adapted from $5 dinners
4 large flour tortillas, torn into pieces
6 eggs
1/4 c milk
1/2 onion, diced
1/2 tomato, diced
1 clove garlic, minced
Cilantro to taste
Hot sauce to taste
Salt and pepper to taste
Shredded cheddar
Place tortilla pieces in a Pam-sprayed pie plate. Whisk together egg, milk, onion, tomato, garlic, cilantro, hot sauce, salt and pepper. Pour over tortilla pieces. Sprinkle with a handful of cheddar. Bake at 350 degrees for 30 minutes. Let rest 5 minutes.
*Next time I make this I'll add green onions as well, and maybe some bell pepper.
Sunday, August 16, 2009
Grilled Chicken & Home Cookin'
Simple Grilled Chicken
1 lb. chicken breasts, pounded thin
1/4 c butter, melted
Creole seasoning
Stir Creole seasoning into melted butter. Brush over chicken generously and often while grilling. It's that simple!
Country dinner
2 lbs. leftover ham chunks
4 baking potatoes
2 cans green beans, undrained
1 box Jiffy corn muffin mix
1 c whole kernel corn
1 egg
1/3 c milk
Place ham into a slow cooker, then whole potatoes, then green beans. Set on low, and cook 6-8 hours.
Preheat oven to 325 degrees. Stir together corn muffin mix, corn, egg and milk. Pour into a greased 8x8 dish or pie plate. Bake for 25 minutes. Serve with soft butter.
1 lb. chicken breasts, pounded thin
1/4 c butter, melted
Creole seasoning
Stir Creole seasoning into melted butter. Brush over chicken generously and often while grilling. It's that simple!
Country dinner
2 lbs. leftover ham chunks
4 baking potatoes
2 cans green beans, undrained
1 box Jiffy corn muffin mix
1 c whole kernel corn
1 egg
1/3 c milk
Place ham into a slow cooker, then whole potatoes, then green beans. Set on low, and cook 6-8 hours.
Preheat oven to 325 degrees. Stir together corn muffin mix, corn, egg and milk. Pour into a greased 8x8 dish or pie plate. Bake for 25 minutes. Serve with soft butter.
Sunday, August 9, 2009
Zucchini Bread & Chocolate Zucchini Cake
Zucchini Nut Bread
3 eggs
2 c sugar
1 c vegetable oil
2 tsp vanilla
2 c grated zucchini (w/skin)
3 c flour
1 tsp salt
2 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 c chopped nuts
1/2 c golden raisins (optional)
Beat eggs until fluffy. Add sugar, oil and vanilla. Fold in zucchini. Add dry ingredients, then nuts and raisins. Pour into greased and floured loaf pans. Bake at 350° for 30-45 minutes, until golden brown.
Makes two loaves.
(I eat one, freeze one.)
Double Chocolate Zucchini Cake
Preheat oven to 350 degrees. Grease and flour a 9x13 baking dish.
Beat at low speed until blended:
1.5 c sugar
1 c butter
1 tsp vanilla
2 eggs
Increase speed to high. Beat until light and fluffy, about 5 minutes.
Reduce speed to low and add:
2.5 c flour
1/2 c sour cream
1/4 c unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
Beat until blended. Increase speed to medium for one minute.
Fold in:
2 c shredded zucchini
6 oz. chocolate chips
1 c chopped walnuts or pecans
Pour into prepared dish. Bake 40-45 minutes.
(I used an 8x8 dish and a loaf pan, because a 9x13 is too much for us. We'll eat the loaf now, and freeze the 8x8 for later.)
3 eggs
2 c sugar
1 c vegetable oil
2 tsp vanilla
2 c grated zucchini (w/skin)
3 c flour
1 tsp salt
2 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 c chopped nuts
1/2 c golden raisins (optional)
Beat eggs until fluffy. Add sugar, oil and vanilla. Fold in zucchini. Add dry ingredients, then nuts and raisins. Pour into greased and floured loaf pans. Bake at 350° for 30-45 minutes, until golden brown.
Makes two loaves.
(I eat one, freeze one.)
