Two things that you probably didn't think would be in the same recipe, right? Wrongo. This stuff is delicious. And all it takes are 4 ingredients. But I can't take credit for this one; it is a recipe from my fiancé's mom but it is one that I will always turn to when I need a quick meal!
Tater-Tot Casserole
1lb lean ground beef
2/3 can cream of mushroom soup
1 c. shredded cheddar cheese
1 small package of frozen tater tots
Steps:
1. Brown the ground beef in a sauté pan on the stove. Salt and pepper to taste. (I add a little onion powder to the beef for enhanced flavor but if you don't have any on hand, don't worry about it!)
2. Drain the ground beef and pour into a bowl (or back in the pan you browned it in)
3. Mix in cream of mushroom soup
4. Spread in an 11x7 pan (13x9 is more standard so if you only have this pan that is just fine!)
4. Sprinkle cheese over the meat mixture
5. Top with frozen tater tots (I cover the entire top with the tots!)
6. Bake at 350° for 1 hour (get some studying done while you are waiting!)
Time Breakdown:
1. Casserole filling prep: 10 minutes
2. Casserole building: 5 minutes
3. Bake time: 1 hr
Total time: 1 hr 15 minutes (but an hour of that is waiting around, so you can get some things done ;-)
cooks with books
this is a blog for us busy students who want recipes that are actually practical, easy to make, and time efficient.... and who want to avoid the university cafeteria at all costs!
"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."
— Julia Child
— Julia Child
Tuesday, April 12, 2011
Monday, April 11, 2011
Easy Chicken Parm
The timing of this recipe has no significance other than the fact that I am kind of craving it :-). This is an easy recipe for sure, but it may take a trip to the grocery store to purchase the chicken, unless you keep some frozen and on hand at all time (which i recommend!) Also, this is a healthier recipe because the chicken is breaded and baked! Big time bonus. So without further ado......
Easy (and healthy!) Chicken Parm
(serves 2)
Ingredients:
2 large boneless, skinless chicken breasts
1/2 cup panko breadcrumbs (italian style)
1/8 cup parmesan cheese
1 TBSP olive oil
1 egg
1 jar of marinara sauce (any brand you like; I like Prego!)
1 cup mozzarella cheese
1/2 lb spaghetti noodles
Steps:
1. Place the chicken in a plastic baggie (make sure there is plenty of room in it-- I use a gallon size)
2. Pound the chicken flat until it is about 1/4" thick (I use a cooking pot to pound out the chicken
3. In a bowl, mix together bread crumbs, parmesan cheese, and olive oil until the oil is incorporated and the crumbs are moistened
4. In another bowl, mix together the egg and 1 TBSP of water
5. Dredge each chicken breast in the egg mixture first, then into the bread crumb mixture (it helps to reserve one hand as the hand that places the chicken in the wet mixture and one hand that places the chicken in the dry mixture so you do not get a clumpy bread-crumby mess!)
6. Start boiling your water for the spaghetti noodles
6. Place the chicken in an 8x8 baking dish coated with olive oil (any size dish will do, as long as it has sides!)
7. Bake at 400° for 10 minutes. Remove from oven, top with a couple spoonfuls of marinara sauce and 1/4 c of mozzarella cheese on each chicken breast. Place chicken back in oven and bake 5-7 more minutes, until the cheese melts.
8. While the chicken is cooking, prepare your spaghetti noodles according to the package instructions.
9. Drain the noodles and then divide them into 2 bowls. (At this point I like to sprinkle in a little parmesan and mozzarella cheese and stir it into the noodles, but this is optional!)
10. Add marinara to each bowl (as much or as little as you like; depending on your saucy preference!)
11. Top with chicken, and enjoy!!
Time breakdown:
Chicken prep: 5 minutes
Chicken cook time: 15-17 minutes
Noodle prep/cook time: 10-12 minutes (do be overlapped during the chicken cooking!)
Total time: 20-25 minutes. It's a snap!
Easy (and healthy!) Chicken Parm
(serves 2)
Ingredients:
2 large boneless, skinless chicken breasts
1/2 cup panko breadcrumbs (italian style)
1/8 cup parmesan cheese
1 TBSP olive oil
1 egg
1 jar of marinara sauce (any brand you like; I like Prego!)
