6 green bell pepper 1 lb ground beef 1 1/2 c cooked rice 1 can tomato sauce 1 T worchestershire 1/4 t gralic powder 1/4 t onion powder s&p to taste 1 t italian seasoning
wash and cut tops off bell pepper and remove seeds and ribs cook ground beef cook rice combine tomato sauce, worchestershire, garlic and onion powder, s&p, and italian seasoning. Save 1/2 of mixture to spoon over top. Mix remaining tomato mixture in with meat and rice, combine. Spoon rice and meat mixture into peppers until each is heaping full. Place peppers in a 9x13 baking dish. Spoon remaining sauce over top. Sprinkle with parmesan cheese. Cover pan with foil. Bake at 350 for 1 hour
Mexican-Style Lasagna Serves 4 | Prep Time: 20 minutes | Total Time: 1 hour and 20 minutes
1 cup fresh cilantro leaves 4 scallions, coarsely chopped Coarse salt and ground pepper 10 ounces fresh baby spinach Nonstick cooking spray 8 corn tortillas (6-inch) 1 can (15.5 ounces) pinto beans, drained and rinsed 1 cup prepared salsa (mild or medium) 8 ounces pepper Jack cheese, grated (about 2 cups)
Preheat oven to 425°. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
This is a Martha Stewart Recipe that is one of my favorite summer specialties.
Ingredients Makes about 20 1 cup plain yogurt 1 cup packed fresh basil leaves, chopped 1/4 cup chopped red onion 1/2 teaspoon curry powder Salt and freshly ground pepper 2 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into 1 1/2-inch pieces 1 yellow bell pepper, stemmed, seeded, and cut into 1-inch squares 1 large zucchini, quartered lengthwise, then cut into 1-inch pieces 1 pint (12 ounces) large cherry tomatoes 1 tablespoon olive oil Directions Pulse yogurt, basil, and onion in a food processor several times. Transfer yogurt mixture to a nonreactive bowl. Stir in curry powder and 1/4 teaspoon salt. Reserve 1/2 cup of the yogurt mixture for dipping. Add chicken to bowl with remaining yogurt mixture; toss to coat. Cover, and refrigerate at least 45 minutes (or up to 6 hours). Meanwhile, soak twenty 8-inch skewers in water for 30 minutes. Preheat grill to medium. Toss together bell pepper, zucchini, tomatoes, and oil in a medium bowl. Season with a pinch each of salt and pepper. Thread chicken and vegetables onto skewers, and transfer to a parchment-lined baking sheet. Grill kabobs, turning occasionally, until chicken is cooked through and vegetables are charred, about 14 minutes. Serve with reserved yogurt mixture for dipping.
After making it I think I would double the marinade recipe to give the meat a bit more flavor. I will just give you the original recipe and you can decide what you would like.
1 T. olive oil 1 T. Balsamic vinegar 2 cloves of garlic minced 1/2 c. shredded mozzarella 1/3 cup green onions 1/4 cup roasted red peppers, drained and cut into thin strips coarse salt and ground pepper
Preheat oven to 450 degrees with rack in the center. In a large shallow bowl whisk together oil, vinegar, and garlic. Add steak; turn to coat. Marinate for 20 minutes. Spread cheese, onions, peppers onsteak. Season with salt and pepper. Roll up tightly; tie with kitchen twine and season again with salt and pepper. Place, seam side down on a rimmed baking sheet; roast until juices run clear, 35 to 40 minutes for med-rare. Let rest for 10 minutes; remove twine and slice.
¾ pound unsalted butter at room temperature 5 extra large eggs at room temperature 1 ½ t. pure almond extract 2 cups of sugar 1 ½ t. pure vanilla extract 3 cups all purpose flour 1 t. baking powder ½ t. salt ½ t. soda 1 Cup buttermilk 7 ounces sweetened shredded coconut
Preheat to 325. In mixer with paddle attachment, cream butter and sugar until light and fluffy (about 5 minutes). With the mixer on low add the eggs one at a time. Scrape down the bowl after each egg. Add the vanilla and almond extract and mix well. In a separate bowl sift dry ingredients. In three parts alternately add dry ingredient and the buttermilk to the batter; beginning and ending with the dry. Mix just until combined. Fold in 7 ounces of coconut.
Grease 3, 9 inch round cake pans and then line with parchment paper on just the bottom. Grease the parchment. Divide the batter among the 3 pans. Bake at 325 for 25-30 minutes, or until the top is light brown and a toothpick comes out clean. Allow to cool in pans for 5 minutes and then remove to a baking rack and cool completely. Frost with cream cheese frosting and press coconut onto the tops and sides of cake. You can freeze this cake a few days ahead of time. Wrap in saran wrap and take out the day you need and then frost.
