Cooking spray
2/3 c dry unseasoned bread crumbs
1 t garlic powder
1 t onion powder
1 t dried oregano
1 t dried thyme
1/2 t paprika
1/2 t salt
1/2 t freshly ground black pepper
1 1/4 lb boneless, skinless chicken breasts cut into thin strips
2 ripe avocados, pitted and peeled
2 T low-fat sour cream
2 T minced pickled jalapenos
1 T fresh lime juice
1 T fresh chopped cilantro
1/2 t hot sauce, or more to taste (I like less, but I'm a wuss)
Preheat the oven to 400. Coat a large baking sheet with cooking spray.
In a shallow dish, combine the bread crumbs, garlic powder, onion powder, oregano, thyme, paprika, salt and pepper. Add the chicken strips and turn to coat evenly, tapping off any excess. Transfer to the prepared baking sheet and spray the top of them with cooking spray. Bake until golden brown and cooked through, about 20 minutes.
Meanwhile, using the back of a spoon, mash the avocados and sour cream together in a medium bowl. Fold in the jalapenos, lime juice, cilantro, and hot sauce, then season to taste with salt and pepper. Serve the chicken fingers with the avocado sauce on the side for dipping.
Showing posts with label main meals. Show all posts
Showing posts with label main meals. Show all posts
Monday, December 7, 2009
Potato Soup
1 small onion, diced
1 clove garlic, minced
3 T flour
1 t salt
1 t dried basil
1/2 t pepper
3 c chicken broth
2 large potatoes, peeled & cubed
1 c half & half
1/4 t hot sauce
shredded cheese
ham
Cook onions and garlic in 1 T oil until tender. Add flour, salt, basil, and pepper. Gradually add broth. Stir. Add potatoes, cook until tender. Add half & half, hot sauce. Heat thoroughly, but do not boil. Garnish with ham & cheese
1 clove garlic, minced
3 T flour
1 t salt
1 t dried basil
1/2 t pepper
3 c chicken broth
2 large potatoes, peeled & cubed
1 c half & half
1/4 t hot sauce
shredded cheese
ham
Cook onions and garlic in 1 T oil until tender. Add flour, salt, basil, and pepper. Gradually add broth. Stir. Add potatoes, cook until tender. Add half & half, hot sauce. Heat thoroughly, but do not boil. Garnish with ham & cheese
Monday, June 8, 2009
Orange Chicken
SAUCE
1 1/2 c water
2 T orange juice
1 c packed brown sugar
1/3 c rice vinegar
2 1/2 T soy sauce
1/4 c plus 1 t lemon juice
1/4 t minced garlic
1 rounded tsp chopped green onion
1/4 t crushed red pepper flakes
6 t cornstarch
3 T water
1 t minced water chestnuts
1/2 t minced fresh ginger
Combine all sauce ingredients except cornstarch and water in a small saucepan over high heat. Stir often while bringing mixture to boil. When sauce reaches a boil, remove it from heat and allow to cool uncovered. Slice 2 uncooked chicken breasts into bite size chunks. Remove 1 cup of sauce and pour over the chicken in a large resealable plastic bag. Let it marinate for several hours. Preheat 2" oil in a wok or skillet to 350 degrees. Combine the cornstarch with the water and pour into the remaining sauce. Place saucepan back on medium heat. When sauce begins to bubble and thicken, remove from heat. Beat together 1 cup of ice water and 1 egg. Add 1/4 t of baking soda and 1/4 t of salt. Add 3/4 c of flour and stir with a fork until just blended. Sprinkle another 1/4 c flour on top of the batter and mix with only one or two strokes. Put remaining flour (1/2 c) in a separate bowl. Remove chicken from marinade and discard the marinade. Dip chicken pieces in flour, then in the batter. Cook chicken in the oil. After chicken is cooked, pour sauce over and gently stir.
1 1/2 c water
2 T orange juice
1 c packed brown sugar
1/3 c rice vinegar
2 1/2 T soy sauce
1/4 c plus 1 t lemon juice
1/4 t minced garlic
1 rounded tsp chopped green onion
1/4 t crushed red pepper flakes
6 t cornstarch
3 T water
1 t minced water chestnuts
1/2 t minced fresh ginger
Combine all sauce ingredients except cornstarch and water in a small saucepan over high heat. Stir often while bringing mixture to boil. When sauce reaches a boil, remove it from heat and allow to cool uncovered. Slice 2 uncooked chicken breasts into bite size chunks. Remove 1 cup of sauce and pour over the chicken in a large resealable plastic bag. Let it marinate for several hours. Preheat 2" oil in a wok or skillet to 350 degrees. Combine the cornstarch with the water and pour into the remaining sauce. Place saucepan back on medium heat. When sauce begins to bubble and thicken, remove from heat. Beat together 1 cup of ice water and 1 egg. Add 1/4 t of baking soda and 1/4 t of salt. Add 3/4 c of flour and stir with a fork until just blended. Sprinkle another 1/4 c flour on top of the batter and mix with only one or two strokes. Put remaining flour (1/2 c) in a separate bowl. Remove chicken from marinade and discard the marinade. Dip chicken pieces in flour, then in the batter. Cook chicken in the oil. After chicken is cooked, pour sauce over and gently stir.
