1 chicken breast per person
1 slice of provolone or swiss cheese
1 can Cream of Mushroom Soup
1 medium sized container of sour cream
Deli slices of ham
Preheat oven to 350 degrees. Put chicken breasts into a greased casserole dish. Layer deli ham on top of chicken breasts. Layer cheese on top of ham. Mix the soup and sour cream together and pour over the top. Bake 35-45 minutes or until chicken is cooked. Good served with rice.
Saturday, December 27, 2008
Swimming Rama: translation: yummiest peanut sauce with chicken ever!
Recipe courtesy of idinealone.blogspot.com
20 ounces of fresh spinach (We buy a big container of it in the "salad section of the grocery store" already washed and ready to eat)
3 boneless, skinless chicken breasts, defrosted and cut into strips
Peanut Sauce (recipe follows)
1/4 cup diced red bell pepper
Instructions:
If you have a "steamer" to cook your spinach in, use that. If you don't, then use a big pot of water on your stove top with a colander sitting on top of it. Put your spinach in the steamer and cook for 1 minute, just until the spinach starts to wilt. Don't overcook it though. Repeat with remaining spinach until all spinach has been steamed. If you use the stove top, do the same thing... put your spinach in the colander over the pot of boiling water until it has all been steamed. Set aside.
Bring 6 cups of water to a boil in large saucepan over high heat. Add chicken strips to boiling water and cook until done.
Prepare Peanut Sauce:
Ingredients:
2 tsp. vegetable oil
1/3 cup finely chopped onion
3 cloves garlic, minced
1/2 cup creamy peanut butter
3 TBSP. packed brown sugar
2 TBSP. fish sauce (sounds gross, but if you buy it, you'll have it on hand for future Thai recipes)
1 tsp. paprika
1/4 tsp. ground red pepper
1 cup canned unsweetened coconut milk
1 TBSP. cornstarch
1 TBSP. water
2 TBSP. lime juice
Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
Reduce heat to medium. Add peanut butter, brown sugar, fish sauce, paprika, and red pepper; stir until smooth. Slowly stir in coconut milk until well blended. Stir sauce constantly over medium heat until bubbling gently. Reduce heat to medium-low. Combine cornstarch and water in a small cup; stir into sauce. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in lime juice.
Drain chicken; stir into hot Peanut Sauce pan and serve over spinach. Sprinkle with reserved red bell pepper pieces.
20 ounces of fresh spinach (We buy a big container of it in the "salad section of the grocery store" already washed and ready to eat)
3 boneless, skinless chicken breasts, defrosted and cut into strips
Peanut Sauce (recipe follows)
1/4 cup diced red bell pepper
Instructions:
If you have a "steamer" to cook your spinach in, use that. If you don't, then use a big pot of water on your stove top with a colander sitting on top of it. Put your spinach in the steamer and cook for 1 minute, just until the spinach starts to wilt. Don't overcook it though. Repeat with remaining spinach until all spinach has been steamed. If you use the stove top, do the same thing... put your spinach in the colander over the pot of boiling water until it has all been steamed. Set aside.
Bring 6 cups of water to a boil in large saucepan over high heat. Add chicken strips to boiling water and cook until done.
Prepare Peanut Sauce:
Ingredients:
2 tsp. vegetable oil
1/3 cup finely chopped onion
3 cloves garlic, minced
1/2 cup creamy peanut butter
3 TBSP. packed brown sugar
2 TBSP. fish sauce (sounds gross, but if you buy it, you'll have it on hand for future Thai recipes)
1 tsp. paprika
1/4 tsp. ground red pepper
1 cup canned unsweetened coconut milk
1 TBSP. cornstarch
1 TBSP. water
2 TBSP. lime juice
Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
Reduce heat to medium. Add peanut butter, brown sugar, fish sauce, paprika, and red pepper; stir until smooth. Slowly stir in coconut milk until well blended. Stir sauce constantly over medium heat until bubbling gently. Reduce heat to medium-low. Combine cornstarch and water in a small cup; stir into sauce. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in lime juice.
Drain chicken; stir into hot Peanut Sauce pan and serve over spinach. Sprinkle with reserved red bell pepper pieces.
