Recipe Thursday....s

For some reason, time and technical difficulties always get the best of me! So this blog will be in the form of 3 weeks; 2 weeks ago, last week, and this week, even if it is Sunday I need and want it to post!

Original Post from 2.17.11

Eggs and Canadian Bacon in Pita Pockets

4 eggs, slightly beaten

3  ounces Canadian-style bacon, finely chopped

3  tablespoons water

2  tablespoons sliced green onion (optional)

1/8  teaspoon salt

Nonstick cooking spray

2  large whole wheat pita bread rounds, halved crosswise

Directions

In a medium bowl, stir together egg product, Canadian bacon, the water, green onion (if desired), and salt. Lightly coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add egg mixture to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking about 2 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Fill pita halves with egg mixture.

 These are the best, and heart healthy!

Post from 2.24.11

Artichoke-Feta Tortilla Wraps

Nonstick cooking spray

1 - 14-ounce can artichoke hearts, drained and finely chopped

1/2 - of an 8-ounce tube reduced-fat cream cheese (about 1/2 cup)

3 - green onions, thinly sliced

1/3 - cup grated Parmesan or Romano cheese

1/4 - cup crumbled feta cheese

3 - tbsp purchased pesto

8 - 8-inch whole wheat, spinach, tomato, or regular flour tortillas

1 - 7-ounce jar roasted red sweet peppers, drained and cut into strips

Yogurt-Chive Sauce

Directions

Coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together the artichoke hearts, cream cheese, green onions, Parmesan cheese, feta cheese, and pesto.
Place about 1/4 cup filling onto each tortilla. Top with red pepper strips; roll up. Arrange tortilla rolls in the prepared baking dish. If desired, lightly coat tortilla rolls with additional cooking spray. Bake, uncovered, in a 350° oven about 15 minutes or until heated through.
Cut each tortilla roll into thirds and arrange on a serving platter. Serve with Yogurt-Chive Sauce.

Yogurt-Chive Sauce: In a small bowl stir together one 8-ounce carton plain fat-free yogurt and 1 tablespoon snipped fresh chives

Suggestions: Add canned chicken!

Chocolate-Cheese Dessert
1 envelope unflavored gelatin
1/2 cup cold water
3/4 cup low-fat cottage cheese
1/2 of an 8-ounce package light cream cheese, cut up
1/3 cup sugar
3 tablespoons unsweetened cocoa powder
1 cup skim milk
1 teaspoon vanilla

In a small saucepan stir together the gelatin and cold water; let stand 5 minutes. Heat and stir over low heat until gelatin dissolves.
Meanwhile, in a blender container or food processor bowl combine cottage cheese, cream cheese, sugar, and cocoa powder. (If using the blender, add 2 or 3 tablespoons of the milk to make blending easier.)
Cover and blend or process until smooth (1 to 2 minutes). Stop to scrape sides, if necessary.
Add milk, vanilla, and warm gelatin mixture. Cover and blend or process until combined.
Chill mixture, stirring occasionally, until mixture mounds when spooned (about 30 minutes). Spoon mixture into 6 dessert dishes. Cover and chill in the refrigerator 4 hours or until firm. Makes 6 servings.
Make-ahead tip: Chill up to 24 hours.

Post ahead of time for 3.3.11 (The eve of my Birthday)
Since its my birthday I will post one of my favorite birthday meals!

Tequila Berry Salad
1 head lettuce, chopped
1/2 c. cooked bacon, chopped
1/2 c. cauliflower, chopped
1/2 c. shredded Parmesan cheese
Dressing:
3 c. Hellman's real mayonnaise
1 c. granulated sugar
1 c. milk

Beat dressing ingredients together and toss with salad ingredients and serve immediately.

Easy Lasagna

1 lb of cooked Hambuger

1 can of spaghetti sauce

1 can of mushrooms

Mix all ingrediants and simmer

1 carton of cottage cheese or ricotta cheese

1 tsp of powdered garlic

Salt and Pepper to taste

Mix together

1 pkg of lasagna noodles, cooked

Layer each top with mozzarella cheese bake 30 minutes at 350.

Toast some Texas garlic toast as a side!

I hope you enjoy these and I look forward to reading your comments!

Recipe Thursday

Hello everyone. I'm so sorry that I wasn't able to log in last week, and just about forgot about this week, except for one friend that reminded me. This snow is killing moral and business. I will be glad when its gone! With that being said, its been a rather harsh winter I hope Spring will be kind and not decide to flood us, because of all the complaining we have done with winter. I welcome it all, maybe not with open arms, but never the less welcome it! Lets face it, in the words of a very wise 5 year old, its going to do's what it do's, and there is nothing we can do about it!
Now I hope that you tried at least one recipe from the previous week. Remember you have to post at least one comment about your experience and the recipe.


Last weeks recipe plan was this:


Sweet Chili


1lb. Hamburger
1 can of White Northern Beans
1 can of Ranch beans
1/4 cup finely chopped onions
1 can of rotel
1 can of diced tomatoes
Worcestershire sauce to taste about 1/4 of a tsp.
1/2 cup of original BBQ sauce
2 tbsp of brown sugar


Cook hamburger with 1/2 of onions, drain, set aside. Put beans, tomatoes, rotel, and onion into a stock pot, let simmer. Then add hamburger, Worcestershire sauce, BBQ sauce, and brown sugar. Mix everything together and let cook for 30 min.


Easy Mexican Cornbread


1 pkg of Jiffy Cornbread mix, follow directions.
1 can of drained rotel.


Mix all together follow baking instructions on box.


This weeks recipes:


Chicken Alfredo Sandwiches


8 slices of sourdough bread
4 thin chicken breasts seasoned with Lawry's or Cavendar's
4 slices of provolone cheese
1 jar of pre-made Alfredo sauce
1 can of mushrooms
1 can of olives
1/2 onion sliced
butter


Saute onions, and mushrooms in butter. Add the Alfredo sauce to the onions and mushrooms, let simmer for a about 10 minutes. While the sauce is simmering cook the thin chicken breasts 4 mins on each side. Butter your bread and toast on a griddle or Foreman grill, sandwich your chicken breast, sauce, provolone cheese, and other piece of bread. Toast until gold brown. Serve with olives.


Since there is so much snow, I want to add the coveted Snow Ice Cream Recipe, by Annette Crow.

Snow Ice Cream

1 can of sweetened condensed milk
1 tsp. of vanilla along with a little bit of milk.
Snow

Add snow until you get the consistency you want. If it gets it too thick, add a little more milk. IF it is too thin, add more snow.

Variations:
Use other flavorings as well.  You can use coconut flavoring. Another is coconut and add a little chocolate syrup and it tasted like a mounds bar. Use your imagination.


I hope you enjoy these recipes, they are hearty and comforting in this strange weather. Until next week!


Happy cooking.