Basil pesto (from Costco)
Orowheat sandwich thins
mayonnaise
canned chicken (mine was also from Costco)
Mix chicken, pesto, and mayo together. I like mine with a strong pesto flavor, so i added quite a bit. Spread on sandwich thin bread. Top with tomato, or spinach, or nothing. Eat!!
Everyone loves these, including Annie. They are so easy and so good. A super quick dinner for a night when you don't know what to make, everyone is hungry and tired...you get the idea.
Friday, February 5, 2010
Thursday, October 15, 2009
Chicken with Grilled Peaches and Arugula
4 boneless, skinless chicken breasts (6 oz a piece)
2 T. plus 1 t. olive oil
Kosher salt and black pepper
2 medium red onions, sliced into 1/2 inch-thick rounds
3 peaches, cut into wedges
1 bunch arugula, thick stems removed (about 4 cups)
2 T. balsamic vinegar
2 oz. blue cheese, broken into pieces (I use feta for my blue-cheese hating family)
Heat grill to medium-high. Brush the chicken with 1 t. of the oil and season with 1/2 t. each salt and pepper. In a bowl, toss the onions, peaches, 1 T. of the oil, and 1/4 t. each salt and pepper.
Grill the chicken and onions until the chicken is cooked through and the onions are tender, 5-6 minutes per side. Grill the peaches until charred, 2 minutes per side.
Toss the arugula with the onions, peaches, vinegar, and remaining oil. Top with the cheese; serve with chicken. Serves 4.
***just double for bigger families.
2 T. plus 1 t. olive oil
Kosher salt and black pepper
2 medium red onions, sliced into 1/2 inch-thick rounds
3 peaches, cut into wedges
1 bunch arugula, thick stems removed (about 4 cups)
2 T. balsamic vinegar
2 oz. blue cheese, broken into pieces (I use feta for my blue-cheese hating family)
Heat grill to medium-high. Brush the chicken with 1 t. of the oil and season with 1/2 t. each salt and pepper. In a bowl, toss the onions, peaches, 1 T. of the oil, and 1/4 t. each salt and pepper.
Grill the chicken and onions until the chicken is cooked through and the onions are tender, 5-6 minutes per side. Grill the peaches until charred, 2 minutes per side.
Toss the arugula with the onions, peaches, vinegar, and remaining oil. Top with the cheese; serve with chicken. Serves 4.
***just double for bigger families.
Black Bean Soup
1 T. olive oil
4 large cloves garlic, minced
3/4 c. diced carrots (about 2 medium)
3/4 c. diced celery (about 2 ribs)
1 c. diced onion
2 cans black beans, drained and rinsed
1 3.5 oz. can green chilies
2 cans beef broth
1 t. kosher salt
1/2 t. chili powder
1/4 t, cumin
1/2 t. dry oregano
1 bay leaf
Add olive oil to a large stock pot on medium-high heat. Saute carrots, celery, onion, and garlic about 4-5 minutes.
Add the black beans, chilies, and beef broth. Stir to combine and then add salt, pepper, chili powder, cumin, oregano, and bay leaf.
Simmer uncovered for about 20-25 minutes or until carrots are soft. Remove from heat. Place all the soup in a blender (don't forget to take the bay leaf OUT)
Puree soup until smooth...it might take several minutes. Return to pan and make sure it is heated through. Squeeze in the juice from one big lime
Ladle into bowls and serve with pepper jack cheese, tortilla chips, sour cream and extra lime wedges. Yummy!
***this is so good! My kids (who all hate soup and will tell you about it anytime) loved it. Seriously, make it.
4 large cloves garlic, minced
3/4 c. diced carrots (about 2 medium)
3/4 c. diced celery (about 2 ribs)
1 c. diced onion
2 cans black beans, drained and rinsed
1 3.5 oz. can green chilies
2 cans beef broth
1 t. kosher salt
1/2 t. chili powder
1/4 t, cumin
1/2 t. dry oregano
1 bay leaf
Add olive oil to a large stock pot on medium-high heat. Saute carrots, celery, onion, and garlic about 4-5 minutes.
Add the black beans, chilies, and beef broth. Stir to combine and then add salt, pepper, chili powder, cumin, oregano, and bay leaf.
Simmer uncovered for about 20-25 minutes or until carrots are soft. Remove from heat. Place all the soup in a blender (don't forget to take the bay leaf OUT)
Puree soup until smooth...it might take several minutes. Return to pan and make sure it is heated through. Squeeze in the juice from one big lime
Ladle into bowls and serve with pepper jack cheese, tortilla chips, sour cream and extra lime wedges. Yummy!
***this is so good! My kids (who all hate soup and will tell you about it anytime) loved it. Seriously, make it.
Steak with Summer Squash
1 1/2 lbs flank steak
Kosher salt and black pepper
2 T. olive oil
1/4 c. pine nuts
2 cloves garlic, sliced
1 lb (about 2) summer squash, diced
1 red bell pepper
1/4 t. crushed red pepper
2 T. chopped fresh chives
Heat broiler. Place the steak on a broilerproof baking sheet and season with 1/2 t. each salt and pepper. Broil to the desired doneness, 4-5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
Heat the oil, pine nuts, and garlic in a large skillet over medium-high heat. Cook, stirring, until the mixture is golden, 1-2 minutes.
