Tuesday, June 30, 2009

Cheesy Swiss Pie

Start to Finish: 40 minutes

1/3 lb. ground beef
1 onion, chopped
2 to 3 T. green peppers, chopped
9-inch pie crust, unbaked
6 slices Swiss cheese, divided
salt and pepper to taste
10- oz. pkg. frozen chopped spinach, cooked
1 egg, beaten

Brown ground beef, onion, and green peppers. Drain and spread into the bottom of pie crust. Arrange half of cheese over meat. Season lightly with salt and pepper. Mix spinach with egg, spoon evenly over cheese. Bake at 450 degrees F for 10 minutes, then reduce heat to 325 degrees F and bake an additional 20 minutes. During the last 5 minutes, place the remaining cheese on top and return to oven to melt.

Servings: 6-8

Notes: Extremely good. We made two pies with it, but really it should just be one. The ground beef/ spinach combination is tasty.

Variations: We have made it with Muenster cheese before- the Swiss is still better.

Estimated Price: $6.50

Cookbook: Gooseberry Patch Hometown Favorites
Nutrition Facts per serving: 403 cal., 24 g total fat (10 g sat. fat), 110 mg chol., 377 mg sodium, 23 g carbo., 26 g pro. Daily Values: 198% vit. A, 30% vit. C, 53% calcium, 31% iron

Monday, June 29, 2009

Lip-Smakin' Mac 'n' Cheese

Start to Finish: 27 minutes

2 cups rotini or elbow macaroni
1/4 cup chopped onion
6 ounces American cheese slices, torn into pieces
1/2 cup fat-free milk
Dash black pepper

In a saucepan cook pasta and onion according to pasta package directions. Drain. Return mixture to saucepan. Stir in cheese, milk, and pepper. Cook for 4 to 5 minutes or until cheese is melted, stirring constantly.

Servings: 3

Notes: Pretty good. We used Swiss cheese. It had a more pure taste than cheddar mac and cheese. It did not taste powdery and was very smooth. My husband really liked the change in cheese.

Variations: You can use different cheese.

Estimated Price: $3.50

Cookbook: Better Homes and Gardens 500 Five Ingredient Recipes
Nutrition Facts per serving: 392 cal., 14 g total fat (10 g sat. fat), 42 mg chol., 791 mg sodium, 46 g carbo., 2 g fiber, 18 g pro. Daily Values: 15% vit. A, 3% vit. C, 40% calcium, 8% iron

Saturday, June 27, 2009

Bean and Cheese Burritos

Start to Finish: 25 minutes

6 to 8 flour tortillas (7-8 inch)
1 cup chopped onion (1 large)
1 tablespoon cooking oil
1 can refried beans (16 ounces)
1 cup shredded cheddar cheese
1 cup shredded lettuce
1/3 bottle salsa
Dairy sour cream (optional)
Guacamole (optional)

1) Stack tortillas and wrap tightly in foil. Heat in a 350 degree F oven for 10 minutes to soften.
2) Meanwhile, for filling, in a skillet cook onion in hot oil until tender; add refried beans. Cook and stir until heated through. Spoon about 1/4 cup of the filling onto each tortilla just below center and to within 1 inch of the edge. Divide cheese among tortillas. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in over filling. Roll up from the bottom. Place on a baking sheet. Bake in a 350 degree F oven about 10 minutes or until heated through. To serve, top with lettuce and salsa and, if desired, sour cream and guacamole.

Servings: 3-4

Notes: Like most cooking, this tastes much better than the store bought burritos. Very quick and easy to make.

Variations: They are burritos so you can add hot sauce, tomatoes, chicken, beef, really whatever you want inside.

