Saturday, November 10, 2012

Squash Puff

Squash Puff (The original recipe was from my sister and used a pound of carrots but I tried this with squash and loved it too.  We eat plenty of carrots either raw or in stir-fry dishes but don't care for squash much so this is a great way to incorporate it into our diets.  Not sur
 
e the benefit of eating the squash offsets the eggs and sugar though - but it is not something we will have very often. )

Winter squash - butternut, acorn, dumpling - about 1 pound after cooked
3 eggs
1/2 cup margarine, melted 
3/4 cup sugar
3 Tbsp flour
1 tsp baking powder
1 tsp vanilla

Cook squash until soft.   I usually cut the squash in half and place in a glass dish.  Lightly salt and cover with cling wrap.  Microwave until very soft - about 15-20  minutes.
Place the eggs, sugar, flour and baking powder in a blender.  Blend lightly then add the cooked squash about 1/2 cup at a time and blend well after each addition. Once all the squash has been added, stir in the vanilla.
Coat glass casserole - about 1 quart - with cooking spray.  Pour in the squash mixture.  Bake at 350 for 45 minutes or until the center is set.  

I doubled the recipe and used 2 dumpling squash.  I had a little under 2 lb of pulp after cooking.  I cooked it in an 11 x 7 glass casserole and had to cook it at least 60 minutes before the center was set. 





Saturday, October 13, 2012

Apple Pie Oatmeal

Apple Pie Oatmeal
1 cup steel cut oats
1 cup apple juice
3 cups water
6 small apples, peeled and cut into bite size pieces - approximately 3 -4 cups
1/2 tsp cinnamon

Mix all together in a crockpot and cook on high for 2-4 hours until apples are soft and oatmeal is thick.  Stir several times during the cooking.
Refrigerate and reheat for breakfast. 

I add a little brown sugar when I eat it - or could add a litte butter.  It makes about 8 servings but can be eaten over several days.  A friend of mine freezes her oatmeal in individual servings for a quick hearty breakfast.  Don't see why you could not freeze this - will probably try that.

Friday, October 12, 2012

Butternut squash soup

 
 
Roasted and Curried Butternut Squash Soup

I found this recipe here
I pretty much followed it exactly - I used my blender to puree it and used vegetable soup base. I did not add any salt or pepper - but still tasty. 
I had to cook the squash for 1 hour 10 minutes before it was soft enough to scoop. 

Friday, August 31, 2012

White Sangria (non-alcoholic)

Non-Alcoholic White Sangria

4 cups white grape juice
1 cup fresh squeezed orange juice, strained
1 cup fresh lemon juice (ReaLemon)
3 cups lemon lime soda
(original recipe was 1/4 cup lemon juice - oops!)
Mix together and add fresh sliced fruit if desired.

Cranberry Orange Apples


Apples (1 medium per person, or 2 small per person)
Cinnamon
Dried Cranberries
Fresh Orange Juice


Cut apples into bite size pieces (peel before cutting if desired but it is not necessary).
Place apples and cinnamon to taste in a saucepan.  Add a little water (couple tablespoons)   Stir and cook on medium-high until apples start to get soft.
Add dried cranberries ( I used about 1/2 tablespoon per person) and fresh orange juice (1/2 orange per person).   Continue cooking over medium-high heat until the liquid is gone, leaving a sort of syrup on the apples.
Serve warm.

Flavored Rice Wraps


I use about 1/2 cup of cooked rice of one of the rice recipes below per wrap.  Add your favorite veggies for something different in your lunch box.

Cilantro Lime Rice
1 cup rice
2 cups water
1 tsp chicken bouillon granules or soup base
2 tbsp fresh lime juice
2 tbsp fresh cilantro, chopped
salt to taste

Bring rice, water and bouillon to a boil in a saucepan.  Reduce heat, cover, and simmer for 20-25 minutes.  Remove from heat, add juice, cilantro and salt.  Stir to mix well.


