1 1/2 cups of macaroni
1 can (10 3/4 oz) of cream of mushroom soup
1 cup of milk
1 can of Albacore Tuna
1 cup of frozen peas
1 spoonful of jarred minced garlic
3 pinches of minced onion or 1/4 onion chopped
3 tsp of black pepper
2 splashes of soy sauce
Bring a medium-size saucepan of water to a boil. Once it has hit a rolling boil, throw in macaroni and cook until almost tender.
Meanwhile, in a small saucepan combine combine soup, milk, spices, soy sauce, and tuna (with juice) over medium heat. Stir until smooth then add peas. Continue to cook over medium heat and stir occasionally. If the soup is too thick then add in a little bit more milk.
Once macaroni is ready, drain in a colander and place back into the pot. Turn off heat on soup mix and place in the macaroni pot. Stir until macaroni is evenly coated. Allow for 5-10 minutes of soaking time so the macaroni can get tender then serve!
Thursday, November 29, 2012
Thursday, November 22, 2012
Happy Thanksgiving!
Just wanted to wish everyone a Happy Thanksgiving; and I hope that everyone has a safe and fun holiday. Remember that this time of year is for the remembrance of good times and good people that take part in each one of your lives. And it is a holiday that we can take the time in our busy lives to be grateful for everything and everyone we have.
Monday, November 12, 2012
Lita's Thanksgiving Turkey and Gravy
Enjoy and I hope everyone has a safe holiday season!
1 turkey (14-16 lbs)
3 tbsp of salt
3 tbsp dried marjoram
3 tbsp dried thyme
1 tablespoon whole peppercorns, crushed
12 fresh rosemary sprigs
12 garlic cloves
1/2 cup of butter/Smart Balance, softened, divided
Preheat oven to 325.
In a small bowl, whisker together salt, marjoram, thyme, and peppercorns until well combined; split the salt mix in half. Take half of the salt mix and coat the inside of the turkey's cavity.
Gently, loosen the skin of the turkey with your fingers; pour in half of the melted butter and gently rub underneath the skin. With the remaining butter, pour over the turkey and sprinkle the rest of the salt mix onto the turkey.
If desired, tie the legs together and/or skewer the turkey. If you don't it's completely fine (last year I didn't tie the legs together and the turkey did a spread eagle in the oven but it was still delicious). Place the turkey in the oven and cook from 3-3 1/2 hours, occasionally basting the turkey with the pan drippings. Once the turkey is at 180 on the meat thermometer you're all set!
Gravy: (measurements vary on how many people you're serving)
3 cups of pan drippings from the turkey
3-4 cups of water
2-3 spoonfuls of cornstarch
In a small sauce pan, pour/scoop in pan drippings from your turkey. Pour some of the pan drippings in a small mug, along with some water and some cornstarch; cook over medium heat. Meanwhile, in the mug stir ingredients until well blended and thicker, then add mix to saucepan. Stir in the mix from the mug. In small quantities, gradually add in cornstarch as needed to make the gravy thicker and smooth. Add more water and drippings if needed.
1 turkey (14-16 lbs)
3 tbsp of salt
3 tbsp dried marjoram
3 tbsp dried thyme
1 tablespoon whole peppercorns, crushed
12 fresh rosemary sprigs
12 garlic cloves
1/2 cup of butter/Smart Balance, softened, divided
Preheat oven to 325.
In a small bowl, whisker together salt, marjoram, thyme, and peppercorns until well combined; split the salt mix in half. Take half of the salt mix and coat the inside of the turkey's cavity.
Gently, loosen the skin of the turkey with your fingers; pour in half of the melted butter and gently rub underneath the skin. With the remaining butter, pour over the turkey and sprinkle the rest of the salt mix onto the turkey.
If desired, tie the legs together and/or skewer the turkey. If you don't it's completely fine (last year I didn't tie the legs together and the turkey did a spread eagle in the oven but it was still delicious). Place the turkey in the oven and cook from 3-3 1/2 hours, occasionally basting the turkey with the pan drippings. Once the turkey is at 180 on the meat thermometer you're all set!
Gravy: (measurements vary on how many people you're serving)
3 cups of pan drippings from the turkey
3-4 cups of water
2-3 spoonfuls of cornstarch
In a small sauce pan, pour/scoop in pan drippings from your turkey. Pour some of the pan drippings in a small mug, along with some water and some cornstarch; cook over medium heat. Meanwhile, in the mug stir ingredients until well blended and thicker, then add mix to saucepan. Stir in the mix from the mug. In small quantities, gradually add in cornstarch as needed to make the gravy thicker and smooth. Add more water and drippings if needed.
