This is basic, delicious mild chili is a YOU CAN COOK recipe.
Ingredients:
1 pound of ground hamburger
1/2 onion chopped
1 large can of kidney beans with liquid (can be two cans if you like beans)
1 small can of tomato sauce
1 medium can of diced tomatoes
1 small can of diced Ortega chilis
1 package McCormick Chili mix
Method:
1. Brown the hamburger and onion in a large frying pan - and I mean large. Drain any excess fat.
2. Add the kidney beans, tomato sauce, diced tomatoes, and Ortega chilis with the liquids from the cans. Add the chili mix and stir.
3. Simmer for 15-20 minutes.
Tips:
1. Vary your enjoyment by topping with cheddar cheese, sour cream, crumbled corn bread, or crackers.
2. This recipe can also be used as a topping for a baked potato.
Serves 4-6.
Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts
Beef Stew (A Family Favorite)
Difficulty: *
In the Crock Pot or Oven:
2 lbs boneless stew meat
1 Tablespoon sugar
1 can tomatoes (16 oz)
3 medium onions, chopped
4-5 medium potatoes, diced
1 Tablespoon salt
3 Tablespoons Tapioca
1 cup celery, chopped
5-6 large carrots, chopped
Wash and chop the vegetables. Put everything into the crockpot or a casserole dish. Do not brown the meat. If using the crockpot, let it simmer away on medium to high for 5-8 hours. If using a casserole, bake at 250 degrees for 5 hours or more. As a rule, the longer it cooks the better it is. Stir frequently and add small amounts of water as necessary to keep from drying out.
In the Crock Pot or Oven:
2 lbs boneless stew meat
1 Tablespoon sugar
1 can tomatoes (16 oz)
3 medium onions, chopped
4-5 medium potatoes, diced
1 Tablespoon salt
3 Tablespoons Tapioca
1 cup celery, chopped
5-6 large carrots, chopped
Wash and chop the vegetables. Put everything into the crockpot or a casserole dish. Do not brown the meat. If using the crockpot, let it simmer away on medium to high for 5-8 hours. If using a casserole, bake at 250 degrees for 5 hours or more. As a rule, the longer it cooks the better it is. Stir frequently and add small amounts of water as necessary to keep from drying out.
Tip: I vary the ingredients in this depending on what I have. I've left out the onions, the Tapioca, the celery. I've used beef stock to make it more liquid, and I've used water when I didn't have any. If you have the basic stew meat, sugar, tomatoes, potatoes, carrots and salt, you can make this recipe.
Yummy Crockpot Gravy Roast
Looking for an easy roast recipe that you can toss in the crockpot in the morning and have ready to eat that evening? Look no further!
Ingredients:
Roast
1 packet Italian Dressing Mix
1 packet Ranch Dressing Mix
1 packet Brown Gravy Mix
2 c. Chicken Broth
4 tbsp A-1 Steak Sauce
4 Potatoes, cubed
2 Carrots, sliced
1 White Onions, cubed and separated
Flour
Directions:
1. Place your roast in the center of your crock pot.
2. Sprinkle potatoes, carrots and onions around the roast. (You can add more or less veggies as suits your preferences and taste.)
3. In a separate bowl, whisk together the 3 powdered mixes and 2 cups of chicken broth.
4. Pour the mixture over the roast and veggies.
5. Pour A-1 over roast to cover the top only.
6. Heat in your crockpot on low for 6-8 hours or on high for 4-6 hours.
7. Once the meat is cooked, flip the roast upside down. This takes the A-1 off the top and mixes it with the juices that will become your gravy.
8. Remove the roast and veggies to a separate platter.
9. Pour the juices into a grease separator to pull the fat from the broth.
10. Pour the broth in a small sauce pan. Heat to a simmer and slowly whisk in flour to thicken. Use as much flour as necessary to get to your desired consistency.
Dinner's ready! Serve meat and veggies with a healthy serving of gravy and prepare to have your taste buds wowed!
Ingredients:
Roast
1 packet Italian Dressing Mix
1 packet Ranch Dressing Mix
1 packet Brown Gravy Mix
2 c. Chicken Broth
4 tbsp A-1 Steak Sauce
4 Potatoes, cubed
2 Carrots, sliced
1 White Onions, cubed and separated
Flour
Directions:
1. Place your roast in the center of your crock pot.
2. Sprinkle potatoes, carrots and onions around the roast. (You can add more or less veggies as suits your preferences and taste.)
3. In a separate bowl, whisk together the 3 powdered mixes and 2 cups of chicken broth.
4. Pour the mixture over the roast and veggies.
5. Pour A-1 over roast to cover the top only.
6. Heat in your crockpot on low for 6-8 hours or on high for 4-6 hours.
7. Once the meat is cooked, flip the roast upside down. This takes the A-1 off the top and mixes it with the juices that will become your gravy.
