So tonight was yet another new recipe with yet another new Pampered Chef dish. This dish was actually a replacement for my stone that broke in the oven while baking in it.
So tonight I used my new rectangle stoneware baker and I made a Mexican casserole. It was very yummy. After baking we ate it with lettuce and tomato's. Also I did modify this a bit, I added corn. Here's the recipe:
Ingredients:
1 lb ground skinless chicken breast
1/2 c onions, chopped
1/2 c bell peppers, chopped
1 clove garlic
1 pkg taco seasoning mix
8 ozs taco sauce
1 c fat-free sour cream
1 c fat-free cottage cheese
1 c low-fat tortilla chips, whole or broken up
1 c low-fat cheddar cheese, shredded
3/4 c salsa
Directions:
Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish; set aside. In a skillet,
cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce;
set aside. In a medium bowl, combine sour cream and cottage cheese; set aside. Place half the
broken chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the
meat with sour cream mixture. Sprinkle with cheese and remaining crushed chips. Bake,
uncovered, for 30 minutes or until cheese has melted. Top with 3/4 cup salsa if desired.
Wednesday, February 29, 2012
Life has gotten a little crazy.
So it's been a while.
With the chaos that has been our lives I haven't found a lot of time to cook. With life as we know it, with knee deep IKEA boxes thrown in, the disaster we created and are still trying to clean up cooking has taken a back seat.
But with the arrival of my new Pampered Chef stuff I have the want to create and use the new stuff I got. So last night I used my new Deep Dish Baker to make a Lasagna Casserole. I saw this recipe on my friend Laura's blog. I modified it a tad though, I added a roll of Sausage to it.
It was so very yummy! You have to try this:
Lasagna Casserole
1 lb. ground beef
1 lb. ground sausage
pasta sauce
noodles (you decide what kind, I use Campanelle)
Cottage Cheese
Mozzerella Cheese
Shredded Parmesan Cheese
Brown the beef and sausage then add the pasta sauce and simmer. Cook the noodles. While cooking the noodles mix together 1 cup Cottage Cheese and 1 cup mozzarella cheese. When noodles are done drain and mix with the meat and sauce mixture. Then mix in the cheese mixture. Put in a casserole dish and top with Mozzerella cheese and the shredded parmesan cheese. Bake till cheese is browning.
With the chaos that has been our lives I haven't found a lot of time to cook. With life as we know it, with knee deep IKEA boxes thrown in, the disaster we created and are still trying to clean up cooking has taken a back seat.
But with the arrival of my new Pampered Chef stuff I have the want to create and use the new stuff I got. So last night I used my new Deep Dish Baker to make a Lasagna Casserole. I saw this recipe on my friend Laura's blog. I modified it a tad though, I added a roll of Sausage to it.
It was so very yummy! You have to try this:
Lasagna Casserole
1 lb. ground beef
1 lb. ground sausage
pasta sauce
noodles (you decide what kind, I use Campanelle)
Cottage Cheese
Mozzerella Cheese
Shredded Parmesan Cheese
Brown the beef and sausage then add the pasta sauce and simmer. Cook the noodles. While cooking the noodles mix together 1 cup Cottage Cheese and 1 cup mozzarella cheese. When noodles are done drain and mix with the meat and sauce mixture. Then mix in the cheese mixture. Put in a casserole dish and top with Mozzerella cheese and the shredded parmesan cheese. Bake till cheese is browning.
Monday, February 13, 2012
No Ranch seasoning packet in the house, no fear
So I was making crack potatoes when I realized I didn't have any ranch mix. No fear, Eli to the rescue with his mad googling skills. Here's what he found:
Simple Ranch Dressing Mix
Ingredients:
17 Saltines, finely crushed
2 cups (470 ml) parsley flakes
1/2 cup (120 ml) Onion Flakes
2 Tbs (30 ml) Dried Basil
6 Tbs (3/8 cup)(90 ml) Kosher or sea salt
5 Tbs (75 ml) Garlic Powder
5 Tbs (75 ml) Onion Powder
See the ingredients above? Mix and store in an air tight container. A 1 quart canning jar is perfect.
1 Tablespoon Ranch Dressing Mix
1 cup mayonnaise (Preferably Dukes or Hellman’s if you’re a West Coaster it’s Best Foods, and yes, I just got brand snobby)
1 cup buttermilk (If at all possible, full fat)
At least one hour before serving, mix the three ingredients. Cover and refrigerate. The flavors must mingle. If you taste the dressing before it has had time to chill, it’s going to taste like mayonnaisey, tangy, spices and I hate mayonnaise. Be patient. Once in a while the magic ingredient is time. So chill out and make your salad.
