Either they ate it because I put dinner off 30 minutes later than usual, or it was pretty good. Or maybe it was because "Lightning McQueen" eats it. We may never know...I thought it was delicious, and Daddy seemed to like it, too. So, I suppose we could add "Stuff Our Parents Will Eat" to this one.
Compliments of allrecipes.com
Prep Time: 20 mins
Cook Time: 30 mins
INGREDIENTS
1 tablespoon vegetable oil
1 onion, chopped (I used the frozen, chopped mix that has celery, red peppers, bell peppers, etc. - major time saver)
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster cheese (any cheese really - I used the pizza blend from Wal-Mart, the kind that has cheddar in it, plus a little bit of Parmesan that I had leftover. It wasn't quite 3 cups - so don't rush out to the store to buy Muenster, it really isn't necessary unless that's just the flavor you're after.)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
(I also added a can of drained mushrooms & some bacon bits - the kind that come in a bag that are more bacon-y than bitt-y, some people recommended chopped ham, but it would be just as good without it.)
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. I put in a little salt & green tabasco here, too. Not in the recipe, but I just love that green stuff.
3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 minutes - possibly longer. Let cool for 10 minutes before serving.
You can mix it up beforehand and pop in the oven when you're ready. Yummy. And it's Atkins friendly! Another variation is to pour it into those mini-muffin tins, about 3/4 of the way full. Bake for 20 minutes instead, and they're great appetizers. Freeze well, too.
Showing posts with label entree. Show all posts
Showing posts with label entree. Show all posts
Sunday, March 2, 2008
Thursday, February 28, 2008
Soft Tacos
Heh - it's the little, simple things that keep them fat & happy. Like soft tacos.
We tried these before with little success, but I figured out the secret...let them build their own. We line up their little chairs in the kitchen amidst a vast selection of cheese, tomatoes, sour cream, guacamole, pico (only in the summer - we use our garden's cilantro, tomatoes, diced onions, salt, & lime), and taco meat. They just love making their own little tacos. I have to emphasize soft tacos, not hard. They're still picky about that.
Get yourself a taco dinner kit or go all out & use the following taco seasoning mix from allrecipes.com. It makes a bunch, so you can save it in a jar for future use. (2 very heaping tablespoons equals about one seasoning packet.)
* 1 tablespoon chili powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1 1/2 teaspoons ground cumin (less if preferred)
* 1 teaspoon sea salt
* 1 teaspoon black pepper (or cayenne)
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
Turn on some salsa music & dance while the meat is cooking & veggies are getting chopped. They love it! Joe's quite the little dancer lately, too! He was able to pick up a few steps on his first shot - amazing!
I really need to invest in some sombreros...
We tried these before with little success, but I figured out the secret...let them build their own. We line up their little chairs in the kitchen amidst a vast selection of cheese, tomatoes, sour cream, guacamole, pico (only in the summer - we use our garden's cilantro, tomatoes, diced onions, salt, & lime), and taco meat. They just love making their own little tacos. I have to emphasize soft tacos, not hard. They're still picky about that.
Get yourself a taco dinner kit or go all out & use the following taco seasoning mix from allrecipes.com. It makes a bunch, so you can save it in a jar for future use. (2 very heaping tablespoons equals about one seasoning packet.)
* 1 tablespoon chili powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1 1/2 teaspoons ground cumin (less if preferred)
* 1 teaspoon sea salt
* 1 teaspoon black pepper (or cayenne)
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
Turn on some salsa music & dance while the meat is cooking & veggies are getting chopped. They love it! Joe's quite the little dancer lately, too! He was able to pick up a few steps on his first shot - amazing!
I really need to invest in some sombreros...
Wednesday, February 13, 2008
Chicken Enchiladas
(Guess who bought tortillas at the grocery store this week)
You might want to add more seasoning to this and maybe tomatoes, but it was bland enough for the kids to eat, and it was much better the second day. I'd probably use chicken that I cooked myself next time, but I was pressed for time & this was super fast! And the kids ate it as long as they were able to cut it with our butter knives.
