Okay, I'm running a little behind this month...things have been a bit crazy lately. Consequently, I'm just finally getting to the update from the past month's cooking, and it'll be a remix month in April, so no new recipes this month (hopefully next month!). Anyway, here's the deal for last month's recipes:
- Baked Chicken Chimichangas - were AWESOME. Pretty easy to make, delicious to eat, and filling. I had it with cream cheese corn, but I think you probably wouldn't need the side dish for it to feel like a meal. Definitely a keeper!
- Philly Cheesesteak Rolls - were delicious. However, they lost a quite a lot of their texture on the reheating. I'll probably be making them again, but I might save them for a time when they'll be eaten right away instead of reheating. Either way...yum :)
- Biscuit Cheeseburger Casserole - This was shockingly cheeseburger-y. lol :) Sounds silly, but sometimes you get a hankering for a cheeseburger and just nothing else will do...I'm pretty sure this casserole would. Reheated well, and the biscuits on top stayed fluffy. Definitely a winner, and I'll be making it in the future.
- Grands Taco Melts - These were very tasty, and I'll definitely be making them again. They kept texture really well upon the reheating, and were very satisfying...lots of flavor packed into a nice little pocket. I'll probably switch up the side dish next time I make them...something about the potato cups just didn't work with it.
- Italian Crescent Casserole - This one just didn't ring my bell. It wasn't bad...it just wasn't great either. There were some texture issues...I think crescents just don't hold up to reheating as well as biscuits, and it all ended up sort of soggy and bland. I'll cross this one off the list for the future.
All in all, a very successful month. Like I said, no new recipes/menu plan this month...just remixing old stuff. More crafty stuff to come, and we'll start with new recipes again in May (hopefully...if my life slows down for five minutes between now and then!) Good night all!
Showing posts with label Freezer Meals. Show all posts
Showing posts with label Freezer Meals. Show all posts
Tuesday, April 16, 2013
Saturday, March 9, 2013
Baked Cheesy Chicken Chimichangas...
This one was my sole Pinterest special of the week. The original can be found at menu managed. It got really good reviews, and it was pretty easy to throw together, and is promising based on the ingredients. Here's the recipe:
Baked Cheesy Chicken Chimichangas
8 servings - 352 calories each
Ingredients
8 oz. pkg. cream cheese
8 oz. pepperjack cheese, shredded
1 pkg. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
Cooking spray
(shredded cheddar, green onions, and sour cream for topping, if desired)
Directions
Mix cream cheese, pepperjack, taco seasoning, and chicken together. Place 1/8 of the mixture on each of the tortillas, fold in ends, and roll up. Place seam side down on a greased baking sheet. Spray tops with cooking spray. Bake at 350 degrees for 15 minutes. Flip and bake an additional 15 minutes. I added some cheese and baked for another 5 minutes, but that's up to you!
And that's all for this month! Back to crafty posts for the next few weeks before we start all over again!
Baked Cheesy Chicken Chimichangas
8 servings - 352 calories each
Ingredients
8 oz. pkg. cream cheese
8 oz. pepperjack cheese, shredded
1 pkg. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
Cooking spray
(shredded cheddar, green onions, and sour cream for topping, if desired)
Directions
Mix cream cheese, pepperjack, taco seasoning, and chicken together. Place 1/8 of the mixture on each of the tortillas, fold in ends, and roll up. Place seam side down on a greased baking sheet. Spray tops with cooking spray. Bake at 350 degrees for 15 minutes. Flip and bake an additional 15 minutes. I added some cheese and baked for another 5 minutes, but that's up to you!
And that's all for this month! Back to crafty posts for the next few weeks before we start all over again!
Italian Crescent Casserole...
Another Pillsbury special! I swapped beef for pork sausage when I made it, because I already had two beef dishes for the month. It was easy and I'm just hoping it tastes as good as it looks! Here we go:
Italian Crescent Casserole
6 servings - 390 calories each
Ingredients
1 lb. pork sausage (I used hot and zesty), cooked and drained
1 c. pasta sauce
1 can crescent rolls
1 1/2 c. Italian cheese blend, shredded
1/4 tsp. Italian seasoning
Directions
In a skillet, cook sausage and pasta sauce to boiling over med-high heat, stirring occasionally. While that's cooking, arrange crescent rolls in an ungreased pie plate in a "spoke" pattern, with about 3 inches overhanging the edges of the plate. Press crescents into bottom/sides of pie plate. Top with 1 c. of cheese. Pour in meat mixture, and spread evenly over cheese. Fold in ends of crescents. Top with remaining 1/2 c. of cheese and Italian seasoning. Bake at 375 degrees for 15-20 minutes.
It looks good and was easy and quick, so it's already practically a winner in my book. We'll see how the reheat goes, and I'll let you know when I do the recipe recap!
Italian Crescent Casserole
6 servings - 390 calories each
Ingredients
1 lb. pork sausage (I used hot and zesty), cooked and drained
1 c. pasta sauce
1 can crescent rolls
1 1/2 c. Italian cheese blend, shredded
1/4 tsp. Italian seasoning
Directions
In a skillet, cook sausage and pasta sauce to boiling over med-high heat, stirring occasionally. While that's cooking, arrange crescent rolls in an ungreased pie plate in a "spoke" pattern, with about 3 inches overhanging the edges of the plate. Press crescents into bottom/sides of pie plate. Top with 1 c. of cheese. Pour in meat mixture, and spread evenly over cheese. Fold in ends of crescents. Top with remaining 1/2 c. of cheese and Italian seasoning. Bake at 375 degrees for 15-20 minutes.
It looks good and was easy and quick, so it's already practically a winner in my book. We'll see how the reheat goes, and I'll let you know when I do the recipe recap!
Philly Cheesesteak Rolls...
