02
Nov
09

Tara’s recipes for november

Bruschetta Chicken BakeKraft Foods Magazine

                1 can (14 ½ oz) diced tomatoes undrained

                1 pkg (6 oz) stuffing mix for chicken

                ½ cup water

                2 cloves garlic minced

                1 ½ lb boneless skinless chicken breasts, cut into bit size pieces

                1 tsp dried basil

                1 cup shredded mozzarella cheese

Heat oven to 400 F. Mix tomatoes, stuffing mix, water, and garlic just until stuffing mix is moistened. Layer chicken, basil, cheese and stuffing in 13×9 or 3 qt baking dish. Bake 30 min or until chicken is cooked through.

Rice and Veggies

Cook rice according to package. Cut veggies (onions, peppers, broccoli, eggplant, squash, mushrooms, etc.) and sauté. When rice and veggies are cooked mix together and add salt, pepper, and a little sesame oil and soy sauce to taste.

Roasted Chicken LasagnaTaste of Home

                1 cup light ricotta cheese

                1 cup low-fat cottage cheese

                ½ box (5 oz) frozen spinach, thawed, squeezed dry, and chopped

                1 egg

                ½ tsp dried oregano

                1/8 tsp black pepper

                12 uncooked whole wheat lasagna noodles

                1 small fully cooked rotisserie chicken ( or any cooked chicken; great way to use leftover chicken)

                4 cups chunky pasta sauce

                1 cup crumbled feta cheese (4 oz)

                1 ½ cups shredded mozzarella cheese (6 oz)

                ¼ cup chopped black olives

In a medium of bowl, combine ricotta, cottage cheese, spinach, egg, oregano, and black pepper. Cover and refrigerate until ready to use.  Prepare lasagna noodles according to package directions. Drain. Rinse with cold water and drain again. Set aside. While noodles are boiling, remove skin from chicken and chop meat into bite-sized pieces. You should end up with about 3 ½ cups chicken. Set aside.

Spray a 9×13 baking pan with cooking spray. To assemble lasagna, spoon 1 cup of sauce over bottom of the pan. Arrange 4 lasagna noodles, 3 lengthwise and 1 crosswise over sauce.  Top noodles with another cup of sauce, followed by 1/3 chicken, 1/3 feta, 1/3 mozzarella, and 1/3 olives. Arrange 4 more noodles over top, followed by 1 cup sauce, 1/3 chicken, all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella, and 1/3 olives. Repeat layering with remaining noodles, sauce, chicken, feta, mozzarella, and olives.

Cover loosely with foil and bake at 375 for 40 minutes. Remove foil and bake for 5 more minutes. Let stand 10 minutes before serving.

When I make lasagna’s I always double the recipe and stick one in the freezer for next month.  It is just as easy to make 2 and it uses up all of the items like noodles and ricotta so they don’t get wasted.

Pizza Crust Go Green, Save Green ( I haven’t tried this recipe yet, but will be trying it this month)

                1 ½ cups warm water

                2 Tbsp olive or canola oil

                2 tsp salt             

                4 ½ cups flour (white, wheat, or a combination)

                2 tsp sugar

                2 tsp yeast

Mix ingredients in bread machine in order listed and use dough setting. If you don’t have a bread machine, mix by hand or in mixer, and allow to rise in a greased bowl covered by a damp towel, in a warm place, until double.  Roll out dough into desired shape, adding flour as needed. Place on pizza stone or oiled flat pan.  Cover dough with sauce and favorite toppings and bake at 425 for 15-20 minutes.

Roasted Chicken

Whole chicken

Head of garlic

½ onion

1-2 TBS butter

Rinse and dry the chicken and put into a baking dish. Cut garlic and onion in half, put into the chicken.  Cut the butter into pieces to put under the chicken skin.  Use your fingers to separate the chicken from the skin and place a couple of pieces of butter on each side of the chicken (this will make the chicken really moist).

