Tuesday, April 13, 2010

Creamy Soup of Field Mushrooms

I love me some Curtis Stone. He has been showing up on Biggest Loser now and again so I decided to pick up one of his cookbooks at the library. This recipe isn't healthy (hey there butter and cream) but it.is.so.good. The serving is a hearty bowl and served with a salad makes a perfect dinner. I made a few changes to the recipe because we like chunky soup. But, if prefer it to be smooth, blend the entire pot.

Side Note: Remember when we talked about this recipe? Don't be a dumb dumb when you blend HOT soup. Be careful, go slow, do it in batches if you need to and put a dishcloth on the top so you don't burn your hand. That was my PSA for the day.

Creamy Soup of Field Mushrooms
Serves 4

Ingredients:
2 shallots, finely sliced
1 leek, white portion only, finely sliced
3 tbsp butter
1 2/3 lb portobello mushrooms
4 cups chicken stock
3 1/2 oz potato
2 cups heavy cream
1 3/4 cup milk

Directions:

Melt the butter in a large soup pot, add the shallots and leek and let sweat for 2 minutes. Add the portobello mushrooms and cook for a further 10 minutes until most of the moisture has evaporated.

Place the chicken stock and potato slices in a separate saucepan and leave to simmer until the potato is soft. Pour the stock and potato into the mushrooms and bring to a rapid boil. Add the cream and milk and bring the soup to a gentle simmer for 10 minutes. Don't allow it to boil.

Transfer half the mixture to a blender and process until smooth. Return to soup pot and reheat gently, if needed. ENJOY!

Black Bean Burgers w/Mango Coleslaw

I normally don't cook vegetarian meals just because I enjoy my meats but this looked WAY too good to pass up! I made a few changes...mainly because I thought the salsa was a little boring and I wanted to add some cabbage. The original recipe also called for some avocado to be added but since I make meals a couple of days in advance, I didn't add that in. I'm thinking a small dollop of sour cream on top of this would be killer!

Side Note: These have a bit of a kick to them but not too much. If you like it SPICY, I would add the entire jalapeno

Site Note Part Deux: I didn't include a picture because honestly, it looks like mashed beans in a patty form. Not that appetizing.

Black Bean Burgers w/Mango Coleslaw
Serves 6

Ingredients:

2 (15oz) cans black beans, rinsed and drained
3/4 cup shredded Monterey Jack cheese
1/4 cup panko
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 medium jalapeño pepper, finely chopped
2 large egg whites
Cooking spray
1 1/4 cups chopped peeled mango (about 2 medium)
3 tbsp chopped shallots
1 1/2 tbsp fresh lime juice
1 bag of cabbage coleslaw
1 garlic clove, minced
6 whole-wheat hamburger buns or sandwich thins

Directions:

Preheat oven to 350°

Place black beans in a medium bowl; mash with a fork. Stir in 1/2 cup cheese and the next 6 ingredients (through egg whites). Shape bean mixture into 6 (1/2-inch-thick) patties. Arrange patties on a baking sheet coated with cooking spray. Bake at 350° for 20 minutes, carefully turning once. And seriously, be careful! They fall apart pretty easily!


Combine remaining mango, and the next 4 ingredients (through minced garlic) in a medium bowl. Place a patty on bottom half of each hamburger bun; top each with 1/3 cup salsa, and top half of bun.

Thursday, April 1, 2010

Chicken and Two Pepper Calzones


These are insanely good, insanely easy and totally good for you! What's not to like?


Chicken and Two Pepper Calzones

Serves 4


Ingredients:

1 tube pizza dough (or 1lb if you are using the non-tube kind)
1/2 cup tomato sauce
1/4 cup chopped roasted red peppers
1 cup coarsely shredded rotisserie chicken (I de-skinned mine)
1/4 cup chopped onion
1/4 cup chopped yellow bell pepper
1/2 cup shredded skim mozzarella cheese
1 tablespoon fresh oregano leaves
1/2 teaspoon kosher salt


Directions:


Preheat oven to 450 degrees


Cut dough into 4 rectangles. In the middle of each rectangle, divide ingredients evenly amongst themselves.


To close, bring all 4 corners of each calzone into the middle and seal around edges. Bake for 15 minutes or until golden brown.

The Best Carrot Cake Cupcakes EVER


All I can say is YUM! I converted a regular layer cake recipe to a cupcake one with awesome results. Happy Birthday to my sister. And thanks to sous chef Lucy for helping!



Side note: DO NOT not toast those nuts. It makes a world of difference, seriously. Don't know how to toast nuts? It's easy...stick them in a dry pan over medium heat, tossing often, until they become fragrant. Let them cool before using. SO easy. DO NOT SKIP! (hahaha, did I make my point clearly enough?)


Side note part deux: Want to be lazy? Buy the bagged shredded carrots (1 bag will be fine) and chop a bit smaller. No need to grate!


Carrot Cake Cupcakes w/ Cream Cheese Frosting

Yields 24, can easily be halved


Ingredients:


For cupcakes

2 cups all-purpose flour

2 cups sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped toasted pecans, optional


For frosting:

2 (8-ounce) packages cream cheese, room temperature

1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar
1 tsp vanilla extract
1/2 cup chopped pecans


Directions:


Preheat oven to 350 degrees F. Either grease the cupcake trays or place a liner in each.


In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.


Using an ice cream scoop, fill each hole 2/3 full. Bake for approximately 20-22 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.


For the frosting:
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cupcake and enjoy!

