Sunday, July 26, 2009

Medium Shells with Fresh Vegetables and Herbs

Start to Finish: 20 minutes

1 box whole grain medium pasta shells
1 leek (or white onion)
1/2 cup extra virgin olive oil, divided
1 garlic clove, pressed
1 medium carrot, thinly sliced
1 cup broccoli florets
1 cup green peas, frozen
Salt and pepper to taste
1 cup water
1 pint (2 cups) cherry tomatoes, halved
5 basil leaves, chopped
1/4 tsp dried oregano
1 Tbsp parsley, chopped
1 tsp (4 leaves) mint, chopped
1 cup Parmesan cheese, grated

1) Cook pasta according to package directions. Meanwhile, cut leek (or onion) into thin rings and place in skillet with half of the olive oil and garlic clove. Saute for 5 minutes over medium heat.
2) Add carrot, broccoli, and green peas. Season the vegetables with salt and pepper and saute for five minutes. Remove garlic clove.
3) Add a cup of warm water and continue simmering until vegetables are cooked through.
4) Add the tomatoes to the sauce.
5) Drain the pasta and toss with the sauce. Add herbs, remaining olive oil and Parmesan cheese and toss again.

Servings: 7

Notes: Great light flavor for the pasta. A good summer pasta or healthy meal to get your vegetables in.

Estimated Price: $8.50

Source: Barilla Whole Grain Medium Shells Pasta Box
Nutrition Facts per serving: 383 cal., 10 g total fat (6 g sat. fat), 25 mg chol., 499 mg sodium, 52 g carbo., 9 g fiber, 20 g pro. Daily Values: 59% vit. A, 47% vit. C, 34% calcium, 14% iron

Friday, July 24, 2009

Crockpot Tamale Pie

Start to Finish: 4-5 hours

1 pound lean ground beef
1-1/2 cup of milk
1 pkg chili seasoning mix
1 (14.5) can diced tomatoes
1 (12 to 16) ounce can whole kernel corn, drained
1 small can sliced ripe olives, drained
1-1/2 cups grated Mexican blend of cheeses
3/4 cup yellow corn meal
1 egg, beaten
1 tsp seasoned salt

In a skillet, brown beef until crumbly; drain well. In a large bowl mix corn meal, milk, egg. Add drained ground beef, dry chili seasoning mix, seasoned salt, and tomatoes, corn, and olives. Pour into slow cooker. Cover and cook on high for 3-1/2 to 4-1/2 hours. Sprinkle cheese over top. Cover and cook for 5 to 10 minutes longer.

Servings: 6

Notes: This was delicious. The girls really liked it and we ate it as a meal, but later used it as a snack dip as well.

Variations: Like I said, you can use it as a dip. Just get some tortilla chips and enjoy!

Estimated Price: $9.00

Nutrition Facts per serving: 346 cal., 16 g total fat (8 g sat. fat), 140 mg chol., 1035 mg sodium, 25 g carbo., 3 g fiber, 35 g pro. Daily Values: 24% vit. A, 15% vit. C, 29% calcium, 27% iron

Wednesday, July 22, 2009

Hamburger Pie

Start to Finish: 60 minutes

Homemade Mashed Potatoes or one 24-ounce package refrigerated mashed potatoes
1-1/4 pounds lean ground beef
1/2 cup chopped onion (1 medium)
1/4 teaspoon salt
Dash black pepper
2-1/2 cups frozen cut green beans, thawed
1 (10.75 oz) can condensed tomato soup
1/2 cup shredded American cheese

1) Prepare mashed potatoes; set aside. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add salt and pepper. Stir in thawed beans and soup. Pour into a greased 2-quart rectangular baking dish or casserole.
2) Spoon mashed potatoes in mounds on beef mixture. Sprinkle cheese over potatoes. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown.

Servings: 6

Notes: Mmmm, yummy. This is really the only way that my husband will eat green beans and not complain the entire time. Mashed potatoes and meat are always great together.

