Wednesday, December 15, 2010
--1 1/2 pound extra lean ground turkey
-- 1/2 cup whole wheat bread crumbs
--1 tsp kosher salt
--1 tsp ground black pepper
--1 tsp onion powder
--1 green apple, peeled and shredded
--1/2 cup shredded sharp cheddar
--1/2 cup dried unsweetened cranberries
In a large mixing bowl, mix the ground turkey with the ingredients. I used my hands.
Make golf-ball sized meatballs, and drop them onto a foil lined baking sheet. Bake on 375 for about 30 minutes - or until the internal temp reaches 170.
I served mine with rice and glazed carrots and we gobbled them up!
Thursday, December 2, 2010
I made this for Thanksgiving this year and everyone loved it!!
5lbs sweet potatoes, cut into chunks
1 1/4 tsp salt, divided
15 to 20 coarsely broken gingersnap cookies
1/2 C flour
1/2 C brown sugar
1/2 C butter, cut into bits
1/2 C maple syrup
1/2 C half and half
2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ground nutmeg
2 lg eggs
Coat a 9x13 baking dish with cooking spray.
Place potatoes in a large pot, cover with water, and add a generous pinch of salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender. 14 to 16 minutes. Drain and set aside to cool.
Meanwhile, make the topping. Put the gingersnaps, flour, sugar and 1/4 tsp salt in food processor; pulse once or twice to combine. Add the butter and pulse a few more times. (The cookies should still be in small chunks.)
Once the potatoes are cool, remove the skins. Make into a chunky puree in a blender, food processor, or by hand using a potato masher.
In a large bowl, whisk together the maple syrup, half and half, vanilla, cinnamon, nutmeg, eggs and remaining 1 tsp salt. Add the potato puree; mix thoroughly. Transfer to a baking dish. Sprinkle the topping evently over the dish.
(May be covered in several layers of plastic wrap and frozen for up to three weeks. Thaw in refrigerator overnight, bring to room temp and continue.)
Preheat oven to 350. Bake for 45 min or until top is lightly browned.
Wednesday, November 10, 2010
5 Turkey Sausage Links (I used the hot ones but sweet works too)
3 TBS Olive Oil
1/2 cup water
1 can (6oz) tomato paste
1 can (8oz) tomato sauce (I used the sauce with italian seasoning already added)
2 garlic cloves
1 tsp sugar
1 tsp each dried basil, oregano, and parsley flakes
5 sub rolls, split and toasted
1/4 cup shredded Mozzarella Cheese
How to make:
Preheat oven to 350 degrees.
In large skillet, brown the sausages in the olive oil. Drain well. Stir in the water, tomato paste, tomato sauce, garlic, sugar and seasonings. Bring to a boil. Reduce heat, cover and simmer for 20 minutes or until the sausages are no longer pink.
Meanwhile, split the sub rolls and put them directly on oven rack to toast (usually only takes a few minutes).
Serve the sausages on the rolls with sauce. Then sprinkle with the Mozzarella Cheese.
Wednesday, October 27, 2010
(I also liked that I could reserve a handful of the egg noodles and keep them plain for my 8 month old daughter to eat with just a tiny bit of butter on them and some butternut squash mixed in.)
Made dinner for the whole family very easy! This seems like A LOT of ingredients but actually I had every single thing on hand except the pork and the roasted red pepper so don't be discouraged by the long list!
From start to finish, it was only about 30 minutes. It's very filling!