Wednesday, March 17, 2010

Scallop Chowder


Now this isn't Splash Cafe worthy or anything...but it is dang good for something healthy. Plus, its easy to make! I prepared 2 other dishes while it was simmering!


Side Note: If you consider yourself a budget shopping like Tenna does, prepare yourself for a bit of sticker shock. The scallops alone cost $25. The whole meal was probably around $40 for 8 servings. Just a heads up...doesn't make it any less delish.


Side Note Deux: Next time I make this, I may throw in a couple of strips of crumbled bacon. Because bacon makes everything THAT much better.


Scallop Chowder

Serves 8 (1 1/4 cup servings)


Ingredients:

2 teaspoons butter
Cooking spray
1 1/2 cups chopped onion (about 1 medium)
1 teaspoon minced garlic
4 1/2 cups (1/2-inch) cubed peeled Yukon gold or red potato (about 1 1/2 pounds)
1 1/4 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
1/4 cup all-purpose flour
2 1/2 cups clam juice (found near the tuna)
2 1/2 cups 2% reduced-fat milk
1 1/2 tsp chopped fresh thyme
1 1/2 lbs sea scallops, cut into 1-inch chunks
1 1/2 cups half-and-half (I used fat free)
1/4 cup chopped fresh chives


Directions:

Melt 2 teaspoons butter in a Dutch oven coated with cooking spray over medium-high heat. Add chopped onion; sauté for 5 minutes or until tender. Add 1 teaspoon garlic, and sauté for 1 minute. Add potato, 1 teaspoon salt, and 3/4 teaspoon pepper; cook for 2 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over potato mixture, and cook for 1 minute, stirring frequently. Add clam juice and milk; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 20 minutes or until potato is tender.


Partially mash potato using a potato masher. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, Pernod, and thyme; simmer 10 minutes. Add scallops and half-and-half; cook 5 minutes or until scallops are done. Sprinkle with chives.

Thursday, March 11, 2010

Tenna's Crab Cakes


After living just across the river from the Maryland state line for 4 years, I got quite spoiled by the incredible crab cakes the state has to offer. I found this recipe, made a few small changes to it, the most importantly was choosing to bake them, as opposed to frying. They turned out really well and with a side of fresh asparagus made an amazing dinner. Feel free to use Panko instead of regular bread crumbs...I just happened to not have Panko on hand (oddly enough).


Tenna's Crab Cakes

Serves 4 (two crab cakes each)


Ingredients:


1 green onion, finely chopped
2 tbsp finely chopped red bell pepper
1 garlic clove, minced
3 tbsp heavy cream
1 tbsp Dijon mustard
1 egg
1/2 tsp minced fresh parsley
Cayenne pepper
3/4 cup bread crumbs
1/4 cup grated Parmesan
1 pound white or claw crab meat, picked free of any bits of shell


Directions:


To prepare the crab cakes, combine the onion, bell pepper, garlic, cream, mustard, egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crab meat.


Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.


Baked for 7 to 10 minutes in a 400 degree F oven until lightly browned on top.

Italian Meatball Burgers


I love, LOVE this recipe. Why? Because it doesn't taste healthy, of course! I also served this with some fresh spinach that wilted when I heated the whole thing up in its tupperware. YUM!


Side note: The original recipe calls to grill the burgers...but some of us are not lucky enough to have an indoor grill. As with a lot of the recipes we post on here, grilled can equal using an outdoor grill, the George Foreman or using a broiler.


Side note Deux: Use fresh mozzarella...it makes all the difference in the world


Italian Meatball Burgers

Serves 6


Ingredients:

8 oz sweet turkey Italian sausage
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/2 tsp fennel seeds, crushed
1/8 tsp garlic powder
1 lb 4% fat ground beef

Cooking spray
2 oz fresh mozzarella cheese, thinly sliced
6 Sandwich Thins
3/4 cup fat-free tomato-basil pasta sauce


Directions:


Prepare grill.


Remove casings from sausage. Combine sausage, oregano, basil, salt, fennel seeds, garlic powder, and ground beef. Divide beef mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.


Place patties on a grill rack coated with cooking spray; grill 5 minutes. Turn patties over; grill 2 minutes. Divide fresh mozzarella cheese evenly over patties, and grill an additional 5 minutes or until a thermometer registers 165°. Remove from grill; let stand 5 minutes.


Place 1 patty on bottom half of each thin; top each serving with 2 tablespoons sauce and top half of thin.

Spicy Chicken "Fried" Rice


Let's be honest...no healthy fried rice recipe is going to taste like the real thing. Is this dish really good? Yes. Does it taste like Good Taste Takeout (shout out to our DC readers) fried rice, which I widely consider to be the best fried rice EVER? No. But, it's also a lot better for waistline so it's really the readers choice on this.


Side Note: If you are making the brown rice as the veggies are cooking, just throw it into the freezer for a few minutes before you toss it in. That will give it enough time to cool down.


Spicy Chicken "Fried" Rice

Serves 6


Ingredients:

1/2 c. less-sodium soy sauce

1 tbsp dark brown sugar

2 tsp dark sesame oil

3/4 tsp crushed red pepper

2 tbsp canola oil

2 cups diced red bell pepper (about 2)

1 cup diced onion

1/4 c. thinly sliced green onions

8oz sliced mushrooms

2 large garlic cloves, minced

2.5 cups cold cooked brown rice

2 cups diced cooked chicken (about 1 lb)

8oz sliced water chestnuts, drained and chopped

1/3 c. chopped, unsalted, dry-roasted peanuts


Directions:

Combine the first 4 ingredients in a small bowl, stir well with a whisk.


Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, mushrooms and 2 T. green onions to pan; stir-fry for 3 minutes or until tender. Add garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.

Garlic Basil Shrimp


This dish has two things going for it: it's delish and it's extremely quick to make. The longest part is waiting for the orzo to cook. What could be better?



Garlic Basil Shrimp

Serves 4


Ingredients:

2 tbsp EVOO

1.25lb large shrimp, peeled and deveined

3 garlic gloves

1/8 tsp crushed red pepper flakes (or more if you like it more spicy)

3/4 cup dry white wine

1.5 cups grape tomatoes, halved

1/4 cup finely chopped fresh basil

salt and pepper to taste

3 cups cooked orzo pasta


Directions:


Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking. Add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.


Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the wine and cook over high high heat, stirring occasionally, for about 3 minutes. Stir in the tomatoes and basil and season the sauce the salt and pepper. Return the shrimp to the pan and cook until just heated through. Serve atop orzo.

Tuesday, March 9, 2010

Strawberry Shortcake


Don't walk, RUN to the farmers market and make this NOW.


Best Strawberry Shortcake EVER
Serves a lot


Ingredients:

1 angel food cake


for the custard:

8oz package cream cheese softened
14oz can sweetened condensed milk

12oz container frozen whipped topping, thawed


For the glaze:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin
1 cup water
2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
Whole fresh strawberries and mint leaves, for garnish


Directions:


Slice cake, using a serrated knife, horizontally into 3 equal layers.

For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

Greek Goddess Wrap


I saw this recipe in Sunset magazine (what, my mom gets it!) and was immediately drawn to it. There was a couple of issues...the most importantly that it wasn't that healthy. But with a few changes and a MAJOR reduction in the amount of sauce used, this becomes a very tasty lunch.




Side note: This makes A LOT of dressing. If you won't use it for something else, I would reduce by 1/3-1/2. (However it rocks so I would probably find a reason to use it)


Side note part deux: I'm thinking feta would also be awesome in this!




Greek Goddess Wrap

Serves 4


Ingredients:


4oz mushrooms, thinly sliced

1tbsp fresh lemon juice

2 cups shredded skinned rotisserie chicken

4oz baby spinach

4 whole-wheat tortillas

1 yellow pepper, cut into strips

4 thin slices muenster cheese


For dressing:

1 garlic glove

2 tbsp each roughly chopped parsley, chives and fresh tarragon

5-7 kalamata olives, depitted (is that a word?)

1tbsp white wine vinegar

1/2 cup mayo

1/2 cup sour cream (if you hate sour cream, you could use plain yogurt)

salt


Directions:


Combine all ingredients for dressing in food processor and pulse until well blended.


Make wraps: In a medium bowl, toss chicken with about 1/2 cup dressing until evenly coated. Lay tortillas flat on a work surface. Arrange equal portions of chicken down the center of each. Evenly top chicken with bell pepper, mushroom, cheese and spinach. (if you wanted to, you could add another drizzle of dressing. But honestly, you don't need it). Fold tortilla over short sides of filling, then roll up, starting from long side of filling.

Wednesday, February 17, 2010

Red Velvet Cupcakes

"Hi, my name is Tenna and I'm a cupcake addict."

Now that that is taken care of. So yes, I love me some cupcakes. In fact, I meet very few cupcakes I don't enjoy. Living in the mecca of LA, we have A LOT of gourmet cupcakes stores around. While most are great I do not enjoy paying $3-5/cupcake or having to travel to Beverly Hills to purchase them. This recipe from my very favorite cook in the entire world is, in my humble opinion, better then any red velvet cupcake I've had. And so, so, so, so easy. Took me an hour, which included 20 minutes of baking time and 20 minutes of cooling time.

Side note: No picture because they didn't last long enough to take a picture

Side note part deux: This makes A LOT of frosting. A LOT. So, if you don't like a lot of frosting, reduce by a third or a fourth so as not to be wasteful.

Red Velvet Cupcakes
Yields 24 cupcakes (although I halved and made 12. Even I don't need 24 cupcakes hanging out)


2 large eggs, room temperature
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tsp cocoa powder
1 tsp salt
1 tsp baking soda
1 1/2 cup sugar
2 1/2 cup all-purpose flour
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract

Directions for cupcakes:
Preheat the oven to 350 degrees F.

Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled (use an ice cream scoop, they are awesome!). Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Ingredients for frosting:
1lb cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Directions for frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Green Chile-Chicken Casserole


This recipe is very similar to my White Chicken Enchilada recipe but is even better because 1. it is faster and 2. it is lower in calories and fat but doesn't lose any of the taste. YUMTOWN!


Side note: As previously discussed, I'm lazy. But then I read that my hero, Ellie Krieger, also uses Rotisserie chickens so I don't feel so bad suggesting that here. Just take off the skin if you are watching calories and fat.


Green Chile-Chicken Casserole

Serves 6, but can be easily doubled


Ingredients:

2/3 cups fat-free, less-sodium chicken broth
1/2 cup canned chopped green chiles, drained
1/2 cup chopped onion
1/2 cup low fat sour cream
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp freshly ground black pepper
1 (10 1/2-oz) cans condensed 98% fat-free cream of chicken soup, undiluted

1 garlic clove, minced
Cooking spray
12 (6-inch) corn tortillas
1 Rotisserie Chicken, skin removed and shredded

1 cup finely shredded 2% fat sharp cheddar cheese


Directions:

Preheat oven to 350°.


Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.


