Recipe of the Week

Meatball Casserole
from Taste of Home

2 Servings
Prep: 40 min. Bake: 20 min.

Ingredients:

• 3/4 cup uncooked penne pasta
• 2 tablespoons seasoned bread crumbs
• 1/4 cup grated Parmesan cheese, divided
• 2 tablespoons egg substitute
• 1/2 teaspoon Italian seasoning
• 1/8 teaspoon onion powder
• Dash salt
• Dash garlic powder
• 1/4 pound lean ground turkey
• 3/4 cup marinara sauce or meatless spaghetti sauce
• 1/4 cup 2% cottage cheese
• 1/4 cup shredded part-skim mozzarella cheese

Directions:

1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine the bread crumbs, 2 tablespoons Parmesan cheese, egg substitute, Italian seasoning, onion powder, salt and garlic powder. Crumble turkey over mixture and mix well.
2. Shape into 1/2-in. balls; place on a baking sheet coated with cooking spray. Bake at 350° for 9-11 minutes or until no longer pink.
3. Drain pasta and meatballs. In a small bowl, combine meatballs with marinara sauce. Spoon half of mixture into a 1-qt. baking dish coated with cooking spray. Top with half of the pasta, cottage cheese and mozzarella; sprinkle with 1 tablespoon Parmesan cheese. Repeat layers.
4. Cover and bake at 350° for 20-25 minutes or until cheese is melted.
   
   
   Yield: 2 servings.

Nutrition Facts: 1 serving equals
453 calories
12 g fat (5 g saturated fat)
66 mg cholesterol
804 mg sodium
55 g carbohydrate
5 g fiber
30 g protein.

For shorter prep time purchase pre-made meatballs.

It's cold and it's fall so start breaking out those casserole recipes! They'll warm your bellies and your heart:D

Recipe of the Week

Chili (Taco Soup)

Ingredients

• 1 28 oz can diced tomatoes
• 1 can pinto beans
• 1 can black beans
• 1 can kidney beans
• 2 cups frozen corn
• 1 pkg taco seasoning
• 1 pkg ranch dressing
• 1 lb ground beef (ground turkey)
• 2 cups rice
• Chicken bouillon to taste (2 tablespoons)
• Tortilla chips

Directions

1. Brown beef/turkey.
2. Stir beans, corn, beef/turkey, taco seasoning, and ranch together in a large pot.
3. Simmer 20 minutes or until thoroughly warmed.
4. Cook rice and bouillon as directed.
5. Pour chili over some rice in a bowl. Eat with tortilla chips (and a spoon when necessary).
6. Feel free to sprinkle cheese or sour cream on top.

It's one of my favorite dishes! Enjoy!

Recipe of the Week

Recipe of the Week: Cheese Tortellini with Tomatoes and Corn

A nice light dish for a hot summer evening!

Ingredients:

• 1 package (9 oz) refrigerated cheese tortellini
• 1 package (16 oz) frozen corn, thawed or 3-1/3 cups fresh corn
• 2 cups cherry tomatoes, quartered
• 1/4 cup thinly sliced green onions
• 1/4 cup minced fresh basil
• 2 tablespoons grated Parmesan cheese
• 4 teaspoons olive oil
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper

Directions:
Cook tortellini according to package directions, adding the corn during the last 5 minutes of cooking. Drain and rinse in cold water.

In a large serving bowl, combine tortellini mixture and remaining ingredients; toss to coat.

Yield: 4 servings.


Nutrition Facts

One serving: 1-3/4 cups
Calories: 366
Fat: 12 g
Saturated Fat: 4 g
Cholesterol: 30 mg
Sodium: 286 mg
Carbohydrate: 57 g
Fiber: 5 g
Protein: 14 g

Enjoy!

Recipe of the Week

Recipe of the Week + 4th of July Recap

For a 4th of July party at a home where Andrew gardens we made Cherry Berries on A Cloud--4th of July style, of course.



It's a dessert you definitely have to prepare for--it has to sit overnight.

Prep: 20 min.
Chilling: 12 hours
Bake: 1 hour + cooling

Ingredients:

MERINGUE:

• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1-3/4 cups sugar

FILLING:

• 2 packages (3 ounces each) cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream, whipped
• 2 cups miniature marshmallows

TOPPING:

• 1 can (21 ounces) cherry pie filling
• 2 cups sliced fresh strawberries
• 1 teaspoon lemon juice
• (We added blueberries to make the flag)

Directions:
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not under beat). Spread evenly in a greased 13-in. x 9-in. baking pan. Bake at 275° for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.

