Deviled Eggs

Posted by on October 25, 2011 No comments

Ingredients

  • 5 hard boiled eggs
  • 2 tablespoons mayo
  • 1/2 teaspoon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • half can of mini shrimp
  • a dash of paprika

Preparation

  1. Boil your eggs for 20 minutes. Set aside and let cool
  2. Peel eggs, then take a smooth knife and gently cut in half
  3. Pop the yokes into a bowl. Take a fork and smash into fine pieces
  4. Add mayo, mustard, salt, pepper, and mini shrimp then mix
  5. Scoop small amount of mixture and place into the egg
  6. Sprinkle a dash of paprika on each egg, then serve
Note – you don’t have to add the mini shrimp but it adds a nice texture and salty taste. If you don’t add the shrimp you will need to add a bit more salt then described above.

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Tuna Casserole

Posted by on October 13, 2011 No comments

Ingredients

  • 1 large bag of egg noodles
  • 1/2 cup of frozen peas (or 1/2 cup of frozen peas and carrots)
  • 2 cans of tuna
  • 1 cup shredded cheese
  • 2 cans cream of mushroom (or 1 can of cream of mushroom and 1 can of cream of celery)

Preparation

  1. Bring on large pot to a boil. Pour the egg noodles in and let sit until tender, stirring occasionally
  2. Preheat over to 400 degrees
  3. In a large bowl mix together frozen peas, tuna, and cans of cream of mushroom.
  4. Once noodles are tender drain and add to mixture in the large bowl. Mix until noodles and thoroughly coated.
  5. Pour noodles into a 9×13 casserole dish and cover with cheese.
  6. Place in oven for 15-20 minutes, serve hot
Note
- serves 6
- you can also take lays original chips and crunch them into fine pieces then sprinkle them on top. This give a slight crunch and slightly salty taste.

 

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Hearty Ham Casserole

Posted by on October 13, 2011 No comments

Ingredients

  • 2 cups potatoes, cubed
  • 2 cups cooked ham, cubed
  • 1  can whole kernel corn, drained
  • 2 tablespoons finely minced fresh parley
  • 1/4 cup butter
  • 1 tablespoon chopped onions
  • 1/3 cup all purpose flour
  • 1 3/4 cups milk
  • 1/8 teaspoon ground black pepper
  • 4 ounces processed cheese food, shredded

Preparations

  1. Preheat oven to 350 degrees
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes drain and cool
  3. Combine potatoes, ham, corn, and parsley, set aside
  4. In a sauce pan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well.
  5. Pour into greased 11×7 baking dish. Cover and bake for 25 minutes. Uncover sprinkle with cheese and bake 5-10 minutes longer until cheese melts.
Note -Serves 4-6

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Rice/Fruity Pebble Krispy Treats

Posted by on October 12, 2011 No comments

Ingredients

  • 3 tablespoons butter
  • 1 package (10 oz) marshmallows or 4 cups marshmallow (minis)
  • 3 cups rice Krispys
  • 3 cups fruity pebbles
Preparations
  1. In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat
  2. Add rice krispies and fruit pebbles. Stir
  3. Using buttered spatula evenly press mixture into 13x9x2 inch pan coated with cooking spray, cool. Cut into 2-inch squares. Best if served same day.
Side Note- You can get very creative with this. You can even add other little candies, like skittles, to it.

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Hamburger Buddy

Posted by on October 12, 2011 No comments

Ingredients

  • 3 cloves garlic, crushed and peeled
  • 2 medium carrots, cut into 2 inch pieces
  • 8 ounces white mushrooms, large ones cut in half
  • 1 half onion, cut into 2 inch pieces
  • 1 pound 90% lean ground beef
  • 2 teaspoons dried thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups water
  • 1 (14 ounce) can reduced sodium beef broth
  • 8 ounces whole wheat elbow noddles
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons all purpose flour
  • 1/2 cup reduced fat sour cream

Preparation

  1. Fit a food processor with the steel blade attachment. Drop in garlic and process until minced, then add carrots and mushrooms and process until finely chopped. Add onion and pulse until roughly chopped.
  2. Cook beef in a large straight-sided skillet, breaking it up with wooden spoon until no longer pink. Stir in chopped vegetables, thyme, salt and pepper and cook stirring often, until vegetables start to soften and mushrooms release there juices, 5 to 7 minutes.
  3. Stir in water 1  1/2 cup broth, noodles and sauce, bring to a boil. Cover reduce heat to medium and cook, stirring occasionally, until pasta is tender, 8 to 10 minutes.
  4. Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth, stir into the hamburger mixture stir in sour cream, simmer, stirring often until sauce thickens about 2 minutes.
Note – serve 4

