1 Tablespoon olive oil
3/4 pound skinned, boned chicken breast, cut up into bite sized pieces
1/2 cup chopped onion
3 garlic cloves, minced
1/3 cup bottled barbeque sauce
1 (15-ounce)can black beans, drained
1/2 cup (2 ounces) shredded sharp Cheddar cheese
4 (10-inch) flour tortillas
1/4 cup low fat sour cream
Heat oil in a large nonstick skillet over medium heat. Add chicken, onion, and garlic; cook 8 minutes or until chicken is done, stirring constantly. Stir in BBQ sauce and beans. Sprinkle with cheese; cook 5 minutes or until thoroughly heated. Warm tortilla according to package directions. Spoon 1/2 cup chicken mixture down center of each tortilla; top each with 1 Tablespoon sour cream, and roll up.
From Cooking Light
Friday, September 27, 2013
Cornbread Dressing
1 single recipe cornbread prepared and baked as per the package ("Martha White", white cornbread mix - Ballard Old South recipe) - large size or 2 boxes
1 medium onion, chopped
1/2 green bell pepper finely chopped
1 rib celery finely chopped
Cook this with one stick of butter over low heat till vegetables become transparent.
Add 2 cans Cream of Chicken soup
Mix and heat slightly and then turn off heat. Just want to mix well and the heat helps to do this.
Crumple up the cornbread and add to the above mixture. Mix all ingredients well.
You may need to add some water, up to a 1/4 cup if it looks too dry.
Place in a baking dish. (Can be made ahead and stored at this point)
Bake at 350 deg for 30 - 35 minutes. Stir halfway through the cooking and make sure you wipe the edges of the baking pan. Serves 6 - 8 people.
1 medium onion, chopped
1/2 green bell pepper finely chopped
1 rib celery finely chopped
Cook this with one stick of butter over low heat till vegetables become transparent.
Add 2 cans Cream of Chicken soup
Mix and heat slightly and then turn off heat. Just want to mix well and the heat helps to do this.
Crumple up the cornbread and add to the above mixture. Mix all ingredients well.
You may need to add some water, up to a 1/4 cup if it looks too dry.
Place in a baking dish. (Can be made ahead and stored at this point)
Bake at 350 deg for 30 - 35 minutes. Stir halfway through the cooking and make sure you wipe the edges of the baking pan. Serves 6 - 8 people.
Dirty Rice
1 lb. lean ground beef
1/2 c. onions
1 can cream of mushroom soup
1 can onion soup
1 can mushroom steak sauce
(4 oz.) Dawn Yellow Fresh (opt.)
1 beef bullion cube
1 cup raw rice
1/2 c. green onion tops
1/2 c. parsley
Line 9" x 13" pan with foil. Place all ingredients (mixed) and seal. Bake at 350 deg for 1 hour.
1/2 c. onions
1 can cream of mushroom soup
1 can onion soup
1 can mushroom steak sauce
(4 oz.) Dawn Yellow Fresh (opt.)
1 beef bullion cube
1 cup raw rice
1/2 c. green onion tops
1/2 c. parsley
Line 9" x 13" pan with foil. Place all ingredients (mixed) and seal. Bake at 350 deg for 1 hour.
Chicken Yakisoba
7 tablespoons low-sodium soy sauce, divided
1/2 lb. skinned, boned, chicken breasts, cut into bite sized pieces
2 tsp vegetable oil, divided
2 cups vertically sliced onion
1 cup (2-inch) julienne cut carrots
6 cups coarsely shredded napa (Chinese) cabbage
1/4 cup sake (rice wine) or dry sherry
1 Tablespoon minced peeled fresh ginger
2 teaspoons sugar
1/4 teaspoon salt
4 1/2 cups cooked soba noodles (9 ounces uncooked)
Combine 3 Tablespoons soy sauce and chicken into a zip top plastic bag; seal and marinate in refrigerator 30 minutes, turning occasionally.
Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; cook 3 minutes or until done. Remove chicken from skillet; keep warm. Add 1 teaspoon oil, onion, and carrot to skillet; stirfry 2 minutes or until cabbage begins to wilt.
Combine 1/4 cup soy sauce, sake, ginger, sugar and salt. Pour sake mixture over cabbage mixture. Add chicken and soba; toss well to coat. Cook 1 minute or until thoroughly heated.
