Even though I use extra chunky garden vegetable or pepper and mushroom style Ragu sauce from the jar, I like to add extra vegetables to my sauce by sauteing peppers, onions and garlic in olive oil in the same pan I browned the meat.
I cook the vegetables while the meat is draining and when they are tender, I add the jar of sauce and then the meat.
Sprinkle in a little sugar for ph balance, heat through and serve.
Top sauce covered noodles with parmesan and enjoy.
This is a good way to include more vegetables in my family's diet.
Chicken Penne with Zuchinni
We had the Italian version recently. My husband likes this dish. It's made exactly the same as the Italian Sausage Penne dish but he likes it made with chicken best. He says the Italian seasonings in the sausage give him indigestion.
I forgot to add in the Parmesan cheese until I was packing lunches so I just sprinkled plenty on top.
I've been using a Greek first cold pressed olive oil that I like. It's milder than the first cold pressed Italian olive oils. It isn't too costly either.
I forgot to add in the Parmesan cheese until I was packing lunches so I just sprinkled plenty on top.
I've been using a Greek first cold pressed olive oil that I like. It's milder than the first cold pressed Italian olive oils. It isn't too costly either.
Gourmet Pasta
I found this near the deli section at Kroger. It's a 20 oz. package of chicken, bacon and cheese wrapped in pasta. It looks like little balloons and tastes really good. My husband said it was delicious.
I used a prepared basil pesto sauce made by the same company for the pasta dish.
This is very simple to put together.
The pasta boils for only 3-4 minutes then just drain and add the sauce. Stir to mix and heat through.
Serves:
5 one cup servings.
Cost:
Pasta--$4.99
Pesto--$2.50
Variations:
Marinara sauce would work well with this.
Additional Parmesan cheese sprinkled on top.
I used a prepared basil pesto sauce made by the same company for the pasta dish.
This is very simple to put together.
The pasta boils for only 3-4 minutes then just drain and add the sauce. Stir to mix and heat through.
Serves:
5 one cup servings.
Cost:
Pasta--$4.99
Pesto--$2.50
Variations:
Marinara sauce would work well with this.
Additional Parmesan cheese sprinkled on top.
Trying Something New
Chicken and Bacon Borsetti
I've never heard of it and can't wait to try it tonight. I will report back later.
I've never heard of it and can't wait to try it tonight. I will report back later.
Dinner From the Dollar Menu
What I Bought at the Dinner for a Dollar Drive Thru:
Three side salads---these are a good value because there is more than enough for three and they each come with a large packet of name brand dressing.
Two chicken sandwiches without mayonnaise or sauce.
Cut the chicken into bite size or smaller pieces and add to the salad.
Dessert:
One yogurt parfait.
Three chocolate chip cookies.
Cost:
$7.00 plus tax total for three or more.
Three side salads---these are a good value because there is more than enough for three and they each come with a large packet of name brand dressing.
Two chicken sandwiches without mayonnaise or sauce.
Cut the chicken into bite size or smaller pieces and add to the salad.
Dessert:
One yogurt parfait.
Three chocolate chip cookies.
Cost:
$7.00 plus tax total for three or more.
Italian Sausage Dish Made Easier
Instead of cooking the pasta in a separate pot I put it in with the sausage (a la hamburger helper) and added water and butter.
The pasta cooked fine.
The sauce will still thicken because the pasta will still give out some starch.
I like one dish cooking a lot!
The pasta cooked fine.
The sauce will still thicken because the pasta will still give out some starch.
I like one dish cooking a lot!
elle's Version of Cream Cheese Wontons
I made six of these for a test drive and hubby left one for me, so, I guess they are a hit!
What you'll need:
Packaged wonton wrappers--keep a moist paper towel on top to keep them from drying out while you assemble.
Cream Cheese that is already flavored with onions and chives
Olive Oil
Butter
Cover the bottom of pan with olive oil and butter, just enough to cover the bottom, or less.
Put over very low heat to melt the butter and until ready to use and then go up to medium.
Put one teaspoon of the cream cheese in the middle of each wonton and then moisten two edges with water and seal into a triangle shape pressing closed on all sides.
Pan saute until golden brown and drain on paper towels.
The cheese will be very hot.
Serve warm.
Variations:
Use a butter flavored spray to save calories.
Make it sweet by using a different flavor of cream cheese. Cheesecake flavor and sprinkle with powdered sugar sounds good or fresh fruit with regular cream cheese or maybe pie filling for mini-turnovers.
Make more than six!
