Thursday, March 31, 2011
Tuesday, March 29, 2011
Monday, March 28, 2011
What you need:
Spaghetti Squash: Preheat oven to 375. Take a knife and carefully cut it in half scrapping out the seeds and stringy stuff that is on the meat of the squash. I like to put them in olive oil skin up on a cooking sheet and put them in the oven checking periodically from 30 minutes to one hour for desired tenderness. (I like it a little firmer)
Meat Sauce: Really just put in any vegetables you think will be good, below is a combination that I use.
I cook the turkey first, either clumping it or making them into small meatballs using italian seasonings, salt, pepper and garlic- Once cooked I add the vegetables.
Green Pepper or Red Pepper
(broccoli can be really good too)
I like to add the vegetable packed Ragu.
Take out Spaghetti Squash and shread with fork. Put sauce on top and enjoy. This is a ton of vegetables so feel good eating it. You can also use spaghetti squash for any italian favorite like you can add pesto and chicken and that is also super delicious
Wednesday, March 23, 2011
4 servings of Quaker Grits (I did NOT use the instant kind... I think the slow-cook kind are better)
1/2 cup fresh grated Parmesan cheese
1 tablespoon butter/margarine (I used SmartBalance)
Salt & Pepper
(for sausage and peppers)
1 package Aidell's Italian-style turkey/chicken sausage (4 precooked links, cut into bite-size pieces)
1 tomato, chopped
1 green pepper, sliced
1 red pepper, sliced
2 garlic cloves, chopped
Cayenne pepper (optional)
Salt & Pepper
Half & Half
1) Cook the grits according to the package directions; it should give you the measurements for 4 servings. Once they are thickened, add the shredded Parmesan, butter and salt&pepper. Let sit for 5 minutes.
2) While the grits are cooking, heat a drizzle of olive oil in a large skillet over medium heat. Add all the veggies and cut up sausage- season with lots of Cajun seasoning, a little garlic and onion powder, salt&pepper and cayenne pepper if you're into that sort of thing. Let cook on medium heat for about 7 minutes, until the peppers are tender but not mushy and the sausage is heated through. Add a splash of half & half if you're feeling dangerous and let the whole thing simmer on low for about 5 minutes, until the sauce thickens up a bit.
3) Serve the sausage and peppers over the grits (make sure to use a good amount of the sauce from the sausage and peppers). Grate some Parmesan cheese over top and eat up!
Sorry I don't have a picture, but trust me: good stuff.
Sunday, March 20, 2011
6 skinless, boneless chicken breast halves- diced
1 can of cream of mushroom soup
1 small container of sour cream
2 tablespoons of dry sherry
salt & pepper to taste
8 oz of Ritz crackers- crushed
1 1/2 tablespoons of poppy seads
1/2 cup butter melted
Nonstick cooking spray
1. Preheat your oven to 350 degrees.
2. Place the diced chicken in the bottom of a 9x13 baking dish that has been sprayed with nonstick cooking spray.
3. In a bowl combine the soup, sour cream, and sherry.
4. Pour this mixture over the chicken.
5. Sprinkle salt and pepper on top.
6. Mix the poppy seeds and crushed crackers.
7. Sprinkle the cracker mixture over the chicken.
8. Pour the melted butter on top.
9. Cover & back for 30-45 mintues.
10. During the last 5 minutes uncover so the crackers will get crunchy.
We got this recipe from allrecipes.com. I am not going to tell you the nutritional value of this meal but it's worth it!
Friday, March 18, 2011
Icing: mix 2 parts cream cheese, one part butter and add powdered sugar to desired sweetness
Strawberry Cream Cheese
(vanilla is optional)
Topping: Turn burner on low. Slice strawberries and coat with maple syrup and put in pan. Let it caramelize.
Toast: Slice and dip in an egg/milk mixture. more egg than milk.
To construct: Put icing between two pieces of Toast. Top with strawberries and whip cream!
Monday, March 14, 2011
1 lb ground turkey
1/3 cup sundried tomatoes (jarred, in oil)
1/2 cup spinach leaves, plus a few extra
Red pepper flakes
4 buns (I used whole wheat)
4 slices of fresh mozzerella
1-2 tablespoons butter/margarine
- Add sundried tomatos and spinach leaves to a food chopper and pulse until combined (the end result will look like pesto). If you don't have a food chopper, just chop the ingredients by hand until very fine.
- Combine the ground turkey, tomato/spinach mixture and seasoning in a large bowl. I don't have any specific measurements for the seasonings- I just added what I thought looked good... I would estimate about 1/2 tsp of each.
- Divide into four patties. Heat 1-2 tablespoons of olive oil in a large skillet and cook the burgers until complete (about 6-7 minutes on each side). Once they're cooked, add the mozzerella cheese and melt.
- Melt 1-2 tablespoons of butter in a seperate pan. Slice the buns and toast face down until just brown.
- Spread either dijon mustard, honey mustard, or ketchup (or nothing! whatever floats your boat) onto the buns. Top with the turkey patty and a couple spinach leaves.
*Originally, this recipe called for feta cheese to be added to the sundried tomato/spinach mixture (no mozzerella). When I went to use my feta, it smelled a little funk so I improvised with the mozzerella. But I'm sure it would be really good with the feta as well! I believe it called for 1/2 cup crumbled feta- pulse with the tomatos and spinach and mix into the ground turkey.
Sunday, March 13, 2011
|I used thinly sliced chicken breasts|
|Please ignore the dirty oven floor ;)|
Thursday, March 10, 2011
For the almond cream:
1 1/4 cups almond flour
1/4 cup sugar
1 lg. egg
1/2 tsp. vanilla
Pinch of salt
5 tbl. heavy cream
Whisk the almond flour and sugar together in a bowl. In another bowl, beat the egg, vanilla and salt together. Whisk in half of the dry mixture, and when it's well combined, whisk in the heavy cream. Press a piece of plastic wrap across the surface and chill for at least 3 hours.
For the tart:
8 sheets of filo dough (found in the frozen pastry section at grocery stores but you'll want it to be defrosted when you make the tart)
1/2 stick unsalted butter, melted
About 1 tbl. sugar
3 medium sweet apples, such as Gala
Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Place one sheet of filo dough on the sheet or paper, brush it with melted butter and sprinkle it with sugar. Repeat this until you've stacked, buttered and sugared all 8 sheets of filo dough. Very gently spread the almond cream over the top of the filo, leaving a slim border of uncovered dough on all sides.
Slice each apple in half from top to bottom and remove the core. Cut each half lengthwise in thin slices- you should get about 14 slices per half. *The apple slicing was the only hard part for me. Make sure you're knife is really sharp and have patience :)* Arrange the apple slices fanned into 3 long rows down the length of the tart. Bake the tart for 30 to 35 minutes or until the apples are tender. Transfer to a cooling rack, then enjoy!
2 tsp. water
1/2 cup apple jelly
Stir the water into the jelly and bring to a boil in a saucepan over medium heat. Gently brush over glaze over entire tart after it comes out of the over. Transfer to a cooling rack, then enjoy!