From: Cooking Light
1/2 lb. skinned, boned, chicken breasts, cut into bite sized pieces
2 tsp vegetable oil, divided
2 cups vertically sliced onion
1 cup (2-inch) julienne cut carrots
6 cups coarsely shredded napa (Chinese) cabbage
1/4 cup sake (rice wine) or dry sherry
1 Tablespoon minced peeled fresh ginger
2 teaspoons sugar
1/4 teaspoon salt
4 1/2 cups cooked soba noodles (9 ounces uncooked)
Combine 3 Tablespoons soy sauce and chicken into a zip top plastic bag; seal and marinate in refrigerator 30 minutes, turning occasionally.
Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; cook 3 minutes or until done. Remove chicken from skillet; keep warm. Add 1 teaspoon oil, onion, and carrot to skillet; stirfry 2 minutes or until cabbage begins to wilt.
Combine 1/4 cup soy sauce, sake, ginger, sugar and salt. Pour sake mixture over cabbage mixture. Add chicken and soba; toss well to coat. Cook 1 minute or until thoroughly heated.
From: Cooking Light
Double Bean Burritoes
1 (3 1/2 ounce) bag boil-in-a-bag brown rice
1 cup chunky bottled salsa
1 (15-ounce) can black beans, rinsed and drained
6 (10-inch) flour tortillas
6 tablespoons bean dip
3/4 cup shredded Monterey Jack cheese with peppers
1 peeled avocado, cut into 6 slices
12 cilantro sprigs
6 lime wedges (optional)
1. Cook rice according to package directions
2. While rice cooks, combine salsa and black beans in a small sauce pan; Cook over medium heat 5 minutes until thoroughly heated. Stack tortillas; wrap stack in damp paper towels. Microwave on High 25 sec or until warm.
3. Spread 1 Tablespoon bean dip over each tortilla with 1/4 cup rice, 1/3 cup black beans, 2 Tablespoons cheese, 1 avocado slice, 2 cilantro sprigs, roll up, serve with lime wedges.
1 cup chunky bottled salsa
1 (15-ounce) can black beans, rinsed and drained
6 (10-inch) flour tortillas
6 tablespoons bean dip
3/4 cup shredded Monterey Jack cheese with peppers
1 peeled avocado, cut into 6 slices
12 cilantro sprigs
6 lime wedges (optional)
1. Cook rice according to package directions
2. While rice cooks, combine salsa and black beans in a small sauce pan; Cook over medium heat 5 minutes until thoroughly heated. Stack tortillas; wrap stack in damp paper towels. Microwave on High 25 sec or until warm.
3. Spread 1 Tablespoon bean dip over each tortilla with 1/4 cup rice, 1/3 cup black beans, 2 Tablespoons cheese, 1 avocado slice, 2 cilantro sprigs, roll up, serve with lime wedges.
Cranberry Salad
1 pound cranberries, ground
2 c. sugar
1 (20 oz.) can crushed pineapple (spoon off some of the juice)
2 cups miniature marshmallows
1 cup whipping cream
Combine and let stand at least 3 hours (overnight works great). Add in marshmallows. Whip cream stiff, and fold in gently.
Chill at least 2 hours before serving.
2 c. sugar
1 (20 oz.) can crushed pineapple (spoon off some of the juice)
2 cups miniature marshmallows
1 cup whipping cream
Combine and let stand at least 3 hours (overnight works great). Add in marshmallows. Whip cream stiff, and fold in gently.
Chill at least 2 hours before serving.
Green Bean Casserole
1 (10 3/4) ounce condensed Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce (optional)
Dash pepper
2 cans green beans
1 can French's Fried Onions
1. In 1 1/2 quart casserole dish, mix soup, milk, soy, pepper, beans and 1/2 can onions.
2. Bake at 350 deg 25 minutes or until done
3. Stir. Sprinkle remaining onions over beans. Bake 5 minutes or until onions are golden.
1/2 cup milk
1 tsp. soy sauce (optional)
Dash pepper
2 cans green beans
1 can French's Fried Onions
1. In 1 1/2 quart casserole dish, mix soup, milk, soy, pepper, beans and 1/2 can onions.
2. Bake at 350 deg 25 minutes or until done
3. Stir. Sprinkle remaining onions over beans. Bake 5 minutes or until onions are golden.
Jim Burritoes
1 lb ground hamburger
1 lb ground pork
1 tub (13 oz) frozen Bueno green chili
1 30 oz refried beans
garlic salt
chili powder
small can of green chiles
1/2 onion, chopped
flour tortillas (about 16)
Cook the hamburger and pork together, along with the onion and green chiles. Once cooked, drain the meat. Add spices, green chili, and refried beans. Cook until heated through. Serve with more green chili sauce and cheddar cheese.
