Enchanting Butterflies & Flowers

I'll admit I didn't take the time to make the carrots look like flowers.  But this was pretty good.

8 oz. (2 cups) small bow pasta
3 carrots, trimmed and peeled (I sliced up baby carrots)
1 T. oil or butter
4 oz. lean ham, slivered
1 can (14 1/2 oz.) chicken broth (I just make mine from bouillon)
1/2 cup grated parmesan cheese

Cook pasta according to package directions. Cut each carrot into 2 or 3 inch lengths (I think I'm just going to use baby carrots). With a small sharp knife, carefully carve out narrow, shallow "v" shapes, about 1/4 inch apart around the outside of each piece of carrot. Thinly slice each carrot. The "v" shape cutouts give the slices a petal-like appearance. Heat the oil in a large saucepan over medium heat. Add the carrots and cook until almost tender, about 2 minutes. Add the ham and cook 2 minutes longer. Add the chicken broth. Simmer for 10 minutes. Stir in the cheese and simmer 5 minutes longer, stirring occasionally. Stir in the pasta and serve. If desired, sprinkle in a little fresh parsley for leaves.

Stuffed Shells

This was a HUGE hit.  I even used low fat cottage cheese and there was more than enough flavor.

20 large shell noodles
1 lb. small curd cottage cheese
1 cup grated parmesan cheese
2 cups spaghetti sauce
2 cups mozzarella cheese

Heat oven to 350 degrees. Cook noodles as directed on package. Drain noodles and let them cool for 20 minutes until they are cool to the touch. In a bowl, combine the cottage cheese and parmesan. Spray a 13x9 inch baking dish. Pour a thin layer of sauce on the bottom of the dish and spread it out with a rubber spatula. With a teaspoon, place a heaping spoonful of the cheese mixture into each shell. Place the shells side by side on the sauce in the dish. Cover with the rest of the sauce, spreading it with a spatula. Sprinkle the mozzarella evenly on top of the sauce. Bake for about 25 minutes, until the mozzarella is bubbly and brown. Cool for a few minutes before serving.

Chinese Meatballs with Sesame Rice

1 lb. ground pork or turkey

6 water chestnuts, minced (I got a can of them and minced about half)
2 scallions, trimmed and minced
2 T. soy sauce
1 tsp. sesame oil
1 T. oil
3 cups hot cooked rice
2 T. toasted sesame seeds
1 scallion, thinly sliced
In a large bowl, combine the ground meat, water chestnuts, scallions, soy sauce, and sesame oil until well mixed. Shape into tiny meatballs, about 1 inch in diameter. Heat the oil in a large skillet over medium heat. Add the meatballs and cook, stirring often, until browned on all sides, about 1 minute. Cover and cook until meatballs are no longer raw in the center, about 2 minutes longer. Meanwhile, in a large bowl, combine the rice, sesame seeds, and scallions. Toss well to combine. Serve the meatballs beside or over rice.
* To toast sesame seeds: Place a small skillet over medium-low heat. Add the sesame seeds and toast, stirring occasionally, until the seeds start to turn golden brown, 1 to 2 minutes. Remove seeds from skillet right away to prevent further browning.

Chicken in Lime Sauce

This is also really good over rice or noodles.

2 whole boneless skinless chicken breasts
1-2 T. butter
1 T. corn starch
1 C. chicken broth
2 T. lime juice
2 T. brown sugar
1 T. dijon mustard
1 clove garlic (or equivalent garlic powder)

Melt butter in a large skillet over medium heat.  Add chicken and brown 2-4 minutes on each side.  Remove to a plate and cover to keep warm.  Combine corn starch, chicken broth, lime juice, brown sugar, mustard, and garlic in a small bowl.  Pour into skillet.  Bring to a boil, stirring constantly, and boil for 1 minute.  Return chicken to skillet.  Simmer 5 minutes or until chicken is cooked through, turning occasionally to coat chicken with sauce.

Tips & Tricks:
-I find a whisk easiest when mixing the sauce and stirring in the skillet.
-In the middle of cooking this tonight I found we were out of dijon so I used regular yellow mustard and a big pinch of extra brown sugar.  It turned out just the same as I remember making it before.
-Remember chicken brother is really easy to make with granules and water heated in the microwave.

Fruit Cookie Pizza

My star is crooked and I didn't have enough raspberries, but it's still cute and was delicious!  You can use any kind of fruit or design you want!

1 roll (16.5 oz) sugar cookie dough

1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
2 cups fresh raspberries
1 1/2 cups fresh blueberries

Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Press cookie dough onto pan to form crust.  Bake 15 to 20 minutes or until deep golden brown.  Cool completely.  Beat cream cheese and powdered sugar together.  Spread over baked crust.  Arrange fruit into a star shape in center.  Arrange fruit around the star.  Refrigerate until set, about 30 minutes.  Store in refrigerator.  Serve it shortly after set.  Otherwise the crust will start getting soggy.

Apple Mouths

This would have turned out better with redder apples and thinner slices....

1 apple, cored and sliced
Cream cheese
Miniature marshmallows

Spread a layer of cream cheese on one side of each apple slice.  (Dry apples with a napkin first or it will be very hard to spread.)  Top half the apple slices with a line of marshmallows to form teeth.  Top marshmallows with the rest of the apple slices, cream cheese side down.

Not-So-Boring Tomato Soup

My husband thought up the basic idea for this one night while enduring boring canned tomato soup and grilled cheese.

