Sunday, August 31, 2008
This was easy- as I love easy recipes!!!
1 lb ground chicken
1 tbsp dried chopped onion
8 oz light velvetta cubed into 1/2 inch chunks
1 cup tomato sauce
1 cup chicken broth
1 can cream of mushroom soup
8 oz spaghetti
Brown the chicken with the onion. Cook and drain the pasta according to directions on the box. Preheat oven to 350 degrees. Spray an 8x8 pan with cooking spray. In a large pot stir together cheese, soup, tomato sauce, broth and chicken. Stirring until cheese is melted. Remove from heat and gently mix in spaghetti.
Bake 30 minutes or until hot and bubbly.
Saturday, August 23, 2008
1 lb boneless skinless chicken breast- cubed
1 tbsp margarine
1 cup chopped onion
4 cloves minced garlic
2 tbsp flour
1/2 cup chicken broth
1/4 cup dry white wine
1 cup chopped tomato
1 tsp paprika
1/2 cup sour cream
salt and white pepper to taste
3 cups cooked noodles
Saute chicken in margarine in large saucepan until browned. Add onion, garlic and saute 5 minutes. Stir in flour and cook for 1 minute. Add chicken broth, wine, tomato and paprika and heat to boiling. Reduce heat and simmer, covered, until chicken is tender 15-20 minutes. Stir in sour cream and cook uncovered 2-3 minutes. Season to tast. Serve over noodles.
For chicken mixture:
1 lb boneless skinless chicken breast
1 pkg of Lipton golden mushroom soup mix
2 cups all purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1- 3/4 cups milk
6 tbsp vegetable oil
2 large eggs
I placed the chicken in the crockpot iwth the golden mushroom soup mix and chicken broth and left it cook for 6 hours or until it falls apart. After 6 hours- I made a gravy paste with flour and water and added it to the chicken to make a gravy. I shredded the chicken and left it to cook for another 30 minutes to thicken up the gravy.
Waffles- I got this recipe from the recipe book the waffle maker came with
Place ingredients in a large mixing bowl and combine until well blended and smooth. Let batter sit 5 minutes before using. And just make waffles according to your waffle maker.
1 Cup dry pastina pasta
2 tbsp olive oil
1/2 cup cubed chicken breast (I used about 1 cup)
1/2 cup diced onion
1 clove minced garlic
1 (14.5 oz) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh parsley
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tbsp butter
Preheat oven to 400 degrees. Bring a medium pot of salted water to a boil over hight heat. Add the pasta and cool until just tender. Drain pasta.
Put olive oil in a medium saute pan over medium heat- add chicken and cook for 3 minutes. Add onions, garlic and stir to combine. Cook until the onions are soft and chicken is cooked. Mix the chicken mixture and the pasta together. Add the canned tomatoes, mozz cheese, parsley, salt and pepper. Stir. Place the mixture in a buttered 8x8 2" baking dish. In a small bowl mix together the bread crumbs and the parm cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown- about 30 minutes. Enjoy!!
Saturday, August 16, 2008
This recipe was nice and easy and gives you everything. I adapted it from Pillsbury.
2 medium baking potatoes
1 tsp olive oil
6 oz beef flank steak cut into thin bite size strips
1 cup mushrooms
1 small onion cut into wedges
1/2 tsp garlic powder
1/8 tsp pepper
1 can Progresso light savory vegetable barley soup
1/4 cup fat free sour cream
Generously pierce potatoes with fork. Place in microwave. Microwave on High 5-7 minutes turning over once or until tender. Cover and let stand.
In a nonstick skillet, heat oil over high heat. Add beef, mushroom, and onion. Sprinkle with garlic powder and pepper. Cook 5-7 minutes stirring frequently, just until beef is browned and vegetables begin to soften. Stir in soup. Heat to boiling. Coook uncovered over high 7-10 minutes or until mixture thickens. Remove from heat and stir in Sour cream.
Place potatoes on plate and spoon beef mixture on top. Enjoy!
I love throwing together antipastos in the summer. This was soo good.
1/2 lb pepperoni (cut up into cubes)
1 lb salami (cut up into cubes)
1 lb provolone cheese (cut up into cubes)
1 head of lettuce- chopped
When I go to the deli- I usually ask for a chunk of the meats and cheeses- I ask them to slice it maybe 1/4 inch but then I cut them up. Then I just throw everything together. I mix some balsamic vinigrette and olive oil together and use that for the dressing. Enjoy!