Add the squash, bell pepper, crushed red pepper (I never put this in), and 1/2 t. salt and cook, stirring often, until the vegetables are tender, 4 to 5 minutes. Sprinkle with the chives. Serve with the steak.
***you can also turn this into a dinner salad by serving it all up over romaine lettuce and drizzling extra-virgin olive oil over the top.
Kosher salt and black pepper
2 T. olive oil
1/4 c. pine nuts
2 cloves garlic, sliced
1 lb (about 2) summer squash, diced
1 red bell pepper
1/4 t. crushed red pepper
2 T. chopped fresh chives
Heat broiler. Place the steak on a broilerproof baking sheet and season with 1/2 t. each salt and pepper. Broil to the desired doneness, 4-5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
Heat the oil, pine nuts, and garlic in a large skillet over medium-high heat. Cook, stirring, until the mixture is golden, 1-2 minutes.
Add the squash, bell pepper, crushed red pepper (I never put this in), and 1/2 t. salt and cook, stirring often, until the vegetables are tender, 4 to 5 minutes. Sprinkle with the chives. Serve with the steak.
***you can also turn this into a dinner salad by serving it all up over romaine lettuce and drizzling extra-virgin olive oil over the top.
Peanut Butter Bars
1 c. butter, melted
2 c. graham cracker crumbs
2 c. confectioners sugar
1 c. peanut butter
1 1/2 c. semi-sweet chocolate chips
4 T. peanut butter
In a medium bowl, mix together the butter, graham cracker crumbs, confectioners' sugar and 1 c. peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
***please don't make these unless you have lot of people to share them with...otherwise you will eat them all. They are THAT good. And then I will have to send you to The Biggest Loser. And that is sad. :)
2 c. graham cracker crumbs
2 c. confectioners sugar
1 c. peanut butter
1 1/2 c. semi-sweet chocolate chips
4 T. peanut butter
In a medium bowl, mix together the butter, graham cracker crumbs, confectioners' sugar and 1 c. peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
***please don't make these unless you have lot of people to share them with...otherwise you will eat them all. They are THAT good. And then I will have to send you to The Biggest Loser. And that is sad. :)
Pasta Bake
12 oz. rotini pasta, uncooked
2 medium zucchini, coarsely chopped
2 garlic cloves
48 0z. spaghetti sauce
1/2 c. fresh Parmesan cheese, grated
2 c. shredded mozzarella cheese
Preheat oven to 375F. Cook pasta according to package directions; drain. Add chopped zucchini and garlic (pressed or chopped) to sauce in a big bowl. Add basil. In 9x13 baker, layer 1/3 of the sauce, half of the pasta, 1/3 the sauce, and half of each of the cheeses. Repeat layers with remaining pasta, sauce and cheeses. Cover with aluminum foil and bake for 45 minutes. Uncover and continue baking for 5 minutes.
Serve with garlic bread and salad. Serves 8.
2 medium zucchini, coarsely chopped
2 garlic cloves
48 0z. spaghetti sauce
1/2 c. fresh Parmesan cheese, grated
2 c. shredded mozzarella cheese
Preheat oven to 375F. Cook pasta according to package directions; drain. Add chopped zucchini and garlic (pressed or chopped) to sauce in a big bowl. Add basil. In 9x13 baker, layer 1/3 of the sauce, half of the pasta, 1/3 the sauce, and half of each of the cheeses. Repeat layers with remaining pasta, sauce and cheeses. Cover with aluminum foil and bake for 45 minutes. Uncover and continue baking for 5 minutes.
Serve with garlic bread and salad. Serves 8.
Thursday, October 1, 2009
Pork Roast
3 lb. pork loin
8 oz. can tomato sauce
3/4 c. soy sauce
1/2 c. sugar (I used brown)
2 t. mustard
Cut roast in half. Put pork in slow cooker. Combine all the other ingredients in a bowl. Pour the mixture over the roast. Cover and cook 8-9 hours or until the thermometer reads 160-170 degrees.
*I sliced apples and onions, then sauteed them in olive oil. I also seasoned them with salt and pepper. Then I served the pork (which was falling apart it was so tender) with the apples and onions over rice. It was so good! And perfect for fall.
8 oz. can tomato sauce
3/4 c. soy sauce
1/2 c. sugar (I used brown)
2 t. mustard
Cut roast in half. Put pork in slow cooker. Combine all the other ingredients in a bowl. Pour the mixture over the roast. Cover and cook 8-9 hours or until the thermometer reads 160-170 degrees.
*I sliced apples and onions, then sauteed them in olive oil. I also seasoned them with salt and pepper. Then I served the pork (which was falling apart it was so tender) with the apples and onions over rice. It was so good! And perfect for fall.
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