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.
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