Variations: Really, the green beans could be taken out, but where is the fun in that?

Estimated Price: $8.50

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 376 cal., 16 g total fat (8 g sat. fat), 80 mg chol., 796 mg sodium, 34 g carbo., 4 g fiber, 23 g pro. Daily Values: 14% vit. A, 43% vit. C, 10% calcium, 18% iron

Mashed Potatoes

Start to Finish: 35 minutes

3 large potatoes; peeled and quartered
1/2 teaspoon salt
2 tablespoons butter or margarine
3-5 tablespoons milk

In a medium saucepan cook potatoes and the 1/2 teaspoon salt, covered, in enough boiling water to cover for 20-25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add the 2 tablespoons butter. Gradually beat in enough milk to make potato mixture light and fluffy.

Servings: 4

Notes: Mashed potatoes are my favorite and homemade mashed potatoes are the best!

Variations: Season with additional salt and pepper if desired. You can add more butter as well. You can also add ranch dressing mix for a ranch taste, 2 tablespoons pesto for a pesto taste, add 4 garlic cloves to the water while boiling the potatoes and then use 2 tablespoons olive oil instead of butter for a garlic taste, add 1/2 cup sour cream and 2 tablespoons fresh chives for a sour cream and chive flavor, or stir in 1/4 cup Monterey Jack or Smoked Cheddar cheese and 1 teaspoon finely chopped chipotle pepper for a cheesy chipotle taste. Yummy!

Estimated Price: $2.50

Nutrition Facts per serving: 157 cal., 6 g total fat (4 g sat. fat), 16 mg chol., 344 mg sodium, 23 g carbo., 2 g fiber, 3 g pro. Daily Values: 4% vit. A, 30% vit. C, 2% calcium, 5% iron

Monday, July 20, 2009

Potato Skins

Start to Finish: 70 minutes

6 large baking potatoes (such as russet or long white)
2 teaspoons cooking oil
1 t0 1-1/2 teaspoons chili powder
Several drops of hot pepper sauce
2/3 cup chopped Canadian-style bacon, or 8 strips crisp cooked bacon, crumbled
2/3 cup finely chopped tomato (1 medium)
2 tablespoons finely chopped green onion (1)
1 cup shredded cheddar cheese (4 ounces)
1/2 cup dairy sour cream (optional)

1) Scrub potatoes; prick them with a fork. Bake in a 425 degree F oven for 40 to 45 minutes or until tender; cool.
2) Cut each potato lengthwise into four wedges. Scoop out the inside of each potato wedge. Cover and chill the leftover white portion for another use.
3) In a small bowl combine the oil, chili powder, and hot pepper sauce. Using a pastry brush, brush the insides of the potato wedges with the oil mixture. Place the potato wedges in a single layer on a large baking sheet. Sprinkle wedges with bacon, tomato, and green onion; top with cheese.
4) Bake about 10 minutes more or until cheese melts and potatoes are heated through. If desired, serve with sour cream.

Servings: 12

Notes: This was a really delicious snack. It was easy to make and had a lot of flavor.

Variations: We did not put hot sauce on the kids.

Estimated Price: $6.50

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving (2 wedges): 72 cal., 5 g total fat (2 g sat. fat), 14 mg chol., 174 mg sodium, 3 g carbo., 1 g fiber, 5 g pro. Daily Values: 5% vit. A, 7% vit. C, 8% calcium, 5% iron

Friday, July 17, 2009

Turkey Calzones

Start to Finish: 48 minutes

12 ounces boneless cooked turkey breast, chopped (about 2-1/4 cups)
2 cups chopped fresh spinach
1 cup shredded four-cheese pizza blend (4 oz)
1 (8 oz) can pizza sauce
2 (10 oz) packages refrigerated pizza dough

1) In a large bowl combine turkey, spinach, cheese, and 1/2 cup of the sauce. On a lightly floured surface, roll 1 package of pizza dough into a 12X10-inch rectangle. Cut into three 10X4-inch rectangles.
2) Place about 1/2 cup of the turkey mixture onto half of each rectangle to within about 1 inch of edge. Moisten edges of dough with water and fold over, forming a square. Press with a fork to seal edges. Prick tops of calzones with a fork; place on a lightly greased baking sheet. Repeat with remaining dough and turkey mixture. Bake in a 375 degree F oven about 18 minutes or until golden brown. Serve with remaining pizza sauce.

