Tater Tot Casserole from Fix-it and Forget It
Ingredients:
32 oz. bag of frozen tater tots
1 lb. ground beef, browned and drained
1/2 tsp. salt
1/4 tsp. pepper
2 14.5 oz. cans green beans, drained
1 10.75 oz.can cream mushroom soup
1 TBSP dried onions
1/4 cup milk
1. Line slow cooker with frozen tater tots
2. Combine remaining ingredients in separate bowl. Pour over potatoes.
3. Cover. Cook on high 3 hours.
Enjoy!
Wednesday, December 29, 2010
Saturday, December 11, 2010
Sticky #11 Vegetable-Stuffed Jumbo Shells
From: Betty Crocker's Passion For Pasta Cookbook
Prep: 25 min; Bake: 12 min; 4 Servings
Ingredients:
12 Uncooked jumbo pasta shells
1 can (14 1/2 oz) ready-to-serve vegetable broth
I medium carrot, finely chopped (1/2 cup)
1 medium potato, peeled and cut into 1/4-inch pieces (1 cup)
1 medium zucchini, cut into 1/4-inch pieces (1 cup)
1/2 cup finely chopped broccoli
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 tablespoons grated Parmesan cheese
2 tablespoons seasoned dry bread crumbs
Cook and drain pasta as directed on package. Heat broth to boiling in 2-quart saucepan. Stir in carrot and potato. Cook 2 to 4 minutes or until crisp-tender. Stir in zucchini and broccoli. Cook 1 minute. Drain vegetables, reserving broth.
Heat oven to 400 degrees. Mix vegetables, basil, 1 tablespoon of the cheese and 1 tablespoon of the bread crumbs. Fill cooked shells with vegetable mixture. Pour reserved broth into square baking dish, 8x8x2 inches. Place shells, filled sides up, in the baking dish. Mix remaining cheese and bread crumbs; sprinkle over shells.
Bake uncovered 10 to 12 minutes or until bread crumbs are golden brown. To serve, spoon broth from dish over shells.
Additional notes: I boiled 2 chicken breasts, shredded them, and added them to the vegetable mixture. Also, I think it would also be very good to serve with an alfredo sauce on top.
Enjoy!
Prep: 25 min; Bake: 12 min; 4 Servings
Ingredients:
12 Uncooked jumbo pasta shells
1 can (14 1/2 oz) ready-to-serve vegetable broth
I medium carrot, finely chopped (1/2 cup)
1 medium potato, peeled and cut into 1/4-inch pieces (1 cup)
1 medium zucchini, cut into 1/4-inch pieces (1 cup)
1/2 cup finely chopped broccoli
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 tablespoons grated Parmesan cheese
2 tablespoons seasoned dry bread crumbs
Cook and drain pasta as directed on package. Heat broth to boiling in 2-quart saucepan. Stir in carrot and potato. Cook 2 to 4 minutes or until crisp-tender. Stir in zucchini and broccoli. Cook 1 minute. Drain vegetables, reserving broth.
Heat oven to 400 degrees. Mix vegetables, basil, 1 tablespoon of the cheese and 1 tablespoon of the bread crumbs. Fill cooked shells with vegetable mixture. Pour reserved broth into square baking dish, 8x8x2 inches. Place shells, filled sides up, in the baking dish. Mix remaining cheese and bread crumbs; sprinkle over shells.
Bake uncovered 10 to 12 minutes or until bread crumbs are golden brown. To serve, spoon broth from dish over shells.
Additional notes: I boiled 2 chicken breasts, shredded them, and added them to the vegetable mixture. Also, I think it would also be very good to serve with an alfredo sauce on top.
Enjoy!
Wednesday, December 1, 2010
Sticky #10 Lasagna Roll-Ups
Lasagna Roll-Ups
Prep: 30 min; Bake 30 min; 8 servings
Ingredients:
12 uncooked lasagna noodles
1 pound ground beef
1 lg onion, chopped (1 cup)
1 jar (14 ounces) spaghetti sauce
1 can (8 ounces) mushroom stems and pieces, undrained
1 container (15 ounces) ricotta or cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese (4 ounces)
1/4 cup grated Parmesan cheese
1 tsp salt
1/4 tsp pepper
2 cloves garlic, finely chopped
Grated Parmesan cheese, if desired
1. Heat oven to 350 degrees. Cook and drain noodles as directed on package.
2. Cook beef and onion in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain. Stir in spaghetti sauce and mushrooms. Heat to boiling, stirring constantly. Pour into ungreased rectangular baking dish (13x9)
3. Mix ricotta/cottage cheese, spinach, mozzarella cheese, 1/4 cup Parmesan cheese, salt, pepper, and garlic. Spread 3 TBSP of the cheese mixture over each noodle. Roll up each noodle; cut roll crosswise in half. Place cut sides down in beef mixture. Cover and bake about 30 minutes or until hot. Serve with Parmesan cheese.
