Beef and Noodle Toss

TOTAL TIME: 25 min.

ingredients

• 8 ounces lasagna noodles
• 12 ounces boneless beef sirloin, cut into bite-sized pieces
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1 pint grape tomatoes (2 cups)
• 8 ounces sliced crimini or button mushrooms
• 4 cloves garlic, minced or (2 teaspoons)
• 1 14-ounce can beef broth

directions

1. Break noodles in half; cook according to package directions. Drain (do not rinse).

2. Meanwhile; season beef with 1/2 teaspoon each salt and pepper. Toss with flour. Heat oil in a 12-inch skillet over medium-high heat. Add meat, any remaining flour, and the tomatoes to skillet. Cook 3 to 4 minutes or until beef is well browned, stirring often. Add mushrooms and garlic. Cook 5 minutes more. Add broth; cook 3 to 4 minutes more or until beef is done and liquid is slightly thickened.

3. Add cooked noodles to skillet; stir gently to coat. Heat through. Spoon into pasta bowls to serve. Makes 4 servings.

nutrition facts

• Calories468,
• Total Fat (g)16,
• Saturated Fat (g)5,
• Monounsaturated Fat (g)7,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)40,
• Sodium (mg)712,
• Carbohydrate (g)52,
• Total Sugar (g)5,
• Fiber (g)3,
• Protein (g)28,
• Vitamin C (DV%)21,
• Calcium (DV%)5,
• Iron (DV%)21,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens in April 2011

Simple Brownies

Makes: 4 dozen | Hands on time: 15 min | Total Time: 1 hr. 56 min including frosting

Ingredients:

1 1/2 cups coarsely chopped pecans

1 (40z) unsweetened chocolate baking bar, chopped

3/4 cup butter

2 cups sugar

4 large eggs

1 cup all-purpose flour

1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 6 to 8 minutes until lightly toasted.

2. Microwave chocolate and butter in a large microwave - safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in four. Spread batter into a greased 13 x 9- inch pan.

3. Bake at 350 degrees for 25 to 30 minutes or until wood pick inserted in center comes out with a few moist crumbs.

4. If using icing - ice when warm and sprinkle with pecans cool for 1 hour on rack.

CHOCOLATE FROSTING:

Makes: 2 cups | Time: 10 minutes

1/2 cup butter

1/3 cup milk

6 Tbsp unsweetened cocoa

1 (16-oz) package powdered sugar

1 tsp. vanilla extract

Cook first 3 ingredients over medium heat in large saucepan, stirring constantly, 4-5 minutes or until butter melts. Remove from heat, and beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.

TWIST
Mississippi Mud Brownies: Prepare recipe as directed through step 3. Sprinkle with warm brownies with toasted pecans adn 3 cups miniature marshmallows. Prepare chocolate frosting as directed and pour over pecans and marshmallows. Cool 1 hour on wire rack.

from Southern Living April 2011

Carrot Bread with Cream Cheese Icing

ingredients

• 2 cups all-purpose flour
• 2/3 cup packed brown sugar
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cardamom or nutmeg
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2 cups shredded carrot
• 2 beaten eggs
• 2/3 cup milk
• 1/3 cup canola oil
• 1 recipe Cream Cheese Icing, recipe below
• 1 recipe Candied Carrots, recipe below

• directions

  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan or three 4-3/4x2-1/2x2-inch loaf pan; set aside.

  2. In a bowl stir together flour, sugar, baking powder, cinnamon, cardamom, soda and salt. In another bowl combine carrot, eggs, milk, and oil; add to dry ingredients stirring just until moistened.

  3. Pour batter into prepared pan(s). Bake for 55 to 60 for the 8x4-loaf pan or 30 to 35 minutes for the large loaf pan or 30 to 35 minutes for the small loaf pans or until a toothpick inserted near center comes out clean (check the loaf 10 to 15 minutes before the end of baking time. If it is browning too quickly, cover loosely with foil). Cool in pan 10 minutes; remove and cool completely on a rack. Wrap in foil; store overnight before slicing. Store up to 3 days at room temperature or freeze up to 3 months. Glaze with Cream Cheese Icing and top with Candied Carrots just before serving. Makes 16 servings.

  Cream Cheese Icing: Whisk together 1 ounce (2 tablespoons) cream cheese, 3/4 cup powdered sugar, and a little milk (3 to 4 teaspoons) until smooth and glazelike. Drizzle over Carrot Bread.

  Candied Carrots: In a skillet melt 2 Tbsp. butter over medium heat. Add 1 cup shaved carrots and 2 to 3 Tbsp. honey. Cook and stir 2 to 3 minutes or until carrots are glazed and tender. Spread on paper towel or waxed paper to cool.

  nutrition facts

  • Servings Per Recipe 16 servings
  • Calories205,
  • Total Fat (g)7,
  • Saturated Fat (g)2,
  • Monounsaturated Fat (g)4,
  • Polyunsaturated Fat (g)2,
  • Cholesterol (mg)33,
  • Sodium (mg)148,
  • Carbohydrate (g)32,
  • Total Sugar (g)18,
  • Fiber (g)1,
  • Protein (g)3,
  • Vitamin C (DV%)2,
  • Calcium (DV%)8,
  • Iron (DV%)6,
  • Percent Daily Values are based on a 2,000 calorie diet

  
  