In another large bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.

Yield: 16 servings.



Bake it up and enjoy!! It's amazing!

Homemade Goodies

Homemade Whipped Cream

I've never made whipped cream from scratch before and I'll admit that I was a little skeptical about the process. I really didn't think that beating a liquid could magically turn it into a semi-solid, but it's true! And I did it by hand without an electric beater (aka, Andrew and I took turns. It's tiring on the arm!). This was not by choice though. I promptly bought the cheapest beater I could find at Target afterward. I know it will be well worth the investment.

Working really hard to make soft, foamy peaks. [Still skeptical at this point]




















So proud of the product!






















Recipe:
1/2 pt. whipping cream
3 tbsp. sugar
1 tsp. vanilla

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Refrigerate.

Recipe of the Week

This might sound kind of crazy since I'm not a vegetarian or vegan, but Andrew and I love the following recipe. I don't eat much red meat--maybe a handful of times a year--and I have gotten killer stomach aches the past 3 times I've had red meat. Hopefully I'm not losing my ability to digest red meat! It's not really good for you anyway, so I guess it wouldn't be the worst thing that could happen to me. As a substitute, we've found this recipe to be really fun and tasty! The spices and onions give it great flavor, you just can't expect it to have the texture of a regular burger.

(A modified version of a recipe I got from another blogger:)

SPICY BLACK BEAN BURGERS
1 small onion diced
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp red pepper flakes (or 1 small hot pepper for spice lovers)
1 tbsp olive oil
2 cups cooked or canned black beans, mashed
1/2 cup lentils
1/2 cup corn kernels
1/4 cup bread crumbs
1/4 tsp cumin
1/2 tsp salt
1 tbsp soy sauce
2 tsp chili powder
2 tbsp fresh parsley
1/2 cup flour

(Feel free to thrown in whatever you'd like: brown rice, sunflower seeds, green peppers, etc.)

Set flour aside for coating.

Saute onion, garlic, oregano and red pepper flakes in oil until onions are translucent. In a large bowl mash the beans with a fork. Stir in the onion mixture, corn, lentils, bread crumbs, cumin, salt, chili powder and parsley. Mix well. Divide and shape into patties. Coat in flour. Cook on a lightly oiled frying pan on medium high for about 5-10 minutes, or until brown.

Serve on a nice fluffy bun with some sliced cheese!

Chocolate Cake

Sunday afternoon:
I needed some good resting and relaxing and Sunday afternoon was the perfect occasion. I sat on my computer for hours catching up on emails, reading, etc. While I sat lazily like a vegetable, sweet Andrew made me a chocolate cake with chocolate frosting. Andrew hates chocolate and hates chocolate cake. What a servant.

Unfortunately, we discovered that using a bar of unsweetened cooking chocolate doesn't properly substitute cocoa powder...just an FYI. The chocolate will not melt and disseminate throughout the cake. Instead, the chocolate will harden with the rest of the cake. Lesson learned the hard way. No one should have a "chocolate" cake that looks more like a chocolate chip cookie filled with specks of bitter, unsweetened chocolate. In the end, it turned out great. The icing completely redeemed it.

Andrew is a great help in the kitchen. He loves to cook and doesn't mind doing the dishes as long as he can listen to a ball game on his computer! At least one Chicago sport is on daily!! Bonus for me:)














Chocolate chip wanna-be cakes are out of the oven:















Time for icing the two layer cake!















Precision.



















We haven't quite gotten the visual appeal down pat;)
















Chocolate, chocolate, and more chocolate!! A happy girl with cake and milk:D




















And the recipe...love the frosting, don't know how the cake actually tastes;) Let me know if you try it and it's good! If I beat you to the punch I'll update you!

Ingredients for the cake:
- 1 1/3 cups all-purpose flour
- ¾ cup sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup + 2 tablespoons soft unsalted butter
- 3 tablespoons best cocoa
- ½ cup + 2 tablespoons sour cream
- 2 large eggs
- 1 ½ teaspoons vanilla extract

Ingredients for the icing:
- 3 ounces milk chocolate
- 3 ounces bittersweet chocolate
- 6 tablespoons unsalted butter
- 4 ounces sour cream
- 4 ounces of cream cheese
- 1 teaspoon vanilla extract
- 1 tablespoon light corn syrup
- 2 cups confectioners’ sugar, sifted
- ½ teaspoon hot water

Instructions for the cake:
- Preheat the oven to 350°F.
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Then, using an electric mixer, add the butter.
- Whisk together the cocoa, sour cream, eggs and vanilla, then slowly add this cocoa mixture to the ingredients in the bowl, beating until thoroughly combined.
- Pour the batter into 2 8-inch pans buttered or lined with parchment or wax paper and bake for 20-30 minutes. When they are ready the cakes should start to shrink back from the edges of the tins. Leave for 10 minutes in their pans on racks, then turn out to cool.

