Saturday, September 29, 2007
Besides being yummy I loved it because it was so EASY!
Total time: 30 min/ 2 servings
1/3 Cup mayo
1 tablespoon milk
1/2 cup seasoned bread crumbs ( I didn't have this, so instead I smashed up some bagel chips I had. Worked great!)
1/8 teaspoon onion pawder ( I used garlic powder instead)
2 boneless skinless chicken breasts
Combine mayo and milk. In another bowl combine bread crumbs and onion powder. Dip chicken in mayo mixture then roll in the crumb mixture. Place in a greased baking pan, uncovered, bake at 350 for 10 minutes. Turn over, bake another 10-15 minutes or until juices are clear.
Note: you can really change up what you put in the crumb mixture to give it different tastes. One night I added 2 tablespoons of parmesan chesse to the crumb mixture and laid it over pasta and spaghetti sauce for a parmesean chicken dish. Ryan loved it.
My next time to make it I am going to add some hot seasonings, paprika or maybe some curry powder and see how it turns out.
Thursday, September 27, 2007
Tortillas (we like the whole wheat ones)
1 lb ground beef (I'm sure you could substitute ground turkey)
1/4 cup finely chopped onion
3 cups broccoli slaw mix (you can also use regular slaw mix)
1/4 cup hoisin sauce (also might say "peanut sauce" on the bottle)
I like to add a can of drained mandarine oranges
salt/pepper to taste
Brown ground beef and chopped onion. Drain and season with salt and pepper. Add slaw mix and hoisin sauce and heat through. Place about 1 cup of mixture into each burrito and top with mandarine oranges. It's a little messy, but good!
Makes 4 to 6 servings
prep: 10 min, bake: 20 min
1/2 (about 2 cups) chopped barbecued pork.
1 (15 oz.) can black beans, rinsed and drained
1/2 cup barbecue sauce
4 (10-inch) burrito-size flour tortillas
1 cup seeded, diced plum tomatoes (about 2 large)
2 green onions, finely chopped (I just used the onions that were in my house)
2 cups (8oz) shredded Mexican-style cheese blend
Toppings suggestion: sour cream, barbecue sauce, cilantro, guacamole
1. Stir together barbecued pork, black beans, and barbecue sauce in a medium bowl.
2. Place 1 tortilla in a lightly greased 10-inch spring form pan, and spread with one-third barbecued pork mixture. Sprinkle with one-third each of diced tomatoes, chopped green onions, and cheese. Repeat layers twice. Top with remaining tortilla and gently press. Cover pan with aluminum foil.
3. Bake at 400 degrees for 15-20 minutes or until golden brown. Remove sides of pan, and cut into wedges. Serve with toppings.
BBQ Beef or Chicken- substitute with 2 cups of beef or chicken
Monday, September 24, 2007
1 pkg. Ore Ida Hash Browns O'Brien
2 cans chicken broth
1 pkg fat-free Pioneer Country Gravy mix
Put hash browns and broth in a stock pot-simmer for 20-25 minutes. Mix gravy with water (1.5 cups) and add to soup. Stir until thickened.
3 oz bacon bits
1 cup sour cream
1 cup mayonaise
3 roma tomatoes-diced
Mix bacon bits, mayo and sour cream. Top with tomatoes and parsley and serve with crackers.
1 can black beans
1 can french cut green beans
3 cans minestrone soup
2 cans kidney beans
2 cans rotel tomatoes
1 can corn
1 cup chopped onion
1 lb ground beef (browned and drained)
Cook on LOW in crockpot several hours or on stovetop at medium until onions are tender.
Thursday, September 20, 2007
1 large onion (chopped)
1 large bell pepper (chopped)
1 package "Grillers" (or comparable brand)
1 large jar garden style spaghetti sauce (or 15 oz can tomato paste)
2 15 oz cans of diced tomatoes (or 1 can each or diced tomatoes and rotel (tomatoes with green chilis)
2 15 oz cans kidney beans
2 15 oz cans black beans
1 TBSP ground cumin (or more to taste)
1 TBSP chili powder
1/4 tsp white pepper
2 tsp garlic powder
salt to taste
Throw everything in the crock pot as is (no draining). Adjust the seasonings to your taste. Turn on high for 4 hours or low for 6 hours. Serve with corn chips and cheese.
PREP AND COOK TIME: About 15 minutes
NOTES: If making up to 2 days ahead, store airtight at room temperature.
MAKES: About 2 cups; 8 servings
2 cups blanched almonds (3/4 lb.)
