I found this one of the Taste of Home and it's easier to make then it looks and sounds, so don't be discouraged.
Ingredients:
1/2 cup all-purpose flour
1/2 cup egg substitute
4 boneless skinless chicken breasts
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 garlic cloves, mined
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs;plave in a greased 13x9 baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.
2. Loosely cover baking dish with foil. Bake at 375 for 20 minutes. Uncover and bake 5-10 minutes longer or until meat thermometer reads 170. (I didn't have a thermometer, so I just baked until juices were clear)
3. Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.
Notes:
This is one of the best smelling recipes that I have ever made. You really need to have fresh basil to pull it off and heating the tomato mixtures is a must.
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Monday, March 14, 2011
Mexican Lasagna
Ingredients:
3 Tablespoons olive oil
2 pounds ground chicken breast (in the packaged meats case)
2 Tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion chopped (I used yellow and sauteed them first)
1 can of black beans, drained
1 cup medium heat taco sauce or 1 can stewed or fire roasted tomatoes
1 cup frozen corn
salt
8 (8 inch spinach flour tortillas)
2 1/2 cups shredded Cheddar or pepper jack cheese
2 scallions, finely chopped
Directions:
1. Preheat the oven to 425 degrees
2. Preheat a large skillet over medium high heat.
3. Add 2 tablespoons of olive oil to the pan.
4. Add chicken and season with chili powder, cumin, and onion. Brown for 5 minutes.
5. Add taco sauce, black beans and corn.
6. Heat mixture through, about 2-3 minutes then season with salt to taste.
7. Coat shallow 9x13 baking dish with remaining olive oil (I just used PAM and it worked fine).
8. Cut the tortillas in quarters for easier layering.
9. Build lasagna with layers of meat and beans, then tortillas, then cheese. Repeat.
10. Bake for 12-15 minutes until cheese is melted. Top with scallions and sserve.
Notes:
I was worried about this coming out soggy and it wasn't soggy at all, which was nice. I did opt to top it with some traditional topping like sour cream, salsa and shredded lettuce. In all very easy to do. Not bad for my first Rachael Ray recipe.
3 Tablespoons olive oil
2 pounds ground chicken breast (in the packaged meats case)
2 Tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion chopped (I used yellow and sauteed them first)
1 can of black beans, drained
1 cup medium heat taco sauce or 1 can stewed or fire roasted tomatoes
1 cup frozen corn
salt
8 (8 inch spinach flour tortillas)
2 1/2 cups shredded Cheddar or pepper jack cheese
2 scallions, finely chopped
Directions:
1. Preheat the oven to 425 degrees
2. Preheat a large skillet over medium high heat.
3. Add 2 tablespoons of olive oil to the pan.
4. Add chicken and season with chili powder, cumin, and onion. Brown for 5 minutes.
5. Add taco sauce, black beans and corn.
6. Heat mixture through, about 2-3 minutes then season with salt to taste.
7. Coat shallow 9x13 baking dish with remaining olive oil (I just used PAM and it worked fine).
8. Cut the tortillas in quarters for easier layering.
9. Build lasagna with layers of meat and beans, then tortillas, then cheese. Repeat.
10. Bake for 12-15 minutes until cheese is melted. Top with scallions and sserve.
Notes:
I was worried about this coming out soggy and it wasn't soggy at all, which was nice. I did opt to top it with some traditional topping like sour cream, salsa and shredded lettuce. In all very easy to do. Not bad for my first Rachael Ray recipe.
Monday, June 14, 2010
Pepper Jack Stuffed Chicken
Ingredients:
Pepper Jack Cheese
Boneless Skinless Chicken Breasts
Taco Seasoning
1 TB Vegetable Oil
Toothpicks
Directions:
1. Cut cheese into "Domino Size" pieces - Depending on how much chicken you make will determine how many pieces you will need.
2. Flatten chicken to approximately 1/4" thickness.
3. Place cheese in the center of the flattened chicken breast and fold the chicken over it, securing with toothpicks.
4. Sprinkle taco seasoning on the outside of the chicken.
5. In a large skillet heat the oil and brown the chicken on all sides.
6. Transfer chicken to to a greased baking dish. For 2 chicken breast and 8" square dish works well. For 4 chicken breast a 9x13 dish is good.
7. Bake at 350 for 25-30 minutes or until chicken juices run clear.
8. Discard toothpicks to serve.
Pepper Jack Cheese
Boneless Skinless Chicken Breasts
Taco Seasoning
1 TB Vegetable Oil
Toothpicks
Directions:
1. Cut cheese into "Domino Size" pieces - Depending on how much chicken you make will determine how many pieces you will need.