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Baked Mac and Cheese

Posted by on October 12, 2011 No comments

Ingredients

  • 3 tablespoons plain dry breadcrumbs
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon paprika
  • 1 (10 ounce) package frozen spinach, thawed
  • 1 3/4 cups low fat milk divided
  • 3 tablespoons all purpose flour
  • 2 cups shredded extra sharp cheddar cheese
  • 1 cup low fat cottage cheese
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 8 ounces whole wheat elbow macaroni
Preparation
  1. Put a large pot of water on to boil. Preheat oven to 450 degrees. Coat a 8 inch square baking dish with cooking spray
  2. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine mesh strainer and press out excess moisture.
  3. Heat 1 1/2 cups of milk in a large heavy saucepan over medium heat until steaming.
  4. Whisk remaining 1/4 cups milk and flour in a small bowl until smooth, add to the hot milk and cook, whisking constantly until the sauce simmers and thickens, 2 to 3 minutes.
  5. Remove from heat and stir in cheddar until melted. Stir in cottage cheese, nutmeg, and salt.
  6. Cook pasta for 4 minutes or until tender. Drain and add to the cheese sauce, mix well. Spread half the mixture in the prepared dish.
  7.  Spoon the spinach on top. Top with the remaining pasta. Sprinkle with breadcrumb mixture
  8. Bake casserole until bubbly and golden 25 to 30 minutes.
Notes – Serves 4

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Tacos

Posted by on October 12, 2011 No comments

Ingredients for the tacos

  • 12 crispy taco shells
  • 3 cups shredded romaine lettuce
  • 3/4 cup shredded reduced fat cheddar cheese
  • 3/4 cup diced tomatoes
  • 3/4 cup papered salsa
  • 1/4 cup diced red onion
  • 8 ounces 93% lean ground beef
  • 8 ounces 99% lean ground turkey breast
  • 1/2 cup chopped pnion
  • 1 1/4 cup petite died tomato
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground chipotle chili

Preparation

  1. Place beef, turkey and onion in a large skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked thoroughly, about 10 minutes.
  2. Drain the fat and return to pan. Add tomatoes, cumin, oregano and chili. Cook over medium heat, stirring, until most of the liquid has evaporated, 3 to 6 minutes.
  3. Add meat to your taco shells. Add desired amount of shredded romaine lettuce, shredded cheddar cheese, tomatoes and salsa.

Notes- Serves 6

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Ham and Beans

Posted by on October 12, 2011 No comments

 

Ingredients

  • 1 pound dry great northern beans
  • 1/2 pound cooked ham, diced
  • 1 small onion, diced
  • 1/2 cup brown sugar
  • salt and pepper to taste
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon dried parsley

 

Preparations

  1. Rinse the beans in a large pot, discard shriveled beans and any small stones.  Add 8 cups of cold water. Let stand overnight or at least 8 hours. Drain and rinse beans
  2. Return beans to pot and add ham, onion, brown sugar, salt, pepper, cayenne, and parsley and water to cover. Bring to boil, reduce heat and simmer 1 1/2 to 2 hours, until beans are tender.  Add more water if necessary during cooking time
Note – Serves 6

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Marshmallow Brownies

Posted by on October 12, 2011 No comments

 

Ingredients

  • 1 (9×13) boxed brownie mix
  • 1 bag miniature marshmallows
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 3 tablespoons milk
  • 3 tablespoons water
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

 

Preparation

  1. Make the brownie mix according to package directions for cake like brownies. Bake according to package directions
  2. When brownies are done, cover them with a layer of miniature marshmallows and put back into the oven for a few minutes. Until marshmallows are nice and puffy. Cool brownies.
  3. Bring 1/2 cup butter or margarine, 4 tablespoon cocoa, 3 tablespoons water, and 3 tablespoons milk to a boil. Remove from heat. While still hot, add powdered sugar, and vanilla. Beat well. Pour frosting over brownies while frosting is still hot. Allow to cool before cutting.

 

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Pepperoni Pizza

Posted by on October 12, 2011 No comments

Sauce

  • 1 (15 ounce) can of tomato sauce
  • 1 (6 ounce) can of tomato paste
  • 1 tablespoon ground oregano
  • 1 1/2 teaspoon dried minced garlic
  • 1 teaspoon ground paprika

Pizza

  • 3 cups all purpose flour
  • 1 (.25 ounce) package active dry yeast or 1 tablespoon active dry yeast
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 cup warm water
  • mozzarella cheese
  • parmesan cheese
  • pepperoni

Preparation

  1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Need the dough. Spread or roll out on a large pizza pan.
  2. Mix tomato sauce, paste, until smooth. Stir in oregano, garlic, and paprika
  3. Spread a thin layer of sauce on the pizza dough. Its easiest if you pour the sauce in the middle and use the back side of the spoon to smooth out in circles across the dough.
  4. Add mozzarella, parmesan and pepperoni as desired
  5. Cook at 375 for 20-25 minutes
Note
- The dough will rise quite a bit so you will want to roll it pretty thin unless you like thick crust
-Feel free to add other ingredients to the pizza. This should not affect the cook time
-Have fun with the pizza. I started experimenting with making stuffed crust. I would roll the dough out much farther, add a thick amount of mozzarella cheese and then roll the dough back over it. I haven’t mastered it yet. The dough keeps unrolling. I think I will need to add cuts along the crust to let it breath. It was still very tasty though
- Serves 6

 

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