I've been in a mood for Philly cheesesteaks lately. I think I must've been watching a Diners, Drive-ins & Dives or something, cuz it's not something I usually crave. At any rate, I sort of love using puff pastry...it used to scare me, but it's actually not too much of an ordeal to use once ya get down to it (and once you let it thaw appropriately...which I learned the hard way, the first couple of times). Anyway, the original recipe on this one can be found at Pepperidge Farm. The recipe called for "frozen sandwich steak", which I had no idea what that was, but I went to the store on a wing and a prayer, and low and behold, there it was, aptly labelled, right there in the freezer aisle...woot! I did adjust the processes a little bit, cuz I'm lazy and like to save time :) Anyway, here's the recipe:
Philly Cheesesteak Rolls
8 servings - 252 calories each
Ingredients
1 package puff pastry (2 sheets), thawed
1 lg. onion, diced
1-12oz. package frozen sandwich steak, thawed
8 slices American cheese
1 egg, beaten
Directions
In a skillet, cook the steak and onion. While that's cooking, open the sheets of puff pastry. Cut sheets into quarters (the original recipe called for rolling out the sheets to a larger size, but I have terrible luck doing that, so I just made it work as is...it all turned out just fine without that extra work!) Top each piece of puff pastry with meat and onion mixture, and then top that with a slice of cheese. Fold pastry into a little packet (corner to corner), and seal edges. Place on greased cookie sheet, seam side down, and brush with egg. Bake at 400 degrees for 20 minutes.
And that's it...don't they look good? I'm excited to try them for lunch someday soon. I'll let ya know how it turns out in the update in a couple weeks!
Philly Cheesesteak Rolls
8 servings - 252 calories each
Ingredients
1 package puff pastry (2 sheets), thawed
1 lg. onion, diced
1-12oz. package frozen sandwich steak, thawed
8 slices American cheese
1 egg, beaten
Directions
In a skillet, cook the steak and onion. While that's cooking, open the sheets of puff pastry. Cut sheets into quarters (the original recipe called for rolling out the sheets to a larger size, but I have terrible luck doing that, so I just made it work as is...it all turned out just fine without that extra work!) Top each piece of puff pastry with meat and onion mixture, and then top that with a slice of cheese. Fold pastry into a little packet (corner to corner), and seal edges. Place on greased cookie sheet, seam side down, and brush with egg. Bake at 400 degrees for 20 minutes.
And that's it...don't they look good? I'm excited to try them for lunch someday soon. I'll let ya know how it turns out in the update in a couple weeks!
Biscuit Cheeseburger Casserole...
And it's another Pillsbury recipe. This was another easy one...I would use a larger casserole dish next time (larger in diameter...not depth), cuz there wasn't enough room for the entire package of biscuits that was supposed to go on top, so I had one lonely biscuit hanging out by itself after I was finished. Anyway, it still turned out good...despite the fact that I maybe left it in a couple minutes too long when I got busy walking the dogs and forgot about it...so it's a teensy bit darker than I had planned, but definitely still within the realm of reasonable. I adjusted some of the vegetable portions a bit, but not a lot. Sooooo...here's the recipe as I made it:
Biscuit Cheeseburger Casserole
5 servings - 420 calories each
Ingredients
1 lb. ground beef
1 medium onion, diced
1/2 green pepper, diced
1 c. tomato sauce (I used the pasta sauce I was also using for another dish, so I wouldn't have leftovers)
1/4 c. ketchup
8 slices American cheese
1/8 tsp. pepper
1 can refrigerated biscuits (the packs that have 10 biscuits in them)
Directions
In a skillet, cook the ground beef, onion, and green pepper...drain. Add tomato sauce, ketchup, and pepper, and pepper to the meat mixture. Reduce heat and simmer 5 minutes. In the bottom of an ungreased casserole dish, put 1/3 of the meat mixture. Top with 4 slices of cheese. Repeat layers. Top with remaining 1/3 of meat mixture. On top of the meat mixture, line casserole dish with biscuits. Bake at 400 degrees for 13-17 minutes.
That's all. Not too bad right? It was pretty fast to throw together...I had a bite of the filling, and it did taste pretty cheeseburger-y, so that's a plus. I'll let ya know how it goes with the update later in the month!
Biscuit Cheeseburger Casserole
5 servings - 420 calories each
Ingredients
1 lb. ground beef
1 medium onion, diced
1/2 green pepper, diced
1 c. tomato sauce (I used the pasta sauce I was also using for another dish, so I wouldn't have leftovers)
1/4 c. ketchup
8 slices American cheese
1/8 tsp. pepper
1 can refrigerated biscuits (the packs that have 10 biscuits in them)
Directions
In a skillet, cook the ground beef, onion, and green pepper...drain. Add tomato sauce, ketchup, and pepper, and pepper to the meat mixture. Reduce heat and simmer 5 minutes. In the bottom of an ungreased casserole dish, put 1/3 of the meat mixture. Top with 4 slices of cheese. Repeat layers. Top with remaining 1/3 of meat mixture. On top of the meat mixture, line casserole dish with biscuits. Bake at 400 degrees for 13-17 minutes.
That's all. Not too bad right? It was pretty fast to throw together...I had a bite of the filling, and it did taste pretty cheeseburger-y, so that's a plus. I'll let ya know how it goes with the update later in the month!
Taco Melts...
Well, I picked a few easy-peasys this month...few ingredients + calories that are already calculated for me = time saved for Megan! Woot! So first up are Taco Melts...you can find the recipe for this first one at the Pillsbury website. They were easy to throw together, and look/smell good, so my hopes are high for the reheating later. Here's the info:
Taco Melts
8 servings - 370 calories each
Ingredients
1 pkg. taco seasoning
2/3 c. water
1/2 c. salsa
1 lb. lean ground beef, cooked & drained
1 can Pillsbury Grands biscuits
1 c. Mexican shredded cheese
(Sour cream & more salsa to top, if desired)
Directions
In a skillet, cook ground beef, salsa, water, and taco seasoning until thickened. Stretch biscuits to about 6" rounds. Put about 1 T. of cheese on each biscuit, and then add about 1/3 c. meat mixture to biscuit. Fold over biscuit, and press edges to seal. Place on greased cookie sheet. Bake at 375 degrees for 9-14 minutes.