Spread 1 cup soup mixture in a small-ish baking dish coated with cooking spray. Arrange 6tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Sloppy Joes


All I can say is yum! I served this with a side of pre-shredded coleslaw (just the cabbage, no mayo, etc.) to add a bit of crunch as well as some veggies. SO VERY GOOD. And, it couldn't be easier. Do yourself a favor and "treat" yourself to a real 100% whole wheat bun. A sandwich thin won't work with this drippy meat mixture!


Side note: I used 4% fat ground beef but ground turkey would work as well


Sloppy Joes with Coleslaw

Serves 6


Ingredients:

1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/2lb ground beef
1 cup no-salt-added tomato sauce
1 tbsp tomato paste
1/2 tbsp prepared mustard
1/2 tsp chili powder
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp sugar
1/4 tsp dried oregano
1/8 teaspoon black pepper
6 100% whole wheat buns

1 bag pre-shredded coleslaw mix


Directions:

Heat a large nonstick skillet over medium heat. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally. Spoon 1/4 cup beef mixture over bottom half of each bun. Top with a handful of coleslaw and cover with top halves.

Baked Potato-and-Broccoli Soup


I'm always looking for one-pot recipes and soup seems to always be an excellent solution. However, it's strangely hard to find soup recipes that also include a veggie. I jumped for joy when I found this one and the taste did not disappoint. I know this a lot of cheese in it but the calorie count for a hearty 1 cup serving is 223 calories with 8 grams of fat. I promise, it will be ok.


Baked Potato-and-Broccoli Soup

Serves 7


Ingredients:

1/4 cup all-purpose flour
2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
3 cups peeled, cubed potato (about 1 1/4 pounds)
2 cups broccoli florets, chopped
1 small onion, chopped
1 1/4 cups 2% reduced-fat milk
1 (8oz) block 2% reduced-fat sharp Cheddar cheese, shredded
7 tsp shredded 2% reduced-fat sharp Cheddar cheese
7 tsp fully cooked bacon pieces (about 4 strips)
7 tsp chopped green onions


Directions:

Whisk together flour and 1/3 cup chicken broth until smooth.


Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.


Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.

Chicken and Mushrooms in Garlic White Wine Sauce


Attention, attention! REAL NOODLES AHEAD! I must admit, it was an extra special treat to eat real, non-brown rice noodles. This is a small serving but an excellent one. Next time, I think I will add some asparagus into the mix. I also doubled the amount of mushrooms because we really enjoy them!


Side note: As much as I love wine, I don't keep it in the house because I'm the only one who drinks and I'd rather eat my calories. While not as cost effective, they do sell small bottles of wine in stores that are equal to about 2 glasses if you would like to avoid temptation!


Chicken and Mushrooms in Garlic White Wine Sauce

Serves 4


Ingredients:

4 oz uncooked medium egg noodles
1 lb skinless, boneless chicken breast halves
2 tbsp all-purpose flour, divided
1/2 tsp salt, divided
1/4 tsp black pepper, divided
2 tbsp olive oil, divided
1 tbsp bottled minced garlic
1/2 tsp dried tarragon
2 (8-ounce) packages presliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup grated Parmesan cheese


Directions:

Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tbsp flour, 1/4 tsp salt, and 1/8 tsp pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.


Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan.


Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tbsp flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 tsp salt, and remaining 1/8 tsp pepper; cook 1 minute or until slightly thick, stirring frequently.


Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Wednesday, February 10, 2010

Greek Spiced Shrimp


I stole this recipe from my favorite LA girl and fellow cupcake lover, Amanda, over at Modern Swap. It.Is.So.Good. And so simple too! I layered over some fresh spinach and should have also added some rice, as Amanda suggested. Next time I will.



Greek Spiced Shrimp
Serves 2


Ingredients:
1/2 medium onion, chopped

1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
1/4 teaspoon hot red-pepper flakes
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
Pinch of sugar
1/2 pound large peeled and deveined shrimp
1/4 pound feta, crumbled
2 tablespoons fresh chopped dill


Directions:
Preheat oven to 375°F with rack in middle.


Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 10 minutes. Remove from heat.


Season shrimp with salt, and place into 8x8 Pyrex dish. Pour sauce over shrimp and stir slightly to coat - make sure shrimp and sauce is distributed evenly in dish. Top with feta and bake until just cooked through (sauce will be bubbly and feta will be slightly melted), about 15 minutes. Sprinkle with dill and serve over basmati rice or with crusty french bread and a salad.

Crockin' French Toast


For all my snowbound east coasters...make this for Saturday morning! It is warm, cozy and taste like a cinnamon roll but without all the work. Oh so good!


Side note: Do NOT use Mrs. Buttersworth or any other fake maple syrup in this. Splurge and get the real thing...it will last in your fridge for awhile.


Side note II: I actually wouldn't hesitate to cook this the night before and then reheat (not in the crock pot) before you serve it in the morning. I felt like it tasted it even better the next day.




Crockin' French Toast Casserole

Serves 6 in Large Oval crock pot


Ingredients:


1lb loaf sliced cinnamon swirl bread, each slice cut into quarters

2 tbsp cold unsalted butter, cut into thin slices

8 large eggs

1 1/2 cups half and half

1 1/2 cups whole milk

1/4 cup pure maple syrup

1/4tsp ground nutmeg

1/4 tsp salt


Topping:

3 tbsp unsalted butter, cut into small pieces

1/2 cup firmly packed brown sugar

1/2 cup old-fashioned rolled oats

1/2 tsp cinnamon


Directions:


Coat the inside of the crock with nonstick cooking spray. Add half the bread quarters and sprinkle with the slices of butter. Add the remaining bread quarters.


