tag:blogger.com,1999:blog-30090470481411489842024-03-12T15:44:35.939-07:00Cooking in Germany (with a stove I can't understand)!Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-3009047048141148984.post-68730774692178137932010-03-21T03:12:00.001-07:002010-03-21T03:26:55.578-07:00Penne Pasta with Sun-dried Tomato Cream Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_KDJ10V98MTA/S6XxNa7pPTI/AAAAAAAABE4/aZ4FRQesl_c/s1600-h/DSCN3541.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_KDJ10V98MTA/S6XxNa7pPTI/AAAAAAAABE4/aZ4FRQesl_c/s320/DSCN3541.JPG" alt="" id="BLOGGER_PHOTO_ID_5451028136871935282" border="0" /></a><br /><br /><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />2 cups (8 oz.) dry penne pasta<br />8 sun-dried tomatoes, chopped (about 1/3 cup)<br />1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk<br />2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend<br />1 teaspoon dried basil<br />1/4 teaspoon garlic powder<br />1/4 teaspoon ground black pepper<br /><br /><span style="font-weight: bold;">Directions</span><br /><br /><br />Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain<br /><br />Combine evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan.Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat. <br /><br />Add pasta & sun-dried tomatoes to cheese sauce; stir until combined.<br /><br /><span style="font-weight:bold;">Enjoy!!<span style="font-style:italic;"></span></span><br /><br />I added shredded chicken and some spices to it to give it a kick. I also made mine with fat free evaporated milk and Weight Watchers cheese to make it even lower in calories & fat. It was yummy! Everyone loved it and next time we will make it with shrimp and crab!Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com3tag:blogger.com,1999:blog-3009047048141148984.post-70723824778230858182010-03-05T03:34:00.001-08:002010-03-05T03:44:22.847-08:00Upside-Down Sunshine Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_KDJ10V98MTA/S5DsshYlYgI/AAAAAAAAA_I/D_v9JT057w0/s1600-h/Up+side+down+Pineapple+Cake.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_KDJ10V98MTA/S5DsshYlYgI/AAAAAAAAA_I/D_v9JT057w0/s320/Up+side+down+Pineapple+Cake.JPG" alt="" id="BLOGGER_PHOTO_ID_5445112199110812162" border="0" /></a><br /><div id="recipeGradHeading" class="recipeGradHeading"> <div class="head"> <h1><span style="font-size:100%;">Ingredients..</span></h1> </div><!--[if !IE]> END head <![endif]--> </div><!--[if !IE]> END recipeGradHeading <![endif]--> <!--concordance-begin--> <div id="ingredients"> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> <span style="font-size:100%;">1 pkg. (2-layer size) yellow cake mix </span></div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"><span style="font-size:100%;"> 1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin </span></div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"><span style="font-size:100%;"> 1 can (20 oz.) DOLE Pineapple Slices, in juice, drained </span></div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"><span style="font-size:100%;"> 10 maraschino cherries </span></div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"><span style="font-size:100%;"> 3/4 cup thawed COOL WHIP Whipped Topping </span></div> </div> </div> </div><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_KDJ10V98MTA/S5DstD0cYTI/AAAAAAAAA_Q/ZbkWve3omMQ/s1600-h/Upside+Down+Pineapple+Cake.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_KDJ10V98MTA/S5DstD0cYTI/AAAAAAAAA_Q/ZbkWve3omMQ/s320/Upside+Down+Pineapple+Cake.JPG" alt="" id="BLOGGER_PHOTO_ID_5445112208354468146" border="0" /></a><br /><div class="recipeMakeItText"> <div class="stdContBlock"> <div class="textarea"> <p><strong>Directions..<br /></strong></p><p><span style="font-size:100%;"><strong><span style="font-weight: bold;"><span style="font-weight: bold;">Heat</span></span> </strong>oven to 350ºF.</span></p> <p> <span style="font-size:100%;"><strong>PREPARE </strong>cake batter as directed on package. Spray 13x9-inch baking dish generously with cooking spray. Sprinkle dry gelatin mix onto bottom of dish. Top with pineapple; place cherry in center of each slice. </span></p> <p> <span style="font-size:100%;"><strong>POUR </strong>batter over fruit in dish. </span></p> <p> <span style="font-size:100%;"><strong>BAKE </strong>40 to 45 min. or until toothpick inserted in center comes out clean. Cool 5 min. Loosen cake from sides of dish; invert onto platter. Gently remove dish; cool cake completely. Serve topped with cool whip.<br /></span></p> </div> </div> </div><span style="font-size:130%;"><span style="font-style: italic; font-weight: bold;">ENJOY!!</span></span><br /><br />This was good. I was a little nervous about the orange jello but everyone loved it. To cut calories even more I made the batter with unsweented applesauce instead of oil.<br /><br />Found on Kraft web site.Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com1tag:blogger.com,1999:blog-3009047048141148984.post-48120510564719731742010-03-01T04:58:00.000-08:002010-03-01T05:06:21.993-08:00New-Look Scalloped Potatoes and Ham<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_KDJ10V98MTA/S4u6qYmNKMI/AAAAAAAAA8o/RwcbeyFrg9s/s1600-h/New-Look+Scalloped+Potatoes+and+Ham.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_KDJ10V98MTA/S4u6qYmNKMI/AAAAAAAAA8o/RwcbeyFrg9s/s320/New-Look+Scalloped+Potatoes+and+Ham.JPG" alt="" id="BLOGGER_PHOTO_ID_5443649811927345346" border="0" /></a><br /><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients</span><br /><br />4-1/2 lb. red potatoes (about 9), cut into 1/4-inch-thick slices<br />1 container (16 oz.) BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream<br />3/4 lb. (12 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes<br />1/2 lb. (1/2 of 1-lb. pkg.) OSCAR MAYER Smoked Ham, chopped<br />4 green onions, sliced<br />1/4 cup KRAFT Grated Parmesan Cheese<br /><br /><span style="font-weight: bold; font-style: italic;">Directions</span><br /><br />HEAT oven to 350°F.<br /><br />COOK potatoes in boiling water in large covered saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Gently stir in remaining potato slices.<br /><br />SPOON into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.<br /><br />BAKE 30 min. or until heated through.<br /><br /><span style="font-weight: bold; font-style: italic;">ENJOY</span><br /><br />Found on the Kraft Foods website.<br /><br />My husband thought this tasted like potato soup. We all loved it and he went on and on about it. Now living in Germany we can't always find everything. For this recipe there was no Velveeta in the store. So I bought block pepper jack cheese which gave this recipe a kick and we love it and will make this many more times.I also used the whole package of chopped ham. My hubby loves his meat.Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com1tag:blogger.com,1999:blog-3009047048141148984.post-29897833968990090572010-01-08T07:00:00.000-08:002010-01-08T07:06:15.028-08:00Italian Chicken Bow Tie Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_KDJ10V98MTA/S0dI-z_6QvI/AAAAAAAAAt4/JgnqF2y1nxA/s1600-h/DSCN3260.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_KDJ10V98MTA/S0dI-z_6QvI/AAAAAAAAAt4/JgnqF2y1nxA/s320/DSCN3260.JPG" alt="" id="BLOGGER_PHOTO_ID_5424384520138408690" border="0" /></a><br /><br /><br /><br />Ingredients<br /><br />4 skinless, boneless chicken breast halves - cooked<br />1 (16 ounce) package farfalle pasta<br />1 (8 ounce) bottle Italian-style salad dressing<br />1 tomato, chopped<br /><br /><br />Directions<br /><br />1. Add 2/3 cup salad dressing to the cubed chicken and stir together.<br /><br />2. Cook pasta per package directions. Drain and rinse. Add the pasta to the chicken and dressing and toss. Pour enough dressing on to coat everything (or to your taste) and add the chopped tomato. Toss to coat. Ready to serve!<br /><br /><span style="font-weight: bold;font-size:130%;" >ENJOY</span><br /><br />OK so I love the fact that this is so simple. It was yummy and we all loved it. I didn't use the full amount of dressing that is called for. We started with the 2/3 cup and left it at the. We also only did 12oz of pasta so I knew I wouldn't need all the dressing. I added a couple mushrooms and some feta cheese. Next time I plan n adding more tomatoes then 1 and might do it with shrimp and crab.Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com1tag:blogger.com,1999:blog-3009047048141148984.post-2304627322251199122010-01-03T10:11:00.000-08:002010-01-03T10:19:36.732-08:00Baked Salmon w/ Tomatoes,Spinach & Mushrooms<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_KDJ10V98MTA/S0DeJ6KSUvI/AAAAAAAAAq8/UR8pJcGm-mQ/s1600-h/DSCN3246.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_KDJ10V98MTA/S0DeJ6KSUvI/AAAAAAAAAq8/UR8pJcGm-mQ/s320/DSCN3246.JPG" alt="" id="BLOGGER_PHOTO_ID_5422578213166666482" border="0" /></a><br /><br /><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />4 salmon fillets (1 lb.)<br />2 cups chopped fresh spinach leaves<br />1 cup sliced fresh mushrooms<br />1 tomato, chopped<br />1/3 cup KRAFT Sun-Dried Tomato Dressing<br /><br /><span style="font-weight: bold;">Directions</span><br /><br />1. HEAT oven to 375°F.<br /><br />2. PLACE fish fillets, skin-sides down,in 13x9-inch baking dish sprayed with cooking spray.<br /><br />3. COMBINE remaining ingredients;spoon over fish.<br /><br />4. BAKE 20 to 25 min. or until fish flakes easily with fork.<br /><br /><span style="font-weight: bold;">Enjoy!</span><br /><br />We really liked this & I really liked how easy it was to make. Will be doing again.Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com0tag:blogger.com,1999:blog-3009047048141148984.post-9305691413281073862009-12-28T08:21:00.000-08:002009-12-28T08:32:59.362-08:00Bean-&-Beef Enchilada Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_KDJ10V98MTA/SzjdrcLAZpI/AAAAAAAAApU/gDJadl7TaG0/s1600-h/Beef+%26+Bean+Enchilada+Casserole.