Weight Watchers Turkey Recipe
Cooking Spray
1 cup purple onion sliced
Turkey (a small one that feeds 6-8 people)
1/8 tsp. table salt
1/8 tsp. pepper
1/2 cup Hoisin sauce (found near Asian Sauces at the grocery store)
Preheat oven to 400 degrees. Coat shallow pan with cooking spray. Arrange onion slices in bottom of pan. Season turkey with salt and pepper and put in pan. Spread Hoisin sauce over top. Bake for however long the package says to bake your size of turkey.
1 cup purple onion sliced
Turkey (a small one that feeds 6-8 people)
1/8 tsp. table salt
1/8 tsp. pepper
1/2 cup Hoisin sauce (found near Asian Sauces at the grocery store)
Preheat oven to 400 degrees. Coat shallow pan with cooking spray. Arrange onion slices in bottom of pan. Season turkey with salt and pepper and put in pan. Spread Hoisin sauce over top. Bake for however long the package says to bake your size of turkey.
Sweet Pork Fiesta Wraps (Costa Vida)
1-2 lbs. pork shoulder or tenderloin
1 cup brown sugar
2 cups salsa
Flour tortillas
Shredded cheddar cheese
Mix brown sugar and salsa, pour over pork. Cook in crock pot on low for 8 hours. When done, shred with 2 forks and return to juice in crockpot. When ready to eat, fill tortillas with mixture and some shredded cheese. Put in a casserole dish and bake @ 350 degrees for 15 minutes. Serve with fiesta dressing:
Fiesta Dressing:
3 fresh tomatoes
1 cup fresh cilantro
1/4 tsp. cayenne pepper
2 cloves garlic, minced
Juice from 1 lime
1 cup pre-made buttermilk ranch salad dressing
Combine (food processor or blender) all ingredients and blend well. Chill until ready to serve.
1 cup brown sugar
2 cups salsa
Flour tortillas
Shredded cheddar cheese
Mix brown sugar and salsa, pour over pork. Cook in crock pot on low for 8 hours. When done, shred with 2 forks and return to juice in crockpot. When ready to eat, fill tortillas with mixture and some shredded cheese. Put in a casserole dish and bake @ 350 degrees for 15 minutes. Serve with fiesta dressing:
Fiesta Dressing:
3 fresh tomatoes
1 cup fresh cilantro
1/4 tsp. cayenne pepper
2 cloves garlic, minced
Juice from 1 lime
1 cup pre-made buttermilk ranch salad dressing
Combine (food processor or blender) all ingredients and blend well. Chill until ready to serve.
Chicken Broccoli Foil Dinners
Simple and easy to make . . . very tasty and even young children love to eat it!
Peeled and thinly sliced potato circles
Chicken breasts
Fresh or frozen broccoli
Ranch dressing (use enough to make the chicken super moist)
Shredded cheddar cheese
Lay out some tin foil and coat with vegetable spray. Next, layer these ingredients:
Peeled and thinly sliced potato circles
Chicken breasts (I would fillet in half to make it thinner)
Fresh or frozen broccoli
Ranch dressing
Shredded cheese
Seal the foil and place on a cookie sheet. Bake @ 400 degrees for 30-40 minutes, until chicken is done.
Peeled and thinly sliced potato circles
Chicken breasts
Fresh or frozen broccoli
Ranch dressing (use enough to make the chicken super moist)
Shredded cheddar cheese
Lay out some tin foil and coat with vegetable spray. Next, layer these ingredients:
Peeled and thinly sliced potato circles
Chicken breasts (I would fillet in half to make it thinner)
Fresh or frozen broccoli
Ranch dressing
Shredded cheese
Seal the foil and place on a cookie sheet. Bake @ 400 degrees for 30-40 minutes, until chicken is done.
Beef Stroganoff
1/2 cup butter
1/2 cup minced onion
1 lb. ground beef
1/8 tsp. garlic powder
2 TBSP. flour
1 tsp. salt
1 lb. mushrooms (optional)
1/4 tsp. pepper
1/4 tsp. paprika
1/2 tsp. accent
1 can Cream of Mushroom soup
1 cup sour cream
Saute onions and mushrooms in butter. Add ground beef until browned. Add rest of ingredients-stir in sour cream and soup. Sprinkle with parsley. Serve over noodles.
