Dinner Thyme

Broccoli, Cheese, & Ham Turnovers

2009-02-13T17:50:00.000-08:00

I found this recipe on allrecipes.com, because I was looking for something to make with broccoli and cheese and whipping cream (which I randomly had). I thought maybe I would find a recipe for soup, but no, I found these, which have quickly become a family favorite! (You can find a picture of these if you search for them at allrecipes.com)

Enjoy!

Ingredients:

2 cups broccoli florets
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup cubed fully cooked ham
1/2 cup sliced green onions (I just use a little less amount of yellow onion)
1 tablespoon minced fresh parsley ( I use dried)
1/4 teaspoon ground nutmeg
salt and pepper to taste
1 pastry for double-crust pie ( I make my own-recipe follows)
1 egg
1 tablespoon whipping cream (Use if you have it or otherwise omit it)

Directions:

Place broccoli in a steamer basket over 1 in. of boiling water in a saucepan. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain well. In a bowl, combine the broccoli, cheese, ham, onions, parsley, nutmeg, salt and pepper.
On a floured surface, roll out the pastry; cut each in half. Place 1-1/2 cups of the filling on one side of each half; flatten filling with a spoon. Combine the egg and cream; brush some over pastry edges. Fold pastry over filling. Seal edges and prick tops with a fork. Place on a baking sheet; brush with remaining egg mixture.
Bake at 400 degrees for 18-22 minutes or until golden brown. Let stand 5 minutes before serving.

BYU cooking lab's Double Pie Crust
2 C. flour 2/3 C shorting
1/2 tsp. salt 6-7 T. cold water

1. Combine flour and salt in a mixing bowl
2. Cut in shorting with a pastry blender or two butter knives until rice-like
3. Sprinkle water 1 T. at a time over flour. Toss with a fork, and press to the side of the bowl. Repeat until all is moistened.
4. Divide dough in half, and form 2 balls, and for the turnovers, divide in half again so you have 4 balls.

Baked Penne with Roasted Vegetables

2008-09-29T19:07:00.000-07:00

This was soooo good and healthy. It is from Everyday Italian on food network.

● 2 red peppers, cored and cut into 1-inch wide strips
● 2 zucchini, quartered lengthwise and cut into 1-inch cubes
● 2 summer squash, quartered lengthwise and cut into 1-inch cubes
● 4 cremini mushrooms, halved (I would have liked more mushrooms)
● 1 yellow onion, peeled and sliced into 1-inch strips
● 1/4 cup extra-virgin olive oil
● 1 tsp. salt, divided
● 1 tsp. freshly ground black pepper, divided
● 1 tbsp. dried Italian herb mix or herbs de Provence
● 1 lb. penne pasta (I used whole wheat)
● 3 cups marinara sauce (store bought or homemade)
● 1 cup grated fontina cheese (expensive, but so worth it)
● 1/2 cup grated smoked mozzarella
● 1 1/2 cups frozen peas, thawed
● 1/4 cup grated Parmesan, plus 1/3 cup for topping
● 2 tbsp. butter, cut into small pieces

Directions:

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Recipe for Homemade Spaghetti Sauce?

2008-09-06T12:09:00.001-07:00

I have a ton of fresh tomatoes from my garden and would like to made some spaghetti sauce to freeze. I've looked online and there are hundreds of recipes and they are all so different. Does anyone have a tried and true recipe that they love? Thanks!

Smothered Chicken

2008-09-02T19:44:00.000-07:00

This is one of my all-time favorite standbys. It's so easy and quick and you can substitute whatever vegetables you have on-hand. The other day I made this with fresh squash and zucchini from our garden and cauliflower, with marinara sauce on the side. Deelish!

Smothered Chicken
4 boneless, skinless chicken breasts
1 tsp dried oregano
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp cayenne pepper
1 T butter or stick margarine
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 cup sliced mushrooms
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

1. Spray nonstick skillet with cooking spray and heat over medium heat. Sprinkle both sides of chicken with oregano, salt, garlic powder, black and cayenne pepper. Cook in skillet 8-10 minutes, turning once until chicken is cooked through. Remove chicken from skillet and keep warm.

2. Melt butter in same skillet over medium heat. Cook bell pepper and onion in butter about 5 minutes, until crisp tender. Stir in mushrooms and cook another 3-5 minutes, until all vegetables are tender.

3. Place chicken back in skillet; spoon vegetables over chicken. Sprinkle cheese over chicken and vegetables; remove from heat. Cover and let stand until cheese is melted.

Recipe from The Big Red Cookbook from Betty Crocker

Spaghetti with Mozzarella Stuffed Meatballs

2008-07-05T14:31:00.001-07:00

● 1/4 cup plain bread crumbs
● 1/2 cup milk or water
● 1 tbsp. extra virgin olive oil
● 3 garlic cloves, 2 smashed, 1 chopped
● 2 28 oz crushed tomatoes
● 1 lb. lean ground sirloin
● 2 tbsp. flat-leaf parsley, chopped
● 1/2 cup parmesan cheese, grated
● 1 egg
● 4 oz. mozzarella cheese, cut into 20 cubes
● 1 lb. spaghetti

Directions:

In medium bowl, soak the bread crumbs in the milk.

In a large, wide saucepan, heat the olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes, season to taste with salt and let the sauce simmer over low heat, stirring occasionally.

Add the beef, chopped garlic, parsley, parmesan cheese, egg, and 1 tsp of salt to the soaked bread crumbs and stir with a fork, until combined. Place about 2 tbsp of the mixture in your hand and press a mozzarella cube into the center. Shape the meat around the cheese, forming a ball. Repeat with remaining meat and mozzarella.

Stir the sauce and raise the heat to medium-low. Carefully place the meatballs in the sauce, submerging them completly. Bring the sauce to a simmer, and cook without stirring for 20 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add spaghetti, cook until al dente, about 8 minutes, and drain. Toss the spaghetti with the tomato sauce and meatballs, sprinkle with parmesan cheese and serve.