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_KDJ10V98MTA/SzjdrcLAZpI/AAAAAAAAApU/gDJadl7TaG0/s400/Beef+%26+Bean+Enchilada+Casserole.JPG" alt="" id="BLOGGER_PHOTO_ID_5420325889906861714" border="0" /></a><br /><br /><br />Ingredients<br /><br />1/2 pound lean ground beef<br />1/2 cup chopped onion<br />1 teaspoon chili powder<br />1/2 teaspoon ground cumin<br />1 15-ounce can pinto beans,drained & rinsed<br />1 4-ounce can diced green chili peppers<br />1 8-ounce carton dairy sour cream or light dairy sour cream<br />2 tablespoons all-purpose flour<br />1/4 teaspoon garlic powder<br />8 6-inch corn tortillas<br />1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree<br />1 cup shredded cheddar cheese (4 ounces)<br /><br /><br />Directions<br /><br />1.In a large skillet cook the ground beef, onion, chili powder,& cumin until onion is tender & meat is no longer pink; drain. Stir pinto beans & undrained chili peppers into meat mixture;set aside.<br /><br />2. In a small mixing bowl stir together sour cream, flour,& garlic powder until combined;set aside.<br /><br />3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture,& half of the enchilada sauce. Repeat layers.Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.<br /><br />4. To serve:Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly.Uncover;sprinkle with cheese & bake 5 minutes more.Makes 6 to 8 servings.<br /><br /><br />Enjoy!Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com1tag:blogger.com,1999:blog-3009047048141148984.post-19284353427117383662009-12-28T08:14:00.000-08:002009-12-28T08:20:21.925-08:00Double-Layer Pumpkin Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_KDJ10V98MTA/SzjZlWIwFKI/AAAAAAAAApE/f86ALDnhxX8/s1600-h/double+pumpkin+cheesecake+for+12-2009.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_KDJ10V98MTA/SzjZlWIwFKI/AAAAAAAAApE/f86ALDnhxX8/s400/double+pumpkin+cheesecake+for+12-2009.JPG" alt="" id="BLOGGER_PHOTO_ID_5420321387161064610" border="0" /></a><br /><br /><br />Ingredients<br />2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese,softened<br />1/2 cup sugar<br />1/2 tsp. vanilla<br />2 eggs<br />1/2 cup canned pumpkin<br />1/4 tsp. ground cinnamon<br />Dash ground nutmeg<br />1/3 cup Graham Cracker Crumbs<br />1/2 cup thawed COOL WHIP Sugar Free Whipped Topping<br /><br />Directions<br /><br />1. Heat oven to 325<br /><br />2. BEAT cream cheese,sugar & vanilla with mixer until well blended. Beat in eggs, 1 at a time, just until blended.Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.<br /><br />3. SPRAY 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.<br /><br />4. TOP with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve with COOL WHIP.<br /><br />Yummy!<br /><br />I used low fat graham crackers & did not serve with cool whip which cut the fat even lower then the 150 cal/3 grams of fat it had.Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com0tag:blogger.com,1999:blog-3009047048141148984.post-89868756861482907222009-12-14T09:34:00.001-08:002009-12-14T09:37:39.708-08:00Pumpkin Cream Cheese Spread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_KDJ10V98MTA/SyZ3dFJ7GkI/AAAAAAAAAjc/VBT9IuHE45w/s1600-h/Pumpkin+Cream+Cheese+Spread.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_KDJ10V98MTA/SyZ3dFJ7GkI/AAAAAAAAAjc/VBT9IuHE45w/s320/Pumpkin+Cream+Cheese+Spread.JPG" alt="" id="BLOGGER_PHOTO_ID_5415146943443311170" border="0" /></a><br /><br />Ingredients<br /><br />1 8-ounce package cream cheese, softened<br />1/2 cup canned pumpkin<br />1/4 cup sugar<br />3/4 teaspoon pumpkin pie spice<br />1/2 teaspoon vanilla<br /><br />Directions<br /><br />Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).<br /><br />Yummy!!!<br /><br />If you use fat free cream cheese and Splenda on the sugar you are good to go!Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com0tag:blogger.com,1999:blog-3009047048141148984.post-12608685666640621252009-12-11T08:12:00.000-08:002009-12-11T08:22:48.751-08:00Slow-Cooker Lasagna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_KDJ10V98MTA/SyJwA96K1uI/AAAAAAAAAis/zByHGqaP8yE/s1600-h/DSCN3066.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_KDJ10V98MTA/SyJwA96K1uI/AAAAAAAAAis/zByHGqaP8yE/s320/DSCN3066.JPG" alt="" id="BLOGGER_PHOTO_ID_5414012863973611234" border="0" /></a><br /><br /><br /><br />1 lb. ground beef<br />1 jar (26 oz.) spaghetti sauce<br />1 cup water<br />1 15 oz. container Ricotta Cheese<br />1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided<br />1/4 cup KRAFT Grated Parmesan Cheese, divided<br />1 egg<br />2 Tbsp. chopped fresh parsley<br />6 lasagna noodles, uncooked<br /><br /><br />Directions <br /><br />BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.<br /><br />SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.<br /><br />COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted. <br /><br />Enjoy!!