October 17, 2010

This weekend has been so awesome. I've been doing nothing but eating, hanging out with friends, playing softball, and watching football. TEXAS BEAT NO. 5 NEBRASKA. Love those Longhorns! Today will be comprised of laundry, church, working out, cleaning, essay writing, and maybe a little shopping :)

I'd like to remember these (before these get lost in the abyss of my room), and also I forgot who I told I would give these to:

Easy Sheperd's Pie:
1 lb. ground beef
2 cups hot mashed potatoes
4 oz (1/2 of 8 oz package), cream cheese, cubed
1 cup shredded cheddar cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

1. Preheat oven to 375. Brown meat in large skillet, drain.
2. Mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
3. Stir vegetables and gravy into meat.
4. Spoon into 9 inch square baking dish.
5. Cover with potato mixture. Don't worry about it being perfectly even; the more rustic it looks the better.
6. Sprinkle with remaining 1/2 cup shredded cheese. Bake for 20 minutes or until heated through.


Saucy Pepper Steak
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small onion, cut into strips
1 lb well-trimmed boneless beef sirloin steak, cut into strips
2 cloves garlic, minced
1/2 tsp black pepper
3 tbsp lite soy sauce
1/2 cup original bbq sauce
2 cups hot cooked brown rice

1. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add bell peppers and onions, cook and stir 6 to 8 minutes, or until vegetables are crisp-tender. Transfer to large bowl, cover to keep warm.
2. Add meat, garlic and black pepper to same skillet; cook and stir 3 min. Add soy sauce; cook 1 min. or until meat is cooked through, stirring occasionally. Add bbq sauce; cook until heated through.
3. Spoon mixture into bowl with vegetables; toss gently. Serve over rice.

Bruschetta Chicken Skillet
1/4 cup sun-dried tomato dressing
4 small boneless skinless chicken breast halves (1 lb)
2 large red peppers, chopped
2 cloves garlic, minced
2 cans (14.5 oz each) pasta-style or Italian-style diced tomatoes, undrained
1/2 cup water
2 cups instant rice, uncooked
1 cup shredded low-moisture part-skim mozzarella cheese
1 large tomato, chopped
2 tbsp. chopped fresh basil

1. Heat dressing in large skillet on medium heat. Add chicken, peppers, and garlic; cover. Cook 10 min. or until chicken is cooked through (165 degrees). stirring occasionally and turning chicken after 5 min. Remove chicken from skillet; cover to keep warm.
2. Add canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 min. Meanwhile, combine cheese, chopped tomatoes and basil.
3. Return chicken to skillet; sprinkle with cheese mixture. Cover. Cook 5 min. or until chicken is heated through and cheese is melted.