4 lean cut pork sirloin cutlets
1 cup flour
3 TBS Olive Oil (I used EVOO)
2 TBS Butter (I don't use real butter in anything but my "I can't believe it's not butter! worked perfect too! )
1 small onion, chopped
1/2 cup chopped roasted sweet red peppers (I used the jar ones, just drained first)
2 tsp minced garlic
1/2 can (1/2 of a 14oz can) of reduced sodium chicken broth
2 TBS dried basil
1/4 cup balsamic vinaigrette (I used Ken's Light Balsamic Vinaigrette)
1/4 TSP ground black pepper
1 package egg noodles (I bought a store brand that was 12oz, more than enough for the 4 of us)
1/4 cup fat free half & half
2 TBS grated low fat Parmesan or Romano Cheese
2 TBS butter (again, no real butter for me so anything works)
1/4 TSP fresh ground black pepper
1/4 TSP Garlic Powder
HOW TO MAKE:
Coat the pork cutlets in flour. Heat oil and butter in a large skillet over med-high heat. Add pork and brown slightly on each side. Set the pork aside.
Add onion and red peppers to the the pan and saute until the onion is tender (this is a pretty quick process). Add the garlic and cook for 1 minute longer. Add the broth, basil, balsamic vinaigrette and pepper. Return the pork to the pan.
Cover and cook on low-low/medium heat for about 15/20 minutes or until the pork is cooked through. Meanwhile, cook egg noodles as directed on package. Drain and add the 1/2 & 1/2, butter, grated cheese, black pepper & garlic powder. STIR WELL.
Serve the pork with some sauce over the noodles on a plate.
*recipe courtesy of Cooking Light Magazine
Monday, October 25, 2010
2 packages of martins potato slider rolls (i think there is 12 in a pack)
2 sticks of butter
2 tablespoons of Worchestershire
2 tablespoon prepared mustard
4 tablespoons of brown sugar
2 tablespoons of sesame seeds
1 3/4 lbs of deli ham
1 lb of swiss cheese
Prepare mini sandwiches with 11/2 to 2 pieces of ham and 1 slice of swiss
Place on cookie sheet.
In a medium sauce pan, melt butter. Add worchestershire, mustard, brown sugar, and sesame seeds. Bring to a boil and remove from heat. Pour over rolls and set aside for two hours.
Then bake at 350 degrees until cheese melts.
I got this recipe out of Family Fun magazine. These bars have all of the yummy goodness of a slice of pie! Yum!
For the crust:
2 1/2 cups flour
1/4 tsp salt
1 cup butter
milk (about 2/3 c)
For the Filling:
1 3/4 cups cornflakes
8 cups peeled and sliced apples (i used Gala)
1 C sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
For the topping:
2 TBS sugar
1/2 tsp cinnamon
1 C confectioners sugar
2 TBS milk
1/2 tsp vanilla extract
In a medium-sized bowl, stir together the flour and salt. Using a pastry blender or two knives, cut the butter into the flour until the mixture is crumbly. Separate the egg yolk and white, reserving both parts. Beat the yolk in a liquid measuring cup, then add enough milk to measure 2/3 c and blend well. With a fork, stir together the yolk-milk mixture and the flour-mixture until the ingredients form a sticky dough. Halve the dough and flatten each half into a 3/4 inch thick disk. Cover the disks in plastic wrap and refrigerate them until well chilled, at least 30 minutes.
Heat the oven to 350. Pour the cornflakes into a plastic bag and use a rolling pin to lightly crush them.
On a sheet of waxed paper, roll one portion of the dough into a 10 1/2 inch rectangle. Transfer the dough into an ungreased 10x13 dish. Sprinkle the crushed cereal over the dough, then layer on the apple slices.
Roll out the remaining dough as in Step 3. In a small bowl, mi x the sugar, cinnamon, and nutmeg for the filling. Sprinkle the mixture over the apples, then lay the dough on top. Use the tines of a fork to seal the dough edges.
In a small bowl, use a fork to beat the reserved egg white until foamy, then brush it over the dough. In another small bowl, stir together the sugar and cinnamon for the topping and sprinkle it on the crust.
Bake the pasty until lightly browned, about 50 to 55 minutes. Let it cool for an hour, then mix the confectioners sugar, milk, and vanilla to make a glaze and drizzle it over the top. When the dish is completely cooled, cut it into bars and serve.
I got this recipe out of Parents magazine. It is absolutely delish and I will never make another "taco" salad again.
