tag:blogger.com,1999:blog-70857229331707502522024-03-13T11:33:33.901-07:00Table FellowshipA space to share my latest experiments in cooking, (mostly!) healthy eating, and enjoying conversation around a table.Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.comBlogger186125tag:blogger.com,1999:blog-7085722933170750252.post-45403348368148313092013-10-04T20:55:00.001-07:002013-10-04T20:55:12.483-07:00Taco Soupa family favorite from growing up!<br />
<br />
Ingredients:<br />
1 lb ground beef<br />
1 taco seasoning packet<br />
1 lipton onion soup packet<br />
1 can kidney beans with juice<br />
1 can corn with juice<br />
1 can tomato sauce<br />
1 can diced tomatoes<br />
1 can beef broth<br />
2 cups water<br />
<br />
Directions:<br />
1. Brown and drain hamburger.<br />
2. Add all ingredients to pot and cook, letting simmer for awhile as flavors meld<br />
3. Top with shredded cheese, sour cream, and tortilla chips.<br />
<br />Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-46103329611388660422013-10-04T20:39:00.002-07:002013-10-04T20:39:29.887-07:00"Real" Pork and Beans<i>from More Make it Fast, Cook it Slow by Stephanie O'Dea</i><br />
<b><br /></b>
<b>The Ingredients:</b><br />
2 pounds lean pork tenderloin, cut into small cubes<br />
2 15 oz cans of your favorite beans, drained and rinsed<br />
2 14 oz cans diced tomatoes<br />
1 15 oz can corn, drained<br />
1 green bell pepper, seeded and diced<br />
1 onion diced<br />
2 TBSP chili powder<br />
2 1/2 tsp cumin<br />
shredded cheese and sour cream for topping (optional)<br />
<br />
<b>Directions</b>:<br />Put meat into your slow cooker. Add beans, and the entire cans of diced tomatoes. Add the corn, bell pepper and onion. Stir in chili powder and cumin. Cover and cook on low for 8 hours. Serve with cheese and sour cream.Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-30150108635493522522013-10-04T20:34:00.002-07:002013-10-04T20:35:04.805-07:003 Bean Minnestrone<i>from Make Ahead Meals Made Healthy by Michelle Borbora</i><br />
<br />
<b>Ingredients:</b><br />
3 TBSP olive oil<br />
1 pound sweet Italian turkey sausage, casings removed, crumbled<br />
1 onion, chopped<br />
3 stalks celery, finely chopped<br />
4 carrots, diced<br />
3 cloves minced garlic<br />
3 cans crushed tomatoes<br />
3 cups low-sodium vegetable broth<br />
1 TBSP dried Italian seasoning<br />
1 pound fresh green beans, ends trimmed, snapped into 1-2 inch pieces<br />
1 can cannellini beans, rinsed and drained<br />
1 can kidney beans, rinsed and drained<br />
Salt and black pepper to taste<br />
2 cups whole wheat elbow macaroni<br />
shaved Parmesan cheese for topping<br />
<br />
<b>Directions:</b><br />
<br />
1. Heat olive oil in a stock pot over medium heat. Add sausage and cook, stirring often until lightly browned. Use a slotted spoon to transfer to plate.<br />
<br />
2. Add onion, celery, and carrots and cook, stirring often until vegetables are just soft. Stir in garlic and cook, stirring often. Add tomatoes, broth, Italian seasoning, beans and sausage, stirring to combine. Bring to a simmer and season with salt and pepper.<br />
<br />
3. If you are adding pasta, cook it in boiling water for 1 minute less than package directions. Pasta should be toothsome, not mushy soft. Drain and add to soup. Remove from heat and let cool. Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-27876943270185859052013-10-04T20:26:00.002-07:002013-10-04T20:26:37.942-07:00Hearty Red Lentil Stew<i>from Make Ahead Meals Made Healthy by Michelle Borboa</i><br />
<br />
<b>Ingredients:</b><br />
2 cups red lentils, rinsed and rained<br />
3 cups water<br />
1 TBSP Olive Oil<br />
1 1/4 pounds sweet Italian turkey sausage, casings removed, crumbled<br />
2 onions, chopped<br />
2 carrots chopped<br />
1 stalk celery, chopped<br />
2 tsps fresh thyme<br />
2 teaspoons minced fresh rosemary<br />
1 can (14 oz) fire roasted diced tomatoes<br />
1 bay leaf<br />
8 cups vegetable broth<br />
<br />
<b>Directions:</b><br />
1. In a pot over medium high heat stir together lentils and water. Bring to a boil and then reduce heat, cover and simmer for 15-20 minutes or until lentils are very soft. Drain and set aside.<br />
<br />
2. In a dutch oven over medium-high heat, heat olive oil. Cook sausage, stirring often, until brown. Remove from pan and drain on a paper towel. Add onion, carrots, celery and cook stirring often, about 7 minutes.<br />
<br />
3. Stir in thyme, rosemary and tomatoes. Cook, stirring occasionally for 3 minutes. Add lentils, sausage, bay leaf and broth. Bring to a boil. Reduce heat to medium-low and simmer for 45 minutes. Remove bay leaf. <b> </b><i> </i>Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-37163760120916210502013-10-02T20:19:00.003-07:002013-10-02T20:19:38.811-07:00Penne with Chicken, Broccoli & Cheese<i>from Don't Panic, Dinner's in the Freezer by Suzie Martinez, Vanda Howell & Bonnie Garcia</i><br />
<br />
<b>Ingredients:</b><br />
1 cup broccoli florets, divided into tiny sprigs<br />
1/4 cup butter<br />
2 skinless chicken breast halves, cut into thin strips<br />
2 garlic cloves, minced<br />
