CREAMY VEGETABLE AND POTATO SOUP
(luckymommyto2boys ~ Amy)
1 qt. chicken broth
1/2 cup frozen peas
1/2 cup whole kernel sweet corn
1/2 cup canned green beans
1/2 cup carrots, pealed & grated
3/4 tsp garlic powder
3/4 tsp onion powder
1-1/2 cup heavy whipping cream
1 bag instant loaded baked potato mashed potatoes (I used Idahoan brand)
Fully cook all vegetables individually and then grind into small pieces. Bring broth, seasonings and vegetables to a boil and then add the whipping cream. Add salt and pepper to taste. Add instant potatoes and cover to thicken (about 5 minutes).
*luckymommy's notes: I ended up finding a bag of frozen veggies with carrots, peas, green beans, and corn in it, and it worked just fine. I also didn't use quite the entire bag of mashed potatoes. You could just use a cup or two of regular instant mashed potatoes (depending on how thick you want it), and then add in some bacon, cheese, and chives.
Monday, September 11, 2006
Pizza Roll-Ups
(luckymommyto2 boys)
10 uncooked lasagna noodles
1 pound beef (I used ground turkey)
1 small onion, chopped
1 tsp garlic salt
½ tsp crushed red pepper flakes
1 (28-oz) jar spaghetti sauce with mushrooms, divided
3 cups (8 oz) shredded mozzarella cheese, divided
Cook noodles according to package directions; drain and rinse under cold water. In a large skillet, cook ground beef and onion until beef is no longer pink; drain. Sprinkle with garlic salt and pepper flakes. Remove from heat; stir in ¾ cup spaghetti sauce. Add 1 ½ cups cheese; mix well. Spoon 1 cup spaghetti sauce into a11”x7”x1 ½” baking dish. Spoon about ¼ cup meat mixture down center of each lasagna noodle; roll up and place seam-side down in baking dish. Spoon remaining sauce evenly over roll-ups. Cover with foil; bake at 375° for 30-35 minutes or until heated through. Remove from oven; uncover and sprinkle with remaining cheese. Let stand 5 minutes or until cheese is melted. Yield: 8 servings
10 uncooked lasagna noodles
1 pound beef (I used ground turkey)
1 small onion, chopped
1 tsp garlic salt
½ tsp crushed red pepper flakes
1 (28-oz) jar spaghetti sauce with mushrooms, divided
3 cups (8 oz) shredded mozzarella cheese, divided
Cook noodles according to package directions; drain and rinse under cold water. In a large skillet, cook ground beef and onion until beef is no longer pink; drain. Sprinkle with garlic salt and pepper flakes. Remove from heat; stir in ¾ cup spaghetti sauce. Add 1 ½ cups cheese; mix well. Spoon 1 cup spaghetti sauce into a11”x7”x1 ½” baking dish. Spoon about ¼ cup meat mixture down center of each lasagna noodle; roll up and place seam-side down in baking dish. Spoon remaining sauce evenly over roll-ups. Cover with foil; bake at 375° for 30-35 minutes or until heated through. Remove from oven; uncover and sprinkle with remaining cheese. Let stand 5 minutes or until cheese is melted. Yield: 8 servings
Grands Taco Melts
(Dottie ~ Hokiesmom)
1 package (1.25 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 ½ cups Old El Paso® Thick 'n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired
Heat oven to 375ºF.
In medium saucepan, cook taco seasoning mix, water, ½ cup of the salsa and cooked ground beef until thickened.
Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.
1 package (1.25 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 ½ cups Old El Paso® Thick 'n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired
Heat oven to 375ºF.
In medium saucepan, cook taco seasoning mix, water, ½ cup of the salsa and cooked ground beef until thickened.
Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.
Enchilada Squares
(luckymommyto2boys)
1 lb ground beef (I used ground turkey)
¼ cup chopped onion
4 eggs
1 (8-oz) can tomato sauce
1 (5 1/3-oz) can evaporated milk (2/3 cup)
1 (1 ½-oz) envelope enchilada sauce mix
1/3 cup sliced pitted ripe olives
2 cups corn chips
1 cup shredded Cheddar cheese (4 oz)
In skillet cook beef and onion till meat is brown and onion is tender. Drain off fat. Spread meat mixture in a 10” x 6” x 2” baking dish.
