What to do with all that zucchini... I love zucchini. Our whole family does. We make lots of grilled veggies and bread. Last year I found a great recipe for lemon zucchini cookies (I'll post it later) but I found a great new main dish we tried last night. Everyone at the table cleaned their plates and it was easy - bonus! It says the prep time is about 22 minutes, which was about right so it's quick too.
Rather than re-typing the whole thing, here is a link to the recipe:
http://www.goodhousekeeping.com/recipefinder/greek-style-stuffed-zucchini-tomatoes-recipe-ghk0510
It could have used a bit more red pepper (our family likes spicy) and I doubled the garlic and it could have used even more of that as well., but still really good. I liked the flavor of the spices it had.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Wednesday, August 10, 2011
Friday, January 21, 2011
What's for Dinner
Green Chili Enchiladas (once a month cooking)
1 1/2 lb ground beef
1 1/4 c. chopped onion
1 T. chili powder
salt and pepper
8 - 12 flour tortillas
2 C. Monterrey jack cheese + 1 cup
1 10 3/4 oz can cream of chicken soup
1 1/2 C. sour cream
1 4 oz can diced green chilies
Brown beef and saute onion. Combine with chili powder, salt, and pepper. Reserve 1 cup cheese in a freezer bag to use when serving, mix remaining cheese into beef mixture. Spoon enough meat and cheese mixture to cover a third of the tortilla. Roll up and place seam side down in 13 x 9 x 2 greased baking dish. When tortillas are completed, combine the soup, sour cream and green chilies to make a sauce and pour over tortillas. Cover dish with foil, and freeze with bag of cheese taped to it.
To prepare for serving, thaw enchilada and cheese and preheat over to 375. Bake uncovered for 20 to 25 minutes. The last 10 minutes sprinkle with remaining cheese. Makes 8 servings.
1 1/2 lb ground beef
1 1/4 c. chopped onion
1 T. chili powder
salt and pepper
8 - 12 flour tortillas
2 C. Monterrey jack cheese + 1 cup
1 10 3/4 oz can cream of chicken soup
1 1/2 C. sour cream
1 4 oz can diced green chilies
Brown beef and saute onion. Combine with chili powder, salt, and pepper. Reserve 1 cup cheese in a freezer bag to use when serving, mix remaining cheese into beef mixture. Spoon enough meat and cheese mixture to cover a third of the tortilla. Roll up and place seam side down in 13 x 9 x 2 greased baking dish. When tortillas are completed, combine the soup, sour cream and green chilies to make a sauce and pour over tortillas. Cover dish with foil, and freeze with bag of cheese taped to it.
To prepare for serving, thaw enchilada and cheese and preheat over to 375. Bake uncovered for 20 to 25 minutes. The last 10 minutes sprinkle with remaining cheese. Makes 8 servings.
Additional notes:
I made and baked this at the same time. It was baking when I wrote this and it smells wonderful! I only used 3/4 pound beef and 6 tortillas - and made a smaller batch for the first try. Paul did say it could be spicier - he almost always says that, but this time I might have agreed with him. It's a little hard to spice up after the fact although when putting it together it occurred to me that an extra can of chilies in with the beef mixture might be good. Might try that next time- which there will be. It got four thumbs up and Paul agreed I should keep this one and make it again. I like that its a OAM cooking recipe too. Next time I'll be making the whole recipe.Thursday, January 20, 2011
What's for Dinner
Italian Chicken
4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 bar cream cheese
1 pint of sour cream
1 pkg dry Italian dressing
Throw it all into a crock pot and cook on high for 4 hours or low for 6 hours. Serve over rice or noodles. Cover with Parmesan cheese.
Additional notes:
This was a recipe from my friend Nikki. It was super easy to make. It was the one we had Tues and all liked. The chicken seemed a little dry and over cooked. Next time I'd brown it in a pan first and cook it probably 2 1/2 hours (I did the high method). We had it over egg noodles and that seemed a good choice. It was saucy too (like Monday nights choice). I could have probably doubled the chicken breasts and then saved half of this for another dinner. We all liked the flavor.
4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 bar cream cheese
1 pint of sour cream
1 pkg dry Italian dressing
Throw it all into a crock pot and cook on high for 4 hours or low for 6 hours. Serve over rice or noodles. Cover with Parmesan cheese.
Additional notes:
This was a recipe from my friend Nikki. It was super easy to make. It was the one we had Tues and all liked. The chicken seemed a little dry and over cooked. Next time I'd brown it in a pan first and cook it probably 2 1/2 hours (I did the high method). We had it over egg noodles and that seemed a good choice. It was saucy too (like Monday nights choice). I could have probably doubled the chicken breasts and then saved half of this for another dinner. We all liked the flavor.