2. Flatten chicken to approximately 1/4" thickness.
3. Place cheese in the center of the flattened chicken breast and fold the chicken over it, securing with toothpicks.
4. Sprinkle taco seasoning on the outside of the chicken.
5. In a large skillet heat the oil and brown the chicken on all sides.
6. Transfer chicken to to a greased baking dish. For 2 chicken breast and 8" square dish works well. For 4 chicken breast a 9x13 dish is good.
7. Bake at 350 for 25-30 minutes or until chicken juices run clear.
8. Discard toothpicks to serve.
Friday, January 29, 2010
Skinless Fried Chicken
Ingredients:
4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 egg
seasoning salt to taste
1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying
Directions:
1. In a shallow dish, combine the soup egg and seasoned salt (be careful, the soup may already be salted) mix together. Dip chicken in mixture and turn to coat completely.
2. In a resealable plastic bag, or on another dish, mix the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. If using a dish, just turn to coat.
3. Place coated chicken on a platter and allow to sit until it becomes doughy (about 7-10 minutes). Heat oil in a deep skillet or pot over medium heat; be sure to use enough oil to cover the chicken pieces. Test the oil by dropping a piece of the "dough" into it. The oil is ready if the "dough" immediately begins to fry.
4. Fry chicken pieces for about 7- 10 minutes each, or until cooked throughly and juices run clear. Drain on paper towels.
Notes:
You can also cut the chicken breasts into 1-inch thick strips, to maximize the batter, but I find that it still needs to be cooked for the same amount of time.
4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 egg
seasoning salt to taste
1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying
Directions:
1. In a shallow dish, combine the soup egg and seasoned salt (be careful, the soup may already be salted) mix together. Dip chicken in mixture and turn to coat completely.
2. In a resealable plastic bag, or on another dish, mix the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. If using a dish, just turn to coat.
3. Place coated chicken on a platter and allow to sit until it becomes doughy (about 7-10 minutes). Heat oil in a deep skillet or pot over medium heat; be sure to use enough oil to cover the chicken pieces. Test the oil by dropping a piece of the "dough" into it. The oil is ready if the "dough" immediately begins to fry.
4. Fry chicken pieces for about 7- 10 minutes each, or until cooked throughly and juices run clear. Drain on paper towels.
Notes:
You can also cut the chicken breasts into 1-inch thick strips, to maximize the batter, but I find that it still needs to be cooked for the same amount of time.
Light Chicken Parmesan
Ingredients:
1 cup spaghetti or marinara sauce
4 boneless skinless chicken breast halves
3 Tablespoons Italian Style bread crumbs
1 Tablespoon grated Parmesan cheese
1 Tablespoon margarine or butter, melted
1/4 cup shredded mozzarella or Italian blend cheese
2 Tablespoons chopped fresh parsley
Directions:
1. Heat spaghetti sauce in small saucepan over low heat until thoroughly heated. Cover to keep warm.
2. Meanwhile, place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from the center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick (if I get it to 1/2 an inch I'm happy); remove wrap. Repeat with the remaining chicken.
3. In shallow bowl, combine bread crumbs, Parmesan cheese and margarine; mix well. Add chicken breasts. Turn to coat.
4. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 4-6 minutes or until fork tender and juices run clear. (If your chicken was not flattened, this will take longer) Turn once.
5. To serve, place cooked chicken on serving platter; sprinkle with shredded cheese. Pour warm sauce over chicken; sprinkle with parsley.
1 cup spaghetti or marinara sauce
4 boneless skinless chicken breast halves
3 Tablespoons Italian Style bread crumbs
1 Tablespoon grated Parmesan cheese
1 Tablespoon margarine or butter, melted
1/4 cup shredded mozzarella or Italian blend cheese
2 Tablespoons chopped fresh parsley
Directions:
1. Heat spaghetti sauce in small saucepan over low heat until thoroughly heated. Cover to keep warm.
2. Meanwhile, place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from the center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick (if I get it to 1/2 an inch I'm happy); remove wrap. Repeat with the remaining chicken.
3. In shallow bowl, combine bread crumbs, Parmesan cheese and margarine; mix well. Add chicken breasts. Turn to coat.
4. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 4-6 minutes or until fork tender and juices run clear. (If your chicken was not flattened, this will take longer) Turn once.
