Goulash Sparkrecipes.com YUMMY! This was really good and filling. Since BF made it, I can't really tell what I'd change. I don't think I'd change anything except the sauce. It was a little on the sweet side. It looked simple to make and tasted good. We're having it for lunch today. Nonstick skillet Measuring cups and spoons Large pot for pasta … [Read more...]
Filet Mignon with Mushroom-Wine Sauce
Filet Mignon with Mushroom-Wine Sauce recipe Cooking Light, NOVEMBER 2004 So, after getting home about 1 1/2 hours later than usual, we review the recipe. Now, when I was planning this meal, there were two filet recipes I was looking at. Apparently, I merged the ingredients from one and the instructions from another. *snort* I was to stop at the store on the way home to get some filets. Didn't really want to freeze them and we knew they wouldn't last in the fridge from Sunday to Thursday. … [Read more...]
Creole Chicken and Vegetables
Creole Chicken and Vegetables recipe Cooking Light, January 2006 This was really good, low cal, and cheap. I used the Northwoods seasoning from Penzeys to give it some added spice. We served it over brown rice. Very filling and very delicious!! Knife Cutting board Measuring cups and spoons Large nonstick skillet Wooden spoon Can opener … [Read more...]
Blackened Tilapia with Salsa and Avocado
Blackened Tilapia with Salsa and Avocado Sparkrecipes.com The blackened chicken part was good. The salsa we bought...it was just meh. I think next time, I'd make a mango salsa with fresh mango, some onion, jalapeno and add the avocado to the salsa. It was just a couple of slices on the side...which was okay. Large nonstick skillet Measuring cups and spoons Spatula … [Read more...]
Lemon-Basil Chicken with Basil Aioli
Lemon-Basil Chicken with Basil Aioli Cooking Light, November 2005 YUMMY! This was really good. I would marinate the chicken a little in the dipping sauce before cooking it, though. The dijon mustard in the Aioli really enhanced the lemon flavor, too. I sliced the HUGE chicken breasts horizontally so they would cook faster and be more portion controled. I would DEFINITELY make this again. We served it with some egg noodles and green beans. Knife Cutting board Measuring cups and … [Read more...]
Green Chile-Chicken Casserole
Green Chile-Chicken Casserole Cooking Light, November 2003 Okay, so I thought this was the OTHER casserole that I've already made, but it's not. As I'm preparing it I'm thinking, "I don't remember chicken soup in the LAST one!" *snort* You really do need the sheet pan for this recipe. I have a 9 x 11 casserole dish that I LOVE to use, but the corn tortillas in the middle just weren't all that great. The sauce seemed to gravitate towards the edges which left the center difficult to cut … [Read more...]
Garden-Style Lasagna
Garden-Style Lasagna January 2008 It took about an hour to prepare the veggies, about 10 minutes to assemble and 50 minutes to bake and rest. We used the no cook noodles. Don't. There's not enough moisture in the white sauce to cook the noodles properly. It was a little on the bland side, too. Next time, we'll add some Italian spices or something. However, the cream sauce with the spinach in it was FANTASTIC!! Knife Cutting board Measuring cups and spoon Large nonstick … [Read more...]
Barbecued Pork Chops
Barbecued Pork Chops Cooking Light, March 2000 I spiced up the barbecue sauce a bit. I added some dry mustard, some smoked paprika, some garlic salt and some ground chipotle peppers. Made for a DELISCIOUS barbecue sauce. We grilled the chops on the George. They were good!! Small bowl Measuring cups and spoons Whisk George Foreman Grill or grill pan … [Read more...]
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