Chicken Salad with Craisins and Walnuts
Hot Baked Whole Wheat Bread
Ingredients:
1 ½ cups of chopped cooked chicken (Use leftovers from the Dijon Ranch Chicken Breasts)
¼ cup of craisins
¼ cup of walnuts
¼ cup of shredded carrots
¼ cup of mayonnaise
2 hard-cooked eggs, sliced
2 green onions, chopped
2 tomatoes, sliced
1 head of iceberg lettuce
Ranch style dressing
Whole wheat flour for bread
Yeast
In the morning:
Prepare the bread to bake in the bread machine according to your machine’s recipe book.
In the afternoon:
Stir the chicken, craisins, walnuts, carrots, and mayonnaise together.
Shred the lettuce and place into bowls.
Top with the chicken salad, divided evenly between the salads.
Garnish with eggs, tomatoes, and green onions.
Serve with ranch dressing.
Remove the bread from the machine. Serve hot with butter and honey.
Saturday, July 18, 2009
Dijon Ranch Chicken Breasts with Dill
Dijon Ranch Chicken Breasts with Dill
Steamed Broccoli
Garden Salad
Ingredients:
6 boneless, skinless chicken breasts
¼ cup of mayonnaise
¼ cup of sour cream
2 tsp Dijon
Freshly ground black pepper
1/2 tsp dill
1 head of broccoli florets
Green and red leaf lettuce
½ bell pepper, chopped
1 tomato, chopped
2 Tbsp sunflower seeds
Croutons
Preparation:
Mix together the mayonnaise, sour cream, and Dijon.
Spray a 13x9 baking pan with cooking spray.
Lay the chicken in the pan and top with the creamy mixture.
Cover tightly with tin foil. Bake at 400 degrees for 25 minutes.
Uncover and cook another 5-10 minutes or until browned.
While the chicken is cooking, prepare the salad by tossing all the fresh vegetables together.
Steam the broccoli on the stove.
To serve the chicken, place on a platter and sprinkle with freshly ground black pepper and dill.
Reserve two of the chicken breasts for tomorrow’s Chicken Salad with Craisins and Walnuts.
Steamed Broccoli
Garden Salad
Ingredients:
6 boneless, skinless chicken breasts
¼ cup of mayonnaise
¼ cup of sour cream
2 tsp Dijon
Freshly ground black pepper
1/2 tsp dill
1 head of broccoli florets
Green and red leaf lettuce
½ bell pepper, chopped
1 tomato, chopped
2 Tbsp sunflower seeds
Croutons
Preparation:
Mix together the mayonnaise, sour cream, and Dijon.
Spray a 13x9 baking pan with cooking spray.
Lay the chicken in the pan and top with the creamy mixture.
Cover tightly with tin foil. Bake at 400 degrees for 25 minutes.
Uncover and cook another 5-10 minutes or until browned.
While the chicken is cooking, prepare the salad by tossing all the fresh vegetables together.
Steam the broccoli on the stove.
To serve the chicken, place on a platter and sprinkle with freshly ground black pepper and dill.
Reserve two of the chicken breasts for tomorrow’s Chicken Salad with Craisins and Walnuts.
Beef with Mostaccioli and Veggies
Beef with Mostaccioli and Veggies
Dinner Salad
Ingredients:
1 lb beef sirloin steak cut into small pieces
1 onion
1 bell pepper
1 Chinese eggplant or zucchini
2 cloves garlic, crushed
1 Tbsp olive oil
½ lb fresh green beans or one package frozen (fresh is best!)
1 tsp red hot pepper flakes
1 lb mostaccioli pasta
Salt and pepper
2 cups red leaf and green leaf lettuce mixed
¼ cup shredded carrots
½ sliced cucumber
2 thinly sliced radishes
Parmesan cheese for the table.
Preparation:
Set the table.
Heat boiling water and cook the mostaccioli according to the package directions.
Cook the beef in olive oil until well done. Set aside.
Cook the onion, bell pepper, garlic, and eggplant or zucchini in the pan until tender.
Add the beef back to the pan.
Stir in the green beans and red pepper flakes. Cover and keep over medium low heat.
Tear the lettuce and place into bowls.
Top with the carrots, cucumber, and radishes.
Drain the mostaccioli. Stir the pasta into the pan with the beef and vegetables.
Serve with the salad and parmesan cheese.
Dinner Salad
Ingredients:
1 lb beef sirloin steak cut into small pieces
1 onion
1 bell pepper
1 Chinese eggplant or zucchini
2 cloves garlic, crushed
1 Tbsp olive oil
½ lb fresh green beans or one package frozen (fresh is best!)
1 tsp red hot pepper flakes
1 lb mostaccioli pasta
Salt and pepper
2 cups red leaf and green leaf lettuce mixed
¼ cup shredded carrots
½ sliced cucumber
2 thinly sliced radishes
Parmesan cheese for the table.
Preparation:
Set the table.
Heat boiling water and cook the mostaccioli according to the package directions.
Cook the beef in olive oil until well done. Set aside.
Cook the onion, bell pepper, garlic, and eggplant or zucchini in the pan until tender.
Add the beef back to the pan.
Stir in the green beans and red pepper flakes. Cover and keep over medium low heat.
Tear the lettuce and place into bowls.
Top with the carrots, cucumber, and radishes.
Drain the mostaccioli. Stir the pasta into the pan with the beef and vegetables.
Serve with the salad and parmesan cheese.
Grilled Herb Crusted Cod
Grilled Herb Crusted Cod
Corn with Green Onions
Grilled Zucchini with Italian Dressing
Ingredients:
1 ½ lb cod or firm whitefish
1 egg, beaten
Italian style breadcrumbs (bread crumbs with Italian seasoning)
1 pkg frozen corn
3 green onions
2 zucchini, sliced on the diagonal
2-3 Tbsp Italian dressing
Lemon wedges
Preparation:
Set the table.
Spray the indoor grill with cooking spray.
Wash and dry the cod or whitefish.
Dip the fish in the egg, then coat in breadcrumbs.
Cook the fish in the grill until it flakes with a fork.
Keep warm in the oven.
Grill the onions on the grill until brown. Chop them.
Dip the zucchini in the Italian dressing.
Grill until tender.
Cook the corn in a pan on the stove. Add the grilled, chopped onions.
Serve the fish with the lemon wedges and the vegetables.
Corn with Green Onions
Grilled Zucchini with Italian Dressing
Ingredients:
1 ½ lb cod or firm whitefish
1 egg, beaten
Italian style breadcrumbs (bread crumbs with Italian seasoning)
1 pkg frozen corn
3 green onions
2 zucchini, sliced on the diagonal
2-3 Tbsp Italian dressing
Lemon wedges
Preparation:
Set the table.
Spray the indoor grill with cooking spray.
Wash and dry the cod or whitefish.
Dip the fish in the egg, then coat in breadcrumbs.
Cook the fish in the grill until it flakes with a fork.
Keep warm in the oven.
Grill the onions on the grill until brown. Chop them.
Dip the zucchini in the Italian dressing.
Grill until tender.
Cook the corn in a pan on the stove. Add the grilled, chopped onions.
Serve the fish with the lemon wedges and the vegetables.
Lasagna Florentine in a Crockpot
Lasagna Florentine in a Crockpot
Green Salad
Ingredients:
Barilla square lasagna noodles, or lasagna noodles cut into pieces to fit crockpot
2 cooked and chopped chicken breasts
1 pkg (10 oz.) frozen spinach
1 chopped onion
1 cup grated Mozarella
2 cans cream of chicken soup (Choose a low fat, low sodium variety.)
8 oz. non fat sour cream
1 pkg Hidden Valley Ranch Mix
1/2 cup grated Parmesan
Cooking spray
Spring mix lettuce
1 tomato, cut
1 carrot, sliced
1 can sliced black olives
Croutons
In the morning:
Spray the crock pot with cooking spray.
Defrost the spinach and squeeze the liquid out using a colander.
Stir together the soup, the sour cream, the ranch mix, the onion, the spinach, and the chicken.
Lay two lasagna noodles on the bottom of the crock pot.
Spread 1/4 of the mixture over the noodles. Sprinkle with 1/4 of the Mozarella.
Repeat steps 4 and 5 until the mixture and cheese are gone. You will have 4 layers.
Sprinkle the top with 1/2 the Parmesan cheese. Save the rest of the Parmesan to use at the dinner table.
Cover and cook on low 8 hours.
In the afternoon:
Set the table.
Prepare the salad by tossing the lettuce, tomato, carrot, and sliced black olives together.
Sprinkle croutons on top. Serve with dressing on the side.
Caribbean Chicken and Rice
Caribbean Chicken and Rice
Ingredients:
1 lb boneless, skinless chicken thighs and legs
2 cups of water
1 tsp oregano
1 clove garlic, crushed
¼ cup chopped fresh cilantro or 1 Tbsp dried
1 onion, chopped
1 bell pepper, finely chopped
1 cup of rice
1 can of tomatoes
½ cup chopped cooked ham
1 package of frozen mixed vegetables
½ cup green olives with pimientos
1 Tbsp capers
1 tsp Tabasco sauce
Salt and pepper to taste
Preparation:
Place the frozen vegetables on the counter to thaw while the chicken cooks.
Place the chicken in a pot with the broth and the oregano, cilantro, and garlic.
Cook for 20 minutes or until the chicken is well done.
Add the rice, tomatoes, onion, bell pepper, and ham.
Cook another 20 minutes until the rice is done.
Stir in the frozen vegetables, olives, capers, and Tabasco sauce. Cover and keep over medium heat until the frozen vegetables are warmed through.
Serve in bowls. Garnish with shredded cheese if desired.
Ingredients:
1 lb boneless, skinless chicken thighs and legs
2 cups of water
1 tsp oregano
1 clove garlic, crushed
¼ cup chopped fresh cilantro or 1 Tbsp dried
1 onion, chopped
1 bell pepper, finely chopped
1 cup of rice
1 can of tomatoes
½ cup chopped cooked ham
1 package of frozen mixed vegetables
½ cup green olives with pimientos
1 Tbsp capers
1 tsp Tabasco sauce
Salt and pepper to taste
Preparation:
Place the frozen vegetables on the counter to thaw while the chicken cooks.
Place the chicken in a pot with the broth and the oregano, cilantro, and garlic.
Cook for 20 minutes or until the chicken is well done.
Add the rice, tomatoes, onion, bell pepper, and ham.
Cook another 20 minutes until the rice is done.
Stir in the frozen vegetables, olives, capers, and Tabasco sauce. Cover and keep over medium heat until the frozen vegetables are warmed through.
Serve in bowls. Garnish with shredded cheese if desired.
Beef with Mustard Greens
Beef with Mustard Greens
Chilled Cooked Sweet Potatoes in Italian Dressing
Sourdough Bread
Ingredients:
1 lb of stir fry beef, or thinly sliced sirloin steak
1 lb bag of mustard or collard greens
6 cremini mushrooms, thinly sliced
1 onion, cut into chunks
1 clove of garlic, crushed
½ cup of cherry tomatoes
2 Tbsp olive oil
1 Tbsp Kitchen Bouquet seasoning sauce
4 sweet potatoes, peeled and cut into chunks
4 Tbsp Italian dressing
Preparation:
Boil enough water to cover the potatoes and cook until tender.
Toss the potatoes in the salad dressing and place in the refrigerator to cool.
This step can be done in the morning or the night before.
Cook the meat with the garlic in olive oil over medium/high heat. Set aside.
Cook the onion and mushrooms until tender.
Add the meat back to the pan and add the Kitchen Bouquet. Cook for 2-3 minutes.
Add the mustard greens to the pan. Cover and cook 5 minutes on medium heat.
Stir the meat and vegetables together to coat with the sauce. Cook until the greens are soft.
Stir in the cherry tomatoes and cook until they are warmed through, about 3 minutes.
Serve with the sweet potatoes and sourdough bread.
Chilled Cooked Sweet Potatoes in Italian Dressing
Sourdough Bread
Ingredients:
1 lb of stir fry beef, or thinly sliced sirloin steak
1 lb bag of mustard or collard greens
6 cremini mushrooms, thinly sliced
1 onion, cut into chunks
1 clove of garlic, crushed
½ cup of cherry tomatoes
2 Tbsp olive oil
1 Tbsp Kitchen Bouquet seasoning sauce
4 sweet potatoes, peeled and cut into chunks
4 Tbsp Italian dressing
Preparation:
Boil enough water to cover the potatoes and cook until tender.
Toss the potatoes in the salad dressing and place in the refrigerator to cool.
This step can be done in the morning or the night before.
Cook the meat with the garlic in olive oil over medium/high heat. Set aside.
Cook the onion and mushrooms until tender.
Add the meat back to the pan and add the Kitchen Bouquet. Cook for 2-3 minutes.
Add the mustard greens to the pan. Cover and cook 5 minutes on medium heat.
Stir the meat and vegetables together to coat with the sauce. Cook until the greens are soft.