Addtional notes: I did not use spinach or mushrooms that was just my preference. I also made my own sauce as I usually do with regular lasagna. And if you like cheese I sprinkle more shredded mozzarella on top after 30 min of baking, and then popped it back in the oven for a couple of more minutes just to melt the cheese. ENJOY!!!
Prep: 30 min; Bake 30 min; 8 servings
Ingredients:
12 uncooked lasagna noodles
1 pound ground beef
1 lg onion, chopped (1 cup)
1 jar (14 ounces) spaghetti sauce
1 can (8 ounces) mushroom stems and pieces, undrained
1 container (15 ounces) ricotta or cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese (4 ounces)
1/4 cup grated Parmesan cheese
1 tsp salt
1/4 tsp pepper
2 cloves garlic, finely chopped
Grated Parmesan cheese, if desired
1. Heat oven to 350 degrees. Cook and drain noodles as directed on package.
2. Cook beef and onion in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain. Stir in spaghetti sauce and mushrooms. Heat to boiling, stirring constantly. Pour into ungreased rectangular baking dish (13x9)
3. Mix ricotta/cottage cheese, spinach, mozzarella cheese, 1/4 cup Parmesan cheese, salt, pepper, and garlic. Spread 3 TBSP of the cheese mixture over each noodle. Roll up each noodle; cut roll crosswise in half. Place cut sides down in beef mixture. Cover and bake about 30 minutes or until hot. Serve with Parmesan cheese.
Addtional notes: I did not use spinach or mushrooms that was just my preference. I also made my own sauce as I usually do with regular lasagna. And if you like cheese I sprinkle more shredded mozzarella on top after 30 min of baking, and then popped it back in the oven for a couple of more minutes just to melt the cheese. ENJOY!!!
Saturday, October 23, 2010
Sticky #9 Herb Goat Cheese Stuffed Chicken
This is the recipe for the Herb Goat Cheese Stuffed Chicken w/Angel Hair Pasta.
3 oz herb goat cheese
7 sundried tomatoes packed in oil, chopped
6 boneless, skinless chicken breasts
2 cups whole milk
1 tsp garlic salt
6 tsp cornstarch
1 TBSP canola oil
2 TBSP snipped chives
3/4 lb angel hair pasta, cooked according to package
1. Heat oven to 350 degrees.
2. In a small bowl, blend goat cheese and 2 tablespoons of the chopped tomatoes. Place chicken breast on a cutting board. Make a slit about 2 inches long and 1 1/2 inches deep in the thickest part, forming a pocket. Fill each breast with about 1 TBSP of the goat cheese mixture.
3. In a large oven-proof stainless skillet, heat oil over medium-heat. Place chicken, skinned-side down, in a skillet and cook for 4 minutes. Turn chicken and transfer to oven. Bake at 350 for 20-25 minutes or until internal temperature registers 160 degrees on an instant-read thermometer. Remove chicken to a serving platter and keep warm.
4. Combine milk, garlic salt, cornstarch and remaining 3 TBSP chopped tomatoes. Whisk in the skillet and cook over medium heat for 3 minutes, until thickened, scraping up any browned bits from the bottom of the pan. Stir in the chives.
5. Serve the chicken with the sauce and angel hair pasta. Accompany with green beans, if desired.
Per serving: 497 calories; 12g fat; 46g protein; 50g carbs; 3g fiber; 366mg sodium; 97mg cholesterol
ENJOY!!!
3 oz herb goat cheese
7 sundried tomatoes packed in oil, chopped
6 boneless, skinless chicken breasts
2 cups whole milk
1 tsp garlic salt
6 tsp cornstarch
1 TBSP canola oil
2 TBSP snipped chives
3/4 lb angel hair pasta, cooked according to package
1. Heat oven to 350 degrees.
2. In a small bowl, blend goat cheese and 2 tablespoons of the chopped tomatoes. Place chicken breast on a cutting board. Make a slit about 2 inches long and 1 1/2 inches deep in the thickest part, forming a pocket. Fill each breast with about 1 TBSP of the goat cheese mixture.
3. In a large oven-proof stainless skillet, heat oil over medium-heat. Place chicken, skinned-side down, in a skillet and cook for 4 minutes. Turn chicken and transfer to oven. Bake at 350 for 20-25 minutes or until internal temperature registers 160 degrees on an instant-read thermometer. Remove chicken to a serving platter and keep warm.
4. Combine milk, garlic salt, cornstarch and remaining 3 TBSP chopped tomatoes. Whisk in the skillet and cook over medium heat for 3 minutes, until thickened, scraping up any browned bits from the bottom of the pan. Stir in the chives.
