Jen's Easy Black Beans & Rice

Ingredients:
• 1 cup cooked rice
• 1 Tbsp olive oil
• 1 14- ounce bag of Seasoning Blend
• 3 cloves minced garlic
• 1 15-ounce can of black beans, rinsed and drained
• 1 14.5- ounce can of Hunts Fire Roasted Tomatoes w/ Garlic, diced
• 1 12.5- ounce can of chunk chicken breast (may be omitted to make vegetarian)
• 2 Tbsp white or red vinegar
• 1/4 teaspoon cayenne powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• ½ Tbsp cilantro
• ½ - 1 cup water

Directions:

1 Heat oil in a large skillet on medium high. Sauté Seasoning Blend for 3-4 minutes, until just beginning to soften, then add garlic and sauté a minute more. Add the black beans, tomatoes, chicken, vinegar, water, and Tabasco or cayenne, oregano, and cilantro. Bring to a boil, reduce heat, cover and simmer for 5 minutes.

2 Stir in rice. Add salt and pepper to taste.
Serves 6

Something I have learned....

With changing our eating habits in our house one thing that I have learned is that frozen spinach is a great filler for a lot of recipes. It is not only healthy for you, but really has no taste once it is combined with other foods.

Jen's Vegetable Soup

Makes 10-12 servings
2 Tbl olive oil,
2 C carrots, chopped (can add more if you like)
3 C Seasoning Blend (has onions, celery, seasonings, peppers)
2 garlic cloves, smashed and chopped
Salt and pepper
1 can (49.5 oz) or 6 C of vegetable or chicken broth
3 bay leaves
½ tsp ground oregano
1 tsp thyme (dried leaves)
1 tsp basil (dried leaves)
1 – 1 ½ t red pepper
3 cans of tomatoes, do not drain
2 C frozen corn
1 C frozen broccoli
1 C frozen green beans
1- 1 ½ C frozen spinach, thawed,drained and chopped
1 can of black beans, drained and rinsed

Put 2 T of the oil into a large, deep pot over medium heat. When it’s hot, add the seasoning blend, carrot, and garlic. Sprinkle with salt and pepper and cook, stirring, until the onion softens, about 5-10 minutes.

Add the stock, beans, tomato, remaining vegetables, red pepper, thyme, bay leaves, basil, and oregano; bring to a boil, then lower the heat so the mixture bubbles enthusiastically. Let simmer for 30-45 minutes.

The longer you let simmer the more the seasoning will blend.

Remove the bay leaves before serving.


Nutrition Facts

10 Servings


Amount Per Serving


Calories 177.8


Total Fat 3.4 g


Saturated Fat 0.5 g


Polyunsaturated Fat 0.6 g


Monounsaturated Fat 2.1 g


Cholesterol 0.0 mg


Sodium 535.1 mg


Potassium 516.8 mg


Total Carbohydrate 30.3 g


Dietary Fiber 7.0 g


Sugars 5.3 g


Protein 8.5 g



Vitamin A 85.4 %


Vitamin B-12 0.0 %


Vitamin B-6 11.4 %


Vitamin C 34.5 %


Vitamin D 0.0 %


Vitamin E 4.4 %


Calcium 6.9 %


Copper 9.2 %


Folate 28.3 %


Iron 12.9 %


Magnesium 15.3 %


Manganese 24.6 %


Niacin 7.9 %


Pantothenic Acid 4.1 %


Phosphorus 12.5 %


Riboflavin 7.8 %


Selenium 2.0 %


Thiamin 13.4 %


Zinc 6.7 %









*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Cheesy Tuna and Noodles

Ingredients

2 cans tuna, drained
1 can of cream of mushroom soup, regular or 98% fat free
half to three quarter a soup can of milk
2 Cups of Cheddar Cheese
8 oz medium egg noodles, cooked al dente (not overly soft, they will cook some more in the oven)
2 C frozen peas

Directions

Heat oven to 350. After noodles are cooked mix everything together, can reserve a bit of cheese to sprinkle on top. Put in a casserole dish and bake for 20-30 minutes or until heated through and bubbly.


**Note**

Do not have to add peas, I serve them on the side because Olivia does not like them in it.

Black Bean Chili

Makes 10 servings


It is great served with homemade flat bread or cornbread.

Ingredients
2 cans black beans, drained and rinsed
1 lb ground beef, extra lean
1 can or 12 oz tomato juice
2 cans tomatoes, diced, do not drain
1 clove, garlic
1 cup onions
1 cup green peppers
1/4 teaspoon chili powder
2 tablespoons basil, dried
2 tablespoons cilantro, dried
2 tablespoons lime juice

Directions

1. Brown the beef in a non stick pan and drain if necessary.

2. Stir everything together in a heavy pot. Simmer covered for 30 minutes.

3. If the chili is too thick, add tomato juice or V8 as needed.



Nutrition Facts

Serving Size 296.7g (I figured this to be between 2-3 Cups, not sure if this is accurate though)
! Some items from this recipe could not be found or sized. This estimate is incomplete.

Amount Per Serving

Calories
480
Calories from Fat
41

% Daily Value*
Total Fat
4.6g
7%
Saturated Fat
1.5g
7%
Trans Fat
0.0g
Cholesterol
40mg
13%
Sodium
133mg
6%
Total Carbohydrates
73.8g
25%
Dietary Fiber
17.9g
72%
Sugars
6.5g
Protein
38.3g
Vitamin A 19% • Vitamin C 44%
Calcium 15% • Iron 41%

Black Bean, Rice, & Chicken Burrito

This is something else that went very well in our house. It is very filling and tastes great.

Ingredients:

3 chicken breast, boneless, skinless, cooked and shredded
options for seasoning for chicken: taco seasoning OR garlic powder, onion powder, salt, pepper, and red pepper
1 15 oz can black beans, drained and rinsed
2 cups of rice, cooked according to package
salsa of your choice
taco sauce of your choice
2 C cheddar cheese or taco blend cheese
Chi-Chi's Flour tortillas, burrito size


Direction:

Heat 1 T of olive oil in pan, sprinkle each side of chicken with seasoning of your chice. Cook chicken 5-10 min or until done. Cool for a bit and then pull apart so it is shredded.

Put black beans in a microwave safe container and cook on high for 2-3 minutes.

Place Tortilla on a plate and spoon a layer of rice, beans, salsa and/or taco sauce, chicken, and cheese. Feel free to layer however you want. Roll up into a burrito.

Broccoli, Spinach, & Chicken Bake

This went over very well in my house. It is in my husband's top 5 favorite dishes now.




2 skinless, boneless chicken breasts, cooked and cut into bite size pieces, about 1 lb
2 (10-oz.) pkg. frozen chopped broccoli, thawed
1 (10-oz.) pkg. frozen chopped spinach, thawed and well drained
2 (10 3/4-oz.) cans cream of mushroom soup, regular or 98% fat free
4 large eggs, lightly beaten
1 small onion, diced
2 cups (8 oz.) sharp Cheddar cheese, shredded
1 cup mayonnaise, regular or light
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 garlic clove
1 T olive oil
20-36 round buttery crackers, crushed

Directions:

Preheat oven to 350.

Cooking chicken:
Heat the olive oil in a pan. Sauté onion and garlic for 5 min and then add the cut up chicken. Cook for 5-10 min and then remove from heat when done.

Mix the first 11 ingredient together until combined. Spoon into a lightly greased 13x9 baking dish. Sprinkle evenly with crushed crackers. Bake 45-50 minutes.

One Dish Chicken and Rice Bake

This is one of our favorite meals. I got this from a Campbell's soup label and have been making it for years. I think next time I make it I am going to use pork chops instead of chicken.

From: Campbell's Kitchen
Prep: 5 minutes
Bake: 45 minutes
Serves: 4

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves (about 1 pound)

Directions:

Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.

Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.

*For creamier rice, increase the water to 1 1/3 cups.

Serving Suggestion: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bought caramel sauce for dipping.

Nutrition Information

Using Campbell's® Condensed Cream of Mushroom Soup : Calories 331, Total Fat 7g, Saturated Fat 2g, Cholesterol 76mg, Sodium 601mg, Total Carbohydrate 33g, Dietary Fiber 2g, Protein 30g, Vitamin A 2%DV, Vitamin C 0%DV, Calcium 2%DV, Iron 14%DV

Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup : Calories 312, Total Fat 5g, Saturated Fat 1g, Cholesterol 75mg, Sodium 454mg, Total Carbohydrate 33g, Dietary Fiber 1g, Protein 30g, Vitamin A 2%DV, Vitamin C 0%DV, Calcium 4%DV, Iron 14%DV

Pumpkin Muffins

RECIPE FOR PUMPKIN MUFFINS
From Gourmet November 2006
Adapted from the American Club
Makes 1 dozen
Active time: 15 min.
Start to finish: 1 hour


INGREDIENTS:

1 1/2 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
(1/2 teaspoon of cinnamon, 1/4 teaspoon of ground ginger, 1/8 teaspoon of ground allspice or ground cloves, 1/8 teaspoon of ground nutmeg. Makes 1 teaspoon of pumpkin pie spice)

1 1/4 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups


DIRECTIONS:

Put oven rack in middle positioned preheat oven toe 350F. Put liners in muffin cups.
Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Taco Soup

This soup is very filling and has a bite to it. I think next time I make it I am going to add another can of corn to it.