Wednesday, January 19, 2011
What's for Dinner
Penne with Pumpkin Cream Sauce
serves 4*
prep 15 min
cook 15 min
1 lb penne
2 T butter
1 onion, chopped
salt and pepper
1 15 oz can pumpkin puree
1 C. heavy cream
1/2 C. grated Parmesan cheese + extra
1/4 C. parsley
Cook pasta, drain - reserving one cup of liquid. In same pot, melt the butter over low heat. Add onion and season with salt and pepper; cook stirring, until softened, about 6 min. Stir in pumpkin and cream and bring to boil. Return the pasta to the pot with the reserved liquid and toss. Stir in cheese; season with salt and pepper. Top with parsley and more Parmesan.
Additional notes:
I ripped this out of a magazine and I'd love to give them credit, but it's not on the page anywhere.
This is the recipe I loved and no one else in the family did. It was super easy to make, although a tad sweet. I usually follow the recipe the first time and tweak it the next but I don't know that I'll make it again since it would be just me eating it~ oh and it says it serves 4.... it was *more like 8-10 people. It made a ton! It was also saucy, I could have cooked more noodles and still covered them. I was going to freeze some for later, but since the guys wouldn't be eating it I blessed the neighbors with a ready made dinner. It would be good with a little spice, not sure which one. If you try it and tweak it, let me know what you did.
serves 4*
prep 15 min
cook 15 min
1 lb penne
2 T butter
1 onion, chopped
salt and pepper
1 15 oz can pumpkin puree
1 C. heavy cream
1/2 C. grated Parmesan cheese + extra
1/4 C. parsley
Cook pasta, drain - reserving one cup of liquid. In same pot, melt the butter over low heat. Add onion and season with salt and pepper; cook stirring, until softened, about 6 min. Stir in pumpkin and cream and bring to boil. Return the pasta to the pot with the reserved liquid and toss. Stir in cheese; season with salt and pepper. Top with parsley and more Parmesan.
Additional notes:
I ripped this out of a magazine and I'd love to give them credit, but it's not on the page anywhere.
This is the recipe I loved and no one else in the family did. It was super easy to make, although a tad sweet. I usually follow the recipe the first time and tweak it the next but I don't know that I'll make it again since it would be just me eating it~ oh and it says it serves 4.... it was *more like 8-10 people. It made a ton! It was also saucy, I could have cooked more noodles and still covered them. I was going to freeze some for later, but since the guys wouldn't be eating it I blessed the neighbors with a ready made dinner. It would be good with a little spice, not sure which one. If you try it and tweak it, let me know what you did.
Tuesday, March 3, 2009
WFMW
Works for Me Wednesday:
I keep a simple excel spreadsheet of ingredients in my favorite recipes. I have the recipes name across the top of the columns, and the ingredients listed in the rows sorted by type (produce, chicken, hamburger,pasta) and then added a few rows to the bottom with non recipe items I buy frequently. This way I can quickly see not only how much of an item I need for that recipe, but how much I need to make all the meals for the next week or two. I leave a blank column to the left to total how much chicken or hamburger I'll need for the next two weeks to make recipe X, Y, and Z. It also helps me get through the store faster because all my "like" items are grouped together so I don't end up walking from one end of the store and back because I forgot something. I attached a picture of the spreadsheet. It might be hard to see. If you want, leave me a comment with your email and I'll send it to you.
I keep a simple excel spreadsheet of ingredients in my favorite recipes. I have the recipes name across the top of the columns, and the ingredients listed in the rows sorted by type (produce, chicken, hamburger,pasta) and then added a few rows to the bottom with non recipe items I buy frequently. This way I can quickly see not only how much of an item I need for that recipe, but how much I need to make all the meals for the next week or two. I leave a blank column to the left to total how much chicken or hamburger I'll need for the next two weeks to make recipe X, Y, and Z. It also helps me get through the store faster because all my "like" items are grouped together so I don't end up walking from one end of the store and back because I forgot something. I attached a picture of the spreadsheet. It might be hard to see. If you want, leave me a comment with your email and I'll send it to you.
Friday, February 27, 2009
Whats for dinner IV
This was the last of our new experiments. I loved this one too, it's from Campbells.
