Sunday, March 27, 2011

What's for Dinner

What's for Dinner?
M- Creamy Tomato Tuna Penne Pasta 
T-  Homemade Pizza, iceberg wedge
W- Scalloped Potato and Tuna Casserole
T-  BLT, Potato Salad, Pesto Green Beans
F-  Veggie Burgers, Peas, pasta salad
S-  Lasagna Rolls, salad

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!

Saturday, March 26, 2011

Scalloped Potato and Tuna Casserole

Scalloped Potato and Tuna Casserole
From Kitchen Magic

3 tbsp butter
2 tbsp minced onion
3 tbsp unbleached flour
1 tsp salt
2 cups milk
1/4 cup plain yogurt
2 seven-ounce cans of tuna, drained and flaked
3 cups thinly sliced potatoes
Minced fresh or dried parsley

Heat the butter in a saucepan and saute onion about five minutes. Blend in flour and salt. Gradually add milk and yogurt over medium heat and cook until thickened. Stir in tuna.

Put potatoes in a greased 6″ x 2″ x 10″ casserole dish. Pour the tuna mixture over it. Cover and bake at 350 degrees for one hour. Uncover and bake another 30 minutes or until potatoes are tender. Garnish with parsley. Makes four servings.

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Friday, March 25, 2011

Tuna Ring With Cheese Sauce

Tuna Ring With Cheese Sauce

From Betty Crocker

1 egg
2 cans (7 ounces each) tuna, drained
1/2 cup chopped onion
1/2 cup shredded sharp Cheddar cheese (about 2 ounces)
1/2 cup snipped parsley
1 teaspoon salt
1/4 teaspoon pepper
2 cups Bisquick baking mix
1/2 cup cold water
Cheese Sauce (below)


Heat oven to 375°. Beat egg slightly; set aside 2 tablespoons of the egg. Stir tuna, onion, cheese, parsley, celery salt and pepper into remaining egg. Stir baking mix and water to a soft dough; knew 5 times on floured cloth-covered board. Roll into rectangle, 15 x 10 inches. Spread with tuna mixture.

Roll up, beginning at long side. With sealed edge down, shape into ring on greased baking sheet; pinch ends together. With scissors, make cuts 2/3 of the way through ring at 1-inch intervals, Turn each section on its side to show filling, Brush top with reserved egg. Bake 25 to 30 minutes. Serve with hot Cheese Sauce.

4 to 6 servings

Cheese Sauce

1/4 cup butter or margarine
1/4 cup Bisquick baking mix
1/4 teaspoon each salt and pepper
2 cups milk
1 cup shredded Cheddar cheese (about 4 ounces) or 1/2 cup crumbled blue cheese


Melt butter over low heat. Blend in baking mix, salt and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat, stirring until smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.

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Thursday, March 24, 2011

Creamy Tomato Tuna Penne Pasta

Be sure to check out the video on the link on making this dish
Creamy Tomato Tuna Penne Pasta
From Food Wishes

1 (6.7-oz) jar of tuna packed in olive oil
pinch of dried oregano (if not already in the oil)
3 cloves garlic
pinch of pepper flakes
1 teaspoon mashed anchovy filets or paste
salt and fresh ground black pepper to taste
3 cups high-quality cream of tomato soup
1/2 cup water
14.5-oz package dry penne pasta
1 tablespoon minced fresh tarragon
2/3 cup finely grated Parmigiano-Reggiano cheese, more as needed

Heat tuna, pepper, garlic, and anchovy paste in a pan over medium-low heat, for about a minute after it begins to sizzle. Add cream of tomato soup and 1/2 c water. Simmer over medium heat about 10 minutes. Cook Penne Noodles (about 1 minute to a minute and a half less than normal) you want the noodles slightly under cooked. Drain pasta return to warm pan. Add Tarragon, parm cheese and sauce, stir.  Cover and let sit 2 minutes. Remove lid, stir again, let sit for about 1 minute. The heat from the pan will continue to heat the dish. Serve.