This recipe used a 6 cup clear glass bowl - I used a larger one and increased some of the ingredients
2 avocados chopped (i used 4)
3 TBS lemon juice
1 clove garlic, minced
1/4 tsp. pepper
1 15-oz can low sodium black beans, rinsed and drained
3/4 C salsa (I used a whole jar)
1 15-oz can low sodium Great Northern or cannelli beans, rinsed and drained
1 C light sour cream (I used an entire 16oz container) I added 1 TBS taco seasoning to sour cream.
1 C shredded reduced-fat cheddar cheese
Place avocados, lemon juice, garlic and pepper in a resealable plastic bag. Knead to mash.
In a glass bowl, spread black beans in an even layer. Spread with avocado mixture, then Great Northern beans, salsa, sour cream, and cheese.
Cover and chill up to 24 hours. Serve with tortillas.
Sunday, October 24, 2010
3-4 large sweet potatoes, peeled & cut into 1" spears
4 TBS EVOO
1 TSP ground black pepper
1/4 cup brown sugar
2 TBS ground cinnamon
How to make:
Heat oven to 350 degrees.
Combine all ingredients in a mixing bowl and stir until the sweet potatoes are completely covered. Pour all contents of the mixing bowl into a baking dish.
Bake for about 40 minutes or until tender. Drain before serving. I usually add a small dash of ground cinnamon on top before serving but that is optional!
2 packages (8oz each) Cream Cheese softened (we usually get the low fat or fat free)
1 Graham Cracker Pie Crust
HOW TO MAKE:
Heat oven to 325 degrees.
BEAT cream cheese, sugar and vanilla with mixer until well blended. Beat in eggs, 1 at a time, until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
TOP the pie crust with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with cool whip.
*recipe courtesy of Kraft
2 lbs beef cubes
2 TABLESPOON olive oil
1/2 sm yelllow onion chopped
1 can low sodium tomato soup
2 cans diced tomatoes with seasonings added (Don't drain! I usually get the Contadina diced tomatoes with Italian seasoning)
1 1/2 cup beef stock
1 TBS garlic powder
2 teaspoons ground black pepper
2 TBS Italian seasoning
1 1/2 teaspoon Low Sodium Salt
1 teaspoon minced onion
4-5 Yukon Gold Potatoes, peeled & cut into bite size chunks
1/4 cup Red Wine (optional - adds sweetness and helps keep the meat tender but I usually only add it if I already have a bottle on hand open)
How to make:
Sprinkle raw beef cubes with a pinch of s&p on each side. Place the beef cubes in a pan with 2 tbs olive oil over medium heat. Cook for about 2 minutes on each side (just until slightly browned on the outside). Drain.
Put the slightly browned beef in crockpot, add the remaining ingredients. Cook on low for about 8 hours. If you are crunched on time, you can cook it on high for about 5 hours but the slow cooking makes the beef much more tender. I usually do a "taste test" after about 6 hours. You may need a pinch more of something or another and by then you should be able to tell.
Serve with warm french bread or biscuits.
Be sure to have plenty of beer available to wash these down with! :)
4 cups Honey Mustard Dressing
1/2 jar Jalapeno Slices (the amount you use depends on how much you like spice!)
One dozen frozen chicken wings
How to make:
Drain the jalapenos. Combine the jalapenos with the honey mustard in a food processor. Process until the jalapenos are chopped up and spread throughout. Pour sauce in a large mixing bowl.
Meanwhile, cook wings as desired. Our favorite way is to grill them. You can fry them, bake them, or grill them. Add cooked wings to the bowl with the mixing sauce. Toss the wings to coat them. Serve with blue cheese dressing and celery on the side.
Thursday, October 21, 2010
This is pretty much a dump and serve recipe. Super easy and yummy!
2-3 chicken breasts cooked (shredded or cubed)
3 garlic cloves
1 can Rotel
1 can beef broth
1 can chicken broth
1 can diced tomatoes
1 can tomato soup
1 can black beans - drained
2 small onions, diced
1 tsp pepper
1 tsp cumin
1 tsp cilantro
saute' onion & garlic in olive oil in a large soup pot
combine all ingredients, bring to a boil and then turn down to a simmer.