Orange Ginger Rice (my favorite)
1 medium onion, diced
1 cup rice
1 tsp orange zest
1 tbsp fresh ginger
juice from the orange
chicken stock or broth - approximately 2 cups

Saute onion about 1 minute in a saucepan (I did not use any oil or fat - just the onion) until translucent.
Add rice and saute anohter minute.
Add orange zest and ginger - cook 1 minute more
Put orange juice in a 2 cup measuring cup.  Fill to 2 cups with the broth.
Add to the rice mixture in the sauce pan.  Bring to a boil.
Cover and cook on low for 20-25 minutes.

Friday, August 17, 2012

Corn and Avocado Salad

Corn and Avocado Salad

small bag of frozen corn, thaw in lukewarm water and drain well
1 avocado, diced in small pieces
2 tsp lemon or lime juice
1 small onion, diced
1/4 cup Ranch dressing
1 tsp dried cilantro (or 1 Tbsp fresh)
1/2 tsp chili powder
1/2 tsp cumin, ground
salt and pepper to taste

Toss diced avocado with the juice to prevent browning. 


Combine with remaining ingredients.  Add more Ranch dressing if desired.

Serve cold.   Good side dish for a Mexican dinner.

Can also used flavored Ranch dressings and adjust seasonings.

Sweet Potato Fries

Sweet Potato Fries

3 medium sweet potatoes, peeled and sliced into strips
juice of one orange
2 Tbsp honey
1/8 cup oil
sea salt
black pepper


Cut potatoes in half, then into slices, and then cut those slices into strips.

Mix orange juice, honey and oil with a whisk to blend.  Toss sweet potatoes in the juice mixture and let sit for a few minutes while the oven preheats to 450.


Spread aluminum foil on baking sheet. Place sweet potatoes in a single layer, not touching on the foil.  Sprinkle with salt and pepper.  Bake 15 minutes, turn and bake 10 more minutes. 
If not browned enough, place under broiler for a few minutes.


These are not crispy fries - more like a roasted vegetable.  They did taste good though. 

Warm Fruit Salsa

Warm Fruit Salsa - (original recipe can be found here  )   This is my version.

2 cup cut up fruit (plum, peach, or  nectarine)
2 tsp dried cilantro (can use 3 or 4  Tbsp fresh)
4 tbsp diced onion
4 tsp cider vinegar
1/4 tsp hot sauce
1/4 tsp salt

Place cut up fruit in a skillet sprayed with oil.  Saute for 1 minute.  Add remaining ingredients and saute until heated through.

Serve with fish or chicken.

I broiled some frozen salmon filets topped with the rub mixture below.  I just spooned the rub on top of the salmon after it was cooked and let it set to melt the brown sugar.

2 tsp brown sugar
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp onion powder



I made this using peach for the fruit.  Looking forward to trying other fruits and some rubbed chicken soon.


Monday, July 30, 2012

Carmelized Brussel Sprouts and a super easy salad


Carmelized Brussel Sprouts - 4 servings
1 lb fresh brussel sprouts, rinsed and sliced
2 tsp olive oil
1 tsp minced garlic
2 Tbsp brown sugar

Heat oil in skillet over medium -high heat.  Add garlic and saute until fragrant.   Add brussel sprouts and cook , stirring occasionally, until wilted.  Reduce heat and top with brown sugar. Cover and let steam until the brown sugar has melted.  Stir well and serve.




Avocado, Onion and Tomato Salad - 4 servings

2 avocados, sliced
1/2 medium onion, cut into rings
1 or 2 tomatoes, sliced into 8 slices
Juice of a lime

Toss avocado with the lime juice - add a little salt if desired.
Lay 2 tomato slices on each plate.  Top with the onion rings.  Place avocado mixture on top. 

Sunday, July 29, 2012

Freezer Corn

I found this recipe here - http://www.provident-living-today.com/How-To-Freeze-Corn.html
It looks like she has a lot of information about canning and freezing.

