Monthly Archives: August 2010

Meatballs in a Hurry

These are great in spaghetti and for meatball sandwiches. They freeze well, too.

Cooking spray
1/2 lb. ground turkey or chicken
1/2 lb. ground Italian sausage
1 egg, beaten
1/3 cup Italian seasoned bread crumbs

Preheat oven to 350 degrees.

Lightly grease a baking pan with cooking spray.

In a medium bowl combine the remaining ingredients and mix together using your hands.

Form golf ball size meatballs and place on the prepared baking sheet about one inch apart.

Bake for 15 minutes and then turn over and bake for another 5 minutes.

What did the family think? These are so easy and the family acts like I am some sort of gourmet because I made them homemade meatballs. They loved them!


Filed under Definitely Making it Again, Everybody Ate It, Italian, Six Ingredients or Less, Super Easy to Make

Pintos and Cheese Salad

This was SO much better than I thought it was going to be. My husband wouldn’t even pass me the bowl so I could have seconds because he wanted it for himself. He did eventually give it up. 🙂

3 cups canned pinto beans, rinsed and drained
1 cup corn
1/2 cup red onion, diced
8 oz Monterey Jack cheese, diced

1/4 cup packed fresh cilantro leaves
1/4 cup olive oil
1 clove garlic, minced
3 T lime juice
1 tsp lime zest
1 T apple cider vinegar
1 T honey
1/2 tsp salt

Place all salad ingredients in a bowl and toss to mix.

Combine dressing ingredients in a blender and until cilantro is chopped fine. Pour over salad and serve immediately. (If taking this to a picnic or a potluck, take the salad and the dressing separately.
Pour the dressing on the salad when you get there and it is about time to eat.)

We had this with tacos and grapes. It’s a nice little salad to add to whatever Mexican dish you are having. It’s also good to have with hamburgers, steak or grilled chicken. It’s very summery, too.

Did I change anything? I halved this recipe when making it for my family. If I was taking it to a potluck, I would follow the amounts in the recipe above.

What did the family think? Hubby was hogging the bowl and wouldn’t give it to me so I could have seconds. I think he liked it. 🙂


Leave a Comment

Filed under Definitely Making it Again, Salad, Side Dish, Vegetarian

Chicken Souvlaki (Greek Chicken)

As I said in a precious posting, we went to a Greek festival this weekend. Hubby and I got the requisite gyro, but our oldest decided to get some chicken souvlaki. He liked it so much that hubby went and got some for himself. I didn’t manage to get a bite since they both wolfed theirs down, so I decided to make my own.

4 chicken breasts
1/2 cup olive oil
1/2 cup lemon juice
1 T red wine vinegar
1 T garlic, chopped
1 T dried oregano
Cucumbers, red onions, tomatoes (garnish)

Cut chicken into bits that can be thread onto a kabob. Put chicken strips in a large mixing bowl.

Combine remaining ingredients in a medium bowl and whisk them together. Pour mixture into bowl with the chicken and stir to coat the chicken.

Place bowl in the refrigerator to marinate for eight or more hours. Stir mixture every once in a while to make sure all chicken pieces are getting marinated.

When you are ready to grill the chicken….First, drain the chicken. Then thread the chicken onto the skewers, folding each piece of chicken as you put it on the kabob so the chicken won’t spin around.

Spray the grill with non-stick spray and heat grill to medium-high.

Grill kabobs for about 15 minutes or until cooked through.

We had this with pita bread, leftover couscous salad, some watermelon and tzatziki sauce.

What did the family think? Everyone loved it!

from Kalyn’s Kitchen

Leave a Comment

Filed under Chicken, Definitely Making it Again, Everybody Ate It, Make Ahead of Time

Greek Salad

We went to a Greek Festival this past weekend, so there are going to be several Greek recipes on MommaCooks this week. I love Greek food; it’s so fresh and simple.

1/8 cup red wine vinegar
1/4 cup olive oil
1 T dried oregano
Salt and Pepper, to taste

Whisk ingredients together in a small bowl and let stand for about an hour so the flavors have time to mingle.

1/2 cucumber, peeled and chopped
1 green pepper, chopped
2 tomatoes, cut into wedges
1/2 red onion, peeled and chopped
1 cup feta cheese, crumbled (more or less to taste)

Combine all the ingredients in a bowl, together with the dressing and toss well. Refrigerate for about an hour before serving.

Did I change anything? I left out the Kalamata olive; they’re not my favorite.

What did the family think? Hubby and I loved this; it’s a perfect summer salad. The boys liked the feta.

from Wickedfood Cooking

Leave a Comment

Filed under Chicken, Make Ahead of Time, Salad, Side Dish, Vegetarian

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.

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

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


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

Banana Bread

This is the version of banana bread my kids love the most.

