This is another recipe from my grandma's collection. It had a great combination of sausage and cheese sauce mixed with the noodles. Yum! Definitely a great recipe on a cool day.
Sausage Macaroni Casserole
1 pound bulk pork sausage
1/2 cup onion, chopped
1/2 cup green pepper strips
3 T flour
2 cups milk
2 cups shredded cheddar cheese, divided
8 oz elbow macaroni, cooked
Brown sausage in skillet, remove. Drain on paper towel. Saute onion and green pepper in 2 T remaining drippings. Stir in flour. Slowly add milk. Cook over medium heat until thick. Stir in 1 1/2 cups cheese. Combine macaroni, sausage and sauce. Turn into greased 2 qt casserole; top with remaining cheese. Bake at 400 degrees for 20-25 minutes until bubbly.
Wednesday, February 25, 2009
Monday, February 23, 2009
Baked Tilapia
I got home a little later than usual tonight and didn't have anything planned for dinner. If that's the case, it's usually pretty simple to take some frozen tilapia out of the freezer, thaw and bake with some butter and various seasonings for a quick and tasty meal. I was able to find a recipe for tonight's tilapia that I haven't tried before, but we really liked tonight. This is also from Taste of Home. Serve this fish with the Seasoned Couscous. This is a super fast meal if you're short on time and don't know what to make.
Baked Tilapia
4 tilapia filets
3 T butter, melted
3 T lemon juice
1 1/2 tsp garlic powder
1/8 tsp salt
2 T capers
1/2 tsp dried oregano
1/8 tsp paprika
Place tilapia filets in bottom of greased 9x13" baking dish. Mix the other ingredients together and spoon over fish. Bake at 425 for 10-15 minutes. Enjoy!
Baked Tilapia
4 tilapia filets
3 T butter, melted
3 T lemon juice
1 1/2 tsp garlic powder
1/8 tsp salt
2 T capers
1/2 tsp dried oregano
1/8 tsp paprika
Place tilapia filets in bottom of greased 9x13" baking dish. Mix the other ingredients together and spoon over fish. Bake at 425 for 10-15 minutes. Enjoy!
Seasoned Couscous
We love couscous! I was so excited when I found couscous in the bulk foods section at the store tonight. We really like it, but it seems difficult to find just plain. I filled a bag about a third full and was excited to bring my treat home. If you've never had it before, it is actually a small pasta, tinier than rice. It cooks up so fast and with different seasonings it can be pretty versatile. I needed to make something quick and this is what I found on Taste of Home website.
Seasoned Couscous
2 cups water
1 T butter
1 T dried parsley
2 tsp chicken boullion granules
1/2 tsp dry minced onion
1/2 tsp dried basil
1/4 tsp pepper
1/8 tsp garlic powder
10 oz couscous
Mix everything but the couscous in a quart size saucepan. Bring to a boil. Add couscous, cover and remove from heat. Let sit for 5 minutes. Remove lid, fluff couscous and enjoy! It's that easy!
Seasoned Couscous
2 cups water
1 T butter
1 T dried parsley
2 tsp chicken boullion granules
1/2 tsp dry minced onion
1/2 tsp dried basil
1/4 tsp pepper
1/8 tsp garlic powder
10 oz couscous
Mix everything but the couscous in a quart size saucepan. Bring to a boil. Add couscous, cover and remove from heat. Let sit for 5 minutes. Remove lid, fluff couscous and enjoy! It's that easy!
Sunday, February 22, 2009
Oatmeal Bread
I got this recipe from one of my patients at work. It smelled so wonderful as it was baking in the oven and this is one of the best breads I've ever made. I even made it all by hand instead of trying to use my breadmaker for the kneading. If you've been tempted to try to make your own yeast bread-try this one. It takes a little while to allow the dough to rise, but once it bakes up it is so tasty!
Oatmeal Bread
2 cups boiling water poured over:
1 cup quick oatmeal
1 tsp salt
5 T butter or margarine
Cool mixture until lukewarm. Stir 1 pkg yeast into 1/2 cup warm water. Add 1 cup flour to yeasat mixture and stir well. Set aside. Add 3/4 cup brown sugar to oat mixture and 4 to 5 cups of flour. Add yeast mixture and stir well. Turn out onto floured surface and knead well until smooth and no longer sticky. Place in bowl coated in cooking spray, turn once. Cover with dishtowel and let rise until double in size in a warm place. Punch down and let rest about 5 minutes. Put into loaf pans. Let rise again until light. Bake 1 hour at 325 degrees. Makes 2 loaves.
Oatmeal Bread
2 cups boiling water poured over:
1 cup quick oatmeal
1 tsp salt
5 T butter or margarine
Cool mixture until lukewarm. Stir 1 pkg yeast into 1/2 cup warm water. Add 1 cup flour to yeasat mixture and stir well. Set aside. Add 3/4 cup brown sugar to oat mixture and 4 to 5 cups of flour. Add yeast mixture and stir well. Turn out onto floured surface and knead well until smooth and no longer sticky. Place in bowl coated in cooking spray, turn once. Cover with dishtowel and let rise until double in size in a warm place. Punch down and let rest about 5 minutes. Put into loaf pans. Let rise again until light. Bake 1 hour at 325 degrees. Makes 2 loaves.
Hamburger Noodle Casserole
This was a pretty quick dish to put together, it just took a while to bake. The house smelled so yummy though as this was cooking up. This is great when you just don't know what to make since more than likely most of the ingredients are in your cupboard or freezer already!