Bake 425 F for 1 ½ hours.  Cover with foil if the chicken starts to brown too much.  Let rest for 10 minutes before slicing.

(I always cook 2 chickens at once, pick the meat and freeze for different meals)

Greek Chickpea & Walnut BurgersTaste of Home

                2 eggs

                ½ cup dry bread crumbs

                ½ cup chopped walnuts

                1 medium carrots, shredded

                1/3 cup crumbled, reduced fat feta cheese

                ¼ cup coarsely chopped onion

                ¼ cup Greek olives

                1 Tbsp lemon juice

                2 garlic cloves, minced

                ¼ tsp each salt and pepper

                 1 can (15 oz) chickpeas or garbanzo beans rinsed and drained

                5 whole wheat hamburger buns

In a food processor, combine the first 11 ingredients; cover and pulse four times.  Add chickpeas; pulse until chopped. Refrigerate for at least 45 minutes.  Shape mixture into patties.  Grill burgers, covered, over medium heat for 3-5 minutes (I found they took longer) on each side or until a thermometer reads 160.  Serve on buns with your favorite toppings.

Chicken Parmesan

Chicken tenders or breasts (pounded thin)

½ cup ricotta cheese

1 cup mozzarella cheese

Tomato sauce

spaghetti

Coat chicken with parmesan cheese then cook in some olive oil until cooked through.  Place chicken in baking dish, put ricotta cheese on each piece of chicken cover with sauce and mozzarella cheese.  Cook in oven at 350 until hot and bubbly.  Serve over spaghetti.

Tuna Noodle CasseroleTaste of Home healthy

4 servings

                3 cups uncooked yolk free noodles

                1 can (10 ¾ oz) reduced-fat condensed cream of mushroom soup, undiluted

                ½ cup milk

                2 Tbsp reduced fat mayo

                ½ tsp ground mustard

                1 can solid white tuna, drained

                1 jar (6 oz) sliced mushrooms drained

¼ cup chopped roasted sweet red peppers (you can buy them roasted or roast them yourself, which is a lot less expensive)

                Topping:

                ¼ cup dry bread crumbs

                1 Tbsp butter, melted

                ½ tsp paprika

                ¼ tsp Italian seasoning

                ¼ tsp pepper    

Cook noodles according to package.  In a large bowl, combine the soup, milk, mayo, and mustard. Stir in the tuna, mushrooms, and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8 inch square baking dish coated with cooking spray.  Combine topping ingredients; sprinkle over casserole.  Bake at 400 for 25-30 minutes or until bubbly.

3 Bean CasseroleBetty Crocker cookbook

                1 pound bulk pork sausage

                1 medium onion, chopped

                1 large garlic clove, finely chopped

                2 cans (21 oz each) baked beans in tomato sauce

                1 can (15-16 oz) lima or butter beans, drained

                1 can (15-16 oz) kidney beans, drained

                1 (8 oz) can tomato sauce

                1 Tbsp ground mustard

                2 Tbsp brown sugar or honey

                1 Tbsp white or cider vinegar

Heat oven to 400.  Cook sausage, onion, and garlic in skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.  Mix sausage mixture and remaining ingredients in 9×13 baking dish.  Bake uncovered about 45 minutes, stirring once, until hot and bubbly.

Oven fried chickenBetty Crocker cookbook

Freezes well

                2 Tbsp butter, melted

                ½ cup flour

                1 tsp paprika

                ½ tsp salt

                ¼ tsp pepper

                2 pounds of chicken

Heat oven to 425. Mix flour, paprika, salt, and pepper. Coat chicken with flour mixture. Place chicken, skin side down in 13×9 baking dish, drizzle chicken with butter.  Bake uncovered 30 minutes, Turn chicken and bake 30 more minutes or until chicken is done.

