Ok, this is a recipe my husband came up with. Since becoming a vegetarian, my husband has come up with some yummy stuff to eat and this is one of his favorites.
Tacos
Ingredients
4 corn tortillas
1/2 can re fried beans (I use the vegetarian kind)
shredded cabbage
4 Morning Star Buffalo Wings (these are a soy based chicken nugg and they are spicy)
hot sauce (optional)
green sauce (optional)
1. Heat corn tortillas on tortilla pan or on stove, until cooked completely. Not hard, but they should be soft enough to make tacos.
2. Heat beans on stove until hot.
3. Microwave the buffalo wings for 1 minute then turn over and 1 more minute.
4. Assemble your taco: put a buffalo wing cut up in the center of the tortilla, then a spoonful of the beans, then a hand full of the cabbage and then the hot sauce or green sauce if you so desire more heat!
You could add shredded cheese, too! But this particular recipe my husband came up with and he was diagnosed with high cholesterol a few weeks ago and has not had any meat, chicken or cheese since he was diagnosed. You can change up the fake buffalo wings for real ones, or go with fake chicken nuggs or real ones, the possibilities are endless!
Enjoy!
Friday, February 26, 2010
Thursday, February 25, 2010
Grilled Mozzarella Tomato Sammy
I don't know where I got this recipe, but it rocks! I call sandwiches sammy's...even my kids call them sammy's! LOL
Grilled Mozzarella Tomato Sammy
Ingredients
4 slices whole wheat bread
1/2 cup shredded fat-free Mozzarella cheese
2 medium tomatoes, thinly sliced
fresh basil leaves, finly shredded
black pepper
butter or margarine to spread on bread slices
1. Spread butter or margarine on one side of each slice of bread.
2. Heat skillet, place one slice of bread, butter side down and top with cheese, tomato, basil and more cheese and then top with another slice of bread butter side up.
3. Flip sammy so both sides can cook and melt the cheese.
This sammy is soooooo yummy! I never knew I liked or rather love fresh basil! The fat-free Mozzarella cheese sounds gross, but it is actually not bad. I am sure you can change up the cheese if you wanted to, but the basil and tomato is a must!
This recipe will make 2 sammy's!
Enjoy!
Grilled Mozzarella Tomato Sammy
Ingredients
4 slices whole wheat bread
1/2 cup shredded fat-free Mozzarella cheese
2 medium tomatoes, thinly sliced
fresh basil leaves, finly shredded
black pepper
butter or margarine to spread on bread slices
1. Spread butter or margarine on one side of each slice of bread.
2. Heat skillet, place one slice of bread, butter side down and top with cheese, tomato, basil and more cheese and then top with another slice of bread butter side up.
3. Flip sammy so both sides can cook and melt the cheese.
This sammy is soooooo yummy! I never knew I liked or rather love fresh basil! The fat-free Mozzarella cheese sounds gross, but it is actually not bad. I am sure you can change up the cheese if you wanted to, but the basil and tomato is a must!
This recipe will make 2 sammy's!
Enjoy!
Wednesday, February 24, 2010
Marinated Turkey Breast
I honestly can't remember where I got this one. I have made it several times for the family and they really do like it.
Marinated Turkey Breast
Ingredients
2 tablespoons Pommery Mustard (I could not find this in any store here, so I used yellow spicy mustard, like Gray Poupon)
1 cup red wine
1/2 cup olive oil
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon ground coriander
1 tablespoon minced garlic
1 tablespoon black pepper
1/2 teaspoon salt
1 turkey breast (I think I used more then just one)
1. Combine all ingredients except turkey breast in a large bowl.
2. Add the turkey breast and marinate for at least 6 hours. (I didn't marinate it that long and it was still wonderful)
3. Cook 20-25 minutes on low- heat in skillet until cooked through.
You can serve this with white rice and a vegetable.
Marinated Turkey Breast
Ingredients
2 tablespoons Pommery Mustard (I could not find this in any store here, so I used yellow spicy mustard, like Gray Poupon)
1 cup red wine
1/2 cup olive oil
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon ground coriander
1 tablespoon minced garlic
1 tablespoon black pepper
1/2 teaspoon salt
1 turkey breast (I think I used more then just one)
1. Combine all ingredients except turkey breast in a large bowl.
2. Add the turkey breast and marinate for at least 6 hours. (I didn't marinate it that long and it was still wonderful)
3. Cook 20-25 minutes on low- heat in skillet until cooked through.
You can serve this with white rice and a vegetable.
Tuesday, February 23, 2010
Banana Bread
I don't know where I found this recipe, but I have made it and it was awesome!
