* Taken from menus4moms.com
1 box (8 oz) tri-color spiral macaroni
1 lb. taco seasoned ground beef
1/2 cup green peppers, chopped
1/2 cup onions, chopped
1 cup cheese - cheddar, shredded
1 carton cherry tomatoes
1/2 head lettuce, shredded
salt
pepper
1/2 cup french dressing
1 package nacho Doritos
Cook macaroni as directed. Drain. Rinse with cold water. Drain again. In a large bowl mix macaroni, green pepper, onion, cheese, tomatoes, lettuce, and seasonings. Chill. Just before serving, stir in warm seasoned ground beef, french dressing and chips. Toss lightly.
Tuesday, June 24, 2008
Grilled Vegetables
1 red onion, cut into 4 pieces and separated
1 yellow sqaush, sliced 3/4" thick and cubed
1 zucchini, sliced 3/4" thick and cubed
1 cup green pepper, cut into 1" squares
1 cup red bell pepper, cut into 1" squares
2 cups mushrooms, fresh
Olive oil mixture:
2 Tbsp olive oil
1/4 Tsp black pepper
1/4 Tsp salt
1 garlic clove
2 Tbsp basil
Toss veggies with olive oil mixture and place in oil sprayed grill basket or foil pan. Grill on medium with lid closed. Stir occasionally until veggies are tender (approx. 10-12 minutes).
For additional tenderness, microwave onion pieces 1-2 minutes before grilling. For crips mushrooms, add about 5-6 minutes into cooking time.
1 yellow sqaush, sliced 3/4" thick and cubed
1 zucchini, sliced 3/4" thick and cubed
1 cup green pepper, cut into 1" squares
1 cup red bell pepper, cut into 1" squares
2 cups mushrooms, fresh
Olive oil mixture:
2 Tbsp olive oil
1/4 Tsp black pepper
1/4 Tsp salt
1 garlic clove
2 Tbsp basil
Toss veggies with olive oil mixture and place in oil sprayed grill basket or foil pan. Grill on medium with lid closed. Stir occasionally until veggies are tender (approx. 10-12 minutes).
For additional tenderness, microwave onion pieces 1-2 minutes before grilling. For crips mushrooms, add about 5-6 minutes into cooking time.
Macaroni and Cheese
*Taken from menus4moms.com
2 Tbsp. cornstarch
1 tsp salt
1/2 tsp dry mustard (optional)
1/4 tsp pepper
2-1/2 C. milk
2 Tbsp. butter
2 C. (8 oz) shredded American or Cheddar cheese, divided
8 oz Mueller's Elbows (about 2 cups), cooked 5 minutes and drained
In medium saucepan combine corn starch, salt, dry mustard and pepper; stir in milk. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1 3/4 cups (425 ml) cheese until melted. Add elbows. Pour into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered in 375* oven 25 minutes or until lightly browned. This can be prepared ahead of time and kept refrigerated until you are ready to bake. Add 5-7 minutes to the cooking time if cold.
2 Tbsp. cornstarch
1 tsp salt
1/2 tsp dry mustard (optional)
1/4 tsp pepper
2-1/2 C. milk
2 Tbsp. butter
2 C. (8 oz) shredded American or Cheddar cheese, divided
8 oz Mueller's Elbows (about 2 cups), cooked 5 minutes and drained
In medium saucepan combine corn starch, salt, dry mustard and pepper; stir in milk. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1 3/4 cups (425 ml) cheese until melted. Add elbows. Pour into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered in 375* oven 25 minutes or until lightly browned. This can be prepared ahead of time and kept refrigerated until you are ready to bake. Add 5-7 minutes to the cooking time if cold.
Festive Flag Cake
1 prepared angel food cake, sliced
2 C. whipping cream
2 Tbsp. granulated sugar
1 tsp. vanilla
1/4 C. milk
8 oz. cream cheese
2 C. powdered sugar
2 pints of raspberries or 1 pint of strawberries
1 pint of blueberries
Combine whipping cream, vanilla, granulated sugar, and 1/4 milk in a bowl. Beat until soft peaks form. In a separate bowl combine cream cheese and powdered sugar. Fold into whipping cream mixture. In a 9x13 pan, spread 1/3 of the whipped cream mixture, a layer of cake slices, and repeat, ending with the remaining 1/3 of the whipped cream mixture on top. Top with raspberries and blueberries in the shape of a US flag. Refrigerate overnight before serving.
2 C. whipping cream
2 Tbsp. granulated sugar
1 tsp. vanilla
1/4 C. milk
8 oz. cream cheese
2 C. powdered sugar
2 pints of raspberries or 1 pint of strawberries
1 pint of blueberries
Combine whipping cream, vanilla, granulated sugar, and 1/4 milk in a bowl. Beat until soft peaks form. In a separate bowl combine cream cheese and powdered sugar. Fold into whipping cream mixture. In a 9x13 pan, spread 1/3 of the whipped cream mixture, a layer of cake slices, and repeat, ending with the remaining 1/3 of the whipped cream mixture on top. Top with raspberries and blueberries in the shape of a US flag. Refrigerate overnight before serving.
Monday, June 23, 2008
Chicken Taco Filling
1 packet taco seasoning
1 C Chicken broth
1 lb. boneless, skinless chicken breast
Dissolve taco seasoning into chicken broth. Place chicken in crockpot and pour broth over top. Cover and cook on low 6-8 hours. With 2 forks, shred chicken into bite-sized pieces. Use in soft tacos, burritos, nachos, etc. To freeze, place shredded meat into freezer bags with juices. Press out air and seal.
1 C Chicken broth
1 lb. boneless, skinless chicken breast
Dissolve taco seasoning into chicken broth. Place chicken in crockpot and pour broth over top. Cover and cook on low 6-8 hours. With 2 forks, shred chicken into bite-sized pieces. Use in soft tacos, burritos, nachos, etc. To freeze, place shredded meat into freezer bags with juices. Press out air and seal.
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