from laaloosh.com
Monday, August 22, 2011
Sunday, August 21, 2011
Mashed potatoes with a flair
serves 6
Ingredients:
2 1/2 lbs (about 3 very large) potatoes
1/4 c milk
6 T butter
1/2 t salt
1/2 c salsa
1/2 c corn
1 c shredded cheddar
thinly sliced green onions, for garnish (optional)
Directions:
1. Place potatoes in large pot and cover w/ water. Bring to boil, then reduce to low and cook til tender, abt 20 mins.
2. Meanwhile, place milk, butter, and salt in a saucepan. Bring just to simmer over low heat- don't boil. Remove from heat and stir in salsa and corn.
3. When potatoes are cooked, drain well, then return them to pot. Shake pot over low heat for abt 30 secs to dry them out.
4. Remove potatoes from heat and add hot milk mixture. Mash potatoes til they're fluffy. Fold in cheese. Sprinkle w/ green onions (if desired).
Nutritional jazz: 340 cal; 18 f fat; 11 g sat fat; 51 mg cholesterol; 455 mg sodium; 915 mg Potassium; 36.5 g carbs; 9.6 g protein; 16.8% vitamin A; 3.7% vitamin b-12; 26% vitamin b-6; 31% vitamin C; 18% calcium; 13% copper; 14% folate; 12% iron; 13.6% magnesium; 19% manganese; 12% niacin; 23% phosphorus; 11% riboflavin; 7.8% thiamin; 8.6% zinc
Ingredients:
2 1/2 lbs (about 3 very large) potatoes
1/4 c milk
6 T butter
1/2 t salt
1/2 c salsa
1/2 c corn
1 c shredded cheddar
thinly sliced green onions, for garnish (optional)
Directions:
1. Place potatoes in large pot and cover w/ water. Bring to boil, then reduce to low and cook til tender, abt 20 mins.
2. Meanwhile, place milk, butter, and salt in a saucepan. Bring just to simmer over low heat- don't boil. Remove from heat and stir in salsa and corn.
3. When potatoes are cooked, drain well, then return them to pot. Shake pot over low heat for abt 30 secs to dry them out.
4. Remove potatoes from heat and add hot milk mixture. Mash potatoes til they're fluffy. Fold in cheese. Sprinkle w/ green onions (if desired).
Nutritional jazz: 340 cal; 18 f fat; 11 g sat fat; 51 mg cholesterol; 455 mg sodium; 915 mg Potassium; 36.5 g carbs; 9.6 g protein; 16.8% vitamin A; 3.7% vitamin b-12; 26% vitamin b-6; 31% vitamin C; 18% calcium; 13% copper; 14% folate; 12% iron; 13.6% magnesium; 19% manganese; 12% niacin; 23% phosphorus; 11% riboflavin; 7.8% thiamin; 8.6% zinc
Cherry Cream Cheese Nut Bread
makes 2 loaves
Ingredients:
3/4 c butter, softened
1 (8 0z) package cream cheese, softened
1 c sugar
2 eggs
3 c flour
1 t baking powder
1 t baking soda
1/2 t salt
1 (8 oz) can crushed pineapple
2 c pitted cherries, chopped
1 t vanilla
1 c pecans, chopped
confectioners' sugar, for garnish (optional)
Directions:
1. Preheat oven to 350F. Grease and flour two 5x9 inch loaf pans
2. In large bowl, cream butter and cream cheese. Add sugar and eggs and mix together.
3. Sift together flour, baking flour, baking soda and salt.
4. Gradually add flour mixture, pineapple and cherries to butter mixture. Add vanilla and mix well. Stir in pecans.
5. Pour into prepared pans. Bake for 50 mins, or til toothpick comes out clean.
6. Cool pans on wire rack for 10 mins. Remove to wire rack to cool completely. Sprinkle w/ confectioners' sugar before slicing, if desired.
Ingredients:
3/4 c butter, softened
1 (8 0z) package cream cheese, softened
1 c sugar
2 eggs
3 c flour
1 t baking powder
1 t baking soda
1/2 t salt
1 (8 oz) can crushed pineapple
2 c pitted cherries, chopped
1 t vanilla
1 c pecans, chopped
confectioners' sugar, for garnish (optional)
Directions:
1. Preheat oven to 350F. Grease and flour two 5x9 inch loaf pans
2. In large bowl, cream butter and cream cheese. Add sugar and eggs and mix together.
3. Sift together flour, baking flour, baking soda and salt.
4. Gradually add flour mixture, pineapple and cherries to butter mixture. Add vanilla and mix well. Stir in pecans.
5. Pour into prepared pans. Bake for 50 mins, or til toothpick comes out clean.
6. Cool pans on wire rack for 10 mins. Remove to wire rack to cool completely. Sprinkle w/ confectioners' sugar before slicing, if desired.