salt and pepper to taste<br />
3 1/2 cups penne pasta<br />
1/2 cup dry white wine<br />
1 cup heavy cream<br />
3 1/2 oz gorgonzola cheese, rind removed and diced small<br />
parmesan cheese<br />
<br />
<b>Directions:</b><br />
1. Plunge broccoli in a saucepan of boiling salted water. Return to a boil and boil for 2 minutes, then drain in colander under cold running water. Shake to remove excess water & set aside.<br />
<br />
2. Melt butter in large skillet or saucepan. Add chicken and garlic, with salt and pepper to taste; stir well. Fry over medium heat for 3 minutes or until chicken becomes white. Meanwhile begin cooking pasta according to package instructions.<br />
<br />
3. Pour wine and cream over chicken mixture in pan. Stir to mix, then simmer stirring occasionally for 5 minutes until sauce has reduced and thickened. <br />
<br />
4. Increase heat and add broccoli. Toss to heat through. Taste for seasoning and adjust if necessary. Drain pasta, add it to sauce. Add cheese and toss well. <b> </b><i> </i>Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-11599914763977389692013-10-02T13:19:00.002-07:002013-10-02T13:19:36.364-07:00BBQ Chicken Pizza<div>
<i>from Don't Panic, Dinner's in the Freezer by Suzie Martinez, Vanda Howell & Bonnie Garcia</i></div>
<div>
<i>yields 1 pizza--can easily be doubled or tripled for extra pizzas to freeze </i></div>
<div>
<i> </i></div>
<div>
<i><b>Ingredients:</b> </i> </div>
<div>
3 boneless skinless chicken breast halves<br /> 1 1/3 cups prepared barbecue sauce, divided<br /> 1 pizza crust<br /> 6 ounces gouda cheese<br /> 6 ounces provolone cheese<br /> 1/2 medium red onion, peeled and sliced<br /> 1/4 cup cilantro, chopped (reserved for serving day)<br /><br /><b>Directions:</b><br /><br /> Marinate chicken in 2/3c. BBQ sauce for 4 hours or up to overnight. </div>
<div>
</div>
<div>
Place chicken and marinade in small baking dish and bake at 350 for
30 minutes or until chicken is tender and no longer pink; Remove from
oven.<br /> </div>
<div>
Roll out pizza dough to form crust; you may want to use a round cardboard covered with plastic wrap for this step.<br /> <br /> Spread remaining 2/3c. BBQ sauce over crust. Sprinkle cheeses evenly over crust, leaving 1/2in. border. </div>
<div>
<br /> Shred chicken and arrange over cheese, topping with onion.<br /> </div>
<div>
Freeze (if not cooking that day), covering pizza and cardboard with plastic wrap followed by heavy duty foil.<br /> </div>
<div>
Serving day instructions: Preheat oven to 450 degrees. Place frozen
pizza on preheated pizza stone and bake 10-12 minutes. Sprinkle with
cilantro and serve.</div>
Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-49834054913646615782013-10-02T13:15:00.000-07:002013-10-02T13:15:01.098-07:00Colorado White Chili<i>from Don't Panic, Dinner's in the Freezer by Suzie Martinez, Vanda Howell, & Bonnie Garcia</i><br />
<br />
<u><b>Ingredients:</b><i> </i></u><strong><u> </u></strong><br />
<strong>1 Tbsp cooking oil<br />
1 medium onion (1/2 cup), chopped<br />
4 large cloves garlic, minced<br />
1-4.5 oz. can diced green chilis (mild or hot)<br />
1 Tbsp cumin (powder or seed)<br />
2 tsp oregano<br />
1/2 tsp ground red pepper</strong><br />
<strong>1/4 tsp ground cloves<br />
1-15.5 oz. can great northern beans (don’t drain)<br />
1-15.5 oz. can sweet corn (or frozen)<br />
2 cups cooked chicken<br />
5 cups chicken broth</strong><br />
<br />
<u><strong>Serving day ingredients</strong></u><br />
shredded Monterey Jack cheese<br />
sour cream<br />
tortilla chips<br />
<span style="text-decoration: underline;"> </span><br />
<span style="text-decoration: underline;">Cooking day instructions:</span><br />
In a large pan or Dutch Oven, combine oil, onion, garlic, and green
chilis. Saute until tender, but do not brown. Stir in spices, beans,
corn, chopped chicken, and chicken broth. Cook and stir until heated
through. Adjust seasonings to taste. Cool chili completely. Freeze,
using freezer bag method.<br /><br />
<u>Serving day instructions</u><br />
Thaw completely. Simmer until heated through. Serve in bowls with
cheese, sour cream, and tortilla chips. For extra “kick”, garnish with
jalapeno slices.<br />
(yields 6-8 servings)Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-15731650259678165682013-04-12T10:04:00.001-07:002013-04-12T10:04:14.617-07:00Cheesy Rice & BeansThis is SUPER simple and is surprisingly delicious!<br />
<br />
Ingredients:<br />2 cups cooked brown rice<br />
1 16 oz container of cottage cheese<br />
1 can black beans, rinsed and drained<br />
salt & pepper<br />
shredded cheddar<br />
your favorite taco toppings (we use chopped avocado, salsa, tomato, red onion, cilantro & hot sauce)<br />
<br />
Cook the rice, rinse the beans, and combine them in a mixing bowl with the cottage cheese and salt/pepper. <br />
<br />
Grease a 9x13 baking dish and pour casserole into it. Bake at 350 for 20 minutes and then add the shredded cheddar. Bake another 5-10 minutes until cheese is melted.<br />
<br />
