The South Beach Diet super Quick Cookbook page 129
1/4 cup sliced almonds
3 tablespoons mayonnaise
1 tablespoon dijon mustard
1 teaspoon grated lemon zest
2 teaspoon fresh lemon juice
1/2 teaspoon dried marjoram
1/2 teaspoon salt
4 (6 ounce) skinless tilapa fillets
Heat the oven to 450'F In a small ungreased skillet toast the almonds over medium heat until lightly browned about 5 minutes
Meanwhile in a small bowl stir together the mayonnaise, mustard, lemon zest, lemon juice, marjoram and salt. Spread the mixture evenly on the fish. Place the fish on a a rimmed baking sheet and scatter the almonds over the tops
Bake for about 10 minutes until the topping is golden brown the almonds are crisp and the fish flakes easily when tested with a fork serve hot
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Sunday, April 15, 2012
Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan
Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan
Start by cooking one cup of long-grain brown rice. I used my beloved Zojirushi Rice Cooker with Uncle Ben's Brown Rice, but you can also just follow package directions and cook the rice on the stove.
I don't remember where I learned this trick of barely slicing off the bottom of the bell pepper to make a flat spot for the pepper to stand on, but I always do this now when I'm hollowing out the peppers.
Cut off a fairly generous amount of the stem end of the pepper, because you'll be chopping that up to add to the stuffing mixture. Then remove seeds and stand the peppers up in a baking dish you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)
Remove the stems, then chop up the pepper tops along with one large onion. I made this fairly small dice because I wanted it well-distributed in the rice.
Heat olive oil, then saute the peppers and onions for 3-4 minutes, until they are starting to soften but aren't browned.
Remove the peppers and onions, add a bit more olive oil, then squeeze the sausage out of the casings and saute until browned, breaking apart with the turner as you cook.
Add the onions and peppers back to the sausage, add dried spices and saute 2-3 minutes to blend the flavors.
Then mix in the cooked brown rice and Parmesan cheese and cook 1-2 minutes to warm the mixture.
Stuff the filling mixture into the peppers, pushing down with a spoon so the peppers are tightly stuffed. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have peppers that are smaller than I did, you might have a bit of filling left. You can bake it in a small ramekin along with the peppers. Cook the stuffed peppers at 375 F/190C for about 30 minutes.
After 30 minutes, remove from oven and put a generous pinch of grated mozzarella on top of each pepper. (The filling might have shrunk down a little, making it easy to add the cheese.)
Put peppers back in the oven and bake 10-15 minutes more, or until cheese is melted and lightly browned. Serve hot.
Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan
(Makes 4 large stuffed green peppers, recipe created by Kalyn when her market had a great sale on peppers!)
1 C long-grain brown rice (I used Uncle Ben's Brown Rice, but any long-grain rice will work.)
4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
1 large onion, diced
2 tsp. + 1 tsp. olive oil
2 links (about 8 ounces) turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)
1/2 tsp. ground fennel
1/2 tsp. dried Greek or Turkish oregano
1/2 cup grated Parmesan cheese
salt and fresh ground black pepper to taste
1/4 cup grated mozzarella cheese
Cook rice according to package directions, or using a rice cooker. (Rice can be cooked ahead and used in this recipe later.)
Preheat oven to 375F/190C. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)
Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of the turner.
Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.
Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have any extra filling, you can put it in a small ramekin and bake along with the peppers. Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.
You can freeze leftover peppers for a month or two, although the frozen peppers will be a little softer in texture (but still very tasty.) I cut them in half top-to-bottom before freezing and freeze two halves in a small baking dish with a snap-on lid.
Start by cooking one cup of long-grain brown rice. I used my beloved Zojirushi Rice Cooker with Uncle Ben's Brown Rice, but you can also just follow package directions and cook the rice on the stove.
I don't remember where I learned this trick of barely slicing off the bottom of the bell pepper to make a flat spot for the pepper to stand on, but I always do this now when I'm hollowing out the peppers.
