March 29, 2009 at 3:34 pm (butter, cashews, green beans, ground mustard, honey, roasted red peppers, Side dish, stovetop, teriyaki sauce)
Prep Time:20 min
Start to Finish:20 min
makes:8 servings
3 cups water
1 1/2 lb green beans
2 tablespoons teriyaki sauce
1 tablespoon butter, softened
1 tablespoon honey
1/4 teaspoon ground mustard
1/2 cup drained roasted red bell peppers, cut into strips
1/2 cup cashew pieces
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1. In 4-quart Dutch oven, heat water to boiling. Add beans. Heat to boiling. Boil uncovered 5 minutes. Cover and boil 3 to 5 minutes longer or until crisp-tender. Drain beans; return to Dutch oven.
2. In small bowl, mix teriyaki sauce, margarine, honey and mustard until well blended. Pour over beans; toss until evenly coated. Stir in bell peppers. Sprinkle with cashews.
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March 29, 2009 at 3:25 pm (cream cheese, frozen corn, half-and-half, parmesan, pepper, red bell peppers, salt, scallions, Side dish, stovetop)
Prep Time:15 min
Start to Finish:15 min
makes:8 servings (about 1/2 cup each)
1 cup water
24 oz frozen corn
1 medium red bell pepper, chopped (1 cup)
4 oz 1/3-less-fat cream cheese (Neufchâtel), cut into small cubes
1/4 cup fat-free half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
2 medium green onions, sliced (2 tablespoons)
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1. In 3-quart saucepan, heat water to boiling. Add corn and bell pepper. Cover; reduce heat to medium. Cook 6 to 8 minutes, stirring occasionally, until vegetables are tender. Drain; return to saucepan.
2. Stir in all remaining ingredients except onions. Cover; cook over medium-low heat, stirring frequently, until heated and mixture is well blended. Spoon into serving dish; sprinkle with green onions.
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March 29, 2009 at 3:14 pm (7 ingredients or less, Aldi ingredients, all-purpose flour, butter, cookies, nuts/seeds, oven, powdered sugar, salt, vanilla)
Prep Time: 1 hour 0 min
Total Time: 1 hour 15 min
Makes: 4 dozen cookies
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar
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1. Heat oven to 400ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
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March 29, 2009 at 3:09 pm (7 ingredients or less, balsamic vinaigrette dressing, beef tenderloin, Main Dish, onion, oven, stovetop)
2 large onions, halved, sliced
1 beef tenderloin (about 1-1/2 lbs.), trimmed
3/4 cup balsamic vinaigrette dressing
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1. Preheat oven 400°.
2. In large roasting pan, arrange onions, then top with tenderloin. Brush tenderloin with 1/4 cup dressing. Bake 55 minutes, basting every 10 minutes with 1/4 cup Dressing, until thermometer inserted in center reaches 140°. Remove tenderloin from pan, let stand 10 minutes.
3. Meanwhile, add remaining 1/4 cup Dressing to roasting pan and cook over medium-high heat, scraping up brown bits from bottom of pan, 3 minutes or until heated through. Serve sauce with tenderloin.
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March 29, 2009 at 2:44 pm (Appetizers, basil, broiler, garlic, green bell pepper, lemon juice, mozzarella, olive oil, oregano, pepper, pitted ripe olives, provolone, red bell peppers, refrigerator, sage, Salad, salt, vegetable oil, whole Greek olives)
Prep Time: 30 min
Total Time: 4 hours 50 min
Makes: 10 servings
6 large red or green bell peppers
1 cup whole Greek or pitted ripe olives
4 ounces mozzarella or provolone cheese, cut into cubes
1/4 cup olive or vegetable oil
1/4 cup lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh OR 1/4 teaspoon dried oregano leaves
1 teaspoon chopped fresh OR 1/4 teaspoon dried basil leaves
1/2 teaspoon chopped fresh OR 1/8 teaspoon dried sage leaves
1/2teaspoon salt
1/8 teaspoon pepper
2 large cloves garlic, finely chopped
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1. Set oven control to broil. Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in plastic bag and close tightly. Let stand 20 minutes.
2. Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. In glass bowl or jar, mix peppers, olives and cheese.
3. In tightly covered container, shake all remaining ingredients; pour over pepper mixture. Cover and refrigerate at least 4 hours, stirring occasionally.
Store tightly covered in refrigerator up to 2 weeks.