  From Better Homes and Gardens April 2011

Easy Orange-Carrot Cake

ingredients

for the cake

• 3/4 cup vegetable oil, plus a little more for greasing pan
• 1-3/4 cups light brown sugar
• 4 large eggs (preferably free-range or organic)
• Grated zest and juice of 1 orange (approximately 1 tsp. zest and 1/3 cup juice)
• 2 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. sea salt
• 1/2 cup walnuts, roughly chopped
• 1 heaped tsp. ground cinnamon
• Pinch of ground cloves
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 10 oz. carrots, peeled and coarsely grated
• For the icing
• 2 cups low-fat sour cream
• 2 to 3 Tbsp. powdered (icing) sugar
• 2 oranges

directions

1. Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper, cut to fit. In a large mixing bowl, use an electric mixer to mix the oil and sugar. Beat in the eggs, orange zest, and juice. Stir in the flour, baking powder, and salt. Add the chopped walnuts, cinnamon, cloves, nutmeg, ginger, and grated carrot. Mix just until combined (don't overmix, because this will affect how the cake rises).

2. Spoon the batter into the prepared cake pan. Bake 50 minutes, or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean, the cake is cooked; if it's still slightly sticky, put it back in the oven for a few more minutes.

3. Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing.

4. For the icing, place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side. Makes 16 servings.

nutrition facts

• Calories341,
• Total Fat (g)16,
• Saturated Fat (g)2,
• Monounsaturated Fat (g)8,
• Polyunsaturated Fat (g)5,
• Cholesterol (mg)63,
• Sodium (mg)180,
• Carbohydrate (g)45,
• Total Sugar (g)29,
• Fiber (g)2,
• Protein (g)5,
• Vitamin C (DV%)21,
• Calcium (DV%)17,
• Iron (DV%)8,
• Percent Daily Values are based on a 2,000 calorie diet

Recipe is from Better Homes and Gardens April 2011

Lemon-Basil Pasta

25 Min prep time

ingredients

10 oz. dried linguine or desired pasta

1 19-oz. can white kidney (cannellini) beans, rinsed and drained

1/2 of a lemon

3 Tbsp. olive oil

1 cup packed fresh basil leaves

directions

1. Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm.

2. Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden.

3. In a food processor combine cooked lemon peel, basil, the remaining 2 tablespoons olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tablespoon at a time, until desired consistency, processing mixture after every addition.

4. To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings.

nutrition facts

Calories452, Total Fat (g)10, Saturated Fat (g)1, Monounsaturated Fat (g)7,Polyunsaturated Fat (g)1, Sodium (mg)648, Carbohydrate (g)75, Total Sugar (g)4,Fiber (g)9, Protein (g)18, Vitamin C (DV%)21, Calcium (DV%)10, Iron (DV%)26,Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens

Parmesan Chicken

Makes: 6 servings | rep: 30 min. | Cook: 4 min.

Ingredients

6 skinless, boneless chicken breasts

1 cup all-purpose flour

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 extra-large eggs

1-1/4 cups seasoned dry bread crumbs

1/2 cup freshly grated Parmesan cheese, plus extra for serving

Unsalted butter

Good olive oil

Salad greens for 6, washed and spun dry

Lemon Vinaigrette (recipe below)

directions

1. Pound chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

2. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese. Coat chicken breasts on both sides with flour mixture, then dip both sides into egg mixture and dredge both sides in bread crumb mixture, pressing lightly.

3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan. Makes 6 servings.

Lemon Vinaigrette:In a small bowl, whisk together the 1/4 cup freshly squeezed lemon juice (2 lemons), 1/2 cup good olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

nutrition facts

Servings Per Recipe 6 servings: Calories638, Total Fat (g)34, Saturated Fat (g)8,Monounsaturated Fat (g)19, Polyunsaturated Fat (g)4, Cholesterol (mg)174, Sodium (mg)1158, Carbohydrate (g)37, Total Sugar (g)2, Fiber (g)3, Protein (g)46, Vitamin C (DV%)21,

Calcium (DV%)18, Iron (DV%)24, Percent Daily Values are based on a 2,000 calorie diet

Breakfast Quesadilla

INGREDIENTS:

2 Tortillas

2 Eggs

1/2 Cup Mexican Blend Cheese (or you can use cheddar, monterey jack or mozzarella)
1 Tsp Oil
Condiments: Salsa, Pico de Gallo, Ketchup, Cilantro

DIRECTIONS

1. Whisk 2 eggs in a bowl for 30 seconds until combined.
2. Place 1 tsp of oil in a 9 inch pan over medium heat, coating the bottom of the pan (make sure to use a pan that is at least slightly larger than your tortilla).
3. Pour in the whisked eggs, tilting the pan to spread it evenly across.
4. Let the omelette cook for 30 seconds then gently use your spatula to go along the edges of the omelette, lifting them away from the pan to loosen.
5. Sprinkle 2 tbsp of cheese on top of the omelette, place one tortilla on top of the egg and cheese and flip it onto a plate (you can watch how I do this here).
6. Slide the omelette, tortilla side-down, back into the pan, sprinkle another 2 tbsp of cheese on top of the egg and place another tortilla on top to cover.
7. Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then flip the quesadilla to cook the other side for an additional 30 seconds or until cheese melts and tortilla is golden.
8. Cut into wedges and serve.

*If you use a smaller tortilla, use 1 egg per quesadilla and 1/4 cup of cheese.

from the website: Weelicious