Makes 8

4 cans Navy or Northern Beans
1 can Mexican tomatoes
1 can diced tomatoes
1 can corn (drained)
1 package taco seasoning
1 package fat free ranch dressing mix

Mix in a large saucepan. Heat and serve.

Black Beans and Rice

1 package of Vigo's Black Beans and Rice mix
1 can tomatoes with onions, undrained
1 lb of hamburger (optional)

Brown hamburger in a large skillet; drain. Wipe out the pan and prepare the Black Beans and Rice according to package, add tomatoes with juice at this time as well. 15 min before it is done add meat. Cook until there is no liquid left.

Tandoori Chicken with Jasmine Rice

1-2 T Tandoori Seasoning
1/3 C vegetable oil or yogurt
1/3 C vinegar or any type of citrus juice
1/3 C water
2-3 lbs of chicken

Mix all of the ingreidients together. Pour over quartered chicken and let marinade, overnight if possible, but 2-3 hours will also work.

Bake at 325 degrees for 50-60 min or until juices run clear.

I served this with jasmine rice and a salad.

Baked Ziti

2 Tablespoons of Olive Oil

2 Tablespoons Minced Onion

2 Cloves Garlic, Minced

1 Carrot, Diced Fine

1 Celery Stalk, Diced Fine

4 Links Hot Italian Sausage (Or Sweet If You Prefer)

Salt & Pepper

1 Teaspoon Dried Oregano

1/4 Cup Fresh Chopped Parsley

1/2 Cup Red Wine

2 (14 oz) Cans Chopped Tomatoes



Pasta:

1 Pound of Ziti Pasta (Or Other Dried Pasta)

1 1/2 Cups Diced Mozzarella or Fontina Cheese

3oz. Parmesan, Freshly Grated

3 Beaten Eggs


Brown the sausage links well in a heavy sauce pan. Remove and cut into 1/2 inch rounds. Next, make the sauce by heating the oil, and cooking the vegetables until they are softened. Add the wine and cook until reduced by half. Add the tomatoes, salt, pepper, oregano, sausage pieces, and parsley, and simmer for 60 minutes until thickened. Meanwhile cook the pasta until al dente. Drain the pasta, and add to the sauce, mixing well. In a buttered ovenproof dish, add 1/3 of the pasta, then sprinkle with the diced cheese. Repeat these layers twice more. Pour over top of the pasta the beaten eggs, and then sprinkle with the grated cheese. Bake in a preheated 400 degree F. oven until bubbly. Let stand 5 minutes before serving.

Tator Tot Casserole

1lb ground beef
1 16oz bag of tator tots
1 can of cream of mushroom soup
½-1 soup can of milk
2 cans of mixed vegetables with a little of its juice (you can use any vegetables you want, I use green beans)

Brown hamburger; drain. Mix together and put into a 9x13 pan. Put the tator tots on top and bake at 350 degrees for 30 to 45 min or until bubbly. You want the tator tots to be golden brown.

Herbes de Provence Chicken Rub

Ingredients:

2 T butter
2 T Herbes de Provence
1 T olive oil
1 1/2 t salt
1 1/2 t pepper



Directions:

Stir 2 tablespoons of butter, the Herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the chicken.

Chicken with Rosemary

I used 4 chicken breasts for this and I baked it instead of broiling it.



3-4 pounds of any chicken of your choice.

Seasoning:
3 T lemon juice
1/4 C olive oil
2 garlic cloves, minced
2 t minced fresh thyme or 1 t dried
2 t minced fresh rosemary or 1 t crumbled dried
Salt and pepper to taste
Melted unsalted butter for brushing chicken

Melted unsalted butter for brushing chicken
Salt and pepper

Make the seasoning: In a bowl combine all the ingredients well.

Arrange the chicken in a baking dish and brush the chicken with the seasoning. If time permits, let the chicken marinate, covered and chilled, turning occasionally, for at least 2 hours or overnight. Transfer chicken to a plate and pat dry.

Brush the chicken on all sides with the melted butter and season with salt and pepper. Broil the chicken, skin side down, under a preheated broiler about 6 inches from the heat, tuning and brushing them with the butter, for 45-50 min, or until the juices tun clear when a thigh is pricked.

Yummy Turkey

Two years ago we celebrated Christmas with some friends and dinner was going to be at our house. Ryan wanted turkey and I remembered seeing this on Giada's show so I found this recipe and made my first turkey. It was a huge hit for our Christmas meal; I make it anytime we decide to have turkey or roast a whole chicken.

I am not after a pretty turkey, just a moist one. I cover the whole turkey with heavy duty aluminum foil. It still gets brown and is very tasty.



Turkey with Herbes de Provence and Citrus


Recipe courtesy Giada De Laurentiis
Prep Time: 45 min
Inactive Prep Time: 30 min
Cook Time: 3 hr 0 min
Level: Easy
Serves: 8 to 10 servings

Ingredients
1 (14 to 15-pound) turkey, neck and giblets reserved
1 orange, cut into wedges
1 lemon, cut into wedges
1 onion, cut into wedges
6 fresh rosemary sprigs
6 fresh sage sprigs
6 fresh oregano sprigs
7 tablespoons unsalted butter
2 tablespoons herbes de Provence
1 tablespoon olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
6 cups canned low-salt chicken broth (approximate amount)
1/3 cup all-purpose flour
Directions
To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.

Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)

Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.

To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-with-herbes-de-provence-and-citrus-recipe/index.html

Crockpot Chicken Curry

I served this with jasmine rice. It went over very well at our house!


Ingredients



• 1 green bell peppers, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 lb. boneless chicken breasts, cubed
• 1 can of no salt added tomatoes
• 1 tbsp. coriander
• 1 1/2 tbsp. paprika
• 1 tbsp. ginger
• 1/4 tsp. red pepper
• 1/2 tsp. turmeric
• 1/4 tsp. cinnamon
• 1/8 tsp. cloves
• 1 cup of low sodium chicken broth
• 2 tbsp. cold water
• 4 tbsp. flour
•


Directions:

Place vegetables in crock-pot; place chicken on top. Mix together tomatoes, spices and chicken broth. Pour over chicken. Cook on low 8-10 hours or on high 5-6 hours. Remove meat and vegetables. Turn heat to high. Stir cornstarch into water. Add to crock-pot. Cook until sauce is slightly thickened, about 15-20 minutes.

Cookie Cheesecake

I wish I could take credit for this recipe, but a former co-worker gave me this idea. It is a great dessert!







Ingredients:

3- 8oz cream cheese (softened)
¾ C sugar
1 T vanilla
3 eggs
2 rolls of refrigerated cookie dough

Directions:

Blend cream cheese, sugar, eggs, and vanilla.
Slice cookie dough (thinly), layer bottom of a 9x13 pan or you can press it into the bottom. Either way works. Pour the batter onto the top of the cookie bottom. Take the other roll of cookie dough, thinly slice, and layer the top.
Bake at 350 degrees for 45-55 minutes.

Tips:
You can freeze the cookie dough to make it slice easier.
You could also use sugar cookie on the bottom and put strawberries on top.

Italian Skillet Supper

This dish was great and went over well in our house. I do not think it would have went so well if I had remembered to put the veggies in.


1 can (14 oz) vegetable broth
1 1/4 C uncooked rosamarina or orzo pasta (8 oz)
**I used orzo**
1 can (14.5 oz) diced tomatoes with basil, garlic, and oregano, undrained
1 can (15 oz) black beans, drained, rinsed
2 C frozen broccoli, carrots, and cauliflower (from 1-lb bag)
**I was in a hurry while making this and I forgot these veggies**
2 T chopped fresh parsley, if desired
1/2 C shredded Parmesan cheese
1 lb Italian Sausage(optional)

In 10-inch skillet (I used my wok), brown the sausage, drain and set aside; in the same pan heat broth to boiling. Stir in pasta; return to boiling. Reduce heat to low; cover and simmer 10-12 minutes or until liquid is absorbed.

Stir in tomatoes, beans, and vegetables. Cover; cook over medium heat 10-15 minutes, stirring occasionally, until vegetable are tender.

Stir in parsley if desired; sprinkle with cheese.

