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.
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