8. Remove the roast and veggies to a separate platter.
9. Pour the juices into a grease separator to pull the fat from the broth.
10. Pour the broth in a small sauce pan. Heat to a simmer and slowly whisk in flour to thicken. Use as much flour as necessary to get to your desired consistency.
Dinner's ready! Serve meat and veggies with a healthy serving of gravy and prepare to have your taste buds wowed!
Avocado Chicken Salad
Ingredients:
1 chicken breast¼ cup corn
¼ cup black beans
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup cilantro, chopped
¼ cup corn chips, crushed
2 tablespoons white vinegar
4 tablespoons mayonnaise
Salt and pepper to taste
1/4 cup shredded sharp cheese
2-4 avocados, sliced in half with pits discarded
Method:
1. Roast the chicken in 375 degree oven for 25-30 minutes or until well done. Cool and shred with a fork.2. Drain and rinse black beans.
3. Dice the tomatoes and chop the cilantro and the green onions.
4. Crush the corn chips.
5. Slice the avocados and discard the pits.
6. In a medium bowl, put the shredded chicken, corn, black beans, green onions, tomatoes, cilantro, and corn chips together. Add the vinegar and mayonnaise and stir. Sal and peppert to taste. Spoon salad into halved avocados and top with cheese.
7. Serve.
Tip:
1. Leftover chicken can be used, which speeds up the prep process.
2. Instead of serving in the avocado, you can dice up the avocado and mix with other ingredients and serve in a pita pocket.
Alaskan BBQ Salmon
Difficulty: **
Ingredients:
1 - Fillet of Salmon - recommend using 1 full side of King Salmon.
2 1/2 cups of Brown Sugar
3/4 cup of Lemmon Juice
1/2 tsp. Cayenne Pepper
1 tsp. Dill Weed
3/4 cup Melted Butter
Combine Brown Sugar and Lemon Juice, making a thickened slurry. Stir in Cayenne Pepper and Dill Weed. Slowly add in butter to complete sauce. Mix well.
Place Sauce in a shallow baking dish. Place Salmon fillet face down into the sauce to cover completely. Lift the fish out and place fillet skin side down onto a heated BBQ. The skin will stick to the grill. As fish cooks, brush more sauce onto the fish. The cooking time will be approximately 10 minutes on Medium Heat. When done the fish will begin to flake when touched with spatula. Using a long metal spatula, slide the spatula between the fish and the skin. Leaving the skin on the grill, slide the fish off the skin and place onto a plate. Serve with Lemon slices.
Ingredients:
1 - Fillet of Salmon - recommend using 1 full side of King Salmon.
2 1/2 cups of Brown Sugar
3/4 cup of Lemmon Juice
1/2 tsp. Cayenne Pepper
1 tsp. Dill Weed
3/4 cup Melted Butter
Combine Brown Sugar and Lemon Juice, making a thickened slurry. Stir in Cayenne Pepper and Dill Weed. Slowly add in butter to complete sauce. Mix well.
Place Sauce in a shallow baking dish. Place Salmon fillet face down into the sauce to cover completely. Lift the fish out and place fillet skin side down onto a heated BBQ. The skin will stick to the grill. As fish cooks, brush more sauce onto the fish. The cooking time will be approximately 10 minutes on Medium Heat. When done the fish will begin to flake when touched with spatula. Using a long metal spatula, slide the spatula between the fish and the skin. Leaving the skin on the grill, slide the fish off the skin and place onto a plate. Serve with Lemon slices.
Mini Hamburgers
These are crazy easy, but so good you will gobble them down. Best advice? Make extra.
Ingredients:
1 lb. hamburger
1 package King's Hawaiian Sweet Rolls
3 Tablespoons Worchestershire Sauce
Cheese slices (your favorite)
Instructions:
1. Place hamburger in a bowl and add 3 Tablespoon of Worchestershire Sauce and mix thoroughly.
2. Shape hamburger into golf size rolls. Use a cutting board and a spatula to flatten to about 1/4 inch thick.
3. Use a frying pan, George Foreman grill, or broiling rack. Spray with cooking spray.
4. Put hamburgers on pan and cook over medium-high heat until no longer pink inside (medium) (3-5 minutes).
5. Cut cheese slices into small pieces to fit size of the hamburger. Place on top of hamburger and wait for it to melt. Remove from heat.
6. Open King's Hawaiian Sweet Rolls and use a knife to slice each roll in half. Place a hamburger in between the halves.
7. Garnish with mayo, ketchup, mustard, pickles, tomatoes, onions, lettuce - your usual choice of hamburger toppings!
8. Try to eat only a couple. I dare you!
Ingredients:
1 lb. hamburger
1 package King's Hawaiian Sweet Rolls
3 Tablespoons Worchestershire Sauce
Cheese slices (your favorite)
Instructions:
1. Place hamburger in a bowl and add 3 Tablespoon of Worchestershire Sauce and mix thoroughly.
2. Shape hamburger into golf size rolls. Use a cutting board and a spatula to flatten to about 1/4 inch thick.
3. Use a frying pan, George Foreman grill, or broiling rack. Spray with cooking spray.
4. Put hamburgers on pan and cook over medium-high heat until no longer pink inside (medium) (3-5 minutes).
5. Cut cheese slices into small pieces to fit size of the hamburger. Place on top of hamburger and wait for it to melt. Remove from heat.