Cream Cheese Frosting (This is a ton – you will use probably about ¾ of it but you can’t half the recipe because you need more than half)
1 pound cream cheese 1 t. pure vanilla extract ¾ pound unsalted butter at room temperature ½ t. pure almond extract 1 ½ pound powder sugar
In the bowl of an electric mixer fitted with the paddle attachment, blend together the cream cheese, butter and vanilla and almond extract. Add the powder sugar and mix until smooth.
My sister in law shared this recipe, and I just tried it the other night! It was super yummy!
1 & 3/4 lb. fresh or frozen salmon fillet, skinned (we used 4 Costco frozen fillets, they are so yummy) 2 lbs. sweet potatoes (4 medium) 1 T. cooking oil 2 T. toasted sesame oil 1/3 C. bottled teriyaki sauce 2 cloves garlic, minced 2 T. peach or apricot preserves 2 T. orange juice 2 t. fresh grated ginger 1 t. Dijon mustard 1/4 t. pepper 1/4 c. sliced green onion 1 T. toasted sesame seeds
Thaw fish. Rinse & pat dry with paper towels.
Preheat oven to 425. Peel sweet potatoes. Cut into 1 &1/2 inch chunks. In a large bowl combine with cooking oil and 1 T. sesame oil. Sprinkle lightly with salt and pepper. Toss to coat. Place in a large roasting pan. Roast, uncovered, for 15 minutes.
Meanwhile in a saucepan, stir together the remaining sesame oil, teriyaki sauce, garlic, preserves, o.j., ginger, mustard, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened, stirring occasionally. Reserve 1/4 C. sauce.
Push sweet potatoes to the edge of the roasting pan; place salmon fillets in center. Spoon remaining sauce over salmon and potatoes.
Roast uncovered for 20-25 minutes or until fish flakes easily. Drizzle with remaining sauce and sprinkle with sesame seeds and green onion. Let rest for 5 minutes before serving. Delicious!!
There are no measurements with this recipe because it just depends on how many people you want to serve. But I will try to give you an idea of measurements for 4 servings
-Pork boneless country style spare ribs (2 lbs) -orange juice (enough to cover most of the meat) -pepper -juice of one fresh lime -dash of soy sauce -dash of Worchestershire -1 t garlic salt -1 t ground coriander
Plop in a crock pot and let it cook all day on low heat. You can then shred the meat and serve with warm tortillas or over rice garnish with any or all that you like: -avocado -tomato -lettuce -cheese -sour cream -salsa -warm tortillas
This recipe came from my friend Brooke who's Grandma is Italian. It is great for families and comes together in a snap
12-16oz cooked linguine 1 lb chicken cooked,cubed or shredder 1/2 c chopped pecans 1 14 oz jar marinated artichoke hearts, chopped 1 small bunch asparagus spears cut into bite sized pieces 1/4 c finely grated Parmesan 1/4 c fresh basil or 1 T dry
Dressing: 1 c Bernstein's original Italian Dressing 1/4 olive oil (you can play with these proportions to get the desired flavor you want)
Instructions: cook linguine cube chicken and add to pasta mix in pecans, cheese, salt, pepper and basil mix in artichokes and asparagus mix in dressing Toss and serve warm or cold
If you haven't tried making this yet, you must, it is a fun change and so yummy
1/2 c butter 1 c packed brown sugar 2 T corn syrup 1 loaf Texas toast (Granny bread works too) 5 eggs 1 1/2c half and half (you can use milk) 1/4 t salt 1 t vanilla
-melt butter, brown sugar and corn syrup over med heat til smooth -Pour into jelly roll pan and spread to cover -Place bread in single layer to cover pan -Mix together eggs, salt, cream, and vanilla. Spoon over bread -Cover and refrigerate overnight -Bake uncovered at 350 for 30 minutes You can serve with syrup, but they really don't need it.
These Brownie are one of my signature desserts. I consider the recipe my own since it is based on two separate recipes that I have brought together. They need to be made a day in advance to set up, but are so worth the wait. People who don't like things that are "too rich" or "too sweet" need not apply!
Brownie: 4oz unsweetened chocolate 1 c butter 4 large eggs 2 c sugar 1 c flour sifted
Preheat oven to 350. Melt chocolate and butter in microwave stirring every minute or so until melted. Add sugar, eggs and vanilla (make sure it's cooled enough to add the eggs) Add flour and stir to combine. Bake 20-25 min
Meanwhile make the frosting: 1/2 c butter very soft or melted 1/3 c milk 3 T cocoa 1 lb powdered sugar 1 t vanilla
With a couple minutes to go pour 1/2 bag mini marshmallows on top of brownie and place back in the oven long enough for brownies to puff/melt.