And that's all. I'll make sure to post an update later in the month to let ya know how it all turned out :)
Taco Melts
8 servings - 370 calories each
Ingredients
1 pkg. taco seasoning
2/3 c. water
1/2 c. salsa
1 lb. lean ground beef, cooked & drained
1 can Pillsbury Grands biscuits
1 c. Mexican shredded cheese
(Sour cream & more salsa to top, if desired)
Directions
In a skillet, cook ground beef, salsa, water, and taco seasoning until thickened. Stretch biscuits to about 6" rounds. Put about 1 T. of cheese on each biscuit, and then add about 1/3 c. meat mixture to biscuit. Fold over biscuit, and press edges to seal. Place on greased cookie sheet. Bake at 375 degrees for 9-14 minutes.
And that's all. I'll make sure to post an update later in the month to let ya know how it all turned out :)
Wednesday, March 6, 2013
March Menu Plan...
I've been doing so much crafty posting lately, it actually seems weird to be posting recipe stuff again! So, I got together my March menu plan tonight, cuz I'm planning on cooking Saturday when I'm off. Fingers crossed my ambition level keeps up the way it's been going lately and I don't inadvertently sleep till noon and skip cooking altogether ;) The recipes that didn't already have calorie information with them were figured on CalorieKing.com, and I went ahead and linked the ones I've made on here before. Anyway, here's the plan:
Baked Chicken Chimichangas (352 calories) + Cream Cheese Corn (120 calories) = 8 servings at 472 calories each
Philly Cheesesteak Rolls (252 calories) + Potatoes ala Boulangere (117 calories) = 8 servings at 369 calories each
Biscuit Cheeseburger Casserole (420 calories) = 5 servings at 420 calories each
Grands Taco Melts (370 calories) + Hashbrown Parmesan Cups (101 calories) = 8 servings at 471 calories each
Italian Crescent Casserole (390 calories) + Garlic Bread (153 calories) = 6 servings at 543 calories each
And that's all for tonight...better be getting to bed if I expect to not be exhausted at work all day tomorrow! Have a good one!
Baked Chicken Chimichangas (352 calories) + Cream Cheese Corn (120 calories) = 8 servings at 472 calories each
Philly Cheesesteak Rolls (252 calories) + Potatoes ala Boulangere (117 calories) = 8 servings at 369 calories each
Biscuit Cheeseburger Casserole (420 calories) = 5 servings at 420 calories each
Grands Taco Melts (370 calories) + Hashbrown Parmesan Cups (101 calories) = 8 servings at 471 calories each
Italian Crescent Casserole (390 calories) + Garlic Bread (153 calories) = 6 servings at 543 calories each
And that's all for tonight...better be getting to bed if I expect to not be exhausted at work all day tomorrow! Have a good one!
February Recipe Update...
Well, it's time for a brief departure from our crafting agenda for an update on the last month's recipes! Here's the lowdown:
Confetti Mac & Cheese - This was pretty good. There was a bit of a texture issue with the reheating...it got a little thicker than I would've preferred. I think next time I'll keep this recipe for a time when I've got a couple people over and we can eat it right away.
Cheese & Nut Stuffed Shells - Oh vegetarian dishes...you get me everytime. This tasted really good. There was literally nothing wrong with it...except...I miss the meat. Sorry...I'm just a carnivore. Such is life. Next time I'll add some spicy sausage or something to that effect.
Spicy Tuscan Soup - This might not be quite spot-on for Olive Garden, but it's pretty darn close. Especially if I would've used the spicy sausage they called for (they were out when I went grocery shopping). Definitely a keeper, and reheated really well!
No Peek Beef Tips - Uhhhhh...Yum! This is definitely a winner, and it'll make it into the regular rotation for sure. Super fast, super easy, super delicious and reheats well!
Chocolate Pumpkin Muffins - So I'm completely obsessed with these muffins. I'll be making a double batch this month. They are DE-LI-CIOUS. I'd like to have one right now!
Banana Oatmeal Breakfast Muffins - These were pretty darn good too. I would probably spend an extra few seconds pulsing the oatmeal in the food processor next time, but otherwise, really good. Plus, they're really filling...excellent breakfast option.
That's all for the update. March recipe plan coming shortly!
Confetti Mac & Cheese - This was pretty good. There was a bit of a texture issue with the reheating...it got a little thicker than I would've preferred. I think next time I'll keep this recipe for a time when I've got a couple people over and we can eat it right away.
Cheese & Nut Stuffed Shells - Oh vegetarian dishes...you get me everytime. This tasted really good. There was literally nothing wrong with it...except...I miss the meat. Sorry...I'm just a carnivore. Such is life. Next time I'll add some spicy sausage or something to that effect.
Spicy Tuscan Soup - This might not be quite spot-on for Olive Garden, but it's pretty darn close. Especially if I would've used the spicy sausage they called for (they were out when I went grocery shopping). Definitely a keeper, and reheated really well!
No Peek Beef Tips - Uhhhhh...Yum! This is definitely a winner, and it'll make it into the regular rotation for sure. Super fast, super easy, super delicious and reheats well!
Chocolate Pumpkin Muffins - So I'm completely obsessed with these muffins. I'll be making a double batch this month. They are DE-LI-CIOUS. I'd like to have one right now!
Banana Oatmeal Breakfast Muffins - These were pretty darn good too. I would probably spend an extra few seconds pulsing the oatmeal in the food processor next time, but otherwise, really good. Plus, they're really filling...excellent breakfast option.
That's all for the update. March recipe plan coming shortly!
Saturday, February 9, 2013
Oatmeal Banana Breakfast Muffins...