Here is my version of her recipe

8 cups corn shucked and cut off cob (this was 10 ears for mine batch)
1 tsp salt
2 Tbsp sugar
3 Tbsp margarine
1/2 cup water



 Shuck the corn, trim the ends if needed and remove the silks.

 I never like removing the silk and have not found an easy way to do so.  

 Cut the corn off the cob and measure out  8 cups.  Place in a saucepan with the other ingredients. 
Bring to a boil and let boil for 5 minutes. I stirred it occasionally.

Remove from heat and allow to cool.  Mine was cooled enough to be able to handle but was still pretty warm.
I measured 2 cups into quart freezer bags and got 3 bags.  I placed these in a larger zippered bag and put in the freezer.

The little bit remaining in the pan sure tasted yummy!  Looking forward to having some of this in the next few weeks.

Thursday, July 12, 2012

Mexican Beef Salad

This salad is a revision of one I got from Weight Watchers.

8 cups lettuce, bite size pieces
4 Roma tomatoes, sliced
8 ounces deli roast beef, shaved and cut into strips
2 avocadoes, sliced
1 can black beans, rinsed and drained well
1 medium onion, diced
1/4 cup lime juice
2 Tbsp olive oil
2 Tbsp water
1/2 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp hot sauce
fresh cilantro, optional

Divide lettuce among 4 dinner plates.  Top with tomato slices, roast beef and avocado.
Mix together the lime juice, olive oil, water, garlic, cumin, salt, and hot sauce.  Stir in beans and onions.  Divide bean mixture (with all the juice) between the 4 plates, spooning on top of the lettuce. 
Top with the cilantro if desired.

Serve with warm tortilla or tortilla chips.

Wednesday, June 6, 2012

Broiled Tomatoes and Roasted Green Beans

Broiled Tomatoes with Provel Cheese

4 roma tomatoes
salt and pepper to taste
Provel cheese, shredded

Preheat broiler.   Slice tomatoes about 1/4 inch thick.  Spray oil on baking sheet (I use aluminum foil and spray it). 
Lay tomato slices on baking sheet in single layer.  Sprinkle with salt and pepper to taste.  Place provel cheese on top of each slice.
Broil until cheese is melted and starting to brown.

I think they taste better it you let them cool a little before eating.


Roasted Green Beans

1 lb green beans, trimmed and cleaned
olive oil
salt
pepper
garlic powder
basil

Preheat broiler.  Cover baking sheet with foil and spray with oil.
Toss green beans with a little oil and seasonings to taste.
Spread green beans on baking sheet.   Roast until crisp tender.


Spread in a

Saturday, June 2, 2012

Cupa Cupa Cupa Cobbler

This is a recipe I got from my friend. Donna (made a few changes). 


1/2 stick margarine
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
1 cup milk
3 - 4 cups fresh fruit (I think you could probably use canned fruit filling if fresh fruit is not in season)

Since I used peaches, I added some sugar, cinnamon and nutmeg.

Melt the margarine in the bottom of a casserole or baking dish.  Add the flour, baking powder, salt, sugar and milk - stir to blend.

Spoon the fruit on top of the batter - do not stir.

Bake at 350 - about 30 minutes - until browned.  The batter rises above the fruit (or the fruit sinks) and makes a crust.


Served warm with vanilla ice cream - yum!  Doesn't get much better than that.

Friday, May 25, 2012

Zucchini Fritters

1 lb zucchini, grate and set aside

Mix together into a stiff dough
1 egg slightly beaten
1/2 c parmesan cheese, grated
1/2 c flour
1/2 tsp baking powder
1/8 to 1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp black pepper

Stirr in zucchini - the liquid from the zucchini will thin out the dough into a runny batter. 

Use immediately.

Heat olive oil in a skillet.   Drop zucchini mixture by about 1/4 cup into the oil and flatten slightly to make a 'pancake'.   Brown until golden on both sides.  Drain on paper towel.

We liked these served with dill dip or ketchup.

