Monday, August 30, 2010

Broccoli Corn Casserole

4-6 Servings

1 1/2 Cups crushed Cornflakes, divided
1 1/4 Cups Soft Bread Crumbs (about 2 slices) divided
1/3 Cup Butter
1 Can Cream-style Corn
3 Cups frozen chopped Broccoli, thawed
2 Eggs
2 Tbs chopped Onion
1 tsp Salt
1/8 tsp Pepper

~ In small bowl combine 1/4 Cup Cornflakes, and 1/3 Cup Bread Crumbs. Drizzle with 2 Tbs Butter and toss to coat; set aside. In large bowl, combine the Corn, Broccoli, Eggs, Onion, salt, Pepper, and the remaining Cornflake Crumbs, Bread Crumbs, and Butter.
~ Transfer to a greased 1 1/2 qt baking dish. Sprinkle with reserved Crumb mixture. Bake uncovered at 350* for about 45 minutes.

Thai Style Pork



Serves 6

2 lbs boneless Pork Loin Chops
1/2 Teriyaki Sauce
2 Tbs Rice Vinegar
1 tsp crushed Red Pepper Flakes
1 tsp minced Garlic
1 Tbs Cornstarch
1/4 Cup cold Water
1/4 Cup creamy Peanut Butter
Hot Cooked Rice
1/2 Cup chopped Green Onions
1/2 Cup dry roasted Peanuts
Lime Juice - Optional

~ Place Pork Chops in slow cooker. Combine Teriyaki Sauce, Vinegar, Pepper Flakes and Garlic; pour over meat. Cover and cook on low for 6 hours or until meat is tender.
~ Remove Pork and cut into bite-sized pieces; keep warm. Strain juices into large saucepan. Combine Cornstarch and Water until smooth; stir into juices. Bring to a boil; cook and stir until thickened. Stir in peanut Butter, add Meat. 
~ Serve with Hot Cooked Rice, sprinkle with Onions and Peanuts. Drizzle with Lime Juice if desired.

Saturday, August 28, 2010

Southwestern Chicken Pizza



1 Italian Cheese Flavoured Thin Pizza Crust
Cooking Spray
1 Cup Refried Beans
1 (4.5 oz) Can Chopped Green Chiles, drained
1 1/2 Cups Shredded Cooked Chicken Breast
1 Cup Shredded Mexican Cheese Blend
1/2 Cup Salsa
2 Tbs chopped Green Onions
1 Tbs fresh Cilantro

~ Preheat oven to 475*. Place Pizza Crust on ungreased baking sheet and spray with Cooking Spray. bake for 5 minutes. Meanwhile mix together Refried Beans and Chiles in microwave safe bowl and microwave on high until thoroughly heated through.
~ Spread Bean mixture evenly over Crust. Arrange Chicken over the Beans and then sprinkle evenly with Cheese. 
~ Bake for 9 minutes or until Cheese is melted and Crust is golden. Spoon Salsa onto Pizza and top with Green Onions and Cilantro.

Au Gratin Taco Bake



1 lb Ground Beef
1 Package Au Gratin Potatoes
1 Can Whole Kernel Corn, undrained
1 Can Stewed Tomatoes, undrained
3/4 Cup Milk
1/2 Cup Water
2 Tbs Taco Seasoning
1 Cup shredded Cheddar Cheese

~ In large skillet, cook Beef over medium heat until no longer pink. Drain. Stir in Potatoes and contents of Sauce Mix, Corn, tomatoes, Milk, Water, and Taco Seasoning. Transfer to a greased 2-qt baking dish.
~ Cover and bake at 350* for 65-70 minutes or until Potatoes are tender. Sprinkle with Cheese and bake uncovered for 5 minutes or until Cheese is melted.

