Frittata
A. Matteo
4 whole eggs
2 Tbsp water
1/2 cup chopped seeded tomatoes or 1/2 cup well drained can of seasoned diced tomatoes
1cup mozzarella cheese shredded
Vegetables (I use fresh spinach and fresh or canned mushrooms, but you can use whatever you want).
1/2 cup chopped ham
salt and pepper to taste
Italian seasonings
Preheat oven to 350. Beat eggs and water. Cook vegetables in skillet for just 2-3 minutes to get them tender (I usually cook them in a little balsamic vinegar). Stir in tomatoes, vegetables, 1/2 cup cheese and eggs and pour into a greased 9" pie plate. Bake for 25-30 min and then sprinkle with rest of cheese.
Wednesday, April 22, 2009
Tuesday, April 21, 2009
Pasta Picks
Chicken Piccata
A. Matteo
2 Chicken breasts butterflied to make them thin
1/2 cup Italian bread crumbs
1 egg
salt and pepper to taste
2 Tbsp olive oil
1/4 cup chicken broth
3 Tbsp lemon juice
2 Tbsp butter
1/2 pkg of noodles (i use angel hair)optional- fresh parsley
Cook pasta. Make sure chicken breasts are flattened to 1/4inch thickness. Beat egg together with 1 Tbsp water. Sprinkle chicken with salt and pepper. Dip chicken in egg and then dredge in breadcrumbs. Cook chicken in olive oil for 2-3 minutes on each side (more if it is thicker). When done cooking put foil over chicken to keep warm. Add broth, lemon juice to skillet to loosen the particles from chicken. Then add butter and parsley. Put chicken on top of noodles and pour sauce over both. Variation: Instead of the lemon butter sauce mentioned above, you can heat up a can of well-drained Italian-flavored diced tomatoes. Pour it over the chicken and sprinkle with mozzarella or Parmesan cheese.
Turkey and Spinach Stuffed Shells
K. Alexander
olive oil
chopped onion
2 cloves garlic
ground turkey
frozen package of chopped spinach (thawed and drained)
8oz cream cheese
8oz mozz. cheese
2 cups grated Parmesan cheese
pasta shells
tomato sauce
Cook onion and garlic for 3 minutes. Add turkey, and stir in spinach, cream cheese, mozzarella, 1 1/2 cups Parmesan, salt and pepper. Spoon mixture in shells Pour half sauce into bottom of pan; put single layer of shells and top with rest of sauce Bake 45 minutes. Sprinkle with remaining Parmesan cheese and bake 15 minutes. (This will make two small pans. Freezes well.)
Sausage, Tomato, and Spinach Pasta
A. Matteo
2 cups pasta uncooked (i use bowties)
1/2 lb Italian or kielbasa sausage (i use healthy choice turkey kielbasa)
1 pkg fresh spinach leaves
1 can diced tomatoes with basil and garlic (undrained)
1 cup shredded mozzarella
1/2 cup zesty Italian salad dressing
optional 2 Tbsp Parmesan cheese
Cook pasta and drain. While pasta is cooking, brown sausage and drain any excess fat. Add spinach, dressing and tomatoes to sausage just until spinach starts to wilt (2 min). Pour meat mixture over pasta and top with cheese.
A. Matteo
2 Chicken breasts butterflied to make them thin
1/2 cup Italian bread crumbs
1 egg
salt and pepper to taste
2 Tbsp olive oil
1/4 cup chicken broth
3 Tbsp lemon juice
2 Tbsp butter
1/2 pkg of noodles (i use angel hair)optional- fresh parsley
Cook pasta. Make sure chicken breasts are flattened to 1/4inch thickness. Beat egg together with 1 Tbsp water. Sprinkle chicken with salt and pepper. Dip chicken in egg and then dredge in breadcrumbs. Cook chicken in olive oil for 2-3 minutes on each side (more if it is thicker). When done cooking put foil over chicken to keep warm. Add broth, lemon juice to skillet to loosen the particles from chicken. Then add butter and parsley. Put chicken on top of noodles and pour sauce over both. Variation: Instead of the lemon butter sauce mentioned above, you can heat up a can of well-drained Italian-flavored diced tomatoes. Pour it over the chicken and sprinkle with mozzarella or Parmesan cheese.
Turkey and Spinach Stuffed Shells
K. Alexander
olive oil
chopped onion
2 cloves garlic
ground turkey
frozen package of chopped spinach (thawed and drained)
8oz cream cheese
8oz mozz. cheese
2 cups grated Parmesan cheese
pasta shells
tomato sauce
Cook onion and garlic for 3 minutes. Add turkey, and stir in spinach, cream cheese, mozzarella, 1 1/2 cups Parmesan, salt and pepper. Spoon mixture in shells Pour half sauce into bottom of pan; put single layer of shells and top with rest of sauce Bake 45 minutes. Sprinkle with remaining Parmesan cheese and bake 15 minutes. (This will make two small pans. Freezes well.)
Sausage, Tomato, and Spinach Pasta
A. Matteo
2 cups pasta uncooked (i use bowties)
1/2 lb Italian or kielbasa sausage (i use healthy choice turkey kielbasa)
1 pkg fresh spinach leaves
1 can diced tomatoes with basil and garlic (undrained)
1 cup shredded mozzarella
1/2 cup zesty Italian salad dressing
optional 2 Tbsp Parmesan cheese
Cook pasta and drain. While pasta is cooking, brown sausage and drain any excess fat. Add spinach, dressing and tomatoes to sausage just until spinach starts to wilt (2 min). Pour meat mixture over pasta and top with cheese.
