Vegetable oil spray
4 eggs
3 Tbs. low-fat milk
1/4 ts. salt
/3 cup part-skim mozzarella cheese
4 sundried tomatoes chopped or fresh tomato
1/3 cup red, yellow, orange or green pepper.
1.Preheat oven to 375. Spritz 12 mini muffin tins with vegetable oil.
2. In a bowl, whisk eggs, milk, and salt. Add cheese and veggies.
3. Spoon a tablespoon into each muffin cup. Bake for 12 to 14 minutes.
Kid tested by Max at NanaSue's.
Friday, November 27, 2009
Monday, October 12, 2009
Heather's Parmesian Corn Chowder
This is a very yummy soup. You can eat it just the way it is or put in diced ham or chicken. Freezes well too!
2 cups water
2 cups diced peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter or margerine
1/4 cup all purpose flour
1 tsp salt
1/2 tsp pepper
2 cups milk
1 can cream style corn
6 oz of shredded parmesian cheese
In a large sauce pan, combine first 5 ingredients, bring to a boil. Reduce heat, cover and simmer until veggies are tender(Do NOT drain)
Meanwhile, in a small saucepan, melt butter. Stir in flour, salt & pepper until smooth. Gradually stir in milk. Bring to a boil, cook and stir for 2 minutes until thickened. Then stir it into the veggie mixture.
Add corn and cheese (and ham or chicken if you are using). Cook 10 min longer. While cooking, this needs to be monitered and stirred frequently because the cheese can stick and burn.
I got this recipe from a friend and she always uses chicken and loves it. I always use turkey- ham and prefer it that way. It's yummy either way or plain!
2 cups water
2 cups diced peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter or margerine
1/4 cup all purpose flour
1 tsp salt
1/2 tsp pepper
2 cups milk
1 can cream style corn
6 oz of shredded parmesian cheese
In a large sauce pan, combine first 5 ingredients, bring to a boil. Reduce heat, cover and simmer until veggies are tender(Do NOT drain)
Meanwhile, in a small saucepan, melt butter. Stir in flour, salt & pepper until smooth. Gradually stir in milk. Bring to a boil, cook and stir for 2 minutes until thickened. Then stir it into the veggie mixture.
Add corn and cheese (and ham or chicken if you are using). Cook 10 min longer. While cooking, this needs to be monitered and stirred frequently because the cheese can stick and burn.
I got this recipe from a friend and she always uses chicken and loves it. I always use turkey- ham and prefer it that way. It's yummy either way or plain!
Cranberry Chicken
This is a family favorite!
8 boneless skinless chicken breasts
1 can WHOLE cranberry sauce
1 package of Lipton Onion soup mix
1 8 0z bottle of French Dressing
garlic salt and oregeno
Combine sauce, soup, and dressing. Pour over chicken and sprinkle with spices. Cover and bake for 1.5 to 2 hours @300 degrees. Uncover and bake for 30 more min. Serve with egg noodles or rice.
I have also done this in the crock pot and let it cook on low all day.
8 boneless skinless chicken breasts
1 can WHOLE cranberry sauce
1 package of Lipton Onion soup mix
1 8 0z bottle of French Dressing
garlic salt and oregeno
Combine sauce, soup, and dressing. Pour over chicken and sprinkle with spices. Cover and bake for 1.5 to 2 hours @300 degrees. Uncover and bake for 30 more min. Serve with egg noodles or rice.
I have also done this in the crock pot and let it cook on low all day.
Wednesday, September 23, 2009
Banana Chocolate Chip Cake
3 c. sugar
4 c. flour
1 t. baking powder
3 t. baking soda
6 ripe bananas
4 large eggs
1 c. canola oil
1/2 c. orange juice
1 1/2 t. vanilla extract
12 oz. semisweet chocolate chips (toss in flour so they don't sink to the bottom)
Sift all dry ingredients together in a large bowl.
Put the bananas into a large bowl and mash at low speed.
Add eggs, oil, oj, and vanilla and mix til smooth for 1 minute at medium speed.
Add the dry ingredients, mix til smooth, about 2 minutes.
Add chocolate chips and mix til blended.
Pour into a greased and floured 9 inch tube or bundt pan. (You can also use 2 loaf pans)
Bake at 350 for 1 1/4 hours.
Cool on rack 15-20 minutes, then unmold.
Top with powdered sugar.