<br /><br />OK so this was my first attempt at lasagna and it was yummy if I don't say so myself. I added fresh spinach and mushrooms to mine and switched the ground beef for hot Italian sausage. I also switched the 1 cup water for 3/4 red wine and the rest water. Cooked fresh garlic with the sausage and added some Italian seasoning.Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com1tag:blogger.com,1999:blog-3009047048141148984.post-59574769826683045912009-12-10T08:27:00.000-08:002009-12-10T08:44:02.569-08:00Awesome Slow Cooker Pot Roast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_KDJ10V98MTA/SyEifFhZvwI/AAAAAAAAAic/qIxiv72jdQw/s1600-h/DSCN3050.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_KDJ10V98MTA/SyEifFhZvwI/AAAAAAAAAic/qIxiv72jdQw/s320/DSCN3050.JPG" alt="" id="BLOGGER_PHOTO_ID_5413646144529612546" border="0" /></a><br /><br /><br /><br /><br />Ingredients<br /><br />1 (10.75 ounce) can condensed cream of mushroom soup<br />1/2 (1 ounce) package dry onion soup mix<br />1/2 cup and 2 tablespoons water<br />2-3/4 pounds pot roast<br /><br />Directions<br /><br />1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.<br /> <br />2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.<br /><br />Enjoy!!<br /><br />We added some potatoes and celery after it had been cooking about an hour. I also did the whole package of dry onion mix. As for the water I switched that with broth.<br />Also added a little flour to the sauce at the end to thicken it to make the gravy.Will be making over and over. I love dinner from a crock pot.Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com0tag:blogger.com,1999:blog-3009047048141148984.post-53448106126592016492009-12-08T04:18:00.000-08:002009-12-08T05:15:39.443-08:00Slow Cooker Chicken Taco Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_KDJ10V98MTA/Sx5P61TBs-I/AAAAAAAAAhM/lPatiG6QzOg/s1600-h/DSCN3043.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_KDJ10V98MTA/Sx5P61TBs-I/AAAAAAAAAhM/lPatiG6QzOg/s400/DSCN3043.JPG" alt="" id="BLOGGER_PHOTO_ID_5412851674303804386" border="0" /></a><br /><div class="ingredients" style="margin-top: 10px;"><div class="directions" style="margin-top: 10px;"><div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3> 1 onion, chopped<br /> 1 (16 ounce) can chili beans<br /> 1 (15 ounce) can black beans<br /> 1 (15 ounce) can whole kernel corn, drained<br /> 1 (8 ounce) can tomato sauce<br /> 1 (12 fluid ounce) can or bottle beer<br /> 2 (10 ounce) cans diced tomatoes with green chilies, undrained<br /> 1 (1.25 ounce) package taco seasoning<br /> 3 whole skinless, boneless chicken breasts<br /> shredded Cheddar cheese (optional)<br /> sour cream (optional)<br /> crushed tortilla chips (optional) </div><h3><br /></h3><h3>Directions</h3> <span> Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. </span><br /><br /><span> Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.<br /><br />This was good. I did buy diced tomatoes with habanero chilies instead of green so it was a little hot but other then that it was good.A lot like the chicken fajita soup.<br /></span> </div> </div>Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com1tag:blogger.com,1999:blog-3009047048141148984.post-89962387502253729272009-11-17T12:09:00.000-08:002009-11-17T12:16:09.595-08:00"Healthified" Chicken Pot Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_KDJ10V98MTA/SwMDRcUZtqI/AAAAAAAAAZg/0xzPs_XRJtw/s1600/DSCN2926.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_KDJ10V98MTA/SwMDRcUZtqI/AAAAAAAAAZg/0xzPs_XRJtw/s400/DSCN2926.JPG" alt="" id="BLOGGER_PHOTO_ID_5405167575969150626" border="0" /></a><br /><br /><br />INGREDIENTS<br />1 bag (12 oz)frozen mixed vegetables<br />3 tablespoons all-purpose flour<br />1/2 teaspoon salt<br />1/4 teaspoon poultry seasoning<br />1/4 teaspoon pepper<br />1 1/4 cups fat-free (skim) milk<br />1/2 cup finely chopped onion<br />1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup<br />1/4 cup fat-free sour cream<br />4 boneless skinless chicken breasts(1 1/4 lb),cooked,cut into bite-size pieces (about 4 cups)<br />1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box <br /><br /><br /><br />DIRECTIONS<br />1.Cook and drain vegetables as directed on bag.<br /><br />2.Heat oven to 375°F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper & milk with wire whisk until blended.Stir in onion.Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.<br /><br />3.Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole. Unroll pie crust; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.<br /><br />4.Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.<br /><br />Enjoy!!<br /><br />It was yummy! Not big on crust but this crust was light & flakySarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com1tag:blogger.com,1999:blog-3009047048141148984.post-45100034450603839802009-11-13T06:01:00.000-08:002009-11-13T07:33:32.974-08:00Sushi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_KDJ10V98MTA/Sv1m5sWt8kI/AAAAAAAAAXw/-y961ujWZVo/s1600-h/DSCN2919.