Estimated Price: $6.00

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 542 cal., 24 g total fat (11 g sat. fat), 52 mg chol., 991 mg sodium, 20 g carbo., 10 g fiber, 23 g pro. Daily Values: 31% vit. A, 31% vit. C, 41% calcium, 28% iron

Thursday, June 25, 2009

Fried Rice

Start to Finish: 30 minutes

2 eggs, beaten
1 teaspoon soy sauce
1 teaspoon sesame oil or vegetable oil
1 clove garlic, minced
1 tablespoon cooking oil
1/2 cup thinly sliced celery (1 stalk)
1 cup sliced fresh mushrooms
2 cups cooked white rice
1 medium carrot, shredded
1/2 cup frozen peas, thawed
2 tablespoons soy sauce
1/4 cup sliced green onion (2)

1) In a small bowl combine eggs and the 1 teaspoon soy sauce.
2) Pour the sesame oil into a wok or large skillet. Preheat over medium heat. Add the egg mixture and garlic; stir gently to scramble. When set, remove egg mixture from wok and cut up any large pieces. Remove wok from heat.
3) Pour the cooking oil into the wok or skillet. (Add more oil if necessary during cooking.) Return to medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
4) Add cooked rice, carrot, and peas. Sprinkle with the 2 tablespoons soy sauce. Cook and stir for 4 to 6 minutes until heated through. Add cooked egg mixture and green onion; cook and stir for about 1 minute more or until heated through.

Servings: 6 side-dish servings

Notes: This was quick, easy, and had good flavor. Served with pot stickers.

Variations: It's stir fry, you can really add or delete any vegetables you want.

Estimated Price: $4.00

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 141 cal., 6 g total fat (1 g sat. fat), 71 mg chol., 418 mg sodium, 18 g carbo., 2 g fiber, 5 g pro. Daily Values: 31% vit. A, 8% vit. C, 3% calcium, 5% iron

Tuesday, June 23, 2009

Herbed Leek Tarts

Start to Finish: 45 minutes

4-1/2 cups thinly sliced leek (6 medium)
4 cloves garlic, minced
2 tablespoons olive oil
1/2 cup chopped red sweet pepper (1 small)
2 tablespoons Dijon-style mustard
1 teaspoon dried herbes de Provence or dried basil, crushed
6 ounces Gruyere or Swiss cheese, shredded (1-1/2 cups)
1 package rolled refrigerated unbaked pie crust (15 oz/ 2 crusts)
2 tablespoons chopped almonds or walnuts

1) For filling, in a large skillet cook leek and garlic in hot oil about 5 minutes or until tender. Remove from heat; stir in sweet pepper, mustard, and herbes de Provence. Cool slightly; stir in shredded cheese. Set filling aside.
2) Preheat oven to 375 degrees F. Unfold pie crust according to package directions. On a lightly floured surface, roll one pie crust into a 12-inch circle. Transfer to a baking sheet. Spread half of the filling in the center of the pie crust, leaving a 1-1/2 inch unfilled border. Fold edges up and over filling, pleating as necessary. Sprinkle 1 tablespoon of the almonds over filling. Repeat with remaining pie crust, filling, and nuts.
3) Bake about 25 minutes or until crusts are golden. Cool for 10 minutes on baking sheets. Cut each tart into twelve wedges. Serve warm or at room temperature.

Servings: 24

Notes: This was so good. I had never had leeks before and they are DELICIOUS! This would be a great appetizer, but we used it as a very filling meal. I thought that it was very flavorful and was surprised at just how much I liked it.

Variations: My husband added barbecue sauce on his, he thought it tasted too healthy.

Estimated Price: $11.00

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 135 cal., 8 g total fat (3 g sat. fat), 11 mg chol., 122 mg sodium, 12 g carbo., 3 g pro. Daily Values: 9% vit. A, 11% vit. C, 9% calcium, 3% iron

Monday, June 22, 2009

Chicken Salad

Start to Finish: 45 minutes

2 large eggs
1 lb. boneless, skinless chicken
1 teaspoon salt
1/4 teaspoon chili powder, or to taste
1/4 teaspoon sweet paprika
1/4 teaspoon garlic powder
1 teaspoon olive oil
3/4 cup reduced-fat mayonnaise
2 stalks celery, finely chopped (about 3/4 cup)
1/2 cup cauliflower puree
1/2 cup nonfat plain yogurt
1/2 cup green grapes, coarsely chopped

