Category Archives: Everybody Ate It

February 14, 2011 · 9:54 pm

Spicy Lentil Soup

I got this recipe from my MIL and she got it from a friend of hers. It is spicy and full of all kinds of yummy ingredients. It was perfect for the rainy and chilly night we are having tonight.

Ingredients:
1/3 C water
1 onion, sliced and separated into rings
1 stalk, celery, chopped
1 carrot, chopped
1 tsp minced fresh garlic
6 cups vegetable broth
1 14.5 ounce can chopped tomatoes
1 cup canned red lentils
1 cup frozen chopped hash brown potatoes
2 tablespoons chopped canned green chilies
2 tsp chile power
½ teaspoon ground oregano
½ cup uncooked whole wheat spaghetti, broken in 1 inch pieces
¼ cup chopped cilantro

Instructions:
Place the water in a large pot with the onion, celery, carrot, and garlic. Cook, stirring frequently, for 5 minutes.

Add the broth, tomatoes, lentils, potatoes, green chilies, chili powder, and oregano. Bring to a boil, cover, reduce heat, and simmer for 20 minutes.

Add the spaghetti and continue to cook for 10 more minutes. Stir in the cilantro and serve.

We had this with cornbread.

Did I change anything? I added some frozen meatballs. Since I added the meatballs I also added some more broth, green chiles and chili powder. I also only used about 1/2 the onion. I forgot to add the cilantro…and I even had some!

What did the family think? Hubby and I really liked it. Hubby loved the meatballs I added to it and so did the boys.

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Filed under Definitely Making it Again, Everybody Ate It, Spicy, Stew/Soup, Vegetarian

February 11, 2011 · 2:26 pm

Cinnamon Raisin Peanut Butter Cookies

Hubby is always asking if I could please make him some cookies…he loves cookies, especially chocolate, (No, there isn’t any chocolate in these.) and my oldest was having a friend over to play after school, so I thought I would make these for a snack. The boys loved them and there were leftovers for the hubby…and me.

Ingredients:
2 cups whole-wheat pastry flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup natural peanut butter (creamy)
3/4 cup pure maple syrup
1/2 cup carrot puree (I used baby food)
1/4 cup canola oil
2 teaspoons pure vanilla extract
1/2 cup raisins
Nonstick cooking spray

Instructions:
Preheat the oven to 350°F. In a mixing bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.

In a large bowl, mix together the peanut butter, maple syrup, carrot puree, canola oil, and vanilla. Stir until combined.

Pour the flour mixture over the peanut butter mixture. Turn the batter over with a spatula about 7 times. Do not overmix! There will be dry spots. Stir in raisins.

While the batter is resting, spray 2 baking sheets with cooking spray. Using a 2-ounce ice cream scoop, drop tablespoonfuls of dough onto the baking sheets 1 inch apart. Fill a small bowl with water and, using a fork, press down on the dough, making a crisscross on each cookie. Wet the fork each time.

Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool before packing in an airtight container for up to 4 days.

Did I change anything? I left out the raisins…my boys can be finicky about raisins. Of course when I told them that I had left them out my oldest said I should have put them in. That’s what I get for trying. 🙂

What did the family think? Everyone loved them. They are super peanut buttery and perfect with a cold glass of milk.

from Jessica Seinfeld

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Filed under After School Snacks, Definitely Making it Again, Desserts, Everybody Ate It, Vegetarian

February 10, 2011 · 11:51 am

Spaghetti Frittata

My kids like spaghetti and they like eggs, so I thought I would give this a try.

Ingredients:
1 tbsp butter or olive oil
2-3 cloves garlic, minced
1/2 lb. ground Italian sausage (optional)
1 14-ounce can Italian-style diced tomatoes, lightly drained
Smidge of crushed red pepper
Salt and pepper to taste (I used sea salt)
6 eggs, beaten
Leftover pasta–about 6 ounces worth (I didn’t have any leftover so I just made some.)
1 Tablespoon chopped fresh basil, if you have it
Parmesan

Instructions:
Preheat broiler and make sure you are using an oven-proof skillet.

