MOST HELPFUL POSTS
September - posted on 08/23/2010
Dana to Taco Soup is soooo good! My best friend made it for me after I had my son and I crave it all the time now!
I have another one...
It's not a dinner recipe but it's a good appetizer :)
3 cans of artichoke hearts
1 can of water chestnuts
1 bunch of green onions
1 small jar of mayo
1 small bottle of parmesan cheese
Chop up the artichokes, water chestnuts and green onions and add to an oven safe bowl. Then add mayo and parm cheese and mix well. Cook at 350 for 30 minutes and eat with crackers of your choice. You could also use celery or carrots for dipping as well. It is so good you'll want to eat the whole bowl in one sitting...oh and it's super easy! Anyone who eats it will want the receipt. In fact I want some now; I might have to make some tonight. :)
September - posted on 08/23/2010
Here is one of my favorites it's called Taco Soup...
1 lb lean ground beef (or turkey)
1 onion, chopped
1 pkg taco seasonings
1 pkg dry Ranch seasonings
2 large cans diced tomatoes, undrained
1 can Rotel tomatoes, undrained
1 can black beans
1 can pinto beans
1 can whole kernel corn
Brown meat and onion. Drain. Add seasonings. Drain beans and corn. Add to meat along with tomatoes. Simmer until well blended and hot. Eat and enjoy.
Add a bit of grated cheese, sour cream and fritos! Yummmooo! :)
Meghan - posted on 08/23/2010
1 cup ketchup
2 tsp vinegar
3 tbsp brown sugar
1/ tsp onion powder
1/2 tsp garlic powder (I usually mince garlic instead)
1 tbsp cocoa
Cook sauce to light boil and add to your chicken or ribs 20-30 minutes before meat is cooked.
mmm....sounds yummy also, Mylene. You know what else I love? SALMON, done on cedar planks on the BBQ. SO yummy with a dijon caper spread. If you want I can ask my mom for the recipe for the sauce but I think it's just....
*You can also do the salmon on tinfoil on the BBQ or even in the oven if you don't have cedar planks.
Meghan - posted on 08/24/2010
Here is what we are having for dinner tonite!
cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
Oil for frying
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
Allow to boil for 5 minutes, then let simmer on low for about an hour.
Drain and allow to cool for 15 minutes.
Combine chickpeas, garlic, onion, greek seasoning (salt and pepper if you'd like the extra spice) (to taste) in medium bowl. Add flour.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes). Serve hot.
I also like to put them in pita pockets with lettuce, green peppers, cucumber, feta cheese, and tetziki
The Pumpkin Soup and Pesto Salmon recipes sound soooo good! I'm def going to try them both. Here are a few of my standbys....
Grilled Ham Sandwiches (great when you have no time to cook)
Sliced ham from the deli
Bread of your choice
Goat Cheese (can substitute brie or any other soft/mild cheese)
Peach Preserves (or raspberry)
Assemble sandwiches: Generously spread goat cheese over bread, then spread preserves over that. Lay ham on top and put bread together. Grill on stovetop and smush the bread with the spatula as it cooks.
Serve with salad: I usually toss together baby spinach leaves and sliced strawberries, sprinkle goat cheese or feta cheese on top along with chopped nuts (almonds, pecans or walnuts) and top with my favorite vinaigrette dressing.
Squash & Sausage (low-maintenance dish - very pretty)
1 lb sausage (I use smoked turkey sausage or Kielbasa)
2 Acorn Squash
Cut an Acorn squashes in half crosswise. Scoop out the seeds & pulp. Dice the sausage & fill the cavity of the squash. Sprinkle Brown sugar & cinnamon on top. Bake in the covered dish for 1 hour at 375ْ.
Pasta & Clam Sauce (Looks "fancy" but is super easy and quick)
3 cans minced clams
3 tbsp butter
3 tbsp flour
1 clove garlic, minced
salt to taste
pepper to taste
Italian Seasoning (or basil and/or oregano if you prefer)
2 cups fresh (or frozen chopped) baby spinach leaves
1 lb pasta of your choice (angel hair works best)
Boil water & prepare pasta while working on clam sauce.
