Posts tagged ‘Recipe’
Well, I’m headed to LA for a long (although I’m sure it will seem short!) weekend with my little sister and one of my best friends. Since eats haven’t been exciting this week (although I have been loving my oats with brown sugar an pomegranate arils!) and exercise has consisted of treadmill running, I thought I would post my new favorite (EASY!) recipe. I created this one night when I had nothing planned for dinner and it turned out wonderfully. I have even made it a day ahead of time, refrigerated and then baked the next day. Yum!
Easy Cheesey Pasta Bake
8 oz. uncooked cavatappi pasta
12 (or so) pre cooked meatballs, diced into small pieces (or could use mushrooms, fake hamburger, ground beef-turkey-chicken)
2 cups low fat shredded mozzarella cheese
1 jar of your favorite pasta sauce
Cook pasta until just about done. Drain and put in the bottom of a 9×13 baking dish.
Sprinkle 1 cup of cheese over pasta. Heat pasta sauce and meat in a sauce pan. Once heated, spread over cheese and pasta. Cover with remaining cheese.
Cover with foil and bake at 475* for 30 minutes. Remove foil and bake until cheese is golden and gooey.
So easy and so good!
At the request of Kristin, here is my homemade cinnamon apples recipe.
Homemade Cinnamon Apples
- 1/2 peck Gala apples (or about 12-15)
- 1 tablespoon cinnamon
- 1/4 cup brown sugar
- 3 tablespoons lemon juice
Peel and dice up the apples and throw them into the crock-pot. Add cinnamon, brown sugar and lemon juice. Mix everything together. Cook on high for about 2-3 hours, stirring every 45 minutes or so to prevent scorching. This will result in chunky apples, if you would like more of an applesauce consistency, keep cooking and stirring until the apples break down.
This is great as an oatmeal topping, on ice-cream (especially the pumpkin kind!), or just straight up (warm or cold)! They also freeze very well. I love to make a huge batch and freeze it into smaller portions to enjoy after apple season has ended.
I adapted this from Iowa Girl’s recipe.
- 2 teaspoons olive oil
- 1 cup onion, cut into chunks
- Salt and pepper
- 2 cloves garlic, finely chopped
- 3 large carrots, finely sliced
- 3 large celery stalks, finely sliced
- 2 cooked chicken breasts, cut into chunks
- 40 oz. chicken broth
- Homemade noodles (see below)
Sautee onions in olive oil, salt and pepper until softened. Add garlic and stir/cook for another minute. Add carrots and celery, cook for 5 minutes. Add a splash of broth, cover pot and let veggies softene for 2-3 minutes. Add chicken and remaining broth, turn heat to high and bring to a boil. Add noodles and let simmer for 15-20 minutes.
If you don’t plan on eating until the next day, you will need to make sure you have more broth on hand to add when you reheat!
Homemade Egg Noodles
- 2 cups flour
- 2 eggs
- Pinch of salt
- Water, as needed
Mix flour and salt together. Add eggs and mix. Little by little, add water to make a very thick dough. Roll out thinly on a lightly floured surface. Cut into strips and immediately drop them into boiling soup. These will fatten up considerably, so don’t make the dough strips to big!!
I have never tried a curry dish befores, so when I came across this easy curry stir-fry, I knew I had to try it. I serverd the stir-fry over some plain couscous made with chicken broth. This was a very filling and tasty meal. I can’t wait to try more curry dishes!!!
1 tablespoon cornstartch
2 teaspoons curry powder
1/8 teaspoon crushed red pepper flakes
1 cup reduced sodium chicken broth
1 tablespoon reduced sodium soy sauce
1 pound boneless, skinless chicken breast, cut into cubes
2 teaspoons canola oil, divided
1 cup sliced fresh carrots
2 garlic cloves, minced
3 cups fresh broccoli florets
1 cup fresh sweet onion, cut into chunks
In a small bowl, combine the cornstarch, curry and red pepper flakes. Stir in broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry chicken in 1 teaspoon oil for 5-6 minutes or until no longer pink. Remove and keep warm.
In the same pan, stir-fry carrots ans garlic in remaining oil for 1 minute. Stir in broccoli andonion; cook 2 minutes longer, or until desired texture. Stir broth mixture and stir into veggies. Bring to a boil; cook andstir for two minutes or until thickened. Return chicken to the pan; heat through.
Last night hubby had class, so I made something for dinner that I wanted to try and knew he would not want….Acorn Squash!!
I love summer squash, but have “always” hated any type of winter squash. My mom used to make mashed up orange squash goop, and I hated it…but I decided to give it another shot and purchased an acorn and a buttercup squash last weekend.
My acorn squash turned out WONDERFUL! I am so excited for the leftovers at lunch today!
Apple Stuffed Acorn Squash
1 acorn squash
2 small apples, chopped (I used Gala’s)
2 tablespoons chopped walnuts
2 tablespoons packed brown sugar
1 teaspoon cinnamon
1 tablespoon butter, melted
Preheat oven to 350*. Cut squash in half and remove seeds and fibers. Place squash cut side up in a baking dish. Bake for 30 minutes. While squash is baking, melt butter. In a small mixing bowl combine butter, apples, brown sugar, walnuts, and cinnamon. Spoon into the center of the squash after they have baked. Return to the oven and bake for 30 more minutes or until the squash is tender.
This was a very filling meal! I stuck one of the halves in a bowl and ate it out of the “shell”. Yum!
I’m sorry I’ve been a bad blogger this week! I have been CRAZY busy at work (and since I don’t have internet at home, blogging must be done on my lunch hour!) Half a day of work today and then Homecoming festivities the rest of the day!
Maybe I can redeem myself with a new recipe. I found this gem at MyRecipes. Amazing.
Fresh Tomato and Basil Pasta
1 Tbsp plus 1/4 tsp salt, divided
1 pound penne pasta
1 1/2 pounds tomatoes, seeded and chopped (any suggestions on the best way to seed a tomato?)
8 ounces fresh mozzarella, chopped into 1/4 inch pieces
4 garlic cloves, minced
1 cup basil leaves
1/2 cup extra virgin olive oil
Bring a large pot of water to a boil, add 1 tablespoon of salt and the penne; cook until pasta is just tender to the bite. Meanwhile, combine tomatoes, mozzarella, basil and garlic in a large bowl. Add olive oil and remaining salt to the mixture. Drain pasta and add to tomato mixture. Toss. Can be served hot, warm, or cold. (This makes the kitchen smell AMAZING!)
Awhile ago I purchased a small bag of steel cut groats at our local Amish bulk foods store. I had never tried these, but was intrigued. I put off making them because I really wasn’t sure how. Sunday night I finally bit the bullet and did a little research online as to how to prepare them.
It was so easy! I loved how little time it actually took, and now I have a big bowl of oats in the refrigerator that should last me the whole week!
Overnight Steel Cut Groats
In a large sauce pan, mix 1 1/2 cups steel cut groats
With 6 cups water. Boil for 1 minute
Cover and let sit at room temperature in the sauce pan overnight…they will absorb a lot of the water overnight!
In the morning, boil again for 10 minutes, or until the are thick and creamy (but still have a little “crunch” in the middle). I did have to make sure I watched these carefully, because they were so thick that they almost burned when I just lef them to boil.
Scoop a bowlful up, add your favorite toppings and enjoy!!! (1/2 of a Nectarine, Maple Syrup, a little bit of Maple Brown Sugar Granola)
I put the rest into a large tupperware bowl and just scoop out what I want each day and throw it into the microwave.
I can’t believe I was “affraid” of this stuff! It was so easy and makes breakfast so easy! Try it!!