Tailgater Muffulettas

Hi everyone!

Tomorrow we are having Tailgater Muffulettas for dinner. My kids love stuff like this, in fact, we are having another type of muffuletta for lunch this week as well. This is the perfect meal for a hot summer night because you can make them up earlier in the day and there is no cooking required. You can find the pickled veggies where the pickles and olives are. It's sometimes called Giardiniera. If your kids are going to eat this, I would recommend regular and not hot. I love spicy food and the hot is even hot for me. This is just a personal preference but I like to toss the first 5 ingredients into my cuisart and I chop it up a bit so I can spread it on the bread easier. If you like your veggies a little bulkier, you don't need to do that at all. We are also may0 free here so I won't be using any mayo on ours. You can also sub any meats you like but traditionally a muffuletta would have some type of salami and ham. Then wrap the sandwich pretty tight and let it sit in the fridge. Then slice it when you're ready to eat. I'll also be serving a big green salad and fresh fruit.

Tailgater Muffulettas
Amy - amylz
Southern Living, JUNE 1999

1 (12-ounce) jar pickled vegetables, drained and chopped
1/2 cup green olives, chopped
3/4 cup mayonnaise
1/2 teaspoon dried Italian seasoning
1/2 teaspoon dried crushed red pepper
12 thin cooked ham slices
12 thin salami slices
1 (6-ounce) package provolone cheese slices
1 (12-inch) round bread loaf, split
Garnish: pimiento-stuffed olives

Stir together first 5 ingredients. Layer ham, salami, and cheese slices evenly on bottom half of loaf. Top with vegetable mixture, and cover with top. Wrap in plastic wrap and chill. Garnish, if desired. Yield: 6 servings

Amy

Chicken Manicotti

Hi everyone!

Here is a recipe for Chicken Manicotti. When I was a kid, manicotti was my favorite meal. It's what I always asked for on my birthdays. This is a very easy way to make it up for your family. You can assemble this the night before then just pop it in the oven at dinnertime. This recipe is a little different from your traditional manicotti (with the ricotta cheese in the shells) but it should still be really good!

Chicken Manicotti
Amy - amylz

2 28 oz. jars spaghetti sauce
1 pound chicken tenders or chicken breasts
14-16 uncooked manicotti shells
1 cup shredded mozzarella cheese
1 cup shredded smoked mozzarella cheese

Spread 1 cup of the spaghetti sauce over the bottom of a 9 x 13-inch baking dish. Slice the chicken breast or chicken tenders into thin strips, about 3/4-inch wide. Place one chicken slice into each manicotti shell. Lay on top of the spaghetti sauce in the pan. Pour remaining spaghetti sauce over manicotti shells, making sure to coat completely. Cover tightly and refrigerate 12 to 24 hours. Before baking, preheat oven to 350 degrees F. Uncover the manicotti and sprinkle with the cheeses. Bake, covered, 45 minutes. Uncover and continue baking until cheese is golden and bubbly, about 15 minutes.

Amy

Nutella Waffle Sandwiches

Hi everyone!

Here is a recipe for Nutella Waffle Sandwiches. If you haven't tried Nutella, you really should. My 8 year old loves this stuff and he doesn't care for peanut butter at all so I'm glad we found it. These are a great little breakfast sandwich, especially when you're on the go!

Nutella Waffle Sandwiches
Amy - amylz

4 frozen whole grain waffles, such as Vans 7-Gran or Flax Plus
1/4 cup Nutella
1/2 cup sliced fresh strawberries (optional)

Toast waffles according to package directions. Spread Nutella on one side of each waffle. Top two of the waffles with sliced strawberries. Place remaining waffles, Nutella side down, on top of the strawberries. Cut in half and serve.

Amy

Orange-Ginger Shrimp Skewers

Hi everyone!

Tomorrow we are having Orange Ginger Shrimp Skewers. My husband is the only one who will actually eat shrimp so I'm planning to do half as written (wish shrimp) and then half with some chicken sausage. We will grill these but you can cook these under the broiler. We'll also be having a salad and rolls.

Orange-Ginger Shrimp Skewers
Amy - amylz

1/2 cup fresh orange juice (about 2 oranges)
2 tablespoons minced green onions
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh cilantro
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon vegetable oil
2 teaspoons grated orange rind
1 minced hot red chile (optional)
1 pound large shrimp, peeled and deveined
2 oranges, peeled, cut in half and quartered
Cooking spray

Combine first 9 ingredients in a bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 15 minutes. Remove shrimp from dish, reserving marinade. Thread shrimp and orange quarters alternately onto each of 8 (8-inch) skewers. Heat large grill pan coated with cooking spray over medium-high heat. Cook skewers 4 minutes on each side or until done, basting with reserved marinade. Yield: 8 servings (serving size: 1 skewer)

Instead of grilling this recipe in a pan, you can cook the skewers under the broiler.

CALORIES 104 (24% from fat); FAT 2.8g (sat 0.4g,mono 0.6g,poly 1.4g); PROTEIN 12.2g; CHOLESTEROL 86mg; CALCIUM 46mg; SODIUM 218mg; FIBER 1g; IRON 1.5mg; CARBOHYDRATE 7.4g

Cooking Light, JANUARY 2002

Amy

Maple Flavored Barbeque Chicken, Blueberry Cobbler

Hi everyone!

Tomorrow we are having Maple Flavored Barbecue Chicken. This recipe looks really interesting to me. The flavor combinations are totally different but they sound good. I do plan to serve this with rice but I don't know if I'll shred the chicken or leave it in big pieces. It really will depend on how much sauce this makes in the crockpot. I'll also serve a salad with this. I'm also making a Blueberry Cobbler. There seems to be an abundance of blueberries right now and I couldn't pass up a good deal. So I thought this cobbler looked really yummy. I also like the idea of the biscuit topping AND a crumble topping.

Maple Flavored Barbeque Chicken
(OP??)