6. Open King's Hawaiian Sweet Rolls and use a knife to slice each roll in half. Place a hamburger in between the halves.
7. Garnish with mayo, ketchup, mustard, pickles, tomatoes, onions, lettuce - your usual choice of hamburger toppings!
8. Try to eat only a couple. I dare you!
Baked Orange Chicken
Ingredients
4 boneless chicken breasts
1/4 cup margarine or butter
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups orange juice
1 orange, peeled and sliced into pieces
Cooking Directions
1. Slice chicken lengthwise to make eight pieces.
2. In an 13 x 9 x 2 baking dish, coat bottom and sides with cooking spray and lay chicken in bottom of pan.
3. Peel and slice orange and lay over chicken in pan.
4. In large skillet, melt 1/4 cup of margarine on medium high heat.
5. Add flour, salt and cinnamon. Stir until bubbly.
6. Add orange juice, stirring until well blended.
7. Let cook, stirring frequently until juice thickens and boils.
8. Pore over chicken and orange slices.
9. Bake at 375 degrees for about 35 minutes or until tender.
Tip: Finished chicken is moist and sweet; serve with rice and vegetables.
4 boneless chicken breasts
1/4 cup margarine or butter
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups orange juice
1 orange, peeled and sliced into pieces
Cooking Directions
1. Slice chicken lengthwise to make eight pieces.
2. In an 13 x 9 x 2 baking dish, coat bottom and sides with cooking spray and lay chicken in bottom of pan.
3. Peel and slice orange and lay over chicken in pan.
4. In large skillet, melt 1/4 cup of margarine on medium high heat.
5. Add flour, salt and cinnamon. Stir until bubbly.
6. Add orange juice, stirring until well blended.
7. Let cook, stirring frequently until juice thickens and boils.
8. Pore over chicken and orange slices.
9. Bake at 375 degrees for about 35 minutes or until tender.
Tip: Finished chicken is moist and sweet; serve with rice and vegetables.
WADF Southwestern Chicken
Ingredients
1 pound of chicken (2-3 medium breasts)
¼ cup onions minced
2 cloves garlic
6 or 8-ounce can chopped green chilies
Small amount of chicken stock or water
¼ cup Philadelphia Cooking Cream
1/3 cup shredded cheddar or jack
Olive oil
Salt, pepper
Method
50 Favorite Main Dishes
1 pound of chicken (2-3 medium breasts)
¼ cup onions minced
2 cloves garlic
6 or 8-ounce can chopped green chilies
Small amount of chicken stock or water
¼ cup Philadelphia Cooking Cream
1/3 cup shredded cheddar or jack
Olive oil
Salt, pepper
Method
- Put 1 tablespoon olive oil in skillet and heat.
- Cut chicken to bite size pieces.
- Sauté until brown, add onions and garlic halfway.
- Add scant bit of chicken stock/water to moisturize.
- Add green chilies and cream.
- Simmer until chicken is done and sauce thickens.
- Top with cheese and let melt.
- Serve over rice, beans, corn or any vegetable, or use as substitute for taco meat in any taco recipe.
50 Favorite Main Dishes
WADF Enchiladas
Ingredients:
Sauce
2 cans (8 oz) tomato sauce
1/2 teaspoon chili powder
1/2 package Schilling Enchilada Sauce mix
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
3 Tablespoons chopped onions
1 1/2 cups of water
Filling
1 lb. ground turkey or hamburger
1/2 to 1 lb. grated Longhorn cheese
1/2 - 1 lb. grated Monterey Jack
1 can sliced olives
1 package tortillas
Instructions:
In a large bowl, mix all the sauce ingredients and stir. Set aside. Use cooking spracy to coat a 9 x 13 baking pan. Fry hamburger. Take each tortilla and fill with hamburger, cheese, olives. Roll and secure with a tookthpick and place in 9 x 13 pan. When pan is full, pour sauce over enchiladas and cover with grated cheese. Bake at 350 degrees for 30 minutes.
Variations:
Add any other vegetables of your choosing - green peppers is a good one.
I lay the enchilada flap side down, eliminating the need for a toothpick.
Substitute any of your favorite cheeses. This recipe tastes great with any combination.
Serve with sour cream and/or guacamole.
50 Favorite Main Dishes
Sauce
2 cans (8 oz) tomato sauce
1/2 teaspoon chili powder
1/2 package Schilling Enchilada Sauce mix
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
3 Tablespoons chopped onions
1 1/2 cups of water
Filling
1 lb. ground turkey or hamburger
1/2 to 1 lb. grated Longhorn cheese
1/2 - 1 lb. grated Monterey Jack
1 can sliced olives
1 package tortillas
Instructions:
In a large bowl, mix all the sauce ingredients and stir. Set aside. Use cooking spracy to coat a 9 x 13 baking pan. Fry hamburger. Take each tortilla and fill with hamburger, cheese, olives. Roll and secure with a tookthpick and place in 9 x 13 pan. When pan is full, pour sauce over enchiladas and cover with grated cheese. Bake at 350 degrees for 30 minutes.
