Lasagna
Pasta with Shrimp, Tomatoes and Corn
Broiled Chicken with Corn-Pinapple Salsa
Easy Broccoli Cottage Bake
Easy Bacon Pie
Beef-and-Rice-Stuffed Peppers
Tasty 2-Step Chicken
Chili Salmon
Asparagus and Simple Hollandaise Sauce
Roasted Broccoli wih Garlic
Parsleyed Noodles
Peanut Butter Oat Bites
Lasagna: don't be scared, this is SOOOOO easy
1 container (15 oz) part skim Ricotta cheese
2 1/2 cups mozzarella cheese, divided
1/2 cup parmesan cheese, divided
1/4 cup chopped fresh parsley
1 egg, slightly beaten
1 jar (26 oz) spaghetti sauce
1 lb ground beef (I use turkey) browned, drained
1 cup water
12 lasagna noodles, uncooked
Preheat to 350. Mix ricotta cheese, 1 1/4 cups of the mozzarella cheese, 1/4 cup of the parmesan cheese, parsley and egg until well blended; set aside. Pour spaghetti sauce into meat in skillet. Pout water into empty sauce jar; cover and shake well. Pour into skillet; stir until well mixed (This will yield about 5 cups sauce) Place 1 cup of meat sauce on bottom of 13 x 9- inch baking dish. (This way the noodles will not stick to the pan) Layer 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers 2 more times. Top with remaining 3 noodles and sauce. Sprinkle with remaining 1 1/4 cups mozzarella cheese and 1/4 cup parmesan cheese. Cover tightly with greased aluminum foil. Bake 45 minutes or until cooked through. Remove foil and bake an additional 15 minutes or until bubbling. Let stand 15 minutes before cutting for easier serving. I am serving with garlic bread and the garlic broccoli (see below recipe).
Pasta with Shrimp, Tomatoes and Corn:
8 oz bow-tie pasta
1/2 lb green beans, cut into 1 1/2-inch long pieces (I will use 1 bag of the Steamfresh green beans that are on sale)
1 lb med shrimp, peeled and deveined (just steam them until pink and shell)
1 (14.5 oz) can diced tomatoes, drained
1 (7 oz) can corn drained (another bag of Steamfresh but corn this time)
2 tbsp olive oil
salt and pepper
Prepare pasta according to pkg directions and drain (save about 1 cup of the water). Add green beans to pasta. Mix shrimp, tomatoes and corn in a pan. Add oil; season with salt and pepper. Bring to a simmer (med to med-low heat), then cover and set aside. Toss pasta and beans with shrimp mixture; if pasta looks dry, add reserved water in 1/4 cup increments until desired consistency is reached. Season with salt and pepper. (I plan to steam my shrimp with Old Bay seasoning)
Broiled Chicken with Corn-Pinapple Salsa:
6 medium (4 oz ea) skinless, boneless chicken breast halves
1 can (15.25 oz) whole kernel corn, drained
1 can (8 oz) crushed pineapple in its own juice, drained
1/2 cup chopped green and/or red sweet pepper
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
pepper to taste
Rinse chicken; pat dry. Season with pepper. Place on unheated rack of broiler pan. Broil 4 inches from het for 10-12 minutes or until no pink remains; turn once. Meanwhile, stir together corn, pineapple, sweet pepper, cliantro and jalapeno in medium bowl. Serve with chicken. Garnish with additional cilantro and jalapeno peppers if desired. You can substitute 6 medium (4 oz ea) salmon fillets for the chicken.
Easy Broccoli Cottage Bake:
1 container (16 oz) Low Fat cottage cheese
1 pkg (10 oz) frozen chopped broccoli, thawed, well drained
3/4 cup shredded sharp cheddar cheese
1 jar (7 oz) roasted red peppers, well drained, chopped (make your own)
4 eggs, beaten
3 tbsp each parmesan grated topping and plain dry bread crumbs
Preheat to 350. Mix all ingredients until well blended. Pour into a 9-inch pie plate sprayed with non-stick cooking spray. Bake for 45 minutes or until center is set. Let stand 10 minutes before cuting into slices to serve. I will probably serve with the Asparagus with Hollandaise Sauce.
Easy Bacon Pie:
12 slices bacon, cooked and crumbled
1 cup shredded swiss cheese (I like cheddar better)
1/3 cup chopped onion
1/2 cup Bisquick
1 cup milk
1/8 tsp pepper
2 eggs
Preheat to 400. Grease pie plate/pan. Sprinkle bacon, cheese and onion into pie pan. Stir remaining ingredients together and pour into pan. Bake 35-40 minutes or until center is set. I will serve with a salad and a veg.