4 boneless chicken breasts
1 cup ketchup
1/2 cup maple syrup
2 Tbsp. prepared mustard
2 Tbsp. Worcestershire sauce
2 tsp lemon juice
1/2 tsp. chili powder
1/4 tsp. garlic powder

Combine all ingredients in crockpot. Cover and cook on LOW for 7-8 hours. Remove chicken, shred and return to pot. (Good over rice or on a bun)

Blueberry Cobbler
Michelle (MMmom) from Real Cajun by Donald Link

Biscuit dough:
1 1/2 c all-purpose flour
1/3 c granulated sugar
3 tsp baking powder
pinch of salt
1/2 tsp ground cinnamon
1/2 c butter (cold)
1 large egg, beaten
1/2 c milk

Blueberries:
3/4 c granulated sugar
2 Tbsp cornstarch
1/3 c water
5-6 c blueberries
zest and juice of 1/2 lemon
1/2 tsp vanilla

Crumble topping:
1/3 c brown sugar, packed
1/3 c butter
3/4 c all-purpose flour

Preheat oven to 400. Combine the flour, sugar, baking powder, salt, and cinnamon in a bowl or food processor. Cut in the cold butter until the mixture is coarse and crumbly. In a separate bowl, whisk the egg and milk together, then stir into dry ingredients to form the dough. Set aside. Combine sugar and cornstarch with water in a saucepan. Heat until the sugar is dissolved. Add the blueberries, lemon zest and juice, and vanilla and simmer over medium heat for about 5 minutes. Pour the blueberry mixture into a buttered 8 x 12 dish. Top the fruit with spoonfuls of the dough (it does not have to cover the berries completely). Mix the brown sugar, butter, and flour, then sprinkle over the dollops of dough. bake for 25-30 minutes until the top is lightly browned and the dough has cooked through. Allow to cool at least 20 minutes before serving.

Notes: used the smaller amount of blueberries listed and placed pan on a baking sheet in case the cobbler bubbled over (it did a little).

Amy

Marinated Pork Chops

Hi everyone!

Tomorrow we are having Marinated Pork Chops for dinner. I think this marinade would be good on any type of meat but we are going to do pork chops. Then I'll also be serving a salad, applesauce and baked potatoes.

Marinated Pork Chops
Cyndy (MyPB&Jelly) Taste of Home
SERVINGS: 6

1 can (12 ounces) cola
1/4 cup soy sauce
3/4 teaspoon garlic powder
3/4 teaspoon ground ginger
3/4 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
6 bone-in pork loin chops (3/4-inch thick and 8 ounces each)

In a 2-cup measuring cup, combine the first seven ingredients. Pour 1-1/2 cups into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from pork. Grill, covered, over medium heat for 5-6 minutes on each side or until meat juices run clear, basting with reserved marinade. Yield: 6 servings.

Amy

Jalapeño Chicken with Spanish Rice and Beans

Hi everyone!

Tomorrow we are having Jalapeno Chicken with Spanish Rice and Beans. I will leave off the cheese and let everyone decide if they want to add jalapenos or not. I know my older son and I will but younger son and husband may not. Then the rice and beans are just from a mix. We'll also be having a green salad.

Jalapeño Chicken with Spanish Rice and Beans
Sandy~Bettyinthekitchen

1 T 40% less sodium taco seasoning (sub Mexican seasoning)
4 (4-oz) skinless, boneless chicken breast halves
1/2 cup (2 oz) Monterey Jack cheese with jalapeño peppers
2 T sliced pickled jalapeño peppers (optional)
Spanish Rice and Beans (recipe follows)

Sprinkle taco seasoning over both sides of chicken. Place a large nonstick skillet over medium heat until hot. Coat chicken with cooking spray. Place a large nonstick skillet over medium heat until hot. Add chicken to pan, and cook 7 minutes on each side or until chicken is done. Remove chicken from heat; sprinkle with cheese. Cover and let stand 3 to 4 minutes or until cheese melts. Garnish with jalapeño slices, if desired. Yield: 4 servings (serving size: 1 chicken breast half with 3/4 cup rice and beans)

Spanish Rice and Black Beans
1 (4.3-oz) package Spanish rice mix
1 (15-oz) can black beans, rinsed and drained
1/4 cup mild salsa

Prepare rice according to package directions, omitting fat. Combine cooked rice, beans, and salsa. Cook over medium heat 1 minute or until thoroughly heated.

Sandy’s notes: Use two large chicken breasts cut in half to make four thin pieces.

Amy

Mama Linda’s Spaghetti Sauce

Hi everyone!

Tomorrow we are having spaghetti for dinner and I'm using this recipe for Spaghetti Sauce. My family loves spaghetti and after this super long weekend, I figure it would be a nice treat. You can make up your own meatballs for this or just use frozen meatballs. I'll also be serving some cantaloupe and some Pesto Bread. For the bread, spread some pesto on one side of a french bread loaf and some butter with garlic powder on the other side. Then cook in the oven at 350 about 15 minutes.

Mama Linda’s Spaghetti Sauce
Sandy~~*~Sandy~*~

1/2 lb lean ground beef, crumbled
1 T garlic, minced
salt and pepper
12 oz can tomato paste
2 (24-oz) cans tomato sauce
1-2 T Italian seasoning
1/2 cup Parmesan
1 lb Italian link sausage (each link cut into 4 pieces)
meatballs (1 1/2 lb lean ground beef, 1/2 cup bread crumbs, 1/4 cup Parmesan)

Brown hamburger with garlic, salt and pepper, place in large pot or crock pot. Stir in tomato paste and one can water. Stir in tomato sauce and a large can water. Add Italian seasoning, Parmesan, sausage and meatballs, stir in. Simmer over LOW heat for several hours (or in Crock Pot all day on LOW). Skim grease before serving.

Amy

EASY MAC AND CHEESE LASAGNA

Hi everyone!

Here is a recipe for Easy Mac and Cheese Lasagna. Amy said this was actually really good and a big hit with her family! Again, this looks like something kids would love. It would make a fun lunch too.

EASY MAC AND CHEESE LASAGNA
(luckymommyto2boys ~ Amy ~ Recipezaar)

2 (7 1/4 ounce) packages macaroni & cheese dinner mix
2 1/4 cups spaghetti sauce
1 1/2 lbs ground beef
1 1/2 cups shredded mozzarella cheese
3 tablespoons parmesan cheese

Preheat oven to 350 deg F. Lightly grease 9x13 baking dish. Cook and drain ground beef and mix with spaghetti sauce. Prepare Macaroni and Cheese using the directions on the box. Place a layer (exactly half) of Mac and cheese in the baking dish, top with a layer of meat then a layer of cheese. (Repeat). After the 2 layers are complete, bake in the oven for 20 minutes or until heated through. Then top with Parm Cheese. **For meat substitute you can use pre cooked chicken. **For a complete meatless dish you can use just the spaghetti sauce and leave out all meats.

Amy

Mexican Bubble Pizza, Mild Cheesy Chicken Enchiladas, Mozzarella Grilled Cheese, Muffulettas

Hi everyone!

Here are the lunches for the next two weeks.

