Too bad the Steelers didn't win, but at least we had good eats!
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Ravioli Lasagna Soup
5 days ago
Sunday, February 20, 2011
Super Bowl Eats
Black and Gold (yellow) for Steelers!
Too bad the Steelers didn't win, but at least we had good eats!
Too bad the Steelers didn't win, but at least we had good eats!
Super Bowl - MAC
Second recipe for Super Bowl was obviously Macaroni and Cheese! I've had this recipe saved for a while and it was a total coincidence (and surprise) realizing it was a recipe created by the mother of Pittsburgh Steelers linebacker LaMarr Woodley - Janice Staples's Mac n Cheese.
Ingredients:
- 1 small red onion, diced
- 1 (16 ounce) package small pasta shells
- salt and pepper
- 1 pinch garlic salt
- 1 tbsp butter
- 1/4 cup brown sugar
- 3 (11 ounce) cans condensed cream of cheddar cheese soup
- 2/3 cup shredded Havarti cheese
- 1/4 cup grated Parmesan cheese
- 1 1/3 cup shredded Cheddar cheese
Directions:
- Preheat oven to 350 degrees F. Place the diced onion in a large pot of lightly salted water; bring to boil. Cook the pasta until close to done (about 8-10 minutes) and drain. Transfer the onion and pasta to a casserole dish. Season with salt, pepper, and garlic salt.
- Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the cheddar cheese soup, Havarti cheese, Parmesan cheese, and 1/3 cup of Cheddar cheese; stir well. Sprinkle the remaining cheddar cheese over top of the dish.
- Bake in preheated oven about 45 minutes.
- Change oven setting to broil and cook until top is golden brown, about 4 minutes.
This was so good! Another top macaroni and cheese recipe. It was the perfect combination of sweet and savory, with the brown sugar and onion. A big hit at the party and really really delicious!
Ingredients:
- 1 small red onion, diced
- 1 (16 ounce) package small pasta shells
- salt and pepper
- 1 pinch garlic salt
- 1 tbsp butter
- 1/4 cup brown sugar
- 3 (11 ounce) cans condensed cream of cheddar cheese soup
- 2/3 cup shredded Havarti cheese
- 1/4 cup grated Parmesan cheese
- 1 1/3 cup shredded Cheddar cheese
Directions:
- Preheat oven to 350 degrees F. Place the diced onion in a large pot of lightly salted water; bring to boil. Cook the pasta until close to done (about 8-10 minutes) and drain. Transfer the onion and pasta to a casserole dish. Season with salt, pepper, and garlic salt.
- Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the cheddar cheese soup, Havarti cheese, Parmesan cheese, and 1/3 cup of Cheddar cheese; stir well. Sprinkle the remaining cheddar cheese over top of the dish.
- Bake in preheated oven about 45 minutes.
- Change oven setting to broil and cook until top is golden brown, about 4 minutes.
This was so good! Another top macaroni and cheese recipe. It was the perfect combination of sweet and savory, with the brown sugar and onion. A big hit at the party and really really delicious!
Super Bowl - PB Truffles
Super bowl time! For the past four or five years I have made 7-layer dip for Super Bowl Sunday because it's an easy, chilled recipe that doesn't require any cooking. Well this year I broke that tradition and broke out some cooking - two recipes in fact! First up
, Peanut Butter Pretzel Truffles.
Ingredients:
- 1/2 cup chunky peanut butter
- 1/4 cup crushed salted pretzels
- 1/2 cup semi-sweet chocolate chips
Directions:
- Combine peanut butter and pretzels in a bowl. Chill for 15 minutes in the freezer. Roll mixture into balls (about the size of a tsp) and freeze 1 hour till firm. Roll balls in melted chocolate and refrigerate until set.
Super easy, but I totally messed these up! I forgot to freeze the balls before dipping them in chocolate, no wonder I got such a mess! They obviously still ended up tasting awesome, but would have worked better had I actually read the directions right. I also made the balls bigger than recommended, but in the end they tasted great and the Super Bowl party attendees loved them! That is, all the boys devoured them.
I got about 27 (should've been like 40 though had I sized them right) and were 3 points/serving.