1) Place the eggs in a small saucepan and add cold water to cover. Cover, set the saucepan over high heat, and bring to a boil, then remove from the heat and let stand, still covered, for exactly 15 minutes. Run the eggs under cold water to cool, then peel them. Separate the yolks from the whites. Chop the whites and discard the yolks (or refrigerate for another use).
2) Sprinkle the chicken with salt, chili powder, paprika, and garlic powder. Coat a large nonstick skillet with cooking spray and set it over medium high heat. When the skillet is hot, add the oil and then the chicken. For cutlets, cook 4 to 5 minutes per side until lightly browned and no longer pink in the center. For chicken breast, cook 5 minutes per side, reduce the heat to low, cover, and cook for 9 to 10 minutes longer. Let the chicken cool completely before cutting it into bite sized pieces.
3) In a large bowl, stir together the chicken, mayonnaise, celery, cauliflower puree, yogurt, grapes, and chopped egg whites. Serve warm or chilled.

Servings: 4

Notes: This is delicious! Creamy and had a great flavor. The yogurt added a lot of flavor. Also, it made a lot more than the 4 servings the book said it would make. Great leftovers as well.

Variations: We added lettuce to the sandwich and that was great. Also, we used Hoagie rolls, but the nutrition facts are based on whole wheat bread.

Estimated Price: $7.00

Cookbook: Deceptively Delicious
Nutrition Facts per serving: 339 cal., 15 g total fat (3 g sat. fat), 26 mg chol., 1311 mg sodium, 39 g carbo., 7 g fiber, 21 g pro. Daily Values: 6% vit. A, 2% vit. C, 17% calcium, 7% iron

Friday, June 19, 2009

Hawaiian Haystacks

Start to Finish: 30 minutes

1 can cream of mushroom soup
1 can cream of chicken soup
3 cups uncooked long grain white rice
1 can corn
1 can chopped pineapple
Cheddar cheese
Chow mein noodles

1) Cook rice according to package directions, or in a rice cooker.
2) Mix cream of mushroom and cream of chicken soups together. Add one can of water and mix. Stir over medium heat until boiling. Reduce heat to low, stirring occasionally.
3) Cook corn in a small saucepan over medium heat until boiling or heated through. Reduce heat to low, stirring occasionally.
4) Place rice on a plate. Top with soup mixture, corn, cheese, pineapple, and Chow mein noddles. Enjoy!

Servings: 6-8

Notes: This is a family favorite. Very juicy, delicious, and filling.

Variations: You can add grilled chicken to the soup mixture, but that is more expensive and we find it unnecessary.

Estimated Price: $6.00

Nutrition Facts per serving: 792 cal., 30 g total fat (16 g. sat. fat), 75 mg chol., 3360 mg sodium, 108 g. carbo., 7 g fiber, 27 g pro. Daily Values: 19% vit. A, 46% vit. C, 45% calcium, 15% iron

Tuesday, June 16, 2009

Ranger Cookies

Start to Finish: 35 minutes

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1 cup quick-cooking rolled oats
1 cup coconut
1 cup raisins, dried cherries, dried cranberries, or mixed dried fruit bits

1) Preheat oven to 375 degrees F. In a large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir i9n any remaining flour. Stir in rolled oats, coconut, and raisins.
2) Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown and centers are set. Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.

Servings: 48 cookies

Notes: We make cookies with Katie often and while looking for something besides sugar cookies we came across this recipe and had all of the ingredients. Of course we used dried cranberries since they are so good. Everyone loved the cookies and we will definitely make these again. Yummy! The cookbook says that "these energy packed cookies are ideal for a late-afternoon snack. Take them on long hikes and car trips to keep the munchies at bay." Sounds good to me!

Variations: Big Ranger Cookies- Prepare as above, except use a 1/3-cup measure or scoop to drop mounds of dough 2 inches apart on an ungreased cookie sheet. Press into 3-inch circles. Bake in a 375 degree F oven for 10-12 minutes or until edges are light brown and centers are set. Cool on cookie sheet for a minute and then transfer to wore rack to cool. Makes about ten cookies.