Stir in the cherry tomatoes and cook until they are warmed through, about 3 minutes.
Serve with the sweet potatoes and sourdough bread.
Thursday, July 16, 2009
Creamy Beef and Mushroom Risotto
Creamy Beef and Mushroom Risotto
Tossed Dinner Salad
Ingredients:
1 lb flank steak, cut into strips (Sometimes sold as fajita meat.)
1 cup of crimini mushrooms, sliced
1 yellow onion, sliced
1 Tbsp olive oil
1 can cream of mushroom soup
½ cup sour cream
¼ cup chopped parsley
2 cups risotto
1 Tbsp real butter
1 cup dry white wine
1 cup chicken broth
1 tsp salt
1 tsp fresh ground black pepper
¼ cup grated Parmesan
1 lb of mixed salad greens
2 tomatoes, sliced
½ cucumber
Croutons
Salad dressing of your choice. (Caesar salad dressing tastes good with this meal.)
Preparation:
Set the table.
Cook the flank steak in the olive oil until well done.
Remove from heat. Cook the vegetables in the same pan.
Melt the butter in a saucepan. Put the risotto in the pan and stir well.
Add the chicken broth and one cup of water.
Cook over medium heat, stirring frequently until most of the liquid is absorbed.
Add the white wine and one more cup of water, the salt, and the pepper to the risotto.
Continue to cook, stirring frequently, until the liquid is absorbed.
Mix the salad greens and the tomato.
Put the meat back into the pan with the vegetables.
Stir in the cream of mushroom soup and the sour cream.
If the sauce needs to be a bit thinner, gradually add milk 1-2 tbsp at a time until it reaches the consistency you prefer.
Serve the Creamy Beef over the risotto, top with chopped parsley, and toss the croutons into the salad.
Tossed Dinner Salad
Ingredients:
1 lb flank steak, cut into strips (Sometimes sold as fajita meat.)
1 cup of crimini mushrooms, sliced
1 yellow onion, sliced
1 Tbsp olive oil
1 can cream of mushroom soup
½ cup sour cream
¼ cup chopped parsley
2 cups risotto
1 Tbsp real butter
1 cup dry white wine
1 cup chicken broth
1 tsp salt
1 tsp fresh ground black pepper
¼ cup grated Parmesan
1 lb of mixed salad greens
2 tomatoes, sliced
½ cucumber
Croutons
Salad dressing of your choice. (Caesar salad dressing tastes good with this meal.)
Preparation:
Set the table.
Cook the flank steak in the olive oil until well done.
Remove from heat. Cook the vegetables in the same pan.
Melt the butter in a saucepan. Put the risotto in the pan and stir well.
Add the chicken broth and one cup of water.
Cook over medium heat, stirring frequently until most of the liquid is absorbed.
Add the white wine and one more cup of water, the salt, and the pepper to the risotto.
Continue to cook, stirring frequently, until the liquid is absorbed.
Mix the salad greens and the tomato.
Put the meat back into the pan with the vegetables.
Stir in the cream of mushroom soup and the sour cream.
If the sauce needs to be a bit thinner, gradually add milk 1-2 tbsp at a time until it reaches the consistency you prefer.
Serve the Creamy Beef over the risotto, top with chopped parsley, and toss the croutons into the salad.
Polenta with Grilled Veggies and Sausage
Polenta with Grilled Veggies and Sausage
Don't let anyone fool you and tell you that polenta is hard to make. It's so easy that I don't know why people pay premium prices for a small batch of it at the grocery store. The trick is to stir constantly as you add the wet cornmeal to the boiling liquid.
Ingredients:
1 cup cornmeal
1 can chicken broth
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 yellow onion, sliced
1 cup of crimini mushrooms, sliced
1 lb bulk Italian sausage or pork sausage
2 Tbsp Worcestershire sauce
Salt and pepper
Preparation:
Set the table.
Cook the sausage in a heavy skillet until well done.
Drain the grease and set the meat aside.
Put the vegetables in the same skillet, and cook until tender.
Add the sausage to the pan. Stir in Worcestershire sauce.
Season to taste with salt and pepper.
Turn heat to low. Cover to keep warm until the polenta is done.
To make the polenta:
Mix the chicken broth with enough water to make 4 cups of liquid.
Bring 3 cups of the chicken broth/water mixture to a boil.
Stir one cup of the chicken broth/water mixture into the cornmeal.
When the water is boiling, slowly add the wet cornmeal, stirring constantly. (This is the key.)
Cook 5 minutes until the polenta begins to thicken.
Spoon the polenta into individual serving bowls and top with the vegetables.
This is best enjoyed immediately. Once the polenta begins to cool, it thickens even more.
If you have any leftover cioppino, it will go well with this dinner.
Don't let anyone fool you and tell you that polenta is hard to make. It's so easy that I don't know why people pay premium prices for a small batch of it at the grocery store. The trick is to stir constantly as you add the wet cornmeal to the boiling liquid.
Ingredients:
1 cup cornmeal
1 can chicken broth
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 yellow onion, sliced
1 cup of crimini mushrooms, sliced
1 lb bulk Italian sausage or pork sausage
2 Tbsp Worcestershire sauce
Salt and pepper
Preparation:
Set the table.
Cook the sausage in a heavy skillet until well done.
Drain the grease and set the meat aside.
Put the vegetables in the same skillet, and cook until tender.
Add the sausage to the pan. Stir in Worcestershire sauce.
Season to taste with salt and pepper.
Turn heat to low. Cover to keep warm until the polenta is done.
To make the polenta:
Mix the chicken broth with enough water to make 4 cups of liquid.
Bring 3 cups of the chicken broth/water mixture to a boil.
Stir one cup of the chicken broth/water mixture into the cornmeal.
When the water is boiling, slowly add the wet cornmeal, stirring constantly. (This is the key.)
Cook 5 minutes until the polenta begins to thicken.
Spoon the polenta into individual serving bowls and top with the vegetables.
This is best enjoyed immediately. Once the polenta begins to cool, it thickens even more.
If you have any leftover cioppino, it will go well with this dinner.
Easy Cioppino
Easy Cioppino
Baked Bread
Wedge Salad
Ingredients:
2 Tbsp Olive Oil
1 yellow onion, chopped
4 cloves of garlic, crushed
1 green bell pepper, chopped
1 can diced tomatoes (15 ounces)
1 large can tomato sauce (20 ounces)
1 can chicken broth (15 ounces)
1 cup of dry white wine (or if you prefer, a cup of chicken broth)
¼ cup chopped parsley
¼ cup chopped basil (If fresh isn’t available, use 2 tsp dried basil)
1 Tbsp sugar
1 lb crab meat or imitation crab meat, in chunks
1 lb cod fillets, cut into chunks
1 lb of peeled and deveined shrimp (31-40 count per pound)
¼ lb sea scallops
½ head of iceberg lettuce
Flour and yeast to make bread in the bread machine.
Ranch or bleu cheese salad dressing.
In the morning:
Set up the bread machine on delay bake so the bread will be ready when the cioppino is done.
In the afternoon:
Cook the onion, garlic, and bell pepper in oil.
Add the tomatoes, tomato sauce, chicken broth, wine, parsley, basil, and sugar. (The sugar brings out the flavor of the tomatoes.)
Cook at a low simmer for 20 minutes, stirring occasionally.
Cut the iceberg lettuce into wedges and place on plates.
Drizzle ranch or bleu cheese dressing over the wedges.
Set the table.
Add the seafood. Cook for 10-15 minutes or until the cod and scallops are fully cooked.
Take the bread out of the bread machine and let it rest a few minutes before slicing.
Serve the cioppino with warm homemade bread and a wedge salad.
Really pressed for time? Use a jar of premade cioppino sauce and simply warm it up and add the seafood.
Baked Bread
Wedge Salad
Ingredients:
2 Tbsp Olive Oil
1 yellow onion, chopped
4 cloves of garlic, crushed
1 green bell pepper, chopped
1 can diced tomatoes (15 ounces)
1 large can tomato sauce (20 ounces)
1 can chicken broth (15 ounces)
1 cup of dry white wine (or if you prefer, a cup of chicken broth)
¼ cup chopped parsley
¼ cup chopped basil (If fresh isn’t available, use 2 tsp dried basil)
1 Tbsp sugar
1 lb crab meat or imitation crab meat, in chunks
1 lb cod fillets, cut into chunks
1 lb of peeled and deveined shrimp (31-40 count per pound)
¼ lb sea scallops
½ head of iceberg lettuce
Flour and yeast to make bread in the bread machine.
Ranch or bleu cheese salad dressing.
In the morning:
Set up the bread machine on delay bake so the bread will be ready when the cioppino is done.
In the afternoon:
Cook the onion, garlic, and bell pepper in oil.
Add the tomatoes, tomato sauce, chicken broth, wine, parsley, basil, and sugar. (The sugar brings out the flavor of the tomatoes.)
Cook at a low simmer for 20 minutes, stirring occasionally.
Cut the iceberg lettuce into wedges and place on plates.
Drizzle ranch or bleu cheese dressing over the wedges.
Set the table.
Add the seafood. Cook for 10-15 minutes or until the cod and scallops are fully cooked.
Take the bread out of the bread machine and let it rest a few minutes before slicing.
Serve the cioppino with warm homemade bread and a wedge salad.
Really pressed for time? Use a jar of premade cioppino sauce and simply warm it up and add the seafood.
Spaghetti Squash with Chicken
Spaghetti Squash with Chicken
Caesar Salad
Ingredients:
1 whole spaghetti squash
4 chicken breasts
1 egg
1 cup Italian bread crumbs
1 jar spaghetti sauce
1 Tbsp olive oil
1 heart of romaine, chopped
½ cucumber, sliced
Croutons
Caesar salad dressing Click this link for a quick delicious recipe.
Preparation:
Preheat the oven to 400 degrees.
Cut the squash in half.
Lay the squash cut side down in a baking dish. Fill the dish to ¼ inch deep water.
Cover with tin foil and bake for 45 minutes.
Mix the romaine lettuce and the cucumber.
Toss with ¼ cup of salad dressing.
Beat the egg. Dip the chicken breasts in it, then in the Italian bread crumbs.
Cook in 1 tbsp olive oil until well done.
Drain any remaining oil off the pan.
Pour the spaghetti sauce into the pan with the chicken and heat through.
Take the spaghetti squash out of the oven.
Use a fork to pull the squash away from the skin. Place in a bowl.
Place the chicken and sauce on top of the squash.
Serve with the Caesar salad.
Caesar Salad
Ingredients:
1 whole spaghetti squash
4 chicken breasts
1 egg
1 cup Italian bread crumbs
1 jar spaghetti sauce
1 Tbsp olive oil
1 heart of romaine, chopped
½ cucumber, sliced
Croutons
Caesar salad dressing Click this link for a quick delicious recipe.
Preparation:
Preheat the oven to 400 degrees.
Cut the squash in half.
Lay the squash cut side down in a baking dish. Fill the dish to ¼ inch deep water.
Cover with tin foil and bake for 45 minutes.
Mix the romaine lettuce and the cucumber.
Toss with ¼ cup of salad dressing.
Beat the egg. Dip the chicken breasts in it, then in the Italian bread crumbs.
Cook in 1 tbsp olive oil until well done.
Drain any remaining oil off the pan.
Pour the spaghetti sauce into the pan with the chicken and heat through.
Take the spaghetti squash out of the oven.
Use a fork to pull the squash away from the skin. Place in a bowl.
Place the chicken and sauce on top of the squash.
Serve with the Caesar salad.
Pork Chops in the Crock
Pork Chops in the Crock
Parley Carrots and New Potatoes
Baked Apple Wedges
Ingredients:
4 thick pork chops (don’t buy the thin ones for this.)
½ cup Italian bread crumbs
1 sprig of rosemary
2 cups of fresh baby carrots
6 new potatoes
4 apples
2 Tbsp parlsy
2 Tbsp real butter
4 Tbsp brown sugar
1 tsp cinnamon
½ tsp nutmeg
½ cup raisins
In the morning:
Wash and bread the chops.
Place the sprig of rosemary on the bottom of the slow cooker.
Place the chops, standing up on the bone, inside the crockpot. (If you need to balance them, you can place half a potato or onion between them to keep them upright.)
In the afternoon:
Set the table.
Scrub the potatoes.
Place the potatoes and carrots in a saucepan of water.
Simmer about 15 minutes or until the vegetables are tender.
Wash and core the apples. Cut them into wedges.
Place them in a microwave safe baking dish.
Mix the brown sugar, cinnamon, nutmeg.
Spread over the top of the apples.
Sprinkle the raisins over the top.
Bake in the microwave about 5 minutes. They are done when they are completely soft.
Drain the water off the potatoes and carrots.
Place the butter and parsley on top, and toss to coat.
Take the pork chops out of the crock pot.
Dinner is ready.
Parley Carrots and New Potatoes
Baked Apple Wedges
Ingredients:
4 thick pork chops (don’t buy the thin ones for this.)