Lentil and Rice Salad

Ryan was the only one that liked this. I have found that I am not really into Lentils that much.


Recipe courtesy Giada De Laurentiis
Prep Time: 20 min
Cook Time: 30 min
Level: Easy
Serves: 4 to 6 servings

Ingredients
• 1 tablespoon extra-virgin olive oil, plus 3 tablespoons
• 1 carrot, peeled and finely diced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 1/4 cups dried green lentils
• 2 1/2 cups chicken broth, plus 2 cups
• 1 bay leaf
• 1 cup long-grain white rice
• 1/2 cup pitted kalamata olives, coarsely chopped
• 1/2 cup chopped fresh Italian parsley leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 teaspoons finely grated lemon peel
• Salt and freshly ground black pepper

Directions

Heat 1 tablespoon of oil in a large saucepan. Add the carrot, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2cups of broth and bring to a boil over high heat. Decrease the heat to medium-low.

Cover and simmer gently until the lentils are just tender, about 15 minutes. Drain well. Transfer the lentils to a large bowl.

Meanwhile, bring the remaining 2 cups broth and bay leaf to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat until the rice is tender and the liquid is absorbed, about 20 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Fluff the rice with a large fork. Transfer to the bowl with the lentils. Add the olives, parsley, thyme, and lemon peel. Toss the rice mixture with the remaining 3 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.

Grilled Ginger-Soy Chicken with Fried Rice

I did not grill this, I baked it at 425 degrees for 45 minutes. I also used a cut up whole chicken (about 7 lbs) with the skin on and so being I had so much chicken I doubled the marinade. It had a wonderful taste, next time I am going to grill it and used the skinless chicken breasts.


Grilled Ginger-Soy Chicken

Prep time: 10 minutes
Marinating time: 2 hours
Cooking time: 20 min
Servings: 8

¼ C reduced-sodium soy sauce
1 T minced fresh ginger
2 T honey
2 T miso paste
1 T minced garlic
2 t toasted sesame oil
¼ t red pepper flakes
8 boneless, skinless chicken breast halves (3-4 pounds total)
½ t kosher salt
1 C unsalted dry-roasted peanuts

In a large resealable plastic storage bag, combine the first seven ingredients. Add the chicken and turn to coat. Seal and chill for at least 2 hours.
Lightly coat a grill rack with vegetable oil spray. Heat the grill to medium for indirect heat. (If using a charcoal grill, position the coals on one half of grill. If using a gas grill, heat one side to high, the other to low.)
Remove the chicken from the marinade. Discard the marinade. Season the chicken with kosher salt.
Place the chicken on the hottest section of the grill. Cook for 10 minutes turning once. Move to the cooler section of the grill and cook 10 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees F. Sprinkle with peanuts.
317 calories per serving, 44 g protein, 8 g carbs, 12 g fat, 2 g saturated fat, 99 mg cholesterol, 424 mg sodium, 2 g fiber


FRIED RICE

3 tablespoons oil, divided
2 large eggs, lightly beaten
1/2 cup diced onion
1/2 cup diced bell pepper
1 cup chopped cooked meat, poultry, or shrimp (I omitted the meat being I was serving it with chicken)
1/2 cup frozen sweet green peas
3 cups cooked rice
1/4 cup soy sauce
1 teaspoon chili-garlic sauce
Sliced green onions (optional) - Add at the end
Chopped almonds (optional) - Top each serving with a few toasted almonds

Heat 1 tablespoon oil in a large skillet over medium-high heat; add eggs, and gently stir 1 minute or until softly scrambled. Rremove eggs from skillet; chop and set aside. Heat 2 tablespoons oil in skillet; add onion and bell pepper, and stir-fry 3 minutes. Add chopped cooked meat, poultry, or shrimp and peas; stir-fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir-fry 3 to 4 minutes or until thoroughly heated. Stir in scrambled eggs; sprinkle with green onions and almonds, if desired. Makes 4 servings

Honey Mustard Pecan Chicken

Ingredients:

1 C of French's Honey Mustard
4-6 chicken breasts, skinless, boneless
1-2 C pecans, chopped


Directions:

Sprinkle chicken breasts with salt and pepper to taste, lightly baste bottoms of the chicken breasts with the honey mustard and place in a lightly greased 9x13 inch baking dish. Coat the top of the chicken breasts with the leftover honey mustard. May use more if you prefer. Sprinkle the chicken with the pecans and bake at 350 degrees for 30-40 min or until done.

Zesty Chicken Fiesta w/ Zatarain's New Orleans style Spainsh Rice

I spooned the rice onto the plate and then added the chicken mixture.

Something that would be great on the side would be some cornbread, I thought of this after supper was done.



Zesty Chicken Fiesta

2 C cooked chicken breasts chunks (10-12 ounces)
1 can (15 ounces) low-sodium black beans, rinsed and drained
1 can (14 ounces) non-salt added diced tomatoes (with juice)
1 T chili powder
1 C chopped avocado
1/2 t onion powder (optional, my add in)
1/2 t garlic salt (optional, my add in)
1/4 C fat-free sour cream

In a nonstick skillet, combine the chicken, beans, tomatoes, and chili powder. Bring the mixture to a simmer over medium high heat. Reduce the heat to medium and cook, stirring occasionally, for about 5 minutes. Divide evenly among 4 salad plates and top each with 1/4 C of the avocado and 1 T of the sour cream.

298 calories per serving
30g protein, 26g carbs, 8.5 g fat, 1.5g saturated fat, 61mg cholesterol, 137mg sodium, 10g fiber


***I served this without the avocado's and sour cream and it was awesome!***



Zatarain's New Orleans Style Spanish Rice

Prepare according to the box. I omitted the tomatoes because there are tomatoes in with the chicken.

180 calories, 0 fat, 0 cholesterol, 520mg sodium, 41g carbs

Black Bean Burgers

Ryan is the only on in our house that likes them, so I make them for him to take to work for lunch.


Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:
1/2 onion, diced
**I did not have any onion, so I used 1 Cup of Westpac Seasoning Blend, it has onions, green peppers, red peppers, celery, and parsley. It can be found in the freezer section at the grocery store.

1-2 garlic cloves chopped
1 can black beans, well drained
1/2 cup flour
2 slices bread, crumbled
1 t garlic powder
1 t onion powder
1/2 t seasoned salt
salt and pepper to taste
oil for frying

Preparation:

Sautee the onions/onion mixture till soft, about 3-5 minutes.

In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.

Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!

Nutrition Information:
Servings: 6
Calories per serving: 294
Calories from Fat: 11
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 25mg
Total Carbohydrates: 55.3g
Dietary Fiber:11.3g, 45% RDA
Protein: 16.8g
Vitamin A 0%, Vitamin C 1%, Calcium 10%, Iron 23%, based on a 2000 calorie diet

Baked Chicken with Lemon and Garlic

I served this with broccoi and cheese and penne rigate with some of the sauce spooned over the pasta. Everyone loved it, but next time Ryan requested I use thin spaghetti.



Ingredients:

12 to 18 small white onions, peeled*
**I did not have any onions, so I used Westpac Seasoning Blend that I had in the freezer, it has onions,celery, red peppers, green peppers, and parsley in it. It can be found in the freezer section at the grocery store. I also used my chopper to chop it into finer pieces. Olivia does not like big chunks.**

1 fryer chicken, about 3 1/2 to 4 pounds
**I used 4 boneless, skinless, chicken breasts**

1/2 cup dry white wine
1/2 cup chicken broth
5 cloves garlic, minced
Juice of 2 lemons, about 5 to 7 tablespoons
1 teaspoon dried tarragon (or use dried leaf thyme)
Salt, pepper, and paprika


Preparation:

*If using fresh onions, cut an X on the root end, boil for 3 minutes then cool in ice water and slip skins off.

Spray a 13x9-inch baking dish with nonstick cooking spray or olive oil. Heat oven to 375°.

Quarter the chicken, if using a fryer chicken. Wash chicken and pat dry.

Combine wine, broth, garlic, lemon juice, and tarragon or thyme and onions; pour over chicken.
**There will be more than enough liquid, spoon some of this over your noodles.**

Sprinkle with salt, pepper, and paprika. Bake for 15 minutes. Baste and return to bake for 15 to 25 minutes longer, or until chicken is cooked through and browned.

Turkey Cutlets, Herbed Potates, & Snap Peas

Turkey Cutlets

4-6 turkey cutlets
3/4 C egg substitute or 2 egg whites
1/4 C (1 ounce) grated fresh Parmesan cheese
1/4 C chopped fresh parsley
1/4 C dry white wine
2 T fresh lemon juice (optional)
1/4 t salt
2 C Italian Seasoned Breadcrumbs (may need a bit more)

Sauce to serve over cutlets (optional):
1 T olive oil, divided
Cooking spray
2 T butter
1/4 C dry white wine
3 T fresh lemon juice

Combine first six ingredients in a shallow dish.

