Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Spaghetti with Meat Sauce October 29, 2012

Filed under: Dinner,Pastas — lewissisters @ 2:58 am

My sister made this amazing spaghetti and meat sauce for tonight’s dinner. We all loved it; however, I was not a big fan of the mushrooms.) This is a great dish and it is filling. If you want less spice, reduce the red pepper flakes. I thought tomato sauce was hard to make, but this sauce is easy.
(To make this dish gluten free, use gluten free pasta)

Spaghetti with Tomato-Meat Sauce
2 tsps olive oil
1 large uncooked onion, chopped, (or onion flakes)
1 medium uncooked carrot, finely chopped
1 cup mushrooms
3 cloves garlic, minced
1 pound uncooked 93% lean ground beef
1, 28 oz canned crushed tomatoes, in tomato puree
1/4 tsp salt
1/4 tsp red pepper flakes, crushed (you can put less in for less spice)
1/4 tsp dried basil
3 cups cooked whole-wheat spaghetti, kept hot (gluten free pasta)

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot and garlic. Cook, stirring frequently, until onion is translucent, about 6 minutes.
2. Add ground beef to skillet. Cook, breaking up clumps with a wooden spoon, until browned, about 4 minutes.
3. Stir in tomatoes and tomato puree, salt, red pepper flakes and basil; bring to a boil. Reduce heat and simmer 5 minutes for flavors to blend and for sauce to thicken slightly; spoon sauce over spaghetti.
Refrigerate extra sauce for up to 3 days or freeze for up to 2 months.

Add a delicious Parmesan-infused crumb topping to spaghetti recipes:
Heat 1 teaspoon of olive oil in a small nonstick skillet. Add 1/3 cup of coarse whole-wheat bread crumbs. Cook on high heat for 1 minute, shaking skillet constantly, until crumbs are aromatic and slightly browned.
Sprinkle with 1 tablespoon of grated Parmesan cheese and shake well to coat. Remove from heat and sprinkle 1 tablespoon of crumbs over each dish just before serving.
Enjoy!

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Toffee Butterscotch Cookies October 23, 2012

Filed under: Cookies,Dessert — lewissisters @ 10:47 pm

My sister made these wonderful cookies. The recipe is simple; however, it does not lack in flavor. The cookies are small and they are so good with the toffee. They were delicious. You don’t have to use toffee either; you can use any candy you want.

Toffee Butterscotch Cookies
Ingredients
½ cup Margarine, reduced-calorie
¾ cup brown Sugar
¼ cup Egg substitute, regular
2 tsps Vanilla extract
1 and ¼ cups Flour (gluten free all purpose baking flour)
½ tsp Salt
1⅓ oz Candy, chocolate, any type, chocolate covered toffee, (my sister used the toffee bits in the bag, just pour in the amount you want)
Instructions
1. Heat oven to 375°F. Cream margarine and sugar until soft. Add egg substitute and vanilla to sugar mixture.
2. Whisk flour and salt together; add to sugar mixture. Stir in candy and mix well.
3. On parchment-lined baking sheets, place 1 tablespoon dough 1 1/2 inches apart for each cookie. Bake until golden, 8 to 10 minutes.
4. Cool on baking sheet 5 minutes. Place on rack; cool completely. Yields 1 cookie per serving.

Enjoy!

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Low Cal Pot Pie October 22, 2012

Filed under: Chicken,Dinner — lewissisters @ 3:40 am

My sister made this amazing chicken pot pie for tonight’s dinner. I was really excited when I learned it uses crescent rolls for the crust. I love crescent rolls just plain, so I knew the crust would be great. When we were eating the pie, it was amazing! It was really filling and had a ton of flavor even with lower calories. Give it a try, you can put any veggies in you like and you will have a great comfort food meal to make now that the weather is getting colder.

