from Mom
12 ounces boneless beef sirloin steak, trimmed of fat
2 cups fresh pea pods
3 Tbsp reduced-sodium soy sauce
2 Tbsp rice vinegar
4 ounces Oriental-style noodles (chukka soba) or linguine
2 cloves garlic, minced
2 cups thinly sliced carrots
6 green onions cut on bias about ½ inch
2 tsp cooking oil
Partially freeze meat about 30 minutes. Thinly slice meat across the grain into bite-size pieces. Set aside. Remove ends from pea pods; halve pea pods diagonally. For sauce, in a small mixing bowl stir together soy sauce and rice vinegar and set aside.
Cook noodles according to package. Drain. Rinse with cold water. Drain and set aside.
Spray an unheated, large skillet with nonstick coating. Preheat over medium-high heat. Stir-fry garlic in skillet for 15 seconds. Add pea pods, carrots, and green onions. Stir-fry for 2-3 minutes or until tender-crisp. Remove vegetables from pan.
Pour oil into hot pan. If necessary, add more oil during cooking. Add beef to pan and stir-fry for 2-3 minutes or until desired doneness. Push beef from center of pan. Add sauce to center of pan. Add vegetables and cooked noodles. Cook and stir until heated through and coated with sauce immediately.
Wednesday, February 24, 2010
Raspberry Glazed Chicken Breasts
from Mom
6 boneless skinless chicken breasts
2/3 cup raspberry jam
1/4 cup red wine vinegar
2 Tbsp chopped fresh cilantro – optional
1/2 tsp pepper
Place chicken in shallow glass dish. Mix remaining ingredients; pour over chicken. Cover and refrigerate 1 hour, turning chicken once.
Heat grill. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4-6 inches from medium heat for 15-20 minutes, brushing with marinade and turning occasionally, until juice of chicken is no longer pink when center of thickest parts are cut.
Heat remaining marinade to boiling; boil 1 minute, stirring occasionally. Serve with chicken.
Variation: Substitute apricot jam and balsamic vinegar.
6 boneless skinless chicken breasts
2/3 cup raspberry jam
1/4 cup red wine vinegar
2 Tbsp chopped fresh cilantro – optional
1/2 tsp pepper
Place chicken in shallow glass dish. Mix remaining ingredients; pour over chicken. Cover and refrigerate 1 hour, turning chicken once.
Heat grill. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4-6 inches from medium heat for 15-20 minutes, brushing with marinade and turning occasionally, until juice of chicken is no longer pink when center of thickest parts are cut.
Heat remaining marinade to boiling; boil 1 minute, stirring occasionally. Serve with chicken.
Variation: Substitute apricot jam and balsamic vinegar.
Creamed Chicken over Rice
from Mom
4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 package dry onion soup mix
Place chicken breasts in crock pot and top with cream of chicken soup (undiluted) and sprinkle with onion soup mix. Cook on high for about six hours. The chicken is really tender and you can take a spoon and break it up in pieces. Serve over rice or noodles or even mashed potatoes.
4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 package dry onion soup mix
Place chicken breasts in crock pot and top with cream of chicken soup (undiluted) and sprinkle with onion soup mix. Cook on high for about six hours. The chicken is really tender and you can take a spoon and break it up in pieces. Serve over rice or noodles or even mashed potatoes.
Barbeque Cobb Salad
from Mom
1-16 ounce package salad mix
1 large cucumber
1/2 small red onion
1 avocado, sliced
2 medium tomatoes, seeded
3/4 cup shredded cheddar cheese
1 pound chicken breasts
1/2 cup barbeque sauce
3 slices cooked bacon, crumbled
1/2 cup ranch dressing
Lay salad mix on large plate. Top with sliced cucumber, onion, avocado, tomatoes, and cheese in diagonal rows, leaving a row down the center. Refrigerate. Grill chicken breasts, brushing with barbeque sauce. Arrange chicken down center of salad and top with bacon. Drizzle dressing over salad and toss gently.
