1 15 Oz Can Garbanzo Beans
1 Garlic Clove
2 Tbsp Tahini (can be usually be found right next to the peanut butter at your local grocery)
3 Tbsp Lemon Juice
1 Tsp Salt
1/3 Cup Olive Oil
1. Place all the ingredients except the olive oil in a food processor and puree.
2. Add the olive oil and continue to puree until creamy.
Sunday May 23, 2010
Tried this recipe last night that I found on Campbells Kitchen Recipe Page – it was great hot last night for dinner, and we had the leftovers cold today for lunch as a summer “pasta salad” Highly recommend!
Spaghetti with Basil Pesto Sauce
1/2 cup Chicken Broth
1 cup packed fresh basil leaves
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/2 of a 16 ounce package spaghetti, cooked and drained (about 4 cups)
Place the broth, basil, garlic and cheese into a blender or food processor. Cover and blend until the mixture is smooth. Place the basil mixture and spaghetti into a large bowl and toss to coat.
Friday April 30, 2010
For last night’s dinner I thought I’d try a new recipe out on my husband! It was a hit!
1 container (16 oz.) Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
4 eggs, lightly beaten
1 jar (7 oz.) roasted red peppers, well drained, chopped
1/3 cup Grated Parmesan Cheese
1 tsp. dried oregano leaves
Preheat oven to 350ºF. Mix all ingredients until well blended.
Pour into greased 9-inch pie plate.
Bake 40 min. or until center is set.
Sunday April 25, 2010
Add a crusty bread and bagged salad, and dinner is complete!
Hands-On Time: 20 minutes
Ready In: 40 minutes
Yield: 6 servings
- 1 pound elbow macaroni (or other similarly shaped pasta-like small shells) cooked 1 pound ground meat; beef, turkey, chicken, sausage or tofu crumbles — whatever works for you 2 eggs 1 pound ricotta cheese 1/2 cup grated Parmesan cheese salt and pepper 1 jar spaghetti sauce: 24 – 26 ounces 2 cups shredded mozzarella cheese 2 cup or so veggies (e.g. diced zucchini, matchstick carrots)
- Brown meat and drain well, if necessary.
- While meat is cooking, stir together eggs, ricotta, grated Parmesan and salt and pepper.
- Mix cooked meat, macaroni, sauce and veggies. Add ricotta mixture and blend well.
- Coat a 9×13 baking pan with cooking spray or olive oil and spread half of macaroni mixture evenly over the bottom. Top with a cup of mozzarella and a healthy sprinkle of grated Parmesan. Add the remaining macaroni mixture and top with another cup of mozzarella and another sprinkle of Parmesan. Cover with foil.
- At this point the whole thing can go into the refrigerator to be cooked when you’re ready.
- Heat your oven to 350 degrees F and bake the casserole for 20 minutes. Uncover and bake for another 10 to 20 minutes until the cheese on top is lightly browned and bubbly.
Tuesday April 20, 2010
Last night’s dinner was a steak stir fry. Tasty, healthy, and cheap! Three of my favorite things!
Beef and Veggie Stir Fry
Total time: 25 min
Makes: 4 servings
Cost per Serving: $1.65
2 cups instant brown rice, uncooked
1/4 cup lite soy sauce
2 Tbsp. Light Catalina Dressing
3/4 tsp. ground ginger
1 lb. beef flank steak, cut into thin strips
2 tsp. cornstarch
1 pkg. (16 oz.) frozen stir-fry vegetables, thawed, drained
1/4 cup Peanuts
Cook rice as directed on package. Meanwhile, mix soy sauce, dressing and ginger until well blended; set aside. Toss meat with cornstarch.
Spray large nonstick skillet with cooking spray; heat on medium-high heat. Add meat mixture; cook and stir 3 min. or until meat is cooked through. Add vegetables and soy sauce mixture; cook and stir 3 min. or until sauce is thickened and vegetables are heated through.
Spoon over rice; top with peanuts.
Sunday April 18, 2010
Received an email from a fan suggesting we share this recipe from heavenlyhomemakers.com. It’s a pancake recipe, but with a great suggestion to make them in the shape of alphabet letters on the griddle! Fun idea to get kids involved making that Sunday morning breakfast!
Wednesday April 14, 2010
Almond-Crusted Chicken Fingers
Instead of batter-dipped, deep-fried nuggets, I coated chicken tenders in a seasoned almond and whole-wheat flour crust and then baked to perfection. With half the fat of standard breaded chicken tenders, you can enjoy to your (healthy) heart’s content!
Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 large egg whites
1 pound chicken tenders – or cut up boneless chicken into strips
1.Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
2.Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
3.Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
4.Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes
Monday April 12, 2010
Picked up chicken for $1.99 lb at Hannafords in New London yesterday so I’ll be making lots of chicken for dinner this week!
Creamy Stuffed Chicken Rolls
4 small boneless skinless chicken breast halves (1 lb.)
4 oz. Cream Cheese, softened
3 green onions, thinly sliced
1 Tbsp. chopped fresh parsley
1 clove garlic, minced
1/3 cup Barbecue Sauce
3 Tbsp. apricot preserves
1/4 tsp. hot pepper sauce
4 slices Bacon, cooked, chopped
Heat oven to 375ºF.
Pound chicken to 1/4-inch thickness; place, top-sides down, on work surface. Mix cream cheese, onions, parsley and garlic; spread down centers of chicken breasts. Roll up, starting at one short end of each. Place, seam-sides down, in single layer in shallow pan.
Mix barbecue sauce, preserves and hot pepper sauce; brush 1/4 cup evenly onto chicken.
Bake 35 min. or until chicken is done (165ºF), brushing with remaining barbecue sauce mixture the last 5 min. Top with bacon.