Recipe from Everyday with Rachael Ray magazine

The Best Dip Ever

2008-07-02T09:33:00.000-07:00

1 can black eyed peas (drained & rinsed)
1 can white shopeg corn (drained & rinsed)
3 diced avocados
5 diced Roma tomatos
3 Tablespoons chopped green onions
1 package Good Seasonings Italian
4 Tablespoons white vinegar
3 Tablespoons water
2 Tablespoons oil

Fish Tacos with Lime-Cilantro Creme.

2008-06-25T13:47:00.000-07:00

While nothing compares to a Rubio's fish taco, these are the best homemade {non deep fried} fish tacos that I've had.

Creme:

1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

3 tablespoons fat-free mayonnaise

3 tablespoons reduced-fat sour cream

1 teaspoon grated lime rind

1 1/2 teaspoons fresh lime juice

1/4 teaspoon salt

1 garlic clove, minced

Tacos:

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/4 teaspoon ground red pepper

1/8 teaspoon salt

1/8 teaspoon garlic powder

1 1/2 pounds red snapper fillets {or other white fish}

Cooking spray 8 {6-inch} corn tortillas

2 cups shredded cabbage

Preheat oven to 425°.

To prepare creme, combine all ingredients in a small bowl; set aside.

To prepare tacos, combine cumin, coriander, paprika, red pepper, salt, and garlic powder in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray.

Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.

Heat tortillas according to package directions.

Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon creme.

Serve with lime wedges and salsa.

Yield 4 servings {serving size: 2 tacos}.

[via Cooking Light]

Smashed White Bean and Avocado Club.

2008-06-25T13:33:00.000-07:00

I love this veggie sandwich. It is the perfect meal when it is too hot to cook. And because a veggie sandwich would never fill up my husband, I add turkey breast & provolone to his.

2 15-ounce cans white beans, rinsed and drained

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

12 slices multigrain bread

1 small red onion, thinly sliced

1 cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)

1 4- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination)

2 avocados, pitted and thinly sliced

In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.

Place 8 of the bread slices on a work surface. Divide the mashed beans among the slices. Top with the onion, cucumber, sprouts, and avocado. Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread. Slice each sandwich in half, if desired, and serve.

Tip: You can make this quick sandwich even more quickly by using store-bought hummus in place of the smashed white beans.

Makes 4 servings

[via Real Simple]

Strawberry Shortcake.

2008-06-25T13:19:00.000-07:00

Perfect summertime dessert.

2 1/4 cups flour

2 tsp baking powder

1/3 cup sugar

1/2 cup butter, cut into small pieces

1 egg, beaten

3/4 cup milk

3 cups sliced strawberries

1 cup whipping cream, whipped with about 2 T powdered sugar

Preheat oven to 425 degrees. Combine flour, baking powder and sugar. Mix in butter until coarse crumbs form {I do this with my hands}. Combine milk and egg in a separate bowl. Add milk and egg mixture to dry ingredients. Stir until just combined.

Drop onto a greased cookie sheet in a large mound {about 2-3 inches in diameter}. Cook for 18 minutes. Let cool. Slice in half horizontally. Place a generous dollop of whipped cream on bottom of biscuit, top with about 1/2 cup of strawberries, each. Place top of biscuit back on and add whipped cream to the top with a more strawberries.

Makes 6 large servings.

[via Internecipes]

Welcome to IHOP!

2008-06-05T16:54:00.000-07:00

24-Hour Breakfast
Serves 12

12 slices bread, cubed
1/2 pound (2 cups) cheese, grated, divided
2 to 3 cups ham or sausage, cooked, cubed
8 eggs
2 cups milk
1 tsp salt
1/2 cup butter melted

