Grubilicious Contributor: Stacy McCarty
Ingredients
1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
Preparation
1. Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.
2. Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture to pan; and toss.
Wednesday, March 19, 2008
Tuesday, March 18, 2008
Skillet Stuffed Bell Peppers
Grubilicious Contributor: Stacy McCarty
These were so easy and surprisingly tasty.
Ingredients
2 large green bell peppers, halved lengthwise and seeded
Cooking spray
3/4 pound ground round
1/2 cup water
1 (1.25-ounce) package taco seasoning
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
Cracked black pepper (optional)
Preparation
1. Place the bell pepper halves, cut sides down, on a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 3 minutes and 30 seconds or until pepper halves are crisp-tender. Let stand, covered, 3 minutes (peppers will soften).
2. While the peppers cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes, stirring to crumble. Add water and seasoning, and stir to combine. Cover, reduce heat, and cook 5 minutes or until done.
3. While beef cooks and peppers stand, cook the potatoes in microwave according to package directions, omitting salt and fat.
4. Spoon 1/2 cup beef mixture into each pepper half; top each with 2/3 cup potatoes. Sprinkle each pepper half with 1 tablespoon cheese. Garnish with black pepper, if desired.
Yield
4 servings (serving size: 1 stuffed pepper half)
Nutritional Information
CALORIES 338(36% from fat); FAT 13.4g (sat 5.3g,mono 5.7g,poly 0.4g); PROTEIN 20.1g; CHOLESTEROL 59mg; CALCIUM 48mg; SODIUM 663mg; FIBER 5.1g; IRON 2.4mg; CARBOHYDRATE 29.3g
These were so easy and surprisingly tasty.
Ingredients
2 large green bell peppers, halved lengthwise and seeded
Cooking spray
3/4 pound ground round
1/2 cup water
1 (1.25-ounce) package taco seasoning
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
Cracked black pepper (optional)
Preparation
1. Place the bell pepper halves, cut sides down, on a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 3 minutes and 30 seconds or until pepper halves are crisp-tender. Let stand, covered, 3 minutes (peppers will soften).
2. While the peppers cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes, stirring to crumble. Add water and seasoning, and stir to combine. Cover, reduce heat, and cook 5 minutes or until done.
3. While beef cooks and peppers stand, cook the potatoes in microwave according to package directions, omitting salt and fat.
4. Spoon 1/2 cup beef mixture into each pepper half; top each with 2/3 cup potatoes. Sprinkle each pepper half with 1 tablespoon cheese. Garnish with black pepper, if desired.
Yield
4 servings (serving size: 1 stuffed pepper half)
Nutritional Information
CALORIES 338(36% from fat); FAT 13.4g (sat 5.3g,mono 5.7g,poly 0.4g); PROTEIN 20.1g; CHOLESTEROL 59mg; CALCIUM 48mg; SODIUM 663mg; FIBER 5.1g; IRON 2.4mg; CARBOHYDRATE 29.3g
Monday, March 17, 2008
Beer Bread
Grubilicious Contributor: Amanda Stephens
3 cups flour (sifted)
1 Tbsp. baking powder
1 tsp. salt
3 Tbsp. sugar
1 - 12oz bottle of Shiner Bock beer
Mix above together. Spray 9x5 loaf pan with cooking spray. Melt 1 stick of butter in the microwave. Pour 1/2 of the melted butter in the greased loaf pan. Spoon in the bread batter. Pour remaining butter on top of the batter. Bake 50-60 minutes in a 350 degree oven. Butter will be bubbling hot when you take out the bread. Let it sit for 5 minutes and then turn out on to a cutting board. Use serrated knife to cut.
3 cups flour (sifted)
1 Tbsp. baking powder
1 tsp. salt
3 Tbsp. sugar
1 - 12oz bottle of Shiner Bock beer
Mix above together. Spray 9x5 loaf pan with cooking spray. Melt 1 stick of butter in the microwave. Pour 1/2 of the melted butter in the greased loaf pan. Spoon in the bread batter. Pour remaining butter on top of the batter. Bake 50-60 minutes in a 350 degree oven. Butter will be bubbling hot when you take out the bread. Let it sit for 5 minutes and then turn out on to a cutting board. Use serrated knife to cut.
Thursday, February 21, 2008
Chicken Spaghetti
Grubilicious Contributor: Stacy McCarty
I made this for dinner this week and it was so easy and really, really good. So, just thought I would share. Also, Jackson loved it. It is sometimes difficult for get Jackson to eat the same thing that Nathan and I eat, but this was a hit with him.
Ingredients:
1-1.25 lb. chicken breasts or tenders
12-16 oz. spaghetti
1/2 onion, diced
1 can cream of mushroom soup
1 can cream of chicken soup
6-8 oz. Velveeta cheese
Directions:
1. Boil the chicken breasts or tenders until cooked thoroughly. Remove chicken from boiling water and chop into small pieces or shreds. Cook spaghetti and onions in same water (now chicken broth) according to spaghetti package. Drain spaghetti and onions.
2. In a large saucepan/dutch oven, mix 2 cans of soup, spaghetti and onions, and chicken and begin warming. Cut Velveeta into chunks and mix in. Heat until thoroughly warm and cheese thoroughly melted....I would say about 20 minutes...stirring frequently.
