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1 chicken, cut up
1/2 cup flour
1 tsp each salt and pepper
1 tbsp oil
1 cup onion, chopped
1 tbsp garlic
1-28 oz can fire roasted tomatoes (diced/crushed)
linguini or fettuchine pasta, cooked as usual
You can skin the chicken or leave it on (I leave it on). Mix flour, salt & pepper. Dredge chicken in that, then fry it in a large pan and about 1 tbsp oil over med heat for about 10 mins, turning once (until golden brown). Set aside. Add the onion to the pan, sautee til golden. Add the garlic, sautee about 30 seconds. Add tomatoes, bring to a simmer and return chicken. Cover and cook 15 mins or until the chicken is cooked through.
I serve this with slivered basil leaves and diced fresh whole milk mozzarella cheese on the side and with garlic bread.
Thursday, March 13, 2008
Sunday, March 9, 2008
Soup and Sammies
The soup doesn't sound good, but it is! Promise!
Cream of Pimento Soup
1-4 oz jar diced pimentos, undrained & run through food processor until smooth
3 tbsp butter
3 tbsp flour
1-14 oz can chicken broth
1 1/2 cups half and half
2 tsp onion, grated or run through food processor
1/2 tsp salt
1/4 tsp hot sauce
sour cream
Melt butter in saucepan. Add flour and stir to make a light roux (don't brown). Slowly add broth and half & half and cook over low heat until thicker and bubbly. Stir in pimento, onion, salt and hot sauce and cook until heated.
Serve with dollops of sour cream. It makes about 3 1/2 cups.
Grilled Ham and Cheese Sammies
1 cup Monterey Jack Cheese, shredded (4 oz)
1 cup Cheddar cheese, shredded
1/4 cup mayo
1 tbsp yellow mustard
1 green onion, chopped
8 slices bread (hearty, bakery bread!)
4 slices of sandwich ham (get it sliced thick at the deli)
1/4 cup butter, softened
Combine 1st 5 ingredients and spread them evenly over 4 bread slices. Top each with a piece of ham and remaining bread (duh - make a sandwich). Spread one side of each with generous amounts of butter and grill (I use my Foreman) until browned. While one side cooks, spread butter on the top. Flip and grill 2nd side until browned. These are gooey, yummy sammies and are pretty to look at.
Cream of Pimento Soup
1-4 oz jar diced pimentos, undrained & run through food processor until smooth
3 tbsp butter
3 tbsp flour
1-14 oz can chicken broth
1 1/2 cups half and half
2 tsp onion, grated or run through food processor
1/2 tsp salt
1/4 tsp hot sauce
sour cream
Melt butter in saucepan. Add flour and stir to make a light roux (don't brown). Slowly add broth and half & half and cook over low heat until thicker and bubbly. Stir in pimento, onion, salt and hot sauce and cook until heated.
Serve with dollops of sour cream. It makes about 3 1/2 cups.
Grilled Ham and Cheese Sammies
1 cup Monterey Jack Cheese, shredded (4 oz)
1 cup Cheddar cheese, shredded
1/4 cup mayo
1 tbsp yellow mustard
1 green onion, chopped
8 slices bread (hearty, bakery bread!)
4 slices of sandwich ham (get it sliced thick at the deli)
1/4 cup butter, softened
Combine 1st 5 ingredients and spread them evenly over 4 bread slices. Top each with a piece of ham and remaining bread (duh - make a sandwich). Spread one side of each with generous amounts of butter and grill (I use my Foreman) until browned. While one side cooks, spread butter on the top. Flip and grill 2nd side until browned. These are gooey, yummy sammies and are pretty to look at.
Boca Sloppy Joes
Believe me, they won't know it's not real ground beef!
2 tbsp oil
2 pkgs Boca frozen ground beef substitute (box contains 3 pkgs)
1/2 small onion, chopped
1/2 small green pepper, chopped
1/2 tsp minced garlic
1 tsp yellow mustard
3/4 cup ketchup
3 tsp brown sugar
salt and pepper to taste
Heat large skillet. Add 1 tbsp oil, Boca, onion & pepper. Sautee until veggies are tender - you might have to add more oil as the Boca absorbes a lot. Stir the rest of the ingredients and simmer about 10 minutes (will be thick). Add salt and pepper at the end to taste.
I serve this on toasted sesame buns with chips. It is a sweet recipe, so kids love it.