5. To serve, place cooked chicken on serving platter; sprinkle with shredded cheese. Pour warm sauce over chicken; sprinkle with parsley.
Tuesday, January 26, 2010
Chicken Tortilla Soup
Ingredients:
2 boxes of chicken broth (64 oz)
1 rotisserie chicken, skinned and meat cubed
1 can of diced tomatoes
1 can of corn, drained of about 1/2 its juice
1 can of whole black beans, rinsed once and drained
2 cloves of garlic, pressed or finely chopped
1/2 yellow onion, diced
2 carrots, peeled and sliced
Spices:
2 tsp. Chili powder
1/4 tsp. Cayenne pepper
1/4 tsp. Paprika
1/4 tsp. Salt
*If you want spicier soup use 3 tsp. Chili powder and 1/2 tsp. Cayenne pepper.*
Directions:
1. Add all ingredients and boil for about 30 minutes.
2. Top will shredded cheese, fresh cilantro, and cut tortillas or tortilla chips if wanted.
2 boxes of chicken broth (64 oz)
1 rotisserie chicken, skinned and meat cubed
1 can of diced tomatoes
1 can of corn, drained of about 1/2 its juice
1 can of whole black beans, rinsed once and drained
2 cloves of garlic, pressed or finely chopped
1/2 yellow onion, diced
2 carrots, peeled and sliced
Spices:
2 tsp. Chili powder
1/4 tsp. Cayenne pepper
1/4 tsp. Paprika
1/4 tsp. Salt
*If you want spicier soup use 3 tsp. Chili powder and 1/2 tsp. Cayenne pepper.*
Directions:
1. Add all ingredients and boil for about 30 minutes.
2. Top will shredded cheese, fresh cilantro, and cut tortillas or tortilla chips if wanted.
Easy Chicken Noodle Soup
Ingredients:
32 oz. Chicken Broth
6 cups of water
1 package (16oz.) egg noodles
2 cans cream of chicken soup
Chicken bouillon (see label to mix according to 6 cups water)
1/2 package of light sour cream
1 rotisserie chicken, skinned and meat cubed
Vegetables, if desired: These are the ones that I use
2 carrots, peeled and sliced
about 8 oz. frozen corn
Directions:
1. In a 6.5 quart pot mix chicken broth, water and bouillon. Bring to a boil. *If adding in carrots you will want to add them in here as well.*
2. Add in egg noodles and cook for 7 minutes.
3. Thoroughly mix in cram of chicken soup.
4. Add chicken and remaining vegetables.
5. Reduce temperature to low, and add in sour cream. Mix thoroughly.
6. Cover and stir occasionally until soup is heated through, about 7 minutes.
Notes:
You can freeze the left overs and heat them when needed on the stove top.
32 oz. Chicken Broth
6 cups of water
1 package (16oz.) egg noodles
2 cans cream of chicken soup
Chicken bouillon (see label to mix according to 6 cups water)
1/2 package of light sour cream
1 rotisserie chicken, skinned and meat cubed
Vegetables, if desired: These are the ones that I use
2 carrots, peeled and sliced
about 8 oz. frozen corn
Directions:
1. In a 6.5 quart pot mix chicken broth, water and bouillon. Bring to a boil. *If adding in carrots you will want to add them in here as well.*
2. Add in egg noodles and cook for 7 minutes.
3. Thoroughly mix in cram of chicken soup.
4. Add chicken and remaining vegetables.
5. Reduce temperature to low, and add in sour cream. Mix thoroughly.
6. Cover and stir occasionally until soup is heated through, about 7 minutes.
Notes:
You can freeze the left overs and heat them when needed on the stove top.
Monday, November 9, 2009
Grilled Beef Fajitas
2 lbs. flank or beef skirt steak
2/3 cup Kikkoman soy sauce
1/4 cup lime juice
10 flour tortillas warmed
Sour cream (optional)
pico de gallo (recipe follows)
Cut meat into 5-inch lengths and slice horizontally 1/4-inch thickness; place on a rimmed baking sheet. Stir together soy sauce and lime juice; pour over meat. Turn to coat and allow meat to marinate for 15 minutes. Grill over medium-high heat until desired doneness is reached. Cut into small pieces, if desired.
Pico de Gallo: Sir together 1 peeled, pitted and diced avocado, 1 chopped tomato, 1 seeded and diced jalapeno pepper, 1/2 cup minced red onion, 2 tbsp. Kikkoman Teriyaki Marinade Sauce, 4 1/2 tsp. lime juice and 1 tbsp. minced fresh cilantro.