Beat together eggs, tomato sauce, evaporated milk, and enchilada sauce mix; pour over meat. Sprinkle with olives; top with chips. Bake, uncovered, at 350° tills set in center, 20-25 minutes. Sprinkle with cheese. Bake till cheese melts, 3-5 minutes.
Yield: 6 servings
1 lb ground beef (I used ground turkey)
¼ cup chopped onion
4 eggs
1 (8-oz) can tomato sauce
1 (5 1/3-oz) can evaporated milk (2/3 cup)
1 (1 ½-oz) envelope enchilada sauce mix
1/3 cup sliced pitted ripe olives
2 cups corn chips
1 cup shredded Cheddar cheese (4 oz)
In skillet cook beef and onion till meat is brown and onion is tender. Drain off fat. Spread meat mixture in a 10” x 6” x 2” baking dish.
Beat together eggs, tomato sauce, evaporated milk, and enchilada sauce mix; pour over meat. Sprinkle with olives; top with chips. Bake, uncovered, at 350° tills set in center, 20-25 minutes. Sprinkle with cheese. Bake till cheese melts, 3-5 minutes.
Yield: 6 servings
Deep Dish Taco Squares
(luckymommyto2boys)
½ lb ground beef
1 Tablespoon onion, finely chopped
1 cup Bisquick
¼ cup cold water
2 tomatoes, chopped
1 bell pepper, chopped
½ cup sour cream
1/3 cup mayonnaise
4 oz shredded cheddar cheese
Grease 8” x 8” pan. Brown ground beef and onion, then drain.
Mix Bisquick & water until dough forms. Pat in pan, pressing ½” up sides.
Layer beef, tomatoes, and green pepper in pan.
Mix last 3 ingredients together. Spoon sour cream mixture over top of peppers.
Bake at 375° for 25-30 minutes.
½ lb ground beef
1 Tablespoon onion, finely chopped
1 cup Bisquick
¼ cup cold water
2 tomatoes, chopped
1 bell pepper, chopped
½ cup sour cream
1/3 cup mayonnaise
4 oz shredded cheddar cheese
Grease 8” x 8” pan. Brown ground beef and onion, then drain.
Mix Bisquick & water until dough forms. Pat in pan, pressing ½” up sides.
Layer beef, tomatoes, and green pepper in pan.
Mix last 3 ingredients together. Spoon sour cream mixture over top of peppers.
Bake at 375° for 25-30 minutes.
Broiled Tilapia Parmesan **
BROILED TILAPIA PARMESAN
Konnie (G&E'sMom)
2 lb tilapia filets
½ cup Parmesan cheese
¼ cup butter, softened
3 Tbsp mayonnaise
2 Tbsp fresh lemon juice
¼ tsp dried basil
¼ tsp black pepper
1/8 tsp onion powder
1/8 tsp celery salt
Preheat your oven's broiler, and grease a broiling pan, or line with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise, and lemon juice and season with dried basil, pepper, onion powder, and celery salt, mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over, and broil for a couple more minutes.
Remove the fillets from the oven, and cover them with the Parmesan cheese mixture on the top side and broil for 2 more minutes, or until the topping is browned, and fish flakes easily with a fork. Be careful not to over cook the fish.
Konnie (G&E'sMom)
2 lb tilapia filets
½ cup Parmesan cheese
¼ cup butter, softened
3 Tbsp mayonnaise
2 Tbsp fresh lemon juice
¼ tsp dried basil
¼ tsp black pepper
1/8 tsp onion powder
1/8 tsp celery salt
Preheat your oven's broiler, and grease a broiling pan, or line with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise, and lemon juice and season with dried basil, pepper, onion powder, and celery salt, mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over, and broil for a couple more minutes.
Remove the fillets from the oven, and cover them with the Parmesan cheese mixture on the top side and broil for 2 more minutes, or until the topping is browned, and fish flakes easily with a fork. Be careful not to over cook the fish.
Wednesday, February 22, 2006
Rachel Ray's 30-Minute Shepherd's Pie ***
(luckymommyto2boys ~ Amy ~ Food Network)
2 lbs potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
½ cup cream (for a lighter version substitute vegetable or chicken broth)
1 tablespoon extra-virgin olive oil, 1 turn of pan
1 ¾ lbs ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire sauce, eyeball it
½ cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
2 lbs potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
½ cup cream (for a lighter version substitute vegetable or chicken broth)
1 tablespoon extra-virgin olive oil, 1 turn of pan
1 ¾ lbs ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire sauce, eyeball it
½ cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
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