What you'll need:
Packaged wonton wrappers--keep a moist paper towel on top to keep them from drying out while you assemble.
Cream Cheese that is already flavored with onions and chives
Olive Oil
Butter
Cover the bottom of pan with olive oil and butter, just enough to cover the bottom, or less.
Put over very low heat to melt the butter and until ready to use and then go up to medium.
Put one teaspoon of the cream cheese in the middle of each wonton and then moisten two edges with water and seal into a triangle shape pressing closed on all sides.
Pan saute until golden brown and drain on paper towels.
The cheese will be very hot.
Serve warm.
Variations:
Use a butter flavored spray to save calories.
Make it sweet by using a different flavor of cream cheese. Cheesecake flavor and sprinkle with powdered sugar sounds good or fresh fruit with regular cream cheese or maybe pie filling for mini-turnovers.
Make more than six!
Refreshing Dessert with Ice Cream and Fresh Strawberries
Today's dessert deserves a stand alone post.
What you will need:
Fresh Strawberries--cut off tops and slice lengthwise
Vanilla Ice Cream
Mini Chocolate Chips
Hot Fudge Sauce
I used these ingredients to make two desserts. My favorite was adding sliced strawberries to softened vanilla ice cream and sprinkle with several of the mini chips and stir until the ice cream turns a lovely pink color. The ice cream is given a note of strawberry flavor. Delish!
The other was similar. I put some hot fudge sauce in the bottom of a small bowl and added the soft vanilla ice cream on top and stirred until smooth and liquid. I mixed the rest of the berries into the chocolate cream sauce and ate with a spoon.
Both dishes were special and very refreshing. They even have a few health benefits with the fruit and the protein from the dairy product.
What you will need:
Fresh Strawberries--cut off tops and slice lengthwise
Vanilla Ice Cream
Mini Chocolate Chips
Hot Fudge Sauce
I used these ingredients to make two desserts. My favorite was adding sliced strawberries to softened vanilla ice cream and sprinkle with several of the mini chips and stir until the ice cream turns a lovely pink color. The ice cream is given a note of strawberry flavor. Delish!
The other was similar. I put some hot fudge sauce in the bottom of a small bowl and added the soft vanilla ice cream on top and stirred until smooth and liquid. I mixed the rest of the berries into the chocolate cream sauce and ate with a spoon.
Both dishes were special and very refreshing. They even have a few health benefits with the fruit and the protein from the dairy product.
Rotisserie Chicken in Salad
Add cut up rotiserried chicken breast to a ready made salad or one you've made at home.
My salad today had:
Iceberg Lettuce
Fresh Spinach
Cucumber
Tomato
Red Onion
Black Olives
Three Bean Salad/ I like to add this because of the flavor, additional protein and the juice mixes well with my salad dressing so I can use less.
Carrots
Mushrooms
Ranch Dressing
When I'm not being as careful with my calorie intake (I had a cookie fest late last night) I might would add to my salad:
Cheese
Seeds
Nuts
Raisins
Croutons
My salad today had:
Iceberg Lettuce
Fresh Spinach
Cucumber
Tomato
Red Onion
Black Olives
Three Bean Salad/ I like to add this because of the flavor, additional protein and the juice mixes well with my salad dressing so I can use less.
Carrots
Mushrooms
Ranch Dressing
When I'm not being as careful with my calorie intake (I had a cookie fest late last night) I might would add to my salad:
Cheese
Seeds
Nuts
Raisins
Croutons
Grilled Ribeye Sunday Dinner
It was a very good day for a grilled steak. My son grilled four ribeyes to perfection. We enjoyed some fresh asparagus, frozen extra sweet white corn and frozen broccoli. Delish! As Rachael Ray says with gusto!
On days not made for grilling we would use the stove top and put the steaks in an olive oil coated saute pan. Cooked to medium rare is our favorite way to have steak.
The bags of frozen vegetables are almost as good as fresh and in some ways better since they are frozen and not in a state of oxidation, they retain a lot of their color and vitamins.
On days not made for grilling we would use the stove top and put the steaks in an olive oil coated saute pan. Cooked to medium rare is our favorite way to have steak.
The bags of frozen vegetables are almost as good as fresh and in some ways better since they are frozen and not in a state of oxidation, they retain a lot of their color and vitamins.
French Toast
This satisfied a late night craving for something sweet and bready.