Thursday, October 29, 2009
Chicken Pot Pie
This recipe is also taken from A Taste of Home and makes two pies. One is planned to be baked right away and the other can be frozen and used later. This recipe does take a little bit of work to make, but since you make two and save one for later, it's worth it.
Ingredients:
2 cups diced, peeled potatoes
1 3/4 cups sliced carrots
2/3 chopped onion
1 cup butter or margarine
1 cup all purpose flour
1 3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
2 cans chicken broth
1 1/2 cups milk
4 cups cubed, cooked chicken
1 cup frozen peas
1 cup frozen corn
Pastry for 2 double crust pies, 9 inch
Directions:
1. Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp tender. Drain and set aside.
2. In a large skillet, saute onion in butter until tender.
3. Stir in flour, salt, thyme and pepper until blended.
4. Gradually stir in broth and milk.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Add the chicken, peas, corn, potatoes, carrots; remove from heat.
7. Line two 9 inch pie plates with bottom pastry, trim even with the edge of the plate.
8. Fill pastry shells with chicken mixture.
9. Roll out remaining pastry and fit to top of pies.
10. Cut slits in pastry, seal and flute edges.
11. Bake one potpie at 425 for 35-40 minutes or until crust is lightly browned.
12. Let stand for 15 minutes before cutting.
13. Cover and freeze remaining pie for up to 3 months.
To use frozen pie:
Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350; bake for 70-80 minutes longer or until crust is golden brown.
Notes:
To cut down on some work I bought a rotisserie chicken from the grocery store and cubed that. i also bought 2 pie bottoms for each pie, filled one then peeled the other crust off the tin and fit it to the top. I also don't think I would use thyme next time around. It's not bad, I just don't like that seasoning for some reason.
To cut down on some work I bought a rotisserie chicken from the grocery store and cubed that. i also bought 2 pie bottoms for each pie, filled one then peeled the other crust off the tin and fit it to the top. I also don't think I would use thyme next time around. It's not bad, I just don't like that seasoning for some reason.
Chicken Manicotti
This recipe was taken from the Taste of Home magazine and can be frozen and saved for up to one month. The recipe actually makes 2 dishes with one being frozen for later use. I found that it fed our family, so if you have more than a family of 4 you may want to cook both dishes at once.
Ingredients:
Garlic Powder
1 1/2 pounds boneless skinless chicken breast
16 uncooked manicotti shells
2 jars of speghetti sauce (kept separate)
1 pound bulk Italian sausage, cooked and drained
1/2 pound fresh mushrooms, sliced (I omitted these when I made the dish)
shredded mozzarella cheese
2/3 cups water, divided
Directions:
1. Cut chicken into 1 inch strips
2. Sprinkle garlic powder over chicken
3. Stuff chicken into manicotti shells
4. Spread about 1 1/2 cups of spaghetti sauce in 2 greased 13 x 9 baking dishes
5. Place 8 manicotti shells in each dish
6. Sprinkle with sausage and mushrooms
7. Pour remaining spaghetti sauce over the top of the shells
8. Sprinkle mozzerella over the sauce
9. Drizzle water around the edge of each dish
10. Cover and bake one casserole at 375 for 65-70 minutes or until pasta is tender and juices run clear
11. Cover and freeze the remaining casserole for up to 1 month.
To use frozen casserole:
Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed .
*Note*
I Chose to sprinkle more mozzarella on the top of the dish when it came out of the over, so the cheese was freshly melted.
I Chose to sprinkle more mozzarella on the top of the dish when it came out of the over, so the cheese was freshly melted.
Wednesday, October 28, 2009
Cheesy Sausage Potatoes
Last week Safeway had all their sausages on sale and there was a great coupon because it's Oktoberfest. I bought two Hillshire Farms Beef Polska Kielbasa. Today I used one of them to make dinner. I had my two helper chefs, Meghan and Abby.
First the girls helped me peel 6-8 potatoes and I cubed them.
We boiled them for about 7 minutes.
Meanwhile I sliced the sausage and chopped onions and bell pepper and sauteed until the sausage was brown.
We drained the potatoes and placed them at the bottom of a 13x9 baking dish. Then we placed the sausage mixture on top of the potatoes and then put cheese on top of that and sprinkled a little pepper. We baked at 350 degrees for 25 minutes and here is our final result.
It was good. Bill said it was a hit.
