Cobb Salad
French Bread
Ingredients:
1 head of green leaf lettuce
1 avocado
2 cups chopped cooked chicken (Use chicken tenderloins for this. Grill and chop.)
8 slices of bacon, cooked and crumbled
3 hard boiled eggs, chopped
3 tomatoes, chopped
½ red onion, chopped
¼ cup parsley, chopped
½ cup Red wine vinaigrette
½ cup crumbled bleu cheese
Directions:
Cut the lettuce into small pieces.
Sprinkle ¼ cup of the vinaigrette over the lettuce and toss well to coat.
Mound the lettuce onto plates.
Top the lettuce mounds with chicken, bacon, eggs, tomatoes, onion, and parsley, in that order.
Sprinkle the crumbled bleu cheese on top.
Serve with the remaining dressing and the French bread.
Tuesday, September 2, 2008
Asian Ramen Stir Fry
Asian Ramen Stir Fry
Ingredients:
1 lb beef flank or sirloin steak, cut into strips ¼ inch thick
1 jalapeno pepper, seeded and chopped
1/2 chopped onion
1 clove garlic, crushed
1 Tbsp peanut oil (Cooking oil will do if you don’t have peanut oil)
1 pkg beef flavor ramen noodles
¼ cup soy sauce
¼ cup shredded carrots
1 can water chestnuts
1 chopped green onion
¼ cup chopped peanuts
Directions:
Set the table.
Break the ramen noodles into pieces and cook according to the package directions. Do not add the seasoning packet.
Cook the beef, jalapeno, onion, and garlic over medium high heat till the meat is done.
Stir in the cooked ramen, soy sauce, carrots, water chestnuts, and the seasoning packet.
Place in a serving dish.
Sprinkle the peanuts and chopped green onions on top.
Ingredients:
1 lb beef flank or sirloin steak, cut into strips ¼ inch thick
1 jalapeno pepper, seeded and chopped
1/2 chopped onion
1 clove garlic, crushed
1 Tbsp peanut oil (Cooking oil will do if you don’t have peanut oil)
1 pkg beef flavor ramen noodles
¼ cup soy sauce
¼ cup shredded carrots
1 can water chestnuts
1 chopped green onion
¼ cup chopped peanuts
Directions:
Set the table.
Break the ramen noodles into pieces and cook according to the package directions. Do not add the seasoning packet.
Cook the beef, jalapeno, onion, and garlic over medium high heat till the meat is done.
Stir in the cooked ramen, soy sauce, carrots, water chestnuts, and the seasoning packet.
Place in a serving dish.
Sprinkle the peanuts and chopped green onions on top.
Beef Fajitas
Beef Fajitas
Ingredients:
1 1/2 pounds beef flank or sirloin steak
1 onion, sliced
1 green bell pepper, cut into strips
¼ cup chopped cilantro
2 garlic cloves, crushed
1 Tbsp chili powder
2 tsp. ground cumin
1/2 tsp. salt
1 Tbsp olive oil
1 avocado chopped
1 tomato, chopped
2 cups of lettuce, shredded
Sour Cream
Salsa
8 soft taco size flour tortillas
Refried beans
Carrot sticks
Directions:
Set the table.
Cook the beef in garlic and hot oil. Use a cast iron skillet if you have one.
Add the spices to coat the meat.
Add the onion, bell pepper, and cilantro and cook until crisp-tender.
Serve the meat hot off the skillet. Top the fajitas with the avocado, tomato, sour cream, and salsa.
Serve refried beans and carrot sticks on the side.
Ingredients:
1 1/2 pounds beef flank or sirloin steak
1 onion, sliced
1 green bell pepper, cut into strips
¼ cup chopped cilantro
2 garlic cloves, crushed
1 Tbsp chili powder
2 tsp. ground cumin
1/2 tsp. salt
1 Tbsp olive oil
1 avocado chopped
1 tomato, chopped
2 cups of lettuce, shredded
Sour Cream
Salsa
8 soft taco size flour tortillas
Refried beans
Carrot sticks
Directions:
Set the table.
Cook the beef in garlic and hot oil. Use a cast iron skillet if you have one.
Add the spices to coat the meat.
Add the onion, bell pepper, and cilantro and cook until crisp-tender.
Serve the meat hot off the skillet. Top the fajitas with the avocado, tomato, sour cream, and salsa.
Serve refried beans and carrot sticks on the side.
Fettucini Alfredo with Chicken
Fettucini Alfredo with Chicken
Tossed Salad with Sliced Tomato and Zucchini
Ingredients:
2 cups of chopped chicken (Use chicken tenderloins for this. Grill and chop.)
1 jar of alfredo sauce
1 lb of fettucini pasta
Fresh parmesan cheese
½ head iceberg lettuce
1 small head of radicchio if it’s available
1 zucchini, sliced on the diagonal
1 tomato, sliced
1 small can sliced black olives
¼ cup chopped green onions
¼ cup chopped parsley
Italian dressing
Preparation:
Set the table.
Cook the chicken.
Cook the pasta according to the package directions.
Warm the alfredo sauce in a saucepan. Add the chicken.
Shred the lettuce into a salad serving dish.
Add the green onions and parsley and toss.
Top with the zucchini, tomato, and black olives.
Drain the pasta. Stir the warmed alfredo sauce with chicken into the pasta.
Place in a serving dish and grate parmesan over the top.
Serve with the salad and the Italian dressing.
Tossed Salad with Sliced Tomato and Zucchini
Ingredients:
2 cups of chopped chicken (Use chicken tenderloins for this. Grill and chop.)
