These were SO sweet...with VERY little in the way of sugar!
Ingredients
2-3 cups small baby carrots (pre-peeled)
1/2 cup butter
1 tablespoon brown sugar
1 tablespoon honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
In a medium skillet, melt butter. Add brown sugar, honey, nutmeg and cinnamon; mix together. Add Carrots. Cover; cook on medium low to medium heat for about 15 minutes, stirring occasionally. When finished cooking, the carrots should be firm, not mushy.
Thursday, April 29, 2010
Herbed Brown Rice
So...I have been wanting to WANT to eat more brown rice...instead of white rice. White rice is much lower in nutritional content than brown rice...so naturally...this journey to health seeking mama wants to eat the brown! However, as many of you probably know...brown rice...by itself is very icky to many people. Here is a recipe that even my husband loved! I made a LARGE LARGE batch of the rice...so I can eat it with lunch! However, I will give you the regular sized portion.
Ingredients
1 1/4 cups vegetable or chicken stock.
1 TBSP minced garlic
1/2 TBSP oregano
1/2 TBSP marjoram
1/2 TBSP thyme
dash of cayenne pepper
dash of garlic salt
1 bag of boil in a bag brown rice
***You can experiment with the herbs...but this seems to leave it flavorful while not overdoing it on anything.***
In a large pot bring to boil all ingredients. Remove rice from bag and pour into boiling liquid. Allow to boil on low to medium until all liquid is absorbed. Stirring Occasionally.
Keep in mind that brown rice is not going to have as soft a texture. In fact it is very "nutty" in flavor and texture alike. :) Hope you enjoy!
Ingredients
1 1/4 cups vegetable or chicken stock.
1 TBSP minced garlic
1/2 TBSP oregano
1/2 TBSP marjoram
1/2 TBSP thyme
dash of cayenne pepper
dash of garlic salt
1 bag of boil in a bag brown rice
***You can experiment with the herbs...but this seems to leave it flavorful while not overdoing it on anything.***
In a large pot bring to boil all ingredients. Remove rice from bag and pour into boiling liquid. Allow to boil on low to medium until all liquid is absorbed. Stirring Occasionally.
Keep in mind that brown rice is not going to have as soft a texture. In fact it is very "nutty" in flavor and texture alike. :) Hope you enjoy!
Tuesday, April 20, 2010
Sausage & Bean Ragout
Makes: 6 Servings
Prep: 10 Minutes
Cook: 25 minutes
Ingredients
2 tbsp olive oil
1 lb ground turkey (or beef)
1 lb ground hot italian pork sausage (casing removed)
1 c. frozen chopped onion
4 cloves minced garlic
3 1/2 c. Chicken Broth
1/4 c. chopped fresh basil
2 cans (14 1/2 oz each) diced tomatoes (with garlic, oregano, and basil)
1 can white kidney (cannellini) beans, rinsed and drained
1/2 c. uncooked elbow macaroni
1 bag (6 oz) baby spinach leaves, washed.
1/3 c. grated romano cheese.
1. Heat the oil in a 6-quart saucepot over medium high heat. Add the ground turkey, sausage and onion and cook until the meats are well browned and broken up. Add the garlic and cook for 30 seconds, pour off any fat.
2. Stir the broth, basil, tomatoes and beans into the saucepot. Heat to a boil. Reduce heat to low. Cover and cook for 10 minutes, stirring occasionally. Add the macaroni and cook until the macaroni is tender but still firm, stirring occasionally.
3. Add the spinach and cook just until the spinach wilts, stirring occasionally. Remove from the heat and stir in the cheese. Serve with additional cheese if desired.
