This is a recipe I saw on facebook and put it on my Grandma's Quick Fix Recipes page. I thought some of you, my blog followers, might be interested. It was shared by Lucus Tantanella.
1 cup pumpkin puree
This blog is for the harried cook, busy families, beginning cooks, anyone who needs or wants to get a simple meal on the table in 30 to 60 minutes. FORGET FEEDING YOUR FAMILY FAST FOOD AS A REGULAR DIET. Save fast food for an occasional treat and feed your family quick, healthy meals at home! Some recipes are original and some are ones I have collected over the years and found to be practical and tasty.
This is a recipe I saw on facebook and put it on my Grandma's Quick Fix Recipes page. I thought some of you, my blog followers, might be interested. It was shared by Lucus Tantanella.
1 cup pumpkin puree
I got this idea from a 2012 First for women magazine. This easy breakfast dish can be mostly prepared the night before and quickly finished the next morning.
6 slices bacon
2 tbsp melted butter
6 slices bread, not too thick
6 slices your favorite cheese
6 eggs
Heat oven to 375-degrees.
In a skillet over medium-high heat, cook bacon around 4 minutes until lightly crisp, set aside to drain on paper towels.
Coat 6 muffin cups with butter or nonstick cooking spray.
Using a rolling pin, flatten bread slices. Top each bread slice with a slice of cheese and gently press into the prepared muffin cups. Add 1 slice of bacon to each cup. Cover and chill until ready to bake.
To bake: Carefully pour 1 egg into each cup. Sprinkle each with pepper, if desired. Bake 18-20 minutes or until the egg whites are set. Remove from oven and let sit a couple minutes before removing from muffin cups.
1 1/2 lbs lean ground beef
1 lb refrigerated pizza dough
2 lbs red-skin potatoes, cubed
1 garlic clove, minced
3/4 cup milk, heated
1/2 cup light sour cream
1/4 cup butter
1 tbsp Dijon mustard
2 tbsp chopped fresh chives
In a pot over high heat, bring potatoes, garlic and enough lightly salted water to cover, to a boil. Reduce heat and allow to simmer 10 minutes or until tender. Drain, then return potatoes to the pot.
Add milk, sour cream, butter and mustard to the pot. Smash until smooth. Stir in the chives and season with salt and pepper to suit taste.
1 pkg (6.5-oz) cornbread mix
2 cups chopped celery
1 large onion, chopped
3 tbsp butter
1 tsp ground sage
1 tbsp poultry seasoning
1 sleeve (about 40) saltine crackers, lightly crushed
7 slices light whole-wheat bread, toasted and cubed
5 cups chicken stock
1 cup Egg Beaters
Preheat oven to 350-degrees. Prepare cornbread mix as package directs. Pour batter into a greased 8" round cake pan and bake 16 minutes or until done. Let cool completely, crumble.
In a large skillet over medium heat, cook celery and onions in the butter 8 minutes or until tender, stirring occasionally. Stir in the sage and poultry seasoning. Remove from the heat.
In a large bowl, gently toss crackers, bread cubes and crumbled cornbread. Stir in the chicken stock, egg substitute and onion mixture just until combined. Spoon cornbread mixture into greased casserole dish. Bake at 350-degrees 45 minutes or until golden brown.
1 cup bottled Caesar dressing
2 tbsp lemon juice
2 tbsp grated Parmesan cheese
1/2 tsp freshly ground black pepper
1/4 tsp lemon zest
6 cups chopped romaine lettuce
2 cups garlic croutons
In a salad bowl, combine the dressing, juice, cheese, pepper and zest. Add the romaine and croutons. Toss well to coat.
Yield: 6 servings
!/4 cup quinoa
1 large lemon
12 mini multicolored peppers
8-oz frozen chopped spinach, thawed, squeezed dry
1 cup crumbled feta cheese
1/4 cup chopped fresh parsley
2 scallions, chopped
2 tbsp olive oil
1/4 tsp each of salt and pepper
Cook quinoa according to package directions. Drain, if needed.
Grate 1 1/2 teaspoon of zest from lemon and squeeze 1 tablespoon of juice from the lemon.
Halve peppers lengthwise and discard the seeds.
In a bowl, combine the spinach, cheese, parsley, scallions, oil, quinoa, lemon juice and zest, salt and pepper. Divide evenly among the peppers filling each.
Place the crisper plate in the basket of a 7-quart air fryer and spray with cooking spray. Place basket in air fryer and heat to 325-degrees. In batches, air fryer peppers until lightly browned and peppers are crisp tender. This should take about 10 minutes per batch.
Yield: 6 servings of 2 peppers each. Per serving: 140 calories, 9g carbs, 5g protein, 300mg sodium
1/2 cup oil
1/4 cup lemon juice
2 tbsp honey
1 tsp Dijon mustard
1/8 tsp salt, optional
6 cups mixed greens
2 cups sliced apple
1 cup grapes
1/2 cup toasted pecans
1/4 cup crumbled blue cheese
In a large bowl, whisk the oil, lemon juice, honey, mustard, and salt, if using. Add the apple, grapes, pecans and cheese. Toss to coat.
4 cups berries of your choice
2 cups granola
4 tbsp melted butter
Place the berries in a 2-quart baking dish.
Toss the granola with the melted butter and pour over the fruit.
Bake at 375-degrees for 20 minutes.
6 cups apple cider
1 cup Mandarin oranges, drained
1 lb lean ground beef
1/2 lb small zucchini squash, sliced
This recipe has to chill but it does go together in minutes and chills quickly.
6 round butter crackers, such as Ritz, crushed very fine
4 cups seasoned cooked chicken, diced
You can enjoy a quick "fancy" dinner with these steaks, a salad, and a crusty bread.
This recipe is quick and easy, but it is also a good recipe for those watching their diets whether for reasons of health or weight. For these reasons, nutritional information is included.
2/3 cup nonfat plain Green yogurt
2 tsp fresh lime juice
1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/2 lbs sweet potatoes, peeled, cut into 1/2" think fries
1 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
Paprika for garnish, optional
Fresh basil, chopped for garnish, optional
In a bowl, combine yogurt, line juice, cumin and coriander, set aside.
In a separate bowl, coat sweet potatoes with cooking spray; toss with chili powder, salt and pepper.
Place crisper plate in basket of a 5.5-qt air fryer and coat with cooking spray. Place basket in the air fryer; heat to air-fry at 350-degrees. Transfer potatoes to basket and air-fry until tender, about 15-20 minutes. Shake basket halfway through the cooking time.
Serve with the reserved dipping sauce and garnish with the paprika and basil, if desired.
These cookies are easy to make and they are delicious with a fudge-like center.