Serve with chopped toppings. Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-32657801415805062652012-11-06T17:25:00.000-08:002012-11-06T17:25:09.350-08:00Chicken & Sweet Potato Curry--AMAZING!This was delicious, a must make!<br />
<br />
Ingredients:<br />
4 boneless skinless chicken breasts<br />
1 small onion chopped<br />
2 sweet potatoes peeled and cubed<br />
2/3 cup orange juice<br />
1 minced garlic clove<br />
1 tsp chicken bouillon granules<br />
1 tsp salt<br />
1/4 tsp pepper<br />
4 tsp curry powder<br />
2 TBSP corn starch<br />
2 TBSP cold water<br />
rice<br />
<br />
Toppings:<br />
peanuts<br />
raisins<br />
mango chutney<br />
sweet relish<br />
french fried onion straws<br />
sliced green onions<br />
<br />
1. Place chicken in slow cooker. Cover with onions and sweet potatoes.<br />
2. Combine juice garlic, bouillon, salt, pepper, and curry powder. Pour over vegetables.<br />
3. Cover. Cook on low 5-6 hours.<br />
4. Remove chicken and veggies and keep warm. Turn slow cooker to high. Dissolve cornstarch in cold water. Stir into sauce in slow cooker. Cover and cook on high for 20 minutes.<br />
5. Serve chicken and sauce over rice and sprinkle with your choice of toppings.Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-68949620390005800152012-09-08T13:49:00.002-07:002012-09-08T13:49:34.382-07:00Chicken Tortilla SoupIngredients in each freezer bag:<br />
<br />
1 lb shredded COOKED chicken<br />
1 15 oz can diced tomatoes<br />
10 oz can enchilada sauce<br />
4 oz can diced green chilis<br />
1 medium onion chopped<br />
2 cloves minced garlic<br />
1 teaspoon cumin<br />
1 teaspoon salt<br />
1 teaspoon chili powder<br />
1 bay leaf<br />
1/4 tsp black pepper<br />
10 oz package frozen corn<br />
1 Tablespoon chopped cilantro<br />
<br />
Freeze. Add to slow cooker with <b>2 cups water and 1 14 oz can chicken broth.</b> Cook on low for 6-8 hours. <br />
<br />
To make crispy tortilla strips for toppings lightly brush both sides of a <b>corn tortilla with vegetable oil.</b> cut into strips & spread on baking sheet. Bake at 400 degrees for 10-15 minutes.Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-83950866998107705172012-09-08T13:45:00.000-07:002012-09-08T13:45:11.862-07:00Sausage & BeansIngredients in each freezer bag:<br />
<br />
1 lb sausage thinly sliced or crumbled<br />
1 onion diced<br />
1 celery stalk chopped<br />
1 TBSP worcestershire<br />
1.5 teaspoons dried mustard<br />
1/4 cup honey<br />
1 can tomatoes w/ diced chilis<br />
1 can butter beans (drained and rinsed)<br />
1 can black beans (rinsed and drained)<br />
1 can garbanzo beans (rinsed & drained)<br />
<br />
Freeze. When ready to cook add to crock pot for 4 hours stirring occasionally. <b>Serve with shredded cheese and tortilla chips over rice.</b>Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-9394030179657462872012-09-08T13:39:00.002-07:002012-09-08T13:39:36.253-07:00Bean Stew (for the freezer & crock pot)In each freezer bag:<br />
1 cup dried beans (any kind) picked over and rinsed<br />
2 medium carrots, peeled and diced<br />
1 small chopped onion<br />
2 celery stalks, diced<br />
3 Tablespoons uncooked white rice<br />
2 Tablespoons minced garlic<br />
1 teaspoon dried thyme<br />
1/2 tsp salt<br />
1/8 tsp black pepper<br />
<br />
Freeze. When ready to cook add bag to crock pot and add 6 cups <b>chicken or vegetable broth.</b><br />
<b><br /></b>
Cook on low for 8 hours.Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-86998084435026055132012-09-08T13:35:00.006-07:002012-09-08T13:35:59.770-07:00Crock Pot Coconut Chicken Curry Ingredients in each freezer bag:<br />
3 lbs boneless chicken thighs, chopped<br />
2 lbs chopped butternut squash<br />
2 medium onions chopped<br />
8 minced garlic cloves<br />
1 oz fresh ginger<br />
2 Tablespoons curry powder<br />
1 teaspoon ground corriander<br />
1 teaspoon ground cumin<br />
pinch of salt<br />
<br />
Freeze. When ready to cook add bag to crock pot with <b>1 can unsweetened coconut milk</b>. 25 minutes before serving add <b>1 bag frozen peas and 1 more can of coconut milk</b>. Serve with rice. Garnish with chopped<b> cashews and cilantro.</b>Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-14443273644377235112012-09-08T13:32:00.001-07:002012-09-08T13:32:17.397-07:00Crock Pot Peanut Braised ChickenIngredients in each freezer bag:<br />
<br />
2 cups onions<br />
2 cups chopped carrots<br />
2 cups zucchini<br />
1 red bell pepper<br />
1/2 tsp grated lime peel<br />
2 Tablespoons lime juice<br />
2 Tablespoons soy sauce<br />
2 Tablespoons flour<br />
4 garlic cloves<br />
2 lbs chicken breasts cubed<br />
<br />
<br />
Freeze. When ready to cook add:<br />
<br />
3/4 cup <b>chicken broth</b> whisked together with 3 Tablespoons <b>peanut butter</b><br />
<br />
Cook on low for 5-6 hours<br />
<br />
In last 5 minutes <b>add in 1 can unsweetened coconut milk and 1 bag frozen peas</b><br />
<br />
Garnish with chopped <b>peanuts and chopped cilantro</b><br />
Serve over rice.Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-82500307695491563522012-08-16T12:15:00.002-07:002012-08-16T12:15:19.074-07:00Sausage & PeppersIngredients:<br />
6 italian or chicken sausage<br />