Mexican Bubble Pizza
Shelia

1 1/2lbs of ground beef
1 pk taco seasoning
1 19oz tomato soup
1 can Pillsbury grands golden biscuits or the buttermilk ones
8 oz shredded cheddar cheese
2 cups shredded lettuce
2 tomatoes, chopped
1 cup thick and chunky salsa
1 can olives, drained (optional)
8 oz sour cream
3 green onions, sliced (optional)

Heat oven to 375 F. Brown meat in lg. skillet over medium heat. Drain and add taco seasoning and soup. Mix well. Bring to a boil. Reduce heat to low simmer 3 minutes. Remove from heat. Separate dough into 8 biscuits. Cut each one into 8 pieces, then add to ground beef mixture, stir gently. Spoon this into ungreased 13x9 pan. Bake for 18-23 minutes (until sauce is bubbly and biscuits are brown). Remove from oven and add cheese. Return to oven for an additional 8-10 minutes or until cheese is melted. Cut into 8 squares and top w/lettuce, tomatoes, salsa, olives, sour cream, and onions.

Mild Cheesy Chicken Enchiladas
Amy - amylz
Yields: 8 servings All Recipes

2 cups cubed, cooked chicken meat
1/4 cup chopped onion
4 cups shredded Cheddar
cheese 1 cup sour cream
8 (8 inch) flour tortillas
1 1/2 cups chopped tomatoes
1/2 cup black olives

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
3. In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
4. Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly.

Mozzarella Grilled Cheese
Amy - amylz

4 slices thick-cut sourdough bread
1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
2 plum tomatoes, cut into thick slices
1 cup fresh basil pesto,
Kosher salt and freshly ground black pepper
Extra-virgin olive oil

If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Muffulettas
Amy - amylz
Recipe courtesy Giada De Laurentiis

1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves

Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper. Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving. Cut the sandwich into wedges and serve.

Amy

Layered Mac and Cheese Taco Bake Meal

Hi everyone!

Here is a recipe for Layered Mac and Cheese Taco Bake Meal. This looks like something kids would really enjoy.

Layered Mac and Cheese Taco Bake Meal

1 (14 ounce) package Kraft deluxe macaroni & cheese dinner
1 pound 90%-lean ground beef
1 package taco seasoning mix
3/4 c. light sour cream
1 c. frozen corn
1 1/2 c. shredded cheddar cheese, divided
1 c. salsa
green grapes

Heat oven to 400° F. Prepare dinner as directed on package. While macaroni is cooking, brown ground beef in skillet, drain and rinse fat. Stir in taco seasoning mix as directed on package. Stir sour cream into prepared macaroni dinner. Spray 8-inch baking dish with cooking spray. Spoon one-half macaroni mixture into dish. Top with layers of meat mixture, corn, 1 cup cheese and remaining macaroni mixture. Cover with foil. Bake 15 minutes; remove foil and top with salsa and remaining cheese. Bake uncovered for 5 minutes or until cheese is melted.

Amy

Zucchini Chip Snack Cake, Big Blueberry Muffins, Sweet Potato and Zucchini Mini-Muffins

Hi everyone!

Here are the baked goods for the next two weeks:

Zucchini Chip Snack Cake
Jaci via Taste of Home

1/2 cup butter or margarine, softened
1-3/4 cups sugar
1/2 cup vegetable oil
2 eggs
1 t. vanilla extract
2-1/2 cups all-purpose flour
2 T. baking cocoa
1 t. baking soda
1/2 t. baking powder
1/2 t. ground cinnamon
1/2 t. ground cloves
1/2 cup buttermilk
2 cups shredded peeled zucchini
2 cups (12 oz.) semisweet chocolate chips

In a large mixing bowl, cream butter and sugar. Beat in oil, eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermil. Stir in zucchini.Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with chocolate chips. Bake in a preheated 350 degree oven for 45-50 min. or until toothpick inserted near the center comes out clean.

Big Blueberry Muffins
OP?

3 cups all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup unsalted butter, very soft
1/4 cup vegetable oil
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups buttermilk
1 1/2 - 2 cups (fresh or frozen) blueberries

Preheat oven to 375F. Line 16 muffin tin cups (might need two tins) with paper liners.
In a medium bowl, whisk flour, baking powder, baking soda and salt. In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time, followed by the vegetable oil and the vanilla extract. Alternate buttermilk and flour into butter mixture, ending with an addition of flour and working in 2 or three additions. Stir in blueberries. Divide batter evenly among muffin cups. Bake for 18-22 minutes, until tops are lightly browned and a tester comes out clean. Cool on a wire rack. Makes 16 big muffins

Sweet Potato and Zucchini Mini-Muffins
Elaine (Elaineonline)

1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/4 cup vegetable oil
½ cup unsweetened applesauce
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated peeled zucchini
1 1/2 cups grated peeled sweet potato (I have also used carrot instead of sweet potato)

Preheat oven to 350°F. grease mini-muffin tin (or use cooking spray). Sift first 6 ingredients into medium bowl. Beat sugar, oil, applesauce, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and stir well. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 18-20 minutes. Cool muffins in pan on rack 5 minutes. Loosen and cool on rack. These muffins freeze well.
Makes about 36 mini muffins.

Amy

Sesame Seared Tuna

Hi everyone!

Here is a recipe for Sesame Seared Tuna. I will admit, I have never cooked tuna before. If you try this, you'll have to let me know how it goes. It looks easy enough.

Sesame Seared Tuna
~rls2007~

¼ cup soy sauce
1 tablespoon mirin or white wine
1 tablespoon honey
2 tablespoons sesame oil
½ teaspoon fish sauce
¼ teaspoon thai chili sauce
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
½ – ¾ cup sesame seeds
1 tablespoon olive oil

1. In a small bowl, stir together the soy sauce, mirin, honey, sesame oil. Divide into two equal parts.
2. Stir the rice vinegar into one part and set aside as a dipping sauce.
3. Place tuna steaks in a large ziplock bag and pour other half of sauce over. Seal and let marinate for ½ hour at room temperature, or several hours refrigerated. Tuna should be taken out of the refrigerator for ½ hour to ensure even cooking.
4. Spread the sesame seeds out on a plate. Press tuna steaks into the sesame seeds to coat, ensuring each side is fully coated.
5. Heat olive oil in a skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce.

Amy

Marinated Grilled Flank Steak

Hi everyone!

