8 oz. linguini or fettucini
1/4 c. olive oil
1/2 stick butter
1 lb. shrimp, peeled and deveined (I used frozen, cooked salad shrimp)
1 pkg. McCormic garlic butter shrimp scampi seasoning mix.
1 T. lemon juice or 2 T. white wine
Cook pasta as directed. Drain well. Heat oil and butter in skillet on medium heat until butter is melted.
Add shrimp and seasoning mix. Cook and stir 3-4 minutes, or just till shrimp turns pink.Stir in lemon juice or wine. Toss with cooked pasta, stirring to coat well. Serve with Parmesan cheese, if desired.
Wednesday, March 18, 2015
Italian Cabbage
1 head cabbage, chopped and boiled (I cooked it in 1 can beef broth)
1 large green pepper, chopped
1 large onion, chopped
1 14.5 oz can diced tomatoes, undrained (I used diced tomatoes with basil, and oregano)
1 lb. ground sausage, cooked, drained, & rinsed (I used reduced fat)
1 lb ground chuck, cooked, drained, and rinsed
salt & pepper to taste
1 bay leaf
1-2 T. chili powder
Italian seasoning, to taste
In a large skillet, saute onion & green pepper. Add meats, cabbage, tomatoes, and seasonings. Add beef broth, or water, if desired. Simmer 30 minutes. Remove bay leaf before serving. Serve with a salad and bread, if desired. This recipe has a lot of the same flavors as my Chili Mac recipe without the pasta and cheese. A much healthier recipe! (A great recipe to make for New Years Day. I serve it with Hoppin John, collard greens, dressed eggs, & fruit tea.)
1 large green pepper, chopped
1 large onion, chopped
1 14.5 oz can diced tomatoes, undrained (I used diced tomatoes with basil, and oregano)
1 lb. ground sausage, cooked, drained, & rinsed (I used reduced fat)
1 lb ground chuck, cooked, drained, and rinsed
salt & pepper to taste
1 bay leaf
1-2 T. chili powder
Italian seasoning, to taste
In a large skillet, saute onion & green pepper. Add meats, cabbage, tomatoes, and seasonings. Add beef broth, or water, if desired. Simmer 30 minutes. Remove bay leaf before serving. Serve with a salad and bread, if desired. This recipe has a lot of the same flavors as my Chili Mac recipe without the pasta and cheese. A much healthier recipe! (A great recipe to make for New Years Day. I serve it with Hoppin John, collard greens, dressed eggs, & fruit tea.)
(*I just recently was made aware that the name Dago was offensive to Italian people. I had never heard this before & had no idea. I had wondered what the word meant and had tried to look it up in the dictionary, but it wasn't listed. I apologize to anyone I offended and I have changed the name to Italian Cabbage now.)