2 tbsp oil
2 pkgs Boca frozen ground beef substitute (box contains 3 pkgs)
1/2 small onion, chopped
1/2 small green pepper, chopped
1/2 tsp minced garlic
1 tsp yellow mustard
3/4 cup ketchup
3 tsp brown sugar
salt and pepper to taste
Heat large skillet. Add 1 tbsp oil, Boca, onion & pepper. Sautee until veggies are tender - you might have to add more oil as the Boca absorbes a lot. Stir the rest of the ingredients and simmer about 10 minutes (will be thick). Add salt and pepper at the end to taste.
I serve this on toasted sesame buns with chips. It is a sweet recipe, so kids love it.
Wednesday, March 5, 2008
Creamy Chicken Casserole
All time favorite, here.
3 cups cooked chicken (white meat), shredded or chopped
1-10 oz can cream of mushroom soup (or cream of chicken)
1-8 oz carton sour cream
1 tbsp poppy seeds (optional)
1 sleeve Ritz crackers, crushed
1 stick butter, melted
Heat oven to 350.
Combine first 4 ingredients. Put in a 13 x 9 baking dish. Sprinkle crackers over it, sprinkle butter over the crackers.
Bake 30 mins until browned and bubbly.
I serve this with green beans and fried okra or kernel corn.
3 cups cooked chicken (white meat), shredded or chopped
1-10 oz can cream of mushroom soup (or cream of chicken)
1-8 oz carton sour cream
1 tbsp poppy seeds (optional)
1 sleeve Ritz crackers, crushed
1 stick butter, melted
Heat oven to 350.
Combine first 4 ingredients. Put in a 13 x 9 baking dish. Sprinkle crackers over it, sprinkle butter over the crackers.
Bake 30 mins until browned and bubbly.
I serve this with green beans and fried okra or kernel corn.
Beef Enchiladas
1 lb ground chuck
1 small onion, chopped
1-10 oz can tomato soup, undiluted
1-10 oz jar enchilada sauce
8-8 inch flour tortillas
2 cups shredded Mexican blend cheese
sour cream
sliced black olives
Heat oven to 350.
Cook beef & onion in a skillet until done. Drain and return to skillet. Stir in soup and sauce, bring to a bubble.
Spread about 1/4 cup of the meat mixture onto each tortilla. Sprinkle tortillas evenly with 1 cup of the cheese. Roll tortillas and place seam side down in 13 x 9 baking dish. Pour remaining meat mixture over them.
Cover and bake 20 mins. Uncover and sprinkle with remaining cheese, bake another 5 mins.
Serve with sour cream and olives to garnish.
I serve this with refried beans and guacamole salad.
1 small onion, chopped
1-10 oz can tomato soup, undiluted
1-10 oz jar enchilada sauce
8-8 inch flour tortillas
2 cups shredded Mexican blend cheese
sour cream
sliced black olives
Heat oven to 350.
Cook beef & onion in a skillet until done. Drain and return to skillet. Stir in soup and sauce, bring to a bubble.
Spread about 1/4 cup of the meat mixture onto each tortilla. Sprinkle tortillas evenly with 1 cup of the cheese. Roll tortillas and place seam side down in 13 x 9 baking dish. Pour remaining meat mixture over them.
Cover and bake 20 mins. Uncover and sprinkle with remaining cheese, bake another 5 mins.
Serve with sour cream and olives to garnish.
I serve this with refried beans and guacamole salad.
Tuesday, March 4, 2008
Chicken Risotto
1 lb chicken tenders, cut in pieces
1/4 tsp each salt & pepper
1 tbsp oil
2-5.5 oz boxes garlic primavera risotto
5 cups water
1-9 oz bag baby spinach
parmesan cheese
Sprinkle chicken with salt & pepper. Heat oil in a large skillet. Add chicken and brown. Add rice to pan, stir about 30 seconds. Add water and rice seasoning packets. Bring to a boil, reduce heat and simmer about 15 mins uncovered. Stir now and then. Top with the spinach, cover and cook about 5 mins., stirring once. When rice is tender, it's done. Let stand 5 mins before serving.
You can change this up by using shrimp instead of chicken - just add the shrimp when you add the greens.
Also good with some diced fontina cheese added at the end.
**Leftovers make great patties - just form cold leftovers into the desired size, coat with breadcrumbs and pan fry**
1/4 tsp each salt & pepper
1 tbsp oil
2-5.5 oz boxes garlic primavera risotto
5 cups water
1-9 oz bag baby spinach
parmesan cheese
Sprinkle chicken with salt & pepper. Heat oil in a large skillet. Add chicken and brown. Add rice to pan, stir about 30 seconds. Add water and rice seasoning packets. Bring to a boil, reduce heat and simmer about 15 mins uncovered. Stir now and then. Top with the spinach, cover and cook about 5 mins., stirring once. When rice is tender, it's done. Let stand 5 mins before serving.
