Showing posts with label for two. Show all posts
Showing posts with label for two. Show all posts
Monday, October 22, 2012
Buffalo Chicken Stromboli
Buffalo Chicken Stromboli
Serves 4, or 2 very hungry eaters. I sliced into 8 strips to serve at a party.
I used shredded chicken instead of turkey, and a premade pizza dough. This is a fantastic stromboli. LOVED it!
Slightly adapted from: Naturally Ella
Dough:
I used a canister of premade pizza dough, but the blog linked above has a recipe for homemade, if you prefer
Filling:
1 lb. boneless chicken breast
1/4 cup Frank's red hot sauce
2 T. butter, melted
1 cup diced onions
3/4 cup bleu cheese
1 cup shredded mozzarella
Oil, parmesan, and fresh parsley for topping
Cook chicken on a grill, in a skillet, or by poaching. Once chicken is cooked through, shred or dice into 1-2″-1″ cubes and combine with Frank’s red hot and butter. Increase the amount of Frank's if you prefer a spicier dish.
Pre-heat oven to 425˚ with a baking stone (if you have one).
Role out pizza dough into a 16″x10″ rectangle with the 16″ edge parallel to your body. Leaving a 1″ border, spread chicken over dough (drizzle a little of the extra Frank’s over the chicken-about 2-3 T). Sprinkle Onions, Bleu cheese and mozzarella on top of that (the amount of cheese is really up to you). Beginning with the side closest to you, begin to roll the stromboli away from you. When finished, seal each end edge and the long edge by pinching the dough. Cut three-four slits in the top and brush with olive oil and sprinkle with fresh parsley and parmesan. Slide onto baking stone (or sheet tray) and bake for 20-30 minutes or until the filling begins to bubble out and the crust is golden. Let cool slightly before cutting.
Thursday, August 23, 2012
Beef and Black Bean Enchiladas
Beef and Black Bean Enchiladas
Serves 2-3.
I'm into black beans lately. So you here you go... black beans in your enchiladas!
Adapted from: My Recipes
8 oz. ground sirloin (1/2 lb.)
2 t. olive oil
2 c. chopped onion
4 t. minced fresh garlic
1 t. dried Mexican oregano
1/2 t. ground cumin
1/4 t. kosher salt
1 T. no-salt-added tomato paste
2/3 c. rinsed and drained organic black beans
1/2 c. fat-free, lower-sodium chicken broth
1 T. fresh lime juice
4 c. water
3-4 (burrito-size) flour tortillas, at room temperature
Cooking spray
2 1/2 ounces sharp cheddar cheese, shredded (about 2/3 cup packed)
2 ounces Monterey Jack cheese, shredded (about 1/2 cup packed)
3 green onions, thinly sliced and divided
Heat a large skillet over medium-high heat. Add beef; sauté 5 minutes or until browned. Remove beef from pan using a slotted spoon; drain on paper towels. Wipe pan with paper towels. Return pan to medium heat. Add oil to pan; swirl to coat. Add onion; cook 8 minutes or until tender, stirring occasionally. Add garlic and next 3 ingredients (through salt); cook 2 minutes, stirring constantly. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in drained beef, beans, and 1/2 cup broth; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute, stirring occasionally. Remove from heat; stir in lime juice.
Place one tortilla on a flat work surface; spoon 3 tablespoons beef mixture onto 1 end of each tortilla. Roll enchiladas up jelly-roll style. Repeat procedure with remaining tortillas and beef mixture. Spread 1/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange enchiladas, seam-side down, in prepared dish. Pour remaining sauce over enchiladas. Top with cheeses. Bake at 400° for 20 minutes or until lightly browned and bubbly. Let stand 10 minutes. Sprinkle with 3 sliced green onions.
Monday, October 31, 2011
Cookie Dough for One
As if you needed MORE junk to eat on Halloween, feast on this. It's a personal bad habit of mine.
3 T. flour
1 T. sugar
1 T. brown sugar
1 T. butter, softened or melted
2 t. milk
dash salt
dash vanilla
chocolate chips
Mix all ingredients, except chocolate chips, in a small bowl. Stir in chocolate chips. Eat. Enjoy. Repeat, if desired.
Monday, September 26, 2011
Turkey Meatloaf AND Meatballs
Turkey Meatloaf AND Meatballs
Makes enough for 2 meals, each with 2-3 servings.