Saturday, March 7, 2015
Equivalent Measurements for Vegetables and More
| Ingredient | Approximate Equivalent Measurements | |
|---|---|---|
| Asparagus (Fresh) | 3 cups, trimmed | 16 to 20 spears, about 1 pound |
| Broccoli (Fresh) | 2 cups florets | 1 pound |
| Brussels Sprouts (Fresh) | 4 cups, cooked | 1 pound |
| Cabbage (Fresh) | 5 to 6 cups, shredded | 1 medium head |
| Cabbage | 1 cup, shredded | 1/4 pound |
| Carrots | 1 cup, julienne strips | 5 medium carrots |
| Carrots | 1 cup, shredded | 2 medium carrots |
| Carrots | 1 cup, thinly sliced | 3 medium carrots |
| Cauliflower (Fresh) | 3 cups | 1 medium head, about 2 pounds |
| Celery | 1 cup, diagonally sliced | 3 medium stalks |
| Celery | 1 cup, sliced | 2 medium stalks |
| Chives (Fresh) | 1 tablespoon | 1 teaspoon, dried |
| Collard Greens (Fresh) | 6 to 7 cups, uncooked | 1 1/2 cups, cooked |
| Corn on the Cob | 1 cup kernels | 3 to 4 ears |
| Cucumber | 1 1/4 to 1 1/2 cups, peeled, sliced or chopped | 1 medium |
| Cucumber | 1 cup, diced | 1 small cucumber |
| Ingredient | Approximate Equivalent Measurements | |
|---|---|---|
| Eggplant (Fresh) | 2 1/2 cups, diced and cooked | 1 pound |
| Green Beans (Fresh) | 2 1/2 cups, cut and cooked | 1 pound |
| Green Onions | 1 cup, chopped | about 18 stalks |
| Green Peas (In Pod) | 1 cup, shelled | 1 pound |
| Green Pepper | 1 cup, chopped | 1 medium pepper |
| Greens (Fresh) | 3 cups, cooked | 1 pound |
| Lettuce (Iceberg) | 4 cups, shredded | 1 medium head |
| Lettuce (Iceberg) | 6 to 8 cups, torn | 1 medium head |
| Lettuce (Leaf) | 4 to 6 cups, torn | 25 to 30 leaves |
| Lettuce (Romaine) | 6 cups, torn | 1 head |
| Mushrooms | 1 6 to 8-ounce can | 1 pound fresh |
| Mushrooms | 1 pound | 20 to 24 mushroom caps |
| Mustard Greens (Fresh) | 6 to 7 cups, uncooked | 1 1/2 cups, cooked |
| Onion Powder | 1 tablespoon | 1 medium onion, chopped |
| Onions (Dehydrated) | 1/4 cup | 1 cup chopped raw |
| Onions | 1 cup, chopped | 1 small onion |
| Parsnips | 2 cups, cooked and diced | 4 medium |
| Peppers (Sweet, Fresh) | 1/2 cup, chopped | 1 medium |
| Potatoes (White or Russet) | 1 3/4 cups, mashed | 3 medium |
| Potatoes (White or Russet) | 2 1/4 cups, peeled and diced | 3 medium |
| Potatoes | 1 cup, cubed | 1 small potato |
| Radishes | 1 cup, thinly sliced | about 12 radishes |
| Spaghetti Squash | 4 cups cooked strands | 2 pounds |
| Spinach | 4 cups torn leaves | 1 1/2 cups, cooked |
| Summer Squash | 2 cups sliced and cooked | 3 medium |
| Sweet Potatoes | 1 3/4 to 2 cups, mashed | 3 medium |
| Sweet Potatoes | 2 cups, cubed | 3 medium |
| Swiss Chard | 9 to 10 cups, raw | 2 1/2 cups, cooked |
| Tomatoes (Fresh) | 1 cup, chopped | 1 large |
| Turnip Greens | 6 to 7 cups, raw | 1 cup, cooked |
| Wax Beans (Fresh) | 3 cups | 2 1/2 cups, cut and cooked |
| Zucchini | 1 cup, cooked | 3 medium |
Macaroni 1 cup (3 1/2 oz) uncooked = 2 1/2 cups cooked