Cut off a fairly generous amount of the stem end of the pepper, because you'll be chopping that up to add to the stuffing mixture. Then remove seeds and stand the peppers up in a baking dish you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)
Remove the stems, then chop up the pepper tops along with one large onion. I made this fairly small dice because I wanted it well-distributed in the rice.
Heat olive oil, then saute the peppers and onions for 3-4 minutes, until they are starting to soften but aren't browned.
Remove the peppers and onions, add a bit more olive oil, then squeeze the sausage out of the casings and saute until browned, breaking apart with the turner as you cook.
Add the onions and peppers back to the sausage, add dried spices and saute 2-3 minutes to blend the flavors.
Then mix in the cooked brown rice and Parmesan cheese and cook 1-2 minutes to warm the mixture.
Stuff the filling mixture into the peppers, pushing down with a spoon so the peppers are tightly stuffed. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have peppers that are smaller than I did, you might have a bit of filling left. You can bake it in a small ramekin along with the peppers. Cook the stuffed peppers at 375 F/190C for about 30 minutes.
After 30 minutes, remove from oven and put a generous pinch of grated mozzarella on top of each pepper. (The filling might have shrunk down a little, making it easy to add the cheese.)
Put peppers back in the oven and bake 10-15 minutes more, or until cheese is melted and lightly browned. Serve hot.
Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan
(Makes 4 large stuffed green peppers, recipe created by Kalyn when her market had a great sale on peppers!)
1 C long-grain brown rice (I used Uncle Ben's Brown Rice, but any long-grain rice will work.)
4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
1 large onion, diced
2 tsp. + 1 tsp. olive oil
2 links (about 8 ounces) turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)
1/2 tsp. ground fennel
1/2 tsp. dried Greek or Turkish oregano
1/2 cup grated Parmesan cheese
salt and fresh ground black pepper to taste
1/4 cup grated mozzarella cheese
Cook rice according to package directions, or using a rice cooker. (Rice can be cooked ahead and used in this recipe later.)
Preheat oven to 375F/190C. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)
Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of the turner.
Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.
Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have any extra filling, you can put it in a small ramekin and bake along with the peppers. Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.
You can freeze leftover peppers for a month or two, although the frozen peppers will be a little softer in texture (but still very tasty.) I cut them in half top-to-bottom before freezing and freeze two halves in a small baking dish with a snap-on lid.
Spicey Taco salad
This reciepy was a combination of a couple because I didn't have what I needed on hand for two different things. It was so good I just kept doing it that way.
Olive oil
1 med onion diced
4-6 garlic cloves depending on how much you like
hot sauce (I used Sriracha sauce)
1 pound of ground chicken/or turkey
1 taco seasoning packet (and the amount of water it tells you to add)
2 cans of low salt pinto beans (Drain and rinsed)
1 can of low salt black beans (Drain and rinsed)
Salsa
Letuce
Cheese (I use mexican cheese blend from costco)
In a frying pan heat up olive oil (I just make sure it covers the whole bottom) and cook the onion and garlic until tender and just before they are soft squirt in some hot sauce. (I started out a wimp and now put in WAY more and it is so good)
once cooked take off heat and set a side.
White the onions are cooking start cooking the meat in a larger frying pan. Drain off any fat. Add the taco seasoning and water that is called for, add the onions, and all the beans. Cook until the beans are tottaly cooked and everything is blended together.
I think chop up lettuce (I like iceburg best with this salad) then put bean/meat mixture on top. Then salsa of your choice (if on SBD make sure it is less than grams of sugar per serving) and top with cheese. Enjoy.
Olive oil
1 med onion diced
4-6 garlic cloves depending on how much you like
hot sauce (I used Sriracha sauce)
1 pound of ground chicken/or turkey
1 taco seasoning packet (and the amount of water it tells you to add)
2 cans of low salt pinto beans (Drain and rinsed)
1 can of low salt black beans (Drain and rinsed)
Salsa
Letuce
Cheese (I use mexican cheese blend from costco)
In a frying pan heat up olive oil (I just make sure it covers the whole bottom) and cook the onion and garlic until tender and just before they are soft squirt in some hot sauce. (I started out a wimp and now put in WAY more and it is so good)
once cooked take off heat and set a side.