Crab Noodle Romanoff



3 Cups cooked Noodles
1 1/2 Cups Cottage Cheese
2 tsp dried Onion
1 Tbs Worcestershire Sauce
1/2 tsp Salt
3 oz grated Cheddar Cheese
1 clove minced Garlic
16 oz Crab Meat

Mix all ingredients except Cheddar Cheese. Place in 9 x 13 baking dish. Top with Cheese
Bake at 325º for 40 min

Soft Gingersnaps



11/2 Cups Butter (No Substitute)
2 Cups Sugar
2 Eggs
1/2 Cup Molasses
4 1/2 Cups Flour
3 tsp Baking Soda
2 tsp ground Cinnamon
1 tsp ground Ginger
1 tsp ground Cloves
1/2 tsp Salt
1/2 tsp ground Nutmeg
Sugar to Decorate

~ Preheat oven to 350*
~ Cream Butter and Sugar together in large mixing bowl. Add Eggs, one at a time, beating well after each addition. Beat in Molasses.
~ Combine Flour, Baking Soda, Salt, and all the Spices. Gradually add the Flour mixture to the Butter mixture until well blended.
~ Refrigerate for 1 hour or until the dough is easy to handle. Roll into 1" balls and roll in Decorative Sugar.
~ Place 2" apart on ungreased baking sheets.
~ Bake for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.

Sunday, August 22, 2010

Cheesy Sausage and Rice Bake



Serves 6
1 lb Mild and/or Hot Bulk Pork Sausage
1/4 Cup chopped Onion
3 Cups Crisp Rice Cereal
3/4 Cup cooked White Rice
1 Cup shredded Cheddar Cheese
3 Eggs
1 Can Condensed Cream of Celery Soup
1/4 Cup Milk
1 1/2 tsp melted Butter
  • Grease 2-quart baking dish, set aside.
  • Cook Sausage and Onion until Sausage is brown and Onion is tender, drain and set aside.
  • In bowl, combine 2 Cups of the Cereal and the cooked Rice. Spread evenly on bottom of prepared baking dish. Spoon Sausage mixture over Rice layer and sprinkle with Cheddar Cheese.
  • In bowl beat Eggs, Soup, and Milk until combined, carefully pour over Cheese and press down with back of spoon. Toss remaining Cereal with melted Butter and sprinkle over top.
  • Bake, uncovered in a 325* oven for 45 - 50 minutes or until bubbly and golden brown. Let stand 5 minutes before serving.

Saturday, August 21, 2010

Chicken Katsu with Tonkatsu Sauce



http://allrecipes.com/Recipe/Chicken-Katsu/Detail.aspx

Tonkatsu Sauce:
1/4 Cup Ketchup
1/3 Cup Soy Sauce
1/4 Cup Worcestershire Sauce
1 Tbsp Hoisin Sauce
Garlic Powder and Pepper to taste.

Friday, August 13, 2010

Coconut Toffee Macaroons



 Makes 24
  • 2/3 Cup Flour
  • 4 Cups Flaked Coconut
  • 1 bag Skor Toffee Bits
  • 1/4 tsp Salt
  • 1 Can Sweetened Condensed Milk
  • 1 tsp Vanilla Extract 
  • 2 tsp Almond Extract
  1. Preheat oven to 350*. Line cookie sheets with parchment paper or aluminum foil. (I greased the pans)
  2. In a large bowl, stir together the flour, coconut, toffee bits, and salt. Stir in the sweetened condensed milk, Vanilla, and Almond Extract using your hands until well blended. (It is sticky)  Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.(Spray ice cream scoop so the batter doesn't stick)
  3. Bake for 10-15 minutes in the preheated oven, until coconut is toasted.Do not overcook!

Chicken Broccoli Skillet



Serves 4
2 1/2 Cups cubed cooked Chicken
1 2/3 Cups fresh or frozen Broccoli Florets
8 oz cubed Velveeta Cheese
1/2 Cup Mayonnaise

Hot Cooked Rice

In a skillet combine Chicken, Broccoli, and Cheese. Cover and cook over medium heat until Broccoli is crisp-tender and Cheese is melted. Stir in Mayonnaise, heat through (do not boil). Serve over Rice. 