Noodles, med 3 cups (4 oz) uncooked = 4 cups cooked
Spaghetti 8 oz uncooked = 4 cups cooked
Popcorn 1/3 – 1/2 cup unpopped = 8 cups popped
Rice, long grain 1 cup uncooked = 3 cups cooked
Rice, minute 1 cup uncooked = 2 cups cooked
Noodles, med 3 cups (4 oz) uncooked = 4 cups cooked
Spaghetti 8 oz uncooked = 4 cups cooked
Popcorn 1/3 – 1/2 cup unpopped = 8 cups popped
Rice, long grain 1 cup uncooked = 3 cups cooked
Rice, minute 1 cup uncooked = 2 cups cooked
Bread 1 slice =3/4 cup soft crumbs
= 1/4 cup dry crumbs
Graham crackers 7 squares = 1/2 cup crushed
Ritz crackers 12 crackers = 1/2 cup crushed
Saltines 14 crackers = 1/2 cup crushed
= 1/4 cup dry crumbs
Graham crackers 7 squares = 1/2 cup crushed
Ritz crackers 12 crackers = 1/2 cup crushed
Saltines 14 crackers = 1/2 cup crushed
Bananas 1 medium = 1/3 cup mashed
Lemons 1 medium = 3 Tbsp. juice
Limes 1 medium = 2 Tbsp. juice
Oranges 1 medium = 1/4 – 1/3 cup juice
Lemons 1 medium = 3 Tbsp. juice
Limes 1 medium = 2 Tbsp. juice
Oranges 1 medium = 1/4 – 1/3 cup juice
Almonds 1 pound = 3 cups chopped
Pecan halves 1 pound = 4 1/2 cups chopped
Walnuts 1 pound = 3 3/4 cups chopped
Walnuts 1 pound = 3 3/4 cups chopped
3 teaspoons = 1 tablespoon
4 tablespoon = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
16 tablespoons = 1 cup
2 cups = 1 pint
4 cups = 1 quart
16 cups = 1 gallon
4 quarts = 1 gallon
4 tablespoon = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
16 tablespoons = 1 cup
2 cups = 1 pint
4 cups = 1 quart
16 cups = 1 gallon
4 quarts = 1 gallon
Friday, March 6, 2015
Quick and Easy Caesar Salad
1-2 large heads Romaine lettuce, torn in bite size pieces
1/4 c. fresh shredded Parmesan cheese
1 c. Caesar croutons, I used the Texas Toast brand
creamy Caesar dressing , to taste, I use Ken's (lite is good too)
Toss all ingredients together and serve immediately.
*1 head makes 6 cups. 3 heads serves 10-12 people. 6 heads serves 20.
Caesar Salad for 20:
1, 6 pk of Romaine lettuce ( from Sam's or Costco), approx. 3 3/4 lbs, torn in bite size pieces
2 c. bottled Caesar dressing, I use Ken's
1/2 lb. croutons, I use seasoned Caesar croutons (Texas Toast makes one)
1/4 lb. fresh grated Parmesan cheese, (I buy the tubs in the store vs, grating it myself)
Toss all together and serve immediately.
1/4 c. fresh shredded Parmesan cheese
1 c. Caesar croutons, I used the Texas Toast brand
creamy Caesar dressing , to taste, I use Ken's (lite is good too)
Toss all ingredients together and serve immediately.
*1 head makes 6 cups. 3 heads serves 10-12 people. 6 heads serves 20.
Caesar Salad for 20:
1, 6 pk of Romaine lettuce ( from Sam's or Costco), approx. 3 3/4 lbs, torn in bite size pieces
2 c. bottled Caesar dressing, I use Ken's
1/2 lb. croutons, I use seasoned Caesar croutons (Texas Toast makes one)
1/4 lb. fresh grated Parmesan cheese, (I buy the tubs in the store vs, grating it myself)
Toss all together and serve immediately.