Variations:
Add any other vegetables of your choosing - green peppers is a good one.
I lay the enchilada flap side down, eliminating the need for a toothpick.
Substitute any of your favorite cheeses. This recipe tastes great with any combination.
Serve with sour cream and/or guacamole.
50 Favorite Main Dishes
Chicken Caesar Salad
Difficulty: **
Ingredients:
10 ounces uncooked penne pasta (3 cups)
2 cups chopped cooked chicken, or 2 chicken breasts, diced and cooked
1/2 cup diced red or green bell pepper
2 hard-boiled eggs, chopped
1/2 cup chopped red onion
1/4 cup grated fresh Parmesan cheese
2 tablespoons snipped fresh parsely, optional
1 bottle creamy Caesar salad dressing
6 cups thinly sliced romaine lettuce
1. Cook pasta according to package directions. Drain and rinse under cold water using a colander. Leave pasta in colander and set aside.
2. If you have not cooked your chicken, slice into small 1 inch cubes and cook in EVOO on a medium-high skillet until no longer pink.
3. Chop eggs, bell pepper, onion. Grate Parmesan cheese.
4. Pour pasta into a bowl. Add chopped eggs, bell pepper, onion and grated cheese. Add salad dressing and mix well. Cover and refrigerate 2-3 hours to allow the flavors to blend.
5. Serve on a bed of lettuce.
Tips: Serve with a crusty bread or bread sticks.
Ingredients:
10 ounces uncooked penne pasta (3 cups)
2 cups chopped cooked chicken, or 2 chicken breasts, diced and cooked
1/2 cup diced red or green bell pepper
2 hard-boiled eggs, chopped
1/2 cup chopped red onion
1/4 cup grated fresh Parmesan cheese
2 tablespoons snipped fresh parsely, optional
1 bottle creamy Caesar salad dressing
6 cups thinly sliced romaine lettuce
1. Cook pasta according to package directions. Drain and rinse under cold water using a colander. Leave pasta in colander and set aside.
2. If you have not cooked your chicken, slice into small 1 inch cubes and cook in EVOO on a medium-high skillet until no longer pink.
3. Chop eggs, bell pepper, onion. Grate Parmesan cheese.
4. Pour pasta into a bowl. Add chopped eggs, bell pepper, onion and grated cheese. Add salad dressing and mix well. Cover and refrigerate 2-3 hours to allow the flavors to blend.
5. Serve on a bed of lettuce.
Tips: Serve with a crusty bread or bread sticks.
Pepper Steak
Difficulty: ***
Ingredients:
1-2 teaspoons minced garlic
2 Tablespoons butter or margarine
1 med onions, cut into thin wedges
2 small green sweet peppers, sliced
1 1/2 lbs. beef round steak, thinly sliced
1 1/c cups beef broth
1 cup snow pea pods
2 Tablespoons soy sauce
1/4 cup water
2 Tablespoons corn starch
1 Tablespoon paprika
3 medium tomatoes, cut into wedges
Hot cooked rice, noodles, or other pasta
In a large skillet or wok, stir fry the garlic in 1 tablespoon of butter or margarine for 1 minute. Add the onion and green pepper and stir fry for 4-5 minutes until vegetables are tender. Transfer the vegetables to a bowl. Add the remaining butter to the skillet or wok. To prevent overcrowding, stir fry half the steak at a time until the meat is cooked through, 2-3 minutes. Return all the steak and the vegetables to the skillet or wok. Add the broth and soy sauce and bring to a boil. Stir the water and cornstarch together in a cup, then add the mixture to the skillet. Cook and stir until the sauce is bubbly. Cook for two minutes more, stirring constantly. Add paprika, tomato wedges, and snow pea pods to the skillet. Cook for another 1-2 minutes to evenly distribute the sauce and heat the food thoroughly. Serve over rice, noodles or pasta.
Ingredients:
1-2 teaspoons minced garlic
2 Tablespoons butter or margarine
1 med onions, cut into thin wedges
2 small green sweet peppers, sliced
1 1/2 lbs. beef round steak, thinly sliced
1 1/c cups beef broth
1 cup snow pea pods
2 Tablespoons soy sauce
1/4 cup water
2 Tablespoons corn starch
1 Tablespoon paprika
3 medium tomatoes, cut into wedges
Hot cooked rice, noodles, or other pasta
In a large skillet or wok, stir fry the garlic in 1 tablespoon of butter or margarine for 1 minute. Add the onion and green pepper and stir fry for 4-5 minutes until vegetables are tender. Transfer the vegetables to a bowl. Add the remaining butter to the skillet or wok. To prevent overcrowding, stir fry half the steak at a time until the meat is cooked through, 2-3 minutes. Return all the steak and the vegetables to the skillet or wok. Add the broth and soy sauce and bring to a boil. Stir the water and cornstarch together in a cup, then add the mixture to the skillet. Cook and stir until the sauce is bubbly. Cook for two minutes more, stirring constantly. Add paprika, tomato wedges, and snow pea pods to the skillet. Cook for another 1-2 minutes to evenly distribute the sauce and heat the food thoroughly. Serve over rice, noodles or pasta.