2 green peppers<br />
1 red pepper<br />
1 red onion<br />
4 cloves minced garlic<br />
2 cans italian diced tomatoes<br />
2 tablespoons italian seasoning<br />
noodles or french bread to serve over<br />
mozzarella cheese<br />
<br />
Directions:<br />
Mix ingredients in 2 bags. Seal, lay flat, freeze<br />
<br />
On cooking day drizzle with olive oil and cook on low for 6 hours. Serve over hot noodles or french bread with mozzarella cheese.Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-2237990639897246462012-08-16T12:13:00.001-07:002012-08-16T12:13:22.050-07:00Slow Cooker Beef FajitasIngredients:<br />
<br />
2 pounds beef round steak sliced into strips<br />
2 8 oz cans diced tomatoes with green chilis<br />
1 large onion<br />
1 green pepper cut into strips<br />
1 red pepper cut into strips<br />
2 tsp cilantro<br />
2 cloves garlic minced<br />
2 tsp chili powder<br />
2 tsp cumin<br />
<br />
Directions:<br />
Split ingredients between two freezer bags. Seal, mix, lay flat and freeze.<br />
<br />
On cooking day cook on low for 5-6 hours. Serve in flour tortillas with sour cream, avocado, cheese etc.Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-73848447012173310282012-08-16T12:08:00.000-07:002012-08-16T12:11:13.578-07:00Wendy's Chicken TacosThis is one my family tried while I was visiting in Minnesota and it was SO good and SO easy. The perfect taco filling:<br />
<br />
Ingredients:<br />
4 chicken breasts<br />
1 cup salsa<br />
1 packet taco seasoning<br />
1 can black beans<br />
1 can corn<br />
<br />
Tortillas, cheese, tomatoes, lettuce, sour cream--whatever you top your tacos with!<br />
<br />
Directions:<br />
Place chicken, salsa and taco seasoning freezer bag. Seal, mix, lay flat and freeze. On cooking day, add to crock pot and cook on low until done (mine cooks fast--like 4 hours). When finished, remove chicken and shred. Return to pot and mix in beans and corn. Voila, you have delicious taco filling ready to go!Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-5933295567895761662012-07-26T06:47:00.000-07:002012-07-26T06:47:09.469-07:00Pork SatayThis really might be the absolute best meal I've tasted in years. It is so so good, I could eat this once a week. The recipe is for a marinade for pieces of pork (you could use chicken) but we took the marinated meat and turned them into shish ka bobs with the marinated pork, bell pepper, pineapple and red onion and then grilled them. <br />
<br />
Marinade:<br />
1 pound boneless stir-fry pork strips (NOTE: This amount of meat fed 3 of us with no leftovers--increase the amount of meat for more people)<br />
3 TBSP lemon juice<br />
2 TBSP peanut butter<br />
2 TBSP soy sauce<br />
1 TBSP brown sugar<br />
1 TBSP vegetable oil<br />
2 cloves minced garlic<br />
1/4 tsp crushed red pepper flakes<br />
<br />
Arrange meat in shallow dish. Combine all ingredients and pour over meat. Refrigerate for 4-12 hours, turning occasionally. Thread meat onto skewers, brush with remaining marinade and grill or broil as desired. Serve with the warm peanut dipping sauce (below).<br />
<br />
Peanut Dipping sauce:<br />
in small sauce pan combine<br />
1/2 cup coconut milk<br />
3 TBSP peanut butter<br />
2 TBSP lemon juice<br />
2 TBSP soy sauce<br />
1/4 tsp red pepper flakes (I thought this was a bit too spicy, so maybe reduce the amount of red pepper if you don't like spice)<br />
<br />
Mix well, cook and stir until peanut butter melts. Simmer 5 minutes stirring occasionally.Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-63952860547196060082012-04-05T12:48:00.000-07:002012-04-05T12:48:05.287-07:00Caesar Chicken Pasta SaladThis recipe came from good friends of our family, and we tried it last night--it is awesome and would be perfect for a summer meal or potluck!<br />
<br />
Ingredients:<br />
3 cups cooked penne pasta (we did about 10 oz)<br />
2 cups thinly sliced romaine lettuce<br />
1 1/2 cups halved cherry tomatoes<br />
1/2 cup thinly sliced fresh basil or 1 Tablespoon of minced basil from the refrigerated section of the grocery store<br />
1/2 cup chopped green onions<br />
1/3 cup Lite Caesar dressing<br />
1/4 cup chopped fresh Parsley<br />
1 4 oz package crumbled feta cheese<br />
1 garlic clove, minced<br />
3-4 roasted skinless boneless chicken breasts cooked and sliced<br />
<i>Option ingredients: avocado, chopped bell pepper, cucumber</i><br />
<i><br /></i><br />
Directions:<br />
Combine the first 9 ingredients in a bowl. Toss well to coat. Place 1 1/4 cup pasta mixture on each plate and top with chicken breast. (We chopped the chicken and mixed it in with the salad and then just used a bit of extra dressing). You could omit the chicken for a vegetarian pasta salad.Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-17861187269673275322012-04-05T12:43:00.000-07:002012-04-05T12:43:42.074-07:00Crock Pot Turkey Spinach LasagnaMy mom found this and raves about it, and everyone she's made it for raves about it, so it's on our menu for this month!<br />
<br />
Ingredients:<br />
1/2 pound ground turkey<br />
1 large onion<br />
1 TBSP olive oil<br />
1 26 oz jar marinara sauce<br />