Servings: 8

Notes: These are great. They are a good way to get my husband to eat spinach!

Variations: Ground chicken works really well in this as well. You can basically substitute anything in the middle, but spinach works really well with turkey and chicken. Also, I use homemade pizza dough instead of store bought refrigerated dough. It saves money and tastes better.

Estimated Price: $8.00

Cookbook: Better Homes and Gardens 500 Five Ingredient Recipes
Nutrition Facts per serving: 344 cal., 10 g total fat (3 g sat. fat), 57 mg chol., 1,338 mg sodium, 41 g carbo., 2 g fiber, 23 g pro. Daily Values: 23% vit. A, 24% vit. C, 13% calcium, 23% iron

Quick and Easy Pizza Crust

Start to Finish: 30 minutes

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

1) Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2) Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3) Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Servings: 8

Notes: This crust had more substance than what I usually make. It was fluffy, and I like that.

Estimated Price: $2.00

Nutrition Facts per serving: 189 cal., 4.1 g total fat (0.6 g sat. fat), 293 mg sodium, 31.9 g carbo., 5.5 g pro. Daily Values: 1% vit. A, 1% vit. C, 1% calcium, 21% iron, 37% thiamin, 36% niacin, 2% vit. B6, 4% magnesium, 48% folate

Tuesday, July 14, 2009

Easy Risotto

Start to Finish: 35 minutes

1/3 cup chopped onion (1 small)
1 tablespoon butter or margarine
2/3 cup uncooked arborio rice or long grain rice
2 cups water
1 teaspoon instant chicken bouillon granules
Dash black pepper
1 cup frozen peas (optional)
1/4 cup grated Parmesan or Romano cheese

1) In a medium saucepan cook onion in hot butter until tender; add rice. Cook and stir for 2 minutes more. Stir in water, bouillon granules, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (do not lift lid).
2) Remove saucepan from heat. If desired, stir in peas. Let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy. (If necessary, stir in a little hot water to reach desired consistency.) Stir in Parmesan cheese.

Servings: 3 or 4 side dishes

Notes: This was great. It was creamy, tasty, and pretty filling as well.

Estimated Price: $4.00

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 179 cal., 6 g total fat (3 g sat. fat), 10 mg chol., 571 mg sodium, 25 g carbo., 6 g pro. Daily Values: 5% vit. A, 21% vit. C, 12% calcium, 11% iron

Monday, July 13, 2009

Oven-Fried Coconut Chicken

Start to Finish: 55 minutes

1/2 cup flaked coconut
1/4 cup fine dry seasoned bread crumbs
2-1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1/4 cup butter or margarine, melted

In a shallow bowl stir together coconut and bread crumbs; set aside. Brush chicken pieces with melted butter. Roll chicken pieces in coconut mixture to coat all sides. In a 15x10x1 or 13x9x2-inch baking pan arrange chicken, skin side up, so pieces don't touch. Drizzle any remaining butter over chicken. Bake in a 375 degree F oven for 45 to 50 minutes or until chicken is tender and no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Do not turn.

Servings: 6

Notes: This was good. The chicken was sweet, but not overpowering. I wasn't sure how I would like coconut on chicken, but it was tasty.

