Category Archives: Lent

August 24, 2010 · 3:34 pm

Lunchbox Macaroni and Cheese

I am not a huge fan of hiding veggies in the kids’ food, but with something as nutritionally void as mac and cheese, I am willing to break the rules, especially since our oldest LOVES mac and cheese. They love this recipe and it’s way better than the boxed stuff.

Ingredients:
1 1/2 cups elbow macaroni (we use Barilla Plus since it’s high in protein)
Nonstick cooking spray
1 T olive oil
1 T flour
1/2 cup milk
1/2 cup pureed butternut squash (just use baby food, it’s easier)
1 1/2 cups cheddar cheese
4 oz. low-fat cream cheese

Instructions:
Cook pasta according to package directions.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture is a thick paste, but hasn’t started to turn brown.

Add the milk and continue to stir until the mixture begins to thicken. Add the puree, cheddar and cream cheese. Stir until the cheeses have melted and the sauce is smooth and creamy. Stir in the macaroni and serve.

What does the family think? The boys love this stuff and it travels well in a thermos for them to take in their lunch boxes.

Did I change anything? I left out the salt, pepper and paprika that was in the original recipe. My kids like their mac and cheese without it.

from Deceptively Delicious

3 Comments

Filed under Definitely Making it Again, Everybody Ate It, Lent, Vegetarian

August 19, 2010 · 10:51 pm

Egg Salad Sandwich

Sometimes the simplest easiest things are the best.

Ingredients:
6 eggs, hard-boiled and cooled
1-2 T mayo (more of less to taste)
Salt and pepper, to taste
A tiny squeeze of lemon
2 celery stalks, washed and chopped
2 tsp dijon mustard (more of less to taste)
2 T chives, chopped
Lettuce, Garnish
Good bread, toasted (or not)

Instructions:
Crack and peel each egg. Place eggs in a medium bowl with mayo, mustard and salt and pepper. Mash eggs with a fork, but not too much. You still want them a little chunky.

Stir in celery, chives and lemon juice.

Toast the bread-or don’t.

Assemble sandwich with egg salad, lettuce and a thin layer of mayo on the toast/bread. Enjoy!

Did I change anything? I added the mustard. It gives it a bit more flavor than just having mayo. I have been told this sandwich is good with some bacon in it.

What did the family think? My husband has been taking these sandwiches to work lately and he really likes them. I love them and so do my parents who are here visiting and did a taste test for MommaCooks today.

from 101 Cookbooks

Leave a Comment

Filed under Definitely Making it Again, Easy, Lent, Sandwich, Super Easy to Make, Vegetarian

August 9, 2010 · 9:57 pm

Chili-Rubbed Salmon

SO easy!!!

Ingredients:
1 1/2 T chili powder
1/2 tsp. dried oregano
1/4 tsp. salt
1 lb. salmon fillet
1 T olive oil

Directions:
In a bowl, combine the chili powder, oregano and salt. Pat the spices on the meat.

Heat the oil in a large non-stick skillet over medium heat. Cook about 8 minutes per side or until cooked through.

We had this with Broiled Broccoli, grapes and bread and butter.

What did the family think? Hubby and I both liked it. Hubby thought it would have been better with some sort of dipping sauce though. Aioli, maybe?

from Real Simple

1 Comment

Filed under Easy, Fish, Lent, Six Ingredients or Less

July 23, 2010 · 10:28 pm

Pasta, Tuna and Roasted Red Pepper Salad

A cool summertime salad…

Ingredients:
6-oz. can chunk light tuna in water, drained
7 oz. jar roasted red peppers, rinsed and sliced, divided
1/2 c. finely chopped red onion OR green onions
2 T nonfat plain yogurt OR light sour cream
2 T chopped fresh basil
1 T olive oil
1 1/2 tspn. lemon juice
1 small garlic clove, crushed and peeled
Salt and pepper to taste
6 oz. whole wheat penne

Instructions:
Cook pasta according to package directions. Rinse with cool water when it is done cooking.

While the pasta is cooking, combine tuna, 1/3 c. peppers and onions in a small bowl.

Combine yogurt (or sour cream), basil, olive oil, lemon juice, garlic, salt and pepper in a blender or food processor. Puree until smooth.

Combine the pasta, tuna mixture and red pepper sauce. Toss to coat.

Did I change anything? I left out the capers.