, Peanut Butter Pretzel Truffles.Ingredients:
- 1/2 cup chunky peanut butter
- 1/4 cup crushed salted pretzels
- 1/2 cup semi-sweet chocolate chips
Directions:
- Combine peanut butter and pretzels in a bowl. Chill for 15 minutes in the freezer. Roll mixture into balls (about the size of a tsp) and freeze 1 hour till firm. Roll balls in melted chocolate and refrigerate until set.
Super easy, but I totally messed these up! I forgot to freeze the balls before dipping them in chocolate, no wonder I got such a mess! They obviously still ended up tasting awesome, but would have worked better had I actually read the directions right. I also made the balls bigger than recommended, but in the end they tasted great and the Super Bowl party attendees loved them! That is, all the boys devoured them.
I got about 27 (should've been like 40 though had I sized them right) and were 3 points/serving.
Pumpkin Mac
Next up - Pumpkin Mac n Cheese from a new blog I've become obsessed with called (never home) maker. I recommend checking it out!
Ingredients:
- 1 1/2 cup macaroni
- nonstick cooking spray
- 1 tbsp olive oil
- 1 tbsp whole wheat flour
- 1/2 cup almond milk
- 1/2 cup pumpkin puree
- 1 1/2 cup shredded low-fat cheddar cheese
- 1/4 cup pureed garbanzo beans
- 1/8 tsp paprika
- 1/8 tsp pepper
Directions:
- Cook the pasta according to directions on package.
- Puree the garbanzo beans. Add beans and a few tbsp of water to a food processor (or magic bullet, which I used) and pulse until smooth.
- While the pasta cooks, spray the inside of a large sauce-pot with cooking spray. Pour in the olive oil and cook over medium heat. Then stir in the flour and keep stirring until the mixture is thick, but not browned (about 1 minute).
- Add the milk and stir constantly for 2-3 minutes, until thick.
- Add the pumpkin puree, cheese, pureed garbanzo beans, paprika, and pepper. Stir until everything is melted.
- Drain the pasta and add to the cheese mixture. Stir for a minute or two, then turn off the heat and serve.
Do you even have to ask? This was awesome!! I've found all these interesting recipes that use pumpkin and though it's normally such a Fall ingredient, recently I've been craving it. This was quite a success! I think I got about six 1/2 cup servings out of this, making it 6 PointsPlus/serving. Not too bad, though a 1/2 cup is not very much!
Ingredients:
- 1 1/2 cup macaroni
- nonstick cooking spray
- 1 tbsp olive oil
- 1 tbsp whole wheat flour
- 1/2 cup almond milk
- 1/2 cup pumpkin puree
- 1 1/2 cup shredded low-fat cheddar cheese
- 1/4 cup pureed garbanzo beans
- 1/8 tsp paprika
- 1/8 tsp pepper
Directions:
- Cook the pasta according to directions on package.
- Puree the garbanzo beans. Add beans and a few tbsp of water to a food processor (or magic bullet, which I used) and pulse until smooth.
- While the pasta cooks, spray the inside of a large sauce-pot with cooking spray. Pour in the olive oil and cook over medium heat. Then stir in the flour and keep stirring until the mixture is thick, but not browned (about 1 minute).
- Add the milk and stir constantly for 2-3 minutes, until thick.
- Add the pumpkin puree, cheese, pureed garbanzo beans, paprika, and pepper. Stir until everything is melted.
- Drain the pasta and add to the cheese mixture. Stir for a minute or two, then turn off the heat and serve.
Do you even have to ask? This was awesome!! I've found all these interesting recipes that use pumpkin and though it's normally such a Fall ingredient, recently I've been craving it. This was quite a success! I think I got about six 1/2 cup servings out of this, making it 6 PointsPlus/serving. Not too bad, though a 1/2 cup is not very much!
The BEST Brussel Sprouts
My new go-to vegetable has become brussel sprouts. They are so good and easy to make!
I recently made roasted brussel sprouts and cauliflower to take to book club and it was a huge hit! I am now required to bring them every month!
Ingredients:
- brussel sprouts
- cauliflower
- olive oil
- Parmesan cheese, grated
- salt and pepper
Directions:
- Preheat oven to 450 degrees F.
- Wash vegetables. Cut brussel sprouts into quarters and chop cauliflower in small pieces.
- Toss vegetables in oil, cheese, and salt and pepper. [I used probably 1 tbsp olive oil and 1/4 cup Parmesan for a large bunch of vegetables]
- Line baking sheet with foil and lay vegetables in one layer.
