Archive for the ‘Sides and Extras’ Category

Broccoli Mac and Cheese

Broccoli Mac and Cheese

Broccoli Mac and Cheese

Ingredients

8 oz. penne pasta
1 large head broccoli (florets only, about 4-5 cups)
½ onion, diced
3 Tbsp. butter
1-2 cloves garlic, minced
2½ cups plain soymilk or milk
8 oz. shredded sharp cheddar
¼ cup grated parmesan
3 Tbsp. flour
1 tsp. dry mustard
salt and pepper to taste

Instructions

Start by boiling penne pasta according to package directions.
Rinse the broccoli well and cut it into small florets.
While pasta is boiling, put a steamer tray right over the pot and steam broccoli florets, too.
When it’s finished, you can begin the cheese sauce.
In a large pot add onion and garlic and cook with butter over medium heat until softened (about 2-3 minutes).
Reduce heat to med-low, add in flour. The flour and butter will form a paste like mixture (roux).
Whisk continuously for a couple minutes.
Add soymilk and dry mustard. Increase heat to medium and heat for 5 minutes or until it thickens.
When it is thick enough to coat the back of a spoon, it’s time to add the cheese.
Turn the burner off and whisk in the shredded cheese and parmesan until it is fully melted in.
Give the cheese sauce a taste and add salt and pepper to taste
Stir in cooked penne pasta and broccoli. Serve immediately.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner , Sides and Extras

Garlic Shrimp and Brussels Sprouts

Garlic Shrimp and Brussel Sprouts

GARLIC SHRIMP & BRUSSELS SPROUT

Ingredients:

8 Brussels Sprout cut in half
8 pre cooked shrimp
2 garlic cloves sliced
a pinch or 2 of basil
salt and pepper to taste
about a tsp butter
olive oil

Directions:

Preheat a skillet with a little olive oil,
add garlic and brussels sprout,
cook for about 2 min on med-high heat,
flipping your sprouts, add butter,
once it’s melted add your shrimp,
season with salt and pepper and basil.
Make sure you flip your sprouts and shrimp so that both sides have nice color.
Once everything has a nice brown color its done!

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner , Sides and Extras

Garden Bake

Garden Bake

Garden Bake

2 lbs. of bacon
2 zucchinis
2 yellow squash
2 green peppers
2 Vidalia onions
2 tomatoes
1 lb. shredded cheddar cheese

Slice all the veggies and layer them in a casserole dish.
Fry the bacon until almost crisp. Crumble and spread on top of the veggies.
Add cheese and bake for about 45 min. on 350 until the cheese is melted and brown.
Enjoy!

February 19, 2016Cat Lady No Comments »
FILED UNDER :Sides and Extras

Chicken Ceasar Pasta Salad with Eggs and Bacon

Chicken Ceasar Pasta Salad with bacon and eggs

Chicken Ceasar Pasta Salad with Eggs and Bacon

Ingredients

8 ounces bite-sized pasta cooked and rinsed with cold water
2 eggs boiled and chopped
2 boneless, skinless chicken breasts
seasoned salt
6 slices bacon cooked and chopped
1 bunch green onions sliced
2 handfuls grape tomatoes halved or quartered (depending on size)
1/2 cup Newman’s Own Creamy Caesar salad dressing
1/2 cup low-fat plain yogurt

 

Instructions

Lightly sprinkle chicken breasts with seasoned salt.
Spray a skillet with cooking spray, and heat over medium-high heat.
Cook chicken for about 7-8 minutes per side or until juices run clear
and internal temperature reaches 160 degrees.
Allow to cool slightly before dicing into bite-sized pieces.
While the chicken cooks, chop your green onions and tomatoes.
(I also cook my bacon in the microwave during this step, but cook yours however you like.)
Whisk together dressing and yogurt in a large serving bowl.
Gently stir all other ingredients into the salad dressing mixture until well coated.
Enjoy immediately or refrigerate until ready to serve.

Recipe Notes

The key to getting this recipe done in 30 minutes is doing things simultaneously.
Start heating the water for the pasta and eggs first, and cover the pots so it will boil faster.
Cook the chicken and bacon while the pasta cooks, and do your chopping while everything is cooking.
It will be a busy 20-30 minutes in the kitchen, but it will be worth it when you taste the first bite of creamy salad!

February 19, 2016Cat Lady No Comments »
FILED UNDER :Sides and Extras

Rice, Broccoli and Cheese Casserole

Broccoli Cheese and Rice Casserole

Rice, Broccoli, & Cheese Casserole

Ingredients

1 cup rice, cooked
1 cup milk
10 ounces frozen broccoli, cooked
1/2 lb Velveeta cheese, cubed
1 small onion, diced
1 (10 3/4 ounce) cans cream of chicken soup
1 (4 ounce) cans mushrooms

Directions

Mix everything in a big casserole dish.