Instructions for the icing:
- To make the icing, melt the chocolate and butter in a microwave or in a bowl over hot water.
- Let cool a little, then stir in the sour cream, cream cheese, vanilla and syrup.
- Add the sifted confectioners’ sugar and a little hot water, blending until smooth.
- When the texture is thick enough to cover but supple enough to spread ice the cakes (add more sugar or water as required).

this cake
another option--"perfect chocolate cake"

Recipe of the Week

Sour Cream Fish Fillets

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• 1
• 2
• 3
• 4
• 5

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Ingredients

• 1 lb fish fillet
• 6 ounces fresh mushrooms, sliced
• 1/2 cup onion, chopped
• 1 tablespoon butter or margarine
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2/3 cup sour cream
• 4 tablespoons Parmesan cheese, grated
• 3 tablespoons dry breadcrumbs
• paprika
• parsley

Directions

1. Arrange fish in ungreased 12 x 7 1/2 in baking dish.
2. Cook and stir mushrooms and onion in butter until mushrooms are golden, about 3 minutes.
3. Spoon mushrooms mixture over fish; sprinkle with salt and pepper.
4. Mix sour cream and cheese.
5. Spread over mushroom mixture.
6. Sprinkle with bread crumbs.
7. Bake uncovered at 350 degrees F until fish flakes easily with fork, 25 to 30 minutes.
8. Sprinkle with paprika and parsley.

SERVES 4 -6
Source: Recipezaar

Recipe of the Week

I made the most fabulous enchiladas the other night. You have to try them! Mexican is my new favorite cuisine.


Two-Cheese Turkey Enchiladas

1 lb extra-lean ground turkey
1 large onion, chopped
1/2 cup chopped green pepper
1 teaspoon Pure Cane Dark Brown Sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (28 oz) crushed tomatoes, divided
1 pkg (8 oz) reduced-fat cream cheese
1/4 cup fat-free sour cream
1 can (4 oz) chopped green chilies
1 cup salsa
8 fat-free flour tortillas (8 inches), warmed
1/2 cup shredded reduced-fat cheddar cheese

Crumble turkey into a large nonstick skillet; add the onion, green pepper, brown sugar and seasonings. Cook and stir over medium heat until turkey is no longer pink. Stir in 1 cup crushed tomatoes. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.

In a small bowl, beat the cream cheese, sour cream and chilies until blended; set aside. Combine salsa and remaining tomatoes; spread 1 cup into a 13-in. x 9-in. baking dish coated with cooking spray.

Spoon about 3 tablespoons cream cheese mixture and 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining salsa mixture; sprinkle with cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Yield: 8 servings.

Nutrition Facts

• One serving: 1 enchilada

• Calories: 329

• Fat: 9 g

• Saturated Fat: 5 g

• Cholesterol:49 mg

• Sodium: 776 mg

• Carbohydrate:39 g

• Fiber:5 g

• Protein: 24 g

• Diabetic Exchange: 2 starch, 2 very lean meat, 2 vegetable, 1-1/2 fat.

I even managed to create something pretty normal looking:)

Recipe of the Week

Tortellini & Ham (so bad for you, but so good!)

A Taste of Home Recipe, of course!

Ingredients:

• 1 package (9 ounces) refrigerated cheese tortellini
• 1 cup chopped fresh broccoli
• 1/4 cup reduced-fat butter, cubed
• 1/4 cup all-purpose flour
• 3/4 cup fat-free milk
• 1/4 cup half-and-half cream
• 1-1/2 cups cubed fully cooked lean ham
• 4 ounces reduced-fat cream cheese, cubed
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 medium tomato, seeded and chopped

Directions:

In a large saucepan, cook tortellini according to package directions, adding the broccoli during the last 5 minutes of cooking.

In a large nonstick skillet over medium heat, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir for 1 minute or until thickened.

Add the ham, cheeses, basil, garlic powder and pepper; cook and stir until cream cheese is melted. Stir in tomato. Drain tortellini mixture; add to the pan and heat through.

