March 27, 2011 at 4:35 pm (asparagus, eggs, french bread, fully cooked ham, garlic powder, Italian bread, italian cheese blend, lemon juice, Main Dish, microwave, milk, mozzarella, oven, vegetable cooking spray)
The savory bread pudding called strata has become one of America’s favorite egg casseroles. Strata means layers and layering is almost all you have to do to make one. Once you’ve poured on the custard, bake or microwave the strata right away or cover and refrigerate it for several hours or even overnight. With a cold mixture, allow a little more cooking time to serve up a quick meal whenever you need it the next day.
Makes 6 Servings
Cooking spray
12 to 16 (1/2″ thick) slices French or Italian bread (about 4 oz)
1 C (4 oz) shredded low-moisture part-skim mozzarella or Italian blend cheese, divided
1 C (4 oz) chopped cooked lean ham, divided
8 oz fresh asparagus spears, cut into 1″ pieces (about 2 C)
6 eggs
1 C skim or low-fat milk
2 T lemon juice
1/4 t garlic powder
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Even coat 8″ square baking dish with spray. Layer half of the bread slices on bottom of dish. Sprinkle with 1/2 C of the cheese, 1/2 C of the ham and 1 C of the asparagus pieces. Cover with the remaining bread slices, laying them flat or in a shingled pattern. Sprinkle with the remaining cheese, ham and asparagus pieces. In medium bowl, beat together eggs, milk, lemon juice and garlic powder. Pour evenly over layers. Cover with plastic wrap.
Microwave on full power 5 minutes. Microwave on 50% power until thermometer inserted near center reads 160 degrees and/or knife inserted near center comes out clean, about 10 to 12 minutes.
OR
Cover dish with aluminum foil instead of plastic wrap. Bake in preheated 350 degree oven until thermometer inserted near center reads 160 degrees and/or knife inserted near center comes out clean, about 40 to 45 minutes.
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August 28, 2009 at 3:26 pm (7 ingredients or less, Aldi ingredients, creamy Caesar dressing, croutons, grill, italian cheese blend, Quick Dishes, red onion, romaine, Salad)
Prep Time: 25 min
Total Time: 25 min
Makes: 4 servings
1 boneless beef sirloin steak (1 lb.), 1 inch thick
10 oz. torn romaine lettuce
1/2 cup thinly sliced red onions
1/2 cup croutons
1/2 cup Caesar dressing
1/2 cup shredded Italian cheese blend
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Heat grill to medium-high heat.
Grill steak 5 min. on each side or until done (160°F). Transfer to cutting board; let stand 5 min.
Meanwhile, toss lettuce with onions and croutons. Add dressing; mix lightly. Place on 4 serving plates.
Cut steak into thin slices; place over salads. Sprinkle with cheese.
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April 19, 2009 at 11:28 am (boneless skinless chicken breast, canned diced tomatoes, fettuccine, fresh basil, green bell pepper, italian cheese blend, italian dressing, Main Dish, mushrooms, pitted ripe olives, stovetop, vegetable oil)
Prep Time:5 min
Total Time:20 min
Makes 4 servings, 2 cups each.
1/2 lb. fettuccine, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup green pepper strips
1 cup sliced fresh mushrooms
14-1/2 oz canned diced tomatoes, undrained
1 cup pitted black olives
1/4 cup Italian dressing
1/2 cup shredded Italian cheese blend
1/2 cup chopped fresh basil
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Cook pasta as directed on package.
Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes, olives and dressing; simmer on medium-low heat 5 min. or until chicken is done.
Drain pasta. Toss with chicken mixture; sprinkle with cheese and basil.
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April 3, 2009 at 11:51 am (Breakfast, butter, cheddar, ciabatta, dijon mustard, eggs, french bread, fully cooked ham, italian cheese blend, leeks, milk, oven, pepper, red bell peppers, stovetop)
Prep Time: 40 min
Total Time: 5 hours 50 min
Makes: 12 servings
1 tablespoon butter
9 oz frozen spinach, thawed, squeezed to drain
2 medium red bell peppers, cut into strips
1 cup sliced leeks
3 cups diced cooked ham
2 cups shredded Cheddar cheese (8 oz)
1 loaf (9 oz) ciabatta or French bread, cut into 1-inch cubes (6 cups)
7 eggs
1 1/2 cups milk
1 tablespoon Dijon mustard
1/2 teaspoon pepper
2 cups shredded Italian cheese blend (8 oz)
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1. Spray 13×9-inch glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add spinach, bell peppers and leeks; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat.
2. In baking dish, layer ham, spinach mixture, 1 cup of the Cheddar cheese and the bread. In large bowl, beat eggs, milk, mustard and pepper with wire whisk until blended; pour over bread. Sprinkle with remaining Cheddar cheese and the Italian cheese blend. Cover with foil; refrigerate at least 4 hours but no longer than 24 hours.
3. Heat oven to 325°F. Bake loosely covered 40 minutes. Uncover; bake about 30 minutes longer or until top is golden brown and knife inserted in center comes out clean.
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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 9:48 am (eggs, frozen cut spinach, garlic, italian cheese blend, Main Dish, manicotti shells, mozzarella, oven, pasta sauce, red pepper flakes, ricotta cheese, stovetop)
Prep Time: 15 min
Total Time: 50 min
Makes: 7 servings (2 manicotti each)
14 uncooked manicotti shells
8 oz shredded Italian cheese blend or mozzarella
1/4 t crushed red pepper flakes
15 oz ricotta cheese
10 oz frozen cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
25.5 oz jar pasta sauce (any flavor)
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1. Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
2. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
3. In bottom of ungreased 13×9-inch glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.
4. Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.
High Altitude (3500-6500 ft): Increase first bake time to about 45 minutes.
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