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.