Wednesday, October 20, 2010
Option: Jalapeno Slices
Spread the chips out on a microwaveable plate, top with cheese. Microwave until cheese is melted. Sprinkle the remaining ingredients throughout. Serve with sour cream on the side.
It may be the wrong time of year for this post since grilling season is almost over, but so worth the frost bite if you do decide to make it. Everyone I've made this for has asked for the recipe. It's easy as can be but very flavorful. Perfect for entertaining. (We added pineapple chunks, which is not included in the original recipe, but highly recommended!!!)
1/2 cup Barbecue Sauce
Cucumber Ranch Dressing (Kraft makes one or regular Ranch works as well)
Mix all ingredients except onion, pour over chicken and let marinate for at least an hour in the fridge. Soak the kabob sticks in water for at least 30 minutes before grilling. Drain the chicken, thread the kabobs sticks with alternating onion and chicken.
Heat grill and cook kabobs until chicken is done. Serve with the Cucumber Ranch (or regular) as a dipping sauce.
*Recipe courtesy of Cooking Light Magazine
1-1/2 cups finely chopped cooked chicken breasts (I seasoned mine with Italian Seasoning)
3/4 containter Part Skim Ricotta Cheese (15oz)
3 TBS Italian Seasoning
3 TBS grated parmesan cheese
2 tsp ground black pepper
How to Make:
Heat oven to 350°F.
Combine chicken and garlic in large bowl. Add spinach, cottage cheese, ricotta cheese, egg whites and 1/4 cup mozzarella. Stir in Italian seasoning, grated parmesan cheese and black pepper. (I always taste the filling at this point so you can add a bit more of anything if necessary). Spoon into manicotti shells.
Put in baking dish sprayed with cooking spray. Cover with spaghetti sauce.
BAKE 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.
*recipe courtesy of Cooking Light Magazine
- 1/2 cup butter, cubed
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped pecans, toasted (I used glazed pecans)
- 1-1/2 cups all-purpose flour
- 2 tablespoons packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1-1/3 cups 2% milk
- 3/4 cup canned pumpkin
- 1/2 cup ricotta cheese
- In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans.
- In a small bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened.
- Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with brown butter.
Tuesday, October 12, 2010
another neighborly recipe! this one comes from dawn :)
2 cans cream of chicken soup
1/2 cup sherri cooking wine
1 tsp paprika
1 stick of butter
salt & pepper
salt & pepper 4 -6 chicken breasts and cover in flour. melt 1 stick of butter and pour in bottom of 13x19 dish - then add chicken.
cook 30 min on 400. turn chicken and pour cream of chicken, paprika and sherri mix on top.
(heat cream of chicken, paprika and sherri on stove first to make thick)
cook on 350 for 45-50 minutes!
Thanks again, Kellie!
26oz Country Style Hash browns
1 1/2 c. shredded cheddar cheese
1 1/2 can cream of chicken soup
1 c. sour cream
1/2 c. diced onion
1/2 tsp salt
Mix all ingredients and bake for 1 hour on 350.
1 can cooked chicken/tuna
1 lb hamburger, browned and drained
1/2 onion chopped
1 C shredded carrot
2 celery stalks chopped
1/4 C soy sauce
2/3 C rice
1 can cream of mushroom soup
1 can chicken and rice soup
1/3 can of water
Chow Mien noodles
Mix all ingredients in an 8x8 pan. Bake uncovered at 350 for 1 hour. Sprinkle with Chow Mien noodles and serve.
This comes from my neighbor Kellie - she swears it's the best dish ever.
5 chicken breasts cooked and cut up (or 3 lg cans of chunk chicken)
10oz cooked spaghetti
1 can Rotel
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb Velveeta - cubed
1 soup can of milk
1 stick of butter
small chopped onion
Preheat oven to 375
Saute onion in butter. Put Velveeta and Rotel in microwave (like making cheese dip). Add that to all the rest of the ingredients and mix well. Pour everything in a 9x13 pan and cook for 20-25 minutes.
