Ok here it goes folks going to do this quickly everyone wants the recipe!
Kielbasa (I use hummel's comes with 2 large links)cut into small chunks
Potatoes (about 6 of them diced up and cooked for about 10 minutes drained and cooled off
Onion 1 large chopped up
8 eggs I actually mixed some eggbeaters in with the eggs a little less fat.
Grated cheese 1 tablespoon
Black Pepper a few shakes
Parsley a few shakes or fresh chopped
Put a tablespoon vegetable oil in saute pan and then the chopped onions let them carmelize.
Then I added the Kielbasa to that pan and let them both brown a little together shut it off.
In the mean time I beat the eggs,grated cheese, black pepper,parsley in a large mixing bowl.
The potatoes should be drained by now and cooled off add them to the egg mixture
Drain the Kielbasa and onion mixture also don't want all of that fat or grease in the frittata
Then add the Kielbasa after drained to the egg mixture
In the meantime get a 13 x 9 glass or whatever you use baking pan spray with Pam or whatever you would use.
Then pour the entire bowl that should have the potatoes, kielbasa mixture in the egg mix into the 13 x 9 pan
Bake @ 350 you will notice it settling and bubbling a little don't overcook it!
It is delish!!
There might be some spelling errors in a hurry so excuse for me!
Enjoy!
Buon Appetito!
Wednesday, April 18, 2012
Monday, April 16, 2012
Chicken Sausage with Broccoli Rabe and Cannellini Beans yummy!!
Ok so I am on this weight watcher diet and trying to cook a little more sensible than before for myself!!
1 pkg Longhini chicken sausage (or whatever brand you like)
1 bunch or more Broccoli Rabe
1 head of peeled and chopped garlic cloves
1 can of Cannellini Beans
1 tablespoon olive oil
I took the chicken sausage out of the casing and sliced into smaller chunks set aside
Broccoli rabe chopped of course took off most of the stems and washed it and drained good set aside
peeled some garlic (lots)chop but not too small I like to be able to taste the garlic!
drained one can of Cannellini Beans
In my frying or sautee pan I put in a tablespoon of olive oil along with the garlic that is peeled and chopped cook on medium heat letting it get soft the garlic but not too brown
Took the sausage and sauteed that with garlic then I put in the can of drained beans
cooked for a while until the sausage got sort of brown and the beans were cooked also
I took the sausage and bean mixture cooked and used a slotted utensil to put it in a bowl off to the side
Then used the same sautee/frying pan and it had enough of the left over olive oil put the broccoli rabe in it too cook I like my Rabe nice and cooked almost crispy if you want more broccoli rabe in the meal you can add another head of it in it, in the Rabe I added a little white wine, some grated cheese, lemon juice and garlic powder salt and pepper.
Once the Rabe was cooked I mixed it all together you can also add some red crushed pepper if you like a little kick in it.
Hope you all like it I did this quickly for you everyone asking for the recipe if you have any questions just send me an email ok.
thanks
have a great day/night!!
1 pkg Longhini chicken sausage (or whatever brand you like)
1 bunch or more Broccoli Rabe
1 head of peeled and chopped garlic cloves
1 can of Cannellini Beans
1 tablespoon olive oil
I took the chicken sausage out of the casing and sliced into smaller chunks set aside
Broccoli rabe chopped of course took off most of the stems and washed it and drained good set aside
peeled some garlic (lots)chop but not too small I like to be able to taste the garlic!
drained one can of Cannellini Beans
In my frying or sautee pan I put in a tablespoon of olive oil along with the garlic that is peeled and chopped cook on medium heat letting it get soft the garlic but not too brown
Took the sausage and sauteed that with garlic then I put in the can of drained beans
cooked for a while until the sausage got sort of brown and the beans were cooked also
I took the sausage and bean mixture cooked and used a slotted utensil to put it in a bowl off to the side
Then used the same sautee/frying pan and it had enough of the left over olive oil put the broccoli rabe in it too cook I like my Rabe nice and cooked almost crispy if you want more broccoli rabe in the meal you can add another head of it in it, in the Rabe I added a little white wine, some grated cheese, lemon juice and garlic powder salt and pepper.