Tomorrow I am making Marinated Grilled Flank Steak for dinner. Again, you can use any cuts of steak you like for this marinade. I'm sure this was a 30 minute meal for Rachael Ray so she has you marinate for 15 minutes but I plan to marinate this all day.

Marinated Grilled Flank Steak
snoelles - Recipe courtesy Rachael Ray

3 cloves garlic, finely chopped
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning)
1 teaspoon smoked paprika, ground chipotle chili powder or ground cumin
2 teaspoon hot sauce - eyeball it
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar, 2 splashes
1/3 cup extra-virgin olive oil
2 pounds flank steak

Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes. Heat a grill pan or outdoor grill to high heat. Grill flank steak 6 to 7 minutes on each side. Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain.

Amy

Mac and Jack Salad

Hi everyone!

Tomorrow we are having a Mac and Jack Salad. This is just a twist on a pasta salad. I'll be grilling some chicken breasts to go along with this.

Mac and Jack Salad
Amy - amylz
Recipe courtesy Rachael Ray

1 pound macaroni elbows or cavatappi corkscrew shaped hollow pasta
Salt
1 cup frozen corn, defrosted
1 red bell pepper, chopped
1 small red onion, chopped
4 ribs celery, chopped
Black pepper
8-ounce brick Monterey pepper jack cheese, diced
2 tablespoons red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
1 cup store bought tomatillo salsa (mild, green) or chipotle salsa (hot, smoky red)
2 tablespoons chopped cilantro leaves or flat-leaf parsley

Bring water to a boil, salt it and add pasta. While pasta water is coming up to a boil and cooking, combine corn, pepper, onion and celery in a bowl with pepper Jack cheese. Season the veggies with salt and pepper. Run pasta under cold water to cool it and drain it well. Add pasta to vegetables and cheese. Place vinegar in a small bowl and whisk in extra-virgin olive oil, then fold in salsa. Pour sauce over salad and toss to coat evenly. Garnish salad with cilantro or parsley and serve.

Amy

Lime Chicken Soft Tacos, Light Refried Beans

Hi everyone!

Tomorrow we are having Lime Chicken Soft Tacos. I think you could sub cooked chicken and just heat it in a pan and then add all of the lime and seasonings from there. You can just heat the tortillas in the microwave instead of heating them in a pan. Then I'm making Light Refried Beans.

Lime Chicken Soft Tacos
Ariel, via allrecipes.com

1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced (I used a whole lime)
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano (fresh better?)
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa

-Saute chicken in a medium saucepan over medium high heat for about 20 minutes.
-Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
-Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas.
-Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Light Refried Beans
OP????
4 servings, 2 points each (for WW counters!)

2 cloves garlic, minced
1/2 tablespoon corn oil
1 (19 ounce) can black beans, including liquid
1/2-1 cup water
1/4 cup chopped fresh cilantro

1. Cook garlic in oil in a skillet over moderate heat, stirring, until fragrant, about 1 minute.
2. Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.
3. Continue to cook, stirring occasionally, until mixture is hot.
4. Stir in enough of water to thin to a creamy consistency.
5. Add pepper to taste.
6. Serve warm, sprinkled with cilantro.
7. (Beans can be made 1 day ahead and chilled, covered. Reheat, adding water if necessary.)

Amy

Greek Salad Pitas

Hi everyone!

Here is a recipe for Greek Salad Pitas. These look light and perfect for a hot summer night.

Greek Salad Pitas
Jen(cammiemom) via Vegetarian Times
Serves 6

To pack this for lunch, wrap the pita pockets separately, and fill them with the salad just before serving. Or enjoy the chopped salad on its own with a bowl of soup for dinner. Note: Pepperoncini are thin, small pickled chile peppers that range in spiciness from medium to medium-hot. Look for them in the Italian section of large supermarkets.

1 cup peeled, seeded and diced cucumber
1 cup diced red bell pepper
1 cup diced zucchini
1/3 cup crumbled feta cheese
1/4 cup diced red onion
1/4 cup chopped pepperoncini, optional
1/4 cup chopped black olives, preferably kalamata
2 Tbs. extra virgin olive oil
1 Tbs. fresh lemon juice
1 tsp. red wine vinegar
1 tsp. dried oregano
Salt and freshly ground black pepper
3 6-inch whole wheat pita breads, cut in half
6 curly leaf lettuce leaves

Combine cucumber, bell pepper, zucchini, feta, onion, pepperoncini, olives, oil, lemon juice, vinegar and oregano in large bowl, and toss to mix. Season with salt and pepper. Line each pita half with a lettuce leaf; fill with 1/2 cup salad mixture.

Per SERVING: Calories: 210, Protein: 6g, Total fat: 9g, Saturated fat: 2g, Carbs: 28g, Cholesterol: 5mg, Sodium: 410mg, Fiber: 4g, Sugars: 3g

Amy

Light and Fluffy Pumpkin Pancakes, KEY WEST CHICKEN

Hi everyone!

Tomorrow we are still camping so I'm making a fancy breakfast. We're going to have Light and Fluffy Pumpkin Pancakes. Now, pumpkin is hard to find these days because of the shortage so if I can't find canned pumpkin I made use sweet potatoes or yams. For dinner, we are going to have Key West Chicken. I'm planning to throw frozen chicken breasts into a ziploc bag with the marinade on Friday and they should be thawed out and ready to grill by Saturday evening.

Light and Fluffy Pumpkin Pancakes
Katie (KatieDid) from Recipezaar

1 ¼ c all-purpose flour
2 T sugar
2 tsp baking powder
½ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
½ tsp salt
1 pinch cloves
1 c 1% low-fat milk (can be any kind)
6 T canned pumpkin puree
2 T melted butter
1 egg

Whisk flour, sugar, baking powder, spices and salt in a bowl. In a separate bowl, whisk together milk, pumpkin, melted butter, and egg. Fold mixture into dry ingredients. Spray or grease a skillet and heat over medium heat; pour in ¼ cup batter for each pancake. Cook pancakes about 3 minutes per side. Serve with butter and syrup. Makes about six 6-inch pancakes.

Notes: I tripled the recipe and for the 3 ¾ flour I used 2 cups whole wheat and 1/¾ cups all-purpose. I added about 1 tablespoon more sugar (7 T total) and a teaspoon of pumpkin pie spice to spice them up a little more since the kids eat these plain. I used skim milk. I spread the batter out a bit on the griddle and these still turned out light, thick and fluffy. From a triple batch, I got 24 large (maybe 5-inch) pancakes. I froze them and they reheat beautifully in the toaster. Also delicious with apple cider syrup.

