February 26, 2010 at 12:43 pm (canned black beans, canned chili beans in sauce, cilantro, fresh tomatoes, frozen corn, green bell pepper, Main Dish, mexican cheese blend, onion, Quick Dishes, salt, stovetop, Summer)
Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings
1 cup frozen corn
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1 small green bell pepper, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
1 can (15 ounces) chili beans in sauce, undrained
1 can (15 ounces) black beans, rinsed and drained
1 cup shredded Mexican Cheddar Jack with jalapeño pepper cheese blend (4 ounces)
2 medium tomatoes, chopped (1 1/2 cups)
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1. Mix all ingredients except cheese and tomatoes in 12-inch skillet. Heat to boiling; reduce heat. Cover and simmer 5 minutes.
2. Uncover and simmer 5 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in cheese and tomatoes until cheese is melted.
High Altitude (3500-6500 ft): Stir in up to 1/4 cup water if sticking occurs.
Serve with warmed tortillas or tortilla chips and sliced avocados and tomatoes.
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February 26, 2010 at 11:56 am (7 ingredients or less, Aldi ingredients, all-purpose baking mix, cheddar, eggs, ground beef, Main Dish, milk, onion, oven, salt, stovetop)
Prep Time: 15 min
Total Time: 40 min
Makes: 6 servings
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup baking mix
1 cup milk
2 eggs
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1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.
Top off a slice of this delicious pie just like you would a cheeseburger. Some favorites are barbecue sauce, bacon, ketchup, salsa and sliced tomato.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.
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February 26, 2010 at 11:49 am (all-purpose baking mix, cottage cheese, eggs, ground beef, Main Dish, milk, mozzarella, oven, parmesan, pasta sauce, ricotta cheese, salt, stovetop)
Prep Time: 15 min
Total Time: 57 min
Makes: 8 servings
1/3 cup ricotta cheese or small curd creamed cottage cheese
3 tablespoons grated Parmesan cheese
1 pound lean ground beef
1 cup shredded mozzarella cheese, divided (4 ounces)
1/2 cup spaghetti sauce, divided
1/2 teaspoon salt
1/2 cup baking mix
1 cup milk
2 eggs
Additional spaghetti sauce, heated, if desired
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1. Heat oven to 400ºF. Grease 9-inch pie plate. Spread ricotta cheese in pie plate; sprinkle with Parmesan cheese. Cook ground beef until brown; drain. Stir in 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt; spoon evenly over cheeses.
2. Stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until melted. Cool 5 minutes. Serve with additional spaghetti sauce.
High Altitude (3500-6500 ft) Heat oven to 425ºF. Decrease milk to 3/4 cup. Increase bake time to 35 to 40 minutes.
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February 26, 2010 at 11:17 am (all-purpose flour, boneless skinless chicken breast, chicken broth, dried thyme, egg noodles, Main Dish, olive oil, onion, paprika, Quick Dishes, scallions, stovetop, thyme leaves, vegetable oil, yogurt)
Prep Time: 30 min
Total Time: 30 min
Makes: 2 servings
2 cups uncooked noodles (4 oz)
1 teaspoon olive or vegetable oil
1/2 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup plain fat-free yogurt
2 teaspoons all-purpose flour
1/2 cup reduced-sodium chicken broth
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1 teaspoon paprika
1/2 medium onion, cut into thin wedges
Chopped green onion, if desired
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1. Cook and drain noodles as directed on package, omitting salt.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; keep warm.
3. In small bowl, mix yogurt and flour; set aside. In same skillet; heat broth, thyme, paprika and onion to boiling; reduce heat. Simmer about 2 minutes, stirring occasionally, until onion is tender. Gradually stir yogurt mixture into broth mixture. Cook, stirring constantly, until thickened (do not boil). Stir chicken into sauce. Cook 1 minute longer. Serve chicken and sauce over noodles. Sprinkle with green onion.
High Altitude (3500-6500 ft): No change.
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February 26, 2010 at 10:45 am (7 ingredients or less, black pepper, boneless skinless chicken breast, Main Dish, olive oil, onion, parsley, Quick Dishes, salt, shallots, stovetop, Summer, zucchini)
Prep Time:5 min
Start to Finish:20 min
Makes:4 Servings
8 shallots OR 1 large onion
4 medium skinless, boneless chicken breast halves (1 to 1¼ pounds total)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
1/4 cup snipped fresh parsley
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1. Peel shallots; halve small shallots and quarter large shallots. If using onion, cut into thin wedges (should have 1 cup shallots or onion wedges); set aside. Sprinkle chicken lightly with salt and pepper. In a large skillet, heat oil over medium-high heat. Reduce heat to medium. Add chicken; cook for 2 minutes.
2. Turn chicken. Add shallots to skillet. Cook for 8 to 10 minutes more or until chicken is no longer pink (165°F), stirring shallots frequently and turning chicken, if necessary, to brown evenly. If necessary, add additional oil to prevent sticking. Reduce heat to medium-low if chicken or shallots brown too quickly.
3. Transfer chicken and shallots to a serving platter. Cover to keep warm. Add zucchini to skillet. Cook and stir for 3 to 5 minutes or until crisp-tender. Add to platter with chicken. Sprinkle with parsley.