Once the Rabe was cooked I mixed it all together you can also add some red crushed pepper if you like a little kick in it.
Hope you all like it I did this quickly for you everyone asking for the recipe if you have any questions just send me an email ok.
thanks
have a great day/night!!
Thursday, January 12, 2012
Italian Vegetable Soup (Good for WW users)
Here is another good soup recipe I am going to try and add some extras from my point of view....today is a rainy day and good for soup but probably will make it over weekend..sounds delish and hardly any points.....wooohoooo!!
2 cups escarole, choppped
2 cloves garlic minced
1 cup chopped onions
2 cups fresh spinach baby leaves
2 small uncooked zucchini cubed
1 medium sweet red pepper chopped
1 medium uncooked fennel bulb thinly sliced (tastes like Anise)
6 cups vegetable broth (hopefully sodium free organic perhaps)
28 oz can diced tomates, preferably fire roasted peppers
1/4 tsp crushed red pepper flakes
2 tsp thyme, fresh, finely chopped
1 tsp oregano, finely chopped
3/4 tsp table salt
1/4 tsp black peppers
1/4 cup parsley, fresh chopped
1/4 cup basil fresh leaves
Put escarole, garlic, onions.spinach,zucchini,red pepper, fennel,vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot. Cover and bring to a boil over high heat. Reduce heat to low and simmer,partyly covered for about 10 minutes.
Stir in salt, black pepper, parsley and basil. Serve about 1 cup per serving and 1 point per serving.
*I am goint to add in some beans you can use your choice of black beans, cannellini,white,chick peas, red kidney whatever your fancy it will change the points value I would figure an extra point or two for that.
Enjoy everyone more to come have a great day!!
Remember keep cooking keeps your tummy and heart happy cook for the ones you love!! :) xoxo
2 cups escarole, choppped
2 cloves garlic minced
1 cup chopped onions
2 cups fresh spinach baby leaves
2 small uncooked zucchini cubed
1 medium sweet red pepper chopped
1 medium uncooked fennel bulb thinly sliced (tastes like Anise)
6 cups vegetable broth (hopefully sodium free organic perhaps)
28 oz can diced tomates, preferably fire roasted peppers
1/4 tsp crushed red pepper flakes
2 tsp thyme, fresh, finely chopped
1 tsp oregano, finely chopped
3/4 tsp table salt
1/4 tsp black peppers
1/4 cup parsley, fresh chopped
1/4 cup basil fresh leaves
Put escarole, garlic, onions.spinach,zucchini,red pepper, fennel,vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot. Cover and bring to a boil over high heat. Reduce heat to low and simmer,partyly covered for about 10 minutes.
Stir in salt, black pepper, parsley and basil. Serve about 1 cup per serving and 1 point per serving.
*I am goint to add in some beans you can use your choice of black beans, cannellini,white,chick peas, red kidney whatever your fancy it will change the points value I would figure an extra point or two for that.
Enjoy everyone more to come have a great day!!
Remember keep cooking keeps your tummy and heart happy cook for the ones you love!! :) xoxo
Mini Chocolate Chip Cookies Weight Watchers
Ok so Happy New Year Everyone!!
It's not easy but trying to count points with WW want to lose some weight so started trying some new recipes last night here is one everyone wanted to try!
Ingredients
2 Tbsp salted butter, softened
2 Tsp Canola Oil
1/2 cup packed brown sugar, dark variety
1 tsp vanilla extract
1/8 tsp table salt
1 large egg white
3/4 cup all-purpose flour
1/4 tsp baking soda
3 oz semisweet chocolate chips or dark about 1/2 cup
Preheat oven to 375
In a medium bowl, cream together butter, oil and sugar. Add vanilla,salt and egg white, mix thoroughly to combine.
In a small bowl, mix together flour and baking soda, stir in batter. Add chocolate chips to batter, stir distribute throughout.
Drop 48 half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookies. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack. Yield 1 cookie per serving and 1 point per cookie.
They are really good of course very small but it takes that sweet craving away if you grab 2 not so bad!!
