|
Chicken Dipping Sauce
1/3 C. Minced fresh cilantro
1/4 C sliced green onions
1 Tbsp lime juice
1 clove garlic, minced 1/2 C plain low fat yogurt
S&P to taste
Healthy Green Tea Soda
* 2 green tea teabags
* 2 cups (1 pint) boiling water
* Pint-sized Pyrex measuring cup or heat-proof jar
* 1 tsp. raw, organic honey (optional)
* 2 cups total Natural Sparkling mineral water (½ glass per serving tea)
You can also change the flavor of tea. I am going to try Raspberry to have a Raspberry Soda.
Peanut Buster Parfait Dessert
Package of Ice Cream Sandwiches
Caramel Sauce
Cool Whip
Spanish Peanuts
Layer bottom of cake pan with I.C. sand.
Evenly spread caramel sauce over top of sandwiches
Spread whip cream over top of it all
Sprinkle Spanish peanuts on top - Return to freezer
Let sit out for about 5 minutes before serving to soften.
Reuben Soup
2 medium potatoes, peeled and diced
1 medium onion, chopped
1 - 2 cloves garlic, finely chopped
3 TBS butter
1 bay leaf
2 TBS flour
3 cups beef stock (or broth)
3 cups chicken stock (or broth)
2 cans Franks sweet sauerkraut (w/ caraway seeds)
3/4 lb deli corned beef, thickly sliced
12 ounces Swiss cheese, shredded
1 cup sour cream
8 slices rye or marble rye bread
olive oil
Cook potatoes until done. While potatoes are cooking, combine onions, garlic, bay leaf and butter in a large saucepan
over low heat, until onions are softened. Sprinkle in the flour and stir, cooking it for a couple minutes. Add both chicken
and beef stocks and stir until there are no lumps of flour in the soup. Cut the corned beef into bite sized pieces and add
to soup along with the potatoes. Remove the bay leaf and add the sauerkraut along with the juices from the can and turn heat
up to medium and let simmer for 15 minutes. Slowly stir in the Swiss cheese until melted. Lower the heat and mix in the sour
cream a little at a time (do this slowly so it doesn't curdle).
While soup is cooking, cut bread into small chunks and toss with a little olive oil. Spread on a baking sheet and bake
in a 425-degree oven until crunchy.
Ladle soup into bowls and top with the croutons.
Pop Roast
3-4lb beef roast
1 can diet coke
1 pkg onion soup mix (I use 1/2 pkg.)
1 can cream soup
Mix ingredients together and pour over roast. Cook at 325 or put in crock pot. May thicken juice and use as gravy when
done.
I like this recipe because the soda makes the roast so tender... I haven't made a roast any other way since I first tried
this.
POPOVERS
2 eggs
1/4 teaspoon salt
1 Cup Milk
2 Tablespoons butter, melted
1 Cup Flour
Spray 12 muffin cups or popover pan.
In a bowl, combine eggs and salt. Using a whisk, beat lightly. Stir in milk and butter and beat in the flour just until
blended. Do not over beat. Fill each cup about half full and place in cold oven. Set temp to 425 and bake for 20 minutes.
Reduce heat to 375 and bake until the popovers are golden, 10-15 minutes longer. They should be crisp on the outside. Quickly
pierce each popover with a thin tipped kniefe to release the steam. Leave in the oven a couple of minutes for further crisping.
Remove and serve at once. Makes 12 muffins or 6 popovers.
Serve with fruit or honey.
Microwave PlayDoh - Amy N.
