Smoked Turkey Club Panini

This is our favorite panini! So yummy. I used leftover Turkey from Thanksgiving. 

INGREDIENTS:

8-12 slices bacon
1/3 cup sun-dried tomatoes, packed in oil, rinsed, patted dry and minced
1/3 cup light mayonnaise
8 slices thick-cut crusty bread
1/2 pound thinly sliced deli Swiss cheese
1/2 pound thinly sliced deli smoked turkey
3 cups baby spinach or arugula

DIRECTIONS:

Cook bacon until crisp. 

 In a small bowl, combine the sun-dried tomatoes and mayonnaise.

Lightly spread butter over one side of each bread. Lay the butter-sides down on a cutting board or work area. Spread each slice with the sun-dried tomato mayonnaise. Layer half of the cheese on 4 slices of bread then top with turkey, bacon, spinach (or arugula) and remaining cheese. Top with remaining bread, butter side up.

Cook the sandwiches on a panini press, skillet or grill pan heated on medium heat for one minute prior to cooking. Cook the sandwiches for about 4-5 minutes per side, until they are golden brown and the cheese is melted. Repeat with remaining sandwiches. Serve immediately.

Taco Cups

Ingredients:

1 1/2 tsp oil

1/2 lb ground beef

1 Tbsp taco seasoning

3/4 c. black beans

12 won tons

5 Tbsp + 1 tsp of queso dip or salsa con queso

1 c. salsa

1 cup Mexican cheese

Guacamole for topping

Directions:

Preheat oven to 375. Lightly spray muffin tins with cooking spray. 

In a pan heat oil and brown beef and taco seasoning. Add black beans.

Push one won ton in each muffin tin. 

Place a tsp of queso dip in the bottom of won ton. Then add a spoonful of the beef/black bean mixture. Place a tablespoon of salsa and then sprinkle with cheese.

Bake in oven for 18-20 minutes. Let stand for 5 minutes before eating. 

Easy Chicken Pot Pie

Thanks Aimee for this great recipe. My family loved this recipe, especially my husband. He said to use this recipe every time I make chicken pot pie. Sorry I don't have a picture. It was all gone before I could take a pic. 

Ingredients:

2 Cups Chicken (cooked and diced) - this was about 4 large breasts
2 cans cream of potato soup
1 16 oz can veg-all or mixed vegetables drained
1/2 cup milk
1/8-1/4 tsp thyme (to your taste)
1/4 tsp pepper
dash salt
2 Pillsbury roll out pie crusts (must use Pillsbury)

Directions:

Boil and dice chicken or you can cook in crock pot 6-8 hours and then shred. Unroll one pie crust into greased glass pie plate. Prick bottom crust liberally and bake at 400 for 4 mins. Mix chicken, soups, veggies thyme, milk, salt and pepper in large bowl and pour in. Unroll other crust on top and crimp. Use knife to cut 4 slits into top to vent. Turn oven down to 375 and bake another 40 mins. May broil 1-2 mins at end to brown middle crust.

Caramelized Banana Bread with Browned Butter Glaze

I made this today and it is so good. The kids love it and will be gone before the day is over.


This recipe was adapted from Our Best Bites. 

Ingredients:

4 tablespoons butter, divided
3/4 cup dark brown sugar
3 medium ripe bananas
1/2 cup buttermilk
3 tablespoons canola oil
2 tablepsoons rum (optional; can be replaced with 1-2 teaspoons rum extract or 1-2 teaspoons vanilla extract)
2 large eggs
9 ounces (about 2 cups) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup powdered sugar
2 teaspoons milk or half and half

Instructions:
Preheat oven to 350. Spray a 9×5″ loaf pan with nonstick cooking spray and set aside.
Slice the bananas. Set aside.
Over medium-high heat, melt 3 tablespoons butter. Add the bananas and brown sugar and saute for 4 minutes, stirring frequently. Remove from heat and cool for 10 minutes.
Place the banana mixture in a large bowl or the bowl of an electric stand mixer. Beat on medium speed until smooth.
Combine the buttermilk, oil, rum or extracts, and eggs in a large liquid measuring cup. Set aside. Whisk together the flour, baking soda, and salt. Beginning and ending with the flour mixture, alternately add it to the banana mixture, mixing on low speed until just combined.
Pour the batter into the prepared baking pan. Bake at 350 for 45-60 minutes or until golden brown on top and a pick inserted into the center comes out with moist crumbs clinging to it. Cool for 10 minutes and then remove the bread from the pan and cool completely on a wire rack.
To prepare the glaze, melt the remaining 1 tablespoon of butter in a small saucepan or skillet over medium-high heat for 2-3 minutes or until it begins to get brown and fragrant (careful…things can go south REALLY quickly. Be sure to remove from heat as soon as it starts to get brown.) Whisk in the powdered sugar and milk or half and half and drizzle over the cooled banana bread and allow the glaze to set before slicing. 