Promptly pour frosting over all and swirl with a knife until marbled and combined. Wait overnight and then cut and serve
8 oz cheese filled tortellini 1 c broccoli Fleurette's 4 oz fresh grated Parmesan 1 (13 3/4oz) can quartered artichoke hearts 1 6 oz black olives, drained and halved 1 (15oz) can garbanzo beans drained and rinsed 1 (15oz) can kidney beans drained and rinsed 1/2 red onion, thinly sliced 1/4 pound dry salami, cut into thin strips 1 (16oz) bottle Bernstein's Cheese Garlic Dressing 1 pint cherry tomatoes 1 avocado sliced
Cook tortellini according to package directions. Drain well, rinse with cold water and place in large salad bowl. Add remaining ingredients, except avocado and tomatoes, and toss with the dressing. Marinate refrigerated several hours. Just before serving, stir in more dressing, as desired, and top with tomatoes and avocado.
Dressing: 1 c vegetable oil 2/3 c bottled teriyaki sauce 2/3 c white wine vinegar 6 T sugar 1/2 t salt 1/2 t pepper
Salad: 1 1/2- 10 oz bags fresh spinach 1 6 oz bag craisins 3 (11oz) cans mandarin oranges, drained 2 (8oz) cans water chestnuts drained 1/2 c fresh parsley chopped 1 bunch green onions, chopped 1/4 c sesame seeds, toasted 6 oz honey roasted peanuts 2 c cooked chicken, cut into small pieces
Blend dressing ingredients together in blender or food processor. Mix dressing and cooked pasta and cooked chicken in medium bowl and marinate 2 hours. Combine rest of salad ingredients in large salad bowl, add pasta mixture and toss.
1/2 chopped onion 1/2 chopped green pepper 3 stalks celery one slice of ham (cubed)or spicy sausage (cut into slices)
2 minced garlic cloves 1 Tbls. parsley 1 can chicken stock 8 oz. can tomato sauce 2 shots Worcestershire sauce 1 tsp. thyme 1 bay leaf 1 tsp. Cajun spice
Bring to a boil. Add 3/4 cup rice. Simmer for 35 minutes. Add 1/4 cup bay shrimp and 1/2 lb. boiled and shredded chicken. Cook 5 minutes, or until heated through.
NOTE: I found my mom's original recipe for Jambalaya and it called for two stripes of bacon that you dice and cook and then saute your veggies in that. That sounds like a great addition to me! She probably didn't cook it that way much because we didn't have bacon on hand.
2 2/3 cups flour 2 tsp. baking soda 1 tsp. salt 1 cup butter 2/3 cup creamy peanut butter 1 cup sugar 1 cup brown sugar 2 eggs 2 tsp. vanilla 5 dozen wrapped chocolate kisses
Preheat oven to 375 degrees. Sift flower with baking soda and salt. In a large bowl, beat butter and peanut butter. Add sugar and brown sugar and beat until light and fluffy. Add eggs and vanilla. Beat together then stir in flour mixture until well combined. Use spoon to shape into balls and roll in granulated sugar. Place 2 inches apart on un-greased cookie sheet. Bake for 8 minutes. Remove from oven. Press an unwrapped chocolate kiss on top of each cookie. Bake for two minutes longer. Remove cookies to wire rack. Let cool completely.
1 cup flour 1/4 tsp. salt 1/4 tsp. soda 1/2 cup brown sugar 3/4 cups oats 1/2 cup butter (softened) 24 caramels 2 Tbls. evaporated milk 2 Tbls. flour 1/2 cup chocolate chips
Combine softened butter, flour, brown sugar, soda, salt and oats. Mix with hands to form a crumbly mixture. Reserve 1-cup mixture and pat remaining mixture into an 8 x 8 pan. Bake at 350 degrees for 10 minutes. In a saucepan, melt unwrapped caramels, evaporated milk and flour. Melt on low heat until melted and combined. Pour over baked mixture. Sprinkle reserved mixture and chocolate chips over the top. Bake for another 10 minutes. Let cool completely.
1 cup peanut butter 1 lb. powdered sugar 2 cubes butter (softened) 1 pkg. gram crackers (crushed)- one of the packages in the box 2 cups chocolate chips
Mix peanut butter, powdered sugar, and gram crackers. Pat into 9 x 13 inch pan. Sprinkle chocolate chips on top and place in oven for 10 minutes at 350 degrees. Spread chocolate chips with spatula and let cool.
These are soooooooooooo good. I got this recipe for a friend, and have made them a number of times. YUMMY! Great for a cookie exchange!
Ingredients 1/2 cup (1/4 lb.) butter, at room temperature 1/4 cup sugar 1 teaspoon vanilla 1 1/4 cups all-purpose flour 1/4 cup raspberry jam 2 ounces white chocolate, chopped
1. In a large bowl, with an electric mixer on medium speed, beat butter, sugar, and vanilla until smooth. Stir or beat in flour until dough is no longer crumbly and starts to come together into a ball.
2. Divide dough into thirds. On a lightly floured surface, roll each portion into a 9-inch-long rope about 1 inch thick. Place ropes 3 inches apart on a buttered or cooking parchment-lined 12- by 15-inch baking sheet. Press your finger into dough to make 1/2-inch-wide indentations at 1-inch intervals along each rope. Spoon about 1/4 teaspoon jam into each indentation.