White the onions are cooking start cooking the meat in a larger frying pan. Drain off any fat. Add the taco seasoning and water that is called for, add the onions, and all the beans. Cook until the beans are tottaly cooked and everything is blended together.
I think chop up lettuce (I like iceburg best with this salad) then put bean/meat mixture on top. Then salsa of your choice (if on SBD make sure it is less than grams of sugar per serving) and top with cheese. Enjoy.
Provolone Chicken Melt
Provolon Chicken Melts
The South Beach Diet Quick and Easy Cookbook pg 181
Prep Time 5 minutes Cook time 15 minutes
4 (6 Ounce) boneless, skinless chicken breasts
4 teaspoons extra olive oil, divided
4 slices mutigrain bread (unless you are phase one and just do without it)
1 large garlic clove cut in half
1 whole roasted bell pepper cut into 4 pieces
4 slices of reduced fat provolone cheese
Heat Oven to broil
Lightly pound each chicken breast to an even thickness and season with salt and pepper. Heat 2 teaspoons of oil in a large nonstuck skillet over medium heat, saute chicken until cooked through about 5 minutes per sides. Trasfer to a plate.
Lay bread slices on a baking sheet, drizzle with remaining oil. and rub with the cut sides of the garlic clove discard garlic. Place under the broiler until toasted about 1 minute.
Top each bread slice with 1 pepper, 1 chicken breast and one slice of cheese. Broil until the cheese has melted about 2 minutes serve hot.
FOR PHASE ONE
I omited the bread all together. I just layered chicken then red pepper then cheese. IT was sooo good even with out the bread.
The South Beach Diet Quick and Easy Cookbook pg 181
Prep Time 5 minutes Cook time 15 minutes
4 (6 Ounce) boneless, skinless chicken breasts
4 teaspoons extra olive oil, divided
4 slices mutigrain bread (unless you are phase one and just do without it)
1 large garlic clove cut in half
1 whole roasted bell pepper cut into 4 pieces
4 slices of reduced fat provolone cheese
Heat Oven to broil
Lightly pound each chicken breast to an even thickness and season with salt and pepper. Heat 2 teaspoons of oil in a large nonstuck skillet over medium heat, saute chicken until cooked through about 5 minutes per sides. Trasfer to a plate.
Lay bread slices on a baking sheet, drizzle with remaining oil. and rub with the cut sides of the garlic clove discard garlic. Place under the broiler until toasted about 1 minute.
Top each bread slice with 1 pepper, 1 chicken breast and one slice of cheese. Broil until the cheese has melted about 2 minutes serve hot.
FOR PHASE ONE
I omited the bread all together. I just layered chicken then red pepper then cheese. IT was sooo good even with out the bread.
Healthy Chicken Parm
Turkey (OR Chicken) Parmesan
Pg 172 The South Beach Diet Quick and Easy Cookbook (Phase ONE)
Prep Time 10 minutes Cook Time 15 minutes
2 cups low-sugar pasta sauce
1/2 cup pine nuts, coarely chopped
1 ounce freshly grated parmesan cheese (1/4 cup)
1/2 teaspoon dried Italian Seasoning
1 pound Chicken cutlets, about and 1/3 inch thick
2 teaspoons extra virgin olive oil
2 ounces shredded part skim mozzarella cheese (1/2 cup)
salt and pepper
Heat Oven to broil. Bring sauce to a low simmer in a small saucepan over meduim low heat. Remove from heat and cover to warm.
Stir together pine nuts, parmesan cheese, and Italian seasonings in a wide shallow dish. Season Chicken on both sides with salt and pepper then dredge both sides in the nut mixture, pressing to adhere.
Heat oil in large nonstick skillet over medium low heat. Add chicken and cook until coating is golden brown and juices run clear. about 4 minutes per side. If nuts brown too quickly turn down heat.
Place Chicken in a baking pan top evenly with mozzarella and broil until Cheese melts about 30 seconds
Spoon 1/2 cup of warm sauce on each plate and top with a piece of chicken.
