Greek Pita

Current favorite lunch sandwich - My Greek Pita. 

Remember way back 15 or so years ago, Wendy's had this on their menu?  The name they used was Greek Pita.  I bought it every time hubby and I went there to eat. 

To make one start with a pita bread half, spoon in some feta cheese, add some leaf spinach,  6 slices of cucumber, a thinly sliced mini carrot and pepper plus a thinly sliced radish.  Top with more feta cheese and some light Italian dressing.  Serve it with some veggie chips and celery stuffed with peanut butter.  YUUUUM as my Furbies would say.

Tuna Noodle Casserole Recipe

Here's my tweaked recipe of a dish that I found somewhere on-line recently. I think it's a good go to recipe to have on hand for when you have to take a dish to a family get together or an event. It's really good and best of all - EASY.

EASY Tuna Noodle Casserole

3 cans tuna packed in water (drained)
(I use solid white Albachore Tuna - "Chicken of the Sea" brand. I think Albachore tastes best even though it's a bit more expensive.

8 oz. "No Yolks" egg noodles

1 can cream of mushroom soup

1 can of cheddar cheese soup

1 cup of frozen peas

1/2 teaspoon of salt

Black pepper to taste

1-1/2 cups of shredded sharp cheddar cheese

1/2 cup of Italian bread crumbs

Thin slices of butter to go over topping before baking (about 2 T or so).


Boil noodles until just done in lightly salted water, don't over cook as you will also be baking them. Drain, run hot water over them and set aside.

In a large bowl, carefully mix together the drained tuna, soups, peas, salt and finally the noodles.


Spread into a 8-1/2" x 11" greased casserole dish.


Sprinkle top with some black pepper.

Bake uncovered for 20 min. in a 350 degree oven. While baking, toss together the cheddar cheese and bread crumbs.

Remove from oven and sprinkle over the top the cheddar cheese and bread crumbs mixture and finally top with some thinly sliced pieces of butter.

Return to the oven for another 10 min.


Makes about 6 - 1 cup servings.

Copy Kat Recipes

Check THIS site out...

http://www.copykat.com/

kittyred's Meatless Egg and Potato Casserole

This is my meatless version of THIS recipe that was prepared on Let's Dish...

Over a year ago I went vegan (or tried to). I'm still eating no meat of any kind - no beef, pork, chicken, or lamb (which I've never eaten) etc., but I do eat fish. And reluctantly, I added back into my diet some eggs and dairy.

kittyred's Meatless Egg and Potato Casserole

Serves 10-12

Ingredients:

2 pounds Idaho potatoes (2 really large), peeled, sliced 1/4" thick
1 - 8 oz. package of Morning Star Farms Hot & Spicy Sausage Patties
1 cup chopped yellow onion
1 - 4 ounce can chopped mild green chilies, drained the best you can
1-3/4 teaspoon salt
1 teaspoon ground black pepper
3/4 cup of your favorite prepared tomato salsa (I used Walmart's Great Value brand in lime and garlic - love that stuff)
4 oz. grated sharp cheddar cheese
10 large eggs (must use large size eggs)
2 cups milk (whole or 2%)

Prepared salsa to top each slice along with a pinch of grated cheese

Directions:

1. Place the potato slices in a large pot filled with salted water. Bring the water to a boil and cook the potatoes until JUST tender, approximately 7-8 minutes. Don't overcook or the slices will fall apart - (very important).
2. Drain the potatoes well.
3. Arrange the cooked potato slices in the bottom of an oiled 9 x 13 baking dish.
4. In a medium sauté pan, cook the onions until soft and remove from heat. Break-up into your desired size the defrosted sausage patties (all 6 veggie patties) and add to the cooked onions. Spread evenly over potato layer.
5. Mix the green chilies and the salsa together well and spread over the potatoes.
6. Sprinkle with grated cheese.
7. Wrap with plastic and store in the refrigerator overnight if to be served the following day. If not, continue with the recipe.
8. Preheat the oven to 350 degrees F.
9. Whisk together the eggs, salt, pepper, and milk in a large bowl. Pour egg mixture over the top of the casserole.
10. Bake uncovered until the eggs are set and the top is lightly browned (50 min. to an hour ). Test by inserting a knife into the center and if it comes out clean the dish is done. Don't overcook.
11. Let rest five minutes before serving for easier cutting.
12. Top each serving with a dollop or more of salsa and a sprinkle of grated cheese.