First the girls helped me peel 6-8 potatoes and I cubed them.
We boiled them for about 7 minutes.
Meanwhile I sliced the sausage and chopped onions and bell pepper and sauteed until the sausage was brown.
We drained the potatoes and placed them at the bottom of a 13x9 baking dish. Then we placed the sausage mixture on top of the potatoes and then put cheese on top of that and sprinkled a little pepper. We baked at 350 degrees for 25 minutes and here is our final result.
It was good. Bill said it was a hit.
Saturday, September 26, 2009
Cheddar Chicken and Potatoes Skillet
Kraft food and family recipe
4slices of bacon
small boneless skinless chicken breast halves (1 lb) (chicken tenders works well)
4cups (1b.) frozen diced potatoes with peppers and onion, thawed
4oz (1 cup) shredded 2% milk sharp cheddar cheese
cook bacon in large nonstick skillet on medium heat 5 min. or until crisp. remove bacon from skillet to paper towel; discard drippings in skillet.
Add chicken to skillet; cook 5 minutes on each side or until done (165 degrees) Remove chicken from skillet; cover to keep warm. Crumble bacon. Add to skillet with potatoes; cook and stir 5 minutes or until heated through. Place chicken over potatoes; top with cheese. Cover; cook 2min. or until cheese is melted
4slices of bacon
small boneless skinless chicken breast halves (1 lb) (chicken tenders works well)
4cups (1b.) frozen diced potatoes with peppers and onion, thawed
4oz (1 cup) shredded 2% milk sharp cheddar cheese
cook bacon in large nonstick skillet on medium heat 5 min. or until crisp. remove bacon from skillet to paper towel; discard drippings in skillet.
Add chicken to skillet; cook 5 minutes on each side or until done (165 degrees) Remove chicken from skillet; cover to keep warm. Crumble bacon. Add to skillet with potatoes; cook and stir 5 minutes or until heated through. Place chicken over potatoes; top with cheese. Cover; cook 2min. or until cheese is melted
Spicy Chicken and Rice Bake
2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drum sticks)
1/2 cup chopped onion
1/2 cup green sweet pepper
2 cloves garlic, minced
1 15-ounce can black beans, rinsed and drained
1 14 1/2-ounce can diced tomatoes, undrained
1 cup tomato juice
1 cup frozen whole kernel corn
2/3 cup long grain rice, uncooked
1 teaspoon chili powder
1/8-1/4 teaspoon ground red pepper
paprika
1. skin chicken; set aside.
2. In a large saucepan cook onion, sweet pepper, and garlic in hot oil until vegetables are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and 1/2 teaspoon salt. Bring to boiling. Transfer rice mixture to a 3-quart baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.
3. Bake, covered, in a 375 degree oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees for breast; 180 degrees for thighs and drumsticks) and rice is tender.
per serving 355 calories, 9 grams fat, 39 g. carbs, 6 grams fiber, 33 grams protein
1/2 cup chopped onion
1/2 cup green sweet pepper
2 cloves garlic, minced
1 15-ounce can black beans, rinsed and drained
1 14 1/2-ounce can diced tomatoes, undrained
1 cup tomato juice
1 cup frozen whole kernel corn
2/3 cup long grain rice, uncooked
1 teaspoon chili powder
1/8-1/4 teaspoon ground red pepper
paprika
1. skin chicken; set aside.
2. In a large saucepan cook onion, sweet pepper, and garlic in hot oil until vegetables are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and 1/2 teaspoon salt. Bring to boiling. Transfer rice mixture to a 3-quart baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.
3. Bake, covered, in a 375 degree oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees for breast; 180 degrees for thighs and drumsticks) and rice is tender.
per serving 355 calories, 9 grams fat, 39 g. carbs, 6 grams fiber, 33 grams protein
Better Homes and Gardens cook book
Thursday, September 17, 2009
Tuna Cakes
6 servings 2 Tuna Cakes each
2-6 oz. cans tuna, drained, flaked
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 cup shredded mild cheddar cheese
1/2 cup shredded carrots
1/3 cup mayonaise
2 tbsp. sweet pickle relish
3/4 cup water
Mix all ingredients. Cover and refrigerate 10 minutes. (this helps cakes to firm up)
Heat large nonstick skillet sprayed wit hcooking spray on medium heat. For each tuna cake shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.
Cook 3 minutes on each side or until golden brown on both sides. turning over carefully.