Non-stick cooking spray
1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup firmly packed brown sugar
1/4 cup vegetable or canola oil
2 large egg whites
1 1/2 cups banana puree
1/2 cup squash puree (I use baby food for this part)
1 tsp vanilla extract

Preheat oven to 350 degrees.

Coat a 9 x 5 inch loaf pan with cooking spray.

In a bowl, combine flour, baking soda, baking powder, salt and cinnamon. Set aside.

In a large mixing bowl, combine sugar and oil with a wooden spoon until well combined. Mix in egg whites, bananas, squash and vanilla. Add the flour mixture and mix until just combined.

Pour the batter into the loaf pan. Bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

Did I change anything? I added the squash. The original recipe suggest adding cauliflower puree, but I am too lazy to buy it, so I add squash puree and just use baby food. Also, I had substituted applesauce for the oil in this recipe before, but it doesn’t turn out as good; the applesauce makes it too sweet.

What does the family think? I made a loaf today at about 4:00p.m. and it was almost gone by 8:30p.m. I’d say they like it.

from Deceptively Delicious

Leave a Comment

Filed under After School Snacks, Desserts, Everybody Ate It, Vegetarian

Black Bean and Tomato Couscous

A perfect summertime salad to take on a picnic…

2 tsp grated lime zest
2 T fresh lime juice
2 T melted butter
1 T vegetable or canola oil
1 tsp sugar
1 cup couscous
1 can black beans, rinsed and drained
2 medium tomatoes, chopped
1/2 green pepper, chopped
4 scallions, chopped
1/4 cup fresh cilantro, chopped
Crushed red pepper, to taste
Salt and pepper, to taste

Cook couscous according to package directions. Fluff with a fork when done.

Whisk together lime zest, lime juice, butter, oil, sugar, salt and pepper in a large bowl.

Add couscous to dressing, add remaining ingredients, stir. Chill in frig before serving for best results.

We had this with cheeseburgers from the grill and watermelon….a great summer meal.

Did I change anything? I added the green pepper and the crushed red pepper to the recipe. Also, this was supposed to be made with quinoa, but I didn’t have any, so I made it with couscous.

What did the family think? Hubby LOVED it! I liked it, too. Our oldest ate some, but I think it had too much cilantro for him and our youngest spied the beans and wouldn’t touch it.


1 Comment

Filed under Salad, Side Dish, Vegetarian

Crunchy Peanuty Lettuce Wraps

Peanuty, crunchy and cool…a perfect summertime meal.

1/2 cup chicken broth
1/3 cup smooth peanut butter
2 tsp. cornstarch
Crushed red pepper, to taste
1 T vegetable oil
1 T grated ginger
3 garlic cloves, minced
1 lb. ground turkey, beef or chicken
1 cup shredded carrots
1/4 cup green onions, thinly sliced
2 T soy sauce
Boston lettuce leaves
Fresh Cilantro
Chopped Peanuts (optional)
Chow Mein Noodles (optional)

In a jar with a tight-fitting lid, combine broth, peanut butter, corn starch and crushed red pepper. Shake to blend well; set aside.

In a large skillet, heat oil over medium-high heat and add garlic and ginger. Cook 30 seconds then add hamburger, crumbling it with a spoon until cooked through.

Shake sauce again and pour into skillet. Cook for two to three minutes until it is thickened.

Remove from heat and stir in carrots, green onion and soy sauce. Serve wrapped in lettuce with fresh cilantro, peanuts and chow mein noodles as a garnish.

What did the family think? This is SO yummy! Hubby and I absolutely love it. We love to get the lettuce wraps at restaurants; these are just as good and we can have them right here at home.


Leave a Comment

Filed under Definitely Making it Again

Pesto, Roasted Red Pepper and Artichoke Appetizer

This is SOOOO good. I try not to even eat it because if I take one bite…it’s all over. I can’t just have one bite!

8 oz. cream cheese block, softened
1/4 cup mayo
1/4 cup pesto
1/4 cup chopped artichokes (from a jar)
1 cup roasted red peppers, chopped
Triscuit Thin Crisps

Mix cream cheese and mayo together. Spread on a dinner plate or serving platter.

Spread pesto on top. Top pesto with artichoke hearts and top artichoke hearts with roasted red peppers.

Serve with Triscuit Thin Crisps.

Did I change anything? The recipe calls for adding mozzarella on the top. Sometimes I add it, sometimes I don’t. It’s good either way.

What does the family think? Every time we have a gathering (family or friends) this stuff is gone in a heartbeat.

from Kraft Foods

1 Comment

Filed under Definitely Making it Again, Everybody Ate It, Six Ingredients or Less, Super Easy to Make, Vegetarian

Egg Salad Sandwich

Sometimes the simplest easiest things are the best.

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)

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