Tuesday, September 30, 2008

Hoisin Beef With Vegetables

I found this recipe while blog surfing but can't remember where I got it from! Oh well. I made it awhile back and it was so tasty. Plus, we need more beef dishes on this blog:)

Hoisin Beef With Vegetables
adapted from Quick Fix Meals

Serves 4

3/4 cup beef broth
2 tablespoons hoisin sauce
2 teaspoons cornstarch
1 tablespoon extra-virgin olive oil
3 to 4 cloves garlic - to taste - minced
1 tablespoon peeled and minced fresh ginger
1 1/4 pounds boneless lean sirloin steak, cut into 1-inch cubes
1 medium yellow bell pepper, seeded and sliced into bite sized pieces
2 cups fresh broccoli

In a small bowl, whisk together the broth, hoisin, and cornstarch. Set aside.

Heat the oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and stir fry for 1 minute. Add teh steak and stir-fry until browned on all sides, about 4-5 minutes. Add the vegetables and cook for another 3 minutes.

Add the broth mixture to the skillet, bring to a simmer, and simmer until the sauce thickens and the vegetables are crisp-tender, about 5 minutes.

Serve over rice.

Tuesday, September 16, 2008

Freezer Dinners from Spaghetti Sauce

Bulk Spaghetti Sauce
Yield: 13 cups

In large stock pot mix:
2T canola oil
2 onions, chopped
2 t. garlic, minced
2 lbs browned Italian sausage (buy Jimmy Dean bran in a tube, less expensive)
2 lbs browned hamburger

Drain the meat mixture then add:
1 (106 oz) can spaghetti sauce can from Costco or 5 jars (28 oz) commercial spaghetti sauce
1 (106 oz) can of diced tomatoes or 2 (28 oz) cans Italian-style diced tomatoes
4 (2.4 oz) cans sliced black olives (optional)
3 T Italian seasoning
1 T dried basil
1 T salt
1/2 T pepper

*Sauce is used for lasagnas, manicotti, ravioli and can be frozen for spaghetti or pizzas. When defrosting pour off extra liquid.

Chicken Manicotti
Yield: 2 9x13 or 4 8x8 (directions are for 9x13, but I split it down more into 8x8)

1 T garlic powder
1-1/2 lbs boneless skinless chicken breast
2 boxes (8oz) manicotti shells
4-5 cups bulk spaghetti sauce
1 lb Jimmy Dean Italian sausage, cooked and drained
4 cups (16 oz) shredded mozzarella cheese
2/3 cup water

1. Rub garlic powder over chicken; cut into 1 in strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13x9 baking dishes. (use aluminum ones from store so you can freeze them in container)
2. Place eight stuffed manicotti shells in each dish. Sprinkle with sausage. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
3. Drizzle water around the edge of each dish. Cover and bake one casserole at 375 for 65-70 minutes or until chicken juices run clear and pasta is tender.
4. Cover and freeze remaining casserole for up to 3 months.

To serve: Thaw in the refrigerator, 24 hours and bake at 375 for 65-70 min. You can also bake frozen at 350 for 2 1/2 hours.

Yield: 3 8x8 lasagnas or 2 9x13

1 (16oz) box lasagna noodles divided into three 8 inch aluminum containers
4 c mozzarella cheese, grated
1 (24oz) container cottage cheese (or ricotta)
1 (8oz) package of cream cheese
1/2 c Parmesan cheese
10 c bulk spaghetti sauce

Don't pre-cook noodles

In three greased (or lined with aluminum foil) 9 inch aluminum baking dishes, make layers in the following order.
1. 3 noodles (break to fit pan)
2. cottage cheese (or ricotta)
3. mozzarella cheese
4. nickel sized cream cheese plopped evenly all over
5. sauce, and repeat

Wrap pans with foil, label, and freeze

To serve: Bake frozen for 2 hours at 350 degrees or thaw overnight in the fridge and bake 350 for 45 min. Take off cover for final 10 minutes of baking. Let stand 10 min before serving. Lasagna will be a bit watery but this is normal. Pour out all but a little water, the rest will soak into the sauce overnight.