Wednesday, October 6, 2010
We LOVE having breakfast for dinner around here. Tonight I tried this recipe and we devoured them!
Ingredients: (I doubled this to freeze leftovers)
1/4 C all-purpose flour
1 C quick-cooking oats (I used old fashioned oats and soaked them in the buttermilk for 30 min)
1 TBSP sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp salt
1 C nonfat buttermilk
2 TBSP butter, melted
1 large egg
Combine the first 7 ingredients in a medium bowl, stirring with a whisk.
Combine buttermilk (unless you already added it to the oatmeal), butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.
heat a nonstick griddle over medium heat. Coat pan with cooking spray, or butter. Spoon about 2 1/2 TBSP of the mixture onto the griddle. Turn over when the edges brown and the middle gets bubbly.
Serve with a homemade brown sugar/cinnamon butter:
1 stick of butter (i use smart balance 50/50 spread)
1 TBSP brown sugar
1 tsp cinnamon
Whip together with a mixer and refrigerate to harden.
Wednesday, September 15, 2010
This comes from Rachael Ray's site.
1 pound boneless, skinless chicken breasts
1 bay leaf
1 medium onion, halved, divided
1 tablespoon EVOO – Extra Virgin Olive Oil, plus a drizzle or cooking spray for oiling muffin tin
A handful mushroom caps, sliced or chopped
1 small rib celery, finely chopped
1/2 cup defrosted frozen peas and carrots
2 tablespoons butter
2 tablespoons flour, plus a sprinkle to roll out dough
3/4 cup chicken stock
1/4 cup cream or half-and-half
1 rounded tablespoon Dijon mustard
2 tablespoons fresh dill or thyme, finely chopped
Salt and pepper
8-ounces sheet frozen puff pastry dough, defrosted
1 egg, beaten with a splash of water
Preheat oven to 400ºF.
Place chicken in a pan with 1 half of the onion and bay leaf. Bring to a boil then reduce heat to simmer. Gently poach chicken until cooked through. Remove from liquid and dice or shred with forks in a mixing bowl.
Meanwhile, heat a small skillet over medium-high heat. Add mushrooms and brown 5 minutes. Finely chop remaining 1/2 onion and add to the pan along with the celery. Season with salt and pepper, and cook until tender, a few minutes more. Add frozen veggies and heat through, a minute or 2 more. Add veggies to bowl with shredded or cut chicken.
Return the skillet to the heat and add butter. Melt butter, add flour and cook 1 minute. Whisk in stock and let thicken a minute or 2. Stir in cream and heat through. Add Dijon, dill or thyme, and salt and pepper to taste. Turn off heat and pour over chicken and vegetables, and stir to combine.
Wipe a large, 6-cup muffin tin with oil or spray with cooking spray. Roll out dough and cut into 6 squares. Place each square in a cup, fill with chicken, vegetable and gravy mix. Pull in all four points of the crust over the filling so they meet in the middle, forming 6 individual pot pies. Brush pies with egg wash and bake 25-30 minutes until crisp and deeply golden. Let stand a few minutes before removing from the muffin cups. Serve with a green salad or other leafy green vegetable alongside.
Friday, September 3, 2010
1 whole Medium Onion, Chopped
2 cloves To 3 Cloves Garlic, Minced
2 cans (14.5 Oz. Can) Crushed Or Diced Tomatoes (Or 1 Quart Home Canned Tomatoes)
2 quarts Chicken Broth (or Vegetable)
1 pound Tortellini, Frozen Or Fresh
1 bag (6 Oz.) Fresh Baby Spinach
½ cups Freshly Grated Parmesan Cheese
In a large stock pot, heat olive oil over medium-high heat. Add onions and saute for until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add tomatoes and broth. Turn heat up to high and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini has about a minute left to cook, add the spinach. Once spinach is added, salt and pepper to taste.