Grease a 9x13" baking dish. Place half of bread cubes on bottom. Cover with half of the cheese and ham or sausage. Repeat layers. In a medium mixing bowl, combine eggs, milk, and salt. Pour over casserole and drizzle with melted butter; refrigerate overnight. Bake at 350 degrees, uncovered, for 1 hour 15 minutes.

~~~~

This is such a great recipe to use up almost-stale bread and older eggs! I always half this recipe, though, except for the cheese :) !!! It is so good! When I half it, I use a 8x8" pan and bake it for 30-40 minutes. Also, when I make this, it's always for dinner, so don't let the title limit your meal options. Because of this dinner meal, I have never refrigerated it overnight. It makes enough for me and my husband for dinner and a meal for the next day, whether it's breakfast, lunch or dinner. Welcome to IHOP!

Lemon Chicken

2008-05-02T12:04:00.000-07:00

4-6 Chicken Breasts
1 C. Lemon Juice
1 C. Water
1/2 C. Soy Sauce
1/2 C. Vegetable Oil (or Canola Oil)

Add the liquids together and pour on top of the chicken. Let marinade at least an hour, but it's better if you marinade overnight. Cook in a skillet until chicken is no longer pink inside (about 10-15 mins).

Serve with rice (we love sticky or brown rice).

So Yummy Whole Wheat Buttermilk Pancakes

2008-04-19T12:23:00.001-07:00

These are the best pancakes that I have ever had, and they are pretty healthy for ya with whole wheat flour and flaxseed. Sorry I don't have any pictures.

1 ¼ C whole wheat flour

½ C all-purpose flour

3 Tablespoons ground flaxseed, oat bran, or wheat germ

1 teaspoon baking powder

1 teaspoon baking soda

Splenda (optional), to taste (I put a teaspoon of regular sugar in mine)

1 teaspoon cinnamon (optional) (We added this and it was extra delicious)

Pinch of nutmeg (optional) (Didn't use this)

Pinch of salt (optional) (Used this)

1 ¾ C buttermilk (we used lemon juice and reg. milk--you can google how to sub for buttermilk)

¼ C milk

½ C. white grape juice concentrate or honey ( I used honey and mixed it with the milk to dissolve)

2 large eggs

1 teaspoon vanilla extract

2 Tablespoons plus 2 teaspoons canola oil (I used vegetable oil)

Place the whole wheat and white flour, flaxseed, baking powder, baking soda, Splenda, if using, and the cinnamon, nutmeg, and/or salt, if using, in a medium-size bowl and stir to combine.

Place the buttermilk, milk, grape juice concentrate or honey, eggs, vanilla, and 2 tablespoons, of oil in another bowl and whisk to mix. Pour the buttermilk mixture into the flour mixture and beat just until smooth. If possible, let the batter rest for up to 30 minutes at room temperature before cooking pancakes.

Heat the remaining 2 teaspoons of oil in a skillet over medium-high heat. Cook the pancakes using ¼ C of the batter per pancake, until the batter bubbles on top and the pancakes are firm on the bottom, about 3 minutes. Turn the pancakes over and continue cooking until the second side is brown, about 3 minutes.

*The pancakes can be frozen for up to 2 weeks. Let them cool completely, then wrap them in a single layer or individually in aluminum foil. To reheat, unwrap a pancake and microwave it on high power for 2 minutes or heat in a 350 degrees oven for 10 minutes.

Makes about 18 pancakes

You can add fruit or nuts into the batter. We used banana and pecans!

These are super sweet and so good that you don't even need syrup.

-This recipe is courtesy of Eating Well When You're expecting (Heidi Murkoff)

Tomato Basil Soup with Tortellini

2008-03-20T17:40:00.000-07:00

This soup is fast, easy, and of course, delicious!
2 Tblsp butter or margarine
1 medium-size onion, chopped
1 large carrot, peeled and chopped
4 cups regular-strength chicken broth
1 can (15 oz) tomato puree (or sauce)
1 can (15 oz) stewed tomatoes (optional)
3 Tblsp dry basil leaves or 1/3 cup chopped fresh basil
3/4 tsp sugar (this is to taste)
pepper
4-6 oz cheese tortellini (the frozen is better than the boxed)

In a 3 to 4 quart pan, melt butter over medium low heat. Add onion and carrot and cook, stirring occasionally, until both the onion and the carrot are sweet tasting and tender when pierced, about 30 minutes. Stir broth, tomato puree, stewed tomatoes, basil, sugar, and pepper into pan. Bring to a boil. Cover and simmer to blend flavors, about 15 minutes. Meanwhile, cook tortellini according to package directions in separate pan. With a slotted spoon, scoop vegetables and a little of the broth into a food processor, whirl until smoothly pureed. Pour vegetable mixture back into pan. Drain tortellini and add to soup. Heat till soup is steaming.

Flirty Aprons!

2008-03-14T20:21:00.000-07:00

Since this is a cooking website I'm going to take a second and announce mine and my husband's new business. That's right, we're selling cute, trendy, kitchen aprons. Our company name is very easy to remember-Flirty Aprons. Check us out at http://www.flirtyaprons.com/

And if you want to help us spread the word add us as a link on your blog. Thanks!

Triple-Layer Chocolate Sour-Cream Cake

2008-03-07T20:01:00.000-08:00

I've always made the same type of chocolate cake. Sometimes it's a texas sheet, sometimes it has chocolate chips, sometimes it has pudding, etc. But this chocolate cake is amazing!! I've made it three times now and every time people say it's the best chocolate cake they've ever had. You have to be sure to frost it only on the tops of the layers or it will be too rich. Yum, yum, yum!!

Ingredients

-----------------------------------------------------------

2 Eggs
1 1/2 cups Flour
1/3 cup cocoa powder
1 bag of Chocolate Chips
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/2 cup Shortening
1 1/4 cup Sugar
1 tsp. Vanilla
1 16-oz carton Sour Cream
1 cup Milk
1 12-oz bag of Chocolate Chips
1 cube Butter
4 1/2 cups Powdered Sugar

Preparation
-----------------------------------------------------------

Preheat oven to 350. Grease and heavily flour three 8-inch round cake pans.
In a small bowl combine flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl beat shortening and sugar on medium spead until combined. Beat in eggs and vanilla until combined. Beat in 1/3 cup of melted chocolate chips until combined and then 8 ounces (1 cup) of sour cream. Alternately add flour mixture and milk; beat on low after each addition until combined.