In a large bowl, whisk together the eggs, half and half, milk, maple syrup, nutmeg and salt. Pour over the bread and press down gently to soak all the bread.


In a small bowl, combine topping ingredients and use your fingers or two forks to work them together until crumbly. Sprinkle over the top of the bread mixture. Cover and cook on HIGH for 2 1/2-3 hours, until the sides are browned and the center is set.


Let the casserole rest, covered, in the turned-off cooker for 15 minutes before serving.

Tuesday, February 2, 2010

Crockin' Mac and Cheese

This.Is.Beyond.Good. The flavor is not a little kids mac and cheese...in fact I served it to a 10 year old who didn't care for it. But, the adults all loved this as the Parmesan cheese adds a nice flavor. I didn't take a picture of this because it's mac and cheese. Seriously, it's cheese and noodles. How good could it look? ;)

Crockin' Mac and Cheese
Serves 4, but can easily be doubled. Best in a medium crock but if you double, use a large one.

Ingredients:

1 1/2 cups skim or low-fat milk
12oz can evaporated skim milk
1 large egg, beaten
salt and pepper to taste
1 1/2 cups shredded medium or sharp cheddar
8oz elbow macaroni
2 tbsp grated Parmesan cheese

Directions:

Coat the slow cooker with nonstick cooking spray. Combine the first 5 ingredients in the cooker and whisk until smooth. Add the cheese and noodles, gently stir with a rubber spatula to coat evenly with the milk and cheese mixture. Sprinkle the Parm on top.

Cover and cook on LOW until the custard is set in the center and the pasta is tender, about 3 1/2-4 hours. Do not cook more then 4 hours, as the sides will dry out and burn.

Sesame Chicken Nuggets


Serve these over some (fresh or frozen) stir-fry veggies and they won't disappoint. Plus, they could not be more simple to make!


Side note: I didn't specify exactly how much honey because it really depends on your taste. I just did a light drizzle and it tasted great but some people may want more.


Sesame Chicken Nuggets

Serves 4


Ingredients:


2 tbsp sesame seeds

1 lb chicken tenderloins, cut into bite size pieces

1 tbsp oil

honey, to taste


Directions:


In large non-stick skillet over medium heat, toast sesame seeds until golden brown, stirring frequently. Sprinkle seeds over chicken pieces.


Heat oil in a large skillet over medium-high heat until hot. Add chicken and cook 5-6 minutes or until chicken is no longer pink. Serve chicken nuggets with a drizzle of honey.

Turkey-Wild Rice Tomato Soup


Oh the late 90's...must have been good to have products like dried tomato with basil soup mix packets. How do us 21st century gals survive?


Watch and learn Pillsbury Fast and Healthy Cookbook!


Turkey-Wild Rice Tomato Soup

Serves 6


Ingredients:


3/4 turkey sausage

1 1/4 cup microwave in a bag wild rice (throw in without heating)

4 tsp fresh basil

1 can cream of tomato soup

14.5oz no-salt added stewed tomatoes, undrained

1 cup beef broth

1 tbsp all-purpose flour

12oz evaporated skim milk


Directions:


In a large saucepan or Dutch oven over medium heat, cook sausage until no longer pink. Once cooked through, stir in remaining ingredients except flour and evaporated milk. Bring to a boil.


Meanwhile, combine flour and evaporated milk with a whisk. Gradually stir into soup. Continue cooking, stirring constantly, until bubbly.

Greek Burgers



Upon cleaning out and organizing my mom's kitchen last week, I found a cookbook from my college days that I had forgotten about. It was written in the late 90's so their version of healthy eating is a bit different then mine (as long as its low-fat, that is all that matters, right?) but with a few minor changes, I came up with 3 tasty dishes this week. These burgers can also be made with turkey, if you prefer. I served them on sandwich thins (the best thing of all time) but a pita would be a great substitute as well. Because I'm lazy (look, I cook 24 individual meals every Sunday. Cut me some slack), I used ready made 4% fat burger patties (not frozen) but if you feel like making your own, have at it friends!





Greek Burgers


Serves 4





Ingredients:



4 burger patties or equivalent

4 plum tomatoes, seeded and chopped


1 tbsp red wine vinegar


2 tsp fresh basil


1/8 tsp salt


dash pepper


1 1/2 oz low fat feta


4 sandwich thins


1 bag spinach





Directions:





Cook burgers whatever way you prefer: grill, broiler, on the stove top, George Foreman





While burgers are cooking, combine tomatoes, vinegar, basil salt and pepper in a bowl, mix well. Let stand at room temp for 20 minutes so flavors can combine.





Once burgers are done to your liking, top each with a handful of spinach, a spoonful of tomato mixture and the feta cheese.

Cold Sesame Noodles


This is sort of an odd dish to make in the middle of the chilly So Cal winter (I kid) but it looked too good to pass up. I did change the recipe a bit as I HATE buying ingredients that will sit around until I make the same dish again (read: sambal oelek or chile paste with garlic). And, as it turns out, this ended up being totally delish, even with my changes!


Cold Sesame Noodles with Chicken and Cucumbers

Serves 6


Ingredients:


8 oz uncooked dried udon noodles
1/4 cup rice vinegar
2 tablespoons dark sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon honey
2 teaspoons minced garlic
1 small rotisserie chicken, with skin removed
2 medium cucumbers, halved lengthwise and sliced
6 tablespoons chopped green onions
3 tablespoons chopped dry-roasted peanuts


Directions:


Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.


