Here's another one from Erin.
Veggie Tomato Sauce
106 oz can crushed tomatoes (from Costco, etc or a bunch of little cans)
1 red pepper
1 zucchini
1 squash
1 onion
2-3 cloves garlic
1 C carrots
2 stalks celery
4 Tbs oregano
3 Tbs sugar
4 bay leaves
In a food processor pulverize an onion
Saute it in a little bit of olive oil in the largest pot that you own
In a food processor pulverize the remaining veggies
Add to the onion and saute
Add minced garlic, oregano, and sugar
Once veggies are cooked, add tomatoes and bay leaves
Simmer for 15-30 minutes
She adds: "For my family, this makes 3 batches; I keep one and freeze the other two. I use this for spaghetti and meat balls and feel great because it is chock full of veggies but tastes so good!
If you need a meatball recipe, let me know because I have a super easy yummy one that is baked which makes them so easy to make!"
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
Monday, October 5, 2009
Wednesday, September 30, 2009
Crock Pot Salsa Chicken
This one comes to us from my sister-in-law Debi.
Crock Pot Salsa Chicken
makes 4 servings
Ingredients:
1 lb boneless, skinless chicken
1 jar of salsa
2 tbsp flour
Layer chicken & salsa in crock pot ending with salsa.
Cook low for 7-9 hours.
When ready to serve turn to med/high and add flour.
Cook until thickened.
** Weight Watchers points = 4 per serving**
Debi says: "I served with corn bread, couscous and steamed broccoli! YUMMY!!!
The chicken become almost like a pulled chicken."
Thanks, Debi!
Crock Pot Salsa Chicken
makes 4 servings
Ingredients:
1 lb boneless, skinless chicken
1 jar of salsa
2 tbsp flour
Layer chicken & salsa in crock pot ending with salsa.
Cook low for 7-9 hours.
When ready to serve turn to med/high and add flour.
Cook until thickened.
** Weight Watchers points = 4 per serving**
Debi says: "I served with corn bread, couscous and steamed broccoli! YUMMY!!!
The chicken become almost like a pulled chicken."
Thanks, Debi!
Tuesday, September 29, 2009
Meat Pockets
This highly anticipated recipe comes to us from Erin. :)
Erin says: "Warning: These will seem really hard and horrible to make the first time; if your family ends up enjoying them as much as mine does, then try again. They get easier and soon you'll be a pro. They are awesome because they are bread, veggie, and meat all in one portable yummy pocket that is good hot or cold."
Meat Pockets
1/2 head of cabbage
1 bunch of scallions
1 C carrots
4 tsp minced ginger root
1 pound meat (I use half turkey/half ground beef)
2 eggs
4 Tbs soy sauce
1 package Pillsbury grands low fat wheat biscuits
* Preheat oven to 475
* Start cooking your meat; it needs to be completely cooked
* Put cabbage in the food processor Tip: it can be hard to cut sometimes; so throw in the two eggs right away along with it if needed; their "juice" aids the cutting process for whatever reason
* Once the cabbage is behaving, throw in the whites from the scallions and throw in the carrots
* Throw in the shredded ginger and eggs if you have not already put in the eggs Tip: I keep a ginger root in my freezer in a zip lock back; it can stay in there literally for years and serve your occasional fresh ginger needs beautifully
* Assuming meat is now fully cooked; add the veggie mixture to the meat on the stove and cook for 5-10 minutes
* Add the soy sauce
* Split each of the biscuits in half so that you have 16; then with a folder piece of wax paper and a rolling pin, roll each biscuit into a nice 5-6 inch circle
* Spoon filling onto rolls and then wrap them up; I just bring all of the edges into the middle like scrunched lips and then I flip them over onto the pan sprayed with cooking spray, opening down. Tip: it is sometimes easier to make the filling on Day 1 and then deal with the rolling and stuffing on Day 2; I highly recommend this the first time you make these bc the filling is easier to deal with when cold and you'll get less frustrated.
* Cook 12-15 minutes and make sure they brown or the bread will be sticky
**Remember, there is a learning curve the first time you make these!!!**
Erin says: "Warning: These will seem really hard and horrible to make the first time; if your family ends up enjoying them as much as mine does, then try again. They get easier and soon you'll be a pro. They are awesome because they are bread, veggie, and meat all in one portable yummy pocket that is good hot or cold."
Meat Pockets
1/2 head of cabbage
1 bunch of scallions
1 C carrots
4 tsp minced ginger root
1 pound meat (I use half turkey/half ground beef)
2 eggs
4 Tbs soy sauce
1 package Pillsbury grands low fat wheat biscuits
* Preheat oven to 475
* Start cooking your meat; it needs to be completely cooked
* Put cabbage in the food processor Tip: it can be hard to cut sometimes; so throw in the two eggs right away along with it if needed; their "juice" aids the cutting process for whatever reason
* Once the cabbage is behaving, throw in the whites from the scallions and throw in the carrots
* Throw in the shredded ginger and eggs if you have not already put in the eggs Tip: I keep a ginger root in my freezer in a zip lock back; it can stay in there literally for years and serve your occasional fresh ginger needs beautifully
* Assuming meat is now fully cooked; add the veggie mixture to the meat on the stove and cook for 5-10 minutes
* Add the soy sauce
* Split each of the biscuits in half so that you have 16; then with a folder piece of wax paper and a rolling pin, roll each biscuit into a nice 5-6 inch circle
* Spoon filling onto rolls and then wrap them up; I just bring all of the edges into the middle like scrunched lips and then I flip them over onto the pan sprayed with cooking spray, opening down. Tip: it is sometimes easier to make the filling on Day 1 and then deal with the rolling and stuffing on Day 2; I highly recommend this the first time you make these bc the filling is easier to deal with when cold and you'll get less frustrated.
* Cook 12-15 minutes and make sure they brown or the bread will be sticky
**Remember, there is a learning curve the first time you make these!!!**
Wednesday, September 9, 2009
Tex Mex Pasta Salad
As requested - this one's for you, Debi! Rather than retype it, I'm posting a link to the original recipe from Cooking Light.
When I hear "pasta salad" I think cold side dish, but this is definitely a warm main dish. It has a long list of ingredients, but you can pick and choose if you don't have everything. For example, I never put the olives in and I only add the green onions and cilantro when I have them left over from something else.
If you have picky eaters, you can do this dish a la carte and create their servings individually. Elise doesn't like beans, Dean doesn't like tomatoes, Grant doesn't want the sour cream mixture. I add whatever isn't going to offend them to their pasta (which can be whatever shape you have on hand) and everyone ends up happy. I throw whatever's left into the bowl and mix it together.
When I hear "pasta salad" I think cold side dish, but this is definitely a warm main dish. It has a long list of ingredients, but you can pick and choose if you don't have everything. For example, I never put the olives in and I only add the green onions and cilantro when I have them left over from something else.
If you have picky eaters, you can do this dish a la carte and create their servings individually. Elise doesn't like beans, Dean doesn't like tomatoes, Grant doesn't want the sour cream mixture. I add whatever isn't going to offend them to their pasta (which can be whatever shape you have on hand) and everyone ends up happy. I throw whatever's left into the bowl and mix it together.
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