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.
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