Garlic Broccoli Rabe

Ingredients

• 1  bunch broccoli rabe (rapini), trimmed and cut into 2-inch pieces (about 6 cups)
• 4  teaspoons  extra-virgin olive oil, divided
• 3  garlic cloves, sliced
• 1  tablespoon  fresh lemon juice
• 1  teaspoon  crushed red pepper
• 1/4  teaspoon  fleur de sel

Preparation

1. Cook broccoli rabe in boiling water 2 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain. Squeeze dry.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add broccoli rabe, juice, and pepper to pan; cook 3 minutes, stirring occasionally. Remove from heat. Drizzle with remaining 2 teaspoons oil, and sprinkle with fleur de sel.

English Raw Pea Salad

Ingredients

• 2  cups  water
• 1  cup  shelled green peas (about 1 pound unshelled)
• 6  cups  trimmed arugula
• 1/4  cup  chopped fresh mint
• 1 1/2  tablespoons  fresh lemon juice
• 1  tablespoon  extravirgin olive oil
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/2  cup  (2 ounces) shaved fresh pecorino Romano cheese

Preparation

Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drain and plunge peas into ice water; drain.

Combine peas, arugula, and mint in a large bowl. Add lemon juice, olive oil, salt, and pepper; toss well. Sprinkle with cheese. Serve immediately.

Cous Cous Cups

Ingredients

• 2  cups  organic vegetable broth (such as Swanson Certified Organic)
• 1  cup  uncooked couscous
• 1  cup  shredded carrot
• 1/2  cup  chopped green onions
• 1/2  cup  diced English cucumber
• 1/2  cup  diced plum tomato
• 1/2  cup  Pomegranate-Orange Dressing
• 1/4  cup  chopped fresh parsley
• 1/4  cup  chopped fresh mint
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 8  Boston lettuce leaves

Preparation

Bring the broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.

Combine cooled couscous, carrot, and remaining ingredients except lettuce leaves in a large bowl; toss well to combine. Spoon about 2/3 cup couscous mixture into each lettuce leaf.

Hot Kale and Red Pepper Saute

Ingredients

• 2  teaspoons  olive oil
• 2  cups  sliced red bell pepper (about 2 medium)
• 1  tablespoon  chopped seeded jalapeño pepper (about 1 small)
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 14  cups  chopped kale, stems removed (about 1 pound)
• 1/2  cup  organic vegetable broth (such as Swanson Certified Organic)
• 1  garlic clove, minced
• Lemon wedges (optional)

Preparation

Heat olive oil in a Dutch oven over medium-high heat. Add red bell pepper, jalapeño, salt, and black pepper; sauté 3 minutes or until tender. Add chopped kale and broth; cover. Reduce heat to medium-low; cook 10 minutes or until tender, stirring once. Stir in garlic; increase heat to medium. Cook, uncovered, for 2 minutes or until liquid evaporates. Serve with lemon wedges, if desired.

Edamame Dip

Ingredients

• 1 1/2  cups  frozen shelled edamame (green soybeans), thawed and cooked
• 1/2  cup  water
• 1/4  cup  chopped red onion
• 3  tablespoons  chopped fresh cilantro
• 2  tablespoons  rice vinegar
• 1  tablespoon  olive oil
• 1/2  teaspoon  salt
• 1 1/2  teaspoons  chili garlic sauce (such as Lee Kum Kee)
• 1  (16-ounce) can cannellini beans or other white beans, drained

Preparation

Place all ingredients in a food processor, and process until smooth. Serve immediately, or cover and chill.