For three slices of french toast I used:
Three slices white, high fiber bread
Two jumbo eggs
Splash of tepid water
Two splashes of milk
Half capful of real vanilla
Sprinkle of sugar
Sprinkle of cinnamon
Butter
Syrup
Spray a non stick pan with nonstick spray and put flame on medium.
Mix all ingredients well and let bread soak in the mixture for several minutes.
Lay bread in hot pan and cook both sides until golden brown.
Serve with butter and syrup.
Variations:
Serve with powdered sugar
Serve with fruit or fruited syrup
Spread with jam or jelly
For three slices of french toast I used:
Three slices white, high fiber bread
Two jumbo eggs
Splash of tepid water
Two splashes of milk
Half capful of real vanilla
Sprinkle of sugar
Sprinkle of cinnamon
Butter
Syrup
Spray a non stick pan with nonstick spray and put flame on medium.
Mix all ingredients well and let bread soak in the mixture for several minutes.
Lay bread in hot pan and cook both sides until golden brown.
Serve with butter and syrup.
Variations:
Serve with powdered sugar
Serve with fruit or fruited syrup
Spread with jam or jelly
Some of My Favorite Kitchen Tips and Helps
1. Kitchen scissors. I have two pair and wouldn't have too many if I had more.
They are indisposable for:
Cutting up meat for soups, stews and stir-frys. Very easy to get bite size pieces.
Cutting up chicken for stir-frys, soups and stews or tacos.
Opening packaged foods, especially the so-called easy zip open bags!
2. Pasta in the Pantry.
It can be used in so many dishes so I always have one style on hand and usually more.
Penne for creamy dishes.
Elbow macaroni to add to soups.
Spaghetti for spaghetti.
I like rotinni with just a little olive oil and a sprinkle of garlic powder and parsley.
3. Canned and Bottled Goods for Quick Soups.
Diced tomatoes
Corn
Lima Beans
Broth
Worcestshire Sauce
Sesame Seed Oil
Olive Oil
4. Spices I Use Almost Daily:
The usuals: salt and pepper
Garlic Powder
Onion Powder
They are indisposable for:
Cutting up meat for soups, stews and stir-frys. Very easy to get bite size pieces.
Cutting up chicken for stir-frys, soups and stews or tacos.
Opening packaged foods, especially the so-called easy zip open bags!
2. Pasta in the Pantry.
It can be used in so many dishes so I always have one style on hand and usually more.
Penne for creamy dishes.
Elbow macaroni to add to soups.
Spaghetti for spaghetti.
I like rotinni with just a little olive oil and a sprinkle of garlic powder and parsley.
3. Canned and Bottled Goods for Quick Soups.
Diced tomatoes
Corn
Lima Beans
Broth
Worcestshire Sauce
Sesame Seed Oil
Olive Oil
4. Spices I Use Almost Daily:
The usuals: salt and pepper
Garlic Powder
Onion Powder
Variation On Hamburger Soup
Changes I Made for Today's Supper:
I used one pound of flat iron steak cut up into bite size pieces instead of ground beef. Pan saute in olive oil until medium rare and then I added cut up frozen onions and minced garlic stirring until tender.
Other additions were:
Worcestershire Sauce-start with a splash
Kitchen Bouquet Browning Sauce-start with a splash
A palm full of frozen cut up spinach for color and vitamins
One can of beef broth-low sodium
Several palm fulls of elbow macaroni-I added as soon as I added the other liquids. Add water if needed.
I used one pound of flat iron steak cut up into bite size pieces instead of ground beef. Pan saute in olive oil until medium rare and then I added cut up frozen onions and minced garlic stirring until tender.
Other additions were:
Worcestershire Sauce-start with a splash
Kitchen Bouquet Browning Sauce-start with a splash
A palm full of frozen cut up spinach for color and vitamins
One can of beef broth-low sodium
Several palm fulls of elbow macaroni-I added as soon as I added the other liquids. Add water if needed.
Tips for Making Store Bought Taste More Like Homemade
We had General Tso's Chicken tonight. I needed to finish the sauce but wanted to make it extra special since we had it recently.
To the sauce I added:
honey
brown sugar
chives
minced garlic
sesame seed oil/ a little goes a long way
We had spaghetti yesterday.
I added an extra pound of hamburger to the sauce making two pounds total and it was beefy and satisfying with plenty leftover for two lunches.
I also added:
minced garlic
frozen peppers
frozen onions
To the sauce I added:
honey
brown sugar
chives
minced garlic
sesame seed oil/ a little goes a long way
We had spaghetti yesterday.
I added an extra pound of hamburger to the sauce making two pounds total and it was beefy and satisfying with plenty leftover for two lunches.
