from Melanie
1 lb. lean ground beef, pork, or turkey
6 Ritz Crackers, finely crushed
1/4 cup Parmesan Cheese
1/4 cup spaghetti sauce, divided
12 cheddar cheese cubes
Heat oven to 400ºF.
Mix meat, cracker crumbs, Parmesan and 1/4 cup spaghetti sauce. Shape into 12 meatballs, using about 2 Tbsp. meat mixture for each.
Place, 2 inches apart, in shallow baking pan sprayed with cooking spray. Press 1 cheese cube deeply into center of each meatball.
Bake 14 min. or until meatballs are done (160ºF). Serve with spaghetti.
Thursday, March 18, 2010
Fruity Chicken Salad
from Melanie
6 cups lettuce
6-8 oz. chopped grilled chicken
1/2 lb. chopped fresh strawberries
1 can mandarin oranges, well drained
Creamy Poppyseed Dressing
Toss first four ingredients. Top individual servings with dressing.
6 cups lettuce
6-8 oz. chopped grilled chicken
1/2 lb. chopped fresh strawberries
1 can mandarin oranges, well drained
Creamy Poppyseed Dressing
Toss first four ingredients. Top individual servings with dressing.
Asian Chicken and Noodles
from Melanie
8 oz. spaghetti or chinese noodles
3 cups sugar snap peas
1 cup red pepper strips
1/2 cup Catalina Dressing
1 lb. chicken (or well-trimmed boneless beef sirloin steak), cut into thin strips
2 Tbsp. peanut butter
2 Tbsp. lite soy sauce
4 green onions, sliced
1/2 cup chopped dry roasted peanuts, optional
Cook spaghetti or noodles as directed on package, adding snap peas and red pepper to the cooking water for the last 2 min. of the spaghetti cooking time.
Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce thickens.
Drain spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts if desired.
8 oz. spaghetti or chinese noodles
3 cups sugar snap peas
1 cup red pepper strips
1/2 cup Catalina Dressing
1 lb. chicken (or well-trimmed boneless beef sirloin steak), cut into thin strips
2 Tbsp. peanut butter
2 Tbsp. lite soy sauce
4 green onions, sliced
1/2 cup chopped dry roasted peanuts, optional
Cook spaghetti or noodles as directed on package, adding snap peas and red pepper to the cooking water for the last 2 min. of the spaghetti cooking time.
Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce thickens.
Drain spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts if desired.
Wednesday, February 24, 2010
Beef Stir-fry with Noodles
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.
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.
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.
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