Double Chocolate Zucchini Cake
Preheat oven to 350 degrees. Grease and flour a 9x13 baking dish.
Beat at low speed until blended:
1.5 c sugar
1 c butter
1 tsp vanilla
2 eggs
Increase speed to high. Beat until light and fluffy, about 5 minutes.
Reduce speed to low and add:
2.5 c flour
1/2 c sour cream
1/4 c unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
Beat until blended. Increase speed to medium for one minute.
Fold in:
2 c shredded zucchini
6 oz. chocolate chips
1 c chopped walnuts or pecans
Pour into prepared dish. Bake 40-45 minutes.
(I used an 8x8 dish and a loaf pan, because a 9x13 is too much for us. We'll eat the loaf now, and freeze the 8x8 for later.)
Friday, August 7, 2009
Waffle Casserole
adapted from Better Homes and Gardens Fast Fix Family Food cookbook
This is like a McGriddle, but a little healthier and in a baking dish.
6 frozen low-fat waffles, toasted, then cut into cubes
1 lb. reduced-fat pork sausage, browned and drained
2 c skim milk
6 eggs (use egg substitute to make it even lower fat)
1/8 tsp ground black pepper
1 tsp dry ground mustard
1 c reduced-fat shredded cheddar cheese
Pure maple syrup
Layer half of the waffle squares on the bottom of a greased 8x8 baking dish. Top with half of the sausage, then 1/2 c cheese. Repeat layers. Whisk together milk, eggs, pepper and dry mustard. Pour over sausage layers. Cover and refrigerate 4-24 hours.
Remove dish from refrigerator, and let sit 30 minutes. Then bake at 350 degrees for 50-60 minutes, until egg is set and a toothpick inserted in the center of the casserole comes out clean. Let rest 10 minutes before serving. Top individual servings with maple syrup.
This is like a McGriddle, but a little healthier and in a baking dish.
6 frozen low-fat waffles, toasted, then cut into cubes
1 lb. reduced-fat pork sausage, browned and drained
2 c skim milk
6 eggs (use egg substitute to make it even lower fat)
1/8 tsp ground black pepper
1 tsp dry ground mustard
1 c reduced-fat shredded cheddar cheese
Pure maple syrup
Layer half of the waffle squares on the bottom of a greased 8x8 baking dish. Top with half of the sausage, then 1/2 c cheese. Repeat layers. Whisk together milk, eggs, pepper and dry mustard. Pour over sausage layers. Cover and refrigerate 4-24 hours.
Remove dish from refrigerator, and let sit 30 minutes. Then bake at 350 degrees for 50-60 minutes, until egg is set and a toothpick inserted in the center of the casserole comes out clean. Let rest 10 minutes before serving. Top individual servings with maple syrup.
Cheesy Enchilada Casserole
Cheesy Chicken Enchilada Bake
8 corn tortillas, torn
1 lb. boneless skinless chicken breasts, diced
2 tbsp butter
1 packet Sazon Goya without Annato
8 oz. Velveeta
1 can diced green chilies
1 c shredded cheddar cheese
Spray a baking dish with Pam. Layer half of the tortilla pieces on bottom of dish.
Saute chicken with seasoning in butter until cooked through. Meanwhile, melt Velveeta. Add diced chilies and the melted Velveeta to chicken. Mix well. Pour over tortilla pieces. Top with remaining tortilla pieces. Sprinkle with 1 c cheddar. Bake at 350 degrees for 15-20 minutes.
*Next time that I make this I'm going to get a can of enchilada sauce, and let it warm on the stove while the dish bakes, then spoon it over individual servings.
8 corn tortillas, torn
1 lb. boneless skinless chicken breasts, diced
2 tbsp butter
1 packet Sazon Goya without Annato
8 oz. Velveeta
1 can diced green chilies
1 c shredded cheddar cheese
Spray a baking dish with Pam. Layer half of the tortilla pieces on bottom of dish.
Saute chicken with seasoning in butter until cooked through. Meanwhile, melt Velveeta. Add diced chilies and the melted Velveeta to chicken. Mix well. Pour over tortilla pieces. Top with remaining tortilla pieces. Sprinkle with 1 c cheddar. Bake at 350 degrees for 15-20 minutes.
