Will the recipes ever end?

{BRUSHETTA}

1 baguette, split lengthwise
1/3 cup Italian dressing
3 tomatoes, seeded, chopped
1 green onion, sliced
½ cup Parmesan cheese
Dried basil to taste

Heat broiler. With cut side up, toast bread lightly under broiler. Combine dressing, tomatoes and onion; spoon over toasted bread; sprinkle with cheese and basil. Broil 2-3 minutes until heated through. Cut into 5cm slices. Makes 20 slices.
From: Mom

This is a fast simple one.  I believe it may be a Kraft recipe.  I am thinking that people are getting tired of recipes.  I guess I need to get busy and do some scrap pages.  I am enjoying the fact that I am getting my recipes typed out but perhaps I am boring my huge blog audience. 

Recipe

{CARRIE’S WONDERFUL SPRING SALAD}

Romaine lettuce
Shredded parmesan
Candied walnuts
Dried cranberries
1 apple
1 pear
Dressing
½ cup sugar
1/3 cup lemon juice
2 tsp chopped onion
1 tsp Dijon mustard
½ tsp salt
2/3 cup oil
1 tbsp poppy seeds

Add all the dressing ingredients together, except oil and poppy seed in a blender. Slowly add oil then poppy seeds. Toss over salad.
From: Dayla Bergh

This is my all time favorite salad.  My wonderful friend Dayla brought it over for us shortly after we had Abi.  That is one of the best gifts ever when someone brings you a meal after you have had a baby.  I have made this salad many many times.  I love it.  The dressing will keep in the fridge but the whole salad mixed together just becomes a big mess if you try and save it. 

Why am I doing this?

I decided to type out all my recipes so I can hand them down to my daughter and also to make it easier for when people ask for the recipe.  What I need to do is start taking pictures of the food.  Lately I have been using a lot of recipes out of this cookbook my Mom lent me. It is called Eat, Shrink and Be Merry by Janet and Greta Podleski.  I am going to put one on here today that I made last night.  I thought it was really good.  It also took me a while to make so we didn't end up eating till 7pm when we usually eat at 5:30pm.  So my hunger probably helped but I also believe it is just a good one. 

{MEXICAN LASAGNA}

1 ½ lbs extra-lean ground chicken
1 cup each diced red onions and diced green bell pepper
2 tsp minced garlic
1 cup canned black beans, drained and rinsed
1 cup diced tomatoes
½ cup frozen or canned corn
1 ½ tsp chili powder
1 tsp cumin
2 cups your favorite tomato pasta sauce
1 cup medium salsa
¼ tsp freshly ground black pepper
2 tbsp minced fresh cilantro
4 large or 8 small whole wheat flour tortillas
1 ½ cups packed shredded light old (sharp) cheddar cheese
¼ cup chopped green onions
1 cup light sour cream

Preheat oven to 375 degrees F. Spray a 9 x 13-inch casserole dish with cooking spray and set aside. In a large, non-stick pot or skillet, cook ground chicken, onions, green pepper, and garlic over medium-high heat until meat is no longer pink. Break up any large pieces of chicken as its cooking. Add black beans, tomatoes, corn, chili powder, and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa, and black pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat. To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top with ½ the tortillas, overlapping and cutting them as necessary to fit. Top with 1/3 sauce mixture, followed by ½ the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce and top with green onions. Cover with foil and bake for 35 minutes. Uncover and bake 10 more minutes. Let lasagna stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream.
Makes 8 servings
PER SERVING
CAL 319; TOTAL FAT 7.9g; SATURATED FAT 3.7g; PROTEIN 31g; CARBOHYDRATE 30g; FIBER 5.5g; CHOLESTEROL 73mg; SODIUM 749mg
From: Eat, Shrink & Be Merry by Janet and Greta Podleski

I of course used ground turkey.  I use ground turkey for a lot of recipes.  I also added a bit more cheese than called for.  I know it is suppose to be a healthy recipe but come on people now.  I love cheese.  I think I could probably be a vegetarian but I would really not be able to handle being a vegan.  I need my cheese.  Since I didn't add my recipe from yesterday I will add that too. 