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_KDJ10V98MTA/Sv1m5sWt8kI/AAAAAAAAAXw/-y961ujWZVo/s400/DSCN2919.JPG" alt="" id="BLOGGER_PHOTO_ID_5403588269259485762" border="0" /></a><br /><br /><br />First off I really didn't follow any recipe. I looked info. up online and there was info. that came with the bamboo sheet & spoon. Everything I have read has said short grain rice or sushi rice. <br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_KDJ10V98MTA/Sv15F9FfNUI/AAAAAAAAAX4/n8KpjvjguR4/s1600-h/DSCN2921.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_KDJ10V98MTA/Sv15F9FfNUI/AAAAAAAAAX4/n8KpjvjguR4/s400/DSCN2921.JPG" alt="" id="BLOGGER_PHOTO_ID_5403608271118349634" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_KDJ10V98MTA/Sv151aJ0YzI/AAAAAAAAAYI/H6ONe8ak9Oc/s1600-h/DSCN2925.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_KDJ10V98MTA/Sv151aJ0YzI/AAAAAAAAAYI/H6ONe8ak9Oc/s400/DSCN2925.JPG" alt="" id="BLOGGER_PHOTO_ID_5403609086374994738" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_KDJ10V98MTA/Sv151O8Z7VI/AAAAAAAAAYA/lwsBa8sW5Io/s1600-h/DSCN2924.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_KDJ10V98MTA/Sv151O8Z7VI/AAAAAAAAAYA/lwsBa8sW5Io/s400/DSCN2924.JPG" alt="" id="BLOGGER_PHOTO_ID_5403609083365944658" border="0" /></a><br /><br />We made ours with crab,avocado, & cucumber. I thought they were yummy. A little to much vinegar though. I think once I get the rice down I will be good. I made two cups which is what was called for but sushi feels me up so I think 1 cup next time. You have to roll tight and cut with a wet knife. It really wasn't as hard as I thought it would be but I can see why they cost so much. To get it just right you don't put to much in it or it won't roll right. You can do it Lacey!!!Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com1tag:blogger.com,1999:blog-3009047048141148984.post-7236124525074123612009-11-07T09:51:00.001-08:002009-11-07T10:01:27.058-08:00Shrimp & Feta Cheese Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_KDJ10V98MTA/SvWz8Tw4hKI/AAAAAAAAAWk/Pi_VMOk6WN0/s1600-h/DSCN2911.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_KDJ10V98MTA/SvWz8Tw4hKI/AAAAAAAAAWk/Pi_VMOk6WN0/s400/DSCN2911.JPG" alt="" id="BLOGGER_PHOTO_ID_5401421176779605154" border="0" /></a><br /><br />3 tablespoons olive oil<br /> 1 pound shrimp, peeled & deveined <br />5 cloves garlic, minced <br />1 tablespoon white wine <br />1 pound linguine pasta <br />2 tomatoes, chopped <br />1 teaspoon dried oregano <br />1/2 teaspoon dried basil <br />1 (6 ounce) package crumbled feta cheese <br /><br /><br />Directions<br /><br />In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside. <br /><br />Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.<br /> <br />While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes. <br />Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.<br /><br /><br />Enjoy!!<br /><br />Loved this one but the amount of pasta was a little much for 3 people. I added more white wine so there would be more sauce (about 1/2 cup) and added red pepper flakes. I only had 2 fresh tomatoes on hand so I added a can of tomatoes also. This is a keeper.Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com2tag:blogger.com,1999:blog-3009047048141148984.post-57443000309339668452009-11-01T05:04:00.000-08:002009-11-01T05:12:02.686-08:00Drunken Crab<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_KDJ10V98MTA/Su2HfMdAFCI/AAAAAAAAAUM/pMaURRsg1Ig/s1600-h/DSCN2869.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_KDJ10V98MTA/Su2HfMdAFCI/AAAAAAAAAUM/pMaURRsg1Ig/s400/DSCN2869.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5399120498275652642" /></a><br /><br />Bare with me as my husband threw this together. There was no recipe he followed which is nothing new for him. It was yummy and this meal was pre new lifestyle. I have had a hard time finding him in the same room as me to get this. It was great!!<br /><br />In large pot or double boiler place 2 well rounded tablespoons of butter, 2 smashed cloves of garlic, 3 cans/bottles of beer (your choice). Bring to boil. Once it is boiling add crab and boil for 15 to 20 min.<br /><br />* Apparently we bought frozen precooked crab so this was just to let the juices soak in. No thawing needed.Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com1tag:blogger.com,1999:blog-3009047048141148984.post-86382224343154286592009-11-01T04:54:00.000-08:002009-11-01T05:04:00.530-08:00Easy Chicken Fajita Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_KDJ10V98MTA/Su2Fag9qqnI/AAAAAAAAAUE/K1c1b0eVFa8/s1600-h/DSCN2909.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_KDJ10V98MTA/Su2Fag9qqnI/AAAAAAAAAUE/K1c1b0eVFa8/s400/DSCN2909.