Macaroni & Cheese

2 c. small curd cottage cheese
1 c. sour cream
1 egg
salt, pepper, dry mustard
5 c. cooked macaroni
2 c. shredded cheddar cheese
Parmeson cheese

Directions:
Combine all ingredients except parmesan.
Sprinkle parmesan on top.
Bake at 350 for 25-30 min

Corn Casserole

1 pkg. Jiffy corn muffin mix
1 egg, beaten
8 oz. sour cream
1/4 c. sugar
1 can of cream style corn
1 can of whole kernel corn
3/4 stick of butter

Directions:
Combine egg, sour cream and sugar
Add muffin mix
Stir in corn and butter
Bake @350 approx. 50 min until set

Grandma’s party potatoes

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Ingredients:

Instant mashed potatoes (10 servings worth- plus ingredients like milk & butter to make them)
1 (8oz. pkg) cream cheese
1 c. sour cream
1/3 c. butter
garlic salt or powder to taste
salt & pepper
paprika

Directions:

1.Make 10 servings worth of instant mashed potatoes
2.While potatos are hot, add all other ingredients starting with cream cheese and sour cream.
3.Put in a 2 quart casserole dish.
4. Sprinkle with paprika.
5. Cover it with saran wrap and place in fridge.
6. Bake uncovered @ 350 for 30 minutes.

 

Chicken & Rice Casserole

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Ingredients:
2 c. uncooked rice
2 chicken breasts cooked & chopped
1 c. celery, chopped
1 onion, chopped
1 TBSP lemon juice
1 c. mayonaise
2 c. cheese
1/2 c. milk
1 tsp. salt
1 tsp. pepper
Optional: fine bread crumbs for garnish

Cook rice.
Mix rice with all other ingredients
Bake @ 350 for 20-30 minutes or until heated through.
Usually fits in a 2 quart casserole dish, but it may be easier just to use a 9X13Macbook-1-7

Broccoli with Golden Garlic and Lemon

Serves 2-4
1 bunch of broccoli, about 1 lb
1/4 c. extra virgin olive oil
3 garlic cloves, cut into thin slivers
1/2 tsp. salt
1/8 tsp. pepper
3 T fresh lemon juice

-Cook broccoli in a large saucepan of boiling salted water 5-6 minutes, or until crisp tender.
-Drain in colander.
-Arrange in serving dish and cover with foil to keep warm.
-In a small frying pan, warm olive oil over low heat.
-Stir in garlic and cook slowly until golden brown, being careful not to burn, 1-2 minutes.
-Add salt, pepper and lemon juice. Pour over broccoli

Marinated Root Vegetables

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2 lbs. parsnips
2 lbs. carrots
2 large red onions
6 T balsamic vinegar
2 T brown sugar
4 t fresh rosemary (less if using dried)
olive oil
salt & pepper

Slice parsnips and carrots into 2″ sticks and cut onions into wedges.
Mix together vinegar, sugar and rosemary and pour over vegetables.
Marinate 1 hour
Discard marinade.
Mix vegetables with olive oil.
Salt & pepper to taste.
Roast @ 500 for 1/2-1 hour until done.

Bulgar Salad with Cucumbers, Peppers, Chickpeas, Lemon & Dill

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Servings: 4-6 as a side dish (2-3 as a main course)
Total Time: 40 Minutes

Ingredients

  • 1 cup bulgur or light bulgur
  • 1-1/2 teaspoons salt, divided
  • 1/3 cup diced red onion
  • red bell pepper, diced (I like to use yellow too or even orange for extra color)
  • small English (or hothouse) cucumber, seeded and diced
  • 1/2 cup finely chopped fresh dill
  • 1/3 cup finely chopped fresh parsley
  • 15-ounce can chick peas, drained and rinsed
  • 1/4 cup fresh lemon juice, from 1-2 lemons
  • 1/4 cup extra virgin olive oil, best quality such as Lucini or Colavita
  • 1 large garlic clove, finely minced
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon sugar

Instructions

  1. Bring a kettle of water to a boil. Place the bulgur in a large bowl with 1/2 teaspoon salt and 1-1/4 cups boiling water. Cover the bowl tightly with saran wrap and let sit for 25-30 minutes, or until all of the water is absorbed.
  2. Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let them sit for ten minutes, and then drain. (Feel free to skip this step if you don’t mind the taste of raw onions.) Combine the cooked bulgur with the red onions, remaining teaspoon of salt (I know it seems like a lot but the salad is bland without it) and all of the other ingredients. Season to taste with more salt, pepper, sugar or lemon if desired. Serve cold.

Nutrition Information

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Zucchini-Rice-Bean Casserole

 “I love meals like this . . . I could eat meals like this all the time . . . “ said a certain family member 🙂

 

1 c. uncooked whole grain rice
1 onion, chopped
3-4 c. zucchini, cubed
1 pint (2 cups) tomatoes
1/2 tsp. basil
2 c. shredded cheese
1 (15 oz) can of chick peas (or you may add kidney or cannelloni beans etc, but I wouldn’t risk it . . .chick peas are my favorite)
salt to taste
Cook rice according to package directions.
Saute onion and zucchini in a little olive oil until soft.
Add tomatoes, basil and salt. Cook for 15 min until liquid is reduced.
In a 3 quart casserole dish, layer:
1/3 cooked rice577
zucchini mixture
1/2 cheese
1/3 cooked rice
chick peas
1/3 cooked rice
remainder of the cheese
Cover casserole & bake @ 350 for 40 minutes.

Tomato Pie

9″ (baked) pie shell
5-7 ripe tomatoes (diced)
salt & pepper
Fresh basil (about 8 leaves)
2-3 green onions (diced)
1 c. shredded cheddar cheese
1 c. mozzarella cheese
1 c. mayo

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Place tomatoes in colander
Salt and pepper; and let juices drain
Pour tomatoes into pie shell
Place basil and onions over tomatoes
Mix cheese and mayo together and then spread on top of pie
Bake 350 for 1/2 hour.

Zucchini Corn Bake

1/4  c. onions
1 TBSP butter or oil
1 lb. zucchini cubes
2 c. canned corn (drained)
1 c. cheddar cheese
2 eggs
1/2 c. Ritz crackers
feta cheese
Saute onions in butter
Steam zucchini for 8 min, and drain.
Combine all ingredients with zucchini except Ritz crackers and feta cheese.
Place zucchini mix in a greased 8×10 dish.
Sprinkle with feta cheese and crackers.
Bake @ 350 for 30-40 min.