Category Archives: Super Easy to Make

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

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

July 2, 2010 · 11:24 pm

Chicken, Hummus and Roasted Red Pepper Wrap

These are super easy and super yummy and a great way to use leftover chicken.

Ingredients:
1 whole wheat tortilla
2 T hummus
1/2 c. shredded chicken
Roasted red peppers
Creamy caesar dressing
Lettuce

Instructions:
Spread hummus on tortilla. Top hummus with chicken, a few roasted red pepper strips, a little caesar dressing and garnish with lettuce.

So easy and great on a hot summer day.

from Cooking Light

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Filed under Chicken, Sandwich, Six Ingredients or Less, Super Easy to Make

June 24, 2010 · 11:53 pm

Avocado Sandwich

So pure and simple it has to be good…

Ingredients:
1 avocado
1/2 lemon
Salt and pepper to taste
Bread

Instructions:
Cut, pit and peel an avocado. Put the “meat” of the avocado in a bowl. Mash up avocado until there are just a few chunks…you don’t want it too mushy. Squeeze the juice out of the lemon onto the avocado. Sprinkle with salt and pepper. Drizzle with a little olive oil. Stir. Spread on a piece of bread/toast and top with another piece of bread/toast. Enjoy!

I just had it with some really good bread that I toasted. That’s it…just toast and the avocado mixture. You may also want to have it with lettuce, tomato and mayonnaise. I have even seen a recipe to try it with a fried egg. I would have tried that if I’d had one.

What did the family think? I had this for lunch by myself and even if I could have shared with them I wouldn’t have. It’s too good to share. 🙂

from The Hungry Mouse

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

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

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

June 20, 2010 · 11:43 pm

Peanut Butter Krispies

These are good as is…if you want to really go the extra mile, though, melt some chocolate and drizzle it over the top. Your taste buds will thank you.

Ingredients:
1/3 c. creamy peanut butter
1 T butter
10 1/2 oz. bag miniature marshmallows
6 c. Rice Krispy cereal
Cooking spray
3/4 c. peanut butter chips

Directions:
Combine the peanut butter and the butter in a large microwaveable bowl. Microwave for 45 seconds or until mixture melts. Add marshmallows and microwave for 1 1/2 minutes or until mixture melts stirring every 30 seconds. Add cereal and stir well. Pat cereal into a 13×9-inch baking dish that has been coated with cooking spray.

Place peanut butter chips in a small microwave safe bowl. Microwave for 30 seconds or until chips begin to melt. Spoon melted chips into a small heavy duty Ziploc bag and seal it up. Snip a very tiny hole in one corner of the bag. Drizzle peanut butter chips over cereal mixture.

Did I change anything? The only thing I have done differently is that I have melted chocolate chips the same way the peanut butter chips were melted and added the chocolate drizzle in addition to the peanut butter chip drizzle. Yum!

What did the family think? I have never made these for my family. I have, however, made them for the neighbors at Christmas.

from Cooking Light

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Filed under After School Snacks, Definitely Making it Again, Desserts, Easy, Six Ingredients or Less, Super Easy to Make

June 12, 2010 · 11:30 pm

Chocolate Black Bean Brownies

I made these tonight for my family. We have had these several times before and I have always hid the fact that they have black beans in them for fear of a revolt. Tonight though the kids watched me as I put the beans in with the brownie mix. They were a little confused at first, but they didn’t seem to mind that there were beans in their brownies when they were asking for seconds.

Ingredients:
1 box of brownie mix
15.5 oz. can black beans

Directions:
Preheat the oven to the temperature that is says on the brownie box.

Drain and rinse the beans.

Put the beans back in the can and fill the can to the top with water.

Dump the beans and water in a blender and puree.

In a large bowl, combine the beans and the brownie mix.

Pour mixture into an oiled 9×13 in baking dish.

Bake according to package directions.

What does the family think? They love them.

recipe from Weight Watchers

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

June 10, 2010 · 9:51 pm

Roasted Green Beans and Tomatoes

Holy schmoley these were good! We had these with hamburgers and watermelon tonight…a classic summertime dinner.

Ingredients:
1 lb. green beans, stem ends trimmed
1 pint cherry tomatoes
Extra Virgin Olive Oil, for drizzling
Salt and Pepper

Directions:
Preheat oven to 450 degrees.