{PIZZA DOUGH}

1 cup all-purpose flour
½ cup whole wheat flour
2 tbsp flax meal or ground flaxseed
1 envelope (2 ¼ tsp) Fleischmann’s quick-rising yeast
½ tsp salt
2/3 cup very warm water
2 tsp olive oil
2 tsp liquid honey
Olive oil cooking spray
1 tbsp cornmeal
In a medium bowl, combine both flours, flax meal, yeast, and salt. Mix well. Measure warm water in measuring cup, and then stir in olive oil and honey. Pour mixture over dry ingredients and mix using a wooden spoon to form a ball. Turn dough out onto a lightly floured surface. Knead for 2 minutes. Spray another medium bowl with olive oil spray and place dough inside. Cover with plastic wrap. Let rise in a warm place until double in size, about 20 minutes. Meanwhile, spray a 12-inch pizza pan with olive oil spray and dust with cornmeal. When dough has risen, turn out onto a lightly floured surface and, using a rolling pin, roll dough into a 12-inch circle. Transfer dough to prepared pizza pan. You can top it with your favorite toppings at this point and bake in a 425 degree F oven for about 15 minutes. Or, prick crust in several places with a fork and bake untopped for 6 minutes. Remove crust from oven, top with your favorite sauce and toppings, then slide pizza directly onto middle oven rack and bake for an additional 8 to 10 minutes.
Makes 1 12 inch pizza crust
PER SERVING (1/8 CRUST)
CAL 122; TOTAL FAT 2.8g; SATURATED FAT 0.3g; PROTEIN 4g; CARBOHYDRATE 21g; FIBER 2.6g; CHOLESTEROL 0mg; SODIUM 148mg
From: Eat, Shrink & Be Merry by Janet and Greta Podleski

Also from the same cookbook.  This is a soft pizza dough and it is healthy. 
Are you getting tired of my recipes yet?  Are you wondering if I scrap book anymore?  I got some recent pictures from Winkflash the other day that I need to catch up on with my Project Life.  I am so excited for her new designs and all the new goodies she is going to have.  Yippee

Recipe of the day

{WAFFLES}

Blend of sift together
1 ½ cups pre-sifted flour
2 tbsp sugar
3 tsp baking powder
½ tsp salt
Combine
2 beaten eggs
1 ½ cups milk
¼ cup melted butter or margarine

Add liquids to dry ingredients. Beat just until smooth. Heat waffle iron as directed by the manufacturer. Pour batter into hot waffle iron. (About 1 cup of batter for a 9” square iron, and ½ cup for a 7” round iron.) Bake until the waffle stops steaming. Serve hot, with butter and syrup.
Yield: 3-9”waffles or 6-7” waffles.
From: Purity Cookbook

This recipe is from a Canadian cookbook first published in the 60s.  Our waffle iron beeps when the waffles are done so I don't have to watch them.  We had these this morning.  I usually add a tsp of vanilla to the mix.  I like these much better than the mixes you buy in the store.

Recipe of the day

{KEN’S SPICY CURRY CHICKEN}

2 (14 ounce) cans coconut milk
2 tbsp green curry paste (I use 1 tbsp)
2/3 cup chicken broth
1 (8 ounce) can sliced bamboo shoots, drained
1 green bell pepper, cut into 1 inch pieces
3 boneless skinless chicken breasts cut into 1 inch pieces
3 tbsp fish sauce
¼ cup chopped fresh basil

Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 min. Stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.
Serves 6
From: all recipes.com

I haven't made this one in a while.  It is a great one pot meal.  I only use half of the curry paste because I am a wimp when it comes to hot stuff.  You can use light coconut milk but it turns out runny and just not as rich of course.

Recipe of the day

{BEST EVER MEAT LOAF}

2 eggs
2 tsp salt
¼ tsp pepper
3 slices bread crumbs
1 onion shredded
½ cup grated cheese
1 ½ lb ground beef
Topping
¼ cup brown sugar
¼ cup ketchup
1 tbsp mustard

Mix together with the exception of topping. Bake for 1 hour at 350 degrees. Bake for 45 minutes then take out of oven and add the topping. Bake for the remaining 15 minutes.
From: My Aunty Adele

This is one of those recipes that I don't even look at anymore.  I don't shred the onion because it makes me to teary eyed.  I just chop it up well.  I usually use a bit more cheese and some garlic powder and seasoning salt.  I also use ground turkey most of the time.  Thanks for stopping in.  Stay classy San Diego.

Recipe of the day and some pages

{GARLIC-HERB MASHED POTATOES}

1 pound Yukon gold potatoes
¼ cup light garlic-and-herbs spreadable cheese (such as Alouette light)
½ cup fat-free milk
¼ tsp salt
¼ tsp black pepper

Scrub potatoes; prick several times with a small knife. Place on a microwave-safe platter. Microwave on HIGH 6 minutes or until tender. Mash potatoes with a potato masher. Add cheese and remaining ingredients, and mash to desired consistency. Yield: 4 servings (serving size: ½ cup)

Per serving: CAL 117; FAT 2.2g; PRO 4.1g; CARB 20.6g; FIB 2.8g; CHOL 8mg; IRON 0.7mg; SOD 203mg; CALC 65mg
From: Weight Watchers
Another yummy fast recipe.  I actually don't microwave my potatoes for this one.  I just boil them.  When I do microwave potatoes I wrap them in papertowel and do them 3 minutes then flip them then another 3 minutes. 

Just thought I would add some photos of my recent pages.  Super fast pages.  With all the recipes I have posted people might think this is a recipe blog and not a scrapbooking blog.  The Easter pages are going to go in my Project Life scrap book.  I have ordered more recent pictures from Winkflash but other than that I am caught up for 2010.  Can you believe it?  I am sure you are sick and tired of me talking about Project Life but I have never been caught up before.  Of course I am still way behind on previous years but I am trying not to focus on that.