Pineapple Lemon Chicken
Difficulty: **
Ingredients:
1 20 oz. can sliced pineapple
1 garlic clove, crushed
1 Tablespoon cornstarch
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon rosemary, diced or crumbled
6 boneless chicken breasts
1 teaspoon salt
1 small lemon, sliced thin
1. Drain pineapple, reserving juice.
2. Marinate chicken in pineapple juice for about 30 minutes.
3. Place chicken in shallow casserole dish.
4. Combine juice with garlic, cornstarch, Worcestershire sauce, mustard, and rosemary.
5. Pour over chicken. Bake in 400 degree oven for 30-40 minutes.
6. Arrange pineapple and lemon around chicken. Spoon sauce over all. Bake for another 5 minutes.
Tips: For extra sauce, double the pineapple juice, garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Serve over rice.
Ingredients:
1 20 oz. can sliced pineapple
1 garlic clove, crushed
1 Tablespoon cornstarch
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon rosemary, diced or crumbled
6 boneless chicken breasts
1 teaspoon salt
1 small lemon, sliced thin
1. Drain pineapple, reserving juice.
2. Marinate chicken in pineapple juice for about 30 minutes.
3. Place chicken in shallow casserole dish.
4. Combine juice with garlic, cornstarch, Worcestershire sauce, mustard, and rosemary.
5. Pour over chicken. Bake in 400 degree oven for 30-40 minutes.
6. Arrange pineapple and lemon around chicken. Spoon sauce over all. Bake for another 5 minutes.
Tips: For extra sauce, double the pineapple juice, garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Serve over rice.
Apricot-Catalina Chicken
Have you ever gone to the store with a recipe in mind and the store is lacking an ingredient? Short of running to several other grocery stores, what do you do? In general, the best thing to do is search for another recipe similar to the one you are preparing and substitute.
Example: Last weekend for Super Bowl, one of the suggested recipes was Catalina Chicken. We'd had bad weather for days and when I went to the grocery store to buy the chicken, catalina salad dressing and jellied cranberries to make this recipe, the store did not have jellied cranberries. In fact, they had no cranberries period. I decided that cranberry juice would change the consistency of the sauce. Everyone was taking advantage of the break in the weather and the lines were long, making the drive to another store undesireable.
I searched my memory and remembered that we had also posted a chicken recipe called Russian-Apricot Chicken that had a similar flavor. Luckily for me, I remembered the recipe (but using your iPhone to check the blog works, too!). That recipe called for Russian dressing, apricot jelly, and honey. With honey already in the cupboard at home, I picked up the apricot jelly and went to trade the Catalina dressing for Russian dressing. Only there was no Russian dressing. Heck, I figured. Let's combine the two and see what happens. Hence was born another delicious variation of this recipe. This one I call Apricot-Catalina Chicken.
Ingredients:
4-6 chicken boneless chicken breasts
1 bottle Catalina dressing
1 small jar apricot jelly
1/4 cup honey
1 package onion soup mix
1. Spray cooking pan with cooking spray. Lay chicken in the pan.
2. Mix all the other ingredients and pour over the chicken.
3. Cook at 350 degrees for about 40 minutes or until chicken breaks apart with a fork.
Serving Suggestions: Baked potatoes or rice goes well with this chicken. Enjoy!
Step
Example: Last weekend for Super Bowl, one of the suggested recipes was Catalina Chicken. We'd had bad weather for days and when I went to the grocery store to buy the chicken, catalina salad dressing and jellied cranberries to make this recipe, the store did not have jellied cranberries. In fact, they had no cranberries period. I decided that cranberry juice would change the consistency of the sauce. Everyone was taking advantage of the break in the weather and the lines were long, making the drive to another store undesireable.
I searched my memory and remembered that we had also posted a chicken recipe called Russian-Apricot Chicken that had a similar flavor. Luckily for me, I remembered the recipe (but using your iPhone to check the blog works, too!). That recipe called for Russian dressing, apricot jelly, and honey. With honey already in the cupboard at home, I picked up the apricot jelly and went to trade the Catalina dressing for Russian dressing. Only there was no Russian dressing. Heck, I figured. Let's combine the two and see what happens. Hence was born another delicious variation of this recipe. This one I call Apricot-Catalina Chicken.