Well, it's been a while since I've cooked with oatmeal. I saw these muffins and they looked pretty delicious, so I thought I'd give it a go. The comments on the original were full of people that substituted half of the ingredients and then were irritated that it didn't turn out right. Aren't those people annoying? I mean, someone tested a recipe, discovered it worked, and posted it as they made it for your convenience. Please do not complain when you changed the ratios and ingredients and then it didn't turn out...that was NOT what they posted. *sigh* Anyway, I made it as posted, and it turned out just fine. I always try to make it as posted at least once, and then I can tweak from there the next time I make it, since I know how it's SUPPOSED to turn out. Maybe next time I'll use the vanilla greek yogurt...or add some honey...we'll see. Anyway, the original can be found at c&e if you want to check it out. Here we go:
Oatmeal Banana Breakfast Muffins
12 muffins - 157 calories each
Ingredients
2 1/2 c. old fashioned oats
1 c. plain greek yogurt
2 eggs
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 ripe bananas
Directions
Pulse the oats in a food processor till they get to a more flour-like consistency and then pour into mixing bowl. Pulse bananas in food processor until smooth and then pour into mixing bowl. Add remaining ingredients and stir until well-mixed. Divide into greased muffin tin and bake at 400 degrees for 15-20 minutes. And that's it :)
Oatmeal Banana Breakfast Muffins
12 muffins - 157 calories each
Ingredients
2 1/2 c. old fashioned oats
1 c. plain greek yogurt
2 eggs
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 ripe bananas
Directions
Pulse the oats in a food processor till they get to a more flour-like consistency and then pour into mixing bowl. Pulse bananas in food processor until smooth and then pour into mixing bowl. Add remaining ingredients and stir until well-mixed. Divide into greased muffin tin and bake at 400 degrees for 15-20 minutes. And that's it :)
Chocolate Pumpkin Muffins...
Holy chocolatey goodness. This recipe has been making the Pinterest rounds for a while, and I've had it bookmarked for ages. It's pegged as being healthy...in my case, they're really not any better or worse for you than the just-add-water muffins I usually make. HOWEVER, it's hard to find a just-add-water variety that is chocolate. Blueberry...yep. Cranberry-orange...you betcha. Banana nut...sure, why not? Chocolate...NO! The added bonus of this is that it doesn't take eggs (which I sooooo rarely have either a) on hand, or b) that aren't expired). And it DOES take pumpkin, which I almost always have on hand (those of you who know me, know that I keep it on hand for my dog...but who says I can't borrow some for muffins, right?). Anyway, this was super easy, and EXTREMELY moist and delicious (yeah, I snuck one when they got done cooking...they looked/smelled to good to pass up, and it was all I could do to not scarf down 3 more...yeow! You really can't taste the pumpkin at all...just delicious chocolatey goodness). The original recipe can be found at Sweet Verbena if you're interested. Here goes:
Chocolate Pumpkin Muffins
12 muffins - 172 calories each
Ingredients
1 box Devil's Food Cake Mix
1 - 15 oz. can pumpkin
1/4 c. milk
Directions
Mix all ingredients together. Divide into cupcake tin. Bake at 350 degrees for 20-25 minutes. And that's it! Enjoy :)
Chocolate Pumpkin Muffins
12 muffins - 172 calories each
Ingredients
1 box Devil's Food Cake Mix
1 - 15 oz. can pumpkin
1/4 c. milk
Directions
Mix all ingredients together. Divide into cupcake tin. Bake at 350 degrees for 20-25 minutes. And that's it! Enjoy :)
Confetti Mac & Cheese...
Why don't we just go ahead and say this recipe wasn't exactly what I expected. I'm notoriously awful at estimating appropriate serving sizes for pasta when I'm looking at a dry quantity. So, I mistakenly expected that based on the measurements in the original (they didn't have servings listed), that this would probably get me 6 servings or so (silly me...usually I err in the opposite direction... i.e. spaghetti for one? Go ahead and invite the army, cuz I made way too much!). Anyway, when I got going, I realized there's no way in hell that this is going to make 6 servings. In actuality, it's really only enough for 4 max (in my opinion), but I stretched it to 5 on account of keeping the calories semi-reasonable. And honestly, I'm not even totally sure about the calories as they're listed, since I had to add way more milk than I expected. The cooking times were also pretty whacked out...which may or may not have something to do with altitude and/or cooking on electric instead of gas. All in all, it was a bit of an ordeal. On the bright side, it smells amazing and the spoonful I snuck when I was portioning was delicious. The original recipe can be found at Peas and Crayons. Here it is:
Confetti Mac & Cheese
5 servings - 490-ish calories each
Ingredients
12 oz. evaporated milk
1/2 to 2 c. regular milk (you'll be adding it a little at a time, as you need to.)
2 c. small shells pasta (according to comments in the original, this can NOT be substituted for other pastas without major ramifications in cooking time and liquid content)
1 c. vegetables of choice (I used half and half of petite frozen peas and shoepeg corn)
1/4 lg. onion, diced
2 T. bacon bits
1/4 tsp. Italian Seasoning
1/4 tsp. garlic flakes
1/2 c. gouda, shredded (I used apple smoked gouda)
1/2 c. sharp cheddar, shredded
1/4 c. parmesan, shredded
Seasonings, to taste
Directions
You really need to prep everything first on this one, because once the pasta goes in, you'll need to be dealing with that pretty much non-stop until it's done. Soooo....saute vegetables with bacon bits and seasonings, then set aside. Make sure all cheeses are shredded and ready to go, then set aside. Make sure your regular milk is on the counter next to the stove, ready to go. Put pasta and evaporated milk in a pot and turn heat on medium-low (the original suggested a setting of 4 on a numbered dial...I think if I do this again, I might crank it up a little, because oh.my.god. this took forever). You'll need to stir the pasta nearly constantly to keep the milk from burning, adding regular milk as needed to keep the sauce from getting excessively thick. The original recipe said it should be done in 10-15 minutes...in reality, I was at my stove for almost 35 minutes, stirring away. When pasta is tender (try a piece to make sure!), add vegetables and cheeses. Stir to melt and add milk as necessary to adjust consistency of sauce. When everything is heated through, you're all set and ready to serve. I'll let you know how it turns out when I do the recipe update in a week or two!
Confetti Mac & Cheese
5 servings - 490-ish calories each
Ingredients
12 oz. evaporated milk
1/2 to 2 c. regular milk (you'll be adding it a little at a time, as you need to.)
