Hawaii Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
recipe exchange
Hi ladies - I just answered an email chain recipe exchange and thought I'd see if anyone on here would like to exchange some recipes as well. I know this has been done before but I didn't save the recipes at the time.
Feel free to post any recipe(s) you like, here is the blurb from my recipe exchange email:
The recipe should be something quick, easy and without rare ingredients. Actually, the best one is the one you know in your head and can type right now. Don't agonize over it; it's the one you make when you are short of time.
Re: recipe exchange
Tator-topped casserole - I got this from The Bump at one point or another and it's super easy and GOOD.
Quick cherry cobbler - I make this all the time, it's so easy to whip up. It's even better with some vanilla ice cream.
INGREDIENTS:
4 medium zucchini, halved and de-seeded (scoop out centers with a spoon, discard center flesh)
1.2 lbs ground turkey breast (1 package)
1 cup of fresh mushrooms, chopped
2 cups of fresh baby spinach, chopped
1/2 cup chopped onion
1 cup of cooked quinoa prepared with
2 cups of low sodium chicken stock
1 tablespoon Ms. Dash Tomato-Basil-Garlic No-salt seasoning
1 tablespoon Ms. Dash Garlic-Herb No-salt seasoning
1/8 teaspoon cayenne pepper
DIRECTIONS:
Preheat oven to 350 degrees
Season turkey with Ms. Dash blends and cayenne pepper.
Brown turkey with onion in a nonstick skillet
Add in chopped mushrooms and spinach until it is all incorporated and veggies are soft
Mix in prepared quinoa and mix well, remove from heat
Spoon turkey-quinoa mix into hollowed out zucchini shells
Bake, covered in a glass or ceramic casserole dish for 25-30 minutes or until zucchini can be pierced easily with a knife
Makes 4 servings.
INGREDIENTS:
4 cups of low sodium chicken stock
1.2 lb of ground turkey breast (one package)
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 cloves minced garlic
1/4 teaspoon cayenne pepper
1 cup shredded kale or swiss chard
1/2 cup of canned cannellini beans or northern white beans, drained and rinsed
1/2 cup diced tomato
PREPARATION:
Mix turkey with basil, oregano, garlic and cayenne pepper in a bowl, using your hands Lightly roll into 1/2-inch diameter meatballs (approx. 1 ounce each...about 16 total) and set aside on a plate.
Over medium-high heat, cook meatballs in a nonstick pan until lightly browned on all sides. Place cooked meatballs on a plate covered with paper towels to absorb excess fat.
In a 3-quart saucepan, bring chicken stock to a boil. Reduce heat and add kale. Simmer for 15 to 20 minutes until kale is tender. Add in 8 meatballs (reserve the rest for another recipe), beans and tomato and let simmer until heated through.
Makes 4 servings.
Gorgonzola-Apple Pasta with Smoked Sausage and Spinach
INGREDIENTS:
--1 package of polska kielbasa or smoked sausage (I prefer turkey),sliced into "coins"
--Your favorite pasta (I like quinoa or brown rice)
--Bag of washed baby spinach leaves
--1 large apple, skin on, quartered and sliced medium-thin
--1 tub of crumbled gorgonzola cheese (5 oz.)
--1/8 c. butter or margarine
--1/4 c. milk
--pepper to taste
DIRECTIONS:
--Prepare pasta as directed. I usually make half the package which yields two heaping portions plus leftovers for lunch the next day.
--While pasta boils, in a skillet brown the kielbasa or sausage slices, remove
--In same skillet (wipe out any grease from the sausage) wilt the spinach leaves and soften the apples over medium heat. Don't overcook, the spinach should still be bright green and the apples should retain their shape.
--Drain pasta and set aside. In the same pot that the pasta was cooked, melt 1/8 c. butter or margarine, add in the the gorgonzola crumbles and the 1/4 c. milk over low heat. Melt all ingredients together. As they start to combine, fold in the drained pasta into the butter-cheese-milk mixture until coated and warmed through. Add in the drained, browned sausage, wilted spinach and softened apples and combine until coated.
--Serve up with a little fresh pepper on top.
Family Recipe for Spaghetti Sauce with Pasta
INGREDIENTS:
- 1 jar of your favorite marinara sauce (I prefer Newman's Own) or make your own
- 1 lb. of ground turkey
- 1 package of Tukey Polska Kielbasa, sliced into bite size pieces
- fresh garlic, chopped
- salt, pepper and oregano to taste
- your favorite dried pasta (we use brown rice or quinoa pasta, you can also serve this over some steamed broccoli if you're laying off the pasta)
DIRECTIONS:
- Brown the ground turkey, season as desired, drain and set aside
- In the same pan brown the Polska Kielbasa
- Meanwhile, in a separate stock pot, simmer your sauce...add garlic and spices to taste
- Add drained turkey and Polska Kielbasa to the sauce, simmer until married
- In a separate pot boil water and prepare pasta
- Add mushrooms, chopped onions, etc. to the meat sauce if desired and simmer together for 10-15 minutes.
- Drain pasta, place in bowl, spoon meat sauce over it all and garnish with some grated parmasean. YUMMY! If you skip the pasta, serve the meat sauce over steamed broccoli for a yummy, lower carb option.