(when I made these I made smaller ones to eat with saltine crackers.)
save 60 calories and 8 grams of fat per serving by preparing as directed with 2% milk cheese and using light mayo
Nutrition Information per serving
320 calories (260 if using light mayo and 2% milk cheese)
17 grams of fat (11 if using light mayo and 2% milk cheese)
24 grams carbs
19 grams protein
2-6 oz. cans tuna, drained, flaked
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 cup shredded mild cheddar cheese
1/2 cup shredded carrots
1/3 cup mayonaise
2 tbsp. sweet pickle relish
3/4 cup water
Mix all ingredients. Cover and refrigerate 10 minutes. (this helps cakes to firm up)
Heat large nonstick skillet sprayed wit hcooking spray on medium heat. For each tuna cake shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.
Cook 3 minutes on each side or until golden brown on both sides. turning over carefully.
(when I made these I made smaller ones to eat with saltine crackers.)
save 60 calories and 8 grams of fat per serving by preparing as directed with 2% milk cheese and using light mayo
Nutrition Information per serving
320 calories (260 if using light mayo and 2% milk cheese)
17 grams of fat (11 if using light mayo and 2% milk cheese)
24 grams carbs
19 grams protein
Thursday, September 3, 2009
Wheeler Quesadillas
Bill suggested this recipe from a Backpacker Magazine. Just a note that these are spicy so if you want to make some for the whole family you might want a milder cheese too.
8 corn tortillas
2 chipolte peppers in adobo sauce
4 ounces pepper jack cheese
1 cup salsa
2 teaspoons olive oil
grate cheese and chop chipolte peppers. place a tortilla in ligtly oiled skillet; top with some of the pepper, cheese and salsa, top with additional tortilla. Heat until toasted then flip. Toast opposite side.
We made ours with some chicken and avocado. I mixed the pepper jack with cheddar for the kid ones and didn't put peppers on theirs either.
8 corn tortillas
2 chipolte peppers in adobo sauce
4 ounces pepper jack cheese
1 cup salsa
2 teaspoons olive oil
grate cheese and chop chipolte peppers. place a tortilla in ligtly oiled skillet; top with some of the pepper, cheese and salsa, top with additional tortilla. Heat until toasted then flip. Toast opposite side.
We made ours with some chicken and avocado. I mixed the pepper jack with cheddar for the kid ones and didn't put peppers on theirs either.
Saturday, August 22, 2009
Salisbury Steak
Last night I was faced with a dilemma. I had two pounds of ground beef that was already defrosted (or as my friend Hannah says dethawed) and didn't know what to do with it. It was after 5 and I didn't want to turn the oven on. I didn't want to make meat loaf--it would take too long or hamburgers (I didn't have any buns). What to do? I pull out my cook book The Taste of Home cook book and started flipping through. I found a recipe for Salisbury Steak. I haven't ever made it before but it turned out pretty good. It tasted a lot like meat loaf but it didn't take nearly as long and used ingredients I had in the cupboard.
Salisbury Steak with Onion Gravy
1 egg
1 can (10-1/2 ounces) condensed French onion soup, undiluted, divided (I used a french onion mix because I had it)
1/2 cup dry bread crumbs (I used Italian seasoned)
1/4 teaspoon salt
Dash pepper
1-1/2 pounds ground beef
1/4 cup water
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1 tablespoon all-purpose flour
2 tablespoons cold water
6 cups hot cooked egg noodles (I used instant mashed potatoes instead-its what I had)
chopped fresh parsley, optional
1) In a large bowl beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Crumble beef over mixture; mix gently. Shape into six oval patties
2) In a skillet, brown patties over medium heat for 3-4 minutes on each side. Remove and set aside; drain if needed. Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet. Bring to a boil.
3) Return patties to skillet. Reduce heat; cover and simmer for 15 minuts or unti lmeat is no longer pink. Remove patties.
4) Combine flour and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve patties and gravy over noodles. Garnish with parsley if desired.
Salisbury Steak with Onion Gravy
1 egg
1 can (10-1/2 ounces) condensed French onion soup, undiluted, divided (I used a french onion mix because I had it)
1/2 cup dry bread crumbs (I used Italian seasoned)
1/4 teaspoon salt
Dash pepper
1-1/2 pounds ground beef
1/4 cup water
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1 tablespoon all-purpose flour
2 tablespoons cold water
6 cups hot cooked egg noodles (I used instant mashed potatoes instead-its what I had)
chopped fresh parsley, optional
1) In a large bowl beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Crumble beef over mixture; mix gently. Shape into six oval patties
2) In a skillet, brown patties over medium heat for 3-4 minutes on each side. Remove and set aside; drain if needed. Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet. Bring to a boil.