Skillet Spaghetti



Serves 6
1 lb Extra Lean Ground Beef
2 Tbsp minced Onion
1 Can Tomato Sauce
1/2 Cup thinly grated Zuchini
1/2 Cup thinly grated Carrot
3 Cups Water
1 1/2 tsp Chili Powder
1 tsp Garlic Powder
1 tsp Sugar
1 tsp Italian Spice
6 oz Spaghetti Noodles (uncooked)
In a large skillet, brown Ground Beef and Onion until Beef is no longer pink, drain. Add all other ingredients to skillet and bring to a boil. Reduce heat, cover and let simmer for about 20 minutes, stirring often. You can let it simmer longer if you want it thicker.

Crispy Fish Bake

from Kraft Canada


what you need

1-1/2 cups instant white rice, uncooked
1-1/2 cups boiling water
3 cups frozen broccoli florets
1 can (10 fl oz/284 mL) condensed cream of mushroom soup
1/2 cup water
1 cup Kraft Double Cheddar Shredded Cheese
4 frozen breaded fish fillets, such as sole, haddock or cod (about 12 oz.)

make it


PREHEAT oven to 400°F. Spread rice in 8-inch square baking dish. Pour boiling water over rice. Cover with plastic wrap. Let stand 5 min. Uncover.
ARRANGE broccoli over rice. Mix soup and water; pour over broccoli. Sprinkle with half of the cheese. Top with fish; sprinkle with remaining cheese.
BAKE 30 min. or until fish flakes easily with fork.

kraft kitchens tips

Substitute
Keep it simple. Use whatever frozen vegetables you have on hand.
Substitute
Substitute frozen breaded chicken cutlets (about 1 lb.) for the fish fillets, if you prefer.

Wednesday, August 11, 2010

Choclate Chip Banana Muffins



http://allrecipes.com/Recipe/Chocolate-Chip-Banana-Muffins-2/Detail.aspx

I followed the advise of a couple reviews and switched out the yogurt for sour cream (had no yogurt)
1 Cup White Flour
3/4 Cup Whole Wheat
1/2 White Sugar and 1/2 Brown

Taco Salad



Servings: 8 Lunch or 6 Dinner 
 Beef Mixture:
1 1/2 lbs extra-lean Ground Beef
1 Cup chopped Onion
1 large Jalapeno Pepper, seeded and minced
2 tsp minced Garlic
1 Tbsp Chili Powder
2 tsp ground Cumin
2 Cups quartered Grape Tomatoes
1/3 Cup Ketchup
1/2 tsp Salt
1/4 tsp Black Pepper

Salad:
12 Cups torn Romaine Lettuce and/or Iceberg Lettuce
1 Cup canned Corn, drained
1 Cup canned Black Beans, drained and rinsed
1/2 Cup diced Green Bell Pepper
1 Cup packed shredded Sharp Cheddar Cheese
1 Cup quartered Grape Tomatoes
1/3 Cup chopped Green Onions
1 small ripe Avocado, peeled and sliced
1 Cup each Sour Cream and Salsa
1/2 Cup crushed Tortilla Chips
~ Heat a large skillet over medium heat, add Beef, Onions, Jalapeno Pepper, and Garlic. Cook and stir until Beef is no longer pink, breaking up any large pieces. Add Chili Powder and Cumin, cook 1 more minute. Add Grape Tomatoes, Ketchup, Salt, and Pepper. Cook and stir for 2 more minutes.Remove from skillet and set aside. 
~ To assemble - spread Lettuce over plates, top with (room temp) Beef Mixture, followed by Corn, Beans, Green Pepper, Cheese, Tomatoes, Green Onions, and Avocado Slices. Top with Sour Cream and Salsa, just before serving. You can also add crushed up Tortilla Chips on top for a little added crunch.
.

