(luckymommyto2boys ~ Amy ~ Recipezaar)
25-30 fresh Brussels sprouts
8 slices of crisp cooked crumbled bacon
5 tablespoons sour cream
5 tablespoons fresh grated Parmesan cheese
1 tablespoon butter
½ clove fresh minced garlic
Fresh ground black pepper
2 tablespoons fresh grated Parmesan cheese (extra)
Cut ends off Brussels Sprouts and remove yellow or spotted leaves.
Score an "X" on the bottom of each sprout to allow the bitterness to escape.
Steam-cook or boil sprouts until tender crisp.
Heat the next 5 ingredients over low heat, stirring constantly, until mixture is hot.
Combine all in casserole dish and toss to coat.
Grate fresh ground black pepper over top, and sprinkle with extra cheese and serve.
** Amy's notes: My 5-year-old actually asked for seconds!
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Monday, January 26, 2009
Sunday, January 11, 2009
Meatloaf Florentine ****
(luckymommyto2boys ~ Amy ~ Recipezaar)
1 cup tomato sauce
1 teaspoon crushed dried oregano
1 teaspoon dried basil
¼ teaspoon garlic powder
1 lb ground beef
3 slices whole wheat bread
1 egg white
½ teaspoon salt
¼ teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese
1 tablespoon grated parmesan cheese
Preheat oven to 350.
Combine tomato sauce, oregano, basil and garlic powder in a small bowl.
In a larger bowl, mix beef, bread crumbs, egg white, salt pepper, and ½ the tomato sauce mixture until well combined. Press meat mixture onto a sheet of wax paper, making a rectangle approximately 8 x 10 inches. Spoon spinach over half.
Place mozzarella cheese over spinach, being careful not to place too close to the edges, or your filling will leak out. Fold meat over so that spinach and cheese are inside.
Pinch edges to seal.
Place meat in shallow baking pan, on a rack or strips of aluminum foil, or some means of keeping the loaf off the pan to allow the juices to drain. Top with remaining tomato sauce and the parmesan cheese. Bake, uncovered, for 1 hour.
Let rest for 5 to 10 minutes before slicing.
(Try the leftovers on a sandwich or kaiser roll).
** Amy's notes: I subbed 1/3 cup bread crumbs for the bread, ¼ cup Egg Beaters for the egg white, and ground turkey for the ground beef. Next time, I want to try spaghetti sauce in place of the tomato sauce and spices.
1 cup tomato sauce
1 teaspoon crushed dried oregano
1 teaspoon dried basil
¼ teaspoon garlic powder
1 lb ground beef
3 slices whole wheat bread
1 egg white
½ teaspoon salt
¼ teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese
1 tablespoon grated parmesan cheese
Preheat oven to 350.
Combine tomato sauce, oregano, basil and garlic powder in a small bowl.
In a larger bowl, mix beef, bread crumbs, egg white, salt pepper, and ½ the tomato sauce mixture until well combined. Press meat mixture onto a sheet of wax paper, making a rectangle approximately 8 x 10 inches. Spoon spinach over half.
Place mozzarella cheese over spinach, being careful not to place too close to the edges, or your filling will leak out. Fold meat over so that spinach and cheese are inside.
Pinch edges to seal.
Place meat in shallow baking pan, on a rack or strips of aluminum foil, or some means of keeping the loaf off the pan to allow the juices to drain. Top with remaining tomato sauce and the parmesan cheese. Bake, uncovered, for 1 hour.
Let rest for 5 to 10 minutes before slicing.
(Try the leftovers on a sandwich or kaiser roll).
** Amy's notes: I subbed 1/3 cup bread crumbs for the bread, ¼ cup Egg Beaters for the egg white, and ground turkey for the ground beef. Next time, I want to try spaghetti sauce in place of the tomato sauce and spices.
Wednesday, January 7, 2009
Angel Chicken (updated recipe) ****
(luckymommyto2boys ~ Amy ~ via Recipezaar.com)
8 boneless chicken breasts, frozen
1 cup butter
2 (1 ounce) packages dried Italian salad dressing mix
2 (10-3/4 ounce) can Campbell's Golden Mushroom soup
1 cup chicken broth or white wine
8 ounces cream cheese with chives and onions (I used garden vegetable and added onion powder and chives)
Angel hair pasta (cook according to box directions)
Place the chicken in crock pot. Melt butter in a saucepan. Stir in Italian salad dressing mix, can of soup, cream cheese and wine (or water or broth). Pour over chicken. Cook on low in the crock pot for 4-5 hours. Pour over cooked angel hair pasta or other noodles or rice. Enjoy! Makes 8 breasts.
* Amy’s notes: I shred the chicken and then stir in the pasta.
8 boneless chicken breasts, frozen
1 cup butter
2 (1 ounce) packages dried Italian salad dressing mix
2 (10-3/4 ounce) can Campbell's Golden Mushroom soup
1 cup chicken broth or white wine
8 ounces cream cheese with chives and onions (I used garden vegetable and added onion powder and chives)
Angel hair pasta (cook according to box directions)
Place the chicken in crock pot. Melt butter in a saucepan. Stir in Italian salad dressing mix, can of soup, cream cheese and wine (or water or broth). Pour over chicken. Cook on low in the crock pot for 4-5 hours. Pour over cooked angel hair pasta or other noodles or rice. Enjoy! Makes 8 breasts.
* Amy’s notes: I shred the chicken and then stir in the pasta.