Friday, May 18, 2012

Zucchini Frittata

Ingredients:
1 small onion
1/4 tsp sugar
2 Tbsp margarine or butter
3 small zucchini or 1 large
salt and pepper to taste
5 eggs
1/4 tsp thyme
1 tomato
1/2 cup provel cheese
(Other vegetables and cheeses can be used- experiment to find your favorite combination)


Slice the onion into thin rings and sprinkle with the sugar.  Melt the margarine in a medium oven proof skillet, add the onions and cook until carmelized (browned)  The sugar will help them carmelized quicker.



Thinly slice the zucchini - using a mandolin makes this go quickly but watch those finger tips and knuckles.   This is about 4 cups of zucchini.  It will shrink down as it cooks.


Add the zucchini to the skillet and cook until tender and just beginning to brown.  If there is a lot of liquid you may want to drain it  - but a little liquid is fine.


 While the zucchini is cooking, slice the tomato into thin slices.  Set aside.  In a medium bowl, beat the eggs and add the thyme. Preheat broiler and place oven rack 8 inches from heat.


Pour the eggs over the zucchini.  I pushed the zucchini around a little with a spoon to help the egg mixture get throughout the skillet.   Top with the tomato slices.   Place under the broiler for 6 minutes.  Sprinkle the cheese on top and put back under the broiler until the cheese is melted.  Using a knife make a small slit near the middle and check that it is not runny.  It it is cover with foil and return to the oven for a minute or two.


 Let sit at room temperature for 10 minutes before serving.  It really is tastier if it is not hot.  Can be served cold.

Saturday, May 5, 2012

Home-made No-Salt Taco Seasoning

This is from the Make-a-Mix Cookery cookbook that I have had for about 30 years. I modified to make it salt-free.   I had all the items on hand and made 4 'packages' of taco seasoning in no time.



Taco Seasoning Mix  (quantities are for one package - I just measured everything directly into the bags)

2 tsp instant minced onion

1 tsp chili powder
1/2 tsp corn starch
1/2 tsp crushed dried red pepper
1/2 tsp garlic powder
1/4 tsp dried oregano
1/2 tsp ground cumin

Mix all together in a snack size zip lock bag.  Use within 6 months.

To make taco meat, brown 1 lb ground beef , drain well.   Add 1 package taco seasoning and 1/2 cup water.   Simmer for 10 minutes, stirring occasionally. 


Friday, April 27, 2012

Roasted Vegetables

(Sorry no photo)

Cut up into bite size pieces any veggies you want.  My favorite combination is
1 medium Zucchini
1 medium yellow squash
1 onion
1 or 2 bell peppers (if the peppers are the huge green ones, one is plenty - I really like 2 of the aurora bites plus that makes it more colorful - these are orange, yellow or red)
8 oz mushrooms
Preheat oven to 450 (can be done at other temps if you are doing other baking)
Place all in a large mixing bowl and pour about 2 Tbsp olive oil over.
Add (adjust the quantities for your individual tastes)
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1 Tbsp Balsamic vinegar
Toss to coat well.
Cover baking sheet with aluminum foil and spray with cooking oil.  Spread veggies in a single layer.
Bake for 10 -15 minutes until tender.

Sunday, April 22, 2012

Cherry Salad

This is a recipe that my mom got from one of her best friends.  It was a big favorite of our family - especially one of my brothers who loves cherries.  This is a good way to use up bananas if you wind  up with more than you can eat.

Cherry Salad
1 can red tart cherries (this is NOT cherry pie filling), drained
1 or 2 sliced bananas
You can also add coconut or mini marshmallows. Mom usually added the coconut but I don't keep it on hand.

1 cup milk
1 Tbsp flour
1/2 cup sugar
Mix the milk, sugar and flour in a large saucepan.  Heat to boiling, stirring occasionally.   When it reaches boiling it will get thick and creamy.  Allow to cool.

 
Drain the cherries and place in a large mixing bowl.  Slice the banana(s) in with the cherries. Pour the cooled milk mixture over and stir well.  Refrigerate for several hours.

