Shepard's Pie, Lightened UpGina's Weight Watcher RecipesServings: 6 • Serving Size: 10.5 oz • Old Points: 6 pts • Points+: 7 ptsCalories: 290.5 • Fat: 11.1 g • Protein: 16.8 g • Carb: 31.5 g • Fiber: 4.9 g Potatoes:
1-1/2 lbs Yukon Gold potatoes, peeled, diced
3/4 cup fat free chicken broth
2 tbsp fat free sour cream
salt and pepper
paprika Filling:
1 lb 95% lean ground beef
1 tsp oil
1 medium onion, diced
1 celery stalk, chopped
2 cloves garlic, diced
8 oz mushrooms, diced
10 oz frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)
2 tbsp flour
1 cup fat free beef broth
2 tsp tomato paste
1 tsp Worcestershire sauce
1 tsp freshly chopped rosemary leaves
1 tsp freshly chopped thyme leaves
salt and pepper Boil potatoes in water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper.Preheat oven to 400°.In a large saute pan brown meat. Season with salt and pepper. When cooked, set aside on a plate. Discard any fat in the pan, add oil, onion and garlic and sauté on medium heat about 2 minutes. Add mushrooms and celery and sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, chopped meat and mix well. Simmer on low about 5-10 minutes.Spread the meat mixture on the bottom of a 11x7 glass baking dish. Top with mashed potatoes, using a fork to scrape the top to make ridges and sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10-15 minutes before serving
Tuesday, September 27, 2011
Thai Peanut Noodles
Thai Peanut NoodlesRecipe from: Our Best Bites
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (The bottle w/ the rooster on the front-- 1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. linguine noodles
2 chopped green onions- just the tops
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls.
Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters.
Before eating, squeeze lime juice over noodles and stir to combine.*I think this is great as a vegetarian meal, but if desired, you can easily add very thinly-sliced chicken, which would be delicious too!
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (The bottle w/ the rooster on the front-- 1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. linguine noodles
2 chopped green onions- just the tops
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls.
Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters.
Before eating, squeeze lime juice over noodles and stir to combine.*I think this is great as a vegetarian meal, but if desired, you can easily add very thinly-sliced chicken, which would be delicious too!
Thursday, September 8, 2011
Ruth's Diner Mac and Cheese
Ingredients
Recipe courtesy Erik Nelson, chef and owner at Ruth's Diner in Salt Lake City, UT
3 cups uncooked macaroni noodles
1 cup diced onion
1/4 cup melted butter
1/4 cup all-purpose flour
3 cups milk
2 bay leaves
1 tablespoon paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 1/2 cups grated Cheddar
2 1/2 cups grated Monterey jack
1 cup cottage cheese
For the topping:
1/4 cup melted butter
1/4 cup bread crumbs
Directions
Cook macaroni, drain do not rinse.
In a large saute pan, saute the onions in butter. Add the flour to make a roux and cook for 1 minute. Add the milk, bay leaves, paprika, salt and pepper. Bring to a simmer, stirring often. Mix the 2 cheeses together in a small bowl. Once the mixture is at a simmer, add 3 cups of cheese mixture and the cottage cheese. Stir well, remove from heat, and remove bay leaves from mixture. Add macaroni noodles to milk mixture, mix well.
Pour 1/2 of macaroni mixture into a 2-quart baking dish, cover with 1/2 of the remaining grated cheese, add remaining macaroni mixture and cover with the remaining grated cheese mixture.
In small bowl mix together the topping ingredients and top the macaroni. Place into the oven and bake until golden brown, about 45 minutes.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
Recipe courtesy Erik Nelson, chef and owner at Ruth's Diner in Salt Lake City, UT
3 cups uncooked macaroni noodles
1 cup diced onion
1/4 cup melted butter
1/4 cup all-purpose flour
3 cups milk
2 bay leaves
1 tablespoon paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 1/2 cups grated Cheddar
2 1/2 cups grated Monterey jack
1 cup cottage cheese
For the topping:
1/4 cup melted butter
1/4 cup bread crumbs
Directions
Cook macaroni, drain do not rinse.