1 tablespoon extra-virgin olive oil
About 1/4 teaspoon kosher or regular salt
1. In a 9- by 13-inch pan, mix almonds with oil.
2. Bake in a 350° regular or convection oven until nuts are golden, 12 to 14 minutes, stirring once about halfway through. Add salt to taste. Let cool completely.
Per serving: 264 cal., 82% (216 cal.) from fat; 8.7 g protein; 24 g fat (2.4 g sat.); 7.9 g carbo (4.8 g fiber); 49 mg sodium; 0 mg chol.
Wednesday, September 19, 2007
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Tuesday, September 18, 2007
1cup steel cut oats*
1cup dried fruit of choice (raisins, cranberries, apricots etc)
4 cups water
1/2 cup half & half
toppings to add before serving:
butter, sugar, honey, splenda, cinnamon, nuts or anything else you like!
Spray inside of crock pot with cooking spray. Combine all ingredients in crock pot and cover. Cook on LOW for 7-8 hours. Stir well, top and enjoy.
Medium package of Mahatma Yellow Rice
Two cans black beans
shredded cheddar cheese
Cook yellow rice according to package directions. Rinse black beans and warm them in microwave (about 3 minutes). To plate: place a heap of rice, top with serving of black beans, spoonful of tomatoes, a dollop of sour cream and sprinkle with cheese to taste.
Thursday, September 13, 2007
3-4 cooked chicken breast (or 2 cans cooked chicken)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 tablespoon poppy seeds
3/4 cup chopped onions
1 1/3 cup uncooked minute rice
1 cup water
1 roll of Ritz Crackers
1 cup grated cheddar cheese
1/4 - 1/3 cup water OR melted butter
Line 9x13 casserole dish with uncooked rice and pour 1 cup water over rice. Stir rice and water. Combine chicken, soups, sour cream, poppy seeds, and onions in a bowl. Pour soup mixture over rice and top with grated cheddar cheese. Crush crackers and moisten with water (or melted butter). Put crackers on top of casserole. Bake at 325 degrees for 35 minutes.
Side note: Because this dish has poppy seeds in it, a person could test positive of opium since opium is made from poppies. I know that sounds like a myth....but it happened to some dinner guests of mine.
Ryan even high fived me at the dinner table and said it was a winner. So I will be making it again!
Serves 2-3 (2 if you are hungry!)
2 cups chpped cooked chicken breasts ( I boil my chicken in water, keeps it tender.)
2 hard bolied eggs
1/2 cup thinly sliced carrots
1/2 cup frozen peas
1 cup chicken broth ( the sauce was really soupy, I would suggest doing 1/2 Cup of the chicken broth to make it more saucey/soupy)
1 10 ounce can of cream of chicken soup
I cup of Bisquick
1 cup of milk
1/2 cup or 1 stick of butter, melter ( I did half a stick of butter and it turned out great!)
salt and pepper
In a greased 2 quart casserole baking dish, layer the chicken, eggs, carrots and peas. Mix the broth with the soup and sesaon with salt and pepper. Pour over the layers-stir all togther well. Stir together the Bisquick and milk and pour over the top of the casserole. Drizzle melted butter on top and bake at 350 until topping is golden brown, 30-40 minutes.
Wednesday, September 12, 2007
1 package yellow cake mix, prepared
2 very ripe bananas, mashed
1 teaspoon baking soda
1. Prepare yellow cake mix according to package directions.
2. Mash the bananas together with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan.
3. Bake in preheated 350 degree oven for 35-40 minutes or until center toothpick is mostly clean (anything made with bananas rarely gives you a clean toothpick.)
4. Let cake cool thoroughly and then ice with cream cheese frosting, and refrigerate.
I used a mixture of cream cheese and caramel frosting (that I had left over from care group)-which I will do again. And I'm sure that pecans would taste great in the icing as well!
Tuesday, September 11, 2007
2 tablespoons of canola oil( or whatever oil you prefer)
Six 6-ounce boneless center-cut pork chops, trimmed of any fat (Get the thick chops for more a more tender juicy bite)
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
2 tablespoons light-brown sugar
1 tablespoon Worcestershire or soy sauce
1 teaspoon garlic salt
Heat oil in a large skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops and enjoy!
We eat this rice and a salad or greens of some kind. On the show it was made with a cucumber slaw that I have yet to try.
If you go to www.marthastewart.com, this recepie is called "Braised Pork Chops" and the slaw recipe is with it.