Garnish with Parmesan cheese. Serve immediately.
from the pioneer woman
Thursday, September 2, 2010
1lb wagon wheel pasta
1 10oz package frozen corn (I don't even bother thawing it, because I always make this at least a few hours before serving, so it plenty of time to defrost)
2 medium tomatoes, seeded and diced
8oz shredded Mexican-blend cheese
1 1/2 cups salsa
1/2 cup olive oil
3-4 tbsp lime juice
1 tbsp cumin
1-2 tsp chili powder
2 garlic cloves, minced
freshly ground salt & pepper
1/2 cup chopped fresh cilantro
1 avocado, diced
Cook the pasta al dente according to package directions. Drain and rinse with cold water.
In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.
In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.
Just before serving, stir in the diced avocado.
Monday, April 26, 2010
3 boneless skinless chicken beasts, cut crosswise into 1/2 inch strips
2/3 cup Original Bisquick mix or Heart Smart Bisquick
1/2 cup grated parmesean cheese
1/2tsp salt or garlic salt
1/2 tsp paprika
1 egg, slightly beaten
3 Tbsp butter or margarine, melted
HEAT oven to 450 degrees F. Line cookie sheet with foil; spray with w/ cooking spray. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, cheese, salt, and paprika.
DIP half of the chicken strips into egg; place in bag. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter over chicken.
BAKE 12-14 min, turning halfway through bake time with pancake turner, until no longer pink in center.
Another delicious and easy mexican dish!
1/2 c Chopped onion
1 Taco seasoning mix (1 1/4
1 cn Tomato sauce (15 oz)
1 cn Whole kernel corn, drained
(15 1/4 oz)
2 c Cheddar cheese (shredded)
2 c "BISQUICK" Baking mix
1 c Milk
Heat oven to 350 degrees. Cook ground beef and onion until beef is brown; drain. Spoon into ungreased 13x9x2" baking dish. Stir in taco seasoning mix (dry), tomato sauce and corn. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake 35 min or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce if desired.
This is a great recipe to make in the fall and winter. Makes your house smell wonderful and it's a one hit wonder (no need to make sides or veggies). The whole family loves it. The pork chops fall apart with a fork and everything else goes together and tastes incredible! The apples & sweet pots will lose their shape so it may not be the prettiest dish to serve but the flavor makes up for it.
2 medium sweet potatoes, peeled and sliced into thin wedges (enough to cover the bottom of your crock)
1/2 small-medium yellow onion, finely chopped (you can use more if you like but my family isn't big on onions)
2 Granny Smith apples, cored and sliced
2 Tbsp. light brown sugar (more or less depending how sweet you like things)
2 Tbsp ground cinnamon (more or less depending how sweet you like things)
1 TBS poultry seasoning
1 TBS salt
1 tsp black pepper
1/4 tsp cinnamon sugar
6 boneless 1" thick pork chops
15-oz. can sauerkraut, rinsed and drained
Place the sweet potatoes and finely chopped onion in bottom of your slow cooker. Sprinkle some brown sugar, ground cinnamon and a pinch of salt over them. Cover with apple slices. In small bowl, combine brown sugar, ground cinnamon, cinnamon sugar, & the salt and pepper and sprinkle generously over the apples.
Heat a nonstick skillet over medium heat. Sprinkle poultry seasoning over both sides of the pork chops. Cook them for 3-4 minutes on each side or until browned slightly.
Place the chops over the apples. Top with the drained sauerkraut. Cover crockpot and cook on LOW for 6-7 hours or until pork chops are tender. Enjoy!
This is adapted from About.com - find it here.
This recipe comes from Weight Watchers - find it here
2 spray(s) cooking spray
4 large egg white(s)
1/2 cup(s) scallion(s), chopped, green and white parts
2 medium garlic clove(s), minced
12 oz uncooked boneless, skinless chicken breast, cut into 1/2-inch cubes
1/2 cup(s) carrot(s), diced
2 cup(s) cooked brown rice, regular or instant, kept hot
1/2 cup(s) frozen green peas, thawed
3 Tbsp low-sodium soy sauce
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Yields about 1 cup per serving.