Beef-and-Rice-Stuffed Peppers:
6 medium bell peppers, tops removed and reserved, and seeds removed
1 tbsp olice oil
1 yellow onion, diced
1 large carrot, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
8 oz lean ground beef or turkey
1 tsp salt
1 tsp pepper
1 (14.5 oz) can diced tomatoes
1 cup cooked brown rice, or white
1 cup grated Monterey Jack cheese
Preheat to 375. Bring a large pot of water to a boil. Once boiling, add peppers and pepper tops and cook until tender, 6 to 7 minutes. Remove peppers from water and invert to drain fully. Make filling: Warm olive oil in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add carrot, celery and garlic and continue cooking until vegetables are just softened, 4 minutes longer. Add beef, salt and pepper and cook, breaking up large chunks, until meat is no longer pink, about 7 minutes. Add tomatoes and rice and cook 5 minutes longer. Stir in 3/4 cup cheese. Fill peppers with meat mixture, dividing evenly. Sprinkle mixture with remaining cheese and top with pepper lid. Bake until cheese is melted and peppers are heated through, about 5 minutes. Serve hot.
Tasty 2-Step Chicken:
1 tbsp veg oil
4 skinless, boneless chicken breast halves
1 can (10.75 oz) condensed cream of mushroom soup
1/2 cup water
Heat the oil in a 10-inch skillet over med-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken and set aside. Pour off any fat. Stir the soup and water into the skillet. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. I will serve with the Parsleyed Noodles and the Roasted Broccoli with Garlic
Chili Salmon: this is not on sale but a certain friend wants some fish recipes on here!
2 6 to 8 oz slamon fillets
1/4 cup finley chopped pistachios
1/3 cup chili sauce
1 tbsp minced garlic
1 tsp chili powder
1 finely chopped scallion
1 tsp hot sauce
Season each fillet with salt and pepper. Blend the pistachios, chili sauce, minced garli, chili powder, scallion and hot sauce together. Spoon the chili mixture on top of the salmon. Bake on parchment lined tray at 325 for 15 minutes.
Asparagus and Hollandaise Sauce:
1 to 2 lbs asparagus
1/2 cup light mayo (recipe from Kraft so they reccomend Kraft Light)
1/2 cup plain nonfat yogurt
1 tsp yellow mustard
1 tsp lemon juice
Steam asaparagus until desired tenderness and set aside. Cover to keep warm. I like mine soft soft.
Mix all ingredients in saucepan. Cook on low heat 5 minutes or until heated through, stirring constantly. Serve over hot steamed fresh asparagus. Can also serve over hot sugar snap peas or broccoli. Can garnish with fresh parsley or finely chopped red peppers.
Roasted Broccoli with Garlic:
3 tbsp unsalted butter
2 cloves garlic, finely chopped
1 lb broccoli florets
3 tbsp olive oil
salt and pepper
1/4 cup pine nuts
Preheat to 425. Melt butter in a small saucepan over low heat. Add garlic and cover; set aside off heat. Place broccoli in a large bowl and toss with olive oil, salt and pepper. Spread broccoli out in a single layer on 2 large rimmed baking sheets. Roast, stirring often, until softened and lightly browned on edges, 20 to 25 minutes. Meanwhile, place pine nuts in a large skillet. Toast over med heat, stirring and tossing often, until golden brown, 3 to 5 minutes. Transfer to a small bowl to cool. Transfer broccoli to a large bowl and pour on butter and garlic mixture. Season with salt and pepper. Toss with pine nuts just before serving.
Parsleyed Noodles:
1 (12 oz) pkg med or wide egg noodles
3 tbsp unsalted butter, softened
1 onion, chopped
1/4 cup chopped fresh parsley
salt and pepper
bring a large pot of salted water to a boil. Add noodles; bring back to a boil and cook, stirring often, until tender, 5 to 7 minutes. Melt butter in a small saucepan over med-high heat. Add onion and cook, stirring, until softened but not browned, 3 to 5 minutes. Stir in parsley and remove from heat. Drain noodles, reserving 1/4 cup cooking liquid. Return noodles to pot and stir in butter-onion mixture. Season with salt and pepper. If noodles appear dry, add reserved cooking liquid 1 tbsp at a time. Serve hot.
Peanut Butter Oat Bites:
2 tbsp unsalted butter
2/3 cup creamy peanut butter
1/4 cup confectioners' sugar
3 tbsp honey
1 tsp vanilla extract
1 1/2 cups Rice Krispies cereal
1 cup quick oats
1/4 cup raisins
1/4 cup mini chocolate chips
1/4 cup finely chopped lightly salted dry-roasted peanuts
Melt butter in a med saucepan over med heat. Remove pan from heat and stir in peanut butter, confectioners' sugar, honey and vanilla. Stir in Rice Krispies and oats and allow mixture to cool. Stir in raisins and chocolate chips. Form mixture into 1-inch balls, then roll each ball in chopped peanuts, pressing to coat. Store in refrigerator.
