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.
Wednesday, July 15, 2009
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.
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