KEY WEST CHICKEN
PrincessButtercup

3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
4 skinless, boneless chicken breast halves

In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes. Preheat an outdoor grill for high heat. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Amy

Mandy’s Burgers

Hi everyone!

Tomorrow we are heading out on a camping trip and we'll be getting there right around dinnertime. So, I'm planning to make Mandy's Burgers. These are pretty basic burgers with some added flavors into the mix. Should be good. I plan to make the patties up at home before we go and then we can just throw them on the grill when we get there!

Mandy’s Burgers
OP???

1 lb ground beef
1/4 cup Italian bread crumbs
1 egg
1 T cumin
2 T minced onion or onion flakes
1 tsp Cajun seasoning or cayenne
1 T Worcestershire sauce

mix well and shape into patties.

Amy

Lemon Pepper Chicken Packet

Hi everyone!

Tomorrow we are having Lemon Pepper Chicken Packets for dinner. You can use whatever veggies you prefer. You can also buy a Lemon Pepper Marinade or make your own (the recipe is below). This recipe is great for camping!

Lemon Pepper Chicken Packet
OP???

6 skinless, boneless chicken breast halves (1 1/2 to 2 pounds)
2 medium zucchini, cut in 3-inch strips
2 medium yellow squash, cut in 3 inch strips
1 medium green bell pepper, cut in thin strips
1/2 cup Lemon Pepper Marinade
1 T flour
2 to 3 tsp lemon pepper
salt to taste
1 jar (7 oz) roasted red peppers, chopped

Preheat Grill. Layout six large pieces of aluminum foil. Lay 1/6 zucchini, squash and bell peppers evenly on each sheet of foil. Combine lemon pepper marinade with flour and pour over vegetables.

Place 1/6 chicken on top of each packet and sprinkle with lemon pepper and salt. Top with 1/6 of the roasted peppers. Seal packets and place on grill over medium high heat. Grill for about 15 to 20 minutes turning once during cooking. Remove cooked packets from grill and carefully open to let the steam out. Serve either in the packets or on plates.

LEMON PEPPER MARINADE

This light and easy marinade uses the power of lemon juice to help tenderize and flavor meats. This marinade is particularly good on poultry.

1/4 cup lemon juice
1 T light cooking oil
1/2 tsp black peppercorns, cracked
1/4 cup water
1/2 tsp fresh dill
1/2 tsp salt

Combine all ingredients and mix well. Makes 1/2 cup.

Amy

LIME MARINATED FLANK STEAK

Hi everyone!

Tomorrow we are having Lime Marinated Flank Steak for dinner. This recipe would work great with any cut of steak you prefer.

LIME MARINATED FLANK STEAK
RecipeGirl
Serves 4

4 medium limes, squeezed
1 tsp. lime zest
3 Tbs. soy sauce
2 chopped green onions
2 Tbs. minced fresh ginger
1/2 tsp. red pepper flakes
1 1/2 lbs. flank steak
coarse salt and fresh ground pepper

Place marinade ingredients in large ziploc bag. Add steak, seal bag and let sit in refrigerator for about an hour. Turn bag occasionally. Heat grill to high and spray grates with nonstick spray. Drain marinade from steak and season with salt and pepper. Place on grill and cover. Cook, turning once until desired doneness. Slice thinly (against the grain) and serve.

**TIP: Always let meat sit at room temperature for about an hour before grilling. You never want to put meat directly from your refrigerator to your grill. It won't cook up as well.

Amy

Lemon Herb Chicken

Hi everyone!

Tomorrow we are having Lemon Herb Chicken for dinner. I plan to marinate the chicken all day for more flavor. And since it's summer, of course we will be grilling!

Lemon Herb Chicken
(Heather)

¾ cup canola oil
¾ cup lemon juice
2 teaspoons seasoning salt
2 teaspoons paprika
2 teaspoons basil
2 teaspoons thyme
½ teaspoon garlic powder
2 pounds chicken breasts

Mix oil, lemon juice, and spices in a bowl. Marinate Chicken in the bowl for 1 hour (or more). Broil, bake, or grill the chicken.

Amy

Kielbasa Bow Tie Skillet

Hi everyone!

Tomorrow we are having Kielbasa Bow Tie Skillet for dinner. My kids will love this! You can use fresh mushrooms if you prefer but you will need to take extra time to cook them down. I will leave the cheese out for my family but that's the only change I plan to make.

Kielbasa Bow Tie Skillet
Katie (KatieDid) from Simple & Delicious Jan/Feb 2008

8 oz uncooked bow tie pasta
1 lb fully cooked kielbasa or smoked Polish sausage, cut into 1/4-inch slices
1 jar (4-1/2 oz) sliced mushrooms, drained
2 tsp minced garlic
2 T butter
1 T cornstarch
1 1/2 c milk
1 1/2 c fresh or frozen snow peas
1 c (4 oz) shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausage, mushrooms and garlic in butter. Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to the sausage mixture. Stir in the peas and cheese; cook until cheese is melted. Yield: 4 servings

Amy

Jan's Hamburger Soup for the Crockpot

Hi everyone!

Tomorrow we are having Jan's Hamburger Soup. This is great for the summer because you can make it in the morning then throw it in the crockpot and your house won't get hot at dinnertime.

Jan's Hamburger Soup for the Crockpot
Amy - amylz

1 lb. ground beef
1 onion, chopped
1 (1 lb.) package mixed frozen vegetables (carrots, beans, corn, and peas)
3 ribs celery, chopped, including tops
1 (14.5 oz.) can beef broth (or 3 beef bouillon cubes)
1 green pepper, chopped
1 envelope dry onion soup mix
1 (8 oz.) can tomato sauce
1/2 c. barley
1/2 t. freshly ground pepper
2 T. fresh oregano, chopped (or 1/2 t. dried oregano)
2 T. fresh basil, chopped (or 1/2 t. dried basil)
2 sprigs fresh thyme (or 1/2 t. dried thyme)
1/2 t. paprika
1 bay leaf
1 T. seasoned salt
1 T. soy sauce
1/2 c. fresh, chopped parsley (or 2 T. dried parsley)
1 (7 oz.) package small alphabet-shaped pasta (can substitute other small pasta like orzo, shells, or macaroni, if desired)

Brown the ground beef in a frying pan. Drain off the fat. You can reduce fat content even further by placing the beef in a colander and running hot water over it. Put the beef and all ingredients except the alphabet pasta into the crockpot. Add water to within 1 inch of the top of the crockpot. Cook on high for 8 hours. 15 minutes before serving, add the alphabet pasta to the crockpot and continue cooking until pasta is done.Serve with fresh, soft rolls.