Here's a healthier twist on two classics. Nothing can compete with the taste of traditional ground beef for me, but these are nice for a change from the usual.
Source for meatloaf: Skinny Taste blog
Here's your base recipe:
1.3 lb 93% lean ground turkey
1 large egg
1/2 small onion, minced
1 T. olive oil
Additional ingredients you'll need for the meatloaf:
1/4 c. oatmeal
1/4 c. ketchup
1 t. Worcestershire sauce
1/2 t. marjoram
salt
additional ketchup, BBQ sauce, or shredded cheese for topping
Additional ingredients you'll need for the meatballs:
1/4 c. bread crumbs
1/4 c. Parmesan cheese
salt and pepper
Preheat the oven to 350°. In a medium bowl mix turkey, onion, egg and olive oil until well combined. Divide mixture in half and transfer one half to a second bowl.
To the meatloaf bowl, add oatmeal, ketchup, salt, Worcestershire, and marjoram. Divide into 2-3 equal loafs and place on an ungreased nonstick baking pan. Top with ketchup or barbeque sauce if desired. Bake uncovered for 40-50 minutes. Add a topping of shredded cheese for final 10 minutes, if desired.
You could also wrap individually in plastic wrap and freeze until ready to bake. Simply thaw in the fridge overnight and bake as directed.
To the meatballs bowl, add breadcrumbs, parmesan cheese, and salt and pepper. Bake for 15-20 minutes or freeze on a baking sheet before transferring to a freezer bag. Thaw overnight in fridge before baking.
Friday, September 2, 2011
Key Lime Coconut Squares
Key Lime Coconut Squares
Serves 2.
Labor Day weekend is upon us. And that means that summer is just about over. I must admit: As much as I hate to see summer go, I love knowing that we have embarked on my favorite month of the year. And crisp fall days are in our future. Beautiful leaves, football games, hot cider, and pumpkin.
But I'm getting ahead of myself.
The reason for posting these Key Lime Coconut Squares is to urge you to make the most of these last days of summer: sunshine, warmth, barbeques, and cool drinks. And what says summer better than key limes AND coconut???
Source: Small Batch Baking cookbook
For the crust:
Unsalted butter, at room temperature, for greasing the loaf pan
1/4 all-purpose flour
3 T. confectioners' sugar
1 t. grated lemon zest
2 T. sweetened flaked coconut
Pinch of salt
2 T. unsalted butter, chilled and diced
For the filling:
1 large egg
1/3 c. sugar
1 T. all-purpose flour
1 T. fresh key lime juice
1 t. grated lemon zest
Pinch of salt
About 1 T. confectioners' sugar
Pan required:
1 petite loaf pan (2 c. capacity, about 5"x3")
Place the rack in the center of the oven and preheat to 350 degrees. Grease and butter the mini loaf pan.
Make the crust: Place the flour, confectioners' sugar, lemon zest, coconut, and salt in a medium-size mixing bowl. Add the butter pieces and cut them in with a pastry blender or fork until the mixture is crumbly. Press the mixture in an even layer into the bottom of the prepared loaf pan. Bake until the crust is beginning to brown, about 15 minutes. Remove the pan from the oven and set it aside. (Keep the oven on.)
Make the filling: Place the egg, sugar, flour, key lime juice, lemon zest, and salt in a small bowl and whisk to blend well. Pour the filling over the warm crust. Bake until the filling is set, about 20 minutes. Remove the pan from the oven and place it on a wire rack to cool completely, about 1-1/2 hours.
Cut into 2 pieces and dust with confectioners' sugar.
Thursday, January 27, 2011
Spinach Manicotti
Spinach Manicotti
Serves 4-5.
Don't you love it when healthy food tastes awesome??? The original recipe says to use 8 manicotti shells, but I found the filling went further than expected.
Source: Everyday Food magazine
coarse salt and ground pepper
10 manicotti shells (from an 8-oz. package)
1 t. extra-virgin olive oil
1 container (15 oz.) part-skim ricotta cheese
1 c. finely grated Parmesan cheese (2 oz.)
1 t. finely grated lemon zest
1 pkg. (10 oz.) frozen spinach, thawed and squeezed dry
2 c. prepared marinara sauce
1/4 t. dried oregano
2 T. heavy cream
Preheat oven to 375 degrees.
In a large pot of boiling salted water, cook pasta shells according to package directions. Drain well and arrange in a single layer on an oiled rimmed baking sheet.
Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan, and lemon zest. Stir in spinach and season filling with salt and pepper.
