I got this recipe from a friend and was skeptical because I thought noodles would be mushy after being in the crock pot. Nope. They were perfect!
1 lb ground beef cooked
1 (26 oz) jar spaghetti sauce
1 (16 oz) bag shredded Mozzarella cheese
1 (8 oz package of bow tie pasta (I used elbow mac)
1 (12 oz) container cottage cheese
Cook noodles 2 minutes short of package recommended time. Brown meat and combine with sauce. In crock pot layer 1/2 each of meat mixture, pasta, cottage cheese and shredded cheese. Repeat with second half of ingredients. Cover and cook on high for 3-4 hours.
Monday, September 27, 2010
Tuesday, August 24, 2010
Tzatziki Sauce
Oh wow! There goes my new year goal to post every week, SHOOT! I will post two recipes just to make up the numbers.
This Greek sauce is so delicious! I had it at a little place called Pita Pit a long time ago, I couldn't get enough, little did I know it's a cinch to make! Now I can have it any time. It goes really well with grilled Eggplant.
1 1/2 c plain yogurt (you can use Greek yogurt if available)
1 cucumber grated fine and squeezed well, make it as dry as you can
1 clove garlic minced or grated fine
salt and pepper to taste
Mix all ingredients and let chill, if you can wait that long.
Grilled Eggplant
1 eggplant peeled and sliced (about half inch thick slices)
olive oil
salt and pepper
Brush slices with olive oil and sprinkle with salt and pepper. Grill for 5 minutes each side or until tender. Serve with fresh tomato slices and Tzatziki sauce
*A friend of ours thinned out some Pesto with olive oil and then grilled his. This is so versatile, if you have ideas or have done something different share with us!
This Greek sauce is so delicious! I had it at a little place called Pita Pit a long time ago, I couldn't get enough, little did I know it's a cinch to make! Now I can have it any time. It goes really well with grilled Eggplant.
1 1/2 c plain yogurt (you can use Greek yogurt if available)
1 cucumber grated fine and squeezed well, make it as dry as you can
1 clove garlic minced or grated fine
salt and pepper to taste
Mix all ingredients and let chill, if you can wait that long.
Grilled Eggplant
1 eggplant peeled and sliced (about half inch thick slices)
olive oil
salt and pepper
Brush slices with olive oil and sprinkle with salt and pepper. Grill for 5 minutes each side or until tender. Serve with fresh tomato slices and Tzatziki sauce
*A friend of ours thinned out some Pesto with olive oil and then grilled his. This is so versatile, if you have ideas or have done something different share with us!
Tuesday, August 3, 2010
Avocado Succotash
This is the best thing I ever put in my face! I would have taken a picture of it (cause it's gorgeous and colorful) but it was devoured way too fast. We use this as a dip and eat it with tortilla chips. However I think it would be perfectly acceptable to eat it as a salad.
2 avocados diced
2 medium tomatoes diced
1 can black beans well drained
1 jalapeno diced (remove seeds and ribs for a more mild flavor)
1 cup corn (frozen, thawed or canned, drained)
Drizzle of Italian dressing
Salt to taste
Mix everything in a bowl, toss to combine and eat it up!!!
I also think a great addition would be some fresh chopped cilantro, yummm!
2 avocados diced
2 medium tomatoes diced
1 can black beans well drained
1 jalapeno diced (remove seeds and ribs for a more mild flavor)
1 cup corn (frozen, thawed or canned, drained)
Drizzle of Italian dressing
Salt to taste
Mix everything in a bowl, toss to combine and eat it up!!!
I also think a great addition would be some fresh chopped cilantro, yummm!
Thursday, July 22, 2010
Cornbread
I am usually not a big fan of cornbread (hush puppies, gag) but I really like this recipe, it's more of a corn cake then the really dense, grainy cornbread. A little story though:
I made this to go with my white chili on a Sunday. My sister and her boyfriend were over so it was a nice big family Sunday supper. When my sister got there we got to talking and giggling. The timer beeped for the cornbread and I noticed it didn't look like it usually did. I cut into it and something was definitely not right. The top half was cooked but the bottom half was ookey. Before anyone else tasted it I looked at the recipe again and realized I forgot to add the flour! Not a good idea, make sure to add all the ingredients, it really is good if you'll do that!
1 3/4 c flour
3/4 c cornmeal
1 1/2 tsp salt
2 tsp baking powder
3/4 c sugar
1 1/2 evaporated milk (1 can)
2 eggs
1/2 c oil
In mixing bowl combine flour, cornmeal, salt, baking powder, and sugar. In separate bowl beat together evaporated milk, eggs, and oil. Add wet mixture to dry mixture, stirring only enough to blend. Pour into a greased 8x8 banking dish and bake at 350 for 30 mins or until edges are just brown. Serve with butter and/or honey.