Chicken Chimichangas
2 cups cooked shredded chicken
1 cup favorite salsa
1 1/2 t cumin
1 1/2 t oregano
1/2 salt
Monterrey Jack cheese
flour tortillas
Combine chicken, salsa, cumin, oregano, and salt in a saucepan. Cook until most of the liquid is absorbed. Roll chicken mixture and some cheese into flour tortillas, making sure to tuck in all the sides. Heat some oil in a saucepan and fry the filled tortillas until golden brown. Serve with salsa and sour cream.
1 cup favorite salsa
1 1/2 t cumin
1 1/2 t oregano
1/2 salt
Monterrey Jack cheese
flour tortillas
Combine chicken, salsa, cumin, oregano, and salt in a saucepan. Cook until most of the liquid is absorbed. Roll chicken mixture and some cheese into flour tortillas, making sure to tuck in all the sides. Heat some oil in a saucepan and fry the filled tortillas until golden brown. Serve with salsa and sour cream.
Enchiladas
1/2 lb lean ground beef
1/2 med onion, chopped
1/2 can diced green chilies
1 t cumin
1/2 t salt
1/2 pepper
1 package of Rice a Roni (whatever flavor you would like, I usually use Beef or Chicken)
10 flour tortillas
1 can of Rosarita enchilada sauce (I'm picky, and this is the best sauce I've found)
cheddar cheese
Brown beef. Add onion and chilies, cook until onion is tender. Add cumin, salt, and pepper. Meanwhile, cook the rice according to the package directions. Add 1/2 of the cooked rice to the beef mixture. Spoon the beef/rice mixture into the tortillas, roll up, and place seam side down in a greased 9x13 pan. Cover with enchilada sauce and then top with cheese. Place in a 400 degree oven and bake for 20-25 minutes.
1/2 med onion, chopped
1/2 can diced green chilies
1 t cumin
1/2 t salt
1/2 pepper
1 package of Rice a Roni (whatever flavor you would like, I usually use Beef or Chicken)
10 flour tortillas
1 can of Rosarita enchilada sauce (I'm picky, and this is the best sauce I've found)
cheddar cheese
Brown beef. Add onion and chilies, cook until onion is tender. Add cumin, salt, and pepper. Meanwhile, cook the rice according to the package directions. Add 1/2 of the cooked rice to the beef mixture. Spoon the beef/rice mixture into the tortillas, roll up, and place seam side down in a greased 9x13 pan. Cover with enchilada sauce and then top with cheese. Place in a 400 degree oven and bake for 20-25 minutes.
Mexican Casserole
1 lb lean ground beef
1 med onion, chopped
1 can diced green chilies
1 t cumin
1/2 t pepper
1/2 t salt
1 can golden mushroom soup
1 can milk (take the empty soup can and fill it with milk)
15-20 small corn tortillas, broken into small pieces
1 1/2 c cheddar cheese
Brown beef. Add onion and green chilies, cook until onion is tender. Add cumin, pepper, and salt. Add golden mushroom soup and the one can of milk. Stir until combined. Pour soup over shredded tortillas in a greased 9x13 pan. Top with the cheese. Bake at 350 for 30-45 minutes, until bubbly.
1 med onion, chopped
1 can diced green chilies
1 t cumin
1/2 t pepper
1/2 t salt
1 can golden mushroom soup
1 can milk (take the empty soup can and fill it with milk)
15-20 small corn tortillas, broken into small pieces
1 1/2 c cheddar cheese
Brown beef. Add onion and green chilies, cook until onion is tender. Add cumin, pepper, and salt. Add golden mushroom soup and the one can of milk. Stir until combined. Pour soup over shredded tortillas in a greased 9x13 pan. Top with the cheese. Bake at 350 for 30-45 minutes, until bubbly.
