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Friday, June 26, 2009

Greek Stuffed Tomatoes

5 medium perfectly-ripe yummy tomatoes
5 medium green peppers
3/4 cup olive oil
15 tablespoons rice, 1 1/2 tblsps per tomato or pepper, to be stuffed
1 large onion, chopped fine (about 1 1/2 cups)
3 garlic cloves, minced very fine
1/4 cup fresh spearmint, minced (1 1/2 tblsps dried, crumbled)
1/2 cup parsley, minced (or cilantro)
1/2 cup pine nuts or slivered almond
1/2 cup hard mizithra cheese or kefalograviera cheese or parmesan cheese, cut into tiny cubes
1/2 cup sultana raisin (but I love the slightly sweet contrast they give the savoury ingredients) (optional)
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups water
1/2 cup olive oil
1 tablespoon tomato paste
salt and pepper

Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well).
Cut off tops of peppers (retain tops) and remove seeds and membrane.
Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).
Take tomato flesh and process it until pureed.
Add olive oil, rice, onion, garlic, mint, parsley/cilantro, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
Stuff the vegetables evenly with this mixture.
Replace tops of tomatoes and peppers.
Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
Turn off oven and leave in for another hour to'mellow' before serving.
This is best served slightly warm or at room temperature.
It is wonderful eaten along with little bites of feta cheese and a cool glass of white or rose.
It will also have yummy juices begging to be mopped up with bits of crusty bread.
In my version, I also take 3-4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and'plant' in the spaces amidst the vegetables.That way you can have a couple of wedges of potato too.

Originally from recipezaar.com
Submitted by Kari Merks

Friday, June 19, 2009

Ecuadorian Spaghetti

Ingredients for Sauce:
1 tomato
1 green peper
1 onion
Fresh Cilantro
2-3 Cube Steaks
Salt and Pepper
8 oz Tomato Paste

Blend in blender on liquefy with about 1/2 cup to 1 cup of water. Add 2 handfuls cilantro leaves to blender and blend again. Cube meat and brown with a little oil in a large saucepan. Once browned, season with Cumin, adobo, salt and pepper. Pour sauce mixture over meat, add can of tomato paste and simmer 2-3 hours. serve over your favorite pasta!

Submitted by LadySimpkins

Wednesday, June 17, 2009

Cheeseburger Stuffed Potatoes

Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
Serves: 6

3 large russet potatoes, scrubbed
1 tbsp olive oil
1 medium onion, chopped
1/2 lb lean ground beef
1 tsp Worcestershire sauce
1/4 cup tomato paste
3 tbsp parmesan cheese
1/2 tsp salt, plus 1/4 tsp
pepper to taste
2 tbsp unsalted butter
2 tbsp plain low-fat yogurt
6 slices American cheese

1. Preheat oven to 450 degrees F. Prick potatoes several times with a fork and place them directly on oven rack. Bake until tender, 50-60 minutes.
2. While potatoes are baking, heat the oil in a deep skillet over medium heat. Add the onion and cool until slightly translucent, about 10 minutes. Add the beef, stirring to break it up, and cook about 5 minutes, until browned.
3. Stir in the Worcestershire sauce, tomtato paste, parmesan cheese 1/2 tsp salt, and pepper to taste. Cook another 5 minutes.
4. Remove potatoes from oven and set aside until cool enough to handle. Cut them in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving some behind to keep the shells intact. Mash potatoes lightly with a fork, then mix in the butter, yogurt, and 1/4 tsp salt. set aside.
5. Fill each potato shell with about 2 tbsp of the cooked hamburger mixture, then top with about 3 tbsp of the potato mixture, mounding slightly. Top with a slice of American cheese and bake until melted, about 5 minutes. Serve immediately.

Per Serving: 413 calories, 23 g fat (10 g saturated), 708 mg sodium, 57 mg cholesterol

submitted by Kari Merks, originially found in Parenting magazine

Thursday, June 11, 2009

Cabbage Salad

Cabbage (I used the pre cut bags x 2)
1/2 cup toasted sesame seeds
1 cup almond slivers
3 Tbs rice vinegar
3 Tbs sugar (or splenda)
pepper to taste
3/4 cup oil (oil or vegetable...I pour a little at a time because it can get too oily)
5 spring onion chopped
2 pkg of ramen noodles crunched up (discard season packet)

Mix together and chill for a couple of hours

submitted by LukyNLuv

Cheesey Potatoes

1 (2lb) pkg frozen hash browns
1 can cream chicken soup
1 pt dairy sour cream
1/2 cup melted butter or marg
1/2 lb grated sharp cheddar cheese

Thaw potatoes for 30 min. Mix with all remaining ingredients. Bake in a greased 9x13 pan for 1 hr at 375 Optional - Sprinkle with crushed corn flakes (or potato chips) halfway through baking time.

submitted by JAWMIN

Wednesday, June 10, 2009

Chicken Spaghetti

1/2 c. diced bell pepper
1/2 stick of butter
1 med. diced onion
1 c. of broth (from boiled chicken)
1 can of cream of chicken soup
1 can of cream of mushroom soup
3 c. of diced cooked chicken
1 can of Rotel tomatoes
1 (7 oz.) pkg. of spaghetti (cooked in chicken broth)
1/2 pound of velveeta cheese (cut into pieces)
Salt and pepper to taste

Saute bell pepper and onion in butter. Add cup of broth. Simmer until tender. Remove from heat. Add soups and Rotel tomatoes. Stir well. Mix chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture. Bake in large baking dish at 375 degrees for 30 minutes.

