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Tuesday, February 15, 2011

Hi guys
sorry about the no recent recipes but my internet is down
i will be back in 3 or 4 days

Wednesday, February 9, 2011

DAY 4 -

Irish Stew

Prep Time:
15 Min
Cook Time:
1 Hr 45 Min
Ready In:
2 Hrs

Serves 4

    • Ingredients:

      2 teaspoons olive oil
    • 1-1/4 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
    • 1/4 teaspoon salt
    • freshly ground black pepper to taste
    • 5/8 large onion, sliced
    • 1-1/4 carrots, peeled and cut into large chunks
    • 5/8 parsnip, peeled and cut into large chunks (optional)
    • 2-2/3 cups water, or as needed
    • 2 large potatoes, peeled and quartered
    • 2 teaspoons chopped fresh rosemary (optional)
    • 2/3 cup coarsely chopped leeks
    • chopped fresh parsley for garnish (optional)


    1. Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
    2. Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
    3. Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.

Tuesday, February 8, 2011

DAY 3 -

Roasted Red Pepper Lasagna

Prep Time:
45 Min
Cook Time:
50 Min
Ready In:
1 Hr 35 Min


  • 4 medium sweet red peppers
  • lasagna noodles
  • garlic cloves, minced
  • tablespoon olive or canola oil
  • 1 (28 ounce) can crushed tomatoes
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon sugar
  • teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/4 cup butter or stick margarine
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups fat-free milk
  • 2 cup shredded Parmesan cheese


  1. Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips.
  2. Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Spread 1 cup pepper sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce ancheese. Let stand for 15 minutes before d 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350 degrees F for 30-35 minutes or until bubbly. Sprinkle with remaining cutting.

Monday, February 7, 2011

DAY 2 -

Mediterranean Pizza

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Serves 4


    • 2  (6.5 ounce) jars marinated artichoke hearts
    • 1  (1 pound) loaf frozen bread dough, thawed
    • 1  teaspoon dried basil
    • 1  teaspoon dried oregano
    • 1/2  teaspoon dried thyme
    • 2  cups shredded Monterey Jack cheese, divided
    • 1/4  pound thinly sliced deli ham, julienned
    • 1  cup halved cherry tomatoes
    • cup chopped ripe olives
    • 1/4  cup crumbled feta cheese

    • Directions

      1. Drain artichokes, reserving marinade. Chop artichokes; set aside. On a floured surface, roll bread dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan; build up edges slightly. Brush up edges slightly. Brush the dogh lightly with reserved marinade.
      2. Combine the basil, oregano and thyme; sprinkle over marinade. Sprinkle with 1 cup Monterey Jack cheese, ham, artichokes, tomatoes, olives and feta cheese. Sprinkle with remaining Monterey Jack cheese. Bake at 400 degrees F for 20-25 minutes or until crust and cheese are lightly browned.

    Sunday, February 6, 2011

    DAY 1 -

    Italian Green Bean Chicken

    Prep Time:
    10 Min
    Cook Time:
    20 Min
    Ready In:
    30 Min

    Serves 4


    • 3 tablespoons olive oil
    • 2 cloves garlic, chopped
    • 1 pound skinless, boneless chicken breast halves - cubed
    • 2 (14.5 ounce) cans diced tomatoes
    • 2 tablespoons minced fresh basil
    • 1  pound fresh green beans - rinsed, trimmed and steamed

    • Directions

      1. Heat oil in a large skillet over medium high heat. Add garlic and saute until aromatic oils are released, then add chicken and cook through until no longer pink.
      2. Stir in tomatoes and basil and bring to a boil; reduce heat to low and simmer for another 3 to 5 minutes. Finally, stir in steamed beans and serve.