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Wednesday, March 23, 2011

Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie
(45 Min Prep, 25 Min Cooking)
From One For the Table

6 Carrots
5 Celery stalks
1 Red Onion
2 cloves of Garlic
2 Cups Green Peas (Option to add a little St. Patrick’s Day Green to the scene)
6-8 potatoes
4 Tablespoons Butter or Soy Margarine
3 Cups of Milk or Soy Milk
2 packages Meatless Ground (I prefer Yves Vegan Cuisine Meatless Taco Stuffers, but you can use any soy or corn based products available in the deli section of most grocery stores)
2 Cups of Red Wine
2 Cups of Olive Oil
Pinch of Garlic Salt
Pinch of Cinnamon

(1) Bring a large pot of water to boil. Wash and peel your potatoes. Add potatoes with a little salt to the boiling water. Boil 20-30 minutes.

(2) Chop carrots and sauté in a frying pan on medium heat with a little olive oil.

(3) Add chopped celery, onion and garlic to your carrots, adding a little more olive oil and salt and pepper, when carrots are just beginning to brown.

(4) Add the faux meat and bring the heat up a little. Most faux meats can be really dry, so add a touch more olive oil, and red wine. Add salt/pepper/garlic salt as you see fit. Judiciously add a pinch of cinnamon. Cook for ten minutes, making sure that it doesn't dry out.

(5) Drain potatoes in a strainer then replace them in the pot. Add about 3 cups of milk and 4 tablespoons of butter. Mash until desired level of lumpiness.

(6) Melt 1 tablespoon of butter

(7) Heat oven to 350°F to warm up. Using a Pyrex/casserole dish, make thin layer of the meat mix, followed by potatoes, and repeat until you run out. Brush melted butter over the top layer.

(8) Stick the dish in the oven for about 15/20 minutes, until the top layer of potatoes is slightly browned and crispy.

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Tuesday, March 22, 2011

Tostada Salad Pizza

Tostada Salad Pizza
From VegetarianSalmon

BW’s pizza dough
1/2 cup of black beans
1/2 cup of corn
1/2 cup of shredded cheddar
1/2 cup of shredded monteray jack cheese
3 tb BBQ sauce
1 cup of shredded romaine lettuce
1/2 cup chopped tomatoes
1/4 cup of chopped red onion
1/2 tsp red pepper flakes
2 tb ranch dressing

1. Pr-heat the oven to 375
2. Roll out your pizza dough. Spread the bbq sauce over the top, then sprinkle the black beans and corn on top. Finally, add the cheese. Bake for 10-15 minutes.
3. While the pizza bakes, mix together the tomatoes, red onion, salt, and and red pepper flakes. Let these flavors rest together.
4. When the pizza is done. Top it with the tomato salsa, then the lettuce, and finally the ranch dressing. Enjoy!

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Monday, March 21, 2011

Mexican Chicken

Mexican Chicken
From Veggie Converter
Adapted from Mexican Chicken

2 C "chicken" or tofu cubes
2 "cans" cream of mushroom soup substitute (recipe follows)
1 14.5 oz. can diced tomatoes
1 7 oz. can green chiles
1-2 cups cheddar cheese
3-4 corn tortillas, small

Tear the tortillas into small pieces and line the bottom of a pan. Mix together the soups, rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly.

Cream of Mushroom Soup (1 "can")
Adapted from Cream of...

1/4 C butter
1/4 C flour
1 3/4 to 2 C liquid.
For most recipes, first melt the butter over medium heat, then whisk in the flour and cook for two minutes.

Add 1/2 C finely diced mushrooms, onions to the melting margarine. After flour has cooked, add 1 1/4 cups milk and 1/2 cup "chicken" or vegetable stock as the liquid. Bring to boil over medium heat, stirring frequently. Add seasonings (about 1 t. each or to taste) and boil until desired consistency.
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Saturday, March 19, 2011

Spicy Garlic Green Beans

Spicy Garlic Green Beans
From vegetariansalmon

3/4 pound green beans.
2 tb soy sauce
2 cloves garlic, minced
2 tsp chili sauce
1 tsp honey (agave nectar for vegans)
2 tsp olive oil
1. Trim the ends off the green beans.
2. Mix together the rest of the ingredients.
3. Saute the green beans in the sauce for 5-8 minutes until desired texture.