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February 26, 2010 at 10:37 am (chicken broth, frozen peas, garlic, lemons, Main Dish, medium shrimp, nutmeg, olive oil, parsley, Quick Dishes, roma tomatoes, salt, spinach fettuccine, stovetop, Summer, whole-grain french bread, whole-wheat fettuccine)
Prep Time:5 min
Start to Finish:20 min
Makes:4 Servings
8 ounces whole wheat or spinach fettuccine
2 teaspoons olive oil
4 cloves garlic, minced
1 pound medium shrimp, peeled and deveined (tails left on, if desired)
1 cup reduced-sodium chicken broth
1 cup frozen peas, thawed
2 medium plum tomatoes, finely chopped
1 teaspoon finely shredded lemon peel
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 teaspoons chopped parsley
4 slices whole grain baguette-style French bread, optional
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1. Cook pasta according to package directions; drain and set aside.
2. Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic; cook and stir for 30 seconds. Add shrimp and broth to skillet. Cook and stir for 3 to 4 minutes or until shrimp are opaque. Stir in peas, tomatoes, lemon peel, nutmeg, and salt. Add pasta; toss with vegetable mixture. Heat through.
3. To serve, divide pasta among four shallow soup bowls. Sprinkle with parsley. If desired, serve with bread slices.
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February 26, 2010 at 10:16 am (7 ingredients or less, Appetizers, blue cheese dressing, bottled hot sauce, butter, celery seed, chicken cutlets, grill, honey, salt)
Prep Time: 30 min
Total Time: 1 hour
Makes: 10 servings
2 tablespoons butter, melted
1/4 cup cayenne pepper sauce or red pepper sauce
1 tablespoon honey
1/2 teaspoon celery seed
1/2 teaspoon salt
1 lb chicken breast tenders (10)
1/2 cup blue cheese dressing
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1. In medium bowl, mix butter, pepper sauce, honey, celery seed and salt. Remove 2 tablespoons sauce mixture; set aside. Add chicken to remaining sauce mixture; stir to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
2. Meanwhile, soak ten 10- to 12-inch wooden skewers in water 30 minutes.
3. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Thread each chicken tender on a skewer.
4. Cover and grill chicken over medium heat 8 to 10 minutes, turning once and brushing frequently with reserved sauce mixture, until no longer pink in center. Discard any remaining sauce mixture. Serve chicken with blue cheese dressing.
High Altitude (3500-6500 ft): Grill over medium-low heat.
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February 26, 2010 at 9:59 am (all-purpose flour, baking powder, baking soda, bananas, Breads, butter, cinnamon, eggs, granulated sugar, nutmeg, oven, salt)
Prep time: 10 minutes.
Cook time: 30 – 50 minutes
Makes 1 full-sized loaf (8 x 4″) or 2 small loaves.
4 – 5 T butter, softened
2 eggs
2 or 3 very ripe bananas
2/3 C sugar
1 1/3 C all-purpose unbleached flour
3/4 t salt
1/2 t baking soda
1/4 t baking powder
1/2 t cinnamon or nutmeg, optional
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Preheat the oven to 350.
In one bowl, combine butter, eggs, bananas and sugar. Use a potato masher, fork or spoon to squish the banana and mix the ingredients together. It is alright for there to be small chunks of banana in the batter, but you want most of the banana to be reduced to mush.
In another bowl, combine remaining ingredients.
Combine the wet and dry ingredients and mix until the ingredients are blended together.
If you like, stir in additional ingredients here, such as chopped walnuts or pecans, dried cherries or apricots, or chocolate chips. A handful (about a half a cup) is about right.
Pour the dough into greased baking pans and bake until a toothpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes.
Remove from the oven. This bread is great warm, but it is excellent cold too.
After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be individually wrapped and frozen.
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February 24, 2010 at 3:33 pm (7 ingredients or less, balsamic vinegar, dijon mustard, kosher salt, Main Dish, olive oil, pepper, Quick Dishes, stovetop, strip steak)
Prep: 15 minutes
Total: 15 minutes
Serves 4
1 tablespoon olive oil
4 strip steaks (each 6 to 8 ounces and about 3/4 inch thick)
Coarse salt and ground pepper
1/2 cup balsamic vinegar
1/4 cup Dijon mustard
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1. Heat oil in a large skillet over high heat. Season steaks generously on both sides with salt and pepper; place in skillet. Cook, turning once, until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover with foil.
2. Add vinegar to skillet; boil until syrupy, 1 to 2 minutes. Remove from heat; whisk in mustard and any accumulated juices from steaks. Serve sauce with steaks.
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February 24, 2010 at 3:26 pm (broiler, carrots, dijon mustard, garlic, kosher salt, olive oil, pepper, Quick Dishes, radish, red leaf lettuce, Salad, skirt steak, Spring, stovetop, sugar snap peas, Summer, white wine vinegar)
Prep: 25 minutes
Total: 25 minutes
Serves 4
1 pound skirt steak, halved
Coarse salt and ground pepper
8 ounces sugar snap peas, trimmed and halved
2 tablespoons olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1 head red-leaf lettuce, torn
8 radishes, trimmed and quartered
3 carrots, sliced with a peeler
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1. Heat broiler, with rack 4 inches from heat. Place steak on a foil-lined baking sheet and season with salt and pepper. Broil until medium-rare, 4 to 8 minutes. Transfer to a cutting board; tent with foil.
2. Set a steamer basket in a saucepan with 1 inch simmering water. Add snap peas, cover, and steam until bright green, 2 to 3 minutes. Rinse with cold water and pat dry.
3. Slice steak. Whisk together oil, vinegar, mustard, and garlic; season with salt and pepper. Toss lettuce with half of dressing. Top with steak, snap peas, radishes, and carrots. Drizzle with remaining dressing.
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