Menu Plan 10/8/12 - 10/13/12

Monday 

Unstuffed Peppers http://lovetocookagain.blogspot.com/2011/03/unstuffed-peppers-rachel-ray.html

Tuesday

out

Wednesday

Lasagna Soup/bread http://lovetocookagain.blogspot.com/2011/02/lasagna-soup.html

Thursday

Rice and Bean Enchiladas with Creamy Tomatillo Sauce

Friday

Homemade Pizza

Saturday

leftovers

Sunday

Crock pot Italian Chicken http://lovetocookagain.blogspot.com/2012/04/crockpot-italian-chicken.html

Hobo Meatball Stew

This recipe was adapted from Taste of Home. 

Ingredients

• 1 package of meatballs, 12 oz
• 1-1/2 teaspoons salt 
• 1/2 teaspoon pepper
• 4 medium potatoes, peeled and cut into chunks
• 4 medium carrots, cut into chunks
• 1 large onion, cut into chunks
• 2 cups water
• 2 cups ketchup
• 3  teaspoons cider vinegar
• 1 1/2 teaspoon dried basil
• 1 can of peas

Directions

• Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and salt and pepper; pour over meatballs.
• Cover and cook on low for 6-8 hours or until the vegetables are tender. During the last 15 minutes add the peas.
• We served this over rice. Very yummy. 
• Yield: 4 servings.

Butternut Squash and Apple Soup

Recipe is from Ina Garten (Food Network)

A nice fall soup recipe. 

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons good olive oil
• 4 cups chopped yellow onions (3 large)
• 2 tablespoons mild curry powder
• 5 pounds butternut squash (2 large)
• 1 1/2 pounds sweet apples, such as McIntosh (4 apples)
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups water
• 2 cups good apple cider or juice

Directions

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Apple Cinnamon Coffee Cake Muffins

Recipe is from Our Best Bites. 

This was a hit at our house. So good! I love them warm, right out of the oven. 

Ingredients:

1 yellow cake mix (I didn't have yellow cake mix I only had white and it turned out fine)
1/2 cup canola oil
2 teaspoons pumpkin pie spice or cinnamon (I used cinnamon)
3 eggs
1 cup sour cream
1 teaspoon vanilla
3 medium Granny Smith apples, peeled and chopped
1 tablespoon lemon juice
2 tablespoons all-purpose flour

Streusel Topping:

1/2 cup white sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
3 tablespoons butter, softened

Instructions:

Preheat oven to 350. Lin 2 12-cup muffin tins with cupcake liners and set aside.

In a large bowl, combine the cake mix, oil, cinnamon or pumpkin pie spice, eggs, sour cream, and vanilla. Using an electric mixer, beat on low for 30 seconds to incorporate the ingredients and then beat on high for 3 minutes.

Toss the chopped apples in the lemon juice and then add the flour and toss to coat evenly. Fold the apples into the cake batter and then divide evenly in the lined muffin tin.

Whisk together all the streusel topping ingredients except the butter. Add the butter and cut it in with two  knives or a pastry cutter until crumbly. Sprinkle evenly over the cake batter.

Place the pans in the preheated oven and bake for 20-30 minutes (this really will depend on your oven) or until golden on top and a toothpick inserted into the center of one of the muffins comes out clean. Makes 24 muffins.

Apples and Ice Cream (Rachel Ray)

We made this tonight and it was so good! The best part is it is quick and easy. We think it is better than apple pie. :)

Ingredients

• 4 large green apples
• 2 tablespoons butter
• 3 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 -1/2 teaspoon ground nutmeg
• A pinch ground cloves or 1 whole clove (I didn't have any so I did not add this to the recipe)
• 1 pint vanilla ice cream
• 1 spray container whipped cream
• Caramel topping
• Chopped pecans

Directions

Preheat a medium skillet over medium to medium-high heat. Peel and quarter the apples. Core each quarter. Slice the apples up. Add butter to the skillet, then apples. Saute 7 or 8 minutes, add sugar, cinnamon, clove and nutmeg and cook 2 minutes more. Spoon the sauteed apples into dessert dishes and top with ice cream, whipped cream, caramel topping and pecans.