1 cup mozzarella cheese
1/2 lb spaghetti noodles
Steps:
1. Place the chicken in a plastic baggie (make sure there is plenty of room in it-- I use a gallon size)
2. Pound the chicken flat until it is about 1/4" thick (I use a cooking pot to pound out the chicken
3. In a bowl, mix together bread crumbs, parmesan cheese, and olive oil until the oil is incorporated and the crumbs are moistened
4. In another bowl, mix together the egg and 1 TBSP of water
5. Dredge each chicken breast in the egg mixture first, then into the bread crumb mixture (it helps to reserve one hand as the hand that places the chicken in the wet mixture and one hand that places the chicken in the dry mixture so you do not get a clumpy bread-crumby mess!)
6. Start boiling your water for the spaghetti noodles
6. Place the chicken in an 8x8 baking dish coated with olive oil (any size dish will do, as long as it has sides!)
7. Bake at 400° for 10 minutes. Remove from oven, top with a couple spoonfuls of marinara sauce and 1/4 c of mozzarella cheese on each chicken breast. Place chicken back in oven and bake 5-7 more minutes, until the cheese melts.
8. While the chicken is cooking, prepare your spaghetti noodles according to the package instructions.
9. Drain the noodles and then divide them into 2 bowls. (At this point I like to sprinkle in a little parmesan and mozzarella cheese and stir it into the noodles, but this is optional!)
10. Add marinara to each bowl (as much or as little as you like; depending on your saucy preference!)
11. Top with chicken, and enjoy!!
Time breakdown:
Chicken prep: 5 minutes
Chicken cook time: 15-17 minutes
Noodle prep/cook time: 10-12 minutes (do be overlapped during the chicken cooking!)
Total time: 20-25 minutes. It's a snap!
Sunday, April 10, 2011
i'm back!
hello all,
i have neglected to post recipes over the past few months; between school and wedding planning, life has gotten hectic! but hey, we are all students here, everyone can relate to hectic lifestyles! i am going to get back to posting more recipes, so stay tuned for a new one coming your way! i only have one question for you: what are you in the mood to cook??
i have neglected to post recipes over the past few months; between school and wedding planning, life has gotten hectic! but hey, we are all students here, everyone can relate to hectic lifestyles! i am going to get back to posting more recipes, so stay tuned for a new one coming your way! i only have one question for you: what are you in the mood to cook??
Thursday, July 8, 2010
breakfast... not just for "brinner."
brinner = breakfast + dinner; meaning, breakfast foods eaten at dinner time. that's about the only way us students can eat breakfast anymore, am i right?
here's the thing, breakfast (in the morning) is the most important meal of the day. at least that is what i hear, and i am sure you all have heard it too. the conundrum is: students are the ones who need breakfast the most to keep our brains reeling all through our [boring] classes and to kick start our metabolisms for the day, but we are the ones that have the least amount of time to spend to make breakfast! go figure.
i have taken it upon myself to come up with some quick breakfasts that provide the protein we need to keep us full until lunch, but that also take zip time to make. oh, and one better, you can totally eat these things on the go.
these are 2 recipes that use an english muffin as the base. you could use a piece of wheat toast instead if you detest english muffins but i promise you, english muffins will keep you fuller longer.
i am still using my thinking cap to come up with more recipes to solve our problems with consuming breakfast at its properly alloted time, so stay tuned.
"eggs on toast" (but it's rather an english muffin)
ingredients:
1 whole wheat english muffin
2 tablespoons of light cream cheese with chives (philadelphia cream cheese makes this with the chives already mixed in; they also make one that is chives and onions mixed in so if you want a stronger flavor, go with this)
1/2 cup Egg Beaters (this is an egg substitute that i like because it is already scrambled together; 1/2 cup is the equivalent of 2 eggs so if you want to use 2 eggs and then scramble them with a fork before you cook them that works too!!)
steps:
1) cut the english muffin in half so that it makes 2 flat, round pieces.
2) toast the english muffin halves until it is to your desired brown-ness.
