RECIPE THRED!!!!!!!

ok ladies. So FH loves home cooked meals, as do i. Problem is, i dont have all that many recipes!!!!!!!! I figured every bride can use some new recipes, so post your favorites here!!!!!!!!!!!!!!!!!

TIA!

Oh I love this post! I could post so many!

Im on WW, so they are from there. I made this last night and it is so yummy and you have enough leftovers to bring to work for lunch!

Cheeseburger Casserole
POINTS® Value: 4
Servings: 6
Preparation Time: 30 min
Cooking Time: 55 min
Level of Difficulty: Easy

Ingredients

2 spray(s) cooking spray
2 large Yukon Gold potato(es), boiled or steamed whole, drained and cooled
1 medium garlic clove(s), minced
1 small onion(s), chopped
1 small green pepper(s), chopped
1 cup(s) mushroom(s), sliced
1 pound(s) lean ground turkey
1/8 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
2 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed
1/4 cup(s) low-fat evaporated milk
1/8 small crushed red pepper flakes
8 item(s) baked low-fat tortilla chips, crushed

Instructions
Preheat oven to 350ºF. Coat a 9-inch square baking dish with cooking spray.

Peel and thinly slice potatoes; layer in prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes; remove baking dish from oven and set aside.

While potatoes are baking, coat a large nonstick skillet with cooking spray and warm over medium-high heat; add garlic, onion, green pepper and mushrooms. Cook, stirring frequently, until vegetables are tender, about 7 to 10 minutes; remove to a plate, cover to keep warm and set aside. Add turkey to skillet; cook until browned, breaking up meat with a wooden spoon as it cooks, about 8 to 10 minutes. Add cooked vegetables, cumin, salt and pepper to turkey and stir to combine; spread mixture over potatoes in baking dish.

In a small microwave safe bowl, combine cheese product, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes. Spoon melted cheese over turkey and sprinkle with tortilla chips. Bake for 35 minutes; remove from oven and let stand for 5 minutes before slicing into 6 pieces. Yields 1 piece per serving.

This is my recipe - I made it up to fit the WW points

Tuna Noodle Casserole
Yield - 6 to 8 servings

Ingredients
6 sun-dried tomatoes (not packed in oil)
1 pack of whoe wheat or grain penne pasta
1 onion, chopped
1 stalk celery, chopped
1 green Italian pepper, seeded and chopped
1 clove garlic, crushed or minced
1 zucchini, thinly sliced and cut into cubes
2 teaspoons canola oil
2 tablespoons all-purpose flour or cornstarch
2 cups low-fat milk
1/2 cup reduced-fat mayonnaise
2 cans of chunk tuna in water, drained and flaked
1/2 cup shredded fat-free Mozarella cheese
2 tablespoons finely chopped fresh parsley or basil
Salt & freshly ground pepper to taste

Directions

Preheat oven to 425°F

Lightly oil a 3-quart baking dish or coat it with nonstick spray.

Soak sun-dried tomatoes in hot water in a small bowl until softened, about 20 minutes. Drain and set aside.

Cook pasta in boiling salted water until al dente, according to package directions. Drain and refresh under cold running water. Drain and set aside.

Meanwhile pulse reserved tomatoes, onion, celery, bell pepper and garlic in a food processor until finely chopped.

Heat oil in a large skillet over medium heat. Add zucchini and vegetables and cook, stirring occasionally, until softened, about 8 minutes. Add flour /cornstarch and cook, stirring, for 1 minute. Add milk and bring to a boil, stirring, until thickened, about 4 minutes. Remove from heat. Stir in mayonnaise, tuna, cheese and parsley (or basil). Season salt and pepper.

Gently mix pasta into tuna mixture and spoon into prepared baking dish.

Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.

Here is one of my fav's Spaghetti with Seafood It's a Williams Sonoma recipe but I tweak it each time I make it. I actually just made it the other night (the picture is of my creation last Sunday. Don't mind the sailboat dishtowels). I don't like mussels and squid can be hard to clean so I use Little Neck Clams and Bay Scallops with the shrimp. You can also add lobster tails, calamari, whatever you like! Also, I recommend 2 cans of tomatoes instead of one. It gives the dish more color. Oh, and I prefer linguini to spaghetti but you could probably use any pasta you like.



Ingredients:

1 lb. squid (I use bay scallops)
1 lb. mussels (I use 1 doz. Little Neck Clams)
4 Tbs. olive oil
4 garlic cloves, minced
Pinch of red pepper flakes
1 can (14 1/2 oz.) whole plum tomatoes with juice, passed through a food mill or pureed in a food processor (I recommend 2 cans, and you can used diced tomatoes to make it easier)
Salt, to taste
12 fresh basil leaves, torn into small pieces
1 lb. dried spaghetti
1/2 cup minced fresh flat-leaf parsley
1/2 cup dry white wine
1/2 lb. large shrimp, peeled, halved lengthwise and deveined

Directions:

To clean each squid, grasp the head and pull it and the attached innards free of the body. Cut off and discard the part below the tentacles that contains the eyes, then squeeze out and discard the beak at the base of the tentacles. Cut the tentacles in half lengthwise if large, and set aside. Rinse the body cavity with running water, removing and discarding the quill-like cartilage lodged inside. Rub off the brownish skin from the body, then cut the body crosswise into rings 1/4 inch wide. Discard any mussels that do not stay closed when gently pressed, then scrub well under cold running water and pull off and discard the beards. Set the squid and mussels aside.