Friday, April 17, 2009
Pork Dishes
Crock Pot Pork Chops-EASY
S. Picardy
4 Pork Chops with bone (Center cut)
1 onion sliced in rings
1 bottle of Italian dressing
Place onions on the bottom of the crock pot. Add pork chops, then pour entire bottle of dressing on top. Cook for 3-4 hours on high. They tend to be over done by 4 hour, if you are using high I would say 3 hours.
S. Picardy
4 Pork Chops with bone (Center cut)
1 onion sliced in rings
1 bottle of Italian dressing
Place onions on the bottom of the crock pot. Add pork chops, then pour entire bottle of dressing on top. Cook for 3-4 hours on high. They tend to be over done by 4 hour, if you are using high I would say 3 hours.
Fabulous Fish
Italian-Dijon Tilapia-EASY
S. Picardy
2 T Italian dressing
2 T Dijon mustard
½ lb Tilapia fillets
4 T Italian bread crumbs
Combine mustard and dressing. Coat each fillet and sprinkle bread crumbs on top. Bake for 12-15 mins @450 or until flakey.
Cajun Tilapia
K. Brown
2-4 tilapia fillets
Italian dressing
cajun seasoning
Buy 2-4 tilapia fillets (they are often priced cheaply at Publix). Place in a baking dish sprayed with Pam Drizzle reduced fat Italian dressing over the fillets (I pour a good bit.) Sprinkle with any type of cajun seasoning such as Tony's Creole seasoning. Bake at 350 for 20 minutes.
(PREP TIME: 3 minutes; Cooking time: 20 minutes). VERY lowfat! I typically serve this with couscous and salad.You can also change this up by using Dijon mustard, mixing with the dressing, and spreading it over the fillets.
Tuna Cakes
A. Matteo
2 pouches of flavored tuna (the no-drain packages) i love the lemon pepper and sweet and spicy flavors the best
1/4 cup red or green bell pepper chopped finely
1/3 cup mayonnaise1-
2 Tbsp mustard
1/3 cup bread crumbs
2 Tbsp olive oil
Heat oil in skillet. Mix all other ingredients together and form into patties. Cook in hot oil 3-4 minutes per side.
S. Picardy
2 T Italian dressing
2 T Dijon mustard
½ lb Tilapia fillets
4 T Italian bread crumbs
Combine mustard and dressing. Coat each fillet and sprinkle bread crumbs on top. Bake for 12-15 mins @450 or until flakey.
Cajun Tilapia
K. Brown
2-4 tilapia fillets
Italian dressing
cajun seasoning
Buy 2-4 tilapia fillets (they are often priced cheaply at Publix). Place in a baking dish sprayed with Pam Drizzle reduced fat Italian dressing over the fillets (I pour a good bit.) Sprinkle with any type of cajun seasoning such as Tony's Creole seasoning. Bake at 350 for 20 minutes.
(PREP TIME: 3 minutes; Cooking time: 20 minutes). VERY lowfat! I typically serve this with couscous and salad.You can also change this up by using Dijon mustard, mixing with the dressing, and spreading it over the fillets.
Tuna Cakes
A. Matteo
2 pouches of flavored tuna (the no-drain packages) i love the lemon pepper and sweet and spicy flavors the best
1/4 cup red or green bell pepper chopped finely
1/3 cup mayonnaise1-
2 Tbsp mustard
1/3 cup bread crumbs
2 Tbsp olive oil
Heat oil in skillet. Mix all other ingredients together and form into patties. Cook in hot oil 3-4 minutes per side.
Scrumptious Salads and Sides
Spinach Salad with Homemade Dressing
K. Blair
Dressing:
1 cup salad oil
3/4 cup sugar
1/3 cup ketchup
1/4 cup cider vinegar
1 T worschestshire sauce or Dale's sauce
1 small onion (finely chopped)
Mix all ingredients in a jar. Shake well. Toss with salad (see below).
1 pkg fresh spinach
1/2 head lettuce
1pkg almonds (toasted or not)
8 slices bacon (cooked and crumbled)
Optional:1 cup sliced mushrooms, croutons, 1 can mandarin oranges, craisins, etc.
Greek Slaw
D. Sheheane
1 bag of angel hair slaw
1 small tub of feta cheese
1 small can of diced black olives
1 box of cherry tomatoes
1/3 bottle of Brianna's real french vinagarette
Dice cherry tomatoes, and mix together the slaw, feta, tomatoes and black olives. Refrigerate until 5 minutes before serving. Then pour in the dressing (you can do 1/3 or more to taste). This is AWESOME with chicken and a vegetable. Great to take to gatherings where it's meat, veggies, salads, etc.
Black Bean and Corn Salad
K. Blair
1 can corn (can be white, shoepeg, yellow, etc.)
1 can black beans
cherry tomatoes (probably 1/2 to 1 pint)
1/4 cup fresh cilantro, chopped
2-3 green onions, chopped
1-2 T cumin
1/4 cup balsamic vinegar (I never measure)
1/4 cup olive oil or vegetable oil (I never measure)
salt and pepper to taste
Drain corn and black beans and rinse. Put them in a bowl. Add diced tomatoes (as many as you like), cilantro, and green onions. Stir together. Then put in the rest of the ingredients. Taste as you make. Great with tacos, fajitas, taco salad, or any Mexican meal.