Jamaican Jerk Chicken with Tropical Fruit Salsa



Marinade:
1/3 Cup chopped Green Onion
1/4 Cup fresh squeezed Lime Juice
2 Tbsp Olive Oil
2 Tbsp Soy Sauce
2 Tbsp Liquid Honey
1 Tbsp grated Ginger Root (I used dried)
2 tsp minced Garlic
2 Jalapeno Peppers, seeded and minced
2 tsp ground Allspice
1 tsp each dried Thyme, Salt, and Black Pepper
1/2 tsp ground Cinnamon and ground Nutmeg

12 Boneless, Skinless Chicken Thighs (about 2 1/4 lbs) 

Salsa: 
1 Cup diced Pineapple
1 Cup diced Mango
1/4 Cup each minced Red Onion, and minced Red Bell Pepper
1 Tbsp minced Fresh Cilantro
1 Tbsp fresh Lime Juice
1 tsp granulated Sugar
1/4 tsp Salt


- Whisk together all marinade ingredients in medium bowl. Place Chicken thighs in large, heavy-duty resealable plastic bag. Add Marinade and seal bag. Turn bag several times to coat Chicken and Marinade overnight.
- Preheat grill to medium, remove Chicken from Marinade (discard Marinade) and place on a grill rack coated with cooking spray. Grill for about 15 minutes, turning occasionally. (I cooked in the oven on a baking sheet sprayed with cooking spray at 375* for about 25 minutes) 
- While Chicken is cooking mix all Salsa ingredients together in a medium bowl and cover and refrigerate until ready to use.

Broccoli, Chicken Stirfry with Peanuts



What You Need

300 g (1/3 of 900-g pkg.) angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. (450 g) boneless skinless chicken breasts, cut into thin strips
1/4 cup Kraft Signature Asian Sesame Dressing
2 Tbsp. soy sauce
1/2 tsp. each ground ginger, garlic powder, crushed red pepper
1/3 cup chopped dry-roasted peanuts

Make It


COOK pasta in large saucepan as directed on package, adding broccoli to the boiling water the last 3 min.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 6 to 8 min. or until done, stirring occasionally. Stir in dressing, soy sauce and seasonings; cook 1 min., stirring occasionally.
DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Serve topped with nuts.

kraft kitchens tips

Special Extra
Substitute whatever vegetables you have on hand, such as snow peas, red or green pepper strips, sliced carrots or chopped red onions, for the broccoli.

Totally Tubular Pasta



Servings: 6 
12 ounces uncooked Rigatoni -- about 7 cups dry
1/2 Cup chopped Onions 
2 cloves Garlic -- minced
3 Cups Tomato Sauce
2 Tbs Soy Sauce
2 tsp Brown Sugar
1 tsp each: Dried Oregano and Basil
1/2 tsp crushed Red Pepper Flakes
1/4 tsp Black Pepper
3/4 Cup Cottage Cheese
1/2 Cup Ricotta Cheese
1/4 Cup grated Parmesan Cheese
1 Egg White
10 ounces Frozen Spinach (chopped) -- thawed, squeezed dry
1/2 Cup Mozzarella Cheese
1 Tbs chopped Fresh Parsley -- optional

Prepare Rigatoni according to package directions, shortening cooking time by 1-2 minutes. Pasta should be slightly undercooked. Drain. Rinse with cold water and drain again. Set aside. Spray a medium saucepan with non-stick spray. Add Onions and Garlic. Cook and stir over medium heat for 3-4 minutes. Add Tomato Sauce and next 6 ingredients. Bring to a boil. Reduce heat to low. Cover and simmer 5 minutes, stirring occasionally. Remove from heat. Mix together Cottage Cheese, Ricotta Cheese, Parmesan Cheese, and Egg White in a large bowl. Add Chopped Spinach and stir until well blended. Add Rigatoni and mix well. Spray a large casserole dish with non-stick spray. Spread 1/2 cup sauce over bottom of casserole, followed by 1/2 the rigatoni mixture. Pour 1/2 the remaining sauce over rigatoni, followed by 1/2 the shredded cheese. Repeat layering: rigatoni, sauce, cheese. Sprinkle top with parsley, if using. Cover and bake for 30 minutes at 350º. If desired, serve with additional Parmesan cheese.