1 14 oz can diced tomatoes<br />
1 9 oz package oven ready lasagna noodles<br />
2 cups part skim ricotta cheese<br />
1 8 oz package grated part skim mozzarella cheese<br />
1 10 oz package frozen chopped spinach, thawed and squeezed dry<br />
4 TBSP grated parmesan cheese<br />
1/2 tsp salt<br />
1 TBSP oregano<br />
<br />
Directions:<br />
1. In a large skillet over medium heat, saute turkey in oil until it is no longer pink and then drain. <br />
2. In a large bowl combine turkey, marinara sauce, and tomatoes.<br />
3. Coat a large slow cooker with cooking spray. Pour 1 cup of the turkey tomato mixture into the cooker. Layer noodles, ricotta, mozzarella, spinach and sauce. Repeat layers twice, ending with the turkey-tomato sauce. Use all the spinach in the first two layers, ending with sauce and then cheese.<br />
4. Cover and cook for 2 1/2 hours on low or until noodles are soft and cheese is melted. Sprinkle with grated parmesan.Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-26244592028329857882012-03-21T16:38:00.002-07:002012-03-21T16:41:15.859-07:00Rustic Italian Tortellini Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqe6JdDp3Y1ONWknZyPFVpQnDSaiMtQmucxk1APF97w6h15GD4H8Fbe4S1LpOTdUyXxCLthivxnEdnUO7epEbl52o-v2MuvNU4PErAXebxe2M0NsZI92IPca6h-jzrs-OflHuRKeNi-i6p/s1600/exps41101_RDS2447885A09_27_2b.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqe6JdDp3Y1ONWknZyPFVpQnDSaiMtQmucxk1APF97w6h15GD4H8Fbe4S1LpOTdUyXxCLthivxnEdnUO7epEbl52o-v2MuvNU4PErAXebxe2M0NsZI92IPca6h-jzrs-OflHuRKeNi-i6p/s320/exps41101_RDS2447885A09_27_2b.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5722499594046369186" /></a><span><span style="font-size: 100%;">This soup is the thing my husband and I are absolutely nuts about right now--it is so so easy and so incredibly delicious!</span></span><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; font-style: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; "><i>from Taste of Home</i></div><div style="font-family: Georgia, serif; font-size: 100%; line-height: normal; "><i><br /></i></div><div><h2 style="margin-top: 15px; margin-right: 0px; margin-bottom: 5px !important; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 20px; font-weight: normal; color: rgb(100, 41, 22); font-family: MuseoSlab500, Georgia; line-height: 1.22em; background-color: rgb(206, 191, 181); ">Ingredients</h2><ul class="ingredients" style="margin-top: 0px; margin-right: 0px; margin-bottom: 26px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 15px; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; background-color: rgb(206, 191, 181); "><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; line-height: 1.22em; list-style-type: disc; list-style-position: initial; list-style-image: initial; color: rgb(153, 153, 153); "><span class="amount" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); "></span><i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); "><span class="name" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; font-style: normal; text-align: right; ">3 Italian turkey sausage links (4 ounces <i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; ">each</i>), casings removed</span></i></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; line-height: 1.22em; list-style-type: disc; list-style-position: initial; list-style-image: initial; color: rgb(153, 153, 153); "><span class="amount" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); "></span><i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); "><span class="name" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; font-style: normal; text-align: right; ">1 medium onion, chopped</span></i></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; line-height: 1.22em; list-style-type: disc; list-style-position: initial; list-style-image: initial; color: rgb(153, 153, 153); "><span class="amount" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); "></span><i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); "><span class="name" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; font-style: normal; text-align: right; ">6 garlic cloves, minced</span></i></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; line-height: 1.22em; list-style-type: disc; list-style-position: initial; list-style-image: initial; color: rgb(153, 153, 153); "><span class="amount" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); "></span><i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); "><span class="name" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; font-style: normal; text-align: right; ">2 cans (14-1/2 ounces <i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; ">each</i>) reduced-sodium chicken broth</span></i></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; line-height: 1.22em; list-style-type: disc; list-style-position: initial; list-style-image: initial; color: rgb(153, 153, 153); "><span class="amount" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); ">1-3/4 cups </span><i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); "><span class="name" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; font-style: