Tag: Recipe

Ingredients:

• 1 can of green beans drained
• 1/2 onion sliced
• 1TBS of real bacon bits (not Bacos)
• 2 TBS margarine

Directions:

1. Slice onion and add them to a pot with margarine and bacon bits.
2. Cook until onions are tender and starting to glaze
3. Add a can of drained green beans and mix in
4. Cook until green beans are heated through
5. Enjoy! 🙂

For more of my recipes visit my virtual recipe book: http://www.coliesrecipes.info/

Ingredients

• 1 lb asparagus
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)

Directions

1. Preheat oven to 425°F.
2. Cut off the woody bottom part of the asparagus spears and discard.
3. With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all “stringy” and if you eat asparagus you know what I mean by that).
4. Place asparagus on foil-lined baking sheet and drizzle with olive oil.
5. Sprinkle with salt. With your hands, roll the asparagus around until they are evenly coated with oil and salt.
6. Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
7. They should be tender when pierced with the tip of a knife.
8. The tips of the spears will get very brown but watch them to prevent burning.
9. They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.

For more of my recipes visit my virtual recipe book: http://www.coliesrecipes.info/

Ingredients:

• 3 cups uncooked Pasta
• 6 large cloves of garlic minced
• 2-3 bunches of green onions sliced in 1/8 inch slices or smaller
• 4 tbs margarine
• 1 lb of asparagus.
• Parmesan cheese

1. In a large pot, cook your pasta according to the package directions (al dente). Set aside
2. Wash asparagus well then cut into one-inch pieces. Woody ends need to be removed or filed down
3. Place asparagus in a pot with enough water to cover. Steam the asparagus for 10-20 minutes until all the pieces are tender. Set aside
4. In a Dutch over or a large pot place sliced green onions, minced garlic and margarine. Sauté until tender, but not browned.
5. In the Dutch oven or pot with the sautéed, green onions and garlic add the cooked pasta and asparagus.
6. Liberally add parmesan cheese to cover all the ingredients ( I add a lot … more makes this recipe better)
7. Heat through and serve.

For more of my recipes visit my virtual recipe book: http://www.coliesrecipes.info/

 

I found this recipe in Family Circle Magazine. It’s soooo quick and easy! It would make a great OAMC recipe or a freezer recipe for a quick dinner.

Ingredients:

• 1-1/2 pounds cooked boneless chicken
• 1 package (2 1/2 pounds) frozen bean and cheese burritos
• 1 cup milk
• 1 can (10 3/4 ounces) cream of mushroom soup
• 1-1/2 cups of shredded cheese
• 1/2 cup sliced black olives

Directions:

1. Heat oven to 350 degrees
2. Coat a 13x9x2 baking dish with non-stick spray
3. Add burritos cutting to fit in a tight single layer
4. Scatter the chicken over the burritos
5. In a medium size bowl, mix together milk, soup, 1 cup of the cheese, and the olives
6. Pour mixture evenly over the chicken and the burritos
7. Top with remaining 1/2 cup of cheese
8. Bake at 350 degrees for 30 mins

For more of my recipes visit my virtual recipe book: http://www.coliesrecipes.info/