Killer-Diller Enchiladas
Fettuccine with Salmon, Spinach and Red peppers
Saucy Baked Pork Chops with potatoes and steamed broccoli
Salmon pesto and rice
I thought I'd do something a little bit different on this post. Sometimes we need a few ideas when planning out the weeks menu so I thought I'd share mine. What are you ladies cookin' up this week?
Monday, September 29, 2008
Friday, September 19, 2008
Roasted Red Pepper Lasagna
If you like roasted red peppers, you will love this recipe. I made it for dinner last night and it was a hit. It was super quick to make and tasted de-lish. If you want to cut down on the fat substitute low-fat cottage cheese for the ricotta.
1 jar Prego spaghetti sauce (I used chunky vegetable)
9 no-boil lasagna noodles
15 oz. ricotta cheese
2 cups shredded mozzarella
1 Tbsp. red wine
1/2 cup finely shredded parmesan
1 1/2 cups roasted red peppers, drained well and cut into strips
Preheat oven to 350 degrees F. Lightly coat a 9 x 13 baking dish with cooking spray. Spoon about 1/2 cup of sauce over bottom of dish. Top with 3 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the mozarella and the red wine. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 Tbsp. parmesan. Top with half of the red pepper strips. Spoon half of the remaining sauce on the pepper layer.
Top with 3 more noodles, the remaining ricotta mixture, and remaining peppers. Add 3 more noodles and the remaining sauce. Top with some mozarella and parmesan. Cover with foil. Bake for 50 minutes. Let stand, covered, for 20 minutes before serving so the lasagna can set.
1 jar Prego spaghetti sauce (I used chunky vegetable)
9 no-boil lasagna noodles
15 oz. ricotta cheese
2 cups shredded mozzarella
1 Tbsp. red wine
1/2 cup finely shredded parmesan
1 1/2 cups roasted red peppers, drained well and cut into strips
Preheat oven to 350 degrees F. Lightly coat a 9 x 13 baking dish with cooking spray. Spoon about 1/2 cup of sauce over bottom of dish. Top with 3 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the mozarella and the red wine. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 Tbsp. parmesan. Top with half of the red pepper strips. Spoon half of the remaining sauce on the pepper layer.
Top with 3 more noodles, the remaining ricotta mixture, and remaining peppers. Add 3 more noodles and the remaining sauce. Top with some mozarella and parmesan. Cover with foil. Bake for 50 minutes. Let stand, covered, for 20 minutes before serving so the lasagna can set.
Monday, September 15, 2008
My Favorite Fruit Salad Ever!
1 can chunk pineapple
1 can mandarin oranges
1 can fruit cocktail
3 bananas (sliced)
1 pkg instant vanilla pudding
1 9oz Cool Whip
Mix Cool Whip and pudding until well-blended. Drain chilled fruit extra well in a strainer. Stir fruit into pudding mixture and refrigerate until ready to serve. Just before serving slice bananas and add to the salad. To make it even better you can add Fudge-striped cookies crumbled up....makes it more like a dessert!
Sorry I haven't posted anything until now...I vow to do better!
1 can mandarin oranges
1 can fruit cocktail
3 bananas (sliced)
1 pkg instant vanilla pudding
1 9oz Cool Whip
Mix Cool Whip and pudding until well-blended. Drain chilled fruit extra well in a strainer. Stir fruit into pudding mixture and refrigerate until ready to serve. Just before serving slice bananas and add to the salad. To make it even better you can add Fudge-striped cookies crumbled up....makes it more like a dessert!
Sorry I haven't posted anything until now...I vow to do better!
Friday, September 12, 2008
Yvonne's Cream Cheese Dip
Since it's football season I thought I'd post one of my favorite dips. This recipe came from one of Taylor's mom's painting buddies. It is sooooooo yummy!
2 (8 oz.) packages cream cheese, softened
1 cup finely chopped pecans
1/4 cup finely chopped green pepper
2 Tbsp. very finely chopped white onion
1 (8 oz.) can of crushed pineapple drained (drain and then squeeze the liquid out of it by hand to get it nice and dry)
1/2 tsp. Lawry's Seasoning Salt
Combine the ingredients, cover and refrigerate until you are ready to use it. Spread on Wheat Thins or serve with veggies.
2 (8 oz.) packages cream cheese, softened
1 cup finely chopped pecans
1/4 cup finely chopped green pepper
2 Tbsp. very finely chopped white onion
1 (8 oz.) can of crushed pineapple drained (drain and then squeeze the liquid out of it by hand to get it nice and dry)
1/2 tsp. Lawry's Seasoning Salt
Combine the ingredients, cover and refrigerate until you are ready to use it. Spread on Wheat Thins or serve with veggies.
Thursday, September 4, 2008
Pumpkin Soup
1 onion chopped
3 tbsp butter
4 cups chicken broth
2 cups pumpkin
1 cup milk
2 tbsp flour
1 tsp salt
1/4 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp black pepper
Saute the chopped onion in the butter. Add 2 cups chicken broth and let simmer for 15 minutes. Puree in blender and place back in pot. To the onion/broth mixture add the pumpkin, 2 cups of chicken broth, salt, cinnamon, ginger, and black pepper. Let simmer for about 5 to 7 minutes. Mix the flour into the milk so that there are no clumps. Add the milk mixture into the soup after it is done simmering (don't let the soup boil).
I made homemade wheat croutons and added it to the soup, very tasty.
3 tbsp butter
4 cups chicken broth
2 cups pumpkin
1 cup milk
2 tbsp flour
1 tsp salt
1/4 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp black pepper
Saute the chopped onion in the butter. Add 2 cups chicken broth and let simmer for 15 minutes. Puree in blender and place back in pot. To the onion/broth mixture add the pumpkin, 2 cups of chicken broth, salt, cinnamon, ginger, and black pepper. Let simmer for about 5 to 7 minutes. Mix the flour into the milk so that there are no clumps. Add the milk mixture into the soup after it is done simmering (don't let the soup boil).
I made homemade wheat croutons and added it to the soup, very tasty.
Tuesday, September 2, 2008
Garden Tomato Soup
I have tons of tomatoes growing in my garden so it was nice to be able to use some of them! This is really yummy. As Spencer said at dinner tonight..."I am never eating Campbells tomato soup again!"
4 cups chopped tomatoes
2 cups chicken broth
1 onion chopped
1/2 tsp garlic powder
1 tbsp Italian seasoning
2 tbsp butter
2 tbsp flour
2 tbsp sugar
1 tsp salt
In a large pot bring to a boil tomatoes, chicken broth, onion, garlic powder, and Italian seasoning. Let boil for 20 minutes. Puree tomato mixture in blender and set aside. In the same pot melt butter and then add flour to make a roux. Once roux is a light brown add tomato mixture. Wisk together to make sure there are no lumps. Add salt and sugar and serve.
4 cups chopped tomatoes
2 cups chicken broth
1 onion chopped
1/2 tsp garlic powder
1 tbsp Italian seasoning
2 tbsp butter
2 tbsp flour
2 tbsp sugar
1 tsp salt
In a large pot bring to a boil tomatoes, chicken broth, onion, garlic powder, and Italian seasoning. Let boil for 20 minutes. Puree tomato mixture in blender and set aside. In the same pot melt butter and then add flour to make a roux. Once roux is a light brown add tomato mixture. Wisk together to make sure there are no lumps. Add salt and sugar and serve.
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