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Creamy Chicken Spaghetti Casserole Make this today. Sorry to be bossy. But this is important. I whipped up this casserole yesterday and loved it. I had a chicken in the fridge, a couple of boxes of mushrooms, and the sheer will to eat a big ol’ plate of comfort food. It resembles a tetrazzini more than anything, but is a little more on the simple/pared down side. I repeat: Make this today. Sorry to be bossy. Boil a whole cut up chicken for 30 to 40 minutes, until the meat is cooked all the way. Remove the chicken to a plate or bowl after it’s done… Scoop out a couple of cups of broth from the pot and set it aside… Then keep the rest of the broth simmering in the pot. Next, slice up some mushrooms. Then crack open a can of black olives. Chop them up pretty finely. And I guess you could buy the already-chopped black olives. Heat a couple of tablespoons of butter in a large (as large as you have or you’ll regret it for the rest of your natural born life! Pour in some wine, sprinkle in some salt and pepper… And some pepper… Yum… Enjoy!

Healthy Eggplant Recipes and Cooking Tips for Eggplant Home > Healthy Eggplant Recipes and Cooking Tips for Eggplant Enjoy these healthy eggplant recipes that taste good—and are good for you! Eggplant's lovely purple skin adds a colorful punch to many healthy eggplant recipes. And its satisfying texture is very versatile—eggplant slices are sturdy enough to stand up to the fire of a grill to serve as the basis for a hearty vegetarian sandwich, and chunks of eggplant can be roasted and pureed into a silky, smooth dip. Perhaps we’re most familiar with it served up breaded and fried and covered in melted cheese—hardly healthful fare! However, if it's classic Eggplant Parmesan you're craving, we've got a healthy makeover recipe you've got to try! Download a FREE Healthy Eggplant Recipe Cookbook! Eggplant Parmesan Recipes Eggplant Parmesan doesn’t have to include layers of deep-... Eggplant Parm is spun into a pizza with grilled eggplant,... Our healthier eggplant Parmesan sandwich uses tender, smoky... Grilled Eggplant Recipes Baked Eggplant Recipes

Crepes of Wrath — Feta Stuffed Pepper Recipe Last weekend when I asked my sister what she wanted for dinner, she said, "something stuffed." I started to throw out options like grilled, ricotta-stuffed chicken and rice-filled, baked tomatoes, but she grabbed the Saveur that was sitting on the coffee table and said excitedly, "let's make these stuffed peppers!" Since they looked absolutely amazing, I happily obliged. The recipe is pretty straightforward and simple. The filling is a creamy, tangy, and tart mixture of feta, Greek yogurt, and lemon zest. Ingredients 10 3"–4" Fresno chiles or six 4"–5" Anaheim chiles 9 oz. feta, crumbled 2 tbsp. extra-virgin olive oil 2 tbsp. Directions Arrange a rack 6" from the broiler element and set oven to broil.* Put peppers on a baking sheet and broil, turning once, until just soft, about 5 minutes. Serves 4-6. *Instead of broiling the peppers, I cooked mine on the grill. Information Category Appetizers, Vegetables Cuisine Greek

Pie Crust Cinnamon Roll I love pie crust as evidenced here and here. I also love cinnamon rolls. So, naturally, I wanted to try and combine the two into a giant pie crust cinnamon roll. Flaky, buttery, cinnamon, brown sugar, raisins, no kneading, easy peasy. I love when experiments work out so well! You could cut this up and split it with a few lucky friends, or you could do what I did and tear off a piece, slowly unrolling it over a period of a few days and enjoy all that cinnamony buttery goodness yourself! Pie Crust Cinnamon Roll Ingredients 1 recipe your favorite pie crust (enough for a single crust, nine-inch pie) Filling: 1/2 cup raisins 3/4 stick (6 tablespoons) butter 1/3 cup sugar 2 tablespoons cinnamon Topping 1/3 cup brown sugar 1/3 cup butter, melted More brown sugar for sprinkling (if desired) Preheat oven to 350 degrees. Roll out pie crust. Transfer roll to pie pan, continue adding on strips of dough by rolling them around the already formed roll. Remove from oven, let sit for about five minutes.

Stuffed Mini Sweet Peppers . . . mmmm! | Sarah's Cucina Bella My poor family. They are always my guinea pigs when I experiment with recipes. Some, like this one, turn out great and end up on the blog. Anyway, the butternut squash incident came up (for the umpteenth time) the other night at dinner while everyone was trying the peppers. On to these stuffed delights. Anyway, I thought the colorful peppers and sundried tomatoes would make it a great candidate for Sweetnicks’ ARF/5-A-Day Tuesdays. More Delicious Appetizer Recipes: Like this post? Stuffed Mini Sweet Peppers Ingredients 30 mini sweet peppers 7 oz feta cheese 1/4 cup fresh basil (packed down) 1/4 cup fresh rosemary (packed down) 1/4 cup sundried tomatoes (the dried ones, not the ones packed in oil) Instructions Preheat the oven to 350 degrees and line a baking sheet with aluminium foil. © Sarah W. Tags: Christmas, Thanksgiving Category: Appetizers, Recipes, vegetables, vegetarian

Simple Simon (pie in a jar) | The idea of ‘how clean is your house’ has been making the rounds on the sites, and Deanne commented that her house is her playpen – clean but not neat. Beth’s is her castle – tidy, but not overly clean. My house is my lab – always in a state of disarray. It’s not that I don’t clean, it’s that a clean room invites some sort of project to take place. Case in point. Beth, Tara and Tim stopped by for a bit this afternoon and the house was in semi-disaster mode. (Don’t fret – I cut off the yucky parts.) So, lids on and in the freezer. I love you, tiny pie in a jar! UPDATE: For Deanne (I wish I had a giant quarter, because that would be so funny!) On the off chance that anyone is reading this anymore, let me answer a few questions that came up in the comments. I can’t remember the recipe for this dough – it had shortening, water, flour, salt and I subbed out some vinegar and vodka for the water. A drier filling won’t boil over as much as a juicy one. I bake these at about 375 – 400.