3. Bake ropes in a 350° oven until edges are lightly browned, 12 to 15 minutes. Let cool on baking sheet.
4. Place white chocolate in a zip-lock plastic bag, pushing to one corner; seal bag. Immerse corner of bag in a cup of hot water until chocolate is melted. Dry bag, then, with scissors, cut off the tip of the corner. Squeeze bag to drizzle white chocolate decoratively across ropes.
Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 12 slices.
2 12 oz. pkgs. cubed hash browns (brown in butter) 1/2 cup chopped onions 1 cup grated cheese 1/4 cup butter 1 cup sour cream 1 can cream of mushroom soup
Brown onions, and hash browns in butter. Mix together sour cream, mushroom soup. Add soup mixture to browned hash browns and put in a 9 x 13 pan. Cover with grated cheese. Bake at 350 degrees for 20-30 minutes, until cheese melts, and it is warmed through.
I DIDN'T want to go to the store, and all I had was Chicken and asparagus. I begged my sister for a recipe and she came up dry. I went to my favorite website, and a recipe that was in my everyday food mag a few months ago came up. I remember thinking it sounded good. However, my husband doesn't like Asparagus, so I never really considered making it. It is like the ONLY thing he won't eat. But since he is out of town, I thought I would give it a try.
I did not have potatoes, so I just did a side of rice pilaf, and I did not have whole chicken pieces, so I just used chicken breasts. I thought it was fab, and the kids did too! I am sure it would have been even better if prepared like the recipe, but it was still great!
1 Tbs. corn starch 1 Tbs. soy sauce 1 tsp. sugar 5/8 cup water from mushrooms 1 tsp. sesame oil
1 lb. chicken 1 yellow onion, sliced 3 celery stalks, sliced 3 shitake mushrooms, sliced 1/2 cups cashews 1 can of button mushrooms, or just mushrooms Chinese pea pods (or just peas)
Marinade chicken for about 30 minutes. Stir fry chicken in a wok or dutch oven. Stir fry veggies separately. Combine both at the end along with cashews and cover with gravy. Cook until gravy had thickened.
2 stalks broccoli 1/2 cup chopped onion 1/2 bag cubed hash browns 2 cups chicken stock
Rue: 2 Tbs. butter 2 Tbs. flour 2 cups milk
Cut up broccoli and add hash browns, onions, broccoli and chicken stock to a large stockpot. Bring to a boil to cook broccoli. Make rue. Add rue to chicken stock mixture. Stir together. In a blender, blend large pieces of cooked broccoli until pureed. Return to pot. Serve.
I got this recipe from Chelle, it is GREAT! So yummy. If you want to cool down the heat, do less jalapenos.
2 tsp. vegetable or canola oil (2 turns of the pan) 3 cups cooked chicken in bite sized piece Salt and freshly ground black pepper 1 medium yellow onion, chopped 5 roasted garlic cloves (garlic in foil in oven @ 350 degrees for 15 minutes) 1/2 cup jalapeno pepper, seeded and finely chopped 2 tablespoons ground cumin 1 tablespoon ground coriander 4 cups chicken stock or broth 3 cans Great Northern beans, drained and rinsed 1 handful fresh cilantro, roughly chopped 1/4 cup lime juice 1 Tbs. cornstarch 1 Tbs. cold water
Shredded Monterey Jack or Pepper Jack cheese, chips, and avocado for garnish.
Heat a medium soup pot over medium-high heat with the vegetable oil. Saute onions. Add peppers, cook 4 to 5 minutes. Mash 1/2 of beans, and garlic. Add chicken, mashed beans, garlic, whole beans, chicken broth and seasonings. Combine water and cornstarch and add to chili. Cook for 5 more minutes.
Remove from the heat and add the cilantro and lime juice. Serve with fresh avocado.
Serve each bowl of chili with a little shredded Monterey Jack cheese, chips, and avocado for garnish.
My roommate Meredith would make this and eat it for days. My husband (then fiancé) decided it was his favorite thing on the PLANET, and now I make it for every Wynia family gathering.
1 cup sugar 3 Tbs. Flour 2 1/2 tsp. salt 1 3/4 cup pineapple juice 2 eggs beaten 1 Tbs. lemon juice 1 Tbs. oil 16 oz. Acini de Pepe 2 cans mandarin oranges 2 20 oz. cans crushed pineapple 9 oz. whipped topping 1 cup mini-marshmallows 1 cup coconut
Combine sugar, flour, 1/2 tsp. salt. Stir in pineapple juice and eggs. Cook over medium heat and stir until thickened. Add lemon juice-cool. Bring water, salt and oil to a boil. Add Acini and cook according to directions. Drain Acini and combine with custard; refrigerate overnight. Add remaining ingredients and serve.