I'll update once I've tried it and let you know how it turns out.
UPDATE: This was pretty good. The garlic was a bit overpowering but I didn't have any parsley. The parsley may have made the difference. I think I will buy some parsley to add to what I have left and then try it again.
Simple Ranch Dressing Mix
Ingredients:
17 Saltines, finely crushed
2 cups (470 ml) parsley flakes
1/2 cup (120 ml) Onion Flakes
2 Tbs (30 ml) Dried Basil
6 Tbs (3/8 cup)(90 ml) Kosher or sea salt
5 Tbs (75 ml) Garlic Powder
5 Tbs (75 ml) Onion Powder
See the ingredients above? Mix and store in an air tight container. A 1 quart canning jar is perfect.
1 Tablespoon Ranch Dressing Mix
1 cup mayonnaise (Preferably Dukes or Hellman’s if you’re a West Coaster it’s Best Foods, and yes, I just got brand snobby)
1 cup buttermilk (If at all possible, full fat)
At least one hour before serving, mix the three ingredients. Cover and refrigerate. The flavors must mingle. If you taste the dressing before it has had time to chill, it’s going to taste like mayonnaisey, tangy, spices and I hate mayonnaise. Be patient. Once in a while the magic ingredient is time. So chill out and make your salad.
I'll update once I've tried it and let you know how it turns out.
UPDATE: This was pretty good. The garlic was a bit overpowering but I didn't have any parsley. The parsley may have made the difference. I think I will buy some parsley to add to what I have left and then try it again.
Thursday, February 9, 2012
Crock Pot Chicken Taco Chili
The recipe below was today's soup. It was super yummy! I will be making this again.
In making this soup I have decided that I need a bigger crock pot. My crock pot was so close to overflow! There are a couple things I did differently that the recipe says.
1. I used diced precooked chicken.
2. I didn't put any tomato sauce in it.
3. I didn't put the soup over rice like the picture shows.
I have got to start taking some pics of the foods I make. With everything going on in the evenings that's the last thing I think about until we are sitting down to eat it. So the picture below I got off the website.
Crock Pot Chicken Taco Chili
Gina's Weight Watcher Recipes
Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g
Ingredients:
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
chili peppers, chopped (optional)
1/4 cup chopped fresh cilantro
Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
In making this soup I have decided that I need a bigger crock pot. My crock pot was so close to overflow! There are a couple things I did differently that the recipe says.
1. I used diced precooked chicken.
2. I didn't put any tomato sauce in it.
3. I didn't put the soup over rice like the picture shows.
I have got to start taking some pics of the foods I make. With everything going on in the evenings that's the last thing I think about until we are sitting down to eat it. So the picture below I got off the website.
Crock Pot Chicken Taco Chili
Gina's Weight Watcher Recipes
Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g
Ingredients:
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
chili peppers, chopped (optional)
1/4 cup chopped fresh cilantro
Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
Friday, February 3, 2012
2 new recipes in one night.
Last night I made Garlic Parmesan Pull apart bread and Chicken Parmesan casserole. The bread was amazing. It's a must try, it was so easy.
Garlic Parmesan Pull-Apart Bread
Yields 1 loaf
2 teaspoons active dry yeast
1 1/3 cups barely warm water
2 tablespoons extra-virgin olive oil
2 teaspoons salt
3 1/2 cups all purpose (or bread) flour
1/4 cup butter, melted
1 tablespoon dried parsley flakes
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.
In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.
Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.
Here is the link to the Chicken Parmesan Casserole: Click here
I was good but not something that everyone said "This is amazing." So if I make it again there is one change I would make. I would probably get precooked diced Chicken to put in it instead of Chicken breasts. It took 3 times the preferred cooking time. Maybe that's due to me not having a 9X13 and just using whatever i had to put it in. I dunno. It was good tasting but I dunno.
Garlic Parmesan Pull-Apart Bread
Yields 1 loaf
2 teaspoons active dry yeast
1 1/3 cups barely warm water
2 tablespoons extra-virgin olive oil
2 teaspoons salt
3 1/2 cups all purpose (or bread) flour
1/4 cup butter, melted
1 tablespoon dried parsley flakes
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.
In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.
Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.
Here is the link to the Chicken Parmesan Casserole: Click here
I was good but not something that everyone said "This is amazing." So if I make it again there is one change I would make. I would probably get precooked diced Chicken to put in it instead of Chicken breasts. It took 3 times the preferred cooking time. Maybe that's due to me not having a 9X13 and just using whatever i had to put it in. I dunno. It was good tasting but I dunno.
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