Transfer filling to a large zip-top plastic bag. Twist and squeeze bag so filling is in one corner. With scissors, snip a 3/4" opening in corner. Pipe filling into both ends of each pasta shell. Arrange stuffed shells in an 8" square baking dish.
In a medium bowl, whisk together marinara sauce, oregano, and cream. Pour sauce evenly over stuffed shells and top with 1/2 cup Parmesan. Bake until sauce in center of dish is bubbling and Parmesan is browned in spots, about 30 minutes. Let sit 5 minutes before serving.
A Note From The Little Lady: If dish has been made ahead of time and refrigerated, increase baking time to 50-60 minutes.
Thursday, December 9, 2010
Baked Tortellini with Bacon
Baked Tortellini with Bacon
Serves 2-3.
Simply amazing. The original recipe says this will serve 6, but I disagree. It IS a richer dish, so it's probably best paired with a large salad, which will stretch the servings to 4-5, but if this is the main and only dish, plan on 2-3. And you'll like it enough that you won't want to share with many others.
Source: Everyday Food magazine
4 slices bacon, sliced crosswise into 1/2" pieces
1 small white onion, diced
1 garlic clove, minced
coarse salt and ground pepper
1 T. all-purpose flour
2 c. whole milk
2 pkgs. (8.8 oz. each) cheese tortellini
1/2 c. grated Parmesan cheese
Preheat oven to 400 degrees.
In a medium saucepan, cook bacon over medium heat until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper tower to drain. Add onion and garlic to pan and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add flour and cook, stirring, about 30 seconds.
Slowly add milk, whisking constantly. Add tortellini and bring to a boil over medium-high heat, stirring occasionally. Reduce to a simmer; cook, stirring often, until liquid has thickened, about 4 minutes. Remove from heat; stir in bacon and 1/4 c. Parmesan. Transfer to a 2-quart baking dish and top with 1/4 c. Parmesan. Bake until top is golden brown, about 3-5 minutes.
A Note From The Little Lady: Feel free to use variations on the cheese tortellini. We had great success with mixed herb. Also, if you would like to make this ahead of time, reduce oven temperature to 350; bake for 35 minutes and then increase temperature to 400 for a final 10 minutes, bringing total baking time to 45 minutes.
Monday, December 6, 2010
Smashed Potatoes with Bacon
Serves 2.
Who doesn't like mashed potatoes? And who wouldn't like the addition of bacon?
Source: Classic Rachael Ray 30-Minute Meals cookbook
2 slices bacon, cooked and crumbled
1 lb. small red potatoes
1/4 c. sour cream
1 T. butter
salt and pepper
milk or chicken broth, for thinning purposes, if necessary
Cut larger potatoes in half; leave smaller ones whole. Place potatoes in a medium pot. Cover with water and place over high heat with lid on. When water boils, add salt. Cook potatoes with lid off until tender, about 10-11 minutes.
Drain cooked potatoes and return to hot pot. Smash with sour cream, butter, and bacon. Season with salt and pepper. If they are too thick, thin them out with a splash of milk or broth.
Friday, December 3, 2010
Chicken Tetrazzini
Chicken Tetrazzini
A rich and creamy classic.
Serves 2-3.
Source: Better Homes and Gardens New Cook Book Limited Edition
4 oz. dried spaghetti or linguine
1 c. sliced fresh mushrooms, optional
1/4 c. sliced green onions (about 2)
1 T. butter
1/8 c. all-purpose flour
1/8 t. black pepper
1/8 t. ground nutmeg
2/3 c. chicken broth
2/3 c. milk, half-and-half, or light cream
1 c. chopped cooked chicken
1/8 c. grated Parmesan cheese
Preheat oven to 350 degrees.
Cook spaghetti or linguine according to package directions; drain.
Meanwhile, in a large saucepan cook mushrooms and green onions in hot butter until tender. Stir in flour, pepper, and nutmeg. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in chicken and half of the Parmesan cheese. Add cooked spaghetti; toss gently to coat.
Transfer pasta mixture to a 2-quart rectangular baking dish. Sprinkle with remaining cheese. Bake for 15 minutes. If dish has been made ahead of time and refrigerated, bake for 45 minutes.
Friday, November 5, 2010
Mini Raspberry Cheesecakes, For 4
Mini Raspberry Cheesecakes, For 4
Serves 4.