3) let the pieces cool
4) pour the egg beaters (or break the eggs and stir them with a fork until the yolk and the white are all mixed together) in a microwave-safe bowl
4) add salt and pepper to taste, if desired
5) cook the eggs for 45 seconds in the microwave, take them out, scramble/fluff them with a fork, and put them back in the microwave for additional 30 seconds. Fluff them with a fork again, and if you like your eggs scrambled harder, put them back in the microwave in 15 second increments until they are the desired consistency.**
6) spread the cream cheese onto the english muffin, top with eggs, then top with the other english muffin half to make a tasty on-the-go breakfast sandwich!! enjoy!!
** If you have some on hand, you can throw some bacon bits into the cooked scrambled eggs to add a nice, salty bite. If you get the pre-cooked bacon in the grocery store, all you have to do is crumble it up and put it in the eggs after the first 45 seconds of cooking. the bacon will heat up while the eggs continue their cooking.
time breakdown:
toasting english muffin: 30-45 seconds
"scrambling" eggs: 1 min 15 secs - 2 mins
assembling sandwich: 60 seconds
peanut butter breakfast sandwich
ingredients:
1 whole wheat english muffin
peanut butter (i like crunchy) or almond butter (almond butter is healthier than peanut butter)
1 large banana OR 1 medium sized apple
steps:
1) cut the english muffin in half
2) toast the halves in the toaster
3) let the english muffin cool, then spread with peanut butter or almond butter
4) slice banana and place atop the peanut butter (OR, if you prefer apple, slice the apple into small slices and place atop the peanut butter**)
5) top with the remaining english muffin half for a yummy breakfast sandwich
** i know this may sound weird, but salty bacon is a great addition to the peanut butter/apple combination of this sandwich!!
time breakdown:
toasting the english muffin: 30-45 seconds
slicing fruit: 30-60 seconds
warming bacon (if desired): 60-80 seconds
assembling sandwich: 60 seconds
these breakfast sandwiches are PACKED with protein and fiber to keep your belly full and your brain focused all the way up to lunch!!
here's the thing, breakfast (in the morning) is the most important meal of the day. at least that is what i hear, and i am sure you all have heard it too. the conundrum is: students are the ones who need breakfast the most to keep our brains reeling all through our [boring] classes and to kick start our metabolisms for the day, but we are the ones that have the least amount of time to spend to make breakfast! go figure.
i have taken it upon myself to come up with some quick breakfasts that provide the protein we need to keep us full until lunch, but that also take zip time to make. oh, and one better, you can totally eat these things on the go.
these are 2 recipes that use an english muffin as the base. you could use a piece of wheat toast instead if you detest english muffins but i promise you, english muffins will keep you fuller longer.
i am still using my thinking cap to come up with more recipes to solve our problems with consuming breakfast at its properly alloted time, so stay tuned.
"eggs on toast" (but it's rather an english muffin)
ingredients:
1 whole wheat english muffin
2 tablespoons of light cream cheese with chives (philadelphia cream cheese makes this with the chives already mixed in; they also make one that is chives and onions mixed in so if you want a stronger flavor, go with this)
1/2 cup Egg Beaters (this is an egg substitute that i like because it is already scrambled together; 1/2 cup is the equivalent of 2 eggs so if you want to use 2 eggs and then scramble them with a fork before you cook them that works too!!)
steps:
1) cut the english muffin in half so that it makes 2 flat, round pieces.
2) toast the english muffin halves until it is to your desired brown-ness.
3) let the pieces cool
4) pour the egg beaters (or break the eggs and stir them with a fork until the yolk and the white are all mixed together) in a microwave-safe bowl
4) add salt and pepper to taste, if desired
5) cook the eggs for 45 seconds in the microwave, take them out, scramble/fluff them with a fork, and put them back in the microwave for additional 30 seconds. Fluff them with a fork again, and if you like your eggs scrambled harder, put them back in the microwave in 15 second increments until they are the desired consistency.**
6) spread the cream cheese onto the english muffin, top with eggs, then top with the other english muffin half to make a tasty on-the-go breakfast sandwich!! enjoy!!
