This is where you'll find all your favorite pizza recipes! Mama Mia!
Pamela ♥ Tanner
Jacob James:10/17/09 @ 5:58 am/ 5.13 lbs 19"(37w2d)
Aubree Olivia: 6/24/11@ 10:31 pm/ 8.3 lbs 19" (38w4d)
baked potato soup
This stuff is SO absolutely good. I LOVE it!
# 2 medium baked potatoes
# 3 teaspoons butter
# 1 cup diced white onions
# 2 teaspoons flour
# 4 cups chicken stock
# 2 cups water
# 1/4 cup cornstarch
# 1 1/2 cups instant mashed potatoes
# 1 teaspoon salt
# 3/4 teaspoon pepper
# 1/2 teaspoon basil
# 1/8 teaspoon thyme
# 1 cup half-and-half
* 1/2 cup shredded cheddar cheese
* 1/4 cup crumbled cooked bacon
* 2 green onions , chopped
Melt butter in a large saucepan and sauté onion until light brown.
Add the flour to the onions and stir to make a roux.
Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil.
Reduce heat and simmer for 5 minutes.
Cut potatoes in half lengthwise and scoop out.
Chop potato flesh into 1/2 inch chunks.
Add chopped potato and half and half to the saucepan, bring soup back to a boil, reduce and simmer for 15 minutes.
Ladle into bowls, and serve with 1 tbsp cheese, 1/2 tbsp bacon bits and 1 tsp onion sprinkled on top.
2 c. water
1/2 c. diced carrots
1/4 c. chopped onion
1/4 t. pepper
2 c. diced potatoes
1/2 c. thinly sliced celery
1 t. salt
For White Sauce:
1/4 c. margarine
1/4 c. flour
2 c. milk
2 c. cheddar cheese, grated
1 c. cubed ham
Combine water, potatoes, carrots, celery, onion, salt and pepper in a large kettle
Boil 10-12 minutes (do not drain)
Meanwhile, in a small saucepan, make white sauce by melting margarine.
Add flour and stir until smooth (about 1 minute)
Slowly add milk and cook until thickened
Add grated cheese to white sauce and stir until melted
Add white sauce and cubed ham to vegetables
Penne w/Chicken, Peas & Peppers fficeffice" /> >>
2-1/2 cups wheat penne
1/2 cup chicken stock
1 cup frozen green peas, thawed
1 Tbs. olive oil
1 clove garlic, minced
1 red bell pepper, seeded and diced
3/4 lb. boneless skinless chicken breast halves, cut into 1/2 inch pieces
1/4 cup Romano or Parmesan cheese, grated
Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain and set aside. Combine stock and 1/2 cup peas in a food processor or blender and process until smooth. Set aside. Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic 30 seconds. Add bell pepper and chicken and sauté 4 minutes, stirring occasionally, or until chicken is cooked throughout. Add pea purée, whole peas and salt and pepper to taste. Stir well. Stir in pasta and bring to a boil. Cook 2 minutes, or until mixture thickens, stirring constantly. Stir in cheese and toss well before serving.
Yield: 4 servings
7 POINTS per serving
Per serving: calories 373, fat 6.3g, 16% calories from fat, cholesterol 52mg, protein 30.3g, carbohydrates 46.6g, fiber 3.7g, sugar 4.6g, sodium 236mg
I love this one....yummy AND healthy!
Recipe: Shrimp scampi
By Mayo Clinic staff
Traditionally, "scampi" refers to large shrimp that have been covered in garlic oil or butter and broiled. Here the shrimp are sauteed in a small amount of olive oil and tossed together with shallots, lemon juice and brandy or sherry. Served over pasta, this lighter version cuts out 325 calories and 28 grams of fat per serving.
By Mayo Clinic staff
8 ounces uncooked spaghetti
1 tablespoon olive oil
2 pounds large shrimp (prawns), peeled and deveined
1 tablespoon minced garlic
1/4 cup chopped shallots or green onions
2 tablespoons lemon juice
2 tablespoons brandy or sherry, optional
1/4 cup chopped parsley
1/4 teaspoon salt
Ground black pepper, to taste
4 tablespoons trans-free margarine
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), about 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.
While the pasta is cooking, heat the olive oil over medium heat in a large saucepan. Add the shrimp and cook for about 3 minutes. Turn the shrimp and cook until pink and opaque throughout, about 2 minutes longer. Transfer to a bowl and keep warm.
Add the garlic and shallots to the saucepan and cook until fragrant, about 10 seconds. Add the lemon juice, brandy or sherry if desired, parsley, salt and pepper. Remove the saucepan from the heat and add the margarine and cooked shrimp. Toss to coat with the sauce.
Divide the pasta among warmed individual bowls. Top each serving with shrimp sauce and serve immediately.
Nutritional Analysis(per serving) Calories 335 Cholesterol 233 mg
Protein 36 g Sodium 405 mg
Carbohydrate 30 g Fiber 2 g
Total fat 8 g Potassium 401 mg
Saturated fat 1 g Calcium 101 mg
Monounsaturated fat 4 g
Anyone want a healthy version of grilled cheese sandwiches? I came up with this one myself on a whim Fix some tomato soup to go with it and voila! A quick and easy dinner.
Healthy Grilled Cheese Sandwiches
Non-stick cooking spray
Whole wheat bread
"I Can't Believe it's not Butter" spray
Fat free American cheese (the sliced kind, I like Borden)
Spray frying pan/skillet with non-stick cooking spray and pre-heat on medium/medium-high.
Generously spray one side only of bread slices with the "I Can't Believe it's not Butter" spray and place on frying pan "buttered" side down.
Place two slices of fat-free cheese on each slice of bread on frying pan/skillet.
Spray one side only of remaining bread slices and place on top for top part of sanwiches, "buttered" side UP.
Cook until browned and cheese begins to melt, then flip and brown other side.
~Remembering my father~
*Feb 1931 - Oct 2012*
Here's a new recipe I tried and we thought it was yummy!
Lemon Pepper Pork Chops
4 pork chops
1 tablespoon (or as much as desired) lemon pepper
4 tablespoons butter
4 tablespoons olive oil
4 teaspoons Worcestershire sauce
1.Preheat oven to 400 degrees F (200 degrees C).
2.Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
3.Put 1/2 tablespoon butter and 1/2 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1/2 tablespoon of butter and 1/2 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on a cookie sheet on the middle rack of oven. Bake for 35 minutes.