Thursday, October 8, 2009

Alfredo Pasta Pie

Source: Vegetarian Cooking by Betty Crocker

4 ounces uncooked angel hair pasta
18 slices french bread, about 1/4 in thick
2 tbs butter
3/4 c shredded Swiss cheese
2 tbs chopped fresh or 2 tsp dried basil leaves
1 container refrigerated Alfredo sauce
3 Roma tomatoes
2 med green onions, sliced (1/4 c.)
1 tbsp Parm cheese

1. Heat oven to 400. Cook and drain pasta.
2. While pasta is cooking, brush bread with margarine. Line bottom and sides of pie plate with bread, butter sides up, and slightly overlapping. Bake about 10 min.
3. Reduce oven temp to 350. Stir Swiss cheese and 1 tbsp basil in Alfredo sauce. Toss sauce and pasta. Spoon into baked crust.
4. Mix tomatoes, onions, and remaining tbsp of basil. Sprinkle over pasta mixture; lightly press onto surface. Sprinkle with Romano or parm cheese.
5. Bake 15-20 min or until hot. Let stand 5 min before cutting. Enjoy!

Ra-Tony's


Source: My Texas Grilling Brother-in-law, Larry

If you do these right, they are not hot at all, promise!

8 jalapenos
8 oz cream cheese
Bacon
Cavendars Greek Seasoning

Directions:
Clean out jalapenos as best as you can. I use a peeler (like what you use to shave potatoes and carrots with) and run the tip down the veins of the jalapenos, that's the hottest part of the pepper. Stuff with cream cheese and wrap with bacon. Poke tooth picks through to hold bacon in place. Then sprinkle with Cavenders's (the best seasoning on this earth! It is so wonderful on steak and chicken as well!). Place on grill or on broiler pan for 15-20 min, rotating every 5 minutes or until bacon is crisp and cooked through.

Grilled Fajita Wrap


Source: Weight Watchers

Ingredients



2 Tbsp fresh lime juice

1 1/2 tsp vegetable oil

2 medium garlic clove(s), peeled and crushed

2 tsp chili powder

2 tsp ground cumin

1/2 tsp table salt

1 pound(s) raw lean flank steak

1 large onion(s), thinly sliced

1 medium sweet red pepper(s), seeded and thinly sliced
2 zucchinis, sliced thin

2 spray(s) cooking spray

1/8 tsp table salt, or to taste, for seasoning vegetables

1/8 tsp black pepper, or to taste, for seasoning vegetables

4 medium whole wheat tortilla(s)

1/4 cup(s) reduced-fat sour cream

1/4 cup(s) guacamole

2 Tbsp cilantro, fresh, chopped (optional)

Instructions

  • In a medium stainless steel or glass bowl, combine lime juice, oil, garlic, chili powder, cumin and salt; add steak and rub mixture into meat with your hands. Cover bowl; refrigerate at least 6 hours or overnight.

  • Preheat grill to medium.

  • Place onions, zucchini and peppers in a grill basket; off heat, coat with cooking spray. Season to taste with salt and pepper and grill, shaking pan occasionally, until tender, about 10 to 12 minutes.

  • At same time, grill steak, flipping once, about 16 to 20 minutes for medium doneness; allow meat to rest for 10 minutes.*

  • To serve, thinly slice steak across the grain. Divide steak and vegetables among tortillas; top each with a tablespoon of guacamole and sour cream. Sprinkle wraps with cilantro; roll up and serve. Yields 1 wrap per serving.

Notes

  • * Flank steak tastes best served pink in the middle; if cooked too long, it will get tough. If desired, bring remaining marinade to a rolling boil for at least 1 minute and drizzle over cooked steak.

    ** Alternately, you can stir-fry the onions and peppers on the stove
Click HERE to go to the link for this recipe.

Hawaiin Haystacks


Source: Jessica Ashton
Homemade with Love
From Midland 2nd Ward (thanks again Kelly, I love this book!)

FYI: I halved this and it still made a ton! Justin and I ate it for the next three days for lunch! Also I used canned chicken, it was easier and tasted great!

Ingredients:
2 cooked chickens, diced and chopped (2 cans chicken if halving it, and if you do canned chicken!)

Chicken Sauce:
1/2 lb margarine
1 1/2 c. flour
whisk together until well incorporated and then add the milk slowly, whisking quickly.
6 c. milk

Salt and pepper to taste
2 cans cream of chicken soup
5 c. cooked rice

Toppings:
Diced tomatoes
Chow mein noodles
Jar pimiento, drained and sliced
Sliced celery
Chopped green peppers
Sliced green onions
Grated cheddar cheese
Slivered almonds
Shredded coconut
Canned pineapple tidbits

Mix the chicken sauce ingredients together to make a white sauce. Add cream of chicken soup and salt and pepper to taste. Add chicken. Heat until thick and hot. Serve over rice. Then top with chow mein noodles and add assorted toppings. Some toppings may sound weird mixed with others, but trust me, it's so good!