1 lb ground pork
1 tub (13 oz) frozen Bueno green chili
1 30 oz refried beans
garlic salt
chili powder
small can of green chiles
1/2 onion, chopped
flour tortillas (about 16)
Cook the hamburger and pork together, along with the onion and green chiles. Once cooked, drain the meat. Add spices, green chili, and refried beans. Cook until heated through. Serve with more green chili sauce and cheddar cheese.
Sausage and Peppers
2 green peppers
1 onion
1 lb Healthy Choice sausage
2 servings brown rice
Saute green peppers, onion, and sliced sausage for about 10 minutes. Prepare rice according to directions. Serve sausage mixture on top of rice.
1 onion
1 lb Healthy Choice sausage
2 servings brown rice
Saute green peppers, onion, and sliced sausage for about 10 minutes. Prepare rice according to directions. Serve sausage mixture on top of rice.
Sloppy Joe sauce
2 Tbs olive oil
2 small onion, peeled and finely chopped
2 garlic clove, peeled and crushed
1 lb. lean ground
3 1/3 canned chopped tomatoes
2 tsp. red wine vinegar
2 tsp. brown sugar
1 tsp. salt
Heat the oil in a frying pan and saute the onion and garlic for about 5 minutes or until softened.
Add the ground beef and saute until browned, stirring occasionally.
Return the beef to the pan and stir in the remaining ingredients. Simmer over a low heat for about 30 minutes or until the sauce is thick.
2 small onion, peeled and finely chopped
2 garlic clove, peeled and crushed
1 lb. lean ground
3 1/3 canned chopped tomatoes
2 tsp. red wine vinegar
2 tsp. brown sugar
1 tsp. salt
Heat the oil in a frying pan and saute the onion and garlic for about 5 minutes or until softened.
Add the ground beef and saute until browned, stirring occasionally.
Return the beef to the pan and stir in the remaining ingredients. Simmer over a low heat for about 30 minutes or until the sauce is thick.
Hash Brown Casserole
24 oz country style hash brown
1/4 cup chopped onion (yellow or white)
2 cups colby cheese
1/2 cup beef broth
2 Tbs butter
1 cup milk
1 tsp salt
1/4 tsp pepper
dash garlic pepper
In a BIG bowl combine onion, hashbrown, and cheese. Mix well. In another bowl combine 1/2 butter (melted), milk, beef broth, and spices. Mix well.
Combine sauce with hashbrown and pot in ovensafe skillet. On stove heat until all cheese has melted (about 7 minutes). Take skillet and put in oven for 45 min - 1 hour (until brown on top).
1/4 cup chopped onion (yellow or white)
2 cups colby cheese
1/2 cup beef broth
2 Tbs butter
1 cup milk
1 tsp salt
1/4 tsp pepper
dash garlic pepper
In a BIG bowl combine onion, hashbrown, and cheese. Mix well. In another bowl combine 1/2 butter (melted), milk, beef broth, and spices. Mix well.
Combine sauce with hashbrown and pot in ovensafe skillet. On stove heat until all cheese has melted (about 7 minutes). Take skillet and put in oven for 45 min - 1 hour (until brown on top).
Potato Casserole
32 pz. frozen hash brown potatoes
1/2 stick butter, melted
3/4 can cream of mushroom soup
1/2 c. chopped onion
12 oz. American cheese
1 tsp. salt
1/4 tsp. pepper
1/2 stick butter
corn flakes
Mix ingredients in order given. Put in a greased 4 qt casserole. Cover w/ 2 cups
crushed corn flakes mixed with 1/2 cup butter. Bake at 350 deg for 45 min.
1/2 stick butter, melted
3/4 can cream of mushroom soup
1/2 c. chopped onion
12 oz. American cheese
1 tsp. salt
1/4 tsp. pepper
1/2 stick butter
corn flakes
Mix ingredients in order given. Put in a greased 4 qt casserole. Cover w/ 2 cups
crushed corn flakes mixed with 1/2 cup butter. Bake at 350 deg for 45 min.
Tuna Noodle Casserole
1 can tuna
1 can cream of chicken soup
1 8 oz. carton sour cream
6 oz. egg noodles
Cook noodles, drain. Combine tuna, soup and sour cream. Mix. Add noodles. Pour into casserole and bake 30 minutes at 350 deg. Top with bread crumbs, if desired.