Pg 172 The South Beach Diet Quick and Easy Cookbook (Phase ONE)
Prep Time 10 minutes Cook Time 15 minutes
2 cups low-sugar pasta sauce
1/2 cup pine nuts, coarely chopped
1 ounce freshly grated parmesan cheese (1/4 cup)
1/2 teaspoon dried Italian Seasoning
1 pound Chicken cutlets, about and 1/3 inch thick
2 teaspoons extra virgin olive oil
2 ounces shredded part skim mozzarella cheese (1/2 cup)
salt and pepper
Heat Oven to broil. Bring sauce to a low simmer in a small saucepan over meduim low heat. Remove from heat and cover to warm.
Stir together pine nuts, parmesan cheese, and Italian seasonings in a wide shallow dish. Season Chicken on both sides with salt and pepper then dredge both sides in the nut mixture, pressing to adhere.
Heat oil in large nonstick skillet over medium low heat. Add chicken and cook until coating is golden brown and juices run clear. about 4 minutes per side. If nuts brown too quickly turn down heat.
Place Chicken in a baking pan top evenly with mozzarella and broil until Cheese melts about 30 seconds
Spoon 1/2 cup of warm sauce on each plate and top with a piece of chicken.
Sunday, April 3, 2011
Simple Southern-Style "unfried" Chicken
3 to 3 1/2 lbs chicken thighs, skin removed 1/2 cup ranch dressing 2 pkts shake and bake extra crispy seasoned coating mix remove skin from all chicken. place chicken in large resealable plastic bag. Add dressing. Seal bag turn evenly coat chicken with dressing. Refrigerate 30 min to marinate Preheat oven to 400 degrees. Place coating mix in pie plate or shallow dish. Dip chicken into coating mix, turning each piece over to evenly coat both sides. Place in a single layer on baking sheet. Sprinkle with remaining coating mix. Discard bag and marinade. Bake 40 to 45 min, or until chicken is cooked through (165 F)
Friday, March 4, 2011
Firehouse Chicken
6 thawed boneless skinless chicken breasts (or 4 if really big)
1/2 C Franks Red Hot Sauce
3/4 C BBQ sauce
4 Tablespoons melted butter
2 Tablespoons Worcestershire sauce
Place all ingredients in a large zip lock bag and marinate for at least an hour. (I do 3 hours)
Preheat grill over med heat cook for 5-6 min on each side or until Chicken is cooked through
1/2 C Franks Red Hot Sauce
3/4 C BBQ sauce
4 Tablespoons melted butter
2 Tablespoons Worcestershire sauce
Place all ingredients in a large zip lock bag and marinate for at least an hour. (I do 3 hours)
Preheat grill over med heat cook for 5-6 min on each side or until Chicken is cooked through
Thursday, October 16, 2008
Tuna Noodle Casserole
Mix together:
1 can of tuna
1/2c milk
1/2c. mayo
1can cream of chicken soup
Pre cook Penne (six servings)
Frozen peas (W/Pearl onions)
Chop celery and dry onion- add to mixture
Put in 9x13 or 10x12 casserole dish grate cheddar cheese on top and sprinkle with bread crumbs
Bake at 350 for 20 min
Options sub Green peppers for peas
1 can of tuna
1/2c milk
1/2c. mayo
1can cream of chicken soup
Pre cook Penne (six servings)
Frozen peas (W/Pearl onions)
