Author Archives: Katherine

Lasagna Soup

Posted in MEALS, Soup and Sandwiches by

Ingredients

500 g lean ground beef
1 chopped onion
1 cup of favourite spaghetti sauce
4 cups of beef broth
1 can (398 mL) tomato sauce
1 can (398 mL) petite diced tomatoes , undrained
1 chopped zuccini
3 cups wide egg noodles , uncooked
3/4 cup ricotta cheese
1-1/4 cups Shredded mozzarella Cheese , divided
3 Tbsp. Parmesan Grated Cheese , divided

Instructions

In large saucepan brown beef with onion. Add broth, tomato sauce, spaghetti sauce and diced tomatoes; stir. Bring to boil on medium-high heat. Add zucchini. Add noodles; simmer on medium heat 10 min. or until tender.

Mix ricotta, 1/2 cup shredded cheese, 2 Tbsp. Parmesan until blended.

Combine remaining shredded cheese and Parmesan

Top each serving of soup with 2 Tbsp. of the ricotta mixture.

Sprinkle with shredded cheese mixture.

Cheesy Turkey Meatloaf

Posted in Family Night, MEALS by


Prep Time: 15 Minutes
Cook Time: 1 Hour
Servings: 8

Ingredients:

2 pounds ground turkey
1 cup milk
1 cup Italian seasoned bread crumbs
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
3/4 pound marble cheese, cut into 1/2-inch cubes
swiss cheese
1/2 cup ketchup
onions layered

Directions:

1. Preheat oven to 400 degrees F
2. In a bowl, mix the turkey, milk, bread crumbs, and eggs by hand. Season with salt and pepper. Fold the cheese cubes into the mixture. Transfer to a loaf pan, and top with ketchup.
3. Bake 1 hour in the preheated oven

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Fiesta Chicken Bake

Posted in Family Night, MEALS by

Terrified In the Kitchen's avatarTerrified In the Kitchen

I found the recipe on Pinterest and thought it looked super easy and it used biscuits (which I happen to have a lot of at the moment thanks to coupons.) I actually did everything but the biscuits the night before to save time and just popped it in the fridge until it was time to cook it.

Source: Inside BruCrew Life

Ingredients:

  • 2 1/2 cups of cooked chicken, cubed
  • 1 can of Rotel
  • 1 can of Campbell’s Fiesta Nacho Cheese Soup
  • 1 16oz can of Pillsbury Grands biscuits
  • 1 cup of cheddar
  • 1/2 cup of milk

Directions:

  1. In a bowl, combine chicken, Rotel and 1/2 a cup of shredded cheddar.
  2. In another bowl mix the soup and milk together until thoroughly blended.
  3. Combine the two bowls and mix well.
  4. Pour into a greased pan. (The original recipe uses an 8×8, I didn’t have that size so I improvised.)
  5. Bake at…

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Taco Pizza

Posted in Family Night, MEALS by

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This was a hit! When I asked lt;” should I make it again?” YES! was the loud quick response.

Store bought thin crust pizza shell- I am always about making things easier!
Cook 500kg or 1 pound lean ground beef add taco seasoning to your liking
1 can of tomato paste
Shredded Tex-mex cheese
Dice 2 tomatoes

Spread tomato paste on pizza crust.
Now add your cheese
Followed by cooked taco meat
Top with diced tomato

Bake according to crust instructions

A SUCCESS!
so easy so good!

S’mores Pancakes

Posted in Breakfast, MEALS by

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Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil

Directions:

1. In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

3. Sprinkle with chocolate chips, mini marshmallows and mini graham cookies

Crunchy Asian Slaw

Posted in MEALS, Salads by

beingveganeats's avatarBeing Vegan Eats

For a mouth-watering side or a topper to a sandwich or veggie burger, this Crunchy Asian Slaw is refreshing. It’s got just the right hint of sesame. We even like to eat it for a snack.

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Ingredients:

1/2 cup carrots, shredded

1 1/4 cup red cabbage, shredded

1 1/4 cup green cabbage, shredded

1/4 vegan mayo

1 tsp. sesame oil

1/4 tsp. mustard powder

1/4 tsp.cracked pepper

2 tsp. black sesame seeds

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Method of Prep:

In a mixing bowl, combine the vegan mayo, sesame oil, mustard powder, and cracked pepper. Whisk or mix until combined.

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Add in the carrots, red cabbage and green cabbage. Toss in the dressing.

Sprinkle liberally with black sesame seeds.

Chill in the fridge for at least one hour before serving. Can be served as a side, or a topping on a veggie burger.

Serves 4.

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Serve Cold, Enjoy!

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Banana and Salted Caramel Birthday Cupcakes

Posted in Cupcakes, DESSERTS by

bakearama's avatarbakearama

salted caramel and banana cupcakes swirl buttercream orange and yellow flower toppers recipe

Happy Birthday to me! Well, yesterday actually, but who’s counting 😉

Continuing the brilliant tradition of taking cakes into the office for my birthday, these bad boys are my offering for 2014. Having just eaten one with compliments from colleagues ringing in my ears, I cannot help but rave about them. They are so good. And, made with real bananas, good for you as well. Wins all round.

They also make use of the final product from my Sugar and Crumbs trial pack. As much as I enjoyed using the Chocolate Cherry Cocoa Powder and Coffee Icing Sugar, this Salted Caramel Icing Sugar was always going to be my favourite, and it certainly didn’t disappoint.

At £2.99 for a 250g bag from Sugar and Crumbs, it is a fair price (if you use the whole pack for one batch like I did), so one to use for…

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