The tart cherries and the sweet banana slices in the creamy sauce is so good.  You will want to like the bowl clean!

Friday, April 20, 2012

Pizza crust - two recipes

Whole Wheat Pizza Crust -

original recipe found here
1 1/3 cup water
2 Tbsp olive oil
3/4 tsp salt
2 cups all purpose flour
2 cups whole wheat flour
2 tsp yeast


 Place ingredients in bread machine according to manufacturer's instructions and process on dough cycle.   Check after 5 minutes  - add a little water or flour if needed. 

When cycle completes, remove from bread machine and punch down.  Preheat oven to 400 F while shaping the pizza crusts.
The recipe makes 10 personal size pizza crusts or 3 12 inch circle crusts.  I sometimes make one large baking sheet (Pampered Chef) and 6 personal pizza crusts.  I always bake my crusts for about 10 minutes before adding toppings or freezing for later use.

To make personal pizza crusts -
Divide into 10 equal balls. (I weigh out 4 ounces of dough for each crust)
Rub a little olive oil over the bottom and sides of a 10 inch pie plate.
Spread one of the balls into a circle.  I do this directly on my clean countertop using a small rolling pin and rotating the crust.
Place in the prepared pie plate adjusting the crust if needed.
Pierce the dough with a fork numerous times.  This keeps the dough from bubbling up while baking.
Bake 10 minutes- just starts to brown but not cooked completely.
Add toppings and bake for 10 more minutes.

If you want you can cool after the first 10 minutes and freeze.  Wrap each crust in wax paper and place them in a gallon zipper bag. 
To use frozen crusts you can add toppings and bake from the frozen state, or you can warm up in the oven a few minutes before adding the toppings.


 One of my favorite combinations - homemade pasta sauce,  mushrooms, beef roast luncheon meat, green olives and mozzarella cheese.

Basic Pizza Crust
original recipe found here

1 cup water
2 Tbsp olive oil
3/4 tsp salt
3 cups flour
2 tsp yeast

Place ingredients in bread machine according to manufacturer's instructions and process on dough cycle. Check after 5 minutes - add a little water or flour if needed.

When cycle completes, remove from bread machine and punch down. Preheat oven to 400 F while shaping the pizza crusts.
The recipe makes 8 personal size pizza crusts.

To make personal pizza crusts -
Divide into 8 equal balls. (I weigh out 4 ounces of dough for each crust)
Rub a little olive oil over the bottom and sides of a 10 inch pie plate.
Spread one of the balls into a circle. I do this directly on my clean countertop using a small rolling pin and rotating the crust.
Place in the prepared pie plate adjusting the crust if needed.
Pierce the dough with a fork numerous times. This keeps the dough from bubbling up while baking.
Bake 10 minutes- just starts to brown but not cooked completely.
Add toppings and bake for 10 more minutes.

If you want you can cool after the first 10 minutes and freeze. Wrap each crust in wax paper and place them in a gallon zipper bag.
To use frozen crusts you can add toppings and bake from the frozen state, or you can warm up in the oven a few minutes before adding the toppings.

Thursday, April 19, 2012

Salmon Patties with Avocado Tomato Salsa

(Sorry no photos)

Salmon Patties with Tomato Avocado Salsa

1 can salmon, drain, flake and break up bones
2 Tbsp onion, diced
1 jalapeno pepper, diced
1 egg beaten
3 to 4 Tbsp dry bread crumbs (I used more)
Olive Oil

Mix together all except the olive oil. Heat oil in a large skillet. Shape salmon mixture into 4 patties. Cook in the oil until browned on both sides.


