Greek Chicken Wrap
Added by: Mission Foods
(229 recipes) Mom Rating
Saved
Kid Rating
Saved
Prep time: 5 minutes
Cook time: 12 minutes
Total time: 17 minutes
Ingredients
4 Mission 96% Fat Free Heart healthy 10 inch Burrito Tortillas
4 Boneless, Skinless Chicken Breasts
1/2 cup Fat Free Italian Dressing
1/2 cup Diced Tomatoes
14 ounce can chopped Black Olives drained
1/2 cup peeled and seeded Cucumber chopped
1 tbsp fresh Lemon juice
1/2 cup Fat Free sour cream mixed with 1 1/2 tsp crushed garlic and 1/2 tsp onion powder
2 cups Assorted Greens
Preparations
1. Marinate chicken in dressing 2 hours to overnight.
2. Combine tomatoes, olives, cucumber, lemon juice, and 1/2 cup of the sour cream mixture. Reserve.
3. Grill chicken, let cool, and cut into very thin strips.
4. Spread each tortilla with 1 Tbsp sour cream mixture.
5. Lay one quarter of chicken strips on tortilla, top with 1/2 cup of vegetable mixture and 1/2 cup of salad greens.
6. Fold in sides of tortilla and roll up tightly. Cut on a diagonal and serve.
(Makes 8)
Thursday, September 23, 2010
Citrus Salad
Lettuce, Spinach, Citrus, and Avocado Salad
Added by: Kathy Gunst
(229 recipes) Mom Rating
Not great
Kid Rating
Okay
Prep time: 0 minutes
Cook time: 0 minutes
Total time: 0 minutes
This easy salad is chock-full of potassium (avocados actually have more potassium than bananas!), fiber, folic acid, vitamin B6, and omega-3 fatty acids. Adapted from The Greens Cookbook, by Deborah Madison (Broadway Books, 2001).
Ingredients
1 head butter, limestone, or Bibb lettuce, torn into bite-size pieces
1 small bunch young spinach leaves (or one head radicchio, thoroughly cleaned and stems removed)
1 ruby grapefruit, peeled
1 ripe avocado, peeled and sliced
1/4 cup walnuts, pecans, or almonds, toasted
Vinaigrette:
2 tablespoons fresh grapefruit juice
1/2 tablespoon champagne vinegar or good-quality white wine vinegar
1/4 teaspoon salt
1 shallot, finely diced (or 1/4 cup finely chopped sweet red onion)
2 1/2 tablespoons olive oil
Freshly ground black pepper to taste
Preparations
Place the lettuce and spinach (or radicchio) in a large salad bowl. Holding the grapefruit over a separate bowl to catch the juice (save if for the vinaigrette), remove the membrane from each section. Add the grapefruit, avocado, and nuts to the greens. Combine vinaigrette ingredients in a jar with a tight lid, and shake vigorously until mixed. Drizzle a little vinaigrette over the salad, toss to coat lightly, and serve immediately. (Makes 2 large or 4 small salads.) (Makes )
Added by: Kathy Gunst
(229 recipes) Mom Rating
Not great
Kid Rating
Okay
Prep time: 0 minutes
Cook time: 0 minutes
Total time: 0 minutes
This easy salad is chock-full of potassium (avocados actually have more potassium than bananas!), fiber, folic acid, vitamin B6, and omega-3 fatty acids. Adapted from The Greens Cookbook, by Deborah Madison (Broadway Books, 2001).
Ingredients
1 head butter, limestone, or Bibb lettuce, torn into bite-size pieces
1 small bunch young spinach leaves (or one head radicchio, thoroughly cleaned and stems removed)
1 ruby grapefruit, peeled
1 ripe avocado, peeled and sliced
1/4 cup walnuts, pecans, or almonds, toasted
Vinaigrette:
2 tablespoons fresh grapefruit juice
1/2 tablespoon champagne vinegar or good-quality white wine vinegar
1/4 teaspoon salt
1 shallot, finely diced (or 1/4 cup finely chopped sweet red onion)
2 1/2 tablespoons olive oil
Freshly ground black pepper to taste
Preparations
Place the lettuce and spinach (or radicchio) in a large salad bowl. Holding the grapefruit over a separate bowl to catch the juice (save if for the vinaigrette), remove the membrane from each section. Add the grapefruit, avocado, and nuts to the greens. Combine vinaigrette ingredients in a jar with a tight lid, and shake vigorously until mixed. Drizzle a little vinaigrette over the salad, toss to coat lightly, and serve immediately. (Makes 2 large or 4 small salads.) (Makes )
Whole Wheat Blueberry Pancakes
Whole Wheat Blueberry-Walnut Pancakes
Added by: Kathy Gunst
(297 recipes) Mom Rating
Delicious
Kid Rating
Saved
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Feel free to substitute any of your family's favorite berries for the blueberries.