1-16 ounce package salad mix
1 large cucumber
1/2 small red onion
1 avocado, sliced
2 medium tomatoes, seeded
3/4 cup shredded cheddar cheese
1 pound chicken breasts
1/2 cup barbeque sauce
3 slices cooked bacon, crumbled
1/2 cup ranch dressing
Lay salad mix on large plate. Top with sliced cucumber, onion, avocado, tomatoes, and cheese in diagonal rows, leaving a row down the center. Refrigerate. Grill chicken breasts, brushing with barbeque sauce. Arrange chicken down center of salad and top with bacon. Drizzle dressing over salad and toss gently.
Light Summer Salad
from Mom
3 Tbsp red wine vinegar
2 Tbsp olive oil
3 tsp garlic, minced
1 tsp salt
1/8 tsp pepper
2 tsp parsley
8 ounces angel hair pasta, cooked and drained
6 ounces tomatoes, seeded and chopped
4 ounces shredded mozzarella cheese
1 tsp basil
To prepare vinaigrette, combine vinegar, oil, garlic, salt and pepper in a small bowl. Mix well. Chill until ready to serve. When ready to serve, combine cooked pasta, tomatoes, basil, and parsley. Pour vinaigrette over pasta mixture until well coated.
3 Tbsp red wine vinegar
2 Tbsp olive oil
3 tsp garlic, minced
1 tsp salt
1/8 tsp pepper
2 tsp parsley
8 ounces angel hair pasta, cooked and drained
6 ounces tomatoes, seeded and chopped
4 ounces shredded mozzarella cheese
1 tsp basil
To prepare vinaigrette, combine vinegar, oil, garlic, salt and pepper in a small bowl. Mix well. Chill until ready to serve. When ready to serve, combine cooked pasta, tomatoes, basil, and parsley. Pour vinaigrette over pasta mixture until well coated.
Pulled BBQ Chicken Sandwiches
from Mom
2 lbs boneless chicken breasts
1 1/2 to 2 cups BBQ sauce
1 ½ cups shredded Monterey Jack Cheese
4-6 cloves garlic, minced or crushed
1/2 cup apple cider vinegar
1 onion, finely chopped
6 ciabatta rolls
Season chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1 to 1 1/2 cups). Add the BBQ sauce and vinegar and bring to a boil. Reduce the heat and simmer until chicken is cooked through (about 15 minutes) Remove the chicken and shred with forks. Boil the sauce until reduced by half (about 15 minutes). Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with the cheese.
2 lbs boneless chicken breasts
1 1/2 to 2 cups BBQ sauce
1 ½ cups shredded Monterey Jack Cheese
4-6 cloves garlic, minced or crushed
1/2 cup apple cider vinegar
1 onion, finely chopped
6 ciabatta rolls
Season chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1 to 1 1/2 cups). Add the BBQ sauce and vinegar and bring to a boil. Reduce the heat and simmer until chicken is cooked through (about 15 minutes) Remove the chicken and shred with forks. Boil the sauce until reduced by half (about 15 minutes). Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with the cheese.
Baked Ziti
from Mom
1 pound ziti, cooked according to package
1-24 ounce jar marinara sauce
6 garlic chicken sausages, cooked and browned in skillet
2 cups fresh grated parmesan cheese, divided
1 TBS Italian Seasoning
Preheat oven to 350. In a large bowl toss cooked pasta with marinara sauce. Cut each sausage into fourths and add to pasta and sauce along with 1 cup cheese and seasoning. Mix well. Pour into a 2 1/2 to 3 quart casserole dish. Bake for 30 minutes or until browned and bubbly. Top with remaining cheese. Return to oven until cheese melts.
1 pound ziti, cooked according to package
1-24 ounce jar marinara sauce
6 garlic chicken sausages, cooked and browned in skillet
2 cups fresh grated parmesan cheese, divided
1 TBS Italian Seasoning
Preheat oven to 350. In a large bowl toss cooked pasta with marinara sauce. Cut each sausage into fourths and add to pasta and sauce along with 1 cup cheese and seasoning. Mix well. Pour into a 2 1/2 to 3 quart casserole dish. Bake for 30 minutes or until browned and bubbly. Top with remaining cheese. Return to oven until cheese melts.