** If you have some on hand, you can throw some bacon bits into the cooked scrambled eggs to add a nice, salty bite. If you get the pre-cooked bacon in the grocery store, all you have to do is crumble it up and put it in the eggs after the first 45 seconds of cooking. the bacon will heat up while the eggs continue their cooking.
time breakdown:
toasting english muffin: 30-45 seconds
"scrambling" eggs: 1 min 15 secs - 2 mins
assembling sandwich: 60 seconds
peanut butter breakfast sandwich
ingredients:
1 whole wheat english muffin
peanut butter (i like crunchy) or almond butter (almond butter is healthier than peanut butter)
1 large banana OR 1 medium sized apple
steps:
1) cut the english muffin in half
2) toast the halves in the toaster
3) let the english muffin cool, then spread with peanut butter or almond butter
4) slice banana and place atop the peanut butter (OR, if you prefer apple, slice the apple into small slices and place atop the peanut butter**)
5) top with the remaining english muffin half for a yummy breakfast sandwich
** i know this may sound weird, but salty bacon is a great addition to the peanut butter/apple combination of this sandwich!!
time breakdown:
toasting the english muffin: 30-45 seconds
slicing fruit: 30-60 seconds
warming bacon (if desired): 60-80 seconds
assembling sandwich: 60 seconds
these breakfast sandwiches are PACKED with protein and fiber to keep your belly full and your brain focused all the way up to lunch!!
Tuesday, June 29, 2010
sugar cookie mania
so, the 4th of july is coming up.. what are you taking to the family picnic? i know, i know; you're taking summer classes and can't even think about making some long and involved recipe. i feel your pain, and i have no intentions of giving a long and involved recipe! in fact, you could throw this together the morning of the 4th. so bookmark this page, get back to your homework, and check this again just so you can get the cookie dough at the grocery store.
oh... the best thing? this all uses ready-made cookie dough. i am just giving you clever add-ins so that people can't tell that it is store bought cookie dough! (and trust me, without the flavor add-ins, people know its store bought.)
ingredients:
1 large package sugar cookie dough (it has to be the kind that comes in the roll, not the kind that is already cut into cookies)
any of the add-ins that are in the list that i give you of cookie ideas
steps:
1) allow the cookie dough to come to room temperature (this might take about an hour- you want it very soft so the ingredients will mix in easily!)
2) add in the extra ingredients and stir the mixture together until well blended (this might require your hands!) See the instructions that belong with each cookie for further direction. then continue to step 3
3) drop the dough by the spoonful on a cookie sheet (look at the instructions on the dough package for the recommended size and placement of the cookies on the pan)
4) bake according to the package instructions
ideas for types of cookies to make (plus some extra instructions for each individual cookie):
- 1/4 c. pineapple juice and 1/4 c. coconut milk (you may need to add up to 1/4 c. of flour to this mix if it gets too runny to be solid, spoonable cookies)
- 1 tsp almond extract; roll these cookies into balls and roll through granulated sugar before baking. when finished, immediate press one piece of orange slice candy into the top of the cookie (the edges will crack a bit when you add the orange and press into the cookie)
- 1 c. mini M&Ms and 1/2 c. caramel bits
- 1 c. white chocolate chips and 1 c. dried cranberries
- 1 tsp vanilla extract (mix this in completely before you add the rest of the ingredients), 1 c. chopped pecans; shape the dough into balls and roll in a mixture of 1TBS cinnamon and 1TBS sugar. (this is just like pecan pie in a cookie!)
- 1/4 c. key lime juice (add flour little bits at the time if the consistency gets too runny), 1/2 c. graham cracker crumbs; top with shredded coconut when the cookies have only 4-5 minutes left in the oven. after you have dropped them on the cookie sheet. the coconut will turn brown when it cooks! (this is just like a key lime pie!)