You can change this up by using shrimp instead of chicken - just add the shrimp when you add the greens.
Also good with some diced fontina cheese added at the end.
**Leftovers make great patties - just form cold leftovers into the desired size, coat with breadcrumbs and pan fry**
Turkey in Mushroom Sauce
1 1/2 tbsp oil
1 pkg terriaki turkey tenders, sliced into medallions
12 oz sliced mixed mushrooms or white mushrooms
1-18 oz box Cambell's Selects creamy portobello mushroom soup
Heat 1 tbsp of oil in a large skillet. Brown the turkey medallions, set aside. Add remaining oil to the skillet and cook the mushrooms. Add the soup to the mushrooms and bring to a boil. Pour half of the sauce over the turkey, serve the rest in a gravy boat.
YUM
I serve this with mashed potatoes and sugar snap peas or green beans. You must have rolls to sop up the sauce, too!
1 pkg terriaki turkey tenders, sliced into medallions
12 oz sliced mixed mushrooms or white mushrooms
1-18 oz box Cambell's Selects creamy portobello mushroom soup
Heat 1 tbsp of oil in a large skillet. Brown the turkey medallions, set aside. Add remaining oil to the skillet and cook the mushrooms. Add the soup to the mushrooms and bring to a boil. Pour half of the sauce over the turkey, serve the rest in a gravy boat.
YUM
I serve this with mashed potatoes and sugar snap peas or green beans. You must have rolls to sop up the sauce, too!
Tortellini Primavera
1-20 oz pkg refrigerated three cheese torellini (Buitoni)
1-16 oz bag frozen sugar snap stir fry veggies
1-16 oz jar alfredo sauce (Classico is yummy)
Bring a large pot of water to a boil. Add tortellini and veggies, cook til done. Drain. Add sauce, stir to coat. Usually needs pepper.
You can add fresh basil leaves (slivered) and diced fresh tomatoes when seasonal. You can also use vodka sauce with grated parmesan cheese instead of the alfredo.
I serve it with cheesy garlic toast.
1-16 oz bag frozen sugar snap stir fry veggies
1-16 oz jar alfredo sauce (Classico is yummy)
Bring a large pot of water to a boil. Add tortellini and veggies, cook til done. Drain. Add sauce, stir to coat. Usually needs pepper.
You can add fresh basil leaves (slivered) and diced fresh tomatoes when seasonal. You can also use vodka sauce with grated parmesan cheese instead of the alfredo.
I serve it with cheesy garlic toast.
Ellen's Favorite Penne
Not easy, by any means, but worth the work!
3 tbsp oil
1 bunch asparagus, cut in 2" pieces
12 oz fully cooked sausage (Italian)
3/4 tsp salt
1 lb penne
1 cup frozen green peas
1 medium onion, chopped
1 cup shredded carrots
1-14 oz can diced tomatoes in thick juice
1 1/2 tsp salt free seasoning blend
3/4 cup half and half
1/2 cup grated parmesan cheese
Cook pasta, adding peas for the last 3-4 minutes.
Heat 2 tbsp oil in a very large skillet. Add asparagus, sausage and 1/4 tsp salt. Cook until asparagus are crisp-tender, remove to a plate. Add remaining oil, carrots & onion to the skillet, sautee until onions are soft. Add tomatoes, seasoning & 1/2 tsp of salt. Add 1/2 cup pasta water. Cover & simmer 10 mins.
Drain pasta. Add asparagus mixture and half & half to the skillet. Simmer 2 mins or until hot. Return pasta to pasta pot, add skillet contents and cheese, toss to coat.
Serve with rolls.
3 tbsp oil
1 bunch asparagus, cut in 2" pieces
12 oz fully cooked sausage (Italian)
3/4 tsp salt
1 lb penne
1 cup frozen green peas
1 medium onion, chopped
1 cup shredded carrots
1-14 oz can diced tomatoes in thick juice
1 1/2 tsp salt free seasoning blend
3/4 cup half and half
1/2 cup grated parmesan cheese
Cook pasta, adding peas for the last 3-4 minutes.
Heat 2 tbsp oil in a very large skillet. Add asparagus, sausage and 1/4 tsp salt. Cook until asparagus are crisp-tender, remove to a plate. Add remaining oil, carrots & onion to the skillet, sautee until onions are soft. Add tomatoes, seasoning & 1/2 tsp of salt. Add 1/2 cup pasta water. Cover & simmer 10 mins.