Amy

Spinach Gnocchi

Hi everyone!

Here is a recipe for Spinach Gnocchi. I love gnocchi and this looks pretty easy to make your own.

Spinach Gnocchi (makes 40 small gnocchi balls)
(Rachel-RachelNJJ via Weelicious.com)

10 oz Block Frozen Chopped Spinach
1 Cup Whole Milk Ricotta Cheese
2/3 Cup Parmesan Cheese, plus 2 tbsp for sprinkling before serving.
1 Egg Yolk
2 Tbsp Flour, plus more for dusting your hands while rolling

1. Defrost the brick of frozen spinach (you can also do this in the microwave).
2. Squeeze ALL (and I mean ALL) of the water out of the spinach in small handfuls (I use my hands and do it over a bowl to make sure I don’t lose any spinach).
3. Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces and the mixture is throughly combined.
4. Dust your hands with a little flour so the mixture doesn’t stick to your hands.
5. Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.
6. Bring a large pot of water to a boil for cooking the gnocchi.
7. Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.
8. Using a slotted spoon, remove the gnocchi to a plate or bowl.
9. Sprinkle with parmesan cheese, cool and serve.

Amy

Tinga Poblana with Chicken

Hi everyone!

Here is a recipe for Tinga Poblana with Chicken. Rachel said this was amazing so that's a pretty good review. It looks delicious but definitely not something my picky eaters would try. Again, if you make this, invite me over!

Tinga Poblana with Chicken
(Rachel-RachelNJJ)

1 lb bone-in, skin-on chicken thighs (DON'T substitute with chicken breasts or boneless, skinless!)
1 white onion, 1/2 cut into large cubes, 1/2 finely diced
4 cloves garlic, 2 smashed, 2 minced
1 T cooking oil
1/2 lb chorizo, casings removed and crumbled
1 can chopped tomatoes (if in juice, drain. If in sauce, don't drain)
1 teaspoon dried Mexican oregano
2 bay leaves
2 canned chipotles en adobo with 1 T sauce, diced

Place the chicken, onion chunks and smashed garlic in a saucepan and add water to cover. Add 1 teaspoon salt and bring to a boil over high heat, skimming off any foam that forms on the surface. Reduce the heat to medium-low and simmer, uncovered, until the chicken is opaque throughout, 20-30 minutes. Using tongs, transfer the chicken to a plate. Reserve the broth. When the chicken is cool enough to handle, remove and discard any skin or fat or bones and coarsely shred the meat with your fingers or a fork. In a large frying pan or Dutch oven over medium heat, heat the oil. Add the chorizo and fry for about 5 minutes. Remove the excess rendered fat. Add the finely chopped onion, garlic and saute until beginning to soften, but not yet starting to brown, about 1 minute. Add about 1 cup of the reserved chicken broth, deglaze the pan. Add the shredded chicken, tomatoes, oregano, bay leaves and chiles. Stir until blended. Simmer, uncovered, until the flavors are blended, about 15 minutes. Add more broth to the pan if the mixture begins to stick, but do not add too much; the mixture should absorb the liquid and not be runny. Remove and discard the bay leaves and season to taste with salt.

Amy

Lasagna Pizza Cups, Master Pizza Dough, Lime Chicken Soup, Lentil tostadas

Hi everyone!

Here are the lunches for the next two weeks. Since the kids are home, I'm making more things than usual. First we have Lasagna Pizza Cups. The only change I will make is to use some Prego sauce instead of pizza sauce. Next is a recipe for pizza dough. I'll make this up and let the kids make their own pizzas. Then we have Lime Chicken Soup. This looks easy and like something my kids would enjoy. The last thing is Lentil Tostadas.

Lasagna Pizza Cups
Amy - amylz

1/2 pound lean ground beef
1 small onion, chopped
2 garlic cloves, minced
1 (15-oz.) jar pizza sauce
1 (7.5-oz.) can refrigerated buttermilk biscuits
1/2 cup ricotta cheese
3/4 cup (3 oz.) shredded mozzarella cheese

1. Preheat oven to 375°. Cook first 3 ingredients in a large skillet over medium heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain well. Return meat mixture to skillet; stir in 1 cup pizza sauce. Remove from heat.

2. Press biscuits on bottom and up sides of lightly greased muffin cups. Spoon about 1 rounded tablespoonful meat mixture into each biscuit cup; top with ricotta cheese (about 1 heaping teaspoonful each). Sprinkle with shredded cheese.

3. Bake at 375° for 18 to 20 minutes or until golden. Remove from oven, and gently run a knife around outer edge of pizza cups to loosen from sides of pan. Remove cups from pan, using a spoon.

4. Place remaining pizza sauce in a small microwave-safe glass bowl; cover with plastic wrap. Microwave at HIGH 30 to 45 seconds or until thoroughly heated. Serve pizza cups with warm sauce.

Yield: Makes 10 cups
Southern Living, AUGUST 2008

Master Pizza Dough
(Aimster)
Makes 1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas.

3 to 3 1/2 cups all-purpose flour
1 package FLEISCHMANN'S RapidRise Yeast
3/4 teaspoon salt
1 cup very warm water (120 to 130oF)
2 tablespoons olive or vegetable oil
Cornmeal

In large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface10 minutes.

Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Bake in preheated hot oven (450)for about 10-15 minutes.

Amy’s Notes: Honestly, I think this recipe is so easy, I just mix it with a spoon at first and then switch to using my hands. I only knead until it is smooth --probably about 4 or 5 minutes. test it after a few minutes to see if you can pull a piece of the dough into a thin, tight membrane that you can see light through. If it breaks before you can get it there, knead some more ~Amy

Dusanka’s notes: TO FREEZE: Just put the dough into a ball, put a very light coat of olive oil on it, then place it in two plastic bags, tied tightly. It will keep in the freezer for about 3 months. When you need to use it, simply take it out and thaw. I always have frozen pizza dough around. Great for pizza of course. And stromboli. I grill it on the bbq as a bread. Or sprinkle it with coarse salt and herbs and bake as a flat bread. I fry it and sprinkle with sugar.

Dellaina's notes: I've added Italian seasoning to the dough with great results. I usually double the recipe and get all this (see deep dish cookie sheet pizza below) plus two small 9" rounds, one for each child.