Estimated Price: $6.00

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 355 cal., 15 g total fat (9 g sat. fat), 47 mg chol., 162 mg sodium, 53 g carbo., 3 g fiber, 5 g pro. Daily Values: 6% vit. A, 1% vit. C, 3% calcium, 9% iron

Sunday, June 14, 2009

Artichoke Dip

Start to Finish: 35 minutes

1 can (14 oz) artichoke hearts
1 cup Parmesan cheese
1 cup mayonnaise

Drain artichokes and chop coarsely (if you have a blender or a food processor they work well). Mix together with the Parmesan cheese and the mayonnaise. Place in a 9x9 square baking dish and bake at 350 degrees F for 30 minutes, or until the mixture is bubbly and the sides are browned. Dip chips in and enjoy!

Notes: We made this all the time my Sophomore and Junior years of college. It was a recipe from my roommate Aubrey, passed down from her mom. It was quick, easy, inexpensive, and DELICIOUS! The six of us would eat all of it (and if someone was gone so was the dip when they got back). We would close the blinds so nobody else could have any we liked it so much (and we liked to eat). Although not the most nutritious food, it is definitely worth the calories.

Variations: You can add spinach, green chili peppers, and roasted red peppers (individually or a combination) for varying flavor and to add a little spice, but I always love it just the way it is.

Estimated Price: $5.00

Nutrition Facts per serving: 476 cal., 28 g total fat (17 g sat. fat), 74 mg chol., 2,147 mg sodium, 16 g carbo., 6 g fiber, 41 g pro. Daily Values: 18% vit. A, 13% vit. C, 114% calcium, 12% iron

Saturday, June 13, 2009

Classic Macaroni Salad

Start to Finish: 4 hours 30 minutes

4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)

1) Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2) In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Servings: 10

Notes: I was looking for a recipe for a macaroni salad and came across this one online. I had all of the ingredients handy (except macaroni noddles) so I made it with pinwheel pasta. It was delicious. It is a sweeter pasta and I love that. Katie gobbled it up and Damien really liked it as well. Then, for a barbecue I decided to make this again. I didn't have all of the ingredients, but it still turned out great and I got a lot of compliments (although with just the sauce it was not as good as with the veggies in it).

Variations: You can really add or delete any of the veggies- green pepper, celery, and onion; but it may not taste quite as good. Also, if you find it too sweet then add 1/3 to 1/2 cups of sugar instead.

Estimated Price: $5.00

Source: allrecipes.com
Nutrition Facts per serving: 390 cal., 18.7 g total fat, 8 mg chol., 529 mg sodium, 49.3 g carbo., 2.8 g fiber, 6.8 g pro. Daily Values: 15% vit. A, 22% vit. C, 3% calcium, 16% iron

Friday, June 12, 2009

Barbecue Meat Loaf

Start to Finish: 60 minutes

1 beaten egg
1/4 cup fine dry bread crumbs
1/2 cup bottled barbecue sauce
1 pound lean ground beef
2 pieces string cheese (about 2 ounces)

1) In a medium bowl combine egg, bread crumbs, and 1/4 cup of the barbecue sauce; add beef and mix well.
2) In a 2-quart rectangular baking dish pat about 2/3 of the meat mixture into a 7x3-inch rectangle. Place the cheese lengthwise in the center of the rectangle. Pat remaining meat mixture on top, sealing it around the cheese. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until center of loaf is 160 degrees F. Spoon remaining barbecue sauce over loaf; bake for 5 minutes more.

Servings: 4

Notes: This really only feeds two adults and a child though. It is very moist when it is done and the melted cheese inside is delicious. Leftovers are good as well.

Estimated Price: $6.00

Cookbook: Better Homes and Gardens 500 Five Ingredient Recipes
Nutrition Facts per serving: 394 cal., 25 g total fat (10 g sat. fat), 144 mg chol., 735 mg sodium, 13 g carbo., 0 g fiber, 26 g pro. Daily Values: 6% vit. A, 12% calcium, 14% iron

Wednesday, June 10, 2009

Pizza Rolls

Start to Finish: 3-1/2 hours

1 bag of frozen Rhodes rolls
1 jar spaghetti sauce
Mozzarella cheese
Cheddar cheese
Pizza toppings

Follow the instructions on the package to make the rolls up to the part where you cook them. Take each rolls and shape it into a mini pizza. Spread spaghetti sauce over the top of the roll, cover with cheese, and add your toppings. Bake at the temperature marked on the bag of rolls for 10-14 minutes.