Chop celery and dry onion- add to mixture
Put in 9x13 or 10x12 casserole dish grate cheddar cheese on top and sprinkle with bread crumbs
Bake at 350 for 20 min
Options sub Green peppers for peas
Pot Roast
3-4lb Roast (Beef, Neck, Chuck, Bottom Round)
2-3 potatoes peeled and sliced
2-3 carrots peeled and sliced
1-2 onions peeled and sliced
Garlic
1 cup beef broth
1 package of Lipton onion soup
Put all veggies in the bottom of crock pot
salt and pepper (bottom of roast)
Put garlic cloves in meat
put meat in crock pot
Sprinkle dry soup over meat
add liquid
Cook on High for 4-5 hours
on low for 8-10 hours
2-3 potatoes peeled and sliced
2-3 carrots peeled and sliced
1-2 onions peeled and sliced
Garlic
1 cup beef broth
1 package of Lipton onion soup
Put all veggies in the bottom of crock pot
salt and pepper (bottom of roast)
Put garlic cloves in meat
put meat in crock pot
Sprinkle dry soup over meat
add liquid
Cook on High for 4-5 hours
on low for 8-10 hours
Patti's Pork Roast
Pork Shoulder Roast
Sprinkle Lipton Onion Soup over Top
Bake in covered Roasting Pan/Dutch Oven
325 degree oven about 2 hours for a 4lb roast
should be 170 degrees in the center
Sprinkle Lipton Onion Soup over Top
Bake in covered Roasting Pan/Dutch Oven
325 degree oven about 2 hours for a 4lb roast
should be 170 degrees in the center
Salsa Chicken
12 Boneless, Skinless Chicken thighs (about 2 1/2 pounds)
1t. Salt
1Tb oil
1/2c. Salsa
1-15 oz can Black Beans, rinsed and drained
1-11 oz can whole kernel corn, drained
2Tb. Chopped fresh cilantro
Sprinkle chicken with salt and brown in a skillet. Mix salsa, Beans and corn in 3 1/2- 5 quart crock pot. Top with chicken. Cover and cook on low for 7-9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with cilantro and serve
1t. Salt
1Tb oil
1/2c. Salsa
1-15 oz can Black Beans, rinsed and drained
1-11 oz can whole kernel corn, drained
2Tb. Chopped fresh cilantro
Sprinkle chicken with salt and brown in a skillet. Mix salsa, Beans and corn in 3 1/2- 5 quart crock pot. Top with chicken. Cover and cook on low for 7-9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with cilantro and serve
Oprah's Mock Caesar Salad
2 Garlic Cloves peeled and minced
1/4c. Reduced Sodium soy sauce
1/4c. Freshly squeezed lemon juice
3c. Chopped Belgian endive (about 4 heads)
6c. Torn Romaine lettuce (about 2 heads)
1/8t Black pepper
1Tb. Parmesan Cheese
1 1/3c. Chopped Tomatoes (1 Large Tomato)
Put Garlic, Soy sauce, lemon juice in a salad bowl and whisk thoroughly add the endive and romaine lettuce. Toss to coat.
Sprinkle the black pepper and Parmesan cheese on top
Would be great with cooked cubed chicken as well
1/4c. Reduced Sodium soy sauce
1/4c. Freshly squeezed lemon juice
3c. Chopped Belgian endive (about 4 heads)
6c. Torn Romaine lettuce (about 2 heads)
1/8t Black pepper
1Tb. Parmesan Cheese
1 1/3c. Chopped Tomatoes (1 Large Tomato)
Put Garlic, Soy sauce, lemon juice in a salad bowl and whisk thoroughly add the endive and romaine lettuce. Toss to coat.