2 c. small shells pasta (according to comments in the original, this can NOT be substituted for other pastas without major ramifications in cooking time and liquid content)
1 c. vegetables of choice (I used half and half of petite frozen peas and shoepeg corn)
1/4 lg. onion, diced
2 T. bacon bits
1/4 tsp. Italian Seasoning
1/4 tsp. garlic flakes
1/2 c. gouda, shredded (I used apple smoked gouda)
1/2 c. sharp cheddar, shredded
1/4 c. parmesan, shredded
Seasonings, to taste
Directions
You really need to prep everything first on this one, because once the pasta goes in, you'll need to be dealing with that pretty much non-stop until it's done. Soooo....saute vegetables with bacon bits and seasonings, then set aside. Make sure all cheeses are shredded and ready to go, then set aside. Make sure your regular milk is on the counter next to the stove, ready to go. Put pasta and evaporated milk in a pot and turn heat on medium-low (the original suggested a setting of 4 on a numbered dial...I think if I do this again, I might crank it up a little, because oh.my.god. this took forever). You'll need to stir the pasta nearly constantly to keep the milk from burning, adding regular milk as needed to keep the sauce from getting excessively thick. The original recipe said it should be done in 10-15 minutes...in reality, I was at my stove for almost 35 minutes, stirring away. When pasta is tender (try a piece to make sure!), add vegetables and cheeses. Stir to melt and add milk as necessary to adjust consistency of sauce. When everything is heated through, you're all set and ready to serve. I'll let you know how it turns out when I do the recipe update in a week or two!
Cheese and Nut Stuffed Shells...
Well, I'm back to giving a vegetarian option a shot. I do that once in a blue moon. And once in a blue moon out of THOSE blue moons, I actually don't miss the meat. I have a feeling this is gonna be one of those times :) I found this on...drumroll please...Pinterest. I know, I know. Shocking, isn't it? I've never made stuffed shells, because I always thought it sounded like a major pain in the butt. In reality, it was an extra step, but it really wasn't all that much hassle...I'd deal with it again if this winds up tasting as good as it looks :) The original recipe for these stuffed shells can be found at Better Homes and Gardens. Here goes:
Cheese and Nut Stuffed Shells
6 servings - 549 calories each
Ingredients
24 dry jumbo pasta shells (make a few extra, in case some tear when you're cooking them)
2 eggs, slightly beaten
1 - 15oz. tub ricotta
1 1/2 c. shredded mozzarella
1 c. shredded parmesan
1 c. walnuts
1/8 tsp. nutmeg
1/2 tsp. Italian Seasoning
Seasonings, to taste
1 - 26 oz. jar pasta sauce (I used a Vodka sauce...yum!)
Directions
Cook shells according to package directions. When shells are done, drain, rinse in cold water, and set aside. In a separate bowl, mix eggs, ricotta, 1 c. mozzarella, 3/4 c. parmesan, walnuts, and seasonings. In the bottom of a 9x13" pan, pour about 1 c. of the pasta sauce. Fill each shell with a heaping tablespoon of filling, and then place in pan. Pour remaining sauce over shells, and top with remaining mozzarella and parmesan. Cover and bake at 350 degrees for 45 minutes, uncovering for the last 5-10 minutes. This looks soooo good...can't wait to actually have some. I'll make sure to let you know how it turns out when I do the recipe update in a couple weeks!
Cheese and Nut Stuffed Shells
6 servings - 549 calories each
Ingredients
24 dry jumbo pasta shells (make a few extra, in case some tear when you're cooking them)
2 eggs, slightly beaten
1 - 15oz. tub ricotta
1 1/2 c. shredded mozzarella
1 c. shredded parmesan
1 c. walnuts
1/8 tsp. nutmeg
1/2 tsp. Italian Seasoning
Seasonings, to taste
1 - 26 oz. jar pasta sauce (I used a Vodka sauce...yum!)
Directions
Cook shells according to package directions. When shells are done, drain, rinse in cold water, and set aside. In a separate bowl, mix eggs, ricotta, 1 c. mozzarella, 3/4 c. parmesan, walnuts, and seasonings. In the bottom of a 9x13" pan, pour about 1 c. of the pasta sauce. Fill each shell with a heaping tablespoon of filling, and then place in pan. Pour remaining sauce over shells, and top with remaining mozzarella and parmesan. Cover and bake at 350 degrees for 45 minutes, uncovering for the last 5-10 minutes. This looks soooo good...can't wait to actually have some. I'll make sure to let you know how it turns out when I do the recipe update in a couple weeks!
Spicy Tuscan Soup...
Okay, I love Olive Garden. Reasonably priced Italian with portions big enough to save for another meal when you get home and breadsticks to die for. (If you can do bread right, you pretty much have my vote anyway...lol). Anyway, when I was scrolling through Pinterest, I saw this soup that looks suspiciously like Olive Garden's Zuppa Toscana, that I adore (unlimited soup, salad & breadsticks anyone??). So, I decided I must make it. The original recipe can be found at Tasty Kitchen if you wanted to check it out. It was pretty easy to make, and should reheat pretty well, since there wasn't much cream in it. The recipe is as follows:
Spicy Tuscan Soup
6 servings - 522 calories each
Ingredients
1 lb. breakfast sausage
1 med. red onion, chopped
2 slices bacon, diced (I just used bacon bits...yep...lazy)
3 cloves garlic, minced
3 russett potatoes, cut in half lenghwise and then in 1/4" slices
4 c. water
3 cubes chicken bouillon
1/4 bunch kale, roughly chopped (I wound up getting a box of baby kale, because I couldn't find the regular anywhere)
1/2 c. heavy cream
Seasonings, to taste
Directions
Brown sausage in pot over medium high until done. Drain and set aside. Add onion, bacon, and garlic to pot and cook until onions are tender. Add water, potatoes and bouillon cubes. Simmer 15-20 minutes, until potatoes are nearly done. Add kale, cream, and the sausage you set aside earlier. Simmer another 5-10 minutes until potatoes are done and everything is heated through. And that's it...easy peasy, right? Looks like Olive Garden! I'll let you know the final result with the recipe update in a week or two :)
Spicy Tuscan Soup
6 servings - 522 calories each
Ingredients
1 lb. breakfast sausage
1 med. red onion, chopped
2 slices bacon, diced (I just used bacon bits...yep...lazy)
3 cloves garlic, minced
3 russett potatoes, cut in half lenghwise and then in 1/4" slices
4 c. water
3 cubes chicken bouillon
1/4 bunch kale, roughly chopped (I wound up getting a box of baby kale, because I couldn't find the regular anywhere)
1/2 c. heavy cream
Seasonings, to taste
Directions
Brown sausage in pot over medium high until done. Drain and set aside. Add onion, bacon, and garlic to pot and cook until onions are tender. Add water, potatoes and bouillon cubes. Simmer 15-20 minutes, until potatoes are nearly done. Add kale, cream, and the sausage you set aside earlier. Simmer another 5-10 minutes until potatoes are done and everything is heated through. And that's it...easy peasy, right? Looks like Olive Garden! I'll let you know the final result with the recipe update in a week or two :)
No Peek Beef Tips...