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March 29, 2009 at 2:17 pm (Aldi ingredients, all-purpose flour, Breads, butter, egg whites, garlic powder, milk, oven, parmesan, quick yeast, salt)
Yield: 12 to 15 rolls
Prep Time: 20 minutes
Proof Time: 35 minutes
Bake Time: 15 to 18 minutes
2-1/4 to 2-3/4 cups all-purpose flour
1 envelope rapid rise yeast
1-1/2 tablespoons sugar
1-1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 cup water
1/2 cup milk
1 tablespoon butter, softened
1 egg white
1 tablespoon grated Parmesan cheese
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Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and garlic powder in a large mixing bowl. Heat water, milk and butter until very warm (120ºF to 130ºF). Add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Cover and let dough rest 10 minutes in bowl.
Portion dough evenly into 12 to 15 greased muffin cups (2-1/2 x 1-1/4 inches). Tip: Use an ice cream scoop to make portioning easier. Cover; let rise in warm, draft free place until doubled in bulk, about 35 minutes.
Combine egg white with 1 tablespoon water. Carefully brush tops of rolls with egg mixture; sprinkle with cheese. Bake at 375ºF for 15 to 18 minutes, or until lightly browned on top. Remove from pans and cool on wire rack.
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March 29, 2009 at 2:04 pm (Main Dish, oven, stovetop, fresh tomatoes, ground cumin, boneless skinless chicken breast, canned black beans, green bell pepper, cream cheese, whole wheat tortillas, mexican cheese blend, salsa, Mexican)
Prep Time:20 min
Total Time:45 min
Makes:4 servings
3/4 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tsp. ground cumin
1 green pepper, chopped
1-1/2 cups chunky salsa
2 oz. 1/3 less fat cream cheese, cubed
15 oz. can no-salt-added black beans, drained, rinsed
1 tomato, chopped
2 whole wheat tortillas (6 inch)
1/2 cup Mexican-style shredded four cheese blend, divided
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Heat oven to 375ºF. Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add cream cheese; cook 2 min. or until melted. Stir in beans and tomatoes.
Spoon 1/3 of chicken mixture into 8-inch square baking dish; top with 1 tortilla and 1/2 each of remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover with foil.
Bake 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.
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March 29, 2009 at 1:53 pm (fresh tomatoes, frozen corn, frozen peas, ground beef, italian cheese blend, italian dressing, Main Dish, microwave, new potatoes, onion, oven)
Prep Time:10 min
Total Time:52 min
Makes:4 servings
3/4 lb. new potatoes (about 6)
1/2 cup water
1/4 cup Italian dressing
1 lb. extra lean ground beef
1 onion, chopped
1 cup frozen corn or peas
1 tomato, chopped
1/3 cup shredded Italian cheese blend
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Heat oven to 400ºF. Microwave potatoes and water in 2-qt. microwaveable ovenproof casserole on HIGH 10 to 12 min. or until potatoes are tender. Let stand 5 min. Meanwhile, heat dressing in nonstick skillet on medium-high heat. Add meat and onions; cook and stir until meat is browned. Stir in corn and tomatoes.
Drain potatoes; return to dish. Flatten with bottom of small cup or bowl; top with meat mixture and cheese. Cover.
Bake 25 min. or until casserole is heated through and top is golden brown, removing lid after 20 min.
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March 29, 2009 at 1:46 pm (Aldi ingredients, basil, boneless skinless chicken breast, canned diced tomatoes, cream cheese, Main Dish, mozzarella, oven, parmesan, pasta sauce, penne, spinach, stovetop)
Prep Time:20 min
Total Time:43 min
Makes:4 servings
1-1/2 cups multi-grain penne pasta, uncooked
9 oz. fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
14-1/2 oz. jar spaghetti sauce
14-1/2 oz. can diced tomatoes, drained
2 oz. 1/3 less fat cream cheese, cubed
1 cup shredded mozzarella Cheese, divided
2 Tbsp. grated Parmesan cheese
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Heat oven to 375ºF.
Cook pasta as directed on package, adding spinach to the boiling water the last minute.
Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in cream cheese.
Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.
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March 29, 2009 at 1:38 pm (canned great northern beans, carrots, chicken broth, fully cooked ham, garlic, italian seasoning, olive oil, onion, parsley, red potatoes, salt, slow cooker, soup, stovetop)
Prep Time: 25 min
Total Time: 8 hours 25 min
Makes: 6 servings (1 1/2 cups each)
1 lb small red potatoes, cut into fourths (about 3 cups)
4 medium carrots, sliced (2 cups)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
3 1/2 cups chicken broth
2 cups diced fully cooked ham
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
1 tablespoon olive or vegetable oil
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1. In 3- to 4-quart slow cooker, mix all ingredients except parsley and oil.
2.Cover: cook on Low heat setting 8 to 10 hours.
3. Stir in parsley and oil before serving.
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