Email Amy N. for this recipe
Freeze & Forget Chix Noodle Soup
Freeze and Forget Chicken Noodle Soup
2-3lb chicken(cut up)
10C Water
2 t. chix bouillon
1/2C chopped onion
1 1/2t salt
1 bay leaf
1C thinly sliced carrots
1/4Cchopped onion
2C noodles (serving day)
Combine Chix and water. Bring to a boil;reduce heat. Cover;simmer 15 min. Skim surface of broth if necessary. Add bouillon
granules, 1/2 C onion, salt, pepper, and bay leaf. Cover; simmer 35-45 minutes or until chicken is tender. Remove chicken
from broth. ---- Cut up chix, Skim fat from both. Return chicken and stir in celery, carrots and 1/4 C onion. Bring to a boil;
reduce heat; cover and simmer 15 minutes or until carrots are desired tenderness. Soup may be frozen in gallon bags after
cooling, using freezer bags - freeze flat. On Serving Day - Thaw soup until slushy. Place in saucepan. Remove bay leaf and
bring to a boil. Drop noodles into boiling soup. Cook uncovered for 5-10 minutes until noodles are tender.
Freeze and Forget Cranberry Chix
Freeze & Forget Cranberry Chicken
4 deboned chicken breasts
8 oz. Catalina dressing
1package dry onion soup mix
1-1 pound can whole berry cranberry sauce
Cooking day- Mix together dressing, onion soup mix, and cranberry sauce. Place chicken and mixture together in a freezer
bag. Freeze flat.
Serving Day- Thaw completely. Place chix with cranberry sauce in greased baking dish, and bake at 350 degrees for 1 to
1 1/2 hours uncovered
|
 |
|
Honey Lime Grilled Chicken
from Amy Nelson
These are approx. amounts - change to your taste...
Poke holes in chicken breasts
In Ziplock bag Pour
Splash Olive Oil in bag
1/2 Bottle Honey
Couple of spoonfuls of chili powder
Juice from Lime ( throw lime in bag)
Marinade
Grill and Serve
==================================================
Recipe from Lisa - Pampered Chef
Apple Berry Salsa with Cinnamon Chips
This fruit salsa makes a great appetizer or can be served as a fun side dish with a Mexican meal.
CINNAMON CHIPS
4 (7-inch) flour tortilla
1 tbsp sugar
1/2 teaspoon ground cinnamon
SALSA
2 med Granny Smith apples
1 cup strawberries -- sliced
1 kiwi fruit -- peeled and chopped
1 small orange
2 tbsp packed brown sugar
2 tbsp apple jelly
Preheat oven to 400 degrees. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon in flour/sugar
shaker; sprinkle over tortillas. Cut each tortilla into 8 wedges; place in single layer on round baking stone. Bake 8-10 minutes
or until lightly browned and crisp. Remove to cooling rack; cool completely.
For salsa, peel, core, and slice apples. Cut apples into quarters; chop with food chopper. Slice strawberries and chop
kiwi. Place fruit in 1 quart bowl. Zest orange and juice. Add orange zest, orange juice, brown sugar and apple jelly to fruit
mixture, mix gently. Serve with cinnamon chips.
Luau Pizza
1 (10oz.) thin crust Italian bread shell
2 cups (8oz.) shredded mozzarella cheese
1 can (8oz.) pineapple tidbits in juice, drained
4 (2oz.) Canadian bacon slices
1/4 c. green bell pepper, chopped
1 c. fresh mushrooms, sliced
1/4 c. (1oz.) fresh parmesan cheese, grated
Preheat oven to 450 degrees. Place bread shell on 13" Round Stone.
Sprinkle with 1 cup of the mozzarella cheese. Cover evenly with pineapple.
Stack Canadian bacon slices; cut stack into eighths. Arrange bacon over pineapple on bread shell. Using Egg Slicer Plus,
slice mushrooms.
Using Food Chopper, chop bell pepper.
Grate parmesan cheese with Deluxe Cheese Grater.
Sprinkle mushrooms and bell pepper evenly over bread shell. Top with remaining 1 cup of mozzarella cheese and parmesan
cheese.
Bake 13-17 minutes or until cheese is melted. Cut into wedges with Pizza Cutter.
Serve with Mini-Serving Spatula
Valerie O's Black Bean Corn Salsa Recipe.....