½ cup Italian bread crumbs
1 sprig of rosemary
2 cups of fresh baby carrots
6 new potatoes
4 apples
2 Tbsp parlsy
2 Tbsp real butter
4 Tbsp brown sugar
1 tsp cinnamon
½ tsp nutmeg
½ cup raisins
In the morning:
Wash and bread the chops.
Place the sprig of rosemary on the bottom of the slow cooker.
Place the chops, standing up on the bone, inside the crockpot. (If you need to balance them, you can place half a potato or onion between them to keep them upright.)
In the afternoon:
Set the table.
Scrub the potatoes.
Place the potatoes and carrots in a saucepan of water.
Simmer about 15 minutes or until the vegetables are tender.
Wash and core the apples. Cut them into wedges.
Place them in a microwave safe baking dish.
Mix the brown sugar, cinnamon, nutmeg.
Spread over the top of the apples.
Sprinkle the raisins over the top.
Bake in the microwave about 5 minutes. They are done when they are completely soft.
Drain the water off the potatoes and carrots.
Place the butter and parsley on top, and toss to coat.
Take the pork chops out of the crock pot.
Dinner is ready.
Crispy Chicken Tenders with Honey Mustard
Crispy Chicken Tenders with Honey Mustard
Parley Potato Fans
Green Beans
Orange Slices
Ingredients:
1 lb of skinless, boneless chicken breast tenderloins
1 cup of flour
½ tsp salt
Dash of pepper
Cooking oil spray
½ cup of honey
¼ cup of Dijon mustard
1 pkg frozen green beans (or 1 lb fresh, if available)
4 russett potatoes
2 fresh oranges
2 Tbsp melted butter
2 Tbsp parsley
2 Tbsp grated Parmesan
Preparation:
Set the table and preheat the oven to 425 degrees.
Mix the honey and Dijon mustard and stir well to blend.
Scrub the potatoes and remove any bad spots.
Slice into the potatoes, making crosswise cuts ¾ of the way through the potato.
Lay the potatoes on a baking pan, cut side up.
Pour the melted butter and parsley over and into the cut side. Sprinkle with salt.
Bake in the oven about 50 minutes.
Mix the flour, salt, and pepper.
Dip the tenderloins in the flour mixture.
Spray a heavy skillet with cooking oil.
Fry the tenderloins in the skillet until golden brown.
Cook the green beans in the microwave.
Slice the oranges into wedges.
Remove the potatoes from the oven and sprinkle with Parmesan while they are still hot.
Serve the chicken with the honey mustard dipping sauce on the side.
Parley Potato Fans
Green Beans
Orange Slices
Ingredients:
1 lb of skinless, boneless chicken breast tenderloins
1 cup of flour
½ tsp salt
Dash of pepper
Cooking oil spray
½ cup of honey
¼ cup of Dijon mustard
1 pkg frozen green beans (or 1 lb fresh, if available)
4 russett potatoes
2 fresh oranges
2 Tbsp melted butter
2 Tbsp parsley
2 Tbsp grated Parmesan
Preparation:
Set the table and preheat the oven to 425 degrees.
Mix the honey and Dijon mustard and stir well to blend.
Scrub the potatoes and remove any bad spots.
Slice into the potatoes, making crosswise cuts ¾ of the way through the potato.
Lay the potatoes on a baking pan, cut side up.
Pour the melted butter and parsley over and into the cut side. Sprinkle with salt.
Bake in the oven about 50 minutes.
Mix the flour, salt, and pepper.
Dip the tenderloins in the flour mixture.
Spray a heavy skillet with cooking oil.
Fry the tenderloins in the skillet until golden brown.
Cook the green beans in the microwave.
Slice the oranges into wedges.
Remove the potatoes from the oven and sprinkle with Parmesan while they are still hot.
Serve the chicken with the honey mustard dipping sauce on the side.
Speedy Taco Dinner in a Dish
Speedy Taco Dinner in a Dish
Ingredients:
1 lb ground turkey (You may also use ground beef if you prefer.)
1 yellow onion, chopped
1 envelope taco seasoning mix
1 can tomato sauce (15 ounces)
1 can whole kernel corn, drained (15 ounces)
1 can sliced black olives
1 can chopped green chilis
2 cups shredded Cheddar
2 cups Bisquick or baking mix
1 cup milk
2 eggs
2 cups shredded lettuce
1 tomato, chopped
Sour cream
Salsa
Preparation:
Heat the oven to 375 degrees.
Brown the turkey in a pan with the onion until well done.
Stir in the taco seasoning mix, the tomato sauce, corn, black olives, and green chilis.
Pour into a 13x9 baking dish.
Cover with the cheese.
Mix the baking mix, milk, and eggs. Pour over the meat and cheese.
Bake for 30 minutes or until the topping turns golden brown.
Serve with lettuce, tomato, sour cream, and salsa as condiments.
Ingredients:
1 lb ground turkey (You may also use ground beef if you prefer.)
1 yellow onion, chopped
1 envelope taco seasoning mix
1 can tomato sauce (15 ounces)
1 can whole kernel corn, drained (15 ounces)
1 can sliced black olives
1 can chopped green chilis
2 cups shredded Cheddar
2 cups Bisquick or baking mix
1 cup milk
2 eggs
2 cups shredded lettuce
1 tomato, chopped
Sour cream
Salsa
Preparation:
Heat the oven to 375 degrees.
Brown the turkey in a pan with the onion until well done.
Stir in the taco seasoning mix, the tomato sauce, corn, black olives, and green chilis.
Pour into a 13x9 baking dish.
Cover with the cheese.
Mix the baking mix, milk, and eggs. Pour over the meat and cheese.
Bake for 30 minutes or until the topping turns golden brown.
Serve with lettuce, tomato, sour cream, and salsa as condiments.
Wednesday, July 15, 2009
Chicken with Potatoes and Peppers in a Pot
My husband loves to cook and is always willing to help with meals. I'm a very lucky woman. The day we had this dish, he volunteered to make it. He did a fabulous job. It tasted wonderful. However, he did leave out one main ingredient. Can you tell what it is from the picture?
No worries. The dish still turned out fine, so I'm now marking that ingredient as optional. Thanks to my DH!
Chicken with Potatoes and Peppers in a Pot
Mixed Green Salad
Ingredients:
1 whole cut up chicken
1 can of diced tomatoes (optional)
4 potatoes, peeled and cut into 1 inch chunks
1 red and 1 green pepper, cut into chunks
2 Tbsp Italian dressing
1 tsp rosemary
1 tsp oregano
1 tsp thyme
1 tsp salt
¼ tsp pepper
2 Tbsp olive oil
Preparation:
Brown the chicken in the olive oil.
Mix the vegetables and pour the Italian dressing over them. Toss to coat.
Place the chicken, vegetables, spices, and tomatoes in a 13x9 baking dish. Cover with tinfoil.
Bake for one hour at 350 degrees, until the chicken is done and the vegetables are tender.
Mix the salad greens, 1 chopped cucumber, 2 sliced radishes, ¼ cup of shredded carrots, and ½ cup of croutons.
Scallops with Vermicelli
Scallops with Vermicelli
Steamed Lemon Asparagus or Favorite Green Vegetable
Ingredients:
1 lb of scallops
2 Tbsp lemon juice
¼ cup fresh chopped basil
1 onion, chopped
1 clove of garlic, crushed
1 Tbsp olive oil
2 Tbsp butter
2 Tbsp flour
½ cup cream
½ cup mlk
1 cup shredded Italian cheese mix (Parmesan, romano, asiago.)
1 tsp Italian seasoning
1 lb vermicelli
1 bunch of fresh asparagus, ends trimmed
1 lemon
Preparation:
Heat water to boil to cook the vermicelli. Cook according to the package.
Cook the onion and garlic in the olive oil. Add the scallops and cook until opaque. Set aside.
Make the cream sauce. Melt the butter over medium heat, stir in the flour. Gradually add the cream and milk with a whisk until smooth. Add the cheese, and Italian seasoning. Stir until melted. Keep warm.
Heat a small amount of water in a frying pan. Lay the aparagus across the pan and steam until slightly tender.
Add the scallops and onions to the cheesy sauce.
Drain the vermicelli.
Serve the scallops in sauce over the vermicelli. Sprinkle the chopped, fresh basil on top.
Serve the asparagus with the zest from the lemon on top.
Serve a bowl of lemon wedges on the side.
Taco Salad on Corn Chips
Taco Salad on Corn Chips
This filling salad is a meal all by itself. On a hot day like today was, it was perfect with an ice cold beer.
Ingredients:
1 lb ground beef
1 pkg taco seasoning mix
1 can refried beans
½ head of iceberg lettuce, shredded
1 bag taco chips
1 cup shredded Cheddar cheese
1 can sliced black olives
¼ cup of sour cream
Salsa or picante sauce
Preparation:
Brown the ground beef. Mix the taco seasoning in the meat and keep warm.
Heat the refried beans in the microwave.
Lay the taco chips in a bowl.
Add a layer of shredded iceberg lettuce.
Add another layer of taco chips.
Lay refried bean on top of the chips.
Add a layer of beef.
Cover with cheese.
Garnish with olives, and a dollop of sour cream. Serve with salsa on the side.
Chicken Breast Grilled with Dill Sauce
Chicken Breast Grilled with Dill Sauce
Smashed Cauliflower
Green Beans
Ingredients:
4 boneless, skinless chicken breasts
1 Tbsp butter
1 Tbsp flour
Salt and pepper
2 tsp dill (Dried or fresh)
1 cup of cream
1 head of cauliflower
1 tbsp butter
Salt and pepper
1 lb fresh green beans
Preparation:
Spray the indoor grill with cooking spray. Cook the chicken on the grill.
Make a white sauce. Melt the butter, stir in the flour, and gradually add ½ cup of cream, stirring with a whisk.
Stir the dill into the sauce and add salt and pepper to taste. Keep warm.
If the sauce begins to thicken, add milk 1-2 tbsp at a time.
Cook the cauliflower in boiling water. When it is tender, mash with the butter and just enough cream to make it smooth.
Trim and clean the green beans. Cook in boiling water for about 4 minutes, until tender-crisp.
Smashed Cauliflower
Green Beans
Ingredients:
4 boneless, skinless chicken breasts
1 Tbsp butter
1 Tbsp flour
Salt and pepper
2 tsp dill (Dried or fresh)
1 cup of cream
1 head of cauliflower
1 tbsp butter
Salt and pepper
1 lb fresh green beans
Preparation:
Spray the indoor grill with cooking spray. Cook the chicken on the grill.
Make a white sauce. Melt the butter, stir in the flour, and gradually add ½ cup of cream, stirring with a whisk.
Stir the dill into the sauce and add salt and pepper to taste. Keep warm.
If the sauce begins to thicken, add milk 1-2 tbsp at a time.
Cook the cauliflower in boiling water. When it is tender, mash with the butter and just enough cream to make it smooth.
Trim and clean the green beans. Cook in boiling water for about 4 minutes, until tender-crisp.
Meatball Sandwiches on French Rolls
Meatball Sandwiches on French Rolls
Fresh Vegetable Platter
This is a simple dinner that can be ready in 10 minutes. Save it for a busy day.
Ingredients:
Meatballs (Use the meatballs you reserved from the Swedish Meatball Dinner last week.)
Spaghetti sauce in a jar
Provolone cheese
French rolls
Dried parsley flakes
Broccoli, carrots, celery, black olives
1 envelope Ranch dip mix
8 ounces of sour cream
Preparation:
Stir together the Ranch style dip and place in the refrigerator to let the flavors blend.
Heat the meatballs in the microwave.
Lightly toast the French rolls under the broiler.
Warm the spaghetti sauce in a pan on the stove.
Open the bread and lay a piece of provolone on it.
Place three or four meatballs on top of the cheese.
Spoon the hot spaghetti sauce over the top. Sprinkle dried parsley over the sauce.
Place chopped broccoli florets, celery sticks, and carrot sticks, on a platter with a bowl of black olives in the center.
Serve the vegetables with ranch dip.
Turkey Mole
The picture doesn't do this dish justice. It tastes wonderful, and it's so easy to put together.
Turkey Mole (pronounced moh-lay)
Spanish Rice
Warm Flour Tortillas
Side Salad
Ingredients:
Two turkey drumsticks
Salt and pepper
2 cups of rice
1 can of Ro-tel tomatoes (If Ro-tel isn’t available, use 1 can tomatoes, and 1 can green chilis.)
1 jar of prepared mole sauce
1 dozen flour snack size tortillas
In the morning:
Sprinkle salt and pepper on the turkey drumsticks.
Place the drumsticks in the crock pot and cook on low 8 hours.
In the afternoon:
Boil 2 1/2 cups of water for the rice.
Pour in the rice and the Ro-tel tomatoes. Cover and cook on low for 20 minutes.
Prepare a side salad with greens you have in the refrigerator.
Prepare the mole sauce according to directions.
Shred the turkey. Pour a small amount of mole sauce over the top. Serve the rest on the side.