1/2 cup minced onion
1 lb. ground beef
1/8 tsp. garlic powder
2 TBSP. flour
1 tsp. salt
1 lb. mushrooms (optional)
1/4 tsp. pepper
1/4 tsp. paprika
1/2 tsp. accent
1 can Cream of Mushroom soup
1 cup sour cream
Saute onions and mushrooms in butter. Add ground beef until browned. Add rest of ingredients-stir in sour cream and soup. Sprinkle with parsley. Serve over noodles.
Gable House Potatoes
5 slices bacon-crumbled
2 cups grated cheese
1 cup sour cream
1/2 cup sour cream
2 TBSP. green onion
1/2 tsp. salt
6 Large potatoes
Mix sour cream, cheese, butter and minced green onion. Refrigerate mixture overnight. Bake potatoes for 1 hour 15 minutes @ 400 degrees. Make a slit in top of the potato and squeeze open. Prick at white part of potato with a fork to loosen insides. Scoop on heaping scoop of topping and sprinkle with crumbled bacon pieces. Return to oven for about 5 minutes to melt topping.
2 cups grated cheese
1 cup sour cream
1/2 cup sour cream
2 TBSP. green onion
1/2 tsp. salt
6 Large potatoes
Mix sour cream, cheese, butter and minced green onion. Refrigerate mixture overnight. Bake potatoes for 1 hour 15 minutes @ 400 degrees. Make a slit in top of the potato and squeeze open. Prick at white part of potato with a fork to loosen insides. Scoop on heaping scoop of topping and sprinkle with crumbled bacon pieces. Return to oven for about 5 minutes to melt topping.
Chicken Pot Pie
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cup chicken broth
2/3 cup milk
1 cup cooked diced potatoes
1 pkg. frozen broccoli and carrots
Prepare 2-crust pie crust. Saute butter, flour, and onion until bubbly. Add salt, pepper, chicken broth, and milk. Stir until well thickened. Add potatoes, broccoli/carrots. Put top crust on pie and bake @ 425 degrees for 30 minutes.
1/3 cup flour
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cup chicken broth
2/3 cup milk
1 cup cooked diced potatoes
1 pkg. frozen broccoli and carrots
Prepare 2-crust pie crust. Saute butter, flour, and onion until bubbly. Add salt, pepper, chicken broth, and milk. Stir until well thickened. Add potatoes, broccoli/carrots. Put top crust on pie and bake @ 425 degrees for 30 minutes.
Friday, December 26, 2008
Tator Tot Casserole
3/4 cup Cornflakes cereal
1 lb. tator tots
1 lb. ground beef, cooked
1 (16 oz.) sour cream
2 cups shredded cheddar cheese
1/2 cup melted butter
1 can Cream of Chicken soup
1/2 tsp. seasoning salt
Dash of garlic powder
1/3 cup chopped onion
Mix everything together except for cornflakes, melted butter, and 1 cup of cheese. Pour this mixture into a greased casserole dish. Mix the cornflakes with the melted butter and pour over the top of everything and top with 1 cup of cheese. Bake at 350 degrees for 25 minutes.
1 lb. tator tots
1 lb. ground beef, cooked
1 (16 oz.) sour cream
2 cups shredded cheddar cheese
1/2 cup melted butter
1 can Cream of Chicken soup
1/2 tsp. seasoning salt
Dash of garlic powder
1/3 cup chopped onion
Mix everything together except for cornflakes, melted butter, and 1 cup of cheese. Pour this mixture into a greased casserole dish. Mix the cornflakes with the melted butter and pour over the top of everything and top with 1 cup of cheese. Bake at 350 degrees for 25 minutes.