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5399118218858769010" /></a><br /><br /><br /><br />Ingredients<br /><br />2 tablespoons vegetable oil<br />1 pound skinless, boneless chicken breasts, cut into strips<br />1 (1.27 ounce) packet fajita seasoning<br />1 red bell pepper, cut into thin strips<br />1 green bell pepper, cut into thin strips<br />1 poblano pepper, cut into thin strips<br />1 large onion, cut into thin strips<br />1 (14.5 ounce) can fire roasted diced tomatoes<br />1 (15 ounce) can seasoned black beans<br />1 (14 ounce) can chicken broth<br />1 dash hot sauce<br />salt and pepper to taste<br /><br /><br /><br />Directions<br /><br />1. Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.<br /><br />2. Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.<br /><br />3. Season the soup with hot sauce, salt, and pepper to taste before serving.<br /><br />Enjoy!!<br /><br />I was nervous at first about the taste but after I let it simmer it was great. With the chicken we can get here it came in 1 & 1/2 lb. package so I doubled the chicken broth & black beans. We also can not get the poblano pepper here so I did jalapenos and some red chile. I also didn't do green pepper as we seem to just really enjoy the red pepper. As always I boiled the chicken till it was cooked then put it in the pan with less oil and went from there.Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com3tag:blogger.com,1999:blog-3009047048141148984.post-16235103401099563372009-10-30T05:37:00.000-07:002009-10-30T05:46:17.805-07:00Wet Burritos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_KDJ10V98MTA/SuregR8pT2I/AAAAAAAAAT0/z2KD6omlBwI/s1600-h/DSCN2902.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_KDJ10V98MTA/SuregR8pT2I/AAAAAAAAAT0/z2KD6omlBwI/s400/DSCN2902.JPG" alt="" id="BLOGGER_PHOTO_ID_5398371749511909218" border="0" /></a><br /><br /><br />1 pound ground beef<br />1/2 cup chopped onion<br />1 clove garlic, minced<br />1/2 teaspoon cumin<br />1/4 teaspoon salt<br />1/8 teaspoon pepper<br />1 (4.5 ounce) can diced green chile peppers<br />1 (16 ounce) can refried beans<br />1 (15 ounce) can chili without beans<br />1 (10.75 ounce) can condensed tomato soup<br />1 (10 ounce) can enchilada sauce<br />6 (12 inch) flour tortillas, warmed<br />2 cups shredded lettuce<br />1 cup chopped tomatoes<br />2 cups shredded Mexican blend cheese<br />1/2 cup chopped green onions<br /><br /><br />Directions<br /><br />1.Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.<br /><br />2. In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.<br /><br />3. Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.<br /><br />Enjoy!<br /><br />*We all loved this. I am not a fan of red sauce though. I am all about the green so I just added a can of green enchilada sauce to the chili no beans. I also did not put the lettuce and tomato on the inside. I have a thing about microwaving lettuce. I also made 4 of them put them in a oven safe dish topped with sauce and cheese and stuck them in the oven for about 20 min. I then placed them on lettuce and topped with tomato and green onion.Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com2tag:blogger.com,1999:blog-3009047048141148984.post-82830362098440151182009-10-27T13:52:00.000-07:002009-10-27T14:02:09.678-07:00Homemade Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_KDJ10V98MTA/Sudd9lS90gI/AAAAAAAAATk/_Xav5vJwUwM/s1600-h/DSCN2897.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_KDJ10V98MTA/Sudd9lS90gI/AAAAAAAAATk/_Xav5vJwUwM/s400/DSCN2897.JPG" alt="" id="BLOGGER_PHOTO_ID_5397385990991892994" border="0" /></a><br /><br />Ingredients<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_KDJ10V98MTA/SudeOTfHq3I/AAAAAAAAATs/-lJ9K32eQ0A/s1600-h/DSCN2896.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_KDJ10V98MTA/SudeOTfHq3I/AAAAAAAAATs/-lJ9K32eQ0A/s400/DSCN2896.JPG" alt="" id="BLOGGER_PHOTO_ID_5397386278268808050" border="0" /></a><br /><br /><br />Pretty much whatever you want. I did chicken, onion, spinach, garlic, red pepper, red chile, mushrooms, feta cheese and a German red pesto sauce.<br /><br />I made sure to put the spinach down first (well above pesto sauce) so that my daughter who doesn't eat leaves wouldn't see it. Then I did the chicken and went from there. My daughter not only ate it but never saw the spinach or didn't realize what it was since it looked different coming out of the oven. She went back for seconds and then had left overs today and she tells me she hates veggies. If only she knew. I loved it and will be make it again. I wasn't sure since this was the first pizza I have ever made but we will see what I can come up with next time!!Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com0tag:blogger.com,1999:blog-3009047048141148984.post-5609450180311917442009-10-26T12:50:00.000-07:002009-10-26T12:56:51.535-07:00Salsa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_KDJ10V98MTA/SuX91a2RgqI/AAAAAAAAASs/767XRVmfbo8/s1600-h/DSCN2888.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_KDJ10V98MTA/SuX91a2RgqI/AAAAAAAAASs/767XRVmfbo8/s400/DSCN2888.