Warm the tortillas for 20 seconds in the microwave.
Set the table and serve dinner.
Chicken with a Peach Wine Sauce
Chicken with a Peach Wine Sauce
Fresh Spinach Salad
Bread Sticks
Ingredients:
4 whole chicken breasts
Lemon pepper seasoning
2 tsp lemon juice
2 whole peaches, sliced
2 Tbsp butter
2 Tbsp flour
1/4 to 1/2 cup white wine or apple juice
Fettucini
1 bunch spinach, washed and dried
Crumbled bacon bits
1 tomato, sliced
Bread sticks
Preparation:
Slice the peaches and sprinkle with lemon juice.
Heat water to boil for the fetuccini. Cook according to package directions.
Lay the spinach in a bowl and sprinkle with bacon bits. Lay the tomatoes on top.
Sprinkle the chicken breasts with lemon pepper seasoning.
Grill the chicken breasts in an indoor grill, or on an outdoor grill.
Grill the peaches on the grill.
Set the table.
Melt the butter over medium heat. Stir in the flour.
Stir in the wine or apple juice and cook over high heat until it begins to thicken.
Serve the chicken over a bed of fettucini. Garnish with peaches and drizzle the sauce over all.
Serve the salad with a light salad dressing and the breadsticks on the side.
Spaghetti Carbonara
Spaghetti Carbonara
Caesar Salad
Ingredients:
1 pound of spaghetti
1/2 pound of bacon
1 onion, chopped
6 eggs, beaten
2 tablespoons cream
Grated Parmesan cheese
4 cups of chopped romaine lettuce
Croutons
1/4 cup Caesar salad dressing
Preparation:
Place the romaine lettuce in a bowl and toss with the Caesar salad dressing.
Top with croutons and grated Parmesan cheese. Set aside until the spaghetti carbonara is done.
Cook the spaghetti according to package directions.
Cook the bacon and reserve 2 tablespoons of the grease. Chop the bacon.
Cook the onion in the bacon grease. Add the bacon back into the pan.
Add the hot spaghetti and toss to coat.
Add the eggs and cream and continue to toss until the eggs are cooked.
Mangia!
Never miss a post. Follow me on Twitter as @Dinnermagic.
Find more recipes and menus with the Sacramento Easy Meals Examiner.
Find more recipes and menus with the Sacramento Easy Meals Examiner.
Tuesday, July 14, 2009
Chicken Quesadillas
Chicken Quesadillas
Guacamole
Ingredients:
8 flour tortillas
2 cups of Cheddar cheese
2 cups of shredded grilled chicken
1 small can of mild or hot green chilis
2 avocados
Juice of ½ a lemon
¼ cup of salsa
2 tbsp of sour cream
¼ tsp salt
¼ tsp pepper
½ tsp chili powder
Milk
Preparation:
Place 4 tortillas on a baking sheet.
Sprinkle ½ cup of cheese on each tortilla.
Sprinkle ½ cup of chicken on each tortilla.
Sprinkle green chiles on each tortilla to taste.
Season with salt and pepper to taste.
Place another tortilla on top.
Bake at 350 degrees until the cheese melts and the tortilla turns lightly golden brown, about 5-10 minutes.
Mash the avocado in a bowl. Mix in lemon juice, salsa, sour cream, salt, pepper, and chili powder.
Cut the quesadillas into slices and garnish with guacamole. Serve with a glass of milk.
Guacamole
Ingredients:
8 flour tortillas
2 cups of Cheddar cheese
2 cups of shredded grilled chicken
1 small can of mild or hot green chilis
2 avocados
Juice of ½ a lemon
¼ cup of salsa
2 tbsp of sour cream
¼ tsp salt
¼ tsp pepper
½ tsp chili powder
Milk
Preparation:
Place 4 tortillas on a baking sheet.
Sprinkle ½ cup of cheese on each tortilla.
Sprinkle ½ cup of chicken on each tortilla.
Sprinkle green chiles on each tortilla to taste.
Season with salt and pepper to taste.
Place another tortilla on top.
Bake at 350 degrees until the cheese melts and the tortilla turns lightly golden brown, about 5-10 minutes.
Mash the avocado in a bowl. Mix in lemon juice, salsa, sour cream, salt, pepper, and chili powder.
Cut the quesadillas into slices and garnish with guacamole. Serve with a glass of milk.
MexItalian Zucchini Frittata
MexItalian Zucchini Frittata
Spring Mix Green Salad
Fruit Salad
French Rolls
Ingredients:
6 eggs
3 zucchini, shredded
1 onion, chopped
½ cup of cilantro, chopped
½ tsp salt
½ tsp pepper
½ cup of Parmesan or Romano cheese
1 small can of mild green chilis
1 small can of sliced black olives
1 avocado, sliced
2 Tbsp olive oil
4 cups of spring mix
2 tomatoes
1 cantaloupe, cut into cubes
½ cup of blueberries
2 peaches, cut into cubes
Preparation:
Set the table.
Mix the fruit salad together.
Mix the spring greens with the tomatoes.
Cook the onions in 1 Tbsp oil until tender.
Whisk the eggs in a large mixing bowl with the salt and pepper.
Add the zucchini, cilantro, cheese, chilis, and onion to the eggs.
Heat 1 Tbsp of oil in a pan. Pour the eggs in the pan.
Cover and let cook for 5 minutes over medium heat, or until set. Do not stir.
Heat the broiler.
Place the frittata under the broiler in an oven proof dish to brown the top.
Garnish the frittata with avocado, black olives, and cilantro.
Four Cheese Macaroni in the Crock Pot
Four Cheese Macaroni in the Crock Pot
Brussels Sprouts
Ingredients:
2 Tbsp of butter
2 Tbsp of flour
1 tsp salt
¼ tsp pepper
3 cups of milk
4 dashes of Tabasco
½ cup of shredded Parmesan
½ cup of shredded Romano
1 ½ cups of shredded Cheddar
1 ½ cups of shredded Mozarella
1 pound of elbow macaroni
Paprika
1 package fresh Brussels sprouts
4 lemon slices
In the morning:
Melt the butter in a pan.
Add the flour, salt, and pepper and stir until a paste forms.
Add the milk gradually, stirring with a whisk until it makes a thin creamy white sauce. You may need a bit of extra milk. The sauce should be thin.
Add the cheese and melt it.
Stir in the Tabasco sauce.
Stir in the uncooked macaroni.
Coat the crock pot with cooking spray.
Put the cheese and macaroni mixture in the crock pot. Sprinkle with paprika
Cook on low 8 hours.
In the afternoon:
Cook the Brussels sprouts in pot of hot water for 4 minutes. Serve with a lemon twist on the side.
Note: If the macaroni comes out dry or browned, it needs more liquid. The macaroni noodles soak up the liquid as they cook, so make sure the sauce is very thin when you put it in the crockpot. When it is done, it should be bubbly with slight crispy brown around the edges.
Brussels Sprouts
Ingredients:
2 Tbsp of butter
2 Tbsp of flour
1 tsp salt
¼ tsp pepper
3 cups of milk
4 dashes of Tabasco
½ cup of shredded Parmesan
½ cup of shredded Romano
1 ½ cups of shredded Cheddar
1 ½ cups of shredded Mozarella
1 pound of elbow macaroni
Paprika
1 package fresh Brussels sprouts
4 lemon slices
In the morning:
Melt the butter in a pan.
Add the flour, salt, and pepper and stir until a paste forms.
Add the milk gradually, stirring with a whisk until it makes a thin creamy white sauce. You may need a bit of extra milk. The sauce should be thin.
Add the cheese and melt it.
Stir in the Tabasco sauce.
Stir in the uncooked macaroni.
Coat the crock pot with cooking spray.
Put the cheese and macaroni mixture in the crock pot. Sprinkle with paprika
Cook on low 8 hours.
In the afternoon:
Cook the Brussels sprouts in pot of hot water for 4 minutes. Serve with a lemon twist on the side.
Note: If the macaroni comes out dry or browned, it needs more liquid. The macaroni noodles soak up the liquid as they cook, so make sure the sauce is very thin when you put it in the crockpot. When it is done, it should be bubbly with slight crispy brown around the edges.
Stir Fried Pork with Vegetables
Stir Fried Pork with Vegetables
Ingredients:
2 cups of pork roast cut up (Use leftovers from last night’s Cherry Glazed Pork Roast.)
1 onion, chopped
2 green onions chopped
1 clove garlic, crushed
2 cups of shredded cabbage
1 cup of shredded carrots
1 zucchini cut into slivers
1/4 tsp ginger
1/2 tsp salt
2 Tbsp cooking oil
3 Tbsp Teriyaki sauce
2 Tbsp cornstarch mixed with 1/4 cup water or
1/4 cup leftover cherry glaze
2 cups rice
Preparation:
Place the rice in 4 cups of boiling water. Cover, turn heat to low, and cook for 20 minutes.
Heat the oil in a pan or wok.
Cook the vegetables in the oil until crisp tender.
Add the pork, ginger, and salt, and heat through.
Stir together the teriyaki sauce, and cornstarch and water or teriyaki sauce and cherry glaze. If using cherry glaze, omit the cornstarch.
Pour this over the pork mixture and heat until it thickens up.
Note: I had a bit of leftover broccoli from last night, which I added to this dish at the last minute, since it was already cooked.
Serve over hot rice.
Cherry Glazed Pork Roast
Cherry Glazed Pork Roast
Mashed Potatoes
Steamed Broccoli
Ingredients:
4-6 pound pork loin roast
1 tsp salt
1 - 6 ounce jar of cherry jam
¼ tsp cinnamon
1 sprinkle of nutmeg
2 Tbsp cornstarch
4-6 potatoes
2 Tbsp butter
½ cup of milk
½ cup of sour cream
Chopped fresh chives
1 package of fresh broccoli florets
In the Morning:
Place the pork roast in the in the crock pot.
Sprinkle with 1 tsp salt, the cinnamon, and nutmeg.
Pour the entire jar of cherry jam over the roast.
Cook on low for 8-9 hours.
In the Afternoon:
Wash and peel the potatoes.
Cut the potatoes into 1 inch chunks.
Cook in boiling water for 10-20 minutes. Test for doneness with a fork.
Drain the water from the potatoes. Put the butter on the potatoes to let it melt.
Boil the broccoli or steam it in a pan on the stove for 3-4 minutes.
While the broccoli cooks, smash the potatoes with a masher. Stir in the sour cream and enough milk to make it smooth. Use a hand mixer if you like potatoes with no lumps. Season to taste with salt and pepper.
Remove the pork roast from the crockpot.
Pour the cherry jam glaze drippings into a pan.
Bring the drippings to a simmer.
Mix 2 Tbsp cornstarch and 2 Tbsp water together.
Stir the cornstarch and water mixture into the drippings. Whisk until thickened.
Add salt and pepper to taste.
Drizzle some of the glaze over the roast. Surround the roast with mashed potatoes.
Serve the remaining cherry glaze on the side.
Chicken Bread Boats
Chicken Bread Boats
Three Bean Salad on a Lettuce Bed
Ingredients:
2 cups of cut up chicken (Use leftovers from last night’s Roast Chicken in the Crockpot.)
½ cup of mayonnaise
1 tsp Dijon mustard
½ cup of celery, chopped
¼ cup of onion, chopped
1 ¼ cup of shredded Monterey Jack cheese
½ tsp salt
½ tsp paprika
2 French rolls
1 can green beans
1 can wax beans
1 can kidney beans
¼ cup white or rice vinegar
1 tsp sugar
Iceberg lettuce
Preparation:
Drain and rinse the green beans, wax beans and kidney beans.
Mix the beans together with the vinegar and sugar. Set aside to let the flavors combine.
Preheat the oven to 425 degrees.
Mix the chicken, mayonnaise, mustard, celery, onion, salt, paprika, and one cup of cheese in a bowl.
Split the French rolls in half and place ¼ of the chicken mixture on each roll.
Place the rolls on a baking sheet. Sprinkle the remaining cheese on top. Add a dash of paprika for color.
Bake for 10 minutes.
While the Chicken Bread Boats are baking, set the table.
Mound a spoonful of Three Bean Salad on a bed of lettuce in individual salad bowls.
Serve the Chicken Bread Boats hot.
Roasted Chicken in the Crock Pot
Roasted Chicken in the Crock Pot
Green and Gold Salad on Lettuce
Micro Baked Potatoes
Ingredients:
1 whole fryer chicken
1 clove garlic
1 onion, quartered
Juice of ½ lemon
Salt and pepper
Italian herbs (rosemary, thyme, sage)
1 package of frozen peas
4 ounces mild cheddar cheese, cut into 1/2 inch cubes
½ cup of cherry tomatoes
¼ cup of mayonnaise
1 tsp Dijon mustard
Iceberg lettuce
4 potatoes
In the morning:
Prepare the chicken by rinsing and patting dry.
Spread 1 tsp of salt on the inside cavity of the chicken.
Place the garlic and onion in the cavity.