Brown Rice
K. Brown
1 heaping cup of white long-grain rice
1 can of beef consomme soup
1 can of French onion soup
1 stick of butter
In a small casserole dish (square or circle), pour in one cup of rice. Pour in both soups but don't stir. Place stick of butter on top and bake at 325 for 45 min to an hour. (It always takes mine an hour.) Serve with poppyseed chicken.
K. Blair
Dressing:
1 cup salad oil
3/4 cup sugar
1/3 cup ketchup
1/4 cup cider vinegar
1 T worschestshire sauce or Dale's sauce
1 small onion (finely chopped)
Mix all ingredients in a jar. Shake well. Toss with salad (see below).
1 pkg fresh spinach
1/2 head lettuce
1pkg almonds (toasted or not)
8 slices bacon (cooked and crumbled)
Optional:1 cup sliced mushrooms, croutons, 1 can mandarin oranges, craisins, etc.
Greek Slaw
D. Sheheane
1 bag of angel hair slaw
1 small tub of feta cheese
1 small can of diced black olives
1 box of cherry tomatoes
1/3 bottle of Brianna's real french vinagarette
Dice cherry tomatoes, and mix together the slaw, feta, tomatoes and black olives. Refrigerate until 5 minutes before serving. Then pour in the dressing (you can do 1/3 or more to taste). This is AWESOME with chicken and a vegetable. Great to take to gatherings where it's meat, veggies, salads, etc.
Black Bean and Corn Salad
K. Blair
1 can corn (can be white, shoepeg, yellow, etc.)
1 can black beans
cherry tomatoes (probably 1/2 to 1 pint)
1/4 cup fresh cilantro, chopped
2-3 green onions, chopped
1-2 T cumin
1/4 cup balsamic vinegar (I never measure)
1/4 cup olive oil or vegetable oil (I never measure)
salt and pepper to taste
Drain corn and black beans and rinse. Put them in a bowl. Add diced tomatoes (as many as you like), cilantro, and green onions. Stir together. Then put in the rest of the ingredients. Taste as you make. Great with tacos, fajitas, taco salad, or any Mexican meal.
Brown Rice
K. Brown
1 heaping cup of white long-grain rice
1 can of beef consomme soup
1 can of French onion soup
1 stick of butter
In a small casserole dish (square or circle), pour in one cup of rice. Pour in both soups but don't stir. Place stick of butter on top and bake at 325 for 45 min to an hour. (It always takes mine an hour.) Serve with poppyseed chicken.
Miscellaneous Meat Dishes
Mexican Casserole
A. Moore
1 family size bag of yellow rice, cooked
1 (16 oz) large block of velvetta
1 lb ground beef, browned
2 cans of rotel (do not drain)
1 package taco seasoning
In a 13 x 9 casserole dish, layer cooked rice, browned beef and sprinkle taco seasoning. Cut velvetta into thin slices and layer over seasoning. Pour rotel over top. Bake in 350 degree oven for 30 minutes or until done all the way through. Serve with tostito chips.
Pizza Casserole --Weight Watchers
D. Sheheane
Pillsbury pizza dough
1 (15-ounce) can of tomato sauce
diced tomatoes
1 pound of ground meat
1 1/2 to 2 cups of low fat mozzerella shredded cheese
Preheat oven to 425. Brown the meat and drain (add garlic salt or any other italian spices to the meat). Put back on the stove and put on medium heat to mix in tomatoes and tomato sauce. While this is cooking on low-medium heat, spray a 9 x 13 inch casserole dish with Pam and then spread the dough out along the bottom and up half of the sides of the pan. Pour the meat/tomato sauce mixture over the dough. Place in oven for 12 minutes. Take it out and put the shredded cheese on top. Cook for another 5 minutes. Cut into 6 squares (6 weight watchers points per square).
Taco Casserole
S. Picardy
1 lb Ground beef
1 pkg taco seasoning
1 ½ C sour cream
2/3 C mayo
1 pkg shredded cheddar cheese
½ - 1 chopped onion
½ C chopped green pepper
1 C or more bisquick
1-2 tomatoes sliced thin
Grease 9x13 dish. Brown meat and drain, return to pan, mix in taco seasoning and onions, simmer for a few minutes. In a bowl mix sour cream, mayo, cheese, green pepper and set aside.
Mix bisquick with water until dough is soft. Pat dough in baking dish on sides and bottom. Layer meat, tomatoes, sour cream mixture. Sprinkle with paprika. Bake @ 375 for 25-30mins or until edge of dough is light brown.
Mini-Meatloaves
T. James
1 lb. ground beef or turkey
1 package (6 oz.) Stove Top Stuffing Mix
1 cup water
3/4 cup shredded cheddar cheese
Choose one:
American-Style: 1 tsp. garlic powder, 3/4 cup barbecue sauce
Italian-Style: 1 tsp. italian seasoning, 1/4 cup spaghetti sauce
Mexican-Style: 2 tsp. chili powder, 3/4 cut salsa
Heat oven to 375. Mix meat, stuffing mix, water and spice you chose. Press into 12 muffin cups sprayed with cooking spray. Made an indentation in center of each meatloaf with spoon; fill with sauce you chose. Bake 30 minutes or until cooked through. Top with cheese; continue baking 5 minutes or until cheese is melted.
Meatloaf
S. Picardy
¾ lb ground round
1 small egg
½ C milk
½ C Italian bread crumbs
¼ tsp salt
¼ tsp pepper
½ onion chopped (fine)
2 T brown sugar
2 T mustard
1/3 C ketchup
In a bowl mix beef, egg, milk, bread crumbs, salt, pepper and onion. Shape into one loaf in a loaf baking dish. In separate bowl mix brown sugar, mustard and ketchup. Pour over meatloaf. Bake @ 350 for 1 hour to 1 hr and 15 mins, check for doneness.