Sunday April 11, 2010
Eggless Banana Bread
Submitted by one of our fans, this banana bread is sure to be a hit!
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sugar
3 large ripe bananas
1/2 cup applesauce
4 tablespoons butter or margarine, melted
1/4 teaspoon vanilla extract
1/2 cup chocolate chips (optional)
1/2 cup chopped walnuts (optional)
1 – Preheat the oven to 350 degrees.
2 – Mix the first five (dry) ingredients together in a large mixing bowl.
3 – In a separate bowl, mash the bananas well.
4 – Stir the butter or margarine, vanilla extract and applesauce into the bananas.
5 – Add the banana mixture into the mixing bowl with the dry ingredients.
6 – Mix gently by hand, just enough to form a thick, clumpy batter. If the mixture seems too dry, add more mashed banana or applesauce to adjust the consistency.
7 – Fold in chocolate chips and/or walnuts, if using.
8 – Pour batter into greased loaf pan and bake for 55 minutes or until the bread is a deep golden brown and a knife inserted in the center comes out clean.
Friday April 9, 2010
Healthier Breakfast Sandwich
This is one of my husband’s favorites! With the weekend approaching I know I’ll be making these!
Ready In: 10 minutes
Yield: 1 serving
1/4 cup cholesterol-free egg product, or one egg white
1 Wheat English muffin, split, toasted
1 Sharp Cheddar Cheese Single
1 slice Turkey Bacon, cooked, cut crosswise in half
Cook egg product in skillet sprayed with cooking spray on medium heat 3 min. or until set, stirring occasionally.
Spoon onto muffin half; cover with cheese, bacon, and remaining muffin half.
Wednesday April 7, 2010
Easy Ham and Cheddar in a Loaf
Made a ham last night (an after Easter sale, only .99 a lb!) and now we have a ton of leftovers. This is one of my families favorite ways to use up some of that leftover ham.
Ready In: One hour
Yield: 6 servings
Cost Per Serving: $1.04
1 lb. frozen bread dough, thawed
1-2 cups cubed ham
3/4 cup Shredded Cheddar Cheese
1/4 cup mayo
1 egg, beaten
1 Tbsp. Grated Parmesan Cheese
1. HEAT oven to 350°F.
2. FLATTEN dough on lightly floured surface. Roll into 12×8-inch rectangle with rolling pin. (If dough is difficult to roll, cover with plastic wrap and let stand at room temperature for 30 min. before rolling out.) Top with ham to within 1/2 inch of edges. Mix Cheddar and dressing; spread over ham.
3. MOISTEN edges of dough with water. Fold lengthwise into thirds; pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut several slits in top. Brush with egg; sprinkle with Parmesan.
4. BAKE 35 to 40 min. or until golden brown. Cool 10 min. before slicing
Tuesday April 6, 2010
Chicken Salad Wrap
Leftover chicken has never been so delicious! Kid’s love wraps for lunch! Wraps are easy to hold, store well, and provide a fun alternative to a sandwich.
Hands-On Time: 10 minutes
Ready In: 10 minutes
Yield: 2-3 wraps
Cost Per Serving: $1.67
2-3 medium Flour tortillas
2 Cooked chicken breasts, diced
1/4 Cup Red and yellow bell peppers, diced
1 Small Celery stalk, diced
1/4 Cup Monterey Jack or Cheddar cheese diced small
1 Tablespoon Mayonnaise
1 Tablespoon Plain yogurt
1. In medium bowl, add chicken, bell peppers, celery, cheese, mayonnaise, and yogurt.
2. Mix ingredients well. Salt and pepper to taste.
3. Lightly warm tortilla to make handling easier and prevent the tortilla from cracking.
4. Place 1/2 -1 cup of filling on the bottom half of the tortilla, fold the right and left edges of the tortilla over the filling toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling.
Try adding chopped cucumber, zucchini, tomatoes, carrots, peas, or fresh herbs like parsley, dill or basil. Substitute cottage cheese for mayonnaise.
Ready In: 35 minutes
Yield: 20 bars
Cost Per Serving: $0.15
- 1 box yellow cake mix, 2 cups oats – quick-cooking, 1/2 teaspoon ground cinnamon, 1/4 cup packed brown sugar, 1/2 cup melted butter, 1 large egg, 1 cup jelly, jam, preserves or fruit spread
- Mix together cake mix, oats, cinnamon and brown sugar.
- Add egg and melted butter and stir with a wooden spoon until combined.
- Divide batter in half and spread half into bottom of a greased 9×13 inch baking pan.
- Spread fruit spread on top of crust to the edges.
- Crumble the remaining cake mixture over the jelly and press lightly into jelly with hands.
- Bake at 350 degrees F for 30 minutes or until top is golden.
- Cool well and cut into 20 bars.
PASTA AND MEATBALLS FOR KIDS
Do your kids love Chef Boyardee? Try this version instead!
Ready In: 20 minutes
Yield: 6 servings
Cost Per Serving: $0.60
- 1 pound ground beef or turkey,1 large egg, 1 slice bread, 1 teaspoon salt, 2 Tablespoons milk, 1 cup small pasta, 1 can (10 3/4 ounces) condensed tomato soup, 1/4 cup water, 1/4 cup grated Parmesan cheese
- Set slice of bread in a medium bowl and pour milk over it to soften. Add ground meat, salt and egg and combine well.
- Form meat mixture into small meatballs – about 1/2 teaspoon each. Drop into boiling water and cook for 5 minutes. Drain and set aside.
- Cook pasta according to package directions and drain well. Set aside with meatballs.
- Combine soup, water and Parmesan and heat through. Add pasta and meatballs and serve.