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.
Friday, December 26, 2008
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.
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