Low Calorie Old-Fashioned Chicken Pot Pie

Ingredients

2 sprays butter-flavor cooking spray

1 tsp salted butter

1 small uncooked onion (my sister used onion flakes)

2 cups fresh mushrooms

¼ tsp paprika

¼ tsp dried thyme

½ tsp table salt

¼ tsp black pepper

2 cups frozen mixed vegetables (my sister used pees, corn and green beans, but you can use anything you like)

1 cup canned chicken broth

3 cups cooked skinless, boneless chicken breasts (three chicken breasts)

2 Tbsps all-purpose flour

½ cup fat-free evaporated milk

4 rolls reduced-fat crescent roll dough

Instructions

1. Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.

2. Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.

3. In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.

4. Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.

Enjoy!

 

Broccoli Quiche October 14, 2012

Filed under: Dinner — lewissisters @ 11:43 pm

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I love quiche and have wanted to make one for a long time. The recipes I have looked at have tons of eggs and don’t seem to be healthy. My sister found this healthier quiche recipe and we made it for dinner. I wasn’t sure what to expect; however, the quiche was really good. You could add meat or other veggies if you like. Just experiment with whatever you want because the sky is the limit. In my opinion, quiche is a great comfort food, and it reminds me of fall.

 

Broccoli Quiche

1 10 ounce bag of frozen broccoli, thawed

1 refrigerated store bought pie crust, unbaked and placed in pie plate (you can make your own or use a gluten free crust)

1 and ¼ cups part skim ricotta cheese

1 egg and 2 egg whites (do not save the egg yolks)

1 cup cheddar cheese

1 Tbsp Dijon mustard

1 tsp oregano

¼ or a little more tsp pepper

Pinch of salt

½ cup red onion chopped and sautéed (we used dry minced onions)

Mix all ingredients accept broccoli, together in a large mixing bowl; just until eggs are incorporated. Fold in the broccoli. Pour the filling into the pie crust.  Spread so the mixture is even.

Cook for 35 to 40 minutes at 375 degrees.

You could also add ham, bacon, mushrooms, spinach, or anything else you’d like.

Enjoy!

 

Crepes October 13, 2012

Filed under: Breakfast — lewissisters @ 6:12 pm

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My sister and I had our friend over for a slumber party. After getting only a few hours of sleep my sister made these delicious crepes for breakfast.  They were really good with the toppings; however, you can top the crepes however you’d like.

 

Crepes

In a medium mixing bowl, mix everything together:

5 egg whites (do not save the yolks)

A pinch of salt

1 tsp vanilla

1 and ½ Tbsps melted butter

1 cup milk

1 cup flour (Gluten free baking flour)

Spray an 8 or 9 inch skillet with cooking spray. Let it heat on medium heat. Mix everything together with a hand mixer.

Measure batter with ¼ measuring cup and poor into skillet. Move batter around the skillet and cook for 2 to 3 minutes each side.

Stack on a plate. Top with powdered sugar, raspberries, bananas, or strawberries.

Enjoy!

 

Meg’s Cinnamon Rolls! October 10, 2012

Filed under: Breakfast,Dessert — lewissisters @ 1:21 am

 

This post is going to be a little long; however, it will make the best cinnamon rolls!

 

My friend Meg and I decided to get together and make cinnamon rolls. Both of us find yeast breads intimidating, but Meg said once you make these rolls a few times you won’t be afraid of yeast breads. This bread recipe is really easy to make and it does not take a lot of time; unlike other cinnamon roll recipes. We chatted during the rising times and they flew by.

 

We made the rolls by hand and it was really fun, especially the kneading. You can make dinner and orange rolls with this recipe too. Give it a try, the rolls are light, not too sweet, and they make a perfect end to any meal; our family loves to have them for breakfast.

 

Thanks for sharing this recipe and making the rolls with me. Love you Meg!

 

90 Minute Yeast Rolls

 

2 packages Instant dry yeast (or, one Tbsp plus 2 tsps)

 

½ cup very warm water

 

3 Tbsps sugar

 

1 tsp salt

 

¼ cup butter

 

1 cup milk

 

4 and 1/2 cups flour (measure this in a separate container, you may not need all of it!)

 

 

 

Directions

 

1. Combined in a large mixing bowl; sugar, salt, yeast, and 1 and 1/2 cups of flour, subtracted from the 4 and ½ cups already measured; and set aside.

