Friday, December 19, 2008
3/4 cup vegetable oil
1/4 cup fresh lemon juice
2 cloves of minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 bunches of romaine lettuce, torn
2 cups chopped tomato
1 cup (4 ounces) shredded Swiss cheese
2/3 cup slivered almonds
1/2 cup grated parmesean cheese
8 bacon strips cooked and crumbled
1 cup caesar salad croutons
In a jar with a tight fitting lid, combine oil, lemon juice, garlic, salt and pepper, cover and shake well. Chill. In a bowl toss the lettuce, tomatoes, swiss cheese, almonds, parmesean and bacon. Shake dressing and pour over salad and toss. Add croutons and serve immediately.
Thursday, November 27, 2008
2-3 pounds of chicken pieces (I usually use drumsticks or breasts, both work well)
8 oz fat free Catalina salad dressing
1 can of whole berry cranberry sauce
1 packet of dry lipton onion soup mix
Rinse each piece of chicken and place in crockpot
Mix the sauce together in a bowl and pour over the chicken
Cook on high for 4 hours or low for 6-8 hours (depending on your crock pot)
1 ready crust graham cracker pie crust
12 oz softened cream cheese (I used fat free and it was still great!)
½ cup sugar
1 ½ tsp pumpkin pie spice
1 cup 100% pure pumpkin
Mix cream cheese, sugar, and pumpkin pie spice on medium speed.
Stir in pumpkin.
Add eggs and mix until blended.
Pour into crust. Bake at 350 for 40 minutes. Cool.
Refrigerate for 3 hours. (I just made it the night before, it was wonderful the next day!)
Serves 8 (this can be halved for a smaller crowd)
3 TBSP butter
4 lbs sweet potatoes, peeled & cut into ¾ in thick slices
¾ cup grated Parmesan cheese
2 cups heavy whipping cream
1 tsp salt
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper
Preheat oven to 400.
Butter a 9x13 inch baking dish w/ 1 tbsp butter.
Arrange a third of the sweet potatoes, overlapping slightly in the dish.
Sprinkle w/ ¼ cup cheese.
Repeat with two more layers of sweet potatoes and cheese.
In small bowl combine cream, salt, pepper & cayenne. Pour over potatoes. Dot with the remaining 2 tbsp butter.
Cover dish w/ foil & bake 20 min.
Remove foil & continue baking until sweet potatoes are tender & top is browned—20-25 minutes.
Saturday, November 22, 2008
from Real Simple
1 14- to 16-ounce package cheese ravioli (frozen or fresh)
1/3 cup olive oil
1 clove garlic, sliced
1 cup (2 ounces) walnuts, roughly chopped
2 teaspoons lemon juice
Kosher salt and pepper
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup grated Parmesan
Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water.
Heat the oil in a medium skillet over medium heat. Add the garlic and walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes. Stir in the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, the parsley, and the reserved cooking water. Add the ravioli and toss to coat. Divide among individual plates and sprinkle with the Parmesan.
Substitution: For a hit of vegetables and a change of pace, use pumpkin or butternut-squash ravioli instead of cheese-filled. You can also replace the walnuts with pecans or almonds.
Thursday, November 20, 2008
1 Cup dried lentils
1 Cup chopped celery
1 Cup chopped carrots
1 Cup chopped onion
2 cloves of garlic, minced
1 ½ cups diced, cooked ham
½ tsp dried basil Ingredients
¼ tsp dried oregano
¼ tsp black pepper
32 oz chicken broth
1 cup water
8 tsp tomato sauce
Combine all ingredients in the crock pot and cook on low for 10 hours
2 cans, 15 oz. each, black beans, drained and rinsed
2 cans, 4.5 oz, each, chopped green chilies
1 can, 14.5 oz, Mexican Stewed tomatoes, undrained
1 can, 14.5 oz, diced tomatoes, undrained
1 can, 11 oz, whole kernel corn, drained (I used a 16 oz can)
4 green onions, sliced
2 to 3 T. chili powder
1/2 tsp. dried minced garlic
Combine all ingredients in a slow cooker. Cover and cook on high 5 to 6 hours. Makes 8 cups. Serve it with shredded cheddar and fat free sour cream. Sometimes this one is too spicy for me, so the sour cream helps. It's also great served over white rice!
4 pieces boneless, skinless chicken breasts (2 full breasts)
1 teaspoon ground cumin
1 teaspoon chili powder
A couple shakes cayenne pepper sauce
1 tablespoon (around the pan) extra virgin olive oil
½ medium Spanish onion, chopped
2 cloves garlic, minced
1 can black beans, drained and rinsed
3 tablespoons smoky bbq sauce
salt and cracked pepper to taste
Four 10-12 inch flour tortillas
Any burrito toppings you like--I do tomatoes, cheese, and sour cream
Rub chicken on both sides with a mixture of the cumin, chili powder, and cayenne sauce.
Heat griddle pan to high & cook the chicken breasts 4 minutes on each side. Remove from heat. Heat a skillet over medium high heat. Go once around the pan with oil. Cook onions and garlic until onions are soft, about 5 minutes. Add beans and BBQ sauce. Chop cook chicken breasts and drop into bbq mixture. Heat mixture through. Season with salt and pepper, taste. Pile chicken and beans onto tortilla. Wrap and enjoy!
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
3 cups sugar
4 eggs beaten
2 cups of fresh pumpkin or 16 oz of canned pumpkin
1/2 cup of water IF pumpkin is FRESH
2/3 cup of water IF pumpkin is CANNED
1 cup vegetable oil
Preheat over to 350
Combine flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl.
Add eggs, water, oil and pumpkin. Stir until blended.
Pour into two 9×5″ loaf pans. Bake 1 hour. Cool slightly and take out of pans to let cool on a rack. This tastes best if you wrap, refrigerate and wait a day to eat it. It keeps well in the refrigerator and can be frozen.