Dip turkey in the egg substitute mixture and then dredge it in the breadcrumbs.

Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add 4 cutlets or as many as your pan will hold; cook 4 minutes on each side or until done. Remove turkey cutlets from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1 1/2 teaspoons oil and the remaining turkey, if you have any.

Sauce (optional):
Melt butter in pan; add 1/4 cup wine and 3 tablespoons juice. Bring to a boil; cook for 10 seconds. Serve immediately over turkey.



Herbed Potatoes

4-5 medium red potatoes, cut up
1 T rosemary, fresh or dried
1 T basil
1 T parsely
1/2 t thyme
1/2 t garlic powder
1 garlic cloved, minced
1/4 t salt
1/4 t pepper
1 T olive oil

Line baking pan with aluminum foil and lightly spray with cooking spray.

Mix all the seasonings together. Put cut up potatoes in a large bowl or ziplock bag. Make sure the potaotes are well coated with the oil and then add the seasoning mixture. Make sure it is all coated well.

Bake at 425 for 30-45 min or until done.

Oven-Baked Salmon with Herbs

I got this recipe from About.com and it is great! The fish stays extremely moist. There are a couple things I did different than the recipe calls for. I will note it in the steps as I did them.


I served it with brown rice and green beans with almonds. We eat these beans all of the time, they are our favorite. I think it would also go well with snap peas or broccoli.


(By Laura Dolson, About.com)

This cooking technique is something of a miracle. The fish bakes at a low heat right on the platter you will serve it on. No pans to wash! You will know it is done when the fish flakes, but it doesn't change color as much because it keeps its moisture -- no more dried-out fish! And it is so flavorful!

Prep Time: 5 minutes
Cook Time: 45 minutes

Ingredients:
• 1 salmon filet - about a pound
• 2 - 4 T fresh herbs, chopped (thyme or dill is nice, but anything you like is probably good)
• 1/2 teaspoon pepper
• 1/2 teasoon salt (a bit more if kosher, or if fish is skinned)
• 1 teaspoon oil, if that - you just need a very thin film

Preparation:

I first saw this technique used on this segment1 of Jacques Pepin's TV show "Fast Food My Way". He does his a bit fancier, by removing the skin. This is not necessary, unless you don't want the unsightly skin hanging around your elegant buffet. The meat lifts right off the skin after it is done. It is a good idea to run your hand over the filet and make sure there aren't a bunch of bones, but frankly I don't always do that either - I figure people can pick out their own bones. If you do pick out the bones, it makes it easier if you drape the filet over something convex like a bowl - they stick right out when you position this fish this way.

1. Heat the oven to 200 F. (not a typo)

2. Chop up the herb, and mix it with the salt and pepper. I happen to have lemon thyme in my garden, and it is my favorite for fish, but regular thyme or any herb you like works fine -- even parsley. If you want to use more, that's fine, and sometimes I mix in a a tablespoon or so of sesame seeds.

***(For the seasonings I used Garlic/Dill Seasoning, Thyme, Salt, & Pepper.)***


2. Smear the oil on an oven-proof serving platter, and put the fish on top. If the filet is skinned, put some salt and pepper on both sides, otherwise just put the fish skin side down and season the top. I usually run my oily hand from the platter-smearing over the fish so the seasoning will stick a bit better.

***(I did not put them on a serving platter, I do not have an oven proof one. I put them on a baking sheet lined with foil. I sprayed the foil with a Olive Oil cooking spray instead of rubbing oil on it.)***


3. Bake for about 40 to 45 minutes, until salmon flakes. You won't believe how good it is. I usually serve it with a sort of homemade tartar sauce mixing mayonnaise, lemon zest and juice, some of the same herb I used on the fish, capers, and a very small amount of hot sauce. I do it to taste, but I'll figure out a recipe soon and link it.

***(I cooked it for about an hour instead of the 45 min it calls for. The pieces of salmon I had were rather thick.)***


Nutritional Information: Figuring three servings per pound, each has zero carbs, 30 grams of protein, and 230 calories.

This About.com page has been optimized for print. To view this page in its original form, please visit: http://lowcarbdiets.about.com/od/maindishes/r/ovenbakedsalmon.htm
©2009 About.com, Inc., a part of The New York Times Company. All rights reserved.

http://lowcarbdiets.about.com/od/maindishes/r/ovenbakedsalmon.htm

Baked Chicken & Fiesta Potatoes

Baked Chicken

4 chicken breasts sprinkled with Chef Prudhomme's Magic Seasoning Blends, Poultry Magic.

Bake at 425 for 45 min or until done.


Fiesta Potatoes

5-6 med red potatoes, diced
1 packet of taco or fiesta seasoning
1 small onion, chopped
1 small bell pepper, chopped
1 T olive oil

Line a baking sheet with some aluminum foil and lightly spray with cooking spray.

Put the potatoes in a bowl, add olive oil, stir until the potatoes are all coated. Mix in the onions, peppers, and taco or fiesta seasoning.

Cover the potatoes with another piece of foil and pinch the edges closed.

Bake at 425 for 45 min. If you prefer your potatoes to have a more crunchy texture you can bake uncovered.


Serve with vegetable of your choice or a nice salad.

Potatoes are very good dipped in ranch dressing or topped with salsa, sour cream, or cheese sauce (you can do all of it if you are feeling adventurous!)

The leftover potatoes are great when mixed in a ham and cheese omelet the next day.

Sausage and Chicken Jambalaya

2/3 C Bacon Drippings or lard
2 medium onions, chopped
1 medium bell pepper, chopped
3 celery stalks, chopped
3 medium garlic cloves, finely minced
1 lb chicken, cut into bite size pieces*
1 1/2 lbs smoked sausage, cut into bite-sized rounds
2 C long grain, white rice (not instant)
2 large tomatoes, peeled & chopped**
3 C beef broth or pork stock if you have it
1/2 t ground black pepper
1/4 t red (cayenne) pepper or to taste
Salt to taste
12 green onions chopped(tops and bottoms)
1/2 C minced parsley, preferably flat-leaf

Chop all of your vegetables ahead of time; I even browned my chicken a bit.

In a heavy 8 qt Dutch oven, melt drippings or lard over medium heat. Add onions, bell pepper, celery, and garlic; cook until vegetables are wilted and transparent, about 5 min. Add chicken and sausage; cook, stirring occasionally, until sausage is lightly browned, about 8 min. Add rice. Cook, stirring constantly, until rice is light golden brown, about 5 min. Add tomatoes; stir until combined. Cook 2 min. Stir in stock or broth. Add seasonings. Reduce heat. Cover and simmer until rice is tender and no liquid remains, 45 min or so. Taste for seasoning; adjust if necessary. Add green onions and parsley. Cover and cook 5 min. Serve hot. Makes 6 to 8 servings.

Serve this with a salad and some french bread. I did not have any french bread so I made some beer bread from Tastefully Simple and it went great with it!


*The original recipe called for ham; I did not have any so I used chicken instead.

**I used a large can of petite diced tomatoes with the juices instead of fresh.


Terry Thompson, Cajun-Creole Cooking

Sunday Night's Supper - Baked Tilapia 5.31.09

Baked Tilapia (6pcs)

I put some aluminum foil on a baking sheet, sprayed it with Pam, placed the fish pieces on it. I squeezed half a lemon over the pieces, drizzled garlic butter over it, sprinkled garlic powder & dill weed onto the pieces. I baked it at 450 for 12-14 min. Cooking time will vary depending on your fish. (Measure the thickest area of the fish and bake for 5 to 10 minutes per inch.)

White rice

Frozen broccoli with cheese and roasted potatoes. I think it was a green giant steamers.

Monday Night's Supper Pork Chops 6.1.09

Monday nights supper:

pork chops covered with cream of mushroom soup, cooked all day in the crock pot

green beans

instant garlic mashed potatoes

Olivia had leftover mac n' cheese with it because she does not like the potatoes

Thoughts and Questions

It was brought to my attention that I have not added anything new on here in a while. It makes me happy that people look at it often enough to notice. I have been so busy with my school, the hubby's school, the girls, and moving I haven't added anything.

I really haven't had anything new to add, but I will add some things that we have had lately. The food I have been cooking is food I was raised on and forget to add it because I assume everyone has had it before. How wrong I am!

I was asked why I like to cook, I love to cook and collect cookbooks because of my mom. My mom was a great cook and it was something she loved to do. While others read mysteries and romance she read and bought cookbooks. Food is something that can always bring people together.

I want to try more ethnic foods, but am unsure where to start.

