Friday, January 28, 2011
I had a CELEBRATING AT HOME party this week and the distributor brought this delicious entree that all my guests raved over! And what made it even better? I earned the gorgeous serving dish for FREE!!!!! (Along with about $200 dollars of other beautiful merchandise!)
I promised my guests I would get the recipe, and I'll share with you too!
And, seriously, if you want to place an order online,SHIPPED DIRECTLY TO YOUR HOME, you can do so . CLICK HERE
Whether or not you order, be sure to browse the catalog.....lots of GORGEOUS pieces!
Okay- so here's the recipe:
Three packs crescent rolls.
1 1/2 pounds of hamburger.
1 small can of diced tomatoes with green chillies.
and 2 cups finely shredded Mexican blend cheese.
1 pack of taco seasoning mix.
Brown hamburger and drain blend in taco mix and tomatoes mix thoroughly. Line hospitality tray with crescent rolls, small part of crescent lays over the sides of tray. Spread a layer of cheese on the bottom then add hamburger mixture over crescents then add remaining cheese on top. Crisscross the crescents over the top and bake for 20 to 25 min at 350 degrees. No need to preheat oven if using hospitality tray. Best served right out of oven with sour cream.
3 simple ingredients are all you need to make this SUPERB SALSA that will tantalize your taste buds!
Perfect for a weekend meal, Super Bowl Party or just whenever you want to crunch and munch on something NOT so traditional.
You will need:
*1 jar Salsa (your favorite brand and choice of heat level- I chose MEDIUM)
*1/2 lg. can (15 oz.) of crushed pineapple, drained
*sugar to taste (I used 1 T.)
Mixed together and serve with your favorite tortilla chips, or pour over a block of cream cheese and serve with crackers.
Impress your guests and ENJOY!
Wednesday, January 26, 2011
Here's a quick and easy side dish that is full of delicious flavors that turn ordinary potatoes into a real treat.
Only FOUR ingredients so it's easy on your budget, too!
YOU WILL NEED:
1 pkg. Onion soup mix (like Lipton's, or a store brand)
3-4 med. potatoes, cut into wedges
1 T. Rosemary-garlic seasoning
1/2 cup canola oil )or olive or your preference)
Preheat oven to 425 degrees. Combine all in baking pan until well coated.
Bake and turnover potatoes every ten minutes until golden brown (about 30 min.)
Friday, January 21, 2011
SO you already know I don't enjoy eating "diet food"....I'm a comfort food sort of gal, and TASTE OF HOME always has recipes I love.
I came a cross a new cookbook that caught me eye and made me take a chance...
It was a TASTE OF HOME "Comfort Food Cookbook Diet".
Whoa! Stopped me in my tracks!
I bought it and came right home and made the recipe on the cover.
I must confess, I did use FULL-FAT half and half instead of the lighter version but ONLY because it was the only version available in the store, and the weather here is snowy-freezing and I didn't want to go back out on the bad roads (okay, and I like my "full-fat half and half)!
Anyway, this was VERY good--and I'm sure you could make it either way for the same great results.
Give this one a try!(The book AND the recipe)
You will need:
8 oz. uncooked fettuccine
1/2 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, minced
1 tsp. Canola oil
1 cup sliced, fresh mushrooms
2 cups fat-free milk
1 tsp. salt-free seasoning mix (Like Mrs. Dash)
1/4 tsp. salt
2 T. Cornstarch
1/2 cup fat-free half and half (or reg. if you're not counting your fat intake)
1/3 cup grated Parmesan
3 cups cubed COOKED chicken or turkey
3/4 cups shredded part-skim mozzarella (or reg. mozzarella)
Cook noodles according to pkg. directions. Meanwhile, cover a large, oven-proof skillet with cooking spray. and saute' onion, celery and garlic in oil for 3 min. Add mushrooms; cook and stir till veges are tender. Stir in milk, seasoning blend and salt. Bring to a boil.
Mix cornstarch and half and half until smooth;stir into skillet. Cook and stir for 2 min. (or until thick & bubbly);stir in Parmesan just till melted.
Stir in meat. Drain noodles;add to mixture. Heat through. Sprinkle with mozzarella. Broil 2-3 min.
Sunday, January 9, 2011
I let my husband name this one, because he went on and on about how good it was and he said no one would want to try something called "Spinach Tortellini Soup" because (he said) that name didn't do it justice.
So he said it needed a good Italian name...like The Sopranos.
It was very good and filling but not in the "Uh-Oh I just clogged another artery" sort of way. :)
I made it yesterday along with a nice big fruit salad and enjoyed a healithier meal than usual...and it felt good.
So, if you want to give it a whirl.
YOU WILL NEED:
1 box tri-color cheese tortellini
1 bag (9-10 0z.) pre-washed leaf spinach (in the salad section)
4 cans chicken broth
1 bouillon cube
1 carrot (thin slices)
5 pinches Good Season's Italian Seasoning mix
*Boiled chicken pieces (optional)-I only put chicken in because my husband wouldn't consider it a main dish without meat in it)
Boil tortellini, and spinach in water for about 7 minutes. Drain. Heat broth and bouillon and add spinach, carrots boiled chicken and seasonings and simmer for about 20 minutes. Serve with sprinkled Parmesan cheese on top.