Estimated Price: $11.00

Cookbook: Better Homes and Gardens 500 Five Ingredient Recipes
Nutrition Facts per serving: 332 cal., 21 g total fat (10 g sat. fat), 108 mg chol., 284 mg sodium, 6 g carbo., 29 g pro. Daily Values: 6% vit. A, 2% calcium, 7% iron

Saturday, July 11, 2009

Old Fashioned Cola Cake

Start to Finish: 55 minutes

Vegetable oil spray for misting the pan
1 package (18.25 oz) plain white cake mix
4 tablespoons unsweetened coca powder
8 tablespoons (1 stick) butter or margarine, melted
1 cup cola
1/2 cup buttermilk
2 large eggs
1 teaspoon pure vanilla extract
1-1/2 cups miniature marshmallows
8 tablespoons (1 stick) butter or margarine
4 tablespoons unsweetened cocoa powder
1/3 cup cola
4 cups confectioner's' sugar, sifted
1 cup chopped pecans

1)Preheat oven to 350 degrees F. Lightly mist a 13-9 inch baking pan with vegetable oil spray. Set aside.
2) Place the cake mix, cocoa powder, melted butter, cola, buttermilk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Fold in the marshmallows. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3) Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 40 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 15 minutes.
4) Meanwhile, prepare the frosting. Place the butter in a medium saucepan over low heat. As the butter melts, stir in the cocoa powder and cola. Let the mixture come just to a boil, stirring constantly, and then remove it from the heat. Stir in the confectioner's' sugar until the frosting is thickened and smooth. Fold in the pecans.
5) Pour the frosting over the top of the cake, spreading it out with a rubber spatula so that it reaches the edges of the cake. Cool the cake for 20 minutes before serving.

Servings: 20

Notes: This is extremely moist. I made it for my brother-in-laws birthday cake. He is EXTREMELY picky when it comes to food, but asked if he could take this cake home with him since he liked it so much.

Variations: I used walnuts instead of pecans. Also, it says to use Pepsi, Coke, or RC cola, but I used Ruby Red Squirt and it tasted great. I'm sure you can use any soda that you'd like. I even accidentally used the entire can for the cake and then used Kool-Aid for the frosting. So, be creative!

Estimated Price: $11.00

Cookbook: The Cake Mix Doctor

Thursday, July 9, 2009

Upside-Down Pizza Casserole

Start to Finish: 35 minutes

1-1/2 pounds ground beef
1 can Italian-style tomato sauce (15 oz)
1 can sliced mushrooms, drained (4 oz)
1/4 cup sliced, pitted ripe olives (optional)
1 to 1-1/2 cups shredded mozzarella cheese
1 package refrigerated biscuits (10 oz)

Preheat oven to 400 degrees F. In a large skillet cook beef until brown. Drain off fat. Stir in tomato sauce, mushrooms, and, if desired, olives. Heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle with cheese. Flatten each biscuit with your hands. Arrange the biscuits on top of cheese. Bake for 15 to 17 minutes or until biscuits are golden.

Servings: 5

Notes: Good. I'm not a huge fan of mushrooms and thought they were subtle in this meal. Biscuits on top were great (we always use the Grands biscuits- YUM)!

Variations: It is a pizza casserole so you can be creative with the toppings- chicken, pepperoni, ham, pineapple. The ground beef, mushrooms, and olives could really be substituted for anything.

Estimated Price: $6.50

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 507 cal., 26 g total fat (10 g sat. fat) 103 mg chol., 1,251 mg sodium, 33 g carbo., 3 g fiber, 35 g pro. Daily Values: 3% vit. A, 10% vit. C, 16% calcium, 26% iron

Tuesday, July 7, 2009

Banana Banana Bread

Start to Finish: 1 hour 20 minutes

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

1) Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2) In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3) Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Servings: 12

Notes: Good and moist.

Variations: You can add some spices (vanilla, cinnamon, ginger, nutmeg). You can also add walnuts if you desire. To make muffins, just put the batter into a muffin tin sprayed lightly. Bake at 325 degrees F for about 25 minutes.