Breaded Parmesan Garlic Chicken Breasts and Honey-Garlic Angel Hair Noodles
3/4 cups bread crumbs
1/2 cup grated parmesan cheese
3/4 tsp. salt
1/4 tsp. pepper
4 1/2 teaspoons minced fresh parsley
1/3 cup butter melted
3 TBSP. lemon juice
2 garlic cloves, minced
6 boneless skinless chicken
In a bowl, combine bread crumbs, parmesan cheese, parsley, salt, and pepper. In another bowl, combine butter, lemon juice, and garlic. Dip chicken in butter mixture, then roll in crumbs. Place in greased baking dish. Drizzle with remaining butter mixture and sprinkle with paprika. Bake uncovered at 350 degrees for 45-50 minutes or until chicken is done. Serve with honey-garlic angel hair noodles, recipe follows:
1 pkg. (16 oz) angel hair noodles
2 garlic cloves, minced
1/2 cup butter
1/4 cup honey
1 tsp. dried basil
1 tsp. dried thyme
1/4 cup grated parmesan
Cook pasta. Meanwhile, in a skillet, saute the garlic in butter. Stir in honey, basil, and thyme. Drain pasta; add to garlic mixture and toss to coat. Sprinkle with parmesan cheese.
1/2 cup grated parmesan cheese
3/4 tsp. salt
1/4 tsp. pepper
4 1/2 teaspoons minced fresh parsley
1/3 cup butter melted
3 TBSP. lemon juice
2 garlic cloves, minced
6 boneless skinless chicken
In a bowl, combine bread crumbs, parmesan cheese, parsley, salt, and pepper. In another bowl, combine butter, lemon juice, and garlic. Dip chicken in butter mixture, then roll in crumbs. Place in greased baking dish. Drizzle with remaining butter mixture and sprinkle with paprika. Bake uncovered at 350 degrees for 45-50 minutes or until chicken is done. Serve with honey-garlic angel hair noodles, recipe follows:
1 pkg. (16 oz) angel hair noodles
2 garlic cloves, minced
1/2 cup butter
1/4 cup honey
1 tsp. dried basil
1 tsp. dried thyme
1/4 cup grated parmesan
Cook pasta. Meanwhile, in a skillet, saute the garlic in butter. Stir in honey, basil, and thyme. Drain pasta; add to garlic mixture and toss to coat. Sprinkle with parmesan cheese.
Polynesian Chicken
3 lbs. chicken breasts
1 cup soy sauce
5 oz. crushed pineapple with
3 TBSP. corn starch
1 1/2 cup sugar
1/2 cup apple cider vinegar
1/2 tsp. ginger
Rice
Preheat oven to 300 degrees.
Place defrosted chicken in a casserole dish. Combine all ingredients in medium bowl and pour over chicken. Cover with tin foil and bake for 2 hours @ 300 degrees. Serve with rice.
1 cup soy sauce
5 oz. crushed pineapple with
3 TBSP. corn starch
1 1/2 cup sugar
1/2 cup apple cider vinegar
1/2 tsp. ginger
Rice
Preheat oven to 300 degrees.
Place defrosted chicken in a casserole dish. Combine all ingredients in medium bowl and pour over chicken. Cover with tin foil and bake for 2 hours @ 300 degrees. Serve with rice.
Favorite Potatoes
1 pkg. frozen hashbrowns
1 can Cream of Chicken Soup
1 cup sour cream
2 cups grated cheddar cheese
1/2 cup chopped onions
1/4 cube melted butter
1 cup crushed cornflakes
Preheat oven to 375 degrees. Mix everything together exept the cornflakes, butter, and 1 cup of cheese. Make at 375 degrees for 1/2 hour. Pull out of oven and top with remaining ingredients and bake for 20 more minutes.
1 can Cream of Chicken Soup
1 cup sour cream
2 cups grated cheddar cheese
1/2 cup chopped onions
1/4 cube melted butter
1 cup crushed cornflakes
Preheat oven to 375 degrees. Mix everything together exept the cornflakes, butter, and 1 cup of cheese. Make at 375 degrees for 1/2 hour. Pull out of oven and top with remaining ingredients and bake for 20 more minutes.
