Posts Tagged ‘Paper Plate Gourmet (Food!)

Very easy & hearty for a chilly day!!!! 

The best part – add as much or as little of an ingredient you want!  There is really no right or wrong way to make this….

	Whole Wheat Pasta Carrots Onion Celery Chicken Breast 1 can of Chicken Stock 1 can of Water Minced Garlic
	Heat a pot on the stove on medium. Cut chicken into smallish pieces (I used 2 breasts).  Add to pot, stir occasionally until cooked through. While the chicken is cooking, chop the veggies. Remove the chicken, throw in the veggies until they get a nice brown to them. Stir Add the garlic, saute for a few minutes. Stir Add the can of chicken stock & can of water (add a bit more water if there doesn’t seem to be enough liquid) Stir Add Pasta Stir Cook everything until pasta is done Pour into a bowl Enjoy

Um, double yum.  I got the basic recipe from SkinnyTaste.  What a great way to get some extra veggies!

Check out my shell-disaster here….

	Sauce (I used Ragu Marinara) 9 Shells (I had alot of stuffing left over, so you can up that to at least 18) 2 Cups of Ricotta Cheese 2 Ounces Shredded Mozzarella Cheese 1 Egg 9 ounce package of frozen spinach 1/4 cup  Peco Romano Cheese
	Preheat your oven to 375 Salt a pot of water & set to boil. Microwave the Spinach for a few minutes to thaw then squeeze the bejesus out of it.  You want as little water left as possible. Put the shells in the water & cook until they are al dente In a bowl, mix the ricotta, egg, & cheeses together.  Then mix in the spinach. Get a baking dish & cover the bottom with some delish sauce Once the shells are done & cooled, stuff those bad boys with your spinach mix & place them in your dish Shower them with some additional  sauce, cover with foil & cook for 40 minutes.  Now uncover & cook for 5 more Finally, ponder how fantastic they are while you eat them.

I am not sure I should admit this, but I didn’t even know how to make a Grilled Cheese when I got married….

Here is my favorite.  The Mayo & Red Wine Vinaigrette make it fancy & extra yummy.

	2 slices of Rye Bread per sandwich 1 slice of American Cheese per sandwich 2 slices of Honey Ham per sandwich Mayo & Red Wine Vinaigrette dressing
	Gather all your ingredients together Heat a griddle or a pan over medium heat Spread each side of the bread with a smear of mayo & vinaigrette dressing (don’t soak it!) When the pan is hot, add a slice of bread (smear side up) & top with ham, cheese & other side of the bread (smear side down this time) Cook for a few minutes, flip (I like mine on the not-so-done side, so I flip after 2 1/2 minutes) Put on a plate, eat with chips.  (Subway sandwiches have NOTHING on this baby)

I got the basic recipe from the Jan 2012 All You Magazine, just tweaked it (ie: no sesame oil or ginger…)

  It was yummy, easy & makes a lot of food!!!

	Bit of Vegetable Oil 3 TBSP Soy Sauce 1 TBSP Sugar 2 Eggs 1 TBSP-ish Minced Garlic Cooked Brown Rice (I used the Steam in Bag) Bit of Salt Bunch of Scallions 1 Bag of Asian Medley Bird’s Eye Vegetables
	Gather all your ingredients together Microwave the brown rice & the vegetables Heat a splash of oil in a decent size pan Cook the eggs until just set, set them aside Wipe out the pan Heat another splash of oil Saute garlic, 30 seconds (becareful, mine burned) Add rice & salt, stir-fry a bit (3-4 min) Mix the soy sauce & sugar, add it to the pan Add veggies & scallions, stif-fry until heated through (5 minutes) Add eggs, stir, serve Eat

So, I got the idea from the Kraft Website.  I liked it, but didn’t love it.

It was really easy to make though & relatively inexpensive.

 (I got the Kraft Cream Cheese for $1.00, the Broccolli for $.99 & the pasta for $.69)

	1 lb Chicken (cut into bite size pieces) 1 bag of Broccoli Pasta (I used 1/2 box of whole wheat) 1 tub of PHILADELPHIA Italian Cheese and Herb Cooking Creme
	Boil the water for the pasta (add salt!) In a hot pan, add the diced chicken, cooking until no longer pink  (took me like 6 minutes) While you are cooking the chicken, add the pasta & cook Throw the broccoli in the mircowave to slighy warm ( I did 2 minutes) Add the broccoli to pan, cook for 2-3 minutes Add container of Philly, cook for 3 minutes. Add Pasta to pan, cook a few minutes Put on a plate & eat.
	Honestly, I was a little bummed & didn’t do the points yet, I will get back to you.

I absolutely love this fruit dip… I made the portion size smaller so I can enjoy it for ‘non-special’ occasions.

	1/4 cup Cream Cheese  2 TBS Sour Cream 1 TBS Brown Sugar 1 TBS White Sugar Vanilla Extract & Maple Syrup to taste ( I do a liberal pour of each)
	Let the sour cream come to room temp Blend all ingredients in bowl until smooth. Chill for a bit Enjoy with your favorite fruits (or just on a spoon)
	The whole cup is about 11 points & I would estimate this was 4 portions making this delectable treat just under 3 points (a little goes a lonnng way).

If you want to make this for a group, here you go:

• 8 ounce package cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 2 tablespoon maple syrup
• 1 teaspoon vanilla extract (+/-)

These used to be a staple of mine.  I’m working on bringing it back.  Would be doubly delicious with chocolate graham crackers.

	1 Graham Cracker Sheet Cool Whip Spoon
	Half 1 cracker Using spoon, add a dollop of cool whip to half Top with other half Wrap in foil Put in freezer for atleast an hour
	Yum! Not the real thing, but it is a great treat. I used the Trader Joe Graham’s which are 1.5 a sheet & 2 TBS of Lite Cool Whip for 1 Point.  Use Fat Free Cool Whip to save extra points!

These are my hubby’s favorites.  Thank you Betty Crocker.

	1 pouch Betty Crocker Peanut Butter Cookie Mix 1 Egg Water & Vegetable Oil per instructions Hearty Splash of Vanilla Half a bag of Reese’s Peanut Butter Chips
	Set Oven to 350 Mix all ingredients, except the chips, in a bowl until well incorporated (sounds fancy!) Add chips, stir Plop them by the tablespoonful on a cookie sheet Bake those bad boys for around 8 minutes, flipping the pans halfway thru Cool, eat, perferably with a glass of milk
	I figure 3 a cookie (thank goodness I can say no to these guys) but it depends on the size.