Put an empty rimmed baking sheet on an upper rack. (Not too high though.)

Coat the beans and tomatoes with the olive oil and season them with salt and pepper.

When the oven is ready, pour the beans and tomatoes on the hot baking sheet and roast for about 20 minutes, until tender and caramelized.

What did the family think? Vegetables were not meant to taste this good. Wow! How could something this easy taste so good? How? Hubby and I could not get enough of these. Our oldest said the green beans tasted like french fries and proceeded to eat them with his hands as if they were french fries. Youngest said he couldn’t eat them because he has two loose teeth and the green beans would hurt his teeth. Whatever.

from Rachel Ray

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Filed under Definitely Making it Again, Easy, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian

June 6, 2010 · 9:41 pm

Greek Chicken Cutlets

Broke out the indoor grill tonight which I probably haven’t used in two years. It was a great change of pace and brought our youngest into the kitchen to see what I was doing.

Ingredients:
1 pint of cherry or grape tomatoes, halved
4 oz. feta cheese crumbles
3 T olive oil
Salt and pepper to taste
1 lb. chicken cutlets

Directions:
Mix the tomatoes, feta, 1 T olive oil, salt and pepper in a medium-sized bowl and set to the side.

Heat a grill pan over high heat; brush lightly with oil. Season chicken with salt and pepper.

Cook chicken about 2-4 minutes on each side or until cooked through.

Put chicken on a serving platter and top with tomato mixture.

Did I change anything? The original recipe called for mint and Kalamata olives. I am not a huge fan of either so I left them out.

What did the family think? Hubby and I really liked the chicken. I like anything that has feta on it though so I am probably not the best judge. The boys ended up eating leftover pasta from a few nights ago along with leftover pizza. We will never get all of that pasta eaten up, but it was worth a try. Hubby and I even had some alongside our Greek chicken. I still have half a pan of the pasta left though. Oh well, we tried. 🙂

from Everyday Food

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Filed under Chicken, Everybody Ate It, Six Ingredients or Less, Super Easy to Make

May 13, 2010 · 11:19 pm

Pork Machaca

Several years ago there was a place I would go to with friends where you could preassemble meals, freeze them and then when you needed them you could pull them out of the freezer and….voila…dinner! Well, as good as it was, it went out of business, but not before I made a super yummy pork dish there that I immediately tried to duplicate.

Ingredients:
4-5 lb. pork butt
Enough water to almost cover the meat
15 oz. can diced tomatoes
5 cloves of garlic
2 small cans diced green chiles
1 T chicken bouillon powder
2 tspn. dry leaf oregano

Directions:
Put all ingredients in a Crockpot and cook on low for 8-10 hours.

When done, shred or pull apart meat with a fork.

Serve with tortillas, fresh cilantro, salsa, sour cream and shredded cheese.

What does the family think? This is one of our favorite meals. It is SOOOO good.

adapted from a recipe on www.recipezaar.com

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Filed under Definitely Making it Again, Pork, Super Easy to Make

May 11, 2010 · 11:20 pm

Chile-Egg Puff Casserole

I used this recipe A LOT in my vegetarian days. It makes a great meal with some spanish rice and some grapes or melon on the side.

Ingredients:
2-7 oz. cans whole Ortega chiles
2-3 c. Cheddar Jack cheese
6 eggs
1 3/4 c. milk
1/4 tspn. garlic powder
Salt and Pepper to taste
Salsa, guacamole and sour cream, garnishes (optional, but highly recommended)

Directions:
Preheat over to 375 degrees.

Butter a 9-inch by 12-inch casserole dish.

Open and drain chiles. Take chiles out of can and pat dry with a towel.

Arrange chiles in a single layer on the bottom of the casserole dish.

Spread cheese on top of chiles.

Beat eggs, milk, salt, pepper and garlic powder together and then pour over cheese and chiles.

Bake for 25-35 minutes. Garnish and serve.

What does the family think? Hubby needs meat in his diet, so this is not his favorite. The boys will eat the eggs. I love this dish. It is super easy and SO yummy with the sour cream and salsa.

adapted from Simply Vegetarian by Asha Praver and Sheila Rush

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Filed under Mexican, Super Easy to Make, Vegetarian