4 c. flour
1 t. baking powder
3 t. baking soda
6 ripe bananas
4 large eggs
1 c. canola oil
1/2 c. orange juice
1 1/2 t. vanilla extract
12 oz. semisweet chocolate chips (toss in flour so they don't sink to the bottom)
Sift all dry ingredients together in a large bowl.
Put the bananas into a large bowl and mash at low speed.
Add eggs, oil, oj, and vanilla and mix til smooth for 1 minute at medium speed.
Add the dry ingredients, mix til smooth, about 2 minutes.
Add chocolate chips and mix til blended.
Pour into a greased and floured 9 inch tube or bundt pan. (You can also use 2 loaf pans)
Bake at 350 for 1 1/4 hours.
Cool on rack 15-20 minutes, then unmold.
Top with powdered sugar.
Wing Dip
Easy Peasy Creamy Cheesy! (can you tell I am spending time in an elementary school?)
3 bricks of cream cheese
2-3 cooked, chopped chicken breasts
Ken's Steak House Blue Cheese dressing (start with 2 cups, add to taste)
1 cup of Texas Pete Hot Sauce
Microwave all ingredients until creamy and mixed.
Serve with Scoops and celery
3 bricks of cream cheese
2-3 cooked, chopped chicken breasts
Ken's Steak House Blue Cheese dressing (start with 2 cups, add to taste)
1 cup of Texas Pete Hot Sauce
Microwave all ingredients until creamy and mixed.
Serve with Scoops and celery
Sunday, September 13, 2009
Pumpkin Chocolate Chip Muffins
4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin
1 1/2 cups oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Makes 24-30 muffins.
I replaced the oil with unsweetened applesauce and reduced the amount of eggs to 2 eggs and these were still really yummy! They freeze well too! Very yummy with a cup of coffee!!
2 cups sugar
1 (16 oz.) can pureed pumpkin
1 1/2 cups oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Makes 24-30 muffins.
I replaced the oil with unsweetened applesauce and reduced the amount of eggs to 2 eggs and these were still really yummy! They freeze well too! Very yummy with a cup of coffee!!
Tuesday, September 8, 2009
Happy National Waffle Week! Sept 6-Sept 12
I made these yesterday (I doubled the recipe) and froze the leftovers-Who needs Kashi?!! I also added about 1/3 of cup of ground flax seed.
Money Saving Mom's Favorite Whole-Wheat Waffles
(Makes approximately 6-8 waffles. I usually triple or quadruple this recipe and it will make enough to last for at least 4-6 breakfasts for us.)
1 3/4 cup whole wheat flour
2 Tablespoons sugar
1 Tablespoon baking powder
2 eggs
1 3/4 cup milk (I usually use half milk, half water--unless I have a lot of excess milk to use up!)
1/2 cup oil or melted butter (I usually use half oil, half applesauce. You can use all applesauce, but we don't think they turn out quite as well that way. I've also substituted other pureed fruits and veggies and those work as well. So long as you do half oil/half puree, it doesn't make much difference.)
1 teaspoon vanilla (optional)
Mix together dry ingredients in one bowl. Lightly beat together wet ingredients in another. Add egg mixture to dry ingredients and stir just until moistened. Pour batter onto lightly-oiled waffle iron and bake until done.
To freeze, I normally just let them cool and then stick 5-6 in each freezer bag. To thaw, just pull them straight out of the freezer and heat in the microwave, in a toaster oven, or in the oven.
Money Saving Mom's Favorite Whole-Wheat Waffles
(Makes approximately 6-8 waffles. I usually triple or quadruple this recipe and it will make enough to last for at least 4-6 breakfasts for us.)
1 3/4 cup whole wheat flour
2 Tablespoons sugar
1 Tablespoon baking powder
2 eggs
1 3/4 cup milk (I usually use half milk, half water--unless I have a lot of excess milk to use up!)
1/2 cup oil or melted butter (I usually use half oil, half applesauce. You can use all applesauce, but we don't think they turn out quite as well that way. I've also substituted other pureed fruits and veggies and those work as well. So long as you do half oil/half puree, it doesn't make much difference.)
1 teaspoon vanilla (optional)
Mix together dry ingredients in one bowl. Lightly beat together wet ingredients in another. Add egg mixture to dry ingredients and stir just until moistened. Pour batter onto lightly-oiled waffle iron and bake until done.
To freeze, I normally just let them cool and then stick 5-6 in each freezer bag. To thaw, just pull them straight out of the freezer and heat in the microwave, in a toaster oven, or in the oven.
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