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Sunday, July 25, 2010
Thursday, July 22, 2010
Cheesy Texas Bake
Cheesy Texas Bake
From Camille's Casa
This is my version of Camille's Texas Bake. Mmmm...
16 oz. ground turkey (97/3)
2 TB minced garlic
1/2 cup onion, diced
1 10 oz can Rotel diced tomatoes and green chilies (do not drain)
1 15 oz can black beans, rinsed
12 ounces frozen corn
1 packet taco seasoning
8 oz. FF cheddar cheese
2 boxes Jiffy cornbread mix (plus eggs and milk as called for on the box)
In a large skillet cook ground turkey until no longer pink. Add onion and garlic. Stir in Rotel tomatoes, black beans, corn and taco seasoning. Cook and stir for 5 minutes over medium heat.
Divide mixture equally between to 8x8 baking dishes. Sprinkle 4 oz. cheese over each dish. In a separate bowl make cornbread mixes according to package directions. Divide and pour over each pan, spreading to the edges. (Sometimes I make each package separately so I don't have to eyeball half, whatever works!)
Bake at 375, uncovered for 30-35 minutes or until cornbread is brown and filling is bubbly.
For your freezer pan, let it cool for a few minutes and cover with foil. Label and date, you'll need to use within 3 months. Note: You don't bake the freezer version until you want to eat it! To prepare freezer version: Remove from the freezer 30 minutes before cooking time. Let sit on the counter for 30 minutes, uncovered. Put foil back on and bake covered at 375 for 30 minutes. Remove foil and bake for an additional 45-50 minutes or until cornbread is golden brown and the filling is bubbly.
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From Camille's Casa
This is my version of Camille's Texas Bake. Mmmm...
16 oz. ground turkey (97/3)
2 TB minced garlic
1/2 cup onion, diced
1 10 oz can Rotel diced tomatoes and green chilies (do not drain)
1 15 oz can black beans, rinsed
12 ounces frozen corn
1 packet taco seasoning
8 oz. FF cheddar cheese
2 boxes Jiffy cornbread mix (plus eggs and milk as called for on the box)
In a large skillet cook ground turkey until no longer pink. Add onion and garlic. Stir in Rotel tomatoes, black beans, corn and taco seasoning. Cook and stir for 5 minutes over medium heat.
Divide mixture equally between to 8x8 baking dishes. Sprinkle 4 oz. cheese over each dish. In a separate bowl make cornbread mixes according to package directions. Divide and pour over each pan, spreading to the edges. (Sometimes I make each package separately so I don't have to eyeball half, whatever works!)
Bake at 375, uncovered for 30-35 minutes or until cornbread is brown and filling is bubbly.
For your freezer pan, let it cool for a few minutes and cover with foil. Label and date, you'll need to use within 3 months. Note: You don't bake the freezer version until you want to eat it! To prepare freezer version: Remove from the freezer 30 minutes before cooking time. Let sit on the counter for 30 minutes, uncovered. Put foil back on and bake covered at 375 for 30 minutes. Remove foil and bake for an additional 45-50 minutes or until cornbread is golden brown and the filling is bubbly.
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Sunday, July 18, 2010
What's for Dinner?
What's for Dinner?
This week I am trying as Camille does to not assign to a specific day. Several of you already do this, but I typically plan to the day. So this week, I will be trying several of her recipes. :) This is enough recipes to get me through the rest of the month.Oven:
Cheesy Texas Bake
Garlic Chicken Pizza
Honey Dijon Chicken
Tater Tot Casserole
Taco Cups
Stovetop:
Jamie Olivers Classic Spaghetti
Tortellini with Laughing Cow Alfredo Sauce and steamed veggies
Crockpot:
Stuffed Green Peppers
Crockpot Turkey Breast
Beef and Noodles
Swiss Stuffing Chicken
Grill:
Smothered Grilled Chicken
Burgers and Dogs Cookout
I'm proud to post my menus on Org Junkie. Come join us for others like me that menu plan. There are great recipes and ideas out there!
