What’s cooking with Tina!

September 11, 2006

Spaghetti Squash Casserole

Filed under: Garlic — Tina @ 3:40 pm

1 spaghetti squash, halved lengthwise and seeded
1 tablespoon vegetable oil
2 cloves garlic, chopped
1 small onion, chopped
1 teaspoon dried basil, crushed
2 plum tomatoes, chopped
8 ounces low-fat cottage cheese
1/2 cup (2 ounces) shredded low-fat mozzarella cheese
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup (1 ounce) freshly grated Parmesan cheese
3 tablespoons seasoned dry bread crumbs

Preheat the oven to 400 degrees F. Coat a 13″ x 9″ baking dish and a baking sheet with cooking spray.

Place the squash, cut side down, on the prepared baking sheet. Bake for 30 minutes, or until tender. With a fork, scrape the squash strands into a large bowl.

Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic, onion, and basil and cook for 4 minutes, or until soft. Add the tomatoes and cook for 3 minutes, or until the mixture is dry.

To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt, and the tomato mixture. Toss to coat. Place in the prepared baking dish. Sprinkle with the Parmesan and bread crumbs. Bake for 30 minutes, or until hot and bubbly.

Makes 6 servings

August 29, 2006

Soups and Vegetables:Roasted Eggplant

Filed under: Garlic,Olive Oil,Onions,Pepper,Salt — Tina @ 6:50 pm


1 large eggplant

4 small tomatoes

1 large onion

1 Tablespoon minced garlic

1 Tablespoon ground coriander

1 teaspoon dried thyme

1 teaspoon pepper

1/2 teaspoon salt

1 cup chicken broth

1/2 cup olive oil

1/2 cup red wine vinegar

thyme and coriander sprigs for garnish


1. Preheat oven to 500 degrees.

2. Cut the eggplant into 1-inch cubes, leaving skin on.

3. Cut tomatoes into eighths; seed and core. Cut onion

into eights; separate layers.

4. Place all the prepared vegetables in a large mixing


5. Sprinkle garlic, coriander, thyme, pepper and salt on

top. Gently toss.

6. Pour chicken broth, olive oil and red wine vinegar over

the vegetable mixture. Toss gently until completely

coated and well mixed.

7. Spoon vegetables into shallow 9×13-inch pan coated with

vegetable oil spray.

8. Roast for 1 hour, stirring gently every 20 minutes.

Garnish with thyme and coriander.

SERVES: 4 – 6

August 25, 2006

Chicken In Spicy Brown Sauce

Filed under: Chicken,Cocoa Powder,Garlic,Oregano,Picante Sauce,Tomato Sauce — Tina @ 2:35 am


  • 3 Whole chicken breasts, split, boned and skinned
  • 2 tb Vegetable oil
  • 1 15 oz can tomato sauce
  • 1/2 c Picante sauce
  • 4 ts Unsweetened cocoa powder
  • 1 ts Ground cumin
  • 1 ts Oregano
  • 1/2 ts Garlic salt


  1. Dash EACH: cloves,nutmeg,ground allspice
  2. Pound chicken to 1/2″ thick.
  3. Lightly brown in oil in large skillet, about 2 minutes on each side; drain off fat.
  4. Combine remaining ingredients; mix well.
  5. Pour over chicken in skillet.
  6. Bring to boil.
  7. Reduce heat; cover and simmer gently for 10 minutes.
  8. Remove chicken to serving platter; keep warm.
  9. Cook and stir sauce until slightly thickened, about 3 to 5 minutes.
  10. Spoon sauce over chicken.

Kids Favorite


  • 1 Tablespoon Oil
  • 2 Cloves Garlic — pressed
  • 3/4 Teaspoon Salt
  • 2 Teaspoons Worcestershire Sauce
  • 1/2 Cup Sour Cream
  • 8 Ounces Macaroni — corkscrew, cooked
  • 1/2 Cup Chopped Onion
  • 1 Pound Ground beef
  • 1/8 Teaspoon Pepper
  • 1 Can Garden Tomato Soup
  • 2 Cups Cheddar cheese, shredded
  • 1 stalk celery — chopped
  • 1/2 cup green pepper — chopped
  • 1 clove garlic — minced


  1. Preheat oven to 350 degrees.
  2. In heavy skillet, heat oil over medium heat.
  3. Add onion and garlic, green pepper, garlic and celery and saute until translucent.
  4. Add beef, salt, pepper and Worcestershire sauce.
  5. Cook until browned, stirring to break into small pieces.
  6. Stir in soup, sour cream, 1-1/2 cups cheese and cooked macaroni.
  7. Mix just until combined. Pour into 2-1/2 qt casserole.
  8. Sprinkle with remaining cheese. Bake 30 minutes.

Turkey or Chicken Tortilla Pizza


  • 1 ts Dried basil
  • 1 ts Dried oregano
  • 1/4 ts Garlic powder
  • 3 ts Olive oil
  • 6 8-inch flour tortillas
  • 3/4 c Shredded Mozzarella Cheese
  • 1 pk (6-oz) Turkey or Chicken Breast; diced
  • 1sm Green or red bell pepper -diced
  • 3/4 c Diced tomatoes; seeded


  1. In custard cup combine basil, oregano and garlic powder with olive oil.
  2. Lightly brush both sides of each tortilla with oil mixture; top with 2 tablespoons cheese.
  3. Heat oven to 400-degrees F.
  4. Sprinkle equal amounts of turkey or chicken, green pepper and tomatoes over tortillas.
  5. Place directly on rack in middle of oven; bake 8 minutes until crisp. (For a softer tortilla, microwave each pizza individually on medium-high for 2 minutes.)

August 24, 2006

Meatless Chilli


  • 1 can pinto beans 16 oz waterpak
  • 1 cup rice, brown cooked
  • 1/2 cup onions frozen, chopped
  • 1/2 cup green bell peppers frozen, chopped
  • 1/2 cup corn frozen
  • 1 dash chili powder
  • 1 dash cumin
  • 1 dash garlic powder
  • 3/4 cup water
  • 1 x salsa oilfree, low sodium
  • 10 each flour tortillas, whole wheat

— Optional Toppings

  • 1 x lettuce chopped
  • 1 bunch scallions chopped
  • 1 each tomato chopped


  1. Saute the frozen onions and green peppers in a few tablespoons of water in a skillet.
  2. Drain and rinse the beans and place in a skillet and mash with a potato masher.
  3. Add the cooked rice, corn, spices and water.
  4. Heat 5 to 10 minutes until most of water is absorbed, stirring occasionally.
  5. Heat the tortillas quickly (just to soften) in a preheated skillet, a toaster oven, or a microwave.
  6. Place a line of bean mixture down the middle of each tortilla, add a teaspoon of salsa and any of the other toppings as desired.
  7. Fold up 1/2 inch on each side, tuck in the top edge and roll into a burrito.
  8. Serve immediately, topped with additional salsa if desired.
  9. The leftover bean mixture can be kept in the refrigerator and reheated in the microwave prior to assembly.
  10. The bean mixture can be adapted by changing the kind of beans (try kidney beans) or omitting the corn, or adding your favorite ingredient.

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