Chewy Chocolate Chip Oatmeal Cookies

Recipe from How Sweet It Is

makes 15-20 cookies

1/2 cup butter, at room temperature

1/2 cup sugar

1/2 cup brown sugar

1 egg

2 teaspoons vanilla extract

1 1/4 cup all-purpose flour

3/4 cups rolled oats

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon

1 1/4 cups chocolate chips

Preheat oven to 375.

Beat butter and sugars with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on medium speed. Beat in oats. Mix until dough comes together. Add in 1 tablespoon milk if the dough is crumbly. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in chocolate chips. Refrigerate for 30 minutes.

Remove dough from fridge and roll into big 1 1/2 inch balls. Set on a baking sheet about 2 inches apart. Lightly press down on dough to flatten it. Bake at 375 for 9-11 minutes.

Chocolate Chip Muffins

This is a family favorite in our house.  One batch is gone in a day. 
Recipe is from food.com

Ingredients
2 cups all-purpose flour
1/3 cup light-brown sugar, packed 
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt 
2/3 cup milk 
1/2 cup butter, melted and cooled 
2 eggs, lightly beaten
1 teaspoon vanilla 
1 (11 1/2 ounce) package milk chocolate chips
1/2 cup walnuts or 1/2 cup pecans, chopped

 Directions: 
Preheat oven to 400°F. Grease twelve muffin cups. 
In a large bowl, stir together flour, sugars, baking powder, and salt. 
In another bowl, stir together milk, eggs, butter, and vanilla until blended.  Make a well in center of dry ingredients. 6Add milk mixture and stir just to combine.  Stir in chocolate chips and nuts. 
Spoon batter into prepared muffin cups.  Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.  Remove muffin tin to wire rack.  Cool for 5 minutes.  Remove from tins to finish cooling.  Serve warm or completely cool. 
These muffins freeze well.

Overnight Baked Blueberry French Toast

This recipe was adapted from The Yummy Life.

Ingredients

• 1 (16-oz.) whole grain French bagette (or similar bakery bread loaf)
• 8 eggs
• 2 cups  milk
• 1 teaspoon vanilla
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 2-1/2 cups fresh blueberries; or 1 (12 oz) bag frozen blueberries, thawed, rinsed & drained
• STRUESEL TOPPING:
• 1/4 cup whole wheat pastry flour
• 1/4 cup old fashioned rolled oats
• 1/2 cup packed brown sugar
• 1/4 teaspoon cinnamon
• 1/4 cup butter, softened
• 1/2 cup chopped pecans (optional)

Directions

Spray a 9x13 baking dish with cooking spray. Cut bagette diagonally into 1" slices. Layer slices in two rows in baking dish. 

In large bowl, whisk together the eggs, milk, vanilla, brown sugar, and cinnamon. Pour over bread slices, separating slices as you pour so the mixture gets between them. Sprinkle blueberries over casserole while separating the slices so that some of the berries fall between them. Cover and refrigerate overnight.

Struesel topping:

In medium bowl whisk together whole wheat pastry flour, oats, brown sugar, & cinnamon. Cut in butter. Mix until combined and crumbly. Add pecans, if desired, and mix. Set aside.

Remove baking dish from refrigerator and let sit for about 30 minutes. Preheat oven to 350 degrees. Sprinkle streusel evenly over top of bread slices. Bake uncovered for 40-50 minutes, until cooked through, lightly browned, and there is no visible liquid. Center should be moist but not runny. To prevent over browning, loosely lay a sheet of aluminum foil over top during last 10 minutes, if necessary. Let rest for 10 minutes before serving. Serve with maple syrup or blueberry sauce.

Summer Spaghetti

This dish was amazing! My husband went on and on about how much he loved it. He said he would order this in a restaurant. 
This is very savory. Yum!