Perfect Pot Roast-one of our favorites
S. Picardy
3 lbs sirloin tip roast
2 T all purpose flour
2 T cooking oil
1 C onion, chopped
1 C water
1.6 envelope Italian salad dressing mix
1 tsp salt
Carrots, cleaned and scraped (I use the baby carrots in the bag)
Potatoes, cleaned and scraped
2 T flour
½ C water
Coat roast with 2 T flour. Sprinkle with salt. Brown in hot oil. Add onions and sauté 3 mins. Combine 1 C water, salad dressing mix and salt; pour over meat. Cover; simmer 2 ½ to 3 hours until meat in almost tender. Add pared potatoes and carrots. Cover and simmer ½ hour or until veggies are tender. Remove meat and veggies to platter. Combine 2 T flour and ½ C water and shake up; add to broth. Cook and stir until thickened and bubbly.
Cheeseburger Pie
A. Matteo
1 pound ground beef or turkey
1 pkg of instant mashed potatoes(the ones that are already mixed up and all you have to do is heat them up) or homemade ones if you're up for it
1 can diced tomatoes (drained)
1/2 pkg shredded cheddar cheese
salt, pepper, and any other spices you want (i usually add either cumin or red pepper flakes to spice it up)
Preheat oven to 350. Brown and drain meat and then add tomatoes and seasoning to the meat. Heat up potatoes. In a baking dish layer meat mixture, then potatoes and then cheese. Bake for 15-20 minutes.
A. Moore
1 family size bag of yellow rice, cooked
1 (16 oz) large block of velvetta
1 lb ground beef, browned
2 cans of rotel (do not drain)
1 package taco seasoning
In a 13 x 9 casserole dish, layer cooked rice, browned beef and sprinkle taco seasoning. Cut velvetta into thin slices and layer over seasoning. Pour rotel over top. Bake in 350 degree oven for 30 minutes or until done all the way through. Serve with tostito chips.
Pizza Casserole --Weight Watchers
D. Sheheane
Pillsbury pizza dough
1 (15-ounce) can of tomato sauce
diced tomatoes
1 pound of ground meat
1 1/2 to 2 cups of low fat mozzerella shredded cheese
Preheat oven to 425. Brown the meat and drain (add garlic salt or any other italian spices to the meat). Put back on the stove and put on medium heat to mix in tomatoes and tomato sauce. While this is cooking on low-medium heat, spray a 9 x 13 inch casserole dish with Pam and then spread the dough out along the bottom and up half of the sides of the pan. Pour the meat/tomato sauce mixture over the dough. Place in oven for 12 minutes. Take it out and put the shredded cheese on top. Cook for another 5 minutes. Cut into 6 squares (6 weight watchers points per square).
Taco Casserole
S. Picardy
1 lb Ground beef
1 pkg taco seasoning
1 ½ C sour cream
2/3 C mayo
1 pkg shredded cheddar cheese
½ - 1 chopped onion
½ C chopped green pepper
1 C or more bisquick
1-2 tomatoes sliced thin
Grease 9x13 dish. Brown meat and drain, return to pan, mix in taco seasoning and onions, simmer for a few minutes. In a bowl mix sour cream, mayo, cheese, green pepper and set aside.
Mix bisquick with water until dough is soft. Pat dough in baking dish on sides and bottom. Layer meat, tomatoes, sour cream mixture. Sprinkle with paprika. Bake @ 375 for 25-30mins or until edge of dough is light brown.
Mini-Meatloaves
T. James
1 lb. ground beef or turkey
1 package (6 oz.) Stove Top Stuffing Mix
1 cup water
3/4 cup shredded cheddar cheese
Choose one:
American-Style: 1 tsp. garlic powder, 3/4 cup barbecue sauce
Italian-Style: 1 tsp. italian seasoning, 1/4 cup spaghetti sauce
Mexican-Style: 2 tsp. chili powder, 3/4 cut salsa
Heat oven to 375. Mix meat, stuffing mix, water and spice you chose. Press into 12 muffin cups sprayed with cooking spray. Made an indentation in center of each meatloaf with spoon; fill with sauce you chose. Bake 30 minutes or until cooked through. Top with cheese; continue baking 5 minutes or until cheese is melted.
Meatloaf
S. Picardy
¾ lb ground round
1 small egg
½ C milk
½ C Italian bread crumbs
¼ tsp salt
¼ tsp pepper
½ onion chopped (fine)
2 T brown sugar
2 T mustard
1/3 C ketchup
In a bowl mix beef, egg, milk, bread crumbs, salt, pepper and onion. Shape into one loaf in a loaf baking dish. In separate bowl mix brown sugar, mustard and ketchup. Pour over meatloaf. Bake @ 350 for 1 hour to 1 hr and 15 mins, check for doneness.
Perfect Pot Roast-one of our favorites
S. Picardy
3 lbs sirloin tip roast
2 T all purpose flour
2 T cooking oil
1 C onion, chopped
1 C water
1.6 envelope Italian salad dressing mix
1 tsp salt
Carrots, cleaned and scraped (I use the baby carrots in the bag)
Potatoes, cleaned and scraped
2 T flour
½ C water
Coat roast with 2 T flour. Sprinkle with salt. Brown in hot oil. Add onions and sauté 3 mins. Combine 1 C water, salad dressing mix and salt; pour over meat. Cover; simmer 2 ½ to 3 hours until meat in almost tender. Add pared potatoes and carrots. Cover and simmer ½ hour or until veggies are tender. Remove meat and veggies to platter. Combine 2 T flour and ½ C water and shake up; add to broth. Cook and stir until thickened and bubbly.