***When you put the spinach in the pot...its going to look like a LOT of spinach...it will cook down. I PROMISE!!!****
Prep: 10 Minutes
Cook: 25 minutes
Ingredients
2 tbsp olive oil
1 lb ground turkey (or beef)
1 lb ground hot italian pork sausage (casing removed)
1 c. frozen chopped onion
4 cloves minced garlic
3 1/2 c. Chicken Broth
1/4 c. chopped fresh basil
2 cans (14 1/2 oz each) diced tomatoes (with garlic, oregano, and basil)
1 can white kidney (cannellini) beans, rinsed and drained
1/2 c. uncooked elbow macaroni
1 bag (6 oz) baby spinach leaves, washed.
1/3 c. grated romano cheese.
1. Heat the oil in a 6-quart saucepot over medium high heat. Add the ground turkey, sausage and onion and cook until the meats are well browned and broken up. Add the garlic and cook for 30 seconds, pour off any fat.
2. Stir the broth, basil, tomatoes and beans into the saucepot. Heat to a boil. Reduce heat to low. Cover and cook for 10 minutes, stirring occasionally. Add the macaroni and cook until the macaroni is tender but still firm, stirring occasionally.
3. Add the spinach and cook just until the spinach wilts, stirring occasionally. Remove from the heat and stir in the cheese. Serve with additional cheese if desired.
***When you put the spinach in the pot...its going to look like a LOT of spinach...it will cook down. I PROMISE!!!****
Creamy Chicken & Bacon Tortilla Soup
Ingredients
1 onion, chopped (or 1 1/2 c. of frozen onion)
3 TBSP minced garlic
2 tsps chili powder
1 tsp dried oregano
1/4 c. crumbled bacon
1 can crushed tomatoes
2 cups chicken broth
1 cup whole corn kernels
1 (4oz can) chopped green chile peppers
2 cans kidney or black beans (drained and rinsed)
2 large boneless chicken breasts, cut into bite sized chunks
1 cup monterrey jack cheese
4 oz sour cream
Optional Garnish
crushed tortilla chips
sliced avocado
shredded monterrey jack cheese
chopped green onions
1. In a slow cooker combine all ingredients except for cheese.
2. Cook on LOW for 5-6 hours
3. During last 30 minutes stir in cheese.
4. Serve with optional garnish.
1 onion, chopped (or 1 1/2 c. of frozen onion)
3 TBSP minced garlic
2 tsps chili powder
1 tsp dried oregano
1/4 c. crumbled bacon
1 can crushed tomatoes
2 cups chicken broth
1 cup whole corn kernels
1 (4oz can) chopped green chile peppers
2 cans kidney or black beans (drained and rinsed)
2 large boneless chicken breasts, cut into bite sized chunks
1 cup monterrey jack cheese
4 oz sour cream
Optional Garnish
crushed tortilla chips
sliced avocado
shredded monterrey jack cheese
chopped green onions
1. In a slow cooker combine all ingredients except for cheese.
2. Cook on LOW for 5-6 hours
3. During last 30 minutes stir in cheese.
4. Serve with optional garnish.
Monday, April 19, 2010
STOP THROWING AWAY TORTILLA CHIP CRUMBS!
Alright...we've all been there...you are at the end of a bag of tortilla chips...what do you do with the crumbs? Well, generally you just throw the bag in the trash and call it good! I have 2 quick ways to spice up the crumbs and add them to lots of different stuff! Start putting those crumbs into a 1 gallon zip lock bag (you can also use stale tortilla chips and crush them up! They won't taste stale when you are done!)
Garlic & Lime Crushed Tortilla Chips
In a large mixing bowl add enough lime juice to coat tortilla chips, but not make them soggy. Throw in a bit of garlic salt (about 2 tsp) and toss. Put in oven at 200 for about 5 minutes.
Fiesta Ranch Crushed Tortilla Chips
In a large mixing bowl add a small amount of olive oil (again, enough to coat but not make them soggy). Use 1/2 packet of Fiesta Ranch Hidden Valley Dressing Packet and toss. Put in the oven at 200 for about 5 minutes.
Both of these recipes are great on soups, salads, chili's, etc. :) Hope you enjoy!