Make a roux with the flour and butter – add garlic and sautee for a minute. Slowly add clams with their juice to roux. Use a whisk to make sure there are no flour lumps. Add salt, pepper and herbs. Let simmer for 5 minutes until thickened. Turn off heat. Add spinach leaves and stir until wilted. (If you wish, you can also add diced tomatoes - 1/2 can - to the clam sauce while simmering.)
Drain cooked pasta and put into large bowl. Toss with clam sauce.
Yum, there are some great recipes here!! I'll share a couple more when I have time, I have a great Chicken and corn noodle soup. And most my recipes are diabetic and heart smart friendly too, as long as they are portion controlled :) I even watch the salt content.
I love homemade chicken Kievs too they always go down a treat and are really quick and easy.
Chicken breast fillet
- Put the flour into a bowl
- Put the breadcrumbs into a bowl
- Mix the egg in a third bowl
- Make a cut down the centre of the chicken breast (about 1/2 depth of the chicken).
- Then use your knife to slice side ways into the chicken to make a pouch tyoe shape.
- Chop the garlic clove and mix with the butter to make garlic butter, then use this mix to stuff your chicken breasts.
- Dip these stuffed breasts into the flour, egg, and finally the breadcrumbs
- Seal the kievs in a frying pan then bake in the oven for 10-15 mins.
The garlic butter can be substituted for whatever filling you want, cheese and ham, chicken tikka, etc.
Oh I love salmon too I have a very basic salmon recipes. I always cook my salmon in a tinfoil parcel.
Basil pesto a couple of tsp
Cheese as required (grated)
Salmon fillet (or whatever cut you fancy)
- Place your salmon fillet onto the tinfoil skin side down.
- Smoother with the basil pesto.
- Mix the cheese and breadcrumbs together and sprinkle onto the salmon and pesto.
- Close your tinfoil parcel and bake in the oven for 15 mins.
Honey Dijon Chicken (Best on the grill but can be made in a pan or in the oven)
1/2 cup of dijon mustard
1/2 cup of liquid honey
2-3 chicken breasts
Mix honey and dijon mustard in a bowl big enough to marinate the chicken. Trim fat off of chicken breasts and place into sauce. Cover and let marinate for at least 30 minutes in the fridge. Put on the grill and cook. Serve with rice, fries and any vegetables you like.. I usually also make a bit extra sauce to pour over the veggies/salad. My son won't eat chicken unless it's cooked this way.
Here is another one.
Also make "fajita pasta" another one dish complete meal and made from scratch. VERY popular in my house.
1lb of ground beef
1 small onion diced (or use 1tsp onion powder)
1 -2 cloves of garlic minced (or 1 tsp garlic powder)
enough pasta for 4 portions
1.5 cups of chicken broth (or vegetable)
1tsp chili powder
salt and pepper as you like
1 cup peas (can be replaced by virtually any vegetable you like just add them earlier on if they need a longer cooking time)
Brown the beef with the onions and garlic (if using fresh). Drain the excess fat.
Add the pasta, broth, and spices. Cover, let simmer until the noodles are almost tender (around 10 minutes in general). Stir once or twice. Add peas in the last few minutes, remove from heat, cover and let stand for 5 minutes. Enjoy!
Thanks Mylene! What an awesome idea. I also am not much of a chef, Lisa, which is why I decided to start this thread. I would have never thought to, or known how to throw together what Mylene just suggested but we learn as we go. I know hubby really appreciates it and I'm pretty sure Roxanne is getting bored of the same old boring meals day after day.....lmao. Poor kid....she loves grilled cheese and tomato soup but c'mon....*giggles*
I had no idea what to make for supper a few nights ago and tossed this all together into a casserole:
2-3 potatoes sliced thin
2 cans of cream of chicken soup (or homemade cream soup)
1 cup of broccoli cut into small pieces
1 can of red kidney beans rinsed
grated cheese on top
Preheat oven to 350 F. Lay the potatoes on the bottom of an oven safe pan (I use pyrex). Add one can of chicken cream, add broccoli, add beans. Add second can of chicken cream soup. Cover with grated cheese and put in the oven at 350 F for 30-45 minutes. It's also good with ham, chicken or beef instead of beans.
