3 cups marinara sauce
2 cups cottage cheese
1 cup shredded skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup nonfat egg substitute
1 teaspoon dried oregano
1 teaspoon dreid basil
1 teaspoon salt
1/2 teaspoon pepper
12 manicotti shells
spread one cup of marinara sauce on bottom of pan. Set aside. In large bowl combine all ingreadients. Spoon the cheese mixture in the shells. Please shells in pan. Pour remaining sauce on.
Cook at 350 for 45-60 minutes, until sauce in bubbly.
Showing posts with label Sarah. Show all posts
Showing posts with label Sarah. Show all posts
Monday, December 8, 2008
Sunday, October 19, 2008
Angel Chicken
4 Chicken Breasts
1/2 tub (small size)onion and chive cream cheese
1/2 cup pineapple juice
1 package Italian dressing
1 can Golden Mushroom soup
Place all ingredients in crock pot. Cook for 4-6 hours. Shred chicken during last hour of cooking. Serve over noodles.
1/2 tub (small size)onion and chive cream cheese
1/2 cup pineapple juice
1 package Italian dressing
1 can Golden Mushroom soup
Place all ingredients in crock pot. Cook for 4-6 hours. Shred chicken during last hour of cooking. Serve over noodles.
Monday, July 7, 2008
5-minute Enchilada Casserole
Ingredients:
about 14 taquitos (frozen food) chicken or beef
1 large can of refried beans
1 can of enchilada sauce
1.5 cups shredded cheese
Spread refried beans into a 9x13 pan. Place frozen taquitos on top of refried beans. Spread enchilada sauce on top, sprinkle with cheese. Bake at 400 for 25-30 minutes. serve with desired toppings like sour cream, olives, guacamole.
about 14 taquitos (frozen food) chicken or beef
1 large can of refried beans
1 can of enchilada sauce
1.5 cups shredded cheese
Spread refried beans into a 9x13 pan. Place frozen taquitos on top of refried beans. Spread enchilada sauce on top, sprinkle with cheese. Bake at 400 for 25-30 minutes. serve with desired toppings like sour cream, olives, guacamole.
Wednesday, June 4, 2008
Freezer Fajitas
1 lb chicken
2 tablespoons lime juice
2 tablespoons white wine vinegar
1 tablespoon salad oil
1 teaspoon dried oregano
2 cloves garlic, crushed
6 flour tortillas
1 package mixed vegetables, frozen (fajita blend)
1/2 cup salsa
Options for serving:1 avocado, cut into cubes1 tomato, cut into cubesfresh cilantro
cheesePlace chicken in quart-sized freezer bag; combine lime juice, white wine vinegar, salad oil, oregano, and crushed garlic cloves; add to meat.Freeze.To bundle: Meat/marinade mixture; flour tortillas; frozen vegetables.
To prepare: Thaw meat in marinade.Remove meat and pan-sear in hot pan.Cook until medium rare; remove from pan.In the same pan, add frozen vegetables and marinade; cover and cook until vegetables are crisp-tender.While vegetables are cooking, slice meat into thin slices against the grain.Add to cooked vegetables.Add salsa to meat and vegetables; heat through.To serve, spoon into warmed flour tortilla; garnish with avocado cubes, chopped tomato or fresh cilantro.
I always make Spanish rice when I make fajitas because I don’t like peppers and onions, so I fill my tortilla with the rice and meat, others have their rice as a side dish.
2 tablespoons lime juice
2 tablespoons white wine vinegar
1 tablespoon salad oil
1 teaspoon dried oregano
2 cloves garlic, crushed
6 flour tortillas
1 package mixed vegetables, frozen (fajita blend)
1/2 cup salsa
Options for serving:1 avocado, cut into cubes1 tomato, cut into cubesfresh cilantro
cheesePlace chicken in quart-sized freezer bag; combine lime juice, white wine vinegar, salad oil, oregano, and crushed garlic cloves; add to meat.Freeze.To bundle: Meat/marinade mixture; flour tortillas; frozen vegetables.