Ingredients
2/3 cup whole wheat flour
2 tablespoons walnuts, finely chopped
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 large egg yolk
2 tablespoons melted butter, plus butter for the skillet
2 tablespoons maple syrup
2 egg whites
Pinch cream of tartar
1 cup fresh or frozen (and thawed) blueberries
1 cup fresh or frozen (and thawed) blueberries for topping, optional
Preparations
In a small bowl, mix together the flour and walnuts. Stir in the baking powder and salt. Whisk together the milk, egg yolk, melted butter, and maple syrup in a large bowl. Add the flour-walnut mixture and gently stir together. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the beaten egg whites into the pancake batter. Gently fold in 1 cup of blueberries. Heat a large skillet or pancake griddle over moderate heat and brush lightly with the butter. Let heat 1 minute. Using a large spoon, form pancakes about 3 inches wide, and cook for 2 minutes; gently flip pancakes over, and cook another 1 to 2 minutes. Repeat with the remaining batter. Serve hot with butter and top with the remaining cup of blueberries (if using). (Makes 4 servings)
Added by: Kathy Gunst
(297 recipes) Mom Rating
Delicious
Kid Rating
Saved
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Feel free to substitute any of your family's favorite berries for the blueberries.
Ingredients
2/3 cup whole wheat flour
2 tablespoons walnuts, finely chopped
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 large egg yolk
2 tablespoons melted butter, plus butter for the skillet
2 tablespoons maple syrup
2 egg whites
Pinch cream of tartar
1 cup fresh or frozen (and thawed) blueberries
1 cup fresh or frozen (and thawed) blueberries for topping, optional
Preparations
In a small bowl, mix together the flour and walnuts. Stir in the baking powder and salt. Whisk together the milk, egg yolk, melted butter, and maple syrup in a large bowl. Add the flour-walnut mixture and gently stir together. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the beaten egg whites into the pancake batter. Gently fold in 1 cup of blueberries. Heat a large skillet or pancake griddle over moderate heat and brush lightly with the butter. Let heat 1 minute. Using a large spoon, form pancakes about 3 inches wide, and cook for 2 minutes; gently flip pancakes over, and cook another 1 to 2 minutes. Repeat with the remaining batter. Serve hot with butter and top with the remaining cup of blueberries (if using). (Makes 4 servings)
Grilled Steaks w Lemon Herb butter
Grilled Steaks With a Lemon-Herb Butter
Added by: Kathy Gunst
(297 recipes) Mom Rating
Saved
Kid Rating
Not great
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes
A simple mixture of butter and herbs enlivens the flavors of this grilled steak.
Ingredients
2 tablespoons butter, at room temperature
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 tablespoon chopped fresh rosemary, or 1 teaspoon chopped dried
1 teaspoon grated lemon zest
Salt and pepper
2 New York strip steaks, about 1 1/2 to 2 pounds
Preparations
In a small bowl, mix the butter, thyme, rosemary, lemon zest, salt ,and pepper and set aside. Light a charcoal or gas grill until red hot, or preheat a broiler for 4 minutes. Season the steaks with salt and pepper and grill for about 4 to 6 minutes on each side, depending on the thickness of the meat and how rare or well done you like your beef. (Note: If you're pregnant, cook the meat until it reaches an internal temperature of 160 degrees when measured with a meat thermometer.) Remove to a platter and spread the herb butter on top of the hot steaks. Thinly slice before serving, spooning the butter on top. (Makes 4 to 6 servings)
Variations
You can make the lemon-herb butter a day ahead of time.