Drain pasta. Add asparagus mixture and half & half to the skillet. Simmer 2 mins or until hot. Return pasta to pasta pot, add skillet contents and cheese, toss to coat.
Serve with rolls.
Roasted Garlic Salmon with Potatoes & Asparagus
This is a kind of cheat one. I usually don't use instant potatoes, but they've come a long way!
4 salmon fillets (about 1 1/2 lbs)
2 pkg (about 4 oz each) roasted garlic instant mashed potatoes
1 bunch asparagus, woody ends removed
1 tbsp oil
1/2 tsp each pepper and salt
Heat oven to 425. Line a baking sheet with foil or spray with cooking spray (or both!). Put the salmon, skin down, on the pan. Reserve 1 cup of potato flakes from one package, sprinkle what's left over the salmon. Arrange asparagus around salmon, drizzle all of it with the oil, salt and pepper. Bake about 15 mins, until the salmon flakes.
Meanwhile, heat 3 1/2 cups of water to a boil, remove from heat and add all the potato flakes.
4 salmon fillets (about 1 1/2 lbs)
2 pkg (about 4 oz each) roasted garlic instant mashed potatoes
1 bunch asparagus, woody ends removed
1 tbsp oil
1/2 tsp each pepper and salt
Heat oven to 425. Line a baking sheet with foil or spray with cooking spray (or both!). Put the salmon, skin down, on the pan. Reserve 1 cup of potato flakes from one package, sprinkle what's left over the salmon. Arrange asparagus around salmon, drizzle all of it with the oil, salt and pepper. Bake about 15 mins, until the salmon flakes.
Meanwhile, heat 3 1/2 cups of water to a boil, remove from heat and add all the potato flakes.
Chicken Sorrento
4 boneless, skinless chicken breasts, pounded
salt & pepper
2 tsp oil
1-8 oz bottle creamy Italian dressing
1-16 oz bag frozen stir fry veggies
Sprinkle chicken with salt & pepper. Heat oil in a large skillet, add chicken and cook, turning once, until golden. Pour dressing over chicken, turning to coat. Cover and simmer 5 mins. Add veggies, cover and cook another 5 mins or until they're crisp-tender.
Good with pencil-thin crispy breadsticks.
salt & pepper
2 tsp oil
1-8 oz bottle creamy Italian dressing
1-16 oz bag frozen stir fry veggies
Sprinkle chicken with salt & pepper. Heat oil in a large skillet, add chicken and cook, turning once, until golden. Pour dressing over chicken, turning to coat. Cover and simmer 5 mins. Add veggies, cover and cook another 5 mins or until they're crisp-tender.
Good with pencil-thin crispy breadsticks.
Sweet & Sour Meatballs
This one is good as dinner or as a party appetizer.
1-16 oz can whole berry cranberry sauce
2 cups chunky garden pasta sauce
24 oz meatballs (I use the ready to use fresh meatballs from Publix, but you can use frozen or homemade ones, too - of any meat)
In a large skillet, cook meatballs in a little oil (if using raw) and set aside. Drain fat, add cranberry sauce & pasta sauce and cook until bubbly. Return the meatballs (or add them here if using frozen), stir to coat. Cover and cook 15 mins, stirring now and then, until heated through.
I serve this over rice with egg rolls or potstickers.
1-16 oz can whole berry cranberry sauce
2 cups chunky garden pasta sauce
24 oz meatballs (I use the ready to use fresh meatballs from Publix, but you can use frozen or homemade ones, too - of any meat)
In a large skillet, cook meatballs in a little oil (if using raw) and set aside. Drain fat, add cranberry sauce & pasta sauce and cook until bubbly. Return the meatballs (or add them here if using frozen), stir to coat. Cover and cook 15 mins, stirring now and then, until heated through.
I serve this over rice with egg rolls or potstickers.
Pierogi Skillet
1 tbsp oil
1 medium onion, chopped
1 lb kielbasa, sliced
1-12 oz box mini pierogi, any flavor
2 cups frozen green peas
Heat oil in a large skillet. Add onion, sautee until transparent. Add kielbasa and pierogi, cook til browned. Add peas, cook til hot.
1 medium onion, chopped
1 lb kielbasa, sliced
1-12 oz box mini pierogi, any flavor
2 cups frozen green peas
Heat oil in a large skillet. Add onion, sautee until transparent. Add kielbasa and pierogi, cook til browned. Add peas, cook til hot.
