September 17th, 2007 by alice
Tags: Baked, Mustard, Olives, Potatoes
INGREDIENTS
- 6largepotatoes(3 lbs, washed & left unpeeled)
- 1/3cupolive oil
- 1mediumonion(finely chopped)
- 2garlic cloves(crushed & finely minced)
- 2teaspoonsblack mustard seeds
- 2teaspoonsdry mustard
- 1tablespoondried Italian seasoning(I use McCormick Classic Herbs)
- 1/2cupblack olives(sliced)
DIRECTIONS
- Preheat oven to 425°F & cut potatoes into 3/4-in chunks.
- Heat oil in a lrg baking dish. Add potatoes, onion, garlic, mustard seeds, dry mustard + herbs & stir to combine.
- Bake (uncovered) for 30 minutes. Remove from oven, add olives & stir to combine.
- Bake a further 30 min (uncovered) or till potatoes are fork-tender, brown & crisp.
- NOTES: Recipe noted this was best made close to serving time & was not suitable for freezing. While the recipe does not suggest this, I found it best to stir the potatoes at 15 min into ea of the 30 min cooking times to keep the ingredients well-mixed & the potatoes browning evenly.
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September 17th, 2007 by alice
Tags: Pie, Pot, Skinnier
INGREDIENTS
- 10ouncesfrozen mixed vegetables
- 1cupcooked chicken breasts
- 10ouncesreduced-fat cream of mushroom soup
- 1cuplow-fat biscuit mix
- 1/2cupmilk
DIRECTIONS
- In a pie plate, combine mixed frozen vegetables, chicken breast, and mushroom soup.
- In a separate bowl, mix biscuit mix with milk.
- Pour on top of the filling in the pan.
- Bake at 400 for 30 minutes.
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September 17th, 2007 by alice
Tags: Chicken, Lasagna
INGREDIENTS
- 12lasagna noodles
- 6tablespoonsbutter, divided
- 1tablespoonolive oil
- 1lbmushrooms, sliced
- 3mediumgarlic cloves, minced
- 1/3cupfresh parsley, minced
- 6tablespoonsflour
- 2cupsmilk
- 2cupschicken broth
- 1/2teaspoonsalt
- 1/4teaspoonwhite pepper
- 1/4cuphalf-and-half
- 3cupscooked chicken breasts, cubed
- 1/3lbprosciutto
- 1 (15 ounce)containerricotta cheese
- 2cupsmozzarella cheese, shredded
- 1/2cupparmesan cheese, grated
DIRECTIONS
- Cook lasagna noodles.Drain and rinse in cold water.Lay flat on paper towels.
- Saute mushrooms in 2 tablespoons butter and 1 tablespoon olive oil until golden.
- Lower heat and add garlic and parsley for a couple more minutes.Do not brown.
- In a separate pan, melt 4 tablespoons butter.
- Add flour and stir until combined.
- Add milk and chicken stock bit by bit until incorporated. Cook until thickened - do not boil.
- Add salt and pepper.
- Pour half and half in bottom on 10×12 baking pan.
- Layer with noodles, mushroom mixture, chicken and Prosiutto and 1/3 each of ricotta mozzarella and Parmesan.
- Cover with 1/3 white sauce.
- Repeat layers then sprinkle with Parmesan.
- Bake uncover at 350 for about 40 minutes.
- Rest for 10 minutes before serving.
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September 17th, 2007 by alice
Tags: Smoothie
INGREDIENTS
- 1ouncecream cheese
- 1/4cupcottage cheese
- 1/4cupricotta cheese
- 1/4cupblueberries
- 1/4cupraspberries
- 1/4cupblackberries
- 1/2cupmilk
- Splenda sugar substitute, to taste
DIRECTIONS
- Blend together in ingredients.
- Drink or serve over cereal.
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September 17th, 2007 by alice
Tags: Cheesy, Pasta, Salad
INGREDIENTS
- 1 (900 g)packagerotini pasta, cooked
- 2large firmtomatoes, diced
- 2large firmgreen peppers, diced
- 2smallonions, diced
- 2cupslow-fat cheddar cheese, cubed
- 1/2cupfat-free mayonnaise
- 1cup kraft three cheeseranch dressing
DIRECTIONS
- Mix all ingredients together in a large sealable bowl.
- Add more Three Cheese Ranch to taste.
- Chill at least 1 hr before serving.
- Refrigerate remainder for upto 1 week.
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