-This sauce keeps well and makes enough for 2-3 servings for two or one meal for a family. Especially if you add garlic bread and a green salad. Quick, easy and yummy, especially on a cold, stormy day.
INGREDIENTS:
1 large can of crushed tomatoes
1 small can of tomato paste
1 lbs of lean, ground turkey
Fresh, chopped garlic, about 1/4 cup, maybe more
Cumin, about 1/4 cup, maybe more
Chili powder, about 1/4 cup, maybe more
Cayenne pepper, 2 big heaping tablespoons
Black ground pepper, 1 tablespoon
Salt (to taste)
1 can whole black beans
1 can whole pinto beans
1 can whole kidney beans
DIRECTIONS:
In a large stock pot, over medium heat brown the ground turkey with about two tablespoons of fresh chopped garlic, two tablespoons cumin, and two table spoons of chili powder. Add 1 teaspoon of cayenne paper.
Once the meat is browned and fragrant, drain off the fat (I use a turkey baster to remove the liquids). Add in large can of crushed tomatoes and mix. Let simmer. Add tomato paste. If the liquid it too thick, add about a 1/2 cup of water and mix thoroughly.
Now add in all three types of the drained, canned beans and mix well. Taste. Add salt and/or pepper if needed. Cover and let simmer over low
heat.
Every 1 hour or so, taste and add more seasoning, as needed until the flavor you prefer is achieved. I end up using all the cumin, chili powder, garlic and cayenne paper after about 3-4 hours of slow cooking. You might like to add freshly chopped onion or peppers, I don't care for either, so I leave them out. But I use LOTS of garlic and cumin! YUM! Season yours however you please, you really cannot mess it up. If it gets too thick, add a little water. For added kick I will add Vietnamese chili paste or Tabasco sauce.
This makes enough for two to enjoy and then have some to freeze for later in the month. Or it will comfortably feed 4-6, depending upon the appetites. Double the recipe and you have fun, cheap and yummy potluck food.
Garnish with fresh chopped onion (green or white), a dollop of sour cream or fresh Greek yogurt and shredded cheese (we use a cheddar/jack combo). Add some cornbread, tortillas or corn chips and you have a relatively healthy, low fat, high protein, soul satisfying meal. I tried mine over some leftover cheesy polenta and it was super!
CHICKEN PARMESEAN WITH PASTA FLORENTINE
CHICKEN PARMESEAN:
INGREDIENTS:
2 boneless, skinless chicken breasts
2 tablespoons of dijon mustard
1 tablespoon of rice vinegar (you could use apple cider or white wine too)
salt and pepper to taste
two slices of whole grain, high fiber bread, toasted
1.5 cups of fresh, shredded parmesean cheese (I actually used a parmesean and mozzarella mix, prepackaged)
1 teaspoon dried parsley
1 tablespoon of butter, melted
spray olive oil
-1 cup of brown rice pasta (or whole wheat) penne or shape of your choice (bowties would work -great!)
-0.5 cup of halved grape or cherry tomatoes
-1 cup of fresh baby spinach leaves, sliced into thin ribbons
-3-4 wedges of Laughing Cow spreadable Light Garlic and Herb
-0.25 cup of 1% milk
-salt and pepper to taste
PREPARATION:
-Preheat the oven to 425 degrees
-Coat non-stick baking pan with a thin layer of olive oil to prevent sticking (I used the spray kind)
-Mix mustard, vinegar, salt and pepper in a small bowl and marinate the boneless chicken breasts in the mixture (can be done in the refrigerator for up to 2 hours in advance, if desired)
-Set a medium sized pot of water to boil (this is for the pasta)
-Toast bread slices and then pulse into fine crumbs in the blender or food processor
-Add dried pasta to the boiling water
-In a shallow dish, combine bread crumbs, shredded cheese, salt and pepper, and dried parsley. -Add melted butter to bind.
-Take mustard-vinegar marinated chicken breast and dredge into the bread crumb-parmesean cheese mix until full coated.
-Arrange coated chicken in the pre-greased baking pan and place in the oven at 425 degrees for 15-20 minutes (until cooked through and golden brown)
-Check pasta for doneness. When done, drain and set aside. In the same pot that the pasta was cooked in (and now empty, but still warm) add the Laughing Cow cheese wedges to melt.
-Add drained, cooked pasta back to pot and stir with melting cheese.
-Add in milk and turn the heat to low to combine all ingredients until pasta is fully coated in the milk and cheese sauce.
-Once coated, add in cut tomatoes and spinach, tossing until spinach is slightly wilted and tomatoes are warmed through.
-Check chicken for doneness and remove from oven. Let cool for 2-3 minutes.
-Portion out the pasta on each plate, served on the side of each chicken breast. Add a small green salad with Italian or balsamic vinegar dressing.
TTC/PG Blog | Mommy Blog
TIRED TEACHERS MEATLOAF
1 pound hamburger
1 can vegetable soup
1 beaten egg
1 or 2 slices of bread, torn up
Salt/Pepper
In a medium bowl, mix all of the ingredients together with your hands to fully incorporate everything. Dump into a loaf pan and smear with ketchup. You can also add a few uncooked bacon strips on top of the ketchup. Bake @ 350 for about 40 mins. Check for doneness w/a thermometer. Serves 4.