Thursday, July 15, 2010
Monthly Menu Planning
I found this great post on a blog I think everyone of my readers will like. Camille's Casa is a great resource. I believe I am going to take this approach of menu planning. Please take a look and let me know what you think. I think I will have to come up with a new printable to go along with this style. :0) I love a new fresh look at things.
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Print this recipe
Friday, July 2, 2010
Patriotic Special
These recipes are special for your Patriotic Event!
Firecracker Bites
From Kraft Foods
14 servings, 3 wafer sandwiches each.
1 pkg. (8 oz.) Fat Free PHILADELPHIA Cream Cheese, softened
1 cup cold skim milk
1 pkg. (3.4 oz.) Sugar-Free JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups thawed Fat Free COOL WHIP Whipped Topping, divided
1 pkg. (12 oz.) NILLA Reduced Fat Wafers
1/2 cup mixed red, white and blue sprinkles
42 pieces red string licorice (1 inch)
Make It
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP.
SPOON about 1-1/2 Tbsp. pudding mixture onto each of half the wafers; cover with remaining wafers to make sandwiches. Freeze 2 hours or until filling is firm.
SPREAD tops of wafer sandwiches with remaining COOL WHIP. Dip in sprinkles. Insert licorice piece in top of each for the fuse. Freeze until ready to serve.
Step 2: Once cake has cooled, crumble it in a bowl and add either cream cheese or (if you want it extra sweet) any store-bought frosting. You will add one tablespoon at a time until your cake gets nice and sticky and can support a ball shape.
Step 3: Create balls from the mix about the size of an ice cream scoop. Put the cake balls into the refrigerator for 30 minutes to an hour. If you are in a super hurry, put them in the freezer for 10-15 minutes.
Step 4: Remove the balls from the fridge and place them firmly on top of an ice cream cone.
Step 5: Frost the cake ball with any store-bought frosting and add sprinkles.
This could also be done with vanilla ice cream, sugar cones and sprinkles.
Red, white & Blue Strawberries
From Oopsey Daisy
1 bag (12 ounces) white baking chips (2 cups)
1 tablespoon shortening
18 large strawberries with leaves
Blue Sprinkles
1. Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
2. For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated.
3. Dip in blue sprinkles one-fourth of the way up. Place on waxed paper-covered cookie sheet.
Red, White, Blue IcePops
Yield: 8 ice pops Cost per Serving: $0.15
From All You June 2008
Ingredients
1 cup cranberry juice
1 cup lemonade
1 cup blue sports drink, such as Gatorade
Preparation
Arrange 8 3-oz. paper or plastic cups on a baking sheet and divide cranberry juice evenly among them. Place baking sheet in freezer and freeze until juice is almost firm, about 1 hour.
Insert craft sticks into center of slightly frozen juice. (If sticks won't quite stand up straight, you can repositions them when the next layer starts to solidify.)
Divide lemonade evenly among cups to make a second layer. Freeze until hard, about 2 hours. Pour Gatorade over lemonade layer and freeze until solid, about 3 hours. Gently pull each ice pop out of its cup (it helps to squeeze the cup lightly from bottom) and serve immediately.
Nutritional Information
Calories: 28
Fat: 0g (sat 0g)
Protein: 0g
Carbohydrate: 7g
Fiber: 0g
Cholesterol: 0mg
Sodium: 17mg
Red White and Blue Parfait
From FP4H
Number of Servings 6
Ingredients
•1 8-oz. carton of vanilla low-fat yogurt
•1/2 tsp. vanilla extract
•4 oz. Cool Whip LiteTM
•3 cups fresh raspberries and/or cut fresh strawberries
•3 cups fresh blueberries
Instructions
In a large bowl, stir together yogurt and vanilla. Fold in Cool Whip Lite. Place in 6 12-oz. glasses or dessert dishes, alternating the layers of the berries with the layers of the yogurt mixture.