Finally! New meals again! Things in Des Moines are finally settling in...I've got some semblance of a routine, I'm figuring out where things are, I'm getting my budget locked in...we're gettin' there. So I've finally had some time to devote to Pinterest again to find some new recipes! Woot! First up, No Peek Beef Tips (the original recipe is at Mommy's Kitchen ). So the big added bonus of this recipe was that it literally took 5 minutes to throw everything together and get it in the oven. I'm pretty sure it took longer to preheat the oven than it did to put it together. And it would've taken even less time than that if I hadn't decided to add half an onion that needed to be chopped up. PLUS, it easily made an extra serving more than I anticipated, and probably could've been split up to get a total of 10 servings if you wanted to add a crescent roll or something. Here's the details:
No Peek Beef Tips
9 servings - 408 calories each
Ingredients
2 lbs. stew meat
1 packet dry brown gravy mix (I used low sodium)
1 packet dry onion soup mix
1 can cream of mushroom soup
1 - 4oz. can of mushrooms, drained
1 c. ginger ale
1/2 onion, chopped
Seasonings, to taste
1 lb. pasta (I used Farfalle)
Directions
Preheat oven to 300 degrees. Put meat in a 9x13 inch pan. In a separate bowl, stir together gravy mix, onion soup mix, mushroom soup, and ginger ale. Put chopped onion and mushrooms on top of meat. Add soup mixture and seasonings. Stir until meat is coated. Cover with foil, and bake 3 hours (do not open foil during cooking!). When beef tips are done, cook pasta per package instructions. Serve tips on top of pasta (or mixed in, if you're going to be freezing and thawing...it makes reheating a little more predictable). I'll be doing a recipe update with how everything turned out this month in a couple of weeks. That's all for this one!
No Peek Beef Tips
9 servings - 408 calories each
Ingredients
2 lbs. stew meat
1 packet dry brown gravy mix (I used low sodium)
1 packet dry onion soup mix
1 can cream of mushroom soup
1 - 4oz. can of mushrooms, drained
1 c. ginger ale
1/2 onion, chopped
Seasonings, to taste
1 lb. pasta (I used Farfalle)
Directions
Preheat oven to 300 degrees. Put meat in a 9x13 inch pan. In a separate bowl, stir together gravy mix, onion soup mix, mushroom soup, and ginger ale. Put chopped onion and mushrooms on top of meat. Add soup mixture and seasonings. Stir until meat is coated. Cover with foil, and bake 3 hours (do not open foil during cooking!). When beef tips are done, cook pasta per package instructions. Serve tips on top of pasta (or mixed in, if you're going to be freezing and thawing...it makes reheating a little more predictable). I'll be doing a recipe update with how everything turned out this month in a couple of weeks. That's all for this one!
Friday, February 8, 2013
February Menu Plan...
Alright people...it's time for cooking again! Theoretically, I'm grocery shopping after work tomorrow (ummm...tonight at this point, I guess), and then cooking on Saturday when I'm off. We'll see if all that really happens, but as of right now, that's what I'm aiming for. The menu plan is as follows, and I linked the ones I've already made. Calories (for the ones that didn't have them on the original) are calculated on CalorieKing.com. Here we go:
Spicy Tuscan Soup - 6 servings - 522 calories each
Cheese & Walnut Stuffed Shells - 6 servings - 549 calories each
No Peek Beef Tips with Fettucini - 8 servings - 459 calories
Confetti Mac & Cheese - 6 servings - 408 calories
Sausage Rolls (6 servings - 334 cal.) with Cauliflower Pancakes (8 servings - 123 cal.) = 457 calories
BONUS - Making new breakfast items this month :)
Oatmeal Banana Muffins - 6 servings (2 muffins each serving) - 314 calories
Devils Food Pumpkin Muffins - 6 servings (2 muffins each serving) - 354 calories
And that's all for now...recipes coming after the weekend, hopefully :)
Spicy Tuscan Soup - 6 servings - 522 calories each
Cheese & Walnut Stuffed Shells - 6 servings - 549 calories each
No Peek Beef Tips with Fettucini - 8 servings - 459 calories
Confetti Mac & Cheese - 6 servings - 408 calories
Sausage Rolls (6 servings - 334 cal.) with Cauliflower Pancakes (8 servings - 123 cal.) = 457 calories
BONUS - Making new breakfast items this month :)
Oatmeal Banana Muffins - 6 servings (2 muffins each serving) - 314 calories
Devils Food Pumpkin Muffins - 6 servings (2 muffins each serving) - 354 calories
And that's all for now...recipes coming after the weekend, hopefully :)
Sunday, January 13, 2013
Spicy Sausage Pasta...
