April 29, 2009

Baked Beefy Tomato Fetuccine

As is the recipe serves 4 people. I usually make the sauce and then freeze half of it. On the first day I only make 6 oz of the noodles. Use the frozen sauce on another day for a quick meal.

1 lb ground beef
2 cans crushed tomatoes
2 tsp oregano
1 tsp sugar
1 tsp salt
12 oz fettuccine noodles

Saute ground beef until no longer pink. Mix together with canned tomatoes, sugar, and salt.

Make fettuccine noodles according to package directions.

In large casserole pan, place noodles and then top with tomato sauce at 350 for 30-45 minutes or until bubbly.

Optional- top with mozzarella cheese

Freezer- Freeze extra sauce. Thaw overnight in refrigerator. Cook noodles on the day you eat it and bake that day.

April 27, 2009

Chicken Tortilla Soup

I make this recipe in the crockpot and let it cook all day while I am at work. Chicken comes out very tender and the spices have plenty of time to blend well.

2 chicken breasts, skinless and boneless
2 cups frozen corn
2 cans chicken broth
1 can Rotel tomatoes
1 can tomato puree
1 can black beans, drained
2 garlic cloves, pressed
1 tsp Lawry's seasoned salt
2 tsp cumin
2 tsp chili powder
1 tsp red pepper flakes
1 tsp black pepper

Mix all ingredients together in crockpot. Heat on low for 8hrs (I am usually gone for 9hrs). Serve with tortilla chips. Tofutti sour cream on top is also good.

April 24, 2009

Chili

Everybody has there own version of chili. Here is one of mine.

1lb ground beef or ground turkey
3 cans of beans- I use 1 cans pinto and 1 can black
1 can Rotel tomatoes
2 TBS chili powder
1 tsp cumin
1 tsp coriander
1/2 tsp red pepper flakes


Cook ground beef until done. Add in beans and tomatoes. Add in all seasonings. Heat together for 20-30 minutes. The longer you cook it the better the flavor is.

Option 1- Add in 1 small can of tomato sauce and 1 cup of elbow pasta and cook until pasta is tender. My husband likes pasta in his chili but I do not so sometimes I make the noodles on the side just for him.

Option 2- Serve with Frito Lay Corn chips.

April 22, 2009

Black Bean Soup

This soup makes a great side dish for your favorite grilled cheese sandwich or turkey sandwich.
3 celery ribs, chopped
1 red bell pepper, chopped
2-3 cloves garlic, pressed
1 TBS olive oil
3 cans black beans
1 can Rotel (or similar) tomatoes
1 quart chicken or vegetable broth
1 tsp coriander
1 tsp cumin
1 tsp black pepper
1 tsp hot sauce

In medium size soup pan, saute celery, red pepper, and garlic in olive oil over medium heat for 3-4 minutes. Add in 2 cans of black beans DRAINED and 1 can of black beans DRAINED AND MUSHED UP to soup pan. Add in Rotel tomatoes and chicken broth. Add in all seasonings and hot sauce. Heat together 20 minutes. Serves 2-6.

April 20, 2009

Chicken Stir-fry

My version is easy and fairly healthy.

4 chicken breasts, boneless, skinless
4 cloves garlic, pressed
1 TBS grill seasoning
1 cup snow pea pods
1 red bell pepper, chopped
1/3 cup soy sauce
1/3 cup duck sauce
2 cups white or brown rice.

Cook rice in rice cooker or stove top following package directions. Chop chicken. Saute in olive oil, season with grill seasoning. Add in chopped red bell pepper and pea pods. Cook additional 2-3 minutes. Then add in soy sauce and duck sauce. Cook additional 1 minute or until fully warmed.

Serve over rice. Serves 4.

April 17, 2009

Tilapia with Red Potatoes and Carrots

Super easy and flavorful.

3-4 tilapia fillets
4-5 small red potatoes, cubed
1 cup baby carrots
2 tsps Old Bay Seasoning
2 tsps seasoned pepper
2 TBS olive oil

Preheat oven to 350 degrees. Placed red potatoes and carrots in baking dish and cover with olive oil. Season with seasoned pepper. Baked 40 minutes. Then removed dish and top potatoes with tilapia fillets. Season tilapia with Old Bay Seasoning. Bake an additional 20-25 minutes or until potatoes are tender and fish is done.

Can also use other vegetables depending on what is in season. Adjust baking time as necessary.

Serves 2.

April 16, 2009

Glazed Citrus Chicken

This recipe has a little bit of tang and spice to it which balances nicely with the black beans and rice.

4 boneless, skinless chicken breasts
1/2 orange
1/2 lemon
1/2 lime
2 tsps Lawry's seasoned salt
2 tsps Lawry's seasoned pepper
1 can apricot halves, drained
1 TBS brown sugar
dash Nutmeg

1 cup white rice or brown rice
1 can black beans

Preheat oven to 400 degrees. Cook rice in rice cooker or on stove top following package directions. Arrange chicken in baking dish. Squeeze juice from orange, lemon, and lime over chicken. Then sprinkle seasoned salt and pepper over chicken. Baked covered for 30 minutes.

Puree drained apricots in a food processor. Heat apricot puree, brown sugar, and nutmeg over medium heat until bubbles appear. Reduce heat to low and simmer for about 5 minutes.

Heat up black beans in separate pot.

Pour glaze apricot puree glaze over chicken and bake uncovered an additional 10 minutes.

Serve chicken with side of rice and beans.

Serves 4.

April 9, 2009

Recipe Review-RAVE

I have spent very little time creating my own new and creative egg and dairy-free treats and have been trying all of yours instead. Today, I would like to review 2 recipes from Food Allergy Mama. Her recipes are egg, dairy, and nut free. Please visit her sight as she has a lot of great recipes to share.

Whole Wheat Waffles

I used 1 cup whole wheat flour and 1 cup white flour because I like the texture of things better that way. These waffles freeze well and then I reheat them in the toaster for my daughter. After trying several different toppings, she prefers a thin layer of sunbutter over hers.

Strawberry Bread

I did not have any applesauce and so I just added a little extra water to make the batter moist enough. The bread still rose well and had a good texture. I think that the apple sauce would have made it a bit more moist though and I will make sure to have some on hand for future recipes. I made 4 mini loaves and I will probably freeze one next time even though we had no trouble at all eating all four of them this time.

Thank you Food Allergy Mama for sharing such great recipes!!!