Tuesday, August 10, 2010

Greek Salad



Coarsely Chopped Tomatoes and English Cucumber, Thinly sliced Red Onion mixed with Kalamata Olives, Capers and Crumbled Feta Cheese drizzled with Kraft Greek Salad Dressing

Mandarin Cake




1 Cup Flour
1 Cup White Sugar
1 tsp Baking Soda
1/2 tsp Salt
1 Egg
1 tsp Vanilla
1 can Drained Mandarin Oranges (juice reserved)
1/2 Cup Chopped Walnuts

Sauce:
3/4 Cup Brown Sugar
3 Tbs Milk or Coconut Milk
3 Tbs Butter
1/2 Cup Coconut Flakes
1/2 Cup Chopped Walnuts
Splash Dark Rum (And an ounce for your glass) :-)

Preheat Oven to 350*, Grease and Flour a 8x8" Cake Pan. In a large bowl mix Flour, Sugar, Baking Soda, and Salt. Make a well and add Egg, Vanilla, Oranges and Walnuts. Mix until moist, add orange juice until thoroughly moistened.
Pour into prepared pan, bake 30-35 minutes or until toothpick inserted in center comes out clean. While baking, combine all sauce ingredients in a sauce pan and bring to a boil.
Poke toothpick into warm baked cake (all over) pour sauce over top while still warm and let cool.

Puffed Wheat Squares

1/2 Cup Margarine or Butter
1/2 Cup Corn Syrup
1 Cup Brown Sugar, packed
2 tsp Vanilla
2 Tbsp Cocoa
8 Cups Puffed Wheat

Combine all ingredients in a large pot except the Puffed Wheat. Cook on medium heat until "soft ball" stage. (drop a small amount on a plate that has a small amount of cold water on it - if it forms a ball, it is ready). Take off the heat and mix in Puffed Wheat. Pour into a greased 9x13" pan and let cool.

Maple-Mustard Pork Tenderloin with Caramelized Apples

 
 
 
1 1/4 lbs Pork Tenderloin
2 tbsps Dijon Mustard
6 tbsps Maple Syrup -- divided
1 1/2 tsps Fresh Rosemary -- chopped (I used Dried)
1/4 tsp Salt
1 dash Pepper
2 med Granny Smith Apples -- peeled & in 16 wedge

Preheat oven to 425ºF. Trim fat from Pork. Place Pork on a broiler pan coated with cooking spray. Combine Mustard, 2 tbsp Maple Syrup, Rosemary, Salt and Pepper in small bowl; brush over Pork. Insert meat thermometer into thickest part of Pork. Bake at 425ºF for 25 minutes or until thermometer registers 160ºF. While Pork is baking, heat nonstick skillet over medium-high heat. Add Apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 tbsp Maple Syrup. Simmer 10 minutes or until Apples are tender, stirring occasionally. Cut Pork crosswise into slices; spoon cooked Apples over Pork.

Serving Size : 4

Meat Bun Bake



Serves 6
1 1/2lbs Extra Lean Ground Beef
2 Cups Chopped Cabbage
1/4 Cup Chopped Onion
1/2 tsp Salt
1/2 tsp Pepper
1 Cup Shredded Cheddar Cheese
1 1/2 Cups Biscuit/Baking Mix
1 Cup Milk
2 Eggs

In a skillet, brown Beef; drain.Add Cabbage, Onion, Salt & Pepper; cook over medium heat for 15 minutes or until Cabbage and Onion are tender. Stir in Cheese. Spoon into greased 9x13" baking Dish. 
In a bowl, blend Biscuit Mix, Milk, and Eggs. Pour over Meat mixture. Bake, uncovered at 400* for 20-25 minutes or until golden brown.

Zucchini Parmesan

2 Cups Zucchini, unpeeled, cut into 1/4" slices
2 Tbsp Grated Parmesan Cheese
Cooking Spray
Spray baking sheet with cooking spray. Lay zucchini flat on sheet in single layer, spray tops with cooking spray. Sprinkle Parmesan Cheese on top. (I also ground free pepper on top as well). Broil on high for approximately 5 minutes or until cheese starts to brown.