This recipe is from the cooking light mag. I got it from my sister-in-law, and they make it on General Conference Morning. It is a great tradition!
2 (1-pound) loaves frozen white bread dough 1 1/4 cups sugar, divided 1/4 cup packed brown sugar 1/4 cup low fat milk 1 Tbs. reduced-calorie stick margarine 1 3/4 tsp. ground cinnamon, divided Cooking Spray
Thaw bread dough in refrigerator for 12 hours.
Combine 1 cup sugar, brown sugar, milk, margarine, and 1 1/4 tsp. cinnamon in a small saucepan. Bring to a boil; cook 1 minute. Remove sugar syrup from heat; let cool 10 minutes.
Combine 1/4 cup sugar and 1/2 tsp cinnamon in a shallow dish; stir well. Cut each loaf of dough into 24 equal portions. Roll each portion in sugar mixture; layer balls of dough in a 12-cup bundt pan coated with cooking spray. Pour sugar syrup over dough; cover and let rise in a warm place, free from drafts, 35 minutes or until double in bulk.
Pre-heat oven to 350 degrees.
Uncover, and bake at 350 degrees for 25 minutes or until lightly browned. Immediately loosen edges of break with a knife. Place a plate upside down on top of pan; invert onto plate. Remove pan; drizzle any remaining syrup over bread.
Cooking Light Mag. I love this recipe. It is YUMMY! A little more sweet than spicy. It seems quite involved, but it comes together pretty quick.
1 1/4 lbs. skinned, boned, chicken breast 1 1/2 cups chopped onion 4 garlic cloves 1/2 cup beer (I use apple juice) 1/4 to 1/2 tsp. ground red pepper 1 can whole tomatoes drained and chopped 1/2 cup thinly sliced green onions, divided 1 can sliced ripe olives, drained 2 cans chopped green chilies, drained 5 Tbs. all purpose flour 1/2 tsp. salt 1/2 tsp. ground cumin 1/4 tsp. ground coriander 2 cups low fat milk 2 large egg whites, lightly beaten 3/4 cup shredded sharp cheddar cheese 3/4 cup shredded Monterey jack cheese 5 corn tortillas cut in half 1/2 cup fat free sour cream 1/2 cup bottled salsa
Pre-heat oven to 350 degrees Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cool. Shred chicken with 2 forks.
Recoat pan with cooking spray; place over medium heat. Add chopped onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until liquid almost evaporates. Remove from heat. Reserve 1 Tbs. green onions and 1 Tbs. olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside.
Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with a whisk.
Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole dish or soufflé dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce.
Bake uncovered at 350 degrees for 30-40 minutes or until hot. Sprinkle with remaining cheese mixture, reserved green onions, and olives. Bake 5 more minutes. Top each serving with 1 Tbs. sour cream, and 1 Tbs. salsa.
I made this dish a TON our first few years of marriage. It tastes JUST like Thai Chicken pizza from CPK. Enjoy! Cooking Light Cookbook!
1/4 cup packed brown sugar 3/4 cup rice wine vinegar 1/4 cup soy sauce 3 Tbs. chunky peanut butter 1 Tbs. peeled minced ginger 1/2 to 3/4 tsp crushed red pepper 4 garlic cloves, minced Cooking spray 1/2 lb. skinned, boned chicken breast cut into bite sized pieces 1/2 cup (2 oz.) shredded reduced fat Swiss cheese 1/4 cup (1 oz.) pre-shredded part skim mozzarella cheese 1 (12-inch) Basic Pizza Crust 1/4 cup chopped green onions
Pre heat oven to 450 degrees
Combine first 8 ingredients in bowl; stir well with whisk. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; sauté 2 minutes. Remove from pan. Pour vinegar mixture into pan; Cook 5 minutes or until slightly thick. Return chicken to pan, and cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.) Sprinkle cheese over prepared crust, leaving a 1/2 inch boarder, and top with chicken mixture. Bake at 450 degrees to 12 minutes to 15 minutes. Sprinkle with green onions and grated carrot if desired.
My kids LOVE this dinner, even my husband does too! I steam some broccoli, and serve it along as a side. I love to dip the broccoli in the honey-mustard sauce as well! Cooking Light Cookbook.
1/4 cup honey 1/4 cup spicy brown mustard
Chicken: 1 1/2 pounds chicken breast tenders (about 16 pieces) 1/2 cup low-fat or nonfat buttermilk 1/2 cup coarsely crushed cornflakes 1/4 cup seasoned breadcrumbs 1 Tbs. instant minced onions 1 tsp. paprika 1/4 tsp. dried thyme 1/4 tsp. black pepper 1 Tbs. vegetable oil
Preheat oven to 400 degrees
To prepare chicken, combine chicken and buttermilk in shallow dish; cover and chill 15 minutes. Drain chicken, discarding liquid.
Combine cornflakes and next 5 ingredients in a large zip-lock plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken. Spread oil evenly in a jelly roll pan, and arrange chicken in a single layer in pan. Bake at 400 degrees for 4 minutes on each side or until done.
