After a very busy week of school and shuttling the boy to band and cross country, we got to have a fabulous weekend. We have been having abnormally cool weather for the end of August, which we had to take advantage of and spend time outdoors. Saturday evening we grilled out at Fellows ...
This was an amazing chicken dish! It was simple and fast to make, but it tasted like you had to work on it for hours. It is definitely company worthy, and will probably make it on our list of favorite dishes. Ingredients: 2 boneless, skinless chicken breasts Salt and pepper 3/4 ...
We survived the first week of school (even having to get up at 4:30 a.m. to get the boy to cross country practice), and I managed to stick to the menu! But, I think I may never want to eat zucchini again. Not really, but close. One should never have a zucchini themed menu. It's ...
The zucchini have taken over my garden! I made the mistake of planting 6 zucchini plants this summer. Yes, I said six. Yes, I know you only need one. Yes, I'm paying the price for it now. I currently have 26 zucchini of varying sizes - normal to baseball-bat-sized - sitting on my ...
Ingredients: zucchini canola oil sea salt Directions: Using the julienne blade on a mandoline slicer and slice your zucchini lengthwise (leave the skin on, and don't slice the middle seed section). In a heavy skillet or large pot, heat about 3 inches of canola oil ...
I can't even begin to tell you how wonderful this chicken tastes, and it's super easy and fast to make. It will go on our favorites list. Servings: 4 WW Freestyle Points: 3 Ingredients 4 small boneless skinless chicken breast halves 1/4 cup KRAFT Sun-Dried Tomato Dressing, ...
This tastes better than the picture looks. Ingredients 4 large chicken breasts2 cups leek, thinly sliced2 cups chicken broth4 tablespoons unsalted butter (I used 1 T butter and 1 T olive oil)2 tsp lemon juice2 tablespoons tarragon, rough choppedDirections Put leeks in large skillet ...
I really wanted to like this recipe. They looked great, smelled good, but when I ate them, I wanted them to taste like a potato pancake. The texture was just a bit too mushy for me. I think part of the problem is we have just eaten too much zucchini this week. I'm sure others would ...
I had four very ripe bananas sitting on my counter that needed to be used, so I found a very simple banana bread recipe.Ingredients 3 or 4 ripe bananas, smashed 1/3 cup melted butter1 cup sugar 1 egg, beaten1teaspoon vanilla1 teaspoon baking sodaPinch of salt1 1/2 cups of all-purpose ...
This was our favorite of the zucchini side dishes we tried this week.IngredientsOlive oil2 pounds zucchini, ends trimmed and sliced into 1/4-inch thick coinsSalt4 (12 by 18-inch) pieces aluminum foil2 cups shredded aged Cheddar2 medium shallots, thinly sliced (about 1 cup)4 teaspoons ...
Still trying to use up the zucchini! These are really wonderful cupcakes, and the frosting is out of this world!Ingredients:Yields: 24 cupcakes3 cups all purpose flour1 teaspoon baking soda1/2 teaspoon baking powder1 teaspoon salt2 teaspoons ground cinnamon1/2 teaspoon freshly grated ...
Here's another recipe from one of my readers (Danielle) in response to my zucchini recipe request.This recipe can make two (2) 8x4 inch loaf pan loaves or you can make it in a 9x13 pan for "brownie style". I made them in the 9x13 pan, and I think I should have either used a bigger ...
This recipe was shared with me by one of my readers, Carol Ann, when I posted a request for zucchini recipes. I currently have 25 of those buggers sitting on my counter, so I thought I'd better try out some new recipes. This ended up being pretty good.Ingredients4 cups zucchini, ...
We survived our crazy week! Band camp is done, eMINTS training is done, fair performances are done, and the boy's Eagle Court of Honor is complete! Woo hoo! We really enjoyed having so many friends and family over to our house on Saturday for Corey's Eagle ceremony. We had about ...
I know it's still technically summer vacation, but tomorrow is the start of a very hectic week for our family. My son is now in high school marching band, and any of you who have ever been in band or have had a kid in band know that August means band camp week. That means my son ...
I had a couple of requests last week (Gypsy Lady and Stacey) to talk about how I freeze the items I've been cooking to stock up my freezer for the start of the school year. I'd be glad to, but I want to preface this post with the fact that I am no expert on freezer cooking and can't ...
Welcome to Cindy's Recipes, my online collection of the food I cook for my family! I hope that by sharing my favorite recipes and meal plans that I can make cooking easier and more enjoyable to others.
Posts
All Comments
