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Tuesday, June 29, 2010

Meat Loaf

Meat Loaf
From the kitchen of Rachel Berry
1 lb. Hamburger
(I use low fat like 4% or 7%)

1 tsp. Salt
1 egg
3/4 cup milk
1/2 cup instant oats
1/2 cup chopped onion
1 cup shredded cheese

Mix together all main ingredients and make into small loaves should make about 6 then pour topping mixture over loaves and bake for 1 hour at 350. YUMMY

1 1/2 Tbsp mustard
2/3 cup ketchup
1/4 cup packed brown sugar

Baked Alfredo

Baked Alfredo
From the kitchen of Rachel Berry

8 oz pasta, cooked and drained
2 cups broccoli florets
1 cup mushrooms
1.5 cups chicken, cooked and shredded or diced
1 jar Alfredo sauce
2 cloves garlic, minced
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
2 Tbls butter

Preheat oven to 350 degrees- Coat the bottom of the two small or one medium baking dish with a thin layer of Alfredo sauce. In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and Alfredo sauce until combined. Place mixture into baking dish and top with mozzarella and Parmesan cheese. Cut the butter into small pieces and scatter on top of the cheese. Bake for 20 minutes or until cheese is hot and bubbly.

Tuesday, June 22, 2010

Nesha’s Asian Chicken Pasta Salad

1 box bowtie pasta
1 large can mandarin oranges, drained
2 8oz. cans sliced water chestnuts, drained
3-4 green onions, sliced
6 oz. Craisins (I use less)
10 oz. fresh spinach
2 c. cooked, diced chicken
6 oz. honey roasted peanuts
1/2 bottle Kraft Asian Toasted Sesame salad dressing

Cook bowtie pasta and drain. Add all of the remaining ingredients except for the spinach and chill. Add in the spinach and toss just before serving.
Nesha’s Strawberry Spinach Salad

1 bag fresh spinach
1 carton strawberries, sliced
½ of a small red onion, sliced
1 ripe avocado
1-2 tsp. lemon juice
½ cup (small bag) slivered almonds
¼ cup sugar
Poppy seed dressing

Pour spinach into a large bowl. Add sliced strawberries and red onion. Cube avocado and place in small bowl. Sprinkle lemon juice over avocado, mix well, then add to the spinach. Place almonds and sugar in frying pan over medium-high heat. Stir continually until the sugar melts and coats the nuts. When nuts are a golden brown, take off of the heat. When nuts have cooled, crumble with your hands and then add to the salad. Give the salad a good toss and serve with poppy seed dressing.
Nesha’s Mexican Salad

Mixed greens (Salad)
2 Chicken breasts
1 Avocado
1 can of corn (drained)
1 can of black beans (rinsed and drained)
3 tomatoes (chopped)
shredded cheese
tortilla chips kind of crunched (on top)

For the chicken, I just cook it fajita style with whatever fajita seasoning pack is on sale. I also add vanilla when I saute' the onion.

For the avocado I cube it into like centimeter squares. (or smaller) then I stir in some guacamole seasoning and lemon juice.

For the tomatos I like to cut into small cubes, and I like to mix the tomato cubes with chopped fresh cilantro and finely chopped onion.

Then you just layer it in the bowl. The order doesn't really matter. I don't use any dressing. When you eat it, the avocado takes care of the need for dressing.
Nesha’s Oatmeal Carmel Ice Cream Crunch

½ c. brown sugar
2 c. flour
2 sticks melted butter
½ c. oatmeal (rolled oats)
1 c. chopped pecans
Caramel syrup (either 2 small jars or one large squeeze bottle)
½ gallon vanilla ice cream

Combine the brown sugar, flour, melted butter, oatmeal, and chopped pecans in a bowl. Spread mixture out evenly on a baking sheet. Bake at 400 degrees until mixture is golden brown. While still hot, crumble into smaller bits. Sprinkle half of the oat mixture on the bottom of a 9x13 dish. Drizzle half of the caramel syrup on top of the oat mixture. Evenly spread all of the vanilla ice cream on next. Sprinkle on the last half of the oat mixture and then top with the remaining caramel. Cover and freeze. Cut into squares and serve.
Nesha’s Layered Lettuce Salad
Do not stir or mix ingredients. Layer in a 9x13 pan.
1 head of lettuce, tear into small pieces.
1 pkg of fresh spinach
6 hard boiled eggs, sliced thin
1 bunch of chopped green onions, thinly sliced
1 lb bacon, fried crisp, drained and chopped
1 (10 oz) pkg frozen peas, defrost and drain on paper towel
1 large green pepper, chopped fine

Combine/ mix together and spread over the layer vegtables:
1 cup real mayonnaise
2 cups sour cream
2 tablespoons sugar

Cover tightly and refrigerate overnight. When ready to serve, remove cover and sprinkle with grated mozzarella cheese and cut into squares.