Ingredients

1 box of spaghetti noodles cooked
1 pound chicken breast fillets (cut into 1 inch chunks)

For the chicken marinade:
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of ½ a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

2 Tablespoons cornstarch

Recipe

- Add all the marinade ingredients into the chicken and marinade for at least 20 minutes or over night.
- Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

Ingredients

For the garlic gravy:
½ stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
¼ cup parsley, chopped (to sprinkle/finish the pasta)
½ cup grated parmesan cheese
2 cups whole cherry tomatoes

Recipe

- Place sauté pan over medium heat and add butter and olive oil.
- Saute garlic until fragrant and soft.
- Add the flour and cook for a minute.
- Add chicken stock and simmer gravy until thickened then add the chopped basil. I added the cornstarch here to help thicken.
- Season with salt and pepper.
- Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.
- Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Wendy's Frosty

This was so yummy as you can tell by my son's face. :)


This was so easy and it tasted just like a Wendy's Frosty. It's hard to only eat one serving. ;)


Ingredients:
1 can sweetened condensed milk
1 8 oz. tub Cool Whip
1/2 gallon chocolate milk


Directions:
Mix the sweetened condensed milk,  cool whip and half of the chocolate milk.
Then pour the mixture into your ice cream freezer, and fill the remaining chocolate milk to the fill line.  
Follow your ice cream freezer directions to finish the ice cream.  

Stuffed Zucchini Boats

This was SO GOOD! My husband went on and on about it. It has a lot of flavor. So easy and good for you too. I hope you like it as much as we did. 
This recipe was adapted from Recipe Girl. 


Ingredients:

Three medium (8-inch) zucchini, ends trimmed, then cut in half lengthwise
1 tablespoon olive oil
1/2 cup finely chopped onion
3 medium garlic cloves, minced
3/4-pound Italian sausage
1/2 cup Parmesan cheese
1/2 cup mozzarella cheese
1/2 cup tomato-basil marinara sauce or spaghetti sauce (I used spaghetti sauce)
3 tablespoons chopped fresh basil
salt and pepper

Directions:

1. Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. 

2. Use a small spoon to scrape out the insides of each zucchini half - the pulp. Don't scrape the zucchini all the way to the skin. Save the pulp and chop it.

3. Heat the olive oil in a large skillet over medium heat. Add the zucchini pulp, onion, garlic and sausage. Cook together 4 to 6 minutes, stirring often, until the onions are softened and the sausage is cooked through. Pour the mixture through a fine sieve to drain the excess moisture. Transfer the meat mixture to a medium bowl.

4. In a small bowl, mix the cheeses together. Remove two tablespoons of the cheese and set aside. Add the rest of the cheese to the meat mixture, along with the marinara sauce and basil. Add salt and pepper, as desired.

5. Divide the meat mixture between the hollowed out zucchini, filling and mounding into each one. Set the stuffed zucchini into the prepared pan and sprinkle the reserved cheese on top.

6. Bake 30 minutes, or until baked through and tender.

Nutritional Information per serving:
Serving size: 1 zucchini boat
Calories per serving: 241
Fat per serving: 13.5g
Saturated Fat per serving: 4.8g
Sugar per serving: 3.9g
Fiber per serving: 3.9g
Protein per serving: 19.2g
Cholesterol per serving: 51.6mg
Carbohydrates per serving: 12.2g

WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 5

Source: RecipeGirl.com

Baked Parmesan Tomato

• 
  
• This was yummy. We thought it tasted like pizza with out the dough. ;)
• 
  
• Ingredients:
• 
  
• 4 tomatoes, halved horizontally
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 4 teaspoons extra-virgin olive oil

Directions:

1. Preheat oven to 450° F.
2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Nutrition: 

Per serving: 91 calories; 6 g fat ( 2 g sat , 4 g mono ); 4 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 gfiber; 375 mg sodium; 363 mg potassium.

Yogurt Blueberries

This is a nice healthy snack and very delicious!

Ingredients:


Fresh blueberries, 2 cups
Yogurt, 24 oz. You can use any flavor. I chose vanilla.


Directions:


Place blueberries and yogurt in a bowl. Stir.


Cover cookie sheet with wax paper.


Stick a blueberry with a toothpick, dip and swirl with yogurt. Once  the blueberry is covered with yogurt transfer to cookie sheet.

When all the blueberries are covered place cookie sheet in freezer for 15 minutes. It does not take long to freeze.


I transferred the blueberries to a zip lock baggie and kept in the freezer.


Enjoy!

Mexican Corn Salad

This recipe was adapted from Skinnytaste.

Very good! A great side dish for a Mexican meal. 