Saturday, February 28, 2015
Chocolate Chip Pecan Pies
1/2 c. Karo dark corn syrup
1/2 c. Karo light corn syrup
3 eggs
2 T. butter, melted
1 c. sugar
1 t. vanilla
1 1/2 c. pecan halves
6 oz. pkg. chocolate chips
2 unbaked pie crust shells, or 1 unbaked deep dish pie crust shell
Preheat oven to 350 degrees. Place parchment paper on a large cookie sheet. Place unbaked pie shells on cookie sheet.Using a pastry brush, coat the inside of 1/2 c. measuring cup before placing dark corn syrup inside. This will allow all the syrup to go into the recipe and not stay behind on the measuring cup. Repeat if necessary for the light corn syrup. Stir 1st 6 ingredients together in large bowl. Place pecan halves and chocolate chips in bottom of unbaked pie shells. (You can also just add them to the batter, but I find they are more evenly distributed when I place them in the shells themselves.) Pour filling evenly over pecans and chips. Before baking-->
Place cookie sheet in preheated oven and bake for 50-60 minutes, or until no longer jiggly.Place foil over edges if browning too much. Cool for 2 hours before cutting. Pies will become firmer as they cool. Serve with ice cream or whipped topping if desired. Yum! After baking -->
(*make the same way for plain pecan pies, just omit the chocolate chips)
1/2 c. Karo light corn syrup
3 eggs
2 T. butter, melted
1 c. sugar
1 t. vanilla
1 1/2 c. pecan halves
6 oz. pkg. chocolate chips
2 unbaked pie crust shells, or 1 unbaked deep dish pie crust shell
Preheat oven to 350 degrees. Place parchment paper on a large cookie sheet. Place unbaked pie shells on cookie sheet.Using a pastry brush, coat the inside of 1/2 c. measuring cup before placing dark corn syrup inside. This will allow all the syrup to go into the recipe and not stay behind on the measuring cup. Repeat if necessary for the light corn syrup. Stir 1st 6 ingredients together in large bowl. Place pecan halves and chocolate chips in bottom of unbaked pie shells. (You can also just add them to the batter, but I find they are more evenly distributed when I place them in the shells themselves.) Pour filling evenly over pecans and chips. Before baking-->
(*make the same way for plain pecan pies, just omit the chocolate chips)
Friday, February 27, 2015
Crockpot Chicken Fajitas
3 peppers (1 green, 1 red, 1 yellow), cut in slices
1 onion, sliced
1 pkg. dry fajitas seasoning
tortillas (flour, corn, or wheat) I used wheat
Pita bread (cut in half for pockets) I used wheat
sour cream
chopped tomatoes
shredded lettuce
guacamole
salsa
shredded monterey jack cheese
sliced jalapenos (optional)
Place liner in crockpot. Place sliced peppers and onions on the bottom. Place chicken on top of peppers. Sprinkle dry seasoning mix on top of chicken. Place lid on crockpot. Cook on low for 6-8 hours, or high for 3-4 hours. Shred chicken and stir in with peppers and onions. Serve with tortillas or pita pockets, and toppings. *May also be made with beef strips, instead of chicken if desired. Enjoy!
Tuesday, February 24, 2015
Crockpot Chicken Tortilla Soup
2 T. cilantro
8 oz. skinless, boneless, chicken breast halves, cut in chunks
1 t. ground cumin
6 T. plain yogurt (may also use sour cream)
1/2 t. chili powder
14 1/2 oz. can chicken broth
15 oz. can black beans, rinsed and drained
2 T. oil
1/4 c. finely diced onion
2 garlic cloves, minced
3 6" corn tortillas, halved, cut in strips (optional)
1/2 t. salt
1/8 t. ground red pepper
14 1/2 oz. Mexican-style stewed tomatoes (I use chili style)
15 1/4 oz. can corn, undrained (I use Mexican style)
Heat oven to 450 degrees. Heat oil over medium heat in skillet. Add chicken and cook 3-4 minutes. Stir frequently, until opaque. Stir in garlic, onion, cumin, salt, chili powder, and red pepper. Cook 1-2 minutes until spices are fragrant. Place in lined or sprayed crockpot. Add broth, undrained corn, rinsed black beans, and stewed tomatoes. Cook on low setting 3-4 hours. Spread tortilla strips in single layer on baking sheet. Bake 5 minutes. Stir once, until crisp and lightly browned. Stir cilantro into soup just before ladling into bowls. Top with tortilla strips and 1 T. yogurt.
