Thursday, October 23, 2008
It was a seasonal butternut squash ravioli (SO GOOD)mixed with a couple of tablespoons of the Kirkland Pesto sauce....I threw in a couple of chicken breasts, sliced up and browned in a skillet. I LOVE a dinner that comes together in 10 minutes! It was another case of getting sucked into what they were sampling the day I was shopping....so tasty.
I also love their rotisserie chickens ($4.99) and one of the bags of salad (or the yummy spinach salad in the delicase, but it's more spendy) Drive home, and pretend you slaved for hours over a rotisserie :)
What are your favorites?
Wednesday, October 22, 2008
Family pack of Top Round Steaks (thin cut is the best)
Carrots, Onion, Potatoes
Salt & Pepper
Lightly flour, salt & pepper trimmed meat, pound it flat and lightly brown in oil.
Put meat in a skillet with cut carrots, onion slices, quartered potatoes. (It doesn't call for any tomato sauce but I added 3 or 4 spoonfuls of marinara tonight and it was so good)
Cover, cook 2 hours at 300 degrees. The meat falls apart easily.
Add bread and you are ready for dinner!
1 1/2 T melted butter
2 c rinsed pumpkin seeds
1/2 t. worchestershire sauce
1 1/4 t. salt
Blend. Bake at 250 degrees for 2 hours until seeds are crisp, dry & golden brown.
Tuesday, October 21, 2008
1 box creamy tomato soup
sweet Italian chicken sausage (comes in a pack of 6 links) just remove from casing
use your judgement on how many
Parmesan cheese or shredded Italian cheese blend
brown sausage in saucepan until cooked
pour box of soup into pan and scrape up bits on bottom to get the good browned flavors
ladle into bowls and top with cheese.
that's it! I know, its easy, and my kids liked it. This time of year we east a lot of tomato soup and lunch time food can get a little boring. I also though it would be good to add in some cooked pasta.
Saturday, October 18, 2008
6 oz. frozen orange juice concentrate
1 cup water
1 cup milk
1 tsp vanilla
1/4 cup sugar
8-10 ice cubes.
blend in blender. Serves 4
Friday, October 17, 2008
3/4 cup soft cream cheese
1/2 cup brown sugar
1/2 cup pumpkin
2 tsp maple syrup
1/2 tsp cinnamon
Blend together and serve with fruit.
Thursday, October 9, 2008
1 medium zucchini, halved lengthwise and cut into 1/4 inch-thick slices
2 plum tomatoes, halved lengthwise and cut into 1/4 inch-thick slices (about 6 oz.) I find grape tomatoes work too
1 eggplant, cut into bite-size pieces (about 1 c.)
1 medium onion, cut into 1/4 inch-thick rounds
1 large red bell pepper, cut into 1/4 inch-wide slivers
4tbs. chopped basil, divided
4tbs. balsamic vinegar, divided
1tbs. Extra Virgin olive oil
1/4 tsp. salt
1/4 tsp black pepper
2tbs. sour cream
1tbs goat cheese ( I always use more cheese!)
Preheat oven to 500
In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2tbs basil, 2tbs vinegar, oil salt, pepper and toss.
place in a single layer on a cookie sheet lined with foil and bake for 15-20 min until vegetables are tender when pierced with a knife and just beginning to brown.
Cook pasta. Drain and transfer to a large bowl. Add sour cream, vegetables, 2tbs basil, 2tbs vinegar, and toss to combine.
Serve pasta and crumble goat cheese over the top
note* the recipe says to reserve 1/2C of the roasted veg. for another use another day ( put on baguette bread with cream cheese) I think it's fine to add all the vegetables to the pasta.
note* last time I made this I mixed in browned sausage, it was good!
Wednesday, October 8, 2008
2 onions, sliced
4-5 pound pork roast
5-6 whole cloves
2 C water
1 large onion, chopped (I skipped this one, too many onions already)
16-oz bottle barbecue sauce
Put half of sliced onions in bottom of slow cooker. Add meat, cloves, and water. Cover with remaining sliced onions. Cover and cook on low for 8-12 hours (I cooked it on high for 5 hours instead). Remove bone from meat. Cut up meat. Drain liquid. Return meat to slow cooker. Add chopped onion (if using) and barbecue sauce. Cover. Cook on high for 1-3 hours, or low for 4-8 hours, stirring two or three times. Serve on buns.
Monday, October 6, 2008
Prep Time 20 min
cook time 1 hr
2 acorn squash
2 tbs butter
salt and pepper
1/2 C couscous ( I make 1 cup dry couscous and use it all, I think it could use more than 1/2 c cooked)
1 tbs extra-virgin olive oil
1 onion finely chopped
3/4 pound ground beef ( I use 1 full lb.)
1/2 C chopped walnuts, toasted
1/4 C dried cranberries
1. Preheat the oven to 400. Cut the squash in half crosswise and scoop out the pulp and seeds. trim the ends so each half will stand upright. Place both halves in a baking pan, flesh side up, and pour hot water into the pan to reach about half way up the squash. Add 1/2 tbs. butter to the center of each squash and season with salt and pepper. Bake the squash until tender when pierced with a fork, about 45 min to an hour.
2. Prepare the couscous according to the package directions and set aside. Heat the olive oil in a large skillet over medium -high heat . Add the onion and cook, stirring, until softened, about 4 min. push the onion aside, add the meat, season with salt and pepper and cook through, about 5 min. Stir in the walnuts, cranberries and couscous; season with salt and pepper if needed.
3. remove the squash from the oven and, using a spatula, carefully transfer each half to a plate. Divide the couscous among the squash.
I think this contest was a success! We have had 4 new authors sign up...2 of which really went for it!
New author winner is LYNNE P. with 26 new recipes ( i counted off the post list not the labels)! Close behind, was Amber W with 23 new recipes!!
Old author winner is Miss LeeAnn with 12 new recipes!!
Way to go girls!! Your prize is a 15 dollar gift card to the store of your choice. Starbucks? Target? You let me know...email me or comment....
Keep posting girls! I've been loving your ideas.
1/4 C oil
2 onions, chopped
4 lbs. ground beef
4 cloves garlic, minced
2 Tbsp chili powder
2 tsp ground cumin
salt and pepper to taste
16 oz can tomato sauce
62 oz can refried beans
24 10-inch flour tortillas
Heat oil in a large skillet over medium heat; cook onions until tender. Add ground beef and garlic; cook until browned. Drain; add seasonings and mix well. Stir in sauce; simmer for 5 minutes. Add beans; cook and stir until well blended/ Cool slightly. Spread mixture down centers of tortillas; roll up burrito style and arrange seam-side down on a greased baking sheet. Bake at 350 degrees for 20 minutes and serve immediately, or cool and freexe on baking sheet. When frozen, wrap individually or in pairs and store in plastic zipping freezer bags. Makes 2 dozen!!!
Heat and Eat Instructions:
Thaw desired number of burritos. Reheat on a baking sheet at 350 degrees for 15 to 20 minutes.