Fondue Broth

Ingredients

2 bay leaves
2 garlic cloves, minced
2 teaspoons dried parsley
2 teaspoons fresh ground pepper
2 (10 1/2 ounce) cans beef broth
3 cups water
1 (1 ounce) package French onion soup mix
1/2 (8 ounce) bottle of Heinz seafood sauce

Directions

  1. Mix all the ingredients in your fondue pot, and simmer for 1 hour.
  2. When you are ready to start, bring the broth to a boil.
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Easy Baked Tilapia

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Ingredients

4 (4 ounce) fillets tilapia
2 teaspoons butter
1/4 teaspoon Old Bay Seasoning TM, or to taste
1/2 teaspoon garlic salt, or to taste
1 lemon, sliced
1 (16 ounce) package frozen cauliflower with broccoli and red pepper

Directions

  1. Preheat the oven to 375 degrees F (190 degrees F).
  2. Grease a 9×13 inch baking dish.
  3. Place the tilapia fillets in the bottom of the baking dish and dot with butter
  4. Season with Old Bay seasoning and garlic salt.
  5. Top each one with a slice or two of lemon
  6. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
  7. Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.

Waffles

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Ingredients

2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
2 tablespoons white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract

Directions

  1. Preheat waffle iron.
  2. Beat eggs in large bowl with hand beater until fluffy.
  3. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  4. Spray preheated waffle iron with non-stick cooking spray.
  5. Pour mix onto hot waffle iron.
  6. Cook until golden brown.
  7. Serve hot.

Simply Sensational Skillet Lasagna

Ingredients

6 ounces dry campanelle pasta, uncooked (I used egg noodles)
1 can (26.5 oz) Hunt’s Meat Flavored Pasta Sauce
2 cups shredded part-skim mozzarella cheese (2 cups = 8 oz)
1 cup pureed zucchini

Directions

  1. Cook pasta according to package directions, omitting salt.
  2. Meanwhile, combine pureed zucchini and pasta sauce and warm through.
  3. Drain pasta.
  4. Place half of the cooked pasta in bottom of skillet.
  5. Pour half of the sauce mixture over the pasta; sprinkle with half of the cheese.
  6. Top with remaining pasta, sauce mixture, and cheese.
  7. Cover and cook over medium heat 5 minutes or until hot and the cheese melts.
  8. Remove from the heat; let stand 1 minute.

Pulled Pork Tacos

Ingredients:

3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic
2-3 chipotles in adobo
1/2 medium white onion, chopped
3 T olive oil
2 T honey
1 T cider vinegar
Kosher salt
2 t. mexican oregano
3 3/4 cups low sodium chicken broth
4 lbs pork shoulder (Boston Butt)

Directions:

  1. Put ancho and pasilla chiles and the garlic in a bowl
  2. Microwave on high until soft and pliable (2-3 min.)
  3. Stem and seed the chiles
  4. Peel the garlic.
  5. Transfer to a blender.
  6. Add the chipotles, onion, 2 T olive oil, honey, vinegar, 1 T. salt and oregano to the blender.
  7. Puree.
  8. Heat remaining oil in skillet and add sauce from blender.
  9. Fry for about 8 minutes.
  10. Pour broth and reduce until slightly thickened.
  11. Season pork with salt and pepper.
  12. Place in slow cooker and pour sauce over.
  13. Cook on high 5 hours. Shred.