Combine rice vinegar and the next 4 ingredients (through garlic) in a small bowl, and stir with a whisk. Add noodles, chicken, and cucumbers to a large bowl and toss gently with liquid. Top with green onions and peanuts.

Wednesday, January 27, 2010

Brown Sugar Pecan Muffins


I had some extra pecans laying around so I thought I would make some muffins for a couple friend who had just moved in to a new place. I found the recipe on a really random website and some of the ingredients amounts were off (editing mistake, I'm assuming?). But with a few adjustments, the muffins turned out to be awesome.


Brown Sugar Pecan Muffins

Yields 12 muffins


Ingredients:


2 cups flour

1 cup granulated sugar

1 teaspoon baking soda

3/4 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup chopped pecans

1 cup well-shaken buttermilk

1/2 cup oil

1 egg

1/2 teaspoon maple extract

1/4 cup dark brown sugar - (packed)

1.5 tablespoons butter -- melted

1/4 cup finely-chopped pecans


Directions:


Combine flour, granulated sugar, baking soda, cinnamon, salt and pecans in bowl. Whisk buttermilk, oil, egg and maple extract in small bowl. Add to dry ingredients. Stir just until combined. Let batter sit 15 minutes.


Divide among 12 paper-lined muffin cups.


Combine brown sugar and butter in small bowl until smooth. Evenly spoon 1 teaspoons over each muffin. Sprinkle each with 1 teaspoon pecans.


Bake at 375 degrees until toothpick inserted in center comes out clean, about 20 minutes. Cool on rack 15 minutes before serving.

Balsamic Chicken and Peppers


Are you having a dinner party but want to keep it healthy? This would be the recipe to go for! It looks fancy and colorful and the flavor is great. My only minor complaint was that I thought the amount of shallots and peppers were not enough. Next time I will increase that but I left the original amount here. Other then that, this is awesome. With some cous cous and garlic spinach on the side you will have yourself an awesome meal!


Balsamic Chicken and Peppers

Serves 4


Ingredients:


3/4tsp salt

3/4 fennel seeds

1/2 tsp black pepper

1/4tsp garlic powder

1/4tsp dried oregano

4 boneless, skinless chicken breasts

2tbsp olive oil

2 cups thinly sliced red bell peppers

1 cup thinly sliced yellow bell pepper

1/2 cup thinly sliced shallots (about 1 large)

1 1/2tsp chopped fresh rosemary

1 cup fat free, less-sodium chicken broth

1tbsp balsamic vinegar


Directions:


Preheat oven to 450


Heat a large skillet over medium-high heat. Combine 1/2tsp salt, black pepper, garlic powder and oregano. Brush chicken with 1 1/2 tsp soil and sprinkle spice rub over it. Add 1 1/2 tsp oil to pan. Add chicken, cook 3 minutes or until brown. Turn chicken over and cook 1 minute. Arrange chicken in 7 inch baking dish coated with cooking spray. Bake for 10 minutes or until done.


Heat remaining oil over medium-high heat. Add peppers, shallots, and rosemary. Saute 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat, simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4tsp salt and 1/4tsp pepper. Cook another 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Mexican Casserole


Thanks to Santa (otherwise known as my sister) I received a years subscription to Cooking Light. I was super excited to see a Mexican Casserole in the vegetarian section but needed to make a few changes since "meatless, fat free crumbles" were a main ingredient. Yeah, no thanks. You think meat is processed? You should see the ingredient list for those "crumbles". I also made a few other directional changes that turned out really well.


The only thing I wasn't super crazy about was the tortilla chips. Since we re-heat our food everyday (I make everything on Sunday and we eat throughout the week), the chips got a bit mushy. While it wasn't a huge deal nor did it take away from the rest of the awesome taste, I just thought it deserved a heads up. Also, this isn't super spicy so you might want to throw in some diced chili's or more jalapeno pepper, complete with seeds.


Side Note: For our fans out there who have families and/or husbands who won't eat healthy food, they seriously won't be able to tell this is healthy. I promise.


Side Note Part Deux: I wasn't about to sit and count out 48 chips. I wasn't going to use the extras anyhow so I crushed them in the bag and then eyeballed what looked right.


Mexican Casserole

Serves 6


Ingredients:


4 teaspoons olive oil

1 cup chopped onion

2 garlic cloves, minced

1 jalapeno pepper, minced

1 tsp chili powder

1/4 tsp black pepper

1 package (1.25lb) lean ground turkey

48 baked tortilla chips

2 cans beans (either pinto, black or a combo of the two), rinsed and drained

1tbsp fresh lime juice

2 cups chopped plum tomato's

1/4tsp salt

1 cup low fat cheese (mexican blend, monterey jack, whatever you want)

1 bunch of chopped green onions

1 small can chopped olives


Directions:


Preheat oven to 375 degrees


Heat 2 tsp oil in large skillet over medium heat. Add onions and turkey until turkey is just cooked. Add garlic and jalapeno, cook one minute. Add in chili powder and black pepper, cook another 3 minutes or heated through. Arrange a thin layer of chips in a 11x7 baking dish coated with cooking spray. Top evenly with onion, turkey mixture.


Heat remaining 2 tsp oil in skillet over medium heat. Add beans, mashing with the back of a wooden spoon until chunky and thick. Cook 2 minutes or until heated, stirring constantly. Stir in lime juice


Combine tomato's and salt. Layer beans and tomato mixture on top of the turkey mixture. Top with remaining tortilla chips. Sprinkle evenly with cheese, green onions and olives. Bake for 13 minutes or until cheese is bubbly.