I also added:
minced garlic
frozen peppers
frozen onions
Praline Graham Crackers
I found this recipe in a Best of Southern Living book at my dentist's office of all places. It sounds pretty good though! Easy too!
What you'll need:
12 whole regular graham crackers or chocolate graham crackers
3/4 cup margarine
1/2 cup sugar
1 cup chopped pecans
Break graham crackers in half and arrange with edges touching in an ungreased jellyroll pan. Set to the side.
Melt the margarine in a saucepan over medium heat then stir in sugar and pecans. Bring to a boil while stirring and cook 5 minutes.
Quickly spread syrupy mixture over the graham crackers spreading evenly.
Bake for 12 minutes in a 300 degree oven.
Remove and cool on a wire rack.
Makes 24.
elle's variation ideas:
Use regular and chocolate graham crackers for variety.
Toast the pecans before adding to the syrup mixture.
Use real butter but the recipe says margarine makes the best syrup coating.
What you'll need:
12 whole regular graham crackers or chocolate graham crackers
3/4 cup margarine
1/2 cup sugar
1 cup chopped pecans
Break graham crackers in half and arrange with edges touching in an ungreased jellyroll pan. Set to the side.
Melt the margarine in a saucepan over medium heat then stir in sugar and pecans. Bring to a boil while stirring and cook 5 minutes.
Quickly spread syrupy mixture over the graham crackers spreading evenly.
Bake for 12 minutes in a 300 degree oven.
Remove and cool on a wire rack.
Makes 24.
elle's variation ideas:
Use regular and chocolate graham crackers for variety.
Toast the pecans before adding to the syrup mixture.
Use real butter but the recipe says margarine makes the best syrup coating.
Lemonade and Lemon Cake
Sounds a little sour I know but it was really good and refreshing. I was squeezing fresh sliced lemon into my glass of water and adding sweetener to make lemonade and I tried squeezing a little of the fresh lemon over my slice of lemon cake with lemon icing and it was really good.
I would have it again.
It was a nice finish to my egg salad with tangy three bean salad and wheat yeast roll at the local buffet. I also had salmon on spinach leaves and rotisserie chicken with a sweet potato on the side.
I would have it again.
It was a nice finish to my egg salad with tangy three bean salad and wheat yeast roll at the local buffet. I also had salmon on spinach leaves and rotisserie chicken with a sweet potato on the side.
elle's Easy General Tso's Chicken with Rice
What you'll need to serve 4:
Package of boneless, skinless chicken thighs-usually has 5.
Bottle of Iron Chef's General Tso's sauce and glaze-one half bottle should be enough.
Boil in bag rice-one or two bags-very easy to do in the microwave.
Oil for browning the chicken-I mixed olive oil, vegetable oil, and a little sesame seed oil.
Salt and pepper to taste.
Directions:
Cut the chicken into bite size or larger pieces while the oil is heating over medium heat. Toss the chicken with a little olive oil and salt and pepper and pan saute until done. Pour the sauce over and heat through.
Serve over rice.
Side suggestions:
Canned green beans--I used Kroger brand canned whole green beans
Microwaved boil in bag rice--I used one bag of white and one bag of brown in one large microwave safe bowl.
Easy Tip:
If you mix the two rices together you can cook and serve using the same bowl.
Alternative suggestions:
Adding a little honey and /or brown sugar to the dish will tone down the little bit of spiciness in the sauce. Add the sweetners shortly before the dish is done to give it time to melt. Mix well.
Health Tip:
I like to mix white rice with brown rice for the flavor, texture and added vitamins and fiber.
Package of boneless, skinless chicken thighs-usually has 5.
Bottle of Iron Chef's General Tso's sauce and glaze-one half bottle should be enough.
Boil in bag rice-one or two bags-very easy to do in the microwave.
Oil for browning the chicken-I mixed olive oil, vegetable oil, and a little sesame seed oil.
Salt and pepper to taste.
Directions:
Cut the chicken into bite size or larger pieces while the oil is heating over medium heat. Toss the chicken with a little olive oil and salt and pepper and pan saute until done. Pour the sauce over and heat through.
Serve over rice.
Side suggestions:
Canned green beans--I used Kroger brand canned whole green beans
Microwaved boil in bag rice--I used one bag of white and one bag of brown in one large microwave safe bowl.
Easy Tip:
If you mix the two rices together you can cook and serve using the same bowl.