Oven-Baked Chicken & Browned Butter Vegtables with Almonds

Along with the chicken and broccoli, we had baked potatoes. This meal was a great success in our house last night. The vegetable dish calls for broccoli and cauliflower, but I used only broccoli. Olivia ate everything and loved it even though she had me make a small alteration to her broccoli. She had me put some shredded cheese on top of her broccoli, and put it in the microwave for a few seconds so it would melt.





Prep Time: 10 Minutes
Ready In: 1 Hour
Servings: 5

INGREDIENTS:
1 tablespoon butter or margarine
2/3 cup Original Bisquick® mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 (3 to 3 1/2 pound) cut-up whole chicken (I used boneless, skinless chicken breasts)

DIRECTIONS:
1. Heat oven to 425 degrees F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
2. Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
3. Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

http://allrecipes.com/Recipe/Oven-Baked-Chicken/Detail.aspx
ALL RIGHTS RESERVED © 2009 Allrecipes.com


Browned Butter Vegetables with Almonds


Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 6

INGREDIENTS:
1/2 cup butter
1 teaspoon garlic salt
1 teaspoon garlic pepper
2 tablespoons sliced almonds
2 tablespoons white wine
1 medium onion, chopped
1 medium red bell pepper, chopped
2 cups chopped broccoli
2 cups chopped cauliflower

DIRECTIONS:
1. Melt butter in a skillet over medium-low heat. Season with garlic salt and garlic pepper. Mix in almonds and cook until golden brown. Stir in wine, onion, red bell pepper, broccoli and cauliflower. Cook 5 minutes, or until vegetables are tender.


http://allrecipes.com/Recipe/Browned-Butter-Vegetables-with-Almonds/Detail.aspx
ALL RIGHTS RESERVED © 2009 Allrecipes.com

Chicken and Mushrooms in Garlic White Wine Sauce

The top picture is one off the website and the bottom one is what I made.


For this I used Pastene pasta, Olivia picked it out, and ommited the mushrooms. Olivia liked it very much.




Substitute your favorite dried herb for the tarragon, if you prefer. Dried basil or parsley would both work in this dish.


4 ounces uncooked medium egg noodles
1 pound skinless, boneless chicken breast halves
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon bottled minced garlic
1/2 teaspoon dried tarragon
1 (8-ounce) package presliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup grated Parmesan cheese


Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish.

Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1minute or until slightly thick, stirring frequently.

Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.


Yield: 4 servings

CALORIES 350 (29% from fat); FAT 11.1g (sat 2.6g,mono 6.2g,poly 1.4g); IRON 2.5mg; CHOLESTEROL 99mg; CALCIUM 91mg; CARBOHYDRATE 26.5g; SODIUM 502mg; PROTEIN 34.3g; FIBER 1.2g

Cooking Light, NOVEMBER 2006

http://find.myrecipes.com/recipes/recipefinder.dyn?action=printerFriendly&recipe_id=1545708

Pork Roast Dinner

Tonight we had another dish that Olivia loved. I always have to note that because she is becoming a rather picky eater.

Pork Roast, mashed potatoes, gravy, & green beans & almonds (simply steam green giant brand-frozen food section)


Pork Roast

2 lb pork loin roast
1 small onion
2-3 garlic cloves
garlic powder to taste
salt and pepper to taste
a small amount of water


Cut up the onion and layer half of it on the bottom of the slow cooker, put some garlic on the bottom as well. Salt and pepper the bottom side of the roast and lay it on top of the onions. Sprinkle salt, pepper, and garlic powder on the top of the roast and then lay the rest of the onions and garlic cloves on top. Add about an inch of water to the slow cooker. Cook in the slow cooker for 6 hours on low.




Making Gravy with Flour

1 Place pan on stove on medium high heat. Put about 1/2 Cup of juice from roast in pan.

2 Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly to brown the flour, and stir constantly.

3 Slowly add either water, milk, stock, or cream to the gravy, enough to make 2 cups. I used milk for this gravy. I also added more juice from roast. Season the gravy with salt and pepper.

Mocha Muffins

I have yet to try these, but they sound very good.


2 tablespoons sugar
2 tablespoons melted shortening
1 egg
1/4 cup rich milk
1/2 cup strong coffee
1 cup flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup rolled oats (uncooked)

Mix sugar and shortening add the beaten egg milk and coffee. Add flour with which the
baking powder and salt have been sifted and the rolled oats. Beat well. Bake 25 minutes
in greased muffin pans in a 350 oven.

Spaghetti with Meatballs

This is a dish that goes over very well in our house.

To save time I put the sauce, tomatoes, and meatballs in the slow cooker and let it cook on low for 5-6 hours. Otherwise, the meatballs would have to simmer in the sauce for 2-3 hours.

Serve with garlic toast and a salad.


8 oz spaghetti
1 can petite diced tomatoes
1 jar of spaghetti sauce


Meatball recipe

1 lbs of ground beef
1 garlic clove chopped
1 tsp salt
1 tsp pepper
1 hand full of grated Romano cheese
1 hand full of bread crumbs**
1 to 2 eggs
1 Tbl oregano
1 Tbl sweet basil

Mix well with hands. Roll into balls about the size of golf balls and drop into sauce.

** I used Italian Bread Crumbs, it has seasoning in it, that way I did not have to use the oregano or basil.

Cooking Spaghetti

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.

Baked Chicken with Corn Flakes

This went over very well for supper the other night, I served it with mashed potatoes and green beans.


2 C buttermilk
1 med.-sized box corn flakes
4 skinless, boneless chicken breasts


Pour some corn flakes in a Ziploc bag and crush them into smaller pieces. Dip chicken in buttermilk. Then roll chicken in corn flakes, until well coated, can also put the chicken in the bag and shake it. Place chicken in pan lined with tin foil and sprayed lightly with non-stick cooking spray. Bake at 400 degrees for 45 minutes. Remove from oven and serve. Chicken should have a brown crust on it.




If you do not have buttermilk you can use evaporated milk, 2% or whole milk, or half and half.

Pesto Chicken Pasta

Ryan and I liked this, Olivia was OK with it.

8 oz thin spaghetti, uncooked
1 package of Knorr's Pesto Sauce mix
2-3 skinless, boneless chicken halves
1-2 Tbl Olive Oil

Start by cubing your chicken. Heat pan until very hot, I use my wok. Add 2 tablespoons olive oil; tilt wok to coat side. Add chicken, salt and pepper if you like; cook until chicken turns white, separating chicken pieces.

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. You can be doing this while your chicken is cooking.

Prepare Pesto sauce as directed on the package.

Add cooked spaghetti to the pan with the chicken in it and pour the pesto sauce over the chicken and pasta. Mix until evenly coated.

Angel Chicken

I made this the other night and it was awesome! Ryan thinks Angel Chicken may be one of his new favorite dishes. It is great served with a salad and some garlic toast.

When I made this I made two changes:

I used Zesty Italian Dressing, we had this in our refrigerator.

I also used boneless, skinless chicken breasts, we had these in our freezer. I did not cut them up until about an hour before we ate and the chicken was so moist and full of flavor.





4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley

BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).

COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.

Healthy Living Tips:

Save 70 calories and 9 grams of fat per serving by preparing with PHILADELPHIA 1/3 Less Fat Cream Cheese

Reduced-fat cream of mushroom soup

KRAFT Light Zesty Italian Dressing.

Note:

Chicken thighs are preferred over chicken breasts in slow-cooker recipes since they are more flavorful and less likely to overcook.

Substitute:

Substitute water or chicken broth for the wine, it is not as good, but it works well. The wine gives it a distinct flavor.

Substitute canned chicken for chicken breasts, turns out pretty good too.

Chicken-Peanut Chow Mein

Chow mein noodles are often labeled chuka soba. If you can't find them in the Asian section of the supermarket, substitute spaghetti or linguine. Chop and measure ingredients while you wait for water to boil.


1 cup precut matchstick-cut carrot
1 cup snow peas, trimmed
2 (6-ounce) packages chow mein noodles (I used spaghetti)
1 tablespoon dark sesame oil, divided
1/2 pound skinless, boneless chicken breast
3 tablespoons low-sodium soy sauce, divided
3/4 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1 teaspoon sugar
1/4 teaspoon crushed red pepper (I didn't have any red pepper,so I used Cumin)
1 cup presliced mushrooms
2 teaspoons bottled fresh ground ginger (such as Spice World)
1 cup (1-inch) sliced green onions
2 tablespoons dry-roasted peanuts, coarsely chopped


Cook carrots, snow peas, and noodles in boiling water 3 minutes; drain.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm.
Combine remaining 2 tablespoons soy sauce, broth, oyster sauce, sugar, and pepper, stirring well. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for 3 minutes. Add broth mixture, and cook for 1 minute. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts.


