Inspirations from Pinterest (part 3) ♥
Inspirations from Pinterest (part 3) ♥
All pictures are from Pinterest (c)
Inspirations from Pinterest (part 2)
Inspirations from Pinterest (part 2)
All pictures are from Pinterest (c)
Inspirations from Pinterest (part 1)
Inspirations from Pinterest (part 1)
Inspirations from Pinterest ♥
Inspirations from Pinterest ♥
All pictures where taken from pinterest. (c)
Hamburger Vegetable Soup
Hamburger Vegetable Soup
Ingredients:
1 pound lean ground beef or pork½ cup chopped onion
½ cup chopped green sweet pepper
4 cups beef broth
1 cup frozen whole kernel corn
1 (14½ounce) can diced tomatoes, undrained
½ of a 10-ounce package frozen lima beans
½ cup chopped peeled potato or frozen loose-pack hash brown potatoes
1 medium carrot, cut into thin bite-size strips
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 teaspoon Worcestershire sauce
1 bay leaf
⅛ teaspoon black pepper
Directions:
1. In a large saucepan cook ground beef, onion, and sweet pepper until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients.
2. Bring mixture to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until vegetables are tender. Discard bay leaf before serving.
Serves 6
Per serving
Calories 215
Fat 8g
Saturated 3g
Cholesterol 48mg
Sodium 652mg
Carb 18g
Fiber 3g
Protein 18g
Vitamin A 64%
Vitamin C 38%
Calcium 3%
Iron 15%
Calories 215
Fat 8g
Saturated 3g
Cholesterol 48mg
Sodium 652mg
Carb 18g
Fiber 3g
Protein 18g
Vitamin A 64%
Vitamin C 38%
Calcium 3%
Iron 15%
(c) http://www.momswhothink.com/
Easy Sweet and Sour Chicken with Rice
Easy Sweet and Sour Chicken with Rice
Ingredients:
1 10-ounce package frozen batter dipped chicken nuggets1½ cups quick cooking rice
1 8-ounce canned pineapple chunks
1 large green sweet pepper, cut into 1-inch pieces
¼ cup vinegar
3 Tablespoons sugar
2 Tablespoons cornstarch
2 Tablespoons soy sauce
½ teaspoon instant chicken bouillon granules
1 8-ounce can sliced water chestnuts, drained
Directions:
1. Bake chicken nuggets according to package directions.
2. Prepare quick cooking rice according to package directions.
3. Drain pineapple, reserving juice. Add enough water to reserved juice to make 1 ½ cups liquid.
4. Pour pineapple juice mixture into a medium saucepan. Add sweet pepper. Bring to boiling, reduce heat.
5. Cover and simmer for 1 to 2 minutes or until pepper is crisp-tender.
6. Stir together vinegar, sugar, cornstarch, soy sauce, and bouillon granules.
7. Stir into mixture in saucepan. Cook and stir over medium heat until thickened and bubbly, then cook and stir for 2 minutes more.
8. Gently stir in chicken, pineapple chunks, and water chestnuts. Heat through.
9. Serve chicken mixture over hot cooked rice. Makes 4 servings.
(c) http://www.momswhothink.com/
Simple Meatloaf Recipe
Simple Meatloaf Recipe
This is a very simple meatloaf recipe that uses basic ingredients and takes 10 minutes to prepare. It is incredibly tasty, a hearty filling meal in no time at all. Asimple meatloaf recipe, some mashed potatoes, buttered rolls and a slice of pie for dessert...the perfect meal!
Simple Meatloaf
Ingredients:
1 teaspoon salt
1 package tomato vegetable soup mix
2 eggs
1/2 cup boiling water
1/2 cup ketchup
2 pounds ground beef
2 cups soft bread crumbs
1 package tomato vegetable soup mix
2 eggs
1/2 cup boiling water
1/2 cup ketchup
2 pounds ground beef
2 cups soft bread crumbs
Directions:
1. Mix the soup mix in the boiling water , let stand for five minutes.
2. Mix bread crumbs, ground beef, eggs and salt, then add the soup mixture and mix well.
3. Place in a greased loaf pan , bake for 40 minutes at 350 degrees F.
4. Spread the ketchup on top, and bake for an additional 20 minutes.
(c) http://www.momswhothink.com/
Shrimp Scampi
Shrimp Scampi
Shrimp Scampi literally means "shrimp shrimp". This meal means romance to many people, especially as they are looking for romantic meals for two for Valentines Day, anniversaries, or other celebrations. We really think it's nice to have a little seafood, and who can argue with seafood soaked in butter - not the healthiest recipe, but hey it's a special occasion and you're allowed to splurge a little.
The Recipe for Shrimp Scampi below is a great recipe for two as it is the perfect union of shrimp and pasta, of savory and tangy, and will have your beaux asking for more.
If you're looking for the "scampi without the shrimp", then check out our Chicken Scampi Recipe
Ingredients:
2 pounds shrimp
8 tablespoons butter
4 large cloves garlic
4 tablespoons dry vermouth
2 tablespoons vegetable oil
4 tablespoons fresh parsley, or dried
2 teaspoons flour
Dash of lemon juice (1/2 of a lemon)
1 pound linguine (or your favorite pasta of choice)
Salt and pepper to taste
Directions:
1. Cook linguine according to package directions (al dente).
2. Rinse, peel, and de-vein the shrimp in cold water. Dry on paper towels.
3. Sauté garlic and parsley in butter and oil for 1 to 2 minutes.
4. DO NOT let the garlic turn brown.
5. Add the vermouth, then shrimp.
6. Raise heat to medium-high and cook for 3 to 5 minutes stirring frequently.
7. Do not overcook. Season with salt and pepper.
8. Add flour to slightly thicken the garlic butter.
9. Add the lemon juice during the last minute of cooking.
10. Remove from the heat. Serve immediately. Serves 4 to 6.
(c) http://www.momswhothink.com/
Lasagna Recipe
Lasagna Recipe
This is the perfect lasagna recipe that pleases even the pickiest eaters time after time.