Nutritional Information: 129 calories (21% of calories from fat); 3g fat (2g saturated fat), 21g carbohydrate; 8g dietary fiber; 2mg cholesterol, 26mg sodium.
EXTRAS:
Raspberry Petite Fours
From Kraft Foods
14 servings, 3 wafer sandwiches each.
1 pkg. (8 oz.) Fat Free PHILADELPHIA Cream Cheese, softened
1 cup cold skim milk
1 pkg. (3.4 oz.) Sugar-Free JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups thawed Fat Free COOL WHIP Whipped Topping, divided
1 pkg. (12 oz.) NILLA Reduced Fat Wafers
1/2 cup mixed red, white and blue sprinkles
42 pieces red string licorice (1 inch)
Make It
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP.
SPOON about 1-1/2 Tbsp. pudding mixture onto each of half the wafers; cover with remaining wafers to make sandwiches. Freeze 2 hours or until filling is firm.
SPREAD tops of wafer sandwiches with remaining COOL WHIP. Dip in sprinkles. Insert licorice piece in top of each for the fuse. Freeze until ready to serve.
Cake Cones
From St. Louis Entertains
Step 1: Prepare cake with any store-bought mix.
Step 2: Once cake has cooled, crumble it in a bowl and add either cream cheese or (if you want it extra sweet) any store-bought frosting. You will add one tablespoon at a time until your cake gets nice and sticky and can support a ball shape.
Step 3: Create balls from the mix about the size of an ice cream scoop. Put the cake balls into the refrigerator for 30 minutes to an hour. If you are in a super hurry, put them in the freezer for 10-15 minutes.
Step 4: Remove the balls from the fridge and place them firmly on top of an ice cream cone.
Step 5: Frost the cake ball with any store-bought frosting and add sprinkles.
This could also be done with vanilla ice cream, sugar cones and sprinkles.
From Oopsey Daisy
1 bag (12 ounces) white baking chips (2 cups)
1 tablespoon shortening
18 large strawberries with leaves
Blue Sprinkles
1. Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
2. For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated.
3. Dip in blue sprinkles one-fourth of the way up. Place on waxed paper-covered cookie sheet.
Yield: 8 ice pops Cost per Serving: $0.15
From All You June 2008
Ingredients
1 cup cranberry juice
1 cup lemonade
1 cup blue sports drink, such as Gatorade
Preparation
Arrange 8 3-oz. paper or plastic cups on a baking sheet and divide cranberry juice evenly among them. Place baking sheet in freezer and freeze until juice is almost firm, about 1 hour.
Insert craft sticks into center of slightly frozen juice. (If sticks won't quite stand up straight, you can repositions them when the next layer starts to solidify.)
Divide lemonade evenly among cups to make a second layer. Freeze until hard, about 2 hours. Pour Gatorade over lemonade layer and freeze until solid, about 3 hours. Gently pull each ice pop out of its cup (it helps to squeeze the cup lightly from bottom) and serve immediately.
Nutritional Information
Calories: 28
Fat: 0g (sat 0g)
Protein: 0g
Carbohydrate: 7g
Fiber: 0g
Cholesterol: 0mg
Sodium: 17mg
From FP4H
Number of Servings 6
Ingredients
•1 8-oz. carton of vanilla low-fat yogurt
•1/2 tsp. vanilla extract
•4 oz. Cool Whip LiteTM
•3 cups fresh raspberries and/or cut fresh strawberries
•3 cups fresh blueberries
Instructions
In a large bowl, stir together yogurt and vanilla. Fold in Cool Whip Lite. Place in 6 12-oz. glasses or dessert dishes, alternating the layers of the berries with the layers of the yogurt mixture.