Squeeze the lemon juice over the outside of the chicken.
Sprinkle the chicken with Italian herbs.
Place in the crockpot and cook on low for 6-8 hours. Turn it to high during the last hour.
In the afternoon:
Mix the frozen peas, cheese, tomatoes, mayonnaise and Dijon in a bowl.
Mound a spoonful of the pea mixture on a bed of lettuce in individual salad bowls.
Set the table. Put the salad on the table to defrost.
Bake the potatoes in the microwave for 4-6 minutes each. Test for doneness with a fork.
Take the chicken out of the crockpot. If it needs more browning a few minutes in an oven should do it.
As you can see in the picture, I forgot the bed of lettuce, and we had sweet potatoes instead of russet potatoes. You can change things to fit your tastes when you're cooking. Don't be afraid to try new things.
Chicken Fajitas
Chicken Fajitas
Refried Beans
Spanish Rice
Shredded Salad Toppings
Buy chicken breast tenderloins to save prep time for these fajitas.
Ingredients:
1 pound of chicken breast tenderloins
1 sliced onion
1 sliced bell pepper
1 clove chopped garlic
1 teaspoon of salt
½ teaspoon of pepper
1 teaspoon of cumin
1 teaspoon of chili powder
Taco sized tortillas
1 can of refried beans (or make your own if you have time)
1 cup of rice
1 can of Rotel tomatoes (or plain diced tomatoes if you prefer less spicy)
Toppings:
Shredded iceberg lettuce
Chopped tomatoes
Shredded cheddar cheese
Diced avocado
Sour cream or homemade yogurt
30 minutes before dinner:
Bring one cup of water and 1 can of Rotel tomatoes to a boil in a saucepan. Add 1 cup of rice. Lower heat to simmer for 20-30 minutes, or until the liquid is absorbed.
Preheat a frying pan.
Place the chicken, the chopped onion, and chopped garlic in a pan and sauté in one tablespoon of oil. Sprinkle with salt, pepper, cumin, and chili powder.
Chop the lettuce, tomatoes, and avocado.
Warm the refried beans in the microwave.
Warm the tortillas on the stove or in the microwave.
Set the table.
Place the toppings and tortillas on the table.
Allow everyone to make their own fajitas with the ingredients of their choice.
Refried Beans
Spanish Rice
Shredded Salad Toppings
Buy chicken breast tenderloins to save prep time for these fajitas.
Ingredients:
1 pound of chicken breast tenderloins
1 sliced onion
1 sliced bell pepper
1 clove chopped garlic
1 teaspoon of salt
½ teaspoon of pepper
1 teaspoon of cumin
1 teaspoon of chili powder
Taco sized tortillas
1 can of refried beans (or make your own if you have time)
1 cup of rice
1 can of Rotel tomatoes (or plain diced tomatoes if you prefer less spicy)
Toppings:
Shredded iceberg lettuce
Chopped tomatoes
Shredded cheddar cheese
Diced avocado
Sour cream or homemade yogurt
30 minutes before dinner:
Bring one cup of water and 1 can of Rotel tomatoes to a boil in a saucepan. Add 1 cup of rice. Lower heat to simmer for 20-30 minutes, or until the liquid is absorbed.
Preheat a frying pan.
Place the chicken, the chopped onion, and chopped garlic in a pan and sauté in one tablespoon of oil. Sprinkle with salt, pepper, cumin, and chili powder.
Chop the lettuce, tomatoes, and avocado.
Warm the refried beans in the microwave.
Warm the tortillas on the stove or in the microwave.
Set the table.
Place the toppings and tortillas on the table.
Allow everyone to make their own fajitas with the ingredients of their choice.
Tortellini with Broccoli and Spinach
Tortellini with Broccoli and Spinach
Warm Turtle Brownie Dessert
Quick and easy, yet decadent, this everyday dinner cooks up in minutes.
Ingredients:
1 package of frozen cheese tortellini
1 chopped onion
1 bunch or bag of fresh baby spinach
1 package of precooked bacon
1 red bell pepper chopped
1 head of broccoli, chopped
¼ cup of unsalted butter
1 package of brownie mix
Dulce de Leche ice cream
Caramel ice cream topping
30 minutes before dinner:
Mix the brownie and put them in the oven to bake.
Boil a pot of water and cook the tortellini according to package directions.
Wash the spinach and chop the bacon and broccoli.
Drain the tortellini.
Melt the butter over low heat in a frying pan.
Place the tortellini, spinach, broccoli, bacon, and bell pepper in the pan with the melted butter.
Cook until the tortellini begins to brown and the vegetables are tender, but still crisp.
After dinner:
Cut the warm brownies into squares.
Place a brownie in a dish and top with a scoop Dulce de Leche ice cream.
Drizzle with the caramel ice cream topping.
Mediterranean Roast Chicken in the Crockpot
Mediterranean Roast Chicken in the Crockpot
Fresh Garlic Herb Bread
Garden Salad with Carrots and Broccoli
This Mediterranean Chicken Dish is so delicious, your family will ask for it again and again.
Ingredients:
1 whole fryer, cut up, or 2 pounds of chicken pieces
2 cups of sliced mushrooms
1 15 ounce can of diced tomatoes
1 can of sliced black olives
1 small jar of marinated artichoke hearts
1 can of chicken broth
1 tablespoon of dried parsley
2 teaspoons of dried oregano
2 teaspoons of dried thyme
Salt and pepper
1 tablespoon cornstarch
Cooking spray
½ head of iceberg lettuce
½ cup of carrots
1 cup of broccoli florets, chopped
½ cucumber, sliced
In the morning:
Prepare the bread ingredients according to your bread machine and set on delay bake.
If you don’t have a recipe for garlic herb bread, add 2 tablespoons of chopped garlic to the wet ingredients and 1 tablespoon of Italian herbs to the dry ingredients.
Wash and dry the fryer.
Coat the crockpot with cooking spray. Place the chicken, mushrooms, tomatoes, artichoke hearts, olives, oregano, parsley, and thyme in the crockpot. Stir together.
Cover and cook on LOW 8 hours.
20 minutes before dinner:
Mix the cornstarch with ¼ cup of water, stir into the crockpot, then cook on HIGH for 15 minutes more.
Set the table.
Toss together the ingredients for the salad. Serve with the dressing of your choice.
Remove the bread from the machine to let it cool. Slice at the table.
Fresh Garlic Herb Bread
Garden Salad with Carrots and Broccoli
This Mediterranean Chicken Dish is so delicious, your family will ask for it again and again.
Ingredients:
1 whole fryer, cut up, or 2 pounds of chicken pieces
2 cups of sliced mushrooms
1 15 ounce can of diced tomatoes
1 can of sliced black olives
1 small jar of marinated artichoke hearts
1 can of chicken broth
1 tablespoon of dried parsley
2 teaspoons of dried oregano
2 teaspoons of dried thyme
Salt and pepper
1 tablespoon cornstarch
Cooking spray
½ head of iceberg lettuce
½ cup of carrots
1 cup of broccoli florets, chopped
½ cucumber, sliced
In the morning:
Prepare the bread ingredients according to your bread machine and set on delay bake.
If you don’t have a recipe for garlic herb bread, add 2 tablespoons of chopped garlic to the wet ingredients and 1 tablespoon of Italian herbs to the dry ingredients.
Wash and dry the fryer.
Coat the crockpot with cooking spray. Place the chicken, mushrooms, tomatoes, artichoke hearts, olives, oregano, parsley, and thyme in the crockpot. Stir together.
Cover and cook on LOW 8 hours.
20 minutes before dinner:
Mix the cornstarch with ¼ cup of water, stir into the crockpot, then cook on HIGH for 15 minutes more.
Set the table.
Toss together the ingredients for the salad. Serve with the dressing of your choice.
Remove the bread from the machine to let it cool. Slice at the table.
Southwestern Salad
Southwestern Salad
Carrots Glazed with Herbs
Tortilla Chips
A salad dinner can be refreshing and a great way to get your vegetables!
Ingredients:
½ head of iceberg lettuce and ½ head of red leafy lettuce, chopped
1 cup of cilantro, chopped
1 tomato, chopped
1 pound of cooked ham, chopped
2 hard boiled eggs, chopped
1 red onion, chopped
1 small bell pepper, red or green, chopped into small pieces
1 small can of sliced olives.
Frozen corn
Black beans
1 bag of baby carrots
1 tablespoon of butter
Southwestern style salad dressing
Preparation:
Chop the lettuce and add the other fresh, chopped vegetables, and ¾ cup of cilantro. Toss.
Place the carrots in a pan with ½ cup of water and ¼ cup of cilantro.
Defrost the corn and the black beans.
When the carrots are tender, drain the water and melt 1 tablespoon of butter over the top. Stir together and sprinkle cilantro on top.
Toss the salad with the corn, black beans, chopped ham, and Southwestern salad dressing.
Sprinkle the top of the salad with the sliced black olives and chopped eggs.
Serve the salad on a bed of tortilla chips and carrots on the side.
Carrots Glazed with Herbs
Tortilla Chips
A salad dinner can be refreshing and a great way to get your vegetables!
Ingredients:
½ head of iceberg lettuce and ½ head of red leafy lettuce, chopped
1 cup of cilantro, chopped
1 tomato, chopped
1 pound of cooked ham, chopped
2 hard boiled eggs, chopped
1 red onion, chopped
1 small bell pepper, red or green, chopped into small pieces
1 small can of sliced olives.
Frozen corn
Black beans
1 bag of baby carrots
1 tablespoon of butter
Southwestern style salad dressing
Preparation:
Chop the lettuce and add the other fresh, chopped vegetables, and ¾ cup of cilantro. Toss.
Place the carrots in a pan with ½ cup of water and ¼ cup of cilantro.
Defrost the corn and the black beans.
When the carrots are tender, drain the water and melt 1 tablespoon of butter over the top. Stir together and sprinkle cilantro on top.
Toss the salad with the corn, black beans, chopped ham, and Southwestern salad dressing.
Sprinkle the top of the salad with the sliced black olives and chopped eggs.
Serve the salad on a bed of tortilla chips and carrots on the side.
Baked Lasagna in the Crockpot
Baked Lasagna in the Crockpot
Grilled Eggplant
Romaine Salad with Homemade Caesar Dressing
What could be better than coming home to the smell of freshly baking lasagna?
Ingredients:
Barilla square lasagna noodles
1 pound of sweet or hot Italian sausage
Cooking spray
1 jar of Italian pasta sauce
1 cup of mozzarella cheese
8 ounces of ricotta cheese
1 eggplant, sliced
1 head of romaine lettuce
¼ cup of grated parmesan cheese
Croutons
Dressing ingredients:
3 tablespoons lemon juice
¼ teaspoon freshly grated black pepper
1 tablespoon of mayonnaise
1 teaspoon Dijon style mustard
2 chopped garlic cloves
¼ cup of grated parmesan cheese
2/3 cup of oil
Preparation
In the morning:
Cook the Italian sausage and drain the fat.
Stir the pasta sauce into the sausage.
Spray the crockpot with the cooking spray.
Place 2 lasagna noodles on the bottom of the crockpot.
Spread the noodles with ¼ of the sausage mixture.
Place ¼ of the of ricotta on the sausage mixture.
Place ¼ of the shredded mozzarella on top of the ricotta.
Repeat this process until all of the sausage mixture and cheese has been used. There should be four layers.
Bake on LOW heat for 8 hours.
In the afternoon:
Chop the lettuce and place in a bowl.
Put the sliced eggplant on the indoor grill until tender.
Mix the dressing ingredients in a salad dressing mixer or blender.
Sprinkle the parmesan cheese and croutons over the top of the romaine.
Grilled Eggplant
Romaine Salad with Homemade Caesar Dressing
What could be better than coming home to the smell of freshly baking lasagna?
Ingredients:
Barilla square lasagna noodles
1 pound of sweet or hot Italian sausage
Cooking spray
1 jar of Italian pasta sauce
1 cup of mozzarella cheese
8 ounces of ricotta cheese
1 eggplant, sliced
1 head of romaine lettuce
¼ cup of grated parmesan cheese
Croutons
Dressing ingredients:
3 tablespoons lemon juice
¼ teaspoon freshly grated black pepper
1 tablespoon of mayonnaise
1 teaspoon Dijon style mustard
2 chopped garlic cloves
¼ cup of grated parmesan cheese
2/3 cup of oil
Preparation
In the morning:
Cook the Italian sausage and drain the fat.
Stir the pasta sauce into the sausage.
Spray the crockpot with the cooking spray.
Place 2 lasagna noodles on the bottom of the crockpot.
Spread the noodles with ¼ of the sausage mixture.
Place ¼ of the of ricotta on the sausage mixture.
Place ¼ of the shredded mozzarella on top of the ricotta.
Repeat this process until all of the sausage mixture and cheese has been used. There should be four layers.
Bake on LOW heat for 8 hours.
In the afternoon:
Chop the lettuce and place in a bowl.
Put the sliced eggplant on the indoor grill until tender.
