Ramen Noodle Pouch

I am always looking for quick ways to make dinner and keep things interesting. I found this recipe a couple years ago. It is easy to change up to fit your family or taste. Trade shrimp for fish. I think Tilapia works best since it cooks quickly but many fishes work well. I took out the sake but left it here for the recipe. Also I changed the vegetable broth for chicken broth. Try chopped cabbage or bean sprouts. The possibilities are endless with this recipe.


Ingredients

* 2 packages Ramen noodles
* 1/2 cup dried mushrooms, chopped
* 20 large raw shrimp, peeled and deveined
* 1/2 cup finely chopped onion
* 1/2 cup sliced scallions (green onions)
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon kosher salt
* 1 quart vegetable broth
* 1/2 cup mirin or sake
* 1/4 cup soy sauce
* 4 teaspoons sesame oil
* 4 (18-inch) squares aluminum foil

Directions

Preheat oven to 400 degrees F.

Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.

In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately.

Shrimp, Tortellini & Spinach

What You Need!

1 pkg. (9 oz.) refrigerated cheese tortellini

1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

2 cloves garlic, minced

1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained

3/4 lb. cooked cleaned medium shrimp

1 bag (6 oz.) baby spinach leaves

1/4 cup chopped fresh basil

2 Tbsp. KRAFT Grated Parmesan Cheese

Make It!

COOK pasta in large saucepan as directed on package. Drain in colander; set aside. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.

STIR in pasta and basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.

SERVE topped with cheese.

Kraft Kitchens Tips

Chicken, Tortellini & Spinach

Prepare as directed, substituting 1 lb. boneless skinless chicken breasts, cooked and cut into bite-size pieces, for the 3/4 lb. shrimp.

Substitute

Prepare using 5 cups packed torn fresh spinach.

shrimp, tortellini & spinach recipe at kraftfoods.com



Olivia Vidal
© 2009-2010
http://sochicbagboutique.com

Slow-Cooker Pot Roast

From Martha Stewart Living Omnimedia

Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.

Serves: 8

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Total Time: 4 hr

Prep Time: 15 min

Ingredients

• 1 tablespoon(s) cornstarch
• 8 medium carrots, cut into thirds
• 2 medium onions, each cut into 8 wedges
• Coarse salt and ground pepper
• 1 (3 pound) beef chuck roast, trimmed of excess fat
• 2 tablespoon(s) Worcestershire sauce

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Directions

1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
2. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Slow-Cooker Pot Roast

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Easy Ravioli Bake

Easy Ravioli Bake

Just four ingredients and 10 minutes prep is all you need to for an oven-ready Italian-style casserole.

Prep Time: 10 min

Total Time: 1 hour 10 min

Makes: 8 servings

1	jar (26 to 28 ounces) tomato pasta sauce (any variety)
1	package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
2	cups shredded mozzarella cheese (8 ounces)
2	tablespoons grated Parmesan cheese

1.	Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.
2.	Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
3.	Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Substitution

Do you have meat lovers in your family? Any meat-filled ravioli can be used instead of the cheese-filled variety.

Variation

Add one of the following on the first layer of ravioli: 1 cup sliced mushrooms, 1 package (9 ounces) Green Giant® frozen spinach, thawed and squeezed to drain, or 1 1/2 ounces sliced pepperoni.

Do-Ahead

To make this super-easy recipe ahead of time, layer the ingredients in the baking dish, cover tightly with foil and refrigerate up to 24 hours. Bake as directed.

Nutrition Information:

1 Serving: Calories 360 (Calories from Fat 110); Total Fat 13g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 30mg; Sodium 870mg; Total Carbohydrate 48g (Dietary Fiber 2g, Sugars 11g); Protein 15g Percent Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium 30%; Iron 10% Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 1 1/2 High-Fat Meat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

This recipe was found at http://www.bettycrocker.com/themixer/recipes/recipe.aspx?recipeid=32548&WT

Faux Fish Sticks

What's for dinner this April Fools' Day? Cookie fish sticks and tart taffy peas.

RECIPE INGREDIENTS:
	Cornflakes
	Sugar wafer cookies
	Peanut butter
	Green taffy candy (we used green apple AirHeads)
	Seedless strawberry jam

1. For the fish sticks, place a couple of handfuls of cornflakes in a ziplock bag and crush them with a rolling pin. Cover 2 sugar wafer cookies with peanut butter, then toss them in the cornflake crumbs to coat.

2. For the peas, tear off and roll small pieces of the taffy candy into balls. If the taffy is too stiff to work with, microwave it for about 6 seconds.

3. For the ketchup, use a fork to stir a few teaspoons of the jam until it's smooth.

Find this fun recipe and more at http://jas.familyfun.go.com/recipefinder/display?id=52139

Its been awhile

I know its been awhile so I better get updated pretty quick.

My personal online time is getting cut very short these days. Even my working time. I have to get everything done by a certain time so I can get dinner started and leave the computer to hubby for his homework. He has been trying to get some homework done at work to allow me extra time on the computer. Soon this will not be a problem when he gets his laptop the first week of Feb. This is when the student loan balances are dispersed for the term.

Our son has ADHD and seems we are going backwards. This is what was expected when he hit puberty. He is a bit of a late bloomer with puberty so its starting to hit a little fast. That isn't the problem though. The problem comes in with his obsession to steal items. If we have goodies in the house he will steal it even if he has his own set of snacks. I have gone as far as feeding him 4 full meals in a day then add snacks. That does not help. I have taken all sugary snacks out and he will still find something to steal. Nobody can figure out why he does this. It doesn't happen at other houses such as his grandparents. Just ours. We have used the techniques offered by Dr's and counselors but still nothing. His medication seems to be at the right dose. Right now it appears we just need to ride it out.

I am in the process of organizing a moms group locally for moms like me. One with older moms or moms with older children at home. There is at least one mom group around here but all younger moms with younger children. I just don't seem to fit in. While they discuss preschool coming in the next couple years, I am discussing college coming in the next couple years. I know to some that seems strange but I can no longer relate to potty training and learning the ABC's anymore. I relate to driving school and studying for the SAT's.

I am very proud last night though. I created a recipe that turned our right the first time. When I start a recipe, it is always off a bit and I at least need to make it once more to tweak it. It was a ravioli covered in a cream sauce with mushrooms and bacon. Although perfect I am going to make a variation in the future that includes finely chopped baby spinach in the sauce. I will put up the recipe by Monday when I make edits to my chicken scratch.

If you have never had fresh spinach you are missing out. I hate spinach growing up. We were fed the cooked spinach in the cans. It is not pleasant. Fresh spinach is very different. It is not as strong and a bit on the sweet side. I still have a hard time eating it in salad because of my younger years but I can cook with it. I hide it in spaghetti and nobody knows the difference.

Ever since I was young I always liked to cook and invent recipes. Sometimes good. Sometimes bad. That experimenting paid off and I do quite well in my cooking. It must run in the family. My younger brothers both have the same love of cooking and creating their own recipes. One is in culinary school to become a chef. Not long after he graduates I plan to open a store and throw an opening party. I told him he is already hired to cater.

I think I am caught up for now. I hope this finds everyone well.

See you on the blog side :D