(straight copied from Eric's - the teacher - notes.)
½ to 1 teaspoon hot pepper flakes to taste
If you like the fresh crisp flavor of parsley, use immediately. Letting it rest overnight will balance out the flavors.
At the store the other night, the sign called to me. 2 lbs of Blueberries for less than $4. I had to buy. Yes, I am easy - quickly influenced by marketing, simple as it might be. Keep in mind too that at that moment, I had no idea if George had tried blueberries - which means that he might or might not like them.
I got home and started pondering...pies, crisps, sauces, pancakes. But then this recipe was suggested to me...by one of my favorite food blogs. I had to try it.
They were indeed easy. They were indeed tasty. I like them. Smittenkitten - where the recipe was from, has better pictures...so let's just say mine looked like hers, but her pictures are better.
The chicken was good. Honey mustard helped keep the pecan mixture to the chicken. It didn't get AS crispy as I'd want. But it was a great mixture of flavors.
Not the greatest picture - and it isn't fancy, but honestly, this was fairly easy and pretty tasty!!
I asked George to try and make it...I think he was a little intimidated by making the white sauce. We'll have to build up to that. :)
Mac and Cheese with Ham and Broccoli
Ingredients: 4 quarts water
2 cups uncooked rotini (about 8 ounces corkscrew pasta)
1 (10-ounce) package frozen chopped broccoli
1/4 cup all-purpose flour
2 cups fat-free milk
1 1/2 cups (6 ounces) cubed light processed cheese (such as Velveeta Light)
1 teaspoons mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup chopped reduced-fat ham
Preparation Bring water to a boil in a large stockpot. Add pasta; cook 5 minutes. Add broccoli; cook an additional 5 minutes or until pasta is done; drain. While pasta cooks, lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until mixture is thick, stirring frequently. Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Combine pasta mixture, cheese sauce, and ham.
Yield6 servings (serving size: 1 3/4 cups)
Nutritional InformationCALORIES 288(15% from fat); FAT 4.7g (sat 2.5g,mono 0.6g,poly 0.4g); IRON 2.5mg; CHOLESTEROL 23mg; CALCIUM 296mg; CARBOHYDRATE 42.6g; SODIUM 937mg; PROTEIN 19.1g; FIBER 2.6g
The salad bar was inspired by an excellent salad that I used to get at Portillo's in Chicago - a chopped salad with chicken and bacon and blue cheese and an amazing balsamic vinagrette. Another message board person perfected the recipe and it's now one of my favs! I also added croutons, regular cheese, all sorts of options for the Pokeno salad bar.
1/3 pound Dole Iceberg Lettuce
3 cup romaine lettuce
1/4 cup Dole Green Onions
1 cup red cabbage
1 cup sweet red pepper(s)
2 1/2 oz gorgonzola cheese
5 oz cooked chicken fillet
2 tsp bacon bits
1/2 cup Eden Organic Kamut ditalini
1/4 cup balsamic vinegar
2 clove garlic clove(s)
1/4 tsp table salt
1/4 tsp Durkee Pepper, Black Ground
1/2 tsp ground oregano
1 Tbsp sugar
1/4 cup olive oil
Instructions mix together all of the salad ingredients - lettuces, cabbage, peppers, green onions, tomatoes, bacon, gorgonzola, pastaput balsamic vinegar, garlic, salt, pepper, oregano, sugar all in blender. mix. drizzle in EVOO while running until emulsified.
The melon salad is a Pampered Chef Recipe - while I was cleaning out the cookbook pile I have, I found all of my recipes that have come with all the Pampered Chef things I have...this came from the Utility Knife. I liked it better after it had sat for a day in the fridge. The cantaloupe wasn't as ripe as I had hoped - so the dressing helped that.
Melon Salad with Orange-Lime Dressing
Combine the OJ, lime juice, zest and vanilla. Chop up melon and place it and grapes into large bowl. Toss with dressing.
Toad in a Hole
POINTS® Value: 6
1 pound raw turkey sausage
2 cup all-purpose flour
1/2 tsp table salt
2 1/4 cup buttermilk
1/4 cup shredded fat-free cheddar cheese
Instructions: Fry the sausage in a large iron skillet. You can shape it into patties first if you like, or just smash it into little pieces as you cook it. Be sure to cook it all the way through.
While the sausage is frying, get out a bowl. In it, combine the flour, salt, eggs, and milk. Stir it up really well, so the batter is creamy and smooth. You can combine this batter in the blender if you prefer.
When the sausage is done cooking, drain off most of the fat. You will need a little fat left in the pan to make this dish, so don't drain off all of the fat. Next pour the batter into the hot skillet, over and around the cooked sausage.
Bake the mixture at 450 degrees for about 30 to 40 minutes. Sprinkle cheese on top for the last 5 minutes of baking. The bread will be puffed up around the sausage like a giant popover. It will be golden brown and crispy all over.
Cut the dish into 8 wedges and serve.
Salad with leftover grilled red and orange peppers and onions, tomato, and ranch dressing.