Banana Bread
Ingredients
3 or 4 ripe bananas, mashed
1/3 cup melted butter (I used margarine)
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
pinch of salt
1 1/2 cups of flour
1. Preheat oven to 350 degrees.
2. With wooden spoon mix: butter into mashed bananas in a large mixing bowl.
3. Mix in sugar, egg and vanilla.
4. Sprinkle the baking soda and salt over mixture and mix in.
5. Add the flour last.
6. Pour into a bread pan (I have a glass one)
7. Bake 1 hour and cool on a rack, remove, slice and serve!
Banana Bread
Ingredients
3 or 4 ripe bananas, mashed
1/3 cup melted butter (I used margarine)
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
pinch of salt
1 1/2 cups of flour
1. Preheat oven to 350 degrees.
2. With wooden spoon mix: butter into mashed bananas in a large mixing bowl.
3. Mix in sugar, egg and vanilla.
4. Sprinkle the baking soda and salt over mixture and mix in.
5. Add the flour last.
6. Pour into a bread pan (I have a glass one)
7. Bake 1 hour and cool on a rack, remove, slice and serve!
Monday, February 22, 2010
Crowd Pleasing Vegetable Casserole
I got this yummy recipe from the Campbell's Soup website. I need to get better at paying attention to how many servings something makes...hahahah
Crowd Pleasing Vegetable Casserole
Ingredients
1 can Campbell's Condensed Cream of Mushroom Soup
1 1/2 cups shredded Swiss cheese (of you can change it up and use shredded cheddar)
1/4 teaspoon black pepper
2 bags (16 oz each) frozen vegetable combo (broccoli, carrots and cauliflower is what I used) cooked and drained
2 cans (8 oz each) French's French Fried Onions
1. Stir soup and 1 cup cheese, black pepper and veggies and 1 can of the onions in a baking dish.
2. Bake at 400 degrees for 20 minutes.
3. Stir and sprinkle with remaining cheese and the other can of onions.
4. Bake 5 more minutes.
This seemed like a lot to me, so I cut the 2 bags of veggies into 1 and I used only 1 can of the onions. You can also use fresh veggies, steamed or just frozen and thawed veggies, which is what I used. This is so yummy, especially if you like the French's French Fried Onions!
Crowd Pleasing Vegetable Casserole
Ingredients
1 can Campbell's Condensed Cream of Mushroom Soup
1 1/2 cups shredded Swiss cheese (of you can change it up and use shredded cheddar)
1/4 teaspoon black pepper
2 bags (16 oz each) frozen vegetable combo (broccoli, carrots and cauliflower is what I used) cooked and drained
2 cans (8 oz each) French's French Fried Onions
1. Stir soup and 1 cup cheese, black pepper and veggies and 1 can of the onions in a baking dish.
2. Bake at 400 degrees for 20 minutes.
3. Stir and sprinkle with remaining cheese and the other can of onions.
4. Bake 5 more minutes.
This seemed like a lot to me, so I cut the 2 bags of veggies into 1 and I used only 1 can of the onions. You can also use fresh veggies, steamed or just frozen and thawed veggies, which is what I used. This is so yummy, especially if you like the French's French Fried Onions!
Sunday, February 21, 2010
Baked Penne with Roasted Vegetables
I got this recipe from Food Network. It is Giada De Laurentiis recipe and it is a great way to get your serving of vegetables for the day. I have made this for my family and everyone eats it. This is not an easy thing to accomplish in my house, LOL Some are meat eaters (and there is NO meat in this!) and some are vegetarian. This recipe rocks!
Baked Penne with Roasted Vegetables
Ingredients
2 red bell peppers, cored and cut into 1-inch wide stripes (I dice them)
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 use 1/2 a package of the plain mushrooms, but you can use whatever kind you want)
1 yellow onion, peeled and sliced into 1-inch stripes (I dice it)
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix
1 pound penne pasta
3 cups marinara sauce (store bought or homemade) I use store bought
1 cup grated fontina cheese (I use shredded Mexican blend)
1/2 cup grated smoked mozzarella (I use shredded mozzarella)
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan cheese, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces (I use margarine)
1. Preheat oven to 450 degrees.
2. On a baking sheet, toss the bell peppers, zucchini, squash, mushrooms and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and Italian herb mix. Roast until tender, about 15 minutes.
3. 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.
4. 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 and the ingredients are combined.
5. Pour the pasta in a greased 9X13 inch pan. Top with remaining 1/3 cup of Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
By placing the Parm cheese on top and then the dollops of butter or margarine, it makes the pasta crunchy and yummy! This particular recipe makes a ton! 6 servings, so feel free to cut the ingredients in half if you like. This is a wonderful left over dish!
