with the rest of the ingredients (through the cloves, although I omit them). Cook on low 6 hours. Add some cut up potatoes and carrots and add those. I bake the biscuits on the side and don't usually have to thicken any gravy. It is soooo tasty!
Sunday, May 4, 2008
Sweet Chex Mix
1 (11 ounce) box Golden Grahams
4 cups corn chex
4 cups rice or wheat chex
2 cups coconut
1 cup slivered almonds
Mix together in a large bowl.
1 cup sugar
1 cup light corn syrup
1 stick butter
Mix sugar, corn syrup, and butter in saucepan and bring to a boil. Boil for 3 minutes. Pour over cereal mixture and stir to coat. Spread out on wax paper to cool.
(The longer it boils the more crunchy it becomes. At 3 minutes it is perfectly gooey!)
BEWARE: Once you take a bite you will be addicted!
Thursday, May 1, 2008
BBQ Chicken Chop Salad
2 boneless skinsless chicken breasts
1 cup barbeque sauce
Marinate chicken in sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.
1/2 head iceberg lettuce, chopped
1/2 head Romaine lettuce, chopped
3-4 Roma tomatoes, chopped
1 jicama, peeled and diced
1/2 cup cilantro, chopped
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1 avacado, chopped
1/2 pound Monterey Jack cheese, grated
Combine chicken in a large salad bowl with salad ingredients and toss. Serve with tortilla chips and a lime wedge.
For the dressing mix equal parts Ranch dressing and BBQ sauce.
The really great thing about this salad is that the men I have served it for eat it and actually enjoy it!