Beef Taco Skillet:
1 lb ground beef
1 can 10 3/4 oz Campbell's Tomato soup
1/2 C. Salsa
1/2 C. water
6 flour tortillas (6") cut into 1" pieces
1/2 C. shredded cheese
Cook beef in skillet until well browned, stirring to break up meat. Pour off fat. Stir in salsa, soup, water and tortillas. Heat to boil. Reduce heat to low and cook for 5 min. Top with cheese. Makes 4 servings.
alternatives: stir in 1/2 c. sour cream for Creamy Mexican Style or use corn tortillas instead of flour and shredded mexican cheese blend instead of cheddar.
notes: I thought anything with 'taco" in the title needed taco seasoning and had half a packet left over from something else and threw it in. We all liked this dinner and it was super easy and I almost always have ingredients on hand. Plus, you make it in one skillet so there was little clean up.
Beef Taco Skillet:
1 lb ground beef
1 can 10 3/4 oz Campbell's Tomato soup
1/2 C. Salsa
1/2 C. water
6 flour tortillas (6") cut into 1" pieces
1/2 C. shredded cheese
Cook beef in skillet until well browned, stirring to break up meat. Pour off fat. Stir in salsa, soup, water and tortillas. Heat to boil. Reduce heat to low and cook for 5 min. Top with cheese. Makes 4 servings.
alternatives: stir in 1/2 c. sour cream for Creamy Mexican Style or use corn tortillas instead of flour and shredded mexican cheese blend instead of cheddar.
notes: I thought anything with 'taco" in the title needed taco seasoning and had half a packet left over from something else and threw it in. We all liked this dinner and it was super easy and I almost always have ingredients on hand. Plus, you make it in one skillet so there was little clean up.
Thursday, February 26, 2009
whats for dinner III
This one was my favorite. Took a bit longer than the others - but worth it.
Mexican Chicken
2 - 3 C. chicken cut up into small pieces (recipe didn't say - but I cooked mine first)
1/2 onion chopped
8 oz Velveeta
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
2 c. tortilla chips, crushed
Rice
Preheat over to 350. Layer chicken, onion and cheese in 9x 13 pan. Combine soups and Ro-Tel and our over chicken. Crumble chips over soup. Bake for 30 min. While casserole is baking, make enough rice for your family. Serve over the rice.
notes: I thought this was a little too creamy/saucy - could have probably done with 1 to 1 1/2 cans of soup instead of two. I also mis-read the recipe the first time and mixed my velveeta in with the soups and it turned out fine. Was also short on tortilla chips so I used about 3/4 c of those and made up the rest in fritos. This was by far my new fav. and is going on my spreadsheet - more about that later. I printed the recipe off/ from megduerksen.typepad.com>recipes. Originally posted 7/2/8. Made enough for the four of us plus a generous serving leftover.
Mexican Chicken
2 - 3 C. chicken cut up into small pieces (recipe didn't say - but I cooked mine first)
1/2 onion chopped
8 oz Velveeta
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
2 c. tortilla chips, crushed
Rice
Preheat over to 350. Layer chicken, onion and cheese in 9x 13 pan. Combine soups and Ro-Tel and our over chicken. Crumble chips over soup. Bake for 30 min. While casserole is baking, make enough rice for your family. Serve over the rice.
notes: I thought this was a little too creamy/saucy - could have probably done with 1 to 1 1/2 cans of soup instead of two. I also mis-read the recipe the first time and mixed my velveeta in with the soups and it turned out fine. Was also short on tortilla chips so I used about 3/4 c of those and made up the rest in fritos. This was by far my new fav. and is going on my spreadsheet - more about that later. I printed the recipe off/ from megduerksen.typepad.com>recipes. Originally posted 7/2/8. Made enough for the four of us plus a generous serving leftover.
Wednesday, February 25, 2009
Faithful Families and whats for dinner part II
Our church has a small group called faithful families. We have a family friendly outing appropriate for all ages once a month. Last night was at Bouncing off the walls. It's an indoor bounce house with those huge inflatable slides - let's just say the kids are sleeping well tonight. There are a few of these places in Salt Lake. They are particularly great in the winter on the weekend when you just need a place for the kids to blow off some energy. The last time we went during the day I got a four hour nap out of each kid - worth every penny of the entry fee :) I think tonight dad had just as much fun, but he's feeling his age in a few places.
Onto dinner~ our second new experiment was:
Whole wheat penne with artichoke -red pepper sauce
1 lb whole wheat penne or other small pasta
1 14 oz cans artichokes hearts, rinsed and drained
1 12 oz jar roasted red peppers, drained
2 T. EVOO
4 t. lemon juice
1 t. dried basil
1/8 t salt
freshly ground pepper
1/2 c. parmessan cheese, optional
Bring pot of lightly salted water to boil. Cook pasta according to directions. Drain and return to pot. Meanwhile, in food processor, combine artichoke hearts, red peppers, olive oil, lemon juice, basil, salt and pepper. Puree until smooth. Set aside until the pasta is cooked.