Chicken Fingers with Honey Sauce





2 Boneless Skinless Chicken Breasts cut into strips
2 Beaten Egg Whites
1 Tbs Honey
2 Cups Cornflakes, crushed
1 tsp Pepper
1/4 cup Honey
4 tsp Prepared Mustard or Dijon-Style Mustard (I used Dijon)
1/4 tsp Garlic Powder
1. Rinse chicken, pat dry with paper towels. In a small mixing bowl combine the egg whites and the 1 Tbs honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip the chicken strips into the egg white mixture. Roll in the crumb mixture to coat. Place in a single layer on a ungreased baking sheet. Bake chicken in a 450º oven for 11 to 13 minutes, or until no longer pink. 
2. Meanwhile, for sauce, in a small bowl stir together the 1/4 cup honey, mustard, and garlic powder. Serve with chicken.

Mushroom-Smothered Salisbury Steak



Prep: 3 Minutes/\Cook: 17 Minutes/\ Serves: 4

1 (14 oz) can Beef Broth
3 Tbs flour
salt to taste
1/2 Cup Picante sauce, divided
1 lb Extra Lean Ground Beef
3 Tbs Breadcrumbs
1 tsp Italian Spice
1 Large Egg White
Cooking Spray
1/2 Cup sliced Mushrooms

1: Combine Beef Broth, Flour, 1/8 tsp salt in a small bowl, whisk together. Add 1/4 Picante Sauce, stir well and set aside.
2: Combine Beef, Bread Crumbs, Egg White, 1/4 Cup Picante Sauce, 1/4 tsp Salt and Italian Spice. Divide and form into 4 or 5 patties.
3: Heat Nonstick pan and spray with cooking spray. Add patties and cook 5 minutes on each side or until done. Remove from heat and set aside.
4: Add Mushrooms to pan, saute until browned, add reserved broth mixture. Bring to a boil and cook for about 3 minutes stirring constantly. Return patties to pan and cook until thoroughly heated.

Fish Tacos



Yield: 4 Servings (2 tacos per person)
1/4 Cup Sour Cream
2 Tbs Fresh Lime Juice
1/2 tsp Ground Cumin
1/4 tsp Chili Powder
1 tsp Southwest Chipotle Seasoning (such as Mrs. Dash)
1/4 tsp Salt
4 (6 oz) Grouper Fillets (I used Cod)
1/4 Cup Flour
1 Tbs Olive Oil
2 Lime Wedges
8 Flour Tortillas
1 Cup Shredded Lettuce
1 Cup Shredded Cheddar Cheese
1/2 Cup Salsa

1. Combine first 4 ingredients and set aside.
2. Sprinkle Chipotle Seasoning and Salt on Fish; dredge fish in Flour. heat Oil in large non-stick skillet over medium-high heat. Add Fish and cook 4 minutes on each side or until fish flakes easily with a fork. Remove from pan and squeeze lime wedges over fish. Separate Fish into chunks.
3. Heat Tortillas according to package directions. Top each tortilla with 1/2 Cup Fish. Divide Lettuce, Cheese and Salsa evenly with Sour Cream Mixture. 

Dessert Pizza

I made a couple changes to the recipe. I added a pack of softened Plain Cream Cheese and about 3 Tbs of Icing Sugar to the Cool Whip. I didn't use pineapple, instead I used Grapes, Bananas (brushed with lemon juice), Blueberries, Mandarin Oranges (from a can, drained), and Strawberries. Always let the cookie cool REALLY well and than put on the Icing. I then cut the pizza into slices prior to placing the fruit so it would not be messy when being served. I put it in the freezer for about 1/2 hour before serving just to set it.

Magic Bars:



http://allrecipes.com/Recipe/Magic-Cookie-Bars-from-EAGLE-BRAND/Detail.aspx

Broccoli Salad



http://www.kraftcanada.com/en/recipes/tangy-broccoli-salad-104529.aspx

Bacon Ranch Pasta Salad



 http://allrecipes.com/Recipe/Bacon-Ranch-Pasta-Salad/Detail.aspx

Fruit Punch

 http://allrecipes.com/Recipe/Picnic-Fruit-Punch/Detail.aspx

Stovetop Tuna



2 1/2 Cups Elbow Pasta
1 Can Tuna, Drained
1/2 Cup Milk
1 Can Cream of Mushroom Soup (I used 98% Fat Free)
1/2 Cup (or so) Shredded Cheddar Cheese
1/4 tsp Pepper
1 tsp Dillweed
1 tsp Garlic Powder
1 tsp Mustard Powder

Cook Pasta according to package directions and drain. Add Milk, Soup, Tuna, Cheese, and Spices. Simmer on low 10-15 Minutes or until heated through. 
Makes 6 Servings

* I added about 3/4 Cup Frozen Peas to the pasta pot while they cooked as well. 