To prepare: Thaw meat in marinade.Remove meat and pan-sear in hot pan.Cook until medium rare; remove from pan.In the same pan, add frozen vegetables and marinade; cover and cook until vegetables are crisp-tender.While vegetables are cooking, slice meat into thin slices against the grain.Add to cooked vegetables.Add salsa to meat and vegetables; heat through.To serve, spoon into warmed flour tortilla; garnish with avocado cubes, chopped tomato or fresh cilantro.
I always make Spanish rice when I make fajitas because I don’t like peppers and onions, so I fill my tortilla with the rice and meat, others have their rice as a side dish.
Tuesday, June 3, 2008
Cream Cheese & Broccoli Chicken
3-4 frozen chicken breast
1 can cream of chicken soup
1 8 oz block cream cheese
1 pkg. Italian dressing mix
*Cook on high for 4 hours or low for 6 hours
Shred with 2 forks.
The last hour of cooking, add 1 16 oz. bag of broccoli cutlets
Serve over rice.
1 can cream of chicken soup
1 8 oz block cream cheese
1 pkg. Italian dressing mix
*Cook on high for 4 hours or low for 6 hours
Shred with 2 forks.
The last hour of cooking, add 1 16 oz. bag of broccoli cutlets
Serve over rice.
Monday, April 7, 2008
Burger Bundles
1 lb. ground beef
1/4 cup evaporated milk
StuffingBag of Pepperidge farm Stuffing (blue package)
2 tablespoons butter
3/4 cup hot water
Mix meat and milk. Form 6 patties. Spoon stuffing into patties---form patties around stuffing. Place in baking pan.
Sauce
1 can cream of muxhroom soup
2 tablespoons of ketchup
2 teaspoons of worshire sauce
1/4 cup evaporated milk
Pour sauce over meat and stuffing patties. Bake at 350 degrees for 45-55 minutes.
1/4 cup evaporated milk
StuffingBag of Pepperidge farm Stuffing (blue package)
2 tablespoons butter
3/4 cup hot water
Mix meat and milk. Form 6 patties. Spoon stuffing into patties---form patties around stuffing. Place in baking pan.
Sauce
1 can cream of muxhroom soup
2 tablespoons of ketchup
2 teaspoons of worshire sauce
1/4 cup evaporated milk
Pour sauce over meat and stuffing patties. Bake at 350 degrees for 45-55 minutes.
Friday, March 14, 2008
Shredded Beef Enchiladas (Significantly modified by Cynthia Bee)
INGREDIENTS:3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
2 cups shredded Monterey Jack cheese, divided (best with Pepper Jack)
20 (6 inch) flour tortillas
DIRECTIONS:1. Place roast in a large crockpot. Pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and cook on high for 6 hours or low for 8 hours. Shred the beef, using 2 forks or your fingers, while still in the crockpot. Turn heat to low and allow to simmer in the juices and spices for at least one more hour. 2. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack (our our favorite pepper jack) cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.3. To turn these into chimichangas- you would fill the tortillas with the meat and deep fry at this point. I omit this step as these taste better minus the deep frying (in my opinion)4. Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.5. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.TIP: The cook-at-home tortillas (Tortillaland brand) available at Costco make these extra yummy. They are a little more work but will bump the recipe up to ‘restaurant quality’.Tip #2- This is a good thing to do with leftover pot roast. Just take the shredded meat, combine in crockpot with spices as listed above and cook for at least 2 hours so meat will soak up spices and juices.
INGREDIENTS:3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
2 cups shredded Monterey Jack cheese, divided (best with Pepper Jack)
20 (6 inch) flour tortillas
DIRECTIONS:1. Place roast in a large crockpot. Pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and cook on high for 6 hours or low for 8 hours. Shred the beef, using 2 forks or your fingers, while still in the crockpot. Turn heat to low and allow to simmer in the juices and spices for at least one more hour. 2. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack (our our favorite pepper jack) cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.3. To turn these into chimichangas- you would fill the tortillas with the meat and deep fry at this point. I omit this step as these taste better minus the deep frying (in my opinion)4. Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.5. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.TIP: The cook-at-home tortillas (Tortillaland brand) available at Costco make these extra yummy. They are a little more work but will bump the recipe up to ‘restaurant quality’.Tip #2- This is a good thing to do with leftover pot roast. Just take the shredded meat, combine in crockpot with spices as listed above and cook for at least 2 hours so meat will soak up spices and juices.
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