3) Return patties to skillet. Reduce heat; cover and simmer for 15 minuts or unti lmeat is no longer pink. Remove patties.
4) Combine flour and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve patties and gravy over noodles. Garnish with parsley if desired.
Since I used 2 lbs of ground beef, I had a few extra patties. Tonight I made spaghetti out of the leftovers!
Thursday, August 13, 2009
RIBS
FoodsCo this week has spare ribs on sale for 0.97 per lb. I get there and this thing is huge its as long as the longest baking sheet I have. The whole thing was $10 and I got two slabs of ribs. I was excited. Here is a recipe for barbecue sauce just for fun which I did not use this time but have used it and it is very good but due to time constraints I used KC Masterpiece.
Barbecue Sauce
1 slice of bacon
1 bunch of fresh thyme
extra virgin olive oil
1/2 onion
2 cloves of garlic
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 Tbsp. red or white wine vinegar
1 Tbsp. dry mustard
1 tsp ground cumin
1 tsp ground paprika
ground black pepper
Wrap bacon around thyme bunch and tie with kitchen twine (or you can just wrap it with the bacon and just leave it)
Heat two count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3-4 minutes to render bacon fast and give the sauce a nice smoky taste. Add the garlic and onion and cook slowly without coloring for 5 minutes. Add the rest of the ingredients and stir. Turn heat down to low, cook slowly for 20 minutes to meld the flavors. Strain to remove bacon, thyme, and onion.
Ribs
preheat the oven to 350 degrees
foil baking pan
place ribs in pan and sprinkle with salt and pepper
cover ribs loosely with foil
bake for one our turning halfway thorough
remove foil and brush one side generously with barbecue sauce and cook for 15-20 minutes
turn and brush other side with barbecue sauce and cook an additional 15-20 minutes
serve
Barbecue Sauce
1 slice of bacon
1 bunch of fresh thyme
extra virgin olive oil
1/2 onion
2 cloves of garlic
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 Tbsp. red or white wine vinegar
1 Tbsp. dry mustard
1 tsp ground cumin
1 tsp ground paprika
ground black pepper
Wrap bacon around thyme bunch and tie with kitchen twine (or you can just wrap it with the bacon and just leave it)
Heat two count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3-4 minutes to render bacon fast and give the sauce a nice smoky taste. Add the garlic and onion and cook slowly without coloring for 5 minutes. Add the rest of the ingredients and stir. Turn heat down to low, cook slowly for 20 minutes to meld the flavors. Strain to remove bacon, thyme, and onion.
Ribs
preheat the oven to 350 degrees
foil baking pan
place ribs in pan and sprinkle with salt and pepper
cover ribs loosely with foil
bake for one our turning halfway thorough
remove foil and brush one side generously with barbecue sauce and cook for 15-20 minutes
turn and brush other side with barbecue sauce and cook an additional 15-20 minutes
serve
Monday, August 10, 2009
Spicy Cuban Chicken
Bill found this one for us in a running magazine. It's really good. High in protein and good carbs
2/3 cup nonfat Italian dressing
2 cloves of garlic, crushed (or more)
1/4 tsp. ground red pepper
11 ounces boneless, skinless chicken breasts, cut into 1/4 inch-thick strips
2 tsp. olive oil
1-1/4 medium green bell peppers, chopped
3/4 medium onion, chopped
3/4 tsp. oregano
1/4 tsp. ground black pepper
1/4 tsp. ground cumin
3 cups cooked rice (brown is best)
1-1/4 lbs. canned blacked beans, drained and rinsed
1-1/4 lbs. canned, diced tomatoes
3/4 tsp. fresh cilantro, chopped
Combine dressing, garlic, and ground red pepper in a glass measure or medium glass bowl. Place chicken in large glass bowl, pour dressing over chicken and refrigerate 30-60 minutes (or overnight). Remove chicken from marinade, drain well, discard marinade.
Heat oil in large skillet over medium-high heat until hot. Add chicken, cook 5-7 minutes, stirring until chicken is slightly brown, spooning off excess liquid. Add bell peppers, onion, oregano, pepper, and cumin. Cook, stirring 4-5 minutes or until vegetables are tender. Add rice, black beans, and tomatoes. Cook 2-3 minutes more, or until thoroughly heated. Garnish with cilantro, serve immediately.