Parmesan Pork Chops with Tomato Green Beans
4 thin cut pork chops
2 tbsp oil
1 egg
1/3 cup parmesan cheese
1/2 cup Italian seasoned bread crumbs
1-14 oz can diced tomatoes with garlic & olive oil
1-14 oz can whole potatoes, drained & diced
1-14 oz can Italian green beans, drained
bacon crumbles, optional
Combine beans, potatoes & tomatoes in a saucepan, cover & cook until hot.
Mix together bread crumbs and cheese. Beat the egg on a pie plate. Dip chops in egg, then in bread/cheese mixture to coat. Heat oil in a large skillet, cook chops, turning once, until done.
If using, add bacon to veggies.
2 tbsp oil
1 egg
1/3 cup parmesan cheese
1/2 cup Italian seasoned bread crumbs
1-14 oz can diced tomatoes with garlic & olive oil
1-14 oz can whole potatoes, drained & diced
1-14 oz can Italian green beans, drained
bacon crumbles, optional
Combine beans, potatoes & tomatoes in a saucepan, cover & cook until hot.
Mix together bread crumbs and cheese. Beat the egg on a pie plate. Dip chops in egg, then in bread/cheese mixture to coat. Heat oil in a large skillet, cook chops, turning once, until done.
If using, add bacon to veggies.
Hungarian Beef Stew
1 lb beef chuck for stew
1 lb carrots, sliced in rounds
2 medium onions, sliced thin
3 cups cabbage, thinly sliced
1 1/2 cups water
1/2 cup red wine (can substitute for water)
1-6 oz can tomato paste
1 envelope onion-mushroom soup mix
1 tbsp paprika
1 tsp caraway seeds
1-8 oz container sour cream
egg noodles
Mix everything except the sour cream in a crock pot. Cook on low 8-10 hours. Turn off cooker, stir in sour cream.
Serve over egg noodles.
1 lb carrots, sliced in rounds
2 medium onions, sliced thin
3 cups cabbage, thinly sliced
1 1/2 cups water
1/2 cup red wine (can substitute for water)
1-6 oz can tomato paste
1 envelope onion-mushroom soup mix
1 tbsp paprika
1 tsp caraway seeds
1-8 oz container sour cream
egg noodles
Mix everything except the sour cream in a crock pot. Cook on low 8-10 hours. Turn off cooker, stir in sour cream.
Serve over egg noodles.
Beef, Barley & Mushroom Soup
This gets really thick, more like a stew.
12 oz beef chuck for stew
4 cups chicken broth
2 cups water
1-14 oz can diced tomatoes with roasted garlic & onion
12 oz shiitake mushrooms, stems removed & sliced
1 large turnip, peeled & diced
2 large carrots, diced
1 cup pearled barley (not instant)
2 large shallots, chopped
1/2 tsp each pepper & dried thyme
1/2 cup snipped fresh dill
Mix everything except the dill in a crock pot. Cook on low 7-9 hours. Stir in dill.
Goes well with a dollop of sour cream and crusty rolls.
12 oz beef chuck for stew
4 cups chicken broth
2 cups water
1-14 oz can diced tomatoes with roasted garlic & onion
12 oz shiitake mushrooms, stems removed & sliced
1 large turnip, peeled & diced
2 large carrots, diced
1 cup pearled barley (not instant)
2 large shallots, chopped
1/2 tsp each pepper & dried thyme
1/2 cup snipped fresh dill
Mix everything except the dill in a crock pot. Cook on low 7-9 hours. Stir in dill.
Goes well with a dollop of sour cream and crusty rolls.
Monday, March 3, 2008
Ranch Beef Skillet
1 lb ground beef
1-8 oz boc seasoned rice & black beans
1-14 oz can diced tomatoes with green chiles
1-10 oz box frozen corn kernels
1/2 cup cilantro
1 cup shredded sharp cheddar
Cook beef in a large skillet until done. Drain. Stir in rice & beans, tomatoes, corn and 2 1/2 cups of water. Cover & simmer 20 mins or until the water has been absorbed by the rice. Top with cheese and cilantro.
Great with avocado, too.
Serve with flour tortillas.
Works super well as a nacho topping.
1-8 oz boc seasoned rice & black beans
1-14 oz can diced tomatoes with green chiles
1-10 oz box frozen corn kernels
1/2 cup cilantro
1 cup shredded sharp cheddar
Cook beef in a large skillet until done. Drain. Stir in rice & beans, tomatoes, corn and 2 1/2 cups of water. Cover & simmer 20 mins or until the water has been absorbed by the rice. Top with cheese and cilantro.
Great with avocado, too.
Serve with flour tortillas.
Works super well as a nacho topping.