Apple-Pecan Tenderloin Medallions
from Mom
1 pound pork tenderloin
2 Tbsp butter
1-16 ounce can sliced apples, drained
1/2 cup chopped pecans
1/2 cup packed brown sugar
Cut pork into 1/2 inch slices. Melt butter in a large skillet over medium-high heat until it sizzles. Reduce heat to medium. Arrange pork slices in skillet. Cook for 2 minutes; turn slices. Spoon apples over pork. Sprinkle with brown sugar and pecans. Cover and cook for 4-6 minutes more.
1 pound pork tenderloin
2 Tbsp butter
1-16 ounce can sliced apples, drained
1/2 cup chopped pecans
1/2 cup packed brown sugar
Cut pork into 1/2 inch slices. Melt butter in a large skillet over medium-high heat until it sizzles. Reduce heat to medium. Arrange pork slices in skillet. Cook for 2 minutes; turn slices. Spoon apples over pork. Sprinkle with brown sugar and pecans. Cover and cook for 4-6 minutes more.
Mom's Mexican Chicken Breast
from Mom
3 boneless chicken breasts, cut into 2 inch pieces
1/2 T. olive oil
1/2 t. cumin
1/2 t. garlic powder
1/2 t. chili powder
salt and pepper to taste
1/4 cup chicken broth
3 T. salsa
1 T. chopped cilantro, plus more for garnish
1 T. sour cream
In a small bowl, combine cumin, garlic powder, chili powder, salt & pepper. Sprinkle mixture evenly on both sides of chicken. Heat the oil in a skillet over medium-high heat. Place chicken in skillet, cook for 4 to 5 minutes per side. Remove from skillet and keep warm. Add the chicken broth to the skillet and deglaze the pan. Add the salsa and 1 T. chopped cilantro. Heat until slightly bubbly. Serve sauce over chicken and garnish with a dab of sour cream and more chopped cilantro. Serves 2-3 people.
3 boneless chicken breasts, cut into 2 inch pieces
1/2 T. olive oil
1/2 t. cumin
1/2 t. garlic powder
1/2 t. chili powder
salt and pepper to taste
1/4 cup chicken broth
3 T. salsa
1 T. chopped cilantro, plus more for garnish
1 T. sour cream
In a small bowl, combine cumin, garlic powder, chili powder, salt & pepper. Sprinkle mixture evenly on both sides of chicken. Heat the oil in a skillet over medium-high heat. Place chicken in skillet, cook for 4 to 5 minutes per side. Remove from skillet and keep warm. Add the chicken broth to the skillet and deglaze the pan. Add the salsa and 1 T. chopped cilantro. Heat until slightly bubbly. Serve sauce over chicken and garnish with a dab of sour cream and more chopped cilantro. Serves 2-3 people.
Apricot-glazed Pork Loin
from Mom
One pork loin (you could probably use pork chops also)
Apricot jam
salt and pepper to taste
1 Tbsp rosemary – optional
Rub pork loin with salt and pepper and rosemary and cook meat for about 1 hour on 350 degrees. Spoon apricot jam on top of meat and cook for about 15 to 20 minutes longer. Let meat rest for about 15 minutes before slicing. Put meat on plate. Stir juices and jam from pan together and pour over meat.
One pork loin (you could probably use pork chops also)
Apricot jam
salt and pepper to taste
1 Tbsp rosemary – optional
Rub pork loin with salt and pepper and rosemary and cook meat for about 1 hour on 350 degrees. Spoon apricot jam on top of meat and cook for about 15 to 20 minutes longer. Let meat rest for about 15 minutes before slicing. Put meat on plate. Stir juices and jam from pan together and pour over meat.
Fettuccine Recipe
from Mom
cooked fettuccine for family
2 cooked chicken breasts, cut in cubes
1 can chopped tomatoes and onions
sour cream, if wanted
Cook enough fettuccine to feed your family. In a separate skillet add one can diced tomatoes with onions. Salt and pepper to taste. Add chopped chicken pieces in with tomato mixture and heat through. If you want you can add a dollop of sour cream. Heat sauce and chicken mixture until warmed through. Serve over fettuccine.
cooked fettuccine for family
2 cooked chicken breasts, cut in cubes
1 can chopped tomatoes and onions
sour cream, if wanted
Cook enough fettuccine to feed your family. In a separate skillet add one can diced tomatoes with onions. Salt and pepper to taste. Add chopped chicken pieces in with tomato mixture and heat through. If you want you can add a dollop of sour cream. Heat sauce and chicken mixture until warmed through. Serve over fettuccine.