Mix the dressing ingredients in a salad dressing mixer or blender.
Sprinkle the parmesan cheese and croutons over the top of the romaine.
Beef Pepper Steak
Beef Pepper Steak
Jasmine Rice
Salad with Mandarin Oranges
Ingredients:
One pound of thin sirloin steak, cut into strips
1 fresh clove of garlic
2 tablespoons of soy sauce
1 1/2 tbsp. cornstarch
1 tablespoon of fresh grated gingerroot, or 1 teaspoon of ginger powder
2 bell peppers, one red and one green
1 sliced onion
2 fresh tomatoes, cut into eighths
1 cup of rice
½ head of iceberg lettuce
1 small can of mandarin oranges
1 small can of crispy chow mein noodles or 1 small bag of sliced almonds
Asian style dressing
2 tablespoons of vegetable oil
Preparation
20 minutes before dinner:
Cook the rice according to the package directions. I use 1 part rice to 2 parts water.
Fry the sirloin steak over medium high heat in the oil. When the meat is still pink, add the onions, garlic, and the bell peppers.
Stir in the soy sauce and ginger. Turn heat down to medium.
Cut up the lettuce. Top with mandarin oranges and toss with Asian dressing. Sprinkle the almonds or chow mein noodles over the top.
5 minutes before dinner:
Mix the cornstarch with ¼ cup of water and stir into the beef mixture. Add the tomatoes. Cover and cook on low heat for 5 minutes.
Set the table.
Serve the Beef Pepper Steak over the steamed jasmine rice.
Jasmine Rice
Salad with Mandarin Oranges
Ingredients:
One pound of thin sirloin steak, cut into strips
1 fresh clove of garlic
2 tablespoons of soy sauce
1 1/2 tbsp. cornstarch
1 tablespoon of fresh grated gingerroot, or 1 teaspoon of ginger powder
2 bell peppers, one red and one green
1 sliced onion
2 fresh tomatoes, cut into eighths
1 cup of rice
½ head of iceberg lettuce
1 small can of mandarin oranges
1 small can of crispy chow mein noodles or 1 small bag of sliced almonds
Asian style dressing
2 tablespoons of vegetable oil
Preparation
20 minutes before dinner:
Cook the rice according to the package directions. I use 1 part rice to 2 parts water.
Fry the sirloin steak over medium high heat in the oil. When the meat is still pink, add the onions, garlic, and the bell peppers.
Stir in the soy sauce and ginger. Turn heat down to medium.
Cut up the lettuce. Top with mandarin oranges and toss with Asian dressing. Sprinkle the almonds or chow mein noodles over the top.
5 minutes before dinner:
Mix the cornstarch with ¼ cup of water and stir into the beef mixture. Add the tomatoes. Cover and cook on low heat for 5 minutes.
Set the table.
Serve the Beef Pepper Steak over the steamed jasmine rice.
Grilled Tilapia with Mango Chutney
Grilled Tilapia with Mango Chutney
Grilled Asparagus Spears
Tossed Salad
Warm Corn Bread
Using an indoor grill, you can cook this meal in minutes. If the weather is nice, grilling outdoors is an option. This meal is light, yet filling.
Ingredients:
2-3 pounds of tilapia fillets
1/3 cup of seasoned bread crumbs
2 eggs
1/2 teaspoon salt
Dash pepper
1 bunch of asparagus
¼ cup of fresh chopped sweet peppers
1 mango cut into chunks
½ cup of cilantro
¼ cup of red onion chopped
Cooking oil spray
Romaine lettuce
Cherry tomatoes
Cucumber slices
1 small lemon, sliced
Cornmeal
Vegetable oil
Baking powder
30 minutes before dinner:
Wash and dry the tilapia fillets and the asparagus spears.
Mix the cornbread according to the package directions and place in the oven.
Cut the ends off the asparagus spears.
Spray cooking oil on the grill and place the asparagus spears on it to cook.
Whisk the egg till the yolk and white are well blended.
Place the seasoned bread crumbs, salt, and pepper in a bag.
Dip the tilapia in the egg, then place in the bag with the seasoned bread crumbs and shake to coat.
Remove the asparagus from the grill and keep warm.
Spray the grill again and place the tilapia on the grill to cook.
In a mini food chopper, combine the mango, onion, bell pepper, and cilantro for the chutney.
Cut up the vegetables for the salad and toss with the dressing of your choice.
5 minutes before dinner:
Have someone set the table.
Slice the lemon for the asparagus and tilapia.
Take the cornbread out of the oven and cut into squares.
After dinner:
Grind up the lemon peel in the garbage disposal for a fresh smelling kitchen.
Grilled Asparagus Spears
Tossed Salad
Warm Corn Bread
Using an indoor grill, you can cook this meal in minutes. If the weather is nice, grilling outdoors is an option. This meal is light, yet filling.
Ingredients:
2-3 pounds of tilapia fillets
1/3 cup of seasoned bread crumbs
2 eggs
1/2 teaspoon salt
Dash pepper
1 bunch of asparagus
¼ cup of fresh chopped sweet peppers
1 mango cut into chunks
½ cup of cilantro
¼ cup of red onion chopped
Cooking oil spray
Romaine lettuce
Cherry tomatoes
Cucumber slices
1 small lemon, sliced
Cornmeal
Vegetable oil
Baking powder
30 minutes before dinner:
Wash and dry the tilapia fillets and the asparagus spears.
Mix the cornbread according to the package directions and place in the oven.
Cut the ends off the asparagus spears.
Spray cooking oil on the grill and place the asparagus spears on it to cook.
Whisk the egg till the yolk and white are well blended.
Place the seasoned bread crumbs, salt, and pepper in a bag.
Dip the tilapia in the egg, then place in the bag with the seasoned bread crumbs and shake to coat.
Remove the asparagus from the grill and keep warm.
Spray the grill again and place the tilapia on the grill to cook.
In a mini food chopper, combine the mango, onion, bell pepper, and cilantro for the chutney.
Cut up the vegetables for the salad and toss with the dressing of your choice.
5 minutes before dinner:
Have someone set the table.
Slice the lemon for the asparagus and tilapia.
Take the cornbread out of the oven and cut into squares.
After dinner:
Grind up the lemon peel in the garbage disposal for a fresh smelling kitchen.
Monday, July 13, 2009
Pasta Delight with Turkey Sausage or Salmon
Pasta Delight with Turkey Sausage or Salmon
Ingredients:
1 pound of ziti or penne pasta
1 zucchini, sliced
3 chopped green onions
2 cloves of garlic, crushed
1 chopped tomato
1 pound of turkey sausage, cut into slices, or leftover Cajun Style Salmon
4 medium sized fresh basil leaves, chopped (Medium sized is about the size of the palm of your hand.)
1 sprig of fresh oregano, chopped (If fresh is not available, do not substitute dried.)
1 Tbsp olive oil
Grated parmesan cheese
Preparation:
Put a pot of water on to boil for the pasta.
If you are using turkey sausage, cook the sausage in a pan. Drain the pan and set the meat aside. If you are using salmon, cut off the skin and debone it.
Put the pasta in the water to cook.
Cook the chopped vegetables and herbs in olive oil until just tender crisp. Stir frequently.
While the vegetables and pasta are cooking, set the table.
Drain the pasta with a colander. Add the pasta and the meat or salmon to the pan. Toss to stir everything together.
Sprinkle parmesan on top and serve.
Cajun Style Salmon
Cajun Style Salmon
Broccoli Tortellini Salad
Ingredients:
1 pound of wild caught salmon
Cajun style seasoning mix, (1/2 tsp each: cayenne pepper, black pepper, paprika, onion powder, garlic powder, parsley, chili powder)
Broccoli Tortellini Salad Ingredients:
2 heads of chopped fresh broccoli
1 package of frozen cheese tortellini, 8 ounces
10 slices of bacon, chopped
½ cup of craisins
½ cup of red onion, chopped
½ cup of sunflower seeds
1 cup mayonnaise
4 Tbsp of sugar
2 Tbsp of red wine vinegar
In the morning:
Cook the tortellini in boiling water according to the package directions.
Cook the bacon.
Drain and set aside.
Combine the mayonnaise, sugar, and red wine vinegar as the dressing.
Mix all the ingredients together until it is well coated with the dressing.
Refrigerate until dinner.
In the evening:
Rub the Cajun seasoning mix into the salmon
Let it rest with the spices on it until you are ready to broil or grill it.
Set the table.
Broil or grill until the fish flakes with a fork.
Grilled Cornish Hens
Grilled Cornish Hens
Heidi’s AntiPasto Salad
The day I made this salad, I discovered I was out of black olives. So I used green ones instead. You can switch up this recipe and make it work for you.
Ingredients:
2 cornish hens
Juice from one lemon
1 tsp crushed rosemary
Salt and pepper
1 lb multi colored rotini pasta
4 ounces mozzarella cheese, cut into ½ inch cubes
6 ounces salami, chopped
1 small can sliced black olives
½ cup of cherry tomatoes, cut in halves
¼ cup ranch style dressing (Or try Pesto Ranch. It's delish!)
Preparation:
Split the Cornish hens and drizzle the lemon juice over them. Sprinkle with rosemary, salt and pepper. Cook on the grill, or bake in the oven at 375 degrees for 45 minutes. Occasionally baste with the juice from the pan.
Increase the oven temperature to 400 degrees for the last 10 minutes to brown the hens.
Cook the pasta according to the package directions.
Rinse the pasta. Combine the cheese, salami, olives, tomatoes, and ranch style dressing. Place in the refrigerator for 1 hour to cool.
Kasbah Chicken
Kasbah Chicken
Couscous with Raisins and Walnuts
Steamed Green Beans
Ingredients:
1 chicken, cut up
1 egg, beaten
½ cup of flour
¼ tsp cinnamon
¼ tsp ginger
¼ tsp cumin
1 cup couscous
¼ cup raisins
¼ cup walnuts
¼ tsp cinnamon
Dash of ginger
Dash of cloves
Preparation:
Spray nonstick cooking spray on a 9x13 pan.
Rinse and pat dry the chicken.
Mix the flour and first three spices together in a paper bag.
Dip the chicken in the egg, then drop it in the paper bag, one piece at a time.
Close the bag and shake to coat the chicken.
Place the breaded pieces in the pan.
Bake in a 375 degree oven for 1 ½ hours. Test for doneness by inserting a meat thermometer into a large piece. It should be 180 degrees.
Set the table.
While the chicken is baking, cook the couscous according to package directions.
When it is done cooking, add the raisins, walnuts, cinnamon, ginger, and cloves. Stir well. Cover with a lid to keep warm.
Steam the green beans in the microwave.
Swedish Meatballs
Swedish Meatballs
Egg noodles
Mixed vegetables
Ingredients:
1 pound of ground beef
½ pound of pork sausage
1 onion, chopped very fine
1 egg
¼ cup of skim milk
½ cup of bread crumbs (I like Progresso brand.)
1 tsp salt
½ tsp nutmeg
2 Tbsp butter
3 Tbsp flour
1 can of evaporated skim milk
½ tsp salt
1 tsp parsley
¼ tsp pepper
¼ tsp nutmeg
Egg noodles
1 package of frozen mixed vegetables
Preparation:
Mix the first eight ingredients together.
Form into 1 inch balls. This recipe makes about 48 meatballs.
Place in a 9x13 inch baking pan and bake at 350 degrees for 30 minutes.
Set the table.
While the meatballs are baking, bring the water to boil for the egg noodles.
Cook the egg noodles according to directions.
Melt the butter in a pan.
Stir in the flour. Gradually add the evaporated milk, stirring to keep it smooth.
If the sauce is too thick, add more milk ¼ cup at a time.
When the sauce reaches a smooth, creamy consistency, add the salt, parsley, pepper and nutmeg.
Keep warm until the noodles are cooked.
Steam the mixed vegetables in the microwave. Sprinkle parsley over the top.
Set aside 12-18 meatballs for a dinner next week.
Stir the remaining meatballs into the sauce and serve over the noodles.
Important! Save 12-18 meatballs and freeze in a plastic freezer bag. They will be used in a Meatball Sandwiches Dinner next week.
Chicken Breasts with Pico de Gallo
Chicken Breasts with Pico de Gallo
Grilled Garden Vegetables
Warm Corn Tortillas
Ingredients:
4 boneless, skinless chicken breasts
2 tsp dried oregano
2 tsp ground cumin
1 zucchini, cut into long strips.
1 summer squash, cut into strips
1 Red and green bell pepper, cut into strips
1 onion, cut into rings
12 soft corn tortillas
Pico de Gallo
Preparation:
This can be made outdoors on the grill or on an indoor grill.
Set the table.
Rinse and dry the chicken breasts. Rub the herbs into the meat. Spray the grill with cooking spray, and cook the chicken until it is completely done.
Arrange the vegetables on the grill and cook until they are brown around the edges and soft.
Warm the tortillas on the grill or in the microwave.