Slow Cooker Spicy Chicken
4 each chicken thighs and drumsticks
2-14 oz cans diced tomatoes with zesty jalapenos
1/2 cup creamy peanut butter
chopped cilantro, to garnish
Remove skin from chicken. Put all ingredients in the slow cooker and mix well (except the cilantro). Cook on low 7-9 hours.
Serve with crusty bread and a veggie - dinner's done! Ben liked a little extra peanut butter in it, but he loves that stuff anyway!
2-14 oz cans diced tomatoes with zesty jalapenos
1/2 cup creamy peanut butter
chopped cilantro, to garnish
Remove skin from chicken. Put all ingredients in the slow cooker and mix well (except the cilantro). Cook on low 7-9 hours.
Serve with crusty bread and a veggie - dinner's done! Ben liked a little extra peanut butter in it, but he loves that stuff anyway!
Cincinnati Chili
8 oz spaghetti
8 oz ground meat (chicken, turkey, beef or pork)
2 1/2 tsp chili powder
1-26 oz jar chunky garden pasta sauce
1-16 oz can kidney beans, rinsed
Cook pasta. Heat a large skillet, crumble in the meat, add chili powder and cook til done. Drain, if needed. Stir in pasta sauce & beans, simmer 5 minutes. Spoon sauce over spaghetti. Serve with the usual chili toppings and crusty breadsticks.
8 oz ground meat (chicken, turkey, beef or pork)
2 1/2 tsp chili powder
1-26 oz jar chunky garden pasta sauce
1-16 oz can kidney beans, rinsed
Cook pasta. Heat a large skillet, crumble in the meat, add chili powder and cook til done. Drain, if needed. Stir in pasta sauce & beans, simmer 5 minutes. Spoon sauce over spaghetti. Serve with the usual chili toppings and crusty breadsticks.
Tex-Mex Turkey Tenders with Stuffing
1 tbsp oil
1 medium zucchini, diced
1 red bell pepper, chopped
1 small onion, chopped
3 oz chorizo sausage, chopped
1 tsp cumin
3 cups cornbread stuffing mix
1 pkg homestyle turkey breast tenders (like Jenny-O)
1/2 tsp chili powder
turkey gravy from mix, jar or can
Heat oven to 350. Lightly grease a 2 qt baking dish.
Heat oil in large skillet. Add zucchini, pepper & onion, sautee until soft. Stir in chorizo, cumin and 3/4 cup of water. Simmer 1 minute. Add stuffing mix, toss to moisten. Pour into baking dish. Top with tenders, sprinkle them with chili powder. Cover tightly with foil.
Bake 1-1 1/2 hours. Slice the turkey as you would a pork tenderloin, serve with gravy on the side. I also serve it with green beans and corn.
1 medium zucchini, diced
1 red bell pepper, chopped
1 small onion, chopped
3 oz chorizo sausage, chopped
1 tsp cumin
3 cups cornbread stuffing mix
1 pkg homestyle turkey breast tenders (like Jenny-O)
1/2 tsp chili powder
turkey gravy from mix, jar or can
Heat oven to 350. Lightly grease a 2 qt baking dish.
Heat oil in large skillet. Add zucchini, pepper & onion, sautee until soft. Stir in chorizo, cumin and 3/4 cup of water. Simmer 1 minute. Add stuffing mix, toss to moisten. Pour into baking dish. Top with tenders, sprinkle them with chili powder. Cover tightly with foil.
Bake 1-1 1/2 hours. Slice the turkey as you would a pork tenderloin, serve with gravy on the side. I also serve it with green beans and corn.
Spice Rubbed Pork with Black Bean Citrus Salad
4 thin cut loin chops
1 1/2 tsp mild Mexican seasoning/chili powder
1 tsp oil
1-24 oz jar refrigerated citrus salad (Dole - in produce section)
1-15 oz can black beans, rinsed
1 avocado, diced
1/2 cup chopped cilantro
1/3 cup olive oil & vinegar salad dressing
1/4 cup sliced red onion
Sprinkle pork with seasoning. Heat oil in nonstick skillet, add pork and cook thoroughly.
Mix together remaining ingredients in a bowl. Serve with the pork.
Good with chips & salsa, too.
1 1/2 tsp mild Mexican seasoning/chili powder
1 tsp oil
1-24 oz jar refrigerated citrus salad (Dole - in produce section)
1-15 oz can black beans, rinsed
1 avocado, diced
1/2 cup chopped cilantro
1/3 cup olive oil & vinegar salad dressing
1/4 cup sliced red onion
Sprinkle pork with seasoning. Heat oil in nonstick skillet, add pork and cook thoroughly.
