Saturday, December 6, 2008

Saturday: Bacon Cheeseburger Pasta

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Ingredients:
8 ounces uncooked Penne pasta
1 pound ground beef
6 bacon strips, diced
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
Barbecue sauce and prepared mustard, optional

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside.

In the same skillet, cook bacon until crisp. Move to a paper towel. Drain discarding drippings. Drain pasta; add to the skillet. Stir in the soup, beef and bacon; heat through. Sprinkle with cheese; cover and cook until the cheese it melted. Serve with barbecue sauce and mustard if desired.

Friday, December 5, 2008

Friday: Baked Rotini

Ingredients:
1 (16 ounce) pkg. rotini (or similar pasta)
2 tsp. olive oil
1 (28 ounce) jar spaghetti sauce
1 egg
1 cup ricotta cheese
1/4 cup Parmesan cheese
6 ounces mozarella cheese, shredded

Cook pasta according to package directions; drain. Combine pasta and olive oil in a large bowl; toss lightly. Add spaghetti sauce to bowl and mix well. Spread 1/2 pasta mixture in a greased 9 x 13 baking dish.





In a small bowl mix egg, ricotta, and Parmesan. Spread over pasta.








Sprinkle 1/2 of mozarella cheese over top. Spread remaining pasta mixture. Sprinkle remaining mozzarella cheese over pasta. Bake in preheated 350 degree oven until heated through and cheese is bubbly, about 20 minutes.




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Enjoy! :)

Thursday, December 4, 2008

Thursday: Better Burgers

Little note to the chef in your family: This makes a lot of burger! :) In our family, it actually counts for three meals and I just freeze the burgers we don't use that night and reheat them in the microwave another night. These are delicious. The wheat germ is added to punch in a little extra fiber into each burger. I think you will be very glad you tried this recipe. Enjoy!

Ingredients:
2 pounds lean ground beef
3/4 cup wheat germ
2 eggs
1/2 cup half-and-half (we used milk because it is what we had)
2 Tbs. minced onion
2 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. dried marjoram or oregano
1/4 tsp. dried thyme
8 hamburger buns
In a large bowl, combine ground beef, wheat germ, eggs, half-and-half, onion, Worcestershire sauce, salt, marjoram and thyme. Shape into 8 patties. (I usually make 12)






Grill for 4 to 5 minutes per side or until internal temperature reaches 150 degrees. Place a slice of cheese on top during the last 2 minutes of cooking, if desired. We used shredded cheddar because it is what we had.





Place burgers on buns and top with lettuce and tomato, if desired. My son and I like to put barbecue sauce on ours, and my husband doesn't put anything on his. Add what you like.

Wednesday, December 3, 2008

Wednesday: Vegetable Panini with Feta

Ingredients:
1 (16 ounce) loaf French bread (about 20 inches long)
1 (10 ounce) pkg. romaine salad mix
1 (16 ounce) can kidney beans, rinsed and drained
2 medium-size ripe tomatoes, coarsely chopped
1/2 medium purple onion, thinly sliced
1/2 cup (2 ounces) crumbled Feta cheese
1/3 cup fat-free Caesar dressing
2 Tbs. lemon juice





Cut a 1/2-inch thick slice from top of the bread, and set top aside.





Hollow out bread, leaving a 1-inch shell; reserve soft bread from another use. Set bread shell aside.






Combine salad mix and next 4 ingredients. Combine dressing and lemon juice; drizzle over lettuce mixture. Toss.

Fill bread shell with lettuce mixture; replace top. Slice and Serve.

My husband and I both were very surprisingly pleased with this sandwich. My son ate just the bread and kind of nibbled on some lettuce. :)

Monday, December 1, 2008

Dessert: Creamy Layered Gelatin Squares (A South Beach recipe)

Creamy Layered Gelatin Squares

At a skinny 35 calories per serving, your thighs will thank you, and your children will too. This one tastes great!