Oriental Chicken Salad



2 Cups Chopped Cooked Chicken (I used Pre-Cooked Oven Roasted Chicken Strips)
1 tsp Soy Sauce (Low Sodium)
1/2 Cup Honey Mustard Salad Dressing
1 Tbsp Peanut Butter
1 Cup Mandarin Oranges, Drained
1 (8 oz) Bag Romain Lettuce
1/2 Cup Chow Mein Noodles

Mix Peanut Butter, Soy sauce, and Salad Dressing together. Add in Chicken and Mandarin Oranges. Serve on bed of Lettuce and sprinkle with Chow Mein Noodles.
Makes 4 Servings

Chimichangas



1 lb Extra Lean Ground Beef
1 (16 oz) Can Refried Beans
3/4 Cup Salsa
2 Cloves Garlic
1 tsp Chili Powder
3 Tbsp Chopped Onion
3/4 Cup Shredded Lowfat Cheddar Cheese
8 Flour Tortillas (I used a Flax Variety) 

~ Of course I added about 3 Tbsp fresh chopped cilantro and extra cheddar cheese for the top. You will soon learn that I LOVE cheese and I LOVE cilantro, so any opportunity to add either is a good one! :-)

Preheat Oven to 350*
Brown Ground Beef in large skillet, until no longer pink. Drain then add onion and garlic, chili powder, salsa, and refried beans until heated through. Stir in cheese and cilantro. Warm tortillas in microwave then spoon about 1/2 Cup (I did about 3/4 Cup and ended up with 7) of beef mixture into each tortilla. Fold sides and roll. Place into a 9x13 inch baking pan that has been sprayed with cooking spray. Bake uncovered for about 20 minutes or until crisp and golden. About 5 minutes before it is done, sprinkle cheese on top and let melt. Remove from oven and serve with sour cream and salsa if desired.

Apricot Chicken


http://allrecipes.com/Recipe/Apricot-Chicken-I/Detail.aspx
I tweaked it a little, I use Catalina Dressing instead of Russian, always have.

Quick Tartar Sauce


Cabbage and Carrot Stir-fry with Lime and Cumin

From the best of Fine Cooking - Fresh fall 2008

 Long name, SO easy to make. and it is AWESOME. Spicy so it is not for the faint of heart or a toddler.

2 Tbs Canola Oil
1 tsp Cumin
1/2 tsp fresh Cracked Pepper
1/2 tsp Sea Salt
1/2 Jalapeno seeds removed and diced (or about 4 slices of the pickled kind)
6 Cups thinly sliced Green Cabbage
2 Cups julienned or grated Carrots
1 1/2 tsp Sugar
1/2 Cup loosely packed and finely chopped fresh Cilantro
Juice of 1 Lime

Heat Oil in large frying pan, add Carrots and Cabbage. Cook and stir until wilted and soft (about 3 or 4 minutes). Add Jalapenos, Cumin, Pepper, Sugar and Salt. Cook for another 30 seconds continuing to stir. Remove from heat and add Cilantro, Lime Juice and any extra S&P to taste.  Serve warm, Room Temp, or Cold. (Personally we like it warm)

And so it begins...

I started my Blog entitled Meal Plan-it 2 weeks ago and have been trying to find a way to make it as effient and user friendly as possible. As it is a blog where I post a weekly meal plan as well as the recipes and reviews to go along with that I found that too mush information was starting to pile up already. So I have started this blog which i will house all my recipes and then link them to my Weekly Meal Plan.
 I am not too sure if this is going to be the best way to do this, but I think that for now, I will give it a try.

If you happen upon this blog and read this and have a better idea, please feel free to leave me comments.

Until then I will start to transfer recipes... Oh man what a job!! I will nto be making this one pretty or truly relevant until I get all the info moved over.

Wish me luck