*also known as Southwest Chicken Soup
8 oz. skinless, boneless, chicken breast halves, cut in chunks
1 t. ground cumin
6 T. plain yogurt (may also use sour cream)
1/2 t. chili powder
14 1/2 oz. can chicken broth
15 oz. can black beans, rinsed and drained
2 T. oil
1/4 c. finely diced onion
2 garlic cloves, minced
3 6" corn tortillas, halved, cut in strips (optional)
1/2 t. salt
1/8 t. ground red pepper
14 1/2 oz. Mexican-style stewed tomatoes (I use chili style)
15 1/4 oz. can corn, undrained (I use Mexican style)
Heat oven to 450 degrees. Heat oil over medium heat in skillet. Add chicken and cook 3-4 minutes. Stir frequently, until opaque. Stir in garlic, onion, cumin, salt, chili powder, and red pepper. Cook 1-2 minutes until spices are fragrant. Place in lined or sprayed crockpot. Add broth, undrained corn, rinsed black beans, and stewed tomatoes. Cook on low setting 3-4 hours. Spread tortilla strips in single layer on baking sheet. Bake 5 minutes. Stir once, until crisp and lightly browned. Stir cilantro into soup just before ladling into bowls. Top with tortilla strips and 1 T. yogurt.
*also known as Southwest Chicken Soup
Saturday, February 21, 2015
Banana Nut Bread Cake
1 yellow cake mix (can use sugar free too)
2 eggs
5 over ripe bananas, mashed
pecans, chopped
Preheat oven to 350 degrees. Combine everything in large bowl. Pour in two medium or 1 large loaf pan that has been sprayed. Bake for 40-45 minutes. Yummy!
* this is much lighter than traditional banana bread
2 eggs
5 over ripe bananas, mashed
pecans, chopped
Preheat oven to 350 degrees. Combine everything in large bowl. Pour in two medium or 1 large loaf pan that has been sprayed. Bake for 40-45 minutes. Yummy!
* this is much lighter than traditional banana bread
Pancake Mix Mini Muffins
2 c. heart smart Bisquick mix
1 egg
1 1/4 c. low fat milk
chocolate chips, cinnamon chips, butterscotch chips, heath bits, etc...
or blueberries
Combine first 3 ingredients. Place 2 T. in sprayed mini muffin tins. Place 4-5 chips or berries on top and press inside batter. Bake at 350 degrees for 12 minutes. Makes approximately 30-36 muffins. Placing the chips on after placing the batter in tins helps make a variety of muffins with only one recipe. *These muffins are not as sweet as the store bought muffins or muffin mixes.
Before baking
After baking
1 egg
1 1/4 c. low fat milk
chocolate chips, cinnamon chips, butterscotch chips, heath bits, etc...
or blueberries
Combine first 3 ingredients. Place 2 T. in sprayed mini muffin tins. Place 4-5 chips or berries on top and press inside batter. Bake at 350 degrees for 12 minutes. Makes approximately 30-36 muffins. Placing the chips on after placing the batter in tins helps make a variety of muffins with only one recipe. *These muffins are not as sweet as the store bought muffins or muffin mixes.
Before baking
Rotisserie Pork Fajitas
1 Rotisserie pork roast
2 c. sliced green peppers
1 c. diced onion
1 clove garlic, minced
olive oil
salt and pepper
1 c. shredded Monterey Jack cheese
chopped tomatoes
sour cream
salsa
tortillas
Heat oil in skillet. Add garlic, peppers, & onion. Cook through over medium heat. Add sliced pork and saute until warm. Place tortillas on plate and layer with a serving of peppers mixture. Add tomatoes, cheese, and salsa. Wrap up and serve with sour cream, salt and pepper.
2 c. sliced green peppers
1 c. diced onion
1 clove garlic, minced
olive oil
salt and pepper
1 c. shredded Monterey Jack cheese
chopped tomatoes
sour cream
salsa
tortillas
Heat oil in skillet. Add garlic, peppers, & onion. Cook through over medium heat. Add sliced pork and saute until warm. Place tortillas on plate and layer with a serving of peppers mixture. Add tomatoes, cheese, and salsa. Wrap up and serve with sour cream, salt and pepper.
Subscribe to:
Posts (Atom)