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5396998822655263394" /></a><br /> <br /><br />2 cup(s) cherry tomato(es), coarsely chopped<br />1/2 cup(s) scallion(s), chopped, green and white parts<br />1 small jalapeno pepper(s), cored, seeded & minced <br />1/4 tsp crushed red pepper flakes, optional <br />2 Tbsp fresh lime juice<br />1/8 tsp table salt<br />1/8 tsp black pepper, freshly ground<br /><br />Directions<br /><br />In a medium bowl, combine tomatoes, scallions, jalapeno, red pepper flakes, lime juice, salt and pepper. Set aside to allow flavors to blend.<br /><br />OK so this is OK. I miss my salsa that I make but without a 220v blinder I can't make that so I am looking for things to replace it until I a)break down & buy a blender that will be pointless to me when I move or b) live without fresh salsa which won't happen. Not bad just lacking something.Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com1tag:blogger.com,1999:blog-3009047048141148984.post-15261546773731065712009-10-21T05:57:00.000-07:002009-10-21T06:04:13.660-07:00'Calabacitas Guisada' (Stewed Mexican Zucchini)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_KDJ10V98MTA/St8FomrzQTI/AAAAAAAAASU/wQx1Fcliki4/s1600-h/DSCN2847.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_KDJ10V98MTA/St8FomrzQTI/AAAAAAAAASU/wQx1Fcliki4/s400/DSCN2847.JPG" alt="" id="BLOGGER_PHOTO_ID_5395037073750311218" border="0" /></a><br /><br /><br />INGREDIENTS <br /><br />1 tablespoon vegetable oil<br />1/2 small white onion, sliced thinly<br />2 cloves garlic, minced<br />4 zucchini, sliced 1/4-inch thick<br />1 (14 ounce) can stewed tomatoes<br />salt to taste<br />1 cup shredded mild Cheddar cheese<br /><br />DIRECTIONS<br /><br />Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.<br /><br />Enjoy!<br /><br />These were ok. Not what I expected. I doubt I will be making them again. They were missing something but I am not sure what.Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com2tag:blogger.com,1999:blog-3009047048141148984.post-55307539949717708972009-10-16T14:20:00.000-07:002009-10-16T14:26:27.566-07:00To Bake or Not ToOK so the question is...Now that I have started a healthier lifestyle how am I going to bake? My daughter wanted to try all these recipes and I really don't want them around the house. My husband isn't into sweets and I am only once a month. My daughter sure doesn't need to eat whole cakes or anything.<br /><br />Any suggestions would help. I was never really into cooking so when this is going to be an <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">interesting</span> ride.Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com1tag:blogger.com,1999:blog-3009047048141148984.post-77400094726403273662009-10-14T04:02:00.000-07:002009-10-14T04:10:25.721-07:00Beef & Bean Chimichangas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_KDJ10V98MTA/StWv4tCA2qI/AAAAAAAAARU/FzjNqEgnJeA/s1600-h/DSCN2848.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_KDJ10V98MTA/StWv4tCA2qI/AAAAAAAAARU/FzjNqEgnJeA/s400/DSCN2848.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5392409517541612194" /></a><br /><br /><br />1 pound lean ground beef<br />3/4 cup chopped onion<br />3/4 cup diced green bell pepper<br />1 1/2 cups whole kernel corn<br />2 cups taco sauce<br />2 teaspoons chili powder<br />1 teaspoon garlic salt<br />1 teaspoon ground cumin<br />1 (16 ounce) can refried beans<br />8 (12 inch) flour tortillas<br />1 (16 ounce) package shredded Monterey Jack cheese<br />1 tablespoon butter, melted<br />shredded lettuce<br />1 tomato, diced<br /><br /> DIRECTIONS<br /><br />Preheat the oven to 350 degrees F (175 degrees C)<br /><br />Brown the ground beef in a skillet over medium-high heat. Drain excess grease,& add the onion, bell pepper, & corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce,& season with chili powder, garlic salt & cumin, stirring until blended. Cook until heated through, then remove from heat, & set aside.<br /><br />Open the can of beans,& spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center,& then top with as much shredded cheese as you like. Roll up the tortillas,& place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.<br /><br />Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.<br /><br />Enjoy!<br /><br />I decided to try these since they get baked and not fried. I am up to trying anything healthier. On that note I did not use the corn. I used a red pepper instead of green and also used black beans instead of refried beans. I did not have 2 cups of taco sauce so I used taco seasoning instead. It was yummy!!Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com2tag:blogger.com,1999:blog-3009047048141148984.post-53331549913700167082009-10-08T06:23:00.000-07:002009-10-08T06:39:58.220-07:00Shrimp Avocado Pasta Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_KDJ10V98MTA/Ss3oTc2hk4I/AAAAAAAAAPc/U8b5c-f9Eg8/s1600-h/DSCN2843.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_KDJ10V98MTA/Ss3oTc2hk4I/AAAAAAAAAPc/U8b5c-f9Eg8/s400/DSCN2843.