Saturday, September 22, 2007

Please Pass the Proberts

DJ loves soup. Candra loves Sandwiches. DJ loves Mexican. Candra loves Italian. Can you tell?

TACO SOUP
Cube and cook 2 chicken breasts w/ favorite seasonings. We like fresh lime juice and lemon pepper.

Mix the following in a soup/sauce pan:
1 can Corn (undrained)
1 can Black Beans (undrained)
1 can Diced Stewed Tomatoes (undrained)
1 can Chicken Broth
1 pkg Taco Seasoning
Add chicken when cooked.

Serve with cheese, sour cream, and avacado. We love it with Frito's, too.


SOUP & SANDWICHES
Toasted Turkey Sandwiches: turkey, cream cheese, tomato, cucumbers, red onion, and avacado on toasted bread (we even use bagels sometimes). Or try assembling your sandwich then pressing it in a Foreman Grill.

Serve with favorite soup. We like to keep it simple with Tomato Soup, and canned pears or some other fruit on the side.









BBQ PORK
Place Pork (we usually just get whatever is on sale, but pork chops are my favorite) in crock pot. Cover with your favorite BBQ sauce and a can of stewed, diced tomatoes. The acid from the tomatoes makes the pork really tender and adds great flavor.

Shred it and serve on buns for a pulled-pork sandwich. Try sides like a salad (green, macaroni, pasta, or potato) and fresh fruit.

OR, don't shred it at all! Serve with mashed potatoes and a green salad. MMM!





PITA PIZZAS & GREEN SALAD
On pita bread, spread tomatoe sauce, fresh sliced tomatoes, green peppers, pepperoni, italian sausage, and any other favorite toppings. Try other varities like a white sauce pizza or BBQ chicken pizza (I haven't ventured that far yet). Cover with cheese. Pitas make for a perfect individual-sized pizzas. Bake until cheese melts.

Serve with Salad. We like this salad combination: shredded dark green or red leaf lettuce, diced tomatoes, and diced avacado. Toss with fresh squeezed lemon juice, salt, and olive oil. Add cashew nuts if you need a little crunch. As DJ has put it, "it just tastes so clean".


SPINACH LASAGNA
Filling:
Cottage Cheese (or something more exotic)
Mozzarella cheese (or whatever cheese you have around)
Parmasean cheese
Minced or freshly diced onion
Garlic salt
Oregano
Drained, thawed, frozen spinach

Mix all ingredients together in bowl. Layer between cooked lasagna noodles and pasta sauce in a 9x13 pan. Bake at 350 until bubbling and cheese is melted. Serve with green salad, fruit, and garlic bread. I think I'm in love.


BROCCOLI CHEESE CHOWDER
1-2 bunches fresh broccoli, cooked untl tender. Do not overcook. Cut into small pieces. Set aside.
1 medium onion (or dry, minced onion) Cook in butter until soft and golden (in separate pan). Set aside.
1/2 c. butter
1/2 c. flour
4 c. milk
1 c. chicken broth
1 1/2 tsp. salt
2 c. grated cheese

In large saucepan prepare a white sauce: melt 1/2 c. butter over medium heat, then stir in flour until well blended. Gradually stir in milk, chicken broth, and salt. Stir constantly until mixture reaches a boil. Cook 1-2 minutes, until thickened. Add broccoli and onion. Stir in cheese. Avoid bringin gto boil. Serve immediately or keep warm over low heat. Serve with rolls or in bread bowls.


FRENCH DIP SANDWICHES
Cook roast in crock pot just as if you were making a pot roast...I normally cook it with cr. mushroom soup and a pkg of dry onion soup mix. Shred when cooked. Serve on favorite rolls w/ cheese.

For dip: prepare 2 (1 oz) pkgs of au jus mix according to pkg directions. Add 1 (10.5 oz) can beef consomme soup and 1 cup of water. Stir and heat.

Pour au jus into individual cups for dipping. Serve with a salad, chips, fruit, or whatever tickles ye' fancy.

1 comment:

Heber and Chalonn said...

Wow....I must say I'm impressed...don't think we've EVER eaten this gourmet. You guys have great taste!!!