522 calories, 38.4 g. protein, 76.6 grams carbohydrates, 13.1 grams fiber
2/3 cup nonfat Italian dressing
2 cloves of garlic, crushed (or more)
1/4 tsp. ground red pepper
11 ounces boneless, skinless chicken breasts, cut into 1/4 inch-thick strips
2 tsp. olive oil
1-1/4 medium green bell peppers, chopped
3/4 medium onion, chopped
3/4 tsp. oregano
1/4 tsp. ground black pepper
1/4 tsp. ground cumin
3 cups cooked rice (brown is best)
1-1/4 lbs. canned blacked beans, drained and rinsed
1-1/4 lbs. canned, diced tomatoes
3/4 tsp. fresh cilantro, chopped
Combine dressing, garlic, and ground red pepper in a glass measure or medium glass bowl. Place chicken in large glass bowl, pour dressing over chicken and refrigerate 30-60 minutes (or overnight). Remove chicken from marinade, drain well, discard marinade.
Heat oil in large skillet over medium-high heat until hot. Add chicken, cook 5-7 minutes, stirring until chicken is slightly brown, spooning off excess liquid. Add bell peppers, onion, oregano, pepper, and cumin. Cook, stirring 4-5 minutes or until vegetables are tender. Add rice, black beans, and tomatoes. Cook 2-3 minutes more, or until thoroughly heated. Garnish with cilantro, serve immediately.
522 calories, 38.4 g. protein, 76.6 grams carbohydrates, 13.1 grams fiber
Ranch Chicken
4 boneless skinless chicken breast halves (1 .b)
1/4 cup ranch dressing (light)
1/3 cup dry breadcrumbs (I like the italian flavored)
2 tablespoons olive or vegetable oil
1. Dip chicken into dressing, then coat with bread crumbs
2. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.
Leftovers are great for salads or sandwiches!
1/4 cup ranch dressing (light)
1/3 cup dry breadcrumbs (I like the italian flavored)
2 tablespoons olive or vegetable oil
1. Dip chicken into dressing, then coat with bread crumbs
2. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.
Leftovers are great for salads or sandwiches!
Super Easy Enchilada Casserole
This is a super easy quick dinner I got from the Kraft Magazine. You make it in the microwave. Great for a potluck dish, meal to a family or just to have something easy on those busy nights.
prep 5 minutes, Total 30 minutes, Serves 4
1 lb. ground beef
1/4 cup chopped onions
1 can (8 oz.) tomato sauce
1/2 cup water
2 tsp chili powder
4 corn tortillas
1 cup Kraft Shredded Cheddar Cheese
1/2 cup chopped tomatoes
1/4 cup sour cream
1. microwave meat and onions in 2 qt. microwaveable dish on HIGH 4-6 minutes or until meat is done, stirring every 2 minutes.; drain. Stir in tomato sauce, water and chili powder. Microwave 5-9 minutes or until slightly thickened, stirring every 4 minutes. Transfer to a bowl.
2. Place 1 tortilla in same microwave dish; top with layers of 1/4 each meat sauce and cheese. Repeat layers 3 times. Microwave 2-5 minutes or until heated through. Let stand 5 minutes. Top with tomatoes and sour cream.
Tips: I cooked the meat and sauce mixture in a sauce pan on the stove, but cooked the whole thing together in the microwave for 5 minutes. Also you can add in black beans, corn, olives or whatever you fancy.
prep 5 minutes, Total 30 minutes, Serves 4
1 lb. ground beef
1/4 cup chopped onions
1 can (8 oz.) tomato sauce
1/2 cup water
2 tsp chili powder
4 corn tortillas
1 cup Kraft Shredded Cheddar Cheese
1/2 cup chopped tomatoes
1/4 cup sour cream
1. microwave meat and onions in 2 qt. microwaveable dish on HIGH 4-6 minutes or until meat is done, stirring every 2 minutes.; drain. Stir in tomato sauce, water and chili powder. Microwave 5-9 minutes or until slightly thickened, stirring every 4 minutes. Transfer to a bowl.
2. Place 1 tortilla in same microwave dish; top with layers of 1/4 each meat sauce and cheese. Repeat layers 3 times. Microwave 2-5 minutes or until heated through. Let stand 5 minutes. Top with tomatoes and sour cream.
Tips: I cooked the meat and sauce mixture in a sauce pan on the stove, but cooked the whole thing together in the microwave for 5 minutes. Also you can add in black beans, corn, olives or whatever you fancy.
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