Heat butter or oil in a large skillet. Add garlic and sauté about 30 seconds (never brown garlic). Add the Italian sausage and cook until done.

Add tomatoes with about half their juice, season with salt, pepper, and crushed red pepper. Simmer for about 5-8 minutes, stirring occasionally, until tomatoes have broken down some and juice is reduced.

Add pasta and stir to coat. Give it a minute or two to heat through, then reduce heat to low and pour beaten eggs over. Quickly stir things around so you have a somewhat even distribution of egg and pasta.

Sprinkle with parmesan and chopped basil, then just let it heat slowly so the eggs can cook without scorching.

When the eggs have mostly set, stick the whole thing under the broiler to finish cooking.

Cut into wedges and serve!

We had this with a salad.

Did I change anything? The recipe called for just regular diced tomatoes, but I used the Italian-style ones for more zip. I also added the Italian sausage.

What did the family think? Thumbs up from everyone! I love it when that happens. 🙂

from halfassedkitchen.com

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

February 9, 2011 · 12:51 pm

Jessica Seinfeld’s Teriyaki Chicken

Everyone LOVED this dish! The sauce was their favorite part…they wanted more!

Ingredients:

3 tablespoons reduced-sodium soy sauce
1/4 cup carrot puree (I used baby food)
1 tablespoon firmly packed dark brown sugar
1/4 cup 100% orange juice
1 clove garlic, cut in half
2 green onions, cut in thirds
1/2-inch piece fresh ginger, sliced (no need to peel)
1 tablespoon olive oil
4 boneless, skinless chicken breasts (about 1-1/2 pounds)
1/4 teaspoon pepper
1/4 teaspoon sweet paprika

Instructions:
Preheat the oven to 350°F. Place all the ingredients for the teriyaki sauce in a small saucepan. Bring to a boil. Reduce to a simmer, then cook until the mixture thickens, 8 to 10 minutes. Remove the garlic, onions, and ginger.

Heat the olive oil in a large ovenproof skillet over high heat. Sprinkle the chicken with the pepper and paprika. When the oil is hot, add the chicken and cook 4 to 5 minutes per side, until both sides are golden.

Off the heat, carefully pour in the teriyaki sauce. Slide the skillet into the oven. Bake until the chicken is cooked through, 20 to 25 minutes. Serve immediately.

Did I change anything? I didn’t, but the next time I make this I am going to make twice as much sauce. I made this with rice and I think it would have been tasty if there would have been a little more sauce to not only go on the chicken, but to also to mix in with the rice.

What did the family think? Thumbs up from everyone. 🙂

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Filed under Chicken, Definitely Making it Again, Everybody Ate It

February 7, 2011 · 7:37 pm

Gnocchi with Sausage, Sundried Tomatoes and Basil

Heavens to Betsy this is SOOOO good, so simple and SOOOO easy!

Ingredients:
5 italian sausages
1 lb. gnocchi (found in the pasta aisle of most grocery stores)
Several large spoonfuls sundried tomatoes packed in oil, chopped
6 leaves fresh basil, chopped
Olive oil
Salt, a pinch or two
Pepper, a pinch or two
2 T Parmesan

Instructions:
Cook sausages in olive oil over medium heat until done (or purchase the pre-cooked variety and brown them in a skillet.)

Meanwhile, heat a pan of water to boiling, add gnocchi and let simmer for five minutes. Drain. Set aside.

Slice sausages and add to gnocchi. Add sundried tomatoes, then drizzle with olive oil and sprinkle with salt, pepper, basil and parmesan.

Did I change anything? The only thing I did differently is that I served this with pasta sauce for certain members of my family that refuse to eat pasta without it. I ate it as written.

