February 12, 2010 at 2:17 pm (7 ingredients or less, butter, flour, frozen broccoli, milk, onion, pepper, prepared cheese product, stovetop)
Prep: 10 minutes
Cook: 15 minutes
6 servings.
1/4 C chopped onion
2 T butter, divided
2 T flour
2 1/2 C milk
3/4 lb prepared cheese product, cut up
10 oz frozen chopped broccoli, thawed and drained
1/8 t pepper
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1. Cook and stir onion in 1 T of the butter in 2-quart saucepan on medium heat until onion is tender.
2. Add remaining 1 T butter and flour, cook 1 minute or until hot and bubbly, stirring constantly. Gradually add milk, stirring until well blended. Bring to boil. Reduce heat to medium-low.
3. Add remaining ingredients; cook until cheese is melted and soup is heated through, stirring occasionally.
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February 12, 2010 at 2:02 pm (Appetizers, canned chopped green chiles, cheddar, cream cheese, fresh tomatoes, lettuce, mexican cheese blend, no-cook, pitted ripe olives, refried beans, refrigerator, salsa, Summer, taco seasoning mix, tortilla chips)
Prep Time: 20 minutes
Start to Finish: 20 minutes
16 servings.
16 oz canned refried beans
1.25 oz package taco seasoning mix
8 oz cream cheese, softened
4.5 oz canned chopped green chilies
1 C salsa, any variety
2 C shredded lettuce
2 C shredded cheddar or Mexican cheese blend
2.25 oz canned sliced ripe olives, drained (1/2 C)
1 medium tomato, diced (3/4 C)
Tortilla chips, if desired
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1. In medium bowl, stir together beans and taco seasoning mix. Spread mixture on large platter.
2. In another medium bowl, stir together cream cheese and chilies. Carefully spread over bean mixture.
3. Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.
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February 12, 2010 at 1:51 pm (all-purpose flour, baking powder, baking soda, butter, buttermilk, cornstarch, Desserts, granulated sugar, lemon juice, oven, peaches, salt, Summer)
Prep: 20 minutes
Total: 1 hour 20 minutes
Serves 4
FOR THE FILLING
1/4 to 1/2 cup sugar (depending on sweetness of fruit)
1 tablespoon cornstarch
1 1/2 pounds peaches, cut into 1/2-inch-thick slices, and cut in half again crosswise (about 4 cups)
1 tablespoon fresh lemon juice
FOR THE TOPPING
1 cup all-purpose flour
3 tablespoons plus 1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
2/3 cup low-fat buttermilk
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1. Make the filling: Preheat oven to 350 degrees. In a large bowl, whisk together sugar and cornstarch. Add peaches and lemon juice; toss to combine. Divide filling evenly among four 8-ounce custard cups (or one 2-quart baking dish); transfer to a rimmed baking sheet.
2. Make the topping and bake: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto peaches, using about 1/3 cup dough for each custard cup. Sprinkle dough with remaining teaspoon sugar. Bake until fruit is bubbling and biscuit topping is golden brown, 35 to 45 minutes. Let cool 15 minutes; serve warm.
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February 12, 2010 at 1:44 pm (7 ingredients or less, coarse kosher salt, garlic, grill, Main Dish, olive oil, pepper, refrigerator, rib eye steak, thyme leaves)
Prep: 10 minutes
Total: 1 hour 30 minutes
Serves 4
2 tablespoons olive oil, plus more for grates
6 cloves garlic, smashed and coarsely chopped
2 tablespoons (about 15 sprigs) fresh thyme leaves
2 rib-eye steaks, each about 1 pound and about 1 1/2 inches thick
Coarse salt and pepper
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1. In a medium baking dish (or bowl), combine oil, garlic, and thyme. Add steaks, and turn to coat. Cover dish and refrigerate; let marinate, turning steaks occasionally, at least 1 hour and up to overnight.
2. Heat grill to medium-high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and pepper. Place steak on grill; cover. Cook, turning once, until meat is desired doneness, 12 to 16 minutes for medium-rare.
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February 12, 2010 at 12:57 pm (baby spinach, balsamic vinegar, cracked pepper, fresh tomatoes, goat cheese, Main Dish, olive oil, oven, parsley, sea salt, Summer, whole wheat pizza crust)
One whole wheat pizza crust (or make your own thin crust)
1 small roll or one big roll of goat cheese
Olive Oil (about 2 Tbsp)
Balsamic vinegar (enough to drizzle)
One large heirloom tomato
½ cup of fresh parsley
1 cup of fresh baby spinach
Sea salt
Cracked black pepper
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To begin, glaze the top and bottom of the pizza crust with olive oil. Use a small brush to spread it evenly across the crust. Crush the goat cheese and spread on top of the crust. Slice the tomato into thin round slices and place on top of the cheese. Place baby spinach on top of the tomatoes. Place chopped parsley on top of spinach and tomatoes. Drizzle with balsamic vinegar and olive oil. Season top with sea salt and cracked black pepper to taste. Bake in an oven heated to 425 degrees and let bake until the crust looks brown along the edges and crisps up. The cheese should look melted. Take out of the oven, cut like a pie and serve.