normal; text-align: right; ">water</span></i></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; line-height: 1.22em; list-style-type: disc; list-style-position: initial; list-style-image: initial; color: rgb(153, 153, 153); "><span class="amount" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); ">1 can </span><i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); "><span class="name" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; font-style: normal; text-align: right; ">(14-1/2 ounces) diced tomatoes, undrained</span></i></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; line-height: 1.22em; list-style-type: disc; list-style-position: initial; list-style-image: initial; color: rgb(153, 153, 153); "><span class="amount" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); ">1 package </span><i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); "><span class="name" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; font-style: normal; text-align: right; ">(9 ounces) refrigerated cheese tortellini</span></i></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; line-height: 1.22em; list-style-type: disc; list-style-position: initial; list-style-image: initial; color: rgb(153, 153, 153); "><span class="amount" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); ">1 package </span><i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); "><span class="name" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; font-style: normal; text-align: right; ">(6 ounces) fresh baby spinach, coarsely chopped</span></i></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; line-height: 1.22em; list-style-type: disc; list-style-position: initial; list-style-image: initial; color: rgb(153, 153, 153); "><span class="amount" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); "></span><i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); "><span class="name" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; font-style: normal; text-align: right; ">2-1/4 teaspoons minced fresh basil <i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; ">or</i> 3/4 teaspoon dried basil</span></i></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; line-height: 1.22em; list-style-type: disc; list-style-position: initial; list-style-image: initial; color: rgb(153, 153, 153); "><span class="amount" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); ">1/4 teaspoon </span><i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); "><span class="name" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; font-style: normal; text-align: right; ">pepper</span></i></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; line-height: 1.22em; list-style-type: disc; list-style-position: initial; list-style-image: initial; color: rgb(153, 153, 153); "><span class="amount" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); ">Dash </span><i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); "><span class="name" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; font-style: normal; text-align: right; ">crushed red pepper flakes</span></i></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; line-height: 1.22em; list-style-type: disc; list-style-position: initial; list-style-image: initial; color: rgb(153, 153, 153); "><span class="amount" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); "></span><i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); "><span class="name" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; font-style: normal; text-align: right; ">Shredded Parmesan cheese, optional</span></i></li></ul><div style="text-align: right; "><h2 style="margin-top: 15px; margin-right: 0px; margin-bottom: 5px !important; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 20px; font-weight: normal; color: rgb(100, 41, 22); font-family: MuseoSlab500, Georgia; line-height: 1.22em; text-align: left; background-color: rgb(206, 191, 181); ">Directions</h2><ul class="directions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 17px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 15px; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; text-align: left; background-color: rgb(206, 191, 181); "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; line-height: 16px; list-style-type: disc; list-style-position: initial; list-style-image: initial; color: rgb(153, 153, 153); "><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); ">Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 2px; padding-left: 0px; line-height: 16px; list-style-type: disc; list-style-position: initial; list-style-image: initial; color: rgb(153, 153, 153); "><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; color: rgb(0, 0, 0); ">Add tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.<b style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; "> Yield: </b>6 servings (2 quarts).</span></li></ul></div></div>Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-53729521988637619222011-09-07T10:27:00.000-07:002011-09-07T10:31:39.842-07:00Creamy Taco Casseroleour friend Bob Towery made this for us for lunch and it was delicious!