Pizza Crust
1 c warm water
1 T yeast
1 t sugar
1/3 c canola oil
1 t salt
2 to 2 1/2 cups flour
Italian seasonings (optional)
Red pepper flakes (optional)
Combine water, yeast, and sugar. Let it sit about 5 minutes, until yeast is bubbly. Add oil, salt, and 2 cups of flour. Mix until dough is smooth and elastic, adding additional flour if needed, as well as the seasonings and red pepper if desired. Let it raise until double in size. Punch down and shape onto greased 9x13 sheet. Let it raise again for about 30 minutes. Bake at 425 for 10 minutes. Top with desired toppings. Bake again at 425 for an additional 15-20 minutes, until cheese is lightly browned.
Note: I like to mix my seasonings into the dough, rather than sprinkle them on top. I feel like it gets more evenly spread around that way and makes the crust more enjoyable to eat.
1 T yeast
1 t sugar
1/3 c canola oil
1 t salt
2 to 2 1/2 cups flour
Italian seasonings (optional)
Red pepper flakes (optional)
Combine water, yeast, and sugar. Let it sit about 5 minutes, until yeast is bubbly. Add oil, salt, and 2 cups of flour. Mix until dough is smooth and elastic, adding additional flour if needed, as well as the seasonings and red pepper if desired. Let it raise until double in size. Punch down and shape onto greased 9x13 sheet. Let it raise again for about 30 minutes. Bake at 425 for 10 minutes. Top with desired toppings. Bake again at 425 for an additional 15-20 minutes, until cheese is lightly browned.
Note: I like to mix my seasonings into the dough, rather than sprinkle them on top. I feel like it gets more evenly spread around that way and makes the crust more enjoyable to eat.
Macaroni and Cheese
2 T butter
2 T flour
1 1/2 cups milk
2 1/2 t salt
2 big pinches nutmeg
2 big pinches pepper
2 cups shredded cheddar cheese
2 T grated Parmesan cheese
1/2 lb elbow macaroni, cooked
Put the butter in a saucepan. Place the saucepan over low heat and warm until the butter is melted. Add the flour to the melted butter. Using a whisk, stir the flour and butter together until the mixture is smooth and bubbling but not browned, about 1 minute. Increase the heat to medium. Stirring constantly with a wooden spoon slowly pour milk into the saucepan. Continue to stir and cook until the mixture is smooth, thickened, and gently bubbling, about 6 to 8 min. Remove the saucepan from the heat. Add 1/2 t of the salt, nutmeg, and pepper. Then add the cheddar and Parmesan cheeses. Stir until the sauce is smooth. Add the cooked, drained macaroni to a 9x13 pan. Pour the cheese sauce over. Bake at 350 for 20-30 min.
2 T flour
1 1/2 cups milk
2 1/2 t salt
2 big pinches nutmeg
2 big pinches pepper
2 cups shredded cheddar cheese
2 T grated Parmesan cheese
1/2 lb elbow macaroni, cooked
Put the butter in a saucepan. Place the saucepan over low heat and warm until the butter is melted. Add the flour to the melted butter. Using a whisk, stir the flour and butter together until the mixture is smooth and bubbling but not browned, about 1 minute. Increase the heat to medium. Stirring constantly with a wooden spoon slowly pour milk into the saucepan. Continue to stir and cook until the mixture is smooth, thickened, and gently bubbling, about 6 to 8 min. Remove the saucepan from the heat. Add 1/2 t of the salt, nutmeg, and pepper. Then add the cheddar and Parmesan cheeses. Stir until the sauce is smooth. Add the cooked, drained macaroni to a 9x13 pan. Pour the cheese sauce over. Bake at 350 for 20-30 min.
Eggrolls
1/2 lb of sausage
1/2 head of Chinese cabbage
2 T minced ginger
3 cloves minced garlic
eggroll wrappers
Cook sausage. Add chopped cabbage, ginger, and garlic. Roll into eggroll wrappers. Fry in oil about 2 inches deep. Serve with sweet n sour sauce.
Sweet n Sour Sauce
1/4 c white vinegar
1/4 c pineapple juice
3 T packed brown sugar
1 1/2 T ketchup
2 t water
2 t cornstarch
Combine white vinegar, pineapple juice, brown sugar, and ketchup. Mix cornstarch and water, and add to vinegar mixture. Microwave until thickened.
1/2 head of Chinese cabbage
2 T minced ginger
3 cloves minced garlic
eggroll wrappers
Cook sausage. Add chopped cabbage, ginger, and garlic. Roll into eggroll wrappers. Fry in oil about 2 inches deep. Serve with sweet n sour sauce.
Sweet n Sour Sauce
1/4 c white vinegar
1/4 c pineapple juice
3 T packed brown sugar
1 1/2 T ketchup
2 t water
2 t cornstarch
Combine white vinegar, pineapple juice, brown sugar, and ketchup. Mix cornstarch and water, and add to vinegar mixture. Microwave until thickened.