Bow Tie Pasta Salad
1 pkg. bow tie pasta cooked and drained
1 large can mandarin oranges
1 can pineapple tidbits
1 pkg. craisins
2-4 green onions, chopped
1 1/2 cups celery, chopped
1 bunch red grape halves
1 (16 oz.) bottle of Kraft Coleslaw dressing
1 cup cashews
1 cup mayo
Mix all together and refrigerate until served. If you want to make it a meal, add some marinated chicken.
1 large can mandarin oranges
1 can pineapple tidbits
1 pkg. craisins
2-4 green onions, chopped
1 1/2 cups celery, chopped
1 bunch red grape halves
1 (16 oz.) bottle of Kraft Coleslaw dressing
1 cup cashews
1 cup mayo
Mix all together and refrigerate until served. If you want to make it a meal, add some marinated chicken.
The Quick Magical Breakfast Blaster
4 servings, 136 calories per serving
Recipe Courtesy of Dr. Oz
This is really yummy and it's very healthy for you too! Once you have the items bought, they last a long time for multiple morning's breakfasts.
2 scoops (2/3 cup) Soy Protein (like Nature's Plus Spiru-Tein)
1 TBSP flaxseed oil
1/2 cup frozen blueberries
1 large ripe banana (or other fruit of your choice)
1 TBSP honey or apple juice concentrate
2 tsps. Psyillium seed husks
Peel banana; break into chunks. Put all ingredients in a blender. Add 12 ounces of water and ice, as well as powdered vitamins. Cover, blend until fairly smooth.
Recipe Courtesy of Dr. Oz
This is really yummy and it's very healthy for you too! Once you have the items bought, they last a long time for multiple morning's breakfasts.
2 scoops (2/3 cup) Soy Protein (like Nature's Plus Spiru-Tein)
1 TBSP flaxseed oil
1/2 cup frozen blueberries
1 large ripe banana (or other fruit of your choice)
1 TBSP honey or apple juice concentrate
2 tsps. Psyillium seed husks
Peel banana; break into chunks. Put all ingredients in a blender. Add 12 ounces of water and ice, as well as powdered vitamins. Cover, blend until fairly smooth.
Poppy Seed Chicken
4 cups cooked and shredded chicken
3 cups sour cream
1 lb. box Ritz crackers
2 cups Cream of Chicken Soup
1/2 lb. butter, melted
2 TBSP. poppy seeds
Preheat oven to 350 degrees.
Combine chicken, soup, and sour cream in a bowl and mix well. Combine crackers with melted butter and poppy seeds. Mix 3/4 of the cracker mixture with chicken mixture and pour into greased 9x13 pan. Sprinkle rest of cracker mixture on top. Bake for 15-25 minutes until warmed through.
3 cups sour cream
1 lb. box Ritz crackers
2 cups Cream of Chicken Soup
1/2 lb. butter, melted
2 TBSP. poppy seeds
Preheat oven to 350 degrees.
Combine chicken, soup, and sour cream in a bowl and mix well. Combine crackers with melted butter and poppy seeds. Mix 3/4 of the cracker mixture with chicken mixture and pour into greased 9x13 pan. Sprinkle rest of cracker mixture on top. Bake for 15-25 minutes until warmed through.
Dan's Favorite Crock Pot Roast
1 3-5lb. Beef Roast, garlic salt to taste
1 can Cream of Chicken Soup
1 pkg. dry Onion Soup Mix
1 (10 3/4 oz.) can beef gravy
1/2 cup brown sugar
3 TBSP. vinegar
2 TBSP. soy sauce
1 TBSP. worcestershire sauce
Mix together and pour over roast. Cook on low-heat for 12 hours or high-heat for 5-6 hours. If you cook potatoes on the side (baked or mashed) there is plenty of gravy from the roast to pour over the potatoes too.
1 can Cream of Chicken Soup
1 pkg. dry Onion Soup Mix
1 (10 3/4 oz.) can beef gravy
1/2 cup brown sugar
3 TBSP. vinegar
2 TBSP. soy sauce
1 TBSP. worcestershire sauce
Mix together and pour over roast. Cook on low-heat for 12 hours or high-heat for 5-6 hours. If you cook potatoes on the side (baked or mashed) there is plenty of gravy from the roast to pour over the potatoes too.