<br /><br />Ingredients:<br />1 pound lean ground beef or turkey<br />1 pack taco seasoning<br />1 cup water<br />1 medium onion, chopped<br />2 garlic cloves chopped<br />4 ounces taco sauce<br />3 ounces cream cheese<br />8 oz can corn kernels (I used a 14 oz can and it was fine)<br />4 ounce sliced olives<br />1 bag Fritos corn chips, 10 oz size--he used the chili cheese kind which was great<br />2 cups shredded Mexican cheese blend or cheddar<br /><br />Toppings:<br />lettuce<br />tomato<br />green onion<br />sour cream<br />guacamole<br /><br />Directions:<br />1. Brown beef with onion and garlic<br />2. Add seasoning mix, water, cream cheese, corn, olives and taco sauce.--let simmer for 4 minutes<br />3. Crush fritos<br />4. In an 8x12 casserole dish layer 1/2 the fritos, 1/2 the meat mixture, and 1/2 the cheese, repeat the layers.<br />5. Bake at 375 for 20-25 minutes<br />6. To serve you can top with lettuce, diced tomatoes, green onion, sour cream, or guacamole (like a warm taco salad).Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-27356563399109877862011-09-07T10:25:00.000-07:002011-09-07T10:27:34.307-07:00Banana MuffinsIngredients:<br />2 bananas mashed<br />1 1/4 cup sugar<br />1 3/4 cup flour<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />2 eggs<br />1 cup craisens<br />1/4 cup plus 1 Tablespoon of buttermilk (we used regular milk and it was just fine!)<br /><br />Mix together all ingredients and bake on a lower oven rack at 350 for 45 minutes-1 hour for a lof and 25 minutes for muffin tins.Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-67146760945144802902011-04-28T16:40:00.000-07:002011-04-28T16:44:22.803-07:00Mom's Pasta Salad<style>@font-face { font-family: "Times New Roman"; }@font-face { font-family: "Chalkboard"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoFooter, li.MsoFooter, div.MsoFooter { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }ol { margin-bottom: 0in; }ul { margin-bottom: 0in; }</style> <p class="MsoNormal"><span style=";font-family:Chalkboard;font-size:100%;" >Ingredients:</span></p><p class="MsoNormal"><span style=";font-family:Chalkboard;font-size:100%;" ><br /></span></p> <p class="MsoNormal"><span style=";font-family:Chalkboard;font-size:100%;" > </span></p> <p class="MsoNormal"><span style="font-size:100%;">½</span><span style=";font-family:Chalkboard;font-size:100%;" > of a 10 oz bag of colored pasta spirals</span></p> <p class="MsoNormal"><span style=";font-family:Chalkboard;font-size:100%;" >4 slices sharp cheddar cheese</span></p> <p class="MsoNormal"><span style=";font-family:Chalkboard;font-size:100%;" >4 slices Monterey jack cheese</span></p> <p class="MsoNormal"><span style=";font-family:Chalkboard;font-size:100%;" >1 jar marinated artichoke hearts (small jar)</span></p> <p class="MsoNormal"><span style=";font-family:Chalkboard;font-size:100%;" >several slices of pepperoni or salami</span></p> <p class="MsoNormal"><span style=";font-family:Chalkboard;font-size:100%;" >1 small can ripe sliced olives</span></p> <p class="MsoNormal"><span style=";font-family:Chalkboard;font-size:100%;" >good seasons Italian dressing mix</span></p> <p class="MsoNormal"><span style=";font-family:Chalkboard;font-size:100%;" >vegetable oil</span></p> <p class="MsoNormal"><span style=";font-family:Chalkboard;font-size:100%;" >balsamic vinegar</span></p> <p class="MsoNormal"><span style=";font-family:Chalkboard;font-size:100%;" >salt</span></p><p class="MsoNormal"><span style=";font-family:Chalkboard;font-size:100%;" ><br /></span></p> <p class="MsoNormal"><span style=";font-family:Chalkboard;font-size:100%;" > </span></p> <p class="MsoNormal"><span style=";font-family:Chalkboard;font-size:100%;" >Directions:</span></p><p class="MsoNormal"><span style=";font-family:Chalkboard;font-size:100%;" ><br /></span></p> <p class="MsoNormal"><span style=";font-family:Chalkboard;font-size:100%;" > </span></p> <p class="MsoNormal" style="margin-left: 38pt; text-indent: -20pt;"><span style=";font-family:Chalkboard;font-size:100%;" >1.<span style="font: 7pt "Times New Roman";"> </span></span><span style=";font-family:Chalkboard;font-size:100%;" >Mix Italian dressing.</span></p> <p class="MsoNormal" style="margin-left: 38pt; text-indent: -20pt;"><span style=";font-family:Chalkboard;font-size:100%;" >2.<span style="font: 7pt "Times New Roman";"> </span></span><span style=";font-family:Chalkboard;font-size:100%;" >Cook noodles.</span></p> <p class="MsoNormal" style="margin-left: 38pt; text-indent: -20pt;"><span style=";font-family:Chalkboard;font-size:100%;" >3.<span style="font: 7pt "Times New Roman";"> </span></span><span style=";font-family:Chalkboard;font-size:100%;" >Dice cheese into small squares.</span></p> <p class="MsoNormal" style="margin-left: 38pt; text-indent: -20pt;"><span style=";font-family:Chalkboard;font-size:100%;" >4.<span style="font: 7pt "Times New Roman";"> </span></span><span style=";font-family:Chalkboard;font-size:100%;" >Cut up salami.</span></p> <p class="MsoNormal" style="margin-left: 38pt; text-indent: -20pt;"><span style=";font-family:Chalkboard;font-size:100%;" >5.