Pumpkin Pie Oatmeal

How Good Does This Recipe Sound As We Enter Autumn Soon?

Meet the creator of this recipe HERE.


I'm adding her blog to my - "I Love Visiting" - list of links in the right hand column.
http://cookingclassy.blogspot.com/


Pumpkin Pie Oatmeal with Caramel Sauce

Yields 1 serving

Ingredients:

1/2 cup rolled oats
2/3 cup milk
1/4 cup buttermilk*
1/4 cup canned pumpkin puree
1 Tbsp light-brown sugar
1/4 tsp cinnamon
1 pinch nutmeg
1 pinch ginger
1 dash salt
1 - 2 Tbsp caramel sauce or caramel ice cream topping
1 Tbsp chopped walnuts or pecans, optional

Directions:

In a large microwave safe bowl, whisk together oats, milk, buttermilk, pumpkin puree, light-brown sugar, cinnamon, nutmeg, ginger and salt. Microwave mixture on HIGH power for 3 1/2 minutes, then allow oatmeal to rest a few minutes (for a thinner consistency, if desired, pour in additional milk or you could use half and half). Drizzle oatmeal with caramel sauce and sprinkle with optional chopped nuts. Serve warm.

*or an additional 1/4 cup milk plus 3/4 tsp lemon juice

kittyred's Mustard Potato Salad

I think everyone's favorite potato salad tastes a bit different. I started with a recipe from the vintage Kitchen-Klatter COOKBOOK. I wasn't happy with it so I reworked it to my tastes. And, I don't think most leave the skins on their potatoes. I like doing that if you have good, smooth, unblemished potatoes.

kittyred's MUSTARD POTATO SALAD
- Make it at night, ready for your picnic the next day.

5 medium, cooked russet potatoes/skins, diced larger than rest of ingredients.
6 hard-boiled eggs, diced a bit smaller than pototoes
1 medium green pepper, diced small
3 stalks celery, diced small
salt and pepper
paprika

Boil whole potatoes just until tender, don't overcook. Cool and dice into a large bowl leaving the skins on. Add diced eggs, green pepper and celery. Salt and pepper to taste.

DRESSING

2 Tbls. catsup
2 Tbls. yellow mustard
1-1/2 cup salad dressing

Mix with a fork until blended well and add to potato mixture.

Mix well and garnish with paprika. Or leave one egg out, slice in an egg slicer and use along with the paprika as a garnish.

Chill overnight.

Super Easy Monkey Bread

I've been wanting to make some Monkey Bread for awhile now so when I saw Paula on The Talk on Halloween giving out her recipe, I decided to make it for our Halloween.

Paula Deen's Monkey Bread

3-12 oz cans of refrig. biscuits (I used Pillsbury Grands jr - Golden Homestyle Buttermilk) 10 to a can.
1/2 cup white sugar
2 teaspoons cinnamon
1 stick of butter (8 T)
1 cup packed light brown sugar

1. Preheat oven to 350 degrees.
2. Grease a large bundt pan.
3. Mix in a bowl - 1/2 cup sugar and 2 teaspoons (or to your liking) of cinnamon.
4. Cut each biscuit into 4ths and roll each in the sugar/cinnamon mixture and drop into greased pan.
5. Melt 1 stick of butter (I used Blue Bonnet stick) and mix it well with 1 cup packed light brown sugar.
6. Pour mixture evenly over the arranged, rolled biscuit 4ths.
7. Bake for about 45 to 55 min. Mine was done a little before 45 min.
8. Remove from oven and cool in pan for only 5 min. and then invert while hot onto a plate.

Next time, for just hubby and me, I'm cutting the recipe in half.