And I know that Mom & Ms. Susan have better alternative recipes than this - so if you send them to me, I'll post them!
Prep Time: 15 minutes
Cook Time: 30 minutes
1 Tbs butter
1/2 c. chopped green onion (I used a little less because I can't find my kitchen shears)
1/2 tsp. garlic powder (I used minced garlic)
1 (4 oz. can diced green chilies)
1 (10.75 oz. can) Condensed Cream of Mushroom Soup
1/2 c. sour cream
1 1/2 cups cubed cooked chicken breast meat (here's where I went wrong & used the canned stuff - but it was easier - one day I'll have time ;) )
1 c. shredded cheddar cheese, divided
6 12 inch flour tortillas
1/4 c. milk
Preheat oven to 350 degrees. Lightly grease a large baking dish.
In medium saucepan over medium heat, melt the butter and saute green onions until tender. (about 3 - 4 minutes). Add the garlic, then stir in the green chilies, cream of mushroom soup, and sour cream. Mix well. Reserve 3/4 of this sauce & set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 c. shredded cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture & roll up. Place seam side down in the prepared baking dish.
In a small bowl, combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 c. cheddar cheese. Bake in the preheated oven for 30 - 35 minutes, or until cheese is bubbly.
Not bad, the kids ate it. :)
You might want to add more seasoning to this and maybe tomatoes, but it was bland enough for the kids to eat, and it was much better the second day. I'd probably use chicken that I cooked myself next time, but I was pressed for time & this was super fast! And the kids ate it as long as they were able to cut it with our butter knives.
And I know that Mom & Ms. Susan have better alternative recipes than this - so if you send them to me, I'll post them!
Prep Time: 15 minutes
Cook Time: 30 minutes
1 Tbs butter
1/2 c. chopped green onion (I used a little less because I can't find my kitchen shears)
1/2 tsp. garlic powder (I used minced garlic)
1 (4 oz. can diced green chilies)
1 (10.75 oz. can) Condensed Cream of Mushroom Soup
1/2 c. sour cream
1 1/2 cups cubed cooked chicken breast meat (here's where I went wrong & used the canned stuff - but it was easier - one day I'll have time ;) )
1 c. shredded cheddar cheese, divided
6 12 inch flour tortillas
1/4 c. milk
Preheat oven to 350 degrees. Lightly grease a large baking dish.
In medium saucepan over medium heat, melt the butter and saute green onions until tender. (about 3 - 4 minutes). Add the garlic, then stir in the green chilies, cream of mushroom soup, and sour cream. Mix well. Reserve 3/4 of this sauce & set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 c. shredded cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture & roll up. Place seam side down in the prepared baking dish.
In a small bowl, combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 c. cheddar cheese. Bake in the preheated oven for 30 - 35 minutes, or until cheese is bubbly.
Not bad, the kids ate it. :)
Saturday, February 9, 2008
Wraps
I know it's not the most creative of all meals, but it's the only way I can get Lilly to eat a sandwich. I know sometimes I get into a rut of making the same thing, day after day, so this is a gentle reminder that there's more than one way to make a sammich.
Basic Wrap:
1 soft tortilla (white or wheat - our kids actually prefer wheat, go figure)
thinly sliced lunchmeat (the cheap kind that you can get 2 for $1)
provolone cheese (1 or 2 slices)
thinly sliced tomatoes (can add salt & garlic powder)
lettuce or sprouts
avocado, thinly sliced (if it's on hand)
You can put condiments like mayo, mustard, etc., but we usually don't. They don't care much for the stuff. I haven't tried dill relish, but I bet the pickle queen would love it! You can use any normal sandwich stuff. I know, everyone probably knows all about wraps, but like I said, ya just get into a rut sometimes and need something different.
