And I sure will miss watching my favorite numbers!
#2
#10
and #94!
Saturday, May 1, 2010
Friday, April 30, 2010
A Friday night treat!
Strawberry Pizza
12 servings
6 tablespoons butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
for filling
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 cups sliced fresh strawberries
1 cup sugar
1/4 cup cornstarch
2 cups crushed strawberries
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour. On a floured surface, roll dough into a 13-in. circle. Transfer to an ungreased 12-in. pizza pan. Build up edges slightly. Bake at 350° for 18-22 minutes or until lightly browned. Cool completely. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. Arrange sliced strawberries on top. In a large saucepan, combine the sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving.
Nutrition Facts: 1 serving (1 slice) equals 238 calories, 10 g fat (6 g saturated fat), 40 mg cholesterol, 177 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
for filling
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 cups sliced fresh strawberries
1 cup sugar
1/4 cup cornstarch
2 cups crushed strawberries
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour. On a floured surface, roll dough into a 13-in. circle. Transfer to an ungreased 12-in. pizza pan. Build up edges slightly. Bake at 350° for 18-22 minutes or until lightly browned. Cool completely. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. Arrange sliced strawberries on top. In a large saucepan, combine the sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving.
Nutrition Facts: 1 serving (1 slice) equals 238 calories, 10 g fat (6 g saturated fat), 40 mg cholesterol, 177 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.
Linked to Gooseberry Patch Recipe Roundup
Thursday, April 29, 2010
Wednesday, April 28, 2010
Tuesday, April 27, 2010
Monday, April 26, 2010
Monkey Muffins
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Monkey Muffins
12 servings
1 cup flour
3/4 cup quick cooking oats
1/3 cup packed brown sugar
1 tablespoon baking powder
1 cup milk
1/2 cup peanut butter
1/2 cup mashed ripe banana
1 egg, beaten
2 tablespoons vegetable oil or apple sauce
1 teaspoon vanilla extract
3/4 cup quick cooking oats
1/3 cup packed brown sugar
1 tablespoon baking powder
1 cup milk
1/2 cup peanut butter
1/2 cup mashed ripe banana
1 egg, beaten
2 tablespoons vegetable oil or apple sauce
1 teaspoon vanilla extract
1 cup chocolate chips (optional)
for topping
for topping
1/4 cup flour
2 tablespoons butter, melted
2 tablespoons packed brown sugar
Preheat oven to 375. Grease 12 muffin cups or line with paper muffin liners. Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full. In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins. Bake in preheated oven for 18 minutes, until golden brown. Serve warm and enjoy!
Nutritional Information Per Serving Calories: 226, Total Fat: 11g, Cholesterol: 25mg, Sodium: 147mg, Total Carbs: 27g, Dietary Fiber: 1.7g, Protein: 6.2g (made using oil and no chocolate chips)
2 tablespoons butter, melted
2 tablespoons packed brown sugar
Preheat oven to 375. Grease 12 muffin cups or line with paper muffin liners. Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full. In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins. Bake in preheated oven for 18 minutes, until golden brown. Serve warm and enjoy!
Nutritional Information Per Serving Calories: 226, Total Fat: 11g, Cholesterol: 25mg, Sodium: 147mg, Total Carbs: 27g, Dietary Fiber: 1.7g, Protein: 6.2g (made using oil and no chocolate chips)
Sunday, April 25, 2010
Menu Planning
Supper Menus
April 26th-May 1st
Monday
soft tacos, spanish rice, refried beans, tortilla chips, guacamole, pico di gallo
Tuesday
breakfast for supper - pepper bacon, hash brown casserole, biscuits and gravy, fresh fruit, milk, juice, and coffee
Wednesday
spaghetti, ceasar salad, garlic bread
Thursday
mexican lasagna
Friday
take out pepperoni rolls, olive garden salad, strawberry pizza
Saturday
out for supper
April 26th-May 1st
Monday
soft tacos, spanish rice, refried beans, tortilla chips, guacamole, pico di gallo
Tuesday
breakfast for supper - pepper bacon, hash brown casserole, biscuits and gravy, fresh fruit, milk, juice, and coffee
Wednesday
spaghetti, ceasar salad, garlic bread
Thursday
mexican lasagna
Friday
take out pepperoni rolls, olive garden salad, strawberry pizza
Saturday
out for supper
Saturday, April 24, 2010
Friday, April 23, 2010
Pizza Hoagies
Pizza Hoagies
8 servings
1 pound ground beef*
1/2 cup chopped onion
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 can (15 ounces) pizza sauce
1/4 cup chopped ripe olives
2 teaspoons dried basil
1 teaspoon dried oregano
8 French rolls
2 cups (8 ounces) shredded part-skim mozzarella cheese
In a skillet, cook beef over medium heat until meat is no longer pink; drain. Meanwhile, cooke onion and bell pepper in oil until tender. Combine meat, onion and peppers. Stir in pizza sauce, olives, basil and oregano. Cook for 10 minutes or until heated through. Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Sprinkle 2 tablespoons cheese inside each shell. Fill each with about 1/2 cup meat mixture. Sprinkle with remaining cheese, gently pressing down to flatten. Replace bread tops. Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 375° for 15 minutes or until heated through. To use frozen: Place foil wrapped sandwiches on baking sheets. Bake at 375° for 60-70 minutes or until heated through.
Nutrition Facts: 1 serving (1 each) equals 611 calories, 21 g fat (8 g saturated fat), 59 mg cholesterol, 1,144 mg sodium, 73 g carbohydrate, 5 g fiber, 29 g protein.
