April 4th, 2011
From the pages of Parents.com.
- 3/4 pound lean ground beef
- 1 medium onion, peeled and chopped
- 1 medium zucchini (about 6 ounces), shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Italian cheese blend
- 1/2 cup heart-healthy reduced-fat biscuit mix (such as Bisquick)
- 1 cup milk
- 2 eggs
Directions
1. Heat oven to 400°. Spray a 9-inch pie plate with nonstick cooking spray.
2. Spray a large nonstick skillet with nonstick cooking spray; heat over medium-high heat. Crumble in ground beef. Stir in onion and zucchini and cook for 6 minutes, stirring occasionally. Season with salt and pepper.
3. Spread beef mixture into the prepared 9-inch pie plate. Sprinkle the cheese over the top.
4. In a medium-size bowl, whisk together the biscuit mix, milk and eggs until smooth. Pour mixture over beef mixture.
5. Bake at 400° for 25 minutes or until a knife inserted in the center comes out clean. Allow to cool for 5 to 10 minutes. Cut into 6 wedges and serve with a green salad, if desired.
February 23rd, 2009
- 1 1/2 cups zucchini, cubed
- 3 tbsp butter or margarine
- 1/2 cup carrots, chopped
- 1/4 cup onion, chopped
- 1/4 cup sour cream
- 1/2 can cream of chicken or mushroom soup
- 1 cup stuffing mix
- Butter an 8″x8″ square casserole dish or of equivalent size and place vegetables in
- Cover and cook in microwave on high for 2 minutes
- Stir in sour cream and half of the stuffing mix
- Top with remaining stuffing mix
- Re-cover and cook on high for 6 minutes
Serves 2. Best if recipe doubled.
February 23rd, 2009
From Everyday with Rachael Ray Magazine – June/July 2007
- Salt
- 1 lb whole wheat spaghetti
- 1/3 cup peanut butter, softened
- 2 tbsp honey
- 1/4 cup tamari (dark soy sauce)
- Juice of 2 limes
- 1 tsp hot pepper sauce
- 1 clove garlic, grated
- 3 tbsp vegetable oil
- 2 cups rotisserie chicken, skinned and sliced
- 1 cup packed fresh spinach, thinly sliced
- 1/3 cup shredded carrots
- 4 scallions, thinly sliced on an angle
- 1/4 cup chopped peanuts
- 2 tbsp chopped cilantro or parsley
- Bring a large pot of water to a boil, salt it, add pasta and cooke until al dente
- Drain; rinse under cold water and set aside
- While the pasta is working, in a large bowl, whisk together the peanut butter, honey, and 1/4 cup of warm water
- Whisk in the tamari, lime juice, hot pepper sauce, and garlic
- Pour in the oil in a steady stream, whisking to combine
- Add the reserved noodles and toss to coat
- Place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts, and cilantro
Tags:
carrots,
chicken,
cilantro,
garlic,
honey,
hot pepper sauce,
lime,
parsley,
peanut butter,
peanuts,
rotisserie chicken,
scallions,
spaghetti,
spinach,
tamari,
vegetable oil | Posted in
Asian,
Noodles,
Poultry,
Salad |
February 22nd, 2009
From Every Day with Rachael Ray Magazine – February 2009
- 1/4 cup extra-virgin olive oil
- 1/4 cup Dijon mustard
- 2 tbsp pure maple syrup
- 2 tsp chopped fresh rosemary plus 6 sprigs
- 4 cloves garlic, smashed and peeled
- 4 lbs boneless pork loin (about 12″ long)
- 8 lean sliced bacon
- 6 small baking potatoes, quartered
- Salt and pepper
- In a resealable plastic bag, mix together 2 tablespoons olive oil, the mustard, maple syrup, chopped rosemary and garlic.
- Add the pork and turn in the mixture to coat; refrigerate for at least 1 hour or overnight.
- Preheat the oven to 375°.
- Place the rosemary sprigs in the center of a roasting pan. Arrange six 14-inch lengths of kitchen string crosswise, about 2 inches apart, in the pan.
- Place the marinated pork on top of the strings and rosemary.
- Lay the bacon slices, on an angle, over the pork loin. Tie each string around the meat to secure the bacon, then trim the loose ends.
- Scatter the potatoes around the pork and drizzle with the remaining 2 tablespoons oil; toss to mix.
- Season the pork and potatoes with salt and pepper.
- Roast until an instant-read thermometer inserted into the center of the pork registers 150°, about 1 hour. Let rest for 10 minutes before slicing. Serve with the potatoes.
Serves 6