Sunday, May 25, 2008
2 instant vanilla pudding packages
2 cups buttermilk
1 large container of whip cream
1 large can of mandarin oranges (or 2 small)
1 package of fudge stripe cookies, crushed (freeze when you get them home as it makes for less mess when crushing them)
In a bowl, whisk the buttermilk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and oranges. Cover and refrigerate until serving. Fold in crushed cookies.
2-4 chicken breasts, grilled and cut into strips
1 can black beans (15 oz), rinsed and drained
1 bag salad mix (10 oz), about 4 cups
1/2 cup low fat cheddar cheese, shredded
1/2 cup pico de gallo
Cook chicken on grill (I marinate in vinaigrette dressing) until done and cut into strips. Put lettuce and black beans in large salad bowl. Top with warm chicken, cheese, and pico de gallo. Serve with southwest ranch dressing.
4-6 lean boneless pork chops
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1 tsp garlic powder
2 tsp oregano
1/2 tsp ground black pepper
Put all ingredients in a large ziplock bag and marinate meat 8 hours or overnight. Cook on grill until done!
1 teaspoon ketchup
1 teaspoon Dijon mustard
4 large hot dogs, knockwurst, or kielbasa (I'm going to use Ball Park Fat Free Franks)
1/2 ounce cheddar cheese, cut into long sticks
2 Tbsp chopped onion
1 cup refrigerated sauerkraut, drained, roughly chopped
4 slices bacon
4 long hot dog buns (I use wheat ones to add some fiber)
1. Prepare your grill for direct medium high heat.
2. Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
3. Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).
4. Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.
5. Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.
6. During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.
7 .Remove the hot dogs and buns from the grill. Remove the toothpicks fro the hot dogs, place them in the buns and serve.
Makes 4 stuffed hot dogs.
(Recipe Source - Simply Recipes)
Sunday, May 18, 2008
Sunday, May 11, 2008
I can tell it is nearing the end of school. Our evenings are becoming increasingly busy with various activities. This week is crammed full each night - scouts, computer trainings, junior high honors night, confirmation class, and a band concert! We were unable to do our camping trip this weekend due to very stormy weather (lots of tornados hit the area - luckily not at our house). We hope to reschedule it for next weekend. Because of the busy schedule, we have to go into "emergency dinner mode" in order to keep ourselves from eating out every night. So, here's our rather simple menu for the week. And yes, we are eating the other box of not-so-healthy cereal this week for breakfast.
If I get a chance, I will try to post some fun camping recipes. For other menu ideas, check out orgjunkie.com.
Sunday - Filets, Foil-pack potatoes, Green Beans
Monday - Eat at computer training (boys eat leftover filets before going to scouts)
Tuesday - Spaghetti (hubby will bring to school and we will eat in my library before honors night)
Wednesday - Chili (already made and in freezer)
Thursday - Chicken Tortilla soup (hubby will bring to school and we will eat in my library before band concert)
Friday - camping
Saturday - camping
Sunday, May 4, 2008
I don't really have a fancy recipe for this casserole. It's something I cook when I'm really desperate because of time, and my family loves it. So, here's what I do:
8 oz. Ronzoni Smart Taste Elbow Macaroni
1 can Campbell's Healthy Request Cream of Chicken Soup
2 cans tuna in water
1/3 cup skim milk
3 oz. reduced fat 2 % milk sharp cheddar cheese
Cook noodles. Drain them and mix them with a can of cream of chicken soup, 1/3 cup of milk, and two cans of tuna (drained). Pour into a glass baking dish. Sprinkle the top with shredded cheese (I use cheddar). Put in the microwave for about 3 minutes to melt the cheese. That's it! Pretty easy, huh!
Friday - Leftovers
Saturday - Camping
Thursday, May 1, 2008
Easy and delicious!
1 yellow cake mix
½ cup cold water
½ cup oil
1 pkg instant vanilla pudding mix
½ cup dark rum
Preheat oven to 325. Grease and flour a 10 inch tube pan. Mix cake mix, pudding, eggs, water, rum, and oil until smooth. Pour into prepared pan. Bake 1 hour. Cool in pan 25 minutes. Invert onto serving plate. Prick top. Spoon and brush rum glaze evenly over cake, allowing the cake to absorb the glaze.
1 stick butter
¼ cup water
1 cup sugar
½ cup rum
Melt butter in pan. Stir in water and sugar. Boil 5 minutes. Remove from heat; stir in rum.
This is one of our family's favorite cakes.
1 yellow cake mix
1 small box instant vanilla pudding mix
½ cup vegetable oil
¼ cup vodka
¼ cup Galliano
¾ cup orange juice
Mix all ingredients together and beat for 4 minutes. Pour into well-greased and lightly floured bundt pan. Bake at 350 degrees for 45 to 50 minutes. Cool for about 30 minutes and remove from pan.