Enjoy!
Baked Penne with Roasted Vegetables
Ingredients
2 red bell peppers, cored and cut into 1-inch wide stripes (I dice them)
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 use 1/2 a package of the plain mushrooms, but you can use whatever kind you want)
1 yellow onion, peeled and sliced into 1-inch stripes (I dice it)
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix
1 pound penne pasta
3 cups marinara sauce (store bought or homemade) I use store bought
1 cup grated fontina cheese (I use shredded Mexican blend)
1/2 cup grated smoked mozzarella (I use shredded mozzarella)
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan cheese, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces (I use margarine)
1. Preheat oven to 450 degrees.
2. On a baking sheet, toss the bell peppers, zucchini, squash, mushrooms and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and Italian herb mix. Roast until tender, about 15 minutes.
3. 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.
4. 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 and the ingredients are combined.
5. Pour the pasta in a greased 9X13 inch pan. Top with remaining 1/3 cup of Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
By placing the Parm cheese on top and then the dollops of butter or margarine, it makes the pasta crunchy and yummy! This particular recipe makes a ton! 6 servings, so feel free to cut the ingredients in half if you like. This is a wonderful left over dish!
Enjoy!
Saturday, February 20, 2010
Scary Eye Ball Cookies
Here is the finished eye ball
Here is what they look like, before dipping into the white chocolate
these are a no-bake cookie, they go in the freezer
This is the Butter Finger Candy Bar chopped, yummy!I got this recipe from somewhere online. I made them for Halloween last year and posted it on my other blog, you can see that post here. I thought I had gotten all the pics, but I missed a few!
These are so yummy, just check out the ingredients and they are so easy, easy peasy if I do say so myself!
Scary Eyeball Cookies
Ingredients
1 cup creamy peanut butter
3 tablespoons salted butter (I used margarine)
2 cups powdered sugar
1 Butter Finger Candy Bar-chopped
2 cups white chocolate chips
1 pkg Butter Finger BB's Candies (these are for the eye color, I used M&M Minis)
1 small tube red decorator icing
1. Line a cookie sheet with wax paper.
2. In a large bowl, with mixer, beat peanut butter and butter until creamy.
3. Beat in powdered sugar until mixture is moistened and hold together.
4. Stir in Butter Finger bar.
5. Shape into 1-inch size balls (I think ours were a lot bigger then this!) and place on prepared cookie sheet.
6. Freeze 1 hour.
7. Melt white chocolate chips in microwave until creamy.
8. Remove cookies from freezer. Using a toothpick, dip eyeballs into chocolate.
9. Let excess drip off and put back on cookie sheet.
10. Press one Butter Finger BB on top of each eyeball (again, I used M&M minis)
11. Refrigerate eye balls until chocolate is set.
12. Use tube of red icing to pipe lines to create bloodshot markings.
13. Store covered in fridge, serve cold.
These are awesome! I wanted to make them for Thanksgiving and instead of making them eyeballs, I was going to color the white chocolate chips Fall colors, like orange, yellow and red. Then, I thought of making Christmas Balls! Same thing as before, but not eyeballs, just red and green balls, like those on a Christmas tree. You can really make these all year, for all the different holidays, just not eyeballs, ya know? For 4th of July, make them red, white and blue! Get creative, let me know if you make them and how they turn out. This recipe is supposed to make 30 eyeballs, but like I said before, I think ours were a lot bigger then the 1-inch size the recipe suggests.
Enjoy!
Friday, February 19, 2010
Tex Mex
This is a recipe that has been in my family for years. My mom would always make it for any party she was going to that was pot-luck. She would always make it when having people or family over. Now I make this whenever we entertain, which is hardly ever, LOL. It is a great vegetarian dip, although I have added a layer of ground beef with taco seasoning for my in-laws (they loved it!)
Tex Mex Dip (or sometimes known as a 7-layer dip)
Ingredients
2 cans of re fried beans (I use the vegetarian type)
1 16 oz container of sour cream
1 taco seasoning packet
2 ripe avocados, mashed
4 tomatoes, diced
3 cans sliced black olives
1 bunch of green onions, chopped
2 cups shredded cheese (any kind you like, I use a Mexican blend)
chips to dip (I use tortilla chips, but you can use any kind you like)
1. In a 13X9 dish, put the re fried beans as the first layer.
2. Mix the taco seasoning packet with the sour cream and then spread over the beans for your second layer.
3. Avocados will be your third layer, over the sour cream/taco seasoning packet.
4. Tomatoes are next, then the black olives and onions.
5. Top with the shredded cheese.
6. Put in refrigerator for 20-30 minutes before serving with chips.
I like to have thick layers, so I use more of the ingredients. You can use more or less, depending on how you like your layers to be. I have made this from memory most of the time. I like to have the top be complete with only cheese, so I use a ton of cheese. But again, you can use more or less depending on you.