Spread batter evenly in three pans and place all three pans on the same rack in the oven. Bake for 25 minutes or until the tops spring back when lightly touched. Cool.
Make Frosting. Melt the rest of your chocolate chips and 1 cube of butter in a small saucepan. Cool for one minute and put in a medium sized bowl. Add remaining sour cream and beat until combined. Add powdered sugar and beat until smooth.
Frost the tops of each layer of the cake with a thin layer of frosting and let it spill over on the edges a little so it looks good. Unless you don't like the way mine looks...then of course you can frost it however you want.

Yum!! Best Chocolate Cake in the world. Oh...if you like sour cream.

Roasted Garlic Soup with Parmesan Cheese

2008-03-07T09:44:00.001-08:00

This soup will surpise you with it's pleasant and mild flavor, and it exceeded my expectations so much so, that yes, I would make it again. Try it and see.

Ingredients:

26 garlic cloves (unpeeled)

2 tablespoons (1/4 stick) butter

2 1/4 cups sliced onions

1 1/2 teaspoons chopped fresh thyme

18 garlic cloves, peeled

3 1/2 cups chicken stock or canned low-salt chicken broth

1/2 cup whipping cream

1/2 cup finely grated Parmesan cheese (about 2 ounces)

Preparation:

Preheat oven to 350 F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 min. Cool. Squeeze garlic between fingertips to release cloves. Transfer to small bowl. Melt butter in heavy saucepan over medium-high heat. Add onion and thyme and cook until onions are translucent, about 6 min. Add roasted garlic and 18 raw garlic cloves and cook 3 min. Add chicken stock; cover and simmer until garlic is very tender, about 2 min. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.) Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Swedish Pancakes

2008-03-06T20:13:00.000-08:00

Pretty much the easiest thing ever. We love these for breakfast AND dinner. They taste a lot like crepes, just a little thicker. Perfect with syrup, butter, whipped creme, fruit... pretty much anything!!

Mix together:
3 eggs
2 cups milk
1 Tbs butter
1 1/2 cups flour
3 Tbs sugar
1/2 tsp salt

Cook until they start bubbling like this and then flip.

Pizza Dough and Pizza Sauce

2008-03-04T13:15:00.000-08:00

This is a great recipe for Pizza Dough and sauce. It is easy and it comes out great!

PIZZA DOUGH
2 cups warm water
5 tsp yeast
2 tsp sugar
1 Tbl oil
Mix together and let it sit for 5 min
Then add:
3 tsp salt
9 tsp sugar
4-5 cups flour
Mix and cover for 1/2 hour. Roll out and Bake at 400 degrees for 10-15 min. It makes 2 round pizza pans. Cook until little brown ontop. You don't want to cook it too long because you will be cooking it again after the toppings are on it.

After the dough has been cooked, you put toppings on it then cook for 5-8 minutes. Until the cheese is melted.

PIZZA SAUCE
3 15-oz tomatoe sauce
1 tsp basil
1/8 onion (minced) or 2 Tbl dried onion
1 tsp parsley
1/4 tsp pepper
1 tsp oregano
1/2 tsp salt
1 clove of garlic or 1 tsp minced garlic
Add and simmer together for 20 min. It will thicken as you simmer.
(I usually don't have basil, oregano or parsley, so I add Italian Seasoning instead)

Tip: If you microwave the pepperoni on a paper towel before putting it on your pizza it will get rid of a lot of the grease. I usually put the pepperoni in for about 30 sec. and dab with a paper towel to get the grease off, then put on the pizza.

Crispy Chickpea Pitas

2008-03-01T12:43:00.000-08:00

3 Tbsp. olive oil
1 can of chickpeas
3 Tbsp lemon juice
1/4 cup fresh chopped parsley
3/4 tsp. salt
1/2 tsp. pepper
pittas or flat bread
hummus
1 small red onion
hot sauce

Heat 2 tablespoons of the oil in a medium skillet over medium-high heat. Add drained and rinsed chickpeas and cook, stirring occasionally, until slightly browned, about 5 minutes. Remove from heat. Add the lemon juice, chopped parsley, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and toss. Divide toasted pitas or flat bread among individual plates and spread with the hummus. Top with the chickpeas, onion, and hot sauce.

And just because I like chicken, I also put some grilled chicken--lightly seasoned with salt and pepper--on these.

Recipe compliments of Real Simple Magazine.

A Great Cookbook

2008-02-28T20:59:00.001-08:00

The worst title. Ever.
(Sorry this post is a little off-topic, but it has to do with food. And I thought it was hilarious.)

Mini Peach Cobbler Muffins

2008-02-24T18:07:00.000-08:00

I student teach a foods class at a junior high and I made this recipe for them and they were a big hit. However, you can't call them what they are (Fresh Peach Muffins with a Crumb Topping) or they don't like them. Mini Peach Cobblers sound so much better to them.

2 cups finely chopped fresh or frozen peaches
1 1/4 cups sugar, divided {1/2 cup and 3/4 cup to be used at different times}
1/2 cup (1 stick) butter, at room temperature
2 eggs
1 1/2 cups milk
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup brown sugar
1/4 cup ground pecans {optional}
1/4 teaspoon ground cinnamon
4 tablespoons cold butter

Preheat the oven to 400 degrees F. Lightly Grease 24 (2 3/4-inch by 1 3/8-inch) muffin cups.

Place the peaches in a bowl and cover with 1/2 cup of the sugar. Mix thoroughly. Allow the peaches to sit for 1 hour. {hour, shmour--You can just let them sit until you are ready to use them.}

Using an electric mixer, fitted with a paddle, {I didn't use a paddle} cream the butter and remaining 3/4 cup of sugar until smooth and pale in color, about 3 minutes. Add the eggs, one at a time, and beat until fluffy, about 2 minutes.

In a mixing bowl, combine 3 1/2 cups of the flour, baking powder, and salt.

Remove the bowl from the mixer and alternately fold in the milk and flour mixture, being careful not to over mix. {When my 9th graders made these, this was the step they had the hardest time following. You have three bowls: milk, flour, and creamed butter and sugar(aka wet mixture). Take turns folding in the milk to the wet mixture, then the flour to the wet mixture, then the milk, then the flour, etc. Your flour and milk should never come into direct contact with each other.}

Fold in the peaches. Spoon 1/4 cup of the filling into each prepared muffin cup. In a small bowl, combine the remaining flour, brown sugar, pecans, and cinnamon. Mix well. Add the butter. Using your hands {or two knives or a pastry cutter}, mix until the mixture resembles a coarse crumb-like mixture. Sprinkle 1 tablespoon of the crumb mixture over each muffin cup. Place in the oven and bake for about 15 to 20 minutes or until golden brown. Serve warm with butter.