Tuesday, January 12, 2010

Shrimp and Grits


As my close friends know, I'm pretty sure I was a southern girl in a former life based merely on my love of grits (well and fried chicken. And layer cakes). I still remember my high school best friends Texan mother (did you get that one) introducing me to said grits. I love to travel in the south because grits are always on the breakfast menu, complete with cheese and black pepper. YUM! However, since I try to watch what I eat as best I can, grits have become a special treat I occasionally make at home for Saturday breakfast. You can imagine my joy when I found this recipe. Don't let the picture fool you...this is delish especially topped with a wee bit of hot sauce. and there is a lot to go around.


Side note: I served on a bed of fresh spinach


Shrimp and Grits Casserole

Serves 6 (about 1 cup each)


Ingredients:


2 cups 2% reduced-fat milk
3/4 cup fat-free, less-sodium chicken broth
1 cup uncooked quick-cooking grits
1/4 teaspoon salt
1/2 cup shredded Parmesan cheese
2 tablespoons butter
3 oz. 1/3-less-fat cream cheese
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
2 large egg whites
1 pound peeled and deveined medium shrimp, coarsely chopped
Hot pepper sauce (optional)


Directions:


Preheat oven to 375°.


Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Stir in Parmesan, butter, and cream cheese. Stir in parsley and next 4 ingredients (through shrimp). Spoon mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 375° for 25 minutes or until set. Serve with hot pepper sauce, if desired.

New and Improved Chicken Parm


I'm always on a hunt to improve an old recipe and the Chicken Parmesan recipe posted earlier on this blog became my latest target. I hesitated when I saw this one in Cooking Light mainly because it said fried (seriously cooking light, use your heads and don't use scary words like "fried" when talking about healthy recipes). However, with a few modifications (mainly a decrease in the amount of oil) and a slight decrease in the amount of cheese, out came a beautiful dish full of yummy looking chicken. You won't even miss the pasta with this one!


Side note: I get nervous about putting my pans in the oven (don't ask me why) so I "fried" the breasts in a pan on the stove top and then transferred them into an oven safe dish.


Oven Fried Chicken Parmesan

Serves 4


Ingredients:

1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 large egg whites, lightly beaten
3/4 cup panko
4 (6-ounce) skinless, boneless thin chicken breasts (pound them slightly if you can't them like that at the store)

1 tablespoon olive oil
1/2 cup jarred tomato-basil pasta sauce
1/3 cup grated Parmigiano-Reggiano cheese
1/2 cup shredded part-skim mozzarella cheese


Directions:


Preheat oven to 450°.


Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dip each breast in egg whites; Dredge 1 half in flour mixture and the other half in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko.

Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Turn chicken over; cook 2 minutes. Top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Place pan in oven or transfer breasts in a oven safe dish. Bake at 450° for 5 minutes. Turn chicken over; Bake 6 minutes or until chicken is done.

Bacon Corn Chowder


I saw this recipe on cookinglight.com and was immediately drawn to it. Why, might you ask? Basically because it has my 3 favorite things in the world...bacon, corn and cheese. I did make a few changes however, the most important to note was the increase of the amount of bacon called for. 2 pieces of bacon for 6 servings? Come on. I used a slice of bacon/serving. I taste tested this last night and while I thought it was awesome, I couldn't really taste the cheddar cheese. I'm not super crazy about the idea of adding more but I might actually just top each serving with the cheese to see if that adds to the taste. If not, I will just omit it next time. I also prefer a chunkier soup so I didn't blend part of the corn and milk, as the original recipe called for. If you prefer less chunk, blend 1 bag of corn and 1 cup of milk together and add in once the peppers, onion and corn have been sauteed.


Bacon Corn Chowder

Serves 6 (about 1 cup/serving)


Ingredients:


6 bacon slices
1/2 chopped onion

1 yellow pepper, chopped
2 (16-ounce) packages frozen baby gold and white corn, thawed and divided
2 cups 1% low-fat milk, divided
3/4 cup reduced-fat shredded extra-sharp cheddar cheese
salt and pepper to taste


Directions:


Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add onion, pepper and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender.

Stir in milk, second bag of corn, salt, black pepper, and cheese. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Add in reserved crumbled bacon and stir to combine. Sprinkle with additional black pepper, if desired.

Tuesday, January 5, 2010

Mediterranean Pasta


Yum Town! For a first time try, this turned out really well. Next time I think I am going to add in some artichoke hearts as well. This is tasty served hot or cold.


Side note: Not sure if I have mentioned this before but the brown rice pasta at Trader Joes is about 1/3 the price of the grocery stores. GO TO TJs!


Mediterranean Pasta

Serves 6


Ingredients:


3/4lb brown rice spiral noodles

1 1/4 lb chicken breasts, cubed

2 cloves garlic, minced

Greek seasoning

1 (12oz) bag frozen brocolli

1 carton grape tomatoes, halved

1/2 cup Kalamata olives, halved

1 cucumber, peeled and diced

1/2 containor feta cheese

olive oil

merlot/red wine vinegar


Directions:


Cook pasta. As I have mentioned before, watch brown rice pasta carefully! It goes from done to mush in minutes.


In a large saucepan, cook chicken and season with garlic and greek seasoning. When chicken is just cooked through, add in broccoli and cucumbers until warm. Toss in tomatos, olives and feta cheese and combine with pasta. Using as much olive oil and merlot/red wine vinegar as desired, toss pasta until correct level of taste is achieved.