Served to me by Tiffany F
Valerie's Corn Bean Salsa
3 cans corn
3 cans black bean
½ c red onions chopped
¼ c green onions chopped
½ c Lime juice
½ c Fresh cilantro finely chopped
¼ c Olive Oil
1 tsp cumin
1 ½ c chopped tomatoes
Mix ingredients together and refrigerate 20 minutes before serving; add tomatoes right before serving.
Old Fashioned Green Beans
6 sl bacon, fried and sliced
2 lbs fresh green beans
3Tbsp brown sugar, packed
1/2 C water
In a large skillet, cook bacon over medium heat until crisp tender.
Add beans, brown sugar and water.
Stirring gently, bring to a boil
Reduce heat; cover and simmer 15 minutes or until beans are crisp-tender
Remove to a serving bowl with a slotted spoon.
Freeze and Forget Honey Pork Chops
6 boneless pork chops
1/2 C Honey
1/4 t. ground ginger
1 clove minced garlic
2 T. soy sauce, dash of pepper
Place all ingredients (except meat) in a blender or food processor and mix thoroughly. Place p.chops and blended mixture
in a freezer bag. Seal Securely and freeze flat. On Serving Day - Thaw completely. Place p.chops & marinade in baking
dish. Bake in oven @350 for 1 hr 15 min. turn chops occasionally while baking.
Freeze & Forget Teriyaki Chicken/Steak
2C soy sauce
2C sugar
1 C Mirin (rice cooking wine)
2T fresh ginger (grated)
2T fresh garlic (minced)
Original recipe yields: Approx. 4 1/2-5 C of sauce (enough for 7 1/2-8lbs of meat/poultry)
Cooking day- Combine all ingredients and simmer until sugar is dissolved. Cool and store in an airtight container (a
1 qt. glass jar with lid works great and keeps for several months refrigerated). When you need teriyaki sauce, it's always
ready!
For every 1 lb. of meat or poultry place 1/2 C sauce in a freezer bag together with meat. Freeze. Since the sauce contains
cooking wine, the marinade will not freeze solid, but the meat will.
Serving Day- Thaw meat completely. Grill,bake,or broil to desired doneness. If you use the sauce in the bag to pass
or pour over meat, be sure to bring the sauce to a full boil for 1-2 minutes before serving.
Lime Garlic Chicken
Ingredients
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 6 skinless, boneless chicken breast halves - cut into strips
* 1 cup butter
* 2 medium heads garlic, diced
* 1 lime, halved
* lemon pepper to taste
DIRECTIONS
1. Mix flour, salt and pepper together in a resealable plastic bag. Add chicken, seal bag and shake to coat. Set aside.
2. Melt butter in a large skillet over medium heat. Add garlic and sautee 3 to 4 minutes, until it starts to change color.
Sautee coated chicken strips with butter and garlic for 10 to 15 minutes, until cooked through and juices run clear.
3. Squeeze lime over chicken and sprinkle with lemon pepper. Serve hot.
Fruit Salad
1 can pineapple tidbits
1 can mandarin oranges
1 can peaches, sliced
3 bananas, sliced
2 apples, chunked
Combine next ingredients and mix with fruit:
1pkg vanilla instant pudding
1C milk
1sm ctn sour cream
2Tbsp frozen orange juice concentrate, thawed
Top with chopped walnuts
(I leave out the bananas and apples in the winter for a citrus like salad....) Edit Text
Scalloped Corn
(This is my all time "comfort"side dish!)
1 egg, beaten
1/2 - 1 Cup crushed saltines
(depending on how thick you want it)
1 Can cream style corn
1/8 tsp pepper
up to 1/2 tsp salt
(remember there is salt on crackers)
Mix in order given. Pour into a sprayed Pyrex or baking dish. Bake at 350 degrees for 35-45 minutes. Until puffy and a
golden brown color around edges. Edit Text
|
|
|
|
|
|
|
|
