Wednesday, March 24, 2010

Swedish Meatballs

This was the first time I've made these and it was pretty good.  This is another recipe from my Fix It and Forget it Lightly cookbook.  I love my crockpot!!!  It only calls for 1/2 pound of ground meat so today I'm making another batch to freeze.  Bailey just loved them!  Taylor, on the other hand, didn't even want to touch one.  Oh my picky child!!!! 

3 slices bread, cubed
1 cup evaporated skim milk, divided
1 TBSP low cal margarine
1/4 cup shallots, minced (approx 1 shallot)
1/2 lb lean ground turkey
1 egg, slightly beaten
1/2 tsp salt
1/4-1/2 tsp black pepper, according to your taste preference
1/4 cup, plus 2 Tbsp flour
1 cup chicken broth
1 Tbsp Worcestershire sauce
  1. In a mixing bowl, toss bread cubes and 1/2 cup milk.  Let stand 5 minutes.
  2. In a skillet, melt margarine.  Add shallots and cook 2 minutes over medium heat.
  3. Add shallots, meat, egg, salt, and pepper to bread and milk mixture.
  4. Mix well; then shape into equal-sized balls.
  5. Place 1/4 cup flour on waxed paper.  Roll meatballs in flour, coating evenly.
  6. Place meatballs in slow cooker.  Add chicken broth and Worcestershire sauce.
  7. Cover.  Cook on low 4-6 hours.
  8. Mix remaining 2 Tbsp flour with remaining 1/2 cup milk (and a small amount of water if desired) until smooth.  Remove meatballs to warm platter.  Stir thickened milk into cooking juices until smooth.  Cover and cook on high for 10 minutes, or until juices are thickened.
  9. Stir meatballs back into sauce and heat through.  Serve over noodles or rice. (I use No Yolks.)

Saturday, March 20, 2010

Louisiana Shrimp Creole

Here's another recipe I found on All  Super easy and quick!!!  It really doesn't make a lot though so I suggest to double it if more than 2 of you are eating from it.  It was just the right amount for Jon and I.  Taylor wasn't complaining at all b/c she got to eat fish sticks for supper. LOL

1/2 cup finely diced onion (approx 1/2 onion)
1/2 cup chopped green bell pepper (approx 1/2 bell pepper)
1/2 cup chopped celery (approx 2 stalks)
2 cloves garlic, minced
3 TBSP butter (I only put 1 1/2 tbsp to cut down on the fat and it worked fine.)
2 TBSP cornstarch
1 can stewed tomatoes
1 (8 oz) can tomato sauce
1 TBSP Worcestershire sauce
1 tsp chili powder
1 dash hot sauce
1 lb medium shrimp, peeled and deveined
  1. In a 2 qt saucepan, melt butter over medium heat.  Add onion, green pepper, celery, and garlic; cook until tender.
  2. Mix in cornstarch.  Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and hot sauce.  Bring to a boil, stirring frequently.  Stir in shrimp, and cook for 5 minutes.

Chicken Pomodoro

I found this recipe years ago on the Body for Life website.  Its really good and healthy for you.  I love the crust the seasonings make on the chicken.  Jon and I also did fish this way and it was very tasty and satisfying!

8 oz angel hair pasta (I used whole wheat pasta.)
2 egg whites
4 tsp Mrs. Dash Tomato Basil Garlic Seasoning
1/4 cup reduced fat Parmesan cheese, grated
1 lb chicken breasts
2 TBSP olive oil
3 tomatoes, diced (or one 15 oz can)
1 green bell pepper, sliced
1 yellow bell pepper, sliced
3/4 tsp Italian herb seasoning
4 Tbsp red wine or chicken broth
  1. Prepare angel hair pasta according to its package directions.
  2. In a medium mixing bowl, lightly beat the egg whites.  In a pie plate, combine the Mrs. Dash seasoning and Parmesan cheese. (I actually put my seasoning into a gallon sized zip lock bag, threw the chicken in after dipping in the egg whites and smooshed together to coat.  Easier and less of a mess!)
  3. Dip chicken into egg whites then into the seasoned Parmesan, coating both sides.
  4. Heat olive oil in a large skillet over medium heat.  Place chicken breasts in skillet; cover and cook for approx 6 minutes; turn and cook for 6 more minutes until no longer pink in the center.  Then reduce heat to low.
  5. Lightly coat another large skillet with cooking spray; saute tomatoes and bell peppers over medium heat until the peppers begin to soften, approx 3 minutes. (It took me a lot longer than 3 minutes!)   Stir in Italian seasoning and red wine, continue to cook for 2 minutes.
  6. Add pasta to the skillet with sauteed tomatoes and peppers; mix gently.
  7. Remove chicken from skillet, let cool slightly, then slice. (I cut my chicken in slices before I put in the egg whites and seasoning and cooked them in the strips.)
  8. Put over the pasta and Enjoy!!!!