Going to keep trying the WW recipes will forward them to you all!!
Enjoy your day today!!
:)
It's not easy but trying to count points with WW want to lose some weight so started trying some new recipes last night here is one everyone wanted to try!
Ingredients
2 Tbsp salted butter, softened
2 Tsp Canola Oil
1/2 cup packed brown sugar, dark variety
1 tsp vanilla extract
1/8 tsp table salt
1 large egg white
3/4 cup all-purpose flour
1/4 tsp baking soda
3 oz semisweet chocolate chips or dark about 1/2 cup
Preheat oven to 375
In a medium bowl, cream together butter, oil and sugar. Add vanilla,salt and egg white, mix thoroughly to combine.
In a small bowl, mix together flour and baking soda, stir in batter. Add chocolate chips to batter, stir distribute throughout.
Drop 48 half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookies. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack. Yield 1 cookie per serving and 1 point per cookie.
They are really good of course very small but it takes that sweet craving away if you grab 2 not so bad!!
Going to keep trying the WW recipes will forward them to you all!!
Enjoy your day today!!
:)
Sunday, November 13, 2011
Pumpkin Chocolate Chip Bars Yummm!!!
2 sticks butter softened
1 1/4 cups sugar
1 egg
1 teaspoon vanilla
1 CUP canned pumpkin puree (not pie filling)
2 cups all purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 tsp salt
6-12 oz choc chips (used 1/2 bag) and used dark chocolate ones!!
Prepare 13 x 9 dish with cooking spray and preheat your oven to 350 degrees
With an electric mixer on high speed, cream your butter and sugar until light and fluffy....Add the egg and vanilla and cream until combined....Beat in pumpkin might look curdled but its fine...Reduce your mixer speed to low and add your flour, pie spice, baking soda and salt...Mix thoroughly. Mixture should be light and fluffy...go ahead test it LOL!! Ok now fold in your chocolate chips....
Spread the batter evenly in your greased pan...
Bake until top is golden brown and toothpick comes out clean...
I cooked for 35 minutes...give it 30-40...
cool completely...try them warm
I bet with some ice cream or whip cream delish.....sort of like a pumpkin chip brownie...
Enjoy
Nice for this time of year Autumn....Pre Thanksgiving....treats....yumm....
Cooking from your heart and soul....
xoxo
*smiles*
1 1/4 cups sugar
1 egg
1 teaspoon vanilla
1 CUP canned pumpkin puree (not pie filling)
2 cups all purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 tsp salt
6-12 oz choc chips (used 1/2 bag) and used dark chocolate ones!!
Prepare 13 x 9 dish with cooking spray and preheat your oven to 350 degrees
With an electric mixer on high speed, cream your butter and sugar until light and fluffy....Add the egg and vanilla and cream until combined....Beat in pumpkin might look curdled but its fine...Reduce your mixer speed to low and add your flour, pie spice, baking soda and salt...Mix thoroughly. Mixture should be light and fluffy...go ahead test it LOL!! Ok now fold in your chocolate chips....
Spread the batter evenly in your greased pan...
Bake until top is golden brown and toothpick comes out clean...
I cooked for 35 minutes...give it 30-40...
cool completely...try them warm
I bet with some ice cream or whip cream delish.....sort of like a pumpkin chip brownie...
Enjoy
Nice for this time of year Autumn....Pre Thanksgiving....treats....yumm....
Cooking from your heart and soul....
xoxo
*smiles*
Saturday, November 5, 2011
Baked Potato Soup
Hello everyone!! Happy Fall~~ Dont forget to change your clocks tonight~!!
Good Soup weather although its going to be in the 60's this week. Ok here is a good recipe for baked potato soup!! Enjoy!!
Ingredients:
12 slices Bacon
2/3 cup margarine
2/3 cup all purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions
1/4 cups shredded cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon black pepper
Directions:
I baked my potatoes and are letting them cool with skins on once they cool I will cube them.
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain and crumble, and set aside.
In a stock pot or Dutch oven, melt margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper continue cooking, stirring frequently, until cheese is melted.