This is perfect when you want cheesecake for 4 but don't want all the leftovers that a standard cake would give you. Plus, they're cute and taste great too.
Adapted From: Small-Batch Baking cookbook
crust:
1/2 c. graham cracker crumbs
1 t. sugar
2 T. butter, melted
raspberry reduction:
1 c. fresh or frozen raspberries
1/4 c. sugar
filling:
1 (8-oz.) pkg. cream cheese, softened to room temperature
1/4 c. sugar
1 egg
1 egg yolk
1/2 t. pure vanilla extract
1 T. whipping (heavy) cream
raspberry reduction
Preheat oven to 325 degrees.
Line the insides of (4) 4-oz. ramekins with foil and then grease with butter, shortening, or nonstick spray. Try to make foil as smooth as possible, but know that there will be some unavoidable creases. Place the ramekins on a baking sheet.
Make the raspberry reduction:
Add raspberries to a saucepan over medium heat. Stir in sugar. Bring the mixture to a low boil, stirring constantly until the sugar dissolves. Boil, stirring occasionally, for a few minutes. Remove from the pan and let the raspberry reduction cool completely.
Make the crust:
Place the crushed graham crackers and the sugar in a small bowl, and stir to mix. Add the melted butter and toss with a fork until the crumbs are evenly moistened. Spoon the crumb mixture into the prepared ramekins, dividingit evenly among them. Gently press down the crumb mixture with your fingertips. Bake for 10 minutes.
Remove the baking sheet from the oven and transfer ramekins to a wire rack. Let the crusts cool while you prepare the filling. Keep the oven on.
Place the cream cheese and sugar in a medium-size mixing bowl and beat with a hand-held electric mixer on medium speed just until the mixture is smooth and creamy, about 45 seconds. Add the egg, egg yolk, vanilla extract, and heavy cream, reduce the mixture speed to low, and beat just until they are blended into the cream cheese mixture, 15-20 seconds. Then stir in the cooled raspberry reduction to create a swirled look. Spoon the batter into the crusts, dividing it evenly among them. Return the cheesecakes to the oven on the baking sheet and bake the cheesecakes until they are just set, 24-25 minutes.
Remove the baking sheet from the oven and transfer the cheesecakes to a wire rack. Let them cool completely in the ramekins. Then cover and refrigerate for 6 hours or overnight.
When ready to serve, carefully remove cheesecakes from ramekins by pulling out edges of foil. Unwrap, plate, and enjoy!
Thursday, October 28, 2010
Cayenne Toasts with Sun-Dried Tomato & Goat Cheese
Cayenne Toasts with Sun-Dried Tomato & Goat Cheese
Makes 8 toasts.
Serves 2-3 as an appetizer.
These were great, easy, and perfect when you're looking for an appetizer that isn't meant to feed a crowd. The Mr. and I enjoyed these before dinner out on the town last Friday. We both gobbled them down!
Slightly adapted from: Food and Wine magazine
1 t. olive oil
1/4 onion, chopped
1 garlic clove, minced
1/4 c. oil-packed sun-dried tomatoes, drained and finely chopped
2 oz. crumbled goat cheese (about 1/3 c.)
1/2 t. red-wine vinegar
Salt and pepper
2 fresh basil leaves, chopped
8 baguette slices
additional olive oil, for brushing on toasts
Cayenne pepper, for sprinkling
Preheat oven to 375 degrees.
Heat olive oil in a medium skillet over medium heat. Cook onion until translucent, about 6 minutes. Stir in garlic, and cook for 1 minute.
Transfer to a bowl, and stir in sun-dried tomatoes, basil, and vinegar. Season with salt and pepper.
Prepare baguette slices by brushing with olive oil on one side and placing on a baking sheet. Sprinkle toasts with cayenne pepper and then top with sun-dried tomato mixture, spreading evenly between all baguette slices. Bake for about 10 minutes, or until just starting to bubble and heated through.
Friday, October 22, 2010
Apple 'n Onion Chicken
Apple 'n Onion Chicken
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Serves 2.
What a great fall recipe! I was hesitate to serve to The Mr. since he doesn't always love entrees involving fruit, but he gave this a thumbs up before I even had a chance to ask!
Slightly adapted from: Taste of Home magazine
1 medium apple, sliced
1/2 large onion, sliced thin
1 t. butter
2 boneless, skinless chicken breast halves (about 5 oz. each)
dash salt and pepper
2 slices swiss or provolone cheese
1/8 c. seasoned bread crumbs
1/8 t. minced fresh thyme
Preheat oven to 350 degrees.