Yield: 4 servings (serving size: 1 1/2 cups noodle mixture, 1/4 cup onions, and 1 1/2 teaspoons peanuts)

CALORIES 471 (17% from fat); FAT 8.7g (sat 1.4g,mono 3g,poly 2.6g); IRON 2.2mg; CHOLESTEROL 33mg; CALCIUM 43mg; CARBOHYDRATE 72.6g; SODIUM 807mg; PROTEIN 27.8g; FIBER 2.7g

Cooking Light, APRIL 2006

Ryan, Alyssa, and I really liked this. Olivia not so much.

Bubble Pizza

Ingredients:

3 pkgs. refrigerator biscuits
1 can or jar of spaghetti or pizza sauce
Shredded cheese
Pizza toppings: whatever you like

Directions:

Cut biscuits into quarters and place in a 9x13 baking dish. Add sauce, stir to coat, and spread evenly in bottom of pan. Top with cheese, then toppings, (I usually stick to 3 toppings at a time).

Bake at 375 degrees for about 35-40 min. Be sure to check middle to make sure all the dough is cooked through.

Green Split Pea Soup With Ham

I got this from a friend and have yet to try it. So, if anyone tries it please leave some thoughts on it.


1/2 lb of dried green split peas
4-6 cups of water
1 Ham Hock or Ham Bone with meat still on it
1 bay leaf
1/2 white or yellow onion, chopped
2 stalks celery, chopped
1 carrot, chopped
2 garlic cloves, minced
1/2 tbsp oil
salt, pepper to taste




Wash and drain the dried peas. Watch out for tiny ROCKS in the peas… the occur every so often and can break your teeth if left in! If you’d like to, cut off the ham from the bones, cube it and set aside. Some people leave it on and then cut it off after cooking, but cutting it off before will decrease the saltiness of the soup.

Heat up the oil in a large pot, add the onion, celery, and carrot. Cook over medium heat until softened, about 3-5 minutes. Add the garlic and cook for about 1 minute more.

Add the water, peas, ham bones, bay leaf, and bring to a boil. Cook half covered over low heat for about 1 to 1.5 hours stirring occasionally. When you get near the end of cooking, you can add the cubed ham if you’ve reserved it. Add salt and pepper to taste. Delicious split pea soup is now ready!

Penne Pasta Casserole

1 26oz can spaghetti sauce (Hunt’s, etc.)
1/2 med. yellow onion
1 tbsp e.v. olive oil
2-3 cloves minced garlic
1/2 box dry penne or other pasta
1/2 cup basil leaves, chopped
1 cup grated cheddar
1/3 lb ground beef or italian sausage
salt, pepper, sugar




Get a pot of salted water going. Over low heat in a large skillet, add some olive oil, onion, garlic and a pinch of salt and sweat / simmer that until translucent (you can keep adding some water to prevent it from drying out). Remove to a plate. Add the ground beef and/or italian sausage (casing removed) and brown that. Drain it, return to pan with onion mixture. Add spaghetti sauce, and cook on low stirring occasionally for about 10-15 min. Add chopped basil (and any other herbs or veggies at this point). You may want to alter the flavor with salt, pepper and sugar depending on your spaghetti sauce.

When water boils, add the penne and UNDERCOOK it. How much depends on you and your oven. I just know you don’t need to cook it all the way because it’s going in the oven. When done to your liking, drain pasta and rinse it in cold water, if you like. I know they say not to rinse it, but because it’s a casserole I feel the noodles benefit a bit from a dunk.

Combine spaghetti sauce mixture and noodles together in the pot. In a shallow baking dish (flatter, shallower allows for more cheese browning area - if you like that.) Top with cheese, bake at 350F for about 30-45 minutes. You might want to cover lightly with aluminum foil until the last 10 minutes. You can also blast it in the broiler if you like the top extra crunchy.

Quick and Easy Goulash

1 lb. ground beef
1 16 oz pkg rotini noodles
1 family-size can tomato soup
1/4 C Parmesan Cheese, shredded
Minced onion

Brown the ground beef with onion. Drain. Boil noodles in a large saucepan. Add tomatoe soup and Parmesan cheese to the browned ground beef. Strain the water off the noodles and add the beef mixture. Mix it up and serve.

Chicken Encilada Casserole

1 C chopped onion
1 C chopped green pepper
2 T margarine
2 large cans white chicken
1- 4oz can chopped chilies
3 Tbl margarine
1/4 C flour
1/2 tsp salt
2 1/2 C reduced sodium chicken broth
1 C sour cream
1 1/2 C monterey Jack cheese, shredded
10-12 small flour tortillas

Saute green pepper, onion, and 2 T margarine until tender. Mix green pepper/onion mixture with chicken and green chilies in a small bowl. Using same pan, melt together 3 T margarine and salt. Mix in flour to form paste. Add chicken broth all at once; stir until smooth and bring to a boil. Boil 1-2 minutes more. remove from heat and cool slightly. While sauce is cooling, wrap or roll approximately 1/4 C of chicken mixture into each tortilla. Hold together with a toothpick. Place in a glass baking dish. Stir 1 c sour cream and 1/2 C Monterey Jack Cheese into sauce. Pour over tortillas and top with remaining cheese. Bake at 350 for 25 minutes or until bubbles.

Lemon Bars

1 pkg lemon cake mix
1 can lemon pie filling
2 C powered sugar
1 8oz pkg cream cheese
1 8oz tub of Cool Whip
1 tsp lemon juice

MIx cake mix as directed on box. Then add one-fourth can of lemon pie filling to batter. Bake in a cookie sheet at 350 for 15 to 18 minutes. Cool and frost with remaining pie filling.

Frosting: Mix powered sugar, cream cheese, cool whip, and lemon juice with a mixer. Frost bars again.

Pinwheels

4- 8oz packages of cream cheese
4 C shredded cheddar cheese
3-4 can of green chilies
1 pkg taco seasoning
8- 12" flour tortillas

May also add some garlic powder, cumin, and jalopenos. I add all of these, I have finally mastered the balance the way Ryan likes them.

Mix everything together well and spread over the tortillas. Roll them up, slice, and refrifgerate.

This is another one that I make the night before, I like all the flavors to blend.

This also makes an excellent chip dip.


Ever since I got this from a past co-worker it has been one of Ryan's favorites. He also used to take it to work with him when we lived in IA and it was a huge hit with the guys.

BLT Dip

1 C sour cream
1 C mayonnaise
1 C diced tomatoes
6-8 strips of bacon ( I try to use hickory smoked bacon)

Fry bacon and crumble. Add the rest of the ingredients to bacon and mix well. Refrigerate. Serve with cut up bagels or fritos.

When I make this, I put everything, but the tomatoes, together the day before to let the flavors blend.

Self-Rising Flour

4 C flour
2 Tbsp baking powder
2 tsp salt

Mix together. Store in a container.

Cottage Cheese Salad

1 pkg. wild strawberry Jello (3oz)
1 can crushed pineapple (20 oz)

Bring Jello and pineapple to a boil and cool. Then add:

1 (8oz) Cool Whip
1 pt. cottage cheese

Mix well and chill.

Two Way Casserole

1/2 C chopped onion
2 Tbsp margarine
1 can of cream of mushroom soup
1 can of cream of chicken soup
2/3 C milk
1/2 tsp salt
1/8 tsp pepper
3 C cubed cooked chicken or ham
4 C cooked noodles
1/2 C shredded Cheddar Cheese

In a saucepan, cook onion in margarine until tender. Add remaining ingredients, except cheese. Pour into 2 quart shallow baking dish (12x8x2 in). Bake at 400 degrees for 25 minutes or until hot, stir. Top with cheese. Bake until cheese melts. Makes 7 cups.

O'Henry Bars

2/3 C margarine or butter
1 C brown sugar
4 C quick rolled oats
1/2 C light corn syrup
3 tsp vanilla
dash of salt
1 C chocolate chips
2/3 C crunchy peanut butter

Cream margarine and sugar, add oats, corn syrup, vanilla, and salt. Stir until blended. Press firmly into a 9x13 greased pan. Bake at 375 for 12 minutes. Melt chocolate chips and peanut butter in a double boiler. Spread melted topping over cooled, baked mixture. Top with nuts of your choice and press into topping. Chill and cut into bars.

Hot Chili Dip

1 lb. ground beef
1 green pepper, chopped
1 envelope of chili seasoning
1 (6oz.) tomato paste
1 (8oz.) cream cheese
1 C water

Brown ground beef and green peppers. Drain. Add remaining ingredients and cook to a full boil. Serve warm.

Mock Chow Mein

1 lb hamburger
1/2 C chopped onion
1/4 C chopped celery (optional)

Brown all together, then drain. Add:

1 can chicken & rice soup
1 soup can water
1 can mushrooms with juice
1 C rice, uncooked
1/4 C soy sauce

Stir all together. Put in a baking pan. Bake at 350 for 1 hour. Cover pan, stir halfway through. Serve with chow mein noodles on top. May also add more soy sauce on top.