There are so many different types of lasagna recipes as well as many diverse variations of the beloved Italian favorite. The dish did originate in Italy, not the rumored British Isles. The word is derived from the Greek word lasana or lasonon, which refer to the cooking pot rather than the pasta dish we’re all so fond of.
The reason why it’s so popular has to do with the use of cheese, ricotta and mozzarella in this case. The classic trio of garlic, oregano and basil found throughout Italian cuisine and in this lasagna recipe, plays a major role as well. Enjoy.
Ingredients:
16 pieces (about 16 oz.) lasagna noodles, uncooked
1 pound ground beef
1 jar (about 28 oz.) spaghetti sauce
1/2 cup water
16 ounces ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 eggs
2 teaspoons chopped oregano
2 teaspoons chopped basil
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pound ground beef
1 jar (about 28 oz.) spaghetti sauce
1/2 cup water
16 ounces ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 eggs
2 teaspoons chopped oregano
2 teaspoons chopped basil
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
Directions:
1. In large skillet, brown meat; drain.
2. Stir in spaghetti sauce and water; simmer 10 minutes.
3. Cook pasta according to package directions; drain. Lay flat on foil to cool.
4. Heat oven to 350°F.
5. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, oregano, basil, garlic, salt and pepper.
6. Spread about 1/3 cup meat sauce on bottom of 13 x 9 glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce.
7. Repeat layers, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired.
8. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting.
http://www.momswhothink.com/ (c)
http://www.momswhothink.com/ (c)
Best Chili Recipe
Best Chili Recipe
This blue ribbon chili is the best chili recipe you'll ever make. With surprise ingredients like beer and unsweetened cocoa, the blend of seasonings and flavors creates a mouth watering chili that will have them begging for the recipe. For the brave souls that like more fire, double the hot sauce to kick it up a notch.
This chili has been taste tested by people that have searched high and low for the best chili recipe and they agreed...it is definitely a winner!
Chili Tip: if you accidentally add too much hot sauce or spice to your chili, serve it with sour cream or extra cheese on top. Dairy contains a protein called casein that cools the burning heat of spicy foods.
Best Chili
Ingredients:
2 1/2 lb. lean chuck, ground
1 lb. lean pork, ground
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. hunt's tomato sauce
1 cup water
1 can beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water
1 lb. lean pork, ground
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. hunt's tomato sauce
1 cup water
1 can beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water
Directions:
1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender.
4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.
6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
7. Stir into chili and cook, covered, for an additional 20 minutes.
(c) http://www.momswhothink.com/
Italian Wedding Soup
Italian Wedding Soup
Ingredients:
Directions:
Print- Prep
- Cook
- Ready In
- In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
- In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.
Spaghetti and Meatballs Muffin Bites
Spaghetti and Meatballs Muffin Bites
Ingredients
Directions
- Prep
- Cook
- Ready In
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and toss in a bowl with olive oil; refrigerate until cooled, about 15 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
- Toss cooled spaghetti with 1 cup Parmesan cheese. Divide spaghetti between the 12 prepared muffin cups, arranging noodles in each cup to create "nests" for the meatballs.
- Top each "nest" with 1 tablespoon pasta sauce, 1 meatball, and 1 more tablespoon pasta sauce, respectively. Sprinkle remaining Parmesan cheese over the tops of each meatball "nest."
- Bake in the preheated oven until pasta and meatballs are heated through and cheese melts, 20 to 25 minutes. Cool slightly before transferring muffin bites to a serving platter.
Rum-Spiked Grilled Pineapple with Toasted Coconut
Rum-Spiked Grilled Pineapple with Toasted Coconut
Perfect for a backyard cookout with friends, just six ingredients make one delicious dessert in less than 10 minutes. Grilling caramelizes the sugars in the fruit for a light treat that is delicious on its own or served with low-fat vanilla ice cream.
Ingredients:
1/4 cup packed brown sugar
1/4 cup dark spiced rum (such as Captain Morgan's)
1 pineapple, peeled, cored, halved lengthwise, and sliced lengthwise into 12 wedges (about 1 1/2 pounds)
1 tablespoon butter
2 tablespoons sweetened flaked coconut, toasted
3 cups low-fat vanilla ice cream
Preparation:
1. Combine sugar and rum in a microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until sugar dissolves. Brush rum mixture evenly over pineapple wedges.
2. Melt butter in a grill pan over medium-high heat. Add pineapple to pan; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Sprinkle with coconut. Serve with ice cream.
All ten recipes are from http://www.cookinglight.com/ (c)
All ten recipes are from http://www.cookinglight.com/ (c)
Salted Caramel Ice Cream
Salted Caramel Ice Cream
It's hard to beat the sweet-salty goodness of this indulgent yet light caramel ice cream. Light ice cream has evolved from its watery ice-milk days and in the Test Kitchen, we like to get creative with ingredients and flavors, but we hold fast to settling for nothing less than smooth, creamy, rich results.
Ingredients:
3 1/2 cups 2% reduced-fat milk
3 large egg yolks
1 1/4 cups packed brown sugar
1/4 cup heavy cream
1 tablespoon butter
1/2 teaspoon sea salt
1/2 teaspoon flake salt
Preparation:
1. Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil). Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.
2. Combine sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Scoop about 1/2 cup ice cream into each of 10 dishes; sprinkle evenly with flake salt.
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