Last night I waited until Sean got home from work to have dinner (around 8:30pm). We were both starving. After making that pizza I wanted to try making the sauce and using it over fettuccine noodles. Omg, it was DELICIOUS! Sean and I were huge fans of it. Sean said it was really good comfort food. It would be even more delicious with chicken and broccoli. It is so easy to make. I am never buying bottled Alfredo sauce ever again.
Alfredo Sauce
2 T butter
1 clove garlic, minced
1 T flour
1 cup heavy cream
1/4 cup grated Parmesan cheese
Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and cook until fragrant. Add the flour and cook until light blonde in color. Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and season lightly with salt and pepper, to taste.
Pour over 8 oz. fettuccine noodles. Can add chicken and broccoli if desired.
Wednesday, September 15, 2010
Monday, September 13, 2010
Sorry...
I know the menu says I'm supposed to make Baked Spaghetti tomorrow but turns out it's not going to happen. So sorry. Maybe next week. But I posted a few recipes I've already made this year that were a hit at our house. I thought you would all enjoy them.
Chicken & Broccoli Alfredo
A great recipe I got from Campbellskitchen.com A healthy and delicious alternative to real alfredo.
1/2 of a 16 ounce package linguine
1 cup fresh or frozen broccoli florets
2 tablespoons butter
4 skinless, boneless chicken breast halves (about 1 lb), cut into 1 1/2-inch pieces
1 can Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/2 of a 16 ounce package linguine
1 cup fresh or frozen broccoli florets
2 tablespoons butter
4 skinless, boneless chicken breast halves (about 1 lb), cut into 1 1/2-inch pieces
1 can Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
- Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
- Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
- Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
Nutrition per Serving
Calories: 526
Fat: 15g
Fiber: 4g
Protein: 39g
Sodium: 845mg
Strawberry Bread
I got this recipe from Studio 5
Ingredients:
* 3 c. flour
* 2 c. sugar
* 1 t. baking soda
* 1/2 t. cinnamon
* 1 t. salt
* 4 eggs
* 1-1/4 c. vegetable oil
* 2 c. fresh, sliced strawberries
Directions:
Mix the flour, sugar, baking soda, cinnamon and salt in a large bowl. Add the eggs, oil and strawberries and mix just until moistened. Spoon into 2 greased and floured loaf pans. Bake at 350 for 1 hour and 10 minutes. Cool in the pans for several minutes. Remove to wire racks to cool completely.
Instead of oil, I used 3/4 cup of applesauce. It wasn't as moist as I would have liked so I would maybe use 1 cup next time. Or half oil and half applesauce or something. And I would add a whole teaspoon of cinnamon so it has more flavor. Also, it was ready after 45-55 minutes with the applesauce.
Ingredients:
* 3 c. flour
* 2 c. sugar
* 1 t. baking soda
* 1/2 t. cinnamon
* 1 t. salt
* 4 eggs
* 1-1/4 c. vegetable oil
* 2 c. fresh, sliced strawberries
Directions:
Mix the flour, sugar, baking soda, cinnamon and salt in a large bowl. Add the eggs, oil and strawberries and mix just until moistened. Spoon into 2 greased and floured loaf pans. Bake at 350 for 1 hour and 10 minutes. Cool in the pans for several minutes. Remove to wire racks to cool completely.
Instead of oil, I used 3/4 cup of applesauce. It wasn't as moist as I would have liked so I would maybe use 1 cup next time. Or half oil and half applesauce or something. And I would add a whole teaspoon of cinnamon so it has more flavor. Also, it was ready after 45-55 minutes with the applesauce.
Baked Potato Soup
Baked Potato Soup
2/3 c. butter
2/3 c. flour
6 c. milk
4 c. baked potato cubes (I used 2 giant potatoes. It needed more. I would use 5-6 regular potatoes or 3 giant potatoes)
1 bunch green onions, sliced (I didn't have green onion so I just used a quarter of a regular onion.)
1 1/2 c. cheddar cheese, shredded
1 c. sour cream
1 12-oz. can evaporated milk
1 lb mushrooms, sliced (I hate mushrooms so I omitted this. Maybe that's why it needed more potatoes)
6 slices bacon, cooked and crumbled
Salt and pepper to taste
Melt butter, add flour, and slowly stir in milk. Cook and stir until thickened. After mixture thickens, add remaining ingredients; serve and enjoy. Makes 4 servings. (Ha! This made at least 6-8 servings)
This would be so good with rolls or a bread bowl! Oh, and if you're counting calories, I'd say this has somewhere between 550-650 calories per serving.
2/3 c. butter
2/3 c. flour
6 c. milk
4 c. baked potato cubes (I used 2 giant potatoes. It needed more. I would use 5-6 regular potatoes or 3 giant potatoes)
1 bunch green onions, sliced (I didn't have green onion so I just used a quarter of a regular onion.)
1 1/2 c. cheddar cheese, shredded
1 c. sour cream
1 12-oz. can evaporated milk
1 lb mushrooms, sliced (I hate mushrooms so I omitted this. Maybe that's why it needed more potatoes)
6 slices bacon, cooked and crumbled
Salt and pepper to taste
Melt butter, add flour, and slowly stir in milk. Cook and stir until thickened. After mixture thickens, add remaining ingredients; serve and enjoy. Makes 4 servings. (Ha! This made at least 6-8 servings)
This would be so good with rolls or a bread bowl! Oh, and if you're counting calories, I'd say this has somewhere between 550-650 calories per serving.