Cheeseburger Pie
A. Matteo
1 pound ground beef or turkey
1 pkg of instant mashed potatoes(the ones that are already mixed up and all you have to do is heat them up) or homemade ones if you're up for it
1 can diced tomatoes (drained)
1/2 pkg shredded cheddar cheese
salt, pepper, and any other spices you want (i usually add either cumin or red pepper flakes to spice it up)
Preheat oven to 350. Brown and drain meat and then add tomatoes and seasoning to the meat. Heat up potatoes. In a baking dish layer meat mixture, then potatoes and then cheese. Bake for 15-20 minutes.
Savory Soups and Stews
Tortilla Soup
T. James
3 chicken breasts-cooked and chopped
2 cans petite cut or diced tomatoes
1 can Rotel
3 cans chicken broth
1 can of corn
1 can of black beans
dash of pepper
Add all ingredients and 1/2 cup to 1 cup of water if needed. Simmer on low for 30 minutes. Serve with tortilla chips, cheese, sour cream, and avocado.
Tomato Basil Soup
T. James
1-28 oz. can of crushed tomatoes
1-11.5 oz. can of tomato juice
1-14.5 oz. can of chicken broth
fresh basil-chopped
1 cup heavy cream (or substitute evaporated skim milk)
1/4 cup butter or margarine
dash of garlic salt, salt, pepper, and onion powder
2 garlic cloves
In a large saucepan, combine all ingredients except basil, cream, and butter. Bring to a boil and cook for 30 minutes. Remove from heat and stir in basil. At this point you may puree the soup if you wish. Add the cream and butter; return to medium-low heat and stir until butter is melted. Serve immediately.
Santa Fe Soup
S. Picardy
2 lbs ground beef (cooked and drained)
1 can pinto beans
1 can black beans
1 can kidney beans
1 can diced tomatoes
1 can rotel
2 cans shoe peg corn
2 pkgs Hidden Valley Ranch Dressing
2 pkgs taco seasoning
1 small onion diced
1-1 ½ cans of Water
Mix all ingredients together in a large pot and cook for at least 1 hour, can cook all day. Garnish with sour cream and cheese.
Chicken Creole
K. Blair
3 chicken breasts (cut into bite-sized pieces)
1 cup barbecue sauce
1 chopped onion1 can fresh-cut (diced) tomatoes
1/2 can Rotel
1 little can chopped black olives
1 small can mushroom pieces
Saute chicken bites in olive oil. Save mushroom juice and mix 1 tsp of flour with it. Mix all ingredients together; cook on stove for 30 minutes. Serve over white or brown rice. freezes well.
Brunswick Stew- Crock pot recipe
D. Sheheane
1 pack of chicken brests or tenders
1 can of brunswick stew (Castleberry brand is the only one I ever find)
1 can barbeque pork
1 can barbeque beef
2 cans of shoepeg/white corn
diced tomatoes (2 tomatoes or 1 can)
20 small new potatoes cut into small pieces
tabasco sauce to taste (we like ours hot)
1 tablespoon of worchstershire sauce
tiny bit of diced onion
Cook chicken and shred it. Put EVERYTHING else in crockpot on low for 8-10 hours! So easy and it's awesome. Freezes well!
T. James
3 chicken breasts-cooked and chopped
2 cans petite cut or diced tomatoes
1 can Rotel
3 cans chicken broth
1 can of corn
1 can of black beans
dash of pepper
Add all ingredients and 1/2 cup to 1 cup of water if needed. Simmer on low for 30 minutes. Serve with tortilla chips, cheese, sour cream, and avocado.
Tomato Basil Soup
T. James
1-28 oz. can of crushed tomatoes
1-11.5 oz. can of tomato juice
1-14.5 oz. can of chicken broth
fresh basil-chopped
1 cup heavy cream (or substitute evaporated skim milk)
1/4 cup butter or margarine
dash of garlic salt, salt, pepper, and onion powder
2 garlic cloves
In a large saucepan, combine all ingredients except basil, cream, and butter. Bring to a boil and cook for 30 minutes. Remove from heat and stir in basil. At this point you may puree the soup if you wish. Add the cream and butter; return to medium-low heat and stir until butter is melted. Serve immediately.
Santa Fe Soup
S. Picardy
2 lbs ground beef (cooked and drained)
1 can pinto beans
1 can black beans
1 can kidney beans
1 can diced tomatoes
1 can rotel
2 cans shoe peg corn
2 pkgs Hidden Valley Ranch Dressing
2 pkgs taco seasoning
1 small onion diced
1-1 ½ cans of Water
Mix all ingredients together in a large pot and cook for at least 1 hour, can cook all day. Garnish with sour cream and cheese.
Chicken Creole
K. Blair
3 chicken breasts (cut into bite-sized pieces)
1 cup barbecue sauce
1 chopped onion1 can fresh-cut (diced) tomatoes
1/2 can Rotel
1 little can chopped black olives
1 small can mushroom pieces
Saute chicken bites in olive oil. Save mushroom juice and mix 1 tsp of flour with it. Mix all ingredients together; cook on stove for 30 minutes. Serve over white or brown rice. freezes well.