In a large saute pan, saute the onions in butter. Add the flour to make a roux and cook for 1 minute. Add the milk, bay leaves, paprika, salt and pepper. Bring to a simmer, stirring often. Mix the 2 cheeses together in a small bowl. Once the mixture is at a simmer, add 3 cups of cheese mixture and the cottage cheese. Stir well, remove from heat, and remove bay leaves from mixture. Add macaroni noodles to milk mixture, mix well.
Pour 1/2 of macaroni mixture into a 2-quart baking dish, cover with 1/2 of the remaining grated cheese, add remaining macaroni mixture and cover with the remaining grated cheese mixture.
In small bowl mix together the topping ingredients and top the macaroni. Place into the oven and bake until golden brown, about 45 minutes.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
Thursday, August 18, 2011
Chocolate Chip Cookie Dough Truffles
Chocolate Chip Cookie Dough Truffles
love and olive oil.com
Yield: 3-4 dozen
Prep Time: 1 hour
Total Time: 2 1/2 hours
Ingredients:
2 1/2 cups all purpose flour1 teaspoon salt1/4 teaspoon baking soda1 cup (2 sticks) butter or margarine, room temperature3/4 cup granulated sugar3/4 cup packed brown sugar1 teaspoon vanilla1/3 cup milk or soy milk1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating
Directions:
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).
Monday, August 1, 2011
Capellini w/ Tomatoes and Basil
CAPELLINI WITH TOMATOES AND BASIL
House Beautiful
Serves 6
½ cup good olive oil, plus extra for the pasta pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes
¾ pound dried capellini or angel hair pasta
1½ cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan for serving
1 Bring a large pot of water to a boil and add two tablespoons of salt and a splash of oil to the pot.
2 Meanwhile, heat the ½ cup of olive oil in a large (12-inch) sauté pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, two teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for five to seven minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
3 While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for two minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
4 Place the pasta in a large serving bowl, add the tomatoes and Parmesan, and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
House Beautiful
Serves 6
½ cup good olive oil, plus extra for the pasta pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes
¾ pound dried capellini or angel hair pasta
1½ cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan for serving
1 Bring a large pot of water to a boil and add two tablespoons of salt and a splash of oil to the pot.
2 Meanwhile, heat the ½ cup of olive oil in a large (12-inch) sauté pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, two teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for five to seven minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
3 While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for two minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
4 Place the pasta in a large serving bowl, add the tomatoes and Parmesan, and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
Funfetti Sandwich Cookies
1 package Funfetti Cake
2 eggs
1/3 cup vegetable oil
2 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 375 degrees F. Pour cake mix into a large bowl. Stir in eggs, oil, milk, and vanilla until combined. Drop teaspoons of dough onto an ungreased cookie sheet. Bake 7-9 minutes in the preheated oven. Frost bottom side of half the cookies. Top with unfrosted cookie. Roll edges in assorted sprinkles. Makes 24 sandwich cookies. Recipe found on Baked Perfection.
Enjoy!
2 eggs
1/3 cup vegetable oil
2 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 375 degrees F. Pour cake mix into a large bowl. Stir in eggs, oil, milk, and vanilla until combined. Drop teaspoons of dough onto an ungreased cookie sheet. Bake 7-9 minutes in the preheated oven. Frost bottom side of half the cookies. Top with unfrosted cookie. Roll edges in assorted sprinkles. Makes 24 sandwich cookies. Recipe found on Baked Perfection.
Enjoy!
Wednesday, July 27, 2011
EASY Crockpot Chicken Recipe
chicken tenders
8 oz cream cheese
1 can cream 'o' chicken soup
1 pkg dry italian dressing mix
Cook all day on low
Serve over rice
8 oz cream cheese
1 can cream 'o' chicken soup
1 pkg dry italian dressing mix
Cook all day on low
Serve over rice
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