Bake at 375°F, for 45 minutes.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner , Sides and Extras

BBQ Chicken French Bread Pizza

BBQ Chicken French Bread Pizza

Ingredients

2 tablespoons vegetable oil
1 loaf French bread
2 boneless, skinless chicken breasts, cut into small, bite-sized pieces
1 teaspoon Seasoning Salt
Fresh ground pepper, to taste
1/2 cup plus 3 tablespoons BBQ sauce, divided
1/4 cup marinara sauce
1/2 cup thinly sliced red onion
8 ounces fresh mozzarella cheese, shredded
1/2 cup shredded cheddar cheese
2 tablespoons chopped cilantro, or to taste
Instructions

Coat a large skillet with vegetable oil and place over medium-high heat.
Saute chopped chicken until nearly cooked through and barely any pink remains.
Season with seasoning salt and fresh ground pepper as it cooks.
Add 3 tablespoons BBQ sauce, reduce heat to medium,
and continue to simmer for 3 or 4 minutes,
until chicken is thoroughly cooked and sauce has thickened.
Remove skillet from heat and set aside.
In a small bowl combine 1/2 cup BBQ sauce and 1/4 cup marinara.
Cut French bread in half and place it on a foil-lined baking sheet.
Coat each half of bread with the sauce mixture.
Divide chicken evenly between bread.
Top with sliced red onions.
Sprinkle with shredded mozzarella and cheddar.

Bake at 425 for 10 to 12 minutes, or until cheese is melted and bubbly.
Remove from oven and top with chopped cilantro.
Allow to sit for about 5 minutes and then slice and serve.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner , Sides and Extras

Paula Deen’s Broccoli Casserole

Paula Deen's Broccoli CasserolePaula Deen’s Broccoli Casserole

INGREDIENTS

SERVINGS 8
2 (10 ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup sharp cheddar cheese, grated
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 eggs, light beaten
2 cups crackers, crushed
2 tablespoons butter, melted

DIRECTIONS

Preheat oven to 350°F
Spray a 13 x 9 inch baking dish with cooking spray.
In a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs.
Mix well.
Place the mixture in pan.
Top with crushed crackers and pour the melted butter evenly over crackers.
Bake for 35 minutes or until set and browned.

September 15, 2015Cat Lady No Comments »
FILED UNDER :Dinner , Sides and Extras

Turkey Meat and Cheese Idea with Crackers

Turkey Tray Meat Cheese Cracker

September 15, 2015Cat Lady No Comments »
FILED UNDER :Holiday , Sides and Extras

Seven Layer Salad

Seven Layer SaladSEVEN LAYER SALAD

1 head Iceberg lettuce
4 hard-cooked eggs, sliced
Vegetable of choice such as frozen peas, thawed, raw broccoli, etc.
1/4 cup sliced green onion with tops
1/4 cup diced green pepper
1 cup mayonnaise
1 cup sour cream
1 package Hidden Valley Ranch Seasoning
8 ozs. shredded Cheddar cheese
8 to 16 ounces bacon, crisp-cooked and crumbled

Layer first 5 ingredients as listed starting with lettuce.
Mix together the mayo, sour cream, and Hidden Valley. Spread over top.
Crumble bacon over dressing along with shredded cheese.
Cover and refrigerate overnight

September 15, 2015Cat Lady No Comments »
FILED UNDER :Sides and Extras

Roasted Parsnips and Sweet Potatoes

Roasted Parsnips and Sweet Potatoes GFIngredients:

2 pounds sweet potatoes, peeled and cut into 1-inch chunks
2 pounds parsnips, peeled and cut into 1-inch chunks
1 bay leaf
3 tablespoons extra virgin olive oil
Salt and pepper to taste
1 cup orange juice
1/3 cup honey
2 tablespoons brown sugar
1/2 cup pecans, toasted and chopped
1/4 cup chopped parsley

Method:

Preheat oven to 400°F.
In a large bowl, toss together sweet potatoes, parsnips, bay leaf, oil and salt and pepper
and then transfer to a large roasting pan.
Roast, stirring occasionally, until tender and golden brown, about 1 hour;discard bay leaf.
Meanwhile, whisk together juice, honey and sugar in a medium saucepan and bring to a boil.
Reduce heat and simmer until reduced and thickened, 7 to 8 minutes.
Stir in pecans and set aside.

Transfer vegetables to a platter, drizzle honey-pecan mixture over the top, garnish with parsley and serve.

September 15, 2015Cat Lady No Comments »
FILED UNDER :Gluten Free , Sides and Extras