Tuesday, March 1, 2011

Grilled Pork Panini Sandwiches

February 28, 2011...I had to share this real fast so I don't get too far behind! This recipe...I have no idea where Lisa came up with it but we take leftover grilled pork, add some aloette cheese, sliced pickle, ....ahhh shoot I can't remember!! Lisa's already in bed so I'll have to ask her later and come back and share her recipe. It's worth it!! Excellent way to use leftover pork!

Moose's Tooth

February 27, 2011...we return to the Tooth!! Love this place if you can't tell. We were invited by some friends to have a dinner out. We tried to get a sitter but it worked out okay. The girls are getting old enough that they do pretty good at a restaurant...so were actually able to enjoy our friends AND the pizza!!

We had a couple different pizzas but this is the Barbecue Chicken.

Grilled Pork Medallions

February 26, 2011...I thought for sure we had done this meal before so I don't have the recipe in front of me. It is a top 5 grill meal...so I'll have to share it with you another day. You'll just have to take my word and hopefully the pictures will do it some justice.

Until later...

Leftover Beef Burgundy

February 25, 2011...sorry, again nothing exciting. Tonight we ate leftover Beef Burgundy. It was equally delicious and this time I had a full serving!!

Thursday, February 24, 2011

Boboli Pizzas

February 24, 2011...uh oh, I was too hungry. Lisa put together two boboli pizzas, much like the pizzas we had on February 13. Problem is, I was so hungry that I forgot to take a picture!

Today's pizzas had black olives, mushrooms, red onions, green pepper, and topped with Italian blend cheese. Delicious as always! ...just no picture tonight.

Wednesday, February 23, 2011

Beef Burgundy

February 23, 2011...slow cooker time! Today, Lisa started dinner at 8am and let it cook a glorious 10 hours! Well worth the wait.

Looking at the ingredients, I'm not sure why it's so many calories. I actually didn't even have a full serving (which is 1 2/3 cup) and I was full. This is an excellent meal for a cold day not to mention how great the house smells!

This came from the Pillsbury "Casseroles and Slow Cooker Meals" magazine; Volume 16, Number 6; page 61.

Prep time: 25 minutes
Start to finish: 10 hours 55 minutes
Servings: 5 (1 2/3 cups each)

1 1/2 cups ready-to-eat baby-cut carrots, cut in half crosswise
2 lb cubed beef stew meat
1 cup frozen small whole onions
1 package (8 oz) fresh small whole mushrooms
1 clove garlic, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
1 dried bay leaf
1/2 cup Burgundy wine
1 can (10 1/2 oz) condensed beef consomme'
2 tablespoons all-purpose flour
2 tablespoons water

1 In 4 to 5 quart slow cooker, layer all ingredients except flour and water in order listed.

2. Cover; cook on Low heat setting 10 to 12 hours.

3. About 35 minutes before serving, remove and discard bay leaf. In small bowl, blend flour and water until smooth. Gradually stir flour mixture into beef mixture.

4. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until slightly thickened.

1 serving: 380 calories; 20g fat; 13g carbs; 2g dietary fiber; 35g protein

Tuesday, February 22, 2011

Chicken and Ravioli Carbonara

February 22, 2011...tonight we revisit a relatively easy and tasty meal, the Chicken and Ravioli Carbonara. One serving is only 265 calories. Only problem is eating it too fast!! Tonight, we served it with some french bread which is only 110 calories per slice. So now I have plenty of leftover to take with me to work tonight.

I thought I had shared this recipe before but I couldn't find it anywhere so here it is.

Betty Crocker Casseroles & Slow Cooker Meals
Volume 17, Number 2 (Page 53)

Prep Time: 30 minutes
Start to Finish: 30 minutes)
Servings: 4

2 Tablespoons Italian Dressing
1 lb boneless skinless chicken breasts, cut into 1/2 inch strips
3/4 cup chicken broth
1 package (9 oz) refrigerated cheese-filled ravioli
1/2 cup half-and-half
4 slices bacon, crisply cooked and crumbled
shredded Parmesan cheese, if desired
chopped fresh parsley, if desired

1. In 10 inch skillet, heat dressing over high heat. Cook chicken in dressing 2 to 4 minutes, turning occasionally, until brown.

2. Add broth and ravioli to skillet. Heat to boiling; reduce heat to medium. Cook uncovered about 4 minutes or until ravioli are tender and almost all broth has evaporated.

3. Stir in half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until chicken is no longer pink, and sauce is hot and desired consistency (cook longer for a thicker sauce). Sprinkle with bacon, cheese, and parsley.

1 serving 265 calories; total fat 19 g; total carbs 13 g; protein 36

Give it a try! Excellent, low calorie, easy, and filling!