4 to 6 chicken skinless chicken pieces (I use chicken breasts)
1/3 cup butter- melted
2 tablespoons yellow mustard
1 teaspoon salt
1 teaspoon curry powder
* Preheat oven to 350
* Arrange four to six skinless, boneless chicken breasts (or your favorite chicken pieces) in a shallow baking dish. (Note: I only used three chicken breasts so I have more sauce!)
* Combine 1/3 cup melted butter, 1/3 cup honey, 2 tablespoons prepared yellow mustard, 1 teaspoon salt, and 1 teaspoon curry powder.
* Pour over the chicken.
* Bake 20 to 30 minutes (or until chicken is no longer pink in the center). Baste several times while cooking.
Serve with hot white rice and broccoli. Yum I want some right now!
Wednesday, September 5, 2007
1 can (10-3/4 oz.) condensed cream of potato soup
2 cups frozen Southern-style hash browns
1 cup 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese (I used Monterey-Jack.)
2 slices Bacon, crisply cooked, drained and crumbled
1/4 cup thinly sliced green onions
LADLE into six soup bowls.
TOP evenly with the cheese, bacon and onions.
2 cups instant brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
6 RITZ Crackers, finely crushed
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp. oil
1/3 cup PHILADELPHIA Chive & Onion Light Cream Cheese Spread
- Preheat oven to 400.
- Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
- Mix cracker crumbs and Parmesan cheese on plate.
- Rinse chicken with cold water; gently shake off excess water.
- Dip chicken in crumb mixture, turning over to evenly coat both sides of each chicken breast with the crumb mixture.
- HEAT oil in large nonstick skillet on medium heat.
- Add chicken; cook 3 to 4 min. on each side or until golden brown on both sides.
- Place chicken into greased (with cooking spray) 9 x 13 pan and cook for 20 minutes.
- Add remaining 1/2 cup broth and the cream cheese spread to same skillet.
- Cook on medium heat until mixture just comes to boil, stirring constantly.
- Simmer 3 min. or until sauce is thickened, stirring frequently.
- Spoon sauce over chicken and rice.
- Serve with the rice and vegetable (I use greenbeans mostly).
I like the sauce so much that I usually make double the recipe and serve on chicken and rice. My hubby loves this and my kids actually will eat this one (they are 4 and 2!!)
1-1 1/2 lb frozen chicken breast (skinless & boneless)
2 cans cream of chicken
1 can cream of celery
1 can evaporated milk
1-4pack premade canned biscuits
- Place chicken in crockpot and fill with water until chicken is covered.
- Let cook on low for around 5 or more hours.
- Once chicken is cooked, take out of crockpot and break into small pieces.
- Place the chicken back into the crockpot.
- Add the cans of cream of chicken, cream of celery and evaporated milk.
- Let cook an additional 30 minutes to an hour on low.
- Take biscuits out of cans and roll them out flat.
- Cut into small "bites" and add biscuits to the crockpot.
- Cook for about 1 hour more, stiring occasionally.
- Once dumplins are done, you can serve. (you can see dumplins are done if you cut into one and the dough is cooked all the way though)
You can put the chicken on before going to work (if you work) or first thing in the morning and let it cook until it is very tender. It is very easy and minimal prepwork. It's one of Suzanne's favorites!
Monday, September 3, 2007
You will need:
1 1/2 pounds fresh salmon fillet with skin removed (I used 1/2 pounds or 2 steaks.)
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup water
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes, or to taste
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons chopped fresh cilantro ( I used parsley instead)
1/3 cup brown sugar, packed
salt and ground black pepper to taste
Place salmon in a shallow, flat dish, and set aside.
Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a bowl. (I used a whisk.) Blend until brown sugar dissolves.
Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours. (I marinated for almost 4 hours, turning once.)
Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan.
Transfer remaining marinade to a saucepan.
Turn on broiler to low.Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.
**I placed a piece of tin foil on my grill and put the salmon on that and cooked it on the grill. I flipped it at 5 minutes and brushed it with the marinade.**
Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.
Sunday, September 2, 2007
2 lb bag of beans (your choice)
4 chicken or vegetable bouillon cubes
1 med-lg onion (roughly chopped)
2 tbsp vegetable oil
First, "look" the beans. This is southern for "look them over and take out any small stones or debris". Then, rinse them thoroughly and cover with about two inches of water and allow to soak overnight. 6 hours before your meal, pour out the soak water, place in the crockpot, and add more water until the beans are to 2 inches covered. Add the onion, bouillon cubes, and oil. Cover and set on high for 5-6 hours. With an hour to go, check the beans for tenderness and add salt and pepper as needed. Enjoy!