Sprinkle the black pepper and Parmesan cheese on top
Would be great with cooked cubed chicken as well
Tuesday, October 14, 2008
Gallo Chicken
3t Butter
4 boneless chicken breasts
1 box of stuffing
1 can cream of chicken soup
1 cup sour cream
Put melted butter on the bottom of the pan then put the cooked, bite-size chicken on the bottom of the pan. Mix the soup and sour cream together and put on top of the chicken. Then put the box of cooked stuffing on top of the casserole. Cook at 350 for 30-40 minutes
4 boneless chicken breasts
1 box of stuffing
1 can cream of chicken soup
1 cup sour cream
Put melted butter on the bottom of the pan then put the cooked, bite-size chicken on the bottom of the pan. Mix the soup and sour cream together and put on top of the chicken. Then put the box of cooked stuffing on top of the casserole. Cook at 350 for 30-40 minutes
Sunday, October 12, 2008
Manicotti
12Large Manicotti shells
4c. Shredded mozzarella cheese, divided
2 cups ricotta cheese
6Tb chopped fresh basil or 2Tb dried basil
1 (26oz) jar spaghetti sauce
1/2c grated Parmesan cheese
Preheat Oven to 350. Spray 13x9 inch baking dish with nonstick cooking spray
Cook pasta according to past directions, Drain and rinse with cook water. Let pasta dry on paper towel
For filling, in medium bowl stir together 3c. mozzarella with ricotta and basil using a teaspoon carefully stuff paste shells with cheese mixture
Spoon 2 c. Spaghetti sauce into prepared baking dish arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta sprinkle with remaining mozzarella
Bake manicotti for 15 minutes Sprinkle with the Parmesan bake for 10 minutes longer serve immediately
4c. Shredded mozzarella cheese, divided
2 cups ricotta cheese
6Tb chopped fresh basil or 2Tb dried basil
1 (26oz) jar spaghetti sauce
1/2c grated Parmesan cheese
Preheat Oven to 350. Spray 13x9 inch baking dish with nonstick cooking spray
Cook pasta according to past directions, Drain and rinse with cook water. Let pasta dry on paper towel
For filling, in medium bowl stir together 3c. mozzarella with ricotta and basil using a teaspoon carefully stuff paste shells with cheese mixture
Spoon 2 c. Spaghetti sauce into prepared baking dish arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta sprinkle with remaining mozzarella
Bake manicotti for 15 minutes Sprinkle with the Parmesan bake for 10 minutes longer serve immediately
Thursday, October 9, 2008
Chicken Tortilla Soup
2 skinless, boneless chicken breast halves (about 2/3 pounds total)
1/2t olive oil
1c. frozen chopped onions (or fresh)
1Tb Fresh or bottle lime juice
1/2t minced garlic
1/2t. chili powder
1/4t. ground cumin
2 cans (14 1/2 oz each) fat free Chicken broth
1c. bottled salsa
1c. frozen corn
4 oz tortilla chips (for 2 1/2 crushed)
1/4c.shredded Monterrey Jack Cheese
Heat oil on low in a 4 1/2 quart dutch oven or soup pot. Cut the chicken into bite-size chunks,adding them to the pot as you cut. Raise the heat to high and cook for 2 minutes, stirring occasionally
Add the onions, lime juice, garlic, chili powder and cumin. Cook for 2 minutes
Add the broth, salsa and corn. Stir to mix cover the pot and bring the broth to a boil. Reduce the heat to med-high and continue to boil 8 to 10 minutes to develop the flavor
Meanwhile crush the tortilla chips slightly. Place the crushed chips into 6 soup bowls. Ladle the soup into the bowls. Sprinkle each portion with cheese and serve
1/2t olive oil
1c. frozen chopped onions (or fresh)
1Tb Fresh or bottle lime juice
1/2t minced garlic
1/2t. chili powder
1/4t. ground cumin
2 cans (14 1/2 oz each) fat free Chicken broth
1c. bottled salsa
1c. frozen corn
4 oz tortilla chips (for 2 1/2 crushed)
1/4c.shredded Monterrey Jack Cheese
Heat oil on low in a 4 1/2 quart dutch oven or soup pot. Cut the chicken into bite-size chunks,adding them to the pot as you cut. Raise the heat to high and cook for 2 minutes, stirring occasionally
Add the onions, lime juice, garlic, chili powder and cumin. Cook for 2 minutes
Add the broth, salsa and corn. Stir to mix cover the pot and bring the broth to a boil. Reduce the heat to med-high and continue to boil 8 to 10 minutes to develop the flavor
Meanwhile crush the tortilla chips slightly. Place the crushed chips into 6 soup bowls. Ladle the soup into the bowls. Sprinkle each portion with cheese and serve
Tuesday, October 7, 2008
Quick and Easy Pork Chops
6 pork chops (or chicken)
2c. instant rice
2c. orange juice
1 can cream of mushroom soup (or cream of chicken if you don't like mushrooms)
Brown pork chops, place rice in baking dish cover with OJ. Place pork chops on top. Cover with soup and bake covered for 35 minutes at 350. Uncover and cook for 10 more minutes
2c. instant rice
2c. orange juice
1 can cream of mushroom soup (or cream of chicken if you don't like mushrooms)
Brown pork chops, place rice in baking dish cover with OJ. Place pork chops on top. Cover with soup and bake covered for 35 minutes at 350. Uncover and cook for 10 more minutes
Monday, October 6, 2008
Easy Cheesy Chicken
Place 4 boneless skinless chicken breast in baking dish
Sprinkle with 4 oz of shredded cheddar cheese
Spread a can of cream of chicken soup over top
Sprinkle with 1c dry stuffing mix, crumbly type.