Hamburger Noodle Casserole
1 pound ground beef
16 oz can whole tomatoes (or diced)
16 0z can peas, drained (or frozen)
1 can condensed tomato soup
6 oz noodles
1/2 cup chopped onion
1/2 cup chopped celery
1 tsp salt
1/2 tsp pepper
Heat oven to 375. Spray sides and bottom of 2 qt casserole dish with cooking spray. Place ground beef in casserole and break apart with fork (I cooked it first, it looks like that's not necessary though). Stir in tomatoes (with liquid), peas, tomato soup, uncooked noodles, onion, celery and salt and pepper. Mix well and cover. Bake about 1 hour and 10 minutes, stirring once or twice.
Hamburger Noodle Casserole
1 pound ground beef
16 oz can whole tomatoes (or diced)
16 0z can peas, drained (or frozen)
1 can condensed tomato soup
6 oz noodles
1/2 cup chopped onion
1/2 cup chopped celery
1 tsp salt
1/2 tsp pepper
Heat oven to 375. Spray sides and bottom of 2 qt casserole dish with cooking spray. Place ground beef in casserole and break apart with fork (I cooked it first, it looks like that's not necessary though). Stir in tomatoes (with liquid), peas, tomato soup, uncooked noodles, onion, celery and salt and pepper. Mix well and cover. Bake about 1 hour and 10 minutes, stirring once or twice.
Saturday, February 21, 2009
Hearty Lentil Soup
I had never had lentils before making this soup. You can buy a bag of them by the bagged, dry beans at the store or in the bulk food aisle as well. They are tiny little beans, I guess, and are packed full of fiber (the recipe says there are 10 grams of fiber per serving from the lentils!).
This soup was really good and very filling. I put half in the freezer for a later time since we also had leftovers for lunch and dinner the next day as well. This is a great soup to get more fiber and veggies into your diet.
Hearty Lentil Soup From Taste of Home's Healthy Cooking
3 cups water
3 cups vegetable or chicken broth
3 medium carrots, sliced
1 medium onion, chopped
1 cup dried lentils, rinsed
2 celery ribs, sliced
1 small green pepper, chopped
1/4 cup uncooked brown rice
1 tsp dried basil
1 garlic clove, minced
1 bay leaf
3/4 cup tomato paste (I used 2 8 oz cans of tomato sauce since I was out of tomato paste-it would be slightly less tomatoey, but still good)
1/2 cup frozen corn
1/2 cup frozen peas
In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/2 hours or until lentils and rice are tender.
Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf before serving.
This soup was really good and very filling. I put half in the freezer for a later time since we also had leftovers for lunch and dinner the next day as well. This is a great soup to get more fiber and veggies into your diet.
Hearty Lentil Soup From Taste of Home's Healthy Cooking
3 cups water
3 cups vegetable or chicken broth
3 medium carrots, sliced
1 medium onion, chopped
1 cup dried lentils, rinsed
2 celery ribs, sliced
1 small green pepper, chopped
1/4 cup uncooked brown rice
1 tsp dried basil
1 garlic clove, minced
1 bay leaf
3/4 cup tomato paste (I used 2 8 oz cans of tomato sauce since I was out of tomato paste-it would be slightly less tomatoey, but still good)
1/2 cup frozen corn
1/2 cup frozen peas
In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/2 hours or until lentils and rice are tender.
Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf before serving.
Layered Enchilada Bake
This is another tasty, meatless dish that's good for you. Ryan and I really liked this. It was not too difficult to put together and it filled us up quickly. There are still some leftovers too! Just make sure you figure in the time to cook the brown rice into assembling time (35-45 minutes to cook rice).
Layered Enchilada Bake From Cooking for Life
1 1/2 cups brown rice
8 oz hot pepper cheese, shredded (I used cheddar and added a couple T minced jalepenos)
1 cup low-fat cottage cheese
1/2 cup fat-free sour cream
1/2 cup chopped onion
2 tsp chili powder
2 tsp ground cumin
6 (10") whole wheat tortillas
2 cups rinsed and drained canned black beans
1 tsp minced fresh cilantro
1 1/2 cups shredded part skim mozzarella cheese
1 1/3 cup salsa
Cook the brown rice according to package directions. Combine the brown rice, hot pepper cheese, cottage cheese, sour cream, onion, chili powder and cumin in a bowl and mix well.
Line the bottom of a 9x13" baking dish sprayed with nonstick cooking spray with 2 of the tortillas and spread with 3 cups of the brown rice mixture. Repeat the layering process 2 more times and top with the beans, spreading to the edges. Sprinkle with the tomato, cilantro and mozzarella cheese. Bake at 350 degrees for 30 to 45 minutes or until brown and bubbly. Garnish with salsa.
Layered Enchilada Bake From Cooking for Life
1 1/2 cups brown rice
8 oz hot pepper cheese, shredded (I used cheddar and added a couple T minced jalepenos)
1 cup low-fat cottage cheese
1/2 cup fat-free sour cream
1/2 cup chopped onion
2 tsp chili powder
2 tsp ground cumin
6 (10") whole wheat tortillas
2 cups rinsed and drained canned black beans
1 tsp minced fresh cilantro
1 1/2 cups shredded part skim mozzarella cheese
1 1/3 cup salsa
Cook the brown rice according to package directions. Combine the brown rice, hot pepper cheese, cottage cheese, sour cream, onion, chili powder and cumin in a bowl and mix well.
Line the bottom of a 9x13" baking dish sprayed with nonstick cooking spray with 2 of the tortillas and spread with 3 cups of the brown rice mixture. Repeat the layering process 2 more times and top with the beans, spreading to the edges. Sprinkle with the tomato, cilantro and mozzarella cheese. Bake at 350 degrees for 30 to 45 minutes or until brown and bubbly. Garnish with salsa.
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