WORST BLOGGER EVER OR- CATCH UP #2 R-W
R is For ribs done right
1 Rack of Ribs
2-3 tbs McCormick Grill Mates Pork Rub
BBQ Sauce (optional)
Boil ribs for 5-10 minutes
Pull from boiling water and pat dry
Place on baking sheet and rub both sides with oil and pork rub
Cook low and slow on 350* for 2hrs
S is for spinach lasagna alfredo
1 cup small curd cottage cheese
2 cups part skim ricotta
3 cups chopped spinach
1 jar Prego light Alfredo sauce
1/2 tsp garlic powder
Cook lasagna noodles till Al dente, drain and rinse with cold water. While that’s cooling off mix together the cottage cheese, ricotta, chopped spinach and garlic powder. Then lay your noodles flat and put approximately 2 tablespoons of mixture on them and roll up. Pour about a 1/4 of the jar on the bottom of your pan. Mine is 11 x 15 glass. Line up your roll ups and pour the rest of the sauce over the top. I then sprinkled on some parsley flakes. Cover with foil and place in a 350 degree oven for about 1 hour.
T IS FOR TURKEY SLIDERS
1 Box Stuffing Mix
1 Can Cranberry Sauce
1 Package Deli sliced Turkey
1 Package Swiss Cheese (optional)
2 Tbs Margarine
Salt & Pepper to taste
Prepare stuffing & set aside
Cut rolls in half so there is a bottom and a top
Place bottom rolls into baking dish and layer ingredients: Cranberry sauce, turkey, stuffing, & swiss cheese. Top with top roll, and brush with melted margarine, sprinkle with salt and pepper.
U IS FOR- oK WE’VE BEEN CAUGHT WE DON’T HAVE A U!
v is for Very veggie lasagna
1 8 oz package Kraft Natural Finely Shredded Cheese – Mozzerella 2%
1 16 oz container Nonfat small curd cottage cheese
1 15 0z container part skim ricotta cheese
1 23.9 oz jar Ragu Robusto! Pasta sauce ( I used sauteed onion & garlic)
2 raw zucchini
2 raw yellow squash
1 bag Fresh Express baby spinach
Layer all ingredients as you would regular lasagna and bake til heated through.
W is for winner winner chicken dinner
WINNER! WINNER! CHICKEN NOODLE CASSEROLE…11/2/2013
Happy Saturday! The past few days have seem to be a blur. It seemed like it was Halloween and before I knew it I realized Christmas is next month! Yikes! So I have been very busy between my Ebay business and my Etsy business trying to restock and come up with lots of new items for the Christmas season plus try to keep up with writing. It sometimes feels overwhelming but I love to see new people finding us 🙂 and writing for those that are already part of our Mason Jar Mamas family.
So, have you ever had a meal you can just keep eating and eating. You put your fork down and 2 minutes later go back for more? Well this is going to be one of them! I don’t make it often because #1 I have to admit is is not the healthiest but the main reason I can eat and eat until it is gone. I feel like a stuffed turkey on Thanksgiving day but it is so worth it..lol. I found this recipe in with a bunch of old recipes given to me by my neighbor and thought I would give it a try changing a few things but the results are still amazing!
If you haven’t tried any of our recipes yet you have got to try this one! Please feel free to leave any comments ☺ Till we meet again..Mama Carol
Use about 12 oz cooked diced chicken breast. Saute with 1 small chopped onion
Cook a 12 oz bag of Light n Fluffy Egg Noodles till Al Dente (almost cooked getting fancy.lol)
In a mixing bowl mix together 2 cans (10.5 oz I believe) of condensed cream of chicken soup. Mix in 1 and a 1/4 cups of lowfat sour cream.
Melt a half cup of butter or margarine in a pot..
While your butter or margarine is melting crumble about 25-30 crackers. I used Publix party rounds.Mix them in with the butter once melted. Set aside.
Now mix the cooked noodles, chicken, and the onion in with the soup & sour cream mixture.
Preheat your oven to 350. Spray your dish with a pan spray. Place everything in a 9 x 13 in casserole dish. Sprinkle your buttered crackers on the top. I spray everything with pan spray not only does it grease the dish but it make cleanup easier as well. Bake at 350 for about 30 minutes.