- 1/4 c. lemon juice, 1 TBS lemon zest (if you have it, if not it's okay), roll the cookies in powdered sugar before you bake
i hope these combinations help! and maybe with this as inspiration, you can come up with your own combinations, too! if you come up with something new, leave a comment and let me know how it turned out!!
oh... the best thing? this all uses ready-made cookie dough. i am just giving you clever add-ins so that people can't tell that it is store bought cookie dough! (and trust me, without the flavor add-ins, people know its store bought.)
ingredients:
1 large package sugar cookie dough (it has to be the kind that comes in the roll, not the kind that is already cut into cookies)
any of the add-ins that are in the list that i give you of cookie ideas
steps:
1) allow the cookie dough to come to room temperature (this might take about an hour- you want it very soft so the ingredients will mix in easily!)
2) add in the extra ingredients and stir the mixture together until well blended (this might require your hands!) See the instructions that belong with each cookie for further direction. then continue to step 3
3) drop the dough by the spoonful on a cookie sheet (look at the instructions on the dough package for the recommended size and placement of the cookies on the pan)
4) bake according to the package instructions
ideas for types of cookies to make (plus some extra instructions for each individual cookie):
- 1/4 c. pineapple juice and 1/4 c. coconut milk (you may need to add up to 1/4 c. of flour to this mix if it gets too runny to be solid, spoonable cookies)
- 1 tsp almond extract; roll these cookies into balls and roll through granulated sugar before baking. when finished, immediate press one piece of orange slice candy into the top of the cookie (the edges will crack a bit when you add the orange and press into the cookie)
- 1 c. mini M&Ms and 1/2 c. caramel bits
- 1 c. white chocolate chips and 1 c. dried cranberries
- 1 tsp vanilla extract (mix this in completely before you add the rest of the ingredients), 1 c. chopped pecans; shape the dough into balls and roll in a mixture of 1TBS cinnamon and 1TBS sugar. (this is just like pecan pie in a cookie!)
- 1/4 c. key lime juice (add flour little bits at the time if the consistency gets too runny), 1/2 c. graham cracker crumbs; top with shredded coconut when the cookies have only 4-5 minutes left in the oven. after you have dropped them on the cookie sheet. the coconut will turn brown when it cooks! (this is just like a key lime pie!)
- 1/4 c. lemon juice, 1 TBS lemon zest (if you have it, if not it's okay), roll the cookies in powdered sugar before you bake
i hope these combinations help! and maybe with this as inspiration, you can come up with your own combinations, too! if you come up with something new, leave a comment and let me know how it turned out!!
Monday, June 28, 2010
smoothie addendum:
(yes, i looked that word up before i used it....)
i have discovered a wonderful secret to make smoothies even easier! are you ready?
FROZEN FRUIT!! if you use frozen fruit, it thickens the smoothie and you don't have to add ice! so all of you with mini freezers in your mini fridges and don't have ice, pack a bag of frozen fruit in there and you can use that instead! my favorite right now is a peach berry smoothie:
i use one carton (6 oz) of plain (non-flavored) yogurt, a large handful of frozen mixed berries (strawberries, blueberries, raspberries, blackberries-- they come mixed together) and 2 large handfuls of frozen peaches, and a splash of apple juice. blend until smooth! YUM!
another great recipe, if you are feeling tropical:
one carton (6 oz) of pineapple coconut yogurt (danon light n fit has this flavor; this is the brand i use), one large banana, one handful of frozen peaches, and a splash of orange juice. blend until smooth, and imagine yourself on the beach! (even if you are stuck inside studying...)
enjoy; i know i do!!
i have discovered a wonderful secret to make smoothies even easier! are you ready?
FROZEN FRUIT!! if you use frozen fruit, it thickens the smoothie and you don't have to add ice! so all of you with mini freezers in your mini fridges and don't have ice, pack a bag of frozen fruit in there and you can use that instead! my favorite right now is a peach berry smoothie:
i use one carton (6 oz) of plain (non-flavored) yogurt, a large handful of frozen mixed berries (strawberries, blueberries, raspberries, blackberries-- they come mixed together) and 2 large handfuls of frozen peaches, and a splash of apple juice. blend until smooth! YUM!
another great recipe, if you are feeling tropical:
one carton (6 oz) of pineapple coconut yogurt (danon light n fit has this flavor; this is the brand i use), one large banana, one handful of frozen peaches, and a splash of orange juice. blend until smooth, and imagine yourself on the beach! (even if you are stuck inside studying...)
enjoy; i know i do!!