Cheesy Burrito scramble
One of my kid's fav easy breakfasts:
Ingredients:
1 whole wheat tortilla (6 inch)
1 cheese slice
1 egg
1 T salsa
Directions:
Place tortilla in small microwavable bowl; top w/ cheese. Add egg; gently beat w/ fork. Microwave on high 1 min or until egg is set. Transfer tortilla to sheet of foil; top egg w/ salsa. Fold over tortilla over egg; wrap w/ foil.
Nutritional Jazz: 283 cal; 17 g fat; 6.3 g sat fat; 234 mg cholesterol; 939.5 mg sodium; 152 mg potassium; 26 g carbs; 15.7 g protein; 13% vitamin A; 10% vitamin b-6; 18% calcium; 13% iron; 26.5% phosphorus; 20% riboflavin; 24% selenium; 8.6% zinc
Ingredients:
1 whole wheat tortilla (6 inch)
1 cheese slice
1 egg
1 T salsa
Directions:
Place tortilla in small microwavable bowl; top w/ cheese. Add egg; gently beat w/ fork. Microwave on high 1 min or until egg is set. Transfer tortilla to sheet of foil; top egg w/ salsa. Fold over tortilla over egg; wrap w/ foil.
Nutritional Jazz: 283 cal; 17 g fat; 6.3 g sat fat; 234 mg cholesterol; 939.5 mg sodium; 152 mg potassium; 26 g carbs; 15.7 g protein; 13% vitamin A; 10% vitamin b-6; 18% calcium; 13% iron; 26.5% phosphorus; 20% riboflavin; 24% selenium; 8.6% zinc
Butternut squash au gratin
from Kraft recipes
serves 8
Ingredients:
1 butternut squash
4 slices bacon, chopped
1 sm sweet onion, diced
2 T flour
1/4 t pepper
1 c chicken broth
1 1/2 c shredded cheddar, divided
Directions:
Heat oven to 350F. Cut squash lengthwise in half; discard seeds. Remove peel. Cut each half crosswise into thin slices. Place in large saucepan. Add enough water to cover squash. Bring to boil on high heat; simmer on medium-low heat 8-10 min or until squash is tender.
Meanwhile, cook bacon in skillet until crisp; remove from skillet, reserving 1 T drippings in skillet. Drain bacon. Add onions to drippings; cook and stir 5 mins. Stir in flour and pepper; cook and stir 1 min. Add broth; cook and stir 3 mins or until sauce is thickened. Remove from heat. Stir in 1 c cheese.
Drain squash. Arrange in 8 or 9 inch square baking dish; cover w/ half the sauce. Repeat layers; top w/ bacon and remaining cheese. Bake 25-30 mins or until heated through.
Nutritional Jazz: 130 cal; 7.9 g fat; 27.9 mg cholesterol; 321 mg sodium; 236.3 mg potassium; 8 g carbs; 7.2 g protein; 76% vitamin A; 14% vitamin c; 18% calcium; 5 % folate; 9% magnagese; 14.5% phosphorus;
serves 8
Ingredients:
1 butternut squash
4 slices bacon, chopped
1 sm sweet onion, diced
2 T flour
1/4 t pepper
1 c chicken broth
1 1/2 c shredded cheddar, divided
Directions:
Heat oven to 350F. Cut squash lengthwise in half; discard seeds. Remove peel. Cut each half crosswise into thin slices. Place in large saucepan. Add enough water to cover squash. Bring to boil on high heat; simmer on medium-low heat 8-10 min or until squash is tender.
Meanwhile, cook bacon in skillet until crisp; remove from skillet, reserving 1 T drippings in skillet. Drain bacon. Add onions to drippings; cook and stir 5 mins. Stir in flour and pepper; cook and stir 1 min. Add broth; cook and stir 3 mins or until sauce is thickened. Remove from heat. Stir in 1 c cheese.