Lauren's Latest » Easy Roasted Red Pepper Dip Did you guys have a good weekend? Mine was pretty packed and my long run was cut short because we had to hurry over to my nieces 2nd birthday party. She is such a sweetheart! I’ll have to fit in an extra two miles this week to make up for it though! This roasted red pepper dip is the perfect balance of salty, sweet, tangy and creamy goodness that you want to dip and spread over anything. We all loved it and so will you! Roasted Red Pepper Dipyield: 8-10 servings Print This Recipe Ingredients: 2 red bell peppers 2 tablespoons butter 1/2 large onion, diced 2 cloves garlic, minced 4 oz. cream cheese 3 tablespoons mayonnaise salt & pepper, to taste Directions: Place red peppers on to a baking sheet and place under hot broiler. In a skillet over medium heat, melt butter. Remove peppers from bowl and peel blackened skin off completely. Place peppers, onions, garlic, cream cheese and mayonnaise into food processor and puree. Serve with vegetables, crackers or slices of bread.

How to Make a Delicious Salad Beer Braised Chicken Tacos with IPA Avocado Cream and Beer Corn Tortillas Let’s be honest. In America we tend to celebrate Cinco de Mayo the same way we celebrate St. Three-Ingredient Salted Chocolate Matzos I don’t come from a very traditional Jewish family, but I still have fond childhood memories of seeing my extended family at Passover seders. See all posts Lauren's Latest » Roasted Red Pepper & Goat Cheese Alfredo Roasted Red Pepper & Goat Cheese Alfredo Well, turns out I’m not a total flake! I got a recipe up! {It’s about TIME…} Soooooo yeah. PS- I’m a little obsessed with roasted red peppers. PPS- hahaha! BRB while I do that…. ………5 minutes later………. picked a winner!! drum roll please…… Congratulations to entry #362, Theresa!! HAHA……anyways, this stuff is easy, addicting and delicious. Here’s how I made it: Start out with 2 red peppers on a sheet tray. While those are cooking away, chop some onion and garlic. Saute these in some olive oil until tender, about 7 minutes or so. Once the roasted red peppers are all charred and dark looking, take them out of the oven and cover with foil. Now, back to the onions. along with some garlic and herb goat cheese. So, you just want to stir the cheese and half & half in together until the cheese is melted into the sauce. Now grate some parmesan cheese. At this point, your red peppers should be all wrinkled. Now comes the fun part. Hello gorgeous!

Petite Lasagnas & Can You Stay for Dinner? recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF. Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna:

66 Things You Can Grow At Home: In Containers, Without a Garden" Growing your own food is exciting, not only because you get to see things grow from nothing into ready-to-eat fruits and veggies, but you also don't have to worry about the pesticides they might contain, and you definitely cut down on the miles they—and you—have to travel. As it turns out, with pretty minimal effort, anyone can be a gardener. My boyfriend and I are essentially first-timers this season and so far have the beginnings of strawberries peeking out, tomatoes are on their way, the basil's about ready for a big batch of pesto, and once the last frost hits, the peppers, kale, spinach, chard, and mesclun will be on their way, too. All on a tiiiny little terrace (with the help of a little DIY carpentry). WATCH VIDEO: World's Greenest Homes: Rooftop Garden If you're up to the challenge—and it really isn't much of one—growing your own food can be so rewarding. Here's a starter list of all the crazy things even urban gardeners, without space for a garden, can grow at home. 1. 2. 3. 4.

Skinny Taco Dip | Ginas Skinny Recipes A must have at every large get together: birthdays, football, holidays – this dip always disappears! This is my daughter Karina's favorite dip, which she has nicknamed "the stuff". It's easy to prepare and everyone always wants the recipe when they try it. Serve it at your next party with your favorite baked tortilla chips and play around with the toppings – try jalapeños, scallions or avocados. Skinny Taco DipServings: 24 • Serving Size: 1/24th of dip • Old Points: 2 pts • Points+: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1/2 packet taco seasoning 2 cups iceberg lettuce, shredded fine 2 large tomatoes, seeds removed and diced 1 cup reduced fat shredded cheddar cheese 2.25 oz sliced black olives Directions: In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.

Composting 101 It’s not just for people in the sticks anymore: Composting is great for all gardeners because it improves soil, which in turn prevents plant diseases. And it can even reduce harmful greenhouse gases. “Organics that break down in a landfill produce methane gas, which is about 120 times more harmful than carbon dioxide,” says Cary Oshins, assistant director for programs at the United States Composting Council, in Ronkonkoma, New York. So why not help the planet and your yard by piling it on? How to Get Started Choose a container that’s made of wood (or some other sturdy material) and no smaller than three by three feet. How to Maintain the Pile Composting is a smelly process. How to Tell if the Compost Is Ready When it’s ready for use, which could take anywhere from a few months to a year, compost looks and smells like very dark soil. Related: The Black Thumb Guide to Gardening