1 can (15 ounces) pizza sauce
1/4 cup chopped ripe olives
2 teaspoons dried basil
1 teaspoon dried oregano
8 French rolls
2 cups (8 ounces) shredded part-skim mozzarella cheese
In a skillet, cook beef over medium heat until meat is no longer pink; drain. Meanwhile, cooke onion and bell pepper in oil until tender. Combine meat, onion and peppers. Stir in pizza sauce, olives, basil and oregano. Cook for 10 minutes or until heated through. Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Sprinkle 2 tablespoons cheese inside each shell. Fill each with about 1/2 cup meat mixture. Sprinkle with remaining cheese, gently pressing down to flatten. Replace bread tops. Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 375° for 15 minutes or until heated through. To use frozen: Place foil wrapped sandwiches on baking sheets. Bake at 375° for 60-70 minutes or until heated through.
Nutrition Facts: 1 serving (1 each) equals 611 calories, 21 g fat (8 g saturated fat), 59 mg cholesterol, 1,144 mg sodium, 73 g carbohydrate, 5 g fiber, 29 g protein.
*I think these would be really good using italian sausage in place of the ground beef!
Thursday, April 22, 2010
Tortellini Spinach Bake
Tortellini Spinach Bake
12 servings (I halved the recipe.)
2 packages (10 ounces each) frozen cheese tortellini
1 pound sliced fresh mushrooms*
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/2 cup butter, divided
1 can (12 ounces) evaporated milk
1 block (8 ounces) brick cheese, cubed**
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded part-skim mozzarella cheese
Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm. In the same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add cheese sauce and toss to coat. Transfer to a greased 3-qt. baking dish; sprinkle with mozzarella cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Enjoy!
1 pound sliced fresh mushrooms*
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/2 cup butter, divided
1 can (12 ounces) evaporated milk
1 block (8 ounces) brick cheese, cubed**
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded part-skim mozzarella cheese
Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm. In the same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add cheese sauce and toss to coat. Transfer to a greased 3-qt. baking dish; sprinkle with mozzarella cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Enjoy!
*I substituted chopped onion since my family doesn't care for mushrooms.
**I couldn't find "brick cheese" and the deli 'cheese expert' at the grocery didn't know what I was referring to. I came home and looked up what a good substitute would be. Suggestions were havarti, mild cheddar, or monterrey jack cheese. I used monterrey jack. Also, I shredded the cheese instead of cutting it into cubes because it melts faster that way.
Mr. H. and my son ate this like it was going out of style! All full of spinach and everything... ;-)
Wednesday, April 21, 2010
Italian Beef Sandwiches
Italian Beef Sandwiches4 servings
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
2 tablespoons oil
16 slices deli roast beef
1/2 cup beef broth
2 teaspoons dried parsley flakes
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
4 sandwich rolls, split
4 slices provolone cheese
In a skillet, saute garlic and pepper flakes in oil until garlic browns. Add the broth and seasonings; stir. Add the roast beef slices and heat through. Place beef slices on rolls; drizzle with the broth mixture. Top with cheese, serve additional broth to be added at the table and enjoy!
Oh, these were a HUGE hit with the entire family. Which thrilled me, since they couldn't be any easier to whip up. I will definitely have these on heavy rotation!
Nutrition Facts: 1 serving (1 each) equals 440 calories, 20 g fat (9 g saturated fat), 39 mg cholesterol, 1,261 mg sodium, 39 g carbohydrate, 2 g fiber, 25 g protein
New Find
One good thing about counting calories (well, besides loosing weight!) is how you become very conscience of not wasting any. When you are limiting the number of calories you consume each day, you very quickly realize how important it is to make every bite count for nutrition and taste! I've found that you really enjoy your food even more and you are so much more purposeful about meals and cooking. It's fun! You also tend to seek out new foods to keep things interesting. Foods that are healthful, tasty and satisfying.
My newest love is this Lipton Bavarian Wild Berry tea.At 0 calories it's a super mid-afternoon taste treat to look forward to! Very refreshing and yummy!
Just right to sip while looking through my chicken books! ;-)
Update - I tried Island Mango and Peach this afternoon! Yum! I think I need to try all the different flavors!
Tuesday, April 20, 2010
Crock Pot Enchiladas
Crock Pot Enchiladas8 servings
1 pound lean ground beef
1 tablespoon oil
1 small onion, chopped
1 green bell pepper, chopped
1 can (15 ounces) Ranch Style beans, drained
1 can (10 ounces) rotel tomatoes mild, drained
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups (8 ounces) shredded colby jack cheese
8 flour tortillas
8 flour tortillas
1 can (15 ounces) red enchilada sauce
Cook beef over medium heat until done; drain. Meanwhile saute onion and bell pepper in oil until tender. Add onion and pepper to beef. Stir in beans, tomatoes, chili powder, salt, cumin, pepper and garlic powder. In a slow cooker place two tortillas side by side, overlapping if necessary. Layer with a forth of the beef mixture and a fourth of the cheese. Repeat layers three more times. Pour enchilada sauce over all. Cover and cook on low for 2 to 2-1/2 hours or until heated through.
Cook beef over medium heat until done; drain. Meanwhile saute onion and bell pepper in oil until tender. Add onion and pepper to beef. Stir in beans, tomatoes, chili powder, salt, cumin, pepper and garlic powder. In a slow cooker place two tortillas side by side, overlapping if necessary. Layer with a forth of the beef mixture and a fourth of the cheese. Repeat layers three more times. Pour enchilada sauce over all. Cover and cook on low for 2 to 2-1/2 hours or until heated through.
Another meal for busy nights when we all are needing to eat supper at different times. I love that no one has to "heat up" their supper - it's ready when they are ! :-) Mr. H. loved it! And the leftovers the next day?? SO good!
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