Spicy Sausage and Pepper Penne
8 oz un cooked penne pasta
1lb Hot Italian sausage
1 Each; medium Green, red, and yellow bell peppers cut into thin 1/4 in strips
1/2 cup chopped onion
2 garlic cloves pressed or finely diced
1 can (14 1/2 oz) can of diced tomato's untrained
1 (8 oz) can tomato sauce
2 Tsp Italian seasoning
1/4 cup Parmesan cheese (freshly grated is best)
Cook pasta set aside, cook sausage till no longer pink in side. Let cool then cut into 1inch pieces. in the same skillet as sausage was cooked in cook the peppers, onion and garlic
6-8 min or till tender. Add sausage, tomato's, and tomato sauce till every thing is heated. Pour pasta in a large bowl and pour sauce over and toss to coat pasta. Sprinkle with Parmesan cheese
Tuesday, June 23, 2009
Monday, June 22, 2009
Taco Soup
Taco Soup
1 lb ground beef
1 can tomato sauce
1 can corn
2 can kidney beans
2 can black beans
2 can diced tomatos
2 can garbanzo beans
1-2 can diced green chilies (I usually just do one so it isn't to spicy for Bostyn)
1 pkg taco seasoning
1pkg ranch dressing mix
Brown ground beef and then mix everything into a big pot and heat until hot. Serve with Fritos or Scoops chips, grated cheese and sour cream. Makes a lot so be prepared to eat for a few days.
1 lb ground beef
1 can tomato sauce
1 can corn
2 can kidney beans
2 can black beans
2 can diced tomatos
2 can garbanzo beans
1-2 can diced green chilies (I usually just do one so it isn't to spicy for Bostyn)
1 pkg taco seasoning
1pkg ranch dressing mix
Brown ground beef and then mix everything into a big pot and heat until hot. Serve with Fritos or Scoops chips, grated cheese and sour cream. Makes a lot so be prepared to eat for a few days.
Friday, June 19, 2009
Strawberry Salad
Strawberry Salad
Fresh greens (spinach, lettuce whatever. I like to use romaine because it is a little more green.)
Strawberries thinly sliced (I usually use one whole carton but save four out for the dressing.)
dark red grapes cut in half
chicken cooked and diced (I usually use two boneless skinless chicken breasts.)
dried craisins
cashews chopped in small chunks.
Use however much of everything you want. This salad doesn't age very well so make what you think you will eat in a couple of days.
DRESSING
1/2 cup red wine vinegar
1/2 cup vegetable oil
4 fresh strawberries pureed
1/4 tsp salt
1/4 cup sugar
put the vinegar, oil, salt, and sugar in your blender mix and then add in the strawberries and mix until the strawberries are pureed.
Fresh greens (spinach, lettuce whatever. I like to use romaine because it is a little more green.)
Strawberries thinly sliced (I usually use one whole carton but save four out for the dressing.)
dark red grapes cut in half
chicken cooked and diced (I usually use two boneless skinless chicken breasts.)
dried craisins
cashews chopped in small chunks.
Use however much of everything you want. This salad doesn't age very well so make what you think you will eat in a couple of days.
DRESSING
1/2 cup red wine vinegar
1/2 cup vegetable oil
4 fresh strawberries pureed
1/4 tsp salt
1/4 cup sugar
put the vinegar, oil, salt, and sugar in your blender mix and then add in the strawberries and mix until the strawberries are pureed.
Thursday, June 18, 2009
Roasted Parmesan Potato's
Roasted Parmesan Potato's
4 medium russet potato's (it doesn't really matter if they are peeled or not. I usually leave the skin on.)
1 Tbsp. vegetable oil
3 Tbsp. grated Parmesan cheese (if I don't have Parmesan cheese I just use cheddar cheese and put it on the last 5 min of cooking time.)
2 Tbsp. chopped fresh parsley or 2 tsp. dried parsley
1 tsp paprika
1/2 tsp garlic powder
1 tsp. salt
1/8 tsp. cayenne pepper
Preheat oven to 450 degrees. Line baking sheet with aluminum foil and cooking spray. Slice potato's in half, then cut into 1/2 in. cubes Place potato's in a medium bowl and toss with oil. Combine Parmesan, parsley, paprika, garlic powder, salt, and cayenne pepper in a small bowl. Add the Parmesan mixture to potato's in bowl; toss to coat potato's evenly. Arrange potato's on prepared baking sheet. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 min.
4 medium russet potato's (it doesn't really matter if they are peeled or not. I usually leave the skin on.)
1 Tbsp. vegetable oil
3 Tbsp. grated Parmesan cheese (if I don't have Parmesan cheese I just use cheddar cheese and put it on the last 5 min of cooking time.)
2 Tbsp. chopped fresh parsley or 2 tsp. dried parsley
1 tsp paprika
1/2 tsp garlic powder
1 tsp. salt
1/8 tsp. cayenne pepper
Preheat oven to 450 degrees. Line baking sheet with aluminum foil and cooking spray. Slice potato's in half, then cut into 1/2 in. cubes Place potato's in a medium bowl and toss with oil. Combine Parmesan, parsley, paprika, garlic powder, salt, and cayenne pepper in a small bowl. Add the Parmesan mixture to potato's in bowl; toss to coat potato's evenly. Arrange potato's on prepared baking sheet. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 min.
Subscribe to:
Comments (Atom)
