March 27, 2011 at 5:05 pm (Breakfast, broiler, cheddar, corn on the cob, eggs, frozen corn, Main Dish, milk, onion, oregano, Quick Dishes, red bell peppers, stovetop, zucchini)
2 to 4 servings
1 1/2 C diced zucchini
1 C fresh or frozen corn kernels
1/2 C chopped sweet red pepper
1/4 C chopped onion
1/4 t oregano, crushed
1 T water
4 eggs
1/4 C skim milk
1/4 C (1 oz) low-fat shredded cheddar cheese
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In 10″ non-stick, ovenproof skillet, combine vegetables, oregano and water. Cover and cook over medium heat, stirring occasionally, until crisp-tender.
Thoroughly blend eggs and milk. Pour over vegetables. Cook over low heat until eggs are almost set. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted.
Cut into wedges and serve from pan or slide from pan onto serving platter.
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February 21, 2011 at 6:57 pm (canned black beans, cheddar, chili powder, enchilada sauce, flour tortillas, ground beef, ground cumin, Main Dish, microwave, onion, oregano, oven, stovetop, sweet potatoes)
1 large sweet potato, peeled and cut into 1/2 in. cubes
1 Tbsp. water
1 lb. ground beef
1 medium onion, chopped
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) enchilada sauce
2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. ground cumin
3 flour tortillas (8 in.)
2 cups (8 oz.) shredded cheddar cheese
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In a large microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender.
Meanwhile, in a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin and sweet potato; heat through.
Place a flour tortilla in a greased 9-in. deep-dish pie plate; layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400 for 20-25 minutes or until bubbly.
Yield: 6 servings
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July 28, 2010 at 3:55 pm (aged white cheddar, corn on the cob, eggs, extra virgin olive oil, jalapeños, Main Dish, pepper, poblano pepper, salsa verde, salt, scallions, stovetop, Summer, white onions)
This is a versatile recipe that can be altered to use any seasonal vegetable. I prefer to serve the frittata at room temperature, but it can be served hot or cold, too.
Servings: 4
6 eggs
1 small white onion, chopped
1 medium poblano pepper, chopped
½ jalapeño, or other hot green pepper, chopped
2 ears sweet corn
1 cup sharp white cheddar, grated
3 scallions, sliced
3 tablespoons extra virgin olive oil
Salt and pepper, to taste
Salsa verde
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In a medium saucepan, saute the onion and poblano and jalapeño peppers in 2 tablespoons of the olive oil with a pinch of salt over low heat for about 7 minutes, or until onions and peppers have softened. Meanwhile, cut the kernels from 1 ear of corn and reserve. Grate the other ear on a cheese grater over a medium bowl to create corn “milk.” Crack all the eggs directly into the bowl with the “milk” and vigorously whisk them together — this will help make the eggs fluffy. Add some salt and pepper to the eggs to taste and set aside the egg mixture. Add the corn kernels to the onion and pepper mixture and saute for about 1 minute.
If necessary, add the last tablespoon of oil to the pan (if the pan looks dry) and swirl the oil around the pan. Increase the heat to medium and add the egg mixture to the pan. Add the cheddar and stir all of the ingredients around – spreading them evenly throughout the egg mixture. Place the scallions on top and gently pat down into the egg.
Cover and let cook for about 2 minutes. Meanwhile, preheat the broiler. Transfer the pan (uncovered) to the broiler and let it cook until the top gets a little brown and the eggs are cooked through. If you feel the eggs might need to cook a little longer, but the top is already browned, put the cover back on the pan and let it sit on the stove top (with no burners on); the heat will continue to cook the eggs.
Once the dish has cooled, you can cut the frittata into pieces, like a pie. A spatula will be helpful to get the pieces out of the pan. Serve with a dollop of salsa verde on top.
Other Option: Make a frittata sandwich using the salsa verde as a spread on fresh bread with a slice of tomato (or plain)!
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June 17, 2010 at 9:58 am (7 ingredients or less, broccoli, butter, cheddar, cooked turkey, cream of broccoli soup, cubed cooked chicken, milk, oven, plain breadcrumbs)
Prep time: 15 minutes
Cook time: 20 minutes
Serves 4.
1 lb broccoli, cut into spears, cooked and drained
1 1/2 C cubed cooked chicken or turkey
10-3/4 oz cream of broccoli soup
1/3 C milk
1/2 C shredded cheddar cheese
2 T dry bread crumbs
1 T butter, melted
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Place broccoli and chicken in 2-qt shallow baking dish. Mix soup and milk. Pour over broccoli and chicken.
Sprinkle with cheese. Mix bread crumbs with butter. Sprinkle over top.
Bake at 450 degrees 20 minutes or until hot.
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June 12, 2010 at 8:35 pm (Autumn, black pepper, broccoli florets, cheddar, cornstarch, dijon mustard, milk, olive oil, oven, parmesan, salt, Side dish, soft bread crumbs, stovetop)
Everyone loves the taste of traditional broccoli-cheese casserole topped with tons of buttered crumbs. Here’s a flavorful, less fat-laden version. Besides containing vitamins A and C, this member of the cruciferous family provides riboflavin, calcium and iron.
Serves 8.