Add sauce to pasta and toss over low heat until heated through. Serve immediately, topped with parmessan. Makes 6 servings.
notes: I figured being pasta this would be my favorite of all the ones we tried, it wasn't (the recipe I'll post tomorrow was). I kept thinking it had too much red pepper, and then would change my mind and think it was too much artichoke. It actually might have been both or it was a perfect balance, whichever. It seems that I could have halved both and added a little heavy cream. I think the idea is that this is pretty healthy thought and that would notch it down the health scale. I was never able to get the puree smooth and I tried multiple times and used small batches in the processor. Nathan didn't like it so much, Andrew did -no surpises there. Paul liked it, and it was pasta so that's saying something. It was SUPER easy though and I'll probably try it again. Also, altough it said it makes 6 servings, since people today tend to eat more than an actual serving, I thought it would just feed us and we had it as a main dish, not a side. It made more like 10 sevings (p.s. last nights - the sausage chili was perfect for four servings, we had a tad left over, but we have small people eating the servings). I'll probably make half next time. Oh, and it was re-posted in the Salt Lake Trib, the author was originally Larry Crowe of the associated press (or maybe he just took the picture) I don't have the original paper, just the clipping ... trying to give proper credit.
Onto dinner~ our second new experiment was:
Whole wheat penne with artichoke -red pepper sauce
1 lb whole wheat penne or other small pasta
1 14 oz cans artichokes hearts, rinsed and drained
1 12 oz jar roasted red peppers, drained
2 T. EVOO
4 t. lemon juice
1 t. dried basil
1/8 t salt
freshly ground pepper
1/2 c. parmessan cheese, optional
Bring pot of lightly salted water to boil. Cook pasta according to directions. Drain and return to pot. Meanwhile, in food processor, combine artichoke hearts, red peppers, olive oil, lemon juice, basil, salt and pepper. Puree until smooth. Set aside until the pasta is cooked.
Add sauce to pasta and toss over low heat until heated through. Serve immediately, topped with parmessan. Makes 6 servings.
notes: I figured being pasta this would be my favorite of all the ones we tried, it wasn't (the recipe I'll post tomorrow was). I kept thinking it had too much red pepper, and then would change my mind and think it was too much artichoke. It actually might have been both or it was a perfect balance, whichever. It seems that I could have halved both and added a little heavy cream. I think the idea is that this is pretty healthy thought and that would notch it down the health scale. I was never able to get the puree smooth and I tried multiple times and used small batches in the processor. Nathan didn't like it so much, Andrew did -no surpises there. Paul liked it, and it was pasta so that's saying something. It was SUPER easy though and I'll probably try it again. Also, altough it said it makes 6 servings, since people today tend to eat more than an actual serving, I thought it would just feed us and we had it as a main dish, not a side. It made more like 10 sevings (p.s. last nights - the sausage chili was perfect for four servings, we had a tad left over, but we have small people eating the servings). I'll probably make half next time. Oh, and it was re-posted in the Salt Lake Trib, the author was originally Larry Crowe of the associated press (or maybe he just took the picture) I don't have the original paper, just the clipping ... trying to give proper credit.
Tuesday, February 24, 2009
What's for dinner?
Ever seem like you have the same thing over and over (pizza and spaghetti right?). I like to try new things and sometimes they work. I also like pasta and salad and my husband thinks it's not a meal if there is no meat. But, my biggest hurdle is time. If dinner isn't on the table quickly after the kids get home the world falls apart. I really only have one "rule" about cooking, if there is an ingredient I've never heard of, I probably won't try it. Not that I'm not adventurous or anything, but if I've never heard of it, I will probably have trouble finding said ingredient and like I said I'm short on time so driving to 3 different specialty markets isn't going to happen. Anyway we have had four new dinners in the last four days. And most have been successful. I'm surrounded by men so I usually get 'yeah, it's okay' when I ask how it is ~ what does that really mean? So I've started asking if I should make it again. All four dinners got a yes! The best part is that two of them only took about 15-20 minutes to make including the cook time. It'll take too long to post all of them today, but I'll share the recipes over the next week.
The first recipe won the $2500 prize for everyday easy winner contest from BHG, it's in the March 2009 issue.