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Friday, March 18, 2011

Tacos in a sleeping bag

Be sure to visit the link for step by step directions with pictures.
Taco in a sleeping bag
from once a month mom

2 packages refrigerated crescent roll or biscuit dough
1 lbs. ground beef or turkey
1 package taco seasoning
.5 cup cheddar or mozzarella cheese, shredded
shredded lettuce, tomatoes, sour cream, etc. if desired

Preheat oven to 375ºF. Brown the ground beef or turkey in a skillet. Drain in a colander and rinse well in hot water to remove grease. Return to skillet. Add taco seasoning; mix well. Unroll crescent rolls or biscuits. Top each piece of dough with approx. 2 TBSP taco meat and a sprinkling of cheese. Roll crescent roll around filling (fold over and pinch edges to seal if using biscuit dough). Place on a baking sheet at bake at 375ºF for 12-15 minutes or until golden brown. Serve with shredded lettuce, chopped tomatoes, and a dollop of sour cream, if desired.

Freezing Directions:
Follow directions as above. When finished baking, allow to cool completely then flash freeze on a cool cookie sheet. When frozen, place in a gallon freezer bag. To serve: Heat frozen taco rolls in microwave for about a minute or reheat in the oven until heated through.
Servings: 16 rolls

Tacos in a Sleeping Bag 
from Veggie Converter

1 package refrigerated crescent roll or biscuit dough
1 "pound" ground beef substitute (about 1/4)
1/4 C taco seasoning (you can find my recipe in this post)
1/2 C Mexican blend cheese
shredded lettuce, tomatoes, sour cream, etc. if desired 

Preheat oven to 375ºF. Add taco seasoning to beef, mix well. Tip: Add enough olive oil to make the seasoning stick to the "beef" well. Unroll crescent rolls or biscuits. Top each piece of dough with approx. 2 Tbsp. taco meat and a sprinkling (by this I assumed a child's handful, or at least my toddler did...she loves it) of cheese. Roll crescent roll around filling (fold over and pinch edges to seal if using biscuit dough). Here's what I did: Get a large spoon out of your silverware drawer and pack it full of "beef," mold that beef tightly with the palm of your hand on top (pressing against the spoon on bottom), making an egg shape. Place that "beef" mound onto the wide end of the crescent and roll it up like you would a normal crescent roll. Then seal the sides together. Packing the "beef" mound tightly makes it oh so much easier because the beef doesn't crumble apart and fall out while you're rolling if you do it that way.

Place the "sleeping bags" on a baking sheet (I actually just rolled them directly on the sheet) and bake at 375ºF for 12-15 minutes or until golden brown. Serve with shredded lettuce, chopped tomatoes, and a dollop of sour cream, if desired. 

Freezing Directions
Follow directions as above. When finished baking, allow to cool completely then flash freeze on a cool cookie sheet. When frozen, place in a gallon freezer bag. To serve: Heat frozen taco rolls in microwave for about a minute or reheat in the oven until heated through.

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Wednesday, March 16, 2011


I'm going to start a new mini series featuring vegetarian dishes. Let me clarify before I start. There are several types of vegetarians and several reasons to eat this way. My oldest child (17 years old) has explored this off and on over the last couple of years and is back to not eating chicken, beef, or pork. She does however (at the moment) eat fish, eggs, and cheese. Which I respond with "THANK GOD" because I live in a small town in the middle of nowheresville and we don't have ample supplies of anything "fancy" as on store associate called it on a recent trip to the local grocery. And what we do have access to is expensive. So.... with that said... for those wanting no fish, cheese and egg recipes, I apologize. Please feel free to share your recipes with me as well. I could use all the help I can get. :) Oh and this is a picky eater that doesn't like tomatoes among several other things. For her it's not a "health" thing, it's an animal cruelty thing. I just don't want this to become a pass for Junk Food Fest 2011.

Thursday, March 3, 2011

Nacho Dip

Nacho Dip
From Green Lite Bites

Image from
1 Mini Babybel® Cheddar Round
1 wedge of the Laughing Cow Light Queso Fresco & Chipotle
1 tbsp skim milk

Remove the wrapper and wax from the Mini Babybel Round.Place it in the bottom of a coffee mug or small glass bowl. Melt the cheese in the microwave for about 15 seconds. Add the wedge of The Laughing Cow Light Queso Fresco & Chipotle. Mix the two cheeses together with a fork. Pop it back into the microwave for 10 seconds and stir again. Add the the milk. Stir and return one final time to the microwave for 10 more seconds. Remove and stir again. Serve.

Approx Nutritional Information per serving
ServingsAmt per Serving
1entire recipe
1107g0gold: 3new: 3
SugarSat FatCarbsProtein

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