Pico de Gallo
Ingredients:
1 tomato, chopped
1 onion, chopped
1 jalapeno, seeded and chopped
1 cup of cilantro, chopped
½ a lime
Place all the chopped vegetables together in a bowl and squeeze the lime juice from the ½ lime over all. Stir together and refrigerate. This Pico de Gallo will last 1-2 days.
Spicy Mexican Chicken with Bacon in the Crock Pot
Spicy Mexican Chicken with Bacon in the Crock Pot
Skillet Potatoes
Mexican Corn
This little chicken can be as hot or mild as you like. Use hotter peppers for a fire alarm hot chicken. Use relleno peppers for a milder flavor. Do NOT ever touch your eyes or face after handling peppers. It’s a painful experience. Ask me how I know.
I don't have a picture of it, because when I took it out of the crockpot, it's poor little wings fell off. Not a pretty sight. But it was delicious. The spices infused the entire chicken with flavor. We used the leftover chicken to make delicious Green Chili Enchiladas the next day.
Ingredients:
In the morning:
Chop the peppers, garlic, and bacon in a small food chopper. Add the cinnamon and cloves and stir.
Rub the cavity of the chicken with salt. Place the onion quarters and the star anise inside.
Lift the skin from the neck of the chicken, and gently slide your hand under the skin.
With a spoon, spread the spice, pepper, and garlic mixture under the skin of the breast of the chicken.
Put any leftover spice, pepper, and garlic mixture in the cavity.
If the legs of the chicken separate, truss them with kitchen twine or a zip tie. (Don't worry, the plastic zip tie won't melt in the crock pot.)
Place the chicken in the crock pot breast side up.
Cook on low for 7-8 hours.
In the afternoon:
Set the table.
Heat the oil in a skillet or frying pan.
Cook the potatoes and onions in the skillet until the potatoes are browned.
Season to taste with salt, pepper, and paprika.
While the potatoes are cooking, mix the corn and green chilis in a bowl and steam in the microwave.
Remove the chicken from the crock pot and place on a serving platter.
Skillet Potatoes
Mexican Corn
This little chicken can be as hot or mild as you like. Use hotter peppers for a fire alarm hot chicken. Use relleno peppers for a milder flavor. Do NOT ever touch your eyes or face after handling peppers. It’s a painful experience. Ask me how I know.
I don't have a picture of it, because when I took it out of the crockpot, it's poor little wings fell off. Not a pretty sight. But it was delicious. The spices infused the entire chicken with flavor. We used the leftover chicken to make delicious Green Chili Enchiladas the next day.
Ingredients:
- 1 roasting chicken
- 2 peppers, seeded
- 2 cloves garlic
- 4 slices of cooked bacon
- One onion, peeled and quartered
- ¼ tsp cinnamon
- ¼ tsp cloves
- 1 anise star
- Salt
- 4 russet potatoes, washed and chopped into 1 inch squares
- 1 onion, chopped
- Salt, pepper, and paprika
- 1Tbsp olive oil
- 1 package of frozen corn
- 1 small can of diced green chilis, mild
In the morning:
Chop the peppers, garlic, and bacon in a small food chopper. Add the cinnamon and cloves and stir.
Rub the cavity of the chicken with salt. Place the onion quarters and the star anise inside.
Lift the skin from the neck of the chicken, and gently slide your hand under the skin.
With a spoon, spread the spice, pepper, and garlic mixture under the skin of the breast of the chicken.
Put any leftover spice, pepper, and garlic mixture in the cavity.
If the legs of the chicken separate, truss them with kitchen twine or a zip tie. (Don't worry, the plastic zip tie won't melt in the crock pot.)
Place the chicken in the crock pot breast side up.
Cook on low for 7-8 hours.
In the afternoon:
Set the table.
Heat the oil in a skillet or frying pan.
Cook the potatoes and onions in the skillet until the potatoes are browned.
Season to taste with salt, pepper, and paprika.
While the potatoes are cooking, mix the corn and green chilis in a bowl and steam in the microwave.
Remove the chicken from the crock pot and place on a serving platter.
Pasta and Broccoli with Ham Chunks
Pasta and Broccoli with Ham Chunks
Ingredients:
½ pound of ham, cut into chunks
2 cups of chopped broccoli florets
½ cup of mozzarella
½ cup of parmesan
¼ cup of butter
1 Tbsp of flour
Salt and pepper
1 can of skim evaporated milk
1 pound of fusilli pasta
Preparation:
Set the table with bowls.
Put water on to boil for the pasta.
Make the cheese sauce by melting the butter in a pan. Add the flour, and stir until it is mixed. Gradually stir in the evaporated milk until the mixture reaches the creamy consistency of a sauce.
Stir in the cheeses to the white sauce until they melt and add a dash of salt and pepper.
Put the pasta in the pot to boil.
One minute before the pasta is done, throw the broccoli in with it.
Drain the pasta and broccoli. Return them to the pasta pot.
Pour the sauce over the top of the pasta.
Add the ham chunks and stir until the pasta is well coated and the ham is heated through.
Serve in bowls with extra cheese to garnish the top.
Ingredients:
½ pound of ham, cut into chunks
2 cups of chopped broccoli florets
½ cup of mozzarella
½ cup of parmesan
¼ cup of butter
1 Tbsp of flour
Salt and pepper
1 can of skim evaporated milk
1 pound of fusilli pasta
Preparation:
Set the table with bowls.
Put water on to boil for the pasta.
Make the cheese sauce by melting the butter in a pan. Add the flour, and stir until it is mixed. Gradually stir in the evaporated milk until the mixture reaches the creamy consistency of a sauce.
Stir in the cheeses to the white sauce until they melt and add a dash of salt and pepper.
Put the pasta in the pot to boil.
One minute before the pasta is done, throw the broccoli in with it.
Drain the pasta and broccoli. Return them to the pasta pot.
Pour the sauce over the top of the pasta.
Add the ham chunks and stir until the pasta is well coated and the ham is heated through.
Serve in bowls with extra cheese to garnish the top.
Chicken Sausage and Zucchini Skillet Dinner
Ingredients:
1 lb of chicken sausage links (I use different flavors each time I make this dish.)
1 medium red onion, cut into chunks
2 medium zucchini, chopped
1 medium chopped tomato
1 can sliced black olives
1 tablespoon Italian seasoning, (basil, oregano, and thyme)
4 tablespoons light Italian dressing
½ package of fusilli pasta (about 3 cups cooked)
Salt and pepper to taste
Parmesan cheese to taste
Preparation:
Cook the pasta according to package directions.
While the pasta cooks, cut the vegetables and slice the sausage links. Spray a pan with cooking spray and brown the onion and zucchini over medium high heat. Sprinkle with salt, pepper and Italian seasoning. When the vegetables are brown on the edges, add the sausage. Cook for about five minutes.
When the pasta is done, drain. Toss the pasta with the Italian dressing. Add the pasta to the sausage and vegetable mixture. Stir in the tomatoes and olives, and warm through over medium low heat.
Serve with a sprinkling of parmesan cheese on top.
Quick Mango Chicken Stir Fry
Ingredients:
- 1 lb chicken breast tenderloins
- 1 medium bell pepper, cut into strips or 1 cup frozen pepper strips
- 1 cup fresh cut up pineapple, or 1 cup frozen pineapple
- 1 fresh mango, cut into chunks
- ¼ cup chicken broth
- 3 tablespoons soy sauce (regular or low sodium)
- ½ teaspoon ground ginger
- 1 tablespoon cornstarch
- 1 cup of brown rice
- Lime slices and cilantro or parsley for garnish
Preparation:
- Cook the brown rice according to the package directions, with 2 cups of water.
- While the rice cooks, spray a pan with cooking spray and cook the tenderloins until well done. Remove from the pan and cut into pieces.
- Put the bell pepper, pineapple, chicken broth and ginger in the pan. Cook until heated through.
- Add the chicken to the peppers and pineapple. Mix the cornstarch and soy sauce. Pour over the mixture in the pan. Stir together and cook over medium heat 5 minutes.
- Add the mango and stir just until heated through.
Shrimp with Feta Cheese
Shrimp with Feta Cheese
Caesar Salad
This is my favorite quick dinner for a hot summer day. It's a perfect way to use some of the tomatoes and basil from your garden. It makes a huge amount of food, so you might want to consider having some friends over for dinner when you prepare it. Serve it with a chilled, crisp, white wine and good conversation.
Ingredients:
1 pound of shrimp, (I usually buy the shrimp precooked so I don’t have to shell and devein.)
1 chopped onion
2 cloves of garlic, crushed
2 cups of chopped tomatoes (You can use a 28 ounce can, but fresh is most delicious!)
3-4 medium sized leaves of fresh basil, chopped
1 sprig of fresh oregano, chopped
1 small bunch of parsley for garnish
Juice of ½ lemon
1 Tbsp olive oil
½ cup of organic chicken broth
1 can of sliced black olives
Crumbled feta cheese
1 pound of angel hair pasta
Ingredients for the salad:
1 head of romaine lettuce
Grated parmesan cheese
Croutons
Caesar salad dressing (Homemade or store bought.)
Preparation:
Put water on to boil for the pasta.
Cook the onions and garlic in oil.
Add the tomatoes, the fresh chopped herbs, and the chicken broth. Cook for 15-20 minutes, until the herbs and tomatoes are soft.
Cook the pasta as directed on the package.
Cut up the romaine for the salad. Toss with dressing to coat the lettuce.
Add the shrimp and olives to the tomato mixture and cook for 3-5 minutes.
Drain the pasta. Serve the shrimp over the pasta and sprinkle with cheese.
Put the croutons on the salad and top with grated parmesan.
Chicken Waldorf Salad
Chicken Waldorf Salad
Originally created by a chef at the famous Waldorf-Astoria Hotel in New York, this classic recipe has undergone countless incarnations. This is my personal take on the Waldorf.
In this picture, I added some leftover shredded carrots to the mix. I also put a few basil leaves on the plate that I needed to use. It's perfectly fine to add things to the recipe that you like!
Ingredients:
1 cup of diced celery
2 apples, cut up with the peels intact
½ cup of chopped walnuts
¼ cup of raisins or craisins
1 cup of chopped chicken (You can use leftovers from last night’s Crunchy Almond Chicken Tenderloins, if you have enough.)
½ cup of mayonnaise
2 tsp of Dijon mustard
½ head of iceberg lettuce
Black pepper
Preparation:
Mix all the ingredients together. If it’s not creamy enough add a little more mayonnaise. Refrigerate while you get the lettuce ready.
Cut up the iceberg lettuce and divide evenly onto plates.
Top the lettuce with the Waldorf Salad.
Sprinkle a dash of black pepper on top.
Serve this with bread, bread sticks, or crackers and cheese.
Crunchy Almond Chicken Tenderloins
Crunchy Almond Chicken Tenderloins
Fresh Veggie Salad
Crusty Bread
We had this light dinner with pesto ranch dressing and spinach salad dressing for dipping the vegetables and the tenderloins. My DH had his chicken with hot sauce. Whatever dressings you like will go with these crunchy tenderloins and veggies.
Ingredients:
1 lb of chicken tenderloins
1 egg
1 clove of garlic, crushed
½ teaspoon of paprika
Dash of salt and pepper
1 cup of corn flakes, crushed
¼ cup of slivered almonds
1 Tbsp of olive oil.
Veggie Salad Ingredients:
½ cup of chopped broccoli florets
½ cup of chopped cauliflower florets
½ cup of fresh summer squash
½ cup of fresh zucchini
Salad dressings for dipping
Preparation:
Rinse and dry the chicken tenderloins.
Mix the egg and garlic with a whisk.
In a plastic bag or a paper bag, mix the crushed cornflakes and spices. You may want to crush a few almonds into the mix also.
Dip the tenderloins in the egg and garlic.
Put the tenderloins in the bag and shake to coat.
Heat the oil in a pan and fry the tenderloins until well done.
While the chicken is cooking, set the table.
Chop the vegetables and toss for the salad.
Place the chicken on a platter and sprinkle with the almond slivers. Serve the chicken and salad with a dressing of your choice and bread.
Mango Marinated Beef Kabobs
Mango Marinated Beef Kabobs
Grilled Corn on the Cob
Hawaiian Bread Rolls
Ingredients:
1 lb of round steak, cut into 1 inch cubes
1 mango
1 onion, chopped
1 clove of garlic, crushed
2 Tbsp of brown sugar
¼ cup of chopped cilantro
1 can of pineapple chunks, reserve the juice
1 bell pepper, cut into chunks
4 ears of corn for grilling
Hawaiian bread rolls
In the morning:
Stir together the garlic, brown sugar, cilantro, and pineapple juice from the can. Cut up the mango and blend it into the liquid. Place the steak in a plastic zip locked bag and pour the marinade juice over it. Let it marinate all day in the refrigerator.
In the afternoon:
Take the steak out of the marinade. Place the steak, pineapple chunks, and bell pepper on skewers.
Wrap the corn in tin foil.
Place the kabobs and the corn on the grill. Cook until the corn is warm and the meat is well done.