HEALTHY VERSION: You can substitute the regular spaghetti for whole wheat (which is just as good, by the way) and I always use the 98% fat free cream of mushroom and chicken. Plus, I think 2% Velveeta is pretty good too. So, I think you could actually make this slightly healthy.
I made this for dinner this week and it was so easy and really, really good. So, just thought I would share. Also, Jackson loved it. It is sometimes difficult for get Jackson to eat the same thing that Nathan and I eat, but this was a hit with him.
Ingredients:
1-1.25 lb. chicken breasts or tenders
12-16 oz. spaghetti
1/2 onion, diced
1 can cream of mushroom soup
1 can cream of chicken soup
6-8 oz. Velveeta cheese
Directions:
1. Boil the chicken breasts or tenders until cooked thoroughly. Remove chicken from boiling water and chop into small pieces or shreds. Cook spaghetti and onions in same water (now chicken broth) according to spaghetti package. Drain spaghetti and onions.
2. In a large saucepan/dutch oven, mix 2 cans of soup, spaghetti and onions, and chicken and begin warming. Cut Velveeta into chunks and mix in. Heat until thoroughly warm and cheese thoroughly melted....I would say about 20 minutes...stirring frequently.
HEALTHY VERSION: You can substitute the regular spaghetti for whole wheat (which is just as good, by the way) and I always use the 98% fat free cream of mushroom and chicken. Plus, I think 2% Velveeta is pretty good too. So, I think you could actually make this slightly healthy.
Sunday, February 17, 2008
Charra Beans
Grubilicious Contributor: Stacy McCarty
This is the bean recipe from Melanie's last night. I don't really know exact measurements of all of these ingredients, but I don't think you can really mess these up.
Ingredients:
4-5 slices of bacon (cut into pieces)
1/2 onion, chopped
1 bell pepper, chopped
the big, huge can of pinto beans (you can really use as many beans as you want, just increase the ingredients some)
about 2 T. of caldo de tomate (this is by the chicken bouillion in the grocery store, it's a spice made by Knorr)
cilantro (about 1/4 cup)
Fry the bacon in a large saucepan or dutch oven. Add onion and bell pepper and fry in bacon grease until tender. Add beans and caldo de tomate, reduce heat and simmer about 30-45 minutes, stirring occassionally. Add cilantro and simmer about 10-15 more minutes.
This is the bean recipe from Melanie's last night. I don't really know exact measurements of all of these ingredients, but I don't think you can really mess these up.
Ingredients:
4-5 slices of bacon (cut into pieces)
1/2 onion, chopped
1 bell pepper, chopped
the big, huge can of pinto beans (you can really use as many beans as you want, just increase the ingredients some)
about 2 T. of caldo de tomate (this is by the chicken bouillion in the grocery store, it's a spice made by Knorr)
cilantro (about 1/4 cup)
Fry the bacon in a large saucepan or dutch oven. Add onion and bell pepper and fry in bacon grease until tender. Add beans and caldo de tomate, reduce heat and simmer about 30-45 minutes, stirring occassionally. Add cilantro and simmer about 10-15 more minutes.
Greek Dip
Grubilicious Contributor: Lisa Massey
This is the recipe that Lisa made at Amanda's shower and the dip I made last night at Melanie's. It is sooooo yummy and addicting!
Ingredients:
1 (8 oz) container of garden vegetable cream cheese
1 (8 oz) container of feta cheese (Lisa uses an herb feta, but I used plain ol' feta...I don't think it matters)
1/4 t. dried oregano
1 t. fresh garlic (minced) (about 1-2 cloves)
1 cucumber, chopped and completely seeded (the seeds and juice will make the dip watery)
1 small tomato, chopped and seeded as above
1/2 bunch of green or spring onions
Optional spices: paprika, pepper, red pepper flakes (Lisa and I sprinkled with these)
Mix first 4 ingredients and optional spices thoroughly in a large bowl. Spread evenly, about 1-2 inchces think on a plate and sprinkle with veggies. Serve with veggie chips or pita chips.
This is the recipe that Lisa made at Amanda's shower and the dip I made last night at Melanie's. It is sooooo yummy and addicting!
Ingredients:
1 (8 oz) container of garden vegetable cream cheese
1 (8 oz) container of feta cheese (Lisa uses an herb feta, but I used plain ol' feta...I don't think it matters)
1/4 t. dried oregano
1 t. fresh garlic (minced) (about 1-2 cloves)
1 cucumber, chopped and completely seeded (the seeds and juice will make the dip watery)
1 small tomato, chopped and seeded as above
1/2 bunch of green or spring onions
Optional spices: paprika, pepper, red pepper flakes (Lisa and I sprinkled with these)
Mix first 4 ingredients and optional spices thoroughly in a large bowl. Spread evenly, about 1-2 inchces think on a plate and sprinkle with veggies. Serve with veggie chips or pita chips.
Sunday, February 10, 2008
RECIPES FROM AMANDA'S SHOWER
Thanks for all of the compliments on our spread at Amanda's shower this weekend. I have posted the cheese ball recipe below and once archived it can always be found under appetizers. The chicken salad and Spinach and Feta pasta salad are archived in "Salads". I will post Lisa's greek dip as soon as she sends it to me. I can't wait to get that one either!
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