Ingredients:
4-6 chicken boneless chicken breasts
1 bottle Catalina dressing
1 small jar apricot jelly
1/4 cup honey
1 package onion soup mix
1. Spray cooking pan with cooking spray. Lay chicken in the pan.
2. Mix all the other ingredients and pour over the chicken.
3. Cook at 350 degrees for about 40 minutes or until chicken breaks apart with a fork.
Serving Suggestions: Baked potatoes or rice goes well with this chicken. Enjoy!
Step
Onion-Coated Beef Roast
Difficulty: *
In the Crock Pot:
1/2 bottle A-1 Sauce
2.5 lbs of bottom round or rump beef roast
1 package Lipton Onion soup mix
Pour steak sauce into the crock. Add Lipton Onion soup mix and stir. Add the meat and coat both sides. Add about 1/2 - 1 cup water to keep from drying out. Cook on HIGH for 5 hours or until meat falls apart.
Tips: You can add vegetables to the pot in the last 1-2 hours of cooking - carrots, beans, peas. Potatoes dry out the liquid. Cook those separately.
In the Crock Pot:
1/2 bottle A-1 Sauce
2.5 lbs of bottom round or rump beef roast
1 package Lipton Onion soup mix
Pour steak sauce into the crock. Add Lipton Onion soup mix and stir. Add the meat and coat both sides. Add about 1/2 - 1 cup water to keep from drying out. Cook on HIGH for 5 hours or until meat falls apart.
Tips: You can add vegetables to the pot in the last 1-2 hours of cooking - carrots, beans, peas. Potatoes dry out the liquid. Cook those separately.
Onion and Apple Pork Chops
Difficulty: **
Ingredients:
1/2 onion, chopped
2 apples, peeled and sliced
4-8 Tablespoons of butter
1/4 to 1/2 cup brown sugar
4-6 pork chops, medium thickness
Place 4 tablespoons butter in skillet with burner on medium high. Let melt. Chopped onion and saute for 1-2 minutes. Add pork chops and lightly brown on both sides. Add 2 more tablespoons of butter and brown sugar. Mix brown sugar with the butter until it's a runny paste. Swirl through frying pan to coat pork chops. Turn down heat to medium. Add sliced apples. Turn chops frequently and stir apples. Don't let stick to the bottom of pan. Let cook until pork chops are done and apples are tender. Serve with mashed potatoes or rice.
Ingredients:
1/2 onion, chopped
2 apples, peeled and sliced
4-8 Tablespoons of butter
1/4 to 1/2 cup brown sugar
4-6 pork chops, medium thickness
Place 4 tablespoons butter in skillet with burner on medium high. Let melt. Chopped onion and saute for 1-2 minutes. Add pork chops and lightly brown on both sides. Add 2 more tablespoons of butter and brown sugar. Mix brown sugar with the butter until it's a runny paste. Swirl through frying pan to coat pork chops. Turn down heat to medium. Add sliced apples. Turn chops frequently and stir apples. Don't let stick to the bottom of pan. Let cook until pork chops are done and apples are tender. Serve with mashed potatoes or rice.
Barbecued Steak in Lemon Marinade
Difficulty: **
Ingredients:
1-2 lbs of top round steak, 1/ 1/2 inch thick
2 medium onions, diced
1/2 cup lemon juice
1/2 cup oil
3 tablespoons honey
2 tablespoons Worcestershire sauce
1/2 teaspoon basil
1.2 teaspoon thyme
1/2 teaspoon ground pepper
1/4 teaspoon garlic powder
2 tablespoons butter
Place steak and onion in a plastic cooking bag or a non-metal baking dish. In small bowl, combine remaining ingredients except butter to make marinade. Pour over steak, turning to coat. Seal bag or cover dish; marinate at least 2 hours at room temperature or overnight in the refrigerator, turning once or twice.
Remove steak and onions from marinade. When ready to barbeque, place steak on grill. Cook for 15 to 25 minutes or until desired doneness, turning once and brushing occasionally with marinade. While steak is cooking, heat butter in small skillet. Add onions and cook until tender.
To serve, cut steak on the diagonal, across grain, into very thin slices and top with onions.
Ingredients:
1-2 lbs of top round steak, 1/ 1/2 inch thick
2 medium onions, diced
1/2 cup lemon juice
1/2 cup oil
3 tablespoons honey
2 tablespoons Worcestershire sauce
1/2 teaspoon basil
1.2 teaspoon thyme
1/2 teaspoon ground pepper
1/4 teaspoon garlic powder
2 tablespoons butter
Place steak and onion in a plastic cooking bag or a non-metal baking dish. In small bowl, combine remaining ingredients except butter to make marinade. Pour over steak, turning to coat. Seal bag or cover dish; marinate at least 2 hours at room temperature or overnight in the refrigerator, turning once or twice.
Remove steak and onions from marinade. When ready to barbeque, place steak on grill. Cook for 15 to 25 minutes or until desired doneness, turning once and brushing occasionally with marinade. While steak is cooking, heat butter in small skillet. Add onions and cook until tender.
To serve, cut steak on the diagonal, across grain, into very thin slices and top with onions.