Peach Dessert

2 cans of sliced peaches with juice
1 box of butter pecan cake mix
1 stick of butter(cut into slices)

Grease Pan

Mix altogether and bake at 370 degrees for 30 to 40 minutes.

Old Fashioned Fresh Apple Cake

1 C. salad oil
2 eggs
2 C. sugar
2 1/2 C. flour
1tsp soda
6oz. pkg. butterscoth chip
1tsp salt
1tsp baking powder
1tsp cinnamon
1 C. nuts, chopped
3 C. sour cooking apples(chopped)
1/4 C. powered sugar

In a large bowl mix well oil, eggs,& sugar. Sift together flour, soda, salt, baking powder, & cinnamon. Add to the first mixture. Stir in nuts & apples. Spread in greased 9 by 13 pan. Sprinkle butterscotch chips over top. Bake at 350 degrees for 55 to 60 minutes until done. Sift powered sugar over top when cool.

Fiesta Chicken

1 Tbl olive oil
6 boneless, skinless chicken breast halves
1/2 C med salsa
1/2 C plain yogurt
1/2 C coarsely crushed tortilla chips

Preheat oven to 350, in a large skillet heat olive oil over med-high heat and brown chicken for 5-6 min, turning half-way through. Place cooked chicken breasts in 8in sq baking dish that has been coated w/ nonstick veg spray. In a small bowl combine salsa & yogurt; mix well.

Pour over chicken and top w/ the crushed chips.
Bake 25-30 min or until the chicken juices run clear;no pink remains

Easy Skillet Breakfast Pizza

1 pkg. (6 1/2oz) pizza crust mix
5 eggs
1/3 C. skim milk
1/4 tsp. dry mustard
dash of pepper
1/4 C. shredded chedder cheese
1/2 C. shredded moz. cheese
6 slices turkey bacon, cooked and crumbled

Grease a 12 in. elec. or stove-top skillet. Prepare pizza crust according to package, line bottom and 1/2 in up the sides of the skillet with dough. Beat eggs, milk, mustard, and pepper in med. bowl. Slowly pour egg mixture over crust. Sprinkle bacon and cheese evenly over the eggs. Cover and cook over med. heat,(set elec.@275f)for 15 min. or until crust is brown on bottom. Slide out onto cutting board and cut into wedges or squares. 1 pizza (12")

Corn Pudding

1 can of reg. corn
1 can of cream corn
1 box of jiffy corn mix
2 eggs
1 stick of butter or margine, softened

Mix altogether and bake at 350 degrees for 1 hour.

Will be jiggly, but it will set up.

Chocolate Peanut Butter Treats

1/4 C. margarine
1-10oz bag of marshmellows
3/4 C. creamy peanut butter
5 C. rice crispies
1 C.(6oz) butterscotch chips
1 C.(6oz) semi-sweet choc. chips



In a large saucepan or micro safe bowl melt butter and marshmellows. Remove from the heat; Stir in peanut butter. Gradually add cereal mix until well coated. Spread and press into a greased 13 by 9 pan. Set aside.

In microwave safe bowl or on the top of a double boiler over simmering water, melt all the chips. Spread over cereal mixture. Cover and freeze for 15-20 min. or until chocolate is set.

Cheesy Potatoes

Ingredients:
2 lbs hash browns(frozen)
1 can cheese soup
1 can cream of chicken soup
1 onion chopped(optional)
1 cup of milk
1 stick of butter or margarine
salt & pepper to taste

Preparation

Mix together.
Bake 1 hour @ 350 degrees

This can also be put in the crockpot on low for 6 hours.

Cheese Dip

Ingredients:
4 cans of Nacho Cheese (I used Gracias Cheese- mexican cheese sauce-med.-green can at Fareway when I lived in IA)

1 lb of hamburger or sausage

Preparation Brown hamburger or sausage and drain.

Put in crockpot(slow cooker) for 1 to 2 hours before serving.

Can also add your choice of salsa for extra zing.

Tator Tot Casserole

1lb ground beef
1 16oz bag of tator tots
1 can of cream of mushroom soup
½-1 soup can of milk
1-2 cans of mixed vegetables with a little of its juice (you can use any vegetables you want, I use green beans)


Brown hamburger; drain. Mix together and put into a 9x13 pan. Put the tator tots on top and bake at 350 degrees for 30 to 45 min or until bubbly. You want the tator tots to be golden brown.

Black Bean Burgers

This was not one of my favorites, but Ryan loved them.


INGREDIENTS:
· 1/2 onion, diced
· 1 can black beans
· 1/2 cup flour
· 2 slices bread, crumbled
· 1 tsp garlic powder
· 1 tsp onion powder
· 1/2 tsp seasoned salt
· salt and pepper to taste
· oil for frying

PREPARATION:
Sautee the onions till soft, about 3-5 minutes.
In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.
Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!

Potato Soup

6 bacon strips, diced
3 cups cubed peeled potatoes
1 can (14-1/2 ounces) chicken broth
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon each celery seed, salt and pepper
3 tablespoons all-purpose flour
3 cups milk
8 ounces process cheese (Velveeta), cubed
2 green onions, thinly sliced, optional

In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes. Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired. About 8 servings.

No-Fuss Potato Soup

6 cups diced, peeled potatoes
5 cups water
2 cups diced onions
1/2 cup diced celery
1/2 cub chopped carrots
1/4 cup margarine, or butter
4 tsp chicken bouillon granules
2 tsp salt
1/4 tsp pepper
12-oz. can evaporated milk
3 tbsp. chopped fresh parsley
8 oz. cheddar, or colby, cheese, shredded

1. Combine all ingredients except milk, parsley, and cheese in slow cooker.
2. Cover. Cook on High 7-8 hours, or until vegetables are tender (this takes my slowcooker only 5 or 6 hours on high)
3. Stir in milk and parsley. Stir in cheese until it melts. Heat thoroughly

FRIED ASPARAGUS

1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup canola oil for frying
1 egg
1 cup Italian bread crumbs

1. Bring about 2 inches of water to boil in a saucepan. Add the asparagus, and cook for about 3 minutes. Drain, and pat dry.

2. Heat enough oil to cover the bottom of a large heavy skillet over medium to medium-high heat. Whisk the egg in a small bowl, and place the cracker crumbs in a separate bowl.

3. Dip the asparagus pieces into the egg, and then coat with cracker crumbs. Fry in the hot oil until golden. Turn frequently for even cooking. If they are browning too quickly, reduce the heat a little. Drain on a paper towel-lined plate before serving.

Cowboy Beans

Ingredients:
· 2 or 3 strips of bacon
· 1 lb of hamburger
· 2 lb can of pork & beans
· 1/2 C brown sugar
· 1/2 C catsup
· 1/2 tsp mustard
· salt to taste
· a couple dashes of worchestershire sauce
·

Preparation
Brown the bacon; brown the hamburger and drain.
Mix altogether and bake at 375 degrees for 1/2 hour.

Notes
This is also very good in the crockpot. Cook on low for 4-6 hours.

Two-Mustard Chicken

Prep Time:5 min
Start to Finish:40 min
makes:4 servings

1/4 cup Dijon mustard
2 tablespoons coarse-grained mustard
2 tablespoons honey
4 boneless skinless chicken breasts (about 1-1/4 lb)

1. Heat oven to 375°F. Spray 13x9-inch pan with cooking spray.

2. In small bowl, mix mustards and honey; spread on both sides of chicken. Place in pan.

3. Bake 25 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Nutritional Information
1 Serving: Calories 220 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 540mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 9g); Protein 32g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 8%

Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 4 oz-equivalents Meat & Beans

From eatbetteramerica.

Chicken Marsala

Clarified butter (butter without the milk solids) is ideal for searing meats because it can be heated to a high temperature without burning. Although you can purchase clarified butter, we detail how to make it below in the first step.

Ingredients
4 tablespoons butter, divided
Cooking spray
1 (8-ounce) package presliced mushrooms
2 tablespoons finely chopped shallots
1 tablespoon minced fresh garlic
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour
3/4 cup fat-free, less-sodium chicken broth
1/2 cup dry Marsala wine
1/2 cup frozen green peas
2 tablespoons half-and-half
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)

Preparation
Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.

Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.

Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.

Yield
4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 1/4 cup sauce)

Pork Roast with Sauerkraut

This is something we have often, it is quick, easy, and inexpensive.

1 jar/can sauerkraut
1 boneless rolled pork roast
3-4 garlic cloves
2-3 tablespoons brown sugar
yellow pepper rings

Drain kraut, sprinkle with brown sugar. Add pepper rings and juice, mix together.