Friday, March 19, 2010

Mexican Chicken Casserole

Here's a pretty easy recipe I found on  Pretty good and quick!  I served it with sour cream and chips.  In my opinion, anything Mexican and cheesy is good.  Just wait until you see the Tortilla Pie recipe my friend Monica gave me.  :-)

4 teaspoons olive oil
6 tablespoons sour cream
4 ounces shredded Cheddar cheese (I used the 4 oz as called for in the recipe but then put another cup on top as a topping.  Delicious!)
2 cups fresh sliced mushrooms
1 (16 ounce) jar salsa (I used Medium but may use the Mild next time to give it a bit more flavor.)
2 cups cooked white rice (I used brown.)
8 ounces boneless chicken breast halves, cooked and diced (I shredded mine.)
  1. In a skillet over medium heat, heat oil and saute the mushrooms.
  2. Combine mushrooms, sour cream, cheese, salsa, rice and chicken.  Place in greased casserole dish. (Put the extra cheese on top now if you like.)
  3. Bake at 350 for 25-35 minutes.

Tuesday, March 9, 2010

Linguine with Shrimp and Lemon Oil

This is such an easy and delicious recipe!  Its a Giada de Laurentiis that my neighbor discovered.  The lemon oil gives the shrimp a wonderful flavor.  I feel like I've rediscovered shrimp again.  You would think that being from South LA I'd be in love with shrimp but thats just not the case.  It's almost as if I had too much growing up that I've gotten tired of it.  In other words, it's not like me to order shrimp in a restuarant.  Well, after eating this recipe I realized how much I do love shrimp and can't wait to have it again!  In fact, after eating it with her I made it the same week for Jon. 


For the lemon oil:
1/2 cup extra-virgin olive oil
1 lemon, zested

For the pasta:
1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced (I used 1)
2 garlic cloves, minced
16 ounces frozen shrimp (I used extra jumbo shrimp.  Next time I may use more extra jumbo or smaller shrimp so we'll have more.)
1/4 cup lemon juice (about 2 lemons)

1 lemon, zested

1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups) (omitted. couldn't find in the grocery store.)
1/4 cup chopped fresh flat-leaf parsley


For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine.  Add the remaining cooking liquid. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

Monday, March 1, 2010

Yummy Apps and Punch

Friday night me and 2 other friends hosted a baby shower where we served nothing but appetizers.  Here are my dips I made and as soon as I get the recipes of my friend's apps I'll post those too.  We had such yummy food here!!!

Crab Dip
1 lb lump crabmeat
1/2 cup butter
1 (8 oz) cream cheese
2 tsp minced onion
2 tsp minced garlic
10 drops Tabasco

Melt cream cheese and butter in microwave. (It will be seperated.)  Fold in crabmeat.  Add onion, garlic, and Tabasco sauce.  Serve hot.  Good in slow cooker.

Seven Layer Tex-Mex Dip
1 can refried beans
1/2 cup salsa
1 cup sour cream
1 cup (4 oz) Monterey Jack cheese
2 medium tomatoes, chopped
1 avocado, seeded, peeled and diced
1/4 cup sliced green onions
2 TBSP chopped ripe olives

In a medium bowl, stir together the refried beans and salsa.  Spread the bean mixture on a 9 inche platter or pie plate.  Spread the sour cream on top of the bean layer.  Then layer the cheese, tomatoes, avocados, green onions, and olives on top.  If desired, cover and refrigerate for up to 4 hours.  Serve with tortilla chips.

Baked Cheese ****SO YUMMY!!!****

2 (8 oz) cream cheese
1 small sour cream
1 cup smoked ham, chopped
2 cups sharp cheddar cheese
1 can chopped green chilies

Mix all ingredients and bake at 350 until hot and bubbly.  Serve with Ritz chips. 
I can't remember exactly how long I stuck it in the oven.  At least 20-30 minutes I'm sure.  I just watched the top and as soon as it was bubbly I took it out.  This is amazing and so addicting!!!

Vodka Fruit Punch
12 oz can frozen lemonade concentrate
12 oz can frozen orange juice concentrate
1 large can unfrozen pineapple juice
6 cups water
1 cup sugar
1/5 vodka
2 liter ginger ale

You can make this punch 1 of 2 ways.  I make it like #2 b/c its really slushy.

1) Mix lemonade, OJ, pineapple juice, water, and sugar and freeze well.  Defrost about 5 hours before use.  Put into a punch bowl and break it up with a fork.  Add vodka and gingerale.

2) Mix lemonade, OJ, pineapple juice, water, and sugar and place in large bowl in the freezer. (approx 24 hours before serving.)  Stir occasionally so it doesn't freeze in a block. (that's how it stays slushy.)  Before serving, place in punch bowl and add vodka and gingerale.