What did the family think? Hubby and I were the only ones who had this for dinner tonight. Hubby didn’t like it at all. He ended up having pb and j for dinner. I think it would have helped if I had warned him ahead of time that it was cold. It looks like a warm bowl of spaghetti with regular spaghetti sauce, but it isn’t. His taste buds never got over the shock. The kids ate leftover pizza. I liked this dish, by the way.

from Food Network

Leave a Comment

Filed under Fish, Italian, Lent, Salad

July 22, 2010 · 10:22 pm

Asian Grilled Salmon

I have been grilling salmon like mad around here the past few weeks…I don’t think I will ever eat it any other way.

Ingredients:
1.5 lbs. salmon, cut into two servings
2 T Dijon mustard
3 T soy sauce
6 T olive oil
1/2 tspn garlic, minced

Instructions:
Prepare grill by brushing the grilling rack with oil to prevent the salmon from sticking.

While the grill is heating up, whisk together the mustard, soy sauce, olive oil and garlic in a small bowl. Drizzle half of the marinade on the salmon and let it sit for about ten minutes.

Place the salmon skin side down on the grill and discard the marinade the salmon was sitting in. Grill for about five minutes, then use a wide spatula to flip the salmon over and cook for about another five minutes.

Transfer the salmon to a plate, skin side down, and drizzle the remaining marinade on the salmon. Let the salmon sit for ten minutes and serve.

We had this with a baguette, a salad and some fresh fruit.

What did the family think? I really liked it. Hubby thought it was good, but he also said this was not his favorite salmon dish that I have fixed lately. It might have helped it I had followed the recipe and only let the salmon sit in half of the marinade and saved the rest for later, but I didn’t pay attention and used ALL of the marinade for marinating. Whoops. Either way I thought it was good. The kids had shrimp for dinner, which they ate without any sort of fuss.

from Food Network

Leave a Comment

Filed under Easy, Fish, Lent, Six Ingredients or Less

July 11, 2010 · 10:54 pm

Brown Sugar and Soy Grilled Salmon

Yes, we are eating a lot of salmon around here lately.

Ingredients:
1 1/2 lb. salmon fillet
Lemon pepper to taste
Garlic powder to taste
1/3 c soy sauce
1/3 c brown sugar
1/3 c water
1/4 c vegetable oil

Instructions:
Season salmon with lemon pepper and garlic powder.

In a small bowl mix together the remaining ingredients and stir until brown sugar has dissolved. Place fish in a large Ziploc bag with the soy sauce mixture, seal, turn to coat and let marinate in the refrigerator for at least an hour.

Preheat grill to medium.

Lightly oil grill. Place salmon on the grill and discard marinade. Cook salmon for 6-8 minutes on each side.

What does the family think? This was really yummy; hubby and I both really liked it. I have recently re-discovered my indoor grill and have been using it A LOT. I liked this salmon because it was kind of sweet, but then there was the saltiness of the soy. It was a good combo and it was super easy to make.

We had this with some salad, a baguette and some berries. Yum!

from allrecipes.com

Leave a Comment

Filed under Definitely Making it Again, Easy, Fish, Lent

July 10, 2010 · 9:43 pm

Grilled Wild Salmon with Cucumber-Avocado Salsa

I had never grilled salmon before and thought this turned out magnificently! The salsa salad on the side adds a nice summery flare to the dish.

For the Salmon
Ingredients:
2 lbs. side of salmon, skin on
1 T olive oil
Salt and pepper to taste
2 T fresh chives, chopped
2 T fresh cilantro, chopped
2 limes
Aluminum foil

Instructions:
Preheat grill to medium high.

Place salmon on a large flat surface. Rub with olive oil. Season with salt and pepper, chives and cilantro.

Squeeze juice of one lime over the salmon just before putting it on the grill.

When grill is hot, cook flesh side down and cook, undisturbed for about six minutes. (It should release easily from the grill when you try to turn it over.)

Take salmon off grill and place skin side up on a piece of aluminum foil that is bigger than the salmon. Squeeze the juice from the second lime on the salmon.

Place salmon back on grill on the aluminum foil, close the grill lid and cook for another six minutes.

Lift aluminum foil and salmon off the of drill and let the salmon rest for five minutes. (It will continue to cook a little while it rests.)

Serve with avocado salsa.

