Sunday, April 17, 2011

Ramen Noodle Salad


2 cups of shredded cabbage

1 cup of shreeded carrots or broccoli/ carrot mix

4 green onions, chopped

1 package ramen noodles (Oriental flavor)

2 Tablespoons slivered almonds, sunflower seeds, or sesame seeds

Dressing (whisk or shake together):

1/2 cup salad oil 3 Tablespoons balsamic vinegar 3 Tablespoons sugar 1 teaspoon salt 1/2 teaspoon pepper Flavor packet from ramen noodles

Directions: 1. Toast the nuts or seeds in a warm oven for 6-8 minutes, watching carefully to prevent over-toasting. Cool. 2. Combine cabbage, carrots and onions. 3. Break up noodles and add to vegetables. 4. Shortly before serving, add nuts or seeds and the mixed dressing; toss well.

Exploding Chicken Taquitos

Quick, easy, and very tasty. This was a great end of the week recipe when I was tired and not wanting to cook. The girls also enjoyed. Courtesy of Hungry Girl on Cooking Channel Ingredients:

  • One 9.75-oz. (or 10-oz.) can 98% fat-free chunk white chicken breast in water, drained and flaked

  • 1/2 cup salsa

  • 8 small (6-inch) yellow corn tortillas

  • 1/3 cup shredded fat-free cheddar cheese

  • 1/4 tsp. dry taco seasoning mix

  • Optional dips: additional salsa, fat-free sour cream


Preheat the oven to 375 degrees. In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes. Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable. Set aside. Remove chicken mixture from the fridge, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside. Prepare a baking sheet by spraying it with nonstick spray. Set aside. Place one tortilla flat on a clean dry surface (keep the rest between the paper towels), and spoon about 2 heaping tablespoons of filling onto the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks, if needed, and place seam side down on the baking sheet. Repeat with remaining tortillas and filling. Bake in the oven until crispy, 14 - 16 minutes. (Don't worry if they crack and "explode" a little!) Allow to cool for 5 minutes. Remove toothpicks, if using. If you like, serve with additional salsa and sour cream for dipping. Enjoy! MAKES 4 SERVINGS

Monday, April 11, 2011


New Crock-Pot recipe. It was easy, and it was ready when we got home. Both girls liked it, so I would say it is a keeper!

1 lb. chuck or stew meat, cubed
2 c. potatoes, cut up
2 c. carrots, cut up
2 c. celery, cut up
1 lg. onion
1 c. each frozen green beans, peas, corn or whatever vegetables you wish
1 can Campbell's tomato soup
1 can water
1/4 tsp. pepper
1 tsp. parsley flakes
1 tsp. salt and salt substitute
1 tsp. Lawry's seasoned salt

Mix all ingredients together in crockpot. Cover and cook on low for 10 to 12 hours. Don't peek!

Sunday, April 10, 2011

Rachel Ray Brisket Supper

This was FABULOUS! I ended up using a pot roast since the grocery store was out of brisket. I also think I could do this in a slowcooker. Well worth the time!

Recipe courtesy Rachael Ray

Ingredients • 1 (5 to 5 1/2 pounds) lean beef brisket • Sea or kosher salt and coarse black pepper • 4 tablespoons olive oil • 4 medium onions, halved and sliced • 4 cloves garlic, sliced • 4 fresh bay leaves • A couple pinches ground cloves or allspice • 2 tablespoons tomato paste • 1 cup dry white wine • 2 cup chicken or beef stock • 1 (15-ounce) can diced tomatoes

Directions • Preheat the oven to 350 degrees F. • Season the meat liberally with salt and pepper. Add a couple of tablespoons olive oil to a large Dutch oven, a couple of turns of the pan, and heat over medium-high heat. Add the meat and brown all over, 10 to 12 minutes. Remove the meat from the pan and drain off meat fat if any accumulates. Add another turn or 2 of the pan with extra-virgin olive oil. Add onions, garlic, bay and season with salt and pepper, cook to tender 8 to 10 minutes, add in a few pinches cloves and stir in the tomato paste 1 minute. Next stir in the wine and deglaze the pan, then add the stock and canned diced tomatoes and stir to combine. Settle the meat back into the pot and cover. Bake 1 1/2 hours, then uncover and bake 1 hour to reduce the liquids, then place the cover back on and cook until very tender, 1 1/2 hours more. • Remove the brisket to the carving board and cover with foil to keep warm. • Reduce the sauce a few minutes, simmering gently, uncovered to thicken a bit.

Sunday, April 3, 2011

Easy Baked Ziti

I love the baked ziti recipe that I got from my mom, but it can truly feed a crowd of 8 to 10. I am not up for that kind of recipe on a Sunday night for the four of us. I found this easy recipe that the girls really enjoyed. They liked it so much that they are taking it to school for lunch tomorrow.

If you are interested in feeding a crowd, see this recipe:

• 1 box Ziti or Rigatoni noodles
• 1 Can Del Monte Traditional Sauce (or your own recipe)
• 1 Ricotta Cheese (16 oz)
• 2 tablespoons. Lawry's Seasoned Salt (or more for your taste)
• 1 cup Mozzarella Cheese
• Parmesan cheese

Cook ziti according to directions. Put in 9" X 13" pan. Mix in Ricotta cheese and seasoned salt. Mix in Mozzarella cheese. Pour sauce over top. Bake in 350° oven for 45 minutes. Sprinkle with Parmesan cheese, serve. Delicious!

April Meal Planning

I can't believe we are to the fourth month of 2o11! We have 9 weeks of school left, and we are starting to plan the summer. The sun is starting to come out, and just like the plants, I feel like I am coming out of hibernation. I have been reading cookbooks, blogs, and watching cooking shows. I am ready to experiment in the kitchen again. You will see that many of my recipes this time are new. I am also trying to get back to one vegetarian meal a week. I strayed a bit in the fall, I find it so much easier to go vegetarian when the food veggies are fresher. I will be posting the recipes through the week, as I try the new things.

Gordon Meals April 2011 -