Brunswick Stew- Crock pot recipe
D. Sheheane
1 pack of chicken brests or tenders
1 can of brunswick stew (Castleberry brand is the only one I ever find)
1 can barbeque pork
1 can barbeque beef
2 cans of shoepeg/white corn
diced tomatoes (2 tomatoes or 1 can)
20 small new potatoes cut into small pieces
tabasco sauce to taste (we like ours hot)
1 tablespoon of worchstershire sauce
tiny bit of diced onion
Cook chicken and shred it. Put EVERYTHING else in crockpot on low for 8-10 hours! So easy and it's awesome. Freezes well!
Chicken Creations
CREAMY BAKED CHICKEN BREASTS
A. Moore
4 whole chicken breasts, split, skinned & boned
¼ cup dry white wine
8 (4x4) slices Swiss cheese
1 cup herbed seasoned stuffing mix, crushed
1 (10 ¾ oz) can cream of chicken soup, undiluted
¼ cup margarine, softened
Arrange chicken on lightly greased 13 x 9 inch baking dish. Top with cheese slices. Combine soup and wine, stirring well. Spoon sauce evenly over chicken and sprinkle with stuffing mix. Drizzle margarine over crumbs. Bake at 350 degrees for 45 to 55 minutes. Excellent with rice. Yield: 8
Buttery Baked Chicken and Gravy
K. Alexander
1/4 cup butter
1 cup flour
1 1/4 teas salt
1/8 teas pepper
1 (15oz) can evaporated milk
chicken breasts (I usually do about 6 skinless but you can have skin if you like it)
1 (10 3/4oz) can cream of chicken soup
3/4 cup water
hot cooked rice (optional)
asparagus (optional)
Preheat oven to 350. Pour melted butter into a 13x9 baking dish. In a shallow dish, combine flour, salt, and pepper. In a separate shallow dish, add 1/2 cup evaporated milk. Coat chicken pieces with evaporated milk; dredge each in flour mixture. Place chicken skin side up in prepared baking dish. Bake, uncovered for 35 minutes. Remove from oven and turn chicken. In a small bowl, combine soup, water, and remaining evaporated milk; pour over chicken. Return to oven and bake for another 35 minutes. Remove chicken from dish and whisk gravy in baking dish until smooth.
Daddy Joe's Chicken
T. James
4 chicken breasts
1/2 cup mayo
1/4 cup grated parmesan cheese
oregano and/or pepper to taste
Place chicken in baking dish. Mix ingredients and pour over chicken. Don't cover. Bake at 350 for one hour.* Can put bacon and cheese on top 15 minutes before taking out of the oven.
Mexican Chicken in Crock Pot- EASY
S. Picardy
2-3 boneless skinless chicken breast
1 can black beans drained
1 can corn
1 can/jar salsa
Combine everything in crock pot on low for 6-8 hours or until chicken is shredding.
Serve with chips, sour cream, cheese.
Creamy Chicken Casserole
S. Picardy
3 C chopped cooked chicken
1 – 10 ¾ oz. can cream of chicken soup, undiluted
1- 8 oz. carton sour cream
1 Tbs poppy seeds
1 ½ cups crushed round buttery crackers (40 crackers)
¼ cup butter or margarine, melted
Combine first 4 ingredients, spoon into a greased 11 x 7 baking dish. Combine crushed crackers and butter and sprinkle over chicken mixture. Bake @350 uncovered for 30 mins.
Apricot Chicken-EASY
S. Picardy
1 lb boneless chicken tenderloins
¾ C apricot preserves
½ pkt onion soup mix
1/8 C mayo
Combine preserves, onion soup mix, and mayo. Place chicken in 8x8 and spread mixture over top. Bake @ 350 for 45 mins, uncovered. Serve over steamed white rice.
Broccoli and Chicken Braid
C. Barrow
2 cups cooked, diced chicken
1 ½ cups broccoli chopped (fresh or frozen – I use frozen)
½ cup bell pepper (I use frozen)
2 cans crescent rolls
1 ½ cups grated cheddar cheese
1/3 - 1/2 cup Sour cream
Salt
1 garlic clove
1 egg white
¼ cup slivered almonds
Preheat oven to 375. Combine chicken, broccoli, cheese, bell pepper, sour cream (or mayo if you want), salt, garlic; mix well. Flatten crescent rolls to make a large rectangle (say 11x17 cookie sheet). Cut strips on each side leaving the middle intact. Scoop filling down the middle. Starting at one end, lift one strip of dough on each side; twist one turn and lay across top of filling. Repeat with all strips to make a braid look. Brush with the egg white and sprinkle with almonds. Not sure if I explained how to make the braid very well….sorta hard to explain but feel free to ask questions. This is really yummy and makes a lot!
Black Bean Chicken
C. Barrow
2 cans black beans
4 pieces of chicken
1 can cheddar cheese soup
1 cup salsa
Salt and pepper
Add all ingredients to a crock pot. Cook on low all day. You can drain beans if you want. Serve over brown rice. You can also add cheese to the top at the end and jalapenos.
Artichoke and Sun-dried Tomato Chicken
C.Barrow
4 chicken breasts
Salt and pepper
2 teaspoons Olive oil
1 can diced tomatoes with green peppers and onions
¼ sun-dried tomato pesto (found top row where spaghetti sauce is located – 1 jar will make this recipe 4 times – so obviously I make it ALL the time)
1 can artichokes
Heat oil in skillet and add chicken. Simmer until chicken is no longer pink. Remove chicken and add tomatoes. Stir in chopped artichokes, and sun-dried tomato pesto. Add chicken back to skillet and cook for 10 minutes. I serve it over brown rice, but you could also serve it with mashed potatoes or just with veggies.