Well, I found this recipe on one of my recent (and incredibly brief) visits to Pinterest. The picture looked beautiful, and I gotta say, I'm a sucker for beautiful food. I can't help but think my blog would probably be more popular if I bothered to learn anything about food photography, but hey...I'm busy...maybe someday when I retire...when I'm 105 or so. So yeah, don't hold your breath for that :) Anyway, the original recipe can be found at kevin {&} amanda. I adjusted to get a little more out of it, because as a general rule, I like to get 6-8 servings out of a meal for the month, and the original only made 4. Plus the original called for a pound of sausage in 4 servings...I like smoked sausage, but yeow...that's a lot. So, there were a few adjustments. The recipe as I made it is as follows:
Spicy Sausage Pasta
8 servings - 412 calories
Ingredients
1 T. olive oil
1 package smoked sausage
1 med. onion, diced
2 cloves garlic, minced
2 c. chicken broth
1- 10oz. can Rotel (Tomatoes and Green Chiles - Mild)
1/2 c. heavy cream
1 lb. pasta (I used Penne)
1 c. shredded Colby Jack cheese
1/3 c. diced green onions
Directions
Saute sausage and onions on medium high for 4-6 minutes until onions begin to soften. Add garlic and saute an additional 30 seconds or so till it gets fragrant. Add broth, tomatoes, cream, and pasta and bring to a boil. Turn down to low/med. low and simmer for an additional 15 minutes until pasta is cooked through. Add cheese and green onions and stir as cheese melts. And that's it...voila!
I'm serving mine with a crescent roll for a total of 512 calories. Also, I forgot to take a picture of the portioned out servings before I ate one for lunch (whoops!), so no pic for that...sorry! You get the idea :)
Spicy Sausage Pasta
8 servings - 412 calories
Ingredients
1 T. olive oil
1 package smoked sausage
1 med. onion, diced
2 cloves garlic, minced
2 c. chicken broth
1- 10oz. can Rotel (Tomatoes and Green Chiles - Mild)
1/2 c. heavy cream
1 lb. pasta (I used Penne)
1 c. shredded Colby Jack cheese
1/3 c. diced green onions
Directions
Saute sausage and onions on medium high for 4-6 minutes until onions begin to soften. Add garlic and saute an additional 30 seconds or so till it gets fragrant. Add broth, tomatoes, cream, and pasta and bring to a boil. Turn down to low/med. low and simmer for an additional 15 minutes until pasta is cooked through. Add cheese and green onions and stir as cheese melts. And that's it...voila!
I'm serving mine with a crescent roll for a total of 512 calories. Also, I forgot to take a picture of the portioned out servings before I ate one for lunch (whoops!), so no pic for that...sorry! You get the idea :)
January Menu Plan...
Alrighty...the January Meal Plan! Woot! As I said in my last post, we're running a little short on new recipes due to time constraints, but I did manage to get one in there. I went ahead and linked the ones that I've already made so in case you're feeling like you couldn't live without making one of them, you don't have to sift through a bunch of stuff to find it (I know, I'm pretty thoughtful sometimes). By the way, have you noticed I'm in a much sassier mood since I've moved to Iowa? People who know me keep pointing it out...I'm gonna go ahead and say that equates to me being in a BETTER mood, so get used to it! :) lol. Here goes:
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Baked Chicken Panzanella (6 servings - 290 calories) with Garlic Bread (153 calories) = 443 calories
Chicken Pillows (8 servings - 335 calories) with Potatoes ala Boulangere (117 calories) = 452 calories
Lazy Sunday Casserole (6 servings - 195 calories) with Biscuit (170 calories) = 365 calories
Sweet Potato-Topped Shepherd's Pie (8 servings - 250 calories) with Crescent Roll (100 calories) = 350 calories
Spicy Sausage Pasta (8 servings - 412 calories) with Crescent Roll (100 calories) = 512 calories
***********************
And that's all for now! Recipe and photos to come for the Spicy Sausage Pasta!
**********************
Baked Chicken Panzanella (6 servings - 290 calories) with Garlic Bread (153 calories) = 443 calories
Chicken Pillows (8 servings - 335 calories) with Potatoes ala Boulangere (117 calories) = 452 calories
Lazy Sunday Casserole (6 servings - 195 calories) with Biscuit (170 calories) = 365 calories
Sweet Potato-Topped Shepherd's Pie (8 servings - 250 calories) with Crescent Roll (100 calories) = 350 calories
Spicy Sausage Pasta (8 servings - 412 calories) with Crescent Roll (100 calories) = 512 calories
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And that's all for now! Recipe and photos to come for the Spicy Sausage Pasta!
Thursday, November 1, 2012
November Menu Plan...
Alas, it's time for a remix month...I just can't even think about dealing with anything new right now. I have too much to do, and I was too underwhelmed with half of my dishes from last month. We're going with old favorites. Here's the plan, and we'll get back to posting new recipes next month:
November Menu Plan
Tuna Noodle Casserole (6 servings, 321 calories each) + Crescent Roll (100 calories each) = 421 calories per serving
Pasta Alfredo (6 servings, 405 calories each) + Crescent Roll (100 calories each) = 505 calories per serving
Taco Cups (12 servings, 203 calories each) + Cream Cheese Corn (12 servings, 120 calories each) = 323 calories per serving
Sausage Rolls (6 servings, 334 calories each) + Cheesy Cauliflower Pancakes (8 servings, 123 calories each) = 457 calories per serving
Meatloaf (8 servings, 250 calories each) + Mashed Potatoes (8 servings, 237 calories each) = 483 calories per serving
So, no more meal plans till next month, but I'm making bourbon balls and a feta dip for a work party, so I might post those recipes sometime prior to that. Have a good one everybody!