Alternative suggestions:
Adding a little honey and /or brown sugar to the dish will tone down the little bit of spiciness in the sauce. Add the sweetners shortly before the dish is done to give it time to melt. Mix well.
Health Tip:
I like to mix white rice with brown rice for the flavor, texture and added vitamins and fiber.
elle's Fancy Friday Seafood Feast
Today was seafood day and the menu included very large fresh water shrimp from Thailand and sea scallops so big we had to cut them in half to eat them.
Menu for four:
Large shrimp-12
Sea Scallops-12
I season them alike with salt, pepper, paprika, seafood seasoning and garlic powder to taste. If the seafood is very, very fresh I sometimes keep it simple and just use salt and pepper.
Heat some butter with olive oil and pan saute the scallops first, turning as needed on all sides especially if they are very thick. A medium to high heat will give them some nice color. Put finished scallops in a warming dish in the oven and using the same pan, saute the shrimp just until pink with a little curl.
Side Suggestions:
We had:
Frozen lima beans cooked with butter.
Frozen sweet corn cooked with butter.
Menu for four:
Large shrimp-12
Sea Scallops-12
I season them alike with salt, pepper, paprika, seafood seasoning and garlic powder to taste. If the seafood is very, very fresh I sometimes keep it simple and just use salt and pepper.
Heat some butter with olive oil and pan saute the scallops first, turning as needed on all sides especially if they are very thick. A medium to high heat will give them some nice color. Put finished scallops in a warming dish in the oven and using the same pan, saute the shrimp just until pink with a little curl.
Side Suggestions:
We had:
Frozen lima beans cooked with butter.
Frozen sweet corn cooked with butter.
Hamburger Soup with Variations
What you will need for the basic recipe that serves four:
Ground beef-one pound
Canned diced tomatoes-one pound can
Canned sweet corn-one pound can
Canned lima beans-one pound can
Onion-small/chopped or use frozen
Seasonings-salt, pepper, powdered garlic, parsley, chives to taste.
Brown beef and drain. I like to leave it in chunky pieces. While it's draining, put the rest of the ingredients into the same pan using the liquids from the canned goods. Mix, season, bring to a simmer and add beef. Let simmer till heated through. Reheats well.
Variations and additions:
- Today I added a few handfuls of elbow macaroni with the vegetables and added a little extra water to compensate.
- Sometimes I add a little sugar to make the tomatoes less acidic. Just maybe half of a teaspoon.
- Adding a few leaves of fresh or frozen spinach adds color, flavor, and vitamins.
- I'm thinking about trying it Mexican Style by replacing the lima beans with a black or red bean and seasoning with a little cumin and chili pepper.
- For an Italian flair, maybe add fresh, cut up zuchinni with Italian style seasonings. Oregano, basil, garlic etc..,
- If you're on a sodium watch you can drain the canned goods and just add water.
Sides:
I used Jiffy cornbread mix to make a giant cornbread pancake to go with the soup. It's too hot to turn on the oven and even though the pancake broke, it tasted delicious.
elle's Easy Creamed Spinach
This recipe is my adaptation of the frozen creamed spinach we buy at the grocery store except it's made using a bag of fresh spinach.
What you will need:
-One bag of fresh spinach--you can find it in the produce section and it is usually clean and ready to use.
-cream, lite cream, half and half-1/4 cup or to taste
-butter
-olive oil
-Parmesan cheese-1/4 cup or to taste
I usually eyeball these measurements.
Allow for a lot of shrinkage with fresh spinach.
Coat the bottom of a large skillet with olive oil and butter to taste, heat to medium and add spinach leaves. Salt and pepper to taste. Cook just until tender and add cream and cheese stirring well.
Serve warm.
What you will need:
-One bag of fresh spinach--you can find it in the produce section and it is usually clean and ready to use.
-cream, lite cream, half and half-1/4 cup or to taste
-butter
-olive oil
-Parmesan cheese-1/4 cup or to taste
I usually eyeball these measurements.
Allow for a lot of shrinkage with fresh spinach.
Coat the bottom of a large skillet with olive oil and butter to taste, heat to medium and add spinach leaves. Salt and pepper to taste. Cook just until tender and add cream and cheese stirring well.
Serve warm.
elle's easy spaghetti
I will use measurements that suit my family which usually includes two adult males and one adult female with leftovers for two lunches. This dish re-heats well.
Ragu Spaghetti Sauce--one large jar. We use the Mushroom and Peppers flavor.