1 can cream of chicken soup
1 8 oz. carton sour cream
6 oz. egg noodles
Cook noodles, drain. Combine tuna, soup and sour cream. Mix. Add noodles. Pour into casserole and bake 30 minutes at 350 deg. Top with bread crumbs, if desired.
Sante Fe Chicken Quesadillas
1/2 cup salsa
1 cup chopped, cooked chicken
1 teaspoon ground cumin
2 Tablespoons chopped, fresh cilantro
1 (4-ounce) chopped green chiles, drained
4 (7-inch) flour tortillas
1 cup (4-ounces) shredded sharp Cheddar cheese
salsa, for topping
Combine salsa, chicken and next 3 ingredients. Spoon mixture evenly onto half of each tortilla. Sprinkle evenly with cheese.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
1 cup chopped, cooked chicken
1 teaspoon ground cumin
2 Tablespoons chopped, fresh cilantro
1 (4-ounce) chopped green chiles, drained
4 (7-inch) flour tortillas
1 cup (4-ounces) shredded sharp Cheddar cheese
salsa, for topping
Combine salsa, chicken and next 3 ingredients. Spoon mixture evenly onto half of each tortilla. Sprinkle evenly with cheese.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
Monday, September 16, 2013
Beef and Bok Choy Hot Pot
Ingredients
- 2 1/4 cups water
- 3/4 cup low-salt beef broth
- 1/3 cup rice vinegar
- 1/3 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon vegetable oil
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 1/4 cups chopped green onions
- 1 garlic clove, minced
- 1 teaspoon minced peeled fresh ginger
- 2 cups thinly sliced bok choy
- 1 1/2 cups thinly sliced carrot
- 2 cups hot cooked wide rice noodles or fettuccine
Preparation
- Combine first 6 ingredients, stirring with a whisk; set aside.
- Heat vegetable oil in a large Dutch oven over medium-high heat; add beef, browning on all sides. Add broth mixture, green onions, garlic, and ginger; bring to a boil.
- Cover, reduce heat, and simmer for 1 hour and 30 minutes or until beef is tender. Stir in bok choy and carrot, and cook 5 minutes or until tender. Serve beef mixture over noodles.
From: Cooking Light
Sante Fe Chicken Quesadillas
1/2 cup salsa
1 cup chopped, cooked chicken
2 Tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 (4-ounce) can chopped green chiles, drained
4 (7-inch) flour tortillas
1 cup (4 -ounces) shredded sharp Cheddar Cheese
Combine salsa, chicken, and next 3 ingredients. Spoon mixture evenly onto half of each tortilla. Sprinkle evenly with cheese.
Coat a nonstick skillet with cooking spray; place over medium high heat until hot.
Southern Living
1 cup chopped, cooked chicken
2 Tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 (4-ounce) can chopped green chiles, drained
4 (7-inch) flour tortillas
1 cup (4 -ounces) shredded sharp Cheddar Cheese
Combine salsa, chicken, and next 3 ingredients. Spoon mixture evenly onto half of each tortilla. Sprinkle evenly with cheese.
Coat a nonstick skillet with cooking spray; place over medium high heat until hot.
Southern Living
Roasted Chicken-Artichoke Calzones
Ingredients
- 1 (14-ounce) can artichoke hearts, drained and finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 2 cups thinly sliced fresh spinach leaves
- 1 1/4 cups (5 ounces) shredded sharp provolone cheese
- 1 cup shredded cooked chicken breast (about 5 ounces)
- 1 teaspoon olive oil
- 2 teaspoons cornmeal
- 1 (13.8-ounce) can refrigerated pizza crust dough
Preparation
- Preheat oven to 425°.
- Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
- Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.
Thursday, September 5, 2013
Tortellini Salad
2 (9-ounce) packages refrigerated cheese tortellini
1 (14-ounce) can quartered artichoke hearts, drained
1 cup Caesar salad dressing
3 ounces salami, sliced
1 (2 1/4 ounce) can sliced ripe olives, drained
4 green onions, chopped
Prep:
Cook cheese tortellini according to package directions; drain and rinse with cold water. Toss together tortellini and next 5 ingredients; garnish, if desired. Serve immediately.
From: Southern Living Aug 2002
1 (14-ounce) can quartered artichoke hearts, drained
1 cup Caesar salad dressing
3 ounces salami, sliced
1 (2 1/4 ounce) can sliced ripe olives, drained
4 green onions, chopped
Prep:
Cook cheese tortellini according to package directions; drain and rinse with cold water. Toss together tortellini and next 5 ingredients; garnish, if desired. Serve immediately.
From: Southern Living Aug 2002
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