*Next time that I make this I'm going to get a can of enchilada sauce, and let it warm on the stove while the dish bakes, then spoon it over individual servings.
Hamburger Casserole, Lemon Chicken & Pasta
The hamburger casserole reminded me of Hamburger Helper, but not as salty, and my husband said that it's better. :) I'm not a Hamburger Helper fan. We had the lemon chicken the night before last, and we all really liked it.
Hamburger Casserole
1 lb. lean ground beef
Salt & pepper
1/2 c onion, diced
1/2 c celery, diced
1 can cream of mushroom soup
1 small can tomato sauce
1 package Kraft Macaroni & Cheese mix
Shredded cheddar
Brown beef with onion and celery. Drain; return to skillet. Add salt and pepper to taste, soup and tomato sauce. Simmer. Cook pasta; drain. Add pasta and cheese mix to meat mixture. Stir well. Pour into a greased 2-quart baking dish. Top with shredded cheddar. Bake at 350 degrees until bubbly and cheese is melted, about 15 minutes.
Lemon Chicken and Pasta
adapted from $5 dinners
3 tbsp olive oil
1/4 c lemon juice
2 pinches salt & pepper
1/4 tsp garlic powder
1 lb. boneless skinless chicken breasts
1 lb. penne pasta
Mix together olive oil, lemon juice, salt, pepper and garlic powder. Pour over chicken in a gallon-sized Ziploc bag. Refrigerate 2 hours. Pour into a baking dish. Bake at 350 degrees for 45-60 minutes, until chicken is cooked through. Meanwhile, cook pasta. Slice or dice chicken, and toss with hot pasta and remaining marinade.
*I added 1 tbsp butter, 2 tbsp flour, and couple of tbsp of milk to the marinade before I mixed it in with the chicken and pasta.
Hamburger Casserole
1 lb. lean ground beef
Salt & pepper
1/2 c onion, diced
1/2 c celery, diced
1 can cream of mushroom soup
1 small can tomato sauce
1 package Kraft Macaroni & Cheese mix
Shredded cheddar
Brown beef with onion and celery. Drain; return to skillet. Add salt and pepper to taste, soup and tomato sauce. Simmer. Cook pasta; drain. Add pasta and cheese mix to meat mixture. Stir well. Pour into a greased 2-quart baking dish. Top with shredded cheddar. Bake at 350 degrees until bubbly and cheese is melted, about 15 minutes.
Lemon Chicken and Pasta
adapted from $5 dinners
3 tbsp olive oil
1/4 c lemon juice
2 pinches salt & pepper
1/4 tsp garlic powder
1 lb. boneless skinless chicken breasts
1 lb. penne pasta
Mix together olive oil, lemon juice, salt, pepper and garlic powder. Pour over chicken in a gallon-sized Ziploc bag. Refrigerate 2 hours. Pour into a baking dish. Bake at 350 degrees for 45-60 minutes, until chicken is cooked through. Meanwhile, cook pasta. Slice or dice chicken, and toss with hot pasta and remaining marinade.
*I added 1 tbsp butter, 2 tbsp flour, and couple of tbsp of milk to the marinade before I mixed it in with the chicken and pasta.
Tuesday, August 4, 2009
Cranberry Pork Tenderloin
adapted from allrecipes.com
2 lbs. pork tenderloin
1/2 onion, sliced or diced
1/3 c French dressing
1 can cranberry sauce
1-2 tbsp flour
Place onion in the bottom of a crockpot. Place pork on top. Mix together dressing and cranberry sauce. Pour over pork. Cook on low 8 hours. Remove pork. Whisk flour into sauce in crockpot. Return pork to crockpot. Serve over rice.
2 lbs. pork tenderloin
1/2 onion, sliced or diced
1/3 c French dressing
1 can cranberry sauce
1-2 tbsp flour
Place onion in the bottom of a crockpot. Place pork on top. Mix together dressing and cranberry sauce. Pour over pork. Cook on low 8 hours. Remove pork. Whisk flour into sauce in crockpot. Return pork to crockpot. Serve over rice.
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