Mix together remaining ingredients in a bowl. Serve with the pork.
Good with chips & salsa, too.
Veggie Wraps
4 burrito size tortillas, any flavor
2 tsp oil
1 1/2 cups thinly sliced onion
1 lrg yellow squash, diced
1 red bell pepper, sliced thin
2 tsp chili powder
1-10 oz bag prewashed spinach
1-16 oz cans black beans, rinsed
2 oz pepperjack cheese, shredded (1/2 cup)
salt to taste
sour cream
Heat oil in skillet over medium heat. Add onions, squash & pepper, sautee til browned and tender. Add chili powder, stir & cook about 30 seconds. Add spinach by the handful, add more as it cooks down. Add beans, heat through. Add salt to taste.
Warm tortillas.
For each wrap: Spoon 1/4 of the veggie filling over the bottom 2/3rds of the tortilla, sprinkle with 1/4th of the cheese. Wrap tightly.
Serve with sour cream on the side. Goes well with cole slaw or french fries.
2 tsp oil
1 1/2 cups thinly sliced onion
1 lrg yellow squash, diced
1 red bell pepper, sliced thin
2 tsp chili powder
1-10 oz bag prewashed spinach
1-16 oz cans black beans, rinsed
2 oz pepperjack cheese, shredded (1/2 cup)
salt to taste
sour cream
Heat oil in skillet over medium heat. Add onions, squash & pepper, sautee til browned and tender. Add chili powder, stir & cook about 30 seconds. Add spinach by the handful, add more as it cooks down. Add beans, heat through. Add salt to taste.
Warm tortillas.
For each wrap: Spoon 1/4 of the veggie filling over the bottom 2/3rds of the tortilla, sprinkle with 1/4th of the cheese. Wrap tightly.
Serve with sour cream on the side. Goes well with cole slaw or french fries.
Asian Turkey Wraps
1 English seedless cucumber, sliced into matchstick strips
1/3 cup very thinly sliced red onion
1 tbsp lime juice
1/4 tsp salt
1/8 tsp pepper
4 burrito sized tortillas (any flavor)
4 tbsp Hoisin sauce (in Chinese section of store)
1-12 oz pkg turkey sandwich meat
1-5 oz bag baby Asian salad mix OR baby salad greens
Mix cuke, onion, lime juice, salt & pepper in a bowl, set aside.
For each wrap, spread 1 tbsp of the hoisin sauce on the tortilla. Lay 1/4 of the turkey over the lower 2/3rds of the tortilla. Top with 1/4 of the salad, then 1/4 of the cuke mixture. Starting at the bottom, roll tightly.
I serve this with 3 bean salad.
1/3 cup very thinly sliced red onion
1 tbsp lime juice
1/4 tsp salt
1/8 tsp pepper
4 burrito sized tortillas (any flavor)
4 tbsp Hoisin sauce (in Chinese section of store)
1-12 oz pkg turkey sandwich meat
1-5 oz bag baby Asian salad mix OR baby salad greens
Mix cuke, onion, lime juice, salt & pepper in a bowl, set aside.
For each wrap, spread 1 tbsp of the hoisin sauce on the tortilla. Lay 1/4 of the turkey over the lower 2/3rds of the tortilla. Top with 1/4 of the salad, then 1/4 of the cuke mixture. Starting at the bottom, roll tightly.
I serve this with 3 bean salad.
Honey-Soy Chicken
1 chicken, cut up
1/2 cup flour
1 tsp salt
1 tsp pepper
1 cup onion, chopped
1 tbsp each minced fresh ginger & garlic
scant 1/4 tsp cinnamon
1/2 cup honey
1/4 cup soy sauce
1/4 cup water
You can skin the chicken or leave it on (I left it on). Mix flour, salt & pepper. Dredge chicken in that, then fry it in a large pan and about 1 tbsp oil over med heat for about 10 mins, turning once (until golden brown). Set aside. Add the onion to the pan, sautee til golden. Add ginger, garlic, and cinnamon and cook 30 seconds. Add liquids, cook until honey dissolves. Add the chicken back, reduce heat to low, cover and simmer 15 mins or until the chicken is done. You'll have sauce left for dipping or just pouring over your plate.
I served it over rice with egg rolls.