What did the family think? Love, love and more love! This is so good and everyone really liked it.

from half-assed kitchen

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian

February 3, 2011 · 8:01 pm

Jessica Seinfeld’s Meatloaf

This was really very easy. The only hard part is waiting for it to cook.

Ingredients:
Nonstick cooking spray
2 pounds lean ground turkey
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
11/3 cup whole-wheat breadcrumbs
1 tablespoon Worcestershire sauce
3 large egg whites
1/2 cup carrot puree (I used baby food)
1/2 cup cauliflower puree
Jarred tomato sauce (optional)

Instructions:
Preheat the oven to 375°F. Coat a 9 x 5-inch loaf pan with cooking spray. Mix all the ingredients in a large bowl and stir to combine.

Press the mixture into the loaf pan. Bake until golden brown and no longer pink in the center, 50 to 55 minutes. Cut into slices and serve.

Serve with tomato sauce, if you wish.

We had this with buttered corn, baked beans and bread with butter.

Did I change anything? I didn’t have any breadcrumbs, so I used old-fashioned oats instead. Also, I didn’t use any cauliflower puree, I just doubled up on the pureed carrots.

What did the family think? Everyone really liked it except our oldest. He ate it, he just wasn’t super excited about eating it.

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Filed under Easy, Everybody Ate It

February 1, 2011 · 8:51 am

Jessica Seinfeld’s Chicken Enchiladas

I have to admit, I wasn’t sure if these were going to have any flavor at all. I was pleasantly surprised when they turned out to be super tasty, but not so spicy that the boys wouldn’t eat them.

Ingredients:
Nonstick cooking spray
1 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed (about 3/4 pound)
2 teaspoons garlic powder
1 teaspoon pepper
2 cups sweet potato or carrot puree (I use baby food)
4 cup fat-free sour cream
1 cup shredded, reduced-fat (2%) cheddar cheese or part-skim mozzarella, divided
6 (9-inch) whole-grain or whole-wheat flour tortillas
2 cups mild tomato salsa

Instructions:
Preheat the oven to 350°F.

Coat a 9 x 12-inch baking dish with cooking spray.

Warm the oil in a large skillet over medium-high heat. Sprinkle the chicken with garlic powder and pepper. Cook the chicken 4 to 5 minutes, stirring occasionally, until it is cooked through and no longer pink in the center.

Off the heat, mix the sweet potato or carrot puree, sour cream, and half the cheese into the skillet.

Fill each tortilla with the chicken mixture and roll up. Place seam-side down in the prepared baking dish. Spoon the salsa over the enchiladas and sprinkle with the remaining cheese.

Cover the dish with aluminum foil and bake until the cheese melts and the filling is hot, 35 to 40 minutes.

Did I change anything? The original recipes calls for adding a dollop of spinach puree to the top of each enchilada. I don’t have any spinach puree and I am not going to go through all the work of making it for a couple of dollops. The original recipes also calls for A LOT more pepper. I only used 1 tsp.

What did the family think? Hubby and I really liked them….hubby even had seconds. Our oldest liked his. Our youngest was just so-so about them.

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Filed under Chicken, Definitely Making it Again, Easy, Everybody Ate It, Mexican

January 27, 2011 · 10:31 pm

Lazy Lasagna

You’re not lazy, just resourceful. 🙂

Ingredients:
2 tablespoons vegetable oil
1/2 cup minced onion
2 carrots, grated
1 garlic clove, minced
1 teaspoon dried basil (optional)
1 teaspoon dried oregano (optional)
Salt and pepper to taste
1 (14-ounce) package frozen cheese ravioli, unthawed
1 (14-ounce) jar marinara sauce
1/2 pound sliced provolone
1/2 cup grated Parmesan

Instructions:
Preheat the oven to 350 degrees.

Heat the oil in an ovenproof 12-inch skillet over medium-high heat, then sauté the onion, carrots, garlic, and herbs until the onion is translucent, about 3 minutes. Transfer the onion mix to a bowl.