It's delicious and can be modified according to what vegetables you need to cook that day or what soup you have on hand.
Lisa, it's 7:16am here and after I'm done trolling around on here and Roxanne is finished her breakfast we're headed out to get the groceries. I'm making them in the next couple nights. Chad asked for Shepard's Pie (I think you guys refer to it as Cottage Pie) so that's what I'm making tonight!
Wish me luck! Offf I go...
Lisa, would you believe that if we had a typical Yearbook at our school when I was in high school, I would have been voted "Person least likely to EVER learn to cook without burning it". Let's just say that I was always the one no-one wanted to be paired with in cooking classes because I could burn boiled water.
And here I am 25 years later......I can cook, and apparently I do ok, LOL. So you have time yet!!! But one thing about where I live, I have fantastic access to really good fresh produce :) I just go to the markets once a week and it is so fresh that I hate doing pre-packaged stuff these days. I even buy my pasta fresh now, rather than the instant packages (I haven't been game to try making pasta yet, and I figure it takes a lot of time, so buying it fresh is the next best thing).
*Lisa* - posted on 08/23/2010
So... how were the ribs????
Gosh that pumpkin soup recipe sounds awesome! And hardly pumpkin-ny at all! Definitely going to give it a go!
Unfortunately I don't really cook... well I cook dinner and stuff but not really like recipe following cool stuff, just normal pre-packaged stuff really. Just too darn lazy!
3lbs pork or beef ribs (trimmed of excess fat)
1/2 cup soy sauce
1 cup freshly squeezed orange or tangerine juice
2 tbsp rice vinegar
1 tbsp finely minced or grated fresh peeled ginger
3 cloves garlic, finely minced
2 tbsp toasted sesame oil
2 tbsp brown sugar or honey
3 tbsp toasted sesame, for garnish (optional)
2 green onions, green parts only, thinly sliced for garnish. (optional)
Place a large saute pan over medium-high heat and brown the ribs on all 4 sides, for 15-20 mins. Transfer into slow cooker.
In a bowl, combine the soy sauce, orange juice, vinegar, ginger, garlic, sesame oil, and brown sugar and mix well. Pour the sauce over the ribs. Cover and cook on low for 6-8 hours, until the meat is very tender.
Good luck. It's my first time too.....I'll let you know how they turn out.
It is orange, but it doesn't taste anything like pumpkin, if that helps!! Just add some red food colouring or something, LOL.
Could I have that ribs recipe? I LOVE slow cooking, and that sounds really yummy!! I'm doing a slow cook potato, chicken and bacon casserole for tonight.
YES! Me too, Jodi....thanks. Chad doesn't seem to keen about it but what does he matter anyhow! He'll eat what I serve or he won't eat I guess....lmao....is it orange in color? Maybe I'll tell him it's tomato soup....he loves that! LMAO.
I'm making Korean-Style Ribs tomorrow in the slower cooker...mmmm.....found an awesome recipe!
My pumpkin soup. My kids beg for it sometimes!! It turns out a little different every time, but even my mother tasted it for the first time last week and conceded that it beat her pumpkin soup hands down!
1 ½ cups diced bacon (approx 4-6 rashers)
2-3 brown onions (peeled and diced)
2 peeled and cored green apples (chopped)
½ butternut pumpkin (chopped into chunks)
½ tspn Nutmeg
½ tspn Cinnamon
Cracked black pepper to taste
1 litre chicken stock (add more to thin soup)
400ml milk (low fat)
Sour cream (optional)
Melt around 2 tablespoons of butter or margarine in a frypan or soup pot. Toss bacon, onion, apple and pumpkin into the pot and gently fry until bacon is cooked.
Pour the chicken stock into a soup pot and add the bacon and vegetables to the stock and simmer. Add a handful of fresh chopped chives (dried are suitable too). Add the nutmeg, cinnamon and pepper. Simmer for approximately 30 minutes then put aside to cool a little.
Once cool, use a blender (or similar) to puree the soup. Place puree back into the pot, add milk, mix well and gently bring back to a simmer. Do not allow to boil. To serve, add sour cream and chives. Serve with crusty bread.
If freezing, freeze without milk, and add milk when thawing and reheating.
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