In a large skillet, saute apples and onions in butter for 10 minutes or until tender.
Transfer to a baking dish that has been coated with cooking spray. Top with chicken, then cheese slices; sprinkle with salt and pepper.
Combine bread crumbs and thyme; sprinkle over chicken. Bake for 45-50 minutes, or until juices run clear.
Tuesday, October 5, 2010
Tuna Noodle Supreme
Tuna Noodle Supreme
Serves 2.
Adapted from: AllRecipes.com
3/4 c. sour cream
1/4 c. mayo
1/4 c. milk
1/4 c. shredded white cheese (Parmesan, gouda, provolone, etc.)
1/2 t. Dijon mustard
Salt and pepper, to taste
2 c. cooked pasta
1 c. fresh broccoli, cleaned and chopped
5 oz. can tuna (or salmon)
1/8 c. chopped carrots
1/8 c. chopped green onion
Preheat oven to 350 degrees.
Combine sour cream, mayo, milk, cheese, mustard, and salt and pepper. Stir in broccoli, tuna, carrots, and green onion. Finally, fold in cooked pasta.
Bake for 30 minutes. If made ahead of time and refrigerated, bake for 1 hour.
Wednesday, September 29, 2010
Apple Orchard Chicken Salad
Apple Orchard Chicken Salad
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Serves 2.
A fresh, crisp and healthy addition to your weekly dinner menu.
Source: Taste of Home magazine
2 boneless skinless chicken breast halves (about 5 oz. each)
3 T. apple juice concentrate
1/8 c. vegetable oil
1 T. vanilla yogurt
4 c. torn mixed salad greens
1 c. chopped apples
1/2 small red onion, cut into rings
1/4 c. pecans, if desired
1/4 c. crumbled Gorgonzola cheese
Grilled chicken on an indoor grill coated with nonstick cooking spray for 5-7 minutes or until juices run clear.
Meanwhile, for dressing, combine the apple juice concentrate, oil and yogurt in a jar with a tight-fitting lid; shake well.
On four plates, arrange the salad greens, apples, onion, pecans, and cheese. Slice chicken; place over salads. Drizzle with dressing. Serve immediately.
A Note From The Little Lady: The Mr. preferred ranch dressing with his.
Friday, September 24, 2010
Spinach & Artichoke Lasagna
Spinach & Artichoke Lasagna
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Serves 2.
Don't you love it when you find a healthy recipe that you love the taste of? This dinner definitely fell into that category for us.
Adapted From: Betty Crocker's Healthy Choices cookbook
Adapted From: Betty Crocker's Healthy Choices cookbook
4 oz. lasagna noodles
1 c. ricotta or cottage cheese
1/4 c. Egg Beaters
1/2 c. marinated artichokes, chopped
2 handfuls of fresh spinach, coarsely chopped
1/2 c. chopped onion
1/4 t. salt
7 oz. spaghetti sauce
3 T. grated Parmesan cheese
Heat oven to 350 degrees. Grease a small rectangular baking dish. Cook and drain noodles as directed on package.
In a large skillet over medium heat, cook spinach. It will greatly reduce in size. Remove from heat and let cool.
In a bowl, mix together ricotta/cottage cheese, Egg Beaters, artichokes, onion, salt, and cooked spinach. Spread 1/4 c. of the spaghetti sauce in the baking dish. Top with 1/3 of the noodles. Layer with spinach mixture, another layer of noodles, another layer of spinach mixture, and then the last of the noodles. Pour remaining spaghetti sauce on top.
Cover loosely with foil and bake for 50 minutes. Sprinkle with Parmesan cheese. Bake uncovered for 10 minutes or until cheese is melted. Let stand 10 minutes before cutting.
Thursday, September 23, 2010
"Buffalo" Mini Meatloaf
"Buffalo" Mini Meatloaf
Serves 4.
This meatloaf is buffalo in flavor, and also, quite literally, buffalo meat. The flavors are subtle enough to add a new taste, while still keeping the classic meatloaf vibe.
1 lb. ground bison
1/4 c. chopped green pepper
1/2 c. chopped onion
1-oz. dry Ranch dressing pkg.
1 egg
1/4 c. bread crumbs
1/8 c. Buffalo wing sauce
1/4 c. crumbled blue cheese
Preheat oven to 350 degrees.
Thoroughly combine all ingredients in a large bowl. Form into four mini meatloaves.