Tilapia with Cucumber Salad
Difficulty: **
Ingredients:
Fish:
4 tilapia or other white fish fillets (6 oz. each)
2 tablespoons all purpose flour
1 teaspoon lemon-pepper seasoning
1 cup bread crumbs
1 egg
4 tablespoon vegetable oil
Salad:
1/2 medium cucumber, cut in half lengthwise and thinly sliced
1/4 red bell pepper, diced
1/4 cup shredded carrots
3 green onions, thinly sliced
1 teaspoon chopped fresh cilantro
Dressing:
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons grated gingerroot
1/2 teaspoon salt
In a medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
On a plate, mix flour and lemon-pepper seasoning. On second plate, place bread crumbs. In medium bowl, beat egg with fork. Coat top and sides of fish with flour mixture. Dip fish into egg; drain over bowl; Coat well with bread crumbs.
In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 fish fillets; cook 3 minutes. Carefully turn fish over. Reduce heat to medium; cook about 3 minute slonger until fish flakes easily with fork. Repeat with remaining oil and fish. Serve fish topped with salad.
Ingredients:
Fish:
4 tilapia or other white fish fillets (6 oz. each)
2 tablespoons all purpose flour
1 teaspoon lemon-pepper seasoning
1 cup bread crumbs
1 egg
4 tablespoon vegetable oil
Salad:
1/2 medium cucumber, cut in half lengthwise and thinly sliced
1/4 red bell pepper, diced
1/4 cup shredded carrots
3 green onions, thinly sliced
1 teaspoon chopped fresh cilantro
Dressing:
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons grated gingerroot
1/2 teaspoon salt
In a medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
On a plate, mix flour and lemon-pepper seasoning. On second plate, place bread crumbs. In medium bowl, beat egg with fork. Coat top and sides of fish with flour mixture. Dip fish into egg; drain over bowl; Coat well with bread crumbs.
In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 fish fillets; cook 3 minutes. Carefully turn fish over. Reduce heat to medium; cook about 3 minute slonger until fish flakes easily with fork. Repeat with remaining oil and fish. Serve fish topped with salad.
Beef Stroganoff
Difficulty: **
Ingredients
1 1/2 pounds cubed round steak, cut into thin strips
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon salt
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces can mushrooms, sliced (Optional)
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
1 cup sour cream
1 10 oz. package egg noodles
Directions
Mix salt, pepper and garlic powder together. Season the steak strips with the mixture, then coat with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter.
Remove the steak from the pan.
Add the onion slices and mushrooms to the remaining butter/olive oil in pan. Saute for a few minutes, until the onion is tender. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Add more salt and pepper to taste. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
Ingredients
1 1/2 pounds cubed round steak, cut into thin strips
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon salt
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces can mushrooms, sliced (Optional)
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
1 cup sour cream
1 10 oz. package egg noodles
Directions
Mix salt, pepper and garlic powder together. Season the steak strips with the mixture, then coat with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter.
Remove the steak from the pan.
Add the onion slices and mushrooms to the remaining butter/olive oil in pan. Saute for a few minutes, until the onion is tender. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Add more salt and pepper to taste. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
Cashew Chicken & Broccoli Stir-Fry
Difficulty: ***
There's a lot of ingredients to this recipe, but with a little planning ahead, it can become a go-to recipe in a pinch. It's yummy!
Ingredients:
SAUCE
1/2 cup chicken broth
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon honey
Dash of ground red pepper
Vegetables and Chicken
4 cups broccoli florets
3 stalks celery, cut into 1/2 inch slices
3 green onions, cut into small pieces
2 teaspoon gingerroot, peeled and finely chopped
1 lb. skinless chicken breasts, cut into 1 inch pieces
2 garlic cloves, minced or pressed
2 packages Ramen noodles, any flavor
1/2 cup cashews or peanuts
4 teaspoons vegetable or canola oil, or extra virgen olive oil
1. For the sauce, combine chicken broth, peanut butter, soy sauce, honey and pepper in a small bowl. Mix well and set aside.
2. For vegetables and chicken, cut broccoli, celery and green onions. Finely chop the gingerroot. Cut chiken in pieces. Heat 2 tablespoons of oil in a skillet or wok over high heat until hot. Add chicken, gingerroot and 1 garlic clove. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet and keep warm.
3. Reduce heat to medium-high. Heat remaining oil in same skillet. Add broccoli, celery, remaining gingerroot and garlic. Cook and stir 2 minutes. Add green onions. Cook another 2 minutes or until vegetables are tender-crisp. Return chicken to skillet. Stir in sauce; bring to a boil. Remove skillet from heat.
4. While chicken and veggies are cooking, bring 4 cups of water to a boil in a small saucepan. Break noodles and add to boiling water. Discard the seasoning packets. Cook 3 minutes, stirring occasionally. Drain. Stir noodles into chicken mixture. Sprinkle with nuts. Serve.
Tip: Can also substitute white or brown rice.
