Monday, September 22, 2008

Pepperoni Lasagna Roll-Ups

6 Lasagna Noodles
1 1/4 c ricotta cheese
1 tsp minced chives
1 tsp dried oregano
1 tsp dried basil
48 small slices of pepperoni (8 per roll)
6 slices of Swiss, cut into 3rds
2 c meatless spaghetti sauce
1/2 c shredded parmesan or mozzarella

Cook noodles according to box and drain. Combine ricotta and herbs. Spray baking dish with Pam and spread a little bit of sauce on the bottom. On your counter, lay out all the noodles. Scoop 1/4 of cheese mixture and drop on each noodle. Use a spatula to spread over noodle being careful not to get too close to edge. Top with pepperoni and cheese. Carefully roll up each noodle and place seam side down into baking dish. Cover with the rest of sauce. Cover and bake at 350 degrees for 20 - 25 minutes or until bubbling. Uncover, sprinkle with cheese and bake 5 more minutes.

Wednesday, September 17, 2008

Peaches & Crepes

Crepes are the old standby in my world of meals. This week, instead of the yummy Nutella, I decided to send peaches (which are in season) and this yummy butter sauce & whip cream for dessert, for a change. Next time, I'll send the Nutella!

Butter Sauce (to go over peaches):
1/2 C butter
1 C sugar
2 tsp flour
2 egg yolks
2/3 C evaporated milk
1 tsp vanilla
pecans (opt)

In small sauce pan, combine ingredients well, boil until thickened. (Watch closely, it will scorch).

Tuesday, September 9, 2008

Caribbean Tacos

This is another borrowed recipe from my friend Angie McReaken who found it on the Enlightened Homemaker's Blog. It feels healthy and is a bit distant from the original taco. I love the sweet of the mango, or in this case the peach, and the crunch of the cabbage. The lime adds an extra zing, also.

I cooked my chicken in the crockpot (another lesson Angie has taught me), drizzled with olive oil and some sea salt and fresh ground pepper. Put it on high for 3 -4 hours. The chicken comes out so moist and tender, and then I shred it with 2 forks, while it's hot. It shreds so fast!

Caribbean Tacos
4 Tbsp Honey
3 Tbsp Fresh Lime Juice
1 Tbsp Oil
2 tsp Chili Powder
1 - 1 1/2 lbs cooked & shredded chicken

Mix the honey, lime juice, oil and spices. Toss in the chicken.

I quadrupled this recipe for our dinner group and used 8 lbs of chicken. Next time, I might want to times the flavoring by 5.

I bought the fresh made tortillas from the Neighborhood Walmart on 193 and sent the following fixings:
Shredded green cabbage
Fresh cilantro
Sliced grape tomatoes
Shredded lettuce
Diced peaches (mango substitute)
Homemade Salsa (recipe to follow)

In the feedback, let me know if you had enough tortillas and the fillings (I counted and scooped the chicken but it didn't look like that much in the bag). What did you think of the peaches vs mango? Did your kids eat it? (my kids did, without some of the fillings and with the leftover cheese and sour cream from Jodi's meal yesterday). Are there any other fillings you wish I would have sent? And any suggestions for a side dish - I felt like all the fillings were sides, hence the sherbet.

"Chili's" Salsa
14.5 oz. Rotel* (mildest)
14.5 oz. Diced peeled tomatoes
1/4-1/2 c. Diced sweet onion
3/4 t. Garlic salt
1/4 to 1/2 t. Cumin
1/4 t. Sugar
Juice of 1/2 Lime Cilantro
3-4 Roma tomatoes diced

You can put it in your food processor for Chili's consistency or leave it chunky or do 1/2 & 1/2

The *Rotel is a can of tomatoes and chiles, I have never noticed this brand before, but there they were - in the tomato section, like they've always been there.