Yield: 6 servings.

Nutrition Facts

• One serving: 3/4 cup
• Calories: 334
• Fat: 16 g
• Saturated Fat:9 g
• Cholesterol:66 mg
• Sodium:865 mg
• Carbohydrate:29 g
• Fiber:2 g
• Protein:19 g

Give it a Twist!

I'm not a huge fan of ham in my food, so I was thinking that you could probably exchange the ham for chicken or use chicken tortellini instead of cheese, since it's so cheesy anyway! Also, to note, I didn't use as much butter as they recommended and it still turned out incredible!

Recipe of the Week

So I've got a song of the week and I'm hoping to implement a picture of the week, but first I'll issue the recipe of the week.

Winter is upon us and in full swing (in most places) and what better way to stay warm than with a nice hot bowl of soup?! [My mom is not going to believe that I eat this soup, let alone make it!]

A few notes: Two onions sounded like too much, but it wasn't. Also, before adding the tomato paste the soup had a nice beef broth base and I liked that. It tastes great with the tomato paste, but I think adding a can of stewed or diced tomatoes instead would allow the base to remain more broth-y than tomato-y. Either way, it turned out great and it's got lots of protein and fiber! So cook up and enjoy:)

Italian-Style Lentil Soup
(from my good friends, Taste of Home Healthy Cooking)
2 medium onions, chopped
2 celery ribs, thinly sliced
1 medium carrot, chopped
2 teaspoons olive oil
5-1/4 cups water
1 cup dried lentils, rinsed
1/4 cup minced fresh parsley
1 tablespoon reduced-sodium beef bouillon granules
1/2 teaspoon pepper
1 can (6 ounces) tomato paste
2 tablespoons white vinegar
2 teaspoons brown sugar
1/2 teaspoon salt
2 tablespoons shredded Parmesan cheese

In a large saucepan coated with cooking spray, saute the onions, celery and carrot in oil until almost tender. Stir in the water, lentils, parsley, bouillon and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender, stirring occasionally. Stir in the tomato paste, vinegar, brown sugar and salt; heat through. Sprinkle each serving with cheese.

SERVINGS: 6
TIME: Prep: 15 min. Cook: 40 min.

Nutrition Facts:
One Serving: 1 cup
Calories: 122
Fat: 2 g
Saturate Fat: 1 g
Cholesterol: 1 mg
Sodium: 420 mg
Carbohydrate: 21 g
Fiber: 6 g
Protein: 6 g
Diabetic Exchange: 2 vegetable, 1 starch

Tonight's Menu:

Filled-French Toast

I'd really rather not admit my snobbery and poor decision, but it's true. Andrew and I snobbishly passed over all the other breads at Whole Foods Friday night because the French bread was fresh...still warm in fact!! Well, it doesn't take a rocket scientist, or even an urban planner, to realize that the bread currently (Tuesday) sitting unsliced on my counter is now the same temperature as all the other poor leavened loafs left on the shelves that fateful night. So to send my condolences, I will be making the Filled-French Toast for dinner, before it molds. The French toast was neglected on Saturday in lieu of a breakfast date at the Norquist's.

"Filled?" you think to yourself. Filled. It's true. "How's she gonna do that?" you say aloud. Well wonder no more. I'll just give you the recipe.

Ingredients:

• 1 loaf French bread, sliced into 12
• 4 oz cream cheese, softened
• 1/2 cup strawberry jam
• 2 cup milk
• 5 eggs
• 1 tsp vanilla
• 1/8 tsp salt
• 1/4 tsp cinnamon

Directions:

1. Mix together cream cheese and jam. [Really difficult without a mixer, trust me, the old fork doesn't do the job]
2. Spray 13x9 baking dish with non-stick cooking spray.
3. Arrange 6 slices of bread in dish.
4. Spread cream cheese mixture equally on slices of bread; top with remaining bread.
5. Combine next milk, eggs, vanilla, salt, and cinnamon. Pour mixture over bread; sprinkle with pecans [Yuck, don't do it!]
6. Bake uncovered, at 350 for 35 minutes.
7. Enjoy!

I'm not sure if this helps make it look more appetizing, but it was divine! I should also mention that I didn't really follow the instructions (no surprise), so good luck if you do! That whole 5 eggs, 2 cups of milk thing kind of freaked me out. I was going for French toast, not quiche, so I just made it like regular french toast by dipping it into a smaller egg mixture.