Avocado Salsa
Ingredients:
2 1/2 c. English cucumber, sliced
2 scallions, green and white parts, minced
3 T red wine vinegar
2 T lime juice
1 T honey
1 T olive oil
3 T chopped fresh cilantro
Salt and pepper to taste
1 avocado, peeled, seeded and chopped

Combine scallion and cucumber together in a bowl. Whisk together vinegar and next four ingredients in a small bowl. Pour vinaigrette over cucumber mixture. Season with salt and pepper. Add avocado just before serving and stir gently.

I served the salmon and the salsa separately. We ate the salsa more like a salad. We also had this lovely meal with a side of black beans. Yum!

What did the family think? Hubby and I both loved this. The salmon came out PERFECT! I also loved the cool summeriness of the salad/salsa. The kids had fish sticks. I always let them have fish sticks on fish night.

from Cooking Light

1 Comment

Filed under Definitely Making it Again, Fish, Lent

July 3, 2010 · 10:35 pm

Spaghetti Pie

This was a hit with the whole family!

Ingredients:
6 oz. spaghetti, cooked
2 T olive oil
2 eggs, well beaten
3/4 c. parmesan cheese
1 c. ricotta cheese
1 c. pasta sauce
1/2 c. mozzarella

Instructions:
Preheat oven to 350 degrees.

Toss spaghetti with olive oil in a large bowl. Stir in eggs and 1/2 c. parmesan cheese. Pour spaghetti mixture into greased 9-in. pie plate; form into crust.

Spoon ricotta cheese over spaghetti and top with pasta sauce. Bake for 25 minutes.

Top with mozzarella and bake for 5 more minutes or until cheese is melted. Sprinkle with remaining parmesan. Let cool for 10 minutes before cutting and serving.

What did the family think? This was a HUGE hit with everyone.

from Sargento

1 Comment

Filed under Definitely Making it Again, Everybody Ate It, Italian, Lent, Super Easy to Make, Vegetarian

June 27, 2010 · 9:25 pm

Salmon with Fresh Veggies

Using parchment paper is a great way to cook fish without too much mess.

Ingredients:
(2) 4oz. salmon filets
1 zucchini, sliced
1 carrot, sliced
1 red pepper, sliced
(You can use different veggies, this is just what I used.)
Olive Oil
Lemon, sliced
Salt and pepper, to taste
Butter
Parchment Paper

Instructions:
Preheat oven to 400 degrees.

Rip off 2 large pieces of parchment paper and place one piece of fish towards the end of each piece of paper. Place one slice of lemon on top of each piece of fish. Drizzle with olive oil and sprinkle with salt and pepper. Top with veggies. (You may have a few veggies left over.) Lastly, top with a few small dollops of butter.

Wrap the parchment paper so it forms a packet. Don’t wrap it too tightly though, you want enough room for the hot air to move around.

Place packets on a cookie sheet and bake for 20 minutes.

Be careful of the steam when opening the packets after baking.

What did the family think? Hubby and I really liked the fish cooked this way. I like the way the veggies came out too. It was almost like they were steamed.

from Cookie Magazine

Leave a Comment

Filed under Easy, Fish, Lent

June 23, 2010 · 11:51 pm

Creamy Summer Squash Lasagna

Hubby found this recipe on-line and suggested I try it. The only problem is that he got the recipe from a British website so all of the measurements had to be converted (or just estimated guessed.)

Ingredients:
6-9 lasagna noodles
2 T olive oil
1/2 onion, chopped
5 summer squash, sliced
2 garlic cloves, minced
2 c. ricotta
1 c. cheddar cheese
Jar of your favorite pasta sauce

Instructions:
Preheat oven to 425 degrees.

Cook noodles for about 5 minutes. Drain and rinse in cold water. Drizzle with a little olive oil to keep noodles from sticking to each other.

Heat oil in a large skillet. Add the onion and cook for three minutes. Add the garlic and squash and cook until the squash begins to soften. Remove from heat and add 2/3 c. ricotta and 1/2 c. cheddar cheese to the zucchini mixture.

In a large casserole dish, spoon half of the zucchini mixture into the bottom of the dish. Add a layer of pasta and then 1/2 the pasta sauce. Top that layer with the rest of the zucchini mixture, add pasta on top of that and then the rest of the pasta sauce. Top off the dish by placing blobs of ricotta cheese on top and then sprinkling the rest of the cheddar cheese on top of that.

Place in the oven on one of the higher racks for about ten minutes.

What did the family think? Everyone loved it. It was super yummy and pretty easy, too.

from BBC Good Food

Leave a Comment

Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Lent, Super Easy to Make, Vegetarian