Vegetable Meat Balls
1 pound ground beef
1 egg beaten
1/4 c bread crumbs
salt & pepper
2 med grated carrots
2 med grated potatoes
1 small onion, finely cut
flour
oil
1 can of golden mushroom soup, diluted with 1/2 can of water to 1 can of water
Combine beef, egg, bread crumbs, salt, pepper, carrots, potatoes, and onions. Shape into balls or patties. Dust with flour; brown in oil. Place in buttered casserole dish. Add soup over patties for gravy. Bake at 350 for 45 minutes to 1 hour.
1 egg beaten
1/4 c bread crumbs
salt & pepper
2 med grated carrots
2 med grated potatoes
1 small onion, finely cut
flour
oil
1 can of golden mushroom soup, diluted with 1/2 can of water to 1 can of water
Combine beef, egg, bread crumbs, salt, pepper, carrots, potatoes, and onions. Shape into balls or patties. Dust with flour; brown in oil. Place in buttered casserole dish. Add soup over patties for gravy. Bake at 350 for 45 minutes to 1 hour.
Spinach Calzones
2 loaves frozen Rhodes bread dough
1 pkg chipped fresh spinach, drained well
1/4 med onion, chopped
nutmeg
1 egg
salt & pepper
garlic salt
10 oz ricotta cheese
1 1/2 c mozzarella cheese
Spaghetti sauce
Divide dough into 5 pieces. Roll each piece into a circle. Mix spinach, onion, nutmeg, egg, salt, pepper, ricotta, and mozzarella. Put filling on 1/2 circle. Fold in half and seal edges w/a fork. Cut air vents in top. Brush w/egg white. Bake at 375 for 20-25 min. Serve warm with heated spaghetti sauce.
1 pkg chipped fresh spinach, drained well
1/4 med onion, chopped
nutmeg
1 egg
salt & pepper
garlic salt
10 oz ricotta cheese
1 1/2 c mozzarella cheese
Spaghetti sauce
Divide dough into 5 pieces. Roll each piece into a circle. Mix spinach, onion, nutmeg, egg, salt, pepper, ricotta, and mozzarella. Put filling on 1/2 circle. Fold in half and seal edges w/a fork. Cut air vents in top. Brush w/egg white. Bake at 375 for 20-25 min. Serve warm with heated spaghetti sauce.
Pasta E Fagioli
1 lb lean ground beef
1 c diced onions
1 c sliced carrots
1 c sliced celery
minced garlic
1 14.5 oz can diced tomatoes
1 15 oz can red kidney beans w/liquid
1 15 oz can great northern beans w/liquid
2 15 oz can tomato sauce
2 12 oz can V-8 juice
1 T white vinegar
1 t salt
1 t oregano
1 t basil
1/2 t pepper
1/2 t thyme
1 c salad-roni pasta
Brown hamburger. Add onion, garlic, carrots, & celery. Cook until tender. Add remaining ingredients except pasta. Simmer for 1/2 hour. Cook pasta in separate pot til al dente. Drain & add to soup. Serve w/parmesan cheese
1 c diced onions
1 c sliced carrots
1 c sliced celery
minced garlic
1 14.5 oz can diced tomatoes
1 15 oz can red kidney beans w/liquid
1 15 oz can great northern beans w/liquid
2 15 oz can tomato sauce
2 12 oz can V-8 juice
1 T white vinegar
1 t salt
1 t oregano
1 t basil
1/2 t pepper
1/2 t thyme
1 c salad-roni pasta
Brown hamburger. Add onion, garlic, carrots, & celery. Cook until tender. Add remaining ingredients except pasta. Simmer for 1/2 hour. Cook pasta in separate pot til al dente. Drain & add to soup. Serve w/parmesan cheese
Sauced Cubed Steaks
4 beef cubed steaks
1 beef bouillon cube
1 c boiling water
2 T oil
3/4 t salt
1/8 t pepper
1/2 c flour
1/2 c chili sauce
Dissolve bouillon cube in boiling water. Mix flour, salt, and pepper. Coat the cubed steaks in the mixture. Brown cubed steaks in oil. Remove steaks from pan, stir in 2 T flour mixture. Stir in chili sauce, gradually add bouillon water, stirring constantly until thickened. Reduce heat, add steaks, cook slowly, turning steaks occasionally for 10-15 min. Serve with sauce.
Note: My family likes extra sauce and so I one and a half the recipe for the sauce.