Layer in Crock-pot until all kraut and pork is used.

May use kielbasa in place of the boneless pork roast. Cook approximately 8 hours on low setting.

You Won't Be Single For Long Vodka Cream Pasta

This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock (vegetable stock works well too!)
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper 1
6 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn

Crusty bread, for passing

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

Recipe courtesy Rachael Ray

Spanish Rice

½ lb bacon diced and browned
1 pound lean ground beef, optional (I do not put it in, I don’t remember hamburger in it as a kid)
3 Tbl vegetable oil or bacon drippings
½ C onion chopped
2 cans (14.5 oz each) diced tomatoes undrained
1 10oz can tomatoes with green chilies and liquid
½ green bell pepper, chopped
1 8oz can tomato sauce
2 C uncooked long grain rice (not instant)
1 garlic clove finely minced

Wash rice and drain well; let dry.

Brown bacon.
Heat oil in heavy skillet over medium heat; add rice. Cook, stirring constantly, until lightly browned, about 10 minutes.

Add onions, garlic, green peppers, and ground beef. Stir and break up meat; cook until onion is tender and lightly browned.

Add tomatoes and seasonings. Cover and simmer about 25 minutes or until rice is tender and most of the liquid has been absorbed. Let stand, covered, for about 5 minutes before serving.

Crock Pot Oatmeal

2 cups old-fashioned rolled oats
4 cups water
1 teaspoon salt
1/2 cup chopped raisins

Combine all ingredients in cooker. Cook on low 8 hours (overnight).

Chicken Français

3/4 cup egg substitute
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
3 garlic cloves, minced
8 (4-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
Cooking spray
2 tablespoons butter
1/4 cup dry white wine
3 tablespoons fresh lemon juice

Combine first 8 ingredients in a shallow dish.
Place each chicken breast half between 2 sheets of plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Dredge chicken in flour, and dip in the egg substitute mixture.
Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add 4 chicken breast halves; cook 4 minutes on each side or until done. Remove chicken from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1 1/2 teaspoons oil and the remaining chicken.
Melt butter in pan; add 1/4 cup wine and 3 tablespoons juice. Bring to a boil; cook for 10 seconds. Serve immediately over chicken.

Yield: 8 servings (serving size: 1 chicken breast half and 2 teaspoons sauce)

CALORIES 211 (30% from fat); FAT 7g (sat 3g,mono 2.7g,poly 0.7g); PROTEIN 30.3g; CHOLESTEROL 76mg; CALCIUM 70mg; SODIUM 269mg; FIBER 0.2g; IRON 1.6mg; CARBOHYDRATE 5g

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=479083

Martha Condra, Cooking Light, JANUARY 2001

Melting Chocolate Tip

Be careful when melting chocolate, it burns easily. Keep the heat below 120 F for dark chocolate and below 110 F for white or milk chocolate. Never mix water with chocolate. It can get thick, lumpy or grainy - commonly called "seizing".

M & M Dream Bars

This is an awesome bar! I have made this for many potlucks, family gatherings, and just to share, everyone loves them.

2 C oatmeal
1 tsp baking soda
½ C coconut (optional)
1 C melted butter
1 can sweetened condensed milk
1/3 C peanut butter
1 C m & m’s
1 C chocolate chips
1 C brown sugar
1 ½ C flour
½ tsp salt

Combine: Oatmeal, brown sugar, soda, flour, coconut, and salt. Mix well. Add melted butter. Stir until moist. Will be crumbly. Reserve 1 ½ C of the crumbs. Press remaining crumbs into a greased 9x13 pan. Bake 12 min at 375. Combine milk & peanut butter and spread over baked crust. Sprinkle m & m’s and chocolate chips over top. Sprinkle on remaining crumbs. Lightly press crumbs down. Bake for 20 min. Cool before cutting.

Apple Snicker Salad

2 pkgs. Instant French vanilla pudding -- (4oz.)
2 cups milk
8 oz. Cool Whip
1 bag fun-size Snickers bars or 7 large (set some aside for top)
5 Granny Smith apples -- (5 to 7)

Mix pudding & 2 cups milk. Blend 1 minute. Mix pudding & Cool Whip. Cut up apples & Snickers bite-size. Mix together, with pudding mix. Refrigerate hour before serving. Throw reserved Snickers pieces on top for decoration.

Easy BBQ Chicken

2 lbs of chicken, your choice. ( I have used both chicken breasts and chicken thighs)
2 bottles of your favorite BBQ sauce (or double your homemade recipe)

Cook on low 6-8 hours. So tender and delicious!!!

Broccoli Casserole

I chop the broccoli into very small pieces and Olivia loves this.


Ingredients:
· 1 pkg frozen broccoli
· 1 1/2 C rice
· 1 C or as you want cheese whiz
· 1 can cream of chic or cream of mush.
· 3-4 slices toast
· 1 stick of butter

Mix everything together, then crumble toast on top. Put the butter on top. Bake @ 350 for 45 min.

Notes
You can substitute asparagus for the broccoli or do half and half. You can also use Velveeta instead of cheese whiz.

Make-Ahead Breakfast

12 eggs
1/2 cup milk
Salt and freshly-ground pepper, to taste
1 tablespoon butter or margarine
1 cup sour cream
12 slices bacon, cooked and crumbled
1 cup shredded Cheddar cheese

In a medium bowl, beat together the eggs, milk, salt and pepper. Set aside.
Melt the butter in a large skillet over moderate heat and pour in the egg mixture. Cook, stirring frequently, until eggs are set but still very moist. Remove from heat to cool.

Stir in the sour cream and spread evenly into buttered shallow baking dish. Top with crumbled bacon and shredded cheese. Cover with aluminum foil and refrigerate overnight.

Preheat oven to 300 degrees F. Uncover eggs and bake 15 to 20 minutes, until hot and cheese has melted. Leftovers may be refrigerated.
Serves 8 to 10.

Cornbread

I received this from a friend and it is by far the best cornbread I have had. I however, do not put the bacon in mine.


2 slices peppered bacon
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup buttermilk (or milk, but I like to use buttermilk if I have it, you can be all healthy and use skim milk if you want, I LIKE FAT)
1/4 vegetable oil or 1/4 cup cut-up butter (what do you think I prefer?)

Using a large iron skillet (a regular is fine also), fry the two slices of bacon. Remove the bacon and drain to use for another purpose OR crumble and stir into your cornbread mixture before baking.

In a mixing bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Add eggs, milk, and oil or butter. Stir to combine. Do not overstir! (Sometimes more or less milk is required, depending on slight variations in measuring dry ingredients–add what you need to get a nice, thick almost pourable consistency.)

Variations: More sugar, if you want really sweet cornbread, or less sugar if you plan to add vegetables to the mixture–you can add 1/2 cup or so diced, sauteed onions, peppers, anything that appeals to you. Add shredded cheese, or corn, or even chopped pecans.

Pour cornbread mixture into the iron skillet you used to cook the bacon in to season it with the bacon drippings. (First tip the pan all the way around, spreading the bacon drippings to grease the pan.) Bake in a 425-oven for 20-25 minutes.

One Dish Chicken & Rice Bake

Olivia is not eat rice much, but when I make it this way she cannot get enough.


From: Campbell's Kitchen
Prep: 5 minutes
Bake: 45 minutes

Serves: 4

Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breasts

Directions:

Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375°F. 45 min. or until done.
*For creamier rice, increase water to 1 1/3 cups.
Tip: Serve with your favorite steamed vegetable blend. For dessert serve pear wedges.

Breaded Chicken Parmesean

One quarter of a double skinnless, boneless chicken breast
1 tbsp grated Parmesan cheese
1/4 cup Italian-style bread crumbs
1 tsp garlic powder
1 tbsp onions, dried
Crushed red peppers if desired
1 -2 tbsp olive oil


Cut the 1/2 chicken breast horizontally so you will end up with two thin pieces.
Rub each piece with olive oil.
Mix dry ingredients together and pat each piece with the crumb mixture until well covered.
Bake at 375*F for about 20 minutes.

Nutritional Info
· Servings Per Recipe: 2
· Amount Per Serving
· Calories: 166.8
· Total Fat: 4.5 g
· Cholesterol: 36.2 mg
· Sodium: 330.2 mg
· Total Carbs: 13.6 g
· Dietary Fiber: 0.9 g
· Protein: 17.2 g

Hamburger and Potato Soup

1 1/2 lb ground beef
1 lg clove of garlic, minced
1/4 tsp pepper
1/2 tsp thyme
5 med potatoes
2 lg onions
1 can cream of mushroom soup
1/2 c water

Cook ground beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered slow cooker. Add browned beef and top with remaining potatoes and onions. Mix mushroom soup with water and spread over top of contents. Cover. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.