5. Serve the chicken with the sauce and angel hair pasta. Accompany with green beans, if desired.
Per serving: 497 calories; 12g fat; 46g protein; 50g carbs; 3g fiber; 366mg sodium; 97mg cholesterol
ENJOY!!!
Tuesday, September 21, 2010
Sticky #8 Where to Begin
Well, it seems that I have not blogged in a while. Reason being I have been SUPER busy!! I will just jump right in on what has been going on..
I have started my own business with Premier Designs Jewelry last month. It has been great so far! It is a wonderful business with a great opportunity! I love it! It can be a little overwhelming at times, but I am not sure if that is because of everything else I have going on as well. Needless to say, it has been a great so far!! Brandon has been wonderful in supporting me with this adventure!
On to the wedding plans...
Whoever said that planning a wedding is fun, must have been in a fairytale. I will say that it has been a bit stressful at times and a little overwhelming, with a side of fun. I did so many things early on that I didn't do anything for awhile this summer and now I feel like the "crunch" has set in. Trying to line up the little details is the hardest part and if I had tons of money I could see paying someone to do it all for me. I am just sooo ready for it to be here!!
I am ALSO doing school this semester, along with everything else. It has been okay so far. They are all online which helps me have a more flexible day schedule.
I have cooked a lot of new recipes over the past couple of weeks and I believe they all were a hit. I will try to post them as soon as I can. Most of them are crockpot recipes, which is my favorite way to cook! :)
I have started my own business with Premier Designs Jewelry last month. It has been great so far! It is a wonderful business with a great opportunity! I love it! It can be a little overwhelming at times, but I am not sure if that is because of everything else I have going on as well. Needless to say, it has been a great so far!! Brandon has been wonderful in supporting me with this adventure!
On to the wedding plans...
Whoever said that planning a wedding is fun, must have been in a fairytale. I will say that it has been a bit stressful at times and a little overwhelming, with a side of fun. I did so many things early on that I didn't do anything for awhile this summer and now I feel like the "crunch" has set in. Trying to line up the little details is the hardest part and if I had tons of money I could see paying someone to do it all for me. I am just sooo ready for it to be here!!
I am ALSO doing school this semester, along with everything else. It has been okay so far. They are all online which helps me have a more flexible day schedule.
I have cooked a lot of new recipes over the past couple of weeks and I believe they all were a hit. I will try to post them as soon as I can. Most of them are crockpot recipes, which is my favorite way to cook! :)
Monday, August 16, 2010
Sticky #7 Chicken Parmesan Recipe
So tonight I made chicken parmesan for the first time and it turned out well I think.
Here is the recipe:
4 skinless boneless chicken breast (about 1-1/4lbs)
1 egg (slightly beaten)
3/4 cup of Italian bread crumbs
1 cup Parmesan or Mozzarella cheese
1 jar (26oz) Marinara Sauce
*Preheat oven to 400 degrees
*Dip chicken in egg, then bread crumbs, coating well
*In a 13x9in glass baking dish, arrange chicken
*Bake uncovered 20 minutes (+25 degrees for metal pan)
*Pour the marinara sauce over chicken, then top with cheese
*Bake an additional 10 minutes or until chicken is no longer pink
Serve if desired, with hot cooked pasta
Makes 4 servings
Note: I added parmesan cheese into the bread crumbs.
I also put the mozzarella and parmesan cheese on top. Half of each.
Thursday, July 29, 2010
Sticky #6 Life Lately
I haven't blogged in a while and I guess that is because I have been so busy! The dining room is through with painting (except for few touch ups) and the new blinds have been hung. It looks sooo much better. The guest bedroom is 95% done. It just needs a little bit of touching up and a good floor cleaning! The new guest bedroom furniture is in and set up and it looks great!
Work is winding down for me..only one more week left! Then two weeks till school starts back..
I have been thinking a lot lately about selling Premier Designs Jewelry. A friend of mine sells it and we have talked about it. Brandon and I have been discussing it, so we will see..but this is something I really want to do.
In a few weeks, we will be heading to Alabama to visit Brandon's family and do a little shopping. This trip will be different than all of the previous trips because we will be taking the dog with us!! It should be a very interesting drive!! Hope she behaves..
In the past week or so, I have tried several crock pot recipes that turned out well. I will try to post them later on.
Work is winding down for me..only one more week left! Then two weeks till school starts back..
I have been thinking a lot lately about selling Premier Designs Jewelry. A friend of mine sells it and we have talked about it. Brandon and I have been discussing it, so we will see..but this is something I really want to do.
In a few weeks, we will be heading to Alabama to visit Brandon's family and do a little shopping. This trip will be different than all of the previous trips because we will be taking the dog with us!! It should be a very interesting drive!! Hope she behaves..
In the past week or so, I have tried several crock pot recipes that turned out well. I will try to post them later on.
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