Enjoy!
Tex Mex Dip (or sometimes known as a 7-layer dip)
Ingredients
2 cans of re fried beans (I use the vegetarian type)
1 16 oz container of sour cream
1 taco seasoning packet
2 ripe avocados, mashed
4 tomatoes, diced
3 cans sliced black olives
1 bunch of green onions, chopped
2 cups shredded cheese (any kind you like, I use a Mexican blend)
chips to dip (I use tortilla chips, but you can use any kind you like)
1. In a 13X9 dish, put the re fried beans as the first layer.
2. Mix the taco seasoning packet with the sour cream and then spread over the beans for your second layer.
3. Avocados will be your third layer, over the sour cream/taco seasoning packet.
4. Tomatoes are next, then the black olives and onions.
5. Top with the shredded cheese.
6. Put in refrigerator for 20-30 minutes before serving with chips.
I like to have thick layers, so I use more of the ingredients. You can use more or less, depending on how you like your layers to be. I have made this from memory most of the time. I like to have the top be complete with only cheese, so I use a ton of cheese. But again, you can use more or less depending on you.
Enjoy!
Thursday, February 18, 2010
Avocado Melon Salad & Picante Honey Dressing
I think I got this one from a Campbell's Soup website. LOL This is yummy, I love it!
Ingredients
1/2 cup Pace Picante Sauce
3 tablespoons honey
2 tablespoons lime juice
1 tablespoon vegetable oil
3 cups fresh spinach leaves, torn into bite size pieces
2 cups cubed cantaloupe ( I used my mellon baller for this)
1 large avocado cut into cubes
1/4 cup toasted slivered, blanched almonds (I accidentally left this out, oops)
1. Beat picante sauce, honey, lime juice and oil in a large bowl with fork or whisk.
2. Add spinach, cantaloupe and avocado, toss to coat.
3. Sprinkle with almonds.
Enjoy!
Ingredients
1/2 cup Pace Picante Sauce
3 tablespoons honey
2 tablespoons lime juice
1 tablespoon vegetable oil
3 cups fresh spinach leaves, torn into bite size pieces
2 cups cubed cantaloupe ( I used my mellon baller for this)
1 large avocado cut into cubes
1/4 cup toasted slivered, blanched almonds (I accidentally left this out, oops)
1. Beat picante sauce, honey, lime juice and oil in a large bowl with fork or whisk.
2. Add spinach, cantaloupe and avocado, toss to coat.
3. Sprinkle with almonds.
Enjoy!
Wednesday, February 17, 2010
Hearty Vegetable Soup
I got this particular recipe from a Campbell's Soup website.
Hearty Vegetable Soup
Ingredients
5 1/4 cups Swanson's Vegetable Broth
1/2 teaspoon dried basil leaves, crushed
2 cups shredded cabbage
2 cups zucchini, cut in 1/2 lengthwise and sliced (about 2 medium)
1 package (about 10 oz) frozen cut green beans
3 medium carrots, sliced (about 1 1/2 cups)
2 celery stalks, sliced (I don't like celery so I omitted these)
1/4 cup uncooked regular long-grain rice
1. Stir the broth, basil, cabbage, zucchini, green beans, carrots and celery in 4 qt sauce pan.
2. Over medium-high heat, heat to boil.
3. Stir in rice.
4. Reduce heat to low, cover and cook 20 minutes or until rice is done.
I really liked this soup and I think it made about 6 servings. Enjoy!
Hearty Vegetable Soup
Ingredients
5 1/4 cups Swanson's Vegetable Broth
1/2 teaspoon dried basil leaves, crushed
2 cups shredded cabbage
2 cups zucchini, cut in 1/2 lengthwise and sliced (about 2 medium)
1 package (about 10 oz) frozen cut green beans
3 medium carrots, sliced (about 1 1/2 cups)
2 celery stalks, sliced (I don't like celery so I omitted these)
1/4 cup uncooked regular long-grain rice
1. Stir the broth, basil, cabbage, zucchini, green beans, carrots and celery in 4 qt sauce pan.
2. Over medium-high heat, heat to boil.
3. Stir in rice.
4. Reduce heat to low, cover and cook 20 minutes or until rice is done.
I really liked this soup and I think it made about 6 servings. Enjoy!
If you have any questions, please leave it in the comments section. If you have anything to add to this recipe, leave it in the comments section and I will revise the recipe and re-post.
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