Drizzle with 1/2 stick of melted butter.
Bake at 350 for 1 hour
Sprinkle with 4 oz of shredded cheddar cheese
Spread a can of cream of chicken soup over top
Sprinkle with 1c dry stuffing mix, crumbly type.
Drizzle with 1/2 stick of melted butter.
Bake at 350 for 1 hour
Sunday, October 5, 2008
Chicken/Turkey Tetrazinni
Boil 8 oz of spaghetti
white sauce
5 Tb. Butter or Margarine
6Tb Flour
3c. Chicken broth
1c. milk
salt and pepper to taste
bring all ingredients to a boil then turn down to med. Sauce will being to thicken
1c. Mushrooms
5Tb. Green Peppers
3c. Cooked Chicken/Turkey
Garlic
Salt
1/2c grated Parmesan
Mix all together and enjoy
white sauce
5 Tb. Butter or Margarine
6Tb Flour
3c. Chicken broth
1c. milk
salt and pepper to taste
bring all ingredients to a boil then turn down to med. Sauce will being to thicken
1c. Mushrooms
5Tb. Green Peppers
3c. Cooked Chicken/Turkey
Garlic
Salt
1/2c grated Parmesan
Mix all together and enjoy
Saturday, October 4, 2008
Beef Brisket
4Tb. Brown Sugar
4Tb. Soy Sauce
12 oz pineapple juice
1 pkg Dry Onion Soup mix
Mix all ingredients together. Pour over 3 LB Beef Brisket. Put Double foil over it and leave in the fridge all day.
In the evening bake at 325 for 2 1/2 hours, Turn off oven leaving brisket in oven all night. In the morning, slice it against the grain
Put back in juice, replace foil and refrigerate all day. Before serving put in 350 oven for 1/2 hour
4Tb. Soy Sauce
12 oz pineapple juice
1 pkg Dry Onion Soup mix
Mix all ingredients together. Pour over 3 LB Beef Brisket. Put Double foil over it and leave in the fridge all day.
In the evening bake at 325 for 2 1/2 hours, Turn off oven leaving brisket in oven all night. In the morning, slice it against the grain
Put back in juice, replace foil and refrigerate all day. Before serving put in 350 oven for 1/2 hour
Thursday, October 2, 2008
Melissa B. Swiss Chicken
8 skinless, boneless chicken
8 slices of Swiss cheese
2 cans cream of chicken soup
1/4c. water
2c. Stuffing or seasoned croutons (crushed)
1/3c. of melted butter
Wash and pat dry the chicken. Place in a greased 9x13 pan. Place a slice of Swiss cheese on top of each piece of chicken. In a separate bowl mix the cream of chicken soup and water. Then spread over the chicken. Sprinkle the stuffing and apply the melted butter to the top. Bake for 50-60 min at 350 uncovered
8 slices of Swiss cheese
2 cans cream of chicken soup
1/4c. water
2c. Stuffing or seasoned croutons (crushed)
1/3c. of melted butter
Wash and pat dry the chicken. Place in a greased 9x13 pan. Place a slice of Swiss cheese on top of each piece of chicken. In a separate bowl mix the cream of chicken soup and water. Then spread over the chicken. Sprinkle the stuffing and apply the melted butter to the top. Bake for 50-60 min at 350 uncovered
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