Open-faced Turkey Sandwiches
from Stephanie
Cooked Turkey Breast
Mashed Potatoes (enough servings for your family)
Turkey Gravy
Bread (one for each person)
Prepare mashed potatoes and gravy. Toast each slice of bread. Warm up turkey in microwave. Start by putting toast on plate. Then a slice of turkey. Then put a scoop of potatoes and top with gravy.
Cooked Turkey Breast
Mashed Potatoes (enough servings for your family)
Turkey Gravy
Bread (one for each person)
Prepare mashed potatoes and gravy. Toast each slice of bread. Warm up turkey in microwave. Start by putting toast on plate. Then a slice of turkey. Then put a scoop of potatoes and top with gravy.
Streusel Coffee Cake Muffins
from Stephanie
For topping:
3 Tbsp unsalted butter, softened
1/4 cup packed light brown sugar
1/4 cup quick or old-fashioned rolled oats
1/4 cup all-purpose flour
1/4 cup chopped walnuts
1/2 tsp ground cinnamon
1/4 tsp nutmeg
For batter:
2 cups all-purpose flour
2/3 cup packed light brown sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup buttermilk
1 egg
1 tsp vanilla extract
1/2 cup unsalted butter, melted and slightly cooled
Preheat oven to 375° F. Spray 12-cup muffin pan with cooking spray and set aside.
Prepare topping: In medium bowl, combine softened butter, brown sugar, oats, flour, walnuts, cinnamon and nutmeg, stirring with fork until mixture is crumbly. Set aside.
Prepare batter: In large bowl, combine flour, brown sugar, baking powder, soda, salt, cinnamon and nutmeg. Stir until well blended.
Whisk together buttermilk, egg and vanilla. Pour into dry ingredients, followed by melted butter. Stir until evenly moistened; do not overwork.
Spoon batter evenly into prepared muffin cups. Sprinkle topping over tops. Bake until golden and toothpick inserted in center comes out clean.
Cool on wire rack 10 minutes before unmolding.
For topping:
3 Tbsp unsalted butter, softened
1/4 cup packed light brown sugar
1/4 cup quick or old-fashioned rolled oats
1/4 cup all-purpose flour
1/4 cup chopped walnuts
1/2 tsp ground cinnamon
1/4 tsp nutmeg
For batter:
2 cups all-purpose flour
2/3 cup packed light brown sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup buttermilk
1 egg
1 tsp vanilla extract
1/2 cup unsalted butter, melted and slightly cooled
Preheat oven to 375° F. Spray 12-cup muffin pan with cooking spray and set aside.
Prepare topping: In medium bowl, combine softened butter, brown sugar, oats, flour, walnuts, cinnamon and nutmeg, stirring with fork until mixture is crumbly. Set aside.
Prepare batter: In large bowl, combine flour, brown sugar, baking powder, soda, salt, cinnamon and nutmeg. Stir until well blended.
Whisk together buttermilk, egg and vanilla. Pour into dry ingredients, followed by melted butter. Stir until evenly moistened; do not overwork.
Spoon batter evenly into prepared muffin cups. Sprinkle topping over tops. Bake until golden and toothpick inserted in center comes out clean.
Cool on wire rack 10 minutes before unmolding.
Italian Chicken
from Stephanie
4 boneless skinless chicken breasts halves
1/4 cup chicken broth
1 pkg. Good seasons Italian salad dressing mix
Brown chicken. Place in crockpot. Sprinkle salad dressing mix over chicken. Add broth.
Cover; cook on high about 4 hours or on low for 6 - 8 hours.
4 boneless skinless chicken breasts halves
1/4 cup chicken broth
1 pkg. Good seasons Italian salad dressing mix
Brown chicken. Place in crockpot. Sprinkle salad dressing mix over chicken. Add broth.
Cover; cook on high about 4 hours or on low for 6 - 8 hours.