 

2. Combined in glass measuring cup; 1 cup milk, ¼ cup butter, and heat in microwave aprox 1 minute; until ingredients are bath tub warm! (we did About 1 minute 40, just check with your finger).

 

3. Add warm milk-butter, to sugar and yeast mixture. Mix by hand or blend at low speed with a mixer until moistened. Then beat for 1 minute; it will be thin. If using a mixer, stop using it at this point. (We did it by hand).

 

4. Using a large spoon, stir in enough remaining flour to make a soft dough, Just enough so it does not stick. (we used half cups).

 

5. Turn dough onto a lightly floured clean surface and knead until smooth and elastic. About 6 to 10 minutes. (I got into the kneading. It’s really fun to be aggressive with the dough).

 

These can now be made into regular dinner rolls or into orange cinnamon rolls.

 

6. Return dough into clean greased bowl, lightly pam top of dough and cover with a towel.

 

7. Let rest in a warm room 10 minutes or heat in oven to 170 degrees and turn off.

 

8. Roll out into a rectangle about ½ to ¾ inches thick. Layer with filling ingredients, roll up tightly, and seal the edge by pinching. (Or you can make dinner rolls at this point).

 

9. Cut into thick 2 inch rounds using a thread. (if using dental floss, do not use the mint flavored floss).

 

10. Put in greased pan, about 1 inch apart. Cover with a clean towel. Let rise again until double.

 

11. Preheat the oven to 375 degrees. Bake for 20 to 25 minutes. Or until golden brown the middle will pop up when pushed down.

 

12. frost while warm and enjoy!

 

 

 

For Cinnamon Rolls Filling Layer:

 

Do not mix together.

 

 

 

½ cup brown sugar

 

¼ cup soft butter, not melted

 

1 Tbsp cinnamon

 

¾ cup raisins (optional)

 

 

 

1. Spread butter onto the rectangle of rolled out dough to edges.

 

2. Sprinkle with brown sugar, then cinnamon, then raisins. Cover evenly, Roll up dough, pinch to seal, and cut with thread.

 

3. Let rise until doubled and bake as directed.

 

 

 

Vanilla Cinnamon Frosting for cinnamon rolls, brownies, cakes, etc.

 

 

 

1 and ½ cups powdered sugar

 

1 tsp vanilla

 

½ cup very soft, but not melted butter

 

1/8 tsp cinnamon (if you leave out the cinnamon you will have great vanilla frosting!)

 

Aprox 3 Tbsps milk (not too much! Just enough to make it thick like peanut butter)

 

Mix all ingredients together until thick smooth and creamy. Frost as directed after baking.

 

 

 

Enjoy!

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Marshmallow Fudge October 7, 2012

Filed under: Dessert,Fudge,Gluten Free — lewissisters @ 11:00 pm

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Here is another simple fudge recipe. It tastes just like the fudge you buy in the candy stores and it is really simple to make. If you don’t want to use the microwave, you can make this recipe.

I was really excited to try it out because it has marshmallows in it and marshmallows were one of my favorite snacks when I was little. I have fond memories being at my Grandma Muse’s house, eating marshmallows. Some of our favorite memories with grandma and Grandpa Muse include having sleep overs at their house. Grandma would walk me and my sister to the grocery store and we would buy a package of marshmallows. Then, we would return to her house and eat them.

When I was little, I could always tell when we were passing the marshmallows in the grocery store. If you can’t tell, I really like marshmallows.

 

 

Marshmallow Fudge

1 and 2/3 cups sugar

2/3 cup fat free evaporated milk

2 Tbsps reduced calorie margarine or light butter

12 ounces semi sweet chocolate or chocolate chips

14 large marshmallows

Coat an 8-8 inch pan with cooking spray.

In a medium saucepan, stir together sugar, evaporated milk and margarine or butter. Bring to a boil over high heat.

Reduce heat to medium low, and cook, stirring constantly about 3 minutes.

Stir in chocolate and marshmallows.  Remove pan from heat and stir until smooth.

Pour mixture into prepared pan. Refrigerate until firm, about 2 hours. Store in refrigerator.

Enjoy!