Chicken and Rice Casserole
C. Barrow
1 can cream of mushroom soup
1 box Uncle Ben’s wild rice (or any type of wild rice)
2 cups chicken chopped and cooked1 can French Fried Onions (the ones you put on green bean casserole)
½ cup sour cream
Cook rice per box instructions. Combine all ingredients except for half of the French Fried Onions. Cook at 350 for 30 minutes. Remove and top with remaining onions. Cook for 5 minutes.
Tuscan Chicken
C. Barrow
4 pieces of chicken
Salt and pepper
Italian seasoning
Olive oil
2 T balsamic vinegar
1 T water
1 pint grape tomatoes
Feta cheese
Heat oil in skillet. Add chicken and brown on each side. Add tomatoes and cook until skin pops. Add vinegar and water and cook 4 more minutes.
Faye's No-Brainer Chicken
(YUMMY, easy, fast, and pretty low fat depending on what cheese you use)
K. Brown
3-4 chicken breasts
jar of salsa
cilantro
shredded cheese (cheddar, monterey jack, or mexican mix)
yellow rice
Place 3-4 chicken boneless/skinless chicken breasts in a casserole dish sprayed with Pam. Pour a jar of salsa over the chicken. Sprinkle with cilantro (about 1 tsp). Bake at 350 for 35-40 minutes. Take out, sprinkle with shredded cheese (cheddar, monterey jack, or mexican mix)Bake for 5 more minutes until cheese is melted. Serve with yellow rice. (I get the kind in the yellow shiny bag...blanking on brand.)
Chicken Poppyseed and Brown Rice
K. Brown
6-8 chicken breasts cooked
8 oz sour cream
2 packs Ritz crumbled
2 cans of cream of chicken
1 stick of butter melted
2 tbsp poppyseeds
Spread a roll of crushed Ritz over bottom of a greased casserole dish. Pour 1/2 of melted butter over crackers. Break chicken into small pieces and combine with sour cream and cream of chicken. Spread this mixture over crackers. Top with remaining cracker crumbs and butter. Sprinkle with poppyseeds over top. Bake at 350 for 1 hour. Serve with brown rice (see Scrumptious Sides).
Chicken Ole Casserole
A. Matteo
2 boxes of red or black beans and rice(zataran's): only put in the amount of water called for one box
1 can of ROTEL tomatoes and chilies
1 can diced tomatoes
1 lime squeezed
1/2 onion chopped
4 chicken breasts chopped up
1/2 pkg of shredded cheese
optional garnishes: green onions, sour cream, avocado, cilantro
optional plastic cooking bag
I use one of those plastic roasting bags, but you also just put it all together in a 9x13 baking dish and just cover it tight with aluminum foil. I put all the ingredients together except for the cheese in the bag and put it in a dish and bake it for 45 min at 350. Then pull it out, if its too soupy let it stand for a little while. Put cheese on afterwards and any other garnishes.
A. Moore
4 whole chicken breasts, split, skinned & boned
¼ cup dry white wine
8 (4x4) slices Swiss cheese
1 cup herbed seasoned stuffing mix, crushed
1 (10 ¾ oz) can cream of chicken soup, undiluted
¼ cup margarine, softened
Arrange chicken on lightly greased 13 x 9 inch baking dish. Top with cheese slices. Combine soup and wine, stirring well. Spoon sauce evenly over chicken and sprinkle with stuffing mix. Drizzle margarine over crumbs. Bake at 350 degrees for 45 to 55 minutes. Excellent with rice. Yield: 8
Buttery Baked Chicken and Gravy
K. Alexander
1/4 cup butter
1 cup flour
1 1/4 teas salt
1/8 teas pepper
1 (15oz) can evaporated milk
chicken breasts (I usually do about 6 skinless but you can have skin if you like it)
1 (10 3/4oz) can cream of chicken soup
3/4 cup water
hot cooked rice (optional)
asparagus (optional)
Preheat oven to 350. Pour melted butter into a 13x9 baking dish. In a shallow dish, combine flour, salt, and pepper. In a separate shallow dish, add 1/2 cup evaporated milk. Coat chicken pieces with evaporated milk; dredge each in flour mixture. Place chicken skin side up in prepared baking dish. Bake, uncovered for 35 minutes. Remove from oven and turn chicken. In a small bowl, combine soup, water, and remaining evaporated milk; pour over chicken. Return to oven and bake for another 35 minutes. Remove chicken from dish and whisk gravy in baking dish until smooth.
Daddy Joe's Chicken
T. James
4 chicken breasts
1/2 cup mayo
1/4 cup grated parmesan cheese
oregano and/or pepper to taste
Place chicken in baking dish. Mix ingredients and pour over chicken. Don't cover. Bake at 350 for one hour.* Can put bacon and cheese on top 15 minutes before taking out of the oven.
Mexican Chicken in Crock Pot- EASY
S. Picardy
2-3 boneless skinless chicken breast
1 can black beans drained
1 can corn
1 can/jar salsa
Combine everything in crock pot on low for 6-8 hours or until chicken is shredding.
Serve with chips, sour cream, cheese.