1/2 cup flour
1 tsp salt
1 tsp pepper
1 cup onion, chopped
1 tbsp each minced fresh ginger & garlic
scant 1/4 tsp cinnamon
1/2 cup honey
1/4 cup soy sauce
1/4 cup water
You can skin the chicken or leave it on (I left it on). Mix flour, salt & pepper. Dredge chicken in that, then fry it in a large pan and about 1 tbsp oil over med heat for about 10 mins, turning once (until golden brown). Set aside. Add the onion to the pan, sautee til golden. Add ginger, garlic, and cinnamon and cook 30 seconds. Add liquids, cook until honey dissolves. Add the chicken back, reduce heat to low, cover and simmer 15 mins or until the chicken is done. You'll have sauce left for dipping or just pouring over your plate.
I served it over rice with egg rolls.
Ben's Favorite Maple Glazed Ham Steaks
This is great because you don't have to bake it and you only make a little, not a WHOLE ham...
1 ham steak
1 can pear halves in light syrup, drained and diced
pancake syrup
mustard - dijon or spicy
(pears are optional, I only use them when entertaining)
Cut ham steak into medallions. Cook over medium heat in a large skillet until slightly browned. Mix glaze at the rate of two parts syrup to one part mustard - start with 2 tbsp syrup and see if you think that's enough (I eyeball and make a lot because Ben really likes the glaze). Pour glaze over medallions, flip them to coat evenly. If using pears, add them here. Continute to cook and reduce the glaze until thickened. Be careful not to burn - stir often.Serve immediately.
I serve this with macaroni & cheese and fresh broccoli.
1 ham steak
1 can pear halves in light syrup, drained and diced
pancake syrup
mustard - dijon or spicy
(pears are optional, I only use them when entertaining)
Cut ham steak into medallions. Cook over medium heat in a large skillet until slightly browned. Mix glaze at the rate of two parts syrup to one part mustard - start with 2 tbsp syrup and see if you think that's enough (I eyeball and make a lot because Ben really likes the glaze). Pour glaze over medallions, flip them to coat evenly. If using pears, add them here. Continute to cook and reduce the glaze until thickened. Be careful not to burn - stir often.Serve immediately.
I serve this with macaroni & cheese and fresh broccoli.
My Famous Rolled Meatloaf
1 1/2 lbs ground beef or meatloaf mix**prepare as you would to make normal meatloaf - everyone is different here**
1 small pkg shredded moz cheese1 pkg pre-washed spinach OR 1 pkg plain frozen spinach, thawed & sqeezed dry in a towel (messy)
1/4 lb genoa salami, sliced thin (from deli)
1/2 jar of sundried tomato pesto
Preheat oven to 400. Have ready a loaf pan. Place a sheet of foil on your counter about 2' long. Plop your meatloaf mixture on the foil and smoosh it around until it's a rectangle obviously no wider than your loaf pan and of equal thickness throughout. If using fresh spinach, sautee until well wilted in a little oil. Put spinach on the meat, leaving a 1" border on all sides. Sprinkle cheese over spinach. Layer salami over cheese, overlapping all pieces like roof shingles (won't use it all, usually). Carefully pick up one end of the foil, and begin to roll. The stuffings make this part kind of hard, you'll have to keep shoving the salami back into the roll (you're making a meat jellyroll). Use the foil to guide the meat and take your time. Mush the end down and carefully but quickly flip the roll, seam down, into the loaf pan. Mush sides together to close as best you can. Spread 1/2 of your jar of pesto over the top and bake until done (usually about 1 hour - use a thermometer to be sure).
Not the easiest think to make, but YUMMY! I serve with home canned green beans and sour cream mashed potatoes.
1 small pkg shredded moz cheese1 pkg pre-washed spinach OR 1 pkg plain frozen spinach, thawed & sqeezed dry in a towel (messy)
1/4 lb genoa salami, sliced thin (from deli)
1/2 jar of sundried tomato pesto
Preheat oven to 400. Have ready a loaf pan. Place a sheet of foil on your counter about 2' long. Plop your meatloaf mixture on the foil and smoosh it around until it's a rectangle obviously no wider than your loaf pan and of equal thickness throughout. If using fresh spinach, sautee until well wilted in a little oil. Put spinach on the meat, leaving a 1" border on all sides. Sprinkle cheese over spinach. Layer salami over cheese, overlapping all pieces like roof shingles (won't use it all, usually). Carefully pick up one end of the foil, and begin to roll. The stuffings make this part kind of hard, you'll have to keep shoving the salami back into the roll (you're making a meat jellyroll). Use the foil to guide the meat and take your time. Mush the end down and carefully but quickly flip the roll, seam down, into the loaf pan. Mush sides together to close as best you can. Spread 1/2 of your jar of pesto over the top and bake until done (usually about 1 hour - use a thermometer to be sure).
Not the easiest think to make, but YUMMY! I serve with home canned green beans and sour cream mashed potatoes.
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