Chicken Chimichangas with Chipotle Salsa
Recipe courtesy of foodnetwork.com
2 TBSP. vegetable oil
1/2 cup white diced onion
1 1/2 tsp. minced garlic
1 TBSP. chili powder
1/4 tsp. ground oregano
1/2 tsp. ground cumin
1 1/2 lbs. cooked shredded chicken
1 (4.5 oz.) can green chopped chiles
1 cup shredded Monterey Jack Cheese
1/2 tsp. black pepper
8 flour tortillas, warmed
Wooden toothpicks
Chipotle Salsa, see below
Sour cream
Guacamole
1 tsp. salt
Heat 2 TBSP. vegetable oil in large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add garlic, chili powder, oregano, and cumin and cook, stirring, about 1 minute. Add shredded chicken. Season with salt and pepper. Stir in green chiles. Cook mixture until heated through. Set aside and cool slightly.
One at a time, place tortillas on a work surface (I use a large cutting board). Spread 1/2 cup of chicken mixture in a rectangle in the center of the tortilla. Sprinkle 2 TBSP. of cheese on top. Fold bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with the wooden toothpicks.
Place folded side down and repeat with all the tortillas until the chicken mixture is gone. Heat the remaining vegetable oil in a deep fryer set to 360 degrees (or oil in a large skillet on your stovetop). Using tongs, lower the chimichangas folded side down, into the hot oil. Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-covered plate and continue with remaining chimichangas.
Remove toothpicks from chimichangas and serve with Chipotle Salsa, sour cream, and/or guacamole.
Chipotle Salsa:
3 1/2 cups chopped ripe tomatoes
1/3 cup diced sweet onions
1 tsp. chopped garlic
2 TBSPS plus 1 tsp lime juice
1 TBSP chopped chipotle peppers in adobe (this is sold in a can)
1/4 cup chopped fresh cilantro leaves
1/2 tsp. salt
Combine all ingredients in medium bowl. Season with salt. Cover and chill until ready to serve.
2 TBSP. vegetable oil
1/2 cup white diced onion
1 1/2 tsp. minced garlic
1 TBSP. chili powder
1/4 tsp. ground oregano
1/2 tsp. ground cumin
1 1/2 lbs. cooked shredded chicken
1 (4.5 oz.) can green chopped chiles
1 cup shredded Monterey Jack Cheese
1/2 tsp. black pepper
8 flour tortillas, warmed
Wooden toothpicks
Chipotle Salsa, see below
Sour cream
Guacamole
1 tsp. salt
Heat 2 TBSP. vegetable oil in large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add garlic, chili powder, oregano, and cumin and cook, stirring, about 1 minute. Add shredded chicken. Season with salt and pepper. Stir in green chiles. Cook mixture until heated through. Set aside and cool slightly.
One at a time, place tortillas on a work surface (I use a large cutting board). Spread 1/2 cup of chicken mixture in a rectangle in the center of the tortilla. Sprinkle 2 TBSP. of cheese on top. Fold bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with the wooden toothpicks.
Place folded side down and repeat with all the tortillas until the chicken mixture is gone. Heat the remaining vegetable oil in a deep fryer set to 360 degrees (or oil in a large skillet on your stovetop). Using tongs, lower the chimichangas folded side down, into the hot oil. Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-covered plate and continue with remaining chimichangas.
Remove toothpicks from chimichangas and serve with Chipotle Salsa, sour cream, and/or guacamole.
Chipotle Salsa:
3 1/2 cups chopped ripe tomatoes
1/3 cup diced sweet onions
1 tsp. chopped garlic
2 TBSPS plus 1 tsp lime juice
1 TBSP chopped chipotle peppers in adobe (this is sold in a can)
1/4 cup chopped fresh cilantro leaves
1/2 tsp. salt
Combine all ingredients in medium bowl. Season with salt. Cover and chill until ready to serve.