NOTES:
The recipe says it makes two dozen, but when I made them, it made almost three dozen and I ran out of crumb topping. I might not have filled them full enough. They still tasted great, though.

This recipe can easily be halved.

This is a recipe from Emeril Lagasse on the food network website. I have made some changes/notes to it in {}'s based off of the mistakes of 9th graders. I hope you aren't offended by the notes, but since these are really tasty, I would like for you to make them in the correct way, which was demonstrated to 6 foods classes and made by my two 9th grade classes.

Pasta with Artichoke and Leek Sauce

2008-02-24T18:06:00.000-08:00

This was pretty good, here is the recipe. It was surprisingly good, however, if you aren't into spicy foods, cut out the red pepper flakes (I broke out into a sweat).

4 garlic cloves thickly sliced
1/4 tsp red pepper flakes
1 398 ml (12 oz??) can artichoke hearts- thinly sliced , reserve some for garnish
1 cup sliced leeks, white part only (4-6 leeks, depending)
3Tbs chopped fresh parsley
1 juice box of apple juice - originally this called for white wine
1 1/2 cups chicken broth
1/2 can of evaporated skim milk
1/2 tsp salt
1/4 tsp black pepper

4 cups dry penne
1/4 cup parmesan cheese, plus more for garnish

Directions:
1. Bring water to a boil in a large pot.
2. Heat the olive oil in a large saute pan. Add garlic, red pepper flakes, artichokes, leeks, and parsley and cook until the garlic begins to brown.
3. Pour in the apple juice and cook till the liquid is reduced by half. Add the chicken broth, return the mixture to a boil.
4. Puree the artichoke mixture in a food processor or blender, return to the pot and add the evaporated skim milk and parmesan cheese.
5. Cook the pasta till tender, drain, and pour the pureed sauce over the pasta and cook over low heat for 3 minutes.
6/ Serve with sliced artichokes and parmesan cheese for garnish.

Pie Crust

2008-02-24T17:57:00.001-08:00

My husband is a very picky pie crust eater, but he loves this recipe. This can be used for pies or chicken pot pie. This is also the recipe used in the BYU food labs.

2 cups all-purpose flour
1/2 tsp salt
1 cup shortening
ice water to make soft dough--Ice water and not just cold tap water is used so the shortening doesn't get too soft and mix in too much with the dough

Combine flour and salt. Cut in shortening to the size of peas. Gradually add ice water to form a soft dough. Divide into two disks, wrap in plastic wrap and refrigerate for 10 minutes. (If you look closely, you should see marbling of the shortening throughout the dough. This is a good thing.) Shape as desired.

If crusts need to be pre-baked, follow the directions below, if not, follow the directions of the recipe you are using:
Bake single crust at 400 degrees F.
Bake double pie crust according to filling instructions.

Chicken Pot Pie

2008-02-24T17:47:00.000-08:00

10 ounces frozen vegetables
1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
Pastry for two-crust pie (see link)

Preheat oven to 425 degrees F.

In 2-quart saucepan, melt butter oven medium heat. Stir in flour, onion, salt and pepper. Cook, stirring occasionally, until mixture is bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in meat and vegetables; remove from heat.

Pour chicken mixture into pastry-lined round pan.

Cut out shapes on the second pastry crust before placing on top, or just make slits once it is on (or if you forgot, like me).

Turn edges of pastry under and flute.

Bake about 35 minutes or until golden brown.

Simplifications:

For a fast weeknight meal, just use cream of chicken soup.
I don't like touching raw meat, so I just used one or two cans of chicken chunks.
Frozen pie crusts or a puff pastry work well, too.

NOTE: This is a great recipe to include as many vegetables as possible that picky eaters (husband and children included) may not like to eat as a side.

Marbled Chocolate Treats

2008-02-24T17:39:00.001-08:00

I know this blog is about dinners, but these were absolutely to die for! They make great treats to give away, or to just eat for yourself! Again, this is from Kraftfoods.com,but the picture is from last week when I made them.

8-1/2 HONEY MAID Honey Grahams, broken in half (17 squares)

6 squares Semi-Sweet Baking Chocolate

1/2 cup creamy peanut butter

3 squares White Baking Chocolate

LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.

MICROWAVE semi-sweet chocolate and peanut butter in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted when stirred, stirring every 30 sec. Stir until well blended. Pour over grahams; spread with spatula to cover completely.

REPEAT microwave melting steps with the white chocolate. Drop spoonfuls of the white chocolate over chocolate-covered grahams. Immediately cut through the chocolate mixtures with knife several times for tiger-stripe effect.

REFRIGERATE at least 1 hour or until firm. Use foil handles to remove dessert from pan. Peel off foil. Cut dessert into bars. Store in tightly covered container in refrigerator.

NOTE: The peanut butter is a great flavor, but it takes over the white chocolate flavor. I haven't yet made them without the peanut butter, but don't worry. I plan on it! I also didn't use the exact square sizes and definitely made more than just the 17 squares, which didn't end up square, but still tasted divine.

Easy Shepherd's Pie

2008-02-24T17:24:00.000-08:00

from Kraftfoods.com

NOTE: If you haven't signed up for Kraft's FREE magazine, Food and Family, you should! It's full of simple recipes with great shortcuts. Not to mention it's FREE!

Prep Time:10 min

Total Time: 30 min

Makes: 6 servings

1 lb. ground beef

2 cups hot mashed potatoes

4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed

1 cup shredded cheddar cheese, divided

2 cloves garlic, minced

4 cups frozen mixed vegetables, thawed

1 cup beef gravy (see below)

PREHEAT oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.

DRAIN meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.

BAKE 20 min. or until heated through.

NOTE: I doubled everything in the recipe except for the hamburger and there was plenty of the meat to go around, so only using 1/2 pound wouldn't be too detrimental.

Beef Gravy:

1/4 cup butter
1/4 cup flour