Spaghetti noodles--16 ounces
Ground Beef--2 pounds (we like it beefy)
Onion cut up--one small
Garlic--minced (I use jarred)/one-two teaspoons or to taste
Frozen and Cut Up Green, Red and Yellow peppers--one cup or to taste
Parmesan Cheese for topping.
Alternative additions and/or replacements--fresh cut up zuchinni/italian sausage/extra mushrooms.
Special tip--adding a teaspoon of granulated sugar will reduce acidity and enhance flavors. This applies to tomato based soups and chilis also.
Cook in olive oil until tender: onion and frozen vegetables adding garlic the last couple of minutes to avoid burning.
Remove from pan and brown ground beef untill done and drain grease in a collandar placed in a dish or pan to catch the grease.
Put cooked vegetables back into the pan adding the jar of sauce, the sugar, and the drained beef.
Let simmer for several minutes.
Add noodles to salted boiling water and cook according to directions. We prefer an aldente or firm noodle.
Put noodles on plate, top with beef sauce and sprinkle with cheese to taste.
Enjoy!
Ragu Spaghetti Sauce--one large jar. We use the Mushroom and Peppers flavor.
Spaghetti noodles--16 ounces
Ground Beef--2 pounds (we like it beefy)
Onion cut up--one small
Garlic--minced (I use jarred)/one-two teaspoons or to taste
Frozen and Cut Up Green, Red and Yellow peppers--one cup or to taste
Parmesan Cheese for topping.
Alternative additions and/or replacements--fresh cut up zuchinni/italian sausage/extra mushrooms.
Special tip--adding a teaspoon of granulated sugar will reduce acidity and enhance flavors. This applies to tomato based soups and chilis also.
Cook in olive oil until tender: onion and frozen vegetables adding garlic the last couple of minutes to avoid burning.
Remove from pan and brown ground beef untill done and drain grease in a collandar placed in a dish or pan to catch the grease.
Put cooked vegetables back into the pan adding the jar of sauce, the sugar, and the drained beef.
Let simmer for several minutes.
Add noodles to salted boiling water and cook according to directions. We prefer an aldente or firm noodle.
Put noodles on plate, top with beef sauce and sprinkle with cheese to taste.
Enjoy!
Chicken on the Barbie
Boneless, skinless chicken thighs--10
Buttered corn--16 ounces
Buttered Fordhook lima beans--16 ounces
Pan Sauteed Fresh Asparagus--one bunch
Hickory/Brown Sugar Barbeque Sauce for the chicken
My husband did the grilling and the chicken was delicious! He puts the gas grill on medium low and takes his time with the chicken. He seasoned the chicken with salt and pepper and used a mix of Greek spices called, "Zeus" which I've only seen at Publix. He starts putting the BBQ sauce on soon after the meat heats up and gives it several coats front and back until done.
He also cooked the asparagus. His idea recently to try and cook it stovetop when we normally oven roast it. This is, to us, just as good and it probably saves gas because it takes less time. He sprayed the nonstick pan with butter flavored PAM and added a little extra virgen, first cold pressed olive oil. He cooked it on low heat with a cover stirring occasionaly. When the asparagus is tender, he turns up the heat to give them a little color and crunch. Salt to taste.
So, my thanks to my man for a great Sunday meal! And they have plenty to pack for tomorrows' lunch.
Buttered corn--16 ounces
Buttered Fordhook lima beans--16 ounces
Pan Sauteed Fresh Asparagus--one bunch
Hickory/Brown Sugar Barbeque Sauce for the chicken
My husband did the grilling and the chicken was delicious! He puts the gas grill on medium low and takes his time with the chicken. He seasoned the chicken with salt and pepper and used a mix of Greek spices called, "Zeus" which I've only seen at Publix. He starts putting the BBQ sauce on soon after the meat heats up and gives it several coats front and back until done.
He also cooked the asparagus. His idea recently to try and cook it stovetop when we normally oven roast it. This is, to us, just as good and it probably saves gas because it takes less time. He sprayed the nonstick pan with butter flavored PAM and added a little extra virgen, first cold pressed olive oil. He cooked it on low heat with a cover stirring occasionaly. When the asparagus is tender, he turns up the heat to give them a little color and crunch. Salt to taste.