Ratatouille Pie
from Stephanie
1 cup chopped zucchini
1 cup chopped eggplant
1/2 cup chopped tomato
1/2 cup chopped green pepper
3/4 tsp salt
1/8 tsp freshly ground pepper
1/4 tsp basil
1/2 tsp thyme
1 cup shredded Monterey Jack or other cheese
1/4 cup sour cream
3/4 cup Bisquick
1/4 cup chopped onion
2 medium cloves garlic
1/4 cup butter
Heat oven to 400° F. Grease 10" pie plate.
Cook veggies in skillet on medium heat, stirring 5-10 minutes. Stir in seasonings. Spread in pie plate. Sprinkle with cheese.
Beat remaining ingredients. Pour into pie plate.
Bake until knife inserted in center comes out clean (30-35 minutes).
Let stand 5 minutes before slicing.
1 cup chopped zucchini
1 cup chopped eggplant
1/2 cup chopped tomato
1/2 cup chopped green pepper
3/4 tsp salt
1/8 tsp freshly ground pepper
1/4 tsp basil
1/2 tsp thyme
1 cup shredded Monterey Jack or other cheese
1/4 cup sour cream
3/4 cup Bisquick
1/4 cup chopped onion
2 medium cloves garlic
1/4 cup butter
Heat oven to 400° F. Grease 10" pie plate.
Cook veggies in skillet on medium heat, stirring 5-10 minutes. Stir in seasonings. Spread in pie plate. Sprinkle with cheese.
Beat remaining ingredients. Pour into pie plate.
Bake until knife inserted in center comes out clean (30-35 minutes).
Let stand 5 minutes before slicing.
Lion House Swedish Meatballs
from Stephanie
1-1 1/2 lbs. ground beef (or turkey)
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup onion, finely chopped
1/2 cup milk
1 tsp Worcestershire sauce
1 tsp salt, pepper to taste
Mix all together and form into small balls (the smaller the better). Lightly spray baking dish and line meatballs tightly in dish.
In small saucepan, combine:
1/2 cup brown sugar
1/4 cup vinegar
1 tsp prepared mustard
1/4 cup barbeque sauce
1 tsp Worcestershire sauce
Mix well and heat to gentle boil. Spoon over meatballs. Bake 350 degrees for 30-40 minutes.
1-1 1/2 lbs. ground beef (or turkey)
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup onion, finely chopped
1/2 cup milk
1 tsp Worcestershire sauce
1 tsp salt, pepper to taste
Mix all together and form into small balls (the smaller the better). Lightly spray baking dish and line meatballs tightly in dish.
In small saucepan, combine:
1/2 cup brown sugar
1/4 cup vinegar
1 tsp prepared mustard
1/4 cup barbeque sauce
1 tsp Worcestershire sauce
Mix well and heat to gentle boil. Spoon over meatballs. Bake 350 degrees for 30-40 minutes.
Spanish Chicken and Rice
from Stephanie
3 cups homemade chicken stock, reserved
2 cups rice
1 whole chicken, already boiled to make the stock and picked of meat
1/2 cup green olives, chopped
1 box frozen peas (10 ounces), defrosted
1 cup salsa
Over medium-high heat in a medium size saucepot, bring the chicken stock up to a bubble. Add the rice, cover and turn the heat to low. Cook until the rice is tender, about 15-17 minutes. When the rice is ready, fold in the shredded chicken, olives, peas and salsa.
We love this recipe. I have made it with regular white rice and with wild rice. Both options are yummy, just make an allowance for time since wild rice takes 45 minutes to cook.
3 cups homemade chicken stock, reserved
2 cups rice
1 whole chicken, already boiled to make the stock and picked of meat
1/2 cup green olives, chopped
1 box frozen peas (10 ounces), defrosted
1 cup salsa
Over medium-high heat in a medium size saucepot, bring the chicken stock up to a bubble. Add the rice, cover and turn the heat to low. Cook until the rice is tender, about 15-17 minutes. When the rice is ready, fold in the shredded chicken, olives, peas and salsa.
We love this recipe. I have made it with regular white rice and with wild rice. Both options are yummy, just make an allowance for time since wild rice takes 45 minutes to cook.
Super Awesome Ramen Leftovers
from Kathleen
Two packs ramen. (chicken flavor but I think anything will work)
2 Tbsp oil
2-4 cups veggies
2 cups meat, cubed
Cook ramen until al dente and drain. In a large pan, heat oil then add vegetables. Add meat. Once heated through, add the noodles and one package of flavor seasoning from the ramen.
