Monthly Archives: March 2011

WEEKDAY LASAGNA

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1 pound lean ground beef
1 small onion, chopped
1 can (28 oz) crushed tomatoes
1 3/4 cups water
1 can (6 oz) tomato paste
1 envelope spaghetti sauce mix (such as spatini)
1 egg, lightly beaten
2 cups (16 oz) fat-free cottage cheese
2 tablespoons grated parmesan cheese
6 uncooked lasagna noodles
1 cup (4 oz) shredded part-skim mozzarella cheese

in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain stir in the tomatoes, water, tomato paste and spaghetti sauce mix. bring to a boil. reduce heat; cover and simmer for 15-20 minutes, stirring occasionally.

in a small bowl, combine the egg, cottage cheese and parmesan cheese. spreading 2 cups meat sauce in a 13″x 9″ baking dish coated with pam. layer with 3 noodles, half of cottage cheese mixture and half of remaining meat sauce. repeat layers.

cover and bake at 350° for 50 minutes. uncover; sprinkle with mozzarella cheese. bake 10-15 minutes longer or until bubbly and cheese is melted. let stand for 15 minutes before cutting.

9 servings

TURKEY FETTUCCINE SKILLET

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8 ounces uncooked fettuccine
1/2 cup chopped onion
1/2 cup chopped celery
4 cloves garlic, minced
1 teaspoon canola oil
1 cup sliced fresh mushrooms
2 cups skim milk
1 teaspoon salt-free seasoning blend (such as mrs dash)
1/4 teaspoon salt
2 tablespoons cornstarch
1/2 cup fat-free half ‘n half
1/3 cup grated parmesan cheese
3 cups cubed cooked turkey breast
3/4 shredded part-skim mozzarella cheese

cook fettuccine according to package directions. meanwhile, in a large ovenproof skillet coated with pam, saute the onion, celery and garlic in oil for 3 minutes. add mushrooms; cook and stir until vegetables are tender. stir in the milk, seasoning blend and salt.

combine corn starch and half ‘n half until smooth; stir into skillet. cook and stir for 2 minutes or until thickened and bubbly. stir in parmesan cheese just until melted.

stir in turkey. drain fettuccine; add to turkey mixture. heat through. sprinkle with mozzarella cheese. broil 4″-6″ from heat 2-3 minutes 4 until cheese is melted.

6 servings

“BRING AN INGREDIENT” SOUP

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4 cups thinly sliced onions
1 clove garlic, minced
3 tablespoons butter
3 tablespoons flour
6 cans (14 1/2 oz each) beef broth
2 cups tomato puree
1 tablespoon red wine vinegar
1 tablespoon worcestershire sauce
1 tablespoon sugar
1/2 teaspoon EACH dried oregano, tarragon, ground cumin, salt and pepper
1/4-1/2 teaspoon hot pepper sauce

VEGETABLES (choose two OR three):
1 1/2 cups diced green pepper, tomato OR carrots
2 cups sliced fresh mushrooms

MEATS (choose two):
3 cups cooked mini meatballs
3 cups cubed cooked chicken
3 cups diced fully cooked ham
1 package (10 oz) smoked kielbasa, sliced and browned

GARNISH (choose three OR four):
shredded cheddar cheese, garbanzo beans, sour cream, minced fresh parsley, croutons OR popcorn

in a large dutch oven, saute the onions and garlic in butter until tender. stir in flour and blend well. add broth, puree, vinegar and seasonings; mix well. bring to a boil; reduce heat and simmer for 40 minutes.

add two or three vegetables; simmer for 30 minutes or until tender. add two meats; heat through. garnish as desired.

16-18 (1 cup) servings (4 1/2 quarts)

KING CUPCAKES

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CHOCOLATE LAYER:

1 box chocolate cake mix
1 stick unsalted butter, softened
1 1/4 cup buttermilk
4 large eggs

BANANA LAYER:

2 1/4 cups bisquick
1 cup mashed ripe bananas
1/4 cup sugar
1/3 cup milk
1 egg
1 teaspoon pure vanilla
2 tablespoons unsalted butter, softened

FROSTING:

1 cup creamy peanut butter
1 stick unsalted butter, softened
1 cup confectioners sugar
1 tablespoon light brown sugar
1/2 teaspoon milk (if needed)

preheat oven to 375°. line 2 cupcake pans with liners and set aside.