2 cups beef broth, * see note
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste

Melt butter in a saucepan then add flour. Blend together until no lumps are visible. Add salt and pepper. Cook and stir over medium heat for 5-10 minutes or until mixture starts to brown. Turn heat to low and slowly add broth, stirring constantly. Turn heat back up to medium and continue cooking and stirring until gravy boils and thickens. Adjust seasonings to taste.

Lasagna

2008-02-21T13:25:00.000-08:00

My friend Shanna & I are going to start doing cooking sessions where we do everything from scratch. Here was the result of our first ever cooking session. We made homemade Lasagna that was to die for! Here is the recipe.

*Warning- it is a little time consuming. From start to finish it took about three hours. We were not constantly doing stuff the whole three hours though so that is a perk*

1 pound ground beef

1 chopped onion

2 (6oz) cans tomato paste

1 egg

1 (14.5oz) can crushed tomatoes

2 cups water

1 tablespoon oregano
2 teaspoons garlic powder

2 teaspoons salt

1/4 teaspoon black pepper

1 tablespoon sugar

12 oz cottage cheese

1/2 cup parmesan cheese

9-12 lasagna noodles

1 pound mozzarella cheese, shredded

Steps

1. Brown onion and ground beef. Drain. Mix with tomato past and crushed tomatoes, water, oregano, basil, garlic powder, salt, pepper and sugar. Cook on medium until boiling. Simmer 1 hour.

2. Blend cottage cheese, parmesan cheese and egg until smooth.

3. Boil pasta in lightly salted water for 8-10 minutes. Drain.

4. Preheat oven to 350*

5. Spread 1 cup sauce in the bottom of a 9x13 inch pan. Cover sauce with a layer of noodles and 1/3 of remaining sauce. Top with 1/2 mozzarella. Place another layer of noodles and sauce over the mozzarella. Top with cottage cheese mixture. Top with remaining noodles and sauce.

6. Bake for 30 minutes. Sprinkle remaining remaining mozzarella on top and bake 15 more minutes until golden brown and bubbly. Let stand for 10 minutes.

Mandi's Perfect Banana Bread

2008-02-21T13:21:00.001-08:00

I get rave reviews on this EVERY single time I make it, (which is every Saturday and some special occasions inbetween... ) I thought you guys might enjoy this.

Preheat oven to 325.
(bowl one- large bowl)
8 tbsp unsalted butter ( that should be a whole stick) room temp
1 c sugar
2 eggs
mix the butter and sugar together until nice and creamy. then mix in each egg one at a time.

(bowl two- small bowl- cereal bowl usually works)
3 ripe bananas
1tsp cinnamon
1tbsp milk
mash the bananas together with a fork and then stir in the milk and cin. with it. i usually do this all with the fork too.

(medium bowl- bowl three)
2 c flour
1tsp baking powder
1tsp baking soda
1tsp salt
so... then pour in the banana mush into the sugary buttery creamy heaven ..hahaha that would be bowl one. mix it with the mixer until it is all mixed in. Then what you want to do is get a spoon, fork, spatula, or your favorite mixing utensil for mixing by hand and pour ALL of the flour into bowl one. You want to make sure to mix & fold the flour in there but only until the flour JUST starts to disappear. ( as opposed to using a mixer and really mixing in the flour) Then pour it into your bread pan.

*note... I usually use just a dab of butter to grease the pan, not the spray stuff.

Put the bread in for 60 minutes and it should be perfect. Serve warm with butter for ultimate satisfaction!

Baked Oatmeal

2008-02-18T22:12:00.000-08:00

3 cups old fashioned oatmeal
2 tsp baking powder
1/4 cup sugar
1 1/2 cups milk
1/3 cup cooking oil
2 eggs
chopped fruit, ie. apple & cinnamon (opt.)
dried cranberries and/or raisins (opt.)

Preheat oven to 350 degrees. Grease a 9 x 13 baking pan. Mix together the oatmeal, baking powder, sugar, milk, oil and eggs. Add optional fruits as desired. (We usually do a peeled,finely chopped apple and cinnamon. Blueberries and peaches are good too.) Bake for 25 to 30 minutes. Serve with milk or whipped cream.

My son, who would not eat oatmeal, requests this at least once a week. I half the recipe and do it in a 8 x 8 pan. It reheats well.

Goat Cheese Pesto Spread

2008-02-18T08:08:00.000-08:00

Last night, we got together with some friends and one of them brought a goat cheese pesto spread that was so good. My friend said it only used goat cheese, cream cheese, and pesto and he got it right from the internet. I did a Google search to get the exact proportions. Thank you, Epicurious!

4 oz soft mild goat cheese at room temperature
2 oz cream cheese at room temperature
1/4 cup pesto (store bought or homemade)

Mix all together until smooth. Serve with crackers.

Chocolate Zucchini Bread

2008-02-10T17:17:00.001-08:00

This is so yummy! It is from my Lion House Cookbook.

2 oz unsweetened chocolate, melted
2 cups zucchini, grated
2 cups all purpose flour
1 tsp salt
1 tsp soda
1/2 tsp baking powder
1/2 tsp cinnamon
3 eggs
1 cup sugar
1 cup brown sugar
1 cup oil
1 tsp vanilla
1 cup chocolate chips, semi-sweet

Prepare two 8x4 inch loaf pans by greasing and flouring or by lining with parchment paper. Melt unsweetened chocolate and set aside. Wash and grate zucchini; set aside. Measure flour, salt, soda, baking powder, and cinnamon into a bowl, stir and set aside. Place eggs in mixing bowl and beat. Add sugars, oil, melted chocolate, and vanilla; beat until creamy. Add zucchini and stir together. Mix in dry ingredients until incorporated. Add the chocolate chips and mix in. Bake at 325 degrees for 45 to 50 minutes. Makes 2 loaves.

Wisconsin Cauliflower Soup

2008-02-08T16:25:00.000-08:00

Seriously better than Zuppa's Wisconsin Cauliflower Soup!

2 Tbs. butter/Marg
1 Med Onion chopped (I use 1/2 an onion)
¼ c flour
½ tsp salt
2 cups crème or 1 cup crème 1 cup milk
1 can chicken broth (13-14 oz)
1 head of cauliflower, cut into 1 inch pieces
1 tsp mustard
2-3 cups of sharp cheddar cheese, grated
1/3 cup pepper jack cheese, grated (Not too heavy on the pepper jack...)

In 4 qt. saucepan melt butter over medium heat. Add onion ad cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt. Cook 2 minutes stirring frequently. Gradually stir in crème, chicken broth, and 1 ½ cups water. Add cauliflower and heat to boiling over high heat. Reduce heat to low. Cover and simmer until cauliflower is tender, about 10 minutes. In a blender, blend cauliflower mixture at low speed at small batches until very smooth. Return cauliflower mixture to saucepan. Heat over medium heat until hot, stirring occasionally. Remove saucepan from heat. Stir in mustard and chesses until melted and smooth. If you reheat this soup later, do not let it boil or the cheese may get stringy.