Arrange the still-frozen ravioli (breaking them apart if they’re clumped) in one layer in the skillet and sprinkle with the onion mix. Ladle the marinara sauce evenly over the ravioli. Over medium heat, without stirring, cook everything until the ravioli are heated through and beginning to brown on the bottom (gently lift one with a fork to check), about 10 minutes.

Remove the skillet from the heat, then arrange the provolone slices over the sauce and sprinkle the whole thing with Parmesan. Bake the lasagna in the middle of the oven until the cheese is melted, about 10 minutes.

Did I change anything? No, but I won’t add the onions next time. I don’t think I have ever said this before, but I think it had too much cheese. I know. “Too much” and “cheese” just don’t go together normally, but I think next time I will used shredded provolone or shredded mozzarella instead.

What did the family think? The boys loved it. Hubby and I could have used less cheese.

from DisneyFamily

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Filed under Easy, Everybody Ate It, Italian, Lent, Vegetarian

January 25, 2011 · 9:45 pm

CrockPot BBQ Brisket Sandwiches

Your house will smell SO good all day long while this is cooking!

Ingredients:
5 tablespoons dark brown sugar, divided
3/4 teaspoon black pepper
1 lb. brisket
1 cup chopped onion
1 cup tomato paste
3 tablespoons Worcestershire sauce
3 tablespoons molasses
3 tablespoons cider vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon salt
10 (2 1/2-ounce) submarine rolls, halved
Red onion slices (optional)
Dill pickle slices (optional)

Instructions:
Combine 1 tablespoon brown sugar and pepper; rub over both sides of brisket.

Combine 1/4 cup brown sugar, onion, and next 9 ingredients (onion through salt) in an electric slow cooker. Add brisket; turn to coat.

Cover with lid; cook on high-heat setting for 1 hour. Reduce heat setting to low; cook for 7 hours.

Remove brisket; reserve sauce. Shred brisket with 2 forks. Return shredded brisket to cooker; stir into sauce. Spoon 1/2 cup brisket mixture onto bottom half of each roll; top with onion and pickles, if desired. Cover with tops of rolls.

We had this with cole slaw and dill pickles on the side.

Did I change anything? I only used 1/2 the onion.

What did the family think? After the children realized that they weren’t going to die from eating BBQ they ate it and I think it would be safe to say that they liked it. Hubby and I thought it was scrumptious.

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

January 21, 2011 · 10:24 pm

Italian Sausage, Mozzarella and Spinach Panini

I saw this on Cooking Light’s website; I just added some mozzarella cheese and some pasta sauce to jazz it up a bit.

Ingredients:
Cooking spray
4 Italian sausage links, cut in half crosswise
4 cups baby spinach
4 (1 1/2-ounce) French bread rolls
1 cup mozzarella cheese, shredded
Pasta sauce

Instructions:
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add sausages, and cook 10 minutes, turning occasionally.

Remove sausage from skillet; carefully slice each piece in half lengthwise, cutting to, but not through, other side. Open the halves, laying sausage flat. Return sausage to skillet, placing cut sides down; cook 2 minutes or until sausage is done. Remove sausage from skillet; set aside, and keep warm. Add spinach to skillet; cover and cook 2 minutes or until wilted. Remove spinach from skillet; set aside, and keep warm.

Slice each French bread roll in half horizontally. Fill with one sausage, 1/4 of the spinach and 1/4 of the mozzarella cheese.

If you have a panini maker, use it. If not, heat a skillet over medium low heat and spray with cooking spray. Place sandwich in skillet and put a heavy skillet on top of it for a few minutes. Flip the sandwich over, place the skillet on top of it again and cook for a few minutes on that side until cheese is melted.

Serve with heated up pasta sauce in little bowls for dipping your sandwich into.

What did the family think? Everyone loved it. The spinach didn’t even bother the boys because they were too busy dipping their sandwiches in the pasta sauce. Yum!

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