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390219749892395906" /></a><br /><br /><br />1 (16 ounce) package uncooked penne pasta<br />1/4 pound bacon<br />1 pound cooked shrimp, peeled and deveined<br />2 avocados - peeled, pitted and diced<br />1 cup shredded Cheddar cheese<br />1 cup mayonnaise<br />1/4 cup lemon juice<br />2 tomatoes, diced<br />1 teaspoon crushed red pepper<br />4 cups shredded lettuce<br /><br />DIRECTIONS<br /><br />Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente,& drain. Rinse under cold running water to cool.<br /><br />Place bacon in a skillet over medium high heat,& cook until evenly brown. Drain & crumble.<br /><br />In a large bowl, gently toss together the pasta, bacon, shrimp, avocados, Cheddar cheese, mayonnaise, lemon juice, tomatoes, & red pepper. Serve over lettuce<br /><br />Enjoy!!!<br /><br />We did not use the lemon juice because I added the avocados in at the end to each dish instead of mixing it in. I think the mayo was alittle over powering and we decided that we might do cut it down alittle then cut that in half with maybe ranch dressing.My husband also wonders what mustard would do to it. I also added green onion & mushrooms & skipped the lettuce because well my husband would not go for a salad for dinner. I paired this with salmon that I cooked in the stove.I added Old Bay Seasoning to both the pasta and salmon.Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com4tag:blogger.com,1999:blog-3009047048141148984.post-67974729294560016232009-10-08T06:19:00.001-07:002009-11-01T11:33:02.174-08:00Baked Applesauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_KDJ10V98MTA/Ss3nECTLRUI/AAAAAAAAAPU/U-mEEQJ2jQE/s1600-h/DSCN2841.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_KDJ10V98MTA/Ss3nECTLRUI/AAAAAAAAAPU/U-mEEQJ2jQE/s400/DSCN2841.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390218385555146050" /></a><br /><br /><br />2 large tart apples, peeled and sliced<br />3 tablespoons sugar<br />1/4 teaspoon ground cinnamon<br />1/4 teaspoon vanilla extract<br /><br /><br />DIRECTIONS<br /><br />Place apples in a greased 1-qt. baking dish. In a small bowl, combine sugar, cinnamon and vanilla; mix well. Sprinkle over apples. Cover & bake at 350 degrees F for 40-45 minutes or until apples are tender. Uncover & mash with a fork. Serve warm.<br /><br />Enjoy!!<br /><br />Who doesn't like a recipe this easy. It was yummy and even better the next day. We did add alittle more cinnamon after it was done. This recipe is for a serving size of 2! Also made the house smell like fall.<br /><br />*Added note. I warmed some & add a little ice cream with it. It was like apple pie without the crust only better because A)less calories without crust & B)I have never been a fan of pie crust!Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com0tag:blogger.com,1999:blog-3009047048141148984.post-53569658863211282392009-10-07T04:18:00.000-07:002009-10-07T04:28:54.544-07:00Dirt Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_KDJ10V98MTA/Ssx5aUWLp6I/AAAAAAAAAN8/PM-rhMu2Lro/s1600-h/DSCN2828.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_KDJ10V98MTA/Ssx5aUWLp6I/AAAAAAAAAN8/PM-rhMu2Lro/s400/DSCN2828.JPG" alt="" id="BLOGGER_PHOTO_ID_5389816347100948386" border="0" /></a><br /><br /><br />1/2 cup butter, softened<br />1 (8 ounce) package cream cheese, softened<br />1/2 cup confectioners' sugar<br />2 (3.5 ounce) packages instant vanilla pudding mix<br />3 1/2 cups milk<br />1 (12 ounce) container frozen whipped topping, thawed<br />32 ounces chocolate sandwich cookies with creme filling<br />Gummy worms<br /><br /><br />Directions<br /><br />1.Chop cookies very fine in food processor. The white cream will disappear.<br />2. Mix butter, cream cheese, and sugar in bowl.<br />3. In a large bowl mix milk, pudding and whipped topping together.<br />4. Combine pudding mixture and cream mixture together.<br />5. Layer in flower pot, starting with cookies then cream mixture. Repeat layers.<br />6. Chill until ready to serve.<br />7. Add artificial flower, gummy worms and trowel. <br /><br />Enjoy!<br /><br />This was the second cake chelle wanted to make. First off this thing is sweet. I mean sweet. She had to put some back in the fridge because it was to sweet for her. I don't have a food processor and I am not going to buy on to fit a 220V then have to see it when I move back. Instead we put some cookies in bags and hammered away! I would not use the full amount of sugar it calls for next time and I think alittle less butter. Like I said way to sweet for me but yummy!No flower pot either but you get the drift. Here in Germany we are cooking with what we have. You can also use chocolate pudding but I am not a fan of chocolate so I wasn't putting more then needed. Funny thing they have no gummy worms on base anywhere so we used ARMY men gummys. I am wondering if i cute out the butter and sugar and did 2 things off cool whip do you think it would be good still? I used cool whip free.Sarahhttp://www.blogger.com/profile/11975784085879453110noreply@blogger.com1