Thursday, April 30, 2009

10 Minute Gyros

This is a yummy & easy summer recipe!
What you'll need:
1 lb beef stir-fry strips
2 tsp Greek seasoning
1 Tbs. vegetable oil
6 soft pita breads, warmed
1 cup cherry tomatoes, quartered
1 cup thin strips cucumber
1/2 cup crumbled feta cheese
1/2 cup ranch dressing

1. Cut beef into small pieces, if necessary, and toss with Greek seasoning.

2. In a large skillet, heat oil over medium-high heat.  Add beef, half at a time and cook, stirring, 2 to 3 minutes or until browned.

3. Divide beef among warmed pitas.  Top with tomato, cucumber,  and feta.  Drizzle ranch dressing over filled pitas.  

Monday, April 6, 2009

French Onion Soup...

6 large yellow onions, sliced
4 Tbs sugar
1/2 cup unsalted butter
12 cups beef broth
2 Tbs Worcestershire
1/2 tsp celery salt
1/2 tsp garlic powder
1 tsp fresh ground black pepper
1-2 Tb Sherry (optional, but I strongly recommend a trip to your liquor store for it)

In a large non-stick skillet melt the butter and add the onions and sugar. Saute on medium heat until the onions are very tender and are turning golden brown - be patient, this can take an hour or so. Watch that the onions don't burn by stirring them often.

Transfer onion mixture into a large pot. Add he broth and bring to a slow boil. Simmer for 20 minutes. Add the Worcestershire, celery salt, garlic powder, and pepper - simmer for 20 minutes. Add the sherry towards the end of the 20 minutes.

Mormon Muffins...

(I suggest you 1/2 this it makes a ton, over 3 dozen.)

4 cups All-Bran cereal
2 cups boiling water
1 cup margarine/shortening/or substitute whatever you use
2 cups sugar
4 eggs
1 quart buttermilk
5 teaspoons baking soada
1 teaspoon salt
5 cups flour (I use whole wheat)
2 cups Bran Flakes cereal
1-1/2 cup chopped walnuts (optional)

Pour boiling water over All-Bran cereal and let sit. Cream margarine and sugar; add eggs. Then add dry ingredients alternating with buttermil. Mix in All-Bran and water mixture. Stir in the Bran flakes and walnuts. This batter stores in the fridge for 30 days. Let batter sit in fridge overnight before baking. Bake at 400 degrees for 20 minutes in greased or paper-lined muffing tins.

Healthy Tips Part II...

One more for the road, I just read a book that says you can substitute (equal parts) any and all sugar in baking etc. with apple juice concentrate (unthawed). It changes the consistency a bit so if you don't like the changed consistency you can add in mushed bananas.

Sunday, April 5, 2009

Just a couple of healthy tips

Maybe everyone already knows this but I just learned it and thought that I would share. If you rinse your ground beef after you brown it {in warm water} it cuts the fat content to 7%. This can be helpful if you want to save some money and buy higher fat content ground beef.

Also I tried subsituting sweet potato for regular potatos in my pot roast- it was AMAZING! I loved the combanation of sweet and salty.

Thursday, April 2, 2009


Chili + Spaghetti = Delicious!
This dish is so easy, very kid friendly, and tastes amazing...what more can you ask for?!

1 pound ground beef
3/4 cup onion
28 oz crushed tomatoes
32 oz canned chili
8 oz spaghetti
3 cups cheese
1 cup sour cream
1/2 cup grated Parmesan cheese

Ground beef & onion. Add tomatoes and chili and simmer for 30 minutes. Cook spaghetti. Stir in cheese with beef until melted. Fold in sour cream. Add spaghetti and mix. Put in 4-5 quart size dish. Sprinkle with Parmesan cheese. Bake 350 for 20 minutes (or until hot throughout and cheese has melted)

*This makes a ton, so sometimes I just use 1 can of crushed tomatoes and 1 can chili and it works out great.*


• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 1 Tbsp. olive oil
• 4 slices fresh or packaged mozzarella cheese (about 4 oz.)
• 2 Tbsp. thinly sliced fresh basil leaves
• 2 cups Ragu® Old World Style® Margherita Smooth Pasta Sauce
1. Season chicken, if desired, with salt and black pepper. Heat oil in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once, about 5 minutes.
2. Add Pasta Sauce and simmer covered 5 minutes or until chicken is thoroughly cooked. Top chicken with cheese, then let stand until cheese is melted, about 1 minute. Garnish with basil.
3. Serve, if desired, with hot cooked penne pasta topped with additional Pasta Sauce, heated.