Added by: Kathy Gunst
(297 recipes) Mom Rating
Saved
Kid Rating
Not great
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes
A simple mixture of butter and herbs enlivens the flavors of this grilled steak.
Ingredients
2 tablespoons butter, at room temperature
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 tablespoon chopped fresh rosemary, or 1 teaspoon chopped dried
1 teaspoon grated lemon zest
Salt and pepper
2 New York strip steaks, about 1 1/2 to 2 pounds
Preparations
In a small bowl, mix the butter, thyme, rosemary, lemon zest, salt ,and pepper and set aside. Light a charcoal or gas grill until red hot, or preheat a broiler for 4 minutes. Season the steaks with salt and pepper and grill for about 4 to 6 minutes on each side, depending on the thickness of the meat and how rare or well done you like your beef. (Note: If you're pregnant, cook the meat until it reaches an internal temperature of 160 degrees when measured with a meat thermometer.) Remove to a platter and spread the herb butter on top of the hot steaks. Thinly slice before serving, spooning the butter on top. (Makes 4 to 6 servings)
Variations
You can make the lemon-herb butter a day ahead of time.
Chicken with couscous, tom, and thyme
Couscous With Chicken, Tomatoes, and Thyme
Added by: Kathy Gunst
(297 recipes) Mom Rating
Saved
Kid Rating
Yucky
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Couscous cooks almost instantly, so it makes a great base for any saucy dish.
Ingredients
2 tablespoons olive oil
4 boneless, skinless chicken breasts
Salt and pepper
1 3/4 cups reduced-sodium, fat-free chicken broth
1 cup instant couscous
1/2 cup heavy cream
One 15-ounce can crushed tomatoes
1 tablespoon chopped fresh thyme
1/2 cup Parmesan cheese (optional)
Preparations
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken. Cook for 4 to 5 minutes, or until well browned. Flip the chicken and brown it on the other side, another 4 to 5 minutes, or until the chicken is completely cooked. Transfer the chicken to a plate and tent with foil to keep warm. Meanwhile, bring 1 1/4 cups of the broth to a boil in a medium saucepan. When the water boils, add the couscous, about 1/2 teaspoon of salt, and 1 tablespoon of olive oil. Stir quickly, cover, and remove from the heat. Let the couscous sit for about 5 minutes. After you move the chicken to a plate, add the remaining 1/2 cup broth and the cream to the skillet. Bring the mixture to a boil, using a wooden spoon to scrape any browned bits off the bottom of the pan. Add the tomatoes and thyme, and simmer for 2 minutes. Season to taste with salt and pepper. Fluff the couscous with a fork and transfer it to a serving platter. Place the chicken breasts on top of the couscous, and pour the sauce over the chicken. Sprinkle the Parmesan cheese over the top, if using. Serve immediately. (Makes 4 servings)
Variations
Try adding 1/4 cup of chopped fresh herbs, such as basil or parsley, to the couscous.
Added by: Kathy Gunst
(297 recipes) Mom Rating
Saved
Kid Rating
Yucky
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Couscous cooks almost instantly, so it makes a great base for any saucy dish.
Ingredients
2 tablespoons olive oil
4 boneless, skinless chicken breasts
Salt and pepper
1 3/4 cups reduced-sodium, fat-free chicken broth
1 cup instant couscous
1/2 cup heavy cream
One 15-ounce can crushed tomatoes
1 tablespoon chopped fresh thyme
1/2 cup Parmesan cheese (optional)
Preparations
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken. Cook for 4 to 5 minutes, or until well browned. Flip the chicken and brown it on the other side, another 4 to 5 minutes, or until the chicken is completely cooked. Transfer the chicken to a plate and tent with foil to keep warm. Meanwhile, bring 1 1/4 cups of the broth to a boil in a medium saucepan. When the water boils, add the couscous, about 1/2 teaspoon of salt, and 1 tablespoon of olive oil. Stir quickly, cover, and remove from the heat. Let the couscous sit for about 5 minutes. After you move the chicken to a plate, add the remaining 1/2 cup broth and the cream to the skillet. Bring the mixture to a boil, using a wooden spoon to scrape any browned bits off the bottom of the pan. Add the tomatoes and thyme, and simmer for 2 minutes. Season to taste with salt and pepper. Fluff the couscous with a fork and transfer it to a serving platter. Place the chicken breasts on top of the couscous, and pour the sauce over the chicken. Sprinkle the Parmesan cheese over the top, if using. Serve immediately. (Makes 4 servings)
Variations
Try adding 1/4 cup of chopped fresh herbs, such as basil or parsley, to the couscous.