So, my thanks to my man for a great Sunday meal! And they have plenty to pack for tomorrows' lunch.
elle's Italian Sausage with Cream Sauce, Zuchinni, and Penne Pasta
You will need:
Italian Sausage--1 pound
Fresh Zuchinni--Two medium /chopped
Onion--one small or medium to taste/chopped
Garlic--one or two cloves to taste/minced
Penne Pasta--8 ounces
Parmesan cheese--fistful
Butter--
Cream--
Salt--to taste
Pepper--to taste
To begin: Bring 2 quarts of water to boil;add salt and pasta: meanwhile, brown sausage and drain. In the same pan, add enough olive oil and butter to coat the pan and put in the zuchinni and onion. Add the garlic a few minutes later so that it doesn't burn. Cook until tender. Boil pasta until aldente.
Put the browned sausage in with the cooked vegetables and add enough cream and butter to make the dish creamy mixing in a little pasta water to give it more texture. Using a straining spoon, add in the cooked penne pasta and heat through.
Finally, sprinkle the Parmesan cheese over the top and let the dish rest for about 5 minutes to meld flavors and to soften the cheese.
To make this a more calorie/health conscious meal you could use light cream, half and half, or even milk. I choose to use real butter in my dishes and will use less instead of not at all and so I do not recommend a replacement for the butter.
Chicken can easily be used in this recipe to replace the sausage.
Broccoli can replace the zuchinni.
Italian Sausage--1 pound
Fresh Zuchinni--Two medium /chopped
Onion--one small or medium to taste/chopped
Garlic--one or two cloves to taste/minced
Penne Pasta--8 ounces
Parmesan cheese--fistful
Butter--
Cream--
Salt--to taste
Pepper--to taste
To begin: Bring 2 quarts of water to boil;add salt and pasta: meanwhile, brown sausage and drain. In the same pan, add enough olive oil and butter to coat the pan and put in the zuchinni and onion. Add the garlic a few minutes later so that it doesn't burn. Cook until tender. Boil pasta until aldente.
Put the browned sausage in with the cooked vegetables and add enough cream and butter to make the dish creamy mixing in a little pasta water to give it more texture. Using a straining spoon, add in the cooked penne pasta and heat through.
Finally, sprinkle the Parmesan cheese over the top and let the dish rest for about 5 minutes to meld flavors and to soften the cheese.
To make this a more calorie/health conscious meal you could use light cream, half and half, or even milk. I choose to use real butter in my dishes and will use less instead of not at all and so I do not recommend a replacement for the butter.
Chicken can easily be used in this recipe to replace the sausage.
Broccoli can replace the zuchinni.
Modified Magic Cookie Bars
I bought the ready to make mix and since I knew from last time that I don't care for the butterscotch chips, I fished most of them out and added in extra semi-sweet chocolate chips.
I like them chocolatey and undercooked just a little so they don't get too hard.
These kinds of recipes are easy to make taste like homemade by adding in extras. This is why Sandra Lee on Food Network is so popular. It doesn't have to be one third store bought though to be that good. Just a few tweaks here and there will do the trick lots of times.
Just by mixing in a little extra vanilla to a store bought cake mix will give it homemade flavor. Adding in more nuts or coconut to the magic cookie bars would give them a "bought at the coffee shop" kind of texture and taste.
I like them chocolatey and undercooked just a little so they don't get too hard.
These kinds of recipes are easy to make taste like homemade by adding in extras. This is why Sandra Lee on Food Network is so popular. It doesn't have to be one third store bought though to be that good. Just a few tweaks here and there will do the trick lots of times.
Just by mixing in a little extra vanilla to a store bought cake mix will give it homemade flavor. Adding in more nuts or coconut to the magic cookie bars would give them a "bought at the coffee shop" kind of texture and taste.
Fun Friday!
Hubby is going to the lake to fish. My ovaries are cranky. Looks like it's take out burger night! Can't get much easier than that!
I do make my burger healthier for me by putting my burger and fixings on higher fiber bread once I get it home. I also will wipe off some of the mayonnaise because even if I ask for light mayo, it's still more than I would use at home.
Can't help the fries too much other than wrapping them in a napkin and blotting some of the oils and I don't add extra salt.
I do make my burger healthier for me by putting my burger and fixings on higher fiber bread once I get it home. I also will wipe off some of the mayonnaise because even if I ask for light mayo, it's still more than I would use at home.
Can't help the fries too much other than wrapping them in a napkin and blotting some of the oils and I don't add extra salt.
Bratwurst Onions Saurkraut Hoagies
This meal suits my husband to a T! He doesn't have much of a sweet tooth.He likes sour and tart foods such as saurkraut, pickles, lemons. He can bite into a lemon without making a face...I can't even put it to my lips without puckering!
Anyway, I sauteed the brats in a little extra virin olive oil and threw in a little butter cause we all know, thanks to Ms. Paula Deen, that everything is better with butter!