Roll it up & keep it stuck with a toothpick if you think they'll take it out before it punctures the roof of their little mouths. Otherwise, well, I don't know. Tie it with string?? Heh.
Also try PB&J. But mix it up before you spread it. It'll stick better. And you won't have to use the toothpick. Or string.
Basic Wrap:
1 soft tortilla (white or wheat - our kids actually prefer wheat, go figure)
thinly sliced lunchmeat (the cheap kind that you can get 2 for $1)
provolone cheese (1 or 2 slices)
thinly sliced tomatoes (can add salt & garlic powder)
lettuce or sprouts
avocado, thinly sliced (if it's on hand)
You can put condiments like mayo, mustard, etc., but we usually don't. They don't care much for the stuff. I haven't tried dill relish, but I bet the pickle queen would love it! You can use any normal sandwich stuff. I know, everyone probably knows all about wraps, but like I said, ya just get into a rut sometimes and need something different.
Roll it up & keep it stuck with a toothpick if you think they'll take it out before it punctures the roof of their little mouths. Otherwise, well, I don't know. Tie it with string?? Heh.
Also try PB&J. But mix it up before you spread it. It'll stick better. And you won't have to use the toothpick. Or string.
Wednesday, February 6, 2008
Who really has the time to cook anyway?
I don't have enough on my plate. And now, neither do the kids! And that's a good thing because...
We're slowly discovering that there are other things out there than chicken nuggets, french fries, and PB & J. My goal is to post easy recipes for food that Lilly & Joe will actually willingly consume without the fancy decorated airplane spoon entrance into the hanger of Joe's tic tac teeth filled mouth.
So, without further ado, I'll post tonight's recipe. It was a hit, which I'm so happy to say Zac prepared for us with a side of his world-famous salad and green beans! Mmmmmmm. I didn't even miss my sweets on the first day of Lent after this meal...
(compliments of allrecipes.com)
Broiled Tilapia Parmesan
Prep Time: 5 minutes
Ready In: 15 minutes
Yields: 8 servings
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 Tbs. Mayonaise (Hellman's)
2 Tbs. Lemon Juice
1/4 tsp. dried basil (we used Italian seasoning because it was on-hand)
1/4 tsp. ground black pepper
1/8 tsp. onion powder
1/8 tsp. celery salt
2 lbs. tilapia fillets
Preheat your oven's broiler. (we used the high setting - ours has 2 settings)
Grease a broiling pan or line with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayo & lemon juice. Season with dried basil, pepper, onion powder & celery salt. Mix well & set aside.
Arrange fillets on a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over & broil for a couple more minutes. Remove the fillets from the oven & cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.
And that's it! Easy breezy!
We're slowly discovering that there are other things out there than chicken nuggets, french fries, and PB & J. My goal is to post easy recipes for food that Lilly & Joe will actually willingly consume without the fancy decorated airplane spoon entrance into the hanger of Joe's tic tac teeth filled mouth.
So, without further ado, I'll post tonight's recipe. It was a hit, which I'm so happy to say Zac prepared for us with a side of his world-famous salad and green beans! Mmmmmmm. I didn't even miss my sweets on the first day of Lent after this meal...
(compliments of allrecipes.com)
Broiled Tilapia Parmesan
Prep Time: 5 minutes
Ready In: 15 minutes
Yields: 8 servings
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 Tbs. Mayonaise (Hellman's)
2 Tbs. Lemon Juice
1/4 tsp. dried basil (we used Italian seasoning because it was on-hand)
1/4 tsp. ground black pepper
1/8 tsp. onion powder
1/8 tsp. celery salt
2 lbs. tilapia fillets
Preheat your oven's broiler. (we used the high setting - ours has 2 settings)
Grease a broiling pan or line with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayo & lemon juice. Season with dried basil, pepper, onion powder & celery salt. Mix well & set aside.
Arrange fillets on a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over & broil for a couple more minutes. Remove the fillets from the oven & cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.
And that's it! Easy breezy!
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