Tuesday, July 12, 2011

Tempt My Tummy Tuesdays

Ugh this week I am a day behind 3 and 4 day weekends always throw me off my calendar. So I am writing this on Wednesday July 6th and it will be posted on the following Tuesday LOL.

This week on our menu we had Cheeseburger Subs for the 4th of July... apparently I was the only one that loved them! Last night we had a Taco Lasagna... and if the chicken is defrosted this evening we will probably be having Chicken Nuggets.

Let me share my recipes with you.... (btw most recipes and photos are from the Publix.com website.) I am too busy eating my meal to take pictures of it LOL

Cheeseburger Subs and Ice Cream Soda Sparklers

TOTAL TIME - 35 MINUTES / MAKES 6 SERVINGS

Cooking Sequence

Place soda glasses in freezer; prepare subs - 30 minutes
While burgers grill, prepare suggested sides
Prepare ice cream sodas; serve - 5 minutes

Cheeseburger Subs

Ingredients

2 Bakery deli-style sub rolls
1/2 cup ketchup
2 tablespoons creamy mustard sauce
aluminum foil
1 1/2 lb ground beef chuck
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup prepared Cheddar cheese sauce, divided
1/2 cup pre-diced tomatoes, divided
1/2 cup pre-diced red onions, divided
2 cups lettuce shreds, divided

Prep

Preheat grill (or grill pan).
Slice bread in half lengthwise, leaving 1-inch uncut.

Steps

Combine ketchup and mustard sauce; spread over inside of each sub roll. Place rolls on a sheet of foil; set aside.
Form ground beef into four patties (wash hands). Season beef patties with salt and pepper. Place patties on grill (or in grill pan); grill 3–4 minutes on each side or until 160°F.
Cut burgers in half and place inside sub rolls; top each with 1/4 cup cheese sauce, 1/4 cup tomatoes, and 1/4 cup onions. Bring sides of foil up around roll and place over indirect heat on grill; grill (or bake in oven at 400°F) 6–7 minutes or until bread is toasted and cheese is hot. Add lettuce shreds, then cut each sub into 3 equal pieces; serve.
Note: Cut subs into even smaller portions for an easy-to-manage appetizer.

CALORIES (per 1/6 recipe) 350kcal; FAT 19g; CHOL 80mg; SODIUM 760mg; CARB 22g; FIBER 2g; PROTEIN 24g; VIT A 8%; VIT C 15%; CALC 6%; IRON 20%

Ice Cream Soda Sparklers

Ingredients

6 tablespoons cherry-flavored syrup
48 oz ginger ale, chilled
12 maraschino cherries
6 (1/2-cup) scoops vanilla (or other flavor) ice cream

Prep

Chill (12–16 oz) soda glasses in freezer for 30 minutes.
Chill soda.

Steps

Drizzle 1 tablespoon cherry syrup around inside rim of each glass. Slowly add ginger ale (leaving room for ice cream).
Add 2 cherries to each, then add ice cream (the soda will foam underneath the ice cream). Serve.

CALORIES (per 1/6 recipe) 260kcal; FAT 7g; CHOL 30mg; SODIUM 80mg; CARB 49g; FIBER 1g; PROTEIN 2g; VIT A 6%; VIT C 0%; CALC 8%; IRON 0%

Shopping List

Add items to your grocery list by clicking on the

next to any item below.

The icon will change to

to indicate that it has been added.

Apron's Advice

Complete your meal with French fries, corn on the cob, and cupcakes for dessert.
Try Birthday Cake-flavored ice cream for a festive, red, white, and blue dessert sparkler.

To get the easiest way to make the Taco Lasagna or Taco Bake just get the kit. Rick has managed to just due it from scratch so we don't need to afford the kit.

http://www.bettycrocker.com/products/old-el-paso/products/dinner-kits/soft-taco-bake

Cheesy Chicken Strips With Broccoli White Cheddar and Shells

Total Time - 30 minutes

COOKING SEQUENCE

Prepare chicken and begin to bake - 15 minutes
Prepare pasta and serve - 15 minutes

MAKES 4 SERVINGS

	Cheesy Chicken Strips

	Ingredients: aluminum foil (optional) cooking spray 1 1/2 cups fish-shaped cheese crackers large zip-top bag 1/4 cup shredded Cheddar cheese 1 egg 1 1/2 pounds chicken tenderloins Steps 1. Preheat oven to 400°F. Line baking sheet with foil (for ease of cleanup) and coat with cooking spray. Place crackers in zip-top bag and crush; add cheese and shake to mix. 2. Whisk egg, in large bowl, until blended; add chicken, using tongs, and toss to coat. Transfer chicken from egg mixture to zip-top bag; use tongs and allow excess egg to drip off. Seal bag tightly and shake (or use fingertips) to evenly coat chicken. 3. Use tongs to arrange chicken in single layer on baking sheet. Bake 12–15 minutes or until internal temperature reaches 170°F. Use a meat thermometer to accurately ensure doneness. (Thread 2–3 tenderloins onto probe, if too small for reading temperature.) Serve. CALORIES (per 1/4 recipe) 330kcal; FAT 10g; CHOL 165mg; SODIUM 310mg; CARB 13g; FIBER 1g; PROTEIN 45g; VIT A 4%; VIT C 4%; CALC 8%; IRON 15%

	Broccoli White Cheddar and Shells

	Ingredients: 2 cups water 2 tablespoons butter 1 (6.2-ounce) box shells and white Cheddar pasta 3 cups broccoli florets 1/2 cup reduced fat milk Steps 1. Place water and butter in large saucepan. Cover and bring to boil on high. 2. Stir pasta shells into boiling water, reduce to medium-high and cook, uncovered, 6 minutes. 3. Stir in broccoli; cover and cook 3 minutes, stirring occasionally. 4. Stir in milk and seasoning packet (from pasta). Cover, reduce to low and cook 3–5 minutes, stirring occasionally, until pasta is tender. Serve. CALORIES (per 1/4 recipe) 250kcal; FAT 10g; CHOL 20mg; SODIUM 560mg; CARB 33g; FIBER 3g; PROTEIN 8g; VIT A 40%; VIT C 80%; CALC 10%; IRON 8%

	Shopping List


	DAIRY 2 tbsp butter 1 egg 1/2 cup reduced-fat milk 1/4 cup shredded Cheddar cheese

	DRY GROCERY aluminum foil (optional) cooking spray 1 1/2 cups fish-shaped cheese crackers large zip-top bag 1 (6.2-oz) box shells and white Cheddar pasta

	MEAT 1 1/2 lb chicken tenderloins

	PRODUCE 3 cups broccoli florets

	SUGGESTED ITEMS cupcakes barbecue sauce honey mustard carrot sticks