Cottage Cheese Pancakes
Cottage Cheese Pancakes
Added by: Meals Matter
(207 recipes) Mom Rating
Yucky
Kid Rating
Yucky
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
These are high-protein pancakes and quite a treat!
Ingredients
1 egg
1/2 cup lowfat cottage cheese
1 tsp canola oil
3 tbsp whole wheat flour
Preparations
1. In a small bowl, beat the egg with a whisk until creamy. 2. Push the cottage cheese through a wire strainer into the egg in the bowl. Mix well. 3. Add the oil and flour. Mix well. 4. Lightly oil a skillet and place over low heat. When the skillet is hot, spoon the batter into the skillet making four pancakes. Flatten slightly with the back of a spoon. Cook 2-3 minutes on each side, or until lightly browned. 5. Serve with applesauce, apple butter or your favorite whole fruit jam. (Makes 4 servings)
Added by: Meals Matter
(207 recipes) Mom Rating
Yucky
Kid Rating
Yucky
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
These are high-protein pancakes and quite a treat!
Ingredients
1 egg
1/2 cup lowfat cottage cheese
1 tsp canola oil
3 tbsp whole wheat flour
Preparations
1. In a small bowl, beat the egg with a whisk until creamy. 2. Push the cottage cheese through a wire strainer into the egg in the bowl. Mix well. 3. Add the oil and flour. Mix well. 4. Lightly oil a skillet and place over low heat. When the skillet is hot, spoon the batter into the skillet making four pancakes. Flatten slightly with the back of a spoon. Cook 2-3 minutes on each side, or until lightly browned. 5. Serve with applesauce, apple butter or your favorite whole fruit jam. (Makes 4 servings)
Pan Seared Chicken w Apricot Glaze
Pan-Seared Chicken With Apricot Glaze
Added by: Kathy Gunst
(297 recipes) Mom Rating
Saved
Kid Rating
Not great
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Even the pickiest eaters, can't resist chicken with a sweet apricot jam sauce.
Ingredients
1 tablespoon olive oil
4 boneless, skinless chicken breasts
Salt and pepper
1/2 cup apricot jam
1 tablespoon water
Preparations
Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper. Add the chicken breasts to the pan and cook, undisturbed, for 5 minutes. Carefully flip the chicken pieces and continue cooking another 4 to 5 minutes, or until chicken is browned and cooked through. Meanwhile, combine the jam and water in a small saucepan and cook over low heat, stirring, just until warmed. Spoon over the seared chicken breasts and serve immediately. (Makes 4 servings)
Variations
You can also spoon the glaze over hot grilled chicken breasts.
Added by: Kathy Gunst
(297 recipes) Mom Rating
Saved
Kid Rating
Not great
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Even the pickiest eaters, can't resist chicken with a sweet apricot jam sauce.
Ingredients
1 tablespoon olive oil
4 boneless, skinless chicken breasts
Salt and pepper
1/2 cup apricot jam
1 tablespoon water
Preparations
Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper. Add the chicken breasts to the pan and cook, undisturbed, for 5 minutes. Carefully flip the chicken pieces and continue cooking another 4 to 5 minutes, or until chicken is browned and cooked through. Meanwhile, combine the jam and water in a small saucepan and cook over low heat, stirring, just until warmed. Spoon over the seared chicken breasts and serve immediately. (Makes 4 servings)
Variations
You can also spoon the glaze over hot grilled chicken breasts.
Oriental Roasted Asparagus
Oriental-Style Roasted Asparagus
Added by: Kathy Gunst
(297 recipes) Mom Rating
Saved
Kid Rating
Saved
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
To trim the tough ends off asparagus, hold one spear by the blunt end and bend the tough part back until it snaps. Trimming asparagus is a great job for kids.