Chili Betty Crocker cookbook

4 servings

                1 pound lean ground beef

                1 medium onion, chopped

                1 clove garlic, finely chopped

                 1 can diced tomatoes, undrained

                1 can (8 oz) tomato sauce

                1 Tbsp chili powder

                ¾ tsp ground cumin

                ¼ tsp salt

                ¼ tsp pepper

                1 can kidney or pinto beans, rinsed and drained ( I always add another can or two of beans)

Cook beef, onion, and garlic in 3 quart saucepan over medium heat 8 to 10 minutes, stirring occasionally until beef is brown; drain.  Stir in remaining ingredients except beans.  Heat to boiling, reduce heat.  Cover and simmer 1 hour, stirring occasionally.  Stir in beans.  Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.

Smoked Gouda & Spinach Chicken Betty Crocker cookbook

                ½ package frozen chopped spinach, thawed.

                3 oz cream cheese, softened

                ½ cup shredded smoked gouda or swiss cheese (2 oz)

                2 pounds chicken tenders or thin chicken breasts

Squeeze spinach to drain and dry.  Mix remaining ingredients (except chicken).  Stir in spinach.  Place a spoon of mixture in the middle of the chicken, roll chicken over and put tooth pick in the seam.  Cook in skillet with some olive oil until cooked through.

Chicken Pot Pie

                1 package frozen peas and carrots

                1/3 cup butter

                1/3 cup all purpose flour

                1/3 cup chopped onion

                ½ tsp salt

                ¼ tsp pepper

                1 ¾ cups chicken broth

                2/3 cup milk

                2 ½ – 3 cups cut up cooked chicken or turkey (this is where I would use the extra roasted chicken that I cooked and froze)

                Puff pastry

Rinse frozen peas and carrots in cold water to separate; drain.  Melt butter over medium heat stir in flour, onion, salt and pepper.  Cook, stirring constantly, until mixture is bubbly; remove from heat.  Stir in broth and milk.  Heat to boiling, stirring constantly. Boil and stir 1 minute.  Stir in chicken and peas and carrots; remove from heat.  Heat oven to 425.  Pour mixture into baking dish and cut puff pastry to fit the dish.  Bake 35 minutes or until crust is brown and mixture is bubbly.

Enchilada Casser-OleTaste of Home healthy

8 servings

                1 pound lean ground beef

                1 large onion, chopped

                2 cups salsa

                1 can black beans, rinsed and drained

                ¼ cup Italian salad dressing

                2 Tbsp taco seasoning

                ¼ tsp ground cumin

                6 whole wheat tortillas (8 in)

                ¾ cup sour cream

                1 cup shredded Mexican cheese

                1 cup shredded lettuce

                1 medium tomato, chopped

                ¼ cup fresh cilantro

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in salsa, beans, dressing, taco seasoning, and cumin.  Place 3 tortillas in a 2 quart baking dish coated with cooking spray.  Layer with half of the meat mixture, sour cream, and cheese.  Repeat layers.  Cover and bake at 400 for 25 minutes.  Uncover; bake 5-10 minutes longer or until heated through.  Let stand for 5 minutes before topping with lettuce, tomato, and cilantro.

Baked Egg Puffs – Deceptively Delicious

Make them in ramekins or small coffee cups

            2 large eggs

            4 large egg whites

½ cup yellow or butternut squash puree (a way to sneak veggies in but you don’t have to use it)

2 Tbsp shredded cheddar cheese

2 Tbsp All-purpose flour

½ tsp baking powder

¼ tsp salt

Preheat the oven to 400.  Coat 4 (1/2 cup) ramekins or small coffee cups with cooking spray and set on a baking sheet.  In a large bowl, whisk the eggs, whites, squash puree, cheese, flour, baking powder, and salt until combined.  Divide  the mixture among the ramekins or cups and bake until the tops are puffed up and the eggs are no longer runny in the center when pierced with the tip of a knife, 13-15 minutes.

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2 Responses to “Tara’s recipes for november”


  1. 1 Sandy Kerrigan
    November 5, 2009 at 9:50 am

    Thanks Tara…and Kyle. Ricky will love the new recipes he has to make;)


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