In a sauté pan over medium heat, warm 2 Tbs. of the olive oil. Add half of the garlic and the red pepper flakes and sauté for 1 minute to release the garlic’s fragrance. Add the tomatoes and season with salt. Simmer gently, stirring occasionally, until the sauce is thick and tasty, about 15 minutes. Stir in the basil. Keep warm over low heat.

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 12 minutes or according to the package instructions. When the pasta is 8 minutes short of being ready, heat the remaining 2 Tbs. olive oil in a large sauté pan over medium-high heat. Add the remaining garlic and 1/4 cup of the parsley. Sauté briefly to release the garlic’s fragrance. Add the white wine and simmer briskly for about 1 minute, then add the mussels. Cover and cook until the mussels open, about 2 minutes, then add the squid and shrimp. Stir, cover and cook, stirring once or twice, for 1 to 2 minutes. Remove from the heat. Discard any mussels that did not open.

Drain the pasta and return to the warm pot. Add the tomato sauce and toss. Add the seafood and their juices and toss gently. Divide among warmed dishes. Top with the remaining 1/4 cup parsley, dividing it evenly. Serve immediately. Serves 4 to 6.

hahaha keep em coming if u have more!!!!!


anyone please add!!

One more .. I love to make this when I have no time to make anything else lol

My version of a healthy Baked Potato
Yeilds 4 servings
WW points = 2 points per serving

Ingredients

2 large potato(es), baked
1/2 cup(s) fat free sour cream
1/2 cup(s) shredded fat-free cheddar cheese
1 cup(s) scallion(s)
1 tsp Black Ground Pepper
1 tsp table salt

Instructions

Preheat oven to 350ºF. Pierce potatoes with a fork and bake in oven until soft, about 1 hour (or you can microwave potatoes). Remove from oven and increase oven temperature to 450ºF.

Allow potatoes to cool slightly. When cool enough to handle, slice potatoes lengthwise down center almost, but not all the way, through. Scoop out potato flesh and place it in a medium bowl; reserve hollowed out potato skins.

Add sour cream and cheese to potato flesh and season liberally with salt and pepper. Using a potato masher or a fork, mash potato mixture until creamy and distributed throughout. Add scallions and mix with a fork until just combined.

Scoop 1/4 of potato mixture back into each potato skin. Place potatoes on a nonstick baking sheet and cook until heated through and cheese is melted, about 8 minutes.

okay, Im sorry Im hogging this thread but I love to share recipes, they are so hard to come by!

My super easy Garlic Bread (which I tweaked for WW LOL)

POINTS® Value: 2
Servings: 4

Ingredients

1 1/2 tbsp reduced-calorie margarine, melted (I use Smart Balance butter = 1 points)
2 tbsp garlic minced
1 tbsp chives, (herb/spice jar)
1 tbsp parsley, (herb/spice jar)
1/2 loaf of Italian bread, (about 4-5 slices)
1 spray(s) cooking spray, butter-flavored = 0 points

Preheat oven to 400ºF (200ºC).

Combine butter, garlic, chives and parsley in a small bowl and mix.

Cut bread in slices and take some of the filling out (but not all). Lightly coat inside of halves with butter cooking spray. Spread garlic mixture on each slice. Spray each slice with butter-flavored cooking spray. Wrap two slices in foil. Place foils on a cooking sheet.

Bake 10 minutes or until heated through. Serve.

my new favorite meatloaf recipe!!!!!

preheat oven to 375

2 pounds of beef (or turkey)
1 medium minced onion
1 1/2 cups sour cream
1 cup bread crumbs
1 egg
few dashes of worchestershire (i use alot)
few dashes of garlic powder
salt
pepper

smush that all up (by hand!!!) put into 'loaf shape' in baking dish (i poke holes all over if with my finger, not necessary though, to cook all of the way through and to soak up some glaze))

glaze time!!

mix up-
2 cups of ketchup
3 tablespoons of brown sugar
3 tablespoons of worchestershire sauce
mix it until uniform consistancy

brush glaze over top of meat loaf (the more the better)

bake with tin foil for 45 minutes
remove tin foil - bake for 15 more minutes

let sit for 5 - 10 minutes!!

i made it this weekend w/ sea salt crusted baked potatos and broccoli... yummm

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Posted by luckiestelc


my new favorite meatloaf recipe!!!!!

preheat oven to 375

2 pounds of beef (or turkey)
1 medium minced onion
1 1/2 cups sour cream
1 cup bread crumbs
1 egg
few dashes of worchestershire (i use alot)
few dashes of garlic powder
salt
pepper

smush that all up (by hand!!!) put into 'loaf shape' in baking dish (i poke holes all over if with my finger, not necessary though, to cook all of the way through and to soak up some glaze))

glaze time!!

mix up-
2 cups of ketchup
3 tablespoons of brown sugar
3 tablespoons of worchestershire sauce
mix it until uniform consistancy

brush glaze over top of meat loaf (the more the better)

bake with tin foil for 45 minutes
remove tin foil - bake for 15 more minutes

let sit for 5 - 10 minutes!!

i made it this weekend w/ sea salt crusted baked potatos and broccoli... yummm

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What can be substituted for worchestershire? Sounds good!

I love this post! I have so many favorites because I love to cook, but I'd have to say that FH's favorite thing I make is Gordon Ramsay's Beef wellington recipe!

I make it with mashed potatoes and asparagus on the side. It's pricey to make, but I usually do it once a month since he loves it so much!

http://www.food.com/recipe/beef-wellington-gordon-ramsay-recipe-395160