Shaved Asparagus Salad with lemon

Ingredients

• 1  pound  large asparagus spears, trimmed
• 1 1/2  cups  cherry tomatoes, halved
• 2  tablespoons  finely chopped fresh chives
• 2  tablespoons  fresh lemon juice
• 2  teaspoons  extravirgin olive oil
• 1/2  teaspoon  freshly ground black pepper
• 1/2  teaspoon  Dijon mustard
• 1/4  teaspoon  sugar
• 1/4  teaspoon  salt
• 1/2  cup  (2 ounces) crumbled goat cheese

Preparation

Hold each asparagus spear by the tip end. Shave asparagus into ribbons with a vegetable peeler to measure 3 cups. Reserve asparagus tips for another use. Combine asparagus and tomatoes in a medium bowl.

Combine chives and next 6 ingredients (through 1/4 teaspoon salt), stirring with a whisk. Drizzle over the asparagus mixture, tossing gently to coat. Top with goat cheese.

Feta Basil Squash

Ingredients

• 1  tablespoon  olive oil
• 4  cups  baby pattypan squash, halved (about 18 ounces)
• 2  cups  sliced leek (about 2)
• 1/2  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 3  tablespoons  crumbled reduced-fat feta cheese
• 2  tablespoons  finely chopped fresh basil

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.

Thai Broccolini

Ingredients

• 1  tablespoon  canola oil
• 2  teaspoons  minced peeled fresh ginger
• 1/4  teaspoon  crushed red pepper
• 2  garlic cloves, minced
• 1  pound  Broccolini, trimmed
• 3/4  teaspoon  salt
• 1/4  cup  mirin (sweet rice wine)
• 1/4  cup  water

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add ginger, pepper, and garlic; sauté 30 seconds. Add Broccolini and salt; sauté 2 minutes. Add mirin and water; cover and cook over low heat 10 minutes or until tender.

Spicy Broccoli Florettes

Ingredients

• 2  teaspoons  olive oil
• 6  cups  broccoli florets (about 1 head)
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  crushed red pepper
• 3  garlic cloves, thinly sliced
• 1/4  cup  water

Preparation

Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, kosher salt, crushed red pepper, and sliced garlic. Sauté 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.

Try some today!

Liss

http://fbnr.com/ Favorite Brand Name Recipes, an awesome site, a lot of content, great selection of desserts including Hershey’s Baked Apple Slices with Peanut Butter Crumble, Frenches Mustard Calypso Grilled Pineapple, M&M’s Chocolate Shortcake, Hershey’s Irish Chocolate Mint Desert and Carnation’s Vanilla Flan

http://www.backofthebox.com/ Recipes from the back of the brand name boxes we use every day, check out the Kraft California Baked Potatos, Cream if Rice’s Italian Soup with Dumplings, Land O’ Lakes Alfredo Ravioli Bake (for this one I just sub in whatever Mozzerella cheese I have, because this is an American product unavailable to me), Oscar Mayer and Velveeta Cheese Pasta Italiano, Herbed Clam Linguinie and a varaity of snacks including Sour Cream BLT Tortillas, Flour Cheesey Pretzels, Honey Mustard Pretzel Trio, and Parmasan Bacon Biscuit sticks.

http://www.google.com/Top/Home/Cooking/Brand_Name_Recipes/ This is the google search done for this, and it has a ton of brand name sites to look through. Some of these include CopyKat recipes: Red Lobsters Bacon Wrapped Sea Scallops, Starbucks Walnut Banana Bread, Sonic Frito Chili Cheese Wrap (which I am particularly excited to try), Olive Gardens Zuppa Toscana, and Johnny Carino’s Artichoke and Angel Hair Pasta

Kraft Recipes: Cassarole recipes Chicken Pot Pie, One Pan Chicken and Potato Bake, Easy Chicken Bake, and A Layered Enchillada bake, and Healthy living recipes such as Tangy Broccoli Salad, Warm and Cozy Apple Crisp, Bruscetta Chicken Skillet, Quick and Creamy Chicken Stew for my friend who doesnt like red meat very much, Rosmary and Dijon Pork chops and Roasted Potato dinner, and Delicious and easy Stuffed Shells

Campbells Kitchen: Check out all this site has to offer. One of the largest soup and stock companies in the world, their brand has recipes anywhere from Chicken Quesadillas to Chicken and garden broccoli Wild rice Bake. Check out some of these for a home cooked dinner once in a while. You’ll love Skillet Sausage and Stuffing, Pork chops and stuffing bake, Roasted Vegetable Tart, and Hearty Lasagnia Soup. You  might also like Slow cooker Chicken and Dumplings and Meat Ball Sandwhiches

There will be more Brand name sites to come, but as of right now I am very tired!