Ingredients: 

• 4 large fresh cobs of corn
• 2 tbsp light mayonnaise
• 2 tbsp fat-free Greek yogurt
• 1/2 tsp chili powder 
• half a lime, juiced
• 1 tbsp minced cilantro
• 2 tbsp onions, minced
• 1/2 cup pepper jack cheese or any white Mexican cheese, grated

Directions:

Boil corn in boiling water for 5 minutes, remove from heat. Cool and then cut corn off the cobb. 
In a large bowl combine mayonnaise, yogurt, chili powder, and lime juice; mix well. Add corn, cilantro, onions and cheese and stir. Serve warm. 

Roasted Veggie Panini with Creamy Chipotle-Lime Dressing

• 
  
• This recipe was adapted from Our Best Bites. 
• This was very good and filling. A quick and easy meal.

Ingredients:

• 4 sour dough panini's 
• 8 1-ounce slices Provolone
• 1/2 cup guacamole
• 1 small onion, sliced
• 1 zucchini, sliced
• 1 red pepper sliced
• 1 jar of artichokes, sliced
• 
  
• Creamy Chipotle-Lime Dressing:
• 1 cup mayonnaise
• 1/2 cup buttermilk
• 1 1-ounce package Hidden Valley Ranch dressing mix
• 3-4 cloves garlic
• Juice of 1 lime
• 1 tsp of adobo seasoning
• 1/2 cup roughly chopped cilantro (about 1 handful)

In a medium size pan saute veggies in olive oil until tender. During this time mix all the dressing ingredients in a medium size bowl. 

Slice panini's horizontally. Spread each slice with the chipotle-lime dressing. On one side spread the guacamole. Place veggies and 3 slices of Provolone on sandwich. 

I don't have a panini maker so I used a George Forman. This works well. Grill on the Forman for about 8 minutes. 

You could add any veggies. Some add mushrooms and asparagus. I just used what was in my fridge. :)

Zucchini Boats

May add oregano next time. :)


Ingredients:
4 zucchini's sliced in half
Olive oil, 2-3 Tbsp. 
garlic, 1 clove minced
salt and pepper
grape tomatoes
Parmesan

Directions:
Scoop out the center and get rid of seeds. In a small bowl mix garlic, olive oil, salt and pepper. Brush mixture over zucchini. 
Place grape tomatoes down each zucchini. Sprinkle with Parmesan. Bake at 350 for 30 minutes or until zucchini is tender. 

Butternut Squash Riosotto

This recipe is flavorful and rich. Very good! Will defiantly make this again. 

Recipe was adapted from Fine Cooking.

Ingredients:

1 quart (4 cups) chicken broth

1/2 cup dry white wine 

2 Tbs. olive oil 

10 large fresh sage leaves 

4 slices bacon, cut crosswise into thirds 

2 medium shallots, minced (about 1/4 cup) or regular onion

2 cups (1 large butternut) 1/4-inch-diced butternut squash

1-1/2 cups arborio or other risotto rice

1/2 cup freshly grated Parmigiano Reggiano 

Kosher salt and freshly ground black pepper 

Directions:

Combine the chicken broth and wine in a small saucepan and set over 

medium heat.In another medium saucepan, heat the oil over

 medium heat. Add the sage leaves and fry, turning once, 

until they’ve turned dark green, about 1 minute total. Don’t brown. 

With a fork, transfer to a plate lined with paper towels to drain.

Put the bacon in the saucepan and cook,stirring occasionally,

until nicely browned, 5 to 7 minutes. Transfer the bacon to the 

plate with the sage.Add the shallots to the saucepan and cook,

stirring with a wooden spoon, until softened, about 1 minute. 

Add the squash and rice and cook, stirring,for 1 minute.

Ladle in enough of the hot broth/wine mixture to just cover the rice. 

Cook, stirring frequently, until the broth is mostly absorbed. 

Add another ladleful of broth and continue cooking, stirring, 

and adding more ladlefuls of broth as the previous additions 

are absorbed, until the rice is tender, about 25 minutes. 

As the risotto cooks, adjust the heat so that it bubbles gently. 

Do not let the broth boil. Add more wine/broth as needed. 

Set aside the nicest looking sage leaves as a garnish.

Crumble the bacon and the remaining sage leaves into the risotto.

 Stir in the Parmigiano. Season to taste with salt and pepper.

 Garnish with a sage leaf.