1 jar of alfredo sauce
1 lb of fettucini pasta
Fresh parmesan cheese
½ head iceberg lettuce
1 small head of radicchio if it’s available
1 zucchini, sliced on the diagonal
1 tomato, sliced
1 small can sliced black olives
¼ cup chopped green onions
¼ cup chopped parsley
Italian dressing
Preparation:
Set the table.
Cook the chicken.
Cook the pasta according to the package directions.
Warm the alfredo sauce in a saucepan. Add the chicken.
Shred the lettuce into a salad serving dish.
Add the green onions and parsley and toss.
Top with the zucchini, tomato, and black olives.
Drain the pasta. Stir the warmed alfredo sauce with chicken into the pasta.
Place in a serving dish and grate parmesan over the top.
Serve with the salad and the Italian dressing.
Pork with Rice and Olives
Pork with Rice and Olives
Peas with Bacon Bits
Ingredients:
1 ½ lb pork shoulder roast
1 onion, chopped
2 cloves garlic, chopped
¼ tsp red pepper flakes
½ tsp salt
1 cup of rice
¼ cup chopped green olives
¼ cup chopped parsley
3 slices of bacon
1 pkg frozen peas
In the morning:
Place the pork roast, the onion, garlic, and red pepper flakes and salt in the crock pot.
Cook on low 8 hours.
In the afternoon:
Set the table.
Boil 2 cups of water. Pour the rice and parsley into the water, cover, and cook on low heat for 20 minutes.
Cut the pork roast into small pieces. You may also choose to shred it.
Cook the bacon. Chop it into pieces.
Cook the peas. Stir the bacon into the peas.
When the rice is done, add the pork and olives and stir them together.
Peas with Bacon Bits
Ingredients:
1 ½ lb pork shoulder roast
1 onion, chopped
2 cloves garlic, chopped
¼ tsp red pepper flakes
½ tsp salt
1 cup of rice
¼ cup chopped green olives
¼ cup chopped parsley
3 slices of bacon
1 pkg frozen peas
In the morning:
Place the pork roast, the onion, garlic, and red pepper flakes and salt in the crock pot.
Cook on low 8 hours.
In the afternoon:
Set the table.
Boil 2 cups of water. Pour the rice and parsley into the water, cover, and cook on low heat for 20 minutes.
Cut the pork roast into small pieces. You may also choose to shred it.
Cook the bacon. Chop it into pieces.
Cook the peas. Stir the bacon into the peas.
When the rice is done, add the pork and olives and stir them together.
Grilled Tilapia with Olive Oil and Lemon
Grilled Tilapia with Olive Oil and Lemon
Mixed Vegetables
Quinoa Salad
Ingredients:
1 ½ lbs of tilapia or other white fish (Caught using sustainable fishing methods.)
1 Tbsp olive oil
1 lemon, cut into wedges
Salt and pepper to taste
1 pkg frozen mixed vegetables, your choice
1 cup quinoa (You may substitute couscous, if you like.)
½ chopped bell pepper
¼ cup chopped parsley
Preparation:
Set the table.
Boil water and cook the quinoa according to package directions.
Coat the grill with olive oil or cooking spray.
Salt and pepper the fish and grill until it flakes with a fork. (5-10 minutes, depending on the size of the fillet.)
Cook the vegetables in a saucepan on the stove or in the microwave.
When the quinoa is done, stir the chopped bell pepper and parsley into it.
Serve the fish with the lemon wedges, quinoa, and vegetables.
Mixed Vegetables
Quinoa Salad
Ingredients:
1 ½ lbs of tilapia or other white fish (Caught using sustainable fishing methods.)
1 Tbsp olive oil
1 lemon, cut into wedges
Salt and pepper to taste
1 pkg frozen mixed vegetables, your choice
1 cup quinoa (You may substitute couscous, if you like.)
½ chopped bell pepper
¼ cup chopped parsley
Preparation:
Set the table.
Boil water and cook the quinoa according to package directions.
Coat the grill with olive oil or cooking spray.
Salt and pepper the fish and grill until it flakes with a fork. (5-10 minutes, depending on the size of the fillet.)
Cook the vegetables in a saucepan on the stove or in the microwave.
When the quinoa is done, stir the chopped bell pepper and parsley into it.
Serve the fish with the lemon wedges, quinoa, and vegetables.
Chicken with Red Peppers and Black Beans
Chicken with Red Peppers and Black Beans
Corn Bread
Ingredients:
1 cut up fryer chicken
1 onion, chopped
1 clove garlic, crushed
3 red peppers, cut into strips
3 slices of bacon, cut into small pieces
1 tsp salt
¼ tsp pepper
1 can black beans
Corn meal
Flour
Milk
Eggs
Oil
Baking powder
In the morning:
Spray the slow cooker with cooking spray.
Lay the chicken in the slow cooker and sprinkle with salt and pepper.
Place the garlic, onion, red peppers, and bacon in the crockpot.
Cook on low 6-8 hours.
In the afternoon:
Set the table.
Stir the black beans into the crockpot with the chicken.
Prepare the corn bread according to the package directions on the corn meal box.
Serve the chicken dish in bowls with the corn bread on the side.
Corn Bread
Ingredients:
1 cut up fryer chicken
1 onion, chopped
1 clove garlic, crushed
3 red peppers, cut into strips
3 slices of bacon, cut into small pieces
1 tsp salt
¼ tsp pepper
1 can black beans
Corn meal
Flour
Milk
Eggs
Oil
Baking powder
In the morning:
Spray the slow cooker with cooking spray.
Lay the chicken in the slow cooker and sprinkle with salt and pepper.
Place the garlic, onion, red peppers, and bacon in the crockpot.
Cook on low 6-8 hours.
In the afternoon:
Set the table.
Stir the black beans into the crockpot with the chicken.
Prepare the corn bread according to the package directions on the corn meal box.
Serve the chicken dish in bowls with the corn bread on the side.
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