Wednesday, November 7, 2012
White Bean Soup
2 tablespoons of olive oil
1/4 of onion or 2-3 pinches of minced onion
2 spoonfuls of jarred minced garlic
2 (15 oz) cans of white kidney beans
2 stalks of celery
2 large carrots chopped
1 3/4 cups of chicken broth
2 cups of water
1 bundle of baby spinach, roughly chopped
1/4 cup of 6 blend cheese
Parmesan cheese
Black Pepper
2 pinches of thyme
In a medium size sauce pan, pour in oil and spread it so it evenly coats the bottom of the pan. Turn burner onto to medium heat. Once oil starts to warm up, throw in celery and onion. Cook celery and onions for about 5-10 minutes. Then add garlic; stir and cook for about 30 seconds then add broth and water. Add carrots, spices, and beans. Turn heat up but NOT on the high setting (in between medium and high). Cook for about ten minutes.
Remove as many of the vegetables as you can with a slotted spoon; place them in a bowl. Remove pan from heat and add cheeses. Stir with a whisk for about 30 seconds then place back on the burner. Return vegetables to the pan and stir often. Make sure the cheese doesn't stick to the bottom of the pan. Add spinach and cook for another 5 minutes. Turn off burner once the spinach has wilted and turned to a darker green. Add extra Parmesan before serving for topping if desired. ENJOY!
1/4 of onion or 2-3 pinches of minced onion
2 spoonfuls of jarred minced garlic
2 (15 oz) cans of white kidney beans
2 stalks of celery
2 large carrots chopped
1 3/4 cups of chicken broth
2 cups of water
1 bundle of baby spinach, roughly chopped
1/4 cup of 6 blend cheese
Parmesan cheese
Black Pepper
2 pinches of thyme
In a medium size sauce pan, pour in oil and spread it so it evenly coats the bottom of the pan. Turn burner onto to medium heat. Once oil starts to warm up, throw in celery and onion. Cook celery and onions for about 5-10 minutes. Then add garlic; stir and cook for about 30 seconds then add broth and water. Add carrots, spices, and beans. Turn heat up but NOT on the high setting (in between medium and high). Cook for about ten minutes.
Remove as many of the vegetables as you can with a slotted spoon; place them in a bowl. Remove pan from heat and add cheeses. Stir with a whisk for about 30 seconds then place back on the burner. Return vegetables to the pan and stir often. Make sure the cheese doesn't stick to the bottom of the pan. Add spinach and cook for another 5 minutes. Turn off burner once the spinach has wilted and turned to a darker green. Add extra Parmesan before serving for topping if desired. ENJOY!
Sunday, November 4, 2012
Lita's Manicotti
12 manicotti
Stuffing:
1 1/2 cups of cottage cheese
1/3 cup of ricotta cheese
2-3 handfuls of 6 blend cheese
2 spoonfuls of Italian Seasoning
2 spoonfuls of jarred minced garlic
2 pinches of minced onion
Topping:
A jar of Rinaldi's Tomato and Basil Sauce
Shredded Mozzarella for topping
Preheat oven at 350. Spray a large baking dish with cooking spray and set aside.
Bring a large pot of water to a boil. Once the water is boiling, throw in the pasta and cook until tender. Drain in a colander. Rinse in cold water for about 20 seconds and set aside.
While water is boiling, combine cheeses and spices in a large bowl; stir until all ingredients are distributed evenly throughout the mix.Once pasta is cooked and rinsed, begin stuffing the cheese mix into the manicotti. Use all the cheese mix (if you need to make more then go for it. I guessed on the exact measurements because, as most of you know, the only time I measure is when I'm baking desserts). Once you've finished stuffing the manicotti, gently place them in the baking dish so they all fit. With a spoon, coat the pasta with the tomato sauce; then sprinkle mozzarella over the manicotti.
Bake for about 30-35 minutes and you are all set!
Stuffing:
1 1/2 cups of cottage cheese
1/3 cup of ricotta cheese
2-3 handfuls of 6 blend cheese
2 spoonfuls of Italian Seasoning
2 spoonfuls of jarred minced garlic
2 pinches of minced onion
Topping:
A jar of Rinaldi's Tomato and Basil Sauce
Shredded Mozzarella for topping
Preheat oven at 350. Spray a large baking dish with cooking spray and set aside.
Bring a large pot of water to a boil. Once the water is boiling, throw in the pasta and cook until tender. Drain in a colander. Rinse in cold water for about 20 seconds and set aside.
While water is boiling, combine cheeses and spices in a large bowl; stir until all ingredients are distributed evenly throughout the mix.Once pasta is cooked and rinsed, begin stuffing the cheese mix into the manicotti. Use all the cheese mix (if you need to make more then go for it. I guessed on the exact measurements because, as most of you know, the only time I measure is when I'm baking desserts). Once you've finished stuffing the manicotti, gently place them in the baking dish so they all fit. With a spoon, coat the pasta with the tomato sauce; then sprinkle mozzarella over the manicotti.
Bake for about 30-35 minutes and you are all set!
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