Salsa

1 cup diced tomatoes
1 or 2 avocados, diced (I actually used 1 1/2)
Juice of 1 lime
1/2 tsp garlic powder
1/2 tsp olive oil
1/8 tsp salt
1/4 tsp black pepper

Mix all together. Serve over the salmon patties

Sunday, April 15, 2012

Homemade Pasta Sauce and Easy Foccacia Bread



Homemade Pasta Sauce - crockpot

4 medium tomatoes, diced (I had about 25 ounces total when I weighed them)
1/2 cup diced onion
2 gloves garlic, minced
1 6-oz can tomato paste
1 8-oz can tomato sauce
1 can sliced mushrooms (or 8 ounces fresh sliced mushrooms)
1 large bay leaf
1 tsp oregano
1/2 tsp basil
2 beef bouillon cubes
salt and pepper to taste




Combine all ingredients in a crock pot and stir. Cook on low until tomatoes break down and flavors are blended (about 6 hours on Low). Remove bay leaf before serving.




I made mine the night before and refrigerated, then warmed it up on the stovetop. Serve over hot pasta of your choice. I served it over some Porcini Mushroom Tortellini.


Easy Foccacia Bread

1 package crescent rolls (or the crescent baking sheets)
olive oil
Italian seasoning
Garlic powder
Parmesan cheese

If using crescent rolls, do not separate but press seams together when spreading out in the baking sheet.
Place crescent sheet/rolls on a baking sheet and roll out to cover surface.
Brush lightly with olive oil. Sprinkle on Italian seasoning, garlic powder and Parmesan cheese. Bake at 375 for 12-15 minutes until golden brown. Remove bread from pan and let cool on cooling rack until ready to serve. Cut into squares.

Thursday, April 12, 2012

Orange Crusted Salmon with Mango Salsa

This is adapted from a Weight Watchers online recipe. Prepare the salsa at least an hour before cooking the salmon.

Orange Crusted Salmon

1 pound frozen salmon fillets, thawed and drained
1 tbsp sugar
1/2 tsp salt
1 1/2 tsp orange zest
1/4 tsp cayenne pepper

Preheat broiler. I line the broiler pan with aluminum foil to make clean up super easy!
Mix together the sugar, salt, orange zest and pepper. Arrange salmon on broiler pan and rub the sugar mixture over the top of the fillets. Use all of the sugar - it will start to melt into the salmon. (You can rub the sugar on the salmon and refrigerate up to 8 hours before broiling)
Broil 4-5 inches from the heat for 6 minutes per inch thickness. Salmon should be flaky.

Mango Salsa

1 medium mango, peeled and diced
2 tbsp red onion, diced
1 small jalapeno pepper, minced
1/4 cup grape tomatoes, cut in half
juice of an orange (use for zest for the salmon)
juice of a lime
Cilantro - if desired (DD2 does not care for cilantro so I omitted it and still tastes good)

Mix all together and chill at least an hour before serving.

Saturday, April 7, 2012

Mango Salsa

Mango Salsa
This is a variation of a recipe from Weight Watchers online



2 mangos, peeled and chopped
1 jalapeno pepper, minced (use gloves)
3 Tbsp diced red onion
2 Tbsp fresh cilantro, minced
juice of one orange (about 1/4 cup)
juice of 1/2 lime (about 1 Tbsp)

Stir all together and chill at least one hour.

Wednesday, March 14, 2012

Egg in Toast

I'm sure there are some fancier names for this breakfast standby - like maybe Bird in a Nest - but I am just calling it Egg in Toast - because that is what it is.
I never cooked this for my kids when they were little although I know it is a favorite of many moms. One of the babysitters would cook if occasionally for them. I thought I would give it a try this morning.



Egg in Toast:
Slice of bread
Egg
Butter or Margarine
Salt and pepper to taste

I had a loaf of fresh bread from the bakery - one of those football shapes French loaves that are so good! I cut a slice about 1 inch thick and then used a juice glass to cut a circle out in the center of the slice.
Butter the bread on both sides and lay in a hot skillet. Place a pat of butter in the hole.
When the butter is melted, break the egg into a small bowl - gently pour into the hole in the bread.
Allow to cook until the bread is golden brown and the egg is set on the bottom.
Flip gently and brown on the other side.
Serve immediately - salt and pepper to taste.