<span style="font: 7pt "Times New Roman";"> </span></span><span style=";font-family:Chalkboard;font-size:100%;" >Combine everything.<span style=""> </span>Salt the salad a little.</span></p> <p class="MsoNormal" style="margin-left: 38pt; text-indent: -20pt;"><span style=";font-family:Chalkboard;font-size:100%;" >6.<span style="font: 7pt "Times New Roman";"> </span></span><span style=";font-family:Chalkboard;font-size:100%;" >Add dressing 1 hour before serving and chill.</span></p>Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com0tag:blogger.com,1999:blog-7085722933170750252.post-82696599548285337512011-04-28T16:39:00.001-07:002011-04-28T16:40:09.709-07:00BBQ Chicken Salad with Black Bean and Corn Salsa<span style="font-weight: bold;font-family:Chalkboard;" >Salad Ingredients:</span> <p class="MsoNormal"><span style="font-family:Chalkboard;">4 skinless boneless chicken breasts</span></p> <p class="MsoNormal">¾<span style="font-family:Chalkboard;"> cup your favorite BBQ sauce</span></p> <p class="MsoNormal"><span style="font-family:Chalkboard;">salt and pepper to taste</span></p> <p class="MsoNormal"><span style="font-family:Chalkboard;">1 bag romaine lettuce</span></p> <p class="MsoNormal"><span style="font-family:Chalkboard;">2 ripe avocados, peeled and thinly sliced</span></p> <p class="MsoNormal"><span style="font-family:Chalkboard;">2 cups tortilla chips</span></p> <p class="MsoNormal"><span style="font-family:Chalkboard;"> </span></p> <p style="font-weight: bold;" class="MsoNormal"><span style="font-family:Chalkboard;">Black Bean and Corn Salsa (for topping salad)</span></p> <p class="MsoNormal"><span style="font-family:Chalkboard;">1 can black beans rinsed and drained</span></p> <p class="MsoNormal">½<span style="font-family:Chalkboard;"> cup frozen corn kernels cooked, drained and cooled</span></p> <p class="MsoNormal">½<span style="font-family:Chalkboard;"> red bell pepper finely diced</span></p> <p class="MsoNormal">½<span style="font-family:Chalkboard;"> green bell pepper finely diced</span></p> <p class="MsoNormal">½<span style="font-family:Chalkboard;"> red onion finely diced</span></p> <p class="MsoNormal"><span style="font-family:Chalkboard;">2 tablespoons finely chopped fresh cilantro leaves</span></p> <p class="MsoNormal"><span style="font-family:Chalkboard;">1 tablespoons EVOO</span></p> <p class="MsoNormal"><span style="font-family:Chalkboard;">1 teaspoon red wine vinegar</span></p> <p class="MsoNormal">¼<span style="font-family:Chalkboard;"> teaspoon cayenne pepper</span></p> <p class="MsoNormal"><span style="font-family:Chalkboard;"> </span></p> <p style="font-weight: bold;" class="MsoNormal"><span style="font-family:Chalkboard;">Buttermilk Ranch Dressing:</span></p> <p class="MsoNormal">½<span style="font-family:Chalkboard;"> cup buttermilk</span></p> <p class="MsoNormal">¼<span style="font-family:Chalkboard;"> cup mayonnaise</span></p> <p class="MsoNormal"><span style="font-family:Chalkboard;">1 tabelspoon sour cream</span></p> <p class="MsoNormal">¼<span style="font-family:Chalkboard;"> teaspoon apple cider vinegar</span></p> <p class="MsoNormal">½<span style="font-family:Chalkboard;"> teaspoon minced garlic</span></p> <p class="MsoNormal"><span style="font-family:Chalkboard;">1/8 teaspoon dry mustard</span></p> <p class="MsoNormal">¼<span style="font-family:Chalkboard;"> teaspoon dried thyme</span></p> <p class="MsoNormal"><span style="font-family:Chalkboard;">1 tablespoon finely chopped fresh chives</span></p> <p class="MsoNormal"><span style="font-family:Chalkboard;"> </span></p> <p class="MsoNormal"><span style="font-family:Chalkboard;">Directions:</span></p> <p class="MsoNormal" style="margin-left: 38pt; text-indent: -20pt;"><span style="font-family:Chalkboard;">1.<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family:Chalkboard;">Prepare dressing and refrigerate</span></p> <p class="MsoNormal" style="margin-left: 38pt; text-indent: -20pt;"><span style="font-family:Chalkboard;">2.<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family:Chalkboard;">Coat chicken breasts with BBQ Sauce and marinate in the refrigerator for 30 minutes.</span></p> <p class="MsoNormal" style="margin-left: 38pt; text-indent: -20pt;"><span style="font-family:Chalkboard;">3.<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family:Chalkboard;">Grill 6-8 minutes per side until chicken is no longer pink.</span></p> <p class="MsoNormal" style="margin-left: 38pt; text-indent: -20pt;"><span style="font-family:Chalkboard;">4.<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family:Chalkboard;">Combine salsa ingredients and mix well.<span style=""> </span>Refrigerate until ready to serve.</span></p> <p class="MsoNormal" style="margin-left: 38pt; text-indent: -20pt;"><span style="font-family:Chalkboard;">5.<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family:Chalkboard;">Divide lettuce among plates.<span style=""> </span>Drizzle with dressing and top with a spoonful of the salsa, avocados, tortilla chips and chicken breasts.<span style=""> </span></span></p>Sarahhttp://www.blogger.com/profile/02139300215416590105noreply@blogger.com1