Lime Chicken Soup
Michelle (MMmom)

2 chicken breasts (cooked and cubed or shredded)
1 Qt Chicken Stock (4 Cups)
2 tbsp lime juice
1 tsp dried oregano
1 tsp dried basil
1 tsp chipotle seasoning
1 Bay leaf
Salt & white pepper
1 cup diced tomatoes
½ cup julienne cut red onions
1 T minced cilantro
½ Cup Cubed Jack Cheese (or Jalapeno Jack)

Soup toppers (Mix and Match or use them all)
2 corn tortillas, cut in thin strips
1 Avocado, peeled, pitted and sliced
Tortilla Chips, whole or coarsely crushed
4 Lime slices
4 cilantro sprigs

Combine stock, lime juice, oregano, basil, chipotle and bay leaf in stockpot. Season to taste with salt & white pepper. Bring to boil. Simmer 15 minutes. Add cooked chicken, tomatoes, red onion and cilantro. Bring to boil. Simmer 5 minutes. Adjust seasonings to taste. Ladle very hot soup into warm soup bowls. Drop in cheese cubes. Garnish each serving with items from the "soup toppers" list. Makes about 1 quart.

Lentil tostadas
Shari

3/4 cup dry yellow or green lentils (rinsed and drained)
1/4 cup chopped onion
2 TBSP chopped cilantro (fresh)
1 3/4 cup water
1/2 tsp salt
1/2 tsp ground cumin
1 clove garlic - minced
tostada shells (4)

Toppings for tostadas:
Monterey Jack cheese, lettuce, tomato, or you can use assorted chopped vegetables

In medium saucepan, mix together the first seven ingredients. Bring to boil, then reduce heat, cover and simmer for about 25 to 30 minutes, or til the lentils are tender and most water has been absorbed. Mash the cooked lentils. Spread the lentil mixture on top of tostadas (cooked according to package directions). Top with Monterey Jack cheese, lettuce and tomato (or other veggies of your choice)

Amy

Beef with Green Onion

Hi everyone!

Tomorrow we are having Beef with Green Onion. This is kind of like a dish with Asian flair. If you don't want to buy oyster sauce (although it's easily found on the Asian Food Aisle) then you could substitute some soy sauce with a little bit of sugar added to it. However, oyster sauce really does have its own distinct flavor and taste so you will be changing the taste of the dish by leaving it out. I think some teriyaki sauce could also work as a substitute but it won't be completely the same.

Beef with Green Onion
Dottie (hokiesmom)

1 1/2 Tbsp dry sherry
3 Tbsp oyster sauce
1/2 tsp white sugar
2 tsp cornstarch
2 Tbsp peanut oil
2 lbs round steak, thinly sliced
6 green onions, cut into 1/2 inch pieces

In a small bowl, mix the sherry, oyster sauce, sugar and cornstarch. Set aside. Heat oil in a skillet and cook the steak about 3 minutes. Stir in sherry mixture. Add the green onions and continue cooking 10 minutes or until the steak is evenly brown and the onions are tender.

Amy

Strawberry Scones, Unbeatable Banana Bread,

Hi everyone!

Here are the baked goods for the next two weeks: Strawberry Scones and Unbeatable Banana Bread. I'm not sure how many scones you will get out of this, I will let you know when I make them.

Strawberry Scones
Amy - amylz
The Barefoot Contessa Cookbook

4 cups plus 1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small-diced dried strawberries
1 egg beaten with 2 tablespoons water or milk, for egg wash

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky. Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper. Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

Unbeatable Banana Bread
Amy - amylz
Family Fun

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
3 medium-large very ripe bananas
1/2 cup sour cream

Heat the oven to 325°. Line a 5- by 9-inch loaf pan, preferably one with a light interior, with enough waxed paper to drape over the long sides. This will make the baked bread a cinch to remove and the pan easy to clean. Set the pan aside. Sift together the flour, baking powder, baking soda, and salt into a medium bowl. In a large bowl, cream the butter using an electric mixer. Gradually add the sugar, scraping down the sides of the bowl as necessary. Add the eggs one at a time, beating well after each addition. Next, add the vanilla extract and blend briefly. Set both bowls aside. Peel the bananas and place them in a separate bowl. Mash them with a fork or a potato masher and measure out 1 cup. Add the sour cream and stir to blend. Set the bowl aside. Using a wooden spoon, blend a third of the dry mixture into the butter-sugar mixture. Add the rest of the ingredients in this order, stirring well after each addition: half of the banana mixture, half of the remaining dry mixture, the rest of the banana mixture, the rest of the dry mixture. Next, add mix-ins if desired (see below). Scrape the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack until a tester inserted deep into the center of the bread comes out clean, about 70 to 75 minutes. Transfer the bread to a cooling rack and cool it in the pan for about 20 minutes. Using the waxed paper, lift the bread from the pan and place it on the rack. Pull down the sides of the paper and allow the bread to cool thoroughly before slicing. Makes 10 or more servings.

For custom flavors that are sure to please everyone in your clan, try these fun variations. Chocolate Chip Walnut Banana Bread: Follow steps 1 through 4, then stir 2/3 cup mini chocolate chips and 1/3 cup chopped walnuts into the batter. Cranberry Banana Bread: Follow steps 1 through 4, then stir 1 cup dried cranberries into the batter.

Amy

STRAWBERRY PIE

Hi everyone!

Tomorrow we are having dinner with friends and I am bringing a Strawberry Pie. This recipe is for 2 pies so if you only need 1, do cut the recipe in half. You do need to marinate the strawberries overnight so make sure you are aware of that when you go to make this!

STRAWBERRY PIE
(P&Co.)
(Makes 2 Pies, for 8 servings)

2 Store bought, Frozen Deep Dish 9" pie shells, baked per package directions
2 quart fresh strawberries, washed, stems removed (hulled.)
3 oz. package strawberry jello
½ cup corn syrup
½ cup sugar
1 cup sugar with 4 cups water for marinade
2 cup, saved marinade juice
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 cup corn starch
Whipped Topping

Directions for Preparing Strawberries:
1 cup sugar and a pinch of salt, boiled with 4 cups water until sugar is dissolved, then let cool. Place whole strawberries in a bowl and pour on the prepared sugar water to marinade. Cover and refrigerate for at least 6 hours or overnight. Strain strawberries but save two cups of the juice.

