PT Cooking Magazine *SUPPERTIME*

[Rachel]

Tonight I sauteed some red and green pepper, red onion, zucchini and baby spinach in a little olive oil, added a bit of Mrs. Dash seasoning and served it over whole wheat pena pasta. I added some parmeson cheese, although I would have preferred feta. I wish I would have thought to take a picture, because it did look colorful. Probably a cut up tomato would have been a good addition too.

Then, since I had eaten so healthy....I downed three girl scout cookies and a glass of chocolate soy milk.

[jackmilliesmom]

Here is a nice recipie for garlic and cheese bread nice for salads and soups - try it you will love it..........

225g / 8oz Self Raising Flour
50g / 2oz Butter or Margarine
Pinch of Salt
50g / 2oz Grated Cheddar Cheese
1 Clove of Garlic (crushed)
150ml / 1/4pt milk


Method:


1.Preheat oven to 220°C/425°F/Gas 7. Lightly grease a flat baking sheet.2. Sieve flour and salt into a mixing bowl. Rub in the butter until mixture resembles coarse breadcrumbs. Stir in the cheese and garlic.3. Pour in the milk, reserving a tablespoonful for glazing the wedges, gently mix until combined.4. Turn onto a floured surface and knead briefly and lightly. Press dough into a I” thick round. Cut into 8 wedges. Place onto prepared tin and brush with reserved milk. 5. Bake for about 10 minutes, or until light brown. 6. Serve hot or cool on a wire tray.7. Serve with soup, salad or cheese.

[jennielynn1970]

One of my favorite things to make is meatloaf. I collect recipes for meatloaf and am always looking for new ones.

I LOVE my mom's meatloaf!! If you're not adverse to venison, her recipe uses it as one of the ingredients (along with turkey and beef).

Mom’s Meatloaf


1 lb. ground turkey
1 lb ground beef
1 lb. ground venison
1 pkg. french onion soup
2 egg whites
1/4 c. water
1/4 c. wheat germ
1/4 c. bread crumbs
BBQ sauce

Mix all ingredients together with fork or hands. Put mixture into an oblong casserole dish and bake for 45-55 minutes at 350*. Top with BBQ sauce when almost done.

[jennielynn1970]

I wanted to post this recipe that my mom made yesterday when I was up at her house. I don't have any pics, but it was sooooo good!!! It's basically all made in a roasting pan in the oven. If you love chicken and love butternut squash, it's just amazingly good! It was from her monthly health newsletter.

Southwestern Roasted Chicken & Butternut Squash

In this recipe, the fatty skin is removed from the chicken and replaced with a spice crust, which keeps the meat moist and succulent. And roasting is an excellent technique for cooking the vegetables because it enhanced their natural sweetness and retains nutrients as well.

4 tsp. olive oil, divided
2 tsp. lime juice, plus lime wedges for serving
1 tsp. honey
1 tsp. ground cumin
1 tsp. paprika
? tsp. chili powder
? tsp. salt, or to taste, divided
freshly ground pepper to taste
21/2-3 ? lbs. bone-in chicken pieces
3 cups cubed (3/4 “ pieces)butternut squash
2 medium onions, peeled and cut into ? “ wedges(2 cups)
1 Tbsp. coarsely chopped fresh cilantro or parsley(optional)

Preheat oven to 425. Coat a large roasting pan(or large baking sheet with sides) with cooking spray. Mix 2 tsp. oil, lime juice, honey, cumin, paprika ,chili powder, 1/8 tsp. salt and pepper in a small bowl. Remove skin from chicken; trim fat. Rub chicken pieces with the spice mixture and place in the center of the roasting pan. Bake, uncovered, for 20 minutes.
Meanwhile, combine squash, onions, remaining 2 tsp. oil, 1/8 tsp. salt, and pepper in a large bowl; toss to coat. When chicken has roasted for 20 minutes, place the squash mixture in the roasting pan around the chicken pieces. Bake, uncovered, until the chicken is cooked through and vegetables are tender, turning vegetables twice, 40 or more minutes. Sprinkle with cilantro or parsley, and serve with lime wedges.

My mom followed the recipe pretty closely the first time she made it, but found it took longer for the squash. She didn’t use lime wedges, and put the parsley on it when she added the squash to the chicken. She also used more squash and onions than suggested, and actually covered the chicken with it. Also, when she cuts up the cilantro and parsley (fresh) she freezes them first and then they chop up really easily!!

[Sirrahsim]

My Mom and I were just talking about this thread so I thought that I'd bump it up and add my Baked Ziti

RECIPE INGREDIENTS:
1/2 pound dried ziti
15 or 16 ounces ricotta cheese (part skim)
3 cups (or 12 ounces) shredded mozzarella cheese
3 cups (or a 26-ounce jar) spaghetti sauce
1/2 cup Parmesan cheese
1. Heat the oven to 350 degrees. Bring a large pot of salted water to boil and add the ziti. Cook until tender, about 8 minutes, drain the pasta.

2. Place the ziti in a large bowl. Mix with the ricotta and half of the mozzarella. Grease a 9 x 13-inch casserole dish. Spread half of the spaghetti sauce on the bottom of the pan. Add the ziti mixture and cover with the remaining sauce. Sprinkle with Parmesan and the remaining mozzarella.

3. Bake uncovered, for 20 to 30 minutes, until the casserole bubbles on the edges.


Recipe borrowed from:http://jas.familyfun.go.com/recipefi...splay?id=50012