Serve with bread rolls.
Grilled Corn on the Cob
Hawaiian Bread Rolls
Ingredients:
1 lb of round steak, cut into 1 inch cubes
1 mango
1 onion, chopped
1 clove of garlic, crushed
2 Tbsp of brown sugar
¼ cup of chopped cilantro
1 can of pineapple chunks, reserve the juice
1 bell pepper, cut into chunks
4 ears of corn for grilling
Hawaiian bread rolls
In the morning:
Stir together the garlic, brown sugar, cilantro, and pineapple juice from the can. Cut up the mango and blend it into the liquid. Place the steak in a plastic zip locked bag and pour the marinade juice over it. Let it marinate all day in the refrigerator.
In the afternoon:
Take the steak out of the marinade. Place the steak, pineapple chunks, and bell pepper on skewers.
Wrap the corn in tin foil.
Place the kabobs and the corn on the grill. Cook until the corn is warm and the meat is well done.
Serve with bread rolls.
Beef Veggie Stir Fry Dinner
Beef Veggie Stir Fry
Steamed Rice
Ingredients:
¾ pound of round steak or thinly sliced breakfast steak
2 Tbsp soy sauce
2 Tbsp cornstarch
1 Tbsp cooking oil
1 tsp sesame oil
1/4 tsp ginger
2 cloves of garlic, crushed
1 onion, sliced
1 cup of carrots, sliced
½ cup of mushrooms, sliced
½ cup of snow peas
4 cups of fresh chopped spinach
1 cup of dry rice
Salt and pepper
Preparation:
Boil 2 cups of water and add the rice to the pot. Cover, turn heat to low, and cook twenty minutes.
Heat the oil in a pan or wok till it sizzles when a water droplet hits it. Cook the steak in the hot oil till cooked through. Lightly salt and pepper the steak.
Add the vegetables to the pan and cook until the spinach is wilted and the vegetables are crispy tender.
Mix the soy sauce, ginger, and cornstarch. Stir into the pan and toss to coat the food as the sauce thickens.
Set the table. Serve it and enjoy!
Tango Mango Chicken Dinner
Tango Mango Chicken
This dinner was pronounced delicious by my guys. The sweet mango and pineapple contrast nicely with the barbecue sauce. I used hickory smoke flavored sauce. If you prefer not to bake a loaf of bread, this dish can be served over a bed of rice.
Ingredients:
4 skinless chicken breasts
1 cup of reserved grilled pineapple. (If none was leftover, canned will do!)
1 mango, peeled and cut into chunks
1 chopped onion
1 chopped bell pepper
1 clove of garlic, crushed
1/4 cup chopped parsley
1/4 tsp red pepper flakes
1 cup of reserved barbeque sauce from the BBQ crockpot dinner this week.
1 tbsp of olive oil
One package of broccoli and carrots (frozen or fresh.)
Ingredients for fresh baked bread
In the morning:
Set up the bread machine with all the ingredients and set it to delay bake.
In the afternoon:
Heat the olive oil in a large pan. Cook the onions, garlic, and bell pepper in the oil until tender. Take out and set in a bowl. Put the chicken breasts in the pan and fry in the oil with the red pepper flakes over medium heat until done, about 20 minutes. Add the onions, garlic, and bell pepper back into the pan. Pour in the barbeque sauce and the pineapple. Stir and cook over low heat another 10 minutes.
While the chicken in cooking, set the table and remove the bread from the machine.
During the last 10 minutes, cook the broccoli and carrots till warm, but still crisp.
Grilled Salmon with Mango Salsa
Grilled Salmon with Mango Salsa
Fresh Grilled Pineapple
Green Salad
Bakery bread rolls
This dinner may be cooked on an outdoor grill, or if the weather isn’t cooperating, on an indoor grill.
Ingredients:
2 lbs. of wild caught salmon
1 fresh mango, peeled and chopped
1 cup of grapes, cut in halves
½ cup of cilantro, chopped
½ cucumber,chopped
½ a red onion, chopped, ½ a red onion sliced into rings
Juice of 1 fresh lime
Salt, pepper, and chili, powder
1 fresh pineapple
1 heart of romaine lettuce
Sliced tomatoes
Croutons
Preparation:
Prepare the mango salsa. Cut up the mango, grapes, cilantro, cucumber, and onion. Mix together with ½ of the lime juice. Place in the refrigerator for 20 minutes to let the flavors combine. This can be made more quickly by using a food processor or chopper.
Prepare the salad. Cut up the romaine lettuce. Lay the sliced tomatoes and the rings of sliced red onion on top. Sprinkle chopped cilantro and croutons over the top.
Set the table.
Wash and rinse the salmon. Cut into serving sized pieces. Sprinkle the juice of ½ the lime over the pieces. Sprinkle lightly with salt, pepper, and chili powder. Place on the grill and cook until flaky.
Prepare the pineapple. Lay the pineapple down and cut off the green foliage. Cut a small piece off the bottom. Stand the pineapple up on the cut side and slice the outer husk off with a sharp knife. Cut the pineapple meat into four quarters. Slice the hard inner core off of the center. Slice the pineapple. Place on the grill and heat until warmed through and slightly brown grill marks appear. Save 1 cup of grilled pineapple for tomorrow’s dinner.
Lay the salmon on a plate with mango salsa on top. Garnish with grilled pineapple slices.
Fresh Grilled Pineapple
Green Salad
Bakery bread rolls
This dinner may be cooked on an outdoor grill, or if the weather isn’t cooperating, on an indoor grill.
Ingredients:
2 lbs. of wild caught salmon
1 fresh mango, peeled and chopped
1 cup of grapes, cut in halves
½ cup of cilantro, chopped
½ cucumber,chopped
½ a red onion, chopped, ½ a red onion sliced into rings
Juice of 1 fresh lime
Salt, pepper, and chili, powder
1 fresh pineapple
1 heart of romaine lettuce
Sliced tomatoes
Croutons
Preparation:
Prepare the mango salsa. Cut up the mango, grapes, cilantro, cucumber, and onion. Mix together with ½ of the lime juice. Place in the refrigerator for 20 minutes to let the flavors combine. This can be made more quickly by using a food processor or chopper.
Prepare the salad. Cut up the romaine lettuce. Lay the sliced tomatoes and the rings of sliced red onion on top. Sprinkle chopped cilantro and croutons over the top.
Set the table.
Wash and rinse the salmon. Cut into serving sized pieces. Sprinkle the juice of ½ the lime over the pieces. Sprinkle lightly with salt, pepper, and chili powder. Place on the grill and cook until flaky.
Prepare the pineapple. Lay the pineapple down and cut off the green foliage. Cut a small piece off the bottom. Stand the pineapple up on the cut side and slice the outer husk off with a sharp knife. Cut the pineapple meat into four quarters. Slice the hard inner core off of the center. Slice the pineapple. Place on the grill and heat until warmed through and slightly brown grill marks appear. Save 1 cup of grilled pineapple for tomorrow’s dinner.
Lay the salmon on a plate with mango salsa on top. Garnish with grilled pineapple slices.
Sauerkraut Dinner in the Crockpot
Ingredients:
1 ½ lbs. Turkey kielbasa, cut into slices
1 onion, cut in slices
2 potatoes, peeled and cut in slices
2 carrots, peeled and cut in slices
1 stalk of celery, cut into slices
½ cup of unsweetened apple juice
Salt and pepper
Bakery bread rolls
Mustard
In the morning:
Spray the slow cooker with cooking spray. Put the vegetables into the cooker. Sprinkle lightly with salt and pepper. Rinse the sauerkraut in a colander with cool running water to remove the juice. Layer the sauerkraut in the slow cooker over the vegetables. Lay the kielbasa on top. Pour the apple juice over all. Cook on low for 7-8 hours and serve piping hot with bread rolls and mustard.
1 ½ lbs. Turkey kielbasa, cut into slices
1 onion, cut in slices
2 potatoes, peeled and cut in slices
2 carrots, peeled and cut in slices
1 stalk of celery, cut into slices
½ cup of unsweetened apple juice
Salt and pepper
Bakery bread rolls
Mustard
In the morning:
Spray the slow cooker with cooking spray. Put the vegetables into the cooker. Sprinkle lightly with salt and pepper. Rinse the sauerkraut in a colander with cool running water to remove the juice. Layer the sauerkraut in the slow cooker over the vegetables. Lay the kielbasa on top. Pour the apple juice over all. Cook on low for 7-8 hours and serve piping hot with bread rolls and mustard.
Lemon Herbed Turkey Breast
Lemon Herbed Turkey Breast
Saffron Rice with Peas
Fresh Green Salad
Ingredients:
1 Turkey breast, with ribs, as large as your crock pot allows. Mine will take a 6-7 lb breast.
1 fresh rosemary sprig or 2 teaspoons of dried rosemary.
1 tsp fresh oregano or 2 tsp dried
2 Tbsp. Dijon mustard
1 Tbsp honey
Juice of ½ a fresh lemon, or 2 Tbsp bottled.
½ cup of unsweetened apple juice
1 cup of rice
¼ tsp saffron
1 small package of frozen peas
1 head of green leaf lettuce
½ a cucumber
1 tomato, cut up
2 radishes, thinly sliced
In the morning:
Place the turkey in the crockpot, skin side up. Mix the remaining ingredients and pour over the top. Cook on low 7-8 hours. Remove to a serving platter.
In the afternoon:
Bring 2 cups of water to a boil. Add the rice. If you have leftover celery and carrots from last night’s dinner, mince a few and add them to the rice. Turn the heat to low and cook for twenty minutes. After twenty minutes, stir in the frozen peas. Cover and let stand till heated through, about 5 minutes.
While the rice is cooking, mix the greens, tomatoes, cucumbers, and radishes for a salad. Serve with honey mustard dressing.
Saffron Rice with Peas
Fresh Green Salad
Ingredients:
1 Turkey breast, with ribs, as large as your crock pot allows. Mine will take a 6-7 lb breast.
1 fresh rosemary sprig or 2 teaspoons of dried rosemary.
1 tsp fresh oregano or 2 tsp dried
2 Tbsp. Dijon mustard
1 Tbsp honey
Juice of ½ a fresh lemon, or 2 Tbsp bottled.
½ cup of unsweetened apple juice
1 cup of rice
¼ tsp saffron
1 small package of frozen peas
1 head of green leaf lettuce
½ a cucumber
1 tomato, cut up
2 radishes, thinly sliced
In the morning:
Place the turkey in the crockpot, skin side up. Mix the remaining ingredients and pour over the top. Cook on low 7-8 hours. Remove to a serving platter.
In the afternoon:
Bring 2 cups of water to a boil. Add the rice. If you have leftover celery and carrots from last night’s dinner, mince a few and add them to the rice. Turn the heat to low and cook for twenty minutes. After twenty minutes, stir in the frozen peas. Cover and let stand till heated through, about 5 minutes.
While the rice is cooking, mix the greens, tomatoes, cucumbers, and radishes for a salad. Serve with honey mustard dressing.
BBQ Beef Crockpot Sandwiches
BBQ Beef Crockpot Sandwiches
Tater Tots
Fresh Carrot Sticks, Celery Sticks, and Red Grapes
Ingredients:
2 pounds of round or sirloin steak
1 chopped onion
1 clove of garlic, crushed
1 jar of barbeque sauce, your choice of flavor
Whole wheat hamburger buns
In the morning:
Trim the fat from the round steak and cut into 1 inch pieces. Combine with the remaining ingredients except for the buns in the slow cooker. Cook on low for 8-10 hours. The meat should be very tender.
In the afternoon:
Preheat the oven. Place the Tater Tots on a baking sheet and bake, following the package directions.
Slice the carrots and celery and place on a platter with a bunch of red grapes in the center.
Remove the meat from the crockpot and shred using two forks. Stir in enough sauce from the crockpot to make it creamy. Save the rest of the sauce in the refrigerator to use in the Sweet and Tangy Chicken dinner this week.
Warm the buns over a flat griddle, cut side down. Serve the meat on the warm buns.
Tater Tots
Fresh Carrot Sticks, Celery Sticks, and Red Grapes
Ingredients:
2 pounds of round or sirloin steak
1 chopped onion
1 clove of garlic, crushed
1 jar of barbeque sauce, your choice of flavor
Whole wheat hamburger buns
In the morning:
Trim the fat from the round steak and cut into 1 inch pieces. Combine with the remaining ingredients except for the buns in the slow cooker. Cook on low for 8-10 hours. The meat should be very tender.
In the afternoon:
Preheat the oven. Place the Tater Tots on a baking sheet and bake, following the package directions.
Slice the carrots and celery and place on a platter with a bunch of red grapes in the center.
Remove the meat from the crockpot and shred using two forks. Stir in enough sauce from the crockpot to make it creamy. Save the rest of the sauce in the refrigerator to use in the Sweet and Tangy Chicken dinner this week.
Warm the buns over a flat griddle, cut side down. Serve the meat on the warm buns.