Monday, January 25, 2010
Ham and Pineapple Asian Noodles
1lb diced ham
2 tbsp catalina dressing
1 tbsp soy sauce
1/2 cup catalina dressing
1 can pineapple tidbits (juice reserved)
1 chopped bell pepper
1 cup water
1 tsp ground ginger
8 oz steam fried noodles
Brown ham in 2 tbsp Catalina dressing. Add soy sauce, pineapple and peppers and cook 10 minutes. Add another 1/2 cup dressing, reserved pineapple juice, water and ginger. Add noodles to pan. Cover, bring to a boil, reduce heat and simmer, stirring frequently and adding more water if necessary. Cook until noodles are soft, about 10-15 minutes.
If you’re wondering why I have a lot of recipes with ham lately, it’s because my mom sent me home with a big chunk of it left over from dinner at her place one night. This dinner used up the last of it.
My boys liked the pineapple the best (no big surprise there!). They picked it out and ate it first. That was about all that Cole ate, but Bennett was a little more adventurous and eventually ate most of what was on his plate. I thought it was pretty yummy, and I was happy how easy it was to make.
Saturday, January 23, 2010
Lemon-Soy Chicken and Rice
Wednesday, January 20, 2010
Tuna Tetrazzini
Friday, January 15, 2010
Pizza Soup
Tuesday, January 12, 2010
Cheesy Ham and Broccoli Casserole
Thursday, January 7, 2010
Turkey Kielbasa and Lentil Stew
Tuesday, January 5, 2010
Impossible Pumpkin Pie
3/4 cup sugar
Monday, January 4, 2010
Balsamic Maple Pork Tenderloin
Sunday, January 3, 2010
Spinach & Cheese Ravioli with Pumpkin Pesto Sauce
This is one of the fastest meals I know, it's ready in less that 10 minutes. It's yummy, and your kids will have no clue you're feeding them spinach and pumpkin!
Apple and Cheddar Snacking Cake
Topping:
2/3 cup quick oats
1/4 cup brown sugar
1 tsp cinnamon
2 tbsp melted margarine
Batter:
1 1/2 cups all-purpose flour
1 cup quick oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 cup shredded sharp cheddar cheese
1 1/2 cups unsweetened applesauce
1/2 cup milk
1/2 cup brown sugar
1/4 cups vegetable oil
1 egg
1 large apple cut in small chunks
Preheat oven to 350F. For topping, stir together oats, sugar, cinnamon in a bowl. Stir in melted margarine. Set aside. For batter, combine flour, oats, baking powder, baking soda, cinnamon, and cheese in a large mixing bowl. In another bowl, combine applesauce, milk, sugar, oil, egg, and apple. Add flour mixture, stirring until just moistened. Pour batter into a greased 8" square pan. Sprinkle with topping. Bake for 45-50 minutes, check it with a toothpick or knife to make sure it's done. You can also try these as muffins, just adjust heat to 400F and bake 20 minutes.
I made this today while the kids were napping, thinking it would be a good snack for them when they woke up. Unfortunately they didn't agree, they were more interested in getting into what was left of the christmas candy. I finally managed to entice my younger son Bennett and he seemed to like it. It was very moist, I thought it was maybe a little too moist at first, but once it cooled down it was perfect. Cole doesn't know what he's missing!
Saturday, January 2, 2010
Belgian Beef Stew
Alright, I know that beer doesn't sound very kid-friendly, but the alcohol evaporates while cooking, really! Of course, you can finish off the rest of the can or bottle of beer yourself if you'd like; that's a nice perk of this meal. It's a crockpot recipe, which is especially handy if you're out all day at work or some other activity and don't have much time to prep when you get home. It's easy to prepare the night before and throw in the crockpot before you leave the next day.
2 lbs cubed stewing beef
1/4 cup flour (or enough to coat meat)
1 tsp seasoning salt
one large onion, chopped
1 tbsp butter
1 cup dark beer or stout
1 pressed clove garlic...or more!
1/2 tsp sugar
2 cups new potatoes, chopped
1 1/2 cups baby carrots
1 tsp oregano
1/2 tsp thyme
salt and pepper (to taste)
Saute the onions lightly in 1 tbsp butter until transparent and set aside. Sprinkle meat with flour and seasoning salt. Brown in remaining butter, adding more butter or oil if needed. Brown cubes on all sides. In a saucepan, combine and bring just to boil the beer, garlic and sugar. In a crock-pot, put in carrots and potatoes, then meat and onions, then pour beer mixture over top (if you like your veggies more firm and less mushy like I do, don't put the carrots and potatoes in until about an hour or two before serving, and turn the crockpot on high when you do to make sure they cook through). Cook for 6-8 hours on low setting. Stir in spices about 10 minutes before serving (I like to do this with crockpot recipes, otherwise I find the spices get diluted with the long cooking time).
I was going to add mushrooms too, but when I went to the grocery store today they were sold out. That's right, they had NO mushrooms! Just my luck. Anyway, it was still very good without the mushrooms. It seemed to be a hit with the boys, they both ate it. I asked my older son Cole if he liked it and he said "yes sir Mommy!" My husband Tony didn't get to enjoy it because he was working tonight but I'm sure it'll make great leftovers.
Just a Little Introduction