There's a lot of ingredients to this recipe, but with a little planning ahead, it can become a go-to recipe in a pinch. It's yummy!
Ingredients:
SAUCE
1/2 cup chicken broth
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon honey
Dash of ground red pepper
Vegetables and Chicken
4 cups broccoli florets
3 stalks celery, cut into 1/2 inch slices
3 green onions, cut into small pieces
2 teaspoon gingerroot, peeled and finely chopped
1 lb. skinless chicken breasts, cut into 1 inch pieces
2 garlic cloves, minced or pressed
2 packages Ramen noodles, any flavor
1/2 cup cashews or peanuts
4 teaspoons vegetable or canola oil, or extra virgen olive oil
1. For the sauce, combine chicken broth, peanut butter, soy sauce, honey and pepper in a small bowl. Mix well and set aside.
2. For vegetables and chicken, cut broccoli, celery and green onions. Finely chop the gingerroot. Cut chiken in pieces. Heat 2 tablespoons of oil in a skillet or wok over high heat until hot. Add chicken, gingerroot and 1 garlic clove. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet and keep warm.
3. Reduce heat to medium-high. Heat remaining oil in same skillet. Add broccoli, celery, remaining gingerroot and garlic. Cook and stir 2 minutes. Add green onions. Cook another 2 minutes or until vegetables are tender-crisp. Return chicken to skillet. Stir in sauce; bring to a boil. Remove skillet from heat.
4. While chicken and veggies are cooking, bring 4 cups of water to a boil in a small saucepan. Break noodles and add to boiling water. Discard the seasoning packets. Cook 3 minutes, stirring occasionally. Drain. Stir noodles into chicken mixture. Sprinkle with nuts. Serve.
Tip: Can also substitute white or brown rice.
Grilled Chicken and Veggie Sandwiches
Difficulty: **
This is a super supper sandwich!
Ingredients:
4 ounces cream cheese, softened
1 tablespoon milk
1 package dry ranch dressing mix
1 small garlic clove, minced or pressed
4 boneless chicken breasts (about 4 oz. each)
8 slices sourdough bread ( or bread of your choice but should be pretty firmed textured bread)
Vegetable oil or EVOO (Extra Virgin Olive Oil)
2 tablespoons all purpose flour
1/2 small cucumber, sliced
2 plum tomatoes, sliced
1/2 cup sliced red onion
1 carrot, cut into julienne strips
1 cup alfalfa sprouts
1 firm, ripe avocado, sliced
1. In a small bowl, combine cream cheese, milk, 2 teaspoons of the dressing mix, and garlic. Mix well and set aside.
2. Prepare the vegetables - cucumber,tomatoes, onioin, carrot, avocado and sprouts. Set aside.
3. Toast the sliced bread by your normal method - toaster oven, regular oven.
4. Place each chicken breast between 2 pieces of parchment or wax paper. Pound with a rolling pin until 3/4 inch thick. Spray skillet with cooking spray or heat 1 tablespoon oil over medium heat. Combine remaining dressing mix and flour; mix well. Roll chicken in the mixture, shaking off excess. Place chicken in pan and cook for 5-7 minutes per side until chicken is no longer pink. Remove from pan.
5. To assemble sandwiches, spread cream cheese mixture onto each bread slice. Evenly layer the cucumber, tomato, onion, chicken, carrot, sprouts, and avocado on one slice and then place the other slice on the top. Cut sandwiches diagonally.
This is a super supper sandwich!
Ingredients:
4 ounces cream cheese, softened
1 tablespoon milk
1 package dry ranch dressing mix
1 small garlic clove, minced or pressed
4 boneless chicken breasts (about 4 oz. each)
8 slices sourdough bread ( or bread of your choice but should be pretty firmed textured bread)
Vegetable oil or EVOO (Extra Virgin Olive Oil)
2 tablespoons all purpose flour
1/2 small cucumber, sliced
2 plum tomatoes, sliced
1/2 cup sliced red onion
1 carrot, cut into julienne strips
1 cup alfalfa sprouts
1 firm, ripe avocado, sliced
1. In a small bowl, combine cream cheese, milk, 2 teaspoons of the dressing mix, and garlic. Mix well and set aside.
2. Prepare the vegetables - cucumber,tomatoes, onioin, carrot, avocado and sprouts. Set aside.
3. Toast the sliced bread by your normal method - toaster oven, regular oven.
4. Place each chicken breast between 2 pieces of parchment or wax paper. Pound with a rolling pin until 3/4 inch thick. Spray skillet with cooking spray or heat 1 tablespoon oil over medium heat. Combine remaining dressing mix and flour; mix well. Roll chicken in the mixture, shaking off excess. Place chicken in pan and cook for 5-7 minutes per side until chicken is no longer pink. Remove from pan.
5. To assemble sandwiches, spread cream cheese mixture onto each bread slice. Evenly layer the cucumber, tomato, onion, chicken, carrot, sprouts, and avocado on one slice and then place the other slice on the top. Cut sandwiches diagonally.
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