Baked Burritos


SUPER BLOGGAL SIDE NOTE: Because Amber and I are making some of this recipes up, some of the measurements may be a bit wonky. I tried my hardest to write them all down but this is an experiment in the making.


As it is the new year, the sister and I are trying to put our heads together for some new food ideas. This is sort of like a chimichanga, right?!?! Ok, not really but still tastes great and is a much better choice. You can put whatever you want in these, I think next time I am going to add in the sauteed onions and peppers from the fajita recipe!


Side note: Don't feel pressure to use the green sauce...we just prefer those over the red sauces.


Baked Burritos

Serves 6


Ingredients:


1 small package ground beef

1 half onion

1 can black beans

1 cup shredded cheddar cheese

1-2 cups mexican green sauce

6 flour tortillas


Directions:


Preheat oven to 350 degrees.


Cook beef and onion on stove top until cooked through. Rinse black beans well (really well, the stuff they store those beans in is GROSS and full of salt). In each tortilla, layer a scoop of the meat mixture, a scoop of the black beans a pinch of the cheese. Wrap up tortilla and place in baking dish. (Don't know how to wrap a burrito? Fold down the top and bottom and roll the sides over. Place seam side down. Don't freak out if it doesn't look great...it all taste the same. Refer to the broken one in my picture.)


Pour green sauce and remaining cheese over burritos. Bake until crispy and cheese is melted, about 12-15 minutes.

Slow Cooker Goodness: French Onion Soup



Tired of the slow cooker yet?

(yeah, I like the book, what can I say?)




I made a few changes to this recipe just based on the availability of oven proof soup bowls. I tend NOT to buy kitchen equipment I won't use frequently (ie large ramekins) as kitchen space is at a premium. If you do have those soup bowls, feel free to place them in the oven, on a cookie sheet, under the broiler in order to melt the cheese. Or, you can do it my way and toss it in the microwave for a few. This was SO good and tasted even better the day after!





French Onion Soup


Serves 6





Ingredients:





6 large yellow onions


3 tbsp olive oil


1 (14oz) can chicken broth


1 (10.5 oz) can beef broth


salt and pepper to taste


3 cups cubed slightly stale french bread


8 oz shredded or sliced Gruyere cheese





Directions:





Do yourself a favor and don't try to mince 6 large onions by hand. Use the food processor. Put onions in slow cooker and toss with olive oil. Cook on low for 3-4 hours, stir, and continue to cook for several more hours or until onions are well cooked and caramelized. Total cooking time will be 8-10 hours. When the onions are done, add the broths and cook on high until hot, another 15-30 minutes.





Place cubed bread in each bowl and pour soup over top. Throw on cheese and heat in microwave, if desired.

Slow Cooker Goodness: Beef Fajitas

Good God.

Thank you again to the ladies of Not Your Mother's Slow Cooker Cookbook!

Yes, this recipe is THAT good. And, it literally took 5 minutes to put together. Everyone raved about this and it was even better the next day when I used the leftovers to make quesadillas! (Again, sorry, don't have a picture, I'll be better, I promise)

Beef Fajitas
Serves 6

3/4 cup chunky salsa
1 tbsp tomato paste
1 tbsp olive oil
1 clove garlic, minced
3 tbsp fresh lime juice
1tsp black pepper
1/2 tsp salt
1.5 lb flank steak
1 large white onion, thinly sliced into half moons
3 red bell peppers, seeded and cut into 1/4 inch-wide strips

Directions:

In a small bowl, combine first 7 ingredients. Lay the flank steak in the slow cooker and pour mixture over top, making sure to coat all exposed surfaces. Throw onion and peppers on top. Cover and cook on low 6-8 hours until meat is tender.

Crock Pot Goodness: Easy Cheesy Ravioli Casserole

Because my brothers girlfriend rocks, she bought me a great slow-cooker book for Christmas. She was also nice enough to loan me her son for a day to experiment with. The day I made this recipe we also lost gas to the condo because our neighbors are crazy SO I had to play around with the original recipe a bit. I ended up cutting out the most labor intensive part of the meal since I had no functioning stove top and I am SO glad I did. This turned out really well so I'm not including those first steps as this is a much easier version. Also, the original recipe called for some red wine which I substituted with chicken broth since I figured a 10 year old wouldn't much be into that. Just in case you couldn't figure it out, this isn't healthy. But, it's warm, cozy and easy when you feel like treating yourself and was loved by kid and adults alike! (Also, I have no picture of this so get over it ;))

Side note: Try to find the frozen ravioli as they are MUCH less expensive then the refrigerated kind. If you can't find frozen, just toss the refrigerated kind in the freezer overnight.

Easy Cheesy Ravioli Casserole
Serves 8-10

Ingredients:

1 medium onion, diced
2 cloves garlic, minced
2 (26-28oz) tomato-based pasta sauce (I used Pomi)
3/4 chicken broth
1 (8oz) can tomato sauce
2 tsp dried basil
2 (25oz) package frozen ravioli
2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese

Directions:

Combine onion, garlic, pasta sauce, chicken broth and basil in a bowl and stir together to combine.

Layer 2 cups of the tomato sauce into the cooker. Ass one package of the frozen ravioli, then sprinkle with half the mozzarella and 2 tbsp of the Parmesan. Repeat process. Cover with remaining sauce.

Cover and cook on high for 2.5-3.5 hours or on low for 5-6 hours. The casserole is done when the ravioli from the center is hot throughout. Sprinkle with remaining Parmesan and let cook for 10 more minutes.

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