I even added a little oil and butter to the saurkraut making it very slightly creamy, not like cole slaw.
I drained the kraut to control the sodium and heated it up before adding two cut up brats. My husband likes to eat it as a dish and my son likes it best on a roll with grilled onions and no kraut so this meal is easy to fix for different palates.
I pan sauteed one whole sliced vidalia onion until translucent but before carmelization for the kid and there was plenty for him to pack for lunch today.
This is an easy meal because most items are processed and pre-packed other than the onion, although I do have frozen chopped onion when I'm rushed or to add to soups.
Anyway, I sauteed the brats in a little extra virin olive oil and threw in a little butter cause we all know, thanks to Ms. Paula Deen, that everything is better with butter!
I even added a little oil and butter to the saurkraut making it very slightly creamy, not like cole slaw.
I drained the kraut to control the sodium and heated it up before adding two cut up brats. My husband likes to eat it as a dish and my son likes it best on a roll with grilled onions and no kraut so this meal is easy to fix for different palates.
I pan sauteed one whole sliced vidalia onion until translucent but before carmelization for the kid and there was plenty for him to pack for lunch today.
This is an easy meal because most items are processed and pre-packed other than the onion, although I do have frozen chopped onion when I'm rushed or to add to soups.
Modified Tuna Helper
Using the prepared Tuna Helper with brocolli and cream sauce I use any size can of chicken instead of tuna. Usually I buy whichever brand is on sale. Drained to control sodium and added to the prepared box mix at the end and let simmer to heat through and meld flavors.
I normally add extra ingredients so that meals like this have a more homemade taste. To this dish I would use a little real butter and maybe some cream for a richer sauce.
This isn't my favorite quick and easy meal but it will do in a pinch. I prefer the homemade version which doesn't take much more time to fix.
I normally add extra ingredients so that meals like this have a more homemade taste. To this dish I would use a little real butter and maybe some cream for a richer sauce.
This isn't my favorite quick and easy meal but it will do in a pinch. I prefer the homemade version which doesn't take much more time to fix.
What's for Supper?
Pan cooked chicken with fresh zuchinni, onion, garlic, and penne pasta.
I used medium high to high heat.
Chicken thighs cut into bite size pieces sauteed in olive oil and butter.
Remove from pan and in the same pan add a little more olive oil and butter. Cut up zuchinni and onion (today I used chopped, frozen onion that I bought at Kroger) and add to the hot pan, then add garlic towards the end so that it doesn't burn.
Meanwhile, in salted boiling water, add 8 ounces of penne pasta. I've been using the less processed pastas with extra fiber. Cook until aldente (slightly firm). I keep the pasta in the water while I assemble the rest. Reserved pasta water will help make the dish saucier.
When the vegetables are close to tender, add the cooked chicken, and use a large basket style slotted spoon to put the pasta in the pan of chicken. Stir and add pasta water which will mix with the butter and olive oil to make the sauce. Sometimes I add heavy cream or half and half or milk for a richer sauce.
I like this meal because it's easy, it has most of the food groups, it's easy to clean up afterwards, it's not very costly and it takes less than 29 1/2 minutes!
You can modify this dish by using brocolli in place of the zuchinni and Italian sausage in place of the chicken.
I usually make more than enough for supper because my family likes to take it to work for lunch.
I used medium high to high heat.
Chicken thighs cut into bite size pieces sauteed in olive oil and butter.
Remove from pan and in the same pan add a little more olive oil and butter. Cut up zuchinni and onion (today I used chopped, frozen onion that I bought at Kroger) and add to the hot pan, then add garlic towards the end so that it doesn't burn.
Meanwhile, in salted boiling water, add 8 ounces of penne pasta. I've been using the less processed pastas with extra fiber. Cook until aldente (slightly firm). I keep the pasta in the water while I assemble the rest. Reserved pasta water will help make the dish saucier.
When the vegetables are close to tender, add the cooked chicken, and use a large basket style slotted spoon to put the pasta in the pan of chicken. Stir and add pasta water which will mix with the butter and olive oil to make the sauce. Sometimes I add heavy cream or half and half or milk for a richer sauce.
I like this meal because it's easy, it has most of the food groups, it's easy to clean up afterwards, it's not very costly and it takes less than 29 1/2 minutes!
You can modify this dish by using brocolli in place of the zuchinni and Italian sausage in place of the chicken.
I usually make more than enough for supper because my family likes to take it to work for lunch.
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