Garlic & Lime Crushed Tortilla Chips
In a large mixing bowl add enough lime juice to coat tortilla chips, but not make them soggy. Throw in a bit of garlic salt (about 2 tsp) and toss. Put in oven at 200 for about 5 minutes.
Fiesta Ranch Crushed Tortilla Chips
In a large mixing bowl add a small amount of olive oil (again, enough to coat but not make them soggy). Use 1/2 packet of Fiesta Ranch Hidden Valley Dressing Packet and toss. Put in the oven at 200 for about 5 minutes.
Both of these recipes are great on soups, salads, chili's, etc. :) Hope you enjoy!
Easy Breakfast Casserole
You can thank my mom for this one! Its easy and can even be prepared the night before and refrigerated! It heats up really easily once it is cooked...for leftovers. (Which there are NEVER any of around here!) Feel free to play around with the meats! It also tastes great with cubed ham or turkey breakfast sausage! :)
1 lb. breakfast sausage
1 bag hash browns
1 can cream of mushroom or cream of chicken soup
1 cup sour cream
9 eggs + enough milk as you would use to make scrambled eggs
1 12 oz pkg of cheddar cheese
salsa (the amount is your choice)
Salt and pepper to taste
Cook the breakfast sausage and crumble
Layer the hashbrowns on the bottom of the casserole
Put crumbled sausage on top of hash browns
Mix the soup, sour cream, salsa and scrambled egg mixture together.
Pour over hashbrowns and sausage
sprinkle cheddar cheese on top
Bake at 350-375 for 45 mins.
Casserole is done when middle is set.
Makes a 9X11 casserole... you can freeze it after it is baked.
1 lb. breakfast sausage
1 bag hash browns
1 can cream of mushroom or cream of chicken soup
1 cup sour cream
9 eggs + enough milk as you would use to make scrambled eggs
1 12 oz pkg of cheddar cheese
salsa (the amount is your choice)
Salt and pepper to taste
Cook the breakfast sausage and crumble
Layer the hashbrowns on the bottom of the casserole
Put crumbled sausage on top of hash browns
Mix the soup, sour cream, salsa and scrambled egg mixture together.
Pour over hashbrowns and sausage
sprinkle cheddar cheese on top
Bake at 350-375 for 45 mins.
Casserole is done when middle is set.
Makes a 9X11 casserole... you can freeze it after it is baked.
Easy Chicken & Biscuits
Makes: 5 Servings
Prep: 10 Minutes
Bake: 30 Minutes
Ingredients
1 can condensed cream of celery soup
1 can condensed cream of potato soup
1 cup milk
1/4 tsp dried, crushed thyme leaves
1/4 tsp ground black pepper
4 cups cooked cut up vegetables (we used broccoli & cauliflower)
2 cups cubed cooked chicken
1 package (7oz) refrigerated biscuits (10)
1 small package mozzarella (optional)
1. Stir the soups, milk, thyme, black pepper, mozarella and chicken in a 13x9-inch (3qt) shallow baking dish.
2. Bake at 400 for 15 minutes, stir.
3. Cut each biscuit into quarters, arrange cut biscuits over the chicken mixture.
4. Bake for 15 more minutes or until biscuits are golden.
Prep: 10 Minutes
Bake: 30 Minutes
Ingredients
1 can condensed cream of celery soup
1 can condensed cream of potato soup
1 cup milk
1/4 tsp dried, crushed thyme leaves
1/4 tsp ground black pepper
4 cups cooked cut up vegetables (we used broccoli & cauliflower)
2 cups cubed cooked chicken
1 package (7oz) refrigerated biscuits (10)
1 small package mozzarella (optional)
1. Stir the soups, milk, thyme, black pepper, mozarella and chicken in a 13x9-inch (3qt) shallow baking dish.
2. Bake at 400 for 15 minutes, stir.
3. Cut each biscuit into quarters, arrange cut biscuits over the chicken mixture.
4. Bake for 15 more minutes or until biscuits are golden.
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