Servings: 36 (Yeah right, each roll is supposed to be a serving, but I can easily eat 6 of these in a sitting)

Notes: This is a fan favorite. We make it for dinner, snacks, and get togethers. Everyone loves and devours them, especially the kids! I think Rhodes rolls are the best, but you can really use any frozen rolls you want. You can easily put the rolls out after lunch and let them rise until it's time to make dinner. Also great to make on Sundays and to have the dough rise while you're at church.

Estimated Price: $10.00

Cookbook: High Family Cookbook (My sister Michelle put it together for Christmas one year)
Nutrition Facts per serving: 621 cal., 32.45 g total fat (16.08 g sat. fat), 88 mg chol., 2,034.5 mg sodium, 49.17 g carbo., 2 g fiber, 31.88 g pro. Daily Values: 42% vit. A, 13% vit. C, 64% calcium, 21% iron, 8% folic acid

Monday, June 8, 2009

Denver Potato Casserole

Start to Finish: 1 hour 25 minutes

4 medium Yukon gold potatoes, thinly sliced (1-1/3 pounds)
8 ounces cooked ham
1 medium sweet pepper, chopped (3/4 cup)
1 small sweet yellow onion, chopped (1/3 cup)
1 cup shredded co-jack cheese (4 ounces)

In a greased 2-quart square baking dish layer half of the potatoes, half of the ham, half of the pepper, half of the onion, and half of the cheese. Repeat with the remaining ham, pepper, and onion. Top with the remaining potatoes. Bake, covered, in a 350 degree F oven for 45 minutes. Uncover and bake 15 minutes more or until the potatoes are tender. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes more or until cheese is melted.

Servings: 4

Notes: This is delicious. I suggest cutting the vegetables in advance so they are ready to cut down on time. This takes awhile to bake, but you can prepare it in the morning or a day before and have it ready to put in the oven for dinner time. We always double the recipe since it is so good and it lasts through a couple of meals.

Variations: I dice the potatoes instead of slicing them.

Estimated Price: $9.00

Cookbook: Better Homes and Gardens 500-Five Ingredient Recipes
Nutrition Facts per serving: 315 cal., 12 g total fat (6 g sat. fat), 56 mg chol., 1,010 mg sodium, 27 g carbo., 3 g fiber, 24 g pro., Daily Values: 6% vit. A, 71% vit. C, 21% calcium, 12% iron

Wednesday, June 3, 2009

Oven Barbeque Beef Sandwich

Start to Finish: 2 Hours 10 minutes

1 can (10-3/4 ounce) condensed cream of chicken or mushroom soup
1-1/4 cups bottled barbecue sauce
1 beef roast, such as boneless chuck (4-6 lb)
1 envelope (1 oz) dry onion soup mix
Onion buns or kaiser rolls, toasted

1) In a roasting pan pour soup and barbecue sauce over roast. Sprinkle dry soup mix over roast. Bake, covered, in a 350 degree F oven about 2 hours or until tender enough to slice. (For shredded meat cook about 3 hours or until very tender).
2) Drain off fat and remove any bones from roast. Slice or shred the meat and serve on buns. Spoon sauce over meat.

Servings: 6-8

Notes: This was good and creamy. We've had this same barbecue beef sandwich with just beef and a bottle of barbecue sauce. This one had a more creamy texture and was quite good. Be careful to get the fat off the beef though; fat doesn't taste good.

Variations: I've become a fan of the crock pot. I just threw the ingredients in a crock pot on high for about four hours, shredded the meat, and it was good to go.

Estimated Price: $12.00

Cookbook: Better Homes and Gardens 500-Five Ingredient Recipes
Nutrition Facts per serving: 887 cal., 53 g total fat (20 g sat. fat), 179 mg chol., 1,446 mg sodium, 42 g. carbo., 2 g fiber, 56 g pro. Daily Values: 14% vit. A, 6% vit. C, 10% calcium, 45% iron