Chili

2008-02-08T10:02:00.000-08:00

Everyone here seems to love soups. I like my soups nice and chunky that's why I love chili. Here's a family recipe that is delicious for a cold winter day.

In a large pot, brown:

1 lb. lean ground beef
1/2 a chopped onion
1 clove of garlic (minced)
2 Tbsp. oil

Add:

1 28 oz. can of pureed tomatoes
1 10 oz. can of Rotel diced tomatoes and green chilies
1 16 oz. can of pinto beans
1 16 oz. can of ranch style or chili beans
1/2 can water (8 oz.)
1 1/2 tsp. salt
1/4 tsp. cumin
1/2 tsp. oregano
2 Tbsp. chili powder
1/2 tsp. black pepper
1/4 tsp. garlic powder
2 tsp. paprika

Let simmer for at least 4 hours. Yummy to serve with corn bread.

Spinach Salad

2008-02-08T09:53:00.000-08:00

Ingredients (salad):

Spinach
Hard boiled egg
Feta cheese
Bacon

Ingredients (Dressing):

1 c. oil
1/2 c. balsamic vinegar
1/2 c. sugar
1 t. poppy seeds
1 t. salt
1 t. onion powder
1/2 t. mustard powder

If you love spinach and balsamic vinegar, you'll loooove this salad. I've also tossed in grilled chicken and had this for dinner by its self. Mmmm, spinach!

Penne Chicken

2008-02-06T20:55:00.000-08:00

Here is what you will need. Amounts depend on your family size just make it so that it looks right.

Penne pasta

1 jar Alfredo sauce

Roma tomatoes

Broccoli

Peas and carrots

Sliced cooked chicken

Cook pasta. In another pan sauté broccoli and peas and carrots, add the sauce, add diced tomatoes and mix with pasta. Add chicken. Enjoy.

My sister-in-law came up with this dish-it's a spin off of a meal she serves at Johnny Carino's. Of course you can make your own sauce if you prefer but this is an easy, quick dish.

Homemade Crackers

2008-02-05T22:47:00.000-08:00

I love crackers more than just about anything in the world. I used to steal my co-worker's crackers out of her desk and eat them when I'd get munchy at work--not a good habit, but I swear my love for crackers is bordering on addiction. I'd always wanted to try making some at home, and found a delicious recipe in a cookbook I got for Christmas this year. I substituted whole-wheat flour and added poppy and sesame seeds for a nice nutty flavor.

1 package (2 1/2 teaspoons) active dry yeast
1/4 cup warm water (about 105 degrees)
3/4 cup whole milk
2 tablespoons unsalted butter, at room temperature
1 tablespoon sugar
1 teaspoon salt
1 large egg
1 tablespoon poppy seeds
1 tablespoon toasted sesame seeds
3 1/2-4 cups whole wheat flour
Coarse sea salt for sprinkling

In a large bowl, dissolve the yeast in the warm water and let stand for 5 minutes. Heat the milk until bubbles form around the edge (I just stuck it in the microwave for 45 seconds). Stir in butter, sugar, and salt.

Let the milk mixture cool to lukewarm. Beat in the egg and seeds until well blended. Add to the yeast mixture. Slowly mix in the flour. Turn the dough onto a lightly floured work surface and knead until smooth and elastic, about 5-6 minutes. Shape into a ball, place in an oiled bowl and cover. Let the dough rise until doubled, about an hour.

Pinch down the dough, re-cover, and let rest for 10 minutes. Meanwhile, preheat the oven to 450 degrees. Flour a baking sheet.

Divide the dough into balls about the size of large olives. On a floured surface, roll out each ball paper-thin, about 2 inches in diameter. Prick with a fork and sprinkle with the coarse salt. Place on the baking sheet and bake four about 5 minutes, then turn over and bake for another 5 minutes (I used a pizza stone, and it took only about 1-2 minutes on each side, and they were very crispy!) Puncture any air bubbles with a fork and let cool in the pan. Repeat with remaining dough balls.

These crackers are pretty large, and would be wonderful paired with a good cup of soup, or dipped in hummus. Enjoy!

Adapted from Williams-Sonoma "Holiday Entertaining"

Sorry-no pictures!

2008-02-03T11:45:00.000-08:00

I took pictures of both these recipes, but they looked funny. And since I only want pictures of tasty-looking food, you'll just have to use your imagination and trust me that they're good.

Caesar Salad Pizza

-1 container of Pillsbury pizza crust (or homemade if you're really krafty)

-1 1/2 C of mozzarella cheese

-mixed lettuce greens

-1 C grilled, cubed chicken

-1/2 C of parmesan cheese

-croutons

-Caesar salad dressing

-Place pizza dough in pan, or on stone, cover with mozzarella cheese and bake at 400 for 7-8 minutes. While it cooks, combine caesar salad ingredients. When the dough is finished, top with salad and enjoy!

Chocolate Layered Pudding Pie

-32 Oreos

-1/4 C Butter, melted

-2 4 serving-size boxes of jell-o chocolate pudding

-2 C milk

-1 8oz. container Cool-Whip

-Crush 24 oreos and combine with butter. Press into 9 inch pie pan; set aside. Mix pudding and milk, mixture will be relatively thick. Take about 3/4 of pudding and pour into pie pan. Gently fold in 1/2 of Cool Whip into rest of pudding and spread over first layer. Combine remaining 12 oreos, crushed, into remainder of Cool Whip and spread over second layer. Refrigerate 4 hours or until set.

Enjoy! I'll try and get pictures next time:)

Herbed Turkey and Broccoli

2008-02-03T10:38:00.000-08:00

2 quarts water

8 oz package of linguine or spagetti

3 cups small broccoli flowerets

1 8-oz container soft-style cream cheese with garlic and herbs

2/3 cup milk

1/4 tsp black pepper

6 oz smoked turkey breat cut into bite size strips

1) Bring water to boiling. Add Linguine or spagetti. Return to boiling. Reduce heat. Cook for 6 minutes. Add broccoli. Return to boiling. Cook until pasta is tender and broccoli is done. Drain

2) In the same pot, combine cream cheese, milk and pepper. Cool and stir over low heat until cream cheese is melted. Add pasta-broccoli mixture and turkey. Toss until coated with cheese mixture. If neccessary, add more milk to get desired consistency. Makes 4 servings.

Changes that I've made: I couldn't find any garlic and herb cream cheese, so I made it with chive and onion. It came out really good. I've also made it with chicken, pork and turkey. It is a good recipe for all three. I also buy frozen broccoli and it works just as good.

