delicious weekend breakfast!
2/3 c. milk
1/3 c. packed brown sugar
2 T. veg. oil
1 egg
2 c. bisquick
1/2 c. quick oats
1 c. fresh or frozen blueberries
1. oven to 400. Grease bottoms only of 12 muffin cups, or line with paper cups.
2. Mix milk, brown sugar, oil, and egg in large bown. Stir in bisquick and oats until just moistened. Divid batter evenly among baking cups.
3. Bake 18-20 min until cooked through and golden brown.
Remove immediately from pan to cool.
Sunday, January 23, 2011
Cupcakes-Weight Watchers Style
These are delicious, you forget they are a healthier option hehe!
cooking spray, or paper cups
1 pkg. devil's food or white cake mix
1 1/4 c. water
1 1/4 c unsweetened applesauce
3/4 c. egg substitute (fat free okay)
8 oz. cream cheese, softened
3 T. Orange Juice
3/4 c. skim milk
1 pkg instant vanilla pudding (can be sugar free)
1. oven to 350. Coat muffin cups with cooking spray or line with paper cups
2. Prepare cake mix, using applesauce and egg sub. instead of oil and whole eggs. Pour batter into muffin cups.
3. Meanwhile, beat cream cheese with elec. mixer on low until smooth. Gradually add OJ while continuing to beat.
4. Beat togeter milk and pudding in a separate bowl for 2 min. Add food coloring if desired. Fold cream cheese mixture into the pudding mix.
5. After cupcakes have cooled, spread frosting on each one. decorate as desired. Store any left over cupcakes in the refrigerator.
cooking spray, or paper cups
1 pkg. devil's food or white cake mix
1 1/4 c. water
1 1/4 c unsweetened applesauce
3/4 c. egg substitute (fat free okay)
8 oz. cream cheese, softened
3 T. Orange Juice
3/4 c. skim milk
1 pkg instant vanilla pudding (can be sugar free)
1. oven to 350. Coat muffin cups with cooking spray or line with paper cups
2. Prepare cake mix, using applesauce and egg sub. instead of oil and whole eggs. Pour batter into muffin cups.
3. Meanwhile, beat cream cheese with elec. mixer on low until smooth. Gradually add OJ while continuing to beat.
4. Beat togeter milk and pudding in a separate bowl for 2 min. Add food coloring if desired. Fold cream cheese mixture into the pudding mix.
5. After cupcakes have cooled, spread frosting on each one. decorate as desired. Store any left over cupcakes in the refrigerator.
shake 'em up chicken nuggets
a kid-friendly fave...
1 3/4 c. herb seasoned stuffing mix (for some reason, we always use pork...?)
1/4 c. grated parm. cheese
3T. butter
1/4 c. buttermilk (I just use milk)
1/4 t. black pepper
2 boneless/skinless chicken breasts
1. oven to 450. Crush stuffing in food processor or zip-lock like bag. Add parm. cheese and shake. Melt butter. Combine butter, milk, and pepper in a bowl.
2. Cut chicken into 16-20 chunks. Dip chicken into milk mixture, several at a time. Place them into the bag with stuffing and cheese and shake until well coated. Place coated nuggets on ungreased baking sheet.
3. Bake 6 min and then turn over and bake another 6 min., until cooked through and golden brown.
yummy yumm!
1 3/4 c. herb seasoned stuffing mix (for some reason, we always use pork...?)
1/4 c. grated parm. cheese
3T. butter
1/4 c. buttermilk (I just use milk)
1/4 t. black pepper
2 boneless/skinless chicken breasts
1. oven to 450. Crush stuffing in food processor or zip-lock like bag. Add parm. cheese and shake. Melt butter. Combine butter, milk, and pepper in a bowl.
2. Cut chicken into 16-20 chunks. Dip chicken into milk mixture, several at a time. Place them into the bag with stuffing and cheese and shake until well coated. Place coated nuggets on ungreased baking sheet.
3. Bake 6 min and then turn over and bake another 6 min., until cooked through and golden brown.
yummy yumm!
Sunday, January 2, 2011
beef penne pasta
a long standing fave
(we 1/2 this recipe--unless, of course, we're sharing!)
1 lb prepared penne pasta
8 oz lean ground beef (we use 1/2 pound)
1 small onion, chopped
2c. water
2 x 6oz can italian tomato paste
1/3 c. red wine or water
1T. beef bouillon
2c. shredded monterey jack cheese
directions:
1. Preheat oven to 350.
2. Prepare pasta. Meanwhile, brown beef and onion in large saucepan. Drain. return to pan.
3. Add water/wine, tomato paste, and bouillon. Stir occasionally over med heat for about 10-15 min.
4. In 9x13 pan (or 8x8 if halving), layer: 1/3 pasta, 1/3 sauce, 1/3 cheese and repeat until done.
5. Bake 20-25 min until heated through and cheese is melty.
Serve with a salad for a complete meal!
(we 1/2 this recipe--unless, of course, we're sharing!)
1 lb prepared penne pasta
8 oz lean ground beef (we use 1/2 pound)
1 small onion, chopped
2c. water
2 x 6oz can italian tomato paste
1/3 c. red wine or water
1T. beef bouillon
2c. shredded monterey jack cheese
directions:
1. Preheat oven to 350.
2. Prepare pasta. Meanwhile, brown beef and onion in large saucepan. Drain. return to pan.
3. Add water/wine, tomato paste, and bouillon. Stir occasionally over med heat for about 10-15 min.
4. In 9x13 pan (or 8x8 if halving), layer: 1/3 pasta, 1/3 sauce, 1/3 cheese and repeat until done.
5. Bake 20-25 min until heated through and cheese is melty.
Serve with a salad for a complete meal!
welcome, take a seat, enjoy a slice!
i decided to start this blog (yea i know, i'm horrible at blogging) as a place to store some our favorite food slices.....so yes, enjoy these recipes, and maybe they'll become some favorites of yours!
if looking for recipes with certain ingredients...look for the labels on the left!
if looking for recipes with certain ingredients...look for the labels on the left!
Subscribe to:
Posts (Atom)