in a large bowl, combine all ingredients to make the chocolate layer. beat on medium speed until no longer lumpy and well blended; set aside. add the confectioners sugar and brown sugar. beat until light and fluffy, adding milk if needed.

in another bowl, combine all ingredients to make banana layer. beat on medium speed until well blended. spoon banana layer into cupcake tins about 1/3 of the way full. top with chocolate layer until tins are 2/3 full. bake for 25 minutes or until toothpick inserted into center of cupcake comes out clean. cool in pan for 5 minutes then transfer to wire rack to cool completely.

to make frosting: cream together the butter and peanut butter until light and creamy.

VANILLA ALMOND CAKE

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1 1/2 cups sugar
1 cup butter
1 teaspoon vanilla extract
2 3/4 cups sifted cake flour
1 teaspoon baking powder
1 1/3 cups milk
1 cup almonds, finely chopped
6 egg whites, stiffly beaten

WHITE FROSTING:

1 cup sugar
1/3 cup water
1/4 teaspoon cream of tartar
dash of salt
2 egg whites
1 teaspoon vanilla extract

cream together sugar, butter, and vanilla extract.

sir together the cake flour and baking powder; add to creamed mixture alternately with milk. stir in almonds. gently fold in the egg whites. pour into two greased and lightly floured 9″x1 1/2″ round baking pans. bake at 375° for 28-30 minutes. cool 10 minutes; remove from pans. fill and frost with white frosting.

white frosting: in a saucepan, combine sugar, water, cream of tartar, and salt. bring mixture to boiling, stirring until the sugar dissolves.

in mixing bowl place egg whites; very slowly pour the hot sugar over, beating constantly with electric mixer until stiff peaks form, about 7 minutes. beat in vanilla extract.

MARINATED RIB EYES

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1/3 cup hot water
3 tablespoons finely chopped onion
2 tablespoons cider OR red wine vinegar
2 tablespoon olive OR vegetable oil
2 tablespoons soy sauce
1 teaspoon beef bouillon granules
1 clove garlic, minced
1/2 teaspoon paprika
1/2 teaspoon coarsely ground pepper
2 beef rib eye steaks (about 1″ thick and 12 oz each)

in a bowl, combine the first 9 ingredients. remove 1/2 cup marinade and refrigerate. pierce steaks several times on both sides with a fork; place in an 11″x7″x2″ glass dish. pour remaining marinade over steaks; turn to coat. cover and refrigerate overnight. remove steaks, discarding marinade; grill, uncovered, over medium-hot heat, 4-8 minutes on each side or until the meat reaches desired doneness (for rare, 140°, medium, 160°, well done, 170). warm reserved marinade and serve with steaks.

2 servings

ZESTY CHICKEN OREGANO

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chicken pieces (2 1/2-3 lbs)
1/2 cup olive OR vegetable oil
1/4 cup freshly squeezed lemon juice
2 teaspoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, chopped
lemon slices

place chicken in ungreased 13″x9″x2″ pan. mix remaining ingredients except lemon slices. pour over chicken. bake, uncovered, in 375° oven, spooning oil mixture over chicken occasionally, 30 minutes. turn chicken. bake until thickets pieces are done, about 30 minutes. garnish with lemon slices.

MACARONI CASSEROLE

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1 1/2 cups cooked chicken, cut up
1 cup shredded cheddar cheese
1 cup milk
1/2 teaspoon salt
1/2 teaspoon curry powder
1 can cream of chicken soup
1 (7 oz) package elbow macaroni
1 (4 oz) can mushroom stems and pieces, undrained
1 (2 oz) jar diced pimentos (optional)

mix all ingredients in ungreased 1 1/2 quart casserole dish. cover and bake in 350° oven until macaroni is tender, 55-60 minutes.

COCONUT FRENCH TOAST

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12 eggs
1 1/4 cups milk
2 teaspoons sugar
1 teaspoon ground cinnamon
14 slices day old bread
1 package (7 oz) flaked coconut
maple syrup

in a large bowl, beat eggs; add milk, sugar and cinnamon. add bread, a few slices at a time; let soak 1 minute on each side. coat both sides with coconut. place on greased baking sheets. bake at 475° for 5 minutes on each side until golden brown and cooked through. serve with syrup.

7 servings