Crunchy crust kale pasta bake

•400g macaroni pasta (or other small-shaped pasta) •1 bunch (150g) kale (or other leafy vegetable such as spinach or silverbeet) •1 tablespoon olive oil •625ml (2.5 cups) Vitasoy Original Soymilk •2 tablespoons dairy-free vegetable spread •2 tablespoons cornflour •1 teaspoon Dijon mustard •3 slices multigrain bread, blitzed to make coarse breadcrumbs •1 lemon, zested •3-4 parsley sprigs, leaves picked and chopped 1. Cook the pasta in a large pot of boiling water for 10 minutes or as per packet instructions until almost al dente. You want it a little underdone because it will be heated again in the oven later on. Drain well and then place into a 2L ovenproof baking dish. Set aside. 2. Roughly chop up the leaves and stems of the bunch of kale and add to a frying pan with the olive oil. Fry over medium heat for 1-2 minutes or until just wilted. Transfer half the kale to a mini food processor and add a splash of soy milk. Blitz for 30 seconds until finely chopped and smooth. Pour over the pasta in the baking dish along with the rest of the wilted kale from the frying pan. 3. Heat the oven to 200C. Melt the margarine or butter in a small saucepan, add the cornflour and stir to form a paste. Slowly pour in the remaining soy milk while vigorously mixing to avoid lumps. Stir for 5 minutes until thickened enough to coat the back of a spoon. Stir in the mustard and season with a little salt and lots of pepper. Pour over the pasta and stir well to combine everything. 4. Put the breadcrumbs, lemon zest and parsley into a small bowl and mix well. Sprinkle over the top of the pasta and place in the oven. Bake for 20 minutes or until the breadcrumbs are golden brown and crunchy. Serve immediately.

Cauliflower Crust Hawaiian Pizza

Ingredients: CRUST: 1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower) 1 large egg 1 cup finely shredded mozzarella cheese (or try another kind!) 1 teaspoon dried oregano 1/2 teaspoon dried minced garlic (or fresh garlic) 1/2 teaspoon onion salt TOPPINGS: 1/2 cup tomato-basil marinara sauce (or pizza sauce) 1/2 cup finely shredded mozzarella cheese 3 slices Canadian bacon, cut into strips 1/2 cup pineapple tidbits Directions: 1. Shred the cauliflower into small crumbles. You can use the food processor if you'd like, but you just want crumbles, not puree. You'll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes (see Tips below if you do not have a microwave). Give the cauliflower a chance to cool. 2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil. 3. Prepare the pizza: Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup cheese on top. Add the bacon and pineapple, spreading it out around the pizza. Sprinkle the remaining cheese on top. Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately. Tips: For those who don’ t have a microwave: You can steam the florets just until they are tender (not mushy) on the stove and then let them cool before grating them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together. *Other topping ideas: Marinara or pizza sauce with your favorite toppings Pesto with thin sliced tomato and fresh mozzarella Alfredo with sausage, mushrooms, Provolone & Asiago cheese Barbecue sauce with shredded chicken, green onions and smoked gouda *This pizza is best served on a plate with a fork.

Lion House Brownies

It's couples game night and I needed a quick and easy dessert... I mean REALLY quick and easy!! So I tried this brownie mix and wow, they are super yummy. I added chocolate frosting from a can and walah! So if you want a great homemade tasting brownie from a box try out these Lion House Picnic Brownies.

Top 10 reasons

There's LOTS of reasons to post your AWESOME recipes on our really COOL SISTER blog!! It has been up and running for more than 3 years now and we need MORE recipes! Here's the top 10:
10. We all need new recipes
9. It's super easy. Yes, it takes a little time, but you are serving others within less than 10 minutes.
8. It's a great way for us to bond and create memories.
7. It's super accessible. Even if you are not at home you can look up a recipe and you don't have to worry about lugging around a cookbook.
6. You can leave comments any time about changes you made and they are there for all to see.
5. You can express how delicious it was and give the person who posted it warm fuzzies!
4. We are helping each other become better homemakers.
3. The recipes are "tried and true". We make it, love it, then post it.
2. It's free for ANYONE to join at any time so no one gets left out. When Aaron and Adam get married their wives can join in the fun for no cost. Other family members have access to our recipes at any time. AND we can print it into a very professional looking cookbook when we are ready.
1. It's been set up for a long time now and we already have lots of categories and recipes on. It's really FUN!!!!
So, here's my CHALLENGE: post some recipes SOON!

Here's my kiddos enjoying Kelly's Mexican Stuffed Shells. Mmmm!!!!
Recipe below

Malt Whooper Pudding Cookies

 

chad and i love whoopers so i knew i had to try this!

Ingredients

• 3/4 cup butter, softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 small box instant vanilla pudding dry, do not prepare
• 1/4 cup malt milk powder
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. baking soda
• 2 1/4 cups flour
• 1-2 cups Whoppers

Instructions

1. Cream butter, brown sugar and sugar together in a large bowl.
2. Add in vanilla instant pudding mix and malt milk powder and beat until well combined.
3. Add eggs and vanilla and mix well.
4. Add flour and baking soda and beat until well combined.
5. Mix in Whoppers until evenly distributed.
6. Roll dough into 1" balls.
7. Place them on a greased baking sheet and bake at 350 degrees F for 8-10 minutes.

Mexican Stuffed Shells

1 lb shredded chicken or beef (i used chicken)
 1/2 package low-sodium taco seasoning
4 ounces cream cheese (half a package) i even halfed this i like little cream cheese
20 jumbo pasta shells
1 1/2 cups salsa (i used chachies)
1 cup enchilada sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese

toppings: olives, green onions, cilantro, sour cream

"Preheat oven to 350°.

In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.

While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.

Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa."

Chicken Parmigiana

last 8 recipes i posted source: baking with blondie dont know why some are pasted like this. sorry! Ingredients: 2 large thawed chicken breasts, trimmed and sliced horizontally 2 eggs, whisked 25 oz jar of your favorite marinara/pasta sauce, or homemade thick mozzarella, cut into 1/4 inch slices 1/2 C Parmesan, shredded 1/2 C italian bread crumbs 1/2 C Panko bread crumbs 1 C flour 1/2 C EVOO salt and pepper Directions: 1. Preheat oven to 350 degrees. 2. Prepare 3 separate bowls for the breading: - The first bowl should have the flour. - The second bowl should have the whisked eggs. - In the third bowl, combine the Parmesan, bread crumbs, and Panko. 3. Heat EVOO in large pan over medium-high heat. 4. When oil is warmed, with your clean hands (easiest) coat your chicken: - Coat chicken first in flour bowl until completely covered. - Then throw floured chicken in egg bowl until completely covered, and none of the dry flour is showing through. - Then coat your chicken in bread crumb mixture until completely covered. - Gently lay chicken in warm oil, and quickly repeat with the other chicken breast slices. 5. Cook until chicken is browned, about 3-5 minutes on each side. 6. While chicken is browning, pour marinara/pasta sauce into a large casserole dish (to be the bed for the chicken). Salt and pepper each side. 7. Remove the chicken from the pan, and lay in the baking dish right in the pasta sauce. 8. Top each chicken slice with a mozzarella slice. 9. Bake for about 15-20 minutes, or until chicken reaches 165-170 degrees with a meat thermometer. 10. Turn broiler on high, and broil until cheese begins to show some color. Remove from oven.