FREEZING COOKIES

When I make cookies I like to make double batches so I can have some to freeze. Only I hate having to thaw it out so you can scoop it. I started to think about how Pillsbury does their break apart cookies, so all you ahv to do is place them on a cookie sheet & decided to recreate. Here's what I did. I made a quadruple batch this time & them laid out some Glad Press n Seal on my counter. Then, using my trusty Pampered Chef (Thanks Ruth) scooper, I scooped a dozen balls close together & then sealed them up. Place in your freezer & VIOLA!! You have cookies ready to be baked at any time!

No-Cook Fresh Tomato Sauce with Pasta

tonight's dinna'




cook 1lb of your favorite pasta as directed on package
{i used al dente fiesta fettuccine}



meanwhile, combine the following:

8 chopped plum tomatoes
1/4 Cup of chopped fresh basil leaves
2 TBSP of chopped red onion
1/2 Cup Kraft Light Done Right! Italian Reduced Fat Dressing
{i used Kraft Light House Italian, and it turned out good}
1/4 Cup of Grated Parmesan cheese
Add drained pasta; toss to coat.*

makes 8 servings, 1 1/4 cups each.


*if storing leftovers, don't toss the ingredients together with the pasta. refrigerate separately so the noodles can be warmed up, but leave the dressing cold.

we didn't have any type of french bread, so i served the pasta with a piece of toast-alpine valley organic multi grain with omega-3....YUM!

jackson was quite impressed; he said it tasted like something from a restaurant. score!

Stuffed Peppers

*09/08/08* update~when eating as a leftover, heat up in toaster oven vs. microwave. it may take longer, but the wait is worth it.....the top was nice and toasty :)


mmmm.....yum, tonight i made these...and they did not dissapoint!





Step 1
mix the following ingredients in a skillet:

2 pouches of Boca Meatless Ground Burger
10 oz. of frozen corn
1 1/2 cups of your favorite salsa

cook on medium heat for 5 minutes, or until heated through, stirring frequently.
remove from heat.


add the following ingredients and mix well:

1 1/2 cups of cooked brown rice
1/2 cup of colby/monterey jack shredded cheese mix

Step 2
cut 4 peppers in half lengthwise and clean out seeds {use whichever you like best: red, yellow, green}
pour 1/2 cup of water into a 13x9 baking dish.
place peppers in dish.
spoon the burger mixture evenly into the pepper halves
cover with foil.

Step 3
bake at 400 degrees for 30 minutes.
uncover; sprinkle with 1/2 cup of shredded cheese
bake for 10 minutes.


i served these with a side of rice.

after my 1/2 pepper...i was one stuffed pepper myself! they are filling!
enjoy!

hawaiian haystack or chicken sundae

OR Chicken on a haystack!

SO EASY

amounts of the following filled my family.

4 Chicken breast

1 can of Cream of Chicken

3 cups of Rice

toppings

(one or all of these)

1 can Pineapple (tidbits/crushed)

almonds

1 stalk celery

1/2 tomato

1 pkg. ramen noodle (crushed) or chow mein

Cook your chicken and cut up into bite size pieces.

Cook your rice

Heat up Cream of Chicken soup as instructed on can

Start with a bed of rice, top with chicken and Soup....this is yum by itself.

But top with some of the other stuff and it's even better.

It's YUM-O and Super EASY!

MEXICAN LASAGNA

1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
2 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.

Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.

Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

**This can be a little spicy. I'd use 1/2 pepper jack cheese & 1/2 cheddar if you don't like things "HOT 'n' SPICY".**