This is a recipe that Rachel Ray had on her show, I changed it up by baking the chicken instead of frying in a pan. I just cooked it at 375 for about 35 minutes. The result was tasty and healthier. Also I created my own honey mustard sauce instead of her cheddar mustard sauce, it was much simpler to make with just equal parts honey and dijon and it was delish!
Pretzel Crusted Chicken Breasts with a Cheddar-Mustard Sauce
4 medium plastic food storage bags 4 small whole boneless, skinless chicken breasts 1 5-ounce bage of salted pretzels, any shape 1 tablespoon fresh thyme leaves, chopped (you can use dryed 1-2 t) Freshly ground black pepper 2 Eggs Vegetable oil, for frying 2 tablespoons all-purpose flour 2 cups milk 2 cups grated sharp yellow Cheddar cheese 1 cup grated extra sharp white Cheddar cheese 2 heaping tablespoons spicy brown mustard Coarse salt 1/4 cup fresh flat-leaf parsley leaves, chopped 1/4 small yellow onion, finely chopped 1 large sour dill pickle, finely chopped 1 lemon, cut into wedges
Sprinkle a little water into the food storage baggies. Place one chicken breast in each bag and seal it up, pushing out the excess air. Use a mallet or the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish and add the thyme and some pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. Working with 1 pounded chicken breast at a time, coat the breast in the ground pretzels, then in the eggs, then in the pretzels again. Preheat a large skillet with 1/4 inch of vegetable oil; add the pretzel-coated chicken breasts to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and the breading is evenly browned.
While the chicken is frying, in a medium sauce pot over medium heat, melt the butter and add the flour to it. Cook for 1 minute, then whisk in the milk. When the milk comes to a bubble, stir in the cheeses and mustard with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat.
Transfer the fried pretzel-crusted chicken breasts to the serving plates, drizzle with the cheddar-mustard sauce, and then sprinkle with a little parsley, finely chopped onions, and the finely chopped pickles. Serve immediately, with lemon wedges alongside.
These cookies are reduced in fat and sugar, and they have omega-3 fatty acids to make you smart. What more could you want in a cookie. Oh taste...it has that too. Ok so I LOVE my treats, and rarely do I skimp on the good stuff just in the name of health. If I am going to have a treat, it's going to be good! Well just for fun one night I starting playing around with my fav chocolate chip cookie recipe, and the result was healthier, and dare I say tastier?? than it's original counterpart.
3/4 c softened butter 3/4 c ground flax meal 1/4 c +2 T Splenda baking blend white sugar (You can use 3/4 white sugar if you don't have spenda) 3/4 c brown sugar
cream above ingredients together then add
2 eggs 1 t vanilla
mix until smooth
1 c white flour 1 1/4 c whole wheat flour 1 t baking soda 1 t salt
mix well... dough should be stiff and thick. Your beaters should be struggling, if they are not, add 1/4 c more white flour. stir in
1 bag semi sweet choc chips
place on ungreased cookie sheet and bake at 375 degrees for 8-9 minutes. If they are brown on the bottom, you cooked them too long. Remove from sheet as soon as they can be handled and let cool on wire rack.
This is pretty much the best crumb cake I've ever made. It's crumb topping is as thick as the cake and it is amazing! We started a new tradition this year that this would be our families new Christmas Morning Crumb Cake! Hope you enjoy as much as I do.
New Jersey Crumb Cake Recipe #3364539 ratings This tastes EXACTLY like Entenmanns crumb cake! 8 servings 40 min 10 min prep
CAKE 1/2 cup margarine or butter 1 cup sugar 2 large eggs 3/4 cup milk 2 cups flour 2 teaspoons baking powder 1 teaspoon vanilla TOPPING 1/2 cup margarine or butter 1 cup sugar 2 cups biscuit mix 2 teaspoons cinnamon 1/4-1/2 cup powdered sugar
Cream butter and sugar. Beat eggs and milk; mix with butter. In another bowl, mix flour and baking powder, then add to butter mixture. Stir in vanilla. Pour batter into a greased 9 x 13 pan. For crumb topping: Cut butter into sugar, biscuit mix, and cinnamon. Sprinkle over batter in pan. Bake at 350° for 30 minutes or until done. Top with the 1/4 - 1/2 C powdered sugar when cool.
I made these for Ellie and Trev (both claim to not like brussel sprouts) and they gobbled them up like candy!
Wash and chop brussel sprouts into 1/4 inch slices (they will fall apart a little). Spread on a cookie sheet and pour evoo and salt and pepper to taste. Place in 375 degree oven for about 15 minutes. Flip and cook 10-15 min more until cruchy and golden brown. Then squeeze juice from 1/2 lemon and balsamic vinegar over top. Toss and serve immediately. YUM!