Ingredients
1 pound asparagus, ends trimmed
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon freshly grated or finely chopped ginger
Preparations
Preheat the oven to 425 degrees. Place the asparagus in a shallow baking dish. Mix the soy sauce, sesame oil, and ginger together in a small bowl, and pour over the asparagus. Toss the asparagus with your hands to mix thoroughly. Roast the asparagus for about 10 to 15 minutes, until bright green and just tender. Serve hot. (Makes 4 servings)
Variations
This dish can be assembled and refrigerated up to 6 hours before cooking, and roasted just before serving.
Added by: Kathy Gunst
(297 recipes) Mom Rating
Saved
Kid Rating
Saved
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
To trim the tough ends off asparagus, hold one spear by the blunt end and bend the tough part back until it snaps. Trimming asparagus is a great job for kids.
Ingredients
1 pound asparagus, ends trimmed
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon freshly grated or finely chopped ginger
Preparations
Preheat the oven to 425 degrees. Place the asparagus in a shallow baking dish. Mix the soy sauce, sesame oil, and ginger together in a small bowl, and pour over the asparagus. Toss the asparagus with your hands to mix thoroughly. Roast the asparagus for about 10 to 15 minutes, until bright green and just tender. Serve hot. (Makes 4 servings)
Variations
This dish can be assembled and refrigerated up to 6 hours before cooking, and roasted just before serving.
Oatmeal Choc Chip Cookies
Oatmeal Chocolate Chip Cookies
Added by: Marcia Smart
(229 recipes) Mom Rating
Saved
Kid Rating
Not great
Prep time: 20 minutes
Cook time: 14 minutes
Total time: 34 minutes
Just because you're pregnant doesn't mean you can't enjoy sweet treats. Here's a healthier (yes, there are chocolate chips!) way to indulge.
Ingredients
1 cup trans-fat-free margarine
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups rolled oats, uncooked
1 1/2 cups dried cranberries
1 cup semisweet chocolate chips
Preparations
Preheat oven to 350 degrees. Beat the margarine and sugars together until fluffy. Add eggs and vanilla; mix well. Combine next five ingredients; add to sugar mixture and beat well. Stir in oats, then cranberries and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10 to 14 minutes or until golden brown. Cool slightly before moving to a wire rack. (Makes 4 to 5 dozen)
Added by: Marcia Smart
(229 recipes) Mom Rating
Saved
Kid Rating
Not great
Prep time: 20 minutes
Cook time: 14 minutes
Total time: 34 minutes
Just because you're pregnant doesn't mean you can't enjoy sweet treats. Here's a healthier (yes, there are chocolate chips!) way to indulge.
Ingredients
1 cup trans-fat-free margarine
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups rolled oats, uncooked
1 1/2 cups dried cranberries
1 cup semisweet chocolate chips
Preparations
Preheat oven to 350 degrees. Beat the margarine and sugars together until fluffy. Add eggs and vanilla; mix well. Combine next five ingredients; add to sugar mixture and beat well. Stir in oats, then cranberries and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10 to 14 minutes or until golden brown. Cool slightly before moving to a wire rack. (Makes 4 to 5 dozen)
Penne Alla Pizza- from Baby Center
Penne Alla Pizza
Added by: Marcia Smart
(229 recipes) Mom Rating
Saved
Kid Rating
Saved
Prep time: 15 minutes
Cook time: 83 minutes
Total time: 98 minutes
This easy pizza-inspired pasta, similar to lasagna, is adapted from Bugialli on Pasta, by Giuliano Bugialli (Simon & Schuster, 1988).