Enjoy the soup everyone its a meal in itself!! Some nice crackers or rolls with butter....yummmmm!!!
Have a wonderful day stay warm!! Remember to cook for your soul!! *smiles*
Good Soup weather although its going to be in the 60's this week. Ok here is a good recipe for baked potato soup!! Enjoy!!
Ingredients:
12 slices Bacon
2/3 cup margarine
2/3 cup all purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions
1/4 cups shredded cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon black pepper
Directions:
I baked my potatoes and are letting them cool with skins on once they cool I will cube them.
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain and crumble, and set aside.
In a stock pot or Dutch oven, melt margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper continue cooking, stirring frequently, until cheese is melted.
Enjoy the soup everyone its a meal in itself!! Some nice crackers or rolls with butter....yummmmm!!!
Have a wonderful day stay warm!! Remember to cook for your soul!! *smiles*
Wednesday, May 4, 2011
As promised!! Coconut Macroons with Drizzled Chocolate!!! Spectacular!
Hi everyone!! Hope you all had a blessed Easter and or Passover!! Getting ready for Mother's Day and graduations,communions anyone looking for any particular recipe on anything let me know. Today I am going to share a delish Coconut Macroon recipe with you nice and light but tasty!!
Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp pure vanilla extract
1/2 tsp almond extract
2 extra large egg whites,at room temparture
1/4 tsp salt
1 cup of semi-sweet chocolate chips (for drizzle)
Preheat oven to 325 degrees. Line your cookie baking sheet with parchment paper and dust with flour (this will help the cookies from sticking) Use your upper level of the oven it helps toast the coconut while cookies are baking.
Combine the coconut,condensed milk,and vanilla and almond in a large bowl.
Whip the egg whites and salt on high speed in a bowl until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto the sheet pans lined with parchment paper using eitiher a 1 3/4 diameter ice cream scoop or 2 teaspoons (I got a new cookie scooper from Chef's Equipment for Christmas can't wait to use it when I bake all my cookies @ Christmas time it worked like a charm here)
Bake for 25 to 30 minutes until golden brown. Remove and cool on wire racks.
For the chocolate drizzle,pour 1 cup semi-sweet chocolate chips in a microwaveable bowl. Microwave on high for 1 minute or until chocolate is smooth enough to stir I added a little parafon wax to melt it makes it thinner and easier to use for the drizzle!!
Then drizzle on top of macroons let them dry perhaps on parchment or wax paper!!
Guess what they are all done and hope you really enjoy them they are wonderful to have as a nice light snack or dessert!!
Buon Appetito
Mangia
Have a wonderful day and remember to cook for your soul!!
*smiles*
Thank you
Felicia
Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp pure vanilla extract
1/2 tsp almond extract
2 extra large egg whites,at room temparture
1/4 tsp salt
1 cup of semi-sweet chocolate chips (for drizzle)
Preheat oven to 325 degrees. Line your cookie baking sheet with parchment paper and dust with flour (this will help the cookies from sticking) Use your upper level of the oven it helps toast the coconut while cookies are baking.
Combine the coconut,condensed milk,and vanilla and almond in a large bowl.
Whip the egg whites and salt on high speed in a bowl until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto the sheet pans lined with parchment paper using eitiher a 1 3/4 diameter ice cream scoop or 2 teaspoons (I got a new cookie scooper from Chef's Equipment for Christmas can't wait to use it when I bake all my cookies @ Christmas time it worked like a charm here)
Bake for 25 to 30 minutes until golden brown. Remove and cool on wire racks.
For the chocolate drizzle,pour 1 cup semi-sweet chocolate chips in a microwaveable bowl. Microwave on high for 1 minute or until chocolate is smooth enough to stir I added a little parafon wax to melt it makes it thinner and easier to use for the drizzle!!
Then drizzle on top of macroons let them dry perhaps on parchment or wax paper!!
Guess what they are all done and hope you really enjoy them they are wonderful to have as a nice light snack or dessert!!
Buon Appetito
Mangia
Have a wonderful day and remember to cook for your soul!!
*smiles*
Thank you
Felicia
Subscribe to:
Posts (Atom)