1 beef bouillon cube
1 c boiling water
2 T oil
3/4 t salt
1/8 t pepper
1/2 c flour
1/2 c chili sauce
Dissolve bouillon cube in boiling water. Mix flour, salt, and pepper. Coat the cubed steaks in the mixture. Brown cubed steaks in oil. Remove steaks from pan, stir in 2 T flour mixture. Stir in chili sauce, gradually add bouillon water, stirring constantly until thickened. Reduce heat, add steaks, cook slowly, turning steaks occasionally for 10-15 min. Serve with sauce.
Note: My family likes extra sauce and so I one and a half the recipe for the sauce.
Chicken Casserole
2 c chopped cooked chicken
monterrey jack cheese
Nacho flavored Doritos
1 can of cream of chicken soup
1 to 1 1/2 c of chicken broth
1 can of diced green chilies
Combine cream of chicken soup and 1 cup of chicken broth. Sauce should be the consistency of spaghetti sauce--add additional chicken broth if necessary. Add chicken and cream chilies to soup mixture. Place a layer of soup mixture, Doritos (slightly crushed), and then cheese. Repeat layers. Bake at 350 for about 50 min. Good served over rice.
monterrey jack cheese
Nacho flavored Doritos
1 can of cream of chicken soup
1 to 1 1/2 c of chicken broth
1 can of diced green chilies
Combine cream of chicken soup and 1 cup of chicken broth. Sauce should be the consistency of spaghetti sauce--add additional chicken broth if necessary. Add chicken and cream chilies to soup mixture. Place a layer of soup mixture, Doritos (slightly crushed), and then cheese. Repeat layers. Bake at 350 for about 50 min. Good served over rice.
Chicken Cordon Bleu Crepes
CREPES
1 c flour
2 eggs
1 1/4 c milk
Whisk until smooth. Cover & refrigerate one hour. Heat a crepe pan and pour 1/4 cup of crepe mixture. Cook until done on one side. Flip.
FILLING
2 c coarsely chopped chicken
2/3 c chopped fully cooked ham
1 c shredded Swiss cheese
Mix filling together and fill crepes. Roll up tightly. Place seam side down in greased 9x13 baking dish.
SAUCE
2 T butter
2 T flour
1 t chicken bouillon
1 1/2 c milk
1/4 c shredded Swiss cheese
2 T chopped fully cooked ham
Melt butter in small saucepan. Stir in flour and bouillon. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 min, or until thickened and bubbly. Remove from heat. Stir in cheese and ham until cheese is melted. Pour sauce over crepes. Bake at 350 for 15-20 min until bubbly.
1 c flour
2 eggs
1 1/4 c milk
Whisk until smooth. Cover & refrigerate one hour. Heat a crepe pan and pour 1/4 cup of crepe mixture. Cook until done on one side. Flip.
FILLING
2 c coarsely chopped chicken
2/3 c chopped fully cooked ham
1 c shredded Swiss cheese
Mix filling together and fill crepes. Roll up tightly. Place seam side down in greased 9x13 baking dish.
SAUCE
2 T butter
2 T flour
1 t chicken bouillon
1 1/2 c milk
1/4 c shredded Swiss cheese
2 T chopped fully cooked ham
Melt butter in small saucepan. Stir in flour and bouillon. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 min, or until thickened and bubbly. Remove from heat. Stir in cheese and ham until cheese is melted. Pour sauce over crepes. Bake at 350 for 15-20 min until bubbly.
Chicken Rolls
4 oz of reduced fat cream cheese
1 1/2 cups of chopped cooked chicken
poultry seasoning
1 T lemon juice
8 crescent rolls
1/4 c melted butter
1 pkg season crouton
Combine cream cheese, chicken, seasoning, and lemon juice in a bowl. Spread a few crescent rolls at a time on a cookie sheet. Spread crescent rolls in a square. Place some chicken mixture on the crescent roll. Roll up, pinching corners closed. Roll in butter, then crushed croutons. Bake at 350 for 30 min.
CHICKEN GRAVY
1 can cream of chicken soup
1/2 can of milk
Heat and serve
1 1/2 cups of chopped cooked chicken
poultry seasoning
1 T lemon juice
8 crescent rolls
1/4 c melted butter
1 pkg season crouton
Combine cream cheese, chicken, seasoning, and lemon juice in a bowl. Spread a few crescent rolls at a time on a cookie sheet. Spread crescent rolls in a square. Place some chicken mixture on the crescent roll. Roll up, pinching corners closed. Roll in butter, then crushed croutons. Bake at 350 for 30 min.
CHICKEN GRAVY
1 can cream of chicken soup
1/2 can of milk
Heat and serve
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