Cheesy Ravioli
Yield: 3 9x13 sized dinners
3 bags (13 oz) frozen cheese ravioli
10 cups bulk spaghetti sauce
3 c mozzarella cheese

To Serve:
1. Thaw 10 cups bulk spaghetti sauce completely.
2. Boil frozen ravioli for 5 min. Pour 1/2 c sauce on the bottom of 9x13 pan
3. Drain ravioli, then place in pan. Completely cover the ravioli with remaining sauce and sprinkle mozzarella cheese on top.
4. Cover; bake 350 degrees for 30 min. Uncover and cook 10 more min. Let stand 10 min before serving.

Sorry that was so long! It seems intimidating, but the sauce doesn't take that long to make, then I just assembled the rest and froze them. I did it all during one nap, so it's not as bad as it sounds and it's nice to be able to pull one out of the freezer when I don't feel like making something. Let me know if you have any questions.

Applesauce Muffins

2/3 cup old fashioned oats
1/4 cup firmly packed light or dark brown sugar
1 teaspoon cinnamon
2 tablespoons trans-fat free soft tub margarine spread, melted

1 1/2 cups all purpose flour
1 cup old fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup unsweetened applesauce
1/2 cup nonfat skim milk
1/2 cup butternut squash or carrot puree (just steam the veggie then put it in food processor, adding a little water if necessary to make it like paste)
1/2 cup firmly packed light or dark brown sugar
1/4 cup vegetable or canola oil
1 large egg

Preheat the oven to 400 degrees. Coat a 12-cup muffin tin with cooking spray or line with baking cups.
To make the topping, stir together the oats, sugar, and cinnamon in a bowl. Stir in the margarine.
To make the batter, combine the flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl or zipper-lock bag and stir or shake to mix. In a second bowl, mix the applesauce with the milk, vegetable puree, sugar, oil, and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do not overmix, the batter is supposed to be lumpy.
Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins, 18 to 20 minutes. Turn the muffins out onto a rack and serve warm or cool.

Creamy Black Bean Salsa Chicken

Lately I need meals that come together really fast. My mom sent me this recipe and its perfect for busy day! Just place ingredients in your crockpot and forget it until your ready to eat!

2-4 boneless skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 oz) corn, drained ( I used frozen corn)
1 can (15 oz) black beans, drained
1 package taco seasoning
½ cup sour cream (I used nonfat plain yogurt)
1 cup grated cheddar cheese

Place chicken in greased 3 ½ to 5-quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Remove Chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3-5 servings.

Thursday, September 11, 2008

Good ol' Chocolate Chip Cookies

Chocolate Chip Cookies

1 cup butter (2 sticks)
2 eggs
1/2 cup sugar
1 cup brown sugar
1 tsp vanilla
1/4 tsp baking soda
3/4 tsp baking powder
2 1/2 cups flour
1/4 tsp salt
2 cups chocolate chips (we use semi-sweet)

Cream together butter, eggs, sugars, and vanilla. Add dry ingredients and mix until smooth. Add chocolate chips, spoon onto cookie sheet and bake at 375 degrees for 9-11 minutes. The cookies will not look done when you pull them out but give them a few minutes to cool and the cookie sheet and they will be perfect. Enjoy!

Thursday, September 4, 2008

Crecent Chicken Squares

Made this for dinner a couple nights ago. Definitely a keeper, thought I would share with y'all. I guess you could buy a couple of tubes of crecent rolls and make Malia's recipe below as well(;

ps. Sorry about posting my personal stuff on this blog! eek how embarrassing. Its the first blog that shows up on my dashboard and I always hit it first to make a post. Anyways, its gone now.
Now onto this scrumptious recipe:

1 package (3 oz) cream cheese, softened
1 tablespoon butter or margarine, softened
2 cups cubed cooked chicken
1 tablespoon chopped fresh chives or onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped pimientos, if desired
1 can (8 oz) refrigerated crescent dinner rolls
1 tablespoon butter or margarine, melted
3/4 cup seasoned croutons, crushed

1. Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Stir in chicken, chives, salt, pepper, milk and pimientos; mix well.
2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
4. Bake 25 to 30 minutes or until golden brown