Creamy Chicken Casserole
S. Picardy
3 C chopped cooked chicken
1 – 10 ¾ oz. can cream of chicken soup, undiluted
1- 8 oz. carton sour cream
1 Tbs poppy seeds
1 ½ cups crushed round buttery crackers (40 crackers)
¼ cup butter or margarine, melted
Combine first 4 ingredients, spoon into a greased 11 x 7 baking dish. Combine crushed crackers and butter and sprinkle over chicken mixture. Bake @350 uncovered for 30 mins.
Apricot Chicken-EASY
S. Picardy
1 lb boneless chicken tenderloins
¾ C apricot preserves
½ pkt onion soup mix
1/8 C mayo
Combine preserves, onion soup mix, and mayo. Place chicken in 8x8 and spread mixture over top. Bake @ 350 for 45 mins, uncovered. Serve over steamed white rice.
Broccoli and Chicken Braid
C. Barrow
2 cups cooked, diced chicken
1 ½ cups broccoli chopped (fresh or frozen – I use frozen)
½ cup bell pepper (I use frozen)
2 cans crescent rolls
1 ½ cups grated cheddar cheese
1/3 - 1/2 cup Sour cream
Salt
1 garlic clove
1 egg white
¼ cup slivered almonds
Preheat oven to 375. Combine chicken, broccoli, cheese, bell pepper, sour cream (or mayo if you want), salt, garlic; mix well. Flatten crescent rolls to make a large rectangle (say 11x17 cookie sheet). Cut strips on each side leaving the middle intact. Scoop filling down the middle. Starting at one end, lift one strip of dough on each side; twist one turn and lay across top of filling. Repeat with all strips to make a braid look. Brush with the egg white and sprinkle with almonds. Not sure if I explained how to make the braid very well….sorta hard to explain but feel free to ask questions. This is really yummy and makes a lot!
Black Bean Chicken
C. Barrow
2 cans black beans
4 pieces of chicken
1 can cheddar cheese soup
1 cup salsa
Salt and pepper
Add all ingredients to a crock pot. Cook on low all day. You can drain beans if you want. Serve over brown rice. You can also add cheese to the top at the end and jalapenos.
Artichoke and Sun-dried Tomato Chicken
C.Barrow
4 chicken breasts
Salt and pepper
2 teaspoons Olive oil
1 can diced tomatoes with green peppers and onions
¼ sun-dried tomato pesto (found top row where spaghetti sauce is located – 1 jar will make this recipe 4 times – so obviously I make it ALL the time)
1 can artichokes
Heat oil in skillet and add chicken. Simmer until chicken is no longer pink. Remove chicken and add tomatoes. Stir in chopped artichokes, and sun-dried tomato pesto. Add chicken back to skillet and cook for 10 minutes. I serve it over brown rice, but you could also serve it with mashed potatoes or just with veggies.
Chicken and Rice Casserole
C. Barrow
1 can cream of mushroom soup
1 box Uncle Ben’s wild rice (or any type of wild rice)
2 cups chicken chopped and cooked1 can French Fried Onions (the ones you put on green bean casserole)
½ cup sour cream
Cook rice per box instructions. Combine all ingredients except for half of the French Fried Onions. Cook at 350 for 30 minutes. Remove and top with remaining onions. Cook for 5 minutes.
Tuscan Chicken
C. Barrow
4 pieces of chicken
Salt and pepper
Italian seasoning
Olive oil
2 T balsamic vinegar
1 T water
1 pint grape tomatoes
Feta cheese
Heat oil in skillet. Add chicken and brown on each side. Add tomatoes and cook until skin pops. Add vinegar and water and cook 4 more minutes.
Faye's No-Brainer Chicken
(YUMMY, easy, fast, and pretty low fat depending on what cheese you use)
K. Brown
3-4 chicken breasts
jar of salsa
cilantro
shredded cheese (cheddar, monterey jack, or mexican mix)
yellow rice
Place 3-4 chicken boneless/skinless chicken breasts in a casserole dish sprayed with Pam. Pour a jar of salsa over the chicken. Sprinkle with cilantro (about 1 tsp). Bake at 350 for 35-40 minutes. Take out, sprinkle with shredded cheese (cheddar, monterey jack, or mexican mix)Bake for 5 more minutes until cheese is melted. Serve with yellow rice. (I get the kind in the yellow shiny bag...blanking on brand.)
Chicken Poppyseed and Brown Rice
K. Brown
6-8 chicken breasts cooked
8 oz sour cream
2 packs Ritz crumbled
2 cans of cream of chicken
1 stick of butter melted
2 tbsp poppyseeds
Spread a roll of crushed Ritz over bottom of a greased casserole dish. Pour 1/2 of melted butter over crackers. Break chicken into small pieces and combine with sour cream and cream of chicken. Spread this mixture over crackers. Top with remaining cracker crumbs and butter. Sprinkle with poppyseeds over top. Bake at 350 for 1 hour. Serve with brown rice (see Scrumptious Sides).
Chicken Ole Casserole
A. Matteo
2 boxes of red or black beans and rice(zataran's): only put in the amount of water called for one box
1 can of ROTEL tomatoes and chilies
1 can diced tomatoes
1 lime squeezed
1/2 onion chopped
4 chicken breasts chopped up
1/2 pkg of shredded cheese
optional garnishes: green onions, sour cream, avocado, cilantro
optional plastic cooking bag
I use one of those plastic roasting bags, but you also just put it all together in a 9x13 baking dish and just cover it tight with aluminum foil. I put all the ingredients together except for the cheese in the bag and put it in a dish and bake it for 45 min at 350. Then pull it out, if its too soupy let it stand for a little while. Put cheese on afterwards and any other garnishes.
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