1-1/2 cup boiling water
1 pkg. (8 serving size) or 2 pkg. (4 serving size) JELL-O Brand Lime Flavor Sugar Free Low Calorie Gelatin
Ice cubes
1 cup cold water
1-1/2 cup thawed COOL WHIP LITE Whipped Topping, divided

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until gelatin is slightly thickened.
Remove 1-1/2 cups of the gelatin; set aside. Add 3/4 cup of the whipped topping to remaining gelatin; stir with wire whisk until well blended. Pour into 8-inch square dish. Refrigerate about 15 minutes until set but not firm. Carefully spoon reserved gelatin over creamy layer in dish. Refrigerate 3 hours or until firm. Cut into 9 squares to serve. Top each serving with a dollop of the remaining whipped topping.

Monday: Spinach Ravioli Bake

This is one of my husband's new favorites. Here it is:
Ingredients:
2 cups spaghetti sauce
1 pkg. (25 ounces) frozen Italian sausage ravioli or ravioli of your choice
2 cups (8 ounces) shredded part-skim mozarella cheese
1 pkg. (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese












Place 1 cup spaghetti sauce in a greased shallow 2-qt. baking dish. Top with half of the ravioli, mozarella cheese, spinach, and Parmesan cheese. Repeat layers. Bake uncovered at 350 degrees for 40-45 minutes or until heated through and cheese is melted.

Sunday, November 30, 2008

Week of Dec. 1-Dec. 7

Here's the menu for this week:

Monday: Spinach Ravioli Bake
Tuesday: Vegetable Panini with Feta
Wednesday: Yummy Pork Chops
Thursday: Better Burgers
Friday: Baked Ziti
Saturday: Bacon Cheeseburger Pasta
Sunday: Shrimp Stir Fry
Dessert Option: Creamy Layered Gelatin Squares
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SHOPPING LIST

Spinach Ravioli Bake
2 cups spaghetti sauce
1 pkg. (25 ounces) frozen Italian sausage ravioli or ravioli of your choice
2 cups (8 ounces) shredded part-skim mozarella cheese
1 pkg. (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese

Yummy Pork Chops
4 lean lamb loin chops
1/2 cup soy sauce
Paprika
Salt and pepper
garlic
Onions (optional)

Vegetable Panini with Feta
1 (16 ounce) loaf French bread (about 20 inches long)
1 (10 ounce) pkg. romaine salad mix
1 (16 ounce) can kidney beans, rinsed and drained
2 medium-size ripe tomatoes, coarsely chopped
1/2 medium purple onion, thinly sliced
1/2 cup (2 ounces) crumbled Feta cheese
1/3 cup fat-free Caesar dressing
2 Tbs. lemon juice

Better Burgers
2 pounds lean ground beef
3/4 cup wheat germ
2 eggs
1/2 cup half-and-half (we used milk because it is what we had)
2 Tbs. minced onion
2 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. dried marjoram or oregano
1/4 tsp. dried thyme
8 hamburger buns

Baked Rotini
1 (16 ounce) pkg. rotini (or similar pasta)
2 tsp. olive oil
1 (28 ounce) jar spaghetti sauce
1 egg
1 cup ricotta cheese
1/4 cup Parmesan cheese
6 ounces mozarella cheese, shredded

Bacon Cheeseburger Pasta
Ingredients:
8 ounces uncooked Penne pasta
1 pound ground beef
6 bacon strips, diced
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
Barbecue sauce and prepared mustard, optional

Shrimp Stir-Fry
4 tsp. canola oil, divided
2 Tbs. plus 1-1/2 tsp. low-sodium soy sauce, divided
3 garlic cloved, minced
1-1/2 pounds medium peeled and deveined fresh or thawed frozen shrimp
2 Tbs. minced fresh ginger
8 ounces white mushrooms, quartered
4 scallions, cut into 1-inch pieces
1 large bell pepper, any color, cut into thin strips
8 ounces snow peas, strings removed
1/4 tsp. red pepper flakes

Creamy Layered Gelatin Squares
1-1/2 cup boiling water
1 pkg. (8 serving size) or 2 pkg. (4 serving size) JELL-O Brand Lime Flavor Sugar Free Low Calorie Gelatin
Ice cubes
1 cup cold water
1-1/2 cup thawed COOL WHIP LITE Whipped Topping, divided