Nutritional Information: 129 calories (21% of calories from fat); 3g fat (2g saturated fat), 21g carbohydrate; 8g dietary fiber; 2mg cholesterol, 26mg sodium.
red, white and blue parfaits
From BHG Makes: 6 servings
Start to Finish: 15 minutes
ingredients
· 1 8-ounce carton vanilla low-fat yogurt
· 1/4 teaspoon almond extract or 1/2 teaspoon vanilla
· 1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
· 3 cups fresh raspberries and/or cut-up fresh strawberries
· 3 cups fresh blueberries
directions
1. In a large bowl, stir together yogurt and almond extract or vanilla. Fold in whipped topping.
2. To serve, in six 12-ounce glasses or dessert dishes, alternate layers of the berries with layers of the yogurt mixture. Makes 6 servings.
Make-Ahead Directions: Prepare parfaits as directed through Step 2. Cover and chill for up to 1 hour.
nutrition facts:
Servings Per Recipe 6 serving | Calories 129, Total Fat (g) 3, Saturated Fat (g) 2, Cholesterol (mg) 2, Sodium (mg) 26, Carbohydrate (g) 21, Fiber (g) 8, Protein (g) 3, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 0, Iron (DV%) 0, Fruit (d.e.) 1, Other Carbohydrates (d.e.) .5, Fat (d.e.) .5, Percent Daily Values are based on a 2,000 calorie diet
EXTRAS:
If you use sugar free jello, fat free cream cheese and fat free cool whip - it will lighten this dessert up.
Raspberry Petite FoursI don't have a recipe for this one, but I LUHOVED the photo. I imagine this is a small version of fruit pizza. How easy would that be to make. mmm..
I do know these were made by LeCookie Monkey
Thursday, July 1, 2010
Breakfast Pinwheels
Egga-Pinwheels
by HungryGirl
PER SERVING (1 pinwheel, 1/8th of recipe): 134 calories, 5g fat, 555mg sodium, 13.5g carbs, <1g fiber, 3g sugars, 8.5g protein -- POINTS® value 3*
Ingredients:
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet
4 oz. (about 16 slices) shaved/thinly sliced lean deli ham
3 slices fat-free American cheese, broken into pieces
Directions:
Preheat oven to 350 degrees.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add egg substitute, and scramble until fully cooked. Remove from heat and set aside. Prepare a baking sheet by spraying it with nonstick spray, and set that aside as well.
Roll out entire package of dough and lay it flat on a dry surface, so that you have a large rectangle, with the short sides on the right and left. Evenly distribute ham slices over the dough, leaving a 2-inch border of exposed dough along the right side only. Evenly distribute scrambled eggs over the ham layer, and sprinkle with cheese pieces. Starting with the left side, roll the dough tightly up into a log, and seal by pinching together the right edge and the roll itself. Using a sharp serrated knife, slice the log into 8 pinwheels, and lay them flat on the baking sheet, evenly spaced.
Bake for 15 minutes, or until golden brown. Allow to cool slightly, and then chew!
MAKES 8 SERVINGS
Print this recipe
by HungryGirl
PER SERVING (1 pinwheel, 1/8th of recipe): 134 calories, 5g fat, 555mg sodium, 13.5g carbs, <1g fiber, 3g sugars, 8.5g protein -- POINTS® value 3*
Ingredients:
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet
4 oz. (about 16 slices) shaved/thinly sliced lean deli ham
3 slices fat-free American cheese, broken into pieces
Directions:
Preheat oven to 350 degrees.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add egg substitute, and scramble until fully cooked. Remove from heat and set aside. Prepare a baking sheet by spraying it with nonstick spray, and set that aside as well.
Roll out entire package of dough and lay it flat on a dry surface, so that you have a large rectangle, with the short sides on the right and left. Evenly distribute ham slices over the dough, leaving a 2-inch border of exposed dough along the right side only. Evenly distribute scrambled eggs over the ham layer, and sprinkle with cheese pieces. Starting with the left side, roll the dough tightly up into a log, and seal by pinching together the right edge and the roll itself. Using a sharp serrated knife, slice the log into 8 pinwheels, and lay them flat on the baking sheet, evenly spaced.
Bake for 15 minutes, or until golden brown. Allow to cool slightly, and then chew!
MAKES 8 SERVINGS
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