Estimated Price: $4.00

Nutrition Facts per serving: 229 cal., 8.8 g total fat, 56 mg chol., 223 mg sodium, 34.8 g carbo., 1.7 g fiber, 3.8 g pro. Daily Values: 6% vit. A, 6% vit. C, 2% calcium, 13% iron, 19% thiamin, 18% niacin, 12% vit. B6, 7% magnesium, 28% folate

Sunday, July 5, 2009

Creamy Chicken Enchiladas

Start to Finish: 1 hour 20 minutes

3 whole chicken breasts
3 cans cream of chicken soup
2 cups sour cream
1 can of diced chilies (4 oz)
2 cups Mexican style shredded cheese
10 flour tortillas

Cut chicken into bite sized pieces. Cook chicken and let cool. In large mixing bowl combine 2 cans of soup, chilies, 1 cup of sour cream, 1 cup of cheese, and chicken. Scoop mixture into flour tortillas and roll up. Combine remaining can of soup and sour cream. Spread evenly across the top of the enchiladas. Sprinkle enchiladas with remaining cheese. Bake at 350 degrees F for 45-60 minutes.

Servings: 5

Notes: This is great. Easy to make and tastes great. The chilies add a lot of flavor! My mom makes this for company lunches on request because an employee that used to work there made them all the time and they love it.

Variations: My mom uses canned chicken. It is more expensive, but saves on time.

Estimated Price: $7.00

Nutrition Facts per serving: 739 cal., 27 g total fat (10 g sat. fat), 102 mg chol., 2430 mg sodium, 90 g carbo., 33 g pro. Daily Values: 23% vit. A, 9% vit. C, 25% calcium, 1% iron

4th of July Fruit Dessert

Start to Finish: 10 minutes

Pound cake
Strawberries, sliced
Whipped topping

Tear or cut the pound cake into squares, place a layer on the bottom of your serving dish. Place a layer of blueberries on top of the pound cake. Add another layer of pound cake. Top that with a layer of strawberries. Finish by topping with whipped topping. Chill before serving and chill any unused portion.

Notes: My mom made this for 4th of July this year. It was delicious. She kind of altered whatever recipe she had glanced at to make it her own and it turned out really good.

Variations: The key is to use red, white, and blue. You can use raspberries instead of or in addition to strawberries. Also you can add as many layers as you want.

Estimated Price: $10.00

Nutrition Facts per serving: 237 cal., 7 g total fat (4 g sat. fat), 66 mg chol., 126 mg sodium, 44 g carbo., 2 g pro. Daily Values: 6% vit. A, 94% vit. C, 3% calcium, 6% iron

Thursday, July 2, 2009

Chicken Jambalaya

Start to Finish: 45 minutes
1 clove garlic, minced
1 medium onion, chopped
28 oz. whole tomatoes with juice
1 large green pepper, chopped
6 precooked sausage links, sliced into pennies
2 c. cooked chicken, cubed
1 bay leaf
1 tsp. salt
1 c. uncooked long grain rice
2 c. broth
1/4 tsp. thyme
1/8 tsp. cayenne pepper
Saute garlic, onion, green pepper, and sausage in 2 tablespoons butter. Add tomatoes- chopped a little. Add chicken, broth, bay leaf, thyme, salt, and cayenne. Bring to a boil; add rice. Cover, reduce heat, and cook 30 minutes or until rice is tender.
Servings: 8-10
Notes: This was really good. Not extremely spicy, but still good.
Variations: You can use pasta instead of rice.
Estimated Price: $10.00
Cookbook: Simply the Best Recipes (FW 5th and 8th Ward Church Cookbook)
Nutrition Facts per serving: 319 cal., 8 g total fat (3 g saturated fat), 86 mg chol., 697 mg sodium, 22 g carbo., 1 g fiber, 31 g pro. Daily Values: 4% Vit. A, 17% Vit. C, 3% calcium, 12% iron