Place in a baking dish that has been coated with nonstick spray.
Bake for 45 minute-1 hour.
Monday, September 20, 2010
Chicken Broccoli Supper
Chicken Broccoli Supper
We loved this! And it was super easy to prepare, which makes every cook happy. I prepped and froze for an easy, busy-night dinner.
Serves 2.
Source: AllRecipes.com
1/2 lb. skinless, boneless chicken breast, cubed
1 head fresh broccoli, chopped (about 1 to 1-1/2 cups)
1/2 c. uncooked elbow macaroni
1/2 c. shredded Cheddar cheese
1 can condensed cream of chicken soup
3/4 c. chicken broth
1/4 t. garlic powder
1/4 t. freshly ground black pepper
Preheat oven to 350 degrees.
In a large bowl, whisk together the soup, broth, garlic powder, and pepper. Stir in chicken, broccoli, macaroni, and Cheddar cheese. Transfer to a greased loaf pan. Bake, covered, for 30 minutes. Uncover, stir, and cook for an additional 30 minutes.
Let stand 5 minutes before serving.
Thursday, September 16, 2010
Spinach & Cheese Stuffed Chicken
Spinach- & Cheese-Stuffed Chicken
Serves 2.
We really enjoyed this tender chicken with its creamy filling. You can do all the prep work ahead of time and bake later in the day, or even wrap and freeze until you're ready to pull it out for dinner. Just be sure to thaw before baking.
2 chicken breasts
1 c. (not packed) fresh spinach leaves
1/4 c. sour cream
1 clove garlic, minced
1/4 c. shredded mozzarella cheese
1/4 c. shredded Parmesan cheese
Rotisserie seasoning
Preheat oven to 350 degrees.
Holding a knife horizontal to the cutting board, split chicken breasts but do not go all the way through.
In a small bowl, mix sour cream, minced garlic, and shredded cheeses.
Stuff chicken breasts with, first, a layer of spinach leaves, and, second, a layer of the of the sour cream mixture. Season with Rotisserie seasoning, or any other poultry seasoning of your choice.
Bake for 1 hour; serve.
Monday, September 6, 2010
Creamy Spinach Casserole
Creamy Spinach Casserole
This was absolutely delicious! Fairly quick and easy to prepare for a weeknight, but would also hold its own as a side dish on the holiday table.
2 c. spinach (not packed)
1/2 small onion, chopped
1/2 t. minced garlic
1 t. olive oil
1 c. cubed day-old bread
1 egg white
1/4 c. heavy cream
Salt and pepper, to taste
Preheat oven to 425 degrees.
Bake 18-20 minutes, or until golden and cooked through.
A Note From The Little Lady: I used a mini whole wheat bagel for the day-old bread in this recipe and it worked fabulously.
Serves 2.
This was absolutely delicious! Fairly quick and easy to prepare for a weeknight, but would also hold its own as a side dish on the holiday table.
2 c. spinach (not packed)
1/2 small onion, chopped
1/2 t. minced garlic
1 t. olive oil
1 c. cubed day-old bread
1 egg white
1/4 c. heavy cream
Salt and pepper, to taste
Preheat oven to 425 degrees.
In a skillet over medium heat, saute onion and garlic in olive oil for 2-3 minutes. Add spinach and allow the heat to reduce it in size.
Meanwhile, in a small baking dish (about the size of a loaf pan) that has been coated with nonstick spray, evenly spread cubed bread. Add spinach mixture evenly over bread.
In a small bowl, whisk egg white and heavy cream together. Pour over bread and spinach mixture.
Bake 18-20 minutes, or until golden and cooked through.
A Note From The Little Lady: I used a mini whole wheat bagel for the day-old bread in this recipe and it worked fabulously.
Thursday, September 2, 2010
Saucy Pork Chops
Saucy Pork Chops
Serves 2.
A super easy meal to throw together that freezes well, cooks easily, and tastes great.
Source: 5-Ingredients or Less cookbook
1 can cream of chicken soup
1/4 c. ketchup
3 t. Worcestershire sauce
2-3 pork chops
1-1/2 c. prepared rice
Preheat oven to 350 degrees.
Mix soup, ketchup, and Worcestershire sauce together; set aside.
Arrange pork chops in an ungreased 8x8 baking pans; pour soup mixture over the top. Cover and bake for one hour.
Serve each pork chop on a serving of rice; spoon remaining sauce on top.
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