- Preheat the oven to 350.
- In a casserole dish (I used my 2.5 quart dish) put the broccoli on the bottom layer, then your cheese, then the shredded chicken.
- In a bowl mix together canned soup, milk, lemon juice, curry powder, garlic powder, Worcestershire, salt and pepper. Adjust seasonings to your liking and pour over the top of the casserole.
- Bake, uncovered, for 20 minutes.
- Sprinkle crumbled crackers and breadcrumbs over the top of the casserole and return to the oven.
- Bake, uncovered, for an additional 20 minutes.
Monday, January 31, 2011
Sunday, January 30, 2011
Tuesday, January 25, 2011
- In a large pan, saute most of the onion and 2 cloves of garlic in some olive oil.
- Add in oregano, red pepper flakes, thyme, and parsley.
- Deglaze the pan with the chicken stock and allow to reduce a bit before adding in the crushed tomatoes. Season with salt and pepper to taste.
- Let this simmer while you cook the pasta, undercooking it by a minute or so (according to package instructions). Be sure to reserve some of the cooking liquid before draining your pasta.
- In a smaller skillet, saute another clove of garlic and the rest of the onion in some olive oil.
- Add in the spinach to heat through, season with salt, pepper, and nutmeg.
- Once pasta is done, put it back in the hot pot, pour in the spinach mixture and add in cottage cheese and 2 oz of shredded cheese. Season with salt and pepper if needed then add in the egg yolk and combine.
- Put a layer of sauce down in a casserole dish then pour pasta mixture into the dish. Sprinkle with the other 2 oz of shredded cheese and cover with some more sauce (there will be extra sauce you can use when you serve the finished pasta.)
- Bake for 30 minutes at 375 and then serve with the extra sauce and more cheese, of course!
Wednesday, January 19, 2011
Tuesday, January 18, 2011
- Brown chicken in a large skillet with some olive oil.
- Add in vinegar, onions and garlic, cook about one minute so the vinegar can reduce a bit.
- Add in chicken stock, apricot preserves, pineapple, honey, soy sauce, and poppyseeds.
- Once simmering, add in butter and season with ginger, salt and pepper.
- Reduce for a few minutes and then stir in the dissolved corn starch to help thicken up the sauce to your desired consistency.
Saturday, January 15, 2011
Wednesday, January 12, 2011
- Preheat oven to 375.
- In a large Ziplock bag mix all of the ingredients together, shake to coat.
- Pour into a greased pan.
- Bake for 45-50 minutes, stirring once in the middle of the cook time. Cook time will vary based on the size of your potato pieces.
Tuesday, January 11, 2011
Sunday, January 9, 2011
Adapted from Mandi
1 bag of baby red potatoes
4 Tbsp butter/margerine
1 packet, Ranch Salad Dressing/Seasoning Mix
- Wash potatoes and prepare as you would for mashed potatoes (for me that means cutting them in half or quarters depending on the size of the potatoes, skins on).
- Drain and pour into a baking dish.
- Melt butter and dissolve ranch seasoning packet. Pour over potatoes
- Bake at 350 for 15-20 minutes.
Regardless, this will definitely be happening again once the diet is over ;-)
PS - I've also tried just mashing the potatoes with the butter, ranch, and about a cup of shredded cheddar cheese for some loaded mashed potatoes. We were too hungry to wait for the baking step the first time I made these potatoes so I did a mash instead and it was amazing. Reminded me of the Sargento Potato Finishers which we absolutely love, but can no longer find in our local market (none of the three I frequent on a regular basis, very sad =( ) so I'm not even sure if they are still producing those baggies of joy or not....
Friday, January 7, 2011
- Adorable pie pan needs more than 3 lbs. of apples (Granny Smith's of course!)
- Bake at 450 for 15 minutes, then reduce heat to 350 for 30 minutes. (Bottom rack)
- Cover the edges of the crust during the first half of cooking next time instead of the last half.
Tuesday, January 4, 2011
- In a large saucepan, melt the butter and cook flour until bubbly.
- Add in broth and milk while wisking and cook until sauce thickens.
- Add in the cheese and stir until combined.
- Add in chicken, veggies, and mushrooms and cook until the veggies are heated through.
- Season to taste. (My go-to "something is missing" dash of Worcestershire comes into play here if that strikes your fancy.)
- Preheat the oven to 375
- Pour the pot pie filling into a greased pie pan.
- Cover with the crescent roll sheet (you can make shapes or whatever you want to cover the pie evenly. I tried lattice once and it was kind of a disaster...could have just been me though.)
- Bake for 15-20 minutes or until the top is golden brown.
- Preheat the oven to 375.
- Take 4 6-oz ramekins and place them upside-down on a cookie sheet.
- Grease the ramekins thoroughly.
- Cut the sheet of crescent dough into 4 squares and place over the ramekins and shape to form a bowl.
- Bake at 375 for 12-15 minutes or until golden brown.
- Once the mini bowls have cooled enough to touch, place on a plate and fill the "bowl" with the pot pie mixture.
Sunday, January 2, 2011
- Preheat oven to 375.
- Mix the ingredients together and pour into a 13 x 9 inch pan.
- Bake for 1 hour.
Melt: ¾ cup shortening - let cool
Add: 1 cup sugar
¼ cup molasses (beat well)
2 tsp. baking soda
1 tsp. cinnamon
2 cups sifted flour
½ tsp. salt
½ tsp. cloves ground
½ tsp. ginger
Add to shortening - mix well and chill for several hours.
Roll in 1" balls and roll in sugar.
Bake at 375 degrees for 10 minutes
Makes 3 dozen