I like to make this recipe and then freeze individual portions to heat and eat on weekday mornings when you just want something sweet. It's so good, and really pretty easy to make!
1/2 C sugar
1 t cinnamon
1/4 C butter
1/2 C pecans (optional)
2 c flour
1 t baking powder
1 t baking soda
dash of salt
1/2 c butter
1 c sugar
1 c sour cream
1 t vanilla
2 c fresh or frozen blueberries (if frozen rinse first)
Combine sugar and cinnamon in small bowl. Cut in butter until mixture is crumbly. Add nuts if desired. Refridgerate topping for 30 min. Mix together flour, baking powder, soda, and salt. Set aside. Beat butter and sugar in large bowl. Add eggs, sour cream and vanilla. Mix well. Add dry ingredients and mix well. Fold in blueberries. Pour into greased 9X13 and sprinkle toppin mixture over batter. Bake at 350 degrees for 40-45 minutes.
Another Cooking Light recipe! I use this one a lot!
1-cup sugar 1/3-cup stick butter, softened 3 large eggs 1-cup all-purpose flour 1/3 cup unsweetened cocoa 1/2 tsp. baking powder 1/4 tsp. salt 1/2 cup chopped pecans 1 tsp. vanilla extract Cooking spray 3 1/4 cup miniature marshmallows Chocolate Glaze
Preheat oven to 325 degrees
Beat sugar and margarine at medium speed of a mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, and salt in a bowl stirring well with a whisk. Add to sugar mixture, beating a low speed until blended. Stir in pecans and vanilla.
Pour batter into a 9 x 13 pan coated with cooking spray. Bake at 325 for 16 minutes or just until set (do not bake until wooden pick tests clean, or cake will be over baked). Remove cake from oven; top with marshmallows. Bake 2 minutes or until marshmallows are soft. Remove from oven; immediately drizzle with warm Chocolate Glaze. Cool on wire rack.
Combine sugar and cocoa in a medium bowl. Combine with milk and butter in a 1 cup glass measure. Microwave on HIGH 1 minute. Add milk mixture and vanilla to sugar mixture, stirring with a wire whisk until blended.
This is from my cooking light recipe book, and this coconut topping is to die for! I would drizzle over ice cream, cake or ANYTHING! YUM!
1 1/4 cups water 3/4-cup egg substitute or 4 large egg whites 2 Tbls. vegetable oil 1 (18.25 oz.) package chocolate cake mix with pudding Cooking spray Coconut Filling Chocolate Frosting
Preheat oven to 350 degrees.
Beat first 4 ingredients in a large bowl at low speed of a mixer until moist. Beat mixture at medium speed 2 minutes; pour into a 9 x 13 inch baking pan coated with cooking spray. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in a pan on a wire rack.
Spread warm coconut filling evenly over cake; cool.
Spread Chocolate Frosting gently over Coconut filling. Cool until set. Store cake loosely covered in refrigerator.
Combine 1/2 cup milk, sugar and marshmallows in a medium saucepan; cook over medium heat 5 minutes or until marshmallows are melted. Stir in coconut and cornstarch; bring to a boil. Cook 1 minute, stirring constantly.
Melt butter in a small, heavy saucepan over low heat. Add granulated sugar, milk, and chocolate; cook 3 minutes or until chocolate is melted. Remove from heat, and cool. Stir in powdered sugar and vanilla.
Trevor’s favorite meal as a kid was “chicken pillows”. I have tried to recreate this meal using only his description and the result was this original recipe, it’s super easy to make and I think kids would really like it, hope you enjoy it!
4 oz light cream cheese 13 oz canned cooked chicken (or 2 cooked small chicken breasts) 1 T toasted sesame seeds 1 T dried parsley ½ of a white onion finely chopped(optional) 1 c frozen peas and carrots ½ c frozen corn 3/4 can reduced fat cream of chicken soup 1 package refrigerated crescent rolls Salt and Pepper to taste
Preheat oven to 350* (Optional: you want you can saute’ the onion and sesame seeds for a few minutes just to loose that crunch and give them more flavor) Thaw frozen veggies in a bowl of hot water for a few minutes…then… In a medium bowl combine all ingredients except the rolls….duh!
Once combined, take the little crescent triangles and gently pull and stretch them so they get a little bigger, then, place a big spoonful of the mixture in the center and fold corners overlapping like flower petals to make a cute little pillow! Place on greased cookie sheet.
Look at the instructions for baking the rolls on the side of the box, increase that cooking time by about 5-7 minutes or until golden brown…enjoy!
This is a great dish to throw in any veggies that you like, it’s healthy, filling, and delicious!
