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Wednesday, April 30, 2008

Spaghetti Sauce




This makes a ton! Freezes Great!

1 1/2 lb browned hamburger
3 28 oz. canned tomatoes
2 Cups water
1 Tbsp salt
5 tsp. oregano
1 whole onion
4 cloves garlic
3 12 oz cans tomato paste
3 Tbsp sugar
1 1/2 tsp. pepper
3 bay leaves
Simmer 3 hrs

*remove bay leaves when done
*I used crushed bay leaves.. they don't have
to be removed.
*Can be done in crock pot

Addicting cheese rolls

**Picture to come**
These are illegal to make in my house... except for once a month or so.. because I EAT ALL OF THEM!!!

Pillsbury pop can biscuits- The BIG ones
String cheese- each one cut into 3rds.. to have 3 short pieces.. not the long way.
Parmesan cheese- grated
Italian dressing (the actual liquid.. not the powder)

Roll each biscuit out very thin. I like to cut them in half.. just to be able to make more biscuits. Take the 1/2 of the biscuit and roll 1/3 of the string cheese inside. Start at one end of the biscuit and as you roll tuck the sides in. Pinch the sides tight to prevent any cheese from escaping!

Roll the biscuit in italian dressing then in the parmesan cheese.
Cook according to package directions or until golden brown.
Make sure to grease your pan first!
SUPER YUMMY!

Upside down spaghetti

This one IS NOT PICTURE worthy! I made it last night.. and when I went to make it look cute on a plate.. to take a picture.. it just WASN'T happening! I think its a must try though.. just for a fast and easy.. and something you have in your fridge/pantry.. for the most part. I just made 1/2 of this recipe and it made a ton.

16 oz low fat sour cream
8 oz low fat cream cheese (mix with sour cream)
Browned hamburger (about 1 lb)
Spaghetti sauce, mix with hamburger
Spaghetti noodles.

Layer bottom of a 9x13 pan with sour cream/cheese mixture then cooked spaghetti, then sauce and hamburger. Top with cheese and bake at 350 for 30 min.

Yummy Grilled Chicken


By Racquel D.
1/2 Cup Italian Dressing
1/2 Cupe Teriyaki Sauce
2 cloves of garlic minced
4-6 boneless skinless chicken breasts

combine first ingredients, mix well, add chicken, cover and marinade in fridge overnight. Grill until juices run clear.

Tuesday, April 29, 2008

Green Olive Dip


1 80z cream cheese (softened)
3 Tbsp. Mayo
3/4 Cup chopped green olives
1/4 cup chopped green onions
3 Tbsp lemon juice
Add a few chopped jalapeno peppers if desired

Stir together and serve with Wheat thins
or other sturdy crackers

Cajun Chicken Pasta


By Ann B.

1 Pkg bowtie or pene pasta
2 Boneless, skinless chicken breasts
cut into cubes (uncooked). Sprinkle
liberally with cajun seasoning and garlic
salt and set aside.

In a large frying pan, melt 1/4 cup butter.
Add 1 tsp. cajun seasoning and 2 cloves of
minced garlic. Saute for about 2 minutes
until the garlic is softened and butter has
absorbed the seasoning.

When the pasta is about 10 minutes from
being done, saute the chicken in the butter
until it is almost done. DO NOT OVER COOK,
it will continue to cook as it sits. Remove from
the pan with a slotted spoon and set aside. Add
2 tsp flour to pan drippings, then stire in 2 cups
of 1/2 and 1/2 or heavy cream. Add 1 tsp. chicken
base or 2 bullion cubes, salt, pepper, chili pepper
(just a dash) and garlic salt, all to taste. This sauce
should be fairly thin, so add milk if its too thick.

Stir the chicken into the sauce and pour over the
drained pasta. Sprinkle with a little parmesan
cheese.

Sunday, April 27, 2008

Spinach Omelet



3 Egg whites
1 Cup baby spinach
1/2 Cup Cottage Cheese
Sprinkle of grated parmesan cheese
Salsa if desired

In a small frying pan melt a tbsp of butter or margarine. Add egg whites and
spinach. Mix together and cook into an omelet. Once it is done, add cottage
cheese and fold over. Sprinkle parmesan cheese and salsa on top.

Green Smoothie



This sounds a bit odd.. but is SO YUMMY!! I suggest that before you judge this.. on looks alone.. or the sound of it.. you try it! So good!

1 Cup baby spinach (just regular bagged kind)
1 Banana
1 Peeled orange
1 Cup orange juice
4-5 ice cubes

Blend to desired thickness

Spinach Bacon Pasta



  • 1 (12 ounce) package penne pasta
  • 2 tablespoons olive oil, divided
  • 6 slices bacon, chopped
  • 2 tablespoons minced garlic
  • 1 (14.5 ounce) can diced tomatoes
  • 1 bunch fresh spinach, rinsed and torn into bite-size pieces
Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
  1. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
  2. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Yummy Pasta


By Melissa H.

1 bag penne noodles

1 tablespoon extra virgin olive oil

2 gloves garlic, crushed with press

1 bag (12 oz) broccoli florets

1 can chicken broth

1 can white kidney beans (cannellini), drained

and rinsed

1 can petite diced tomatoes

1/3 cup freshly grated romano cheese, plus

additional for serving

1. Heat 5 to 6 quart covered saucepot of salted water to boiling over high heat. Add noodles and cook just until tender.

2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat; add garlic and broccoli and cook 1 minute stirring frequently. Add broth; cover and cook 8 minutes. Stir in beans; cover and cook 2-3 minutes longer or until broccoli is very tender. Stir in tomatoes

3. Drain noodles; add to broccoli mixture in skillet and sprinkle with Romano. Toss to coat noodles. Serve with additional Romano if you like

Strawberry Salsa


*2 Cup Chopped Strawberries
*1 Cup diced red pepper
*2 Cup diced green peppers
*2 Cup diced roma tomatoes
*1/2 Cup anaheim pepper
*6 green onions.. with a good chunk of the green part
*4 tbsp cilantro
*2/3 Cup honey (I thought this was a bit much.. made it really sweet.. next time I will probably only use about 1/2)
*1/2 Cup lemon juice
*3 Tbsp Lime juice
*1 Tbsp dried pepper
*1 Tbsp Salt
*1/2 Tbsp Pepper