- Roast for 15 minutes, flipping once half way through.
This so easy and delicious! The amount of oil and cheese is totally a preference thing. Definitely recommend!
I recently made roasted brussel sprouts and cauliflower to take to book club and it was a huge hit! I am now required to bring them every month!
Ingredients:
- brussel sprouts
- cauliflower
- olive oil
- Parmesan cheese, grated
- salt and pepper
Directions:
- Preheat oven to 450 degrees F.
- Wash vegetables. Cut brussel sprouts into quarters and chop cauliflower in small pieces.
- Toss vegetables in oil, cheese, and salt and pepper. [I used probably 1 tbsp olive oil and 1/4 cup Parmesan for a large bunch of vegetables]
- Line baking sheet with foil and lay vegetables in one layer.
- Roast for 15 minutes, flipping once half way through.
This so easy and delicious! The amount of oil and cheese is totally a preference thing. Definitely recommend!Rice, Beans, and Pineapple
I am super behind in recipes, so let's just got to the chase.
My sister visited about a month ago and one of the nights we decided to stay in and make dinner! Took a while to decide (or agree) on a recipe, but finally we settled on an interesting recipe from Everybody Likes Sandwiches - Mexican Black Bean and Roasted Pineapple Bowl.
Ingredients:
- 1 cup brown rice
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 red onion, diced (separated in two halves)
- 1/2 red pepper, diced
- 1 tsp crushed red pepper flakes
- 1 tsp cumin
- 1 tsp chili powder
- 1 can of black beans, rinsed and drained
- 1/2 fresh pineapple, sliced in rounds
- 3 small tomatoes, diced
- 1/2 lime zested and juiced
- 2 tbsp fresh cilantro
- 1/4 tsp hot sauce
- salt and pepper
- 1/4 c grated cheese (we used Trader Joe's Mexican)
- sour cream
Directions:
- Prepare rice as directed on box. While cooking, create a quick salsa by combining the tomatoes, half of the onion, lime juice and zest, cilantro, and spices. Set aside.
- Roast pineapple under the broiler until it chars in places. Flip, roast, and dice. Set aside.
- In a large pan, heat oil and add in garlic, the other onion half, and red pepper. Saute until it gets soft, add in spices and black beans. Heat through.
- Layer all ingredients into a bowl. Rice on the bottom, then black beans, pineapple, salsa, topped with cheese, sour cream, and hot sauce.
The final product was great! I'm a huge rice and beans fan so it's hard to mess up. We were both thoroughly satisfied and happy with the choice! Plus I had plenty of leftovers. Probably made about four servings and with all the fix ins came out to 10 points/serving, but it's definitely a huge serving!
My sister visited about a month ago and one of the nights we decided to stay in and make dinner! Took a while to decide (or agree) on a recipe, but finally we settled on an interesting recipe from Everybody Likes Sandwiches - Mexican Black Bean and Roasted Pineapple Bowl.
Ingredients:
- 1 cup brown rice
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 red onion, diced (separated in two halves)
- 1/2 red pepper, diced
- 1 tsp crushed red pepper flakes
- 1 tsp cumin
- 1 tsp chili powder
- 1 can of black beans, rinsed and drained
- 1/2 fresh pineapple, sliced in rounds
- 3 small tomatoes, diced
- 1/2 lime zested and juiced
- 2 tbsp fresh cilantro
- 1/4 tsp hot sauce
- salt and pepper
- 1/4 c grated cheese (we used Trader Joe's Mexican)
- sour cream
Directions:
- Prepare rice as directed on box. While cooking, create a quick salsa by combining the tomatoes, half of the onion, lime juice and zest, cilantro, and spices. Set aside.
- Roast pineapple under the broiler until it chars in places. Flip, roast, and dice. Set aside.
- In a large pan, heat oil and add in garlic, the other onion half, and red pepper. Saute until it gets soft, add in spices and black beans. Heat through.
- Layer all ingredients into a bowl. Rice on the bottom, then black beans, pineapple, salsa, topped with cheese, sour cream, and hot sauce.
The final product was great! I'm a huge rice and beans fan so it's hard to mess up. We were both thoroughly satisfied and happy with the choice! Plus I had plenty of leftovers. Probably made about four servings and with all the fix ins came out to 10 points/serving, but it's definitely a huge serving!
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