1 lb of beef cubed (use as much of whatever beef you want, it won't really change it much)
1 c. Sour Cream
2 Tbsp Flour
1/2 cup of water (but beef broth is way better)
2 tsp Beef Bouillon
2 Tbsp Worchestershire
1/4 tsp Pepper
2 Tbsp Butter
1 1/2 cup Sliced Mushrooms (again, use as much as you'd like. Baby Bella's have the best flavor for a small mushroom, and a variety only makes it better!)
1/2 c. Chopped Onion
1 Clove of Garlic
4 c. Egg Noodles
Mix sour cream, flour, pepper, and worchestershire. Stir in water (beef broth) and bouillon; set aside.
Melt butter on high heat. Add beef, onion, mushrooms and garlic. Cook and stir until cooked through (or until you consider it done. I like to keep mine on the medium well side).
Add sour cream mixture. Cook until bubbly.
Serve over hot noodles.
This pulled pork is absolutely delicious. It's a little sweet and has a little bite from the vinegar. Great for sandwiches and entertaining!
3lb pork tenderloin
1 med onion, diced
2 tsp butter
2 tsp brown sugar
2 tsp mustard
1/2 cup green pepper, diced
1/2 cup white vinegar
3 tsp worchestershire sauce
4 tsp lemon juice
1 tsp salt & pepper
1 1/2 C ketchup
Place pork into crockpot. Combine all ingredients and pour over top of pork. Cook on low 8 hours. Meat should easily pull apart with 2 forks after 6 hours.
Wednesday, January 13, 2010
6 small boneless skinless chicken breast halves (about 1-1/2 lb.), pounded to 1/4-inch-thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided
1/2 cup milk
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 cups corn chips
4-1/2 cups cooked rice
PREHEAT oven to 375°F. Place chicken in 13x9-inch baking dish.
MIX soup, 1 cup of the cheese, milk and seasoning mix until well blended; spoon over chicken. Top with chips; cover.
BAKE 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, an additional 10 minutes or until cheese is melted. Serve with rice.
I'm not a huge fan of pork chops but these were GREAT! They are delicious served with a side of mashed potatoes.
1 can jellied cranberry sauce
½ can cranberry juice
¼ cup sugar
2 T. brown mustard
Combine ingredients and pour over chops.
Cook on low, 5-7 hours in a crockpot
Remove the chops.
Put in saucepan 2 T cornstarch and ½ cup cold water until smooth. Gradually add cooking juices. Cook and stir for 2 minutes, until thickened.
This dessert is definitely a crowd pleaser!
* 60-80 buttery rectangular crackers
* 3/4 cup packed brown sugar
* 1 cup white sugar
* 3/4 cup butter
* 1/3 cup milk
* 1 cup milk chocolate chips
* 1 cup semisweet chocolate chips
* 3/4 cup peanut butter
1. Put graham cracker crumbs, brown sugar, white sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes.
2. Spray pan with oil spray. Put a layer of whole crackers in a 9x13 inch pan and pour 1/2 of the graham cracker crumb mixture over it. Put another layer of crackers and pour the remaining mixture. Add last row of crackers. Note: Press down after each cracker layer.
4. Cut into thin strips or bars for serving.
This is a super easy recipe. It has great flavor and tastes amazing served over rice.
3 - 4 boneless skinless chicken breasts
1 packet of dry Italian Seasoning
1 (8oz) package of cream cheese, cubed
8oz sour cream
1 can cream of chicken soup
Place chicken breasts in crockpot and sprinkle with italian seasoning. Cook on low for 4 - 6 hours. If chicken is frozen cook for 6 to 8 hours on low.
Add cream cheese, sour cream and chicken soup and cook for the final hour.
Serve over rice!