1/2 lb. sausage, cooked
1 can condensed tomato soup
1 or 2 potatoes, baked and cut into chunks
1 tomato, chopped
1 C. water
1/4 C. milk
Salt, pepper, and basil to taste

Mix all ingredients together in a saucepan and simmer to your liking.

Skillet Chicken & Vegetables Parmesan

The parmesan REALLY makes the dish.  Add extra!




1/3 cup Italian dressing
2 cloves garlic, minced (or 1/2 tsp. garlic powder)
1 lb. boneless skinless chicken breasts cut into 4-6 strips
1 tsp. basil, divided
1/2 tsp. pepper
1 pkg. (10 oz.) frozen mixed vegetables, thawed
2 T. parmesan cheese

Mix dressing and garlic in a large skillet.  Cook on medium heat for 1 minute.  Add chicken.  Season with 3/4 tsp. basil and pepper.  Cook 4-5 minutes each side or until chicken is cooked through.  Add vegetables to skillet.  Sprinkle with remaining basil and pepper.  Cook 2-3 minutes or until vegetables are heated through, stirring occasionally.  Sprinkle with the cheese and serve.

Tips & Tricks:
-For the vegetables I used fresh broccoli florets and thawed frozen carrots.  So the broccoli would steam I covered the skillet after adding the vegetables.
-Since you need to stir occasionally after adding the vegetables it was kind of awkward having big pieces of chicken in the skillet.  I think next time I'll cut them into bite-sized chunks instead.

Ravioli Bake

1 jar (26 oz.) spaghetti sauce
1 can (14 1/2 oz.) diced tomatoes, undrained
1/2 C. water
2 pkg. (1 lb. each) frozen ravioli in the flavor of your choice, thawed
1 pkg. (8 oz.) shredded mozzarella cheese
2 T. parmesan cheese

Heat oven to 400 degrees.  Mix spaghetti sauce, tomatoes, and water together.  Spoon 1 cup onto bottom of a 9x13-inch baking dish.  Layer half the ravioli and 1 cup cheese over sauce.  Top with remaining ravioli and sauce mixture.  Sprinkle with remaining cheese.  Cover and bake 30 minutes.  Uncover and bake 15 minutes or until ravioli is tender and heated through.  Sprinkle with parmesan cheese.  Let stand 10 minues before serving.

Tips & Tricks:
-I cut this recipe in half and used an 8-inch square baking dish.
-Feel free to substitute fresh chopped tomatoes for the canned ones.  You might want to add a little extra water though.
-It might be fun to use two different flavors of ravioli - like half beef filling and half cheese filling.

Easy healthier alternatives to popsicles & ice cream

This is great because you can use nonfat or low fat varieties in the flavors of your choice!

Pudding cups or individual yogurt cups
Popsicle sticks from the craft aisle

Punch sticks through lids of cups and put in the freezer until frozen.  To eat, remove the lid around the stick and pull pop out of cup.  If it doesn't want to come out, briefly run it under hot water and try again.

Beef Taco Salad

1 lb. hamburger
2 T. chili powder or packet of taco seasoning
1 can (10 3/4 oz.) condensed tomato soup
8 C. lettuce (more or less)
3 C. tortilla chips or Fritos
Chopped tomato
Sliced green onion
Shredded cheddar cheese
Sliced black olives
Sour cream
Salsa
Refried beans

Cook hamburger in a skillet.  Add soup and seasoning.  Heat through until hot and bubbly.  Place lettuce and chips onto plates.  Spoon hamburger mixture over the chips.  Top with a combination of your favorite taco toppings.

Fancy Iced Coffee

Leftover cooled coffee
Ice
Coffee creamer of your choice

Fill your glass with ice.  Fill glass most of the way with coffee.  Add creamer until it tastes right to you!  This is such an easy way to get the yummy iced coffee without the cost and FAT & SUGAR of getting it at McDonalds or a coffee house.

Easy Homemade Hashbrowns

Potatoes - 4 mediumish ones were barely enough for us last night
Oil
Salt/pepper/other seasonings you like

Bake potatoes in oven or microwave the day before and store them in the refrigerator so they get nice and chilled.  When you're ready to start cooking remove them and shred them either in a food processor or with a hand grater over a plate.  Heat oil in a big skillet (over medium-high heat) with some salt and pepper sprinkled over it.  Spread potatoes evenly in skillet.  Salt and pepper the top.  Then let it cook until the bottom is browned to your liking.  Flip them in sections with a spatula and cook until that side browns.  Done!

Lime-Marinated Chicken

This is great for taking camping.  No prep but getting heat ready for grilling!

1 lb. chicken breasts (I used chicken breast tenders all trimmed and ready to go)
1/4 C. oil
2 T. lime juice
6 minced garlic cloves (or equivalent garlic powder)
1 1/2 tsp. kosher salt
1/2 tsp. pepper

If using big chicken breasts, pound them between sheets of plastic wrap until about 1/2 inch in thickness.  I just used the tenders the way they were.  Combine remaining ingredients in a zip-lock bag and squeeze to mix together.  Add chicken to bag and seal it.  Shake, squeeze, and move around to coat chicken.  Marinate in the refrigerator for 1-2 hours.  Remove chicken from bag, discarding liquid.  Grill, bake, or fry until chicken is done.

Monster Cookies

3 eggs
2 cups brown sugar
1 cup white sugar
1 teaspoon vanilla
2 teaspoons baking soda
1 1/2 cup margaine
3/4 cup peanut butter
2 cups flour
3 cups oatmeal
3/4 to whole package mini M&Ms

Mix together and bake 12 minutes at 350 degrees.  I got about 40 big cookies.  They did get a little flat.