Yields: 8 to 10 servings.

submitted by everlove

Crockpot Chicken Stroganoff

1 lb chicken
1 envelope dry Italian seasoning
1/8 cup butter
1 can cream of chicken
1 block cream cheese
Pasta of your choice

Place chicken, butter, and Italian seasoning in crockpot onnlow for 8 hours. Shred with forks. Add cream of chicken, cream cheese and let melt. Mix well. Cook pasta and combine and serve. I use all low fat ingredients and wheat pasta. It is great!

submitted by jl_nc

Tuesday, June 9, 2009

Chicken Salad

pound of chicken
one lemon
olive oil
4 cloves of garlic, roughly chopped
2 sprigs of rosemary, chopped
3-4 sprigs of thyme
Optional: chopped celery

I marinated a pound of chicken in the juice and zest of one lemon, olive oil, 4 cloves of roughly chopped garlic, two sprigs of rosemary (chopped up the leaves) and a few sprigs of thyme.
I let that sit for about 45 minutes, then grilled it. After it cooled, I chopped it up and mixed it with green grapes, toasted slivered almonds, mayo, sour cream, a bit of salt and a ton of fresh cracked black pepper.

submitted by cbwm

Lasagna (meat and meatless versions)

Veggies and meat versions
two blocks of frozen spinach (do not use in meat version)
As many button mushrooms you want quartered
(for meat lovers use 6 links of Italian sausage for flavor or 1-1 1/2 pounds of the ground meat of your choice)
1 medium sweet onion, diced
minced garlic (or garlic powder)
Italian seasoning to taste
2 cans diced tomatoes undrained (you need the liquid)
9-12 lasagna noodles uncooked
1 - 15oz ricotta (confession I used fat free)
1 jar - 16 oz? - marinara sauce (you can use spaghetti sauce also)
at least 2 cups mozzarella cheese
1 cup Parmesan cheese

Saute onion add spinach and mushroom ( Meat version: Saute onion, remove and brown meat, drain then combine with onion)
Add garlic, Italian season, sauce and undrained diced tomatoes (should be a little runny)
In a 9 x 13 layer the following (I spray the pan lightly with an olive oil spray to avoid too much sticking) Lasagna noodles uncooked
Dollop ricotta on top of noodles
Sauce on top of ricotta okay to spread it around
Sprinkle Mozzarella (I do it heavily :-) )
Sprinkle Parmesan
repeat 2 more times to create 3 layers
Let sit refrigerated for at least 8 hours. ( I usually do this the night before, but have done it as much as 4 days in advance and it tastes just as good because the flavors combine so well!) put into a cold oven at 350 degrees uncovered for 45-50 minutes. I broil it at the end for a couple of minutes to give the cheese so crispiness.

submitted by LukyNLuv

Pecan-Crusted Salmon with Honey Mustard Glaze

(original recipe from betterrecipes.com)
2 salmon fillets
1/4 c. honey
1/4 c. Dijon mustard
1/8 c. olive oil, or as needed to thin glaze
1 T lemon juice
1 1/2 cup shelled pecans, finely ground
salt and pepper to taste

In small bowl combine honey, mustard, oil, lemon juice for glaze using just enough oil to keep glaze from getting too thick. Coat salmon lightly with glaze, then cover with ground pecans. Salt and pepper to taste. Heat oven to 400 degrees. Bake salmon on a baking sheet lined with foil for 12-15 minutes or until salmon flakes. Serve at once, top with more glaze if so desired.

submitted by LukyNLuv

Tortilla Chip Casserole

16 oz Ground Turkey
1 cup chopped Onions
12 oz can Yellow Sweet Corn
2 cup Black Beans
12 oz can Kidney Beans
2 cups Spanish Rice w/Tomatoes
1.5 cup shredded Cheddar Cheese8
ounces Tortilla chips
Brown ground turkey with chopped onions.

Put in bottom of sprayed casserole baking pan. Mix corn and beans in with cooked Spanish rice. Layer over browned turkey. Crush tortilla chips over the rice mixture. Spread cheese over top of casserole. Bake at 350 in preheated oven for 30 minutes or until cheese is melted. Garnish with fresh salsa and low fat sour cream.

Number of Servings: 12

submitted by Marla Dossett

Fruit Salad

8 oz. of cream cheese
1 jar of marshmallow cream
1 tsp. of cinnamon (I use a little more than that)
Let cream cheese soften. Blend ingredients together and chill. Overnight in refrigerator seems to work best.

submitted by DNK777

Buffalo Ranch Chicken Dip

This is approximate!

5 chicken breasts
1 pack cream cheese
1 bottle hot wing sauce
2 cups mozzarella
1.5 cups ranch dressing (or substitute blue cheese for the ranch)

Boil about 5 chicken breasts til fully cooked.
Shred chicken using two forks.
Put shredded chicken and 1 full bottle of hot wing sauce and about 2 cups of mozzarella in a pot and cook til fully blended.
Spread 1 pack of cream cheese on bottom of casserole dish
Top with the chicken-hot sauce - mozzarella mixture
Pour about 1.5 cups of ranch over the chicken mixture (or enough to cover everything well).
Top with about another 2 cups of mozzarella (or enough to cover everything).
Bake until browning and bubbly (about 40 minutes) at 350 degrees.

submitted by Kari Merks


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