1 can (15oz) dark red kidney beans, drained
1 can (150z) garbanzo beans, drained
1 bag (1lb) frozen mixed vegetables
1 can (14.5 oz) diced tomatoes with basil, garlic, oregano, undrained
1 vegetable bouillon cube (or equivalent in granules)
1 can (11.5 oz) vegetable juice (v8)
1 cup water
1/2 cup uncooked elbow macaroni
refrigerated basil pesto
1. in slow cooker, mix all ingredients except macaroni and pesto.
2. cover; cook on low 8-10 hours.
3. stir in macaroni 15-20 minutes prior to serving. top each serving with teaspoon of pesto.
notes: so easy and so good! i usually serve with cheese toast or grilled cheese on the side.
Tuesday, January 19, 2010
Sunday, January 10, 2010
lasagna
30 min to prepare, 30 min to cook
2lbs ground beef or turkey
1 clove garlic, minced
1 tbsp parsley
1 tbsp basil
1 1/2 teaspoons salt
2 cups tomatoes
2 6-oz cans tomato paste
1 tbsp sugar
1 24oz carton cottage cheese
2 eggs, beaten
2 tsp salt
1/2 tsp pepper
2 tbsp basil
1/2 cup parmesean/romano cheese
1 lbs mozzarella cheese
6 lasagna noodles
1. boil noodles until tender; drain; rinse in cold water.
2. brown meat slowly. add next 7 ingredients to meal. simmer uncovered while preparing remainder of dish. combine cottage cheese with next 5 ingredients.
3. spray 9x13 pan with cooking spray; layer as desired: 3 noodles, 1/2 cottage cheese mixture, 1/2 meat mixture, 1/2 mozzarella. repeat. bake at 350 degrees for 30 min.
notes: this makes a lot and freezes perfectly. i usually freeze 1-2 portion sizes per bag so that i can have more flexibility with re-heating (quick lunch for one or another whole meal).
2lbs ground beef or turkey
1 clove garlic, minced
1 tbsp parsley
1 tbsp basil
1 1/2 teaspoons salt
2 cups tomatoes
2 6-oz cans tomato paste
1 tbsp sugar
1 24oz carton cottage cheese
2 eggs, beaten
2 tsp salt
1/2 tsp pepper
2 tbsp basil
1/2 cup parmesean/romano cheese
1 lbs mozzarella cheese
6 lasagna noodles
1. boil noodles until tender; drain; rinse in cold water.
2. brown meat slowly. add next 7 ingredients to meal. simmer uncovered while preparing remainder of dish. combine cottage cheese with next 5 ingredients.
3. spray 9x13 pan with cooking spray; layer as desired: 3 noodles, 1/2 cottage cheese mixture, 1/2 meat mixture, 1/2 mozzarella. repeat. bake at 350 degrees for 30 min.
notes: this makes a lot and freezes perfectly. i usually freeze 1-2 portion sizes per bag so that i can have more flexibility with re-heating (quick lunch for one or another whole meal).
Saturday, January 2, 2010
muddled-herb potatoes
appx 15-20 min.
2lbs small red potatoes, quartered
1/4 c thinly basil
1/4 c chopped fresh chives (i usually omit)
1 tbsp chopped fresh rosemary (or 1/4 tbsp if dried)
1 tbsp olive oil
1 tsp salt
1 tsp garlic, minced
1/2 tsp pepper
optional: 2-4 tbsp melted butter, grated parmesean
1. boil potatoes 10 min, or until tender; drain well
2. place them in a bowl, add teh remaining ingredients, and coarsely mash to "muddle" (or bruise) the herbs to release their flavors.
notes: very easy and tasty. i add the butter and parmesean until it tastes just perfect.
2lbs small red potatoes, quartered
1/4 c thinly basil
1/4 c chopped fresh chives (i usually omit)
1 tbsp chopped fresh rosemary (or 1/4 tbsp if dried)
1 tbsp olive oil
1 tsp salt
1 tsp garlic, minced
1/2 tsp pepper
optional: 2-4 tbsp melted butter, grated parmesean
1. boil potatoes 10 min, or until tender; drain well
2. place them in a bowl, add teh remaining ingredients, and coarsely mash to "muddle" (or bruise) the herbs to release their flavors.
notes: very easy and tasty. i add the butter and parmesean until it tastes just perfect.
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