This is soo quick and soo easy. Found this recipe at Lazy Wife's blog.
4 boneless, skinless chicken breast
Butter flavored cooking spray
Cajun Seasoning (recipe follows)
Spray both sides of the chicken with cooking spray. Sprinkle with the Cajun Seasoning and Grill Chicken over medium until chicken is cooked and juices run clear (about 5-8 minutes on each side)
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp oregano leaves
1/2 tsp cayenne
1/2 tsp black pepper
1/4 tsp salt
Mix all ingredients together.
I love blueberry and I think blueberry pie is my favorite. This recipe sure is GOOD!! I found it at Amber's Delectable Delights. Blueberry pie is an all time summer favorite
2 rolled out rounds of basic pie dough (recipe follows)
4 cups blueberries
1 tbsp fresh lemon juice
3/4 cup sugar
3 tbsp cornstarch
1/2 tsp finely grated lemon zest
1/4 tsp ground cinnamon
1/4 tsp salt
1 tsp cold unsalted butter cut into small pieces
1 egg whisked with 1 tsp water for the egg wash (optional)
Fold 1 dough round in half and carefully transfer to a 9" pie dish. Unfold and without stretching it- pat into the pan. Using kitchen scissors- trim the edge of the dough leaving 3/4 inch of overhang. Set the pan in the refrigerator for at least 30 minutes
Place the blueberries in a large bowl. Sprinkle with the lemon juice and toss to coat. In a small bowl- stir sugar, cornstarch, lemon zest, salt and cinnamon. Spinkle the sugar mixture over the berries and toss. Immediately tranfer to the dough lined pan. Dot with the butter.
Fold the reserved dough round in half and position it over half the pie. Unfold the trim neatly leaving 1 inch overhang. Crimp the edges to seal. Using a small knife- cut an asterick 4 to 5 inches across the center to allow steam to escape.
Refrigerate the pie until the dough is firm- 20 to 30 minutes. Meanwhile position a rack in the lower third of the oven and preheat to 375.
Bake the pie until the crust is golden and the filling is thick and bubbling. About 50-60 minutes. Allow to cool 1-2 hours. Enjoy!
2 -1/2 cups all purpose flour
1 tsp salt
2 sticks unsalted cold butter cut into pieces
1/4 cup ice water
In a food processor- combine flour and salt. Add the butter and pulse until mixture resembles coarse crumbs. - With the machine still running- add the ice water. Do not process more than 30 seconds. Turn out the dough onto a clean work surface. Divide in half and place each hlaf on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic and refrigerate for an hour.
Wednesday, August 6, 2008
1 tbsp vegetable oil
3 lb beef boneless tip roast trimmed of fat
2 tsp caraway seed (I omitted)
1/2 tsp salt
16 oz frozen small whole onions
16 oz Bavarian-style sauerkraut undrained
1/2 cup dark beer
1/4 cup flour
1 tbsp ground mustard
Heat oil in skillet over medium high. Cook beef for 5 minutes or until all sides are browned. Sprinkle with salt. Place beef in a 5-6qt slow cooker. Place onions, sauerkraut and 1/4 cup beer around beef. Cover and cook on Low 6-8 hours.
Remove beef from cooker-(cover to keep warm). Mix flour, remaining 1/4 cup beer and mustard in bowl. Gradually stir into juices in cooker. Increase heat to high. Cover and cook 15-30 minutes or until slightly thickened. Serve beef with juices.
Saturday, August 2, 2008
4 large chicken breasts
2 tsp rotisserie or herb seasoning mix (1 tsp paprika and 1 tsp garlic salt may be used)
1 tbsp margarine
3 cups mushrooms
1 medium onion- chopped
1/2 cup dry white wine
1 package Pasta Roni Homestyle Chicken flavor
1/2 cup sliced green onions
Sprinkle chicken with rotisserie seasoning. In a large skillet over medium high heat melt the margarine. Add chicken and cook for 5 minutes on one side. Reduce the heat to medium low and turn the chicken over. Add mushrooms, onion and wine. Cover. Simmer 15 to 18 minutes or until chicken is no longer pink. Remove chicken from skillet.
In the same skillet- bring 1 cup water to a boil. Stir in pasta with seasoning mix, and green onions. Place chicken over the pasta. Reduce heat to medium low. Cover. Gently boil for 6-8 minutes or until pasta is tender. Let stand 3-5 minutes before serving.