6 C loosely packed broccoli florets
1 t salt
Water to cover
3/4 C low-fat milk
2 T cornstarch
1 T Dijon mustard
1/2 t salt
1/2 t freshly ground black pepper
1 C grated cheddar cheese
1/2 C soft bread crumbs
1 T olive oil
1 T grated Parmesan cheese
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Preheat oven to 350 degrees.
Place broccoli and salt in covered saucepan with water just to cover. Bring to rolling boil over high heat. As soon as broccoli boils, remove from pan and drain in colander, reserving cooking liquid.
Plunge broccoli into ice water to stop cooking. Drain and set aside.
In saucepan place 3/4 C broccoli cooking water; add milk. Dissolve cornstarch in a little of the liquid. Add to pan with mustard, salt and pepper. Bring to boil, stirring constantly. Cook 3 minutes. Add cheese; stir to melt.
In bowl combine reserved broccoli with cheese sauce. Place in a lightly oiled ovenproof casserole.
In skillet, saute bread crumbs with oil, stirring, until golden, about 3 minutes. In bowl, toss bread crumbs with Parmesan cheese to mix. Sprinkle over top of broccoli casserole. Bake until brown and bubbling, about 40 minutes.
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June 11, 2010 at 7:29 pm (canned black beans, canned chopped green chiles, canned corn, cheddar, chili powder, cornmeal, Main Dish, Mexican, milk, olive oil, onion, oven, stewed tomatoes)
Nothing could be easier to make than this tasty, Mexican-inspired casserole. Along with a salad and some fruit, it makes a delicious entree to serve to guests.
Serves 8.
1 T olive oil
1 C chopped onions
2 t chili powder
1 1/4 C skim milk
15-oz can black beans, drained
15-oz can corn kernels, drained
24-oz can stewed tomatoes
4-oz can chopped green chilies
3/4 C yellow cornmeal, divided
1/4 C shredded cheddar cheese
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Preheat oven to 350 degrees. Lightly oil an 8″ square baking dish.
In large bowl, combine all ingredients except cornmeal and cheese. Stir 1/2 C cornmeal into mixture. In small bowl, mix remaining cornmeal with cheese and sprinkle over top of casserole. Bake, uncovered, until heated through and bubbly, about 45 minutes. Serve warm.
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May 1, 2010 at 2:53 pm (Aldi ingredients, all-purpose flour, American cheese, black pepper, broccoli, butter, carrots, celery, cheddar, cooked beef, cooked pork, cubed cooked chicken, cubed cooked lamb, eggs, fully cooked ham, Main Dish, milk, oven, pasta, spinach, stovetop, Summer, zucchini)
This gratin of pasta and vegetables can be made with any type of cooked pasta; leftovers are fine. To give it eye appeal, texture and taste, blanched pieces of vegetables–carrots, celery, spinach, broccoli–are used along with leftover pieces of ham, cooked meat, or chicken. The white sauce that binds it is very thin because of the starch in the pasta, which absorbs moisture. However, you do need the sauce, even though it’s light. If you use milk instead of sauce, it will end up being too runny. (You could use a light custard–milk combined with 1 egg–in place of the sauce, if you prefer.)
Cook the pasta (unless you are using already cooked leftovers) in 3 quarts of boiling salted water until it is tender but not mushy. The time will vary, depending on the type of pasta. Drain the pasta in a colander, and rinse quickly under cold water to stop cooking, drain well
Prep time: 15 minutes
Cook time: 50 – 60 minutes
Serves 6.
3 – 4 C cooked and drained pasta
3/4 C zucchini, cut into 1/2″ dice
3/4 C diced broccoli, blanched in boiling water for 3 minutes and drained
1/2 C ham, cut into 1/4″ dice
1/3 C grated American or cheddar cheese
White Sauce
1 T butter
1 T flour
2 1/2 C milk
1/2 t salt
1/4 t freshly ground black pepper
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1. Melt the butter in a saucepan, add the flour, and cook on medium heat for about 1 minute. (Notice that the roux gets slightly grainy and beige.) Add the cold milk, salt and pepper, and mix well. Bring to a boil, stirring occasionally with the whisk, being sure to go in the corners where it tends to stick. Boil for about 15 to 20 seconds.
2. In a 6-cup gratin dish, combine the cooked and drained pasta with the vegetables and ham. Pour the sauce on top. Stir the mixture with a fork so that the sauce mixes with the pasta, and sprinkle with the grated cheese.
3. Bake in a 400-degree oven for about 40 to 45 minutes until the mixture is puffy and nicely browned. Serve right away.
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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 24, 2010 at 2:39 pm (butter, canned black beans, canned diced tomatoes, cheddar, chili powder, couscous, ground cumin, Quick Dishes, scallions, Side dish, stovetop)
Makes 6 servings
1/2 C chopped green onion, divided
2 T butter
14 1/2 oz canned chicken broth
14 1/2 oz canned diced tomatoes
1 t ground cumin
1 t chili powder
10 oz couscous
15 1/2 oz canned black beans, rinsed and drained
1/2 C shredded cheddar
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In large saucepan, cook 1/3 C green onions in butter until tender. Stir in broth, tomatoes, cumin and chili powder. Heat to a boil; remove from heat. Stir in couscous and beans. Cover; let stand 5 minutes.
Fluff couscous mixture with a fork. Top each serving with cheese and remaining green onions.
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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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