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February 11, 2010 at 9:09 pm (baby spinach, basil, ground turkey, italian-flavored bread crumbs, ketchup, Main Dish, oregano, oven, parmesan, pasta sauce, red pepper (cayenne), salt, scallions, spaghetti, stovetop)
Makes 4 servings.
Prep time: 20 minutes
Bake time: 25 minutes
6 oz baby spinach, divided
1 lb ground turkey
3 green onions, finely chopped
1/4 C seasoned dry bread crumbs
1/4 C ketchup
1 t dried basil, crushed
1/2 t dried oregano, crushed
1/2 t salt
1/4 t cayenne pepper
1/2 C grated Parmesan cheese
26 oz jar marinara sauce
12 oz dry spaghetti, cooked and drained
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Chop 1 C spinach and combine in large bowl with ground turkey, green onions, bread crumbs, ketchup, basil, oregano, salt and cayenne pepper, mixing well. Shape firmly into 12 (1 1/2″) balls. Roll each in Parmesan cheese. Place in 9 x 13″ baking dish, sprayed with vegetable cooking spray. Bake at 375 degrees, 20 to 25 minutes or until cooked through, turning once or twice.
Combine remaining spinach and marinara sauce in large skillet. Cook, stirring occasionally, until spinach is wilted and sauce is heated through.
Serve sauce over cooked spaghetti on 4 serving plates and top each with 3 turkey meatballs.
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February 11, 2010 at 8:35 pm (7 ingredients or less, extra virgin olive oil, heavy cream, Main Dish, pecorino, pepper, Quick Dishes, salt, spaghetti, stovetop)
(Pasta alla cacio e pepe)
Serves 4 – 6.
6 oz Pecorino Romano, 2 C finely grated and 1 C coarsely grated
1 lb spaghetti
Salt
2 T heavy cream
2 t extra-virgin olive oil
1 1/2 t finely ground black pepper
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Place finely grated Pecorino Romano in medium bowl. Set colander inside large bowl.
Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1 1/2 t salt; cook, stirring frequently, until al dente. Drain pasta into colander, reserving cooking water. Pour 1 1/2 C cooking water into liquid measuring cup and discard remainder; reture pasta to now empty bowl.
Slowly whisk 1 C of reserved pasta water into finely grated Pecorino until smooth. Whisk in cream, oil and black pepper. Gradually pour mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining pasta water. Serve, passing coarsely grated Pecorino separately.
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February 10, 2010 at 6:32 pm (all-purpose baking mix, Breakfast, cholesterol-free egg substitute, eggs, fresh tomatoes, milk, onion, oven, parmesan, pepper, salt, Summer, zucchini)
Prep Time: 15 minutes
Start to Finish: 55 minutes
4 servings
1 C chopped zucchini
1 large tomato, chopped (1 C)
1 medium onion, chopped (1/2 C)
1/3 C grated Parmesan cheese
1/2 C baking mix
1 C fat-free milk
1/2 C egg substitute OR 2 eggs
1/2 t salt
1/8 t pepper
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1. Heat oven to 400 degrees. Lightly spray 8″ square baking dish or 9″ pie plate with cooking spray. Sprinkle zucchini, tomato, onion and cheese in baking dish.
2. In medium bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
3. Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
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February 10, 2010 at 6:16 pm (boneless skinless chicken breast, butter, chives, cornflakes, Main Dish, milk, oven, paprika, parsley, salt, vegetable cooking spray)
Prep Time: 30 minutes
Start to Finish: 55 minutes
6 Servings
1/4 C butter, melted
2 T milk
1 T chopped fresh chives or parsley
1/2 t salt
1/2 t garlic powder
2 C cornflakes (or other flake cereal), crushed (1 C)
3 T chopped fresh parsley
1/2 t paprika
6 boneless skinless chicken breast halves (about 1 3/4 lb)
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1. Heat oven to 425 degrees. Spray 9 x 13″ pan with cooking spray. In shallow dish, mix 2 T of the butter, the milk, chives, salt and garlic powder.
2. In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture; then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 T butter.
3. Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees).
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February 10, 2010 at 5:59 pm (7 ingredients or less, beef stew meat, canned black beans, canned diced tomatoes, chili powder, frozen small whole onions, Main Dish, Mexican, mexican-style corn, slow cooker, taco seasoning mix)
Prep Time: 5 minutes
Start to Finish: 9 hours, 35 minutes
6 Servings
2 lb beef stew meat
28 oz can diced tomatoes, undrained
1 C frozen small whole onions
1 t chili powder
1.25 package taco seasoning mix
15 oz canned black beans, drained and rinsed
11 oz canned whole kernel corn with red and green peppers, drained
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1. In 3 1/2 – 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder.
2. Cover; cook on Low heat setting 9 to 11 hours.
3. Stir in taco seasoning mix, using wire whisk. Stir in beans and corn. Increase heat setting to High. Cover; cook 15 to 30 minutes or until thickened.
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