I have a few more blogs on the way tonight, keep an eye out!

Liss

Chicken Zucchini Cassarole

1-2 Chicken Breasts

1cup Salsa

1/2cup Cheese

1green pepper, cut into large pieces

1 zucchini, sliced

salt and pepper to taste

In a frying pan, cook chicken, peppers and zucchini until almost cooked through, and then lay the chicken breasts over the veggies. Top with salsa and cheese and bake for 15 minutes on 400 degrees f, and then 5 minutes on your ovens broiler setting.

This meal is extremely cheap and easy. Chances are you already have two of the ingredients right in your fridge! If you are not a big salsa fan as one of my friends is, simply omit the salsa, and add 1cup of cheese and 1/4 cup milk for a creamier, cheese veggie cassarole!

See you soon!

liss

Broccoli, Sausage and Cheese pockets.

Dough:

4 cups flour

2TBSP yeast

1TBSP sugar

1 1/2 cups water

1TSP garlic powder

1TSP oregano

Filling

Spinach or broccoli

4 sausages

1TBSP mustard

1 cup cheese (white mozzarella or orange cheddar)

3 cloves garlic

Olive oil

Salt and pepper to taste

Dough

Being by starting yeast. Put 2 TBSP yeast in a cup with sugar and add warm water. Let sit until it begins to foam. In a large bown, add flour, salt , pepper, garlic powder and oregano. After yeast is proofed, add to flour and then add water. Mix until dough pieces begin to come together. Knead until a ball is formed and let sit for one hour. Punch out dough and then leave for another one hour

The Filling

In a pot, begin by sauteing garlic until the oil becomes fragrant. Do not burn the garlic. Cut open the sausages, and pull out the meat from the casing. Cook and break down until the pieces are small. Continue cooking until the juices run clear. At this time, add your broccoli or spinach, a little bit more oil and mustard. Heat for another 2 minutes until the broccoli is cooked through. Add cheese and stir vigorously until cheese is completely incorporated.

Putting them together:

Cut the dough into equal portions, and roll them out into little circles. Add the filling in the middle of the circle, and fold over into half moon shapes. Use an egg white to wet the edges and crimp the edges closed with a fork. Use the egg wash to brush over the tops of the pastries and Bake at 400 degrees F, for 20-30 minutes or until the tops are golden brown.

Chicken Broccoli Rice

• 1can Cream of Broccoli and Cheese soup
• 1Chicken Breast, cut into thick strips
• 2 cloves Garlic
• 1 lrg head Broccoli, cut into spears
• 1/2 cup Milk
• 1 cup Havarti Cheese
• Salt and Pepper to taste
• 1/2 cup Water
• 1/2 cup rice per person

Begin by adding 2TBSP oil to a pot. Heat oil, and cook chicken until juices run clear. add garlic and continue cooking on med. heat. Add 1/4 cup water to the pot and heat until it boils slightly, then add Broccoli spears. Cook for 1 Minute then add Soup, and milk and stir until dissolved completely. Simmer on medium until sauce thickens, then add cheese into sauce. Stir until all the cheese is dissolved in the sauce, and the sauce has reached your desired thickness. Serve over rice.

*For the Cassarole version, add all ingreidients uncooked to a cassarole dish with 2-1 rice ratio, and soup mixed with milk, and cook in oven covered for about 30-45 minutes or until chicken is cooked, and rice is fully cooked.

I adore this recipe. This is comfort food at its finest for me, and its so simple and cheap to make. I KNOW you’ll enjoy this meal.

Liss