Ingredients
1 medium celery stalk, diced
1/2 medium red onion, diced
1 large clove garlic, minced
2 medium carrots, diced
20 large basil leaves
2 pounds fresh Roma tomatoes, peeled, seeded, and chopped (or a 2-pound can of seasoned tomatoes, drained)
2 tablespoons olive oil
1 pound regular or multigrain penne
Olive oil cooking spray
8 ounces low-fat mozzarella, cut into 1/4-inch cubes
1 teaspoon dried oregano
30 Gaeta or Kalamata olives, drained and pitted
Salt, pepper, and Parmesan to taste
Preparations
Preheat oven to 375 degrees. Combine celery, red onion, garlic, carrots, five sliced basil leaves, tomatoes, and olive oil in a saucepan. Cover and cook over low heat for an hour, stirring occasionally. Adjust salt and pepper. Meanwhile, bring a large pot of water to a boil and cook penne according to package instructions, minus one minute, so pasta is slightly undercooked. Drain. Coat a 13-by-9-inch pan with cooking spray. In a large bowl, combine penne, tomato sauce, mozzarella, oregano, olives, remaining basil leaves (shredded or torn), and salt and pepper to taste. Gently mix ingredients and sprinkle with Parmesan cheese. Bake 15 minutes, covered with foil. Serve hot directly from pan. (Makes 6 to 8 servings)
Added by: Marcia Smart
(229 recipes) Mom Rating
Saved
Kid Rating
Saved
Prep time: 15 minutes
Cook time: 83 minutes
Total time: 98 minutes
This easy pizza-inspired pasta, similar to lasagna, is adapted from Bugialli on Pasta, by Giuliano Bugialli (Simon & Schuster, 1988).
Ingredients
1 medium celery stalk, diced
1/2 medium red onion, diced
1 large clove garlic, minced
2 medium carrots, diced
20 large basil leaves
2 pounds fresh Roma tomatoes, peeled, seeded, and chopped (or a 2-pound can of seasoned tomatoes, drained)
2 tablespoons olive oil
1 pound regular or multigrain penne
Olive oil cooking spray
8 ounces low-fat mozzarella, cut into 1/4-inch cubes
1 teaspoon dried oregano
30 Gaeta or Kalamata olives, drained and pitted
Salt, pepper, and Parmesan to taste
Preparations
Preheat oven to 375 degrees. Combine celery, red onion, garlic, carrots, five sliced basil leaves, tomatoes, and olive oil in a saucepan. Cover and cook over low heat for an hour, stirring occasionally. Adjust salt and pepper. Meanwhile, bring a large pot of water to a boil and cook penne according to package instructions, minus one minute, so pasta is slightly undercooked. Drain. Coat a 13-by-9-inch pan with cooking spray. In a large bowl, combine penne, tomato sauce, mozzarella, oregano, olives, remaining basil leaves (shredded or torn), and salt and pepper to taste. Gently mix ingredients and sprinkle with Parmesan cheese. Bake 15 minutes, covered with foil. Serve hot directly from pan. (Makes 6 to 8 servings)
Saturday, September 18, 2010
peanut butter bars
If you love peanut butter and chocolate, these bars are for you. Whip them up in no time and watch them disappear even faster.
Ingredients
- ¾ cups Butter
- ¾ cups Brown Sugar
- ¾ cups Granulated Sugar
- ¾ cups Peanut Butter
- 2 whole Eggs
- 1 teaspoon Vanilla
- ¾ teaspoons Baking Soda
- ½ teaspoons Salt
- 1-½ cup Flour
- 1-½ cup Rolled Oats
- _____
- FOR THE TOPPING:
- ¾ cups Peanut Butter
- 1 cup Granulated Sugar
- ½ cups Evaporated Milk
- 5 Tablespoons Butter
- 1 cup Milk Chocolate Chips
Preparation Instructions
Preheat oven to 350 degrees.
In a large mixing bowl, cream together butter, brown sugar, granulated sugar and peanut butter. Add eggs and vanilla. Add soda and salt and mix until well blended. Add flour slowly, making sure it’s incorporated, but do not overmix. Stir in oatmeal by hand.
Spray a 15 x 10 jelly roll pan with nonstick cooking spray. Spread mixture in a pan. (I wet my hand slightly and press the mixture evenly.) Cook at 350 degrees for 12 – 15 minutes until golden brown.
Remove from oven and immediately drop peanut butter (from the topping ingredient list) by teaspoonfuls evenly around the top. Allow to melt and spread smooth with a spatula.
Allow to cool thoroughly.
In a small saucepan, bring sugar, evaporated milk, and butter to a full boil for 45 seconds. Remove from the heat and add the milk chocolate chips. Whisk until chocolate sauce is smooth. Pour evenly over bars and allow to set before cutting and serving.
Subscribe to:
Posts (Atom)