Black Bean Soup
This recipe can be found here
1 can (10 1/4 ounces) Campbell's® Beef Gravy
3 cans (about 15 ounces each) black beans, rinsed and drained
1 cup V8® 100% Vegetable Juice
1/2 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/4 cup sour cream
1/4 cup shredded Cheddar cheese
1. Place the gravy and 1 can beans into a blender. Cover and blend until the mixture is smooth. Pour the gravy mixture into a 3-quart saucepan.
2. Stir the remaining beans, vegetable juice, picante sauce and cumin in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Serve with the sour cream and cheese.
We LOVED this. We ate it with tortilla chips and it was so yummy! I calculated the calories myself and one serving is about 417 calories.
1 can (10 1/4 ounces) Campbell's® Beef Gravy
3 cans (about 15 ounces each) black beans, rinsed and drained
1 cup V8® 100% Vegetable Juice
1/2 cup Pace® Picante Sauce
1 teaspoon ground cumin
1/4 cup sour cream
1/4 cup shredded Cheddar cheese
1. Place the gravy and 1 can beans into a blender. Cover and blend until the mixture is smooth. Pour the gravy mixture into a 3-quart saucepan.
2. Stir the remaining beans, vegetable juice, picante sauce and cumin in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Serve with the sour cream and cheese.
We LOVED this. We ate it with tortilla chips and it was so yummy! I calculated the calories myself and one serving is about 417 calories.
Wednesday, September 8, 2010
Chicken Alfredo Pizza
I saw this recipe on Food Network and really wanted to try it. I think this is the first recipe I’ve made that I’ve watched on Food Network so I was really excited to try it. The recipe calls for grape tomatoes but Sean and I didn't like them on this pizza. Next time I will just use regular tomatoes. So here is my version of the recipe:
1 (3/4 lb) boneless skinless chicken breast
Salt and pepper
2 T butter
1 clove garlic, minced
1 T flour
1 cup heavy cream
1/4 cup grated Parmesan
1 Pillsbury pizza crust
2 cups baby spinach
1 cup chopped tomatoes
1 cup mozzarella
6 strips of bacon, cooked and crumbled
1. Flour your work surface and roll the pizza dough into a 13-inch diameter. Cook pizza crust at 375F for about 15 minutes, until slightly golden but not all the way cooked.
2. In the meantime, preheat a grill pan over medium heat. Season the chicken with salt and pepper, to taste. Grill until cooked through. Remove to a cutting board and dice. Set aside.
3. Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and cook until fragrant. Add the flour and cook until light blonde in color. Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and season lightly with salt and pepper, to taste.
4. Ladle the sauce to cover the bottom of the pizza. Evenly top with the baby spinach, tomatoes, grilled chicken, bacon and the mozzarella. Bake until cheese is melted. Slice and serve.
Overall, this pizza was delicious. We LOVED the sauce and I want to try using it over pasta. YUM!! Tip: ALWAYS cook pizza dough first before adding toppings. Mine always turns out doughy in the middle and burned on the edges.
1 (3/4 lb) boneless skinless chicken breast
Salt and pepper
2 T butter
1 clove garlic, minced
1 T flour
1 cup heavy cream
1/4 cup grated Parmesan
1 Pillsbury pizza crust
2 cups baby spinach
1 cup chopped tomatoes
1 cup mozzarella
6 strips of bacon, cooked and crumbled
1. Flour your work surface and roll the pizza dough into a 13-inch diameter. Cook pizza crust at 375F for about 15 minutes, until slightly golden but not all the way cooked.
2. In the meantime, preheat a grill pan over medium heat. Season the chicken with salt and pepper, to taste. Grill until cooked through. Remove to a cutting board and dice. Set aside.
3. Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and cook until fragrant. Add the flour and cook until light blonde in color. Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and season lightly with salt and pepper, to taste.
4. Ladle the sauce to cover the bottom of the pizza. Evenly top with the baby spinach, tomatoes, grilled chicken, bacon and the mozzarella. Bake until cheese is melted. Slice and serve.
Overall, this pizza was delicious. We LOVED the sauce and I want to try using it over pasta. YUM!! Tip: ALWAYS cook pizza dough first before adding toppings. Mine always turns out doughy in the middle and burned on the edges.
Texas Cake
This is a family favorite that I got from my mom. I’d never made this before so I was a little on the edge while baking. It turned out a little dry but that just means I get to eat my cake with a big glass of milk. Mmm.
2 c. flour
2 c. sugar
1/2 lb. butter
1/4 c. cocoa
1 c. water
2 eggs
1 t. soda
1 t. vanilla
1/2 c. buttermilk
Stir together flour and sugar. Bring butter, coca, and water to a boil. Stir until blended then pour over the flour and sugar. Mix together remaining ingredients then add to the mixture.Bake 30 minutes @ 400F in sheet cake pan.
Frosting
1/4 lb. butter
1/4 c. cocoa
6 T canned milk
On low heat bring to a boil, stirring occasionally. Cool. Then add 3 cups powdered sugar, 1 t. vanilla. Spread over cooled cake.
Tip: Take the cake out of the oven a 2-3 minutes early. That may help it to not be so dry.
2 c. flour
2 c. sugar
1/2 lb. butter
1/4 c. cocoa
1 c. water
2 eggs
1 t. soda
1 t. vanilla
1/2 c. buttermilk
Stir together flour and sugar. Bring butter, coca, and water to a boil. Stir until blended then pour over the flour and sugar. Mix together remaining ingredients then add to the mixture.Bake 30 minutes @ 400F in sheet cake pan.
Frosting
1/4 lb. butter
1/4 c. cocoa
6 T canned milk
On low heat bring to a boil, stirring occasionally. Cool. Then add 3 cups powdered sugar, 1 t. vanilla. Spread over cooled cake.
Tip: Take the cake out of the oven a 2-3 minutes early. That may help it to not be so dry.
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