Direction for Strawberry Glaze and Pie:
In a saucepan combine cornstarch with ½ cup of the saved strawberry juice, stir to dissolve cornstarch then add another 1 ½ cup of the saved marinade juice, then combine it with all the other ingredients except the vanilla and strawberries, bring to a boil to thicken, remove from heat and stir in vanilla, let cool at room temperature for 25 minutes, strain the strawberries well and arrange whole or cut in halves strawberries in two 9" Deep Dish baked pie shells, split glaze into two parts and pour over each pie, cover pies with plastic wrap and refrigerate 4 to 6 hours, slice each pie into 4 pieces and scoop it on serving dishes, top with Cool Whip or homemade whipped cream before serving. Serves 8

Amy

Chicken Vegetable Kebab on a Bed of Rice

Hi everyone!

Tomorrow we are having Chicken Vegetable Kebabs on a Bed of Rice. Obviously you can use any veggies you like for kebabs. I think my family will like the peppers and onions so I'll go with that. I'm going to throw the chicken and veggies in the marinade so I'll need a little more than 3 tbsp. Then we'll serve with the brown rice. We'll also have some fresh fruit.

Chicken Vegetable Kebab on a Bed of Rice
Amylz – WW website

3 Tbsp fat-free balsamic vinaigrette dressing
4 oz uncooked boneless, skinless chicken breast cut into 1-inch cubes
1 medium sweet red pepper(s) cut into 1-inch chunks
1 medium bell pepper(s) cut into 1-inch chunks
3/4 cup cooked brown rice
1 small red onion(s) cut into 1-inch chunks

Marinate chicken in dressing. Preheat grill. Place chicken cubes on a metal skewer one piece at a time, alternating with peppers and onion. Grill until chicken is no longer pink, turning once. Serve with brown rice.

Amy

Jalapeño-Basil Pork Chops

Hi everyone!

Tomorrow we are having Jalapeno-Basil Pork Chops. These look so good! I love pepper jelly so this is right up my alley! At the bottom is instructions for doing these with chicken breasts so if you prefer chicken, know that's an option. Luckily my kids love spicy foods so this won't be a problem for them at all. We'll also have some fresh fruit, a vegetable and some baked potatoes.

Jalapeño-Basil Pork Chops
Amy - amylz
Prep: 10 min., Cook: 5 min., Stand: 30 min., Grill: 8 min.

1 (10-oz.) jar jalapeño pepper jelly
1/2 cup dry white wine
1/4 cup chopped fresh basil
4 (1-inch-thick) bone-in pork loin chops
1/2 teaspoon salt
1/4 teaspoon pepper

1. Cook first 3 ingredients in a small saucepan over low heat, stirring often, 5 minutes or until pepper jelly melts. Remove from heat, and let mixture cool completely.
2. Pour 3/4 cup pepper jelly mixture into a large zip-top plastic freezer bag, reserving remaining mixture; add pork chops, turning to coat. Seal and let stand at room temperature 30 minutes, turning pork chops occasionally.
3. Remove chops from marinade, discarding marinade. Sprinkle evenly with salt and pepper.
4. Grill, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°. Serve with remaining pepper jelly mixture.

Jalapeño-Basil Chicken: Substitute 4 skinned and boned chicken breasts for pork chops. Prepare pepper jelly mixture, and marinate chicken as directed. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Serve with remaining pepper jelly mixture.
Yield: Makes 4 servings

Southern Living, SEPTEMBER 2007

Amy

Balsamic Cherry Tomato Spaghetti

Hi everyone!

Tomorrow is the 4th and I'm sure we'll be grilling somewhere. So, I'm going to make up this Balsamic Cherry Tomato Spaghetti. It looks super good and like it would go with anything. Plus, I think you could probably make this into a salad and eat it cold. I'll let you know after I make it. Then we'll grill whatever looks good to go along with this and have some fresh fruit.

Balsamic Cherry Tomato Spaghetti
(Astrid)

1 Tbsp olive oil
2 cups cherry tomatoes, quartered
3 cloves garlic, minced
2 Tbsp lemon juice
1/4 c balsamic vinegar
2-6 Tbsp fresh chopped basil and oregano (or equivalent in dried herbs)
cooked spaghetti (I used whole wheat)

Preheat a pan and add olive oil. When the oil is heated, add garlic and quartered tomatoes. Saute for 2-4 minutes until softened. Add lemon juice and stir. Add balsamic vinegar and bring to a boil, then reduce heat and simmer until reduced and thickened. Meanwhile, cook pasta until al dente, drain, and then toss the pasta in the balsamic-cherry tomato sauce and serve. Sprinkle with parmesan cheese if desired.

Amy

Southwestern Flank Steak

Hi everyone!

Here is a recipe for Southwestern Flank Steak. This looks like a great main dish to grill on a hot night.

Southwestern Flank Steak
Amylz – WW website
POINTS® Value: 5 Servings: 4

2 Tbsp fresh lime juice
2 tsp vegetable oil
2 medium garlic clove(s), crushed
2 tsp chili powder
2 tsp ground cumin
1/2 tsp table salt
1 pound raw lean flank steak, trimmed of all fat
1 medium sweet red pepper(s), seeded and thinly sliced
1 large onion(s), thinly sliced
2 Tbsp cilantro, chopped (optional)

In a small bowl, combine lime juice, 1 1/2 teaspoons of oil, garlic, chili powder, cumin and salt. Rub mixture all over steak; wrap and refrigerate at least 6 hours or overnight.
Preheat grill. Unwrap steak and grill over medium hot coals until desired doneness, about 8 to 10 minutes per side for medium. Flank steaks taste best served pink in the middle; if cooked too long, they get tough.
Allow meat to rest 5 minutes. Meanwhile, heat remaining 1/2 teaspoon of oil in a large nonstick skillet over medium-high heat; stir-fry pepper and onion until tender-crisp.
To serve, thinly slice steak diagonally across the grain and arrange on a serving platter. Top with onion mixture and sprinkle with cilantro, if desired.

Amy

American Chop Suey

Hi everyone!

Here is a recipe for American Chop Suey. This looks like a fun way to introduce kids to bean sprouts or water chestnuts.

American Chop Suey
Ashley~2julyboys4me

1lb ground beef
1 can bean sprouts, drained
1 can slice water chestnuts, drained
1 cup diced celery
1 onion, finely chopped
garlic powder
soy sauce

Brown beef with onion and sprinkle with garlic powder to taste. Add celery, bean sprouts, and water chestnuts. Simmer with about 1/2 c water to tenderize the celery. Add soy sauce to taste. Simmer 1 hour.* Serve over rice. Garnish with Chow Mein noodles. (To thicken sauce add 1 tsp(+) to water in mixture.)

*More soy sauce and water may be added as it simmers if sauce reduces too much.

Amy