I had some sausage links left over from our pancake dinner a couple nights ago and some fresh cantaloupe - yummy breakfast!

Monday, March 5, 2012

Creamy Chicken Taquitos

Creamy Chicken Taquitos - original recipe can be found here


Here is my version:

4 oz Weight Watchers whipped cream cheese
1/4 cup salsa verde
1 Tbsp fresh lime juice
1/2 tsp ground cumin
1 tsp chili powder
2 cloves garlic, minced (I use the minced garlic in a jar)
2 tbsp chopped cilantro
1 Tbsp chopped onion
2 cups shredded cooked chicken (I used boneless skinless chicken thighs)
1 cup shredded fiesta blend cheese
14 small flour tortillas (the number will vary)


Preheat oven to 425
Line baking sheet with parchment paper.

In large bowl, mix the cream cheese, salsa, lime juice, cumin, chili powder and garlic. Stir in the cilantro and onions. Add the chicken and cheese and mix thoroughly.
(You can chill the mixture at this point to use later)




Warm a few tortillas at a time in the microwave by placing between 2 paper towels and heating for 30 seconds.
Spread 2 Tbsp of the chicken mixture along one third of a tortilla. Roll the tortilla as tightly as you can.



Place seam side down on the baking sheet. Continue until you have used all of the chicken mixture. I got 14 taquitos from mine.



Bake at 425 for 10-15 minutes (I baked for 15 and may have been a little bit too long - of course, this will vary depending on your oven and how tightly you have rolled the tortillas)


I might have overfilled a few as the filling flowed out the ends. I used a little over 2 Tbsp since the recipe said 2-3 Tbsp but I think 2 Tbsp would have worked well and I would have gotten even more.

The original recipe states you can freeze the rolled taquitos before baking them. I did put a couple in the freezer on some aluminum foil and will place in a ziplock bag when they are frozen. I'll have to back them some time when I have the oven on and see how they compare. If frozen, bake at 425 for 20 minutes.


They were very tasty. I figured 3 would be a good serving size - and that was filling for lunch today. For dinner, I would add a salad and maybe refried beans on the side. Could possibly get by with 2 taquitos for a serving with the sides.

Sunday, March 4, 2012

Shepherd's Pie

Shepherd's Pie ( a great way to use up leftover mashed potatoes if you have any - or next time you make mashed potatoes, make extra and you are a step ahead for your next meal)



Meat layer
2 lb ground beef
1 medium yellow onion
2 Tbsp tomato paste
1 Tbsp worcestershire sauce (maybe use more next time)
1/2 cup beef broth (fat free)
2 cups frozen peas or peas and carrots

Potato layer
6 to 8 cups mashed potatoes -
I used
8 medium russet potatoes - peeled, cut up and boiled until soft
1/2 cup chicken broth (fat free)
1 Tbsp margarine

Brown ground beef and onion until beef is no longer pink and onion is translucent. Stir in worcestershire, tomato paste and beef broth - heat to boiling. Add peas and cook until peas are warmed through, stirring occasionally.
Mash potatoes adding margarine and chicken broth. These should be a little stiff.
Spray 9 x 13 inch baking dish with oil. Spread meat mixture in bottom of dish. Spread potatoes over the beef mixture. The best way I have found to do this without having the meat mix in with the potatoes - take very thin spoonfuls of the potatoes and place on top of the meat - spreading just a little. Once you have covered the whole dish with a thin layer, spread the remaining potatoes over top. To finish off the top, take a fork and make lines through the potatoes - this will help give the crunchy brown potato edges that are so good!


Serving size is 1/8 of the casserole - 8 WW PointsPlus.



Serve with a veggie or fruit on the side and you have a meal! I thought it could have used a little more salt (but of course I like salt and need to cut back).
I pre-cooked this yesterday by preparing everything up to the point of layering it in the casserole. Very easy to assemble and bake after church today (and very little mess).