Two packs ramen. (chicken flavor but I think anything will work)
2 Tbsp oil
2-4 cups veggies
2 cups meat, cubed
Cook ramen until al dente and drain. In a large pan, heat oil then add vegetables. Add meat. Once heated through, add the noodles and one package of flavor seasoning from the ramen.
Chicken Pot Pie
from Kim
1 large can boneless white chicken, drained
1 can cream of chicken Soup
1 can sliced potatoes, drained
1/2 package frozen peas and carrots
2 Marie Callender's pie crusts
Place all ingredients in one of the pie crusts and stir. Pull out other crust and put on top of the other. Cover the edges with tin foil. Bake at 375 degrees for 45-60 minutes until brown and bubbly!
1 large can boneless white chicken, drained
1 can cream of chicken Soup
1 can sliced potatoes, drained
1/2 package frozen peas and carrots
2 Marie Callender's pie crusts
Place all ingredients in one of the pie crusts and stir. Pull out other crust and put on top of the other. Cover the edges with tin foil. Bake at 375 degrees for 45-60 minutes until brown and bubbly!
Café Rio Pork
from Kim
2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 cup brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 cup brown sugar
tortillas
Put the pork in a heavy duty ziploc bag to marinate. Add about a can and a half of coke and about 1/4 cup of brown sugar. Marinate for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours. Serve with tortillas.
2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 cup brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 cup brown sugar
tortillas
Put the pork in a heavy duty ziploc bag to marinate. Add about a can and a half of coke and about 1/4 cup of brown sugar. Marinate for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours. Serve with tortillas.
Bajio Sweet Rice
from Kim
1/2-1 Tbsp vegetable oil
1/2 of a white onion, chopped (add more or less to your taste)
1/2 bunch fresh cilantro
1 1/3 cups white rice
3 cups chicken broth
1/4 cup white sugar
Heat oil in large skillet. Saute chopped onion until translucent. Add the chopped cilantro (no big stems) and saute a minute more.
Add the rice, cooking until it is light brown (being careful not to burn).
Combine the chicken broth and sugar, letting sugar dissolve. Then stir into rice until combined. Bring to a boil.
Cover and let cook on low to medium-low until rice is done, about 25-30 minutes. Fluff with a fork before serving.
1/2-1 Tbsp vegetable oil
1/2 of a white onion, chopped (add more or less to your taste)
1/2 bunch fresh cilantro
1 1/3 cups white rice
3 cups chicken broth
1/4 cup white sugar
Heat oil in large skillet. Saute chopped onion until translucent. Add the chopped cilantro (no big stems) and saute a minute more.
Add the rice, cooking until it is light brown (being careful not to burn).
Combine the chicken broth and sugar, letting sugar dissolve. Then stir into rice until combined. Bring to a boil.
Cover and let cook on low to medium-low until rice is done, about 25-30 minutes. Fluff with a fork before serving.
Baked Macaroni and Cheese
from Kim
12 ounces uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 ounces fat-free evaporated milk
8 ounces low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350. Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.
Combine bread crumbs and Parmesan cheese; sprinkle over pasta.
Bake until top is golden, about 30 minutes.
12 ounces uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 ounces fat-free evaporated milk
8 ounces low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350. Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.
Combine bread crumbs and Parmesan cheese; sprinkle over pasta.
Bake until top is golden, about 30 minutes.
Baked Chicken Penne Pasta
from Kim
1 1/2 cups multigrain penne pasta, uncooked
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 tsp dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 ounces (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp KRAFT Grated Parmesan Cheese
Heat oven to 375. Cook pasta as directed on package
Cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.
Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.
Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.
1 1/2 cups multigrain penne pasta, uncooked
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 tsp dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 ounces (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp KRAFT Grated Parmesan Cheese
Heat oven to 375. Cook pasta as directed on package
Cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.
Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.
Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.