Drain squash. Arrange in 8 or 9 inch square baking dish; cover w/ half the sauce. Repeat layers; top w/ bacon and remaining cheese. Bake 25-30 mins or until heated through.
Nutritional Jazz: 130 cal; 7.9 g fat; 27.9 mg cholesterol; 321 mg sodium; 236.3 mg potassium; 8 g carbs; 7.2 g protein; 76% vitamin A; 14% vitamin c; 18% calcium; 5 % folate; 9% magnagese; 14.5% phosphorus;
Saturday, August 20, 2011
Mini-meatloafs
serves 6
Ingredients:
1 lb ground turkey
2 4 oz cans mushrooms, stems and pieces, drained
1 c rolled oats
1 egg
1/3 c chopped onion
1/2 t salt
1/4 t pepper
1 T Worcestershire sauce (or more if you like more)
2 T ketchup
1/4 t dried thyme
Directions:
1. Preheat oven to 350F. Spray 12 cup muffin pan w/ cooking spray
2. In large bowl, mix together turkey, mushrooms, oats, egg, onion, salt, pepper, sauce, ketchup, and thyme.
3. Divide the mixture into 12 balls and place into muffin cups.
4. Bake for 30 mins or til internal temp is 160F.
Nutritional Jazz: 180 cal; 6.4 g fat; 53 mg cholesterol; 481 mg sodium; 155 mg potassium; 22 g carbs; 18 g protein; 11% copper; 7.7% folate; 17% iron; 12% magnesium; 67% manganese; 16% phophorus; 14% thiamin; 8.7% zinc.
Ingredients:
1 lb ground turkey
2 4 oz cans mushrooms, stems and pieces, drained
1 c rolled oats
1 egg
1/3 c chopped onion
1/2 t salt
1/4 t pepper
1 T Worcestershire sauce (or more if you like more)
2 T ketchup
1/4 t dried thyme
Directions:
1. Preheat oven to 350F. Spray 12 cup muffin pan w/ cooking spray
2. In large bowl, mix together turkey, mushrooms, oats, egg, onion, salt, pepper, sauce, ketchup, and thyme.
3. Divide the mixture into 12 balls and place into muffin cups.
4. Bake for 30 mins or til internal temp is 160F.
Nutritional Jazz: 180 cal; 6.4 g fat; 53 mg cholesterol; 481 mg sodium; 155 mg potassium; 22 g carbs; 18 g protein; 11% copper; 7.7% folate; 17% iron; 12% magnesium; 67% manganese; 16% phophorus; 14% thiamin; 8.7% zinc.
Wednesday, August 17, 2011
Dough!
Dough's MADE to be eaten raw. Yep, you read right, raw. Awesome.
From Willowbird Baking
Chocolate chip ready-to-eat safe cookie dough
makes abt 1 1/2-2 c dough
Ingredients:
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
4 to 6 tablespoons water
Directions:
In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add the water one tablespoon at a time stirring between each, until the dough reaches cookie dough consistency.
Sugar ready-to-eat cookie dough
makes abt 1 1/2-2 c dough
Ingredients:
1 1/3 cups and 1 tablespoon all-purpose flour
1/2 cup butter, softened
3/4 cup white sugar
1-2 tablespoons water
1/2 teaspoon vanilla extract
Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in flour and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.
Cake Batter ready-to-eat dough
makes abt 1 1/2-2 c dough
Ingredients:
1 1/2 cups all-purpose flour
2/3 cup yellow cake mix
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 tablespoons sprinkles
4-8 tablespoons water
Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.
From Willowbird Baking
Chocolate chip ready-to-eat safe cookie dough
makes abt 1 1/2-2 c dough
Ingredients:
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
4 to 6 tablespoons water
Directions:
In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add the water one tablespoon at a time stirring between each, until the dough reaches cookie dough consistency.
Sugar ready-to-eat cookie dough
makes abt 1 1/2-2 c dough
Ingredients:
1 1/3 cups and 1 tablespoon all-purpose flour
1/2 cup butter, softened
3/4 cup white sugar
1-2 tablespoons water
1/2 teaspoon vanilla extract
Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in flour and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.
Cake Batter ready-to-eat dough
makes abt 1 1/2-2 c dough
Ingredients:
1 1/2 cups all-purpose flour
2/3 cup yellow cake mix
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 tablespoons sprinkles
4-8 tablespoons water
Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.
Subscribe to:
Posts (Atom)