November Menu Plan
Tuna Noodle Casserole (6 servings, 321 calories each) + Crescent Roll (100 calories each) = 421 calories per serving
Pasta Alfredo (6 servings, 405 calories each) + Crescent Roll (100 calories each) = 505 calories per serving
Taco Cups (12 servings, 203 calories each) + Cream Cheese Corn (12 servings, 120 calories each) = 323 calories per serving
Sausage Rolls (6 servings, 334 calories each) + Cheesy Cauliflower Pancakes (8 servings, 123 calories each) = 457 calories per serving
Meatloaf (8 servings, 250 calories each) + Mashed Potatoes (8 servings, 237 calories each) = 483 calories per serving
So, no more meal plans till next month, but I'm making bourbon balls and a feta dip for a work party, so I might post those recipes sometime prior to that. Have a good one everybody!
Chunky Potato Crab Chowder...
I've had a thing for chowder lately. I had a couple bowls of it in New England when we were there for vacation, and it was so delicious. I thought this one sounded interesting and decided to give it a show. You can find the original on myrecipes. Here goes:
Chunky Potato Crab Chowder
6 servings - 265 calories each
Ingredients
2 T. butter
1 c. chopped onion
1 cloved garlic, minced
3 1/2 c. cubed red potatoes
3 T. flour
2 1/2 c. milk
1/4 tsp. nutmeg
1 - 14.5 oz. can corn
1 - 14 oz. can chicken broth
8 oz. lump crab meat, shell pieces removed
Salt, pepper, and Italian seasoning to taste
Directions
Saute onion and garlic in butter for 4 minutes. Add potatoes and saute for 1 minute. Add flour and saute for another minute. Stir in milk, seasonings, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Reduce temperature, cover, and continue to simmer another 20 minutes until potatoes are tender, stirring occasionally. Add crab and cook another 5 minutes, stirring occasionally.
Recipe Recap
Eh...this was alright. I think I liked the concept better than the end result. And it doesn't help much that I had delicious chowder in Maine just a week before this...that's what I really wanted, afterall. The taste was fine, the texture was a little off, it was just okay. I probably won't be making it again, at any rate. Better luck next month, I suppose!
Chunky Potato Crab Chowder
6 servings - 265 calories each
Ingredients
2 T. butter
1 c. chopped onion
1 cloved garlic, minced
3 1/2 c. cubed red potatoes
3 T. flour
2 1/2 c. milk
1/4 tsp. nutmeg
1 - 14.5 oz. can corn
1 - 14 oz. can chicken broth
8 oz. lump crab meat, shell pieces removed
Salt, pepper, and Italian seasoning to taste
Directions
Saute onion and garlic in butter for 4 minutes. Add potatoes and saute for 1 minute. Add flour and saute for another minute. Stir in milk, seasonings, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Reduce temperature, cover, and continue to simmer another 20 minutes until potatoes are tender, stirring occasionally. Add crab and cook another 5 minutes, stirring occasionally.
Recipe Recap
Eh...this was alright. I think I liked the concept better than the end result. And it doesn't help much that I had delicious chowder in Maine just a week before this...that's what I really wanted, afterall. The taste was fine, the texture was a little off, it was just okay. I probably won't be making it again, at any rate. Better luck next month, I suppose!
Provencal Beef Stew...
Ahhh, crockpot recipes...I actually set it and left the house this time...I never do that. I hate having stuff on in my apartment when nobody's home...especially things that produce heat. I may be a little over-cautious, but it makes me nervous. To be fair, I wasn't really planning on being gone more than an hour or two...unfortunately, it turned into a $700, 6 hour, trip to Midas...ouch...I actually barely made it back in time to take it off before I passed the cooking time. The original can be found at myrecipes. Here's how I made it:
Provencal Beef Stew
6 servings - 271 calories each
Ingredients
2 tsp. olive oil
1 1/2 lb. boneless chuck roast, trimmed and cut into 1 inch cubes
2 T. flour
2 med. onions, cut into 8 wedges
8 cloves garlic, crushed
1/4 c. dry red wine
1 c. beef broth
2 T. tomato paste
1 - 14.5 oz. can diced tomatoes, drained
3 c. (1-inch) slices zucchini
2 c. (1-inch) slices carrots (I just used baby carrots)
Salt, pepper, Italian seasoning, to taste
Directions
Sprinkle beef with salt and pepper, dredge in flour, and place in med-high skillet for 2-3 minutes, browning on all sides (not cooking through), then place in crock pot. Add onions and garlic to pan you just removed beef from and saute 4-5 minutes until tender. Add wine to loosen browned bits. Pour entire mixture into crock pot. Add all other ingredients to crock pot, and set on low for 8 hours.
Recipe Recap
Holy texture issue...I like zucchini, don't get me wrong...I just don't like it cooked for 8 hours in a crockpot...ech. Between that and the fact that the sauce was super thin, it was more like a weird soup than a stew. I could probably tweak it to make it again...thicken up the sauce, take out the zucchini, etc...but at that point, I think I'd rather just default back to my tried and true stew recipe. Won't be making this one again.
Provencal Beef Stew
6 servings - 271 calories each
Ingredients
2 tsp. olive oil
1 1/2 lb. boneless chuck roast, trimmed and cut into 1 inch cubes
2 T. flour
2 med. onions, cut into 8 wedges
8 cloves garlic, crushed
1/4 c. dry red wine
1 c. beef broth
2 T. tomato paste
1 - 14.5 oz. can diced tomatoes, drained
3 c. (1-inch) slices zucchini
2 c. (1-inch) slices carrots (I just used baby carrots)
Salt, pepper, Italian seasoning, to taste
Directions
Sprinkle beef with salt and pepper, dredge in flour, and place in med-high skillet for 2-3 minutes, browning on all sides (not cooking through), then place in crock pot. Add onions and garlic to pan you just removed beef from and saute 4-5 minutes until tender. Add wine to loosen browned bits. Pour entire mixture into crock pot. Add all other ingredients to crock pot, and set on low for 8 hours.
Recipe Recap
Holy texture issue...I like zucchini, don't get me wrong...I just don't like it cooked for 8 hours in a crockpot...ech. Between that and the fact that the sauce was super thin, it was more like a weird soup than a stew. I could probably tweak it to make it again...thicken up the sauce, take out the zucchini, etc...but at that point, I think I'd rather just default back to my tried and true stew recipe. Won't be making this one again.
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