Olive Garden Chicken Alfredo
1 pint Heavy Whipping Cream
1 stick of butter
2 TBSP. cream cheese
3/4 cup parmesan cheese
1 tsp. garlic powder
Alfredo noodles
Cooked shredded or chopped chicken
In a sauce pan, combine the butter, heavy cream, and cream cheese. Simmer this until all is melted and mixed well. Add Parmesan cheese and garlic powder. Simmer for about 15-20 minutes. While this is simmering, you can cook your chicken and boil your noodles. Once the 15-20 minutes is passed, add the chicken to the sauce and season with salt and pepper. Serve sauce over noodles.
1 stick of butter
2 TBSP. cream cheese
3/4 cup parmesan cheese
1 tsp. garlic powder
Alfredo noodles
Cooked shredded or chopped chicken
In a sauce pan, combine the butter, heavy cream, and cream cheese. Simmer this until all is melted and mixed well. Add Parmesan cheese and garlic powder. Simmer for about 15-20 minutes. While this is simmering, you can cook your chicken and boil your noodles. Once the 15-20 minutes is passed, add the chicken to the sauce and season with salt and pepper. Serve sauce over noodles.
Burritos El Grande
1 lb. ground beef
1 16 ounce jar of salsa
1 cup Minute rice, uncooked
1 16 ounce can refried beans
6-8 flour tortillas
1 1/2 cup Mexican blend shredded cheese
1 1/2 cup shredded lettuce
Chopped tomatoes
1/3 cup sour cream
Preheat oven to 350 degrees.
Brown meat, drain. Add salsa, mix. Bring to a boil. Stir in rice, cover. Reduce heat to low and simmer about 5 minutes. Spread beans down center of tortillas. Top with meat and cheese and put in a casserole dish. Once all meat mixture is used up/tortillas are used up, put a little cheese over all tortillas and place in oven for 20 minutes. Serve with lettuce, tomatoes, and sour cream on top.
1 16 ounce jar of salsa
1 cup Minute rice, uncooked
1 16 ounce can refried beans
6-8 flour tortillas
1 1/2 cup Mexican blend shredded cheese
1 1/2 cup shredded lettuce
Chopped tomatoes
1/3 cup sour cream
Preheat oven to 350 degrees.
Brown meat, drain. Add salsa, mix. Bring to a boil. Stir in rice, cover. Reduce heat to low and simmer about 5 minutes. Spread beans down center of tortillas. Top with meat and cheese and put in a casserole dish. Once all meat mixture is used up/tortillas are used up, put a little cheese over all tortillas and place in oven for 20 minutes. Serve with lettuce, tomatoes, and sour cream on top.
Yummy Squash Fajitas
Make Marinade:
2 TBSP. lemon juice
1/2 cup salsa
1/2 cup Italian salad dressing
1 tsp. Worcestershire sauce
Other ingredients:
2 or 3 boneless skinless chicken breasts
1 medium onion sliced
1 pepper (any color) cut into slices
Flour tortillas
Condiments:
Cheese
Guacamole
1/2 zucchini squash
1/2 yellow squash
Put 2 or 3 chicken breasts chopped up in marinade and put in fridge for at least an hour. Heat 2 TBSP olive oil in pan and saute 1 medium sliced onion, 1 (2) zucchini squash, 1 (2) yellow squash, and 1 pepper (cut into slices) until soft. In separate pan, put chicken with marinade; cook chicken until done. Once chicken is cooked, add to the vegetable pan. Heat until warmed through. Serve in warm tortillas with condiments.
2 TBSP. lemon juice
1/2 cup salsa
1/2 cup Italian salad dressing
1 tsp. Worcestershire sauce
Other ingredients:
2 or 3 boneless skinless chicken breasts
1 medium onion sliced
1 pepper (any color) cut into slices
Flour tortillas
Condiments:
Cheese
Guacamole
1/2 zucchini squash
1/2 yellow squash
Put 2 or 3 chicken breasts chopped up in marinade and put in fridge for at least an hour. Heat 2 TBSP olive oil in pan and saute 1 medium sliced onion, 1 (2) zucchini squash, 1 (2) yellow squash, and 1 pepper (cut into slices) until soft. In separate pan, put chicken with marinade; cook chicken until done. Once chicken is cooked, add to the vegetable pan. Heat until warmed through. Serve in warm tortillas with condiments.
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