Sunday, October 26, 2008
Saturday, October 18, 2008
Thursday, October 09, 2008
It's official. I have spoiled my daughters.
Wednesday, October 08, 2008
Michael Chiarello's Chicken Bolognese. It's our family favorite - by far! I posted the link to this recipe in 2005, but thought I would re-post it. This time with an image. I've been wanting to add images, but get caught up in making and eating the dinner and forget to take a picture.
Sunday, October 05, 2008
Bean and Cheese Enchiladas
2 large corn tortillas (like Mission Super Size)
1 slice fat-free cheddar cheese, cut in half
2/3 cup enchilada sauce
1/3 cup fat-free refried beans
1/4 cup shredded fat-free cheddar cheese
1/4 cup chopped onions
1 tbsp. taco sauce
1/2 tsp. taco seasoning mix, dry
Optional toppings: fat-free sour cream, chopped scallions
Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes). In a small dish, combine the onions with the refried beans, taco sauce, and taco seasoning. Mix well. Spray a small baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm. Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one. Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas. Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty). Plate those babies and, if you like, top with some of the optional ingredients. Enjoy!
MAKES 2 SERVINGS
Serving Size: 1 enchilada (half of recipe) • Calories: 187 • Fat: 2g • Sodium: 976mg Carbs: 29g • Fiber: 4g • Sugars: 5g • Protein: 12g • POINTS® value 3*
Okay after watching an episode of kitchen nightmares in which Chef Ramsey is trying to teach someone how to make proper broccoli soup I decided to give it a try...and the whole family loves it.
I take two bunches of organic broccoli
3 or 4 stalks of celery (organic always if you can find it)
Chop it all up...wash and boil in enough water to cover until soft.
Drain but make sure to save the liquid.
Puree veggies in a food processor or blender adding back some of the liquid to get a good soup consistency.
Season to taste with salt and garnish with a bit of shredded cheese on top.
We also like oyster crackers with it too....yum!
Easy Beef Stroganoff
1 lb. hamburger
1 medium onion diced
1 clove garlic minced
1- 10-1/2 oz. can Cream of Mushroom Soup
1/2 Cup Sour cream
2 Tblsp. Catsup
2 tsp. Worcestershire sauce
Noodles - Cooked in salted boiling water
Saute onions in a little olive oil till they are soft. Add meat and
garlic and cook till meat is done. Combine remaining ingredients
except sourcream and noodles and add to meat. Heat through. Then mix
in sourcream and heat but do not boil.
Serve over noodles. I mix the noodles and the meat mixture all
together in the pot.