Monday, March 30, 2009

Cheese Topped Salmon

Cheese Topped Salmon

Salmon fillets
Feta Cheese
Plain Yogurt
Lemon Pepper
Garlic Salt
Parsley flakes
Seasoning Salt
Parmesan Cheese

Bake at 425 until flakey, about 15 minutes

Mix the Yogurt and Feta cheese
Add the Lemon Pepper, Garlic Salt, a little Seasoning Salt
Parsley Flakes
( Optional) I cut little line pockets into the Salmon, don't go all the way through the fish though.
Top the Salmon with the mixture
Sprinkle some Parmesan Cheese over the top
Bake at 425 for about 12-15 minutes or until flakey

Friday, March 27, 2009

Fried Potatoes

Very simple, easy, and you can do a different variety of flavors.

Fried Potatoes

Olive Oil
Seasoning Salt
Optionals: Garlic Powder
Onion Powder
Parmesan Cheese
Tony Chechere's Herb Seasoning

Wash Potatoes
Cube potatoes
Drizzle Olive Oil over the top (if you want you can rinse the Potatoes first so they aren't "sticky") Add whatever seasonings you want.
Mix while cooking intermittently until soft enough to eat.

Thursday, March 26, 2009

Crunchy Beef Bake

Crunchy Beef Bake

1 lb Ground Beef
1 diced Green Pepper
1 can Petite Diced Tomatoes
1 can Cream of " " (I used Chicken, but Mushroom or Celery work too)
2 cups cooked Rotini pasta (I used egg noodles since I had some in the fridge that needed to be used)
1 large can French Fried Onions (divided)
1 c grated Cheese

Brown and drain your hamburger
I drained mine after I added the Tomatoes and Green Peppers
I cooked the Tomatoes and Green Peppers for a minute, but I don't think you have to do that.
Add the Cream of Chicken soup
The Noodles
Shredded Cheese
Half of the French Fried Onions, mix it all up and put in a casserole dish
Spread the rest of the FFO over the top of the mixture and bake at 350 until bubbly

Wednesday, March 25, 2009

Beef Barley Soup

Beef Barley Soup (Adapted from Taste of Home magazine)

2 lbs Beef Stew Meat (cut into 1 inch pieces)
1 T Vegetable Oil (I used Olive)
5 c Water
4 Celery ribs (chopped)
1 large Onion (chopped)
1 can (14.5 oz) diced Tomatoes, undrained
2 T Tomato Paste
4 t Beef Bouillon
1 t each Oregano, Thyme, Basil and Parsley flakes
1 c Quick Cooking Barley

I made this in the crockpot
So I just added all the ingredients, except for the Barley
I pureed the Onion and Celery, added the Tomatoes
The meat
I had it on high for 4-5 hours and added the Barley during the last hour of cooking

Sunday, March 22, 2009

Russian Tea Cakes

Russian Tea Cakes
1 c Butter or Margarine
1/2 c Powdered Sugar
1 t Vanilla
1/4 t Salt
3/4 c Chopped Nuts
2 1/4 c Flour

Powdered Sugar for rolling

Roll dough into balls. Bake at 400 for 10-12 minutes. Roll cookies into Powdered Sugar while warm and a second time after they cool. Mix Margarine (or Butter) and Powdered Sugar together Add the Vanilla Add the Salt Add the Flour and mix well. Should be a somewhat moist crumble Add the Chopped Nuts Roll into balls and bake at 400 for 10-12 minutes They should be done just enough to hold together, maybe slightly browned Roll into Powdered Sugar while warm and if you want to, roll again after they cool.

Friday, March 20, 2009

Tuna Cakes

This is a recipe from Kraft Foods and I changed it drastically, but you can pick theirs out if mine seems unappealing. :-) I was surprised how much I liked these! So good. Cary and I thought these would be good in a sandwich

Tuna Cakes

2 cans (6 oz. each) light tuna in water, drained, flaked (you can use any kind of fish you want)
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken (I just used Bread Crumbs, Parmesan Cheese, Onion powder, Garlic powder, Pepper, and some Paprika for a kick)
1 cup KRAFT Shredded Mild Cheddar Cheese (I used Extra Sharp)
3/4 cup water 1 carrot, shredded
1/3 cup KRAFT Real Mayo Mayonnaise (I used Ranch Dressing!)
2 Tbsp. CLAUSSEN Sweet Pickle Relish (I chopped up some Dill Pickles since I hate sweet Pickles)

MIX all ingredients. Refrigerate 10 min.

HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.

FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.

Add Bread Crumbs
and Spices
I added some Parmesan Cheese
Carrots and Ranch Dressing
My Dill Pickle Relish :-)
You definitely want to use a non-stick pan for this, I tried at first to use a different pan and it FAILED.
Just cook each side for about 3 minutes or until brown. So good! You gotta try these.

Thursday, March 19, 2009

Beef Stroganoff

Another recipe from Taste of Home. The original recipe is done in a skillet but I did it in the crockpot.

Beef Stroganoff

5 c sliced fresh Mushrooms (I used canned Mushrooms)
1 large Onion, sliced
1 T reduced fat Butter
1/2 c hot Water (if you are going to do it in a crockpot, I'd do 1 c Water)
1 T prepared Horseradish
1/4 c Flour (I added WAY too much Flour for the crockpot, 1/2 c would be good)
1 1/4 lbs Beef cut into strips
1 c reduced fat Sour Cream

Hot cooked Noodles

Since I did it in the crockpot that will be what the directions are for
Put Mushrooms in
Add the Butter
Beef strips
Put the Flour in and mix everything until all the Flour is absorbed
It should look somewhat like that, but I put a little too much Flour in.
Season with Salt & Pepper, and then add the Horseradish. Mine cooked on high for 4 hours.
After you turn off the heat or crockpot, mix the Sour Cream in

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