Potato Sausage Soup
from Kim
3 links sweet Italian sausage
2 medium baking potatoes, cut in half lengthwise
2 to 3 slices bacon, diced
3/4 cup onions, diced
1 medium to large clove garlic, minced
2 cups escarole, chopped, or kale, cut in half, then sliced
2 tablespoons chicken base
4 cups water
1/2 cup whipping cream
Remove sausage from casings; brown in a skillet, breaking up, until cooked through.
Place onions and bacon in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook 1 minute longer. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve.
3 links sweet Italian sausage
2 medium baking potatoes, cut in half lengthwise
2 to 3 slices bacon, diced
3/4 cup onions, diced
1 medium to large clove garlic, minced
2 cups escarole, chopped, or kale, cut in half, then sliced
2 tablespoons chicken base
4 cups water
1/2 cup whipping cream
Remove sausage from casings; brown in a skillet, breaking up, until cooked through.
Place onions and bacon in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook 1 minute longer. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve.
Easy Enchilada Casserole
from Kari
15-oz bag tortilla chips, divided
2 cups shredded Cheddar cheese, divided
10-3/4 ounce can cream of chicken soup
10-ounce can enchilada sauce
16-ounce can green chile sauce
Arrange a layer of chips over the bottom of a greased 13"x9" casserole pan; sprinkle one cup Cheddar cheese on top. Stir soup, enchilada sauce and green chile sauce together in a mixing bowl; pour half over the cheese layer. Add another layer of chips; spread with remaining sauces. Sprinkle with remaining cheese; bake at 400 degrees for 30 minutes.
15-oz bag tortilla chips, divided
2 cups shredded Cheddar cheese, divided
10-3/4 ounce can cream of chicken soup
10-ounce can enchilada sauce
16-ounce can green chile sauce
Arrange a layer of chips over the bottom of a greased 13"x9" casserole pan; sprinkle one cup Cheddar cheese on top. Stir soup, enchilada sauce and green chile sauce together in a mixing bowl; pour half over the cheese layer. Add another layer of chips; spread with remaining sauces. Sprinkle with remaining cheese; bake at 400 degrees for 30 minutes.
Poppy Seed Bread
from Kari
2 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup poppy seed
1 1/4 cups milk
1/3 cup vegetable oil
3 1/2 tsp baking powder
1 tsp salt
1 tsp vanilla
1 egg
powdered sugar – optional
Heat oven to 350. Grease bottom only of 9x5x3 inch loaf pan. Mix all ingredients except powdered sugar in large bowl; beat 30 seconds with spoon. Pour into pan.
Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cook completely, about 2 hours. Sprinkle with powdered sugar if desired.
2 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup poppy seed
1 1/4 cups milk
1/3 cup vegetable oil
3 1/2 tsp baking powder
1 tsp salt
1 tsp vanilla
1 egg
powdered sugar – optional
Heat oven to 350. Grease bottom only of 9x5x3 inch loaf pan. Mix all ingredients except powdered sugar in large bowl; beat 30 seconds with spoon. Pour into pan.
Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cook completely, about 2 hours. Sprinkle with powdered sugar if desired.
Hawaiian BBQ Chicken
from Kari
1-2 lbs chicken breasts
1/2 bottle barbeque sauce
1 can crushed pineapple.
Layer the pan with chicken breasts then slather it with BBQ sauce and top it with crushed pineapple, Cook on 350 for about 20ish minutes or until the chicken is cooked thoroughly. Serve on top of rice.
1-2 lbs chicken breasts
1/2 bottle barbeque sauce
1 can crushed pineapple.
Layer the pan with chicken breasts then slather it with BBQ sauce and top it with crushed pineapple, Cook on 350 for about 20ish minutes or until the chicken is cooked thoroughly. Serve on top of rice.
Fantastic Meatballs
from Kari
1 1/2 lbs ground beef
1 extra large egg
about 1/8 c. bread crumbs (maybe a little more if you like them)
half a packet onion soup mix
2 Tbsp ketchup
Mix all ingredients together and then roll into balls. Cook at 350 for about 15-20 min or until cooked all the way through.
1 1/2 lbs ground beef
1 extra large egg
about 1/8 c. bread crumbs (maybe a little more if you like them)
half a packet onion soup mix
2 Tbsp ketchup
Mix all ingredients together and then roll into balls. Cook at 350 for about 15-20 min or until cooked all the way through.
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