Saturday, May 29, 2010
smoothie queen :-)
i love smoothies. they are awesome for a quick breakfast to drink on the way to class, and they are a great nighttime study snack that is filling and sweet, but that doesn't have me crying for the gym. most smoothie recipes i have seen include more ingredients than needed to make for very complicated concoctions. so, here is a better way to make smoothies-- with less ingredients and with stuff you already have!
the secret: use flavored yogurt as one of your ingredients, rather than non-flavored yogurt and other sweeteners and fruits. flavored yogurt already has the fruit in it, as well as the sweetener. just don't go for the yogurts with tons of sugar in them, it defeats the purpose of this being healthy!
ingredients:
6 oz strawberry yogurt (dannon light and fit brand has the larger serving size yogurt (6 oz)-- it is the equivalent of 3/4 cup if you are using yogurt from a large container)
1 large banana
1/4 cup fresh blueberries
2 cups ice
steps:
1. Peel banana, spoon yogurt, and add blueberries to a blender
2. Add 2 cups ice and blend until smooth
3. If you like the smoothie thicker, add more ice (a few cubes at a time) and blend. If you like the smoothie more liquid-y, start with only 1 cup of ice and then add more ice (a few cubes at a time) if needed until you reach the consistency you like.
other combination ideas: (all with 2 cups ice)
- 6 oz strawberry yogurt, 1 large banana
- 6 oz blueberry yogurt, 1/4 cup raspberries, 1/4 cup strawberries
- 6 oz blueberry yogurt, 1/4 cup pineapple chunks, 1 large banana
- 6 oz peach yogurt, 1/4 cup strawberries
- 6 oz peach yogurt, 1/4 cup strawberries, 1 large banana
- To any of these combinations, you can try adding 1/4 cup orange juice or 1/4 cup apple juice or 1/4 cup pineapple juice to add some flavor! (For example, strawberry yogurt, banana, and orange juice is a good mix!)
*Hint: I don't recommend using banana flavored yogurt; it tends to be more tart than an actual banana. I would always recommend using real banana for that ingredient!!
*Don't be afraid to try different mixes of fruit! If you have ever had fruit salad, you know that you really can't go wrong with any different combination of fruit!!!
the secret: use flavored yogurt as one of your ingredients, rather than non-flavored yogurt and other sweeteners and fruits. flavored yogurt already has the fruit in it, as well as the sweetener. just don't go for the yogurts with tons of sugar in them, it defeats the purpose of this being healthy!
ingredients:
6 oz strawberry yogurt (dannon light and fit brand has the larger serving size yogurt (6 oz)-- it is the equivalent of 3/4 cup if you are using yogurt from a large container)
1 large banana
1/4 cup fresh blueberries
2 cups ice
steps:
1. Peel banana, spoon yogurt, and add blueberries to a blender
2. Add 2 cups ice and blend until smooth
3. If you like the smoothie thicker, add more ice (a few cubes at a time) and blend. If you like the smoothie more liquid-y, start with only 1 cup of ice and then add more ice (a few cubes at a time) if needed until you reach the consistency you like.
other combination ideas: (all with 2 cups ice)
- 6 oz strawberry yogurt, 1 large banana
- 6 oz blueberry yogurt, 1/4 cup raspberries, 1/4 cup strawberries
- 6 oz blueberry yogurt, 1/4 cup pineapple chunks, 1 large banana
- 6 oz peach yogurt, 1/4 cup strawberries
- 6 oz peach yogurt, 1/4 cup strawberries, 1 large banana
- To any of these combinations, you can try adding 1/4 cup orange juice or 1/4 cup apple juice or 1/4 cup pineapple juice to add some flavor! (For example, strawberry yogurt, banana, and orange juice is a good mix!)
*Hint: I don't recommend using banana flavored yogurt; it tends to be more tart than an actual banana. I would always recommend using real banana for that ingredient!!
*Don't be afraid to try different mixes of fruit! If you have ever had fruit salad, you know that you really can't go wrong with any different combination of fruit!!!
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