1 c broccoli florets ¾ c sliced fresh mushroom 2 chopped green onions ½ c chopped tomatoes 2 handfuls of spinach leaves 1 T butter 1 c cubed cooked ham 8 eggs ¼ c water ¼ c Dijon Mustard ½ t Italian seasoning ¼ t garlic salt 1 ½ c (6 oz) shredded cheddar cheese OR you can do half cheddar and half gueyier
Saute veggies (except spinach and tomatoes) in butter until tender. Add ham, and heat through. Remove from heat and keep warm. In a mixing bowl, beat eggs, water, mustard, Italian seasoning, and garlic salt until foamy. Stir in cheese, and ham and veggie mixture. Pour into a greased shallow 1 ½ quart baking dish. Bake @ 375 for 22-27 minutes or until a knife inserted in the center comes out clean.
2-3 boneless, skinless chicken breasts ½ t salt ¼ t pepper 1 T olive oil ½ c white onion ½ c SEEDLESS raspberry jam 2 T red vinegar 2 T soy sauce 1 t minced ginger ½ t crushed rosemary
Sauté onion and chicken in olive oil until done, in a small mixing bowl mix other ingredients. Pour mixture over chicken when cooked. Heat through 2 minutes. Serve over sticky rice. Hint: double the sauce if you like extra sauce to pour over your rice…it’s like candy!
When I was little I hated chicken and grape casserole, but I love this light summer dish!
1 t onion powder 1 t paprika 1 t chili powder ¾ t salt (divided) 1 lb skinless chicken breast (cooked) 1 1/2 c seedless purple grapes 2/3 c celery (chopped) ½ c chopped red onion ¼ c low fat mayo 1 T+ red wine vinegar 1 T orange juice ¼ c chopped walnuts (toasted or candied)
Cook chicken breast. Then shred it or cut into small pieces. Then mix all spices, OJ, vinegar, and mayo in a medium bowl. Add celery, onion, cut chicken, walnuts, and grapes. Mix well and enjoy!
This is a regular favorite at the Burton household, it’s a little more work that just salt and pepper on your salmon, but trust me, it’s worth it!
4 Salmon steaks (2lbs) 1/3 c soy sauce ¼ c orange juice 2 T cooking oil 2T tomato sauce 1 t lemon juice ½ t prepared mustard 1 T prepared green onion and top minced 1 clove garlic ½ t minced ginger root
For marinade, combine all ingred. And pour mixture over salmon in a shallow, glass baking dish. Refrigerate, covered 30-60 minutes. Drain salmon and reserve marinade.
Place salmon in center of lightly greased cooking grate. Cook on moderate heat until fish is tender and flakes with a fork 10-20 minutes. Turn salmon once and brush with marinade halfway through cooking time. YUMMY!
2c sugar 1c shortening 2c ripe mashed banana’s (4-6) 4 eggs well beaten 2 ½ c flour 1t salt 2t baking soda
Crumble Topping: ½ c flour ½ c brown sugar ½ t cinnamon 3 T butter
Grease 2 bread pans with cooking spray. Preheat oven to 350. Cream sugar and shortening. Add bananas and eggs, then add dry ingredients. (You can sift dry ingredients 3 times, but you don’t have to! Do not over mix. Pour ½ the batter into each bread pan. Sprinkle with crumble topping. Bake 45-50 minutes.
2 1/2 pounds pork tenderloins 3/4 cup soy sauce 1/2 cup bourbon 1/4 cup Worcestershire sauce 1/4 cup water 1/4 cup canola oil 4 garlic cloves, minced 3 tablespoons brown sugar 2 tablespoons ground black pepper 1 teaspoon white pepper 1/2 teaspoon ground ginger 1 teaspoon salt
Heat chocolate chips, milk and butter. Mix egg yolks and beat until thick and gradually beat into sugar. Add chocolate chip mixture. Add flour, powder and salt. Mix well. In another bowl beat egg whites until stiff. Fold into mixture and cook in waffle maker. Top with frosting or ice cream. *Best in a traditional waffle maker. Not Belgian.
Preheat oven to 425 degrees. Beat ingredients together with rotary beater just until smooth. Over beating reduces volume. Pour into well-greased deep muffin cups. 3/4 full. Bake for 40 minutes. Serve warm.
2 32 oz. Cans of Stewed Tomatoes 2 bunches of scallions-chopped 2 jalapenos-seeds discarded and chopped 2 cloves garlic-minced 1 bunch cilantro- chopped 4 tbs. lemon juice 1 tbs. pepper 2 tbs. Mrs. Dash 1 tbs. onion salt 1 tbs. salt
Combine and blend until pureed. All ingredients can be adjusted to taste. Canned jalapenos may be used. If you want salsa chunkier, reserve one can of the stewed tomatoes, and add them back after you blend.
The Stewarts are a family of 5 girls, who all LOVE to cook. We had a great mom, who cooked lots of different phenomenal food. We have incredible recipes that we all share with each other, and we all get asked to share our recipes with others as well! This ability is found throughout our family tree, and I have given an invitation for some cousins to participate with us as well.. Hey! It's genetic! So why not share? Here is our opportunity to share with you our favorites. (This way, we don't have to keep writing them down!)