We're just wingin' it here this week for meals....yeah we'll see how that works out....but in the meantime here is a FANTASTIC recipe for those of you who need some extra calories :)
Clone of a Cinnabon recipe
Monday, March 29, 2010
Thursday, March 18, 2010
Yummy Dinner!
Tonight I fixed "Steak Tips with Peppered Mushroom Gravy" from Cooking Light. It was fantastic and very quick and easy. I served it with egg noodles, but mashed potatoes would be good as well.
recipe
recipe
Sunday, March 14, 2010
Dinner Tonight
I've made/had many different versions of chicken tortilla/chili soup. This one is going to be my new "go to" recipe. Easy, yummy.....and my 5-year-old actually ate more than one bite!
Chicken Tortilla Soup (adapted from Paula Deen....don't get scared...it's pretty low-fat if you don't add all the extras)
1 T olive oil
1 med onion, chopped
1 red pepper, chopped (I used green)
1 jalapeno, seeded and minced
1 t minced garlic
1 (28 oz) can crushed tomatoes (I used diced)
1 can condensed tomato soup
1 C shredded cooked chicken (I used chopped raw chicken and sauteed it with the veggies)
1 1/2 C chicken broth
1 1/2 t cumin
1 1/2 t salt
1 t chili powder
1/2 t poultry seasoning
1/4 t pepper
1 C frozen corn, thawed
1/4 C heavy cream (don't panic...this is very little fat per serving)
2 T chopped fresh cilantro
Garnish: crushed tortilla chips, shredded cheese, sour cream, chopped avacado (which is a healthy fat BTW)
In a large Dutch oven, heat olive oil. Add onion, pepper and jalepeno; cook for 4 min. Add garlic and cook for 2 min. Add tomatoes, soup, chicken, broth, cumin, salt, chili powder, poultry seasoning, and pepper, stirring to combine. Stir in corn, cream and cilantro. Heat through.
Chicken Tortilla Soup (adapted from Paula Deen....don't get scared...it's pretty low-fat if you don't add all the extras)
1 T olive oil
1 med onion, chopped
1 red pepper, chopped (I used green)
1 jalapeno, seeded and minced
1 t minced garlic
1 (28 oz) can crushed tomatoes (I used diced)
1 can condensed tomato soup
1 C shredded cooked chicken (I used chopped raw chicken and sauteed it with the veggies)
1 1/2 C chicken broth
1 1/2 t cumin
1 1/2 t salt
1 t chili powder
1/2 t poultry seasoning
1/4 t pepper
1 C frozen corn, thawed
1/4 C heavy cream (don't panic...this is very little fat per serving)
2 T chopped fresh cilantro
Garnish: crushed tortilla chips, shredded cheese, sour cream, chopped avacado (which is a healthy fat BTW)
In a large Dutch oven, heat olive oil. Add onion, pepper and jalepeno; cook for 4 min. Add garlic and cook for 2 min. Add tomatoes, soup, chicken, broth, cumin, salt, chili powder, poultry seasoning, and pepper, stirring to combine. Stir in corn, cream and cilantro. Heat through.
Thursday, March 11, 2010
The Lady's Oven-Roasted Ribs
This recipe is from the Lady and Son's cookbook by Paula Deen. I am not a rib-lover...but these are fantastic!...and incredibly easy. What more could you ask for?
5 lb slab pork ribs
4 t liquid smoke (this smells gross but works great)
1 t salt
1/4 t garlic powder
1/4 t pepper
2 t seasoned salt
Rub each side of ribs with liquid smoke and seasonings. Refrigerate for 4 to 24 hours. Roast for 1 1/2 hours at 325.
5 lb slab pork ribs
4 t liquid smoke (this smells gross but works great)
1 t salt
1/4 t garlic powder
1/4 t pepper
2 t seasoned salt
Rub each side of ribs with liquid smoke and seasonings. Refrigerate for 4 to 24 hours. Roast for 1 1/2 hours at 325.
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