Recipe from Better Homes and Garden "Big Book of 30 minute dinners"

Tuscan Sausage and Bean Soup

2008-01-30T14:07:00.000-08:00

Ingredients

1-1/4 cups dry Great Northern beans
1-3/4 cups beef broth
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried Italian seasoning, crushed
12 ounces fresh Italian sausage links, cut into 1/2-inch slices
1 medium yellow summer squash or zucchini, sliced (2 cups)
1 14-1/2-ounce can Italian-style tomatoes, cut up
1/3 cup dry red wine or water
1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
Grated Parmesan cheese (optional)

Directions
1. Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups cold water. Boil, uncovered, for 10 minutes; drain.

2. Meanwhile, in a medium skillet cook Italian sausage until brown. Drain well on paper towels. In a 3-1/2- or 4-quart crockery cooker combine the drained beans, 4 cups fresh water, beef broth, onion, garlic, Italian seasoning, cooked and drained Italian sausage, squash or zucchini, undrained tomatoes, and red wine or water. Cook, covered, on low heat setting for 11 to 12 hours or until beans are tender.

3. Just before serving, stir spinach into soup. If desired, sprinkle each serving with Parmesan cheese. Makes 4 or 5 servings.

The recipe says to use a Dutch oven, but I just use my crock pot, and cook this soup overnight sometimes longer than the 11-12 hours (I just turn down the heat from Hi to Low when it has reached the 11-12 hours).

I love to make fresh bread with this soup, but a loaf a French bread would be great with it.

Recipe from MSN lifestyle

Black Bean Soup

2008-01-29T08:00:00.000-08:00

2 Tablespoons olive oil
2 jalapeño peppers, seeded and chopped
4 garlic cloves, chopped
1 large onion, chopped
1 red bell pepper, seeded and chopped
3 15-ounce cans black beans
2 Tablespoons ground cumin
1 ½ teaspoons ground coriander
2 tablespoons hot sauce
2 ½ C vegetable stock
1 15-ounce can diced tomatoes

Heat a medium soup pot over medium-high heat. Add olive oil and then add the jalapeños, garlic, and onions. Cook 3-4 minutes, until onions are soft, then add bell peppers. Drain and rinse 2 of the cans of black beans and add to pot. Drain and rinse the remaining can and add half the beans to the pot. Return the other half to the can and mash up with a fork, then add to the pot. Season with cumin, coriander, hot sauce, and salt & pepper. Add the stock and tomatoes to the soup and bring to a light boil. Reduce heat and simmer for 15 minutes over low heat.

Garnish with sour cream, grated cheese, crushed tortilla chips, or fresh cilantro. Serve with quesadilla wedges.

*This soup will be pretty thick. If you like it thinner, add more stock, up to 4 cups.

(Adopted from Rachel Ray: 365 No Repeats)

Two Cheese & Tomato Pizza

2008-01-28T18:45:00.000-08:00

I LOVE pizza! Lately, I've been trying to mix it up and make different kinds but this is my all time favorite homemade pizza recipe. By the way, I've just discovered Trader Joe's pizza dough--DELISH! It is sold in a bag in the refrigerated section and is only 99 cents! Simply take it out of the fridge 20 minutes before you want to use it, roll it out, and add your toppings. It's the best pizza dough I've tasted. Okay, back to the pizza...

What you need:

pizza dough
olive oil
ground red pepper
mozzarella cheese
Gouda cheese
tomatoes (2 or 3)
red onion
cilantro or basil

Directions:

Mix olive oil with a little bit of ground red pepper and brush a light coat on your pizza dough. Sprinkle mozzarella cheese.* Place tomatoes and sliced red onions on top. Sprinkle with Gouda cheese.* Top with chopped cilantro or basil. Bake according to your pizza dough directions or until cheese is fully melted and golden.

*WARNING: Be careful not to overload with cheese--I always do this and it totally ruins the pizza. I may have overdone it in the picture above.

What's for Dinner?

2008-01-28T18:00:00.001-08:00

Don't you just hate thinking that, or worse, hearing that?! Here are two templates that I got years ago in YW that have helped meal planning go a lot easier. The first is a monthly menu with slots for breakfast, lunch and dinner. Every month I try and plan at least the first 2-3 weeks and do one big grocery trip. At first its a bit labor intensive, but if you do it for about 3 months, you can just rotate your menus, adding new recipes as you feel like it. You won't be eating the same thing every week, you don't have to think about what's for dinner and you'll save money at the grocery store.

The second template is a grocery list that you can modify to meet your needs. I find it easy to check off as I plan my menu. It's also nice to have a list to look at – it reminds me of things we need that I forgot about. If you're really ambitious, you can also arrange it so it matches your favorite store's aisles.

Happy planning!

Grocery List

* It takes about a minute for the download button to appear at the bottom of the screen.

Tortellini Soup

2008-01-28T17:27:00.000-08:00

This soup is really easy, delicious and healthy!

Ingredients:
● 2 tbsp. dried crushed basil
● 2 tsp. cooking oil
● 2 garlic cloves, minced
● 4 cups chicken or beef broth
● 1 cup beef, chicken or cheese tortellini
● 1/8 tsp. pepper
● 1/2 tsp. salt
● 1 cup chopped, peeled tomatoes (can use canned)
● 1 can french cut green beans
● 1 cup carrots, sliced

Directions:
In a medium saucepan, cook basil and garlic in hot oil about 1 minute. Add broth, tortellini, carrots, salt, and pepper. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Add tomatoes and green beans. Return to boil; reduce heat. Cover and simmer 10 to 15 more minutes or until tortellini are done and vegetables are tender.

Chicken Parmigiana

2008-01-26T11:57:00.000-08:00

This is one of my favorite meals that I just made the other night. It's quick and easy but still oh so yummy and looks a lot more impressive than it really is.

What you need:

frozen, breaded chicken breasts
spaghetti sauce
mozzarella cheese (grated or deli squares)
basil or parsley (optional)

Directions:

Cook the chicken breasts according to the directions on bag/box. Once they are cooked, take them out of the oven but leave them on the pan. Spoon spaghetti sauce on top of each breast then top with mozzarella cheese. Put back in the oven and cook until cheese is melted. Garnish with chopped basil or parsley.

Good with:

I usually add a salad and garlic bread to the mix. Voila! Dinner in about 20 minutes.