Archive for November, 2011

Spinach Lasagna Rolls

8 oz. PHILADELPHIA Cream Cheese, softened
1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Whole Milk Mozzarella Cheese, divided
1/4 cup  KRAFT Grated Parmesan Cheese
6 lasagna noodles, cooked
2 cups  spaghetti sauce

make it

HEAT oven to 375ºF.

MIX cream cheese, spinach, 1 cup mozzarella and Parmesan until well blended; spread onto noodles. Roll up tightly.

PLACE, seam-sides down, in 9-inch square baking dish; top with sauce and remaining mozzarella.

BAKE 30 min. or until heated through.


**Note – I added 4oz of cream cheese from the original recipe, it needs a full brick. Also, I ran the spinach through my food processor to make the pieces tiny.


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Greek Pot Roast

1 3 or 4 lb. chuck roast

2 tsp. beef bouillon

1 cup water

Cavender’s Greek Seasoning*

Zack’s grilling spice*

Worcestershire sauce

garlic salt with parsley

1 tablespoon brown sugar

potatoes, carrots and onions

Mix 2 teaspoons of
beef bouillon, boiled in 1 cup of water to make broth, Cavender’s Greek
Seasoning* to taste, grilling spice by Zach’s Spice* company, Worcestershire
sauce, little garlic salt with parsley.

Rub about a
tablespoon of brown sugar on both sides and pierce the steak on each side
with a fork several times. Put a can of sliced stewed tomatoes on top, too.

Put in a roaster pan
with cut up potatoes, carrots and onions.

Roast in oven on
325°F for 3 hours. Let brown during the first hour, then cover with aluminum
foil during the last 2 hours.

*Cooks Note: Use any
Mediterranean style seasoning, such as basil, oregano, thyme, etc. If no
grilling spice is available, use a pinch of ground cumin, cayenne pepper,
celery seed, paprika and garlic powder.


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4 boneless pork chops

1/3 cup Dijon mustard

1 tbsp Worcestershire sauce

2/3 cup Italian seasoned bread crumbs (can use plain if thats all you have but
add a dash of italian seasoning)

In a bowl, combine Dijon mustard and
Worecesterhire sauce. Lightly season the four pork chops with salt and pepper
to taste, if desired. Then use a pastry brush to brush each side of the pork
chops with the Dijon mixture, or you can use a fork to dip each pork chop in
the mixture. Next, coat each side with the Italian seasoned bread crumbs.

Place on cookie sheet flash freeze
in the freezer. After a few hours, place the pork chops in a freezer bag or
container. You can freeze them in the container immediately, but flash freezing
first will allow you to cook one or two at a time, rather than all four.

On cooking day: Thaw in refrigerator
or cook directly from freezer. Set your oven to the broil setting and allow to
preheat. Place pork chops on a broiler pan (or use a cookie sheet with a baking
rack on top to allow the drippings to fall) and broil each side for 10-12
minutes or until pork chops are thoroughly cooked inside. (Adjust time
depending on whether you thawed first or took directly from freezer.)

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  • 1 1/2 pounds ground beef
  • 1 cup chopped onion
  • 1 chopped green bell pepper
  • 2 tbsp. brown sugar
  • 1/4 tsp. cloves
  • 2 tbsp. mustard
  • 1 tbsp. white vinegar
  • 1 tsp. salt
  • 1 cup ketchup
  • 3 pieces chopped celery
  • 1 medium grated carrot
  • 6 to 8 split toasted hamburger buns


Brown meat and drain. Place meat in slow cooker; add remaining ingredients, except hamburger buns. Cover and cook on low for 6 to 8 hours. Serve on hamburger buns.
Serves 6 to 8.

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  • 2 15oz cans black-eyed peas, undrained
  • 1 14.5oz can fat-free beef broth (I used chicken)
  • 1 16oz package frozen vegetables gumbo mix
  • 1 tbsp dried parsley flakes
  • 2 tsp hot sauce
  • 1/2 tsp dried thyme
  • 1/2 tsp ground red pepper
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 can mexican stewed tomatoes
  • 2.5 cups hot, cooked long-grain rice
  1. Combine ingredients in Dutch oven and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Discard bay leaves.
  2. Spoon rice into individual bowls, and top with gumbo.

From frozen:

  1. Defrost.
  2. Bring to boil in Dutch oven.
  3. Reduce heat and simmer, uncovered, 20 minutes.
  4. Make rice (pantry – submerge bag in ~1 qt water and bring to a boil. boil 8-10 minutes. remove bag with fork and drain, then cut open and empty rice into bowls).
  5. Discard bay leaves. Spoon rice into individual bowls, and top with gumbo.

Yield: 6 servings. One serving = 2 weight watchers points (without rice)

Option: add 1 lb pork tenderloin, cut into bite-sized pieces and saute until brown.

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We’re cooking for EIGHT this month! 🙂

Previous months’ menus:

November 2011 Menu

October 2011 Menu

September 2011 Menu

August 2011 Menu

July 2011 Menu

June 2011 Menu

May 2011 Menu

April 2011

March 2011

February 2011

January 2011

December 2010

November 2010

October 2010

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Not trying to bum my business or anything, but I’m doing a contest on my blog to win a cookie party collection. I thought you ladies would be the perfect cookie party candidates given you’re doing all this meal swappin’!

Entry deadline is tomorrow, just post a cookie recipe as a comment on the blog post!!


Now I WILL bum my biz and say that all my new photo card designs for Christmas will be up after Swappers tonight! 🙂 So make sure you check them out!!

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