I made this to go with my white chili on a Sunday. My sister and her boyfriend were over so it was a nice big family Sunday supper. When my sister got there we got to talking and giggling. The timer beeped for the cornbread and I noticed it didn't look like it usually did. I cut into it and something was definitely not right. The top half was cooked but the bottom half was ookey. Before anyone else tasted it I looked at the recipe again and realized I forgot to add the flour! Not a good idea, make sure to add all the ingredients, it really is good if you'll do that!
1 3/4 c flour
3/4 c cornmeal
1 1/2 tsp salt
2 tsp baking powder
3/4 c sugar
1 1/2 evaporated milk (1 can)
2 eggs
1/2 c oil
In mixing bowl combine flour, cornmeal, salt, baking powder, and sugar. In separate bowl beat together evaporated milk, eggs, and oil. Add wet mixture to dry mixture, stirring only enough to blend. Pour into a greased 8x8 banking dish and bake at 350 for 30 mins or until edges are just brown. Serve with butter and/or honey.
Saturday, July 10, 2010
White Chili
I love chili, but in the summer it's just too heavy and hearty for me. This white chili is just perfect. It's light but filling. I modified the recipe that I got from a friend, thanks Pam! This has to be one of my new favorites!
2 chicken breasts cooked and shredded
2 c chicken broth
2 cans white beans
1 1/2 tsp garlic powder
1 medium onion chopped
1 tsp chili powder
1 tsp cumin
1/2 c sour cream or plain yogurt
1 handful fresh cilantro chopped fine
Salt and pepper to taste
Combine everything except the sour cream and the cilantro. Let simmer for 30 mins to an hour. Add cilantro and sour cream right before serving.
*Play with the seasonings until it's to your liking. I always like a little more in mine but start off with less, it's hard to take them out once they're in there!
2 chicken breasts cooked and shredded
2 c chicken broth
2 cans white beans
1 1/2 tsp garlic powder
1 medium onion chopped
1 tsp chili powder
1 tsp cumin
1/2 c sour cream or plain yogurt
1 handful fresh cilantro chopped fine
Salt and pepper to taste
Combine everything except the sour cream and the cilantro. Let simmer for 30 mins to an hour. Add cilantro and sour cream right before serving.
*Play with the seasonings until it's to your liking. I always like a little more in mine but start off with less, it's hard to take them out once they're in there!
Saturday, June 26, 2010
Caramel Dip by: McKay Peisley
I tried this dip at a friend's party and it was to die for! Her daughter made it and passed on the recipe to me, thanks McKay! I will copy the recipe exactly the way she gave it to me :)
1/4 cup sugar
3/4 cup brown sugar
whole thing cream cheese stick
1 tsp. vanilla
Cover and put in fridge for 30 minutes.
Dip fruit in there.
1/4 cup sugar
3/4 cup brown sugar
whole thing cream cheese stick
1 tsp. vanilla
Cover and put in fridge for 30 minutes.
Dip fruit in there.
Saturday, June 19, 2010
Hummus
Don't be scared, it's not as weird as you think it is. I love hummus! So good and super healthy too!
2 cans garbanzo beans a.k.a chick peas drain and rinse one can and not the other
1/2 bulb of garlic (about 5 cloves)
1/4 c plain Greek yogurt (regular also works great)
1/4 cup olive oil
salt and pepper to taste
Blend beans, garlic, and yogurt in a food processor or blender until smooth and drizzle in the olive oil, add your salt and pepper (use about 1 Tbs. salt). Enjoy with pita chips or tortilla chips, even raw veggies are great!
*To add variety you can add things like roasted red peppers, feta cheese, and sun dried tomatoes to change up the flavors a bit. For ideas just stake a stroll around the special cheese case where they sell the hummus and you'll see a bunch of different kinds.
2 cans garbanzo beans a.k.a chick peas drain and rinse one can and not the other
1/2 bulb of garlic (about 5 cloves)
1/4 c plain Greek yogurt (regular also works great)
1/4 cup olive oil
salt and pepper to taste
Blend beans, garlic, and yogurt in a food processor or blender until smooth and drizzle in the olive oil, add your salt and pepper (use about 1 Tbs. salt). Enjoy with pita chips or tortilla chips, even raw veggies are great!
*To add variety you can add things like roasted red peppers, feta cheese, and sun dried tomatoes to change up the flavors a bit. For ideas just stake a stroll around the special cheese case where they sell the hummus and you'll see a bunch of different kinds.
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