Winter Squash & Sage Sausage Chili
1 lb. sage sausage
1 15oz can cannellini beans, drained
1 12oz pkg frozen winter squash puree, thawed
1 c chunky type chipotle salsa, or other salsa
1 1/2 c water
1 3.5 oz pkg herb flavored goat cheese, crumbles
fresh sage sprig optional
In large sauce pan, cook sausage over med high heat. Drain fat. Stir in beans, squash, salsa, and water. Bring to a boil and reduce heat. Simmer, uncovered 10 min. Serve in bowls; sprinkle with goat cheese.
notes: The flavor was pretty good. There was a lot of meat in this, it could maybe use another can of beans. Paul and I both thought the consistency was 'thick' like it needed another cup of broth or something. I had tried goat cheese before and thought I liked, it might have changed my mind. It was also pretty expensive for a few crumbles on top. I might try a spoonful of sour cream next time. Andrew loved it (but he likes everything).
*Shannon -Scott will probably really like this one:)
The first recipe won the $2500 prize for everyday easy winner contest from BHG, it's in the March 2009 issue.
Winter Squash & Sage Sausage Chili
1 lb. sage sausage
1 15oz can cannellini beans, drained
1 12oz pkg frozen winter squash puree, thawed
1 c chunky type chipotle salsa, or other salsa
1 1/2 c water
1 3.5 oz pkg herb flavored goat cheese, crumbles
fresh sage sprig optional
In large sauce pan, cook sausage over med high heat. Drain fat. Stir in beans, squash, salsa, and water. Bring to a boil and reduce heat. Simmer, uncovered 10 min. Serve in bowls; sprinkle with goat cheese.
notes: The flavor was pretty good. There was a lot of meat in this, it could maybe use another can of beans. Paul and I both thought the consistency was 'thick' like it needed another cup of broth or something. I had tried goat cheese before and thought I liked, it might have changed my mind. It was also pretty expensive for a few crumbles on top. I might try a spoonful of sour cream next time. Andrew loved it (but he likes everything).
*Shannon -Scott will probably really like this one:)
Tuesday, January 20, 2009
We tried a new recipe for dinner last night that I really liked. The rest of the family maybe not quite as enthusiast as me, agreed at least that we should make it again. I got the recipe out of a magazine one of my moms friends had with her on her last visit ~ I think it was Taste of Home, thanks Annie. I would eliminate or at least half the sugar and maybe double the oregano next time but it was good, and easy, my favorite kind.
Tomato Florentine
½ lb ground turkey
½ C finely chopped onion
1 15 oz tomato sauce
1 6 oz tomato paste
½ C. water
2 t. oregano leaves
2 t. sugar
½ t. ground cinnamon
½ t. garlic powder
¼ t. red pepper
2 C. uncooked penne pasta (6 oz)
1 pkg. 10 oz frozen spinach
1 ½ C. part skim ricotta cheese
½ C. shredded part skim mozzarella
In large skillet cook turkey and onion over med. heat. Stir in tomato sauce and paste, water and spices. Bring to a boil, reduce heat and simmer for 10 min, stirring occasionally. Meanwhile, cook pasta as directed. Drain. Combine pasta and spinach until well mixed. Spread ½ of the pasta mixture in a greased 11 x 7 x 2 dish. Spread ricotta evenly over the pasta and top with remaining pasta. Top with sauce and sprinkle with grated mozzarella. Bake uncovered at 375 for 15 minutes or until heated through. Let pasta bake stand for 5 minutes before serving.
I also wanted to post a picture of the kids for our extended family. We sent sledding a couple weeks ago. The kids wore their new hats their aunt Jennifer made ~ Thanks!
Tomato Florentine
½ lb ground turkey
½ C finely chopped onion
1 15 oz tomato sauce
1 6 oz tomato paste
½ C. water
2 t. oregano leaves
2 t. sugar
½ t. ground cinnamon
½ t. garlic powder
¼ t. red pepper
2 C. uncooked penne pasta (6 oz)
1 pkg. 10 oz frozen spinach
1 ½ C. part skim ricotta cheese
½ C. shredded part skim mozzarella
In large skillet cook turkey and onion over med. heat. Stir in tomato sauce and paste, water and spices. Bring to a boil, reduce heat and simmer for 10 min, stirring occasionally. Meanwhile, cook pasta as directed. Drain. Combine pasta and spinach until well mixed. Spread ½ of the pasta mixture in a greased 11 x 7 x 2 dish. Spread ricotta evenly over the pasta and top with remaining pasta. Top with sauce and sprinkle with grated mozzarella. Bake uncovered at 375 for 15 minutes or until heated through. Let pasta bake stand for 5 minutes before serving.
I also wanted to post a picture of the kids for our extended family. We sent sledding a couple weeks ago. The kids wore their new hats their aunt Jennifer made ~ Thanks!
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